Crazy Cake
Ingredients & Directions 3 c Flour 2 c Sugar 6 tb Cocoa 2 ts Baking soda 1/4 ts Salt Grease a 9 by 13 inch pan and put in the previously listed ingredients. Stir with fork to combine. Make 3 wells in pan mixture. In the first put 12 T vegetable oil. In the 2nd put 2 T vinegar. In the third put 1 tsp vanilla. Over all pour 1 1/2 cups water. Stir with fork to combine. Bake at 350 for 30 minutes or until done. Yields 1 Servings
Biscuit Calzones
Ingredients & Directions 1 Pkge oven-ready biscuits (8 -ounces) 4 Thin slices turkey salami, -diced 4 oz Skim-milk mozarella, -shredded 1 Clove garlic, finely chopped -(optional [??] 1/4 ts Dried oregano Ground black pepper to taste Olive oil Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch circle. Mix all of the remaining ingredients except the oil. Sprinkle one eighth of the mixture over half of each circle, leaving 1/2 inch of the edge clear. Fold the other half of dough over filling to make a half moon; use fork tines to press edges firmly together and seal. Coat a nonstick baking pan with cooking spray and arrange the calzones in a single layer, not touching. Brush tops lightly with olive oil. Bake until golden, 10 to 12 minutes. Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg [ MODERN MATURITY; Feb/March 1990 ] From Yields 6 Servings
Quick Cheddar Bread
Ingredients & Directions 3 3/4 c Unbleached Flour 2 1/2 c Cheddar; Sharp 5 ts Baking Powder 1 1/2 c Milk 1/2 ts Salt 2 ea Eggs; Lg, Slightly Beaten 1/3 c Butter Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. Yields 4 servings
Ricotta Cheese Cookies
Ingredients & Directions 1/2 lb Margarine 2 Eggs 1 lb Ricotta cheese 2 c Sugar 1 ts Baking powder 1 ts Baking soda 4 c Flour 2 ts Vanilla or lemon extract 1/4 ts Nutmeg Cream butter and sugar and then add extract. Add egg, one at a time, beating well after each addition. Add cheese and beat 1 min. Add dry ingredients slowly. Drop by teaspoons on ungreased cookie sheet. Bake at 350? for 12-15 mins. Turn out on rack to cool and sprinkle with powdered sugar if desired. Yields 58 Servings
Dilled Cheddar Cheese Batter Bread
Ingredients & Directions 3/4 c Milk 1 1/2 tb Dill seeds, coarsely chopped 1 tb Honey 1/4 c Canola oil 3 Eggs, room temperature, – beaten to blend 2 1/2 c Whole wheat flour 1 pk Dry yeast 1 1/2 ts Salt 3 1/2 c Packed grated sharp – Tillamook, cheddar cheese 3 tb Chopped fresh dill Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees F. Whisk in oil and eggs. Combine 1-1/4 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1-1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes. Preheat oven to 350-degrees F. Butter 9x5x3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1-1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes. Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool. SOURCE: Yields 1 Servings
Chile Cornbread
Ingredients & Directions 1 Egg 7 oz Can whole corn, drained 1/3 c Skim milk 4 oz Can chopped green chilies, 1 tb Sugar Drained, rinsed and patted 3/4 ts Cumin -dry with paper towels 8 1/2 oz Pkg corn muffin mix 1 tb Fake bacon bits, optional Heat oven to 400. Line an 8″ square baking pan with foil. In medium bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix; stir just until moistened. Gently stir in corn, chilies and bacon bits. Pout into foil lined pan. Bake 20-25 minutes or until golden brown. To serve, lift cornbread from pan using foil, cut into squares and serve warm. Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg chol., 510mg sod,. 100mg pot., 1 1/2 starch, and 1/2 fat exchanges. Fast and Healthy Jan/Feb 95 Yields 9 servings
Mashed Potato Cakes
Ingredients & Directions 2 c Flour, sifted 1 ts Caraway seed 4 ts Baking powder 2 c Mashed potatoes 1 ts Salt 1/2 c Milk 1 tb Butter Mix and sift dry ingredients; work in butter and add caraway seed, mashed potatoes and lastly the milk. Roll about as thick as biscuits; cut into squares. Brown slowly in a little fat over slow heat. Split and spread with butter. Yields 8 servings
