Helen's Brown Sugar Cake
Ingredients & Directions 2 c Packed brown sugar 2 c All-purpose flour 1/2 ts Salt 1/2 c Margarine — not diet 1 lg Egg 1 c Buttermilk 1 ts Baking soda 1. Combine sugar, flour and salt. Cut in the margarine until the particles are the size of peas. Reserve 3/4 cup of this mixture for topping. 2. Stir baking soda into buttermilk; add to flour mixture along with unbeaten egg. Blend well. 3. Pour batter into a greased and floured 9 x 13 x 2-inch pan. Sprinkle the reserved topping on batter. Bake in preheated 350-degree oven for 35-45 minutes. 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
Cherry Date Skillet Cookies
Ingredients & Directions 1 c Butter 1 c Brown sugar, packed 8 oz Chopped dates 1 Egg 3 c Crispy rice cereal 1 c Coconut flakes 1/2 c Maraschino cherries Drained, chopped 1 tb Vanilla extract 2 1/2 c Coconut flakes — for Rolling In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining coconut. Yields 60 Servings
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
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
Four Chips Fudge
Ingredients & Directions 3/4 c Butter or margarine 3 tb Milk 1 cn Sweetened condensed milk -(14oz) 1 pk Semisweet chocolate chips -(12oz) 1 pk Milk chocolate chips -(11.5oz) 1 pk Peanut butter chips (10oz) 1 c Butterscotch chips 1 Jar marshmallow cream (7oz) 1 1/2 ts Vanilla 1/2 ts Almond extract 1 lb Walnuts; coarsely chopped Melt butter in heavy Dutch oven over low heat. Sir in milk and condensed milk. Add all chips, stirring constantly, until mixture is smooth. Remove from heat. Stir in marshmallow cream, and vanilla and almond extracts. Stir in walnuts. Spoon into buttered 15x10x1″ jellyroll pan. Sread evenly. Chill and cut into squares. Store in refrigerator. 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
