Hershey's Bake Shoppe All In One Cookies
Ingredients & Directions 1 c Butter; softened 1 c Granulated sugar 3/4 c Packed light brown sugar 2 ts Vanilla extract 1/2 ts Salt 2 Eggs 2 c All-purpose flour 1/2 c Hershey’s Cocoa 1 ts Baking soda Any Hershey’s Bake Shoppe -Baking Pieces; (10 or 12 -oz) Heat oven to 350 F. Beat butter, sugars, vanilla and salt in large bowl until creamy. Add eggs; beat well. Add cocoa; beat until blended. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in Bake Shoppe Baking Pieces. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until done. Remove from cookie sheet to wire rack to cool. Cool completely. About 5 dozen cookies. VANILLA ALL IN ONE COOKIE: Omit cocoa; use 2 1/2 C flour Yields 1 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
Colombian Fresh Banana Cake With Sea Foam Fro
Ingredients & Directions 1 Pkg (18.5 oz) yellow Cake mix ** 1/8 ts Baking soda 2 Eggs 3/4 c COCA-COLA 1 c Bananas, ripe and mashed 2 ts Lemon juice 1/3 c Nuts, finely chopped (opt) SEA FOAM FROSTING 2 Egg whites 1 1/2 c (firmly packed) light Brown sugar 1/8 ts Cream of tartar * 1/3 c COCA-COLA 1 ts Vanilla extract Dash salt * Do not use a mix with pudding added or which requires oil. ======================================================= =================== BBS: Ned’s Opus Date: 03-28-94 (20:09) Number: 239 Yields 1 Servings
Banana Lime Bread
Ingredients & Directions 1/2 c Shortening 3/4 c Brown sugar 2 tb White vinegar 3 Ripe bananas, mashed 3 tb Water 1 tb Lime juice 1/2 ts Salt 1/2 ts Ginger powder 3/4 c Coconut, grated 1 ts Baking powder 2 c White flour GLAZE 1/4 c Brown sugar 1 tb Oil 1 tb Rum 3 tb Lime juice Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. Yields 1 servings
Plains Special Spoon Bread
Ingredients & Directions 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400’F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. Yields 8 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
Mom's Butter Cake
Ingredients & Directions 6 Eggs, separated 1 ts Vanilla 2 c Sugar 1 c Milk 1 c Butter 2 ts Baking powder 3 1/2 c Flour Beat egg whites and set aside. Cream butter, sugar, eggs, vanilla and baking powder. Add flour and milk alternately. Fold in beaten whites. Bake in a tube pan for 1 hour (or until done) at 325 degrees. This goes well with fresh fruit or your favorite coffee. Randy Rigg Yields 3 servings
