Ammonia Cookies
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 1 Egg 5 1/2 c Pastry flour 3/4 ts Salt 1 c Milk 1 1/2 ts Oil of lemon* 2 ts Ammonium carbonate* Directions: * may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4″ thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2″squares. From Yields 96 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
Curried Pumpkin And Banana Bread, Abm
Ingredients & Directions 1 1/2 ts Active dry yeast 1 tb Sesame seeds 1 c Bread flour, PLUS 2 ts 2 tb Sugar 1 c Whole wheat flour 1/2 c Mashed ripe banana 2 tb Cracked wheat 1/2 c Canned pumpkin 1 ts Curry powder 1 tb Vegetable oil 1/2 ts Minced garlic 1/4 c Water Add all ingredients in the order suggested by your abm manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool before slicing. Yields 1 small loaf
Biscotten Torte
Ingredients & Directions 3/4 lb Oblong biscuits (she has -“nice?” written here; this -is perhaps a name brand?) 1 1/2 tb Rum 1/2 c Milk 4 oz Butter 1/2 c Castor sugar (granulated) 2 Eggs 4 oz Ground almonds 3 dr Almond essence; more or less 1/2 c Milk; extra Toasted slivered almonds Cream butter & sugar until light. Separate eggs (hm, she doesn’t say how far — at least she doesn’t instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. I’ll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, 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
Simple Garlic Bread
Ingredients & Directions Butter 1 Loaf Italian or Garlic salt -French bread Cheese, grated Preheat broiler. Slice loaf of bread lengthwise and butter both halves. Sprinkle garlic salt and grated cheese on both halves. Place under broiler until brown (about 3 minutes). NOTES: * This is a quick and painless way to make garlic bread in a hurry. It might not be a gourmet recipe, but it is easy and tasty. * This also works well with almost any other kind of bread. : Difficulty: trivial. : Time: 3 minutes preparation, 3 minutes cooking. : Precision: no need to measure. : Dennis Wombough : AT&T Bell Labs, Holmdel, New Jersey : ihnp4!hou2a!dkw1 : Yields 4 servings
Cape Breton Oatcakes
Ingredients & Directions 2 c Flour;all purpose 1/2 ts -Salt 2 c Rolled oats 1 c Shortening 1 c Brown sugar;packed 1/2 c -Cold water 2 ts Baking powder SAVORY VARIATION 2 c Oatmeal; scotch type* 1/4 ts -Salt 1 c Flour;all purpose 1/3 c Shortening; or lard or 2 ts Sugar, granulated -bacon fat 2 ts Baking powder 1/4 c -Cold water Anne’s note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses ‘pinhead’ oatmeal, a fine grind of oatmeal sold in the Maritimes, “Ogilivy’s” is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. “If desired process the oats in a food processor for 10 seconds to get a finer texture…The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer’s gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked “cake” to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years.” Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ Yields 1 servings
