Brown Sugar Refrigerator Cookies
Ingredients & Directions 1/2 c Soft butter or margarine 1 c C&H Golden Brown Sugar 1 Egg; unbeaten 1 ts Vanilla 2 ts Grated orange rind 1 3/4 c Sifted all-purpose flour 1/4 ts Salt 1 ts Baking powder Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2-1/2″ in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8″ slices; lay on greased cookie sheet, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees for 6 to 8 minutes. Makes 4 to 5 dozen crisp, “butterscotchy” cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Yields 48 Cookies
Oatmeal And Raisin Cookies
Ingredients & Directions 4 oz Raisins 12 oz Rolled oats 8 oz Wholemeal flour 1/4 ts Salt 2 tb Sesame oil 2 tb Malt extract 1. Place the raisins in a pan and just cover with water, then simmer for 5 minutes. 2. Mix the oats, flour and salt together then rub in the oil. 3. Add the raisins and their cooking liquid and the malt and stir together. 4. Add sufficient extra water to make a thick batter. Form cookies and place on a lightly greased baking sheet. 5. Bake at 180?C/350?F/gas mark 4 for 25 minutes or until golden brown. Yields 1 servings
Crawfish Cakes With Chipotle Tartar Sauce
Ingredients & Directions Tartar sauce: 2 Dried chipotle peppers 1/2 c Prepared mayonnaise 1 tb Chopped green onions Juice of 1 lemon Salt and pepper Crawfish Cakes: 2 tb Plus 1 teaspoon oil 1 c Shelled crawfish tails 2 tb Each chopped onion, red Pepper and celery 1/2 ts Chopped garlic Creole spice 1 Egg 1/2 c Bread crumbs Chopped parsley, for Garnish Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce. Yield: 2 first course servings ESSENCE OF EMERIL SHOW#EE118 Yields 4 servings
The Doctor's Sourdough Bread *** Mm
Ingredients & Directions 1 c Sourdough starter 2 c Warm water 2 c Warm milk 1 tb Butter 1 pk Yeast 1/4 c Honey 7 c Unbleached flour 1/4 c Wheat germ 2 tb Sugar 2 ts Salt 2 ts Baking soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves Yields 18 Servings
Fruit Sweet And Sugar Free – Carob-almond Pinwheel Cookie
Ingredients & Directions -ALMOND COOKIE LAYER- 2/3 c Butter 1/4 t Vanilla extract 1/2 c Fruit sweetener 1 Egg 3/4 t Almond extract 2 c White flour CAROB COOKIE LAYER 2/3 c Butter 1 Egg 1/2 c Fruit sweetener 1 1/2 c White flour 1 t Vanilla extract 1/4 c Carob powder Prepare the almond cookie layer first by creaming the butter and sweetener. When light and fluffy, add the extracts and the egg and beat until smooth. Fold in the flour. Roll the dough out between 2 sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Transfer the dough to a baking pan and refrigerate while preparing the carob cookie layer. Prepare the carob cookier layer by creaming the butter and sweetener. When light and fluffly, add the extracts and the egg and beat until smooth. Sift together the flour and carob powder. Then fold them into the cookie mixture. Roll the dough out between two sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Remove the top sheet of paper from both the carob and the almond cookie layers, and invert the whole carob layer onto the chilled almond cookie layer. Refrigerate both layers for 10 minutes. To prepare the pinwheels, remove the top sheet of paper. Starting on the long side of the dough, roll it up tightly, jelly-roll fashion. If the layers are too cold to roll easily, let them sit at room temperature for a few minutes, until they will roll without breaking. Wrapt the wroll in the bottom sheet of paper, and refrigerate for one hour before slicing into cookies. Preheat the oven to 375 degrees. Line baking sheets with baking paper. Cut the chilled roll into 1/4 inch thick slices. Place the cookies 1/2 inch apart on baking sheets. Bake until a pale golden brown, for about 12 minutes. Let the cookies cool on the pans before removing them. Yields 50 cookies
Strawberry Dream Cake
Ingredients & Directions 1 White cake mix 10 oz Strawberry pop 6 oz Strawberry Jello Dream Whip 1 c Boiling water Prepare and bake white cake as directed, using a 9 x 13 inch pan. After cake is baked, punch holes all over the cake with a straw or fork. Mix Jello, boiling water and strawberry pop together and pour over the cake. Cool cake, then spread with Dream Whip. Randy Rigg Yields 3 servings
County Beef Pie
Ingredients & Directions THE CRUST 1 c Tomato sauce 1 lb Ground beef 1 cn Mushrooms 1/4 c Green pepper; chopped 1/2 c Cracker crumbs 1/2 c Onion; chopped 1/2 ts Oregano Salt and pepper to taste FILLING 1 3/4 c Minute rice 12 oz Canned tomato sauce 1 c Water 1/2 ts Salt 1 1/2 c Grated cheddar cheese Combine tomato sauce, ground beef, mushrooms, green pepper, cracker crumbs, onion, oregano, salt and pepper and mix well. Pat meat mixture into pie pan and set aside. Combine filling ingredients and 1 cup cheese. Pour rice into meat shell. Cover with foil and bake for 30 minutes. Uncover and sprinkle with the remaining cheese. Return uncovered to the oven and bake for another 10 to 15 minutes. busted by sooz Yields 1 Servings
