Rainbow Chocolate Cake Lite
Ingredients & Directions 8 Eggs; whites only 1 c Sugar 1/2 c Unsweetened cocoa powder 3 tb Vegetable oil 1 c Chopped nuts “A simple no flour recipe, low in fat and easy to make” Preheat oven to 350F. Whip 6 egg whites to stiff peaks. Add in sugar, cocoa powder, vegetable oil and chopped nuts. Beat remaining 2 eggs whites to peaks and fold in. Pour into greased and floured springform pan. Only a springform pan will do since you don’t want to turn it over to unmold. Bake 35 minutes or til done. Garnish with powdered sugar and strawberry slices. Yields 8 Servings
Crusty French Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 1/4 ts Sugar 3 c White flour Cornmeal In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so. Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1
Creme De Menthe Cake
Ingredients & Directions PATTI – VDRJ67A 1 pk Chocolate chip cake mix 3 tb Creme De Menthe 1 cn Chocolate icing (16oz) TOPPING 12 oz Cool Whip 3 tb Creme De Menthe Mix cake according to package directions and add the Creme De Menthe. Pour into a greased and floured 9×13″ pan. Bake at 350~ for 30-35 minutes. Frost cake with canned frosting. Refrigerate 10 minutes. Mix Cool Whip and 3 T. Creme De Menthe and spread over icing. May decorate with shaved chocolate bar. From Yields 12 Servings
Apple Butter Refrigerator Cookies
Ingredients & Directions 1 c SUGAR 1 c BUTTER/MARGARINE, SOFTENED 1/4 c APPLE BUTTER 1 EGG 2 1/2 c ALL-PURPOSE FLOUR 1 c CHEDDAR CHEESE, SHREDDED 1/2 ts BAKING SODA 1/2 ts APPLE PIE SPICE MIX SUGAR, BUTTER, APPLE BUTTER AND EGG. STIR IN REMAINING INGREDIENTS. COVER AND REFRIGERATE AT LEAST 2 HOURS. DIVIDE DOUGH IN HALF. SHAPE EACH HALF INTO ROLL, ABOUT 1 1/2 INCHES IN DIAMETER AND OUT 8 INCHES LONG. WRAP AND REFRIGERATE AT LEAST 4 HOURS. HEAT OVEN TO 400 DEGREES. CUT ROLLS INTO 1/8-INCH SLICES. PLACE ABOUT 1 INCH APART ON UNGREASED COOKIE SHEET. BAKE 7 TO 9 MINUTES OR UNTIL EDGES ARE LIGHT BROWN; COOL. ABOUT 6 DOZEN COOKIES; 55 CALORIES PER COOKIE. From Yields 18 Servings
Ooee Gooee Cake
Ingredients & Directions 1 Yellow cake mix 1 Stick butter 1 c Chopped pecans 2 Eggs 8 oz Cream cheese 1 lb Powdered sugar Mix yellow or lemon cake mix with butter, pecans and egg. Press in bottom of 9×13 pan Mix two eggs , cream cheese and sugar. Pour on top of cake. Bake 350 for 40 minutes or until done Roberta Crelin Mudbugs and More format by Emilie rwsm05a Yields 10 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
Wiebe's Wiggly Cake
Ingredients & Directions 2 c Brown sugar 1 ts Nutmeg 2 c Milk 1/2 c Prepared worms 6 tb Butter 3 c White flour 1 1/2 c Raisins 2 ts Baking soda 2 ts Cinnamon 2 ts Baking powder 1 ts Cloves 2 x Eggs Directions: To prepare worms (Red Wiggler earthworm) place them in peat moss for 12-14 hours to clean out grit. Then rinse in clear water and plunge into boiling water flavoured with a bit of lemon. Remove worms after 2 mins., and repeat plunge into boiling water twice more for 2 min. with fresh pot of water and lemon each time. Drain thoroughly,spread on a flat tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add spices, baking powder and baking soda and flour alternately with milk while beating continuously. Add raisins and worms. Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50 minutes or until done. Yields 12 servings
