Spicy Applesauce Bread
Ingredients & Directions 1 c Raisins 1/2 c Water 1 c Applesauce 1 1/2 c Unbleached flour; sifted 1 ts Baking soda 1/2 ts Cinnamon; ground 1/8 ts Cloves; ground 1/2 c Butter or regular margarine 1 c Sugar 1 Egg; lg 1 ts Vanilla 1/2 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. Yields 6 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
Zucchini Cake
Ingredients & Directions 4 Eggs 1 1/2 c Corn oil 3 c Sugar 3 c Zucchini; grated 3 c Flour 1 1/4 ts Baking powder 1 ts Baking soda 1 1/2 ts Cinnamon 1 ts Salt 1 c Nuts 1 c Raisins Beat eggs until they become light yellow. Add next 3 ingredients. Add to egg mixture and blend well. Add nuts and raisins. Bake in a well greased tube pan for 1 1/2 hours or a 9 x 13″ pan for 1 hour @ 350 degrees. Yields 1 Servings
Challah (braided Egg Bread)
Ingredients & Directions 4 lg Eggs -(120-130 F) 1 c Minus 1 Tbs oil 5 To 5 1/2 cups flour (1/2 1/2 c Minus 1 Tbs sugar -all-purpose, 1/2 hard wheat 1/4 c (1/2 stick) margarine or White) -butter, room temperature 2 Envelopes dry yeast 2 ts Salt 1 Egg 1 pn Of saffron (optional) 1 ts Water 1 c Water or lowfat milk 2 tb Sesame or poppy seeds Makes 2 large braids Lightly grease large bowl and baking sheet; set aside. combine first 5 ingredients in mixing bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in 2 1/4 cups flour and yeast. Continue beatng 2 minutes, then add additional 2 1/4 cups flour or enough to make soft dough, blending thoroughly. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let rise in warm place until doubled in volume. Punch down and let rise again until doubled. Beat egg with water. Place dough on lightly floured board and divide in half, then divide each half into 3 equal pieces. Roll each into 12-inch rope. Lay 3 ropes parallel and begin braiding in the middle, working out to each end (make braids very loose). Pinch ends together securely. Repeat with remaining ropes. Place loaves on baking sheet, brush tops with beaten egg and sprinkle with seeds. Cover with plastic wrap and allow to rise until doubled. Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow when tapped, about 35 to 45 minutes. Cool on racks. Yields 2 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
Orange Cloud Cakes With Boysenberry Sauce
Ingredients & Directions -BOYSENBERRY SAUCE- 2 c Frozen Boysenberries; thawed Undrained 1 tb Sugar -CAKES- Solid Vegetable Shortening 1/4 c Whole Wheat Flour 1/4 c All-Purpose Flour 2 tb Sugar 1/2 ts Baking Powder 1/4 ts Baking Soda 1/8 ts Salt 1 Egg Yolk 2 tb Nonfat Milk 1 1/2 tb Vegetable Oil 1 1/2 ts Orange Peel; grated 1/2 ts Vanilla Extract 1/4 Vanilla Bean; split 3 Egg Whites 1 1/2 ts Powdered Sugar Combine Boysenberries and sugar in a food processor. Process until pureed. Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.) Preheat oven to 350?F. Grease 6 2/3 cup custard cups or souffle dishes with vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into egg yolk mixture. Add to dry ingredients and mix until just combined. Using an electric mixer, beat egg whites with powdered sugar until stiff but not dry. Fold into batter. Divide batter among prepared cups. Bake until golden brown and when toothpick inserted in center comes out clean, about 20 minutes. Cool on rack. (Can be prepared up to 4 hours ahead.) Using a small knife, cut between cakes and cups to loosen. Transfer cakes to plates. Serve with sauce. Yields 6 Servings
Oat Bran Pie Crust
Ingredients & Directions 1 c AM Whole Wheat Pastry Flour 1/2 c AM Oat Bran 1/2 ts Sea salt (optional) 1/4 c Corn oil 3 tb Ice cold water Combine first three ingredients. Stir in oil and crumble with hands while adding water. Form into a ball and roll out between two sheets of wax paper. Place into a lightly oiled pie pan and prick with a fork. For pre-cooked crust, bake at 350 F. for 25 minutes. Yields 1 Pie crust
