No Bake Butterscotch Cookies
Ingredients & Directions 1 pk Butterscotch morsels 4 c Corn flakes 3/4 c Peanut butter 1 c Peanuts Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm. Yields 24 servings
Brown Sugar Shortbread Puffs
Ingredients & Directions 1 c Firmly packed brown sugar 1 Egg yolk 1 1/4 c Margarine or butter;softened 2 1/4 c All purpose flour 1 ts Vanilla Heat oven to 350 F. In large bowl, beat brown sugar and margarine umtil light and fluffy. Add vanilla and egg yolk; blend well. Add flour; stir until mixture forms a smooth dough. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10 to 15 minutes or until lightly browned and set. Yields 48 cookies
Yoghurt & Orange Cake
Ingredients & Directions 6 oz Caster sugar 4 oz Margarine 2 Eggs 6 oz Self-raising flour 5 fl Plain yoghurt 3 oz Frozen concentrated -orange juice, thawed 2 oz Butter 6 oz Icing sugar 2 tb Frozen concentrated -orange juice, thawed Cream caster sugar together with margarine. Beat in eggs, then fold in the flour, yoghurt and 3oz orange juice. Mix well, then divide mixture between two well-greased cake tins and bake for 30-35 minutes at 190 deg C, until a knife inserted comes out clean. Leave to cool. Meanwhile, make the butter icing by first beating the butter until nearly white, then gradually adding the icing sugar and 2 tbsps orange juice. Use half of the mixture to sandwich the two cake halves together, and the other half to spread on top. Enjoy! Yields 1 Servings
Baked Hush Puppies
Ingredients & Directions 1 c Yellow cornmeal 1 ts Baking powder 1/2 ts Salt 1/2 ts Paprika 1/2 c Skim milk 1 Egg white 1 tb Canola oil Source: Healthy Meals in Minutes 1.Preheat oven to 425 F. Spray a baking sheet with vegetable cooking spray. 2.In a large bowl, combine cornmeal, baking powder, salt, and paprika. Mix well. 3.In a small bowl, whisk together milk, egg white, and oil until smooth. 4.Add milk mixture to cornmeal mixture. Stir until batter is just combined. Shape the batter into 1 1/2-inch rounds. Place rounds, 1 inch apart, on prepared baking sheet. 5.Bake hush puppies until tops are firm and golden, about 10 to 15 minutes. Serve immediately. SERVES 6 PER SERVING: Calories 104 (26% from fat), Carbohydrates 17g, Protein 3 g, Sodium 286 mg, Fat 3 g, Cholesterol 1mg. Yields 1 Servings
Hazelnut Fudge
Ingredients & Directions 1 cn (400-gram) sweetened -condensed milk 50 g Butter 1 tb Golden syrup (light corn -syrup) 200 g Milk chocolate; chopped 1 c Roasted hazelnuts; chopped submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand) LINE A 15 x 25CM LOAF PAN WITH PLASTIC WRAP, COVERING SIDES OF PAN. COMBINE CONDENSED MILK, BUTTER & GOLDEN SYRUP IN A HEAVY BASED PAN; STIR OVER MED HEAT ‘TIL BUTTER MELTED & MIXTURE THICKENED (about 4 1/2 min) REMOVE FROM HEAT. ADD CHOCOLATE, STIR ‘TIL JUST MELTED. ADD HAZELNUTS; MIX WELL. POUR INTO PREPARED PAN COVER & REFIGERATE ‘TIL SET. CUT INTO SMALL SQUARES TO SERVE. NUTS CAN BE SUBSTITUTED. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 22 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Orange Cappuccino Cheesecake
Ingredients & Directions -ROSE RAY DSJN00A- 1 1/2 c Nuts; finely chopped 1 c Plus 2 tbs sugar; divided 3 tb Butter; melted 32 oz Cream cheese; melted 3 tb Flour; all purpose 4 Eggs 1 c Sour cream 1 tb Instant coffee powder 1/4 ts Cinnamon 1/4 c Orange juice 1 ts Orange peel; grated Cinnamon sugar, whipped – cream and orange zest for – garnish Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Increase oven temperature to 450~. Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking cheesecake 1 hour. Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cool completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if desired. Decadent Cheesecakes from Cooking Class Magazine, March 1993. From Yields 1 Servings
Rich Sourdough Bread
Ingredients & Directions 1 c Milk ;+1 egg = 1 1/8 C 1 1/2 ts Salt 4 tb Sour Dough Starter * 3 tb Butter 3 c Flour (I use bread flour) 1 pk Yeast 3 tb Sugar The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup, you will need to cut the milk and flour or it will rise way out of the pan. SOUR DOUGH STARTER (Hitachi’s Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don’t know who did it. Yields 1 servings
