Helen's Apple Coffee Cake
Ingredients & Directions 1 c Butter 1 c Sugar 2 Eggs 1 ts Vanilla 2 c Flour 1 ts Baking soda 1 ts Baking powder 1 c Sour cream (light or yogurt) TOPPING 1/2 c Brown sugar 1/3 c Nuts 4 tb White sugar 1 ts Cinnamon 2 Apples; peeled & sliced From: dciem!lfergus!larry@lsuc.uucp Date: Mon, 15 Nov 1993 14:47:06 -0500 Cream butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with sour cream. Put half of batter in pan. Lay apple slices on batter and sprinkle 1/2 of topping over them. Add remaining batter and sprinkle topping on it. Bake in 350 oven 35-40 minutes. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Pumpkin Spiced Cake
Ingredients & Directions –CAKE– 2 c All-purpose flour 4 Eggs, beaten 2 ts Ground cinnamon 1/2 ts Salt 2 ts Baking soda 2 c Sugar 2 c Pumpkin puree 1 c Vegetable oil FROSTING 1 Stick butter 8 oz Cream cheese 1 ts Vanilla extract 1 Box powdered sugar In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended – add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting. FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator. Remove from refrigerator 1/2 hour before serving. Yields 24 Servings
Spicy Gingerbread
Ingredients & Directions 1/2 c Shortening 1/2 c Sugar 2 Egg yolks 1 c Light molasses 2 1/2 c Sifted all-purpose flour 1 ts Salt 1 ts Cinnamon 1 ts Cloves 1 ts Ginger 1 c Boiling water 2 ts Soda 2 Egg whites, stiffly beaten Whipped cream Grease a 9 x 13 inch pan. Cream shortening, add sugar gradually. Add 2 well beaten egg yolks. Add molasses and stir. Sift together flour, salt and spices. Dissolve baking soda in boiling water. Add baking soda and water mixture alternately with flour to the creamed mixture. Fold in stiffly beaten egg whites. Bake at 350F for 45 minutes. Serve hot with whipped cream for dessert. Yields 1 Servings
Mom's Sugar Cookies
Ingredients & Directions 1 c Sugar 1/4 c Shortening 1/3 c Margarine 3/4 ts Salt 1 Egg 2 c Flour 1/2 ts Baking soda 1/2 ts Cream of tartar 1/2 ts Vanilla From: arielle@taronga.com (Stephanie da Silva) (COLLECTION) Date: Wed, 2 Mar 1994 23:07:59 GMT See recipe “Mom Olsen’s Sugar Cookies” for source/info on this recipe. Mix all ingredients together; drop by spoonfuls on cookie sheet. Flatten cookies with glass dipped in sugar. Bake at 350F for 11 minutes. Sharon — Merchandising REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
Corny Cheese Bread Abm
Ingredients & Directions 1/2 tb Yeast 1 tb Sugar 2 1/2 c Flour, bread 1 Eggs 1 c Corn meal 7/8 c Water; warm 1/2 tb Salt 8 oz Cheez Whiz Use Mild Mexican Cheez Whiz for tangy flavor. Cut Cheez Whiz into chunks. Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 11 o’clock. Select “white bread” and push Start. Sylvia’s comments: very tangy corn-meal bread. The kids love it. Yields 20 oz
Pesach Mandelbread
Ingredients & Directions 2 tb Sugar 2 1/2 ts Cinnamon 1/4 c Egg substitute 4 Extra large egg whites 2 tb Canola oil 1/4 c Fresh orange juice or lemon -juice; (I used orange) 1 tb Grated orange or lemon zest; -(I used both) 1 c Matzo cake meal 1/4 c Potato starch 1/4 c Matzo meal 3/4 c Coarsely chopped toasted -almonds 1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs and sugar mixture together thoroughly. Beat in the oil, orange juice and zest. 2. Mix the cake meal, potato starch, and remaining 1-1/2 tsp of cinnamon together. Add the matzo meal and almonds. 3. Mix all the dry ingredients into the egg batter to form a soft dough. 3. Cover the dough with plastic wrap and refrigerate one hour or overnight. 5. Preheat the oven to 350 degrees F. Place the dough on a work surface and shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches long. Place on a non-stick baking sheet. 6. Bake the rolls for 30 minutes or until lightly browned. 7. Cool slightly; slice the rolls diagonally into 1/2- inch slices and place cut side up on the cookie sheet. Return to the oven and brown for 15 minutes. 8. Turn off the heat and let stand in oven until lightly browned and crisp. VARIATION: A mixture of 2 tbsp sugar and 1/2 tsp cinnamon may be sprinkled over the sliced rolls before returning to the oven. You may also just dust lightly with powdered sugar before serving. (can make own) Linda’s note: As my family likes mandelbread on the cakier-side, I underbaked these by almost 10 minutes. I then put the slices back in the oven to toast for just a few minutes. Yields 48 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
