Limey Cheesecake
Ingredients & Directions 2 EGG YOLKS L6 ozs CREAM 3/4 c LIME JUICE (FRESH ONLY!) -CHEESE L/3 cup HONEY 2 c WHIPPING CREAM, whipped L (l4 oz.) can SWEETENED 2 Drops GREEN FOOD COLORING -CONDENSED MILK -(optional) ** CRUST Yields 8 servings
Homemade Buttermilk Pancake And Waffle Mix
Ingredients & Directions 2 c Dry buttermilk powder 8 c Unbleached flour 1/2 c Sugar 8 ts Baking powder 4 ts Baking soda 2 ts Salt In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12-c container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 1/2 c of Homemade Buttermilk Pancake & Waffle Mix. 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
Lemon Pie-filling Mix
Ingredients & Directions 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. Yields 1
Fudgy Oatmeal Cookies
Ingredients & Directions 2 c Sugar 1/2 c Milk 1/2 c Butter or margarine 3 tb Cocoa powder 1/4 ts Salt 1 ts Vanilla 1/2 c Peanut butter 3 c Oats Combine sugar, milk, margarine, and cocoa in saucepan and bring to a full rolling boil. Boil 1 minute. Remove from heat and add salt and vanilla. Blend in the peanut butter and oats. Mix well. Drop by teaspoonfuls onto waxed paper. Allow to cool. Makes 4 dozen NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies puff during baking then settle when removed from the oven, forming a pretty, crinkled top. Yields 1 servings
Laverbread And Crab Souffles With Cockle Sauce
Ingredients & Directions -THE SOUFFLES- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper -COCKLE SAUCE- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat – discarding only the mouthpiece and the grey “dead man’s fingers” that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. Yields 8 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
