Honey Glazed Walnut Cake
Ingredients & Directions 1 c Shelled walnuts 1/4 c Allpurpose flour 2 ts Baking powder 1/2 ts Salt 1 ts Ground cinnamon 3/4 c Light brown sugar 5 lg Eggs 1/2 c Honey 1/2 c Fresh orange juice 1 ts Vanilla extract Fresh berries to serve on The side Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack. Combine the honey, orange juice, and vanilla in a small saucepan over mediumlow heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two. Yield: 4 to 6 servings TOO HOT TAMALES SHOW #TH6329 Yields 4 servings
White Texas Sheet Cake
Ingredients & Directions 1 c Margarine 1 c Water 2 c Flour 2 c Sugar 2 Eggs, beaten 1 1/4 c Sour cream 1 ts Salt 1 ts Almond extract 1 ts Baking soda Frosting: 1 1/4 c Margarine 1 1/2 c Milk 1 1/4 c Almond extract 1 c Walnuts or pecans 4 1/2 c Confectioners sugar Melt margarine & water in saucepan. Remove from heat & stir in flour, sugar, eggs, sour cream, extract, salt, & baking soda. Beat until smooth. Pour into greased 15×10″ pan & bake at 375 degrees 20-22 min. Cool. Frosting: Heat margarine & milk, then mix in remaining ingredients. ~- Yields 1 Servings
Lemmon Poppy Seed Tart
Ingredients & Directions 2/3 c Nonfat milk 1 ts Baking powder 2 tb Poppy seeds 1/4 c Lemon juice 1 Jar (4-ounce) baby food 1/2 pt Raspberries Pear puree 2 Kiwi fruits, peeled and 1 Egg white, lightly beaten Cut into thin wedges 3/4 ts Vanilla 10 sm Papaya balls Grated zest of 2 lemons Lemon zest rose, optional 1 1/3 c Cake flour Lemon leaves, optional 1 c Sugar This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Yields 8 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
Cottage Cheese Cakes
Ingredients & Directions 3 md Eggs 1 c Small curd cottage cheese 2 tb Corn oil 2 tb Flour or cornmeal Combine the ingredients in order in a blender. Blend well until mixture is smooth. Cook on a slightly greased griddle or in a hot skillet. Since the consistency of the cakes is light keep the cake size small. Randy Rigg Yields 1 Servings
Impossible Vegetable Pie
Ingredients & Directions 2 c Fresh broccoli or caulif.* 1/2 c Onion; chopped 1/2 c Green pepper; chopped 1 c Cheddar cheese; shredded 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 1 ts Salt 1/4 ts Pepper *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0″ pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALTCook fresh broccoli or cauliflower about 7 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0″ pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Best Ever Pancakes Or Waffles
Ingredients & Directions 1/2 c All-purpose flour 1/2 c Whole wheat flour 1 tb Granulated sugar 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Salt 1 c Buttermilk -OR 3/4 c Plain yogurt -PLUS 1/4 c Water 1 lg Egg 2 tb Mild olive or vegetable oil Oil for cooking Griddle, large skillet, -or waffle iron (From “Pancakes and Waffles” by Elizabeth Alston. HarperCollins; $12.50; 1993.) Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter. By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter. For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side. For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily. Keep finished waffles or pancakes warm in a 200’F. oven – pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4″ pancakes. Serves 4. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 4 Servings
