Black Walnut Christmas Cake
Ingredients & Directions 1/2 c Butter 4 Eggs; separated 2 c Flour; sifted 3/4 ts Salt 1 c Sugar 1 ts Vanilla 2 ts Baking powder 1/2 c Milk 1 c Black walnuts; fine chopped Cream butter and sugar until light and fluffy. Beat in egg yolks all at once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients. Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended. Beat the egg whites until stiff, but not dry. Fold them into the batter. Bake in a 9×5″ greased and floured loaf pan, or 3 quart mold at 350~F about 50-60 minutes, or until done. Frost with your favorite icing. Yields 1 Servings
Chicken Pie Deluxe
Ingredients & Directions 1 3/4 c Pepperidge Farm Stuffing 1/2 c Butter, *see notes 1 cn Cream Of Celery Soup, -undiluted 1 1/2 c Canned Or Boned Chicken, cut -in lge. pcs. 1/2 c Milk 3/4 c Green Peas, cooked 1 tb Onion, minced 1 ds Pepper Mix crumbs and butter and save 3/4 cup of crumbs for top. Put butter and crumb mixture in bottom of 2 quart casserole. Mix remaining ingredients and put on top of crumbs. Top with remaining crumbs. Bake at 425 for 15 to 20 minutes or until bubbly. Serves 6 Yields 6 Servings
Walnut Brown Bread
Ingredients & Directions 3 c Raisins 3 c Water 1/4 c Shortening 5 1/2 c Unbleached flour; sifted 2 c Sugar 4 ts Baking soda 2 ts Salt 2 Eggs; lg, slightly beaten 1 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. Yields 10 servings
Tangy Rosemary Peasant Bread
Ingredients & Directions 3/4 c Warm water 1 tb Sugar 2 ts Yeast 1 c Sourdough starter 1 c Yogurt (you can substitute -sourdough starter for this) 1/2 ts Salt 2 ts Ground rosemary 1/2 c Whole wheat flour I made this for my mother as a Christmas gift. This makes a 2 pound loaf: Combine water, sugar and yeast. When the yeast has proofed, add remaining ingredients. Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again. I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time. Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more. If you don’t have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped. Yields 1 Servings
Ice Cream Cake #2
Ingredients & Directions 4 oz Butter 4 oz Sugar 1 Dessert spoon golden syrup -(light karo) 1 ts Baking powder 1 Egg 1 c (large) flour TOPPING 4 oz Butter 8 oz Icing (powdered) sugar 1 Egg 4 oz Flour 1 ts Vanilla From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Date: Mon, 15 Nov 93 22:26:05 PST Cream butter and sugar, add egg and beat well, add golden syrup then dry ingredients. Spread into swiss roll tin. Bake 20 mins. at 350 degs F. When cool top with the following:- Cream 4 ozs. butter with 8 ozs. icing sugar, add 1 egg, 4 ozs. flour and 1 tsp vanilla. Spread over cooled base and ice with chocolate icing. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Impossible Zucchini Pie
Ingredients & Directions 2 c Shredded zucchini 1 lg Tomato; chopped 1 sm Onion; chopped 1/3 c Grated Parmesan cheese 3/4 c Grated sharp cheese 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 1 ts Salt 1/2 ts Pepper From: “Sharon H. Frye” shfrye@PEN.K12.VA.US Date: Thu, 11 Jul 1996 18:44:07 EDT Preheat oven to 350 degrees. Spray a 9 inch deep pie plate with Pam. Layer zucchini, tomato, onion, and cheeses in plate. Beat remaining ingredients until smooth in blender or mixer. Pour over ingredients in pie plate. Bake about 40 minutes, or until knife inserted near the center comes out clean. Cool for 5 minutes before cutting into wedges. EAT-L Digest 10 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Lemon Gingerbread Cake
Ingredients & Directions 2 tb Sugar 2 tb Margarine, softened 2 ts Grated lemon rind 1 Egg white 1/2 c Nonfat buttermilk 1/2 c Molasses 1 c All-purpose flour 1/2 c Whole-wheat flour 1/2 ts Baking soda 1/4 ts Salt 1/4 ts Ground ginger 1/4 ts Ground cinnamon Vegetable cooking spray 2 ts Powdered sugar Cream sugar and margarine at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium speed until well blended. Combine buttermilk and molasses; set aside. Combine all-purpose flour, whole-wheat flour, baking soda, salt, ginger, and cinnamon. With mixer running at low speed, add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 9 servings (serving size: 1 [2-1/2-inch] square). Per serving: 164 Calories; 3g Fat (15% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 179mg Sodium NOTES : Cool completely in pan on a wire rack; sprinkle with powdered sugar. Yields 9 Servings
