Cape Cod Cranberry Pie
Ingredients & Directions 2 c Cranberries 1 c Flour 1 1/2 c Sugar 1/2 c Melted butter 1/2 c Chopped nuts 1/4 c Melted shortening 2 Eggs, well beaten 1. Preheat oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch pie plate. 3. Sprinkle with one half cup of the sugar and the nuts. 4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. Yields 8 servings
English Toffee Cookies
Ingredients & Directions 1 c Butter -; (2 sticks) (do not use margarine) 1 c Granulated sugar 1 Egg yolk 2 c All-purpose flour 1 ts Ground cinnamon 1 Egg white 1 c Finely ground pecans Preheat oven to 250 degrees. Beat butter and sugar until fluffy; add egg yolk. Stir in flour and cinnamon. Dough will be stiff. Pat dough out onto the surface of a large greased cookie sheet, forming a thin rectangle. To prevent burned spots, dough must be the same thickness throughout. Beat egg white slightly; it should not be foamy. Brush dough with egg white; sprinkle with pecans. Press pecans lightly into dough. Bake for 1 hour. Cut into squares while cookies are still slightly warm. Yields about 4 dozen cookies. Yields 48 servings
Hearty Garlic Bread
Ingredients & Directions 1 tb Dry yeast 1 c Warm water 3 tb Vegetable oil 1 ts Salt 1/4 ts Sugar 3 c White flour 12 Garlic cloves, pressed In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, “Breads you Wouldn’t Believe” Yields 1 servings
Cream Cheese Pound Cake
Ingredients & Directions 3/4 lb Butter 8 oz Cream cheese 3 c Sugar 6 Eggs 1 ts Vanilla 1 ts Almond extract 3 c Flour Cream butter and cheese; blend in sugar. Add eggs one at a time and continue to blend. Add extracts and flour and beat until smooth and light. Pour batter into greased and floured tube pan. Bake in 325 degree oven 1 1/2 hours. *****HONOLULU STAR BULLETIN***** From Yields 1 Servings
Mexican Dump Cornbread By Clem Kohl
Ingredients & Directions 1 c Bisquick 1 c Cornmeal; (yellow) 3 tb Honey – may need 4 T 3 tb Baking soda 3/4 ts Salt 1/4 c Mozarella cheese; grated 1/4 c Colby cheese; grated 1/4 c Parmesan cheese 1 cn Green chilis w/liquid 2 lg Eggs Milk – see directions 3 tb Vanilla In order: Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency. Continue mixing with a fork until well blended. Pour into a well greased COOKIE sheet (about 14 1/2″ x 10″ x 1/2″). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top. This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. Yields 12 servings
Lorrie's Mother's Fruitcake
Ingredients & Directions 3 c All purpose flour 1 tb Baking powder 1/2 ts Salt 1 2/3 c Chopped pitted dates 1 c Chopped pecans 1 c Chopped walnuts 1/2 c Raisins 1/2 c Golden raisins 2 c Sugar 1 c Unsalted butter; room -temperature (2 ; sticks) 4 lg Eggs 2 ts Vanilla extract 1/4 ts Lemon extract Preheat oven to 325 F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.) Serves 10. Yields 1 servings
Double Corn Bread (ovo Lacto)
Ingredients & Directions 6 oz Yellow corn meal; (1 cup) 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 1/2 c Nonfat milk; * 2 tb Honey 1 ts Vanilla extract 1 Egg [Replacer or 2 whites?] 1 c Canned corn; drained 2 ts Flour We’ve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8″pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Yields 8 Servings
