Biscuit Mix (bisquick-alike)
Ingredients & Directions 9 c Cake Flour, Sifted 1/3 c Baking Powder 1 c Powdered Milk 2 tb Powdered Milk 4 ts Salt 1 3/4 c Vegetable Shortening Sift all the dry ingredients together. Cut the shortening into the flour mixture until the mixture resembles coarse cornmeal. Store, well covered, in a cool dry place. Use for pancakes, waffles, biscuits, etc. Joel Ehrlich on rec.food.cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 1 Servings
Ginger-carrot Breakfast Cookies
Ingredients & Directions 1 c Whole-wheat pastry flour 1 1/2 c Rolled oats 1 c Carrot; grated 2 ts Baking powder 1/2 ts Baking soda 1 pn Sea salt 2 ts Fresh ginger; grated 1/4 c Egg substitute; OR 2 whites -or 1 ; egg 2/3 c Low-fat vanilla soy milk; or -skim milk 1 tb Canola oil 3 tb Barley malt; OR maple syrup Preheat the oven to 375?F. In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, don’t overmix; abuot 15 strokes should do. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes. Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp. NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat) Yields 12 servings
Doctor Zeus Zucchini Bread
Ingredients & Directions 3 Eggs 1 c Oil 2 c Sugar 2 ts Vanilla 2 c Zucchini; shredded 8 1/2 oz Crushed pineapple; drained 1 c Nuts; chopped 1/2 c Raisins 3 c Flour 1 1/2 ts Cinnamon 1 ts Salt 3/4 ts Nutmeg 2 ts Baking soda 1/4 ts Baking powder Beat the eggs, oil, sugar, and vanilla in a large bowl until thick. Stir in the remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Yields 2 Loaves
Golden Honey Corn Bread
Ingredients & Directions 1 1/2 LB 1 1/4 c Water 1/3 c Instant potato flakes 1 1/3 tb Canola oil 3 c Bread flour 1 1/2 tb Honey 1 1/2 tb Milk powder 1 ts Salt 1 1/2 ts Active dry yeast 1/3 c Cornmeal 2 LB 1 1/2 c Water 1/2 c Instant potato flakes 1 1/2 tb Canola oil 3 1/2 c Bread flour 2 tb Honey 2 tb Milk powder 1 ts Salt 2 ts Active dry yeast 1/2 c Cornmeal Yields 1 servings
White Chocolate & Lemon Cheesecake
Ingredients & Directions 1 1/2 c Chocolate wafer cookie -crumbs 5 tb Butter, melted CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth. Yields 6 Servings
Lion Cake
Ingredients & Directions 125 g Softened margarine or -butter; (4oz) 225 g Golden caster sugar; (8oz) 2 Eggs; size 2 150 g Natural or honey yoghurt; (5 -fl oz) 1 ts Vanilla essence 200 g Self-raising flour; (7oz) 1/2 ts Bicarbonate of soda Red food colouring 25 g Cadbury’s cocoa; (1oz) -TO DECORATE- 175 g Butter; (6oz) 250 g Icing sugar; sifted (9oz) 3 Heaped Tbs apricot jam 1 Family box Cadbury’s ’99’ -Flake 3 Cadbury’s milk chocolate -Buttons 125 g Marzipan; (4oz) Red and black food colouring -ALSO YOU WILL REQUIRE- 2 3 cm; (9 inch) round cake ; tin, greased and ; base lined A small pastry brush A glass Cream fat and sugar together then beat in eggs, yoghurt, essence and sifted dry ingredients. Continue beating for about 3 minutes until well mixed. Spoon one third of the mixture into opposite sides of cake tin. Then spoon another third into a small bowl and add a few drops of red colouring. Blend cocoa to a paste with a little boiling water then add most, but not all, to the remaining third of cake mixture. Spoon cocoa mixture into the tin in two sections, again opposite each other, and finally fill in the spaces with the pink mixture. Swirl it round once only so that the colours stay separate, hollowing out the centre slightly.Bake at 190?C / 375?F / Gas Mark 5 for about 50 minutes until cooked through when tested with a skewer. Turn out carefully and cool on a wire tray. Prepare the butter icing by beating the softened butter with the icing sugar until really light and fluffy. Add a tablespoon or two of hot water to make it lighter in texture. Split the cake in half then sandwich together with the jam. Take out one spoonful of the icing then add a small amount of the reserved cocoa paste to the remainder so it becomes a beige colour. Completely cover the cake in this icing. Now take a brush and dab strokes of the remaining cocoa paste at random over the icing to roughen it up and add texture and colour. Place the cake on a board or plate. Using a sharp knife, cut the Flakes into thin pieces, reserving any particularly long bits for the whiskers. Arrange the Flake pieces around the edge of the cake for the lion’s mane, making it as full as possible. Place a Button in position for the nose and build up the face around it, with the whiskers and a small piece of Flake where the mouth is, so that the tongue can roll over it. Using the plain icing, mark out two shapes with a teaspoon for the eyes, then place Buttons on top. Roll out and cut 2 circles of marzipan for the ears, using a glass as a guide. Elongate one end, pinch it together in the centre and cut off the point so that ear shapes remain. Place in position. Colour some marzipan red to make the tongue and a small piece black for the mouth, or use cocoa and make the mouth dark brown. Roll out the red marzipan, make a tongue shape and place it over the small piece of Flake already on the cake. To complete the cake, work a thin roll of dark marzipan for the mouth and place in position so that the lion smiles. Yields 1 servings
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 3/4 c Butter or margarine 1 1/2 c Sugar 3 Eggs 3/4 c Milk 2 tb Lemon juice 1 Lemon’s rind, grated 3/4 c Blanched almonds, chopped TOPPING: 1/4 c Sugar Juice of one large lemon Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 Servings
