Buttermilk Biscuits ("bisquito Bites")
Ingredients & Directions 1 1/4 c Flour 1/2 c Whole-wheat flour 1 tb Sugar 1 1/2 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 c Cooked mashed potatoes 1 c Buttermilk 3 tb Butter or margarine; melted 1. In large bowl, mix together first 6 ingredients and set aside. 2. In med bowl, whisk together potatoes, buttermilk, and melted butter. A 3. Knead for 1 min on lightly floured surface, adding more flour as needed 4. Transfer biscuits to sprayed baking sheet and bake at 425F for 13-15 mi Per biscuit: 106 calories, 2.8g fat (23%CFF) 148 mg sodium, 7mg cholesterol Contributor: “Looneyspoons” J&G Podleski Yields 14 Biscuits
Nut Tarts
Ingredients & Directions 1 c Butter (2 sticks) 4 T Melted butter 1 pk Cream cheese 1 t Vanilla 2 1/2 c Sifted flour 2 1/2 c Chopped nuts 2 1/2 c Light brown sugar (1 box) 3 ea Eggs Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. Yields 36 servings
Braune Zucker Platzchen (brown Sugar Cookies)
Ingredients & Directions 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 ea Eggs; Large 2 tb Milk 1 tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. Yields 6 Servings
Honeyed Apple Torte
Ingredients & Directions 1/3 c Honey 2 tb Fresh lemon juice 3 Granny Smith apples; peeled -and each cut into 8 wedges, -(about 1 1/4 pounds) 3/4 c Granulated sugar 6 tb Butter or stick margarine; -softened 1/4 c Packed brown sugar 1 ts Vanilla extract 2 lg Eggs 1 ts Grated lemon rind 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt Cooking Spray 1 tb Granulated sugar 1/2 ts Ground cinnamon Cooking Light Magazine September 1999 1. Preheat oven to 350 degrees F 2. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples; cook 14 minutes or until almost tender stirring frequently. Remove from heat; set aside. 3. Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Beat in the lemon rind. Lightly spoon floor into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add the flour mixture to the sugar mixture, beating at a low speed until blended. Pour batter into a 9-inch springform pan coated with cooking spray. 4. Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spoke-like on top of the batter, pressing slices gently into the batter. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 for 1 hour or until cake springs back when touched lightly in the center. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Yield 10 servings (serving size: 1 wedge) Calories 272 (27% from fat; FAT 8.3g (sat. 4.6g, mono 2.4g, poly 0.5g); PROTEIN 2.7g; CARB 48.7g; FIBER 1.4g; CHOL 63 mg; IRON 1mg; SODIUM 194mg; CALC 46mg Yields 1 servings
Bailey's Irish Cream Mousse Pie
Ingredients & Directions 3 Eggs, separated 3/4 c Bailey’s Irish Cream 1 c Walnut meats, chopped 1/8 ts Salt 2 c Kool-Whip 2 tb Shaved chocolate* *Semi-sweet. — Beat egg yolks until lemon-colored. Add salt and Bailey’s. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey’s mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though). Yields 4 Servings
Easy Cheesy Snack Bread
Ingredients & Directions 4 1/2 c All-Purpose Flour, divided 2 pk FLEISCHMANN’s 8 g Quick-Rise 1 x Instant Yeast (2 Tbls) 2 ts Italian Seasoning, 1 x Dried, crushed 1 1/2 ts Salt 1 ea Garlic clove, minced 1 1/2 c Very warm Water(125F-130F) 2 ea Eggs 2 c Cheddar Cheese, shredded 2 cn Green Chilies, 114Ml each, 1 x Diced, drained 1/4 c Pimentos, drained, sliced In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares. Yields 8 Servings
Black Chocolate Cake Frosting
Ingredients & Directions 1 Egg white 1 c Sugar 1/4 c Brown sugar 1/4 ts Cream of tartar 1/3 c Water Salt; pinch 1 ts Vanilla Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake. Yields 1 Servings
