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
Blue Ribbon Apple Pie
Ingredients & Directions : Crust: 3 c all-purpose flour 1 TB grated lemon zest 1 c salted butter, — chilled : Ice water : Filling: 6 lg Macintosh apples, peeled, — : thinly sliced 1 c white sugar 1 ts ground cinnamon 1/2 ts nutmeg 1/4 c cornstarch 1/4 c salted butter, chilled, — : cut into small pieces : Egg wash: 1 lg egg, beaten 1 TB white sugar Crust: mix flour and zest together in a medium bowl. Using pastry cutter, cut butter into flour until dough resembles coarse meal. Add ice water and mix until dough can be gathered into a ball. Divide dough in half. Flatten into disks and wrap and chill until firm. Filling: preheat oven to 400. Mix together sugar, cinnamon, nutmeg, and cornstarch in a large bowl. Add apples to sugar mixture and toss until apples are coated. On a floured surface, roll out 1 dough disk into a circle about 12 inches in diameter. Fold dough in half, and then into quarters. Place point of folded crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and leave about 1 inch overhang. Pour in apple filling and sprinkle with butter pieces. Roll out second dough disk into circle about 10 inches in diameter. Again fold in half, then in quarters and place on top of apple filling. Fold extra crust of top layer over bottom layer and crimp edges together. Cut slits in pie top to let steam escape and brush with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at 400. Reduce heat to 350 and bake another 30 minutes or until crust is golden brown. Cool on rack to room temperature. Yields 4 Servings
Busia's Pierogi
Ingredients & Directions 2 c Milk 2 tb Butter Flour 2 Eggs Salt to taste You can bake them (after boiling them) or fry them & top with fried onions & sour cream … or eat them plain … or put them in soup like kreplach. Bring milk and butter almost to a boil: Add flour to make a paste consistency. Beat 2 eggs, add flour and salt to make paste. Combine both mixtures. Keep adding flour until it doesn’t stick to your hands. Roll out to 1/4″ thickness. Cut and fill with filling of your choice (sauerkraut, mashed potatoes with cheese, cherries). Pinch together. Boil. Yields 1 servings
Orange Slice Cookie^
Ingredients & Directions 20 Candy orange slices, cut 1 1/2 ts Baking soda Into small pieces 1 1/4 ts Baking powder 1 tb Flour 3 tb Water 2 c Shortening 3 c Quick-cooking oats, 2 c Firmly packed brown sugar Uncooked 1 c Sugar 1 (3 1/2 oz) can flaked 3 lg Eggs Coconut 3 c All-purpose flour Toss to coat 1 tb of flour and the orange slices pieces. Set aside. With a electric mixer on medium speed , beat shortening until fluffy; gradually add sugar, beat well. Add eggs beat well. Put together 3 cups flour, soda, and baking powder; gradully add to shortening mixture, mix well. Stir in water, oats, orange candy, and coconut. Cover and chill for at least an hour. On a greased baking sheet drop dough by a teaspoonfuls. Bake at 325F. for 12mins. or until browned. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 Yields 16 servings
Rye Tomato Bread
Ingredients & Directions 1 pk (5/16-oz) yeast 1 c Bread flour 3/4 c Unbleached flour 1/2 c Rye flour 1 tb Sugar 1 ts Salt 1 tb Caraway seed 1/4 c Chopped tomato 1 tb Vegetable oil 7/8 c Tomato juice or veg juice v8 GOOD WITH SANDWICHES CONTAINING CHEESE Put all ingredients, in the order given, into the bread pan, select WHITE bread, and push Start. NOTE: Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches–especially when they include cheese. It adds a festive touch to soups and winter casseroles, too. Makes 1 loaf, 8 slices. Each slice: 215 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein; 2 gm fat (10% caloreis from fat); 0 mg cholesterol, 331 mg sodium; 110 mg potassium; 12 mg calcium. Yields 1 Servings
Oatmeal Soda Bread
Ingredients & Directions 2 1/2 c Oatmeal 2 c Buttermilk 2 1/2 c Flour 1 ts Salt 1 ts Baking soda Flour for dusting 1/2 ts Butter In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. Yield: 6 to 8 servings Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996 Yields 1 servings
Pumpkin Pancakes
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
