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
Raisin Spice Cake
Ingredients & Directions 3 c Flour 1 ts Baking powder 1/2 ts Soda 1 ts Nutmeg 1 ts Cinnamon 1/2 ts Cloves 1 1/2 c Sugar 1 c Butter or shortening 3 Eggs 1 ts Salt 1 ts Vanilla 1 c Raisins Sift to – gether the dry ingredients, cream the sugar and shortening then add the beaten eggs. Put the 1/2 cup milk in measuring cup and fill up with hot water. Add this alternatly with the dry ingredients and adding the raisins with each dry ingredient addition. Add vanilla and mix well. Put into a greased and floured 9×13 in. pan and bake 45 – 50 minutes in a 350 oven. From Yields 12 Servings
Fruit And Nut Ginger Bread From Mary Killen
Ingredients & Directions 12 oz Flour 6 oz Margarine 6 oz Soft brown sugar 6 oz Sultanas (raisins) 2 oz Chopped almonds 4 tb Treacle (molasses) 2 tb Buttermilk 1 ts Baking soda 1 ts Ground cinnamon 1 ts Ground ginger 2 Eggs 1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. Yields 1 servings
Lemon-poppy Seed Hot Cakes
Ingredients & Directions 1 1/2 c All-purpose flour 1/4 c Sugar 1 tb Poppy seeds 1 ts Baking soda 1/4 ts Salt 3/4 c 1% low-fat milk 1/2 c Low-fat sour cream 2 ts Grated lemon rind 2 ts Fresh lemon juice 1 Egg 1 Egg white INGREDIENTS FOR LEMON-SCENTE 1 c Honey 1/2 Lemon; thinly sliced INSTRUCTIONS FOR Lemmon-Poppy Seed Hot Cakes: Combine first 5 ingredients; stir well. Combine milk and next 5 ingredients (milk through egg white); stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Lemon-Scented Honey. S: 8 hot cakes (serving size: 2 hot cakes and 1 tablespoon honey). INSTRUCTIONS FOR Lemon-Scented Honey: Combine honey and lemon in a small saucepan; cook over medium heat until thoroughly heated. S: 1 cup (serving size: 1 tablespoon). Nutritional Information: CALORIES 380 (19% from fat); PROTEIN 10.2g; FAT 6.8g (sat 3.1g, mono 1.9g, poly 1.2g); CARB 70.7g; FIBER 1.4g; CHOL 68mg; IRON 2.7mg; SODIUM 528mg; CALC 138mg NUTRITIONAL INFORMATION FOR Lemon-Scented Honey: CALORIES 65 (0% from fat); PROTEIN 0.4g; FAT 0g; CARB 17.8g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM 1mg; CALC 3mg SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 123 Yields 4 servings
Coffeecake Eschmann
Ingredients & Directions TOPPING 2 1/2 c Flour 1 c Sugar 1 ts Cinnamon 1 c Butter,melt,cool CAKE 1 1/2 c Flour 2 1/4 ts Baking powder 1/2 ts Salt 3 tb Vegetable shortening,soft 1/2 c Sugar 1 lg Egg,beat 1/2 c Milk + 2 tb Milk 1/2 ts Vanilla Confectioners sugar TOPPING: Blend flour, sugar, cinnamon & buuter til mixture resembles coarse meal. CAKE: Sift together flour, baking powder, & salt, stir in shortening, sugar, egg, milk & vanilla & combine well. Turn out onto well greased jelly roll pan,(15.5x10x1″ for 20 servings), smoothing the top. Sprinkle w/topping & bake in middle of 350F oven for 30min. Let cool on rack. Just before serving dust w/confectioners sugar & cut into 4×2″ rectangles. Yields 20 Slices
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
Fudge Ice Cream #1
Ingredients & Directions 6 oz Unsweetened chocolate 2 tb Butter 2 c Sugar 1/3 c Light corn syrup 2/3 c Half and half 2 Eggs 2 ts Vanilla extract 1 1/3 c Half and half 2 c Whipping cream From: ak399@cleveland.freenet.edu (Carole A. Resnick) Date: 23 Jun 1994 14:58:27 -0400 From: Karen Putz (KKJW68A)-Prodigy, Posted by: Debbie Carlson-Cooking Echo “Chocolate is chocolate but this is heaven!!” In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside. In a small bowl, beat eggs until blended. Stir in 1/2 cup hot chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in vanilla, 1 1/3 cup half and half and whipping cream. Pour into ice cream cannister. Freeze in ice cream maker according to manufacturers directions. Makes: 2 quarts REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
