Cherry Vanilla Ribbon Pie #2
Ingredients & Directions -CRUST- 1 1/2 c Corn flake crumbs 1 tb Oil FILLING 8 oz Fat-free cream cheese; -Softened 14 oz Fat-free sweetened condensed -Milk 3/4 c Cold water 3 3/8 oz Fat-free vanilla pudding Mix 1 c Cool Whip Lite; thawed 21 oz Cherry pie filling; Chilled Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set aside. To prepare crust, combine corn flake crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to prepare filling, combine cream cheese, sweetened condensed milk, water, vanilla pudding. Mix until smooth. Fold in whipped topping. Spread half of the cream cheese mixture into prebaked pie crust. Top with half of the cherry pie filling. Repeat layers. Chill for 2 hours or until set. Date: Thu, 20 Jun 1996 09:07:44 -0500 Yields 8 Servings
Gingerbread Baked In Jars
Ingredients & Directions 1 x ELLIE COLLIN CMKD93F 2 ts GROUND GINGER 2 1/4 c ALL-PURPOSE FLOUR 1 ts GROUND CINNAMON 3/4 c SUGAR 1/2 ts GROUND CLOVES 1 ts BAKING SODA 1 c MARGARINE; softened 1/2 ts BAKING POWDER 3/4 c WATER;hot 1/4 ts SALT 1/2 c MOLASSES Preheat oven to 350-degrees (pan method) or 325-degrees for jars. Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)– they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterlized first–boil them for 10 minutes, leave the lids and rings in the water until you’re ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker’s Secret! In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars onto a cookie sheet or they’ll tip over. PAN METHOD– Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. JAR METHOD–Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts–the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you don’t hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn’t move at all. If you’d like to decorate the jars, wait until they’ve cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you’d like to decorate further, use your hot glue gun, it’s wonderful to glue on dried flowers, ribbons–use your imagination! If you like spicey and moist gingerbread, you’ll love this one. Yields 1 servings
Orange And Cranberry Cake
Ingredients & Directions 2 1/4 c Flour 1 c Sugar 1/4 ts Salt 1 ts Each baking powder And soda 1 c Chopped walnuts 1 c Diced pitted dates 1 c Whole fresh cranberries 2 Eggs, well beaten 3/4 c Salad oil 1 c Each sugar and orange juice Source: Sunset Magazine, December 1961 Prepared somewhat like Baba au Rhum, this cake is soaked in syrup. Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350?) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings. Yields 6 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
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
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
Langos- Hungarian Fried Bread
Ingredients & Directions 200 g Flour 2 Cooked, baked potato,mashed 1/2 ts Salt 1 pk Active dry yeast 1 tb Oil 1 ts Sugar 1 c Milk, lukewarm 1 c Oil, to fry Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc. Yields 4 Servings
