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
Cherry Vanilla Ribbon Pie #1
Ingredients & Directions 1 pk (8-oz) cream cheese; -softened 1 cn (14-oz) sweetened condensed -milk 3/4 c Cold water 1 pk (3.4-oz) french vanilla -instant pudding mix 1/2 pt Whipping cream; whipped 1 cn (21-oz) cherry pie filling; -chilled 1 9-inch pie crust; baked submitted by: jmchee@goodnet.com (Marina Cheesman, Phoenix, AZ) In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat in the condensed milk until smooth. On low speed add the water and pudding mix until smooth. Fold in whipped cream. Spread half of the cream cheese mixture into pie shell. Top with half of the cherry pie filling. Repeat. Chill 2 hours. NOTES : This is great with a cookie type pie crust. Also this can be lowered in richness and calories by using nuefatchel instead of cream cheese and a low fat or fat free condensed milk. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 17 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Butter Biscuits
Ingredients & Directions 3 c Flour 1/2 ts Salt 4 1/2 ts Baking powder 3/4 c Butter or margarine 1 1/8 c Island Fresh milk Preheat electric oven to 450 F. Sift flour, salt, and baking powder into mixing bowl. Using a pastry blender, cut in butter. Add milk all at once and stir just until all flour is dampened. Drop batter by 2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Serve hot. Makes 24 biscuits. (MAY 1995) Recipes demonstrated by Steve Dulce’ Department of Agriculture State of Hawaii Milk Control Branch Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal- Yields 24 Biscuits
Raisin Pound Cake
Ingredients & Directions LUAN WOODS 2 X sticks margarine 2 c. sugar 4 eggs 5 c. plain flour l c. buttermilk 1/2 tsp. soda dash of salt l tsp. vanilla 1/2 tsp. lemon extract l box raisins Mix dry ingredients. Cream margarine and sugar, add eggs. Combine buttermilk and dry ingredients alternately. Add raisins.***Bring raisins to a boil and leave in water overnight before adding them*** — Yields 10 Servings
Bread Pudding With Amaretto Sauce – Butter Busters^
Ingredients & Directions 10 ea Sl day old sourough or 1/2 c Sugar -French bread, torn in AND -pieces 6 ea Pk Sweet ‘n Low 1 qt Skim milk, heated 1 t Vanilla 1 c Evaporated skim milk 1/2 t Nutmeg 1 c Egg Beaters 1 t Cinnamon 1 c Sugar 1/4 c Liquid butter buds OR 1/2 c Seedless raisins AMARETTO SAUCE 3/4 c Egg Beaters 1 t Vanilla 1 c Sugar 1 1/2 c Skim milk OR 1 ea Tb cornstarch 1/2 c Sugar 1/4 c Water AND 3 ea Tb Amaretto or brandy 6 ea Pk Sweet ‘n Low Preheat oven to 350F. Combine bread, skim milk and evaporated skim milk. In another bowl, beat Egg Beaters slightly, adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that has been sprayed with a nonstick spray. Set into a larger pan and pour in hot water to a depth of 1″. Bake 1 hour or until a knife inserted in the center comes out clean. Serve warm with Amaretto sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla, blending well. Cook over low heat, stirring, until mixture boils. In a small bowl, blend cornstarch and water. Stir into hot mixture. Cook, stirring, until thickened. Remove from heat and stir in Amaretto. Serve slightly warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 16 ———-
Libby's Great Pumpkin Cookies Recipe
Ingredients & Directions 4 c Flour 2 c Quick uncooked oats 2 ts Baking soda 2 ts Ground cinnamon 1 ts Salt 1 1/2 c Butter; softened 2 c Brown sugar 1 c Sugar 1 Egg 1 ts Vanilla extract 1 cn Solid pack pumpkin; (16 oz) 1 c Semisweet chocolate chips Preheat oven to 350 F. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each addition. Stir in morsels. Bake at 350 F. for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. NOTE: dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed. Yields 1 servings
