Lemon Bread Pudding 2
Ingredients & Directions 2 1/2 c 1/2-in bread cubes -(4 slices) 2 c Milk 2 Eggs, slightly beaten 1/4 c Sugar 1/8 ts Salt 1/8 ts Nutmeg 3 tb Lemon juice 1/2 ts Lemon flavoring (optional) 1/3 c Melted butter or margarine 1/4 c Raisins or currants Soak the bread in the milk for 1/2 hour. Combine the remaining ingredients and mix with the bread. Bake in a buttered casserole, set in a pan of shallow water, at 350 degrees for 50 minutes, or until an inserted knife comes out clean. Serve warm with whipped cream or plain cream. Yields 6 Servings
Milky Way Cake
Ingredients & Directions 4 Milky Way candy bars(2.1 oz) 1/2 lb Butter 2 c Sugar 4 Eggs 1 c Buttermilk 2 1/2 c Flour, sifted 1/4 ts Baking soda 2 ts Vanilla extract 1 c Pecans, coarsely chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. Yields 4 servings
Bread Dosa
Ingredients & Directions 1 c Bread crumbs 1/4 c Rice 1/4 c Moong dal 1 md Onion, minced 2 ea Green chiles, minced 1 sm Piece of ginger, minced 1 ea Handful of cilantro leaves 1/2 ts Cumin seeds Salt, to taste In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients. For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney. Adapted by Karen Mintzias from “Tasty Dishes from Waste Items” by Aroona Reejhsinghani Yields 1 batch
Tater Bread
Ingredients & Directions 4 md Baking potatoes 1 ts Ground coriander 1/2 ts Salt 1 ds Freshly ground black pepper 1 tb Lemon juice 1 1/2 c Whole wheat flour 1 1/2 c Unbleached white flour 1 ts Dried thyme 1 ts Salt 2 tb Canola oil 1 c Warm water (115 degrees) Extra canola oil — for pan frying Cook or steam potatoes until just tender. Remove from cooking water and then peel and coarsely mash potatoes. Add coriander, salt, pepper, and lemon juice. Cover loosely and refrigerate 1 hour. Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to warm water and combine with flour mixture. Knead dough on a floured surface for about 15 minutes until it forms a smooth ball. Loosely cover and let dough rest 15 minutes. Then roll dough into a 12″ by 3″ rope. Cut dough into 12 pieces and roll each peace into a 4″ round. Top each round with 2 Tbl of the chilled potato filling and pinch the edges of the dough over the filling to form a dumpling. Tap the filled dough with the rolling pin to flatten. Dust the dough with flour and roll it into a 7″ circle. Heat the skillet over medium-high heat. Brush skillet with oil and cook breadsd on each side until lightly browned, about 5 minutes total. While cooking subsequent batches place cooked breads covered on a cookies sheet or tortilla warmer in a 200 degree oven. Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%); Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.; Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat Yields 12 Pieces
Banana Caramel Pie
Ingredients & Directions 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8″ or 9″ pastry shell — (baked and cooled) 4 Ripe bananas * * Original recipe calls for “3 or 4 ripe bananas” Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
Country Breakfast Pie
Ingredients & Directions 1 pk Jimmy Dean sausage; any -flavor 1 9-inch pie shell 1 1/2 c Grated Swiss cheese 1/4 c Chopped green bell pepper 1/4 c Chopped red bell pepper 2 tb Chopped onion 4 Eggs; lightly beaten 1 c Light cream Cook sausage until done. Crumble, then drain. Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes. Cool on rack 10 minutes. Yields 6-8 servings. JIMMY DEAN SAUSAGE AD From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Tangerine Bread
Ingredients & Directions 1 Stick Butter; 4 Oz. 1 c Water 2 c Sugar 2/3 c Orange Juice 4 tb Tangerine; Rind 2 Whole Eggs 4 c Flour 1 c Nuts 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 1. Boil butter and water. 2. Put all other ingredients in mixing bowl; add boiled mixture; beat with electric mixer for 30 seconds to mix; then beat for 3 minutes. 3. Pour into 2 greased and floured loaf pans. 4. Bake at 350 degrees for 1 hour. 5. Test with toothpick after 1 hour. 6. Set pans on rack to cool 15 minutes. 7. Turn out of pans; cool 1 hour. Freezes well Yields 1 Servings
