Buttermilk Pie
Ingredients & Directions 1 tb Butter 4 tb Flour 3 Egg yolks 1 c Sugar 2 c Buttermilk 1 ts Lemon extract 2 9-inch pie shells Blend butter and flour,add yolks and sugar beaten together, buttermilk and extract.Add to pie shell and bake 425F.10minutes.reduce to 350degrees and continue baking 20 to 25 minutes or until set. Remove from oven and cover with Meringue and bake until meringue is brown. from Roy Harper.. Yields 2 – 9″pies
Oatmeal Cookies
Ingredients & Directions 1/4 c Butter, margarine – or shortning 1/2 c Sugar 1 Egg 1/2 c Raisins 1/2 c Buttermilk 1/2 ts Baking soda 1 c Rolled oats 1 c All purpose flour 1/2 ts Cinnamon 1 ts Molasses Cream the butter until fluffy. Cream in the sugar a lttle at a time. Add the well beaten egg, raisins, and buttermilk. Sift the soda, oats, flourand cinnamon into the butter mixture. Mix well, then add the molasses. Drop by teaspoonsfules onto a greased baking sheet. Bake in a moderate oven, 350 to 375 degrees for 15 to 20 minutes. The State Journal-Register, The Trading Post, submitted by Beverly Powell Yields 25 Cookies
Cape Cod Cranberry Velvet Pie
Ingredients & Directions 6 oz Ready shortbread crust 8 oz Cream cheese; softened 1 pt Whipping cream 1/4 c Sugar 1/2 ts Vanilla extract 16 oz Whole berry cranberry sauce In a large mixing bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie crust. Freeze 4 hours until firm. Ganrish with reserved berries. Remove from freezer 15 minutes before serving. Yields 8 Servings
Dumplings (biscuit Mix)
Ingredients & Directions 9 lb BISCUIT MIX #10 1. USE BISCUIT MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. DROP A SCANT 1/8 CUP (1 NO. 30 SCOOP) ON TOP OF SIMMERING STEW OR INTO SHALLOW SIMMERING STOCK. COVER; COOK 15 MINUTES. DO NOT REMOVE COVER DURING COOKING TIME. NOTE: 1. COOKED DUMPLINGS WILL BE LIGHT IN COLOR. 2. SHALLOW SIMMERING STOCK SHOULD NOT BE MORE THAN 1″ IN DEPTH. TILTING FRY PAN MAY BE USED. Recipe Number: D02000 SERVING SIZE: 2 DUMPLIN From the Army Yields 100 Servings
Saffron Bread
Ingredients & Directions 3/4 c Water 2 c Bread Flour 1 ts Sugar 1 ts Salt 1 Egg Beaters 1 1/2 tb Applesauce 1/4 ts Ground saffron 2 ts Yeast (active dry) May substitute 1/8 t saffron threads for the ground saffron. 1 POUND LOAF Marie Frainier *DGCP02C* Yields 1 Servings
Mom Kirschner's Date Nut Bread
Ingredients & Directions 1 pk Dates(8 oz.) 3/4 c Walnuts,coarsely chopped 1 c Raisins 1 ts Baking soda 1 c Boiling water 2 c Flour 1 c Sugar 1 ts Baking powder 2 ea Egg whites Preheat oven to 350. Chop dates. Combine dates,nuts and raisins in a bowl. Sprinkle baking soda over above mixture. Pour 1 cup boiling water over mixture. Cover and set bowl aside while mixing the rest of the ingredients. In another bowl mix flour, sugar, baking powder and egg whites. Mix together with pastry blender or two knives held together. Combine ingredients of both bowls; mix well. Bake in a lightly oiled 9-by-5-inch loaf pan 1 hour. ——————— ————– — 1/2″ slice 209 cal,3.3 gm pro,42.6 gm carb,3.8 gm total fat,.7 CSI Units,2.5 gm dietary fiber,83 mg sod,222 mg pot,29 mg cal,1.0 mg iron ——————— ————– ~- The New American Diet by Connor & Connor Yields 16 Servings
Pesto Bread With Cheese And Pine Nuts
Ingredients & Directions 2 Eggs 3 tb Sugar 1/3 c Oil 3/4 c Cream 2 c Self-rising flour 1/2 ts Baking powder 1 1/2 ts Sweet basil flakes 1/3 c Parmesan cheese; grated 1/4 c Pine nuts; lightly toasted Beat together first 4 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are blended. Do not overmix. Stir in the pine nuts. Spread batter into a greased 8×4″ loaf pan, place pan on a cookie sheet, and bake in a 350~ oven for about 45 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then remove from pan and continue cooling on a rack. Use a serrated bread knife to cut into slices. Serve warm with sweet whipped butter. Yields 1 loaf. NOTE: If you use all-purpose flour, then increase baking powder to 3 tsp. and add a pinch of salt. Yields 8 Servings
