One-bowl Chocolate Cake
Ingredients & Directions 2 c All-purpose flour 2 c Sugar 1/2 c Baking cocoa 2 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 c Vegetable oil 1 c Buttermilk 2 Eggs 1 c Hot water Frosting of your choice Colored sprinkles; optional In a large bowl, combine dry ingredients. Stir in oil, buttermilk and eggs. Add water and stir until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350? for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frost. Decorate with sprinkles, if desired. Yields 12 Servings
Turkey (or Chicken) Potpie
Ingredients & Directions 1 cn Condensed cream of mushroom Soup 1 cn Evaporated milk (5 oz) 1/4 c Minced fresh parsley OR 1 tb Dried parsley flakes 1/2 ts Dried thyme 3 c Cubed turkey or chicken 1 pk Frozen mixed vegetables — Thawed (10oz pkg) 1/4 ts Each – salt and pepper CRUST 3/4 c Instant mashed potato flakes 3/4 c All-purpose flour 1/4 c Grated parmesan cheese 1/3 c Butter or margarine 1/4 c Ice water Half and half cream In a bowl, combine first 4 ingredients. Stir in turkey (or chicken), vegetables, salt and pepper. Spoon into a greased 11x7x2″ glass baking dish. For crust, combine potato flakes, flour, and parmesan cheese in a bowl; cut in butter until crumbly. Add water 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutout if desired. Place over filling; flute edges. Brush with cream. Bake at 400 for 25-30 minutes or until golden brown. If necessary, cover edge of crust with foil to prevent over browning. SOURCE: Mary Beth Dowell Yields 1 Servings
Biscuits Supreme
Ingredients & Directions 2 c Flour 4 ts Baking powder 2 ts Sugar 1/2 ts Cream of tartar 1/2 ts Salt 1/2 c Shortening 2/3 c Milk Preheat oven to 450 degrees F. Stir together the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center. Pour in the milk all at once. Stir just until dough clings together; NO MORE. Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter, dipping the cutter into flour before each cut. Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for 10-12 minutes, or until golden. Lots of cookbooks tell you to use two knives, or some such, to do the cutting-in of the first step. Forks work fine for me (I’m a klutz.) All of the trick to making light, fluffy biscuits is in how you handle them: THE LESS, THE BETTER. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they’re even better for the lack of handling. Outside North America you might not know what shortening is. Use butter, margarine, copha or lard. Vegetable shortening really is better for this recipe, but don’t forget lots of butter to put *on* them…. I make these for study breaks. They disappear at an exponential rate…. NOTES: * Simple, fluffy biscuits — This originated in “The Better Homes and Gardens Cookbook,” which I consider basic equipment for genteel middle-class living. Here “biscuits” is the North American meaning of the word and not the Commonwealth meaning of the word. In England these would be called “scones.” Yield: makes 10-12. : Difficulty: easy. : Time: 10 minutes preparation, 10 minutes baking. : Precision: measure the ingredients. : Jean Marie Diaz : Massachusetts Institute of Technology, Cambridge, Mass., USA : Ambar@athena.mit.edu : Yields 12 Scones
Anise Hyssop Flower Drop Cookies
Ingredients & Directions 1/2 c Anise hyssop flowers; -chopped 3 Eggs 1 c Sugar 1/2 ts Vanilla 2 c Flour 1 ts Baking powder 1/2 ts Salt From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Beat eggs until thick and lemon coloured. Add sugar and flower petals and beat 5 minutes. Add vanilla. Add flour, baking powder and salt to egg mixture. Continue beating 5 minutes more. Drop batter by teaspoonfuls onto greased baking sheets, spacing well apart. Bake at 325F for 12 to 15 minutes. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 30 Servings
Blackberry Brandy Sour Cream Jell-o Cake
Ingredients & Directions 6 tb Black raspberry jello 1/2 ts Lemon extract 1/2 c Blackberry brandy, hot 1/2 ts Almond extract 1 c Sour cream 1/2 ts Rum flavoring 1 c Butter 3 c Flour, unsifted 2 c Sugar 1/2 ts Baking soda 6 Eggs 3/4 ts Salt 1 ts Vanilla Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10″ tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. Yields 10 servings
Crawfish Pie
Ingredients & Directions 1 Recipe Double-crust pie -dough 1 Stick Butter 1/2 c Flour 1 c Diced onions 1/2 c Diced green pepper 1/2 c Diced celery 1 lb Peeled crawfish tails 1/4 c Chopped green onion 2 tb Chopped parsley 2 tb Bayou Blast – {Emeril’s -Creole Seasoning}; see * -Note * Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 350 degrees. Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook this roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and Bayou Blast. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot. This recipe yields 6 servings. Yields 6 servings
Red Pepper Flatbread
Ingredients & Directions 2 3/4 c All-purpose* or -To 130 degrees) -Unbleached flour Olive or vegetable oil 2 ts Sugar 2 tb Grated parmesan cheese 1/4 ts Salt 2 md Red bell peppers, 1 pk Regular or quick-acting -Cut into 1/4-inch rings -Active dry yeast 1 sm Onion, sliced 1/4 c Olive or vegetable oil 1 tb Olive or vegetable oil 1 c Very warm water (120 *do not use self-rising flour in This recipe. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl. Turn onto lightly floured surface.Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 to 1-1/2 hours or until double.Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. Cook and stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat until softened. Arrange on flatbreads. 2 FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE. Yields 24 servings
