Dillbrot (dill Bread)
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 ea Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
Coffee-toffee Ice Cream Cake *
Ingredients & Directions -PATTI – VDRJ67A- 1 lb Frozen pound cake; thaw 2 pt Coffee ice cream; soft 1 1/3 c Hot fudge topping 3 Heath bars; crushed 1 c Heavy cream; whipped Cut cake into 1/3″ slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9″ springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. Yields 8 Servings
Mini-cheesecakes
Ingredients & Directions 12 Vanilla wafers 2 pk Cream cheese,softened(8oz) 1/2 c Sugar 1 ts Vanilla 2 Eggs 1. Line muffin tin with foil liners. 2. Place one vanilla wafer in each liner. 3. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. 4. Bake 25 minutes at 325’F. 5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative! Yields 12 Servings
Pinwheel Cookies
Ingredients & Directions 2 1/4 c Flour 1/2 ts Baking soda 1/2 Stick butter; softened 1 c Sugar 2 Eggs; at room temperature 1 ts Vanilla extract 1 oz Unsweetened baking chocolate -squares, melted 1 ts Lemon extract In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Using a sharp knife, cut dough into 1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely. NOTES : These chocolate lemon spirals make any cookie plate spectacular. Yields 48 Servings
Sweet Bishop's Bread
Ingredients & Directions 2 1/2 c Flour 2 c Light brown sugar 1/2 ts Salt 1/2 c Butter 1 ts Baking powder 1/4 ts Baking soda 1 1/2 ts Cinnamon 1 Egg 1 c Buttermilk Mix together flour, salt, sugar and butter until crumbly. Measure and set aside 3/4 cup of the mixture. To the remainder add the baking powder, soda, cinnamon, egg, and buttermilk. Beat until smooth. Spread batter in a greased 8″ square pan. Bake in preheated 350 deg f oven for 50 to 60 minutes or until a wooden pick comes out clean. Cool 10 minutes. Cut into 9 pieces and serve warm. Yields 9 Servings
Richard's Chocolate Cookies
Ingredients & Directions 1/2 c Milk 1/4 lb Butter 6 tb Unsweetened cocoa 1 2/3 c Sugar 1 ts Vanilla extract 3 c Rolled oats Put the milk and butter in the saucepan over medium heat. Add cocoa & sugar. Stir well. Boil 1 minute. Remove from heat. Beat in vanilla extract and rolled oats. Blend well. Spoon onto cookie sheet. Let cool until hardened. The cookies, when cooled, resemble fudge. But they’re very chewy. Contributed by Richard Parlby From Yields 6 Servings
Banana Bread Sandwiches
Ingredients & Directions Banana bread Cream cheese Crushed pineapple Slice bread thin. Mix package of cream cheese with crushed pineapple; not too thin. Spread between slices of bread and cut into 4 pieces. Randy Rigg Yields 3 servings
