Quick Coffee Cake
Ingredients & Directions Text Only Prepare one-egg cake batter. Add 1 tablespoon grated lemon rind. Pour into well-oiled loaf pan. Sprinkle generously with sugar and cinnamon. Bake in moderate oven (375 F) about 35 minutes. The Household Searchlight Yields 6 Servings
Shortbread Crust
Ingredients & Directions 1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, * 1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. —— Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands — there’s no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. Yields 1 servings
Oatmeal Honey Bread
Ingredients & Directions 2 C Oatmeal, uncooked 1 C Water, lukewarm -(e.g., Quaker’s Old 2/3 C Milk -Fashioned Oatmeal) 5 C Flour, unbleached 2/3 C Honey -(up to 6 C; may 2 T Salt -substitute up to 2 C 3 T Butter (or margarine) -whole wheat) 1 C Water, boiling Oil 2 pk Yeast (dry), active Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally. Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well. Stir in the flour, 1/2 cup at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough. Cover with a damp cloth and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has doubled in bulk. Punch down the dough and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place. Bake at 350 F for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes. NOTES: * A yeast bread for people who like oatmeal. Yield: makes 2 loaves. * Kneading is difficult to describe in words, but many cookbooks have pictures. The idea is to exercise the dough and work some more flour into it. Bread freezes very well; give it an hour or so to thaw, then heat it up at 350 degrees F. for about ten minutes. * Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1. : Difficulty: easy if you already know how to knead dough, moderate otherwise. : Time: 30 minutes preparation, 4 1/2 hours waiting time. : Precision: All amounts (including times) are approximate. : Harry S. Delugach : University of Virginia, Dept. of Computer Science, Charlottesville, VA : cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd : Yields 2 loaves
Cranberry Raisin Pie
Ingredients & Directions 1 Recipe for a double pie -crust 1 1/2 c Fresh cranberries Water to cover berries in a -pan 2 tb Flour 1/4 c Water 3/4 c Raisins; (white or regular) 1/2 c Brown sugar 1 c Plus 1 tablespoon white -sugar Milk to brush pastry 1/4 c Finely chopped pecans Heat oven to 350 degrees. In a saucepan, combine cranberries and raisins and barely enough water to cover. Cook, stirring, until skins pop open. In small cup mix flour with 1/4 cup water and stir till smooth. Add sugar, both white and brown, to cranberry mixture and flour mixture — cooking till thick and smooth. Pour hot filling into unbaked pie shell. Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with milk and sprinkle on 1 tablespoon white sugar. Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 minutes till brown and fruit is bubbly around the edges. If top browns too quickly — cover top loosely with foil. Serves 6 to 8. Nice to serve slightly warm. Yields 1 servings
Biscuits And White Death
Ingredients & Directions See below Fry up your favorite spicy sausage, preferably in a cast iron skillet. You want a pan where pieces of the sausage will stick to the bottom. Drain all but 1 or 2 Tbls. of grease from the pan. Now add 1 or 2 Tbls. of flour to the grease & cook till you have a roux. Be sure you scrape up the sausage drippings from the bottom of the pan while you do this. Now slowly add a cup or two of milk & cook till it’s bubbling & thickened. Add salt & *lots* of pepper to taste. If you don’t have very spicy sausage you’ll probably want to add a good portion of cayenne to the gravy. [OUCH!] The amount of salt AND pepper you use will depend entirely on the spiciness of the sausage. Note that this seems to work best if the milk isn’t ice cold. This is just an observation I’ve made. In the old days this usually wasn’t a problem. Today I would just microwave it till the chill is off. [I agree.] Cool is ok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Creamy Chocolate Cheesecake
Ingredients & Directions 1 c Finely crushed pretzels — (salted or unsalted) 1 tb Sugar 1/3 c Butter or margarine; melted 16 oz Cream cheese; softened 1 c Sugar 1/3 c European Style Cocoa -(Hershey’s) 2 Eggs 1 c Dairy sour cream 2 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In large mixer bowl, beat cream cheese until smooth and creamy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour batter over crust. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. Creamy Chocolate Cheesecake Squares Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely in pan on wire rack. Cover; refrigerate. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 1 Cake
Corn And Corn Bread`
Ingredients & Directions 1 c Yellow Cornmeal 1 c All-Purpose Flour 1 tb Baking Powder 1 tb Sugar 1/2 ts Salt 1 cn Cream-Style Corn, (8 1/2 Oz) 1 c Milk 1/4 c Vegetable Oil 2 lg Eggs — beaten 1. Preheat the oven to 350 F. Butter a 10-inch round baking pan. 2. In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Make a well in the center and pour in the cream-style corn, milk, oil, and eggs. Stir just until combined; do not overmix. Transfer to the baking pan. 3. Bake until a toothpick inserted in the center comes out clean, 25 to 30 mins. Serve warm or at room temperature, cut into wedges. Makes 6 to 8 servings from Horace Hatfield of Rainy Valley Ranch of Baird, TX. Yields 6 servings
