Honey Spice Cookies
Ingredients & Directions 1 c Softened butter 3/4 c Sugar 1/4 c Honey 3 c Flour 2 ts Ground ginger 1/2 ts Baking powder In large bowl with mixer at med speed, beat butter, sugar & honey until light & fluffy. In small bowl combine flour, ginger & baking powder; with mixer at low speed, beat into butter mixture to blend well. Flatten dough to disk shape; refrigerate, wrapped in plastic 1 hour until firm. Heat oven to 325. Work with 1/2 the dough at a time; keep remainder in refrigerator. Mold into shapes or press into pans, or roll out to 1/4″ thickness between 2 sheets or waxed paper & cut into shapes. Place on ungreased cookie sheets about 1″ apart. Bake 12-40 minutes, according to size & thickness of cookies, until golden brown. Cool on wire racks. Store in air tight containers. Yields 1 Servings
Black Forrest Cherry Cake
Ingredients & Directions FROM: KARIN BREWER 5 ea Eggs 1/2 c Unsweetened cocoa 3/4 c Granulated sugar 4 T Butter, melted 1 c All-purpose flour, sifted Preheat oven to 350 degrees. Butter and lightly flour bottom and sides of a 9-inch springform pan. Beat eggs and sugar in the top of a double boiler over simmering water, until foamy. Remove from heat and continue to beat with an electric beater until thick, cold and greatly increased in quantity. Sift flour and cocoa and sprinkle over the egg mixture, folding it in gently with a rubber spatula. Slowly add the melted butter. Do not overmix. Transfer the batter into springform pan and bake for about 40 minutes, or until a cake tester comes out dry. Cool the cake in the pan on a rack for 10 minutes. Run a sharp knife around the edges and remove sides of pan. When cake is completely cooled, divide horizontally into 3 layers. CREAM FILLING: 1 tbsp unflavored gelatin 1/4 cup cold water 2 cups heavy cream 3 tbsp confectioners’ sugar 3 tbsp kirsch (cherry brandy) Soften gelatin in cold water and heat gently until liquid is clear. Beat cream until stiff, adding the dissolved gelatin in a thin stream as you beat. Blend in sugar and kirsch. CHERRY FILLING: 1-lb can pitted sour red cherries 2 tbsp vanilla pudding powder kirsch syrup (see note) Drain cherries, reserving juice. Measure 1/2 cup of juice and boil with vanilla pudding powder until thick and smooth. Add cherries and bring to a quick boil. Remove from heat, set aside, and chill. Note: To make kirsch syrup, mix remaining cherry juice with equal amount of kirsch, and reserve. PARISIAN CREAM: 1 cup heavy cream 8 oz semisweet chocolate, chopped Warm cream to 175 degrees, when bubbles begin to appear around the edges. Melt chocolate in the hot cream and cool. Whip until foamy. Parisian cream thickens very quickly and must be used at once. To assemble, transfer the three cake layers to a strip of waxed paper and sprinkle them evenly and lightly with kirsch syrup. Let rest at least 5 minutes. Place one layer on a round serving plate and surround with the springform pan sides. With a pastry tube and large star tip, squeeze out Parisian cream to form 2 rings on top with a dollop in the middle. Fill the middle places with half the cherry filling. Set the second layer on top, and repeat with Parisian cream and cherry filling. Cover with third layer and remove springform sides. Spread whipped cream-gelatin filling over top and sides of cake. Garnish with chocolate curl, rosettes of whipped cream, and maraschino cherries, stems up, in the center of each rosette. Serves 8 to 10. Yields 8 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
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
Seasoned Bread Crumbs
Ingredients & Directions 2 c Fine dry breadcrumbs 1/2 c Finely chopped onion 1/2 c Chopped parsley or 2 tb. dry 1 Clove garlic, finely chopped 1 ts Oregano 1/3 c Grated Parmesan cheese Combine bread crumbs, onion, parsley, garlic, oregano and cheese; mix thoroughly. Store in a tightly covered container in the freezer for up to 6 months. Makes 3 cups 3 tb serving: 49 calories, 1/2 Starchy Choice 8 g carbohydrate, 2 g protein, 1 g fat Yields 16 Servings
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
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
