Braune Zucker Platzchen (brown Sugar Cookies)
Ingredients & Directions 1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon 2/3 c Shortening 1/2 t Cloves 2 ea Eggs; Large 1/4 t Salt 2 T Milk 2 c Unbleached Flour 1 T Orange Rind; Grated 1 c Raisins 2 t Baking Powder 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. Yields 6 servings
Banana Breeze Pie
Ingredients & Directions -CRUST- 1 tb Oil 1/4 c Granulated sugar 1 ts Cinnamon 1 c Corn flake crumbs FILLING 8 oz Fat-free cream cheese; -softened 14 oz Fat-free sweetened condensed -milk 1/3 c Lemon juice 1 ts Pure vanilla extract 3 md Bananas; sliced 2 tb Lemon juice 2 md Bananas; sliced submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) Recipe By: The Mr. Food Cookbook In a mixing bowl, combine oil, sugar, cinnamon, and corn flake crumbs. Press into bottom of a 9″ pie pan; chill. Meanwhile, in another mixing bowl, combine cream cheese, sweetened condensed milk, 1/3 cup lemon juice, and vanilla extract. Line 3 bananas onto bottom of chilled crust. Turn filling into crust. Refrigerate for 3 hours or until firm. Dip remaining bananas in remaining lemon juice. Arrange banana slices over top of pie. Per serving: 269 Calories; 2g Fat (7% calories from fat); 9g Protein; 54g Carbohydrate; 4mg Cholesterol; 236mg Sodium DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 20 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Lemon Bread Pudding
Ingredients & Directions 2 c Milk 1/2 c Sugar 2 c Inch size bread cubes 2 Eggs; separated Grated rind 1 lemon Lemon sauce 1/2 c Sugar + 2 tbsp 1 c Hot water 1 tb Cornstarch 2 ts Butter 1 1/2 tb Lemon juice 1 ds Nutmeg 1 pn Salt Lemon Bread Pudding Soak bread in milk 5 minutes. Add 1/2 c sugar, tehn beaten yolks and lemon rind. Bake in buttered baking dish at 300 degrees until firm like a custard, about 30 minutes. Beat egg whites until stiff. Add 2 Tbsp sugar and spread over top and brown. Mix sauce ingredients and cook in a double boiler. Serves 4-6 From Yields 4 Servings
Impossible Tuna Pie
Ingredients & Directions 1 cn Tuna; 8 oz – drained 1/3 c Celery; thinly sliced 2 c Cheese; cheddar, shredded 1/4 c Green onions; sliced, opt. 1 1/2 c Milk 4 Eggs 1 c Bisquick baking mix 1/2 ts Lemon rind; grated 1 ts Lemon juice 1/4 ts -Salt 1/8 ts Pepper 1 Garlic clove; crushed : Approx. Cook Time: :40 Preheat oven to 350F. Grease pie plate, 10×1 1/2″. Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip Yields 4 Servings
Crumb Cake
Ingredients & Directions 5 1/2 c Unsifted flour (up to 6-1/2) 3/4 c Sugar 1 ts Salt 3 pk Active dry yeast 1/2 c Softened margarine 1 c Very warm tap water 3 Eggs at room temperature Melted margarine Workbasket Recipes: This issue (March, 1979) has a large article entitled “Bread: From Freezer To Oven”. I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing. Prepare Crumb Topping (see below). Refrigerate until ready to use. In a large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, and undissolved yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces. Roll one piece to an 8 inch square. Press into a greased 8 inch square baking pan. Brush with melted margarine. Sprinkle with 1/3 prepared Crumb Topping. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat with remaining dough and topping. Keep frozen up to 6 weeks. Remove from freezer. Let stand, covered with plastic wrap, at room temperature until fully thawed, about 3 1/2 hours. Let rise in warm place, free from draft, until more than doubled in bulk, about 1 1/2 hours. Bake at 375 about 25 minutes or until done. Remove from baking pans and cool on wire racks. If desired, sprinkle with confectioners’ sugar. CRUMB TOPPING Blend together 3/4 cup unsifted flour, 1/2 cup sugar and 1 1/2 tsp margarine just until mixture is crumbly. Makes three 8 inch cakes. Yields 1 Servings
Best Ever Carrot Cake
Ingredients & Directions –CAKE– 1 1/4 c Corn oil 2 c Sugar 2 c Less 2 tb Flour 2 ts Cinnamon 2 ts Baking powder 1 ts Baking soda 1 ts Salt 4 Eggs 4 c Grated carrots 1 c Raisins 1 c Chopped pecans FILLING 2 c Sugar 6 tb Flour 1 ts Salt 2 c Whipping cream 1/2 lb Butter 1 tb Vanilla 1 1/2 c Chopped pecans -ICING- 1/2 lb Cream cheese 1/2 lb Butter 1 lb Powdered sugar 1 ts Vanilla 4 oz Coconut; shredded Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking powder, soda and salt. Sift 1/2 of this mixture into the sugar/oil. Add the rest alternately with the 4 eggs. Add the carrots, raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350 for 70 minutes. Cool, invert and split in 3 layers. Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir and simmer 1/2 hour until golden. Cool. Add vanilla and pecans. Cool overnight. Icing: Cream cheese and butter. Sift in powdered sugar. Mix in vanilla and chill. Spread the filling between the 3 layers. Frost the top and sides with the icing. Pat the coconut on the sides. Decorate the top, if desired. Yield: 12 to 18 servings. PARTICIA SHELTON From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
French Sourdough Bread
Ingredients & Directions -JUDY GARNETT (PJXG05A) 1 tb Gluten 1 pk Yeast; (or 1 1/2 tsp) 1/4 ts Baking soda 3 c Bread flour 1/2 c Sourdough starter 1 ts Salt 2 ts Olive oil or butter 1 ts Sugar 1 c Warm water 1 tb Cornmeal Put all ingreds. in order listed into pan, select “French” bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) Yields 15 servings
