Buffalo Cookies

My Mum found this recipe in an OLD magazine several years ago ( dated back to the 40's) I have updated it because I don't have time to make candy and then bake......These cookies are so good-the kids love 'em ,Hubby doesn't leave them alone and I well.........
Note: any of the add-ins choc bits,butterscotch bits, cocnut,pecans can be substituted for with dried fruits ,different nuts etc. so you can pretty much add whatever strikes your fancy at the time!



BUFFALO COOKIES
1 cup(2 sticks) butter (melted)
½ cup sugar
1 cup brown sugar-firmly packed
1 tsp vanilla
2 eggs
1 ½ cup all-purpose flour
1 tsp cinnamon
1 tsp baking soda
2 cups rolled oats(uncooked)
1 cup crushed cornflakes (I used 3 cups oats instead)
½ cup dark chocolate bits
½ cup butterscotch chips
½ cup pecans
½ cup coconut flakes
Combine butter,sugars,vanilla-beat until blended.Add eggs-beat again gradually add dry ingredients. Bake at 350 degrees for 15 minutes

Black Russian Pie w/ Kahlua crust

Again! From Mary Ann's kitchen to yours!!!!

Black Russian Pie w/ Kahlua crust



Kahlua crumb crust:



20 Chocolate wafers or 16 Graham crackers

1/4 cup butter, melted

2 tablespoons Kahlua



Break crackers or wafers in blender, cover and process at grind(HI) until crumbed.(you may also do this with a rolling pin or any method that achieves the same results) Empty into a 9 inch pie pan. Add butter and Kahlua to crumbs mixing well. Press into bottom and sides of pie pan. Cook in 350 degree oven for approx 10 min. Cool at least 30 minutes before filling.



Black Russian Pie filling:



1/2 cup Kahlua

2 envelopes unflavored gelatin

1/2 cup milk, heat to boiling

2 eggs

1/2 cup sugar

2/3 cup volka

1 1/2 cups whipped cream



Put Kahlua, gelatin and hot milk into blender, cover and process at stir (lo) until gelatin is dissolved. Remove feeder cap. Add eggs, sugar and volka. Pour into large bowl and chill 15 minutes until slightly thickened. Stir occasionally to keep smooth. Put cream into blender, cover and process at whip(med) until thickened. Fold gelatin mixture and cream mixture together thoroughly. Pour into cool crumb crust and chill until set, about 1 hour.

BRANDY ALEXANDER PIE

This is a recipe from Mary Ann....trust(I know,I have said it before) THIS GIRL CAN COOK!!!!! This pie goes a long way as it is VERY rich but OHHHHH so elegant.........Do yourself a favor and try it BEFORE you make it for company! Trust me-your family will LOVE IT!

1 envelope unflavored gelatin

1/2 cup cold water

2/3 cup sugar

1/8 teaspoon salt

3 eggs, separated

1/4 cup cognac

1/4 cup creme de cacao

2 cups heavy cream. whipped



1 graham cracker pie crust. 9 inches

chocolate curls for garnish



Sprinkle gelatin over cold water in saucepan. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Stir over low heat until gelatin dissolves and mixture thickens. Do not boil. Remove from heat and stir in cognac and creme de cacao. Chill till mixture start to mound slightly. Beat egg whites till stiff. Gradually beat in remaining sugar and fold into thickened cognac mixture. Fold in one cup of the whipped cream. Pour into crust. Chill several hours or overnight. Garnish with remaining whipped cream and chocolate curls.

Doggie-Bag Hash Browns

Mornin' all! Admit it-you went out to a restraunt,ordered your dinner (to include french-fries) and when the server delivered,you found your plate large enough to feed a family of 4!!!!! I know you dug in with ferver(all the main course first with an occassional fry for some change) and then-you push back from the table,completely sated. That sigh of pure joy and a feeling that you just ate a complete side of beef....surely you finished it all! Then you look at your plate and see a pile of french-fries the size of Mt Washington stil there.You try to eat just one more-you can't do it!!!!! "CHECK PLEASE"!!You yell!"and bring a box with you!"
Just for the principle of the thing-you box up every last fry-now what!you can reheat them in the oven and hope for the best-OR......

you need:
left over fries
1/2 small sweet green pepper
1/2 small onion
seasonings

If you have a food processor-add all ingredients and process to a minced state
If no processor or blender-mince all of the ingredients and toss together
heat a fry pan with appx 2-3 tbls of olive oil to medium high
Dump all the ingredients into the hot oiled fry pan and stir-fy intil the onions are translucent

serve with your favorite eggs and bacon(ham or sausage) !

Breakfast cake! Blueberry Molasses!

There is nothing finer than waking up to the aroma of Molasses Blueberry cake coming out of the oven-Grab a coffee cut a big slab and watch the butter melt! Even though we have been in Florida for almost 30 yrs, I am always reminded of foggy August Mornings in Maine! This is genuinely a treat!

you need:
1 CUP MOLASSES
1/2 CUP SUGAR
1/2 CUP CRISCO (OR THE LIKE)
2 1/2 CUP FLOUR
2 TSP BAKING SODA-DISSOLVED IN 1 CUP BOILING WATER
1 TSP CINNAMIN
1 TSP GINGER
1 EGG
2 CUPS BLUEBERRIES (FRESH IS BEST-FROZEN WORKS FINE!)

Spray pam (or the like) generously in an 8x8 baking dish or tin
pre-heat oven to 350 degrees

Mix all ingredients together -scrape into tin and bake for 1 hour !

ENJOY!

FLUFFY BAKED EGGS

rEADY IN 5 TO 8 MINUTES- These are sometimes called French eggs ,but they are very good filling and lovely to serve!!!
pre-heat oven to 400 degrees
4 slices of bread
butter
4 eggs
seasoning

toast the bread and spread with butter
separate the egg yolks and whites.
whisk the whites until very stif add seasonings
(my favorite is a bit of garlic and some Italian herbs)
now put a ring of the stiffened whites on each slice of toast and drop 1 yolk in the center
place in oven and bake until set

serve with your bacon, breakfast sausage or ham

YUMMY!!!!

TOAD IN THE HOLE

ahhhhh Breakfast! This is a great breakfast for a large family or Brunch! Toad in the hole is very satisfying and will "Stick to your ribs" !!

What you will need:

9x13 baking dish
10-12 of your favorite breakfast sausage links
appx 1 oz. of the sausage drippings
1/2 cup of flour
2 large eggs (beaten)
1 Cup of milk
1 teaspoon Italian dried herbs
freshly ground pepper (to taste)

brown the sausage links in a oven-proof dish in 425 degree oven - turning frequently to make sure all sides are evenly browned
While the sausages are browning- (5-10 minutes) make the batter. Sift flour into a mixing bowl. Make a well in the center and put the beaten eggs and 1/2 the milk. mix the flour into the eggs and milk gradually from the sides. Stir in remaining milk and beat vigorously with a wooden spoon or wire-whisk until smooth.Stir in dry herbs and pepper (to taste).

Remove sausages from the oven and pour of all but appx. 1 oz of drippings. Now pour the batter into the dish with the sausages and continue to bake for 40-45 minutes or until the batter has risen and is brown and crips-Serve Immediately!
Normally I prepare this dish for "Champagne " Breakfast, but it is wonderful anytime with sunnyside-up or easy over eggs.......Not bad at lunch or dinner either!!