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
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
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
Boiled Cocoa Cookie
Ingredients & Directions 2 c Sugar 3 c Quick Quaker Oatmeal 1/2 c Cocoa 1 ts Vanilla 1/2 c Milk Nuts, opt. 1 Stick Oleo Place the sugar, cocoa and milk into a saucepan and bring to a boil. Boil 2 minutes. Remove from stove and add the 1 stick oleo, the vanilla and then the 3 cups oatmeal. Add nuts if you wish. Wait a minut or so and drop by teaspoonsful on WAXED PAPER and let set until cool. Makes about 50 cookies. These are almost like a “candy” as well as a wheat-free cookie. Yields 50 servings
Norwegian Rye Bread
Ingredients & Directions -INGREDIENTS- Water Whole wheat flour Molasses Rye flour Margarine/butter Bread flour Salt Yeast ct Seeds ———————-1 1/2 LB LOAF: 1 LB LOAF———————- 1 c 3/4 cup 5 T 1/4 cup 6 T 1/3 cup 1 3/4 c 1 1/3 cup 2 1/2 T 2 Tbsp 1 2/3 c 1 1/4 cup 1/3 t 1/4 tsp 2 1/2 t 1 1/2 tsp 2 2/3 t 2 tsp Yields 2 servings
Mix-in-the-pan Lemon Poppy Seed Cake
Ingredients & Directions 1 3/4 c All-purpose flour 3/4 c Water 3/4 c Granulated sugar 1/4 c Vegetable oil 2 tb Poppy seed 1 tb Grated lemon peel 1 ts Baking soda 2 tb Lemon juice 1/2 ts Salt Powdered sugar Heat oven to 350 F. Mix flour, granluated sugar, poppy seed, baking soda and salt with fork in an ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients except powdered sugar. Bake 35-40 minutes or until toothpick inserted in center comes out clean and top is golden brown;cool. Sprinkle with powdered sugar. Serve with lemon sherbert if desired. Yields 8 servings
Pizza Crust For Small Bread Machines
Ingredients & Directions 2 1/4 c Bread flour 1 ts Salt 1 1/2 ts Applesauce 3/4 c Water 1 ts Yeast after cycle is done, cut into 4 portions; cover with plastic wrap and let rise for 20 mins. Shape, top, and bake 12-15 mins. in a 500 degree oven. Note: I haven’t tested this one, so let me know if it works. Yields 1 Servings
