Molasses Ginger Slice & Bake Cookies
Ingredients & Directions 1 c Margarine or shortening 1 c Packed brown sugar 2 Teaspoons baking soda 1 Teaspoon salt 2 Teaspoons ground cinnamon 1 Teaspoon ground ginger 1 Teaspoon ground cloves 1 Teaspoon ground allspice 6 1/2 c All-purpose flour 2/3 c Water or apple cider 1 1/2 c Light-colored molasses WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14×12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14×12 piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2) Yields 144 Servings
Miss American Pie
Ingredients & Directions 10 Inch Baked Pie Shell 1 c Powdered Sugar 21 oz Blueberry Pie Filling (1 12 oz Non-Dairy Whipped Topping -Can) 21 oz Tart Cherry Pie Filling (1 8 oz Cream Cheese -Can) This cold pie would be just the thing to serve on the Fourth Of July picnic. Yield: 1 10-inch pie Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving. From A Booklet From The National Red Cherry Institute Yields 6 servings
Chocolate-peanut Butter Pie
Ingredients & Directions 1 pk Gelatin; unflavored 1/4 c Water; cold 1 c Peanut butter; creamy or -chunky 1 1/4 c Milk 1/2 c Sugar 2 Eggs 1 Chocolate crumb crust; 9″ 1/2 c Whipping or heavy cream 6 oz Chocolate chips; semi-sweet In small saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is dissolved. In blender or food processor, process peanut butter, milk, sugar, and eggs. While processing, gradually add gelatine mixture until blended. Pour into crust; chill until almost set. In small saucepan, bring cream to the boiling point. Remove from heat; stir in chocolate chips until melted. Let stand 3 minutes. Slowly pour over pie and spread to edges; chill until firm. Garnish with white or dark chocolate curls. Yields 1 servings
Raspberry Cheesecake
Ingredients & Directions ZWIEBACK CRUST 1 1/2 c Crushed Zwieback 3 tb Sugar 4 tb Butter, melted FILLING 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries RASPBERRY SAUCE 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup. From Yields 16 Servings
Banana Nut Bread
Ingredients & Directions 4 3/4 c Flour – all purpose 1/3 c Margarine 3/4 c Sugar 2 ea Eggs – at room 1 ts Salt 1 c Banana – mashed 2 pk Yeast- active dry 1/2 c Pecans, chopped 1/3 c Evaporated milk – undiluted 2 ts Cinnamon, ground 1/3 c Water 2 tb Margarine, melted mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann’s Yeast package 11/90 Yields 2 servings
Biscuit Sticks
Ingredients & Directions 1/3 c Shortening 1 3/4 c All-purpose flour* 2 1/2 ts Baking powder 3/4 ts Salt 3/4 c Milk 1/3 c Butter or margarine Heat oven to 450 F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a hail. (Too much milk makes dough sticky; not enough milk makes biscuits dry.) Heat 1/3 cup margarine or butter in baking pan, 9x9x2 inches, in oven until melted; remove from oven. Roll dough into 8-inch square. Cut dough into halves; cut each half into eight 1-inch strips. Dip strips into margarine, coating all sides. Arrange strips in 2 rows in pan. Bake until golden brown, about 15 minutes. 16 sticks. *If using self-rising flour, omit baking powder and salt. Yields 16 Servings
Double Apricot Bread
Ingredients & Directions ———————FROM: JAN COPELAND, ARIZONA——————— 1 cn Apricot halves 16oz (drain) 1 3/4 c All-purpose flour 3/4 c Whole wheat flour 1 1/4 c Sugar 3 1/2 ts Baking powder 1 ts Salt 1/2 ts Pumpkin pie spice 2 ea Eggs (beaten) 1/2 c Milk 3 tb Cooking oil 1 c Snipped dried apricots In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves. Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 Yields 18 Servings
