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
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
Crispy Matzoh Pancake
Ingredients & Directions 2 Matzohs 2 Eggs 2 tb Milk Salt and pepper 1 ts Butter or oil Confectioners sugar Cinnamon Break matzohs into one-inch pieces and place in medium bowl. Cover with cold water and let stand about one minute. Drain matzoh, squeezing out excess water, and return to bowl. Beat eggs with milk, salt, and pepper and stir into matzohs. Mix well. Heat butter in seven- inch non-stick skillet until hot. Pour matzoh mixture into skillet and smooth surface with spatula. Cook over medium heat until pancake is set, about six minutes. Slide onto plate and invert back into skillet. Cook another two minutes. Remove to platter and cut into wedges. Sprinkle with confectioners sugar and cinnamon. serves 2 Yields 1 Servings
Breakfast Drop Cookies
Ingredients & Directions 1 c 100% bran cereal 3/4 c Milk 1 Egg 1/3 c Packed brown sugar 1/4 c Vegetable oil 1 ts Vanilla 1 c All-purpose flour 1/2 c Whole wheat flour 2 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 3/4 c Shredded carrots 3/4 c Raisins In bowl, combine cereal with milk; let stand for 10 minutes. Beat in egg, sugar, oil and vanilla. In large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt; stir in carrots and raisins. Stir in cereal mixture just until moistened. Drop batter by rounded tablespoons onto lightly greased baking sheet; flatten slightly with fork. Bake in 400?F oven for 15 minutes or until tops spring back when lightly touched. Let cool on baking sheet for 5 minutes; transfer to rack and let cool completely. Makes 24 cookies. Yields 24 Cookies
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
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
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
