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
Mocha Cookies
Ingredients & Directions 1/2 c Butter 3/4 c Sugar 1/4 c Packed brown sugar 1 ea Egg 1 1/2 c Flour 2 tb In. coff. powder No crystals 1 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon 2 ts Vanilla 1 c Finely chopped walnuts 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ Yields 36 Servings
German Chocolate Cake Mix Cookies
Ingredients & Directions 1 pk German Chocolate Cake Mix; -pudding included 1 c Semisweet Chocolate Chips 1/2 c Rolled Oats 1/2 c Raisins 1/2 c Oil 2 Eggs; slightly beaten Heat oven to 350 degrees. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1 minute; remove from cookie sheets. Yields 54 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
Crisp Bread And Butter Pickles
Ingredients & Directions 4 qt Thinly Sliced Cucumbers 1 1/2 ts Tumeric 8 ea Med. White Onions * 1 ts Celery Seed 1/2 c Pickling Salt 2 tb Mustard Seed 5 c Sugar 5 c Cider Vinegar * Onions should be peeled and thinly sliced. —— Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 – 8 pints. Yields 8 servings
Hershey's 50% Reduced Fat Oatmeal Chip Cookie
Ingredients & Directions 3/4 c 60% vegetable oil spread — softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Ground cinnamon -(or more, if desired) 1/2 ts Salt 2 3/4 c Quick-cooking rolled oats 12 oz HERSHEY’S Baking Chips -(Reduced Fat Semi-Sweet) 1 c Raisins Heat oven to 375F. In large bowl, beat spread, granulated sugar and brown sugar with electric mixer until well mixed. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, cinnamon and salt; gradually add to sugar mixture, mixing well. Stir in oats, chocolate chips and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 4 dozen cookies. Nutrition facts: Serv size: 1 cookie (26g), Servings: 48, Amount Per Serving: Calories 110, Fat Cal. 25, Total Fat 3.5g* (5% DV), Sat.Fat 1.5G (8% DV), Cholest. 10mg (3% DV), Sodium 70mg (3% DV), Total carb. 19g (6% DV), Dietary Fiber 1g (4% DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 3g of available fat per serving vs 6g in the regular Oatmeal Butterscotch Cookies recipe Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 48 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
