Hannah Mosiniak

Items

• Buckeyes
  Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
• Rhubarb Cream Pie
  Rhubarb Cream Pie 2 Tbsp. butter 2 c. diced rhubarb 1 c. sugar 1/4 c. sugar 2 egg yolks (save whites) 2 Tbsp. cornstarch 1/8 tsp. salt 1/4 c. light cream Melt butter and add diced rhubarb and cup of sugar. Cool slowly until rhubarb is tender. Combine 1/4 cup sugar, egg yolk (well-beaten), cornstart, saltm light cream. Add to rhubarb and cook until thick. Cool and pour into baked 8 inch pie shell. Top with meringue made with the left over egg whites. Bake at 350 degrees for 12 to 15 mintues.
• Fluffy Fruit Salad
  Fluffy Fruit Salad 1-1/2 c. canned pineapple tidbits 1/2 c. mandarin oranges 1 c. bananas, sliced 1-1/2 c. mini marshmallows 1/2 c. frozen whipped topping 1/2 c. vanilla pudding Drain pineapple and mandarin oranges; combine pineapple, oranges, bananas and marshmallows in a large bowls. Combine whipped topping and pudding in separate bowl. Add topping and pudding mixture to large bowl, carefully coating all fruit; store in the refrigerator. Note: Variantions: use more or different kinds of fruit or omit the vanilla pudding and just use 1 cup whipped topping.
• Banoffee Pie
  Banoffee Pie 1 can Eagle Brand condensed milk, cooked 2 bananas, sliced 1 env. Sanka instant coffee 1 baked pie crust 1 1/4 c. whipped topping Spread condensed milk in crust. Place sliced bananas on top. Mix whipped topping and coffee and spread on top of pie. Refrigerate. To cook Eagle Brand condensed milk, slow boil unopened can for 3 hours, turning every 1/2 hour to assure even cooking. Cook in refrigerator.
• Lemon Tortoni
  Lemon Tortoni 1 dozen ladyfingers 2 eggs 3/4 cup sugar Juice of 1 lemon Juice and rind of 1 orange Line pan with ladyfingers set on edge. Beat egg yolks and add sugar and juices. Ass egg whites beaten stiff, and pour over ladyfingers. Let stand in refrigerator 24 hours. Serve with whipped cream.
• Dirt Pudding
  Dirt Pudding 1 pkg. Oreo cookies 2 cups milk 1 pkg. (large) instant chocolate pudding mix 1 sm. container of thawed Cool Whip topping 1 pkg. gummy worms (optional) Put Oreos into a thick plastic bag and use a rolling pin to crush them. Set crushed cookies aside. In a large bowl, thoroughly mix the pudding mix with the milk and let it stand for 5 minutes. Add Cool Whip to pudding along with half of the crushed cookies. Mix thoroughly. Sprinkle the rest of the crushed cookies on top. Serve chilled. Makes about 8 servings. Note: If adding gummy worms, either mix in before sprinkling topping, or spread over top. For individual servings, spoon into bowls/cups (then add gummy worms, if desired) before sprinkling last half of sruched cookies on top.
• Coffee Bavarian Cream with Ginger-Caramel Sauce
  Coffee Bavarian Cream with Ginger-Caramel Sauce Bavarian Cream: 1 Tbsp. gelatin, unflavored 1/4 cup cold water 2 egg yolks 1/2 cup sugar, granulated 1/4 tsp. salt 1/2 cup thin cream 1 tsp. vanilla extract 1/2 cup coffee, black, strong 2 egg whites 1 cup heavy cream Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened. Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce. Ginger-Caramel Sauce: 1 1/4 cups brown sugar, packed 3 Tbsp. hot water 3 Tbsp. corn syrup, light 2 tsp. ginger root, grated 1/4 cup butter 1/2 cup heavy cream 1 tsp. vanilla extract 1/3 cup pecans, toasted
• Sachertorte
  Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.
• Snow Pudding
  Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool.
• Lime Marmelade
  Lime Marmelade 4 limes 1/8 tsp. baking soda 1 3/4 oz. powder pectin 5 c. sugar Green food coloring (optional) Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups.