Best Ever Devil's Food Cake
Ingredients & Directions 2 c All-purpose flour 2/3 c Unsweetened cocoa powder 1 1/4 ts Baking soda 1/4 ts Baking powder 2/3 c Butter or margarine, At room temperature 1 2/3 c Sugar 3 lg Eggs 1 ts Vanilla extract 1 1/2 c Milk Chocolate Frosting, follows Garnish: Chocolate curls Adjust oven racks to divide oven into thirds. Heat oven to 350’F. Grease three 8-inch layer-cake pans. Line bottoms with waxed and grease paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess. Mix the first 5 ingredients until well blended. Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy. Gradually stir in flour mixture alternately with milk until just blendedPour into prepared pans, about 2 cups in each. Stagger pans on oven racks and bake, switching position of pans once to ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes on racks, remove pans an peel off paper. Turn cakes right side up and cool completely. fill and frost with Chocolate Frosting. garnish with chocolate curls and a dusting of confectioners’sugar. Yields 12 Servings
Ole Mammy?s Original Oreo Cheesecake
Ingredients & Directions 1 pk (1/2 lb.) oreo cookies; -divided 1/3 c Low fat margarine; melted 3/4 c Sugar 3 pk (8 oz. each) fat-free cream -cheese; softened 1 cn (14 oz.) light condensed -milk; (not evaporated milk) 3 Eggs 3 ts Vanilla extract 1 ts Nutmeg 1/2 ts Lemon juice 1/4 c Cream de cacao; (optional) Heat oven to 300?F. In bowl, crush 10 cookies. Cover bottom of 9-inch pan with crushed cookies. pour melted margarine over cookies and press evenly with fork. In large bowl, beat cream cheese and sugar until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and remaining ingredients. Stir in 5 crushed cookies. Mix well into cheese mixture. Pour into prepared pan. Bake one hour. Turn oven off, allow to cool in oven 1 hour. Remove from oven. Cool to room temperature. Refrigerate before serving. Yields 10 Servings
Chocolate Wafer Mix Pie Crust
Ingredients & Directions 160 2-1/4-inch chocolate wafer (see index) or store bought Cookies from chocolate wafer 1/2 c Granulated sugar Slice & bake cookie mix Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10-cup container with a tight-fitting lid. Seal contaoner. Label with date and contents. Store in a cool, dry place. Use within 6 months. YIELD: About 8-1/2 cups Chocolate Wafer Crust Mix. SOURCE: MORE MAKE-A-MIX Yields 8 servings
Biscuitburger Casserole
Ingredients & Directions FREDDIE JOHNSON MDTF77A 1 lb Ground beef 1/2 c Chopped onion 1/4 c Diced green pepper 1 cn Tomato sauce; (8 oz.) 1/2 ts Garlic salt 2 ts Chili powder 1/2 c Shredded pizza cheese* 1/2 c Dairy sour cream* 1 Egg; slightly beaten 1 cn Biscuits; (8 oz.) 4 sl American cheese Brown ground beef, onion and green pepper. Drain. Stir in tomato sauce, garlic salt and chili powder and simmer. Combine pizza cheese, sour cream and egg and mix well. Remove meat from heat and stir in sour cream mixture. Separate biscuits into halves. Put 10 halves into bottom of a 9 x 9″ pan. Spoon meat sauce over biscuits. Arrange other biscuits on top of meat and cover with slices of American cheese. Bake at 375 for 30 minutes until golden brown. Yields 4 Servings
Applesauce Bar Cookies
Ingredients & Directions -FHMN87A 1 3/4 c Sifted cake flour 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Allspice 1/8 ts Cloves 1/2 ts Salt 1/4 c Margarine 3/4 c Sugar 1 Egg 1/2 c Unsweetened applesauce 1/2 c Raisins Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Add the raisins. Turn into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares. 1 serving = 1 cookie = 1 bread exchange plus 1/2 fat exchange. CHO 15, PRO 1, FAT 2, CAL 80, Na 98 From Yields 24 Servings
Old Fashioned Lemon Bread
Ingredients & Directions 1 1/2 c Flour; all purpose 2 Eggs 1/4 ts Salt 1/2 c Milk 1 ts Baking powder 2 tb Lemon rind; finely grated 1/2 c Butter 1/2 c Nuts; chopped 1 c Sugar -GLAZE- 2 ts Sugar 2 tb Lemon juice Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8″x4″ loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool. Yields 1 servings
Poori (whole Wheat Indian Bread)
Ingredients & Directions 1/2 c Whole wheat flour 1/2 c Self-rising flour 1/3 c Buttermilk Makes 8 Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle, dusting with flour to prevent sticking. Cover. Repeat with remaining dough. Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 degrees. Add 1 dough round to oil; dough will sink to bottom. When dough starts to rise, gently press in center with back of slotted spoon until bread puffs. Turn and cook until light brown, about 20 seconds. Transfer to paper towels uning slotted spoon. Keep warm while cooking remaining dough. Place on platter and serve immediately. Yields 8 Servings
