Buttermilk Pancakes
Ingredients & Directions 1 c All purpose flour 1 ts Baking soda 1/2 ts Salt 1 lg Egg, beaten lightly 1 c Buttermilk plus additional If necessary Vegetable oil for brushing The griddle In a bowl whisk together flour, baking soda, salt, egg, and 1 cup of buttermilk, whisking the batter until it is smooth. The batter may be made 3 days in advance and kept covered and chilled. It will thicken as it stands. Thin the batter to the desired consistency with the additional buttermilk or some water, 1 tablespoon at a time. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches and using a 1/4 cup measure filled halfway, pour the batter onto the griddle, cook the pancakes for 1 minute on each side, or until they are golden, and keep them warm. Use the pancakes for caviar pancakes or serve them plain with syrup. Yield: Six 2-inch pancakes COOKING LIVE SHOW #CL9035 All recipes courtesy of Yields 4 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
Chicken Pie #2
Ingredients & Directions 1 pk (11-oz) pie crust mix 2 c Cooked chicken; cut into -bite-sized pieces 2 -(up to) 3 Ribs celery; chopped 2 Carrots; sliced 1 md Onion; chopped 1 ts Salt Pepper to taste 1 cn (8.5-oz) green peas; drained 1 cn (10.75-oz) cream of chicken -soup 3/4 c Chicken broth 1 Jar (4-oz) pimiento; -drained and chopped Mix pie crust according to package directions. Roll out half and cover the bottom of a 1-1/2 or 2 quart casserole dish. Cook chicken with the celery, carrots, onions, salt and pepper. Drain. Add peas and place chicken and vegetables in the bottom of the casserole over crust. Mix broth and chicken soup with pimiento and pour over chicken and vegetables. Roll out remainder of crust and cover the top with dough. Pierce the dough to let out steam during cooking. Bake according to crust recipe directions. If you make your own crust, bake at 350 until crust top is golden brown. Yield: 6 to 8 servings. ALLISON DENMAN HOLLAND From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Crusty Country Bread
Ingredients & Directions 1 Envelope dry yeast 2 ts Sugar (optional) 1/3 c Warm water (105-115 F) 2 ts Salt 4 c Hard wheat white flour 1 1/4 c Warm water (120-130 F) Makes 2 baguettes or 1 long or round loaf Lightly grease large bowl; set aside. Stir yeast into 1/3 cup water and let stand until mixture bubbles, about 5 to 7 minutes. Combine with flour in mixing bowl. Begin beating, adding sugar, salt and remaining water, and continue beating until well mixed. Turn dough out onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let stand in warm place until almost tripled in volume. When dough has risen, transfer to board, punch down and knead about 2 minutes to eliminate any air bubbles. Return to bowl, cover and let rise again until at least doubled. Preheat oven to 425 F. Grease baking sheet. On lightly floured board, punch dough down, roll into oval, then form into desired shape. Make several slashes diagonally across top with knife or scissors. Place on baking sheet and let rise until loaf is doubled. Bake 30 minutes. Reduce heat to 375 F and bake 5 to 10 minutes more for baguettes, or 15 minutes for single loaf, until golden brown and bread gives hollow sound when tapped on bottom. Cool on rack. Yields 2 servings
Moo Shu Pancakes
Ingredients & Directions 1 1/2 c Flour 1 pn Salt 1/2 c Boiling water 2 tb Cold water 2 tb Sesame oil Flour; for rolling In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8-inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets. This recipe yields 10 pancakes. Yields 10 servings
Ayalla's Banana Bread
Ingredients & Directions 3 Bananas, very ripe 1 c Sugar 1/2 c Shortening (butter) 2 Eggs 3 tb Yoghurt or sour cream 2 c Flour 1 ts Baking soda 1 c Walnuts, chopped Rum, vanilla, or amaretto -(optional) Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in the bananas. Mix in the remaining ingredients. Pour into a greased loaf pan. Bake 1 hour 15-20 minutes at 350 degrees F. NOTES: * This recipe is from my friend Ayalla — It makes a heavy, but moist, loaf of banana bread. * If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. : Difficulty: easy. : Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. : Precision: Approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : (Excelan, Inc., San Jose) : ucbvax!mtxinu!excelan!aviva : Yields 1 loaf
Apricot Delight Babyfood Cake
Ingredients & Directions 1 pk Yellow cake mix 1 sm Vanilla instant pudding 2 Strained Apricots with – Tapioca baby food (jars) – 4.4 oz size 2/3 c Milk 8 oz Crushed pineapple, drained 1/2 pt Whipping cream 1/3 c Sugar Grease and flour a Bundt pan. Bake cake according to package directions. Cool. Slice tube cake into three layers. Combine pudding, apricots, milk and pineapple. Spread between the layers and on top of cake. Beat whipping cream until stiff, gradually adding sugar. Ice sides and center hole of cake with whipped cream. 12-16 servings From Yields 10 Servings
