Rhubarb Torte (taste Of Home)
Ingredients & Directions 1 3/4 c Flour 1 ts Baking powder 2 Egg whites 1/2 c Shortening 2 tb Sugar 1/2 c Chopped walnuts FILLING 4 c Rhubarb; chopped 2 c Sugar 2 Egg yolks 1/4 c Flour MERINGUE 4 Egg whites 1/2 c Sugar 1 ts Vanilla Combine first six ingredients with a fork until crumbly. Press into a greased 9×13″ baking pan. Combine filling ingredients. Mix well. Pour over crust. Bake at 350 F. for 50-60 minutes. In a mixing bowl, beat egg whites unitl stiff. Gradually add sugar and vanilla, beating well. Spred over hot filling. Return to the oven for 10-15 minutes, until lightly browned. Yields 14 Servings
Butter Biscuits With Orange Butter
Ingredients & Directions BISCUITS 2 c Flour, all purpose 4 tb Sugar 4 ts Baking powder 1/2 ts Cream of tartar 1/4 ts Salt 1/3 c Butter, cut into pieces 2/3 c Milk ORANGE BUTTER 1/2 c Butter, softened 3 tb Orange marmalade Preparation and Baking time: 45 minutes Heat oven to 450F. In a medium bowl combine flour, sugar, baking powder, cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto a lightly floured surface; knead 15 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round cutter. Place 1 inch apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown. Meanwhile in a small bowl stir together orange butter ingredients. Serve warm biscuits with orange butter. Yield: 8 biscuits, 2/3 cup orange butter. NUTRITION INFORMATION ( 1 serving ): Calories – 330 Protein – 4g Carbohydrates – 34g Fat – 20g Cholesterol ~ 53mg Sodium – 425mg Yields 8 Servings
Light Lemon Tea Cookies
Ingredients & Directions 1/2 c Skim Milk 1/8 c Lemon Juice; Plus 2 ts Lemon Juice 1 3/4 c All-Purpose Flour 1/4 ts Baking Soda 1 ts Baking Powder 1/2 c Light Margarine; Note 1 1 c Sugar; Divided 1/4 c Egg Substitute 1 ts Finely Shredded Lemon Peel Note 1: with 6 grams of fat or less per serving Stir together milk and the 2 teaspoons lemon juice and set aside. Stir together flour, baking soda and baking powder. In a large mixing bowl, beat margarine until soft; add 3/4 cup of the sugar and beat until fluffy. Add egg substitute and lemon peel and beat well. Add flour mixture and milk mixture alternately, beating until well mixed. Drop slightly heaping tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 minutes or until done. Meanwhile, stir together remaining 1/4 cup sugar and 1/8 cup lemon juice until well combined. Remove cookies from oven and immediately brush with lemon juice mixture. Cool. Nutrition information per serving: 47 calories, 1 g fat, .7 g protein, 8.7 g carbohydrate, 0 mg cholesterol, 30 mg sodium, .1 g fiber, 22.5% CFF Makes 4 dozen 2-inch cookies Yields 48 servings
Portuguese Sweet Bread 2
Ingredients & Directions 2 tb Instant potato flakes (or -1/4 cup mashed potato) 3 tb Sweetened condensed milk 1/3 c Water 1/2 ts Vanilla extract 1/8 ts Lemon extract or Rind of 1/2 lemon; grated 1 Egg 2 c Bread or all purpose flour 1/2 ts Salt 3 tb Butter or margarine 1/4 c Sugar 1/8 ts Nutmeg 3 ts Dry yeast 1 Egg white; lightly beaten Place all ingredients, except egg white in machine on basic dough cycle per manufacturer’s instructions. After Dough Cycle beep, remove dough to floured cutting board. Grease 8 or 9 inch pie tin. Gently roll dough into a 30 inch rope and starting at one end, gently twist the roll to the opposite end to form a coil. Place one end in center of pie tin and carefully wrap coil around itself, from the center, filling the pan. Cover and let rise in warm oven for 1 hour or until doubled. (Turn oven to 150F for 2 to 5 minutes and turn it off. Place covered dough on low rack, in center to rise). Remove bread from oven and preheat to 325F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove and cool. NOTES : Per serving: 75 Calories; 5g Fat (57% calories from fat); 1g Protein; 7gCarbohydrate; 34mg Cholesterol; 184mg Sodiu Yields 1 Servings
Autumn Shepherd's Pie
Ingredients & Directions 1 1/8 lb Potatoes; 1 Onion 1 Leek 1/2 lb Mushrooms 1 lb Minced beef/lamb 1/2 oz Butter 2 tb Milk 1 tb Oil 2 tb Tomato puree 1 pn Dried thyme Salt and pepper 1 oz Cheddar cheese Peel and chop potatoes, onion and mushrooms. Finely chop leek. Boil potatoes until tender; drain. Mash with butter, milk, salt, pepper. Heat oil in frying pan. Fry leek and onion gently until softened. Add in mince and fry until browned. Drain off excess fat. Add in mushrooms, tomato puree, thyme. Season mince mixture with salt and pepper. Cook for ten minutes. Transfer to ovenproof dish. Top mince with a layer of mashed potato. Grate Cheddar and sprinkle over the potato. Bake for 1/2-hour at Gas Mark 5/375F/ 190C until golden brown. Serve. Yields 4 servings
Fruit Sweet And Sugar Free – Hazelnut Cookies
Ingredients & Directions 1 1/2 c Hazelnuts 1/4 t Vanilla extract 3/4 c Butter pn Salt 1/3 c Fruit sweetener 1 1/2 c Unbleached white flour Preheat the oven to 350 degrees. Toast the hazelnuts for 7-10 minutes, let cool, and process in a food processor until finely ground. Do not overprocess or you will end up with a past. Cream together the butter and sweetener until light and fluffy. Stir in the vanill and salt, then the flour and the finely chopped hazelnuts. Mix just enough to form a dough. Cover the dough and refrigerate for 20-30 minutes, to make it easier to handle. Preheat oven to 350 degrees, line baking sheets with parchment paper. Use a #24 scoop (2 tablespoons) or a spoon to scoop out balls of dough. Place them 1 inch apartment on the baking sheets. With lightly moistened fingertips, flatten each cookie to a thickness of 1/4 inch. Bake until golden brown, for 12-15 minutes, let the cookies cool on the pans before removing. Yields 3 dozen
Apple Filled Cookies
Ingredients & Directions 1 c Margarine 1 1/2 c Brown sugar 4 c Flour 2 Eggs 1 ts Vanilla 1 ts Soda 1/2 ts Salt 2 ts Baking powder 1 c Rolled oats ****FILLING**** 1 c Sugar 1/4 c Flour 2 c Chopped apples 1 c Water 1 ts Cinnamon Cream margarine and sugar together. Add all other ingredients. Mix well and chill for several hours. Roll and cut into circles with a small biscuit cutter. FILLING: Mix ingredients well. Cook over low heat until thick. Put 1 teaspoon filling over circles. Cover with another circle. Press edges together with a fork. Bake at 375*F. for 12 minutes. Betty Pepples Apple Recipes Hancock County Extension Homemakers. Farm Fest ’95. Hancock County, Indiana MM Format by John Hartman Indianapolis, IN Yields 1 Batch
