Fudge Frosting
Ingredients & Directions 4 oz Semisweet chocolate 1/4 c Butter 4 c Confectioner’s sugar, sifted 1/8 ts Salt 1/2 c Milk 1 ts Vanilla extract Combine the chocolate and butter and melt over very low heat, stirring constantly. In a mixing bowl, combine the confectioners sugar, salt, milk, and vanilla. Beat until well combined. Add the butter mixture and beat until smooth. If the frosting is too thick, thin with a little more milk added a teaspoon at a time. If the frosting is too thin, allow it to stand for a few minutes, stirring occasionally. Once the frosting is the right consistency, work quickly as the frosting becomes hard on standing. YIELD: Frosting for three 8-inch or 9-inch layers or a 9-inch by 13-inch cake 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
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
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
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
Old Maid Cake
Ingredients & Directions 1 c Flour 3/4 c Firmly packed brown sugar 1 ts Baking powder 1 ts Ginger 1 ts Cinnamon 1/2 ts Baking soda 1/4 ts Salt 1/4 ts Ground cloves 1/2 c Lowfat buttermilk 1/4 c Egg substitute 1/4 c Molasses 2 tb Stick margarine; melted 2 tb Stick margarine 1/3 c Firmly packed brown sugar 3 tb Chopped walnuts 2 md Pears; about 1 lb. Cinnamon sticks; optional Pear slices; optional Preheat oven to 375F. Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, egg substitute, molasses and 2 tablespoons melted margarine in a bowl; stir well. Add to flour mixture, stirring until smooth. Melt two tablespoons margarine in a 9-inch cast iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat one minute. Remove from heat, sprinkle with walnuts. Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet. Pour batter over pears; bake at 375F for 35 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow spatula. Invert onto a cake plate. Garnish with cinnamon sticks and pear slices if desired. Yields 8 Servings
Maple-buttermilk Bread~ (abm)
Ingredients & Directions 1 tb Vegetable oil 3 tb Plus 1 tsp. pure maple Syrup 1 c Water 2 c Unbleached white flour 1 c Whole-wheat flour 4 tb Powdered buttermilk 1 ts Salt 1 tb Yeast Place all ingredients in the order listed into the bread machine. Program the machine for basic bread setting and press start. Yields: 1 loaf/10 slices. (All flours are approximate measures. You may use more or less, depending on the weight and absorbency of your flour.) Per serving: 175 calories, 2.1g fat (11% of calories), 2.4g dietary fiber, 5.7g protein, 33.8g carbohydrates, 2.1g cholesterol, 248mg sodium. Yields 1 servings
