Cheese Crispies
Ingredients & Directions 8 oz Grated cheese 1 ds Red pepper 2 c Rice krispies 1/2 ts Salt 2 Sticks margarine 2 c Plain flour Melt margarine and mix with all the rest of the ingredients. Roll into balls and flatten on ungreased baking sheet. Bake for about 12 minutes at 325 degrees. Can be frozen in airtight container. MC format by Bill Hatcher bhatcher@gc.net 23 Aug 97 Yields 12 Servings
Apple Blossom Cake
Ingredients & Directions 1 c Oil 1 ts Vanilla 3 c Flour 1 ts Almond 2 c Sugar 1/2 ts Apple pie spice 3 lg Apples, chop with peelings 1/2 ts Salt 3 Eggs 1 ts Soda 1/2 c Orange juice 1 ts Baking powder Mix well. Bake at 350 degrees for 1 hour or until done. Randy Rigg Yields 3 servings
Pineapple Cookies
Ingredients & Directions 1/2 c Shortening 1/2 c Brown sugar 1/2 c Sugar 1 ts Vanilla 1/2 c Crushed pineapple, drained 1 3/4 c Flour 1 ts Baking powder 1/2 ts Salt Cream shortening, sugars and vanilla. Add pineapple. Sift dry ingredients and add. Form into small balls and press onto a greased baking sheet. Bake in a 350 degree oven 8-10 minutes. Yields 1 Servings
Junco Cornbread
Ingredients & Directions 3 c Cornmeal 2 ts Baking powder 1/2 c Fat (meat drippings or lard) 3 c Water Mix all the ingredients together and bake in a deep pan at 375 F for 30-35 minutes. Reduce heat if bread looks as if it is forming a hard crust. May be doubled or halved. Place in mesh bags and hang outdoors. Origin: The Old Farmer’s Almanac: Hearth and Home Companion for 1993 Shared by: Sharon Stevens From Yields 6 Servings
Crawfish And Corn Cakes
Ingredients & Directions 2 tb Olive oi1 1 Ear of sweet corn; shucked, -corn reserved, (about 1 -cup) 1/2 lb Crawfish tails 2 tb Minced shallots 1 ts Salt; in all 8 Turns fresh ground black -pepper 2 Eggs 1 c Heavy cream 3/4 c Yellow cornmeal 1/2 c All-purpose flour 1/2 Masa flour 2 ts Baking powder 1/8 ts Cayenne pepper 3/4 c Water 3 oz Caviar 1/4 c Chopped egg yolks 1/4 c Chopped egg whites 1/4 c Minced red onions 1/4 c Capers 1 c Chive sour cream EMERIL LIVE SHOW #EMIA44 Over medium heat, in a medium saut?pan, heat the olive oil for 1 minute. Saut?the corn, crawfish, shallots, 1/2 teaspoon salt, and black pepper for 5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. A whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saut?pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter Yields 1 Servings
Biscuit Baking Mix Recipes (quick Crepes)
Ingredients & Directions -CREPES- 2 c Biscuit Baking Mix 1 1/2 c Milk 4 Eggs BLINTZES 2 c Biscuit baking mix 1 1/2 c Milk 2 tb Sugar 1 ts Vanilla 4 Eggs *Filling* 1 c Cream Cheese 1/4 c Sour cream 2 tb Sugar 1 ts Vanilla : Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you’ll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots. : Crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one. QUICK CREPES: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin. ~To Use : For each crepe, ppour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, trn over and cook the other side unitl golden brown. : To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour before warming in an oven set at 350, or nwrap and place in a micowave on medium for 1 or 2 minutes. ~Ideas : For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce. : For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon. BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar. Yields: 12 crepes Yields 12 Servings
Heirloom Walnut Icebox Cookies
Ingredients & Directions 1/2 lb (generous 2 cups) walnuts 2 1/4 c Sifted flour 1/2 ts Salt 1/2 ts Baking soda 1 ts Ground cinnamon 1 ts Ground ginger 1 ts Ground nutmeg 1/4 ts Ground cloves 1/4 ts Ground allspice 1 c Butter 1/2 c Granulated sugar 1/2 Lightly packed cup light -brown sugar 1 Egg 2 tb Milk From: tamale@aloha.net Date: Tue, 06 Aug 1996 23:58:26 -1000 Source: Maida Heatter’s Brand-New Book of Great Cookies Thin, light, delicate and crisp, with a mildly spiced flavor. After you mix and shape the dough into a loaf, it has to be frozen for about 3 hours, or for as much longer as you wish. When it is frozen, it slices beautifully. Break nuts into large pieces; set aside. Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside. Beat butter until soft. Add both sugars and beat until thoroughly mixed. Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts. Spoon out dough to make thick strip about 12 inches long in middle of 20-inch sheet of wax paper. Form into rough log, about 3 inches wide and 1 1/2 inches high, with squared ends. Make loaf as smooth as possible. Place on baking sheet and freeze at least 3 hours. If frozen for more than few hours, re-wrap bar in aluminum foil. When firm, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2 inches apart on parchment paper-lined baking sheets. Bake at 350 degrees, reversing sheets top to bottom and front to back once or twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool. Store in an airtight container. About 5 dozen cookies Each cookie contains about: 82 calories; 53 mg sodium; 12 mg cholesterol; 6 grams fat; 7 grams carbohydrates; 1 gram protein; 0.19 gram fiber. JEWISH-FOOD digest 304 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
