Mrs Fields Creamy Lemon Macadamia Cookies
Ingredients & Directions 2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, packed 1/2 c White sugar 1/2 c Salted butter, softened 4 oz Cream cheese, softened 1 Large egg 2 ts Pure lemon extract 1 1/2 c Whole macadamia nuts, Unsalted 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. 4. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. 6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don’t realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. : Yield: 3 dozen Yields 1 Servings
Povatica Bread
Ingredients & Directions 1 c Very warm water (105 F to -115F) 2 pk Active dry yeast 1/2 c Granulated sugar 1/3 c Instant nonfat dry milk (in -dry form) 1 ts Salt 1/4 c Lightly salted butter or -margarine, at room Temperature 3 1/2 c All-purpose flour (up to 4 -cups) WALNUT FILLING 2 tb Butter or margarine 1 c Firmly packed light brown -sugar 4 c Walnut meats, ground (1 -pound) 2 lg Eggs 2 ts Ground cardamom seed or -cinnamon 1 tb Vanilla extract Combine the water,yeast, and sugar in a large bowl. Let stand for 2 minutes. Add the dry milk, salt, butter, and 2 cups of the flour. Mix until smooth and beat for 2 minutes. Let rise, uncovered for 30 to 45 minutes until bubbly. Stir in 1 cup of the remaining flour. Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 4 to 5 minutes, until smooth and elastic, adding only as much flour as necessary to prevent the dough from sticking. The dough should be soft. Place the dough in a buttered bowl, turning once to bring the buttered side up. Let rise in a warm place until double in volume, about 1 1/2 hours. Grease two 9 x 5 x 3-inch loaf pans. Punch down the dough; turn out onto a lightly floured surface and cut in half. Cover and let stand for 5 minutes. Roll out 1 piece of the dough to a rectangle 11 x 16 inches, stretching the dough and letting it stick to the surface as necessary. Spread half of the Walnut Filling evenly over the dough to within 1 inch of the edges. Roll up the dough like a jelly roll, starting from a narrow side. Turn the edges under slightly and place the roll, seam down, in a prepared pan. Repeat with the remaining half of the dough. Cover and let rise for 1 hour or up to 1 1/2 hours. The dough may not swell to double in volume. Place the pans on a shelf near the top of an unheated oven and turn on the oven to 325F. Bake for 40 to 50 minutes, or until done. Place the pans on a wire rack to cool for 10 minutes. Remove the loaves from the pans and let them cool completely. Makes two loaves. WALNUT FILLING: In a medium-sized saucepan, cook the butter and sugar over moderately-high heat. When the butter and sugar have melted and the mixture is bubbly, remove the pan from the heat. Stir in the ground walnuts, eggs, cardamom, and vanilla. Cool the filling before using. Makes about 3 cups of filling. [ The Redbook Breadbook ] Yields 3 Servings
Poulsbo Bread
Ingredients & Directions From: Gaye Levy ** DTXT63A 1 1/8 c Water 3/4 c 7 grain mix 2 1/4 c Bread flour 1/3 c Flour, whole wheat 2 tb Sugar 2 tb Molasses 3/4 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine or Applesauce 1/2 c Sunflower seeds, optional Put all ingredients except sunflower seeds into pan. If using sunflower seeds, set to “mix” cycle and add add beep. From Yields 1 Servings
Chewy Chocolate Chip Raisin Cookies
Ingredients & Directions 1/2 c Granulated sugar 1 t Vanilla 6 pk Sweet One granulated sugar 1 3/4 c Sifted all purpose flour -substitute 1 t Baking soda 1/3 c Water 1/4 t Salt 2 tb Butter Buds sprinkles 2 c Bran flake cereal 1/4 c Vegetable oil 1 pk Chocolate chips (6 oz) 2 Egg whites 3/4 c Raisins Preheat oven to 350’F. Spray cookies heets with nonstick cooking spray. In large mixing bowl with electric mixer, beat together first seven ingredients. Stir together flour, baking soda and salt; beat into creamed mixture. Stir in bran flakes, chips and raisins. Drop by rounded teaspoons onto prepared cookie sheets. Bake 8-10 minutes or until golden. Remove cookies immediately to cooling racks. Per serving (1 cookie): 65 caloies 1 gram protein, 11 grams carbohydrates, 2 grams fat, 0 milligrams cholesterol, 54 milligrams sodium. Yields 48 cookies
French Bread I
Ingredients & Directions 1 Envelope dry yeast 1 tb Salt 3 c Warm water (105 F to 115 F) Cornmeal 8 c (about) unbleached 1 Egg white beaten with 1 Tbs -all-purpose flour -water (glaze) Soak a brick in water overnight, then drain it and put it in the oven with the bread to create steam. This gives the loaves a firm crust. Makes 12 small loaves Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Pat each into 4×7-inch rectangle. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 475 F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 350 F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving. Yields 12 servings
Milky Way Cake Sqm *sss* Jhxx93b
Ingredients & Directions 4 Milky Way candy bars(2.1 oz) 2 1/2 c Flour, sifted 1/2 lb Butter 1/4 ts Baking soda 2 c Sugar 2 ts Vanilla extract 4 Eggs 1 c Pecans, coarsely chopped 1 c Buttermilk 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
Cottage Pie
Ingredients & Directions 3 c Mashed potatoes -or- 4 lg Potatoes -or- 5 md Potatoes; peeled, -steamed and mashed (add -salt to taste; milk or soy -milk for smoothness) Enough chopped vegies to -fill a 9×13 pan within -about 3″ from the top (see -instructions) 1/2 -(up to) 1 c Frozen peas 1 Bell pepper; sliced or -chopped 1 Onion; chopped Garlic to taste 1 cn (small) tomato sauce 3 ds Worcestershire sauce; more -or less 1/2 ts Basil (to taste) 1 Bay leaf Salt and pepper Paprika Date: Sun, 11 Feb 1996 09:42:09 +0000 From: “Asha Dornfest” asha@hopf.dnai.com NOTE: Enough chopped vegies to fill a 9×13 pan within about 3″ from the top. Mixture can include anything (I used brocolli, carrots, parsnips, but you can use ANYTHING…spinach, swiss chard, celery, cauliflower, green beans, zucchini….) Frozen, fresh, whatever. You may want to precook (steam/nuke) large chunks of harder vegies such as carrots and parsnips. Saute onion till soft. Add garlic, bell pepper, peas and mixed vegies, saute about 5 minutes to soften. Add the rest of the ingredients, stir, and simmer, covered for about 15 minutes or so, till everything is tender. Dump mixture into a 9×13 pan, spead mashed potatoes on top. The mashed potato layer should be about 2″ or more thick. Sprinkle with paprika and place in a 350 oven for about 15 minutes to heat through. FATFREE DIGEST V96 #47 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
