Don Mattingly's "little League Cookies"
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 c Packed brown sugar 1 ts Vanilla extract 2 Eggs 2 c Semisweet chocolate morsels 1 c Sun-dried cherries Preheat oven to 375 F. Combine flour, baking soda and salt into a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and cherries (optional- m&m’s, walnuts, oatmeal, or big chocolate chunks). Drop rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for two minutes. Cool on wire racks. Notes: Don Mattingly, former New York Yankees slugger Don Mattingly’s “Little League Cookies” Yields 1 servings
Biscuit Mix #2
Ingredients & Directions 4 c Unbleached white flour 2/3 c Instant non fat dry milk 1 ts Salt 3 tb Double acting baking powder 1/2 c Good veretable oil From: ai815@Freenet.carleton.ca (greg erwin) Date: Sat, 13 Nov 1993 19:49:05 GMT This yields about 5 cups of mix. Each cup of mix makes about six biscuits. To make biscuits: add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
German Chocolate Cookies
Ingredients & Directions 1 pk German chocolate cake mix 1 Vanilla yogurt 1 Egg 1 cn Coconut-pecan frosting Recipe by: Sue Klapper Preparation Time: 0:15 Preheat oven to 350. In a large bowl, combine cake mix, yogurt, and egg; beat until smooth. Drop teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; ice warm cookies. Store in a single layer in an airtight container. Yields 1 servings
Miss Hulling's Potato Pancakes
Ingredients & Directions 6 md Potatoes 2 Eggs, beaten 1 tb Grated onion 1/4 c Flour 1 ts Salt Pinch of white pepper Directions: Peal potatoes, grate or run through fine food chopper. Add remaining ingredients and mix to combine. Heat shortening in a skillet (it should be 1/4-inch deep). Spoon pancake batter into fat. Saute until brown on one side, thrn and brown the other side. Drain on paper towel or cloth and serve piping hot with applesauce. Helpful Hint: Amount of flour will vary with the water content of the potatoes. Yields 4 Servings
Dixie Corn Bread
Ingredients & Directions 2 c White cornmeal 3 tb All-purpose flour 1 ts Salt 1 ts Baking soda 2 c Buttermilk 1 Egg 2 tb Bacon drippings (or melted -butter) Preheat oven to 450 degrees. In a large mixing bowl sift together cornmeal, with flour salt and baking soda. Add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into greased, hot 10-inch oven proof skillet. Bake 20 to 25 minutes. Serve warm, with butter. Yields 8 Servings
Homemade Crumb Cake
Ingredients & Directions 2 1/2 c All-purpose flour 3/4 c Butter; softened 1 1/2 ts Cinnamon 1 c Sugar 1 ts Nutmeg 1/2 ts Salt 1 Egg; beaten 1 c Sour milk 1 ts Baking soda DIRECTIONS 1. To make sour milk, add 1 tsp white vinegar to 1 cup milk. 2. Blend flour, butter and cinnamon until mixture resembles coarse meal. Reserve 1 cup flour mixture for top. 3. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved crumb mixture on top. 4. Bake at 350F for 30 minutes, or until toothpicks inserted in center comes out clean. This is a very old recipe from a 1934 cookbook, and there is no amount given for the nuts. I would use at least 1 cup. Yields 1 Servings
Sweet Iced Christmas Bread
Ingredients & Directions 2 1/2 c Bread or unbleached flour* *More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans -GLAZE- 1 Egg; beaten, mixed with 1 ts Milk or water DECORATION 7 Halves of glaceed cherries 7 Walnut or pecan halves -ICING- 1/2 c Confectioners’ sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Yields 2 Servings
