Cheese Pierogi Filling
Ingredients & Directions 1 c Dry-curd cottage cheese 1 ts Butter; melted 1 Egg; beaten 2 tb Sugar 1 tb Fresh lemon juice From: Lynette Scribner lscrib@GORGE.NET Date: Thu, 18 Jul 1996 19:22:58 -0800 Run cheese through a ricer or a coarse sieve. Then mix well with everything else. EAT-L Digest 18 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Mary Bergin's Macadamia Nut Butter Cookies
Ingredients & Directions 1 c (2 sticks) butter, softened 1/4 c Granulated sugar 3 tb Honey 1 Egg yolk 1/2 ts Vanilla extract 1 3/4 c All-purpose flour, sifted 1/2 c Roasted coarsely chopped Macadamia nuts In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm. Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container. Serving Size: 1 cookie Nutritional Information per serving Calories 80 Total Fat 6 g Total Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg Yields 3 Servings
White Cake
Ingredients & Directions 1 c Sugar 1/2 c Shortening 4 Egg whites 1 ts Almond flavoring 2 c Cake flour 3 ts Baking powder 1/4 ts Salt 1/2 c Milk OR 1/4 c Evaporated milk diluted -with 1/4 c Water Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. The Household Searchlight Yields 6 Servings
Biscuit Mix
Ingredients & Directions 9 c Flour; sifted -cake & pastry pref 1/3 c Baking powder 1 c Milk; powdered 2 tb Milk; powdered 4 ts Salt 1 3/4 c Shortening; vegetable Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. Yields 1 Servings
Dilly Casserole Bread (1960)
Ingredients & Directions 2 c Up to … 2 2/3 c Flour 2 tb Sugar 2 ts Up to … 3 ts Instant minced onion 2 ts Dill seed 1 ts Salt 1/4 ts Baking soda 1 pk Active dry yeast 1/4 c Water 1 tb Butter 1 c Creamed cottage cheese 1 Egg 2 ts Butter, melted 1/4 ts Coarse salt (opt) Lightly spoon flour into measuring cup; level off. In large bowl, cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 T butter and cottage cheese until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 c to 1 2/3 c flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 ot 60 minutes. Generously grease 1 1/2 or 2 quart casserole. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 350 degrees. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; cool on wire rack. Brush warm loaf with melted butter; sprinkle with coarse salt. Yields 1 Loaf
Devilicious Peanut Butter Chip Cookies
Ingredients & Directions PILLSBURY CLASSIC COOKBOOKS COOKIES GALORE – COOKIES 1 pk Pillsbury plus devil’s food -cake mix 1/2 c Oil 2 Eggs 10 oz Peanut butter flavored chips -GLAZE- 1/2 c Peanut butter flavored chips 2 tb Margarine 1 tb Milk *** When time is short, skip the glaze and just stir all the peanut butter chips into the cookies! ** ** ** ** ** ** ** ** ** ** ** ** ** ** ****EXTRA EASY RECIPE!!!!!***** Heat oven to 350 F. In large bowl, combine cake mix, oil and eggs; mix well. Reserve 1/2 cup peanut butter chips for glaze. Add remaining chips to dough, mix well. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 9-12 minutes or until set. Cool 2 minutes; remove from cokie sheets. Cool completely. In small saucepan over very low heat, melt all glaze ingredients, stirring constantly. Drizzle over cookies. Let stand until set. store the cookies between sheets of waxed paper in a tightly covered container. Makes 3 dozen cookies. HIGH ALTITUDE:(Above 3500 feet) Add 2w tb flour to dry cake mix. Bake as directed. Yields 36 Servings
Sweet Egg Bread (abm)
Ingredients & Directions 3/4 Salt 1 Egg white 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
