Brigitte's Mincemeat Cookies
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 3 Eggs 3 c Flour 1 ts Baking powder 1/2 ts Salt 1 1/3 c Mincemeat filling “Cream shortening. Add sugar, and blend well. Add eggs, and beat until smooth. Add mixed dry ingredients and then stir in mincemeat. Blend well. Drop by teaspoonful onto a greased cookie sheet, at least 2 inches apart. Bake at 400F for 12 minutes or until lightly browned. You can use margarine instead of shortening and add chopped nuts if desired, and you can also mix the sugars, using brown and white sugar.” Yields 36 Cookies
Black Forest Cheesecake
Ingredients & Directions 1 c OATMEAL, uncooked 1 c QUAKER 100% NATURAL CEREAL 6 tb BUTTER, melted 1/3 c BROWN SUGAR ** CRUST Yields 6 Servings
Baked Hush Puppies
Ingredients & Directions Nonstick cooking spray 1/2 c Yellow cornmeal 1/4 c Unbleached all purpose flour 3/4 ts Baking powder 1/2 ts Granulated sugar 1/4 ts Salt (optional) 1/2 ts Celery flakes 1/4 ts Cayenne pepper 1 Egg white; beaten 1/4 c Skim milk 1 tb Vegetable oil 1/4 c Finely chopped scallion; -including green top Heat oven to 425 degrees. Using nonstick cooking spray, coat miniature muffin pan ( 1 3/4 inch cups). In medium sized bowl, combine cornmeal, flour, baking powder, sugar, salt, celery flakes, and cayenne pepper; stir until well blended. In a small bowl, combine egg white, milk, and vegetable oil; stir well. Add liquids to dry ingredients; stir just until blended. Stir in scallion. Spoon about 1 tablespoon batter into each muffin cup. Bake until hush puppies are golden brown, about 15 to 20 minutes. Remove immediately; serve warm. Yield: 12 servings Per Serving: Calories – 42 Fat – 1 gram Sodium – 30 milligrams Yields 1 Servings
Hummingbird Cake
Ingredients & Directions 3 c Flour 1 ts Salt 1 ts B soda 2 c Sugar 1 ts Vanilla 1 ts Cinnamon 1 1/2 c Oil 3 Eggs, beaten 1 1/2 c Pineapple (crushed & undrain 1 1/2 c Bananas 1 c Nuts 1/2 c Coconut Mix all dry ingredients. Mix eggs & oil then stir into dry ingredients. Add vanilla, pineapple, bananas & nuts. Makes a 3-layer cake in 9″ pans. Bake 350 deg for 30 min. Cool & frost with cream cheese icing. From Yields 12 Servings
Hawaiian Fudge
Ingredients & Directions 4 c Sugar 1 cn (14 oz) crushed pineapple; -well drained 1 c Heavy cream 2 tb Butter 1 c Chopped macadamia nuts 1 tb Preserved ginger (optional) Mix sugar, pineapple an cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over med heat stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees or until mixture forms a soft ball incold water. Remove from heat, cool to luke warm, add butter then beat until misture loses its gloss. Quickly add nuts and stir in together with ginger. Spread into a buttered 8 inch pan; cool and cut in 1 1/2 inch squares. Yields 1 Servings
Impossible Rhubarb Streusel Pie
Ingredients & Directions STREUSEL TOPPING 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped FILLING 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9″ pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT Grease a 10″ plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Instant Cookies
Ingredients & Directions 1 pk Instant pudding; any flavor 3/4 c Bisquick 1 Egg 1/4 c Corn oil Set oven at 375 F. Holiday greetings. It has been awhile since I posted anything. So I thought I’d send you 2 recipes that my family enjoys. The Instant Cookies date back to my 7th grade home ec. class in 1964; are great for children to make. Pumpkin Bread has its variations but is a longed-for gift item in the South. This recipe never fails me. Finally, I write a poem each year for our Christmas cards and decided to share it with all of you too. Best wishes for Christmas and a great New Year! 1. Mix all ingredients in a bowl. 2. Drop by teaspoonful on ungreased cookie sheet. 3. Flatten slightly with fork or fingers. 4. Bake 7 or 8 minutes at 375 F. 5. May use nuts or colored sugar before baking. Yields 1 Servings
