Best: Biscuit Mix
Ingredients & Directions 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 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. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. [Crisco Golden variety shortening adds colour and flavour.] See “Best: Golden Tea Biscuit” for use of mix. Biscuit Tips: 1. When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients. 2. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour. 3. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter. 4. Any scraps left over after cutting dough can be sprinkled with sugar, then baked. Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds. 5. Because biscuits are rich in fat, you don’t need to grease the baking sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour. 6. To ensure even browning and baking, make each biscuit the same size and shape. 7. To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water. Yields 15 Cups
Coffee Cake Muffins
Ingredients & Directions -JUDI M. PHELPS 1/2 c Pecans; finely chopped 1/3 c Light brown sugar; firmly -packed 1 1/2 c Plus 1 tabl. flour 1 ts Cinnamon 1/8 ts Nutmeg 1 tb Butter or margarine; melted 1/3 c Sugar 2 ts Baking powder 1/2 ts Salt 1/4 c Vegetable shortening 1/2 c Milk 1 Egg 12 Pecan halves; optional Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside. In a small bowl; mix together pecans, brown sugar, 1 T flour, cinnamon, nutmeg, and butter; set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt; cut in shortening. In a small bowl, blend egg with milk. Add to dry ingredients with half of the pecan mixture, stirring until just blended. Spoon batter into muffin cups; sprinkle with remaining pecan mixture. Garnish each muffin with a pecan half. Bake 15 minutes or until cake tester inserted in center comes out clean. Remove muffins from pan to cool on wire rack. Mixing muffin ingredients requires a special, but easy-to-learn technique. The liquid ingredients (milk, eggs, etc.) are beaten together and then added all at once to the dry ingredients. Mixing is kept to a minimum–just enough to moisten the dry ingredients. The batter should be lumpy, not smooth. These muffins freeze very well. Yields 12 Muffins
Whacky Cakes
Ingredients & Directions -VIVIAN THIELE NRHF19C 1 1/2 c Flour 1 ts Vinegar 1 c Sugar 1 ts Vanilla 1/4 c Cocoa 5 tb Oil 1/2 ts Salt 1 c -Cold Water 1 ts Soda Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets’ indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. Yields 6 Servings
Diabetic Banana Bread
Ingredients & Directions 1/4 c Sugar; 3/4 c Sugar Twin; 1/3 c Margarine; 1 Egg; 2 Egg whites; 1 ts Baking soda; 2 c Flour; 4 tb Milk; 3/4 ts Vinegar; 3 Bananas; ripe, mashed Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Yields 20 Servings
Pringle-coated Sea Bass On Day-old Wonder Bread Tuscan Salad
Ingredients & Directions 1 cn Low fat Pringles 3/4 c Grated Parmesan cheese 2 tb All-purpose flour 1 pn Chili powder 2 tb Canola oil 4 Fillets sea bass; (8-ounce) Tuscan Salad; recipe follows -TUSCAN SALAD- 3 c Wonder bread; ripped into -bits 1/2 c Chopped tomato 1 tb Sliced basil 1/4 c Minced white onion 1/2 tb Minced fresh garlic 1 tb Extra virgin olive oil; up -to 2 1 tb Fresh lemon juice Kosher salt to taste Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes. TUSCAN SALAD: Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley. Yields 1 servings
Milly's Marble Pound Cake
Ingredients & Directions Lisa Crawley tspn00b 2 c Sugar 1 c Butter 3 1/2 c Cake flour 1 1/2 ts Baking powder 2 ts Vanilla 1/4 ts Salt 4 Eggs 1/4 c Cocoa Grease a 10″ tube pan. In a lg. bowl with mixer at low speed, beat sugar and butter until light. Add flour and remaining ingred. except the cocoa. Beat 4 minutes. Preheat oven to 350. Remove 2 1/2 c. batter and beat cocoa into the batter. Alternately spoon vanilla and chocolate batter into the tube pan. Cut and twist with knife through the batter. Bake for one hr. Cool. Remove from pan. Sprinkle with confectioner’s sugar if desired. Lisa Crawley TSPN00B Yields 1 Servings
Lindy's New York Style Cheesecake
Ingredients & Directions -CRUST- 1 c ALL-PURPOSE FLOUR -until 1/4 c SUGAR Smooth. Pat half of dough 1 ts LEMON PEEL, grated -onto pan bottom. Bake 6-8 1/2 ts VANILLA -minutes 1 EGG YOLK At 400-degrees. Pat rest of 1/4 c BUTTER, softened -dough 2 inches up pan Combine flour, sugar, lemon -sides. -peel and vanilla. Make well Increase heat to 450-degrees -in -and place a pan of water in Center. Blend in yolk and Bottom of the oven. -butter. Mix with fingers FILLING 40 oz CREAM CHEESE, unwrapped and 1/4 ts VANILLA -softened in 5 EGGS, shelled and warmed in Microwave 2-1/2 minutes on -microwave 30 -high. Seconds on high (same for 1 3/4 c SUGAR -egg yolks) 1/4 c CORNSTARCH 2 EGG YOLKS 2 ts LEMON PEEL 1/3 c HEAVY CREAM 1 1/2 ts ORANGE PEEL, grated Yields 6 servings
