Rum-raisn Bread Pudding
Ingredients & Directions 1/3 c Light rum 2/3 c Lt. brown sugar (packed) 1/2 c Seedless raisins 1 1/2 ts Vanilla extract 2 cn Evaporated skim milk (12 oz 1 Small loaf (approx 5 oz) – ea.) – French bread in 1″ 1 c Frozen no-fat liquid – cubes -egg sub 1. Combine rum and raisins in a small bowl & set aside for 15 min. 2. In a large bowl, whixk together the evaporated milk, liquid egg substitute, brown sugar, and vanilla. Stir in the raisins and rum, and bread cubes and set aside for 20 min. Heat oven to 350 Degress. Heat water in a tea kettle. 3. Pour mixture into a 9 X 5-1/2″ (8 cup) non-stick pan loaf. Place the pan in the center of a baking pan or large ovenproof casserole and position on a rack set in the middle of the oven, Pour boiling water into the pan to reach halfway up the sides of the loaf pan. Bake until set in the center (45-55 minutes). 4. Remove pan from oven and loaf pan from the water bath. Cool on a wire rack. Serve chilled [0.46 grams of fat/serving] from “Just Desserts: secret to fat-free-eating lies in substitution” Chicago Tribune Magazine, April 25, 1993. posted by Bud Cloyd Yields 10 servings
Tangy Buttermilk Cheese Bread
Ingredients & Directions 1/2 tb Yeast 3 tb Buttermilk, powdered 2 c Flour, bread 1 ts Salt 1 tb Sugar 2 oz Cheese, cheddar, shredded 7/8 c Water Bring bread ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. This is a tangy, tender bread. Use extra-sharp Cheddar for the best flavor. Tested in DAK R2D2. Sylvia’s comments: Yields 16 Servings
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
Impossible Turkey 'n Stuffing Pie
Ingredients & Directions 2 c Turkey; cooked & cut up 1 c Celery; chopped 1/2 c Onion; finely chopped 1/2 ts Salt 3/4 ts Sage; ground or 1 tsp dried 1/2 ts Poultry seasoning 1/8 ts Pepper 1 1/4 c Milk 3 Eggs 1 c Bisquick or baking mix Heat oven to 400F. Grease pie plate, 10 x 1 1/2″. Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. from _The Best of Bisquick_ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Cheddar Cheese Biscuits
Ingredients & Directions 2 c Cake flour or 1 3/4 cups all -purpose or whole wheat -flour 1 ts Salt 2 1/2 ts Double-acting bak. powd. 2 tb Chilled butter or shortening -(up to 6) 1 c Milk (1/3 c. shredded cheddar) (requested by Stephanie Lynn) from Joy of Cooking Cookbook Sift flour before measuring. Resift with salt and baking powder. Cut in butter or shortening with a pastry blender (or use the food processor like I do) until mixture is of the consistency of course corn meal. Mix in the cheddar. Make a well in the center of these ingredients and add milk all at once. Stir for one scant minute. Drop onto ungreased baking sheet and bake 12 ro 15 minutes or till lightly browned. Note: This recipe is for quick drop biscuits and aside from cheddar cheese there are other optional additions like crumbled bacon, parmesan, parsley, chives… Yields 1 Servings
Tavern Spoon Bread ** Xwcg89a
Ingredients & Directions 1 x D/L My Cozy Kitchen 1 1/2 c Ater 1 1/2 c Ornmeal 1 1/4 ts Salt 1 1/2 ts Sugar 2 c milk 2 TB butter 5 ea eggs 1 TB baking powder Preheat the oven to 350 F. Grease a large shallow baking dish. Combine the water and milk and heat to simmer. Add the cornmeal, salt, sugar, and butter, and stir over medium heat until thickened, about 5 minutes. Remove from the heat. Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350 F. for 45 to 50 minutes. Serve hot. From Colonial Williamsburg Spoon bread, or batter bread, is a custardy corn bread served souffle hot from the dish, preferably earthenware, in which it is baked. It is said that the recipe just happened when a mixture used to make a corn bread enriched by milk and eggs was left forgotten in a hot oven. Virginians have ever since made spoon bread one of their favored foods. It is excellent served with herring roe, bacon, or fried apples. _______________________________________________________ _____ Yields 8 Servings
Country Chicken Pie
Ingredients & Directions 1 1/2 c Onions; chopped 1/2 c Celery; chopped 1/2 c Green pepper; chopped 1/2 c Carrots; chopped 1/2 c Peas; Fresh Or Frozen 1/2 c Corn; Fresh Or Frozen 1/2 c Butter or margarine 5 tb Flour 3/4 ts Salt or to taste 1/4 ts Fresh ground pepper 3 Cloves Garlic 3 c Chicken broth 3 c Chicken;, cooked and cubed 2 c Biscuit mix 2/3 c Milk 3/4 c Cheddar cheese; grated 1/8 ts Paprika Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic powder. Add chicken broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Combine onion mixture with chicken and pour into a greased 2 qt casserole. Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits mix, using 2/3 cup milk as directed on package. Turn onto a lightly floured surface and knead a few time. Roll out to an 8″ square; sprinkle with the cheese. Roll as for jelly roll, sealing the edges. Cut 8 slices 1″ thick. Place on the hot chicken mixture in casserole and sprinkle with paprika and bake until the biscuits are lightly browned, about 25 minutes. Yields 8 Servings
