Mrs. Field's Cookies
Ingredients & Directions 1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar 1 ea Egg 1/2 ts Vanilla 1 1/4 c Oatmeal 2 oz Plain Hershey Bar, grated 1 c Flour 1/4 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 6 oz Bag Chocolate chips Cream butter and both sugars. Add egg and vanilla – mix well. Take 1 1/4 cups oatmeal – put small amounts in blender and blend until it turns to powder – set aside. Grate Hershey bar – set aside. Combine oatmeal, flour, salt, baking powder, and baking soda. Add this to butter/sugar mixture and mix well. Add chips and grated chocolate. Shape dough into golfball sized cookies. Bake on ungreased cookie sheet for 6 mins. at 375. Yields 24 Servings
Christmas Butter Cookies
Ingredients & Directions 1 c Butter 1 t Vanilla 1 c Sugar 2 3/4 c All-purpose flour 1 ea Egg 1 t Baking powder 1 T Milk 1/4 t Salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8″ thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4-5 dozen. Yields 4 servings
Cherry Pie Filling
Ingredients & Directions 1 1/4 c Sugar 2 tb Tapioca (quick cooking) 5 c Fresh cherries; *see note 1/4 ts Almond extract; ** see note Recipe by: Randy Pollak Mix sugar and tapioca in a large bowl. Add cherries and toss until cherries are thoroughly coated. Set aside for about 20 minutes, or until syrup forms, stir mixture occasionally. Pour mixture into pie pastry of your choice. From Yields 1 Servings
Amish Friendship Dough Starter (aka Herman)
Ingredients & Directions 1 pk Dry yeast 1/2 c Warm water 2 c Luke warm water 2 c Sifted flour 1 ts Salt 1 tb Sugar Mix the following in a NON METAL BOWL WITH NON METAL UTENSILS!!!!!!! Mix the yeast and the first 1/2 c water together and let stand until “yeasty”. Then sift the dry stuff together, and combine it with the yeast/water and the other 2 c of luke warm water. Mix well with a non-metal spoon and let stand uncovered at room temp for 3-5 days, covering only at night, and stirring 2-3 times a day. Remove 1 cup and start the ten day ritual, as below. With the remaining mix, add 1/2 c water, 1/2 c flour, and 1 t sugar. Let stand at room temp one day (until very bubbly). Store covered in fridge for up to 10 days for in recipes or as further starter. 10-day ritual (all done at room temp in non-metal bowl) Day 1–you receive “Herman” and do nothing Day 2–stir w/non metal (pref. wooden) spoon Day 3–stir Day 4–stir Day 5–add 1 c each of flour, sugar, and milk. Stir Day 6–stir Day 7–stir Day 8–stir Day 9–stir Day 10–“Herman is born!” Add 1 c each of flour, sugar, and milk. Stir well. Pour 1 C each into 3 containers. Give to friends/enemies with above instructions. Reserve one cup for reprocessing for yourself. The friend who gave me this starter recipe controls her batch by only adding 1/3 c of each ingredient on days 5 and 10. You can do this to prevent yourself from becoming overrun! The bread recipe below is a good solution to the starter, but you end up 50 lbs overweight and have a freezer full of loaves unless you learn to control the “Herman” or pass it on to friends. Amish Friendship Bread To Remaining Batch of “Herman” (after you remove the 3 cups and restart or pass them on) add the following. Remaining Herman 2/3 c oil 3 eggs 1 c nut/fruit of choice (applesauce, bananas, etc) 2 c flour 1 1/2 t baking powder 1 c sugar 3/4 salt 1/2 t soda 1 t cinnamon Mix well and bake at 350 45-50 min. Makes 2 loaves. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Lahsooni Naan (baked Flatbread With Garlic)
Ingredients & Directions 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; minced Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes. Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Yields 12 Servings
Irish Soda Bread #2 Monica Sheridan
Ingredients & Directions 1 tb Butter 1 ts Baking soda 4 c White flour 1 c Buttermilk or sweet milk 1 ts Salt Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. From The art of Irish cooking” by Monica Sheridan Yields 1 servings
Sweet Oatmeal Bread W/whole Wheat
Ingredients & Directions -Gaye Levy DTXT63A 1/2 c Oatmeal (Quaker Oats) 3/4 c Water 1 ts Water (in addition) 1 1/2 c Bread flour 1/2 c Whole wheat 1 ts Salt 2 tb Molasses 1 tb Sugar 1 1/2 ts Yeast Place all ingredients in bread pan, select Light Crust setting. This was really good but next time I will add some powdered milk to make it softer. Yields 1 Servings
