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
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
Easy Ww Pancakes
Ingredients & Directions 1 c WW flour 1 T Ener-g egg replacer 1 c Rye flour or another c. WW 2 t Baking powder Flour 1 T Turbinado sugar (or not) mix dry ingredients add 1 c. mashed banana, or applesauce enough rice milk to make it pancake-batter like fry (carefully) in a nonstick or Pam-sprayed pan. Add cinnamon, nutmeg, or a half-cup of undercooked 7-grain cereal if you find them too bland as they are. Yields 1 servings
Yellow Cake
Ingredients & Directions 9 oz Package of yellow cake mix Ingredients called for On package label Mocha Frosting (See recipe) 1. Mix cake according to package directions. 2. Pour batter into 1 8-inch round, wax paper lined, heat- resistant, non-metallic baking pan. 3. Heat, uncovered, in Microwave Oven 6 minutes or until a cake tester comes out clean. 4. Frost with Mocha Frosting. Yields 6 Servings
Impossible Pumpkin Pie – 2
Ingredients & Directions 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter -=OR=- 2 tb -margarin 2 Egg 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla Heat oven to 350F Grease pie plate, 10 x 1 1/2″. Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn’t hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes. Yields 8 Servings
Modified Tollhouse Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter-flavored Crisco 3/4 c Sugar 3/4 c Firmly packed brown sugar; -(plus a dash mor 2 ts Vanilla 2 Eggs 2 c Nestle semi-sweet chocolate -chips; (12 oz p 1 c Nestle s mi-sweet mini -chocolate chips; (6 oz -pkg.) Preheat oven to 375 degrees. In large mixer bowl, beat Crisco, sugar and brown sugar until creamy. Add vanilla. Beat in eggs. Add baking soda and salt. Add flour. Stir in chocolate chips by hand. Drop tablespoonfuls onto ungreased cookie sheets. Bake 8-11 minutes until golden brown. From Kim Cherry Yields 1 servings
Iced Pumpkin Cookies
Ingredients & Directions 1 c Unsalted butter 1 c Sugar 1 c Cooked; pureed pumpkin -(fresh or canned) 1 Egg 1 ts Pure vanilla extract 2 c Unbleached all purpose flour 1 ts Baking powder | 1/2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/2 ts Freshly grated nutmeg 1 c Walnuts; coarsely chopped 1 c Raisins -ICING- 2 c Sifted confectioner’s sugar 1/4 c Butter; softened 1 ts Vanilla 3 tb Whipping cream; fresh orange -juice or rum Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. Icing: Cream confectioner’s sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioner’s sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Yield: 6 dozen Iced Pumpkin Cookies Yields 1 Servings
