Drop Biscuits
Ingredients & Directions 1 ts Yellow corn meal 1/4 ts Paprika 1 c Bisquick baking mix 1/3 c Milk Mix cornmeal and paprika; reserve. Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds. Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture. Freeze uncovered until hard; store tightly covered in freezer. Good for dropping into casseroles. Makes 6 biscuits. Possum Kingdom Lake Cookbook MC Yields 1 Servings
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
Tangy Cranberry Bread
Ingredients & Directions ELECTRIC BREAD -REGULAR LOAF- 2 ts Yeast 1 tb Butter 2 c Bread flour 2 tb Orange marmalade 1 tb Dry milk 3/4 c Cranberry juice 1 ts Salt 1/4 c Dried cranberries LARGE LOAF 1 tb Yeast 2 tb Butter 3 c Bread flour 3 tb Orange marmalade 2 tb Dry milk 1 1/4 c Cranberry juice 1/2 tb Salt 1/3 c Dried cranberries Dried cranberries are sometimes called “ruby raisins.” SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles Sylvia’s comments: I didn’t have dried cranberries, so stuck some frozen berries in the oven for a couple hours at 250. Presto! Dried cranberries. I added them during the second beep. I also cut the cranberry juice down to 1 cup for the large loaf, and the dough still looked VERY wet. It came out with a pale top but cooked, and was a big hit with visiting cranberry fans. Yields 1 loaf
Persimmon Bread #2
Ingredients & Directions 1 c Sugar 1/2 c Oil 2 Egg whites plus 1 Egg yolk 1 c Persimmon 1 c Chopped nuts 1 c Raisins 1 ts Vanilla 2 1/2 c Plain flour 1 ts Soda 1 ts Salt 1/2 ts Cinnamon 1/2 ts Allspice 1/2 ts Cloves From: lewis@GDEsystems.COM (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From @uga.cc.uga.edu:HORTLAB@TIFTON.CPES.PEACHNET.EDU. Here are some persimmon recipes from Dr. Evert, who is conducting research here at the Coastal Plain Experiment Station on persimmons. Mix sugar and oil, add egg whites and yolk, beat well. Add persimmon, raisins, nuts vanilla and spices. Mix well. Add flour, soda and salt. Bake in loaves at 350 Degrees. Makes 2 loaves or 1 tube pan. Grease pans well with Crisco and flour. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Nutty Breadsticks
Ingredients & Directions 2 tb Or 2; (1/4-ounce) packages ; active dry yeast 2 1/2 c Warm water; (about 105 to -115 ; degrees) 2 tb Vegetable shortening 2 tb Granulated sugar 2 ts Salt 6 c Unbleached flour; up to 7 1 c Finely chopped salted; -roasted peanuts In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, and 3 cups flour. Beat vigorously for two minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 48 pieces for thick breadsticks or 72 pieces if you prefer thinner ones. Roll each piece into a 10-inch long strand. Scatter the nuts over the work surface. Lightly roll the strand in the nuts so the strands become coated. Place on well-greased baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake thick breadsticks for 20 minutes, thin ones for 15 minutes. Immediately remove breadsticks from baking sheets and cool on a rack. Yield: 48 thick or 72 thin breadsticks Yields 1 servings
Wacky Chocolate Cake
Ingredients & Directions 1 1/2 c Cake flour 1/4 c Cocoa 2 tb Granulated sugar replacement 1 ts Baking soda 1/2 ts Salt 1 c Water 1 tb White vinegar 1/4 c Liquid shortening 1 ts Vanilla Egg Combine cake flour, cocoa, sugar replacement, baking soda and salt in sifter. Sift into large bowl, add remaining ingredients and beat to mix. Pour into 9-inch square baking dish. Bake at 375F for 35-40 minutes, or until done. MICROWAVE: Cook on medium for 10-11 minutes, turning dish a quarter turn every 5 minutes.. 1 serving = 1 bread, 1 fat calories = 89 From Yields 9 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
