Sun Dried Berry Zucchini Nut Bread
Ingredients & Directions 3 Eggs 1 c Canola oil 2 c Sugar 1 ts Vanilla 2 c Zucchini — grated 2/3 c Carrots — grated 3 c Flour 1 ts Salt 2 ts Cinnamon 1/4 ts Baking powder 1 ts Baking soda 1/2 c Walnuts 3 oz Sun dried cranberries, Cherries or — blueberries Preheat oven to 325 F. Grease and flour two 9×4″ bread pans. Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Stir the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are well combined. Add the nuts and berries. Stir to distribute evenly. Pour this mixture into the floured bread pans. and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. Allow loaf to cool for about 5 minutes in pans on cooling rack. Remove from pans to rack to complete cooling. Once cool, wrap in plastic wrap and chill. Yields 20 Servings
Chocolate Ribbon Pie
Ingredients & Directions 4 oz Philadelphia Cream Cheese; -softened 2 tb Sugar 1 tb Milk 1 8-oz tub Cool Whip?; thawed -& divided 1 6-oz or 9 in prepared -chocolate flavored crumb -crust 2 c Cold milk 2 pk (4 oz) JELL-O Chocolate -Flavor Instant Pudding & -Pie Filling Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate or chocolate curls. Yields 8 servings
Cheese Pie
Ingredients & Directions 8 oz Pack cream cheese 2 Separated eggs 3/4 c Sugar 2 tb Flour 1 ds Salt 1/2 ts Vanilla 1 c Evaporated milk 1 c Sweetened condensed milk 10 In unbaked pie shell Soften cheese. In bowl combine cheese, yolks, sugar, flour, salt & vanilla. Beat until smooth. Add evaporated milk a bit at a time & beat until smooth. Gradually add remaining milk. Fold in stiffly beaten whites. Pour into chilled, unbaked shell. Bake 15 minutes at 400; then 15 minutes at 375; then 15 minutes at 325. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Hermit Cookies
Ingredients & Directions 1 c Sugar 3 c Flour 1/2 c Butter 1 ts Cloves 1/2 c Molasses 1 ts Cinnamon 1 ts Soda 1/2 ts Salt 1/2 c Lukewarm coffee 1 c Raisins 1 Egg, beaten Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is _really_ easy and tastes great. From Yields 1 Servings
Whipped Jello Cake
Ingredients & Directions 3 oz Raspberry jello 4 1/2 oz Cool whip 8 1/2 oz Crushed pineapple;save juice 1 Angel food cake 1/2 c Walnuts; chopped 12 Maraschino cherries; chopped DIRECTIONS ——————— ~— MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR. Yields 1 Servings
Dilly Bread (rachor)
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, “Of these Ye May Freely Eat” Yields 3 Loaves
Fudge Krispies
Ingredients & Directions 2 c Chocolate chips 1/3 c Margarine 1/2 c Light corn syrup 2 ts Vanilla extract 1 c Confectioners sugar 4 c Rice krispies cereal COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER- STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2 INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES. From Yields 10 Servings
