Tangy Cranberry Bread 2
Ingredients & Directions 3/4 c Cranberry juice 2 c Bread Flour 1 tb Powdered Milk 1 ts Salt 1 tb Butter 1/4 c Cranberries, dried 2 tb Orange marmalade 2 ts Yeast Place all ingredients in machine and push Start! Use raisin bread setting, adding cranberries at the beep. Yields 1 Loaf
Aunt Lura's Oatmeal Cookies (judi Goodall)
Ingredients & Directions 1 c Shortening, melted 5 T Milk 3 c Oats 1 t Cinnamon 2 c Flour 1 t Soda 2 c Sugar ds Salt 1 c Raisins Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar, raisins, milk, cinnamon, soda and salt. It should stick together when you squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10 minutes. Hope you try them, they are the best I’ve ever tasted, though I’m probably biased. Yields 1 servings
Apple Crumb Cake (mrs.entemann's)
Ingredients & Directions 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner’s sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2″ pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14″x12″. Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4″ for filling, cut 1″ wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Yields 2 servings
Orange Cloud Cakes W/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 From: Bobb1744@aol.com Date: Tue, 23 Apr 1996 13:28:43 -0400 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
Jane's Christmas Cookies
Ingredients & Directions 1 Box butter cake mix 2 Eggs; slightly beaten 1 c Sugar 1 ts Vanilla or butter flavoring 2 c Oats 1 c Nuts; chopped 1 c Oil 1 c Chocolate chips Preheat oven to 350 degrees. Mix all ingredients well. The mixture will bet stiff. Shape into 2-inch balls and place on an ungreased cookie sheet one-half inch apart. (The cookie sheet must be cold each time.) Bake 14-15 minutes. Remove to wire racks and cool. Do not bake these cookies too long or they will crumble. Keep in sealed container. Yields 1 Servings
Luchi (crisp Fried Bread)
Ingredients & Directions 1 c All-purpose flour 1 pn Salt 2 tb Ghee 2 tb Water Oil for deep-fat frying Sift together the flour & salt. Mix in the ghee & add then add just enough water to make a stiff dough. Knead very well for 10 to 15 minutes. Divide the dough into 20 balls, cover & set aside for 20 minutes. Roll out each ball on an unfloured board into small, flat, thin circles. If the dough is stiff, try lightly greasing the rolling pin. Roll each luchi as thinly as possible. If you make puri, roll them out thinner than you would when making puri. Heat 2 or 3 inches of oil in a skillet or wok until it is very hot. Drop the luchi into the hot oil & press down lightly with the back of a spoon. They will puff up exactly like puri. Drain & serve immediately. Pranati Sen Gupta, “The Art of Indian Cuisine” Yields 20 luchis
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
