Fudge Oatmeal Cookies
Ingredients & Directions 1 Stick butter 2 c Sugar 3 tb Cocoa (up to 4) 1 ts Vanilla 1/2 c Milk 1/2 c Peanut butter 3 c Oats, uncooked This recipe was given to me by a friend 14 years ago. The recipe card is now creased, faded and stained from use–the family loves these simple chocolate cookies. Also, I remember eating these in the school cafeteria in elementary school. (Don’t do what one friend of mine did- she COOKED the oatmeal before adding to the other ingredients, and then served it to us at a party! We had quite a laugh, and have never let her forget the incident!!) By : Rita Cochrane, Nashville TN Melt butter in medium saucepan. Add next 4 ingredients. Cook and stir on medium to medium high until boiling. As soon as it is brought to a boil, continue cooking (while constantly stirring) for ONE minute. Immediately remove from heat and, as quickly as possible, add the peanut butter and oats. Drop by spoonful onto wax paper to harden. Eat and enjoy! Tip: The secret of success with these cookies is TIMING. Be careful not to boil for more than one minute. Also, it is best to have the peanut butter and oats pre-measured and ready to mix with the chocolate mixture, so you can do it rapidly. Drop the mixture onto the wax paper just quickly as you can in order for the cookies to have the right consistency- the shorter the time they stay in the pan, the better they’ll be. (They should have a glossy look- if they’re dull and crumbly, they’re overcooked.) Also, I use quick oats, but I don’t know if it matters. Yields 2 Doz
Chocolate Crumble Coffee Cake Muffins
Ingredients & Directions *CRUMBLE MIXTURE* 2 oz Ghirardelli sweet dark 1/2 ts Cinnamon, ground -chocolate 1/4 ts Coffee, instant 2 tb Sugar, brown 1 tb Butter; chilled 1/2 ts Orange rind; grated 1/4 c Pecans *COFFEE CAKE* 1 3/4 c Flour; unsifted 1 Egg 2/3 c Sugar 1/2 c Half & half 1 tb Baking powder 1 Egg yolk 1/2 ts Salt 2 ts ;Water 1/2 c Butter; chilled Yield: 12 muffins Crumble mixture: Place pieces of broken chocolate and brown sugar in food processor or blender. Process about 15 to 20 seconds or until as fine as coarse ground coffee. Add orange rind, cinnamon, coffee, butter and pecans. Process a short time until nuts are finely chopped. Set aside. Coffee Cake: Place flour, sugar, baking powder and salt in food proces- sor; process for a few seconds to combine or prepare by hand using a pastry blender. Sprinkle small butter cubes over dry ingredients. Process only 5-6 seconds to distribute butter into very small pieces, or use pastry blender. Transfer to a bowl. Spread mixture to form a well in the center. Beat whole egg lightly with half & half. Pour, all at once, into dry ingredients. Using a folding motion, stir to combine ingredi- ents, mixing only until liquid is all absorbed. (Do not overmix. This should take only 15-20 hand strokes.) Sprinkle the crumble mixture over dough in bowl. With a table knife, draw across in 2 directions to marble crumble with dough. (Do not combine thoroughly.) Heavily grease cups of muffin pans, disposable foil pans, glass custard cups or cupcake liners. When portioning dough, mixture will be rough but will come together after baking. To make large size muffins, fill cups level to top, yielding 9 muffins. For medium muffins, fill cups 2/3 full, yielding 12 muffins. Prepare egg wash by mixing water with egg yolk. Brush muffins with egg wash. Bake at 400 F for 15-17 minutes, depending upon the size of the muffins. Muffins should be golden brown and baked in the center. Cool in pans about 5 minutes to firm muffins before removing. Serve warm. Yields 12 servings
Molasses Sugar Cookies
Ingredients & Directions 3/4 c Shortening 1 c Sugar 1/4 c Molasses 1 Egg 2 ts Baking powder 2 c Sifted all purpose flour 1/2 ts Cloves 1/2 ts Ginger 1 ts Cinnamon 1/2 ts Salt Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well and chill. Form in one inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake at 375 degrees for 8 to 10 minutes. Randy Rigg Yields 6 Servings
Biscuit Supreme
Ingredients & Directions 2 c Flour 1/2 ts Salt 4 ts Baking powder 1/2 ts Cream of tartar 2 ts Sugar 1/2 c Shortening 2/3 c Milk Sift flour, salt, baking powder, cream of tartar and sugar; cut in shortening. Add milk and stir. Roll or pat 1/2 inch thick and cut out with biscuit cutter. Bake on ungreased cookie sheet in 450 degree oven 10 – 12 minutes. Yields 4 Servings
Sunflower Nut Bread
Ingredients & Directions 1 LB. LOAF 2/3 c Water 2 ts Margarine 2 1/4 c Bread flour 1 tb Sugar 2 tb Dry milk powder 1 1/2 ts Yeast ADD AT THE BEEP 1/4 c Salted sunflower seeds 1/4 c Chopped walnuts 1 1/2 LB. LOAF 1 c Water 1 tb Margarine 3 1/4 c Bread flour 4 ts Sugar 3 tb Dry milk powder 2 ts Yeast ADD AT THE BEEP 1/3 c Salted sunflower seeds 1/3 c Chopped walnuts SOURCE: The Men’s Guide to Bread Machine Baking by Jeffrey Gerlach, Yields 1 Loaf
Company Carrot Cake
Ingredients & Directions 1/2 ts baking soda : butter for cake pan 1/3 c poppy seeds 1 1/2 c butter, — softened 1 3/4 c packed brown sugar 4 eggs 2 ts vanilla extract 1 ts almond extract 1 ts salt 1 TB baking powder 1 ts allspice 2 ts cinnamon 2 1/2 c finely shredded carrots : with 1/4 c lemon juice 3/4 c golden raisins 3/4 c chopped pecans 1/2 c shredded unsweetened toasted : coconut 2 ts grated lemon rind 4 c flour Preheat oven to 350. Grease 9 by 13-inch baking pan. Sprinkle poppy seeds into pan. Beat together butter and sugar in a large bowl. Add eggs one at a time, beating well after each. Stir in vanilla, almond extract, and lemon rind. Sift together flour, salt, baking powder, baking soda, allspice, and cinnamon. Add dry ingredients to butter mixture alternately with carrots. Do not overmix. Stir in raisins, pecans, and coconut with last flour addition. Spread butter evenly in pan and bake 40-50 minutes until toothpick inserted into center comes out clean. Let cool before cutting. Yields 4 Servings
Double Bran Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread Flour 1 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/3 c Bran flakes (1 oz) 1/4 c Toasted bran (3/4 oz) 1 c Water 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
