Miniature Cheesecakes
Ingredients & Directions 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 ts Fresh lemon juice 1 ts Grated lemon rind 1/2 ts Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. Yields 8 servings
Biscotti Di Regina (queen's Biscuits)
Ingredients & Directions 4 c Sifted flour 1 c Sugar 1 tb Baking powder 1/4 ts Salt 1 c Shortening 2 Eggs, slightly beaten 1/2 c Milk 1/4 lb Sesame seeds (about 2/3 to 3/4 Cup) Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together the flour, sugar, baking powder, & salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas. Stir in the eggs & the milk (1 tablespoon at a time) to make a soft dough. Mix together thoroughly. Break the dough into small pieces & roll each between the palms of your hands to form rolls about 1 1/2 inches in length. Flatten the rolls slightly & roll them in the sesame seeds. Place about 3/4 inch apart on the prepared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are lightly browned. Makes about 6 dozen cookies. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Fudge From Diane
Ingredients & Directions 4 1/2 c Sugar 1 cn Evaporated milk 2 Sticks Butter 18 oz Chocolate chips Cook sugar and milk 6 minutes. (Bring to rolling boil). Put butter and chocolate chips in a mixing bowl. Pour hot mixture over butter and chocolate chips. Beat until shiney. Pour hot mixture in foil lined pan. chill for 6 hours. NOTES : Diane says this is the easiest good tasting fudge she has ever made. Bill liked it. She sent the recipe to Jon so that he could make fudge for Christmas presents. Yields 1 Servings
Diet Bread
Ingredients & Directions -PNewton vkbb14a 9 oz Water 6 oz 3 c Bread flour 2 c 1 1/2 ts Yeast 1 t. This bread is very low in calories. An entire 1 1/2 pound loaf has less than 1500 calories. Yields 1 Servings
Pita Breads
Ingredients & Directions 1 c Wrist-temperature water 1 1/2 tsp active dry yeast; -(half 1/4 oz packet) 1 tb Sugar or honey 1 ts Salt 3 1/2 c Flour; see note Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas. Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and stir to dissolve. Beat in 1 cu flour for a smooth batter. Add rest of flour gradually for a fairly soft dough. Knead til smooth. Cover with damp towel; let rise til double. Punch down and knead a few minutes. Divide in 6 or 12 pieces. Knead each unit and roll into 1/8 – 1/4 inch thick circleoids (my word :). The shape and size don’t matter so much as thickness. I found it’s better to err on the side of too thick, as too thin makes them burn easily and be cracker-like. Use lots of flour when rolling. Let circleoids rest at least 30 minutes covered with damp towel. (I rest them on placemats.) Heat oven to 500F and heat baking sheets. I use just one sheet and bake pitas two at a time. Brush hot sheets with oil or sprinkle with cornmeal. (I have used sesame seeds sucessfully.) Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed like blowfish and perhaps very slightly brown. W! atch closely; they bake fast. Wrap pitas in damp towel and put in paper or plastic grocery bag for 15 minutes. This important step keeps them supple. These are easy to make, very good, and fat-free. They freeze well and thaw fairly quickly. Yields 6 Servings
Best Ever Sugar Cookies
Ingredients & Directions 1 c Margarine 1 c Vegetable oil 1 c Granulated sugar 1 c Powdered sugar 2 Eggs. beaten 1 ts Vanilla 4 c Flour 1 ts Cream of tartar 1 ts Baking soda 1 ts Salt Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat well. In separate bowl, sift flour, cream of tartar, soda and salt together. Add mixture to creamed mixture and blend well. Chill dough in refrigerator a minimum of 2 hrs. Using floured rolling pin, roll part of dough into 1/3 inch layer on floured board, keeping remaining dough in refrigerator. Use cookie cutters to cut into desired shapes. Put on greased cookie sheets. Repeat procedure with rest of dough. Bake in preheated 350 degree oven 10-12 minutes or until cookies have a brown rim. If desired, dough can be shaped into walnut size balls and arranged on baking sheet. Using a glass with a flat bottom, dip glass into granulated sugar and flatten each ball. Return to sugar to dip glass bottom again and repeat procedure on next dough ball. Yields 1 Servings
Green Pepper Bread
Ingredients & Directions 300 g Flour, wheat 350 g Flour, rye 700 g Leaven 20 g Salt 20 g Yeast, fresh 300 cc Water, 40?C 100 cc Apple-Juice 5 g Pepper, green from -Madagascar Prepare the pepper as following three days before baking. Give pepper in 100 cc apple-juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225?C for 70 min. If you divide the paste in two parts the baking time would be 50 min. Yields 1 Servings
