West Haven Chocolate Cake
Ingredients & Directions 8 oz Dates; Pitted, Chopped 1 ts Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 tb Cocoa; Baking 1/2 ts Salt 1 c Shortening; Vegetable 1 c Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. Yields 16 Servings
Rainbow Cake
Ingredients & Directions —Cake— 1 1/2 c Cake flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1/4 c 70% buttermilk-vegetable oil -spread, at room temperature 1 c Granulated sugar 1 Egg; separated & divided 1 ts Vanilla 1 Egg white 2/3 c Lowfat buttermilk 1/2 c Flaked sweetened coconut —Frosting— 3 c Confectioner’s sugar 1/4 c 70% buttermilk-vegetable oil -spread 2 ts Vanilla 1/2 ts Rum extract 1/4 ts Salt 2 tb 1% low-fat milk; divided Red; yellow, green and blue -food coloring Preheat oven to 350F. Coat 9″ springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners’ sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth. Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tine 1/4 cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3″ diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue. Spread pink in 1″ wide strip to form shortest arc of rainbow. Follow with yellow arc, then green. Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium. Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes. Sneak peak at irresistible, guilt-free treats from Richard Simmons’ brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue. Yields 14 Servings
Biscota Vanilias Me Amigdala (vanilla/almond Biscuits)
Ingredients & Directions 3 c Flour 3 ts Baking powder 1/2 c Butter 3 Eggs 1 c Sugar 1 c Almonds, finely chopped 1/2 c Warm milk 2 ts Vanilla Sift the flour with baking powder. Cream butter in a bowl until very light. In separate bowl, beat eggs with sugar unti thick and light and add to the butter. Add almonds and flour, and mix well. Blend in the milk and vanilla, and knead to make a fairly stiff dough. Pinch off small pcs. of the dough and shape them between the palms of your hands into flat rounds. Place on a buttered sheet and bake in preheated 300 F. oven for abt. 15 min. Cool and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 6 Dozen
Julia Child's Irish Soda Bread
Ingredients & Directions 4 c Flour 1 1/2 ts Salt 1 ts Soda 2 c Buttermilk Source: Listen to the Mrs–from her TV Show Mix all with hands, then knead into a ball until it stays together. Pat into a greased 9″ pie plate, cut a cross into the top. Bake 350 degrees for 50-60 minutes, until it tests done with a toothpick. Note: I mixed it with a spoon. Yields 8 Servings
Old Fashioned Pancakes (mf)
Ingredients & Directions 1 1/2 c Flour, sifted, measured -after sifting 2 tb Sugar 2 1/2 ts Baking powder 3/4 ts Salt 2 tb Melted butter 1 Egg, lightly beaten 1 Egg yolk, lighlty beaten 1 c Milk, plus 2 tablespoons Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese. Yield: 4 servings Yields 4 Servings
Heather's Boiled Cookies
Ingredients & Directions 2 c Sugar 1/2 c Milk 1/2 c Butter or margarine 3 tb Cocoa 3 c Oats; uncooked, NOT quick 1/2 c Peanut butter 1 ts Vanilla extract 1/2 c Nuts Mix sugar, milk, butter, cocoa and boil for 1 minute. Add remaining ingredients all at once. Drop by teaspoonfuls on waxed paper. Let cool. Makes about 3 dozen. Yields 12 Servings
Green Mealie Bread
Ingredients & Directions 3 c Frozen whole-kernel corn, -thawed 3 Eggs 2 tb Each unsalted margarine, -melted, and all-purpose -flour 1 tb Granulated sugar 2 ts Double-acting baking powder 1 ds Salt In blender container combine corn, eggs, and margarine and process until pureed, scraping down sides of container as necessary (mixture will be slightly lumpy). Add remaining ingredients and, using an on-off motion, process until combined. Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with nonstick cooking spray; pour in corn mixture and smooth top. Cover pan with double thickness of foil; crimp edges to sides of pan to seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with boiling water to a depth of about 1 inch; bake in middle of center oven rack for 1 hour (until knife, inserted in center of bread, comes out clean). Remove pan from oven and loaf pan from water bath; remove foil and let stand for 10 minutes. Run knife around edges of bread and unmold onto serving plate. To serve, cut into 6 equal slices. Makes 6 servings. Yields 6 Servings
