Mashed Potato Pancakes
Ingredients & Directions 1 c Mashed potatoes 2 Eggs, beaten 2 c Flour, sifted 1 c Milk 1 ts Salt 4 tb Light corn syrup 3 ts Baking powder 1 ts Nutmeg Combine potatoes, sifted flour, salt, and baking powder. Mix together the eggs and milk and stir lightly into the potato-flour mixture. Add corn syrup and nutmeg and beat well. Bake on a greased griddle until cakes are brown on both sides. Yields 12 pancakes
Miniature Cheesecakes
Ingredients & Directions 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 ts Fresh lemon juice 1 ts Grated lemon rind 1/2 ts Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. Yields 8 Servings
Pineapple Pecan Torte
Ingredients & Directions 2 pk Lady fingers 1/2 lb Butter 1 c Sugar 3 Egg yolks 1 c Chopped pecans 1 c Crushed pineapple 1 c Whipped cream with Vanilla Cherries & pecans for -decoration Whip butter; gradually add sugar, egg yolks & pineapple. Fold in whipped cream & chopped pecans. Line bottom of 8-inch spring pan with lady fingers, cover with alternating layers of mixture & fingers. Decorate. Refrigerate for 24 hours. MRS D.A. (YVONNE) GREENE From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Old-fashioned Apple-blueberry Cake
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Wipping cream 1 1/4 c Sugar 2 ts Baking powder 1 ts Salt 2 c Granny Smith apples,peel Cored and coarsley chopped 2 c Frozen bueberries 3 Eggs 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. Yields 15 Servings
Biscuit Cheese Balls
Ingredients & Directions 1 cn Hungry Jack flaky biscuits 6 oz Cheddar cheese, cut into 40 Cubes 1/3 c Margarine, melted 1/4 c Parmesan cheese 1/4 c Cornflake crumbs 1/4 ts Seasoned salt Heat oven to 400. Lightly grease cookies sheet. Separate dough into 10 biscuits. Cut each into 4 quarters. Flatten each piece slightly and place cheese cube in center of each. Fold dough over cheese, sealing tightly. Shape into ball. Combine parmesan cheese, cornflakes and seasoned salt. * Dip each ball in melted margarine, roll lightly in cornflake mixture. Drizzle balls with any remaining margarine. Bake at 400 for 7-9 minutes or until golden brown. Serve hot. NOTE: To make ahead, prepare up to * and refrigerate up to 2 hours. Continue as directed. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Dilled Cucumber & Yogurt Bread
Ingredients & Directions 1 1/2 ts Dry yeast 2 2/3 c Bread flour 3/4 c Whole wheat flour 3 tb Nonfat dry milk 3/4 c Cucumber, peeled,minced 3 tb Banana, mashed 3 tb Dried dill weed 3/4 ts Salt 1/8 ts Baking soda 1/2 c Nonfat plain yogurt 1/2 c Water Source: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Add all ingredients in the order suggested by mfg. of bread machine. Process on basic bread cycle according to the mfg. directions. Per (1oz) serving: 75 Calories, 3gr. Fat; .2mg. Cholesterol; 4% Calories from fat. From the recipe files of suzy@bestweb.net Yields 1 Loaf
Lincolnshire Plum Bread
Ingredients & Directions 1 lb Strong white bread flour 1/4 oz Easy-blend yeast 1 ts Ground cinnamon 1 ts Ground allspice 4 tb Sugar 1 pn Salt 2 Eggs; lightly beaten 1/4 lb Butter; melted 8 tb Milk; warm 1/2 lb Prunes; cut into – sultana-size pieces 2 oz Currants 2 oz Sultanas Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size – about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary – the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Yields 1 servings
