Nova Scotia Oatcakes
Ingredients & Directions 3 c Rolled oats; not instant 2 ts -Salt 3 c Flour, all purpose;sifted 1 1/2 c Shortening 1 c Brown sugar 2/3 c -Cold water, up to 3/4 cup 1 ts Baking soda Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4″ thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird Yields 1 servings
Cato's Cheese Bread
Ingredients & Directions 1 c Feta cheese, drained, Flour Crumbled, and packed into 1 Egg, beaten The measuring cup 6 Bay leaves 1/2 c Unbleached, all-purpose 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). Yields 2 servings
Quick Buckwheat Cakes
Ingredients & Directions 3/4 c Flour; buckwheat 3/4 c Flour; white 3 1/2 ts Baking powder 1 3/4 c Milk; sweet 3/4 ts Salt 1 ea Egg 3 tb Shortening; melted Sift dry ingredients. Mix egg, milk and shortening and add to dry ingredients. Beat until smooth. Yields 1 Servings
Mrs Field's Cookie Recipe
Ingredients & Directions 2 c Butter 2 c Sugar 2 c Brown sugar 4 lg Eggs 2 tb Vanilla 4 c Flour 5 c Oatmeal 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 9 oz “Hershey”bar [grated] 3 c Chopped nuts [your choice] First put small amounts of oatmeal into blender until it turns to powder. 1] Cream togeather butter, brown sugar, and sugar, and then add the eggs and vanilla… 2] Mix togeather flour, oatmeal powder, salt, baking powder, and the baking soda… 3] Add the sugar/butter mix to the flour, then add the chocolate chips, grated “Hershey” bar and the nuts… 4] Make into golf ball size portions and place 2″ inches apart on an ungreased cookie sheet and bake at 350? for 8 to 10 min… reproduced for you by Fred Goslin in Watertown NY on Cyberealm Bbs (315)-785-8098 Yields 112 Cookiess
Soda Bread (irish Whisky Soda)
Ingredients & Directions 1 x ———–bread———— 4 c Flour, all purpose 1 ts Salt 1 ts Baking soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish whisky or buttermilk 1 x ———–glaze———— 2 ts Irish whisky 2 ea Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. Yields 8 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
Creamy Cake Filling
Ingredients & Directions 1 lb Confectioners’ sugar 1 c White shortening A dash of salt 1 ts Vanilla Water Whip shortening at high speed. Slowly whip in sugar and salt. Add vanilla and water. Continue beating until light and fluffy. Yields 1 Servings
