Hokey Pokey Cookies
Ingredients & Directions 1/2 c Sliced almonds 1/4 c Granulated sugar 2 tb All purpose flour 1 Egg white 1 ts Melted unsalted butter 1/4 ts Salt 1/4 ts Pure almond extract 3 oz Semisweet chocolate chopped -into 1/4 inch pieces Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. From Yields 6 Servings
Almond Cookies
Ingredients & Directions 3/4 c Unsalted butter, softened 1 c Sugar 1 lg Egg 1 tb Vanilla 1/2 ts Almond extract 2 c Allpurpose flour 1/2 ts Salt 1/2 c Coarsely chopped almonds 1/4 c Whole unpeeled almonds 1/4 c Cocoa powder 1/4 c Confectioners sugar Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together until fluffy. Beat in the egg, vanilla and almond extract. Sift the flour over the top, add the salt and the almonds and fold to combine thoroughly. Pull off little pieces of the dough and roll them into balls about 1 inch in diameter, enclosing a whole almond in the center of each one. Place on the ungreased baking sheet and cook on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 of the cookies in the cocoa powder, and the remaining 1/2 in the confectioners sugar. Serve warm or return to the rack to dry. Yield: About 28 cookies. TOO HOT TAMALES SHOW #TH6236 Yields 4 servings
Polenta Bread
Ingredients & Directions 1/2 c Yellow cornmeal 2 c Boiling water 1 c Warm milk (120-130 deg F) 2 tb Shortening 2 pk Active dry yeast 1/4 c Brown sugar 2 ts Salt 6 1/2 c Sifted flour (up to 7-1/2) Shortening While visiting Sam’s yesterday I found a new bread book entitled “Farm Journal’s Homemade Breads”. It has some outstanding looking bread recipes in it and I thought I might post a couple. Here ya go – Enjoy! Dot Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 – 130 Deg F). In large bowl, stir together yeast, brown sugar, salt and 2 cup flour. Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic — about 8 minutes. Dough will be slightly sticky. Place in greased bowl – turning once. Cover with towel, let rise until doubled, about 50 minutes. Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes. Shape dough into 2 loaves and place in greased 9x5x3″ loaf pans. Cover and let rise until double – about 35 minutes. Bake in 375F oven 35 – 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. Yields 1 Servings
Sweet Orange Bread (abm)
Ingredients & Directions 2 Water 1 Egg white 2 Orange juice 3/4 Salt 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1/4 Orange peel 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
Fudge Pie
Ingredients & Directions 2 Squares (1 Oz) Unsweetened -Chocolate 1 Stick Margarine 4 tb Flour 1 c Sugar 2 Eggs; beaten 1 ts Vanilla Melt together chocolate and margarine; add remaining ingredients and mix well. Put 1 tablespoon of mixture in pie pan. Let this get hot in oven and tilt pan to coat sides. Pour remainder of mixture in pan and bake at 325 for 25 minutes. Yields 6 Servings
Old-fashioned Spice Cake1
Ingredients & Directions 1 cn (13 ounces) evaporated milk 1 1 tb Plus 1 ts Vinegar 2 1/2 c All-purpose flour* 1 c Granulated sugar 1 c Raisins, if desired 3/4 c Packed brown sugar 2/3 c Shortening 1 ts Baking soda 1 ts Baking powder 1 ts Salt 3/4 ts Ground cinnamon 3/4 ts Ground allspice 1/2 ts Ground cloves 1/2 ts Ground nutmeg 3 Eggs CARAMEL FROSTING 1 c Packed brown sugar 1/2 c Margarine or butter Reserved evaporated milk -(about 1/3 cup) 2 c Powdered sugar *if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER SERVING.. From Yields 16 Servings
Cookies & Cream Cake
Ingredients & Directions 1 pk Cake mix, white 1 1/4 c Water 1/3 c Oil 3 Egg white 1 c Oreos, crushed 10 Cookies, whole 3/4 c Shortening 1 ts Vanilla 2 Egg white ??????? ea FROSTING 3 c sugar, powdered Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake. Yields 6 Servings
