Dried Fruit Bread
Ingredients & Directions -MARLENE SINYARD (HFWK05A) 1 1/8 c Water 1 tb Butter; or margarine 2 1/4 c Bread flour 2 tb Sugar 1 tb Dry milk solids 1 ts Salt 1 ts Cinnamon 1 1/4 ts Yeast 1 c Mixed dried fruit bits Again, add fruit as for raisin bread. Maybe I liked this bread because I first plumped my fruit in RUM! Well, Why not? It worked for me! If you use the rum (or any liqour) it has a nice Holiday flare. Hey, why don’t we work on a Margarita Bread? Getting Frisky in Jax,Fla……Marlene Yields 1 Servings
Applesauce Tea Bread
Ingredients & Directions 2 1/2 c White flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1 tb Cinnamon 8 oz Applesauce 1 ea Egg 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. Yields 20 servings
Chocolate Mint Meringue Cheesecake
Ingredients & Directions 1 c Chocolate wafer crumbs 1 c Mint chocolate chips — 3 tb Margarine — melted Melted 2 tb Sugar 1 ts Vanilla 24 oz Cream cheese — softened 3 lg Egg whites 2/3 c Sugar 7 oz Marshmallow creme (1 jr) 3 lg Eggs Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. Yields 1 servings
Shortbread
Ingredients & Directions 2 C Butter 5 C Flour 1 C Brown sugar Preheat oven to 300 degrees F. Cream the butter and sugar. Gradually add the flour. Roll out dough until it is about 1/4 inch thick. Cut into squares, or any other shape you desire. Bake on greased cookie sheet for 20-30 minutes at 300 degrees F. The cookies are done just before they start turning brown. NOTES: * Rich shortbread cookies — This recipe is from “The Cookbook,” by the Worcester Museum of Art. * These cookies store well in cans. : Difficulty: easy if you have an electric blender; else moderate. : Time: 15 minutes preparation, 30 minutes baking. : Precision: measure the ingredients : Aviva Garrett : Santa Cruz, CA : Excelan, Inc., San Jose, California, USA : 3comvax!excelan!aviva : Yields 6 dozen
Raspberry-chocolate Angel Torte
Ingredients & Directions 1/2 c Semisweet chocolate chips; -melted 1/4 c Nonfat sour cream 1/8 ts Almosd extract 1 Angel (13 oz) food cake 1/4 c Raspberry all-fruit spread; -melted 1/2 ct (4-oz) frozen -reduced-calorie whipped -topping; thawed 1/2 ts Unsweetened cocoa From: diane DIANELM@UGA.CC.UGA.EDU Date: Sun, 28 Jul 1996 15:55:25 EDT Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. Using a serrated knife, cut cake horozontally into 3 layers. Spread filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve. About 157 calories, 4 g fat (22% of calories) 0 mg cholesterol. 240 mg sodium, 0.4 g dietary fiber EAT-L Digest 27 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Old-fashioned Strawberry Cheesecake
Ingredients & Directions 2 c ALL-PURPOSE FLOUR, sifted -butter, and 1/2 ts SALT Cream. Blend well with 2 tb GRANULATED SUGAR -fingers, fork, or pastry 1 ts BAKING POWDER -blender. 100 tb BUTTER (unsalted), chilled Form dough into a ball, 6 tb HEAVY CREAM, lightly beaten -knead lightly for about 15 1 EGG YOLK -seconds, Beat the cream and egg yolk Then reform into a ball. -together. In a large bowl, -Wrap it in wax paper and Combine the flour, salt, -chill for -sugar, baking powder, 1 Hour. ** CRUST Yields 6 servings
Irish Potato Cakes
Ingredients & Directions 3 tb Butter or margarine 1 1/2 c Mashed potatoes 2 c Self-rising flour 1/4 c Milk Salt Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough. Roll out on lightly floured surface; cut into rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees for 15 to 20 minutes. Split; serve hot with butter. Preparation time: 15 minutes Baking time: 15 to 20 minutes Denise Shaver (c) Salt Lake Tribune, March 17, 1993. Yields 1 servings
