Best-ever Cookies
Ingredients & Directions 1/2 c Butter; melted 1/2 c Brown sugar 1/4 c White sugar 1 Egg 1 ts Vanilla 3/4 c Flour, all purpose 3/4 c Wheat germ 1/2 ts Baking soda 1/2 ts -Salt 1 c Chocolate chips 1 c Raisins “A few years ago, then Premier David Peterson’s wife Shelley shared the family’s favorite cookie recipe with Star readers…we have been getting requests ever since.” Preheat oven to 375F oven. In a mixing bowl, blend butter and sugars. Add egg and vanilla, beat well. Blend flour, wheat germ, soda and salt. Stir in batter, then add chips and raisins. Drop small spoonfuls of batter on to greased cookie sheets. Bake 10 to 12 minutes or until golden brown. MAKES: 3 dozen SOURCE: Recipe Exchange, The Toronto Star posted by Anne MacLellan Yields 1 Servings
Hedda's Cookies
Ingredients & Directions 1 c C and H Granulated Sugar 1 c Shortening 1 Egg 1 ts Almond extract 1 1/2 c All-purpose flour 1/2 ts Salt 2 c Flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 60 Cookies
Rice Crispies Cookies
Ingredients & Directions 1/2 c White sugar 1/2 c White syrup 3/4 c Peanut butter 3 c Rice crispies Cook together until sugar melts and peanut butter dissolves into the syrup. Pour over 3 cups rice crispies. Drop on wax paper and place in refrigerator, until set. Yields 1 Servings
Pineapple Upside-down Cupcakes
Ingredients & Directions Cake Batter -Topping) 1/4 c Butter 1/2 ts Vanilla Extract 1/4 c Granulated Sugar Topping 1 Egg — separated 1/4 c Butter 1 c Cake Flour — sifted 7 tb Dark Brown Sugar 1 1/2 ts Baking Powder 1/2 c Crushed Pineapple, Drained 1/4 ts Salt -juice reserved 1/2 c Pineapple Juice, Reserved 6 Maraschino Cherries From Crushed — (see -cut into thin slices Preheat oven to 350 F. To make topping: Melt butter in a saucepan and add brown sugar. Cook over a low flame until well blended, then stir in crushed pineapple. Pour about a tsp of this topping into the bottom of each greased miniature muffin cup and add a sliver of red cherry. (See Note) To prepare batter: Cream butter, add sugar, and beat until fluffy. Beat egg yolk and add. Sift flour, baking powder, and salt together; add alternately with the pineapple juice. Stir in vanilla. Beat egg white until stiff and fold into batter. Pour batter over topping, filling each cup 2/3 full, and bake for 25 mins, or until cupcakes pull away from sides of pan and turn golden on top. Cool, then turn cupcakes carefully onto a cake plate, pineapple side up. Note: The topping can be poured into a 9-inch skillet, using 5 pineapple rings instead of the crushed pineapple. Yield: 24 miniature or 12 regular cupcakes Yields 24 servings
Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
Liz's Christmas Candy Cane Cookies
Ingredients & Directions 1 c Butter 1 ts Vanilla extract 1 c Powdered sugar 2 1/2 c All-purpose flour 1 Egg 1 ts Salt 1 ts Peppermint extract 1/2 ts Red food coloring Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours. Preheat oven to 375-degrees. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4″ rope. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a tendanacy to brown quickly. Yields 30 servings
Raisin Bran Muffin Cake T
Ingredients & Directions 2 c Whole wheat flour 1/2 c Oat bran 1/2 c Rolled oats (or -quick-cooking oatmeal) 2 tb EnerG egg replacer (optional — can be made without this) 1/4 c Sucanat or maple syrup 1 c Raisins 1/2 c Prune puree (see below) 1 tb Black-strap molasses 1 ts Vanilla extract 1/2 ts Cinnamon 2 ts Sodium-free baking powder -(regular baking powder will -also work) 1 ts Baking soda1 3/16 c Water A slice of muffin that you can carry anywhere. Mix all dry ingredients in a large bowl. Combine EnerG egg replacer with 4 T water, add vanilla and molasses and blend into dry mix, adding water to make thick batter. Preheat oven to 350 F. (180 C.) Pour batter into non-stick bread loaf pan and bake for 40 minutes. Let cool, slice and serve. For an optional treat, serve with a teaspoon of melba sauce, This can be made by thinning raspberry jam with warm water. 16 servings, each 121 calories; 5% from fat (0.72g), 85% from carbohydrates (30.3 g); 10% from protein (3.4 g.); Sodium 35.8 mg. Dietary Fiber 3.2 g. Cholesterol 0. * easily made with pitted prunes in a blender with enough water to make a paste or use baby-food prunes, SunSweet LighterBake or Wonderthin. Neal Pinckney Healing Heart Foundation Makaha, Hawaii AH6HM Yields 1 Servings
