Polka Dot Quick Bread
Ingredients & Directions 2 c Cranberries; Fresh Or Frozen 1 c Milk 1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted 1 tb Orange Peel; Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip Yields 4 Servings
Apple-crisp Cookies
Ingredients & Directions 1 c Shortening 1/2 c Butter or margarine 1 1/2 c Brown sugar; packed 1 c Sugar 1 pk Instant spiced apple -flavored drink mix 1 tb Ground cinnamon 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1/2 ts Salt 3 Eggs 2 ts Vanilla 3 c All-purpose flour 3 c Quick-cooking oats 1 1/2 c Raisins 1 1/2 c Dried apple pieces; chopped 1. In an extra-large mixing bowl beat together the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, instant drink mix, cinnamon, baking powder, baking soda, and salt. Beat till combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, oats, raisins, and dried apples. 2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven about 12 minutes or till lightly browned. Remove from cookie sheet and cool on a wire rack. This recipe earned Kimberly Kurkovic of Jefferson, Ohio, $200 in the magazine’s monthly contest. Better Homes And Gardens Annual Recipes 1997 ISBN: 0-696-20726-5 Better Homes And Gardens has been giving us cooking tips and recipes for the past 75 years. This cookbook is in celebration of tho se 75 years. It is full of recipes they have reviewed and renewed. Also the cooking traditions that have warmed the souls of Americans. You will find recipes that are claimed to be forever-favorites. The recipes in this book have been tested thoroughly in the home-style kitchens at Better Homes and Gardens. This cookbook has recipes for fast meals–start to finish—in 30 minutes or less. Recipes that are low fat, no more than 10 grams of fat per serving. Also recipes that have earned top honors in Better Homes and Gardens monthly Prize Tested Recipe contest. Yields 1 Servings
Raspberry Chocolate Torte
Ingredients & Directions 2 tb Plus 2 tsp margarine, -divided 3/4 c Matzo cake meal 1 1/2 oz Ground almonds, divided 8 lg Eggs 1/2 c Granulated sugar, divided 1/4 c Red raspberry jam 2 c Raspberries, divided 2 oz Semisweet chocolate chips Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three 8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax paper and up the sides of each pan; set aside. In small bowl combine matzo cake meal and 1 ounce almonds; set aside. Using electric mizer, in large mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon colored and mixture doubles in volume, about 5 minutes. Using clean beaters, in separate large mixing bowl beat egg whites and almond mixture until combined (do not beat or stir). Pour 1/3 of batter into each prepared pan, spreading batter to smooth surface. Bake until cakes are golden, 15 to 20 minutes (top should spring back when touched lightly with finger). Let cakes cool in pans for 5 minutes; remove cakes from pans and gently peel off wax paper. Allow cakes to cool completely on a wire rack. In small saucepan heat jam over low heat until melted; let cool slightly. Add 1 cup raspberries to jam and stir to coat; set aside in small saucepan chocolate and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low heat, stirring frequently, until chocolate is melted and mixture is combined; set aside. Set 1 cake on serving plate and spread half of the jam mixture over top of cake; set another cake over filling and top with remaining jam mixture. Set remaining cake over filling and spread chocolate mixture evenly over top of cake, letting chocolate mixture drip down the sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with remaining cup raspberries. This makes 4 servings. Yields 4 Servings
Drew's Famours Onion Dill Bread
Ingredients & Directions 1 pk Yeast 3 1/3 c Flour 1/4 ts Baking soda 1 1/2 ts Salt 1 Unbeaten egg At room temp. ———————-MIX TOGETHER, WARM AND ADD———————- 1/4 c Water 3/4 c Cottage cheese 3/4 c Cottage cheese 3 tb Suger 3 tb Minced dried onion 2 tb Whole dill seed 1 1/2 tb Butter In the order listed, place dry indredients and egg into pan. Warm next set of ingredints, Add them. select white bread, and push “start”. Lightly brush the top with a litte melted butter at baking time if you wish. This can be mixed on manual of the bread machine. After Second kneading, remove dough for machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. Yields 2 Loaves
Raspberry Coffee Cake
Ingredients & Directions 3 oz Cream cheese 1/2 c Raspberry preserves 1/4 c Butter 1 c Powdered sugar 2 c Bisquick 1/2 ts Vanilla 1/3 c Milk 1 tb Milk This does’nt HAVE to be Raspberry…use ANY favorite preserves. In a mixing bowl, cut cream cheese and butter into biscuit mix untill mixture is crumbly. Blend in milk. Turn dough out onto a lightly floured surface, and knead 8 to 10 strokes. On waxed paper, roll dough to form a 12×8″ rectangle. Carefully turn onto a greased baking sheet, and remove waxed paper. Spread raspberry preserves evenly down center of dough. Make 2-1/2″ slits at 1″ intervals on long sides of rectangle. Fold each strip toward the center, over the raspberry filling. Bake at 425` for 12 to 15 minutes, or until the pastry is golden brown. While warm, drizzle the coffee cake with the glaze made from the powdered sugar, vanilla and milk (stirred until smooth, and of drizzling consistency). Yields 1 Servings
Hazelnut Chocolate Chip Cookies
Ingredients & Directions 12 oz Butter 12 oz Sugar 12 oz Flour 12 oz Hazelnuts; toasted, chopped 12 oz Semisweet chocolate chips Cream together butter and sugar. Blend in flour, hazelnuts and chocolate chips. Form into about 40 cookies. Bake about 12 min @ 350 degrees F (until very slightly browned on the bottom, do not overcook) Yields 40 servings
Honey Cake
Ingredients & Directions 3 c Flour 1 ts Cinnamon 1 ts Allspice 1 ts Baking powder 1 ts Baking soda 1/2 c Shortening 1 c Plus 2 tablespoons sugar 2 Eggs 1 c Honey 1 c Black coffee Raisins Source: My mother 1. Sift flour, cinnamon, allspice, baking powder and baking soda. 2. Cream shortening and sugar. 3. Add eggs and honey. 4. Mix dry ingredients alternately with 1 cup black coffee. Add raisins. 5. Bake in greased 9 x 13″ pan at 350 F for 15 minutes, then lower heat to 325 F for 45 minutes to 1 hour. (This recipe was originally for two loaf pans.) Yields 1 Servings
