Banana Cake
Ingredients & Directions 1 c Butter or margarine, softene 1 1/2 c Bananas, ripe, mashed 2 c Sugar 1/4 lb Butter or margarine, softene 2 Eggs, room temperature 8 oz Cream cheese, softened 3/4 c Milk 16 oz Sugar, confectioners 3 c Flour 2 ts Vanilla 2 ts Baking powder Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk –beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooledcake. Yields 6 servings
Moravian Cookies
Ingredients & Directions 5 c All-purpose flour; plus more 1 tb Cinnamon 1 tb Ground ginger 2 ts Ground allspice 2 ts Ground cloves 2 ts Baking soda 2 ts Salt 1 1/2 c Molasses 1 c Dark brown sugar 1/2 c Vegetable shortening; -melted, cooled 1/2 c Unsalted butter; melted, -cooled In a large mixing bowl, sift together 1 cup flour, spices, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the molasses and brown sugar; beat until well-combined. Add the vegetable shortening and butter. On low speed, add the dry ingredients, a little at a time, to form a stiff dough. Divide the dough in half. Place each half of dough on a piece of plastic wrap. Shape into a rectangle, and chill in the refrigerator overnight. Begin with one half of the dough, and divide the rectangle into quarters. Working on a lightly floured baking mat, roll out one of the quarters as thin as possible, until it’s almost translucent, to completely cover the baking mat. Trim the edges, forming the dough into a perfect rectangle. Keep the remaining quarters refrigerated. Heat oven to 325 degrees. Place the rolled-out dough and the baking mat on a pan. Bake 10 minutes, rotate the pan, and continue baking for 4 more minutes. Remove the sheet from the oven, and, using a cookie cutter, quickly stamp out as many as you can before the dough cools. Transfer the stamped-out cookies to a wire rack to cool. If dough becomes too hard to stamp, reheat it in the oven for 45 to 60 seconds, and continue stamping out the cookies. Repeat the process until all cookies have been stamped out of the dough. Makes about 375 very thin cookies. Yields 375 servings
Hardly-any-fat Fudge Brownies
Ingredients & Directions 1/2 c Alkalized (dutch process) -cocoa powder 1 c All purpose flour 1 ts Baking powder 1/2 ts Salt 2 tb Soft unsalted butter 1 1/2 c Sugar 2 lg Egg whites (1/4 cup) 1/2 c Unsweetened apple sauce 1 ts Vanilla extract Butter an 8 by 8 by 2-inch pan and line the bottom with a square of parchment or waxed paper. Set a rack in the middle level of the oven and preheat to 350 degrees. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla. Stir flour mixture into apple sauce mixture until combined. Pour batter into prepared pan and bake for 35 to 40 minutes or until firm. Cool before cutting into squares. Yield: 16 two inch brownies Yields 1 Servings
Lemon Meringue Torte
Ingredients & Directions -INGREDIENTS FOR LEMON CURD- 1 tb Cornstarch 1/2 c Heavy cream 2 lg Eggs 4 lg Egg yolks Grated zest of 1 lemon 3/4 c Fresh lemon juice 1/2 c Fresh orange juice 3/4 c Sugar 4 tb Unsalted butter 1/2 ts Vanilla extract INGREDIENTS FOR MERINGUE 5 lg Egg whites 1/2 c Sugar 1/4 ts Salt 1 pn Cream of tartar 1 Ready-made pie crust How to Prepare the Curd: 1. In a medium bowl, whisk together the cornstarch and cream. Whisk in the eggs and yolks. 2. In a medium non-reactive saucepan, combine the zest, fruit juices, sugar, vanilla, and butter, and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cream mixture. 3. Return everything to the saucepan and cool, whisking constantly, and scraping the bottom of the pan until tiny bubbles boil up for 10 seconds. Strain the curd through a fine sieve into a bowl, cover with waxed paper, and set aside. (The curd can be prepared up to 1 day in advance and refrigerated.) How to Prepare the Meringue: 1. Place the egg whites, sugar, salt, and cream of tartar in a large stainless steel bowl, and set it over a saucepan of simmering water. 2. Whisk constantly until the mixture is lukewarm. 3. Remove from the heat and whisk (you can switch to an electric mixer) until the egg whites form high peaks, like shaving cream. How to Assemble: 1. Bake the ready-made pie crust according to the package instructions, let cool slightly. Spread the lemon curd over the still warm, baked ready-made pie crust. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go. 3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots. Yields 6 servings
Apricot Almond Coffeecake
Ingredients & Directions 3 1/2 c All-purpose flour 1 pk RapidRise yeast 2 tb Sugar 2 tb Instant dry milk 1 ts Salt 6 oz Apricot baby food 1/4 c Water 2 tb Margarine 1 lg Egg FILLING 1/3 c Apricot jam or preserves 3/4 c Dried apricots, golden Raisins, or currants, Chopped 1/3 c Slivered almonds, toasted -ICING- 1 c Powdered sugar, sifted 2 tb Milk 1/2 ts Vanilla In large bowl combine 1 cup flour, undissolved yeast, sugar, instant milk, and salt. Heat baby food, water and margarine until very warm (120 to 130); stir into dry ingredients. Stir in egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. On lightly floured surface, roll dough to 20×9-inch rectangle. To fill, evenly spread jam on dough to within 1/2 inch of edges. Sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on large greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350 for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; let cool on wire rack. Drizzle with icing. Icing: Combine all ingredients. Stir until smooth. From the recipe files of Roberta Thompson Yields 1 Loaf
Oatmeal Cookies (by Etta)
Ingredients & Directions 1/2 c Margarine (1 Stick) 1/4 c Water 1/4 c Sugar 1 1/2 c All-purpose flour Sweetener = 1/4 cup sugar 1 t Baking soda 1/4 c Egg whites 1/4 t Salt 1 t Vanilla 1/2 c Walnuts chopped finely 1/2 t Black walnut flavoring Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. Stir flour, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. Mix to blend. Drop dough by 1-1/2 Tablespoons onto cookie sheets sprayed with pan spray or lined with aluminum foil. Press each cookie down lightly with the back of a tablespoon dipped in color water. Bake at 350 for 12 to 14 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room to temperture. Makes 24 cookies 1 serving = 2 cookies : 1 starchy choice : 1 fat choice : 6 g fat : 15 g carbohydrate : 3 g protein : 122 calories Yields 24 cookies
Sandtortchen (sand Tarts)
Ingredients & Directions 2 1/2 c Sugar 1 ea Egg White; Large, Beaten 2 c Butter Or Margarine 1 x Sugar 2 ea Eggs; Large 1 x Cinnamon 4 c Flour; Unbleached, Unsifted 1 x Pecan; Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. Yields 24 servings
