Orange Pancakes
Ingredients & Directions 1/2 c Water 1/2 c Fresh orange juice 2 ts Orange rind; grated 1 ts Vanilla 1 Recipe “plain pancakes #2” Decrease water in Plain Pancakes recipe to 1/2 cup; omit nutmeg. Add 1/2 cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Hazelnut Pear Bread
Ingredients & Directions 3 Fresh pears 1 c Sugar 1/4 c Sour cream 2 c Sifted flour 1 ts Soda 1/2 c Chopped Oregon hazelnuts 1/2 c Oil 2 Eggs 1 ts Vanilla 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 1 ts Lemon zest Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well greased 9″x5″ loaf pan. Bake at 350 for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board Yields 1 Lg. loaf
100% Whole Wheat Bread
Ingredients & Directions 2/3 c Water 1 c Sugar 3 pk Yeast 1/2 c Molasses 1 tb Sugar 2 tb Salt 8 c Scalded milk 12 c Whole wheat flour 2/3 c Shortening Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. Yields 6 servings
Nora Mill Whole Wheat Pancakes
Ingredients & Directions 1 1/2 c NORA MILL whole wheat pc mix 2 Eggs (3 for richer pancakes) 1 1/4 c Buttermilk (milk is okay) 2 tb Melted butter or margarine Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and butter. Add mix and stir until dry ingredients are just moistened; leave the batter a little lumpy. Bake pancakes on hot greased griddle; hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles are starting to burst. Yields 8
Multigrain Pancake Mix (no-tofu)
Ingredients & Directions 3 c Unbleached all-purpose flour 2 c Quick-cooking oats 1 1/2 c Whole-wheat flour 1/2 c Buckwheat flour 1/4 c Stone-ground yellow cornmeal 2 tb Sugar 1 1/2 tb Baking powder 1 ts Salt Place in a self-sealing plastic bag. Shake to mix well. Stor in the refrigerator or freezer. Makes 6 cups or 4 one-egg batches. See “Multigrain Buttermilk Pancakes (No-Tofu)” EACH 188 CALS, 1G FAT. Estimated by Yields 16 servings
Buddy Brickle Crunch Cookies
Ingredients & Directions 1 1/2 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Margarine 3/4 c Brown sugar 1 ea Egg 1 ts Vanilla 5 ea Toffee candy bars, crushed 1/3 c Chopped pecans Combine flour, baking soda and salt. Cream together maragrine, sugar, egg, and vanilla until smooth and creamy. Stir flour mixture into margarine slowly. Blend in toffee bars and nuts. Drop by spoonfuls, two inches apart on greased cookie sheet. Bake at 350 deg f for 12 – 15 minutes. Remove and cool. Yields 16 Servings
Belgian Cheese Tart
Ingredients & Directions -CRUST- Shortbread; See Recipe # 22 –TART– 1/2 lb Cream Cheese 3 tb Confectioners’ Sugar 1 ts Lemon Juice 2 Eggs; Large 2/3 c Heavy Cream NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cheese, sugar and lemon juice until the mixture is light and fluffy. Add the eggs, one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving. From Yields 8 Servings
