Black Cat Cupcakes
Ingredients & Directions 1 1/4 c Reduced Fat Oreo. cookie : crumbs 18 1/4 oz reduced fat chocolate cake : mix 24 pcs Halloween Oreo. cookies 16 oz reduced fat milk chocolate : frosting : black string licorice : jelly beans : semisweet chocolate chips Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2″ licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3″ piece licorice string on back half of each cupcake for tail. Yields 24 Servings
White Chocolate Raspberry Cheesecake #1
Ingredients & Directions -CRUST- 2 c Plain dry bread crumbs 1/2 c Chopped pecans 1/2 c Butter 1 ts Cinnamon 1/2 c Sugar FILLING 2 lb Cream cheese; room -temperature 1 c Sugar 5 Jumbo eggs 6 oz Melted white chocolate 1 pt Raspberries 1/2 c Whipping cream 1/4 c Cornstarch 1 tb Vanilla TOPPING 2 tb Rum; optional 1 pt Raspberries 1/2 c Water 1/2 c Sugar 1/4 c Cornstarch From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT RITA TAULE (BTVC62A) For crust: Put pecans in small bowl with butter and microwave on high 1-1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1-1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). This recipes is from Ann Raisler. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the Meal Yields 12 Servings
Buttermilk Biscuits #2
Ingredients & Directions 2 c Flour 1 ts Salt 1 tb Baking powder 1/4 c Shortning (or butter) Buttermilk (less than a 1/4 -cup usually) From: nell@is.rice.edu (Paula Gaynell Warnes) Date: Tue, 26 Oct 1993 22:13:28 GMT Here’s a basic biscuit receipe. Sift 2 cups of flour, 1 teaspoon of salt and 1 tablespoon of baking powder. Cut in 1/4 cup of shortning (or butter). Mix in the buttermilk until the consistency is right. (less than a 1/4 cup usually) The dough should hold it’s form, but not be sticky. If it is sticky add more flour. Roll out and cut with a biscuit cutter. Place on an ungreased baking sheet. The buscuits should touch if you want tall fluffy ones or space evenly for flat biscuits. Bake at 375 for about 10-20 min. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Hawaiian Bubble Bread
Ingredients & Directions 2 pk Dry yeast 1 ts Sugar 1 c Warm water (105 degrees to -115 degrees) 1 c Sliced ripe banana 1/2 c Pineapple-orange-banana -juice concentrate, -undiluted 1/4 c Honey 2 tb Margarine, melted 2 dr Yellow food coloring -(optional) 5 1/4 c Bread flour, divided 1 ts Salt Vegetable cooking spray 1/4 c Cream of coconut 2 tb Pineapple-orange-banana -juice concentrate, -undiluted 1/2 c Sifted powdered sugar 1 Dissolve yeast and sugar in warm water; let stand 5 minutes. 2 Combine banana and next 4 ingredients in a blender; process until smooth, and set aside. 3 Combine 2 cups flour and salt in a large bowl; stir well. Add yeast mixture and banana mixture, stirring until well-blended. Add 2-3/4 cups flour, stirring to form a soft dough. 4 Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. 5 Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside. 6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir well. Pour 3 tablespoons juice mixture over dough, and set remaining juice mixture aside. Cover dough, and let rise 1-1/2 hours or until doubled in bulk. 7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture; drizzle over top of warm bread. Yield: 1 loaf, 26 servings. CALORIES 154 (13% from fat); PROTEIN 3.7g; FAT 2.2g (sat 0.9g, mono 0.5g, poly 0.5g); CARB 30g; FIBER 0.3g; CHOL 0mg; IRON 1.4mg; SODIUM 101mg; CALC 9mg From Cooking Light, Nov/Dec 1994, page 138. Yields 1 Loaf
Pissaladiere Or Onion Tart (shulman)
Ingredients & Directions 1/2 Recipe pizza crust; see -recipe 2 tb Olive oil 2 lb White or yellow onions; -finely chopped Salt; to taste 3 lg Garlic cloves; minced 1/2 Bay leaf 1 ts Fresh thyme leaves; (1 to 2) Freshly ground pepper; to -taste 1 tb Drained capers; rinsed and -pureed in a mortar and -pestle 12 Anchovy fillets; soaked in -water or milk for -15-minutes Make the pizza dough and prepare the onions while it rises. Heat the oil in a large, heavy-bottomed, nonstick skillet over medium-low heat and add the onions and a little salt. When the onions begin to sizzle, give them a stir and add the garlic, bay leaf, thyme and pepper. Turn down the heat to low, cover and cook slowly for 45 minutes to an hour, stirring often. The onions should melt down almost to a puree. If they begin to stick, add water a few tablespoons at a time. Stir in the capers, taste, and adjust seasonings. Preheat the oven to 475 degrees. Roll out the dough about – to -inch thick and line an oiled 14-inch round or rectangular pizza pan or baking sheet. Pinch a generous lip around the edge. Spread the onions over the dough in an even layer. Cut the anchovy fillets in half and distribute them over the dough, making an “X” with every two pieces. If you are not using anchovies, reserve a quarter of the dough; after topping with the onions, roll out the remaining dough and cut into strips. Make a lattice decoration on top of the dough. Bake for 15-20 minutes, until the edge are brown and the onions are beginning to brown. Remove from the heat. Serve hot or cold. Advance preparation: The filling can be made a day ahead of time and held in the refrigerator. The dough can be frozen, either before or after rolling it out. If you have rolled it out, top with the onions before thawing and put directly into the preheated oven. Nutrition information per serving: 315 calories, 7 grams fat, 703 milligrams sodium, 10 grams protein, 53 grams carbohydrate, 4 milligrams cholesterol. From “Provencal Light,” by Martha Rose Shulman (Bantam, 1994). Recipes from “An evening in Provence,” February 18, 1998, Yields 6 Servings
Icebox Oatmeal Cookies
Ingredients & Directions 1 c Shortening 1 c Brown sugar 1 c White sugar 2 Eggs; beaten 1 ts Vanilla 1 1/2 c Flour 1 ts Salt 1 ts Baking soda 3 c Quick-cooking oatmeal 1 1/2 c Chopped nuts Cream shortening & sugar thoroughly. Add beaten eggs & vanilla. Beat well. Sift flour, salt & soda together. Sift into creamed mixture. Add oatmeal & nuts. Mix. Form dough into long rolls on waxed paper. Chill thoroughly. Slice 1/2-inch thick & bake on ungreased cookie sheet at 350 for 10 minutes. DONITA ALEXANDER From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Potato Bread 3
Ingredients & Directions 2 c Capacity; 3-Cup Capacity 1 1/2 ts Active dry yeast; 2 1/4 tsp. 2 c Bread flour; 3 c. 1 ts Salt; 1 1/2 tsp 2 ts Sugar; 1 tbls. 2 tb Nonfat dry milk; 3 tbls 4 ts Butter or margarine; 2 tbls 1/2 ts Caraway seed (OPTIONAL); 3/4 -tsp OR 2 ts Snipped fresh chives; 3 tsp. 1/2 c Plain mashed potatoes (see -note below); 3/4 cup 1/2 c Plus 2 tsp reserved potato -water; 3/4 cup + 1 tbls. 1 ts Lemon juice; 1 tsp. All ingredients must be at room temperature. Add ingredients in order specified by your machine’s manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!! MASHED POTATOES To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using. For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure. Yields 1 Servings
