Oatmeal Bread
Ingredients & Directions 2 c Oats 2 c Boiling water 1/2 c Molasses 1/2 c Brown sugar 1 tb Salt 1/2 c Shortening 1/2 c Lukewarm water 1 ts Sugar 2 tb Dry yeast 6 c Flour Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour. Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F. Yields 1
White Chocolate Rasberry Cheesecake
Ingredients & Directions GVTJ37D Crust: With On bottom of 9″ springform p Filling: 2 c Sugar 5 Large eggs 1/2 lb White chocolate; melted 1 pk Loose-packed; 1/2 Nabisco famous wafers; crush 2 tb Sugar and 3 tbs. melted butt Degrees for 8 minutes. let c 2 1/2 lb Cream cheese; cubed and room 1/4 c Flour 1/3 c Milk 1 Pint fresh rasberries or Unsweetened frozen rasberri Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries; pressing the second layer of rasberries down into the batter so they don’t dry out in the oven. Bake at 375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. TOPPING: 1/2 C. semi-sweet chocolate chips melted with 2 Tbs. Crisco shortening 1/2 C. heavy cream whipped with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy. If by chance your cheesecake cracks; just press the cracked edges together before topping. Pat Yields 12 Servings
Mew-mew Cookies
Ingredients & Directions 1 c Butter; softened 1/3 c Vegetable shortening 1/3 c Vegetable oil 2 c Sugar 2 Eggs 1 ts Vanilla 3 c Flour 1 c Cornmeal 1/2 ts Salt 1 c Finely ground almonds 1 1/2 c Confectioners sugar 2 tb Milk; (approximate) Decorator icing in tubes Cream butter, shortening oil and sugar until fluffy. Beat in eggs and vanilla. In another bowl, combine flour, cornmeal and salt. Add dry ingredients and almonds to creamed mixture. Knead to form soft dough. Chill, if necessary. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cat-shaped cookie cutter. Bake on greased baking sheet at 350 degrees until light brown, about 12 to 15 minutes. Cool on wire racks. Mix confectioner’s sugar with enough milk to spread. Frost cookies. Use decorator tubes for detail (as shown on TV). Yields 1 servings
Two Crusted Pie Dough (mf)
Ingredients & Directions 2 c All purpose flour 1/4 ts Salt 1/3 c Chilled shortening, cut into -tablespoon-sized pieces 1/4 lb Chilled butter, cut into -tablespoon-sized pieces 2 tb Ice water, (up to 4) Flour for rolling out In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces. Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you’ll have a hard time rolling it out. Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle. Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate. Yield: Two crusted, 10 inch pie Yields 16 Servings
Shortcake Salad
Ingredients & Directions ———————SOURCE: MY MOTHER’S RECIPE C——————— Newspapers from the 40’s to -70’s -FROM : SALLIE KREBS- Baking-powder-biscuit dough 1 T Lemon juice 1 c Coarsely cut-up canned 1/3 ea To 1/2 cup mayonnaise or -chicken, turkey, or tuna -cooked salad dressing 1 T Butter or margarine 2 ea Chopped, shelled, 1 T Water -hard-cooked eggs 1/4 t Salt 1/2 c Diced celery, and/or 1/4 1/8 t Pepper -cup toasted almonds 1/8 t Celery salt Make baking-powder-biscuit dough: cut 4 biscuits extra large, the rest regular size. While biscuits bake, heat chicken, with butter and water, over low heat. Just before serving, add rest of ingredients. Break large biscuits apart; fill with hot chicken mixture. Serve at once. Makes 4 servings. Yields 4 servings
Hawaiian Honey Bread
Ingredients & Directions 4 4 1/2 c. all purpose flour 2 pk Quick rise yeast 1/3 c Non-fat dry milk solids 1 ts Salt 1/2 c Pineapple juice 1/2 c Water 1/3 c Shortening 1/4 c Honey 2 Eggs 1 dr Yellow food coloring (optional) 1 Egg, slightly beaten 1 tb Water In large mixer bowl, combine 2 1/4 cups flour, yeast, dry milk and salt; mix well. In saucepan, heat pineapple juice, 1/2 cup water, shortening and honey until warm (120-130 degrees); shortening does not need to melt. Add to flour mixture. Add 2 eggs and food coloring. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes. Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9″ or 10″ pie pan. Cover; let rise in warm place about 15 minutes. Combine egg and 1 tablespoon water; brush loaf. Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; cool. Yields 1 Servings
Country French Bread
Ingredients & Directions 2/3 c Water (70 to 80 degrees) 2 T Medium rye flour 1/4 c Plain yogurt 2 T Whole wheat flour 3/4 t Salt 3 T Instant dry milk 2 c Bread flour 1 1/2 t Bread machine yeast Note: You can let your bread machine do all of the work, or leave the dough in the machine for the mixing and first-rise steps, then take it out and shape it into French loaves. Another short rising period and your bread is ready to bake. BREAD MACHINE DIRECTIONS: Add all ingredients to bread machine pan in the order suggested by the manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal color setting. Remove baked bread from pan and cool on wire rack. Makes one one-pound loaf. COUNTRY FRENCH LOAVES: Combine ingredients in pan as directed above. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into two equal pieces. Roll each piece to a 12-by-6-inch oval. Beginning at long ends, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. With sharp knife, make four diagonal slashes (1/4-inch deep) on top of each loaf. Lightly beat one egg white; brush on loaves. Bake at 400F for 20 to 25 minutes or until done. Remove from sheet and cool on wire rack. Makes 2 loaves. TIPS: To measure flour and yogurt: spoon into standar dry ingredient measuring cup and level with a straight-edged knife. FOR 1-1/2 POUND LOAF: The above recipe is designed for a bread machine pan that holds 8-1/2 cups or less of water. If 1-1/2-pound loaf is desired, increase recipe to use: 1 cup water 1/3 cup yogurt 1 teaspoon salt 3 cups bread flour 3 tablespoons rye flour 3 tablespoons whole wheat flour 1/4 cup instant dry milk 2 teaspoons yeast If making loaves, roll into a 15-by-7-inch oval. Yields 1 servings
