Mom's Soft Molasses Cookies
Ingredients & Directions 1 c Shortening 1/2 ts Salt 3 ts Soda 2 ts Ginger 2 ts Cinnamon 1 ts Allspice or cloves 1 c Sugar 1 c Molasses 1 Egg 4 3/4 c Flour (sifted) 3/4 c Double strength cold coffee Heat oven to 375 degrees. Cream together first 7 ingredients (left to right); blend in molasses. Beat in egg; add sifted flour alternately with coffee. Drop from teaspoon onto lightly greased cookie sheets about 2 inches apart. Bake 15 minutes or until done. Yield: 5 dozen. From Yields 5 Servings
Perfect Ww Bread
Ingredients & Directions 15 c Flour; *Note,(15 To 16) 5 c Hot Water; (95-105 Deg) 1/2 c Honey; (Any Brand) 2 Tblsp Yeast; Fermipan Brand (If Using Another Brand You -Should Try; 2 1/2 – 3 T Add: 5 c Whole-wheat flour Add: 1/3 c Vegetable oil 1 Tblsp salt Add: 7 c Flour; (7 to 9) *NOTE: I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brands of wheat. Let the first 4 ingredients sit for a few minutes to “proof” – it will begin to “grow” and will look bubbly and foamy. Add whole-wheat flour and mix for 1 minute. Add veg oil and salt, mix together another 1 minute. Add flour until dough pulls away from sides of bowl. Knead and rise as usually for any basic bread dough. This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3″ pans) Now the Yields 1 Servings
Nan Bread With Halloumi Cheese And Salad
Ingredients & Directions -BREAD- 1 tsp Dried Yeast 454 g Strong White Flour 1 tsp Salt 2 tsp Coarsely Ground Black Pepper 190 ml Cold Water (approximately) Filling: 1 Red Onion (small ~ thinly sliced and soaked in iced water) 225 g Halloumi Cheese (cubed and fried) 4 Plum Tomatoes (fresh – chopped) 1/4 Cucumber (peeled and diced) 1 tbsp Pitted Black Olives (roughly chopped) 1 tbsp Coriander (chopped) 1 tbsp Mint (chopped) 1 1/2 tbsp Virgin Olive Oil Dash Balsamic Vinegar Sea Salt and Freshly Ground Black Pepper Fresh Coriander (for garnish) Mixed Salad (to serve) 1. Place all the dry ingredients in a food processor, slowly add the water until the dough forms a ball. Process for 1 minute. 2. Then place the dough in a bowl, cover and leave for 3 hours in a warm place. 3. Punch the dough down and knead thoroughly for a few minutes. Leave it to prove for another hour. 4. Preheat the oven to Gas Mark 9 / 240?c / 475?f and heat a baking sheet. 5. Knead the dough again until it is pliable and has a satiny feel. 6. Divide into 12 equal balls. Roll them out thinly and cover them with a damp cloth until you have used up all the dough. 7. Lay carefully on the hot baking sheet and bake for 2 – 4 minutes until they are cooked. 8. Drain and dry the red onions, combine with the other filling ingredients and dress with olive oil and balsamic vinegar. 9. Season to taste and stuff the Nan. Yields 4 servings
Italian Love Cake
Ingredients & Directions 1 pk Fudge marble cake mix 2 lb Ricotta cheese 1 c Sugar 4 Eggs 1 ts Vanilla 8 oz Whipping cream 1 pk Instant chocolate pudding 1 c Milk Mix cake as directed on box. Pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350~F for 1 hr. Cool. Mix pudding with milk; fold in whipped topping. Spread over cake; regrigerate. Yields 12 Servings
Pumpkin Gingerbread Snacking Cake
Ingredients & Directions 1 1/2 c Granulated sugar 2 Eggs 1 c Pumpkin puree 1/2 c Vegetable oil 1/2 c Buttermilk 1 3/4 c All-purpose flour 1 ts Baking soda 1 ts Ginger 1/2 ts Each salt, cinnamon, Nutmeg, ground Cloves and allspice 1/4 ts Baking powder Icing sugar Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks. In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended. Pour into greased 9-inch(2.5 L) square cake pan. Bake in 350 degree F (180 degrees C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar. Makes 16 servings. Yields 16 Servings
Canning Asparagus (spears Or Pieces)
Ingredients & Directions Quantity: An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts–an average of 3-1/2 pounds per quart. Quality: Use tender, tight-tipped spears, 4 to 6 inches long. Procedure: Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole. Hot pack–Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill jars with hot asparagus, leaving 1-inch headspace. Raw pack–Fill jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Asparagus in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 1 Text
Good-for-you Gingerbread
Ingredients & Directions 1 c All purpose flour 1/2 c Whole-wheat flour 1/4 c Packed brown sugar 3/4 ts Ground ginger 3/4 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Baking soda 2 Egg whites, beaten slightly 1/2 c Buttermilk 1/2 c Unsweetened applesauce 1/2 c Molasses 1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with nonstick spray and set aside. 2. In a large bowl, stir together the all purpose flour, whole wheat flour, brown sugar, ginger, cinnamon, baking soda and baking powder. 3. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mixture to the flour mixture. Beat with an electric mixer until combined. 4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and serve warm. Yields 9 Servings
