Amish Sugar Cookies
Ingredients & Directions 1 c Unsalted butter or margarine – room t 1 c Vegetable cooking oil 1 c Granulated sugar 1 c Confectioners’ sugar 2 Eggs 1 ts Vanilla 4 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cream of tartar Combine butter or margarine, oil and sugars in a large mixing bowl; mix well. Add eggs, beat 1 minute until well blended. Add vanilla, beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoon on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Yield: about 5 dozen cookies. ~ – – – – – – – – – – – – – – – – – ~ To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net saying unsubscribe mm-recipes Meal- Yields 15 Servings
Holiday Gingerbread Cookies
Ingredients & Directions 3/4 c Molasses, light or dark 3/4 c Margarine (1-1/2 sticks) 3/4 c Sugar, brown firmly packed 3 2/3 c Flour, all-purpose 2 ts Ginger, ground 2 ts Cinnamon, ground 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Nutmeg, ground 1 Egg Icing and assorted candies In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks. From Yields 24 Cookies
Elizabethan Orange Tart
Ingredients & Directions 1 10″ shortcrust pastry case* 2 Thin-skinned oranges Honey and sugar Stick cinnamon Ground cinnamon Allspice 1/4 pt Double cream 1/4 lb Fromage blanc (or see note) 2 tb Ground almonds *Note: Shortcrust pastry case should be thoroughly blind-baked. Low-fat soft cheese may be substituted for fromage blanc. Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. From Yields 8 Servings
Biscuit-wrapped Dogs
Ingredients & Directions 1 c All-purpose flour 1 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 3 tb Toasted wheat germ 1/4 c Chilled vegetable shortening 1/3 c Buttermilk or plain yogurt 1 lg Egg yolk 10 Frankfurters; ends trimmed -and frankfurters halved -crosswise Preheat oven to 375 degrees F. and grease a large baking sheet. In a bowl whisk together flour, baking powder, baking soda, salt, and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough. Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam side down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered. Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Yield: 20 pigs-in-blankets Yields 1 Servings
Jicama Pancakes
Ingredients & Directions 1 1/2 c Shredded jicama (see Note) Juice of I lemon 2 tb Grated onion I large egg, beaten I tablespoon all-purpose Flour 1/2 ts Salt 1 ts Minced habanero chile 1 Russet potato, peeled 3 tb Vegetable oil, or as needed Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili. Toss well to be sure the chile is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again. In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm. Yield: 6 to 8 servings Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater. TOO HOT TAMALES SHOW #TH6240 Yields 4 servings
Honey Cake #1
Ingredients & Directions 1/2 c Shortening 1 c Honey 1/2 ts Salt 1 Egg; beaten 1/2 c Sour milk 2 c Flour 1 ts Baking soda 1/2 ts Cinnamon From: Glenn/Sharon Gorman Ranger@Halcyon.com Date: Mon, 3 Oct 1994 04:51:08 GMT Cream shortening. Add egg and honey; stir well. Sift flour with baking soda, cinnamon and salt. Add alternately with milk to creamed mixture. Bake in a well- greased 9 x 13 in. pan at 375 degrees for about 50 minutes. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Poori (fried Bread)
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c All-purpose white flour 2 ts Vegetable oil; heated 1 1/2 c Water Vegetable oil for deep-fat -frying Poories are much easier to make than chappaties or phulkas since deep-fat requires less skill and the poories inevitably balloon up, providing both cook and spectators great satisfaction. Because they contain more oil, they are usually prepared daily, but they are a refreshing and reliable change and good to prepare in advance for parties. The quality and taste of the oil affects the flavor. Source: ” Beyond Curry: Quick and Easy Indian Cooking” by Hemalata Dandekar Mix the dough as for chappaties [*1], with the exception that the oil added to the flour should be hot. Set aside for 30 minutes. Heat oil for deep-frying (two or three inches deep) in a heavy, cast-iron frying pan. ROLLING THE POORI: Pinch off small amounts of dough and roll by hand into spheres about 1 inch in diameter. Dip one into heated oil and smear the oil onto a rolling surface so dough won’t stick to it. Roll out with a rolling pin into circles 3 1/2 to 4 inches in diameter. COOKING THE POORI: Test oil temperature by dropping in a small pinch of the dough. If it rises to the surface immediately, the oil is ready. Gently slip the rolled-out poori into the oil, from the side of the pan so the hot oil does not splash. The poori should rise to the surface immediately. Carefully splash hot oil on its top surface with a spatula. [Don’t use those teflon ones-they melt.] The poori will start to balloon about 10 to 15 seconds after it is dropped into the oil. Continue splashing hot oil on its surface to expedite the process. Turn over and fry for a few seconds on the other side. Poories become a light golden brown when done. When cooked, remove the poori from oil and drain on paper towels. Serve hot with curry, vegetables, salads, and pickles or chutneys. Poories can be maintained in their blown up position by pricking them with a pin as they are removed from the oil. They can be prepared ahead of time for a party or a dinner. They should be stored in a large plastic bag to prevent them from hardening. [*1 From Chappaties MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl. Make a well in the middle and add oil. Work flour and oil together, as for pastry dough, and then add two cups water. Mix and knead the dough, aiming for an homogeneous mass. Add more water (about 1 up), a little at a time, kneading to absorb the moisture until the dough is soft but not sticky. It is the right consistency if, when poked with the index finger, a little indentation is made but the dough does not stick to the finger.] Yields 12 Poories
