Sweet Potato Bread
Ingredients & Directions 2/3 c Sweet potato; cooked; or yam 1 lg Egg Water 3/4 ts Salt 1/3 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Allspice 1/3 c Whole wheat flour 1 2/3 c Bread flour 1 ts Yeast 1 1/2 ts Margarine 1 1/2 tb Brown sugar 3 tb Gluten flour Sweet potato, egg and water should equal 1 cup. Wonderslim can replace the margaine,to reduce fat. Egg Beaters can be used to replace the egg. The egg or Egg Beaters could be replaced with more water as long as 1 cup of wet ingredients is used. Yields 1 Servings
Turnover Fried Pies
Ingredients & Directions Vegetable oil for frying 2 c Quick Mix; (see recipe) 1/2 c Milk or water Fruit filling From The Workbasket (May 1980) (this calls for Quick Mix and I’m posting the recipe for this too) Preheat 1 inch of oil to 350F in an electric skillet. combine Quick Mix and milk or water in a medium bowl. Stir to blend. On a lightly floured surface, knead about 15 times, until dough is smooth. Roll dough as for pie crust. Cut into 5 inch diameter circles. Place 1 or 2 tbls of filling on half of each circle. Fold dough over and press the edges firmly with fork tines dipped in flour. Fry in hot oil about 2 minutes on each side, until golden brown. Makes 8 to 10 turnover pies. Yields 1 Servings
Applesauce Cocoa Cookies
Ingredients & Directions 1/2 cup veg. shortening, softened 125 ml 1/3 cup granulated sugar replacement 90 ml 1 egg beaten 1 2 cup cake flour 500 ml 1/3 cup cocoa 90 ml 1/2 tsp cinnamon 2 ml 1/2 tsp salt 2 ml 1/2 tsp baking soda 2 ml 1 tsp baking powder 5 ml 1 cup unsweetened applesauce 250 ml 1/4 cup water 60 ml Cream together the short. and sugar replacement. Add egg and blend well. Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last. Drop by teaspoon onto greased cookie sheet. Bakeat 375F.(190C) for 12 to 15 minutes. Exchange, 1 cookie:1/3 bread 3/4 fat Calories; 1 cookie:47 Yields 40 cookies
Large Quantity Anadama Bread
Ingredients & Directions 3 c Warm water; not hot* 3 c Cornmeal 1/2 c Margarine; Melted 3 tb Dry yeast 2 tb Salt; You Could Use Less 1 1/2 c Molasses 10 c Flour; Approximate * You are not cooking the cornmeal, just softening it up.You dont want to kill the yeast with overly hot water either. In a large bowl place cornmeal and add water and stir to combine. Let soak 5 minutes. Mix in the salt, yeast and molasses and mix well. Start adding and stirrring 2 cups of flour at a time until the mixture leaves the sides of the bowl and forms a dough. Place in a large greased bowl and cover and let dough rest &rise about an hour in a warm place. Turn dough out of bowl and now knead smooth and elastic on a floured surface. Portion out dough into equal amounts for several loaves ( 3 to 5 ). Form & fold into loaf shape and place in greased bread pans ( size wasn’t specified but as a rule it should fill at least 1/2 full ) .Brush top of dough with soft butter and let dough rise light to tops of pans. bake loaves in a preheated 400 degree oven about 30 to 45 minutes or until browned and tested done. Remove from pans to let cool on racks.Freeze when cool. Yields 30 Servings
Raisin-spice Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1 c Sugar 1/3 c Margarine or butter, -softened 1 c Milk 3 ts Baking powder 1 ts Salt 1 ts Ground cinnamon 1/4 ts Ground allspice 1/4 ts Ground nutmeg 1 Egg 1/2 c Raisins Streusel Heat oven to 350F. Grease square pan, 9 x 9 x 2 inches. Beat all ingredients except raisins and Streusel on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in raisins. Spread half of the batter in pan; sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. 1 coffee cake (9 servings); 460 calories per serving. Streusel Coffee Cake: Omit cinnamon, allspice, nutmeg and raisins in batter. *If using self rising flour, omit baking powder and salt. Yields 9 Servings
Apple Honey Oatmeal Cookies
Ingredients & Directions 3/4 c Butter flavor shortening 1 1/4 c Light brown sugar – firmly packed 1 Egg 1/3 c Milk 2 tb Honey 1 1/2 ts Vanilla 3 c Quick oats, uncooked 1 c Flour, all-porpuse 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Raisins 1 c Walnuts, coarsely chopped 1 Granny Smith Apple, peeled – cored, & finley chopped Heat oven to 375 degrees. Grease baking sheets. Place sheets of foil on counter top for cooling cookies. Combine shortening, brown sugar, egg, milk, honey and vanilla in large bowl. Beat with electric mixer at medium speed until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Drop rounded measuring tablespoonfuls of dough 3 inches apart onto baking sheet. Bake one baking sheet at a time at 375 degrees 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 3 dozen cookies. Yields 36 Servings
Creole Crab Cakes
Ingredients & Directions 1 Stalk celery; finely chopped 1 sm Onion; finely chopped 1 tb Olive oil 1 Egg white 1/4 c Mayonnaise 1/2 ts Dry mustard 1/4 ts Garlic powder 1/4 ts Onion powder 1/4 ts Ground red pepper 1 1/2 c Soft french bread crumbs 8 oz Canned or fresh cooked -crabmeat, flaked 3 tb Red pepper; chopped 3 tb Green pepper; chopped 3 tb Olive oil Ancho remoulade *see recipe 1. Cook the celery and onion in the 1 Tablespoon of olive oil until tender; cool slightly. 2. Combine egg white, mayonnaise, dry mustard, garlic powder, onion powder, and ground red pepper in a bowl. 3. Add celery mixture, bread crumbs, crabmeat and red and green peppers; mix well and shape into 12 cakes. 4. Cook the cakes in 3 Tablespoons olive oil in a large skillet for 2-3 minutes on each side until lightly browned. 5. Serve with Ancho Remoulade, and garnish with finely chopped red and green pepper. Notes: Makes 12 cakes Yields 6 Servings
