Saint Martin-in-the-Fields
      Episcopal Church
                     
                          A Safe Places Congregation
Rogal Swietomarcinski ( St. Martin's Crescent Rolls)

1/3 cup granulated sugar               2/3 cup ground walnuts
1/2 cup butter or margarine           1 1/2 cups flour
1 egg                                             1/2 cup confectioner's sugar

Combine all ingredients except for confectioner's sugar and mix until smooth. Put dough into freezer for about 30 minutes to firm. Meanwhile, grease baking sheet and preheat oven to 350 degrees. When dough is firm, take 1 tablespoon of dough at a time and roll it in your hands to form a 2 inch long cylinder. Place on greased baking sheet, form into a horn or crescent and bake 10 to 15 minutes. Remove from oven and while still warn, coat with confectioner's sugar. Makes 3 dozen cookies.

Baked Mashed Potatoes with Parmesen Chees & Bread Crumbs

1 Tablespoon butter                       
4 pounds russet potatoes, peeled,cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted.
1 1/2 cups grated mozzarella chees
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella adn 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can  be prepared up to this point 6 hours ahead of time by covering and chilling. Bake uncovered until the topping is golden brown, about 20 minutes.

Cream Cheese Pumpkin Pie

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
2 tablespoons butter, melted

FILLING:
2 packages ( one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each - ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped Cream


In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9 inch deep-dish pie plate. Bake at 350 degrees for 9-11 minutes or until lightly browned. Cool on wire rack.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 350 degrees for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour.

Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired. Yield: 8 servings.

 

© 2000 - 2014 powered by
Doteasy Web Hosting