Honey Merry Christmas Cookies
Ingredients & Directions -Fred’s Edna Data 1/3 c Sugar 1/3 c Shortening 2/3 c Honey 1 Egg 2 3/4 c Flour 1 ts Lemon extract 1 ts Salt 1 ts Soda Mix ingredients. Chill dough 2-3 hours. Roll out dough and cut. Sprinkle with colored sugar. Bake at 375 degrees for 8-10 minutes. Yields 2 servings
Cheddar-olive Bread
Ingredients & Directions 3 c Cheddar; Sharp, Grated 1 c Mayonnaise 3 oz Pimento-StuffedOlives;Sliced 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. Yields 6 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
Wheat Free Italian Cream Cake
Ingredients & Directions 5 Eggs 1/2 c Butter; softened 1/2 c Vegetable oil 1 c Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/2 c -Grated coconut; or up to… 1 c Grated coconut (optional) 1 c Buttermilk 1 ts Baking soda (heaping) 1 1/2 c AM Rice Flour 1/2 c AM Buckwheat Flour Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9″ x 13″ cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing. ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency. Yields 1 Cake
Rainbow Chocolate Cake Lite
Ingredients & Directions 8 Eggs; whites only 3 tb Vegetable oil 1 c Sugar 1 c Chopped nuts 1/2 c Unsweetened cocoa powder “A simple no flour recipe, low in fat and easy to make” Preheat oven to 350F. Whip 6 egg whites to stiff peaks. Add in sugar, cocoa powder, vegetable oil and chopped nuts. Beat remaining 2 eggs whites to peaks and fold in. Pour into greased and floured springform pan. Only a springform pan will do since you don’t want to turn it over to unmold. Bake 35 minutes or til done. Garnish with powdered sugar and strawberry slices. Yields 8 servings
Dill Casserole Bread
Ingredients & Directions 1 Package active dry yeast 2 tb Sugar 1/4 c Warm water 1 c Cottage cheese 2 1/2 c All-purpose flour 2 tb Minced onion 1 1/2 ts Dried dillweed 1/2 ts Salt 1/4 ts Baking soda 1 lg Egg 1 tb Unsalted butter, softened 1. Stir yeast and 1 teaspoon of the sugar into the warm water. Let stand until foamy. Warm the cottage cheese until lukewarm. 2. Combine the flour, remaining sugar, onion, dill, salt and baking soda in a large bowl. Add the egg, butter, cottage cheese and yeast mixture. Stir to form a soft dough. (Or mix in a food processor.) Cover and let rise in a warm spot until dough has doubled, about 1 hour. 3. Stir down dough. Transfer to a greased 1 1/2- to 2-quart casserole. Cover and let rise again until doubled, about 40 minutes. 4. Heat oven to 350 degrees. Bake bread until it is well browned, 40 to 45 minutes. Cool in the pan 5 minutes; loosen from the sides of the casserole and invert onto a wire rack. Serve warm or at room temperature. Yields 1 Loaf
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
