Crumb Cake (krum Kuchen)
Ingredients & Directions 1 c Butter or other shortening 2 c Sugar 4 ts Baking powder 4 Egg, separated 1 c Milk 4 c Flour Butter, melted Cinnamon Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Yields 1 Servings
Banana Coconut Cream Pie
Ingredients & Directions 1 Keebler- (6-ounce) ready -cruse shortbread pie crust 3 tb Cornstarch 1 1/3 c Water 1 cn (14 oz)eagle-brand sweetened -condensed milk 3 Egg yolks beaten 2 tb Margarine or butter 1 ts Vanilla extract 1/2 c Flaked coconut; toasted 2 md Bananas Realemon lemon juice from -concentrate Whipping cream; whipped In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Milk and egg yolks. Cook and stir until thickened and bubbly, Remove from heat; add margarine and Vanilla Cool slightly. Fold in coconut. Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. chill 4 hours or until set Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers. (Makes 8 servings) *MCformatted by Martha Hicks & Buster* Yields 8 Servings
Skillet Corn Bread
Ingredients & Directions 1 1/2 c Cornmeal 3/4 c All-purpose flour 1 tb Baking powder 1 tb Sugar 1/2 ts Salt 1/2 c Liquid egg substitute 1/4 c Corn oil 1 c Beer 1 c Corn kernels Preheat oven to 425F & place a 10″ cast iron skillet in oven to warm. In a large bowl, combine cornmeal, flour, baking powder, sugar & salt. In a separate bowl, beat egg replacer with 3 tb oil & beer. Add to dry ingredients & stir until just moistened. Remove skillet from oven & coat with remaining oil. Pour in batter & bake until browned, about 25 minutes. “Vegetarian Yields 8 servings
Carrot-walnut Bread
Ingredients & Directions 1 1/2 c Unbleached flour; sifted 1 ts Baking soda 1/2 ts Cinnamon; ground 1/4 ts Nutmeg; ground 1/4 ts Salt 1 c Sugar 3/4 c Cooking oil 2 Eggs; lg 1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. Yields 4 servings
Chewy Chocolate Cookies
Ingredients & Directions 1 1/2 c Butter (or marg.); softened 4 1/2 c Flour, all-purpose 1 c Sugar 2 ts Soda 1 c Sugar, brown; firmly packed 1/2 ts Salt 3 Eggs 1 c Pecans; chopped 2 ts Vanilla extract 6 oz Chocolate chips, semi-sweet Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels. Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight. Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned. SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Yields 7 dozen
Mrs Fields Malted Milk Cookies (98)
Ingredients & Directions 2 1/2 c All-purpose flour 3/4 c Plain malted milk powder 1/2 ts Baking soda 1/4 ts Salt 1 c Granulated sugar 1/2 c Light brown sugar; firmly -packed 1 c Salted butter; softened 2 lg Eggs 2 ts Pure vanilla extract 2 tb Sweetened condensed milk 12 oz Milk chocolate chips; approx -2 cups Preheat oven to 300 degrees. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside; blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula. From the MM database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com PER COOKIE: 160cals, 8g fat, 42%cff. Yields 42 servings
Lemon Delight Bread Pudding
Ingredients & Directions 2 Egg yolks 3 tb Soft butter 2/3 c Sugar 1 c Fresh white bread crumbs 1 pn Salt 1 3/4 c Light cream 1 ts Vanilla Juice & rind of one lemon 2 Egg whites, stiffly beaten Whipping cream Grated orange rind Beat together the egg yolks, butter & sugar until very smooth & creamy. Stir in the bread crumbs, salt & cream. Heat the mixture in a heavy saucepan, stirring frequently, until the custard starts to thicken. Beat until well mixed. Remove from heat & add vanilla, lemon juice & rind. Beat again. Carefully fold in stiffly beaten egg whites. Pour the pudding mixture into a baking dish & set the dish in a pan containing 1″ of hot water. Place in preheated 325 oven & bake 35-40 minutes until golden. Serve warm with lightly whipped cream sprinkled with orange rind. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
