Honey Cake
Ingredients & Directions 3 Eggs 1/4 c Sugar 1/4 c Soft margarine 2 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1/8 ts Ground cloves 1/4 c Honey 1 c Cold strong coffee 1 Ripe banana, mashed NOTE: Honey Cake has 1 tsp of sugar per serving. Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or two nine inch loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing. 1/24 recipe – 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg cholesterol Yields 24 Servings
Sweet Oatmeal Bread W/whole Wheat
Ingredients & Directions 1/2 c Oatmeal (Quaker Oats) 3/4 c Water 1 ts Water (in addition) 1 1/2 c Bread flour 1/2 c Whole wheat 1 ts Salt 2 tb Molasses 1 tb Sugar 1 1/2 ts Yeast Place all ingredients in bread pan, select Light Crust setting. This was really good but next time I will add some powdered milk to make it softer. Yields 1 Servings
Old-fashioned Pound Cake
Ingredients & Directions 1 c Butter 1 c Sugar 5 Egg -separated 2 ts Lemon rind 1 1/3 tb Lemon juice 1 ts Vanilla 2 1/4 c Flour Prepare a 9×5″ loaf tin by greasing it with butter and lining it with butter waxed paper. Preheat the oven to 325F. Using an electric mixer cream the butter until very smooth. Gradually add the sugar, beating well until very light and fluffy. With and electric mixer, beat the egg yolks until light-coloured and creamy and add to them the grated rind, lemon juice, vanilla. Beat this mixture well into the butter and sugar mixture . Very gradually stir in the flour. Beat the egg whites until they are stiff, but not dry. Fold them into the batter, a third at a time. Spoon into the prepared tin and bake for 1 hour and 20 minutes, or until light golden brown. Cool in the pan for 10 minutes then turn out onto a rack. Carefully remove the wax paper and cool completely. The cake keeps well wrapped in a brandy-soaked cheesecloth in a tin. It does not freeze well. Yields 1 loaf. From the book “Canadian Christmas Cooking” by Rose Murray Yields 1 Servings
Raspberry Cheesecake #2
Ingredients & Directions 18 Crushed Zwieback crackers 3 tb Butter 1 tb Sugar 16 oz Cream cheese 1/2 c Sugar 2 Egg yolks 1 ts Grated orange peel 1 tb Lemon juice 2 Beaten egg whites 1 c Commercial sour cream 2 tb Sugar 1 ts Extract vanilla 16 oz Frozen raspberries -or- 1 pt Fresh raspberries From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT 1. Lightly grease a 9″ heat-resistant; non-metallic baking dish. 2. In a small bowl, combine cracker crumbs, softened butter, and the smaller amount of sugar. Press into the bottom of a greased baking dish. 3. Heat at FULL POWER, uncovered, in microwave oven 2 minutes. Set aside. 4. In a large mixing bowl, beat cream cheese and the larger amount of sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in orange peel and juice. 5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. 6. Microwave at FULL POWER 6 minutes 7. In a small bowl, combine sour cream, the remaining sugar and vanilla until well blended. Carefully spread over top of cheesecake. 8. Microwave at FULL POWER 1 minute. 9. Arrange raspberries on top of cheesecake as desired and chill several hours before serving. Serves 8. Microwave time: 9 minutes Conventional range time: 30-40 minutes at 325 deg.F. Yields 8 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
Sunflower Wheat Bread
Ingredients & Directions 2 1/4 ts Yeast 2 1/2 c Bread flour 1/2 c Whole-wheat flour 3 tb Rye flour 2 ts Orange zest; grated 1 1/2 ts Salt 1 tb Sugar 4 tb Powdered milk 1 tb Butter or margarine 1 1/4 c Water; plus 1 TB 1 ts Lemon juice 1/3 c Sunflower Seeds; Shelled, -Unsalted Place all ingredients except sunflower seeds in machine and push start! Use raisin bread cycle if available and add sunflower seeds at the beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf 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
