Super Pita Bread Sandwich
Ingredients & Directions Cucumber; chopped Tomato; chopped Onion; chopped Alfalfa sprouts 2 tb Super sesame sauce (see -recipe) Whole wheat pita pocket Trim top 1/4 of pita bread for easy splitting. Soften for 10 seconds in microwave and spread with Super Sesame sauce. Stuff with chopped veggies. From Deeanne’s recipe files From Yields 1 Servings
Cream Cheese Pound Cake
Ingredients & Directions 1 1/2 c Butter; softened 1 pk (8 ounce) cream cheese; -softened 3 c Sugar 6 lg Eggs 1 1/2 ts Vanilla extract 3 c All-purpose flour 1/8 ts Salt Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blendedafter each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. NOTES : Tried on November 14, 1995 – made several minor modifications to perfect this recipe. It’s great! Yields 24 Servings
Pumpkin Spice Torte
Ingredients & Directions -TORTE- 1 1/2 c Pumpkin puree 3 c All-purpose flour 3 1/2 ts Baking powder 1 ts Baking soda 1 1/2 c Granulated sugar 1/2 ts Salt 1 1/2 ts Ground cinnamon 3/4 ts Grated nutmeg 1/4 ts Ground cloves 1/4 ts Ground ginger 3 Eggs 3/4 c Butter, softened 1 1/2 ts Vanilla extract 1/2 c Evaporated milk 1/4 c Water 15 Walnut or pecan halves MAPLE CREAM CHEESE FROSTING 11 oz Cream cheese, softened 1/3 c Butter, softened 3 1/2 c Powdered sugar, sifted 2 ts Maple extract (to 3 ts) Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla; mix well. Combine the evaporated milk and water. Add dry ingredients alternately with the diluted evaporated milk to the cream mixture, beginning and ending with the dry ingredients. Spread evenly into 2 wax paper lined and greased 9 inch round cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans; carefully remove wax paper. Cool completely. Cut each cake in half horizontally. Spread the Maple Cream Cheese frosting between layers and over top of cake. Garnish with nut halves. FROSTING: Beat the cream cheese, butter and powdered sugar in a large mixer bowl until light and fluffy. Beat in the maple flavoring. Yields 1 Torte
Kevin's Irish Soda Bread
Ingredients & Directions 4 1/4 c All purpose flour 4 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3 tb Sugar 1 tb Caraway seeds 1 c Raisins 2 c Buttermilk Directions: Mix 4 cups of the flour with the remaining ingredients with a fork until mixed. Sprinkle 1/4 cup of flour on a board and turn out dough. Knead flour in until it forms a smooth dough. (Add more flour as needed). Grease a 9″ round skillet or cake pan, dust with flour, then press loaf into pan. Cut a 1/2 inch deep cross in top of loaf. Bake 1 hour and 15 minutes at 375 degrees, or until it sounds hollow. Remove from pan to a wire rack; rub with butter and sprinkle with sugar. Cool completely. From Yields 1 Servings
Biscuit Topped Stroganoff
Ingredients & Directions 1 lb Lean ground beef 1 Onion; chopped 1/2 Green pepper; chopped 1 ts Salt 1 cn Mushroom soup 2 tb Pimiento; chopped 1 pt Sour cream 2 cn Biscuits; refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or unil biscuits are done. NOTES : Adapated from an old family recipe from 1949. Yields 6 Servings
Banana Maple Sesame Bread
Ingredients & Directions 1 tb (1 pk.) active dry yeast 2 tb Vegetable oil 1 c Warm water 2 1/2 c Whole wheat flour 2 Very ripe bananas, mashed 3 c All-purpose flour or bread 1/3 c Maple syrup -flour 1 ts Salt 3 tb Sesame seeds In large bowl dissolve the yeast in 1/4 c. of the warm water. After a minute, add the remaining water, the mashed bananas, maple syrup, salt, oil, whole wheat flour and stir in enough of the white flour to make a stiff dough. Turn out onto a floured work surface and let rest while you wash the bowl. Now knead the dough, adding more flour as necessary to keep it from sticking, until it is smooth and elastic, about 8 to 10 minutes. Grease the clean bowl lightly and place the dough in it, turning it to coat. Cover with plastic wrap and let rise till doubled in volume, about 1 1/4 hours. Meanwhile roast the sesame seeds by heating them in a small skillet, shaking the pan frequently, until they begin to turn color and smell toasted. When the dough has risen, turn it out onto the floured work surface, punch it down all over and flatten, sprinkle the cooled sesame seeds on top, then knead long enough to dsitribute the seeds throughout. Divide the dough in half, form into 2 loaves, and place in greased 8″ loaf pans. Cover lightly with a towel and let rise until almost doubled in volume, about 30 minutes. Bake in a preheated 350 degree oven for 45 minutes. Turn bread out onto wire racks and let cool. Yields 2 servings
Double-chocolate Bread Pudding
Ingredients & Directions 2/3 c Evaporated skimmed milk 1 1/2 tb Sugar 2 ts Unsweetened cocoa 1/2 ts Vanilla extract 2 Egg whites, lightly beaten 1 3/4 c Cubed French bread, -(1/2-inch) Vegetable cooking spray 1 tb Semisweet chocolate -mini-morsels Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended. Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened. Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels. Place cups in a 9-inch square baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean. Yield: 2 servings. From the cookbook files of Sharon Klinger, tmvm93b@prodigy.com NOTES : chocolaty dessert. Yields 2 Servings
