Chocolate Mousse Pie – Ww
Ingredients & Directions 1 1/2 c All-purpose flour 1/4 ts Salt 1/8 ts Baking powder 1/2 c Reduced-calorie tub -margarine 1 ts Unflavored gelatin 2 tb Boiling water 1/3 c Granulated sugar 1/3 c Unsweetened cocoa powder 1 c Evaporated skimmed milk; -well chilled 1 1/2 ts Vanilla extract 1 c Whipped topping 1 tb Confectioners sugar 1/2 ts Rum extract Unsweetened cocoa powder; -optional garnish 1. To prepare pie crust, in medium bowl, stir together 1 1/3 cups of the flour, the salt and the baking powder. With 2 knives or pastry blender, cut in margarine until mixture resembles coarse crumbs. With fork, stir in 2-3 tablespoons water until mixture forms a soft dough. Gather dough into a ball. 2. Preheat oven to 350F. Sprinkle work surface with the remaining flour. On floured surface, roll dough into a 12″ circle. Fit into a 10″ pie plate, fluting edges. Line crust with foil; fill with pie weights or dried beans. 3. Bake crust 10 minutes; remove foil and weights. Bake 12-15 minutes longer, until golden; set aside. To prepare filling, in small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water, stirring until gelatin is dissolved. Let stand 5 minutes. 4. In another small bowl, stir together sugar and cocoa. With mixer on medium speed, beat in milk and vanilla; increase speed to high and beat, scraping sides of bowl occasionally, until stiff. Add gelatin; beat until blended. Pour into pastry shell. 5. Refrigerate at least 2 hours. 6. To serve, gently stir together whipped topping, confectioners sugar and rum extract. Spread on top of pie. Sprinkle with cocoa powder, if desired. PER SERVING (1/8th): 237 Calories, 6 g Protein, 9 g Fat, 35 g Carbohydrate, 224 mg Sodium, 1 mg Cholesterol; exchanges 1/4 Milk, 1 1/2 Fat, 1 Bread, 70 Optional Calories Yields 8 servings
Holiday Poke Cake
Ingredients & Directions 2 Baked 8- or 9-inch round -white cake layers; cooled -completely 2 c Boiling water 1 pk (4-serving size) JELL-O -Brand Gelatin Dessert; any -red flavor 1 pk (4-serving size) JELL-O -Brand Lime Flavor Gelatin -Dessert 1 Tub (8 or 12 ounces) COOL -WHIP Whipped Topping; -thawed This all-time favorite is appropriately red and green for the Yuletide festivities. PLACE cake layers, top sides up, in 2 clean 8 or 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. STIR 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. REFRIGERATE at least 1 hour or until ready to serve. Decorate as desired. Makes 12 servings Yields 1 Servings
Pita Pocket Bread
Ingredients & Directions -LISA CRAWLEY- 3/4 c To 1 c warm water 1 pk Dry yeast 1 tb Sugar 2 3/4 c Flour 1 ts Salt 1 ts Veg. oil Combine 1/4 c water, yeast adn sugar. Stir to dissolve yeast and let stand until bubbly, about 5 min. Fit porcessor w/ steel blade. Measure flour, salt and oil into work bowl. Process on/off to mix. Add yeast mixture to flour mixture. Process til blended, about 10 sec. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1-2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth, and satiny but not sticky. Process until dough turns around bowl about 15 times. Let dough stand, covered, in work bowl at rm. temp. until almost doubled, 45-60 min. Process on/off to punch down. Turn dough onto lightly floured surface. Divide dough into 8 equal parts. Shape each part into a ball. Roll out each part into circle 6 inches in diameter and place on ungreased, floured cookie sheet. Cover loosely w/ plastic wrap and let stand in warm place until almost doubled, about 45 min. Heat oven to 500 degrees. Bake until lightly browned and puffy, 5-7 min. Remove from cookie sheet and place on paper toweling. Cool. FROM:FOOD PROCESSOR BREAD BOOK/L.Crawley From Yields 8 Servings
Coffee Coffeecake With Espresso Glaze
Ingredients & Directions Cake: 2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 3/4 c Unsalted butter, softened 1 c Sugar 2 lg Eggs 2 ts Vanilla 1 c Sour cream 2 tb Instant espresso dissolved i 1 tb Hot water Glaze: 3 tb Strong brewed coffee 1 1/2 ts Instant espresso powder 3/4 c Confectioner’s sugar Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. a 1989 Yields 1 Servings
Diet Rite Bread
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 1 1/4 c Diet rite soda, or Club soda -at room temperature Place all ingredients into pan, select white bread, and push start. From Loafing It by DAK Yields 1 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
Ribbon Cookies
Ingredients & Directions -Patricia Dwigans fwds07a- 2 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1 c Shortening; softened 1 1/4 c Sugar 1 Egg; unbeaten 1 ts Vanilla 1/4 c Candied cherries; snipped, – OR maraschino cherries 1 oz Unsweetened chocolate; – melted, 1 square 2 tb Poppy seeds Mix flour, baking powder and salt. Cream shortening until light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend in flour mixture. Divide dough into 3 parts. Add cherries to one, chocolate to second, and poppy seeds to third. Into bottom of waxed paper lined 9x5x3-inch pan, pack cherry mixture evenly, then chocolate, then poppy seed. Refrigerate at least 24 hours. Remove dough from pan; cut in half lengthwise, then crosswise into 1/4-inch slices. On ungreased cookie sheets, bake 8-10 minutes or till very light brown at 400~. Makes 6-7 dozen. From Yields 6 Dozen
