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
Pesto And Peppercorn Torta
Ingredients & Directions 8 oz Neufchatel cheese 1 c Ricotta cheese -PESTO- 2 c Fresh basil leaves 1/4 c Olive oil 3 md Garlic cloves 2 tb Grated Parmesan cheese 40 Peppercorns,coarsely crushed GARNISHES Arugula leaves Olives Sprigs of fresh oregano -and/or thyme Slices of sun dried tomato Strips of red bell pepper Combine Neufchatel cheese and ricotta in a small mixing bowl. Beat until thoroughly combined. (An electric mixer at medium-high speed works very well.) Prepare a three-layer rectangle of cheesecloth, about 6×20 inches. For easier handling, place the cheesecloth on a tray or cookie sheet. Spread the cheese mixture onto the cheesecloth, making a retangle about 4×16 inches. (It is possible to make a neat retangle on the cheesecloth by cutting the edges of the cheese with a plain dinner knife.) Refrigerate, uncovered, for several hours before before filling. To make the pesto, combine basil, 1/4 cup olive oil, garlic, and parmesan in a food processor or blender. Puree to a paste. Salt to taste. Spread a layer of olive oil on the cheese rectangle. Then add the pesto, and spread it to within 1/2 inch of the edges. Sprinkle on the coarsely crushed peppercorns. Lifting the cheesecloth from one end, roll up the torta along the long edge as you would a jelly roll. You will end up with a cylinder shape. Wrap it in cheesecloth (use a fresh piece, double thickness) and place it on its side on a plate. Cover tightly with plastic wrap ad refrigerate 12 to 24 hours before serving. To serve, unwrap the torta and place it on a plate. Frane it lavishly with garnishes and serve with dark bread or the finest crackers, and raw vegetables. The torta will keep for up to a week (depending on how fresh the ricotta was to begin with). The pesto will seep more deeply into the cheese the longer it sits. The pesto can be made as much as two weeks ahead. REG shared by Kelly T. McNamara, Cleveland, OH, USA. Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu. Per serving: 393 Calories; 25g Fat (53% calories from fat); 16g Protein; 36g Carbohydrate; 51mg Cholesterol; 240mg Sodium Yields 6 Servings
Apple Dabble Cake With Frosting
Ingredients & Directions 3 c Plain flour 1 ts Salt 1 1/4 c Oil 1 ts Soda 2 c Sugar 1 1/2 ts Baking powder 3 Eggs 1 ts Vanilla 3 c Raw apples, chopped fine 1 1/2 ts Cinnamon 1 c Chopped nuts Mix well. Bake in a tube pan for 1 hour at 350 degrees. Frosting: 1 stick of butter 1 cup light brown sugar 1/4 cup milk Mix and let boil 5 to 10 minutes. Pour over cake while hot and let stand for 2 hours. Randy Rigg Yields 3 servings
Hello Dolly Cookies
Ingredients & Directions 1 Stick butter 1 1/2 c Vanilla wafer crumbs 1 cn Angel flake coconut 1 pk Chocolate chips 1 c Chopped pecans 1 pk Candied cherries 1 cn Sweetened condensed milk Preheat oven to 325. Melt butter and mix with vanilla wafer crumbs in a 9 X 13 inch pan. Press together to form a crust. Make a layer of coconut, then pecans, then chocolate chips. Top with candied cherries. Spoon sweetened condensed milk over mixture. Bake 30 minutes. Cool (but not chill), then cut in squares. NOTES : Exchanged by Ann Hettinger at my 1st annual cookie exchange on Dec. 3, 1997. Yields 1 Servings
Biscuit Baking Mix Recipes: (quick Pancakes)
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
Fudge Frosting
Ingredients & Directions 1 1/4 c Sugar 1 c Evaporated milk 5 Baking chocolate squares; -unsweetened 1/2 c Butter 1 ts Vanilla extract 1/2 c Whipping cream Comebine sugar and evap. milk in heavy saucepan. Bring to boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring. Remove mixture from heat and add chocolate, stirring until blended. Add butter and vanilla and stir. Refrigerate until mixture begins to thicken, about 30 minutes. Beat chocolate mixture kuntil thick and creamy. Fold in whipped cream. Chill until spreadable. Makes 3-1/3 cups, enough to frost 1 9″ 2 layer cake. Yields 1 Servings
Old Time Wedding Cake
Ingredients & Directions 1 c Butter + 1 tsp. for pans 2 c Sugar 1/2 ts Baking soda 1/2 ts Almond extract 1/2 ts Lemon extract 1 1/3 c Milk 10 Egg whites pn Salt 4 c Flour 1 ts Cream of tartar At least 1 hour before starting set out all ingredients to come to room temperature. Butter one 10″ pan & one 8″ pan. In large bowl cream butter with wooden spoon until fluffy. Use back of spoon, blend in sugar until mixture is no longer grainy. Add soda & extracts to milk & beat into butter-sugar mixture. Place whites on 16″ platter, add salt & beat until they are too stiff to slip from platter, about 10 minutes. Heat oven to 350. In small bowl sift together flour & tartar. Sift a second time. Fold flour into butter mixture, a large spoonful at a time, alternate with a spoonful of whites. Continue until ingredients are blended. Divide batter between buttered pans & bake 50 minutes or until cakes begin to pull away from pan edges. Cool layers in pans 10 minutes before turning them out onto clean cloths to cool further. Meanwhile make Sugar Frosting. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
