Old Fashioned Sweet Potato Pie
Ingredients & Directions 1/2 c Butter,softened 1/2 c Packed brown sugar 1 c Sweet potatoes,mashed,cooked 3 ea Eggs,lightly beaten 1/3 c Corn syrup 1/3 c Milk 1/2 ts Salt 1 ts Vanilla extract 1 ea Unbaked pie shell Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.Yield: 6 servings. Yields 8 Servings
Sicilian Mushroom Flatbread
Ingredients & Directions ———————–PILLSBURY 36TH BAKE-OFF———————– 2 ts Olive oil or oil 1/3 c Onion; finely chopped 2 tb Finely chopped oil-packed Sun-dried tomatoes 1 tb Fresh oregano; minced OR 1 ts Dried oregano leaves 2 ts To 3 tsp fresh rosemary Minced OR 1 ts Dried rosemary leaves 1 ts Garlic; minced 4 1/2 oz Jar Green Giant Sliced Mushrooms; drained 10 oz Can Pillsbury Refrigerated All Ready Pizza Crust 1/4 c Grated Parmesan cheese Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12×9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2 fat Yields 8 Servings
Creamy Lemon Tart Pudding
Ingredients & Directions 10 1/2 oz Package silken tofu 3/4 c Fresh lemon juice 2 tb Arrowroot powder/cornstarch 1 c Fructose/sugar Blend together all the ingredients in a blender till smooth. Adjust sweetener to taste. Cook mixture on the stove top. Bring to a boil on low heat, stiring constantly till thickened. When thickened, pour mixture into individual serving dishes & chill till firm. “Vegetarian Times” March, 1992 Yields 1 servings
The Balcony's Hot Water Corn Bread
Ingredients & Directions 1 c Stone-ground yellow Cornmeal 1/2 ts Salt 3 ts Sugar 1 c Boiling water 2 tb Butter or Margarine Preheat oven to 400 F. Combine cornmeal salt and sugar in medium bowl. Pour boiling water into dry ingredients and stir well. Add butter or margarine and beat until mixed well. On greased baking sheet, spoon mixture to form 2 1/2×1 1/2-inch ovals. Bake 20 minutes or until edges are crisp and brown. Makes about l2 ovals. Per piece: Calories 69 Fat 3g Cholesterol 5mg Sodium 109mg Percent calories from fat 37% Yields 4 Servings
Harvest Round Bread (breadmaker)
Ingredients & Directions -RENEE SCOTT (DNTM47A) 1 ts Salt 1 c Whole wheat flour 1/2 c Carrots 1 tb Honey 3/4 c Milk 5/8 c Oatmeal 1/4 c Raisins 1 tb Molasses 1/4 c -water 1 pk Yeast 1/4 c Nuts 1 c White flour 3/16 c Margarine NOTE: This recipe was resized; follow the directions for your B/M. Because I am still so new at this *P BB I wrote my note in the wrong place so here goes again! My bread making is improving, thanks to *P and B M Magic! I love the book. On a trip to New England I bought bread in a town square, it was wonderful! Later I wrote the baker for the recipe and she kindly sent it. I’ve only tried it once (I’m new to bread making). But now I’d like to try it in my BM. (the directions follow for assembling ingredients, etc. but since I want to make it in my BM, I’m not including them. Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them and make into a circle. Attach both ends,repeat with other half. The bread was delicious and I would appreciate any help someone can give me. Until later, Renee N.C. San Diego Yields 1 servings
Popover Pancake With Smoked Salmon And Dill Butter
Ingredients & Directions 3 lg Eggs 3/4 c Milk 3/4 c Unbleached all purpose Flour 1 tb Snipped fresh dill 1/2 ts Salt Freshly ground black pepper 2 tb Unsalted butter Topping: 2 tb Unsalted butter, melted 3 To 4 slices smoked salmon 1/4 c Fresh dill sprigs 2 tb Minced sweet onion Preheat the oven to 400 degrees. Place an 8 to 10-inch cast iron skillet or other heavy skillet with a heatproof handle in the oven. Combine the eggs, milk, flour, dill, salt and pepper in a bowl and whisk until smooth. Using a pot holder, remove the skillet from the oven and add the butter; swirl the pan to melt the butter and coat the skillet. Add the batter all at once and immediately return the skillet to the oven. Bake until the pancake puffs up around the edges, 18 to 20 minutes. Cut the pancake into wedges and drizzle with a little melted butter. Top each with a slice of smoked salmon and a few dill sprigs. Add a little minced onion, if using, and serve. Yield: 3 to 4 servings COOKING LIVE SHOW #CL9061 All recipes courtesy of Marie Simmons, “Pancakes A to Z” Yields 4 servings
Vermont Apple Pie
Ingredients & Directions 6 Large tart apples,pared,core 1 Unbaked 9″ pastry shell 1/3 c Sugar 3/4 c Ginger snap cookie crumbs 1 tb Flour 1/2 ts Cinnamon 1 ds Salt 1/4 c Butter 1/4 c Walnuts 1/3 c Maple flavored syrup Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients.Spread 1/2 the mixture over the apples.Spread in remaining apples atop first layer.Top with remaining remaining crumbs and walnuts.Bake in a moderate oven (375 degrees),about 50 minutes,covering with foil the last 25 minutes.Remove from oven.Pour syrup,evenly,over the pie. From Yields 8 Servings
