Crust for 1 pie crust
Form dough into balls the size of walnuts, roll out and place in tart pans. Mix other ingredients together and fill each pan. Bake at 350 degrees for 15 minutes, then 250 degrees for 10 minutes.
Icing:
Beat eggs until thick. Add 2 cups sugar. Add eggs. Add the flour. Bring to a boil the milk and butter. Add this and the vanilla. Bake in a greased 16″x8″ pan at 350 degrees for 25-30 minutes.
To ice: Cook ingredients until thick. Spread on baked cake while still hot. Put under broiler and toast lightly.
Carol’s note: On the back side of my recipe card for this cake Nina ( age 4?) wrote the alphabet from A to R (all that would fit?) and signed her name
Melt chocolate and butter in top of double boiler. Turn off heat and add rest of ingredients. Pour into a buttered shallow pan ( 8″ x 8″) and bake at 400 degrees for 15 to 20 minutes. Cool before cutting into squares.
Carol’s notes: I usually make a double recipe. Check after 15 minutes.
Mix all ingredients together and stir until sugar dissolves. Pour into a freezing tray and freeze until firm. Remove from tray and beat until light and creamy, then return to tray and finish freezing.
Carol’s note: This is especially easy if you have an ice cream maker.
This is from Martha Stewart. It’s super easy and I love it.
Ingredients
Serves 6.
Directions
1. Place barley in a bowl, and add enough cold water to cover by 2 inches. Cover; let soak in the refrigerator overnight.
2. Bring stock to a boil in a saucepan. Remove from heat, and cover. Drain barley. Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley. Add wine, and cook, stirring, until liquid has evaporated.
3. Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
4. About 1 minute before barley is done, stir in shrimp and peas, and cook until shrimp are opaque throughout. Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice, Parmesan, and salt. Season with pepper, and serve.
Soften yeast in warm water. Let stand 5 minutes. Slightly warm cottage cheese with butter, sugar, salt, dill and onion. Add yeast mixture and egg. Beat well. Sift soda with flour and add it to form a stiff dough, pausing after each addition to beat well. Cover, let rise 60 minutes or until double in bulk. Turn into a very well-greased casserole, 2 to 2/1/2 qt. Let rise 60 min., covered loosely. Bake on middle shelf at 350 degrees for 40-50 min. Turn out, brush with melted butter and sprinkle with coarse salt. serve hot at table, thickly sliced.