Prune Spice Cake
Ingredients & Directions 1 1/2 c Sugar 1 ts Salt 1 c Oil 1 ts Nutmeg 3 ea Eggs 1 ts Cinnamon 1 c Buttermilk 1 ea 8oz baby jar strained Prunes 2 c Flour 1 c Chopped Pecans 1 ts Soda 1 ts Vanilla Mix together – Flour, Soda, Salt, Cinnamon and Nutmeg. Mix Sugar, Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes, Chopped Pecans and Vanilla. Bake at 350 for approx 45 minutes in Bundt or Angel food pan. Toothpick test, cool on rack and enjoy! Jeff Viets Yields 14 servings
Lemon Coconut Cookies
Ingredients & Directions 2 Sticks unsalted butter; -softened (1 cup) 1/2 c Sugar 1 1/2 tb Freshly grated lemon zest 1 ts Vanilla 1/2 ts Lemon extract 2 c All-purpose flour 1/4 ts Salt 1 c Sweetened flaked coconut; -toasted and cooled Confectioners’ sugar for -sprinkling the ; cookies In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight. Preheat the oven to 300F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners’ sugar. Let the cookies cool and dust them lightly with the remaining confectioners’ sugar. Makes about 64 cookies. Yields 1 servings
Barley Bread
Ingredients & Directions 4 1/2 ts Dry yeast 2 c Warm water 2 tb Honey 2 c Barley flour 2 c Wholewheat flour 2 c Unbleached white flour 2 tb Olive oil 2 ts Salt Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled. Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double. Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes. Paolo Gavin, “Italian Vegetarian Cooking” Yields 1
Kentucky Bourbon Cake
Ingredients & Directions 2 c Raisins 2 ts Baking powder 1/2 c Bourbon 1 ts Baking soda 1/4 c Butter; softened Salt 1 1/2 c Sugar 1 ts Lemon zest; grated 5 Eggs 1 tb Lemon juice 4 c Flour; sifted 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic ofoil so that it is airtight. The cake may be served after a day or two but is better if allowed to age. Yields 1 servings
Fudge-pecan Pie
Ingredients & Directions 1 c Light corn syrup 3/4 c Sugar 3 oz Chocolate,usweetened,chopped 3 tb Butter 3 Eggs, large 1 ts Vanilla 1/4 ts Salt 1 1/2 c Pecans, chopped 1 Pie shell, 9″ unbaked Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature. Shared by Dottie Cross, Yields 8 Servings
Scotland Oat Bread
Ingredients & Directions 3 tb Honey 1 1/2 c Milk 1/4 c Water 3 tb Applesauce* 2 ts Salt 3 tb Gluten 3/4 c Oat bran 1 1/2 c Whole wheat flour 1 c Bread flour 1 1/2 c Oat flour 3 ts Yeast Place in pan according to custom. *May use vegetable oil. Yields 1 Servings
Amish Friendship Bread (original Starter Recipe)
Ingredients & Directions -Linda DiSanto, Austin, -Texas 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter each day DAY 10: …………. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. Yields 1 Servings
