Bonnie Moore Recipes

Chocolate Cream Pie
2 cups sugar
4 heaping tablespoons cocoa
4 tablespoons cornstarch
3 cups whole milk, divided
6 egg yolks
1 stick margarine or butter
1 teaspoon vanilla
1 large pie shell, baked

Meringue
6 egg whites
Scant
12 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla

Sift together sugar, cocoa and cornstarch. Add half the milk. Beat egg yolks with remaining milk that’s been heated until warm in the microwave. Strain egg mixture, then add to the cocoa mixture. Cook until thick, stirring constantly. Add margarine and vanilla. Pour into a baked pie shell and top with meringue.
To make meringue, beat egg whites with cream of tartar until frothy. Add 1 tablespoon of sugar at a time, beating on medium speed, until sugar looks dissolved after each addition. Raise speed on mixer and beat until stiff, but wet, peaks form. Add vanilla and beat just until incorporated. Spoon half the meringue on top of pie and smooth to edges, sealing, with an off-set spatula. Add remaining meringue in middle of pie and spread with flat side of a spoon to make swirls. Bake at 355 degrees for 12 to 15 minutes until lightly browned. (Baking for this length of time in a moderate oven will keep meringue from weeping later.)
Makes 1 large 10-inch pie or 2 regular ones.

Peach Cobbler
1 (29-ounce) can peaches
1 cup sugar
1 cup water
1 teaspoon vanilla
1 stick margarine or butter
1
12 cups self-rising flour
12 cup shortening
12 cup whole milk
Drain peaches and reserve the juice. Combine reserved juice, sugar, water and vanilla. Set aside.
Melt margarine or butter in a baking dish. Set aside.
Combine flour, shortening and milk. Mix together forming a stiff dough. Roll out onto a floured board into a rectangle. Pour peaches on top of dough, leaving a border around the edge. Roll dough up jellyroll-style. Cut into 1-inch slices. Place on top of melted margarine. Slowly pour reserved juice mixture on top. Bake 1 hour at 350 degrees.

Caramel Frosting
3 cups white sugar, divided
34 cup whole milk
1 egg, beaten
Pinch of salt
1 stick margarine or butter
Brown 1⁄2 cup sugar in an iron skillet.
Combine remaining sugar, milk, egg, salt and margarine in a large skillet. Add browned sugar and cook over medium heat for 15 to 20 minutes. Drop a small amount in ice water to test and see if it’s reached the soft ball stage. Cook 5 more minutes after the soft ball stage. Beat until spreading consistency. Will ice a 2- or 3-layer cake.

Cream Cheese Braids
1 (8-ounce) carton sour cream
12 cup sugar
1 teaspoon salt
1 stick margarine or butter, melted
2 packages dry yeast
12 cup warm water
2 eggs, beaten
4 cups all-purpose flour

Cream Cheese Filling
2 (8-ounce) packages cream cheese, softened
34 cup sugar
1 egg, beaten
18 teaspoon salt
2 teaspoons vanilla

Glaze
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla

Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring just until yeast dissolves. Add sour cream mixture, eggs and flour and mix well. Cover tightly. Refrigerate overnight.
The next day, divide the dough into 4 equal parts. Roll out each on a well-floured board into a 12×8-inch rectangle.
Mix the softened cream cheese, sugar, beaten egg, salt and vanilla until smooth. Spread 1⁄4 of the cream cheese filling on each dough rectangle and roll up jelly-roll style, beginning at the long side. Pinch the edges together and fold the ends under. Place rolls, seam-side down, on a greased baking sheet.
Cut each roll at 2-inch intervals, cutting about 2⁄3 of the way through, so the dough resembles a braid. Cover and let rise in a warm place, free from drafts, until doubled in size, about 1 hour. Bake at 375 degrees for 15 minutes.
Combine powdered sugar, milk and vanilla. Spread glaze over braids while they’re still warm.

Baked Ziti
1 (16-ounce) box ziti pasta
12 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 pound lean ground beef
1 (26-ounce) jar tomato and basil pasta sauce
34 teaspoon salt, divided
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup grated Parmesan cheese
12 teaspoon pepper
1 (8-ounce) package shredded Mozzarella cheese

Cook pasta according to package directions. Drain and return to pot.
In a large skillet, sauté onion in olive oil until tender, then add garlic and ground beef. When beef is brown and crumbly, drain off grease. Return beef to skillet. Add pasta sauce and 1⁄2 teaspoon salt. Set aside.
Melt butter in a heavy saucepan over low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and cook until thickened. Stir in Parmesan cheese, remaining 1⁄4 teaspoon salt and the pepper. Pour sauce over pasta, stirring until coated.
Transfer pasta to a lightly greased 9×13-inch baking dish. Top with beef mixture. Sprinkle with Mozzarella cheese. Bake at 350 degrees for 20 to 25 minutes until cheese is melted. Let stand 10 minutes before serving.

NEMS Daily Journal