Fruitcake Cookies
Ingredients & Directions 16 oz Pineapple-ylw candy’d,chop’d 1 c Brown sugar, firmly 8 oz Cherries, red 4 ea Eggs, separated 8 oz Cherries,grn candy’d,chop’d 1 T Baking soda 2 c Raisins, golden 3 T Milk 4 c Pecans or walnuts, chopped 1/4 c Brandy 3 1/2 c Flour, all purpose 1 t Cinnamon, ground 1/2 c Butter/margarine, softened 1 t Nutmeg, ground ndy’d,chop’d cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook Yields 120 servings
Prune-hazelnut Cake – Country Living
Ingredients & Directions 2 1/2 c Plus 2 T unsifted all -(about 1/2 C) -purpose flour 2 Large eggs, at room temp. 1/2 c Ground roasted hazelnuts 1 c Granulated sugar 1 1/2 t Baking powder 1/2 c Olive oil 1/2 t Ground cinnamon 1/2 c Fresh orange juice 1/4 t Salt 1 T Finely grated orange rind 10 Dried pitted prunes, each Confectioners’ sugar -cut into 8 pieces 1. Grease and flour 9-inch tube pan. Heat oven to 350’F. In small bowl, mix 2 1/2 C flour, the hazelnuts, baking powder, cinnamon, and salt. In cup, mix prunes and remaining 2 T flour. 2. In large bowl, with electric mixer at high speed, beat eggs with granulated sugar until thick and pale yellow-about 5 minutes. Gradually beat in oil. Add flour mixture alternately with orange juice to the egg mixture, beating until blended. With rubber spatula, fold in floured prunes and orange rind. Pour batter into prepared pan. 3. Bake 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan 5 minutes. Turn cake out and cool completely on wire rack. Transfer cake to serving plate and dust with confectioners’ sugar. Country Living/Nov/90 Scanned & fixed by DP & GG Yields 12 servings
Tyler Pie
Ingredients & Directions 3/4 c White sugar 3 tb Cornstarch 1 ts Nutmeg 1/2 c Milk 1 9″ unbaked pastry shell 1/2 c Brown sugar 1 ts Vanilla 1/4 lb Butter or margarine 2 Eggs, separated Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, “This is an old family recipe & guests are always puzzled as to what is in it. Don’t tell – keep them guessing! This is the first time I’ve told.” From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 8 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
Sourdough Potato-rye Bread
Ingredients & Directions NFXS18B DAY ONE 1 c Sd starter room temp 1 c Potato water room temp 1/4 c Molasses 2 c Whole-wheat flour DAY TWO 1 c Beef broth 1/2 ts Ground mace 1/4 c Yellow cornmeal 1/2 c Rye meal (see note) 1 c Riced potatoes 1/2 ts Nutmeg 1 tb Yeast 2 c Rye flour 1/4 c Lukewarm potato wate 2 c White flour 1 tb Salt Egg white wash 4 tb Butter, melted Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. Yields 2 servings
Mini Polenta Cakes With Smoked Salmon
Ingredients & Directions 1 c Yellow cornmeal 2 ts Margarine 1 Garlic clove; minced 2 1/3 c Low-salt chicken broth 1/2 c Low-fat buttermilk 1/4 c Grated Parmesan cheese 1 c Frozen whole-kernel corn; -thawed 1/3 c Chopped onion 3 Egg whites 1 Egg 1/4 ts Salt 1/4 ts White pepper 1/4 ts Ground red pepper Vegetable cooking spray 1/4 c Nonfat cream cheese; -softened 2 tb Plain nonfat yogurt 1 ts Grated lemon rind 1 ds Salt 3 oz Cold-smoked salmon; cut into -20 (2 x ; 1/2-inch) strips Fresh dill sprigs; -(optional) Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside. Place the corn and onion in a food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, 1/4 teaspoon salt, and peppers. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400 degrees for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1-1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400 degrees for 20 minutes. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired. S: 20 appetizers (serving size: 1 appetizer). Nutritional Information: CALORIES 25 (25% from fat); PROTEIN 2g; FAT 0.7g (sat 0.2g, mono 0.2g, poly 0.1g); CARB 2.7g; FIBER 0.3g; CHOL 5mg; IRON 0.2mg; SODIUM 79mg; CALC 16mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 200 Yields 20 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
