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
Cornmeal Cookies
Ingredients & Directions -INGREDIENTS- 1 c Butter, room temperature 2 c Yellow cornmeal 1/4 t Salt DIRECTIONS 1/2 c Sugar Powdered sugar 1 t Vanilla extract Cream butter; add sugar gradually. Blend in salt, vanilla, & cornmeal. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well. Yields 1 servings
Cindy's Chocolate Chip Cookie
Ingredients & Directions 1 ea Stick of butter 3/4 c Flour 6 T Brown sugar 1 c Chocolate chips 6 T White sugar 1 c Oats 1/2 t Vanilla 1/2 t Salt 1 ea Egg Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. Yields 12 servings
Kolach (braided Bread)
Ingredients & Directions 1 ts Sugar — you can use 1 c Water; lukewarm — up to 4 tbs 2 pk Dry yeast 8 c Unbleached flour 3 tb Sugar — or more if needed 2 c Milk; (about 110 degrees f 1 lg Egg; beaten with 2 lg Eggs 1 tb Water; for glaze 1 tb Salt 2 tb Dry poppy seeds 2 tb Oil or melted butter Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1 Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic, (Remember the heavier the dough, the heavier the bread.) and leaves the sides of the bowl easily. Or in the processor, add the yeast mixture to the flour and then add the liquids. With the machine running, add more flour until a ball forms. Allow to rest for several minutes. Process until the dough is smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning once to oil the top. Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk. Punch down and allow to rise again, slightly. Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick. Braid together, starting at the middle and turn the ends under. Repeat with each of the remaining parts of the dough. Place the loaves on buttered baking sheets. Do not crowd, since the loaves will double in size. Cover with the damp towel and let rise until almost double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test by rapping the bottom, there should be a nice hollow sound. Cool on wire racks until cold before cutting. Yields 3 servings
Chocolate-cherry Upside-down Cake
Ingredients & Directions 2 lb Black Cherries — OR 2 cn (20 Oz) Black Cherries, Pitted 9 tb Butter 3/4 c Brown Sugar 1/2 c Granulated Sugar 1 Egg — separated 2 1-Oz Unsweetened Chocolate Squares — melted * 1 c Flour 1 1/2 ts Baking Powder 1/4 ts Salt 1/2 ts Ground Cinnamon 3/4 c Milk 1 ts Vanilla Extract 1/2 pt Heavy Cream * Melt chocolate in top of a souble boiler over simmering water. Preheat oven to 350 F. Carefully pit the black cherries, leaving them as close to whole as possible. This is painstaking. In a saucepan put the uncooked cherries, add a few Tbs of water, and simmer for a few mins until the cherries are a little soft, but retain their shape. Remove from heat. Place 6 Tbs of the butter in a heavy 9-inch skillet (preferbly of black iron), add 1/4 cup of the brown sugar, and set on low heat until butter and brown sugar are melted. Blend and spread evenly over the skillet and remove from heat. Carefully place the pitted cherries (fresh or canned) close together in the butter-sugar, with the uncut side down, because that is the side that will show when the cake is served. Reserve the cherry juice. Cream together the remaining butter, remaining brown sugar, and the granulated sugar until very light. Add the egg yolk and melted chocolate, and mix thoroughly. Sift together the flour, baking powder, salt, and cinnamon, and add to the butter-sugar mixture alternating with the milk. Add the vanilla and mix thoroughly. Fold in stiffly beaten egg white. Carefully spoon the cake batter into the skillet so as not to disturb the cherries. Bake for 45 mins. When the cake is springy to the touch, remove it from the oven, loosen the sides from the edge of the skillet if necessary, and let the cake stand for 10 mins. Place the cake serving plate upside down over the skillet, hold the handle with one hand, the cake plate with the other, and flip the whole thing upside down. Leave the inverted skillet on the cake plate for 10 mins, then slowly lift it off. Let the cake cool. Whip the cream until thick, adding a tsp of reserved cherry juice every few seconds to give a rich flavor and a bright pink color. Spoon the whipped cream thickly around the edge of the top of the cake, leaving most of the cherries exposed. Cut with a sharp knife. Yield: 8 servings. Yields 8 servings
Mrs Fields' Apple Oatmeal Cookies
Ingredients & Directions 2 1/2 c Flour 1 c Quick oats (not instant) 1/2 ts Salt 1 ts Soda 1 ts Cinnamon 1/4 ts Cloves 2 ts Grated lemon zest 1 c Dark brown sugar, packed 3/4 c Butter 1 lg Egg 1/2 c Unsweetened applesauce 1/2 c Honey 1 c Fresh apple, peeled and Finely chopped (1 med apple) 1 c Raisins (6 oz) Topping: 1/2 c Quick oats Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden. Yields 48 Servings
Crumb Cake Recipe
Ingredients & Directions 1 pk Duncan Hines yellow cake mix -(I used Moist Deluxe 18.25 -oz.) 1/4 c Flour (stir into cake mix -for high altitude baking -before other ingredients) 1 Envelope Dream Whip topping -mix 4 Eggs 1 c Water 1 ts Vanilla CRUMB TOPPING 3 1/2 c Flour 1 c Sugar 1 tb Cinnamon 3 Sticks margarine Beat these together for 5 minutes at low speed with a mixer. Grease a 9″round cake pan and a jelly roll pan (16″ x 11″ x 1″). Fill batter evenly into both pans (at high altitude it is too much for Just the jelly roll pan ~ at sea level you can use 1-17″x12″x1 1/2″ pan). Bake at 350 degrees for 20 minutes. For crumb topping: Mix dry ingredients, then pour margarine over flour mixture and blend/fluff with fork. Put crumbs on cake, which has already baked for 20 minutes as above. Bake an additional 15-20 minutes. Cool completely and sprinkle with powdered sugar. Yields 1 Servings
