Sweet Coconut Curry Bread
Ingredients & Directions 3/4 c Water 2 c Bread Flour 1 tb Nonfat Dried Milk 1 tb Sugar,Brown,Pressed Down 1 ts Salt 1 tb Applesauce 1/3 c Raisins 1/3 c Coconut flakes 2 ts Curry powder 2 ts Yeast Yields 1 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
Fresh Lemon And Lavender Ice Cream With Almond Butter Cookie
Ingredients & Directions 3/4 c Granulated sugar 2 Lemons; Zest of 1/2 c Fresh lavender or 1/4 cup -dried lavender 2 c Whole milk 2 c Heavy cream 8 Egg yolks 12 Thin slices fresh lemon 12 sm Sprigs fresh lavender In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers directions. Yield: 1 quart Yields 1 servings
Miniature Potato Pancakes
Ingredients & Directions 2 c Diced Raw Potato 2 ea Eggs, Beaten 1 1/2 ts Salt 1 x Black Pepper To Taste 1 tb Grated Yellow Onion 1/4 c Vegetable Oil Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~-miniature potato pancakes. They’re delicious and practical since they can be made weeks in advance and reheated. Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels. Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don’t overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes or enough for about 2 cups of dip. Yields 4 Servings
Zucchini Bread 2
Ingredients & Directions 3 Eggs 1 c Oil 2 c Shredded raw zucchini 1 3/4 c Sugar 1/4 ts Baking powder 2 ts Baking soda 2 ts Cinnamon 1 ts Salt 2 ts Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. Yields 2 servings
Whipped Cream Pound Cake
Ingredients & Directions 3 c Cake flour, sifted twice 3 c Sugar 6 Eggs, room temperature 2 Sticks of butter 1/2 pt Whipping cream, do not whip 2 ts Vanilla Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg Yields 1 Servings
Crazy Chocolate Cake #1
Ingredients & Directions 3 c Sifted flour 2 c Sugar 2 ts Soda 1/2 ts Salt 1/3 c Cocoa 3/4 c Cooking oil 2 tb Vinegar 1 ts Vanilla 2 c Water -ICING- 2 c Sugar 1/3 -(up to) 1/2 c Cocoa 1 Stick margarine 2 ts Vanilla Make this cake right in the baking pan; do not grease or flour the pan. Put dry ingredients in pan; pour in cooking oil, vinegar and vanilla. Then pour in water on top of other ingredients. Mix with a fork. Bake in 350 degree oven for 35 minutes. Leave cake in pan; pour icing over it. To make icing: In a saucepan put sugar, cocoa, milk and margarine. Bring to a rolling boil for 1 minute. Stir until thickened; cool. Add vanilla; pour over cake. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
