Raw Potato Pancake
Ingredients & Directions 3 ea Med Potato, raw 2 ea Egg, separated 1 ts Salt 1 1/2 tb Flour 1/2 ts Baking powder Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Yields 1 Servings
Crunchy Spinach Dip (with Sourdough Bread)
Ingredients & Directions 10 oz Green Giant cut leaf -spinach, frozen, -in butter, thawed 8 oz Water chestnuts, drained — -finely chopped 3/4 c Green onion — chopped 1 Envelope Lipton Country -Vegetable Soup mix 1 1/2 c Sour cream 1/2 c Mayonnaise 1 Loaf round sourdough bread In a medium bowl, or whatever you have, combine all ingredients except the bread; mix well. Cover and chill overnight. Pour into hollowed out, unsliced sourdough bread. Serve with the hollowed out bread, cut into squares, and raw vegetables. My sister who I met for the first time in 44 years served this at our first get together. Randy Rigg Yields 2 servings
Baker's Square French Silk Pie
Ingredients & Directions 9″ prepared pie crust 1 sm Box instant choco pudding -substitute buttermilk for -milk 1 Env Knox gelatin 1/4 c Cold water 9 oz Container cool whip Whipping cream, whipped Chocolate shavings Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply whipping cream on top before serving. Garnish with chocolate shavings. From Yields 1 Servings
Black Forest Pudding Cake
Ingredients & Directions 1 1/4 c Sugar 1 c Flour 3 tb Cocoa, unsweetened 2 ts Baking powder 1/4 ts Salt 1/3 c Butter, melted 1 1/2 ts Vanilla 1/2 c Packed brown sugar 1/4 c Cocoa, unsweetened 1 1/4 c Hot water 1/4 c Kirsch or 2 tb. water plus 1/2 ts almond or rum extract 1 Can cherry pie filling Preheat oven to 350. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce. (great without the cherry pie filling, and/or with whipped cream.) Yields 8 Servings
Oh-boy Oreo Cookie Pound/tube Cake
Ingredients & Directions 25 Oreo cookies 1 ts Vanilla extract 3 c Flour 4 Eggs, large 1 1/2 c Sugar 3 tb Shortening, butter flavored 1 1/4 c Milk 1 tb Milk 1 c Shortening, butter flavored 1 tb Corn syrup 1 1/2 ts Salt ??????? ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won’t work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. Yields 6 servings
Raisin Bread
Ingredients & Directions 4 c Whole wheat flour 4 c White flour 1 tb Salt 3 1/2 c Raisins 1 c Honey 1 c Lukewarm water 1 tb Yeast 4 c Warm water Combine all the dry ingredients in a large bowl & set aside. Dissolve yeast in 1 c lukewarm water & add 2 ts sugar or honey. Set aside till frothy. Add yeast to the flour mixture with the honey. Add water a little at a time until you have a soft, doughy texture. Knead until it is wel mixed. Add more flour or water as necessary. Cover & let rise till doubled in bulk. Punch down dough, knead for a few minutes & then divide dough into two portions. Place each piece in a greased loaf tin. Cover & let rise till doubled in bulk. Bake at 350F for 50 to 60 minutes. Makes 2 loaves. Yields 2 loaves
Cottage Cheese Pie
Ingredients & Directions 1 1/2 c Creamed cottage cheese 4 tb Melted butter 1/2 c Sugar 1/4 ts Salt 1 tb Flour 1 Lemon rind (grated) 2 Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. From Yields 8 Servings
