Whipped Jello Filled Angel Food Cake
Ingredients & Directions 1 Whole angel food cake; -cooked & cooled 1 pk Strawberry gelatin powder Whipping cream Cut a 1″ slice off the top of the cake. Cut around inside edge and outside edge of cake to make a shell. Carefully dig the cake out of the center section. Dissolve jello as directed on package. Cool til thick like syrup. Place the pan of jello in a pan of ice and water. Beat with egg beater til thick and fluffy. Whip 1/2 cup cream till peaks form. Fold into whipped jello and fill the cake shell. Put the top slice back on cake and wrap with saran wrap. Let stand a few hours or overnight. Frost with whipped cream and decorate with strawberries or anything you like. Yields 12 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
Old-fashioned Chocolate Icebox Cake
Ingredients & Directions 4 Eggs; separated 1 ds Salt 2 oz Chocolate; semisweet 2 oz 2 tb Powdered sugar 2 tb -Water -Whipped cream Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of ladyfingers with the flat side up in the bottom of the pan, covering the entire bottom evenly. Whip the egg whites with a dash of salt, until stiff. Set aside. Combine the chocolate, sugar, and water in the top of a double boiler. When the chocolate is melted, add the egg yolks and beat with an electric mixer (no need to wash beaters after whipping the whites), beating at high speed, until mixture is light and fluffy. Fold the egg whites into the chocolate mixture. Turn half the mixture into the pan lines with ladyfingers. Top with another layer of ladyfingers. Cover with remaining chocolate mixture and still another layer of ladyfingers. Cover and chill 24 hours, until set. Unmold onto serving platter and decorate with whipped cream. Recipe From:Great Old-Fashioned American Desserts Yields 6 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
Hershey's 50% Reduced Fat Chocolatey Chip Cookies
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1/2 c 60% oil spread 3/4 c Granulated sugar 3/4 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 12 oz Reduced fat baking chips -(semi-sweet) Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat spread, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs, beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened applesauce to egg mixture. Makes 5 dozen cookies. Nutrition information per cookie: 70 calories, 2.5 grams total fat (2 grams available fat versus 4.5 grams fat in a classic chocolate chip cookie) Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 60 Cookies
Plain Old Fashioned White Bread
Ingredients & Directions -GORDON [GEnie] 1 1/4 c -water 3 c Bread flour; (I use 1/2 cup -whole wheat and 2 1/2 reg) 1 ts Salt 2 tb Powdered milk 1 tb Sugar; (if you have trouble – with raising try 2) 1 tb Margarine; or olive oil 1 1/2 ts Powdered yeast When the ABM starts look inside and watch the dough it should be just one big ball that is fairly soft, if its sticky and gooshy you have to add more flour. If there is still flour laying around and its as hard as a brick you have to add water. You have to do this with just about every NEW recipe until you get the right combination for your machine, flour, and climate. First thing you need to do is get some bread flour (there is a difference) and get some yeast in bulk. Do not use the little packages they are just to expensive. Most of the big warehouse clubs carry yeast in bigger packages. If this don’t work get back to us and tell us what is going on. Yields 1 Loaf
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
