Onion Upside Down Cake
Ingredients & Directions 6 md Vadaila onions 1 ts Salt 3 tb Butter 1 ts Sugar 2 c Flour, sifted then measured 1 Egg, beaten 4 ts Baking powder 1 1/4 c Milk Slice onions and saute in butter until yellow and soft. Let cool a little. Keep in slices if possible. Make a batter by adding egg and milk to dry ingredients. Batter should be a little thinner than biscuit dough. Spread onions in a greased baking dish. Pour dough on top. Bake for 25 to 30 minutes at 350 degrees. I also sprinkle about 1/2 cup of grated colby cheese on top before putting in the oven. Randy Rigg Yields 3 servings
Biscuit Gravy
Ingredients & Directions 4 tb Flour 3/4 c Water 2 c Skim milk or milk Substitute 1 1/2 ts Fresh sage, crumbled finely —OR— 1 ts Ground sage 1/8 ts Cayenne pepper 1/2 ts Tobasco sauce 1/4 ts Salt 1/2 ts Fresh ground black pepper Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy. Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc. Makes enough for about 4 biscuits. Yields 1 Servings
Whiskey Pound Cake
Ingredients & Directions 1 lb Butter 3 c Sugar, white 8 Egg yolks 2 ts Vanilla 2 ts Almond extract 6 tb Whiskey 3 c Flour 8 Egg white; stiffly beaten 1 1/2 c Pecans; chopped Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Combine vanilla, almond extract and whiskey. Add alternately with flour to creamed mixture. Beat egg whites until stiff and fold into batter. Put one half of the pecans on the bottom of a 10 inch tube pan that has been greased and lined with wax paper. Add all of the batter, and put the remaining nuts on the top of the batter. Bake at 350F for 1-1/2 hours. This will keep for several days. Origin: A Taste Of Oregon Shared by: Sharon Stevens, Jan/94 Yields 12 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
Light Fruit And Nut Cake
Ingredients & Directions 125 g Raisins; (4oz) 250 g Sultanas; (8oz) 125 g Dried apricots; roughly -chopped ; (4oz) 3 tb Brandy or orange juice 125 g Hazelnuts; chopped (4oz) 250 g Glac? cherries; halved (8oz) 75 g Cut mixed peel; (3oz) 40 g Angelica; chopped (1 1/2 oz) 50 g Glac? ginger; finely chopped ; (2oz) Grated rind of 1 orange and -1 lemon 250 g Unsalted butter; softened -(8oz) 250 g Caster sugar; (8oz) 4 md Size eggs 50 g Ground almonds; (2oz) 250 g Plain flour; sifted (8oz) 1/4 ts Salt 2 tb Redcurrant jelly; melted 50 g Blanched almonds; (2oz) Place the raisins, sultanas, apricots and brandy or orange juice in a bowl. If possible, cover and leave overnight. Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds. Whisk together the butter and sugar in a large bowl. Beat in the eggs one at a time, then carefully fold in the almonds, flour and salt followed by the fruit and nut mixture. Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7 inch) square cake tin. Smooth the top, hollowing slightly in the centre. Place in a preheated oven 160 ?C, 325 ?F, Gas Mark 3 for 1 hour. Reduce the oven temperature to 150 ?C, 300 ?F, Gas Mark 2 cover the cake with greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer inserted into the centre of the cake comes out clean. When cold, remove the cake from the tin and peel off the paper. Brush the top of the cake with redcurrant jelly and arrange the almonds and remaining cherries on top. Brush again with the redcurrant jelly. Store in an airtight tin. Yields 1 servings
West Haven Chocolate Cake
Ingredients & Directions 8 oz Dates; pitted, chopped 1 ts Baking soda 1 c ;boiling water 1 3/4 c Flour; unbleached, sifted 2 tb Cocoa; baking 1/2 ts Salt 1 c Shortening; vegetable 1 c Sugar 2 ea Eggs; large 6 oz Semisweet chocolate chips 1/2 c Walnuts; chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. Yields 16 servings
