Coconut Guava Thumbprint Cookies
Ingredients & Directions 1 1/4 c Grated sweetened coconut 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 1/2 c Rolled oats 12 tb (1 1/2 sticks) unsalted Butter, softened 1/4 c Packed brown sugar 1 lg Egg 1/2 ts Vanilla extract 2/3 c Guava Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl. In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined. To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool. Yield: about 24 cookies TOO HOT TAMALES SHOW #TH1E23 Yields 4 servings
Little Gem And Pecan Nut Cake
Ingredients & Directions -FOR THE CAKE- 125 g Wholemeal self-raising -flour; (4oz) 125 g White self-raising flour; -(4oz) 150 g Light muscovado sugar; (5oz) 1 ts Ground mixed spice 50 g Pecan nuts; roughly chopped ; (2oz) 1/2 ts Vanilla essence Finely grated zest of 1 -orange 1 Little gem squash; peeled, -deseeded ; and coarsely grated 150 ml Corn oil; ( 1/4 pint) 2 md Size eggs; beaten FOR THE CREAM CHEESE FROSTIN 125 g Cream cheese; (4oz) 75 g Butter; softened (3oz) 250 g Icing sugar; sifted (8oz) 1 Orange; juice of Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin. Place the flours in a large mixing bowl. Stir in the sugar, ground mixed spice and pecan nuts. Beat in the vanilla essence, orange zest, grated Little Gem flesh, corn oil and eggs and mix carefully until all ingredients are thoroughly combined. Transfer the mixture to the cake tin and level making a slight dip in the centre. Bake in the preheated oven on the middle shelf for 1 – 1 1/4 hours until risen and firm to the touch. Allow to cool slightly then turn out of the tin, remove the greaseproof paper and leave to cool on a wire rack. Meanwhile, make the cream cheese frosting. Beat the cream cheese in a mixing bowl until smooth and softened. Beat in the butter with the icing sugar and orange juice until smooth. Cover and keep cool or chill until required. When the cake is completely cool place onto a serving plate and spread over the frosting swirling into peaks to give an attractive finish. Yields 1 servings
Cream Cheese Macaroon Cheesecake
Ingredients & Directions 3 c Soft coconut macaroon cookie Crumbs 4 (8oz) packs softened cream Cheese 1 2/3 c Sugar 4 Eggs 2 ts Vanilla Strawberry halves Preheat oven to 300. Press crumbs onto bottom & 1 1/2″ up sides of 9″ springfoam pan. Beat cream cheese & sugar in large bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crumbs. Bake 1 hour 30 minutes. Loosen cake from rim of pan; cool before removing rim. Chill thoroughly. Top with fruit. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Biscuit Sausage Quiche
Ingredients & Directions 1 lb Turkey breakfast sausage 1/4 c Onion; chopped 1/4 c Green bell pepper; chopped 10 Eggs 1 c Cheddar cheese; shredded 1 cn (17.3 oz) Pillsbury Grands -Refrigerated Buttermilk -biscuits Heat oven to 375 degrees. In large skillet, brown sausage, onion and bell pepper; drain well. In large bowl, beat eggs; stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits in bottom of 13×9″ baking dish. Pour sausage mixture into biscuit lined pan. Bake for 30-35 minutes or until quiche is set and crust is deep golden brown. Cool 5 minutes before serving. Yields 8 Servings
Fudge Nut Muffins
Ingredients & Directions 4 Squares semi-sweet chocolate 2 Sticks butter 2 -(up to) 3 c Chopped pecans 1 3/4 c Sugar 1 c Unsifted flour 4 lg Eggs 1 ts Vanilla Melt chocolate & butter in saucepan. Add nuts. In mixing bowl stir sugar, flour, eggs & vanilla. (Do not use electric mixer.) Stir only enough to blend the ingredients. Add chocolate mixture. Stir only enough to blend. Do not beat. Place in paper muffin containers placed in muffin tins. Bake at 325 for 25-30 minutes. DO NOT OVERCOOK. Makes 24 cupcakes. FRANCES INMAN MRS GORDON E. MCCARTY DIANE ROBBINS From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Double Apple Bread
Ingredients & Directions 1 c Walnuts 1/2 c Butter 1 c Plus 2 T light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c Applesauce, unsweetened 1 2/3 c Flour 1/2 c Whole wheat flour – preferably stoneground 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1 lg Tart apple*, pared, cored, – quartered and chopped 1/2 c Raisins, plumped if dry** * Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat. Drain thoroughly. Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside. In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!) Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts. Spread the batter in the prepared pan with a spatula, smoothing the top. Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding. Cool completely before wrapping or serving. Yields 1 9×5 loaf
Crusty Rye Bread
Ingredients & Directions 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9″ round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
