Kitchen Sink Cookies
Ingredients & Directions 2 c Brown sugar; (light or dark) 2 c Granulated sugar 3/4 c Butter; softened 1 c Crisco shortening 4 Eggs 2 ts Vanilla 3 c All-purpose flour 2 ts Salt 2 ts Baking soda 3 c Uncooked oats 2 c Coconut 2 c Raisins 1 c Chocolate chips 1 c Chopped nuts Cream the sugars, butter and shortening together. Beat in eggs and vanilla. Combine flour, salt and soda; beat into first mixture. Add remaining ingredients to mixture, combining well. Drop by heaping teaspoons onto greased baking sheet, 2″ apart. Bake in preheated 350x F oven for about 8 minutes, or until cookies are nicely browned. Let cookies cool on baking sheet for a minute before removing to cool on rack or paper towels. Store in an airtight container. Makes 7 dozen cookiesx. For best results, form dough into rolls, wrap in waxed paper and chill until firm. Slice and bake as above. xWell, the original recipe claims it makes 7 dozen. I have had it make anywhere from almost 10 dozen to 17 dozen normal-sized cookies before, depending on what ingredients were added or left out. It really works best if the “additives” are decreased by about 1 cup, as the dough tends to get too dry to hold together on occasion. Dropping 1/1 to 1 c. oats, or deleting part of the coconut helps avoid the problem. Alternately, you could probably add another egg or a little more butter (1/4 cup or less). Yields 1 servings
Amish Sugar Cookies
Ingredients & Directions 1/2 c Sugar; 1 ts Lemon or alomond flavoring 1/3 c Powdered Sugar; 2 tb Water 1/4 c Margerine; (1/2 stick) 2 1/4 c All-purpose flour 1/3 c Vegetable oil 1/2 ts Baking soda 1 Egg; (large) 1/2 ts Cream of tartar; 1 ts Vanilla 1/2 ts Salt Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2′ with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature. Food exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol: llmg. Yields 24 servings
Tartar Sauce
Ingredients & Directions 1 Scallion (green onion) Trimmed of 2 inches of green 1 sm (2 ounces) sour dill pickle 1/4 c (packed) washed parsley Leaves 2 c Mayonnaise, low fat or Regular 1 ts Strong mustard like Creole Or Dijon Salt and 1/8 teaspoon Cayenne pepper In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper. Yield: about 1 cup COOKING MONDAY TO FRIDAY SHOW #MF6676 Yields 4 servings
Kvas Mint-flavored Bread Beer Soup
Ingredients & Directions 1 lb Stale black bread 2 tb Mint leaves, fresh – or – – or – 1 lb Pumpernickel bread, stale 1 tb Dried mint leaves 1 c Sugar 2 tb Active dry yeast 2 tb Raisins 1/4 c Luke warm water **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. ORIGIN: Dr. Sergei Betschonov, Uralsk, Kazakhstan Yields 6 servings
Raspberry-walnut Cheesecake
Ingredients & Directions For Walnut -Crust————- 1 1/2 c Finely chopped walnuts 1/2 c Flour 2 tb Butter; softened For 32 oz Cream cheese; softened 1 1/2 c Sugar 1 tb Flour 1 ts Vanilla 2 Eggs 1 c Fresh or frozen -raspberries; coarsely -chopped -raspberries; -coarsely chopped For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9?springform pan. Bake 10 to 12 minutes or until edges are golden brown. Heat oven to 400. Bake crust and cool. Reduce oven to 325. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan. Yields 16 Servings
Ha'penny Friendship Bread
Ingredients & Directions 5 1/2 c Pillsbury Best Bread Flour* 3 tb Sugar 2 ts Salt 2 pk Active Dry Yeast 2 c Water 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury’s Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Yields 2 Servings
Anne's Hello Dolly Cookies
Ingredients & Directions 1 Stick melted butter (1/2 -cup) 1 c Chopped pecans 1 c Crushed vanilla wafers 1 cn Eagle Brand sweetened -condensed 1 pk Chocolate chips; small 1 c Angel Flake coconut Place in an 8″ x 12″ Pyrex pan in order listed above and bake in a 350 degree oven 30 minutes. Cool to room temperature and chill in refrigerator before cutting to make prettier squares. Makes 30 squares. Yields 1 Servings
