Grandpappy's Poppy Bread
Ingredients & Directions 3 c Flour 1 1/2 c Milk 1 1/2 t Salt 1 1/2 T Poppy seeds 1 1/2 t Baking powder 2 t Vanilla; divided 3 c Sugar; divided 2 t Almond extract; divided 1 1/8 c Oil 2 t Butter flavoring; divided 3 Eggs 1/4 c Orange juice Combine the flour, salt, baking powder and 2 1/4 cups of sugar in a large bowl. Add the oil, eggs, milk, poppy seeds, 1 1/2 t of butter flavoring. Beat with an electric mixer for 1 to 2 minutes. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Combine the OJ and the remaining sugar, vanilla, almond and butter flavorings. Mix until smooth. Spread the glaze over the bread. Yields 2 loaves
Fruit Cookie Pie
Ingredients & Directions 3/4 c Butter or margarine, 1/8 t Salt -softened 1 T Domino Granulated Sugar 1/4 c Firmly packed Domino Light 1 1/2 ea To 2 cups prepared vanilla -Brown Sugar -pudding 1/2 c Domino Granulated Sugar 1 1/2 c Each, sliced kiwi, sliced 1 ea Egg -strawberries, mandarin 1 t Vanilla -orange 2 c All-purpose flour Sections and raspberries 3/4 t Baking powder In a medium bowl, beat together butter and sugars until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until just moistened. Press dough evenly into a 12-inch pizza pan. Sprinkle with 1 Tbsp. sugar. Bake in 375 oven for 15 to 20 minutes or until lightly browned. Remove and cool. Spread with pudding, leaving 1 inch all around. Arrange fruit on pudding. Makes 8 servings. Yields 8 servings
Apple Cider Pound Cake
Ingredients & Directions Beth Lane-PXGN54A 1 ts Cinnamon; Ground 3 c Sugar 1/2 ts Allspice; Ground 1 1/2 c Butter or Margarine 1/2 ts Nutmeg; Ground 6 Eggs 1/4 ts Cloves; Ground 3 c Flour; All-Purpose 1 c Apple Cider 1/2 ts Salt 1 ts Vanilla Extract 1/2 ts Baking Powder -ICING- 1/2 c Sugar 1/2 ts Vanilla Extract 1/4 c Butter or Margarine 1/4 ts Baking Soda 1/4 c Buttermilk In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. Yields 12 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
Janet's Boiled Cookies
Ingredients & Directions 2 c Sugar 1/2 c Milk 1/2 c Butter or margarine 3 tb Cocoa 3 c Oats; rolled (raw), (not -Quick kind) 1/2 c Peanut butter 1 ts Vanilla extract 1/2 c Nuts Mix sugar, milk, butter, cocoa and boil for 1 minute. Add remaining ingredients at once. Drop by teaspoons full on waxed paper and let cool. Makes about 3 dozen. Yields 12 Servings
Filled Coffee Cake
Ingredients & Directions CAKE 1/4 c Butter 1/2 c Granulated Sugar 2 Eggs — separated 1 1/2 c All-Purpose Flour 2 ts Baking Powder 1 ts Salt 1/2 c Milk 1 ts Vanilla Extract Confectioner’s Sugar FILLING 1/2 c Brown Sugar 1 tb Flour 1 ts Ground Cinnamon 1 tb Melted Butter 1/2 c Nut Meats — chopped Preheat oven to 350 F. For the cake: Cream butter, add sugar, and beat in egg yolks. Sift together flour, baking powder, and salt, and add to yolk mixture, alternating with milk. Add vanilla. Beat egg whites unitl stiff and fold into batter. For the filling: Combine all ingredients. Pour 2/3 of the batter into a buttered 8-inch square pan. Spread on the filling, and pour the rest of the batter over this. Bake for about 40 mins or until golden on top and firm in the middle. Cool and sprinkle with powdered sugar. Cut into squares and serve warm with butter. Yield: 9 squares. Yields 9 servings
Almond Shortbread Biscuits
Ingredients & Directions 4 oz Butter 2 oz Margarine 8 oz Brown sugar, soft 3 1/4 c Plain flour 3/4 c Almonds, flaked 1 sm Egg Rub butter and margarine into the flour. Add sugar, beaten egg and almonds. Knead the mixture thoroughly. Form mixture into an oblong shape about two inches square at the end. Wrap in silver foil and leave in the refrigerator over night. Cut into 1/8-inch-thick slices using a serrated knife. Place on greased baking sheet and cook for 10-15 minutes at 350 degrees F. NOTES: * Shortbread-like biscuits — This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe. Yield: 20 biscuits. : Difficulty: easy to moderate. : Time: 10 minutes preparation, overnight wait, 15 minutes baking. : Precision: measure the ingredients. : Martin Prime : Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK : mcvax!ukc!rlvd!martin : Yields 20 biscuits
