Fred Goslin's Pumpkin Nut Bread
Ingredients & Directions 2 c Flour 1 c Libby’s pumpkin 2 ts Baking powder 1 c Sugar 1/2 ts Baking soda 1/2 c Milk 1 ts Salt 2 lg Eggs beaten slightly 1 ts Ground cinnamon 1 c Chopped nuts 1/2 ts Ground nutmeg 1/4 c Butter Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and floured 9×5 loaf pan Bake 65 min or untill wooden pick comes out clean… Cool 10 min before serving… Yields 1 servings
Porcupine Bread
Ingredients & Directions 1 1/2 Lb Loaf: 1 pk Active Dry Yeast; Red Star -Brand Or Quick-Rise Yeast 3 c Bread Flour; To 3 1/2 C 1/2 c Rolled Oats 1 ts Salt 1 c Buttermilk 2 tb Sugar 1/2 c Water 2 tb Oil 1/2 c Raisins 1/4 c Sunflower Seeds 2 tb Sesame Seeds (Reg & Machine) In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar and salt; mix well. Heat buttermilk, water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK-RISE yeast). Punch down dough. Form into loaf shape and place in a greased 9×5-inch bread pan. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg blended with 1 Tbsp water). Sprinkle additional sunflower and sesame seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown. Remove from pan; cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine’s manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins “BAKE” lift the lid. Brush top of loaf with egg wash; sprinkle with additional sunflower and sesame seeds. Yields 16 Servings
Apricot-pineapple Pie
Ingredients & Directions 1 1/2 c Dried apricots 1 1/2 c Water 6 tb Sugar 1 cn Crushed pineapple (8 oz) 1 1/2 tb Cornstarch Salt 3 tb Butter Pastry for 8″ double pie -crust This filling is intense and sweet-tart, like the traditional apricot-pineapple jam. With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside. Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside. In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually. Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter. Cover with top crust, crimp edges and pierce with fork. Bake at 400’F. 25 minutes. Makes 6-8 servings. Each of 6 servings contains about: 546 calories; 299 milligrams sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams carbohydrates; 5 grams protein; 1.21 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 8 Servings
White Sour Milk Cake
Ingredients & Directions 2 c Sifted all-purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 c White sugar 2 Eggs (beaten well) 1/2 ts Vanilla 1 ts Baking soda 1 c Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350F. Yields 1 Servings
Irish Christmas Cookies
Ingredients & Directions 1 c Butter; softened 1 c Granulated Sugar 3 lg Eggs 2 c All-purpose Flour 1/4 c Irish Whiskey 1/4 c Candied Citron; chopped 1/4 c Golden Raisins; blanched and -chopped 1/4 c Almonds; chopped Pre-heat oven to 375-F degrees and prepare two greased cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture. Yields 1 servings
Cranberry And Pumpkin Pie Spice Tea Cake
Ingredients & Directions 1 1/2 c Unsalted butter; (2 1/2 -sticks), room ; temperature 3/4 c Plus 3 tablespoons sugar 2 lg Egg yolks 1 lg Egg 1/2 c Ground blanched almonds 1 tb Vanilla extract 1 c Fresh cranberries; coarsely -chopped 1 3/4 c Sifted unbleached all -purpose flour 1 1/2 ts Pumpkin pie spice 1/2 c Dried cranberries or -currants Powdered sugar Preheat oven to 350F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla. Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl. Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely. To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter. Serves 8. Yields 1 servings
Raspberry Swirl Cheesecake #3
Ingredients & Directions -CRUST- 2 c Chocolate wafer crumbs 1/4 c Sugar 1/4 c Melted butter CHEESECAKE 1 lb Breakstone cream-style -cottage cheese 1 lb Cream cheese; softened 1 1/2 c Sugar 4 Eggs; slightly beaten 1/3 c Cornstarch 1/2 c Melted butter or margarine 1 pt Sour cream 1 tb Grand marnier (or other -orange liqueur) 1 ts Almond extract FILLING 1/4 c Seedless raspberry preserves 1/4 ts Raspberry oil or extract 1 ts Cornstarch From: christi@meaddata.com (Christi Wilson) Date: 4 Aug 1994 20:44:26 -0400 Crust: Combine all ingredients and pat into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool. Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed. Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again. Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Decorate with chocolate leaves if desired. Serves 12. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
