Lemon Pudding Cake – Butter Busters^
Ingredients & Directions 2 ea Tb liquid Butter Buds or 1/4 c Egg Beaters -Promise Ultra fatfree 2 ea Egg whites -margarine 3 ea Tb flour 1/2 c Sugar 1 3/4 c Skim milk OR 1/4 c Lemon juice 1/4 c Sugar 3 t Grated lemon peel AND 1 ea Tb powdered sugar 3 ea Pk Sweet ‘n Low 1 ea Pk Dream Whip, prepared Preheat oven to 350F. Beat Butter buds and sugar. Add Egg Beaters until well blended. At low speed, blend in flour. Add skim milk, lemon juice, and lemon peel. Beat egg whites until soft peaks form. Using a rubber spatula, fold egg whites into lemon mixture. Turn mixture into a shallow 8″ baking dish that has been sprayed with Pam. Set ish inside a larger pan, pour in hot water to a depth of 1″. Bake 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand at least 15 minutes before serving. Serve warm with prepared Dream Whip on top of each serving. Per sugar serving: 163 cal., 2g fat (11%), 2mg chol., 0g fiber, 6g pro., 30g carb., 126mg sod. Per S&L serving: 131 cal., 21g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 6 ———-
Tvp Shepherd Pie
Ingredients & Directions 4 lg Potatoes; peeled and cubed 1 tb Cooking oil; up to 2 1 md Onion; diced 1/2 c TVP.; (up to 1) 1 c Fresh or canned tomato -sauce; (up to 2) 1 Sweet red pepper; chopped 2 Carrots; diced 2 lg Portabello mushrooms; diced 1 lg Zucchini; chopped 1/2 c Frozen peas 1/2 c Frozen corn /x-richx-rich(TVP = Texturized Vegetable Protein) Note: all quantities are approximate, but I tried to write what I used last time I made it. Can change quantities according to taste. The most involved part of this recipe is the chopping of the vegetables. Boil potatoes until tender. Drain and mash with a little butter. Set aside. (you can add a sweet potato or some parsnips too) In a large pot, heat oil. Add onions. Cook 2 minutes. Add TVP and season to taste with salt and pepper, or other herbs. (Soya sauce or tomato paste is good too. I use italian seasonings — oregano, basil, marjoram). Cook 5-7 minutes. Add vegetables and saute for 2-3 minutes. Add tomato sauce. Cook for 15 minutes on low to medium heat, until vegetables are tender and TVP has absorbed some of the sauce. Remove from heat and let cool for 10 minutes. Pour into a greased pie plate or glass dish (8 x8 or 9 x 13 – depending on how much filling you’ve made). Top the mixture with potatoes. Spread evenly. Sprinkle top with grated parmesan cheese if desired, or chopped herbs and parsley. Bake for 25 minutes, at 350, or until potatoes are nicely browned. Yields 1 Servings
Mrs. Fields Creamy Lemon Macadamia Cookies
Ingredients & Directions 2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, packed 1/2 c White sugar 1/2 c Salted butter, softened 4 oz Cream cheese, softened 1 Large egg 2 ts Pure lemon extract 1 1/2 c Whole macadamia nuts, Unsalted 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. 4. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. 6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don’t realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. : Yield: 3 dozen Yields 1 Servings
Prize Orange Coconut Cake
Ingredients & Directions -ORANGE COCONUT CAKE- 3/4 c Chortening, creamed with Add to first mixture with: 2 c Sugar 1/2 c Orange juice 1 1/2 ts Grated orange rind 3/4 c Water 2 Eggs yolks, well beaten Beat enough to make batter Blend together,then sift: Smooth. blend in: 3 1/4 c Cake flour,sift once 1/2 c Moist, shredded coconut 4 1/2 ts Baking powder 4 Eggs whites, beaten stiff 1/2 ts Salt Pour into three 9 in chake pan, greased and floured. Bake 30 minutes in moderate over 350F. Put layers together with Orange filling and cover with orange frosting. Sprinkle with 3/4 c. moist shredded coconut. PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; 1/2 tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: 1/2 c orange juice; 3 T lemon juice; 1/4 c water; Add: 2 T butter, grated ring of 1 orange. Cook over water, stirring occasionally until thick, about 20 minutes. Cool. Spread between layers of cake. ORANGE FROSTIMG: 1 tsp white corn syrup, 7/8 c sugar, 1/4 tsp grated orange rind, 1 egg white, 3 T orange juice. Put in double boiler. Beat constantly with rotary beater while cooking over boiling water 6-7 minutes. Remove from heat, ad: 1/2 tsp lemon juice, sprinkling of salt. Beat thoroughly and spread on cake. Yields 10 servings
Never Fail Wholewheat Bread
Ingredients & Directions 13 c Wholewheat Flour 1/4 c Molasses 3 tb Salt 3 tb Vegetable oil 2 tb Dry yeast 2 ts Sugar 3 1/2 c Lukewarm water Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes. Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled. Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour. Yields 1
Apple Fila Tart
Ingredients & Directions 4 Sheets fila dough 2 tb Unsalted butter; melted 6 lg Granny Smith apples; peeled -and thinly sliced 1 ds Cinnamon 6 tb Sugar 4 tb Unsalted butter 1/2 c Flour Cut the fila sheets in half, crosswise. Line a 9-inch pie pan with one half sheet of fila, brush with butter, and repeat, layering the fila and letting the ends hang over the sides. Toss the apples with cinnamon and 2 tablespoons sugar and pile into the pastry-lined pan. Mix together the remaining sugar, butter and flour to make fine crumbs and scatter over all. Fold back the fila, covering the top in a random 1 to 2 inch circle. Preheat the oven to 425?F. Bake in the oven for 20 minutes; reduce the heat to 375?F and bake 20 to 25 minutes longer or until the apples are tender and the top is browned. Serve warm with frozen vanilla yogurt, if desired. Makes 6 to 8 servings. Yields 1 Servings
Bread Pudding With Whiskey Sauce – 1000
Ingredients & Directions BREAD PUDDING 4 ea Slices stale bread 3 1/2 c Milk 1 tb Vanilla 1/2 ea Block butter 4 tb Sugar 4 ea Eggs, separatged 1 x Salt, pinch 1 x Raisins (optional) WHISKEY SAUCE 1/2 c Sugar 1/4 ea Block butter 1/4 c Water 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From “Talk About Good” Yields 8 servings
