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
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
Heirloom Spice Cake
Ingredients & Directions 2 c Sifted Unbleached Flour 1 ts Baking Soda 1/2 ts Salt 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves 1 c Butter Or Regular Margarine 1 c Sugar 1 lg Egg 1 c Sour Milk 1 c Chopped Walnuts 1 c Raisins Sifted Confectioners Sugar Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. From The Farm Journal’s Complete Home Baking Book Yields 16 Servings
Cantaloupe Pie
Ingredients & Directions 1/4 c Flour 1 lg Cantaloupe — very ripe 3/4 c Sugar — divided use 3 lg Eggs — separated 2 tb Butter Baked pie shell Peel, seed, and dice melon. In a medium sauce pan mix 1/2 the sugar with melon and cook until melon is tender and soft; mash melon. Mix flour with remaining sugar; add beaten egg yolks and butter. Mix in mashed melon. Pour into pie shell and cover with meringue made from the egg whites. Brown meringue in oven. Cool pie. Yields 10 Servings
Rye Bread With Onions & Caraway
Ingredients & Directions -BETTIE COOPER (VGXB82A) 2 c Bread flour 1/2 c Rye flour 2 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Onions; chopped 1 1/2 ts Caraway seeds 3/4 c Water 1 ts Yeast I will probably add more of the caraway seeds. We enjoy the taste. The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM: BETTIE COOPER (VGXB82A) Yields 1 Servings
Grain Bread
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 1 tb Sugar 2 c Whole wheat flour 3/4 c Rye flour 3/4 c Wheat germ 3/4 c Unprocessed bran 1/2 c Nonfat dry milk powder 1/2 c Sunflower seeds 1 ts Salt 1 Whole egg Yields 1 Servings
Irish Cream-chocolate Mousse Cake With Coconut Crust
Ingredients & Directions -CRUST- 1 1/2 c Famous Wafer chocolate -cookie crumbs 1/2 c Ground toasted cashews 1/2 c Ground toasted coconut 1/3 c Sugar 1 ts Ground cinnamon 5 tb Unsalted butter; melted FILLING 1 lb Bittersweet chocolate 1/4 c Unsalted butter; diced 2 ts Instant espresso 4 Eggs; separated 1/2 c Sugar 1/2 c Irish cream 1/2 ts Pure vanilla extract 2 c Heavy whipping cream Mint sprigs To prepare the crust, butter a 10-inch springform pan. Put the cookie crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix well. Add the melted butter and mix well. Press the mixture into the prepared pan and place in the refrigerator to chill while you prepare the filling. To prepare the filling, put the chocolate, butter, and espresso in a metal bowl and place over gently simmering water until the chocolate is melted, about 5 minutes. Remove the top of the double boiler and set aside. Do not remove the simmering water from the heat. Put the egg yolks, sugar, Irish cream, and vanilla in a medium metal bowl (just large enough to nest in the bottom of the double boiler without touching the water) and whisk together. Place the bowl over the simmering water and whisk until the mixture is very thick and resembles softly whipped cream. Fold the melted chocolate and 1 cup of whipped cream into the egg mixture and set aside. Remove the crust from the refrigerator. In a medium bowl, whisk the egg whites until they form soft peaks but are not dry. Gently fold the whites into the chocolate mixture and pour the mixture into the crust. Refrigerate until completely cold, 3 to 4 hours. Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Top each slice with a dollop of whipped cream and several mint leaves. Yields 12 servings
