Cream Cheese Pancakes
Ingredients & Directions 2 Eggs 5 ts All purpose flour 1 1/2 ts Sugar 1 ts Butter, melted 8 oz Cream cheese, softened Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky). Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesause, or maple syrup. From Yields 1 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
Fudge Oatmeal (no Bake) Cookies
Ingredients & Directions 2 c Granulated sugar 1/2 c Cocoa 1/2 c Milk 1/4 lb Butter Dash of salt Combine ingredients. Bring to a boil and boil hard for one minute. Remove from fire and add 1 tablespoon of vanilla. Pour into a bowl containing 3 cups of raw oatmeal (quick) and 1/2 cup of peanut butter. Mix well. Drop quickly by tablespoons onto waxed paper. Randy Rigg Yields 1 Servings
Simple Summer Salad In Bread Baskets
Ingredients & Directions 4 lg Dark rye rolls 4 tb Olive oil 2 tb Cider vinegar 1 tb Dijon mustard 1 tb Chives & basil; fresh mixed –chopped Salt & pepper; to taste 12 oz Salad greens; mixed 1 oz Flower petals; mixed –pansies & marigolds 1 c Gruyere cheese; grated Cut rolls in half and remove 70% of the bread from the centres. Make vinaigrette by combining oil, vinegar, mustard, herbs, salt and pepper; toss with greens and petals. Pile salad into roll halves and garnish with cheese (or toss cheese with greens). Origin: Treehouse Family Magazine, May/June 1995 From the Collection of Candis Compton. Yields 4 servings
Kay's Shortbread
Ingredients & Directions 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 ts Cornstarch 1 pn Baking powder 1 pn Salt From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:28:39 GMT In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 Yields 6 Servings
Comfort Cake
Ingredients & Directions Lucy Koosman Frances Nossen swtk50b 18 oz Cake mix, yellow 3 1/2 oz Instant vanilla pudding 4 Eggs 1/2 c ;cold water 1/2 c Oil 1/2 c Southern Comfort 1 c Nuts; chopped fine —- GLAZE: 1/4 c Butter 1/8 c ;water 1/2 c Sugar 1/4 c Southern Comfort Combine cake ingredients and beat on medium speed for 2 minutes. Pour into greased and floured 10″ tube pan or 12 cup bundt pan. Bake for 1 hour @ 325. Cool slightly and invert on plate. Prick top and brush half of the glaze evenly over the top and sides. Cool completely. Reheat remaining glaze and brush cooled cake again. Before serving, sift powdered sugar over cake. * GLAZE: Melt butter, stir in water and sugar. Boil 1 minute, stirring constantly. Remove from heat and add Comfort. Yields 1 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
