Orange Chiffon Pie
Ingredients & Directions 1 Envelope unflavored gelatin 1 tb Lemon juice 4 Eggs; separated 1 c Orange juice 3/4 c Sugar 3 dr Yellow and red food color 1/8 ts Cream of tartar 1 Flaky Pastry Shell Sweetened whipped cream Orange slices Soften gelatin in lemon juice. Set aside. Combine egg yolks, orange juice and 1/2 cup sugar. Add a few drops yellow and red food color. Cook and stir over medium heat until mixture thickens. Add gelatin mixture and stir until melted. Cool mixture until it reaches consistency of unbeaten egg whites. Beat egg whites and cream of tartar together until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin mixture and pour into Flaky Pastry Shell. Chill. Top with sweetened whipped cream and garnish with orange slices. Yields 8 Servings
Moon Kichel (poppyseed Cookies)
Ingredients & Directions 8 tb Vegetable shortening 1 c Sugar 3 Eggs; well beaten 3 c Flour 1 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1/4 c Ground poppyseed Cream shortening and sugar together. Ad eggs and blend thoroughly. Sift together flour, baking powder, and salt; add. Add vanilla and poppyseed and mix thoroughly. Roll to a 1/4- inch thickness and cut with cookie cutter into desired shapes. Place on greased cookie sheet. Bake in a 375 degrees F oven for 10 to 12 minutes or until lightly browned. Makes 30 to 40. Yields 30 servings
Dough Starter In Bread
Ingredients & Directions -LYMAN EDDY (HKDS25A -FOR ONE LOAF- 2 c Starter 3 tb Pwd milk..dry 2 tb Sugar 1 c Warm water 1 1/2 ts Salt 2 tb Melted shortg or oil 1 tb Dry yeast 3 1/2 c Etter for Bread flour. Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:– The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I’m going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough… All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you’re loafing’.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis Yields 15 servings
Lei's Jalapeno Corn Bread (lower Fat/less Calories)
Ingredients & Directions 1/2 c Weight watchers low -fat/sodium free butter or -similiar product 1 c Yellow corn meal 1 c All purpose flour 2 tb Sugar or sugar subtitute 1 tb Baking powder 1/2 ts Salt or 1/2 teaspoon of -chinese 5 spices. 1 c Skim milk 1/2 c Egg Beaters or other egg -subtitute 2 Jalapeno peppers, seeded and -minced very fine. 1 oz Low fat mozzarella cheese or -more to taste, sliced very -thin or shredded (Cheddar -or American cheese works -well too) Heat oven to 425 deg F. Place butter in 8 or 9 inch square glass baking dish and place in oven for 3 minutes or until melted. Meantime combine dry ingredients in mixing bowl. Add milk and egg and mix until well blended. Add minced Peppers and mix well. Taking dish from oven, tilt the dish back and forth, till the entire bottom is coated with butter. Pour remaining butter into corn meal batter and mix well on low mixer power. Pour mixture into hot baking dish. Bake 20 minutes or until done. remove from oven. Cover top with the thin slices of Mozzarella. Return to oven for 1 minute. Remove and let cool. Serve warm . Makes 9 squares. Note : I had this for breakfast this morning. With this recipe no more butter will be needed, It is quite moist, but of course you can or use some low sugar jam Yields 1 Servings
Buttermilk Biscuits With Milk Gravy
Ingredients & Directions 2 c All-purpose flour 1/2 ts Soda 3/4 ts Salt 2 ts Baking powder 1/2 c Shortening 1 1/2 c Buttermilk Preheat oven to 450. Mix flour, soda, salt, and baking powder. Cut in shortening with a pastry blender. Add buttermilk and mix quickly until dough forms a ball. Turn out on a floured surface and knead a few times. Pat or roll out to a 1/2-inch thickness; then cut with a floured biscuit cutter. Bake approximately 12 mintes on an ungreased baking sheet. Yield: approx. 15 biscuits MILK GRAVY: Save 4 tablespoons of pan drippings (or butter) and place over low heat. Stir in 4 tbs. of flour and continue stirring until smooth and bubbly. Add 2 cups milk and stir until thickened. Salt and pepper to taste and serve piping hot. From Yields 15 Servings
Chick-n-broccoli Pot Pies
Ingredients & Directions 1 cn (10 oz) Hungry Jack Flaky -Biscuits 2/3 c Shredded Cheddar or American -cheese 2/3 c Crisp rice cereal 1 pk (9 oz) Broccoli; thawed 1 c Cubed cooked chicken or -turkey 1 cn (10 3/4 oz) reduced-sodium -condensed cream of chicken -or mushroom soup 1/3 c Slivered or sliced -almonds Heat oven to 375 F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup. Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds. Bake at 375 F. for 20 to 25 minutes or until edges of biscuits are deep golden brown. 10 pot pies TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375 F. for 18 to 20 minutes. Yields 1 Servings
Hard Fudge Sauce For Ice Cream
Ingredients & Directions 2 oz Unsweetened Chocolate 2 tb Corn Syrup 1 tb Butter 1 ts Vanilla 1/3 c Boiling Water 1 c Sugar Combine and melt the butter and chocolate in the top portion of a double boiler over – NOT IN- boiling water, stirring to blend well. Add the boiling water. Blend thoroughly. Add the sugar and corn syrup. Place over direct heat. Cover. Let the sauce boil readily, but not too furiously, for 3 minutes. DO NOT STIR! For a conventional Hot Fudge Sauce (which does NOT harden on Ice Cream), uncover, reduce the heat and simmer 2 more minutes, all without stirring the sauce. For a Fudge Sauce which WILL harden on Ice Cream, continue boiling, uncovered 3 more minutes, without stirring the sauce. Add the vanilla just before serving. Yields 1 Cup NOTE: This recipe requires attention to detail, but works quite nicely. Yields 1 Servings
