Berry Topping For Pancakes
Ingredients & Directions 2 c Strawberries, sliced OR -raspberries 1/4 c Icing sugar 1 c Whipping cream 2 tb Orange liqueur OR 1 tb Vanilla 10 Crepes; 12 inch Sweeten berries to taste with icing sugar and set aside. Beat the remaining icing sugar with whipping cream, vanilla and liqueur until stiff. Serve the whipped cream filling and berries on pancakes or crepes. Yields 5 Servings
Mrs. Fields Cookies
Ingredients & Directions 2 c Butter 5 c Oatmeal * 2 c Sugar 1 t Salt 2 c Brown sugar 2 t Baking powder 4 ea Eggs 2 t Baking soda 2 t Vanilla 1 ea Chocolate chips (24-oz bag) 4 c Flour 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. Yields 112 servings
Buttermilk Biscuits (brown And Serve)
Ingredients & Directions 2 c All-purpose flour 3 ts Baking powder 1/4 ts Baking soda 3/4 ts Salt 1/4 c Shortening 7/8 c Buttermilk; *see note *Note: One cup less 2 tablespoons. Mix as for biscuits. Roll dough 1/2 inch thick. Cut out biscuits; place on lightly greased baking sheet. Bake at 450 degrees to brown and serve stage. Remove biscuits from oven and cool. Place in freezer bag and freeze. Bake frozen biscuits at 450 degrees until brown. Will keep 4 to 6 weeks in freezer. Yields 1 Servings
Eggless, Milkless, Butterless Cake~
Ingredients & Directions 1 c Brown sugar — packed 1 ts Cinnamon 1 c Water 1/2 ts Salt 1 c Raisins or chopped dates 2 c Swans Down cake flour 1/4 c Vegetable oil 2 ts Baking powder 1 ts Nutmeg 1/2 c Chopped walnuts At last–a cake that has been specially developed for those on a low-cholesterol diet. This is a moist, chewy, spicy cake that’s perfect for snacking–one that can even hold up to “dunking” in coffee or milk! We’ve eliminated all shortening and eggs, and cut back the use of sugar to the bare minimum, so that a serving of this unique cake has only 184 calories. Preheat oven to 350~ F. Butter and flour an 8-inch square pan. Combine brown sugar, water, raisins or dates, oil, nutmeg, cinnamon and salt in a saucepan. Bring to a boil. Cook for 3 minutes. Cool. Sift flour before measuring and place into a mixing bowl; blend with the baking powder. Stir in the cooled fruit mixture and mix using a wooden spoon until blended. Turn into the prepared pan and sprinkle top with walnuts. Bake 35 to 45 minutes until the cake tests done. Cut into 16 squares. Per serving: Calories 169.5; fat 6.1g; cholesterol 0mg; carbohydrates 27.9g; dietary fiber 1.1g; protein 2.2g; sodium 118mg. Note: This cake characteristically sinks slightly in the center, which does not affect the flavor or texture. Yields 16 servings
Unadorned Perfection Pecan Pie
Ingredients & Directions -CRUST- 1 c All-purpose flour 1/8 ts Salt 1/2 c Crisco shortening 3 tb Water FILLING 1/4 c Butter or margarine,softened 1 c Sugar 4 Eggs 3/4 c Light corn syrup 2 ts Vanilla 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9″ pie. From Yields 8 Servings
Chess Pie — Mrs Huston
Ingredients & Directions FILLING 1/2 c Butter 1 c Sugar 1 c Chopped raisins 1 Egg; plus two yolks Mrs. Gordon S. Adams & Gurna Gilbert A chess pie is a custard pie, with or without the addition of fruit. This is a tropical recipe for this Southern favorite, though the most traditional versions usually use buttermilk. Chess pies often are baked in small pastries for individual servings and sometimes are topped with whipped cream or preserves at serving time. Cream the butter, adding the sugar gradually. When blended, add the raisins and beaten eggs. Bake the crust on an inverted muffin tin. Fill the shell 3/4 full, and cover with meringue. Cook in a moderate oven, and, when the meringue has browned slightly, stir the meringue briefly into the mixture with a fork. Chess pies keep a long time. Yields 1 Servings
Potato Bread With Sour Cream And Chives
Ingredients & Directions 1 pk Yeast 3 c Better for Bread flour 1 tb Sugar 1 ts Salt 1/2 ts Onion salt 1/8 ts Baking soda 1/2 c Masbed potato flakes;dry 1/4 c Instant nonfat dry milk 2 tb Cbopped chives; dried 1 Egg 1/2 c Sour cream 1 tb Butter;or margarine 3/4 c Very warm water Add all tbe ingredients into tbe pan in the order listed select wbite breadand pusb “Start”. This bread tastes just as delicious as it sounds. Savor it with a steak dinner, fill with homemade beef pate for finger sandwiches; or toast the slices, dust with garlic salt. From Yields 15 Servings
