Peachy Strawberry Shortcake
Ingredients & Directions 1 pk Strawberries; 10 oz, frozen 1/2 pt Whipping cream -thawed 1 Yellow cake layer; 9″ 1 pk Peaches; 10 oz, slices, -yellow cake mix -frozen, thawed Drain strawberries, reserving juice. Combine berries and peaches; cover. Refrigerate. Beat cream until stiff. When ready to serve, cut cake into wedges; drizzle with small amount of reserved juice. Top with fruit mixture and whipped cream. Refrigerate leftovers. Yields 4 servings
Choco-lowfat Strawberry Shortbread Bars
Ingredients & Directions ———————DESSERTS FROM CHEF FREDDY’S——————— -FOR THE COOKIE/BARS- 1/4 c Light corn oil spread 1/4 c HERSHEY’S Cocoa -( stick) 3/4 ts Cream of tartar 1/2 c Sugar 1/2 ts Baking soda 1 lg Egg white 1 ds Salt 1 1/4 c Flour 1/2 c Strawberry all-fruit spread -FOR THE TOPPING- 1/3 c Hershey’s vanilla milk chips -ter, margarine, or oil) 1/2 ts SHORTENING (do not use but- To make the cookie bars… Preheat oven to 375… Lightly spray 13″x9″x2′ baking pan with PAM or other cooking spray. In a mixer bowl, combine the corn oil spread and sugar, and beat on med. speed [of elec. mixer] until well blended… Then add egg white until blended… In small bowl, stir togeather the flour, cocoa, cream of tartar, baking soda and salt… Then beat GRADUALLY into sugar mixture, and then gently press mixture onto bottom of prepared pan… Bake for 10 to 12 min. or until set, let cool completely on wire rack in baking dish… Spread fruit spread evenly over crust and cut into bars… To make the Topping… In a small microwave safe bowl, place the Hershey’s vanilla milk chips and shortening and microwave on high [100%] for 30 sec. stir vigorously. (if necessary microwave an additional 15 sec. until chips are melted and mixture is smooth when stirred… Drizzle over top of bars and let stand until set… Store covered at room temp… Nutritional Info. (per serving) 50 Calories 0mg Cholestrol 1gm Protein 45mg Sodium 10gm Carbohydrate 5mg Calcium 1gm Fat From the HERSHEY’S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY… at (315)-786-1120 Yields 12 servings
Sweet Egg Bread (abm)
Ingredients & Directions 3/4 Salt 1 Egg white 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
Pumpkin Bread Or Muffins
Ingredients & Directions 3 1/2 c Pumpkin, pureed 1 ts Cloves 1 c Butter 2 ts Nutmeg 2 Eggs 2 c Walnuts, broken 2 1/2 c Flour 2 c Honey 2 1/2 c Pastry flour 1 c Cream 6 ts Baking powder 4 tb Vanilla 1/4 c Molasses Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. Yields 3 servings
Portuguese Corn Bread
Ingredients & Directions —–1 1/2 pound loaf—– 1 1/2 ts Active dry yeast 1 tb Sugar 2 c Bread flour 1 tb Olive oil 1 1/2 ts Salt 9 oz Warm water 1 1/2 c Cornmeal —–1 pound loaf—– 1 ts Active dry yeast 2 ts Sugar 1 1/4 c Bread flour 2 ts Olive oil 1 ts Salt 6 oz Warm water 1 c Cornmeal See notes in directions SOURCE: Quick & Delicious Bread Machine Recipes by Norma A. Garrett, copyright 1993, ISBN #0-8069-8812-6. Formatted into MM by Ursula R. Taylor. Here is a good, dense, corn bread with a crunchy texture and rich flavor. It is very good with soup or with butter and jelly or jam. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for the 1 1/2 pound loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2 pound loaf. NUTRITIONAL ANALYSIS: 1 1/2 pound loaf: total calories – 1829, total protein – 49 gm, total carbohydrates – 353 gm, total fat – 25 gm, total saturated fat – 3 gm, total cholesterol – 0 mg, total sodium – 3258 mg, total fibre – 25 gm, % calories from fat – 12%. 1 pound loaf: total calories – 1178, total protein ~ 31 gm, total carbohydrates – 227 gm, total fat – 16 gm, total saturated fat – 2 gm, total cholesterol – 0 mg, total sodium – 2179 mg, total fibre – 16 gm, % calories from fat – 13%. Yields 24 Servings
Better Than Sex Cake #2
Ingredients & Directions 1 pk Yellow or white cake mix 1 c Crushed pineapple; undrained 1/2 c Sugar 1 pk Instant vanilla pudding 1 c Coconut 8 oz Cool whip; thawed 1 c Pecans; toasted, chopped Bake cake according to directions is a 9×13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cale and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving. Yields 12 Servings
Fudge-almond Cheesecake
Ingredients & Directions NORMA WRENN NPXR56B 1 1/2 c Gingersnap crumbs 1/4 c Butter; melted 24 oz Cream cheese; softened 1 c Sugar 3 Eggs 2 ts Almond extract 2 ts Vanilla extract 6 oz Semisweet chocolate morsels 3 tb Butter; melted Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan. Set aside. Beat cream cheese until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add almond and vanilla flavorings; beat until smooth. Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until cheesecake is almost set. Turn oven off, and partially open oven door. Leave cake in oven to cool completely. Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter and chocolate melt. Let cool slightly. Remove from pan. Spread chocolate mixture over cheesecake. SOURCE: Gary Sawyers; Cooking with Class; Frederick Community College; Frederick, Maryland; America’s Best Recipes; A 1988 Hometown Collection; Oxmoor House. From Yields 12 Servings
