Best: Golden Tea Biscuits
Ingredients & Directions BEST BISCUIT MIX 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening GOLDEN TEA BISCUITS 3 c Mix “Best: Biscuit Mix” 3/4 c Water Best Biscuit Mix: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. [For storage: transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Golden Tea Biscuits: In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times. Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once. Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack. [Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.] Variations: Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14. Yields 13 Biscuits
Structural Gingerbread
Ingredients & Directions 6 3/4 c Flour 1 tb Cinnamon 1 1/2 ts Ginger 1/2 ts Salt 1 1/2 c Light corn syrup 1 1/4 c Light brown sugar, packed 1 c Margarine Preheat oven to 350 degrees. Stir ingredients together in a large bowl. Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands until dough becomes stiff. Chill the dough until it’s easy to handle. Roll dough out to a 1/8″ thickness on parchment paper. Use patterns to cut into shapes. Bake 12-15 minutes or until golden brown. Check for air bubles during baking and poke them with a sharp knife or toothpick. When baking is done, slide the parchment onto a large cooling rack. Make sure all the pieces lie flat! Cool. Note: Dark corn syrup and dark brown sugar may be used and will result in a darker dough. Yields 1 Servings
Coffee Cake Recip-ease
Ingredients & Directions -COFFEE-CAKE- 2 c Recip-ease baking mix 1/4 c Sugar 2/3 c Milk 1 Egg, beaten 2 tb Melted butter 1/2 c Chopped nuts -STREUSEL TOPPING- 1/3 c Recip-ease baking mix 1/2 c Brown sugar 1/2 ts Cinnamon 2 tb Chilled butter COFFEE CAKE: Preheat oven to 350 deg f. Grease 9″ pan. Combine all ingredients except for streusel topping in a mixing bowl. Blend well. Pour into prepared pan. Sprinkle with streusel topping. Bake for 20 to 25 minutes. STREUSEL TOPPING: Mix ingredients until crumbly. Yields 9 Servings
Whole Wheat Pancakes
Ingredients & Directions 3/4 c Whole wheat flour 2 Eggs, beaten 1/4 c All purpose flour 1 ts Vanilla 1/2 c Wheat germ 1 1/2 c Milk 2 ts Baking powder 1 Banana, chopped 1/2 ts Salt In a mixing bowl, combine flours, wheat germ, baking powder and salt. Add eggs, milk and vanilla. Fold in the banana. Bake on a lightly greased griddle until bubbles break on the surface, then turn. Bake until done. Serve with your favorite butter and syrup. Randy Rigg Yields 3 servings
Holiday Honey Cake (hl)
Ingredients & Directions 1 c Pure rye flour 1 c Spelt flour 1/2 ts Baking soda 2 ts Featherweight baking powder 1 ts Cinnamon 1/3 c Honey; preferably raw and -unfiltered 1/2 c Sugar 3/4 c Water 1/3 c Softened spread margarine; -butter or oil Preheat oven to 350 degrees. Use one 5″ x 9″ loaf pan, ungreased and unfloured. Mix rye and spelt flours with the baking soda, baking powder and cinnamon; set aside. In a microwave-safe dish or in a small saucepan, mix honey, sugar and water; heat slowly until small bubbles begin to appear. Remove from the microwave or stove top. In the dish or saucepan add the butter, margarine or oil and beat until well mixed. pour this into the flour mixture and beat for 10 minutes. Pour batter into loaf pan. Bake for 40 minutes or until inserted toothpick comes out clean and the top of the cake has begun to crack. For the best flavor, cool completely after baking, place in a plastic bag and refrigerate for three days before serving. Courtesy of Wilma Nachsin and Mary Harris’ “My Kid’s Allergic to Everything Dessert Cookbook” Yield: 10 servings Nutritional information: 220 calories and 7 grams of fat per serving Yields 10 Servings
White Chocolate Raspberry Cheesecake
Ingredients & Directions 1/2 Box NABISCO FAMOUS WAFERS, Hand. -crushed Grease sides of prepared pan 2 tb SUGAR -and pour in half of 3 tb BUTTER, melted -cheesecake Mix the crushed wafers with Mixer. Sprinkle with half of -sugar and melted butter. -raspberries. Repeat with -Press Remaining cheesecake batter On bottom of 9″ springform -and raspberries, pressing -pan. Bake at 350-degrees -the -for 8 Second layer of raspberries Minutes. Let cool. -down into the batter so FILLING -they 2 1/2 lb CREAM CHEESE, cubed and room Don’t dry out in the oven. -temperature Bake at 375 degrees for 15 2 c SUGAR -minutes. Reduce heat to 1/4 c FLOUR -235- 5 lg EGGS Degrees and continue baking 1/3 c MILK -for 1 hour and 30 minutes 1/2 lb WHITE CHOCOLATE, melted -or 1 pt FRESH RASPBERRIES or 1 pkg. Until done. Center will no -loose- -longer be sticky but will Packed, unsweetened frozen -not -raspberries Appear cooked. It will firm (do not thaw) -up upon cooling. Beat cream cheese, sugar and Let come to room temperature -flour in large bowl with -and refrigerate overnight. -heavy Remove from pan. Duty mixer until very TOPPING -smooth. Beat in eggs, one 1/2 c SEMI-SWEET CHOCOLATE CHIPS, -at a time, -melted Only until blended. Stir in 2 tb CRISCO SHORTENING -milk, then white chocolate, 1/2 c HEAVY CREAM, whipped -by 1 tb POWDERED SUGAR Note, there are two White Choc. Raspberry recipes, they are both different… WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST Yields 6 servings
Diamond Head Bread
Ingredients & Directions Jim Vorheis 1/4 c Butter or margarine 3/4 c Brown sugar, packed 1 Egg 2 c Flour 1 ts Baking soda 1/2 ts Salt 1/3 c Frozen orange juice -concentrate, thawed 1 c Crushed pineapple spooned -from can with juice Included 1/2 c Chopped pecans In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Yields 6 Servings
