Date And Banana Cookies
Ingredients & Directions 75 g Dried dates; (3oz) 75 g Walnuts; finely chopped ; (3oz) 3 md Bananas; mashed 175 g Oats; (6oz) 150 ml Olive or sunflower oil; (1/4 -pint) 1 ts Vanilla essence Preheat the oven to 200C/375F/gas mark 6. Mix everything together really well and put tablespoons of the mixture onto an oiled baking sheet. Flatten them down a bit and bake for about 20 minutes, until golden. Yields 18 servings
Sweet Cinnamon Quick Bread
Ingredients & Directions BREAD INGREDIENTS 2 c FLOUR 1 c SUGAR 4 ts BAKING POWDER 1 1/2 ts CINNAMON 1 1/4 ts SALT 1 c BUTTER MILK 1/3 c CORN OIL (MAZOLA) 2 ts VANILLA 2 ea EGGS -STREUSEL TOPPING- 1 ts CINNAMON 2 tb SUGAR 2 ts BUTTER, SOFTENED HEAT OVEN TO 350 F. GREASE THE BOTTOM ONLY OF A 9 X 5 LOAF PAN. LIGHTLY SPOON FLOUR INTO MEASURING CUP. LEVEL OFF WITH KNIFE EDGE. IN A LARGE BOWL COMBINE ALL BREAD INGREDIENTS; BEAT FOR 3 MINUTES AT MEDIUM SPEED. POUR BATTER INTO LOAF PAN. IN A SMALL BOWL, COMBINE ALL STREUSEL INGREDIENTS UNTIL CRUMBLY; SPRINKLE OVER LOAF. BAKE AT 350 DEG F. FOR 45 TO 55 MINUTES OR UNTIL PICK INSERTED IN THE MIDDLE COMES OUT CLEAN. REMOVE FROM PAN IMMEDIATELY AND COOL ON A WIRE RACK. COOL COMPLETELY BEFORE SLICING. Yields 10 Servings
Pineapple-zucchini Bread
Ingredients & Directions 3 Eggs 1 c Safflower oil 2 c Brown sugar 2 ts Vanilla 2 c Zucchini, coarsely shredded 1 1/2 c Crushed pineapple 3 c Unbleached flour 2 ts Baking soda 1 ts Salt 1/2 ts Baking powder 1 1/2 ts Cinnamon 3/4 ts Nutmeg 1 c Raisins With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla; continue beating mixture until foamy. With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Add to zucchini mixture. Stir until well-blended. Add raisins. Pour into oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at least 10 minutes before slicing. Makes 2 loaves. Yields 1 servings
Pumpkin Rolls/bread
Ingredients & Directions 20 g Fresh yeast or 1 tablespoon -of dried; dissolved in -125ml ; yeast, (4fl oz) slightly ; warm milk or water ; (3/4oz) 400 g Canned pumpkin puree; (13oz) 7 g Sea salt; ( 1/4oz) 450 ml Water; (3/4 pint) 125 ml Yogurt or whipped cream; -(optional) (4fl oz) 875 g Strong flour; (1 3/4lbs) In a large bowl mix together the dissolved yeast, pumpkin puree, salt and water (the yogurt or cream can be added at this stage if desired, it will give the bread a lighter texture). Add the flour and mix in to form a dough. Turn out onto a floured surface and knead for 5 minutes, adding a little more flour if it becomes too sticky. Return to the bowl and allow to double in size, (it will achieve this if it is put somewhere warm, but not hot). This takes approximately 1 1/2 hours. Preheat the oven to 220 C, 425 F, Gas Mark 7. Turn the dough out onto a floured surface and again knead it briefly for 2 minutes, then begin to break off and shape into little balls about the size of a satsuma, place on a parchment lined baking tray to double in size for approximately 20 minutes. You can sprinkle a little flour on top, if desired. Once they are doubled in size place on the top shelf of the preheated oven. After 5 minutes turn the oven to 190 C, 375 F, Gas Mark 5 and continue to cook for 15-20 minutes or until brown on top. To test the rolls pick one up with an oven glove, turn it over and tap the bottom which should sound hollow and be slightly brown not pale. Remove and place rolls on a cooling rack and leave to rest for 10 minutes. Yields 4 servings
Cheese Pie
Ingredients & Directions 1 ct (12-oz) cream-style cottage -cheese 4 Eggs; separated I cup sugar 1 Lemon ; Juice of 1 pn Salt 1/2 Box of zwieback 1/4 c Margarine 1 tb Sugar Preheat oven to to 350 degrees. Press cheese through sieve (unless using electric mixer) and mix thoroughly with egg yolks, sugar, lemon juice, and salt. Grind zwieback, put into 9-inch pie plate, and pour melted margarine over it. Mix with fork, adding sugar. Press the crumbs in the pan, and pat bottom and sides to form pie crust. Beat egg whites until very stiff, fold into cheese mixture, and pour into crust. Bake for 45-60 minutes. Leave in oven to cool. Yields 6 Servings
Coke Cake
Ingredients & Directions 2 c Flour 2 c Sugar 1 1/2 c Marshmallows 1/2 c Shortening 1/2 c Margarine 3 tb Cocoa 1 c Coca-Cola 1/2 c Buttermilk 1 ts Baking Soda 2 Eggs, beaten 1/2 c Margarine 3 tb Cocoa 6 tb Coca-Cola 1 lb Powdered Sugar 1 c Pecans, chopped Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Yields 8 Servings
Tunnel Of Love Cake
Ingredients & Directions 1/2 c Egg whites (7-8) 1 1/2 t Baking soda 1/2 c Sifted unsweetened dark 1 t Salt -cocoa 1/2 c Salad oil 1/4 c Boiling water 7 ea Egg yolks 1 3/4 c Sifted cake flour 2 t Vanilla 1 3/4 c White sugar 1/2 t Cream of tartar Preheat the oven to 325F. In large bowl, let egg whites warm to room temperature. Place cocoa in small bowl, add boiling water. Stir cocoa until smooth and allow to cool. In second large bowl, sift flour, sugar, salt, soda. Make a well in the centre, pour salad oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth. Sprinkle cream of tartar over the egg whites, and beat at high speed until stiff peaks form. Do not underbeat. Pour batter over egg whites, and with rubber spatula gently fold batter and whites until blended. Turn batter into greased 10″ tube pan. Bake for 65-70 minutes or until the cake tester inserted in middle comes out clean. Invert pan over neck of bottle and let cake cool completely. Carefully loosen with spatula and remove from pan. CHOCOLATE CREAM FILLING: 3 cups heavy cream 1-1/2 cups confectioner’s sugar 3/4 cup unsweetened dark cocoa 2 tsp vanilla extract 1 tsp unflavored gelatin (dissolved in 2 tbsp cold water) Beat cream until it just starts to thicken. Add sugar, cocoa and vanilla extract. Beat until stiff. Sprinkle gelatin over 2 tbsp cold water to soften it. Heat over hot water, stirring until gelatin is dissolved Cool and add to whip cream mixture, folding in carefully. PREPARE CAKE FOR FILLING: Slice 1″ crosswise from top of cake, and set aside. With sharp knife, carve a tunnel in cake, being careful to leave a 1″ border around centre hole and sides. With a spoon, remove cake from this area, being sure to leave 1″ thick base. Reserve 1-1/2 cups of crumbled cake. Measure 2-1/2 cups of chocolate cream in piping bag and use this to fill cavity of tunnel. The top of the cake then can be placed back on the filled portion of the cake. Mix cup of chocolate cream with crumbled cake and use to fill centre hole of cake. Frost up the sides and top of remaining cake with the rest of the chocolate cream. Refrigerate until well chilled. Makes 12-16 servings. BEFORE PUTTING THE TOP OF THE CAKE BACK ON….. You can add other surprises the the Tunnel of Love Cake. Take 1/2 bag of frozen strawberries, add 1/2 cup orange juice and sugar to taste, and bring to boil on stove. Soften 2 tbsp of gelatin in 1/4 cup cold water, and add to strawberries, stirring until dissolved. Allow this mixture to cool before adding inside the cake. Origin: Newspaper clipping Shared by: Sharon Stevens, Jan/95. Yields 12 servings
