Cape Cod Cranberry Pie
Ingredients & Directions 2 c Cranberries 1 1/2 c Sugar 1/2 c Chopped nuts 2 Eggs, well beaten 1 c Flour 1/2 c Melted butter 1/4 c Melted shortening 1. Preheat oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch pie plate. 3. Sprinkle with one half cup of the sugar and the nuts. 4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. From Yields 8 Servings
Rye Yeast Bread
Ingredients & Directions 1/3 c Water 1 c White grape juice 1 pk Quick-rise yeast (1 tb) 1 ts Salt 3 tb Oil 4 c Rye flour plus up to 1/2 cup Warm the water and grape juice to about 115 F and stir in the yeast. Let the mixture stand for about 10 minutes or until it is foamy. Stir in the salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until it is smooth. Add enough of the rest of the flour to make a soft dough. Knead the dough on a floured board for 10 minutes. Place the dough in an oiled bowl, turn it over so the top of the ball is also oiled, and cover it with a towel. Let it rise in a warm (85 to 90 F) place for about 45 minutes, or until it is doubled in volume. Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and let it rise in a warm place again for about 30 minutes, or until it doubles in volume. Bake at 425 F for 10 minutes, then lower the oven temperature to 350 F for an additional 35 to 45 minutes of baking. Remove it from the oven when the loaf is brown and has pulled away from the sides of the pan slightly. Makes one loaf. Yields 1 Servings
Oatmeal Cookies
Ingredients & Directions 1/2 c WATER 8 EGGS SHELL 2 lb RAISINS #10 2 1/2 lb CEREAL ROLLED OAT 2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; BROWN, 2 LB 2 lb SHORTENING; 3LB 3 tb BAKING POWDER 2 1/4 ts BAKING SODA 2 tb IMITATION VANILLA 4 ts SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND BAKING POWDER; SET ASIDE FOR USE IN STEP 2. 2. PLACE EGGS, WATER, VANILLA, SHORTENING, AND SUGARS IN MIXER BOWL. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS; MIX AT LOW SPEED 2 TO 3 MINUTES OR UNTIL SMOOTH. 3. ADD ROLLED OATS AND RAISINS; MIX ONLY UNTIL BLENDED. 4. DROP ABOUT 1 TBSP DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED PANS. 5. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED. 6. LOOSEN COOKIES FROM PANS WHILE STILL WARM. Recipe Number: H02300 SERVING SIZE: 2 COOKIES From the Army Yields 100 Servings
Mom Clark's Cookie Press Shortbread
Ingredients & Directions -MM BY H PEAGRAM- 1 c Brown sugar, sifted 2 c Butter 4 c Flour 1 ts Salt (omit ?) 1/2 c Cornstarch 1/2 c Icing sugar Directions: Mix well, put in cookie press and put cookies on ungreased cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown too much. Yields 1 Servings
Portuguese Almond And Potato Cake
Ingredients & Directions 1 lg Baking potato, about 10 1/4 c Unsalted butter, softened -ounces 1 tb Brandy 1 c Almonds, with skins 1/2 ts Almond extract 2 ts Baking powder Powdered sugar 3 lg Eggs, separated Marzipan “potatoes,” 3/4 c Sugar -optional (see recipe) Bake or microwave potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool. Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment. Using a nut mill, grind almonds to powder, stir in baking powder; set aside. Beat egg whites until they start to stiffen, sprinkle with half of the sugar, a little at a time, and continue beating until stiff and glossy. Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract. Using a large rubber spatula, fold in potato, ground almonds and egg whites. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes. Run a knife blade around edge before releasing sides of pan. Place cake, on the base, on a rack and let cool completely. Cake will sink slightly in the middle. Reverse cake onto a plate, peel off paper and place right side up on a serving plate. Dust with powdered sugar before serving. MARZIPAN “POTATOES”: You’ll need 4 ounces marzipan or almond paste and powdered unsweetened cocoa. Pinch off pieces of marzipan and roll into elongated balls, each about the size of a large marble. Make these slightly irregular, like tiny new potatoes. Roll in cocoa to simulate brown potato skin. Cut several in half to show the white interior. Arrange a little group on top of the cake, and place the rest in twos and threes around the edge of the plate. Serves 10. PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber. From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93. Yields 10 servings
No Fat Lebkuchen ("black Forest Honey Cakes")
Ingredients & Directions MIX 1/2 c Honey 1/2 c Molasses ADD 3/4 c Sugar 1 ts Grated lemon peel 1 Egg 1 tb Lemon juice SIFT & STIR IN 2 3/4 c Flour 1/2 ts Soda 1 ts Cinnamon 1/3 c Citron 1 ts Cloves -[raisins are good too] 1 ts Allspice 1/3 c Nuts 1 ts Nutmeg Chill 2 hours. Mold into flattened balls. Decorate with blanched almonds and citron. Bake on GREASED sheet at 400 degrees, 10-12 minutes. This is from the Betty Crocker cookbook. Yields 1 recipe
Kahlua Cake (black Russian Cake)
Ingredients & Directions CAKE 1 pk Yellow cake mix 3/4 c Veg. oil 1 pk LARGE pkg. choc. fudge 3/4 c Water -INSTANT pudding 1/4 c Vodka 4 Eggs 1/4 c Kahlua -TOPPING MIX- 1/4 c Sugar 1/4 c Ground nuts 1/2 ts Cinn. Cake: Mix and beat all ings. for 4 mins. Grease bundt pan. Topping mix: Coat the greased pan with the topping mixture. Pour the remainder into the batter. Bake 350 for 55 mins. Cool 15 mins before removing from pan. Yields 12 servings
