Easy Shortbread
Ingredients & Directions 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice flour 2 tb Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) Yields 48 Servings
Italian "stars" Cookies
Ingredients & Directions 12 Egg yolks 12 oz Granulated or confectionary -sugar 3/4 c Lard (about 12 oz.) Flour – it takes about 4 -cups Mix all together until it makes a firm dough. Roll dough thick – about 1/2 inch. Cut into star shapes with cookie cutters. Bake in a hot oven. Makes 42 cookies. Yields 42 Servings
Hershey Chocolate Fudge Cake (1930)
Ingredients & Directions 1 3/4 c Unsifted all-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Vegetable shortening 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2/3 c Cocoa 1/2 c Hot water plus 1 tb Hot water 1 c Sour milk* Grease and flour two 9″ layer cake pans. Preheat oven to 350F. Combine flour, baking powder, baking soda and salt on wax paper. In large mixing bowl, beat shortening, sugar, eggs and vanilla until light and fluffy. Blend cocoa into hot water to make a smooth paste; gradually add to creamed mixture. Add flour alternating with sour milk to creamed mixture. Pour batter into prepared pans. Bake at 350F for 30 minutes, or til tops spring back when lightly pressed. Cool on wire racks for 10 minutes. Remove from pans; cool completely. Spread with your favorite frosting. * To sour milk: Add 1 Tablespoon vinegar to one cup milk. Yields 1 Servings
Baked Tuna Pie
Ingredients & Directions 1 c All-purpose flour 1/3 c Enriched Corn Meal — (Aunt Jemima or Quaker) 3/4 ts Salt (optional) 1/3 c Vegetable shortening -OR- margarine 1/4 c Cold water 10 oz Frozen chopped broccoli — thawed 13 oz Evaporated milk 1 cn Tuna (6-1/2 or 7-oz. size) — drained, flaked 1/4 c Grated parmesan cheese 1/2 ts Dillweed Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute. Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired. NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Yields 6 Servings
Impossible Triple Cheese Pie
Ingredients & Directions 1 c Cottage cheese; creamed 1 c Mozzarella cheese; shredded 1 c Cheddar cheese; shredded 4 Eggs 1 c Bisquick? baking mix 3/4 c French-fried onions Heat oven to 400 degrees. Grease 10″ pie plate. Mix cheese; spread in pie plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. pour into pie plate; sprinkle with onion. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes. Cool 5 minutes. NOTES : VARIATIONS: For 4 servings: Grease 8″ pie late. Divided all ingredients except onions into halves. Decrease onions to 1/4 cup. For 2 servings: Grease two 10 oz. custard cups. Decrease, cheese to 1/4 cup each; eggs to 1, milk to 1/2 cups, baking mix to 1/4 cup and onions to 2 Tbsp. Possum Kingdom Lake Cookbook MC Yields 8 Servings
Crockpot Quick Breads And Cakes
Ingredients & Directions Set of instructions Date: Sun, 28 Apr 1996 21:10:43 -0500 From: awilson@tfs.net There are a few tricks to remember when “baking” in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don’t have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. When using a deep fryer type of slow cooker, check frequently to make sure the water hasn’t evaporated. Add more water if needed. In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done. When using a standard cake mix, the procedure is slightly different. Cakes are “baked” in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. [You do??? –KL] It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other: Coffee can, 2 lb, two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2 quart Three vegetable cans, 16 oz Souffle dishes and springform pans also work, when they fit in the pot. Yields 1 Servings
Hungarian Coffee Cake – 2
Ingredients & Directions 1 c Butter Or Margarine 2 c Sugar 2 Eggs 1 ts Vanilla 1 c Sour Cream 2 c Cake Flour 1 1/4 c Baking Powder 1/4 ts Salt; *see note TOPPING 1/2 c Brown Sugar 1/4 c Chopped Pecans 1 ts Cinnamon *use none if using salted butter. Cream butter and sugar, add eggs. Add vanilla. Fold in sour cream. Sift dry ingredients together. Add to sour cream mixture. Combine remaining ingredients, place 1/2 batter in well greased tube pan. Sprinkle 1/2 topping over batter. Add remaiing batter, sprinkle remaining topping. Bake one hour at 350? Yields 1 Servings
