Yogurt Orange Cake
Ingredients & Directions 1/2 lb Butter or margarine (or a mi -ture of both) 1 1/3 c Sugar 4 Eggs, separated 1 Orange 1 1/4 c Yogurt; low fat, plain 2 c Flour; unbleached 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Powdered sugar Cream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon of zest and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Pour in batter. Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread glaze over cooled cake and allow to harden slightly. Yields 10 Servings
Cookie Ice Cream-a-rounds
Ingredients & Directions 1 pk Pills. Slice’n Bake cookies 1 pk Vanill ice cream (1/2 gall.) Use Pillsbury Slice’n Bake Chocolate Chip cookies (large roll). Slice 1 roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4″ slices. Place 2″ apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwichs. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. Yields 15 servings
Classic Butter Cookies With Variations
Ingredients & Directions MAKES: 4 DOZEN 1 1/2 c Butter 2 t Vanilla 1 c Sugar 1/4 t Salt 1 ea Egg 4 1/2 c Flour Beat butter, sugar, egg, vanilla, and salt until light and fluffy. Gradually add flour; beat until well mixed. Cover dough; refrigerate at least 1 hour. Working with 1/4 of dough at a time and keeping the rest refrigerated, roll out to 1/4″ thickness. Cut into desired shapes; place on ungreased cookie sheets and bake in a 375~ oven 8-10 minutes or until lightly browned. remove to rack and cool completely. Frost or decorate as desired. Store in airtight containers at room temperature. Rum: Substitute rum extract for the vanilla Peppermint: Substitue 1 teaspoon peppermint extract for the vanilla and add 3 drops green or red food coloring. Walnut: Substitue almond for the vanilla, add 1 cup finely ground walnuts and reduce the flour to 4 cups. Spice: Omit vanilla; add 1 1/4 tsp cinnamon and 1/4 tsp ground nutmeg. Chocolate: Beat in 4 ounces melted semisweet chocolate before adding flour. Almond: Add 1 cup finely ground almonds, substitue almond flavoring for the vanilla and reduce flour to 4 cups. Citrus: Substitute 2 teaspoons grated orange or lemon peel for the vanilla. Coffee-Vanilla: Dissole 1 tablespoon instant coffee in 1 tablespoon vanilla and add to mixture. Cherry: Add 2 tablespoons maraschino cherry liquid and 3 drops red food coloring. Yields 4 servings
Irish Cookie Hats
Ingredients & Directions 12 Mini vanilla cupcakes 12 lg Sugar cookies 1 cn White icing – whipped Green food coloring Tootsie rolls Soft candies – fruit chews http://homeandfamily.com/features/kitchen/97_3_24/cookie_hats.html Take half of the white icing and place in a saucepot and melt. Add green food coloring. With the reserved whipped white icing, place a spoonful on top of the cupcakes. Invert cupcake onto top of sugar cookie. Place on cooling rack. Pour melted green icing over top and let cool until hard. Roll out half of a tootsie roll to form a thin strip. Wrap the strip around base of inverted cupcake to make a hat band. Take a green fruit chew and flatten. Make a small square and place on hat band in front, using icing to hold into place. Yields 1 Servings
Baked Hush Puppies
Ingredients & Directions 2/3 c Yellow Cornmeal 1/3 c Flour 1 ts Baking Powder 1/2 ts Salt 1/2 c Minced Onion 1/3 c Skim Milk 1 tb Vegetable Oil 1/8 ts Pepper 1 Egg Beaten Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) Yields 24 Servings
Potato Pancakes Or Potato Cakes Rbtn28a
Ingredients & Directions 2 lb Potatoes * 1 1/2 ts Salt 1 ea Medium onion * 1/2 ts Baking powder 2 ea Eggs 1/2 ts Pepper 3 tb Flour 1 x Vegetable oil for frying Soak potatoes in the water for 10 minutes; drain and squeeae dry in a kitchen towel. In a large bowl, combine all ingredients except the oil; mix thoroughly. Pour oil into a large skillet to a depth of 1/8 inch;Place ofer medium heat. For each pancake, pour 1/2 cup potato mixture into the pan; flatten slightly. Cook about 6 minutes until crispy and brown, turning once. Repeat with more oil and remaining potato mixture. Serve with sour cream and applesauce, if desired. Makes 12 servings. * 2 pounds potatoes, grated into a bowl of cold water. * 1 medium onion, very finely chopped. Yields 12 servings
Mrs Field's Eggnog Cookies
Ingredients & Directions 2 1/2 c Flour, all purpose 1 ts Baking powder 1/2 ts Cinnamon, ground 1/2 ts Nutmeg, ground 1 1/4 c Sugar, white 3/4 c Butter; salted, softened 1/2 c Eggnog 1 ts Vanilla extract 2 lg Egg yolks 1 tb Nutmeg, ground Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. Yields 36 Cookies
