Holiday Toffee Cakes
Ingredients & Directions 2 pk Chocolate covered toffee -pieces; 1/2 cup 3/4 c Butter or margarine 1/3 c Sugar 1 tb Milk 2 ts Vanilla extract 2 1/4 c All-purpose flour 1/2 c Semisweet chocolate chips 2 ts Shortening 1. Finely chop chocolate-covered toffee pieces. Set aside. 2. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat till combined. Beat in milk and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour and the chopped chocolate-covered toffee pieces with a wooden spoon. If necessary, cover and chill 1 hour or till easy to handle. 3. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake in a 325 degree oven for 15 to 20 minutes or till bottoms are lightly browned. Cool on wire racks. 4. Combine chocolate pieces and shortening in a small saucepan over low heat. Heat and stir just till chocolate is melted. Drizzle over cookies on plate. Yields 45 Servings
Wheat-free Healthy Pancakes
Ingredients & Directions 1/2 c Millet Cinnamon 1/2 c Rice flour 1/2 c Applesauce 1 ts Baking soda 1/3 c Apple juice concentrate 1 ts Cream of tartar 2 Egg whites — unbeated 1 ts Arrowroot 4 tb To 6 tablespoons of water 1/2 ts Applepie spice or ground 1/2 c Fresh apple — peel/slice Stir together millet, rice flour, baking soda, cream of tartar, arrowroot and apple pie spice in medium bowl. Mix together apple sauce, apple juice concentrate, egg whites and water in a separate bowl. Stir in dry ingredients into wet ingredients until blended. Spray non stick skillet or griddle with vegetable oil. Use less than 1/4 cup per pancake pour batter onto hot griddle until golden brown when pancakes have bubbly surface and dry edges turn and cook until done. Makes four 4 inch pancakes. From Barbara Luboff L.A. Dietitian who has a wheat sensitivity. Yields 1 Servings
Potato Pancakes German Style
Ingredients & Directions 2 1/2 c Potatoes; (2 large) * 3 c ;water 1 ts Lemon juice 1 ea Potato; boiled, mashed 1 ea Egg; large, beaten 2 tb Milk 1/2 ts Salt 1 x Vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. Yields 4 servings
Chocolate Pecan Pie
Ingredients & Directions -CRUST- 2 c Flour 3/4 c Shortening 2 ts Sugar 6 tb Cold water 1 ts Cinnamon FILLING 1 c Pecan halves 1 c Dark corn syrup 3/4 c Semi-sweet chocolate chips 2 ts Vanilla 2 tb Melted butter 1 ts Fresh lemon zest 3 Eggs; beaten Combine flour, sugar and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Gradually sprinkle in cold water a little at a time until dough forms into a ball. Chill at least one hour. Roll out and make pastry to fit nine inch pie plate. Spread pecans and chocolate chips in prepared pie crust. Combine remaining ingredients and pour over pecans and chips. Bake at 375 degrees for 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until done. Yields 1 servings
Cheese Crispies
Ingredients & Directions 1 pk Imperial Cheese 1 1/2 c Flour 1 c Margerine 4 c Rice Crispies Mix cheese and marg. well — BEAT IN FLOUR. Work in Rice Crispies thoroughly (can add tobasco or worchester sauce if desired) Roll into small balls place on ungreased cookie sheet Flatten with fork Bake at 350 for 15 min. From Yields 36 Servings
Pineapple Cookies
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 1 Egg 3 1/2 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 cn (8-9 oz) crushed pineapple Cream sugar and shortening, add egg, add dry ingredients, stir in pineapple with juice. Drop by teaspoon on greased baking sheet. Bake at 375 degrees 10 minutes, or until lightly browned on the edges. makes about 5 dozen. Applesauce variation: Use 1 1/2 c applesauce instead of pineapple. use 3/4 c brown sugar and 3/4 c white sugar instead of just white sugar use 1 1/2 c whole wheat flour and 2 c white flour instead of just white add 1 tsp cinnamon and 1/4 tsp mace. Mix and bake as above. Yields 5 Dozen
Big Cookie – Ww – #2
Ingredients & Directions 1 1/2 oz Oatmeal; dry 1/3 c Nonfat dry milk 1 ts Baking powder 1 ts Cinnamon 2 tb Raisins 2 tb Peanut butter; (chunky) 1 ts Vanilla 1/2 Banana;(mashed)(adds sweet) 2 tb Water; (maybe 3 T) Combine all. Divide into 2 cookies on a sprayed baking sheet. Bake at 350 F. for 5-8 min. Do not over-bake. This makes 2 soft cookies. 1 cookie = 1 bread, 1/2 milk, 1 protein, 1 fat & 1 fruit. Yields 2 Servings
