Big White Soft Sugar Cookies
Ingredients & Directions 1 c Buttermilk 1 1/2 ts Grated nutmeg 1 ts Baking soda 2 ts Vanilla extract 1 c Vegetable oil 3 ts Baking powder 1 1/2 c Sugar 3 c Unbleached flour 2 Eggs Sugar 1 1/2 ts Salt Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again. Blend in the flour (the batter will be very runny). Cover and refrigerate overnight. The next day, preheat oven to 400 F. For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don’t want. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done–still almost white. If they are golden, you have left them in too long. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper. They are so tender, so moist, so cakelike that they cling together if this is not done. Yields 6 Servings
Biscuit Berry Shortcake
Ingredients & Directions 6 Dessert buttermilk biscuits 1 qt Fresh berries* 1/4 c Sugar; (to 1/3 cup, -depending on berries) 1 ts Lemon juice 1 c Cold whipping cream 1 tb Superfine or confectioners’ -sugar 1/2 ts Vanilla 1 pn Salt * If using strawberries, hull and slice Split the biscuits and place the bottoms on six dessert plates. Reserve the tops. In a bowl, combine the berries, sugar to taste and lemon juice. Toss. In a second bowl, whip the cream until soft peaks form. Add the sugar, vanilla and salt and whip until well combined. Spoon berries over the biscuit halves. Cover generously with whipped cream, then replace the tops. Spoon any extra berries around the shortcake. Published in Chicago Tribune Magazine 5/3/98 Yields 6 Servings
Fudge Frosting #1
Ingredients & Directions 4 tb Butter 4 tb Shortening 1 1/2 Squares chocolate 3 c Sugar 2/3 c Milk 2 tb Corn syrup Bring ingredients to a boil. Boil 1 minute, 1-1/2 minutes on humid, rainy day. Beat to spreading consistency. MRS DONALD MCMICKLE (CLARICE) AUBREY, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Wheatie Pancakes
Ingredients & Directions 1 c Wheaties 1 c Milk; sweet 2 ea Eggs 2 ts Baking powder Salt; pinch 1 tb Butter Flour Combine ingredients using enough flour to make a thin batter. Bake on hot griddle. 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
German Chocolate Cheesecake
Ingredients & Directions 1 1/4 lb OREOS, crushed -warmed in 6 tb BUTTER The microwave 2 minutes on Mix and pat into bottom of -high -10″ springform pan. Bake at 1 c SUGAR 350 Degrees for 10 minutes. 1/3 c COCOA After removing crust from 1 tb VANILLA -the oven, place a pan of 5 JUMBO EGGS, out of the shell -water on -and warmed in The bottom oven shelf. Microwave 25 seconds CAKE 1/2 c HEAVY CREAM 2 lb CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH Yields 6 servings
Mini Pancakes With Strawberry Sauce
Ingredients & Directions 1 c Skim milk 1 Egg white 1 ts Vanilla 1 c All-purpose flour 1 1/2 ts Baking powder 1 pn Salt 1 pn Cinnamon 1 ts Canola oil 1/2 c Low-fat yogurt -STRAWBERRY SAUCE- 1 pk Frozen strawberries — (unsweetened) 1/2 c Water 1 tb Granulated sugar 2 ts Cornstarch Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Whipped topping, or vanilla ice cream “”””””””””””””””””””””””””””””””””””””””””””””””” Spread strawberries over bottom of greased 8 or 9″ square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8″ square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Yields 6 Servings
