Raisin Cake From The Pantry
Ingredients & Directions 1 c Dried raisins 1 c Light or dark brown sugar; -(packed) 1 c Water or milk 1/2 c Vegetable shortening or -butter 1 ts Ground cinnamon and ginger 2 c Sifted flour; resifted with -1 teaspoon baking soda and -1/2 teaspoon Salt 1 c Walnuts; chopped Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature. Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares. Yield: 12 16 squares Yields 1 Servings
Espresso Cheesecake
Ingredients & Directions 2 c ALMOND MACAROONS, crushed or Preferred cookie. -other 6 tb BUTTER, melted ** CRUST Yields 6 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
Pizza Bread
Ingredients & Directions 1 1/2 LB LOAF 2 ts Active dry yeast 1 1/2 tb Sugar 3 c Bread flour 1/2 c Chopped pepperoni 1 ts Dried onion 1 ts Garlic powder 3 tb Dry milk 2 ts Pizza spice * 2 tb Parmesan cheese 1 ts Garlic salt 3 tb Olive oil 1/4 c Warm water 1/4 c Plus 2 tbs tomato sauce 1 LB LOAF 1 ts Active dry yeast 1 tb Sugar 2 c Bread flour 1/4 c Chopped pepperoni 1/2 ts Dried onion 1/2 ts Garlic powder 2 tb Dry milk 1 1/2 ts Pizza spice * 4 ts Parmesan cheese 1/2 ts Garlic salt 2 tb Olive oil 1/2 c Warm water 1/4 c Tomato sauce * Paul Prudhomme’s Hot and Sweet Pizza and Pasta Magic is very good with this. Note 1: For Panasonic/National machines, use 3 1/2 teaspoons of yeast for the 1 1/2 pound loaf. Note 2: If your machine has a mix cycle, add the pepperoni at the “add” beep. Otherwise, pepperoni should be added after the initial mix. Yields 1 Loaf
Grilled Garlic Bread
Ingredients & Directions 1 Loaf French bread 3/4 ts Garlic powder 1/2 c Softened butter or margarine Slice bread but not through the bottom crust. Add garlic powder to butter and blend thoroughly. Spread between slices and over top of bread. Wrap in aluminum foil; seal edges. Heat on back of grill 45 minutes to 1 hour, depending on heat of coals. Serve hot. Yields 6 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
Wheat Germ Zucchini Cake
Ingredients & Directions 2 c Zucchini (shredded) 2 Eggs 1 ts Vanilla 3/4 c Oil 1/2 c Milk 1 c Sugar 1/2 c Semisweet chocolate pieces 3/4 c Wheat germ 2 c Flour 1/4 c Cocoa 3 ts Baking powder 3/4 ts Salt 1/2 ts Cinnamon 1/4 ts Cloves Contributed to the echo by: Janice Norman Originally from: “The Mayor’s Cookbook” Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack. (Mayor D. Rosenberg, Davis, California) Yields 1 Servings
