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
Fluffy Whole Wheat Bread
Ingredients & Directions 1/2 c Milk 2 ts Yeast 1/2 tb Oil 2 1/2 c Flour, whole wheat 1/2 ts Salt 2 c Rice, cooked 1/2 tb Syrup, corn 1/2 c Water; warm Scald milk; add oil, salt, and corn syrup. When lukewarm, add ALL ingredients to breadmachine. Set “baking control” at 11 o’clock. Select “white bread” and push Start. Sylvia’s comment: Rose great. Only change I want to make is eliminate the two-steps, just dump in dry milk and water. Yields 24 ounces
Pesto Bread
Ingredients & Directions 2 c CAPACITY – 12 SERVINGS—– 1 1/2 ts Active dry yeast 2 c Bread flour 3/4 ts Salt 1 ts Granulated sugar 1/2 c Water 2 tb Water 3 tb Pesto sauce 1 ts Lemon juice 3 c CAPACITY – 16 SERVINGS—– 2 1/4 ts Active dry yeast 3 c Flour 1 ts Salt 1 1/2 ts Granulated sugar 1 c Water 1/4 c Pesto sauce 1 ts Lemon juice SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil. White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a frangrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal. Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner’s manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired. NUTRITION INFORMATION per 1/2-inch slice: 132 calories, 3.09 g protein, 19.6 g carbohydrates, 0.76 g dietary fiber, 4.47 g fat, 2.28 mg cholesterol, 158 mg sodium, 35.4 mg potassium. Calories from protein: 9%; from carbohydrates: 60%; from fats: 31%. Yield: 1 loaf Yields 1 Servings
Pumpkin Swirl Cheesecake
Ingredients & Directions 2 c Vanilla wafer crumbs 1 ts Vanilla 1/4 c Margarine, melted 3 Eggs 16 oz Neufchatel Cheese, softened 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg 3/4 c Sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. From Yields 12 Servings
Pistachio & White Chocolate Cookies^
Ingredients & Directions 1 1/4 c Firmly packed light brown 1 3/4 c Flour Sugar 1 ts Salt 3/4 c Butter flavored crisco 3/4 ts Baking soda 2 tb Milk 1 c White chocolate chunks 1 ts Vanilla 1 c Pistachios, toasted, skinned 1 Egg Chopped Preheat oven to 375F. Place sheets of foil wrap on cooling surface. Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg. Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3″ apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil. Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995 Shared by Carolyn Shaw 12-95 Yields 36 servings
Oil Bread
Ingredients & Directions 1 Fresh-baked Italian bread -loaf Good-quality olive oil Granulated garlic Freshly ground black pepper Fresh Romano cheese Ground oregano Anchovies; optional After the bread comes out of the oven, slice the loaf lengthwise into 2 long pieces. Place bread crust-side down. Score insides of loaf with a knife, then pour oil over top. Sprinkle with garlic and pepper. Grate some fresh Romano cheese over top, using both the tear-drop and finer sides of the grater. Sprinkle oregano on top and, if desired, a few anchovies for good measure. Put the 2 loaf halves back together, smash down slightly, then slice and serve. Comments: “A glass of vino (preferably red) complements this delicacy,” Patricia Marino wrote. Yields 1 servings
Pumpkin Pancakes A
Ingredients & Directions 1 Egg 1 c Milk 1/2 c Cooked or canned pumpkin 3/4 c Unbleached white flour 3/4 c Whole wheat flour 2 ts Baking powder 1 tb Sugar 1/4 ts Ground cinnamon 1/8 ts Ground nutmeg 1/8 ts Ground ginger 2 tb Vegetable oil Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file. 1 four-inch pancake without sauce – 98 calories, 1 bread, 1/2 fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol Yields 24 Servings
