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
Hidden Kiss Cookies
Ingredients & Directions 1 c Granulated sugar 1/2 c Firmly packed brown sugar 1/2 c Margerine, softened 1/2 c Shortening (Crisco) 2 Eggs 1 ts Vanilla 3 1/3 c Flour 1 ts Baking soda 1/2 ts Salt 60 (about) unwrapped Hershey’s Kisses 1/2 Finely ground nuts (very Optional) Preheat oven to 400 degrees. Mix sugars, margerine, shortening, eggs, and vanilla. Mix untill well creamed and fluffy. Stir in flour, baking soda, and salt. Blend well. Add nuts, if desired. Shape about 1 tablespoon of dough around each chocolate kiss. Place about 2 inches apart on ungreased cookie sheet. Bake until light brown, about 8-10 minutes. Cool. Makes 5 dozen. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip 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
White Cake
Ingredients & Directions 1 c WATER 4 1/4 c WATER 1/2 cn – 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 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 MINUTS OR UNTIL DONE. 6. SPREAD FILLING OVER ONE COOLED CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE THREE FOURTHS RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20. Recipe Number: G03009 SERVING SIZE: 100 From the Army Yields 100 Servings
Edith's Sugar Cookies
Ingredients & Directions 1/2 c Butter 1/2 c Margarine 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1/2 ts Salt 2 ts Cream of tartar 1 ts Baking soda 2 1/4 c Flour; sifted 375 ? F / 10-12 minutes 1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well. 2. Add flour. Refrigerate for 1/2 hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet. 3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently. 4. These cookies spread, so don’t put them too close together on the cooky sheet. Bake. 5. For further flavor variation and 1/2 cup of chocolate morsels to 1/4 of a single recipe. NOTES : “An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time.” (Charlotte Erickson, author) Yields 12 servings
Apple Walnut Cake With Lemon Butter Frosting
Ingredients & Directions 4 c Apples; peeled, chopped 2 c Flour 2 c Sugar 2 ts Baking soda 2 Eggs; slightly beaten 2 ts Cinnamon 1/2 c Oil 1 ts Salt 1 ts Vanilla 1 c Walnuts; chopped LEMON BUTTER FROSTING 4 tb Butter 2 tb Lemon juice 3 c Confectioner’s sugar 2 tb Water Yields 16 servings
Hidden Hugs Cookies
Ingredients & Directions 1 pk HERSHEY’S HUGS or HUGS WITH -ALMONDS chocolates (8 oz) 1 c Butter or margarine, -softened (2 sticks) 1/2 c Powdered sugar 1 ts Vanilla extract 2 1/4 c All-purpose flour 1/4 ts Salt 3/4 c Toasted almonds, finely -ground (see note) Additional powdered sugar Heat oven to 400’F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar amd vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. NOTE: To toast almonds, heat oven to 350’F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool. From Yields 48 Cookies
