first-treats.tex

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\begin{entry}{Fermina's Ginger Snaps}{First Edition}
\index{Cookies!gingersnaps}
\index{Evans!Fermina}

\begin{open}
  This is a super-yummy cookie recipe sent in from Fermina.  She tells us that
  she always doubles this recipe when making a batch. Maybe the increased
  amounts of ingredients help the taste factor.  Either that or we're just
  gluttons.  Here's the recipe.
\end{open}
\begin{ingredients}
  \SI{3/4}{\cup} of shortening \\
  \SI{1}{\cup} sugar \\
  \SI{1/4}{\cup} light molasses \\
  1 slightly beaten egg \\
  \SI{2}{\cup} flour \\
  \SI{1/4}{\teaspoon}  salt \\
  \SI{1}{\teaspoon}  cinnamon \\
  \SI{2}{\teaspoon} soda \\
  \SI{1}{\teaspoon}  clove \\
  \SI{1/2}{\teaspoon} ginger
\end{ingredients}
Cream shortening and sugar, add molasses and egg.  Mix all dry ingredients.
Stir dry ingredients into creamed mixture.  Spoon into balls. Added step for
yumminess: \textit{Drop spoonfuls into sugar before putting on baking sheet}.
One spray of water before baking.  Bake \SI{350}{\degree} for \numrange{8}{10}
minutes.  The cookies should be split in the middle when finished.
\end{entry}

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\begin{entry}{Betsy's Chocolate Chip Poundcake}{First Edition}
\index{Cakes!chocolate chip pound cake}
\index{Evans!Betsy}

\begin{open}
  This is the famous Betsy Cordova's Chocolate Chip Cake. When she e-mailed this
  to use she sent a request for many treat recipes.  What we tell her we tell
  all.  Send us a recipe and you get a book.  This serves however many you feel
  like depending on your hunger.
\end{open}
\begin{ingredients}
  \SI{3}{\cup} sugar \\
  2 sticks butter \\
  6 eggs \\
  \SI{3}{\cup}s flour  \\
  1 carton heavy whipping cream (small size) \\
  \SI{2}{\tblspoon}  vanilla \\
  \num{1/2} bag mini chocolate chips
\end{ingredients}
Cream butter and sugar, add 2 eggs and \SI{1}{\cup} flour and beat.  Add 2
eggs and \SI{1}{\cup} flour and beat. Add 2 eggs and \SI{1}{\cup} flour and
beat.  Mix in vanilla and whipping cream and add chocolate chips.

Bake in greased and floured bundt pan at \SI{350}{\degree} for 60 to 75
minutes (depending on the temperature of your oven).
\begin{center}
\includegraphics[scale=.5,clip]{figures/pound.pdf}
\end{center}
\end{entry}

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\begin{entry}{Amy's Cheesecake}{First Edition}
\index{Cakes!cheesecake}
\index{DeLellis!Amelia}

\begin{open}
  This is a holiday favorite at the Evans/DeLellis households by Amelia
  DeLellis.
\end{open}
\begin{ingredients}
  1 box Graham Cracker Crumbs \\
  \SI{1/2}{\cup} sugar \\
  \SI{2}{\tblspoon}  flour \\
  \SI{1/4}{\teaspoon}  salt \\
  \SI{1}{\pound} cream cheese \\
  \SI{1}{\teaspoon}  vanilla extract \\
  4 eggs \\
  \SI{1}{\cup} heavy cream
\end{ingredients}
The topping ingredients are:
\begin{ingredients}
  \SI{2}{\cup}s sour cream \\
  \SI{3}{\tblspoon}  sugar \\
  \SI{1}{\teaspoon} vanilla
\end{ingredients}
Follow the directions on the Graham Cracker Box for the crust.  Use a
\SI{9}{\inch} spring form pan.  Press crumb mixture into the bottom and sides
of the pan.

Let cream cheese soften at room temperature (or use microwave).  Mix sugar,
flour, and salt.  Add dry ingredients to cream cheese.  Cream together with
low speed beater or by hand.  Separate eggs, save the whites in a clean bowl.
Add yolks to cream cheese mixture and beat until smooth.  Add vanilla.  Stir
in cream.  Beat egg whites until stiff.  Fold into cream cheese mixture.  Pour
on top of crumbs.  Bake at \SI{350}{\degree} for 1 hour.  Let cool.  Mix
topping ingredients.  Pour topping onto cheesecake and bake at
\SI{500}{\degree} for 10 minutes.  Serve with cherry, blueberry,
etc. etc. toppings.
\end{entry}

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\begin{entry}{Pineapple Upside-down Cake}{First Edition}
\index{Cakes!pineapple upside-down cake}
\index{Evans!Fermina}

\begin{open}
  Kate: On his/her birthday most kids I knew asked for chocolate cake, or
  ice-cream cake, or even cheesecake if sophisticated. But not Tom.  Tom always
  begged for this somewhat unusual birthday cake. Luckily, Fermina Evans has a
  great recipe for it!  Tom: I begged for it because it's delicious. Any kid
  would agree.
\end{open}
\begin{ingredients}
  \SI{1/2}{\cup} butter \\
  \SI{1/2}{\cup} packed brown sugar \\
  1 large can pineapple slices in syrup \\
  1 small jar maraschino cherries
  \SI{1/2}[1]{\cup} non packed flour (softasilk flour recommended) \\
  \SI{1}{\cup} sugar \\
  \SI{2}{\teaspoon} baking powder \\
  \SI{1/2}{\teaspoon} lt \\
  \SI{1/3}{\cup} soft shortening \\
  \SI{2/3}{\cup} milk \\
  \SI{1}{\teaspoon} vanilla \\
  1 large egg
\end{ingredients}
Melt butter with brown sugar in \SI{9}{\inch} baking pan (Fermina adds
\SI{1}{\tblspoon} Karo syrup here) Arrange pineapple slices on top of syrup
and place cherries in pineapple centers or wherever they look nice.

In mixing bowl, stir flour, sugar, baking powder and salt. Add shortening,
milk, and vanilla. Beat 2 minutes at medium speed with electric mixer. Add egg
and beat two more minutes. Pour batter over fruit. Bake at \SI{350}{\degree}
for \numrange{40}{50} minutes. Immediately turn upside down on serving dish
(if you don't, sugar will crystallize to pan and you will have a mess).
\end{entry}

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\begin{entry}{Chocolate Mint Brownies}{First Edition}
\index{Brownies!chocolate mint brownies}
\index{Evans!Fermina}

\begin{open}
  Kate: Blah blah blah chocolate blah. Tom: These are yummy!  My mom makes
  them.
\end{open}
\begin{ingredients}
  \SI{1}{\cup} sugar\\
  \SI{1/2}{\cup} butter or margarine\\
  4 eggs, beaten\\
  \SI{1}{\cup} flour\\
  \SI{1/2}{\teaspoon} salt\\
  1 can \corp{Hershey's Chocolate Syrup} (\SI{16}{\ounce})\\
  \SI{1}{\teaspoon} vanilla
\end{ingredients}
Mix together above ingredients and put in a greased \SI{9x13}{\inch} pan.
Bake at \SI{350}{\degree} for 30 minutes.

The middle layer ingredients are:
\begin{ingredients}
  \SI{2}{\cup} powdered sugar\\
  \SI{1/2}{\cup} butter or margarine\\
  \SI{2}{\tblspoon} \corp{Creme de Menthe} (preferably the green kind)
\end{ingredients}
Mix and spread over cooled cake.

The glaze ingredients are:
\begin{ingredients}
  \SI{1}{\cup} chocolate chips\\
  \SI{6}{\tblspoon} butter
\end{ingredients}
Let the cake cool slightly and spread over brownies.  Chill and cut into
squares.
\end{entry}

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\begin{entry}{Gooey Butter Cake}{First Edition}
\index{Cakes!gooey butter cake}
\index{Lefkowith!Pam}
\index{Evans!Fermina}

\begin{open}
  A recipe from Fermina's friend Pam L.
\end{open}
\begin{ingredients}
  1 pkg. yellow cake mix\\
  \SI{1/2}{\cup} melted butter\\
  1 egg
\end{ingredients}
The topping ingredients are:
\begin{ingredients}
  \SI{8}{\ounce} cream cheese (1 pkg.)\\
  2 eggs\\
  1 box powdered sugar
\end{ingredients}
Preheat oven to \SI{350}{\degree}.  Mix together cake ingredients.  Pat into
\SI{9x13}{\inch} pan.  Beat topping ingredients together for three minutes.
Pour over cake mix.  Bake for 40 minutes.  Do not over-bake. Top should be
set, but not dry.
\end{entry}

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\begin{entry}{Chocolate Surprise}{First Edition}
\index{Cakes!chocolate surprise}
\index{Evans!Fermina}

\begin{open}
  Fermina's chocolate \& angel food cake.  Geo's birthday favorite.
\end{open}
\begin{ingredients}
  32 large marshmellows\\
  \SI{1/3}{\cup} water\\
  \SI{1/4}{\teaspoon} salt\\
  \SI{6}{\ounce} semi-sweet chocolate chips\\
  heavy whipping cream and sugar\\
  \SI{1/4}{\teaspoon} vanilla
\end{ingredients}
In sauce pan melt marshmallows, water, and salt.  Add chocolate bits.  Stir
until melted.  Let cool.

\begin{wrapfigure}{R}{.25\textwidth}
\centering\includegraphics[width=.22\textwidth,clip]{figures/kiss.pdf}
\end{wrapfigure}

Whip \SI{1}{\cup} whipping cream.  Pour chocolate over cream and fold
together.

Take a store brought or home make angel food cake.  Cut off entire top
\SI{1}{\inch} layer.  With spoon dig a tunnel in remaining cake.  Fill with
chocolate surprise.  Replace top layer.

Sprinkle cake with powdered sugar or frost with whipped cream (\SI{1}{\cup}
heavy cream beaten with \SI{1}{\tblspoon} sugar until stiff).
\end{entry}

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\begin{entry}{Tiramisu}{First Edition}
\index{Cakes!tiramisu}
\index{Horne!Mimi}

\begin{open}
  Mimi Horne brings us this delicious treat from an Italophile Brazilian Yale
  Art History Professor friend, Ester da Costa Meyer.  Those in less
  gastro-enlightened regions might need to replace the mascarpone with cream
  cheese and cream, and the Marsala with perhaps port or sherry.
\end{open}
\begin{ingredients}
  2-3 pkgs (about 24-30) lady fingers (boudoirs) \\
  \SI{3}{\cup} mascarpone (or part creme fraiche, part carre frais mushed together)\\
  3 egg yolks \\
  \SI{1/3}{\cup} sugar \\
  \SI{2}{\cup} strong coffee \\
  \SI{1/2}{\cup} or more Marsala wine \\
  \SI{1/2}{\cup} cocoa
\end{ingredients}
Prepare coffee and mix with Marsala. One at a time, dip lady fingers in
mixture briefly, then lay them in a row in an approx. \SI{10x18x2.5}{\inch}
deep serving dish.  Cut some to fit the remaining space in dish so that the
bottom is completely covered. Mix sugar, egg yolks and
mascarpone/cream. Spread about half the mixture over the first layer of
cookies to cover completely.  Dip more lady fingers in coffee/Marsala and lay
them over cream to form the next layer; cover remaining cream mixture. Dust
the top thoroughly with cocoa; chill overnight or for several hours before
serving. More cocoa may be added before serving. The texture can be made
lighter by beating the egg whites and folding them into the mascarpone
mixture, which also increases the amount.  Serves \numrange{6}{8}.
\end{entry}

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\begin{entry}{Tortelettes}{First Edition}
\index{Cookies!tortelettes}
\index{Niepold!Martha}
\index{Lamb!Martha Niepold}

\begin{open}
  Another Nonnie/Grandpatty and Joy of Cooking original. Niepold kids remember
  Christmas at Lee St. when they eat Tortelettes and California dates stuffed
  with Georgia Pecans and rolled in confectioners' sugar.
\end{open}
\begin{ingredients}
  1 grated lemon rind\\
  \SI{1}{\cup} sugar\\
  \SI{3/4}{\cup} butter\\
  2 egg yolks \\
  \SI{1/2}{\cup} bread flour \\
  \SI{1}{\cup} blanched and shredded almonds or pecan pieces \\
  \SI{1/3}{\cup} sugar \\
  \SI{1}{\teaspoon} cinnamon\\
  \SI{1/4}{\teaspoon} nutmeg\\
  \SI{1/8}{\teaspoon} salt\\
  1 egg white\\
  \SI{1}{\tblspoon} water
\end{ingredients}
Preheat oven to \SI{375}{\degreeF}. Grate lemon into sugar. Cream sugar with
butter and beat in the egg yolks one at a time. Add flour gradually to make a
stiff dough. Pinch off about a teaspoonful of dough at a time. Roll it into a
ball and flatten on cookie sheet until very thin. Prepare nuts and combine
with next 4 ingredients (spices). Beat the egg white and water together
slightly.  Brush the cakes with the egg white mixture, then sprinkle nut/spice
mixture and bake until light brown.
\end{entry}

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\begin{entry}{Lime Cream Pie}{First Edition}
\index{Pies!lime cream pie}
\index{Evans!Kate}

\begin{open}
  Kate got this recipe from Edie, a receptionist at Bryn Mawr College with
  southern cooking blood.  It's very easy and delicious, especially after a
  rich meal. It's cool, refreshing, and slides right down.
\end{open}
\begin{ingredients}
  1 \corp{Graham Cracker Pie Crust}\\
  3 egg yolks\\
  \SI{2/3}[2]{\cup} sweetened condensed milk (2 cans)\\
  \SI{1}{\cup} plus \SI{2}{\tblspoon} lime juice (about 7 limes if you're
  squeezing)\\
  \SI{2}{\teaspoon} grated lime zest\\
  1 attractive lime
\end{ingredients}
Lightly whisk egg yolks in mixing bowl. Pour in condensed milk and whisk until
completely blended.  Add lime juice and zest and whisk to blend. Gently pour
filling into pie crust shell and smooth over top.  Refrigerate for at least 4
hours (don't skimp or it will be soup!). Slice the attractive lime paper thin
to garnish. I like to slice into half-circles and create a pinwheel pattern
around the center.
\end{entry}