Cheddar-pepper Biscuits
Ingredients & Directions 1 3/4 c All-purpose flour 1 tb Baking powder 3/4 ts Salt 1/2 ts Freshly ground black pepper 1/3 c Butter or margarine; -softened 1 1/2 c Cheddar cheese; divided 3/4 c Milk Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn dough out onto floured surface; knead gently 8 to 10 turns. Roll out or pat dough about 1/2-inch thick; cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place on greased baking sheet. Sprinkle with remaining 1/2 cup cheese. Bake at 450F 10 to 12 minutes or until biscuitsare golden brown. 12 to 14 biscuits. Calories 168, 10 g fat 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
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
Praline Pumpkin-date Bread
Ingredients & Directions -BATTER- 1 2/3 c Sugar 2/3 c Vegetable oil 2 ts Vanilla 4 Eggs 1 cn (16 oz) pumpkin 3 c Flour 2 ts Baking soda 1 ts Cinnamon 3/4 ts Salt 1/2 ts Baking powder 1/2 ts Ground cloves 1 c Chopped dates PRALINE STREUSEL 1/3 c Packed brown sugar 1/3 c Chopped pecans 1 tb Margarine or butter, softend Heat oven to 350. Grease bottoms only of 2 loaf pans. Prepare praline streusel by mixing ingredients until crumbly; reserve. Mix sugar, oil, vanilla, eggs and pumpin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Pour batter into pans. Sprinkle with praline streusel. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Yields 2 Loaves
Candied Ginger-sweet Potato Pie
Ingredients & Directions 1 Orange — *see note 1 c Water 1 c Sugar 2 tb Candied ginger root 2 c Sweet potatoes — mashed 1/4 c Whipping cream 2 tb Margarine — melted 1 ts Vanilla extract 6 Egg whites 1/2 ts Cream of tartar 3 Egg yolks 1 9 inch pie crust — unbaked * Prepare orange by cutting off strips of the rind, being careful not to include any of the white pulp just beneath the orange part of the rind. Cut enough rind and cut into small slivers to make 2 tablespoons. Squeeze the orange and strain; measure out 1/2 cup and set aside. In small pan, combine 1 cup water and 1/2 cup sugar. Bring to a boil over high heat and then stir in orange rind that has been slivered. Lower heat and keep mixture at barely simmering state; simmer uncovered until mixture is like syrup, about 10 minutes or so. Stir in the ginger and set aside to cool to lukewarm. In a large bowl, combine the mashed potatoes, 1/2 cup orange juice, whipping cream, margarine, vanilla and the 3 egg yolks. Beat this until very well combined. Stir in the cooled syrup mixture and beat well. Place 2 egg whites in bowl and beat until soft peaks form. Stir this into potato mixture; do not beat but blend it very well. Pour this mixture into the unbaked pie shell. Make sure you smooth the top of the pie. Bake in a preheated 350-degree oven 45-50 minutes or until knife inserted 1/3 distance from edge comes out clean. The center will be just the slightest bit soft. About 20 minutes before pie is done, prepare the topping. TOPPING: Place the 4 remaining egg whites in a large bowl along with the cream of tartar. Beat at low speed until frothy. Increase the speed and VERY gradually add the remaining 1/2 cup sugar. Continue beating until whites are very glossy and stiff. This will take about 12-15 minutes. When pie is done, remove from oven and spoon on the egg whites. Don’t smooth the top; make soft peaks with the back of a spoon. Continue baking for 10-15 minutes longer at the same 350-degree temperature until meringue is very light brown. Remove to a wire rack to cool. * This topping will “weep” if kept overnight so plan to serve the same day it is prepared. Yields 1 servings
Tex-mex Cornbread
Ingredients & Directions 2 Egg 2/3 c Salad oil 1 c Sour cream 1 c Corn meal, yellow 3/4 c Cream style corn 1 tb Baking Powder 1 1/2 ts Salt 2 Green Onion Tops chopped fin 4 Jalapeno Peppers sm chpped 1 c Cheddar cheese, grated Combine all ingredients except cheese…add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from”Deep in the Heart of Texas” received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos…I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler* Yields 8 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
