Raisin Nut Cake
Ingredients & Directions 16 EGGS SHELL 2 1/4 lb CARROTS FRESH 12 oz RAISINS #10 4 1/2 lb FLOUR GEN PURPOSE 10LB 14 oz NUTS MIX SHELL #10 4 3/4 lb SUGAR; GRANULATED 10 LB 3 1/4 lb SALAD OIL; 1 GAL 2 oz BAKING POWDER 3 tb CINNAMON GROUND 1 LB CN 1/2 oz SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO NOT WHIP AIR INTO MIXTURE. 2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES. 3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED 3 MINUTES. 4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER. 5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN. 6. BAKE 30 MINUTES OR UNTIL DONE. 7. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED, FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED. NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4. Recipe Number: G02400 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Pumpkin Cider Bread
Ingredients & Directions 2 1/2 c Whole-Wheat Flour 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Nutmeg 2 Eggs; Beaten 1/2 c Unsweetened Applesauce 1/4 c Sugar 1/2 c Apple Cider 1/3 c Canned Pumpkin; Not Pie -Filling Preheat the oven to 350F. In a medium bowl, combine the whole-wheat flour, baking powder, cinnamon, and nutmeg. In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat. Pour the batter into a 9-inch loaf pan and bake for 40 minutes until the tester comes out clean. 9 servings/Serving size: One 1-inch slice Exchanges: Starch Exchange — 2 Calories — 167 Calories from Fat — 16 Total Fat — 2g Saturated Fat — 0g Cholesterol — 47mg Sodium — 98mg Carbohydrate — 34g Dietary Fiber — 4g Sugars — 9g Protein — 6g This spicy bread is packed with flavor, fiber, and vitamin A. NOTES : Cal 165.7 Total Fat 1.7g Sat Fat 0.4g Carb 34.2g Fib 4.7g Pro 5.9g Sod 96mg CFF 8.6% Yields 9 servings
Rhubarb And Nut Streusel Cake
Ingredients & Directions 1 1/2 c Sugar/divided 3 tb Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 tb Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 ts Baking powder 1/2 ts Baking soda 1/2 c Finely chopped nuts 1 ea Egg(beaten) Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9″ spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. Yields 4 servings
Stuffing Bread For Abm
Ingredients & Directions —Small Loaf— 1 c Vegetable broth; or water 2 ts Olive oil 1 ts Unsulfered molasses 2 c All-purpose flour; -unbleached 1/2 c Uncooked oatmeal; not -instant 1/2 c Cornmeal 2 tb Parsley; dehydrated 1 tb Onion flakes; dehydrated 1 ts Rosemary; crumbled 1 ts Rubbed sage 1/2 ts Thyme; crumbled 1/2 ts Pepper 1/4 ts Garlic powder; or 1 Clove garlic; minced 1/2 ts Salt; to 1 1/2 tsp. 1 1/2 ts Active dry yeast —Large loaf— 1 1/2 c Vegetable broth; or water 1 tb Olive oil 2 ts Unsulphured molasses 3 c All-purpose flour; -unbleached 3/4 c Uncooked oatmeal; not -instant 3/4 c Cornmeal 3 tb Parsley; dehydrated 4 ts Onion flakes; dehydrated 1 1/2 ts Rosemary; crumbled 1 1/2 ts Rubbed sage 1 ts Thyme; crumbled 1 ts Pepper 1/2 ts Garlic powder; or 2 Cloves garlic; minced 1 ts Salt; to 2 tsp. 2 ts Active dry yeast Pour the water or broth into your machine’s baking pan & add the oil & molasses, unless the instructions that came with your machine call for placing the yeast in the bottom of the pan & reserving the liquids for last,adding them after the dry ingredients. Measure in the flour, oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic, salt, & yeast. If your machine has a separate yeast compartment, spoon the yeast in there. Don’t let the yeast come in contact with liquids or salt. Use the rapid bake cycle for this loaf. NOTES : Chris’ Notes: Great bread to use for making stuffing or excellant sliced to make a turkey sandwich! MC formatted by Christopher E. Eavescea260@airmail.net Yields 1 Servings
Pinwheel Cookies
Ingredients & Directions 1 c (2 sticks) butter 1 c Confectioners sugar 1 Egg 1 1/2 ts Almond extract 1 ts Vanilla 2 1/2 Flour 1 ts Salt Red food color In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and extracts. Sift together flour and salt;* gradually add to creamed mixture. Divide dough in half. Blend food color into one-half. Chill dough for ease in handling. Between two pieces of waxed paper roll each half into a rectangle about 14×10-inches. Place red dough on top of light. Roll lightly. Starting from longer side, roll up tightly. Chill. Cut into about 1/8 inch slices; place on baking sheet. Bake in a preheated 375 degree oven 7 to 10 minutes. Remove to wire rack to cool. Yield; approx. 5 1/2 dozen. * I don’t sift the flour now that you can buy pre-sifted flour. Yields 1 Servings
Chocolate Pecan Pie
Ingredients & Directions 3 lg Eggs 1/2 c Dark brown sugar 1 c White sugar 3/4 c Dark Karo syrup 1 ts Vanilla extract 2 tb Sweet butter 2 oz Bourbon 4 oz Semisweet chocolate 1/4 c Shelled pecans 1 Unbaked deep dish pie crust; -(9- inch) PIE CRUST 2 c All purpose flour 1 ts Salt 1 ts Sugar 3/4 c Shortening 6 tb Ice water; (some brands of ; flour may require ; more water) In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla. Set aside. In a double boiler, melt butter, bourbon, and chocolate together. Allow to cool down about 2 minutes. Fold chocolate mixture into egg mixture. Add pecans and pour into pie crust. Bake 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Yield: 8 servings PIE CRUST: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture one tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into two equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about twenty (20) minutes. Lightly flour rolling surface and roiling pin. Take one dough ball and roll crust into a circle. Trim 1 inch larger than upside down pie- plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Yield: 2 (9-inch) pie crusts Yields 1 servings
Dill Parsley Bread
Ingredients & Directions -Heather Smith NPFN03A 2 c Flour 3 tb Nonfat dry milk 1 tb Dry dill weed 1 tb Dried parsley 1 ts Salt 1/2 ts Sugar 1/4 c Olive oil 1 1/4 c Water 2 ts Yeast Put in bread maker in order given. Really nice toasted with lots of butter. near L.A. Yields 10 Servings
