Rye Bread With Beer & Orange 2
Ingredients & Directions 1/4 c Water 2 tb Applesauce 2 ts Orange Peel,Grated 2 tb Molasses,Blackstrap 1 c Beer,Light 1 ts Salt 2 tb Wheat Germ,Crude 2 1/2 c All-Purpose Flour 1 c Rye Flour,Medium 1 pk Yeast Yields 1 Servings
New Year's Ever Cake
Ingredients & Directions 3 c Sifted Swan’s Down Cake 1 c Milk -Flour 1 1/2 ts Vanilla 3 ts Calumet Baking Powder 6 Egg whites, stiffly beaten 1/2 ts Salt Chocolate Cream Filling 2/3 c Butter or other shortening Hungarian Chocolate Frosting 2 c Sugar ———————–CHOCOLATE CREAM FILLING———————– 3 Squares Baker’s Unsweetened 1/2 ts Salt -Chocolate 2 Egg yolks, slightly beaten 2 c Milk 1 tb Butter 3/4 c Sugar 1 ts Vanilla 4 tb Swans Down Cake Flour ———————HUNGARIAN CHOCOLATE FROSTING——————— 3 Squares Baker’s Unsweetened 2 1/2 tb Hot water -Chocolate 3 Egg yolks 1 1/2 c Sifted confectioners’ sugar 4 tb Butter Not being quite as temporarily enhanced as some of the other members of the echo, I remember Kate Smith as an older buxom gal who could really belt out a tune and was fond of wearing her trademark low-hemmed, dark, long-sleeved, V-necked dresses. I was unaware that in her younger days she had another persona. She was a radio personality with a cooking show. I know ’cause last weekend I picked up a copy of her 1940 cookbook, “Kate Smith’s Favorite Recipes, Anniversary Edition”. The cover is worth framing. It shows a very young Kate Smith in her signature dress wearing a French maid type apron, bent forward a bit at the waist and holding a wooden spoon up in her right hand. She looks mostly like a clean shaven Dom Deluise in drag getting ready to whack some unruly kid’s knuckles. The sponsors of her show were Calumet Baking Powder and Swan’s Down Cake Flour, both of which I believe are still going concerns. I think we should adopt Kate as the patron saint of the echo and distribute a .gif of the cover of this book with the “Cast” .gifs. Here’s a number from the book that utilizes both of her sponsor’s products. Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 minutes. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o’clock. CHOCOLATE CREAM FILLING: Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook for 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9- inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes. HUNGARIAN CHOCOLATE FROSTING: Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won’t be able to sing as well though… Yields 2 servings
Oatmeal Cookies
Ingredients & Directions 2 c Packed brown sugar 1 c Shortening 1/2 c Buttermilk 1 ts Vanilla 4 c Quick-cooking oats 1 3/4 c All-purpose flour 1 ts Baking soda 3/4 ts Salt Heat oven to 375. Mix brown sugar, shortening, buttermilk & vanilla. Stir in remaining ingredients. Shape dough into 1″ balls. Place about 3″ apart on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in water. Bake until golden brown, 8-10 min. Immediately remove from cookie sheet. DO NOT OVERBAKE. About 7 dz. cookies Yields 1 Servings
Pumpkin Marble Cheesecake
Ingredients & Directions 1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 ts Cinnamon 1/4 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 Servings
Apple-spice Bundt Cake
Ingredients & Directions 1 1/4 c All-purpose unbleached flour 16 oz Jar applesauce 1 c Whole-wheat flour 2 tb Canola oil 1 ts Baking soda 1 Apple, peeled, cored and 1/2 ts Ground cinnamon -chopped 1/4 ts Ground nutmeg 1/2 c Golden seedless raisins 2 Egg whites 1/4 c Walnuts 1/2 c Firmly packed brown sugar CUTTING FAT WITH APPLESAUCE: 1 cup oil = 1/2 cup applesace + 1/2 cup oil [JANIE’S NOTE: I often use an equal amount of applesauce with good results.] When substituting applesauce for oil, begin with amounts indicated above, then experiment, if you like, in future variations. Here, we increased applesauce to reduce amount of oil. 1. Preheat oven to 400. Coat 6-cup Bundt pan with nonstick vegetable-oil cooking spray. 2. Stir together the all-purpose flour, whole-wheat flour, baking soda, cinnamon and nutmeg in a large bowl until well combined. 3. In a separate bowl, beat together egg whites, brown sugar, applesauce and oil. 4. Fold the egg mixture into the flour mixture along with the chopped apple, raisins and walnuts until well combined. Scrape the batter into the prepared pan. 5. Bake in preheated 400 oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. 6. Transfer the pan to a wire rack to cool for 5 minutes. Unmold the cake onto the rack and cool. PER SLICE: 110 cal (16% from fat), 3g prot, 2g fat, 22g carb, 75mg sod, 0mg chol. Yields 16 slices
Chocolate Raspberry Shortcake Hearts
Ingredients & Directions -SHORTCAKE HEARTS- 3/4 c Flour 2 tb Butter or margaine, chilled 1/4 c Sugar -and cut into 6 pieces 1/4 c Unsweetened cocoa 1/3 c Skim milk 1 1/2 ts Baking powder FILLING 1/3 c Fat-free vanilla yogurt 1 1/2 c Frozen unsweetened whole 1/3 c Frozen light whipped -raspberries (from a 12 oz -topping, thawed -pkg), patially thawed 1 tb Powdered sugar 3 tb Powdered sugar Heat oven to 400. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, cocoa, and baking powder; mix well. Using pastry blender or fork, cut in margarine or butter until mixture resembles coarse crumbs. Add milk; stir just until a soft dough forms. On a lightly floured surface, shape dough into a ball; press out to a 3/4″ thickness. Using floured 2 1/2″ heart shaped cookie sutter, cut 6 hearts from dough. (A 2″ round cookie or biscuit cutter can be used) Place on spray coated cookie sheet. Bake at 400 for 5 to 10 minutes until toothpick tests done. Immediately remove from cookie sheet; place on large plate. Refrigerate 6-8 minutes. Meanwhie, in small bowl combine yogurt, whipped topping and 1 tb powdered sugar; mix well. Im medium bowl combine raspberries and 3 tb powdered sugar; toss gently. To serve, split shortcake hearts in half; place bottoms on dessert plates. Top each with berries, yogurt mixture and top half of hearts. If desired, sprinkle with powdered sugar. Store in refrigerator. Per serving: 190 calories, 4g protien, 35g carb., 4g fiber, 5g fat, 1mg chol., 190mg sodium, 180mg potassium, 1 1/2 starch, 1/2 fruit, and 1 fat exchange. Yields 6 servings
Mom's Sugar Cookies
Ingredients & Directions 1 c Shortening (part butter) 2 c Sugar 2 lg Eggs 5 c Flour 2 ts Baking soda 1 ts Salt 2 ts Baking powder 2 ts Nutmeg 1 c Milk Lighter and fluffier than most sugar cookies. Preheat oven to 375 degrees. Beat shortening, suugar and eggs together until light and lemon-colored. Add the rest of the ingredients alternately with milk. Drop cookies onto ungreased cookie sheet with a teaspoon or #40 dipper. Bake until just light brown. Cool on racks and frost with favorite frosting. Sprinkle with colored for the holidays. Yields 66 Cookies
