Shortbread
Ingredients & Directions 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 – 1/2 in. 300F oven, 25-35 minutes. Yields 40 servings
Quick Apple Coffee Cake
Ingredients & Directions 3/4 c Sugar 1/4 c Butter or margarine -at room temperature 1 Egg 1/2 c Milk 1 1/2 c Flour, sifted 2 ts Baking powder 1/2 ts Salt 1 c Uncooked apple slices 1 ts Cinnamon 2 tb Sugar 1. In a large mixing bowl, blend together sugar, butter and egg. Beat until thoroughly blended. 2. Sift flour, baking powder and salt together. 3. Stir milk into sugar-butter-egg mixture. 4. Add dry ingredients to milk mixture and stir until thoroughly blended. 5. Spread batter into an 8-inch square, heat resistant, non- metallic baking dish. 6. Arrange apple slices in a design on top, pressing them slightly into the batter. 7. Combine cinnamon and sugar in a small bowl and sprinkle on top of apple slices. 8. Heat, covered with clear plastic wrap, 5 minutes in Microwave Oven. Uncover and heat an additional 4 minutes or until apples are tender and a toothpick inserted in center comes out clean. 9. Allow to stand 10 minutes before serving. Yields 8 Servings
Savory Bread Sticks
Ingredients & Directions Mary Bowles DNSR31A 1 lg Pkg Day-old Hot Dog Buns 1 c Butter; melted 2 tb Italian Seasonings 1 ts Garlic Powder 1 ts Paprika 1/2 ts Cayenne Pepper or to taste Slice hot dog buns into fourths lengthwise. Dip bread in melted butter and arrange on a large baking sheet. Mix spices and sprinkle over bread sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown. Serve hot or cold. Let cool well before covering. Stores well in air-tight containers. This was invented by a friend to use up left-over buns from a weiner roast, but it is too delicious to wait for left-overs. It is great with stew, spaghetti, or by themselves for snacks! Yields 8 Servings
Cornbread Batter
Ingredients & Directions -PHILLY.INQUIRER- 1 c CORNMEAL 1 tb BAKING POWDER 2 tb SUGAR 1 c MILK 1 c FLOUR 1 ts SALT 2 tb BUTTER 2 MEDIUM EGGS,LIGHTLY BEATEN IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES AND SERVE. Yields 4 servings
Passion Fruit Tarts
Ingredients & Directions FILLING 1/2 c Unsalted butter; melted 3/4 c Sugar 2 lg Eggs; lightly beaten 1/2 c Passion fruit juice; (see -Note) -CRUST- 2 1/4 c All-purpose flour 3/4 ts Salt 1/2 c Lard; cut into eight pieces 1/4 c Unsalted butter; cut into 4 -pieces 3 tb Ice water 1/2 c Coarsely chopped pistachio -nuts; for garnish TOO HOT TAMALES SHOW #TH6215 For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick. For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours. To assemble the tarts: Roll the dough out to 1/8 inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2 inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425 degrees F. Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve. Yield: 6 servings Note: Unsweetened passion fruit juice, which is very sour, is sometimes available frozen. Or, in season scoop out and, if desired (it is not necessary), strain the pulp of 1 passion fruit for each 2 tablespoons juice required. If you use regular store-bought passion fruit juice, which has been sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the juice. Yields 1 Servings
Blueberry Nut Bread
Ingredients & Directions 3 c Flour 3 ts Baking powder 1 ts Salt 1/2 c Sugar 2 Eggs, well beaten 2 tb Salad oil 1 ts Lemon extract 1 c Blueberries 1 c Chopped nuts 1 c Milk Sift together flour, baking powder, salt and sugar. Combine eggs, milk, oil and lemon extract. Add to dry ingredients and mix just enough to moisten. Fold in blueberries and nuts. Pour into greased and floured 9 x 5 x 3 inch loaf pan, letting stand about 15 minutes. Bake at 350 degrees 1 hour or until done. Cool 10 minutes, then turn out of pan and finish cooling on wire rack. Yields 1 servings
Cinnamon Bread Pudding With Whiskey Sauce
Ingredients & Directions BREAD PUDDING 5 c Cinnamon bread pieces (1″) 2 Egg whites 1/4 c Raisins or dried currants 3/4 c Sugar 2 Eggs 2 1/2 c Hot skim milk WHISKEY SAUCE 1 c Sugar 1/4 c Whiskey 1 c Water 1/4 c Nonfat vanilla yogurt 1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35 minutes or until liquid is absorbed. 4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy extract. Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per serving: 330 Yields 8 servings
