Lebkuchen (german Honey Cakes)
Ingredients & Directions 1 c Honey 1/2 ts Nutmeg 3/4 c Light brown sugar 1/2 ts Cloves 1 Lemon; juice of 1 ts Cinnamon 2 Eggs; beaten 1/4 c Almonds; shredded 2 1/2 c Flour; sifted 1/4 c Citron; chopped 1 ts Baking soda Combine honey, sugar, lemon juice and rind from the lemon. Beat in egg. Sift dry ingredients and add to egg mixture. Add citron and nuts and let stand one day (covered). Roll out dough 1/2 inch thick and cut into fancy shapes. Bake on buttered cookie sheet in 400 degree oven until browned. Yields 1 servings
Drop Biscuits
Ingredients & Directions 2 c All-purpose flour 1 tb Baking powder 1/2 ts Salt 1/3 c Shortening 1 c Milk Stir thoroughly the flour, baking powder, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in dry mixture, add milk all at once. Sitr just till dough clings together. Drop from talbespoon onto ungreased baking sheet. Bake at 450 degrees till golden, 10-12 minutes. Yields 10 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 Cookies
Ingredients & Directions 2 c WATER 9 lb – PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE OATMEAL COOKIE MIX AND CONTENTS OF SODA POUCHES IN MIXER BOWL. MIX TO COMBINE COOKIE MIX AND SODA; ADD WATER; MIX AT LOW SPEED ABOUT 1 MINUTE. SCRAPE DOWN BOWL ONCE, DURING MIXING. 2. DROP ABOUT 1 LEVEL TBSP DOUGH IN ROWS, 5 BY 7 ,ON LIGHTL GREASED PANS. 3. BAKE FOR 12 MINUTES OR UNTILL LIGHTLY BROWNED. 4. LOOSEN COOKIES FROM PANS WHILE STILL WARM. Recipe Number: H00900 SERVING SIZE: 2 From the Army Yields 100 Servings
Make-ahead Cookie Mix (macm)
Ingredients & Directions 1 1/2 c Butter or margarine, softene 1 tb Salt 2 ts Baking powder 6 c All purpose or unbleached fl In very large bowl, combine butter, salt and baking powder; blend well. (Lightly spoon flour into meassuring cup; level off. Do not scoop or sift flour.) Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Use in following cookie recipes. Measure by dipping cup into mix; level off. Store tightly covered in refrigerator up to 4 weeks. Makes 8 cups of mix. Yields 8 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
