Biscuit Mix #1
Ingredients & Directions 10 c Flour 1 2/3 c Instant nonfat dry milk 1/3 c Baking powder 2 1/2 ts Salt 1 2/3 c Shortening Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained. Store tightly covered, in refrigerator. Use within 3 months. example recipe: Biscuits 3 CUPS biscuit mix 2/3 CUP water Preheat oven to 425 F. Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Macadamia-mocha Cheesecake
Ingredients & Directions 1 lb OREOS, crushed 24 oz CREAM CHEESE, unwrapped and 1 c MACADAMIA NUTS, chopped -warmed in 1/2 ts GROUND CINNAMON Microwave 2 mins. 1 Stick BUTTER, melted 8 oz SEMI-SWEET CHOCOLATE, melted Mix well and pat into bottom 1 tb INSTANT COFFEE, dissolved in -and sides of 10″ springform -/ Pan. 1 tb WATER (hot) FILLING 2 tb UNSWEETENED COCOA 1 c SUGAR 1 ts VANILLA 4 JUMBO EGGS, SHELLED and 3 c SOUR CREAM -warmed in microwave 25 3/4 c MACADAMIA NUTS, chopped Seconds. 4 tb BUTTER, melted ** CRUST Yields 6 servings
Dilmun Flat Bread
Ingredients & Directions -Diana Lewis- VGWN37A 2 c Starter 1/2 c Water 1 ts Salt 1 tb Sugar 3 c Flour;white add water salt and sugar to the culture and mix well. add the flour to the starter one cup at a time till to stiff to mix by hand knead till satiny. Divide dough into 6 equal balls roll each ball into a 6 inch round with hand or roller and place a floured cloth let rise for 30 minutes at 85 degrees. preheat oiled heavy griddle or baking sheet to 550 in the oven. Carefully transfer 2 rounds at a time to the oiled griddle with a hand board or large spatula. bake 5 minutes or till they puff in the middle and start to brown. Yields 6 Servings
Corn Bread`
Ingredients & Directions 1 1/4 c All-Purpose Flour — sifted 3/4 c Cornmeal, (Stone-Ground Is Preferable) 3 ts Baking Powder 1 ts Salt 1/4 c Sugar 1 lg Egg — well-beaten 3/4 c Milk Or Buttermilk 4 tb Melted Margarine Or Vegetable Oil Sift together the flour, cornmeal, baking powder, and salt. Set aside. Combine the sugar, egg, milk, and margarine or oil. Add to the dry ingredients, stirring just enough to moisten the dry ingredients. Place in a greased 8 X 8″ pan and bake in a 400 F oven about 20 mins, or until golden. Serve hot with butter and apple butter. You can also make a dozen muffins or corn sticks. Test after 15 mins. Yields 1 servings
Whiskey Cake
Ingredients & Directions –CAKE– 1 Box Yellow Cake Mix 1 Box Instant Vanilla Pudding 4 Eggs 1 c Milk 1 1/2 oz Whiskey 1 c Walnuts TOPPING 1/2 c Butter 1 c Sugar 1/2 c Whiskey Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan. Bake at 350 degrees for 50-60 minutes. While cake is baking make topping. Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake. Yields 10 Servings
Plain White Bread (powdered Milk)
Ingredients & Directions 3 c Lukewarm water 1 tb Granulated sugar 2 pk Dry yeast 1/2 c Powdered milk 2 tb Sugar 2 ts Salt 1/4 c Shortening, melted 3 c Bread flour 3 c Bread flour Combine water and sugar in large bowl. Sprinkle yeast over mixture and let stand 10 minutes. Add powdered milk, sugar, salt, shortening, and 3 cups flour. Beat til smooth. Then add enough of the remaining 3 cups flour to make a soft dough. Turn out on a floured board and let rest 5 minutes. Knead until smooth using only enough flour to keep from sticking to board. Put into greased bowl, turning once to coat. Place in slightly warmed oven (turn on for count of 30 to 60, turn off) and let rise til doubled – about 1 hour. Turn out onto floured board. Divide for loaves, roll out into rectangle, then roll up again, tightly. Place in greased loaf pans, tucking ends under. Let rise in warm oven again for 3/4 hour until doubled in size. Bake at 400F for 40 to 50 minutes til brown, cool on wire rack, enjoy. (Best reconstruction I can make of a badly faded recipe card. ;-)) From Yields 2 Servings
Sweet Golden Batter Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c Of warm water 1 c Of milk 1/2 c Of butter *** 1/2 c Of sugar 1 ts Of salt 2 Eggs 2 ts Of vanilla 4 1/2 c Of WHITE LILLY BREAD FLOUR -(naturally!) *** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago. Warm bread and butter….mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter) Yields 6 Servings
