Charlisa's Extra-good Sesame Drop Biscuit-muffins
Ingredients & Directions 2 c Self-Rising Flour 1 c Butter; at room temperature 1 c Sour Cream 1/2 c Sesame Seeds; lightly -toasted 1 tb Paprika Vegetable Cooking Spray Preheat the oven to 425F. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini-muffin cups with vegetable cooking spray. Drop the dough by teaspoonfuls onto the pan or into the muffin cups. Bake until brown around the edges, about 10 minutes. Watch closely, for they burn easily. Yields 48 Muffins
Italian Chocolate Cookies
Ingredients & Directions 1/2 c Shortening 1 c Sugar 1/2 c Cocoa 8 oz Glass jelly 1 c Cold coffee 3 ts Cinnamon 1 1/2 c Chopped nuts 1 c Raisins; optional 3 ts Vanilla 1/2 ts Salt 4 ts Baking powder 4 1/2 c Flour Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350 for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies; 20 per lb., frosted. NOTE: Increase flour to 6 cups for a double batch. Input: 10/30/91 Yields 90 Servings
Tassajara Bread~ Basic
Ingredients & Directions 6 c Water, lukewarm 85 -105 F 2 tb Yeast 1/2 c Sweetening honey, molasses.. 2 c Dry milk 14 c Whole Wheat flour 2 1/2 tb Salt (seems like a lot) 1/2 c Butter or oil Combine water, yeast, and sweetening .5 – .75 cups. Add milk If eggs are to be used, add now. Let sponge rise 30 – 40 minutes. Add WW flour (7 – 8 Cups), a cup at a time, Beat 100 times with spoon. mixes in air and knead dough Set bowl in warm place 85 – 100 F & let it rise for an hour This rising lets the yeast get started without the salt. Gluten is formed too. Fold in salt, oil, another 6 – 8 C flour. Don’t stir or cut Knead the dough Let it rise another hour Punch it down Let it rise 40 – 50 minutes Shape into loaves Let it rise another 15 – 25 minutes, Slit top and bake 350 for 50 -70 minutes Yields 4 Loaves
Bali Hai Banana Cream Pie
Ingredients & Directions 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 2 c Milk 1 Whole 9″ Baked Pastry Shell 3 Whole Bananas; Large 3 Whole Egg Whites 1/2 ts Vanilla 1/4 ts Cream Of Tartar 6 tb Sugar 1. In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. 2. Cook and stir over medium heat until bubbly. 3. Cook and stir 2 minutes. Remove from heat. 4. Stir small amount of hot mixture into egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. 5. Remove from heat. Add butter and vanilla. 6. Slice bananas into bottom of pastry shell. Pour cream mixture over bananas. 7. Beat egg whites with vanilla and cream of tartar until soft peaks form. 8. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. 9. Spread meringue over hot filling, sealing to edge of pastry. 10. Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool. Yields 1 Servings
Hurdy Gurdy Cake
Ingredients & Directions Prunes; dried and cooked Apricots; dried 1/2 c Raisins 1/2 c Pecan halves 1/2 c Any fruit juice 1/3 c Honey 3 tb Butter 1 ts Ground ginger 3/4 c Shortening 1 c Sugar or half honey and half -sugar 1/2 c Molasses 1 ts Ginger 1 ts Cinnamon 1 ds Allspice 2 Eggs 2 1/2 c Flour 1/2 ts Salt 1 ts Soda 1/2 c Boiling water On the bottom of a well buttered skillet or pan, (I use cast iron) arrange: prunes, apricots, raisins and pecans. Heat the fruit juice, honey, butter and ginger together to make a nice thick syrup and pour over the fruits in the skillet. To prepare the batter: cream the shortening and sugar together. Add a small amount of the measured flour to the butter sugar mixture. Beat the molasses and spices into this. Beat the eggs until they are light and foamy and add to this mixture. Sift the flour, salt and soda together. Stir the dry ingredients into the other mixture and quickly beat the boiling water into it. Pour the batter over the fruit in the pan and bake in a slow oven, 300?, for about 1 hour and 15 minutes. Loosen the sides of the cake from the pan and turn it onto a wire cake rack until the first steam is dispelled. Serve it warm with coffee cream to which a sprinkle of nutmeg has been added. Yields 12 Servings
Moist Snack Cake (vegan, Sugarless, Eggless)
Ingredients & Directions 3 tb Butter; (can be replaced -w/applesauce or soy yogurt) 1 c (or more if needed to -moisten) soy or rice milk 3/4 A grated carrot 3/4 A banana 1 Grated apple; (peel -optional) 20 dr Stevia; (an herb used for -sweetening, can buy in -healthfood stores! works -great in cooking! ok for -diabetics!) 1 c Unbleached flour 1 c Whole wheat flour 1 tb Baking powder 3/4 A tsp of cinnamon; cloves, -nutmeg 1 tb Vanilla Add anything else you like; -nuts, raisins, pumpkin -seeds, etc This cake is not very sweet, but it’s really good and satisifying. Preheat oven to 350 degrees. In a small mixing bowl, mash banana. Mix in butter (or it’s noted subsitute above), grated carrot and apple, spices, soy milk, stevia, and vanilla. In a big mixing bowl, combine the flours, baking powder, and sift if possible to get some air into it since their are no eggs to make it rise up (no big deal, tho). Mix the wet ingredients into the dry and fold it in. If it’s too dry, add more soy milk, and too wet add more flour, but just remember not to mix it very much, just fold and don’t fold much. Take a square baking pan and line it with parchement paper so there’s no mess and the cake lifts right out. (If you don’t have parchment paper – you don’t know what your missing in life!!!! – you can just use pam or butter the pan. Spread the batter across the bottom, it won’t be very high, but that’s the trick of making it cook evenly and without having a snack cake that’s gummy in the middle when you’re not using eggs. Cook for 20-25 minutes. Cut and enjoy this moist cake with some tea and friends. Yields 1 servings
Mrs Fields Apricot Nectar Cookies
Ingredients & Directions 2 3/4 c All-purpose flour 1 ts Baking Soda 3/4 c White sugar 1/4 c Dark brown sugar, packed 1 c Salted butter, softened 1 lg Egg 1/4 c Apricot Nectar 1/2 c Apricot preserves 3/4 c Dried apricots, chopped 1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. Yields 42 Servings
