Berry Lemon Cake
Ingredients & Directions 18 1/4 oz Lemon cake mix 1 ts Baking powder 1 c Blueberries 8 oz Fat-free sour cream, -at room temperature 4 Egg whites — whipped 1 tb Oil 1 ts Lemon peel — grated oven at 350. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside. In a mixing bowl combine cake mix and baking powder; set aside. In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 40 minutes. Serving Ideas : Serve warm or cool with powdered sugar or whipped cream. From Yields 10 Servings
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
Hawaiian Flours Bread Recipe
Ingredients & Directions 1 c White cake mix (no pudding) 1/2 c Whole wheat bread flour 1 c White bread flour 1 c Regular unbleached flour 2 ts Yeast 2 tb Margarine 3 tb Gluten flour 1 tb Dough Conditioner (optional) 3/4 tb Sugar 1 1/4 c Water or milk 6 tb Nine grain mix (optional but -recommended) This rises better than the stock recipe, is a bit more firm, and is great for French Toast! Yields 1 Loaf
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
Jewish "corn" Bread (2 Of 2)
Ingredients & Directions 7. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with “black caraway” or caraway seeds, if you like. 9. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. 10. Cool the bread on racks. There is no historical or etymological theory for the term, “corn” in this bread. Ah-Choo in Md. 11/17 06:29 pm Yields 2 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
Crispy Lemon Cake
Ingredients & Directions 6 oz Unsweetened applesauce 6 oz Self-rising flour; (1 1/4 -cup) 1 c Granulated brown sugar; -(demerara sugar) 2 Eggs FROSTING 1 Lemon; juiced 4 oz Granulated sugar; white 1 Lemon rind; grated; optional Warm apple sauce, then beat in brown sugar (you may not need as much as 6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate oven (350 F, Mark 4) for 20-30 min. Meanwhile mix white sugar and lemon juice and pour over the tope of the cooked cake while still hot and in the tin. Leave to cool, then cut into fingers. Yields 1 Servings
