Fat Free, Sugar Free, High Fiber Stodge Cake!
Ingredients & Directions 1 sm Apple 1/2 c Figs 1 Banana 2 ts Mixed spice (cinnamon, clove 1 Carrot -ginger, nutmeg, etc.) 3/4 c Prunes 2 c Flour 1/2 c Dates 1/2 c Water You can vary the quantities to taste. Try to experiment. Grate apple and carrot into bowl, add mashed banana. Remove stones from fruit and mash in with fork. Add spices, flour and water. Mix well. Spoon mixture into two 7″ x 3″ cake tins (pre-lined with silicone paper). Bake at 350 deg F until firm – about 3/4 hour. The clean knife test is not suitable for this cake!! Andrew 8 Nov 1994 Yields 1 servings
Quick Shortbread
Ingredients & Directions 3/4 c All purpose flour 1/3 c Sugar 1/4 c Cornstarch 1/4 ts Aniseed; chopped 1/2 c Unsalted butter; melted, -cooled (1 ; stick) Position rack in center of oven and preheat to 325F. Combine flour, sugar, cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and stir to combine well. Press dough evenly onto bottom of 9-inch pie plate. Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Makes about 8 cookies. Yields 1 servings
Apricot-nut Bread 2
Ingredients & Directions 2 1/2 c All-purpose flour 4 t Grated orange peel 1 c Chopped dried apricots 1 c Orange juice 2/3 c Sugar 1/2 c 1% low-fat milk 1/2 c Chopped walnuts 3 T Unsweetened applesauce 1 T Baking powder 2 Egg whites, lightly beaten 1 t Salt Vegetable cooking spray Combine the flour, apricots, sugar, walnuts, baking powder, salt and orange peel in a large bowl. Combine the orange juice, milk, applesauce and egg whites in another bowl and stir well. Add the liquid mixture to the dry ingredients, stirring just until moistened. Coat a 9 x 5-inch loaf pan with cooking spray. Pour in the batter. Bake at 350F for 1 hour or until a wooden pick inserted into the center comes out clean. Remove from the pan and cool on a wire rack. NOTE: “ Yields 16 servings
Dilly Casserole Bread
Ingredients & Directions 1 pk Yeast in 1/4 cup water 1 c Cottage cheese 2 tb Sugar 1 tb Onion flakes 1 tb Butter 2 ts Dill seed 1 ts Salt 1/4 ts Soda 1 Unbeaten egg 2 1/2 c (or a little less) -sifted all-purpose flour Soften yeast in water. Combine all other ingredients except flour. Add the yeast mixture, then flour 1/2 cup at a time to form a stiff dough. Let this mixture stand 1 hour, covered with a piece of buttered wax paper. After the hour, punch down the dough and knead for about 5 minutes. Put the dough in a greased 8″ casserole. Let this rise for 40 – 50 minutes. Bake the bread at 350 degrees F for 40 ~ 50 minutes until golden brown. Yields 1 Loaf
Whole Wheat Chocolate Cake
Ingredients & Directions 1 1/2 c Sugar 1 c Flour; unbleached, sifted 3/4 c Whole wheat flour; stirred 2 ts Baking soda 1 ts Salt 1 c Butter or regular margarine 1 c ;water 1/4 c Cocoa; baking 2 ea Eggs; large, beaten 1/2 c Sour cream 1 x ——-cocoa frosting——- 1/2 c Butter or regular margarine 6 ts Milk 1/4 c Cocoa; baking 1 lb Confectioners sugar; (1 box) 1 ts Vanilla extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners’ sugar, that has been sifted. Continue cooking over low heat until confectioners’ sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. Yields 16 servings
Decorated Gingerbread Cookies
Ingredients & Directions 4 c Unbleached; all purpose -flour 1 tb Ground ginger 2 ts Ground cinnamon 1 ts Salt 1/2 ts Grated nutmeg 1/2 ts Ground cloves 1/2 ts Baking soda 1/2 lb Unsalted butter; (2 sticks) 2/3 c Light or dark brown sugar 2 lg Eggs 2/3 c Unsulfured molasses -ICING- 1 lb Confectioners’ sugar 3 lg Egg whites 1 dr Lemon juice or vinegar Food coloring Raisins; currants, nutmeats, ; colored sugar, ; sprinkles and other ; decorations For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine. Beat the butter and sugar, one egg at a time. Continue beating until the mixture is smooth. Beat in half the flour mixture, then stop and scrape the bowl and beater(s). Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined. Divide the dough into several pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Chill the dough for at least one hour or until firm. Set the racks in the middle upper thirds of the oven and preheat to 350 degrees F. Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. Cut with floured cutters and arrange on the pans an inch or two apart. Repeat with the remaining dough. Reroll the scraps immediately; or press together, chill and reroll later. Bake the cookies for about 10 minutes, until firm when pressed with a fingertip. Cool the cookies on the pans. Meanwhile for the icing, combine confectioners’ sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating until fluffy. Divide the icing into several small bowls and add coloring. Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming. Use a paper cone or the snipped end of a plastic bag to pipe icing on the cookies. Use the raisins and other decorative ingredients to accent the icing. Yield: about 60 large cookies Yields 1 servings
Sweet Egg Bread
Ingredients & Directions -PNewton vkbb14a 1 1/2 Pound Loaf 1 3/4 c Water 1/2 1 1/4 ts Salt 3/4 1 1/2 lg Eggs 1 1 1/2 tb Applesauce* 1 3 c Bread flour 2 2 tb Dry milk powder 1 1/2 1/4 c Sugar 3 T 2 ts RapidRise Yeast 1 1/2 Put in pan according to custom. From Fleischmann’s BEST-EVER Breads 4/93 Yields 1 Servings
