Karen's Abm Adaptation-raisin Granola Bread (pillsbury)
Ingredients & Directions -FOR 1 1/2 LB. LOAF- 3/4 c Water 1/3 c Milk 3 tb Oil 2 tb Honey 1 ts Salt 2 1/2 c Bread Flour 1 tb Grated Orange Peel 1/4 c Granola*; (up to 1/2) 1/4 c Sunflower seeds** 1/4 c Raisins** 2 1/4 ts Active Dry Yeast *I use Strawberry Muesili instead of granola—wonderful!! **One-quarter cup of the granola/muesili was added with the flour, the remaining one-quarter cup was added along with the sunflower seeds and raisins at the “beep”. Yields 1 Servings
Bittersweet Chocolate Chunk Cookies
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Sugar 1/4 c Packed brown sugar 1 Egg 1 ts Vanilla 1 c Plus 2 Tbsp unsifted flour 1/2 ts Baking soda 1/2 ts Salt 2/3 c Chopped walnuts or pecans 8 oz Ghirardelli Bittersweet -Chocolate DIRECTIONS: For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375-F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds. Yields 3 Servings
Biscuit Dough
Ingredients & Directions 2 c Flour 1 tb Baking powder 1/2 ts Salt 1 Stick cold butter; cut into -1/2-inch dice 3/4 c Cold milk In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate. Yields 1 Servings
Lemon Ricotta Pancakes
Ingredients & Directions These are so light and 1/4 c Granulated Sugar -delicious, they’re a treat 2 t Grated Lemon Peel -any time of day. pn Nutmeg Dust withicing sugar before 1 ea Tb Soft Margarine -serving. OR 1 c Light Ricotta Cheese; well 1 ea Tb Unsalted Butter; melted -drained 4 ea Egg Whites 3 ea Egg Yolks 1/3 c Lemon Juice 1/2 c All-Purpose Flour 1/4 c Sifted Icing Sugar IN large bowl, whisk ricotta with egg yolks, flour, sugar, lemon peel, nutmeg and melted maragarine. IN separate bowl, beat egg whites until light and fluffy. Stir in one-third of whites into ricotta batter. Gently fold in remaining whites. HEAT large non-stick skillet to medium-high. Add batter to pan in large spoonfulls, flattening them slightly with back of spoon. Cook about 2 minutes per side, or until just cooked through. In saucepan, heat lemon juice and stir in icing sugar. Brush lightly over tops of cooked pancakes. MAKES about 20 3-ich pancakes. SERVES 6. Yields 6 servings
Home Made Cake Mix
Ingredients & Directions 1 pk (19 oz) yellow cake mix 1 pk (3 oz) instant vanilla -pudding 1/2 c Oil 1 c Hot water 4 Eggs 1 ts Vanilla source: Second Helpings Please Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake in a greased 10″ tube pan (or bundt pan) at 325 * for about 50-55 minutes.. For the following variations of this recipe, substitute as directed for the yellow cake mix & vanilla pudding. All other ingredients remain the same. Mocha cake: White cake mix: Instant chocolate pudding; 1 tsp instant coffee. Cherry cake: Cherry cake mix; Instant Vanilla pudding. Chocolate Cake: Chocolate cake mix; Instant chocolate pudding. Lemon cake: White cake mix; (or Lemon Supreme) 1 tsp. lemon juice ,1/4 c poppy seeds (soaked) _(optional). Strawberry cake: White cake mix; Instant strawberry pudding. Butterscotch cake: White cake mix; Instant butterscotch pudding. Yields 1 Servings
Dilly Bread
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. Yields 1 Servings
Kahlua Fantasy Chocolate Cheesecake
Ingredients & Directions 1 1/3 c CHOCOLATE WAFERS, crushed 1 tb SUGAR 1/4 c BUTTER, softened ** CRUST Yields 6 servings
