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
Pumpkin Chiffon Torte
Ingredients & Directions Crust: 20 Gingersnaps 1 tb Fat Free Margarine Filling: 1/2 c Skim milk 2 pk Unflavored gelatin 1/2 c Sugar 16 oz Can 8 oz Frozen light whipped topping Thawed 1/2 ts Salt 1/2 ts Cinnamon 1/4 ts Ginger 1/4 ts Ground cloves Pumpkin Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto bottom of springform pan; set aside. Microwave milk milk until 180 F. Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining ingredients; whisk until smooth. Pour filling into Springform Pan. Refrigerate 25 – 30 minutes or until set. Yield: 12 Servings Approx. 191 calories and 4 grams of fat per serving Yields 1 Servings
Chocolate Top Apple Cake
Ingredients & Directions 1 c Sugar 1 ts Baking soda 1/2 c Brown sugar 1 c Milk 2 Eggs 2 c Apples; peeled, chopped 1/4 ts Cinnamon ***topping*** 1/8 ts Salt 1/2 c Brown sugar 1 ts Baking powder 1/2 c Nuts 2 1/2 c Flour 1/2 c Miniature chocolate chips Yields 16 servings
White Cake
Ingredients & Directions 1 c WATER 4 1/4 c WATER 3 Dozen EGGS SHELL 1/8 cn MILK; DRY NON-FAT L HEAT 4 lb FLOUR GEN PURPOSE 10LB 4 lb SUGAR; GRANULATED 10 LB 2 Jars JAM JELLY ASST 1/2 1 1/2 lb SHORTENING; 3LB 1/4 cn BAKING POWDER 1/16 Bottle IMITATION VANILLA 1/16 lb SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 3 3/4 QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTES OR UNTIL DONE. 6. SPREAD JAM OVER ONE COOLED SHEET CAKE. PLACE SECOND CAKE ON TOP OF JAM. PREPARE THREE-FOURTHS (1 1/2 GAL) WHIPPED TOPPING (RECIPE NO. K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. IN STEP 6, CUT 5 BY 20. Recipe Number: G03010 SERVING SIZE: 100 From the Army Yields 100 Servings
Biscuit Taco Casserole
Ingredients & Directions 1 Jar Taco sauce; (16 oz) 1 cn Refrigerated buttermilk -biscuits, (12 oz) 4 oz Shredded sharp cheddar -cheese 4 oz Shredded mozzarella cheese 1 cn Sliced ripe olives; (2.25 -oz) drained 1/2 lb Lean ground beef 1/4 c Chopped red bell pepper 1/4 c Chopped green bell pepper 1 cn Mushrooms; (4 oz) drained Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuit with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings. NOTES : Notes: Yields 1 Servings
Basic White Bread 2
Ingredients & Directions 2 c Milk 2 Eggs 1/2 c Butter; or shortening 1/4 c Molasses, honey, or brown su 2 pk Active dry yeast 1/2 ts Salt 1/3 c Warm water 8 c Unbleached all-purpose flour 1 tb Sugar Recipe by: Alison Meyer In a saucepan, heat the milk and butter over a low flame until the milk is scalded (brought just short of boiling). Set aside to cool. If quick cooling is necessary, fill a bowl with ice water and set the saucepan inside, stirring milk mixture until lukewarm, no cooler. (baby bottle temperature.) In a mixing bowl, dissolve the sugar and yeast in the water. Set in a warm place for 20 minutes, until a sponge is formed. Add the milk, eggs, molasses or brown sugar, and salt, and mix. Add flour a cup at a time until dough is stiff enough to work by hand. Turn dough out onto a floured board and knead until elastic (until dough stops coming off on your hands!) Grease the inside of a large bowl, put the dough in, then turn the dough to coat the top with grease. Cover bowl with a wet tea towel (not dripping, just wet!) and set in a warm place to rise for about an hour or until double. (If you have a gas oven with a pilot, this is perfect. So is the top of the refrigerator.) Punch the dough down, knead it briefly, then re-cover it in the bowl and set it aside to rise for another hour. Punch the dough down again, knead it for about a minute, then divide it into three equal parts. Form each portion into a loaf, and place into a greased loaf pan (if you made a seam in the loaves when forming them, place the seam at the bottom.) Cover with a moist towel and let the loaves rise about 45 minutes, until the tops of the loaves are just above the top edge of the pans. After 30 minutes of this rising, preheat the oven to 375 degrees (350 for glass pans). For a chewier top crust, you can brush on a mixture of one beaten egg and a Tablespoon of water before placing the loaves in the oven. (for a moister crust, bake plain, then rub a stick of butter over the hot loaves until the top crust is lightly coated as the loaves are cooling on a rack.) Bake the loaves for 35-40 minutes. The crust should be golden brown, and the loaves will sound hollow when rapped with a knuckle. Remove from pans immediately and place on wire racks to cool. Cool completely before storing in any airtight container. To make this a whole wheat bread, substitute up to three cups of the white flour with whole wheat. You can also use a cup of cracked wheat or steel cut oats for a cup of the flour for some extra texture. If you want, you can also use shortening instead of butter, barley malt instead of the Tablespoon of sugar (this makes nice puffy loaves!), leave out the eggs, increase the salt up to 1 teaspoon. . .the possibilities are endless, and nothing I’ve done (besides use dead yeast) has ruined this recipe. Yields 36 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
