Fruity Cookies
Ingredients & Directions 4 c Sifted flour 1 pk (3 oz.) Jello any flavor L tsp. baking pwd. 1 Egg 1 1/2 c Butter 1 ts Vanilla 1 c Sugar Sift flour with baking powder. Cream butter. Gradually add sugar and Jello, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mix after each addition until smooth. Force dough through cookie press onto ungreased baking sheet. Bake @ 375 about 13-14 min. or until golden brown. Makes 5 doz. cookies. Here is a delightful recipe using a cookie press I received this recipe at a cookie exchange and love making it for the holidays. I use Cherry Jello and Lime Jello for Christmas. Yields 2 servings
Pfeffernusse Cookies
Ingredients & Directions 3 1/2 c All purpose flour 2 ts Baking powder 1 1/2 ts Cinnamon 1 ts Ground ginger 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground cloves 1/2 ts Ground cardamom 1/4 ts Freshly ground black pepper 1 c Unsalted butter; softened 1 c Sugar 1/4 c Dark molasses 1 Egg Powdered sugar Prep: 15 min, Cook: 15 min, plus refrigeration time. Preheat oven to 350F. Sift together first 9 ingredients in a bowl. Beat butter and sugar in another bowl using an electric mixer until light and fluffy. Add molasses and egg and mix thoroughly. Gradually add dry ingredients and beat at low speed until dough forms. Mold into a disc, wrap with plastic wrap and refrigerate until firm. Roll dough into 1 inch balls and place 2 inches apart on greased cookie sheets. Bake 12-14 minutes, or until golden brown. Transfer to wire racks and dust with sifted powdered sugar. Cool completely. Yields 1 Servings
Cran-raspberry Cheesecake
Ingredients & Directions 3 EGG YOLKS 3/4 ts VANILLA 2 EGGS 3 tb CAKE FLOUR 1/2 c GRANULATED SUGAR 2 EGG WHITES 1 tb GRANULATED SUGAR 1/4 ts CREAM OF TARTAR 1/3 c ALMONDS, finely ground ** BASE —- ** Preheat oven to 450. Grease a jelly roll pan, line it with wax paper. Grease and flour the paper. Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake flour over top and fold in with spatula. Beat egg whites with cream of tartar until small peaks form. Gradually add the 1 T. sugar and beat until stiff, fold into egg batter. Pour batter into pan and spread evenly. Bake 7 minutes until lightly browned and springy. Invert onto wire rack. Remove wax paper. Cut out round base for cake, using pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining cake to use on top of cake. Place cake in bottom of springform pan. ** FILLING Yields 6 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
Jump Up And Kiss Me Big Red Garlic Bread
Ingredients & Directions 1 Loaf Italian bread (see -recipe) 2 Cloves garlic 1/2 c Butter, softened 1/4 c Parsely, finely chopped -fresh 1 tb Pure chile powder 2 ts Dried oregano 1/2 ts Crushed red pepper flakes 1/2 ts Coarsely ground black pepper 1/4 ts Salt Preheat the oven to 450. Cut bread in half lengthwise. Peel and mash garlic with the side of a large knife. In a small bowl, combine the garlic, butter, parsley, chile powder, oregano, pepper flakes, black pepper, and salt until well blended. With a pastry brush, spread butter mixture on all sides of the bread. Loosely wrap in foil and bake until hot and toasted, about 20 minutes. Try other herbs or different kinds of chile powder—ancho chile powder, for example, lends a warm, woody flavor. Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking. MC formatted by Brenda Adams adamsfmle@sprintmail.com NOTES : Makes 1 loaf Yields 1 Servings
Green Tomato Bread
Ingredients & Directions 8 To 10 Medium Green Tomatoes 2/3 c Seedless Raisins 2/3 c Boiling Water 2/3 c Vegetable Shortening 2 2/3 c Sugar 4 Eggs 3 1/3 c Flour 2 ts Baking Soda 1 1/2 ts Salt 1/2 ts Baking Powder 1 ts Cinnamon 1 ts Cloves 2/3 c Pecans or Walnuts, coarsely -chopped Peel and core green tomatoes. Discard seeds. Run cut-up pieces through a blender until smooth and creamy. You should have 2 cups pulp. Set raisins to soak in 2/3 cup boiling water; set aside to cool. In a large mixing bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato pulp, the plumped raisins and the water in which the raisins were soaked. Beat well. In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, cloves and nuts. Add one cup at a time, to tomato mixture, stirring well after each addition. Divide batter into two 9 x 5 inch greased loaf pans and bake in a 350 degree oven for one hour and 10 minutes, or until toothpick inserted in center comes out clean. SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92 Yields 6 Servings
Cranberry-pecan Pound Cake
Ingredients & Directions 1 c Chopped pecans (5oz) 1 1/2 c Cranberries 2 c Sugar 1 c Unsalted butter, rm temp 5 Large eggs 1/4 c Sour cream 1/4 c Orange liqueur 2 ts Vanilla extract 1 ts Grated orange peel 1 1/4 c All purpose flour 1 c Cake flour 1/2 ts Salt Powdered sugar Position rack in center of over and preheat to 350F. Butter and flour 2 1/2 quart tube cake pan or two 8 1/2 X 4 1/2 in loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries. Using elextric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Sift all purpose flour, cake flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into prepared cake pan. Tap pan on counter to release any air bubbles. Bake until tester inserted in center comes out clean, about 45 minutes for loaf pans and about 1 hour for tube pan. Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up to 1 month.) Dust cake lightly with powdered sugar before serving). Yields 20 Servings
