Tabouli Bread
Ingredients & Directions 1/2 c Water 2 c Bread Flour 1 tb Sugar 3/4 ts Salt 2 tb Chopped dried apricots 2 tb Olives,Black,Sliced 1/2 tb Applesauce 1/4 c Tabouli mix 2 tb Yogurt 2 ts Yeast ** Tabouli mix can be found in health food stores. 1 POUND LOAF—–Marie Frainier *DGCP02C* Yields 1 Servings
Angel Food Cake
Ingredients & Directions 1 c Cake Flour — sifted 1 1/2 ts Vanilla Extract Or Almond 1 1/4 c Granulated Sugar Extract 12 Egg Whites — at room Powdered Sugar — optional Temperature Fresh Strawberries, Sliced 1/2 ts Salt Optional 2 ts Cream Of Tartar Sift together flour and 1/2 cup of the granulated sugar; sift again and set aside. In large bowl of an electric mixer, beat egg whites on high speed until foamy. Add salt and cream of tartar and continue beating until mixture holds soft peaks. Add remaining sugar, 2 Tbs at a time, beating well after each addition, until mixture holds stiff glossy peaks. With a rubber spatula, fold in vanilla. Sprinkle in flour mixture, about 1/4 cup at a time, gently folding in each just until blended. Turn batter into an ungreased 10-inch tube pan with a removable bottom; gently smooth top. Slide spatula down outside edge of batter and run around pan to eliminate air bubbles. Bake in a 375 F oven until cake is golden and springs back when lightly pressed (about 35 mins). Invert pan on a funnel or pop bottle to keep cake from shrinking; let cool completely. Remove from pan and place on a cake plate or platter. Dust with powdered sugar and decorate with strawberries, if desired. Slice with an angel food cake knife or serrated knife. Makes 12 servings. Yields 12 servings
Irresistible Peanut Butter Cookies
Ingredients & Directions 1/2 c Crisco shortening 3/4 c Jif creamy peanut butter 1 1/4 c Light brown sugar; firmly -packed 3 tb Milk 1 ts Vanilla 1 Egg 1 3/4 c Flour; all-purpose 3/4 ts Salt 3/4 ts Baking soda 1. Heat oven to 375o F. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. 4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slighty in crisscross pattern with tines of fork. 5. Bake at 375oF for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Yields 24 Servings
Inca Festival Bread
Ingredients & Directions 8 tb Butter -cubes 3/4 c Milk 1/2 c Coarsely chopped hot 2 lg Eggs -chilies, fresh or canned 8 oz Can cream style corn 4 oz Can whole-sweet red 1 1/4 c Water ground cornmeal -pimentos, roasted 1/2 cut -(white) -into long strips, 10 oz Sharp cheddar cheese —- Other 1/2 coarsely chunked -1/4 cup coarsely grated 1/2 ts Baking soda Remainder cut into 1/4 inch 1 ts Salt In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown. Preheat oven to 400. Put remaining 2 Tbsp. butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browning butter. Rotate and tilt casserole to coat inside. Set aside. In large mixing bowl, beat milk and eggs. Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento, baking soda, salt. Mix thoroughly. It should have the consistency of southern cornbread, moderately runny but not down right liquid. If it seems to runny work in 1 or 2 tbsp. white cornmeal. Give butter in casserole a final swizzle, then pour in batter, smoothing it level. Sprinkle grated cheese over top and decorate with pimento strips. Do not cover. Place casserole, exactly in center of oven. Bake until a knife lightly pushed in center comes out clean and dry- usually 40 to 50 minutes. Serve at once. Cut into fairly thin, pie – shaped wedges. (You can let the bread cool to room temperature.) It stores well tightly wrapped in the refrigerator, but it is best not to serve it cold. One loaf makes about 8 servings. Yields 8 servings
Chocolate Red Beet Cake
Ingredients & Directions 2 1/2 c Beets, mashed, cooked 1 ts Salt 6 Eggs 1 tb Baking soda 3/4 c Cocoa 1/4 lb Margarine, softened 1 ts Vanilla 4 oz Cream cheese, softened 2 1/2 c Oil 1 Powdered sugar, sifted 3 3/4 c Flour, sifted 1/2 c Cocoa 3 3/4 c Sugar 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9×13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. Yields 10 servings
Impossible Spinach Pie
Ingredients & Directions 1 Box frozen chopped spinach; -thawed and squeezed dry 1 sm Onion; chopped 1 c Shredded cheddar cheese 2 Eggs 1/2 c Bisquick 1 c Milk 1 ts Salt 1/2 ts Pepper 1. Grease a 9 inch pie plate well. Preheat oven to 375 degrees. (35o will also work…increase baking time.) In the bottom of the pan, layer the spinach, then onion, then cheese. 2. In blender, combine the eggs, bisquick, milk, salt, and pepper. Blend on medium speed until no lumps remain. Pour over the top of the spinach mixture. 3. Bake for 30-35 minutes, or until edges are brown and center is set. Let stand for 5 minutes, then cut into wedges to serve. Yields 1 Servings
Orange Meringue Pie
Ingredients & Directions PIE PASTRY 2 c All-purpose flour 1/2 ts Salt 2/3 c Vegetable shortening 2 tb Ice water (or more) 2 c Fresh orange juice 12 tb Unsalted butter; sliced 1 1/2 tb Grated orange zest 1/2 c Fresh lemonjuice 2 ts Grenadine syrup FILLING 6 tb Cornstarch 3 tb All-purpose flour 1 c Sugar 1/4 ts Salt 1 c Boiling water 5 Egg yolks; lightly beaten MERINGUE 5 Egg whites; at room temp. 1/4 ts Salt 1/2 ts Cream of tartar 1/2 c Sugar; plus… 2 tb Sugar Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least 1 hour. On a lightly floured surface, roll out the pastry into an 11-inch round. Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 425 F. Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling water and cook, stirring frequently, for 15 to 20 minutes. When the mixture is very thick, remove it from the heat. Add the butter, orange zest, lemon juice and grenadine; stir until the butter melts. Cover with a round of waxed paper place directly on the surface and let the filling cool to room temperature. Pour into the pre-baked pie shell, cover with waxed paper and chill for at least 5 hours or overnight. PREPARE THE MERINGUE: Preheat the oven to 350 F. Place the egg whites in a bowl, add the salt and beat until the whites are foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and continue beating until the whites are stiff and very glossy. Do no overbeat or the meringue will be dry. Pile the meringue on the filling, mounding it in the center and spreading it out to the edge of the crust to seal well. Bake in the center of the oven for 15 minutes, or until the meringue is golden. Let cool and chill for 3 hours before serving. To slice neatly, use a knife dipped into boiling water before making each cut. Yields 8 Servings
