Kahlua Gingerbread People
Ingredients & Directions 1/2 c Shortening 1/4 c Butter 1/2 c Light brown sugar 1 lg Egg 1/4 c Molasses 2 tb Kahlua 2 1/4 c Sifted all-purpose flour 1 tb Baking soda 1 ts Salt 1 ts Ginger 1/2 ts Cinnamon 1/2 ts Nutmeg Kahlua Icing recipe follows Preheat oven to 350 degrees F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add to creamed mixture; blend well. Cover and chill 2 hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time, to 3/8 inch. (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal spatula under cutter and dough. Lift to lightly greased cookie sheet and remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies. Kahlua Icing: In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp. shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food coloring, if desired. Pipe to decorate cookies. Or to spread, add additional Kahlua (1 to 2 Tbsp.). Recipes from Kahlua recipe booklet Yields 2 Servings
Biscuit Baking Mix Recipes: Quick Pancakes; Quick Waffles
Ingredients & Directions QUICK PANCAKES 2 c Biscuit baking mix 1 c Milk 2 Eggs BERRY PANCAKES 2 c Biscuit baking mix 3/4 c Milk 1/2 c Berries and juice 1 Egg QUICK WAFFLES 2 c Biscuit baking mix 2 tb Veggie oil 1 Egg 1 1/3 c Milk Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth. To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown. Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk. BERRY PANCAKES: Combine ingredients and cook as for quick pancakes. Top with butter and syrup. QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping. Yields 4 Servings
Raw Apple Cake
Ingredients & Directions 1 1/2 c Oil 3 c Self rising flour 2 c Sugar Topping 4 Raw apples, chopped 1 c Sugar 3 Eggs 1 Stick of margarine 1 c Pecans 1 cn Condensed milk 1 ts Cinnamon 1 ts Vanilla 1 ts Vanilla Mix all ingredients together until well blended. Pour into a greased 9×13 inch pan and bake at 300 degrees fro 1 hour. Topping: Mix in a saucepan and cook until thick. Remove cake from oven and cut into squares while still hot. Pour topping over hot cake and let cool. Randy Rigg Yields 1 servings
Dill Dip In Rye Bread
Ingredients & Directions 1 c Mayonnaise 1 c Sour Cream 2 tb Dill weed 2 tb Onion Flakes 2 tb Parsley Flakes Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the ‘bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain ‘store bought’ rye, the round loaves and with my own home made rye. Yields 20 Servings
Pumpkin Bread Puddings Brulee
Ingredients & Directions 1 3/4 c Half and half 3/4 c Sugar 2 tb Unsalted butter; room -temperature ; (1/4 stick) 6 sl Cinnamon raisin bread; (each -about 3 1/2 by ; 3 1/2 inches) 3/4 c Canned pure pumpkin 4 lg Egg yolks 1 lg Egg 1 tb Amaretto or Frangelico; -(hazelnut liqueur) 1 ts Vanilla extract 1/4 ts Ground nutmeg 1 pn Salt 6 tb Whipping cream 6 tb Golden brown sugar; (packed) Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm. Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup souffle dishes or custard cups. Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge. Preheat oven to 350F. Place souffle dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of souffle dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight. Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately. Makes 6 servings. Yields 1 servings
Sweet & Sour Citrus Bread
Ingredients & Directions 1 1/4 tb ACTIVE DRY YEAST 2 c BREAD FLOUR 2 tb WHEAT GERM 2 tb WHEAT BRAN 1/4 c SUGAR 1 1/2 ts ORANGE ZEST;GRATED 1 ts LEMON ZEST;GRATED 1 EGG 2 tb UNSALTED BUTTER 1/2 c SOURDOUGH STARTER 1/2 c WATER Add all ingredients in the order suggested by your bread machine manual and process in the basic bread cycle according to the manufactures directions. I have had better luck baking on the light cycle. From THE BEST BREAD MACHINE COOKBOOK EVER. Yields 1 Servings
Rich Cookies From 1845 Cookbook
Ingredients & Directions 2 c Sugar 2 Eggs well beaten 1 c Milk or water 1 ts Nutmeg 1 c Butter 1 ts Baking powder 1/2 ts Salt Flour enough to stiffen Dough for easy rolling Directions Cream sugar and butter, beat in eggs – well beaten and a little flour and nutmeg. Dissolve the baking powder in the milk or water and add to mixture. Add sufficient amount of flour to stiffen for easy rolling out, flouring toe board and pin. Place on cookie sheet. bake 375 f oven 8 – 12 minutes until lightly browned Yields 1 Servings
