Oven Salmon Cakes
Ingredients & Directions 1 1/4 c Ritz crackers, crushed coars 1/8 ts Pepper 1 Egg, slightly beaten 1/8 ts Worcestershire sauce 2 tb Parsley, snipped 16 oz Salmon, drained and flaked 2 tb Green onion, sliced 1 c Sharp cheese, shredded 2 tb Milk 1 tb Butter Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper and worcestershire sauce. Add salmon and cheese; mix. Shape into 4 patties. Mix butter with remaining crumbs and coat patties with mixture. Place on ungreased baking sheet. Bake at 400 degrees for 10 minutes. Best to you, Lisa Yields 1 servings
Traditional Decorated Christmas Cookies
Ingredients & Directions 3/4 c Butter, unsalted; softened 1 t Vanilla 1/2 c Sugar 1/4 t Salt 1 ea Egg 2 1/4 c Flour; unsifted 1 T Lemon peel; finely grated 1 T Water; (use 2 if req’d) -ICING- 3 ea Egg whites 2 t Water; (use 3 if req’d) 1 lb Powdered sugar 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8″ thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if Yields 48 servings
Buttermilk Biscuits
Ingredients & Directions 2 c Flour 2 ts Baking powder 2 ts Salt 1/4 ts Baking soda 1/2 c Crisco; (shortening) 1 c Buttermilk Sift dry ingredients together. Add Crisco and blend well until like fine meal. Add buttermilk and mix. Roll out thin and cut into desired size biscuits. Bake in greased pan at 450 F. degrees until golden brown. Yields 1 Servings
Hawaiian Banana Muffins Or Bread
Ingredients & Directions 1 1/4 c Flour 1 c Sugar 1/2 ts Salt 1 ts Baking soda 1/2 c Crisco 2 Fully ripe bananas 2 Eggs Blend Crisco, bananas and eggs in blender; set aside. Sift dry ingredients together. Add blended ingredients to dry ingredients and mix lightly. Pour into lightly greased andfloured loaf pan. Bake at 350 degrees for 35 to 40 minutes for bread, less time required for muffins. Yields 1 Servings
Pear And Vanilla Upside Down Pancake
Ingredients & Directions 1 Vanilla bean, slit Lengthwise 1/4 c Sugar 2/3 c All purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 Stick unsalted butter 1/2 c Well-shaken buttermilk 2 lg Eggs 1 1/2 Firm-ripe Bosc or Bartlett Pears (about 3/4 pound) 1 tb Fresh lemon juice Preheat oven to 400 degrees. Scrape vanilla seeds form pod into a small bowl and add sugar. Rub sugar and seeds together to unclump seeds. Into a bowl sift together flour, baking powder, baking soda, salt, and 1 tablespoon vanilla sugar. In a well seasoned 10-inch cast iron skillet melt butter over moderately low heat and remove from heat. In a bowl whisk together buttermilk, eggs, and 1 tablespoon melted butter, leaving remaining butter in skillet, and whisk into flour mixture until just combined. Let batter stand 15 minutes. Peel and core pears and cut lengthwise into 1/4-inch thick wedges. Add pears to remaining vanilla sugar with lemon juice, tossing to coat. Arrange pears decoratively in butter remaining in skillet. Sprinkle any remaining sugar mixture over pears and cook over moderate heat until barely tender and sugar begins to caramelize, about 8 minutes. Pour batter evenly over pears and bake in middle of oven 15 minutes. Reduce temperature to 350 degrees and bake 15 minutes more, or until top is golden and center is firm to the touch. Immediately run a thin knife around edge of skillet. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet. Serve pancake with syrup. Yield: 2 servings Recipe courtesy of Yields 4 servings
Banana Coconut Cream Pie
Ingredients & Directions FOR THE SHELL 1 c All-purpose flour 3 tb Sugar 1/4 ts Double-acting baking powder 1/8 ts Salt 1/2 Stick cold unsalted butter; -cut into bits (1/4 ; cup) A; (3 1/2-ounce) can ; (about 1 1/3 cups) ; sweetened flaked ; coconut, toasted 1 lg Egg; beaten lightly Raw rice for weighting the -shell -FOR THE FILLING- 1/3 c Sugar 3 tb Cornstarch 3 lg Eggs 2 c Milk; scalded 1 ts Coconut extract 1 ts Vanilla 2 tb Malibu or other -coconut-flavored rum 5 Bananas; abou, up to 6 1/3 c Apple jelly 1 c Well-chilled heavy cream Make the shell: In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack. Make the filling: In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled. Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled. Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan. Yields 1 servings
Dump Cake – Butter Busters^
Ingredients & Directions 1 cn (21oz) cherry pie filling, 1 cn (16oz) crushed pineapple, -regular or lite -undrained 1 ea Pk Sweet ‘n Low, if using 1 ea Pk Betty Crocker light -lite pie filling -white or yellow cake mix 1 t Almond extract, if using 1 c Liquid Butter Buds -lite pie filling Place pie filling in a glass casserole (9 1/2 x 11″). Add pineapple. Sprinkle dry cake mix over top of fruit. Pour liquid Butter Buds on top. Bake at 350F. until golden brown, about 35-4 minutes. Check for doneness after 30 minutes. This can be topped with Dream Whip or nonfat frozen yogurt. It is best served warm. Per sugar serving: 120 cal., 1.5g ft (11%), 0mg chol., 0g fiber, 1g pro., 26g carb., 234mg sod. Per S&L serving: 111 cal., 24g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 24 ———-
