Shortcakes
Ingredients & Directions 2 c All-Purpose Flour 1 tb Butter — melted 4 ts Baking Powder 1 1/2 qt Combined Fruit* 1 ts Salt Granulated Sugar — to 2 1/2 tb Brown Sugar, Soft Taste 1/3 c Vegetable Shortening Or Whipped Cream — for Butter Topping 2/3 c Light Cream * Combine strawberries or raspberries mixed with blueberries and sliced peaches. Preheat oven to 425 F. Mix and sift flour, baking powder, salt, and brown sugar. Cut in shortening with a knife or rub into batter with fingertips. Add light cream gradually, mixing to a soft dough. Roll out on a lightly floured board to slightly over 1/2-inch thickness. Cut 12 circles with large biscuit cutter. Place 6 circles in a lightly buttered pan or on a cookie sheet. Brush with melted butter and top with the remaining 6 circles. Bake for 15 mins. Then let the shortcakes cool slightly, remove the top half, and put the fruit, sweetened with sugar to taste, in any combination of your choice between the halves and on top of the cakes. Make sure the fruit has lots of juice. (add a little orange juice if it doesn’t.) Top with a dot of whipped cream. NOTE: The same shortcakes can be used with creamed meat or fish filling, by omitting the brown sugar. Yield: 6 shortcakes. Yields 6 servings
Raspberry Walnut Torte
Ingredients & Directions 1 c Flour 1/3 c Confectioner’s sugar 1/2 c Butter; softened 1 pk (10 oz) frozen Raspberries; -thawed 1/2 c Chopped walnuts 2 Eggs 1 c Sugar 1/4 c Flour 1/2 ts Baking powder 1/2 ts Salt 1 ts Vanilla RASPBERRY SAUCE 1/2 c Sugar 2 tb Cornstarch 1/2 c Water Reserved Raspberry Juice 1 tb Lemon Juice From: Bulldogfla Bulldogfla@aol.com Torte: In small bowl, combine 1 cups flour, confectioner’s sugar and butter; blend=0Awell. Press into bottom of ungreased 9 in. square pan. Bake at 350 degrees=0Afor 15 minutes. Cool. Drain raspberries; reserve liquid for sauce. Spread=0Aberries over crust; sprinkle with walnuts. In small bowl, combine eggs,=0Asugar, 1/4 cup flour, salt, baking powder and vanilla at low speed. Blend=0Awell. pour over walnuts. Bake at 350 degrees for 35 t 40 minutes until=0Agolden brown. cool. Cut into squares. Serve with whipped cream and=0Araspberry sauce. Raspberry Sauce: In small saucepan, combine all ingredients except lemon juice. Cook, stirring=0Aconstantly until thick and clear. Stir in lemon juice. Cool. Yields 1 Servings
Corn Cakes With Sun Dried Tomatoes/goat Chees
Ingredients & Directions 3/4 oz Sun-dried tomatoes 1/4 ts Salt 1/4 ts Freshly ground black pepper 3/4 c Boiling water 1/4 ts Crushed red pepper 2 Ears of corn 1 c Skim milk 1 cl Garlic; minced 1 oz Chevre (mild goat cheese) 1/2 c Yellow corn meal 1/2 c Whole wheat flour 1 tb Olive oil 1/2 ts Baking powder 2 Egg whites Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes. Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to measure 1 cup. Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir well. Add corn mixture, stirring just until combined. Set aside. Combine milk and next 3 ingredients in the container of electric blender; Cover and process until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are covered w/ bubbles and edges look cooked. Turn corn cakes and cook an additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-MM-SWEET POTATOES To: ALL Date: 11/07 Yields 6 Servings
Lowfat Bundt Cake
Ingredients & Directions 1 pk Cake mix, yellow or white 1 pk Van inst pudding 1 c Milk (skim) 4 Eggs or nonfat substitute 1/2 c Yogurt (nonfat) Mix well in electric mixer. Pour into greased and floured 10″ bundt pan. Bake at 325 for 1 hr & 20 min. When it’s done, you can poke holes and add a flavored syrup of your choice. You can also use the cake as a base for Trifle. You could also ice it or slice and layer it. Yields 12 Servings
Cream Of Wheat Cakes With Petite Peas | Rava Idli
Ingredients & Directions 1 c Cream of wheat; quick -cooking 1 c Lowfat buttermilk; PLUS 2 tb Lowfat buttermilk 1/4 c Finely chopped onion 2 tb Petite peas; thawed 1 1/2 Fresh hot green chiles; -stemmed and chopped 1 tb Peanut oil; divided use 1/4 ts Cumin seed 1/2 ts Mustard seed 1/2 ts Salt 1/4 ts Baking soda Lettuce leaves; washed and -crisped 1. Combine the cream of wheat and 1 cup buttermilk in a medium bowl. Mix well, cover, and set aside for 1 to 2 hours. 2. Stir the onion, peas, and chiles into the batter. Heat half the oil in a small frying pan over medium-high heat and add the cumin and mustard. When the seeds begin to sizzle and sputter, remove from the heat. Cool slightly and fold into the batter. Stir in the remaining buttermilk, salt, and baking soda and mix well. 3. Fill a pan for steaming with water to within 1/2 inch of the steaming rack and bring to a boil. Lightly coat an 8-inch square cake pan with the rest of the oil and pour in the batter. Place the cake pan on the rack, cover, and steam until a knife inserted in the center comes out clean, 8 to 10 minutes. 4. Turn off the heat and let the cake rest 5 minutes. Cut it into diamonds and ease out with a metal spatula. To serve, line a basket with lettuce leaves and arrange the cakes on top. Serve hot or warm; as a side dish with salad or vegetables. Note: This batter can also be steamed in muffin pans. You can also double the recipe and make a second idli in the same pan; just rub it with a little more oil. The idli may be steamed ahead of time and set aside up to 4 hours at room temperature or refrigerated up to 2 days. Reheat in a steamer basket. Serve 4 to 6; 20 mins prep plus 1 to 2 hours soaking. Yields 6 Servings
Swabian Bread
Ingredients & Directions 500 g Sifted flour 100 g Whole wheat flour 1 tb Salt 2 tb Oil 1/4 l Milk 1/8 l Water 1 pk Yeast Flour, water & milk should be warm. Add yeast to 1/2 cup warm milk. Combine all other ingredients & pour yeast & milk over all. Mix well by hand & knead about 15 minutes; let rise in a warm place for 1 to 1-1/2 hours. Form dough into a loaf & put on buttered cookie sheet. Let rise again while oven heats to 400. Bake for 30-40 minutes. FRAU GUENTER (MARGRIET) SCHON From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Biscuit-topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 3/4 c Water 1/4 ts Pepper 1 cn (8-oz.) tomato sauce 1 cn (6-oz.) tomato paste 1 pk (9-oz.) Green Giant Harvest -Fresh Frozen Mixed -Vegetables; thawed 8 oz (2 cups) shredded mozzarella -cheese 1 cn (10 oz.) Hungry Jack -Refrigerated Buttermilk -Biscuits 1 tb Margarine or butter; melted 1/2 ts Dried oregano leaves; -crushed Heat oven to 375*F. Grease 12×8-inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden brown. 6 to 8 servings. 1992 The Pillsbury Company Yields 1 Servings
