Persimmon Cookies #3
Ingredients & Directions 1 c Sugar 1 c Persimmon pulp 1 ts Baking soda 1 c Raisins 1 c Nuts; chopped 1 ts Ground cinnamon 1/2 ts Ground nutmeg 2 c Flour 1/2 c Shortening 1/4 ts Ground cloves 1 Egg Source: Stars In the Galley – Star of India Auxilliary Cookbook Blend shortening and sugar. Add egg and mix well. Add the pulp mixed with the baking soda. Add nuts and raisins. Sift spices and flour together. Add gradually to the mixture and blend well. Drop by teaspoon fulls onto greased cookie sheet. Bake at 350 degrees for 15 min. until done. From the recipe files of suzy@gannett.infi.net Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT) Yields 24 Servings
Mincemeat Cake
Ingredients & Directions 2 1/2 c Flour 2 ts Baking powder 1 ts Soda 1 ts Salt 1/2 ts Cloves 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 c Shortening 1 1/2 c Sugar 3 Eggs 1 c Milk 1 ts Vanilla 1 1/2 c Mincemeat 1 c Chopped nuts -CARAMEL FROSTING- 2 c Brown sugar 4 tb Butter 6 tb Shortening 1/2 ts Salt 1/2 c Milk 3 c Confectioners’ sugar Heat oven to 350 F. Grease and flour three 9-inch cake pans. Set aside. Sift together flour, baking powder, soda, salt, cloves, nutmeg and cinnamon; set aside. Cream shortening until light and fluffy. Slowly add sugar. Beat until creamy. Add eggs 1 at a time, blending after each addition. Combine milk and vanilla. By hand, stir into creamed mixture alternately with the dry ingredients, starting and ending with the dry. Blend thoroughly after each addition. Add mincemeat and nuts. Stir to blend. Pour into prepared pans. Bake at 350 F. for 35 minutes or until a toothpick inserted near center comes out clean. Remove from oven. Invert pans onto cooling racks. Leave for 10 minutes. Remove cake from pans; cool completely. Frost with caramel or your favorite frosting. To make caramel frosting: In a saucepan, combine brown sugar, butter, shortening and salt. Bring to boil, stirring constantly. Slowly add milk. Bring back to boil and cook 3 minutes. Cool slightly. Add confectioners’ sugar. Beat until creamy and of spreading consistency. Colombo writes: “This mincemeat cake is one of our family favorites.” From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY) Courier-Journal.” Pg. C6. Yields 16 Servings
Applesauce Date Cake
Ingredients & Directions 2 c Flour (unsifted) 2 Eggs 2 ts Soda 1 c Lt. brown sugar (packd firm) 1 ts Cinnamon 1/2 c Butter (softened) 1/2 ts Allspice 2 c Applesauce (heated) 1/2 ts Nutmeg 1 c Dates (chopped) 1/4 ts Cloves 3/4 c Pecans (coarse-shopped) 1/4 ts Salt Butter frosting 1. Preheat oven to 350 F. Grease well and flour a 9X9X2″ pan. 2. Into large bowl, sift flour with soda, spices and salt. Add eggs, brown sugar, butter, and 1 cup hot applesauce; at low speed, beat just until the ingredients are combined. 3. At medium speed, beat 2 minutes longer, occasionally scraping the side of the bowl and guiding mixture into the beater with a rubber scraper. 4. Add remaining applesauce, dates, and walnuts; beat 1 minute. 5. Pour batter into pan. Bake 50 minutes OR UNTIL straw comes out clean. Cool 10 minutes in pan. Yields 12 servings
Quick Apple Bread
Ingredients & Directions 1/2 c Shortening 1 c Sugar 1/4 ts Salt 1 ts Vanilla 2 Eggs 2 tb Milk 1 c Chopped apples, unpeeled 1/4 c Chopped nuts 2 c Sifted flour 1 ts Baking powder 1/4 ts Cinnamon Cream shortening, sugar, salt, vanilla until light and fluffy. Add eggs and beat well. Add milk, apples and nuts, beat. Stir in flour, baking powder, cinnamon. Blend. Pour into greased loaf pan. Bake at 350 F. for about 50 min. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 1 servings
Stuffed Bread
Ingredients & Directions 1 Onion; chopped 1 Red bell pepper; chopped 1 lg Ripe tomato; seeded, chopped 1 lg Clove garlic; minced (i use 1/4 c Vegetable oil; (i use olive) Salt to taste 1/2 ts Ground cumin, dried oregano 1 Frozen bread dough, thawed 2 c Shredded monterey jack chees 1 Egg; beaten, for glaze Recipe by: Cheryl Mainard cmainard@ARTIC.EDU Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature Recipes sent to me from Bill, wight@odc.net Yields 1 Servings
Lemon Raspberry Wedding Cake Pt 2
Ingredients & Directions See part 1 In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container. Assemble cake: With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup. Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers. Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm. Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier. Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.) Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.) Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serve cake with Creme Fra�che Ice Cream and additonal raspberries. Serves about 50 (including top tier). Yields 1 servings
Cheese Cake (80 Cal – Piece)
Ingredients & Directions 2 Containers 1/2% white cheese 1 Low fat youghurt 4 tb Instant vanilla pudding 4 tb Cornstarch 3 ts Artificial sweetner; (or 3 -packages of sweet and low) 6 Eggs 1/4 c Sugar Beat whites with sugar. Mix rest of ingredients together and fold with the egg whites. Line large baking pan with paper (I never do this). Bake at a high temperture for 10 min and then lower to 180 (350) for another 30 min. Yields 1 Servings
