Monastery Cookies
Ingredients & Directions Karen Mintzias 1/2 lb Butter 1/2 c Sugar or honey 1 Egg; separated 2 1/4 c Flour 1/2 c Confectioners’ sugar 1 c Chopped nuts or sesame seeds 1/2 c Tart preserves (optional) Note: Walnuts, almonds or pistachios may be used in this recipe. Apricot, quince, raspberry or rose preserves are suggested. Beat butter until fluffy. Add sugar or honey, and beat in. Add the yolk of an egg. Sift flour with confectioners’ sugar and add. In a separate bowl beat egg white with a fork slightly. Spoon out a small amount of dough and roll into a ball. (If dough is too soft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and then roll in chopped nuts or sesame seeds. Place on greased cookie sheet. Poke a hole in the middle for preserves, or press slightly to flatten. Bake in a preheated oven at 400 F for 12 minutes. While still warm, fill holes with preserves or jam. Yields 1 Servings
Pumpkin Bread
Ingredients & Directions 4 c Flour; unsifted 3 c Sugar 2 ts Baking soda 1 1/2 ts Salt 1 ts Baking powder 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 1/4 ts Ginger 16 oz Canned pumpkin 1 c Oil 4 Eggs 2/3 c Water Preheat oven to 350 F (moderate) Grease two 9- by 5- by 3-inch loaf pans. Mix dry ingredients thoroughly in a large bowl. Beat pumpkin, oil, eggs, and water together. Add to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix. Pour one-half of the batter into each loaf pan. Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pans after 10 minutes. Calories per 1/16 loaf slice: About 200 Yields 2 loaves
Best Coffee Cake!!!!
Ingredients & Directions BELINDA WEST (SSJG51B 1 pk Yellow cake mix 4 Eggs 1 c Apricot nectar 1 c Wesson Oil 1/4 ts Lemon extract -ICING- 3 Lemons; juiced 1 c Powdered sugar Mix ingredients and pour into greased tube pan. Bake approximately 30 minutes at 350 degrees. ICING: mix lemon juice and powdered sugar. While still warm, Punch cake with skewer (or a chopstick) to make holes, pour icing on top. When cool, sprinkle with powdered sugar. NOTE: I have had this baked as a sheet cake and cut into squares. It is a great coffeecake, and good enough to be used as a dessert, as well. 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
Golden Onion Bread
Ingredients & Directions 1 c Milk 1 Egg 1 tb Margerine; or butter 3 1/3 c Bread flour 2 tb Sugar 3/4 ts Salt 1 ts Active dry yeast 1 1/2 c Chopped onion 1 ts Dried basil 1 ts Paprika 2 tb Margerine; or butter 1 Egg yolk 1 tb Water Add first seven ingredients to abm according to manufacturer’s directions. Select dough cycle. Remove dough from machine when cycle is complete. Cover and let rest 10 mins. Meanwhile, cook onion, basil and paprika in a large skillet in 2T butter or marg until onion is tender but not brown. Cool slightly. Roll dough into a 15×9 inch rectangle on a lightly floured surface. Cut into three 15×3 inch strips. Spread each strip with 1/3 of the onion mixture to within 1/2 inch of each edge. Combine egg yolk and water; brush some of the mixture around edges of each dough strip. Fold each strip in half lengthwise; seal the side and ends. Place strips seam side down, side by side on a greased baking sheet. Loosely braid the strips, beginning in the middle and working toward the ends. Pinch ends together and tuck under braid. Cover and let rise in warm place until doubled (15 mins). Brush with remaining egg yolk mixture. Bake in a 350 oven for 20-25 mins, or until golden and bread sounds hollow when tapped. Cool on a wire rack. From Better Homes and Gardens Holiday Cooking 1994 Yields 1 servings
Sweet Raisin Nut Bread
Ingredients & Directions 1 pk Active Dry Yeast 3 tb Sugar 3 c Bread Flour 3/4 c Warm Milk 1/4 c Warm Water 2 lg Eggs, Room Temperature 4 tb Butter, Melted Then Cooled 1/4 c Honey 1 1/2 ts Salt 1/3 c Raisins 1/3 c Golden Raisins 3/4 c Coarsely Chopped Nuts Simply dump in all ingredients in the order listed, select white bread and push start. We’ve also used pistachios and peanuts. Jean Hores Yields 1 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
