Lemon Pudding Cookies
Ingredients & Directions 1 c Buttermilk baking mix 1 pk Instant lemon pudding; -(3.4-ounce) 1 lg Egg; beaten to blend 1/4 c Vegetable oil Sugar Preheat oven to 350F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.) Makes about 20. Yields 1 servings
100% Crunch Bread
Ingredients & Directions -1 POUND LOAF- 3/4 c Water plus 4 ts Molasses 1 tb Water 2 ts Wheat gluten 2 c Whole-wheat flour 4 ts Olive oil 1 ts Salt 1/2 c Assorted seeds 4 ts Honey 2 ts Active dry yeast -1 1/2 POUND LOAF- 1 1/4 c Water plus 2 tb Molasses 1 tb Water 1 tb Wheat gluten 3 c Whole-wheat flour 2 tb Olive oil 1 1/2 ts Salt 2/3 Assorted seeds 2 tb Honey 3 ts Active dry yeast Success Hints: The original recipe used equal amounts pumpkin, flax and sunflower seeds. I used what I had on hand at the time; a combination of sunflower, sesame, poppy, caraway, anise, and fennel seeds. The directions say for best results, use the “extra knead” process and add seeds near the end of the first knead. My machine doesn’t have any such cycle, so I just used the regular setting. In addition, I added the seeds at the beginning along with all the other ingredients. Personal note: I expected to get a short, dense loaf and was pleasantly surprised at how high it rose. This one’s a keeper! Electric Bread Innovative Cooking Enterprises ISBN 0-9629831-3-6 pg 78 Yields 1 loaf
Hootenanny Pancakes
Ingredients & Directions 6 Eggs 1 c Milk 1/2 ts Salt 1 c Flour Combine eggs, milk and salt in blender and blend until fluffy. Tap flour into blender a little at a time. Beat with above ingredients. Melt 1 cube [8 tablespoons or 1/2 cup] butter or margarine in 9 inch by 13 inch glass dish in 450 degrees [fahrenheit] oven. (When butter is bubbly, pour in batter … immediately return dish to oven) Bake 20-25 minutes on lower rack [of oven]. Lavish with heated maple syrup, fruit syrup, or jam. Good with sausage or bacon and fresh fruit cup. by Catherine Ann Schmitt. JHIGBEE@ICARUS.WEBER.EDU (JONATHAN C. HIGBEE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Opie's Carrot-top Cake
Ingredients & Directions 2 c Sugar 1 1/2 c Oil 4 Whole Eggs; beaten 2 c Self-Rising Flour 2 ts Cinnamon 1 ts Vanilla 3 c Carrots; grated 1/2 c Nuts; chopped 1/4 c Margarine; Soft 1 pk Cream Cheese; 8 oz. 1 lb Confectioner’s Sugar 1 ts Vanilla Milk; if needed Grease and flour 3 cake pans. In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given. Pour into the prepared pans. Bake in 300 degree oven for about 30 minutes. Cream together the remaining ingredients, adding milk if needed to make the icing spreadable. Spread on cooled cake Yields 12 Servings
Scottish Oaten Bread – With Coke
Ingredients & Directions 2 c All-purpose flour 1 c Rolled oats, old-fashioned 1/2 c Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1 lg Egg 3 tb Oil, or shortening, melted 1/2 ts Vanilla extract 1 c COCA-COLA 1 c Prunes, very well drained – and coarsely chopped, OR – 1/2 c dried prunes 1/2 c Walnuts, chopped Prune halves, optional Lightly spoon the flour into a measuring cup, level off. . In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts, blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9 x 5 x 3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 F oven for about 1 hour or until a wooden toothpick inserted in the centre comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Yields 1 Loaf
Wild Rice Pancakes
Ingredients & Directions 2 c Flour 1 ts Salt 4 ts Baking powder 3 tb Sugar 1 Egg 1 1/2 c Milk 1/3 c Oil 1 tb Sour cream 3/4 c Cooked wild rice Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes. Yields 4 Servings
Coconut Oatmeal Cake
Ingredients & Directions 1 c Rolled oats 1 1/4 c Boiling water 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cinnamon 1/4 ts Nutmeg 1/2 ts Salt 4 oz Butter 1/2 c Sugar 1 c Brown sugar 2 Eggs 1 ts Vanilla 5 oz Butter 2/3 c Brown sugar 1/4 c Light cream 2/3 c Walnuts or pecans 1 c Shredded coconut, packed Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry ingredients. Bake at 350 for 40 minutes. Top with coconut topping and broil until golden brown. For topping: Cream butter then add sugar. Stir in cream, nuts and coconut. Garnish with apple confit and taffy apple. Yield: 1 9-inch cake BAKERS’ DOZEN GALE GAND SHOW #BD1A32 Yields 4 servings
