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
White-chocolate-chunk Cookies
Ingredients & Directions 1/4 c Vanilla chips, OR -see note 1/2 3 oz bar white chocolate, 1 Portion Chocolate Dough -coarsely chopped -see Basic Cookie Dough 1/4 c Sliced almonds, toasted -recipe Mix ingredients thorougly into dough. Roll into an 8-inch log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheets 1 inch apart. Bake 10 to 12 min. at 350degF until brown on bottom. Remove to a wire rack to cool NOTE To toast almonds: spread on a dry, ungreased baking pan. toast in a 350degF oven for 5 to 7 min., until a light golden brown, stirring once or twice. Per cookie: 76 cal., 1 g pro, 8 g car, 5 g fat, 11 mg chol with butter, 3 mg chol with margarine, 35 mg sod Exchanges: 1/4 starch/bread, 1/4 fruit, 1 fat #6 of a set of nine to prepare a marathon of cookies Woman’s Day, Nov. 22, 1994, typos by Charlotte Welch Yields 16 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
Irish Wheaten Bread (cooking Light)
Ingredients & Directions 2 c All-purpose flour 3 T Chilled stick margarine, 2 c Whole-wheat flour . cut into small pieces 2 T Sugar 1 1/3 c Low-fat buttermilk 1 ts Salt 2 Egg whites 1 ts Baking soda Vegetable cooking spray “The secret to this tender bread is in your hands: don’t overwork the dough–just lightly knead it.” The caption under the accompanying photo says “Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit.” Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times. Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges. CALORIES 184 (17% from fat); PROTEIN 6.3g; FAT 3.5g (sat 0.7g, mono 1.3g, poly 1.1g); CARB 32.7g; FIBER 3g; CHOL 1mg; IRON 1.7mg; SODIUM 337mg; CALC 46mg From “Cooking Light” magazine, March 1995. Yields 12 servings
Yorkshire Pancakes
Ingredients & Directions 1/2 c Flour 2 ea Eggs 1/2 c Milk 1/8 lb Butter (1/2 stick) 1 x Lemon juice Heat oven to 450 degrees. Let eggs warm to room temperature. Beat slightly. Add flour and milk to eggs, mix thoroughly. Melt butter in long, over-proof baking dish. Pour batter. Bake 15 minutes until pancake rises. Serve sprinkled with lemon juice and powdered sugar. Yields 2 Servings
White Fruitcake (groom's Cake)
Ingredients & Directions 1 c Shortening 1 c Sugar 5 Eggs 1 ts Rum flavoring 1 1/2 c Sifted enriched flour 1 1/2 ts Baking powder 1 ts Salt 1/2 c Unsweetened pineapple juice 1/4 lb Candied citron finely cut -(1/2 cup) 1/4 lb Candied orange peel, finely -cut (1/2 cup) 1/4 lb Candied lemon peel, finely -cut (1/2 cup) 1/2 c Chopped candied cherries 1 1/4 c Chopped candied pineapple 1/2 c Chopped dates 1/2 c Chopped dried apricots 1/2 c Chopped dried figs 1/2 lb (1 1/2 cup) white raisins 1/2 c Sifted enriched flour 2 c Moist shredded coconut 2 c Slivered blanched almonds I found the recipe you were looking for in my 1953 BH&G cookbook my grandmother gave me. Stire the shortening to soften. Gradually add sugar, and cream together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flavoring. Sift together 1 1/2 c. flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately witht the pineapple jice, beating well after each addition. Dredge the fruites with 1/2 c. flour. Add the floured fruits, coconut, and nuts to the batter; stir only until well mixed. Line two 81/2X41/2×21/2 inch loaf pans with paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans. Bake in slow oven (275F) 2 1/2 hours or until cakes are done. Have a pan of water on bottom shelf of oven while baking. If desired, glaze cooled cakes by brushing lightly with hot corn syrup. Decorate with candied cherries, other candied fruits, and blanched almonds. This cake may be baked in a graduated sizes of round layer pans for a Groom’s cake. (fill 3/4 full) Makes about 5 pounds of cake Yields 1 Servings
Butter Tart Pie
Ingredients & Directions 3 Eggs 1 1/2 ts Vanilla 3/4 c Brown sugar; packed 1/4 ts -salt 3/4 c Corn syrup 2 1/4 c Currants or raisins 3 tb Butter; melted 1 Pie shell, 9″, unbaked 4 ts Flour; all purpose In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering edges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. Canadian Living magazine Yields 1 servings
