Five Decades of Recipes Honoring the Bethlehem 50th Fish Fry
Southern Pecan Pie
By Dotty Tyson, Bethlehem UMC
1 cp. Karo Syrup
1 cp. granulated sugar
Pinch of salt
4 T melted butter
3 large eggs
1 T vinegar
Spread nuts evenly over bottom of unbaked 9-inch pie shell. Beat eggs and add other ingredients. Mix well and pour over nuts. Bake at 350 degrees for approx.. 45 minutes. Makes one pie. You can make three 9-inch pies by using 1 full cup of nuts for each and doubling all other ingredients.
Raspberry Cream Cheese Coffee Cake
Robin Folks, Bethlehem UMC
Coffee Cake:
2 ½ cups of flour
¾ cup sugar
¾ cup butter
½ t baking powder
½ t baking soda
¼ t salt
¾ cup sour cream
1 egg
1 t almond extract
Filling:
1 8 oz. pkg. cream cheese ¼ cup sugar 1 egg ½ cup raspberry jam
Topping:
½ cup sliced almonds
Preheat oven to 350 degrees. In a large bowl, combine flour and sugar; cut in butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup of crumbs for topping. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of greased and floured 9-inch spring form pan. Batter should be ¼ inch thick on sides. In a small bowl, combine cream cheese, ¼ cup sugar and egg; blend well. Pour over batter in pan. Spoon jam evenly over the cheese filling. In a small bowl, combine 1 cup of reserved crumbs and almonds. Sprinkle over top. Bake at 350 degrees for 55-60 minutes until cream cheese is set and crust is a deep golden brown. Cool 15 minutes, remove sides and cool completely.
White Chocolate Oatmeal Cherry Cookies
By Nancy McNulty, Bethlehem UMC
Ingredients:
1 cup of flour
½ teaspoon baking soda
¼ teaspoon salt
½ (1 stick) plus 2 tablespoons of butter
½ cup of sugar
½ cup of packed dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1 ½ cups white chocolate chips
1 cup dried tart cherries (or regular if unavailable)
½ cup of toasted, chopped pecans
Sift the flour, baking soda and salt together. Beat the unsalted butter, sugar and brown sugar in a mixing bowl until creamy. Add the egg and vanilla and beat until creamy. Add in the flour and oats and mix until smooth. Add chips, cherries and pecans into the mixer or mix by hand.
Drop rounds of mix 2 inches apart onto a cookie sheet lined – optionally lined with baking parchment. Bake at 350 degrees for 15 to 18 minutes or until light brown.
Caramel Bars
By Lorraine Sutton, Bethlehem UMC
A
1 egg (beaten)
2 cups flour (unsifted)
¾ cup brown sugar (packed)
¾ cup walnuts (chopped)
½ butter
B
1 – 14 oz. can Sweetened Condensed Milk
24-27 Brach’s Milk Maid Caramels - unwrapped
¼ cup unsalted butter
Directions: Preheat oven 350 degrees. Mix group A ingredients together until crumbly consistency. Reserve 2 cups of mix. Press remaining mix evenly into 9 x 13 buttered pan. Bake 350 degrees for 15 minutes.
Meanwhile, place group B ingredients in top of double broiler. Heat and stir until smooth consistency.
Remove pan from oven and pour B mix on top of baked crust. Sprinkle remaining 2 cups on top of caramel mix. Return to oven for 20 minutes or until it starts to bubble. Remove from oven. Cool. Cut into squares and then cut the squares diagonally.
My Favorite Chocolate Chip Cookies
By Debbie Robinson, Bethlehem UMC
Yield: about 5 to 6 dozen
Ingredients:
1 ½ cups walnuts (Toasted)
1 ½ cups pecans (Toasted)
1 cup (2 sticks) unsalted butter, at room temperature (Do not melt)
1 cup firmly packed brown sugar (I use light brown)
1 cup granulated sugar
2 large eggs (at room temperature)
1 Tablespoon Vanilla Extract
2 1/3 cups all purpose flour
1 ¼ teaspoons baking soda
1 scant teaspoon salt
3 cups chocolate chips (I use 2 cups high quality semi-sweet chips and 1 cup dark chocolate chips). You can use all semi-sweet. I have also used a cup each of semi-sweeet, milk chocolate and dark.
Preparation:
Preheat the oven to 350 degrees F. Arrange the nuts on a baking sheet in a single layer and toast them for 6-7 minutes until golden brown and aromatic. Cool the nuts and then coarsely chop.
Line flat baking sheets with parchment paper. Mix dry ingredients (flour, salt, soda in separate bowl.
Using a large stand mixer (if possible) fitted with a paddle mixer attachment, cream the butter. Add both sugars and cream in a large bowl on medium speed for about 1 minute until fluffy. Add the vanilla and eggs and beat on medium speed for 1-2 minutes until light and fluffy.
Add the flour, salt and baking soda. Mix on medium low speed until incorporated. Stir in the walnuts, pecans, and chocolate chips. The dough will be relatively stiff so it make take some effort to mix well if done by hand.
(HINT: I think the cookies bake better and more consistently if you refrigerate the dough (covered) for about 30 minutes prior to baking. You can refrigerate longer but it makes the dough harder to scoop)
Drop the dough onto prepared cookie sheets using a 1 ½ diameter cookie scoop. (I always prefer using a cookie scoop for keeping the size of cookies consistent. It also aids in even baking if the cookies are the same size.)
Space the cookies about 1 ½ inches apart on the cookie sheet.
Bake for 10-12 minutes, until the cookies are golden on the edges. (Don’t worry if the middles look a little less cooked, they will even out as the cookies cool.