Buttermilk Pie Crust Dough
Ingredients & Directions 2 1/2 c Unbleached all purpose flour 2 tb Sugar 1 ts Salt 1/2 c Chilled unsalted butter; -diced (1 stick) 1/2 c Chilled solid vegetable -shortening 1/4 c Plus 2 tablespoons -buttermilk Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.) Makes enough for 2 crusts. Yields 1 servings
Cappuccino Cheesecake Pie With Pecan Sauce
Ingredients & Directions 1 10″ pie crust –Filling– 3 pk (8 oz) cream cheese; -softened 1 3/4 c Firmly packed dark brown -sugar 4 Eggs 2 tb Strong coffee -Sauce– 1 c Firmly packed dark brown -sugar 1 c Whipping cream 1/2 c Butter 1/4 c Strong coffee 2 tb Coffee-flavored liqueur or -strong coffee 1 c Pecan halves Heat oven to 350oF. In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust. Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours. Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves. 1/12 recipe is 720 calories Yields 1 Servings
Rice Flour And Yogurt Pancakes
Ingredients & Directions 2/3 c Brown rice flour 1 lg Egg 1/3 c Cornstarch 2 tb Vegetable oil 1 tb Sugar 1/2 c Plain low-fat yogurt 1 ts Baking powder 1/2 c Low-fat milk pn Salt Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes until golden brown on both sides, 2 minutes or less. Stack on warm plates. Serve with butter and preserves, or honey. Makes 26 pancakes, 2 3/4 inches in diameter. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days. PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Yields 26 servings
Saffron Bread (wedman)
Ingredients & Directions 1/2 ts Saffron 1/4 c Hot Water (120 to 130 -degrees) 1 c Milk 1/4 c Margarine 1 tb Lemon Rind, grated 1 tb Active Dry Yeast 1/4 c Sugar 1/4 ts Ground Nutmeg 2 1/2 To 3 c Flour 1 c Dried Currants -or- Dark -Raisins Steep the saffron in the hot -water for 10 to 15 minutes. Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 Potassium: 132 Cholesterol: 0 Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange Yields 15 Servings
Mom Mackay's Cranberry Bread
Ingredients & Directions 2 c Flour, all-purpose 1 c Sugar, granulated 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Orange juice (juice -of one large orange) 2 tb Shortening 1 tb Orange peel, grated -(one large orange) 1 Egg, beaten 1 c Cranberries, halved -or chopped 1 c Walnuts or pecans, -chopped Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm. NOTES: * A festive cranberry-orange nut-bread — My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we’ve made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker’s Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. : Difficulty: moderate. : Time: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. : Precision: Measure carefully. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Yields 2 Loaves
Jalapeno Carrot Cake
Ingredients & Directions 2 c Brown sugar 1 c Vegetable oil 4 EGGS 1/4 c Milk 1/4 c Tequila 1 ts Salt 3 1/2 c Flour 1 1/2 ts Baking powder 3/4 ts Baking soda 1 ts Cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground cloves 12 md Carrots, peeled and shredded (approximately 5 cups) 5 sm Fresh jalapenos, seeded and Shredded CREAM CHEESE ICING 2 Packages cream cheese 2 Sticks butter 4 c Confectioners’ sugar 2 ts Vanilla 1 ts Butter flavoring For cake: Mix firt five ingredients together on medium speed for about 1 minute. Set aside. In a separate bowl sift together dry ingredients. Mix dry ingredients into wet mixture at medium speed for about 1 minute. Fold carrots and jalapenos into mixture until completely combined. Pour into two 10 inch round greased pans. Bake in preheated oven at 350 degrees for 45 minutes. For Icing: Mix all ingredients on medium speed for about 2 minutes. Spread icing in between and over cooled cake layer with icing inside. Decorate with carrot shavings and jalapeno slices, if desired. Use remaining icing to pipe a border around the edge. From The Austin American Statesman typed by jessann 🙂 Yields 1 Cake
Waffles (pancake Mix)
Ingredients & Directions 3 1/4 cn PANCAKE MIX #10 1. USE REGULAR PANCAKE MIX OR BUTTERMILK PANCAKE MIX. PREPARE WAFFLES ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: D02510 SERVING SIZE: 1 WAFFLE From the Army Yields 100 Servings
