Pecan Cookies Cookie Mix In A Jar
Ingredients & Directions 1/2 c Sugar 1/2 c Firmly packed brown sugar 1 1/4 c Old fashioned oats 3/4 c Finely chopped pecans 1 c Crisp rice cereal 3/4 c Flour mixed with 1/2 ts Baking soda and 1/2 ts Baking powder Yield: 1 jar Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions given to recipient: Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 stick soft butter, 1 egg slightly beaten and 1 tsp vanilla (optional).Mix until completely blended–you will need to finish mixing with your handsShape into balls the size of walnuts Place 2″ apart on sprayed cookies sheetsBake 350 for 10-12 min til edges are lightly browned–cool 5 min onbaking sheet and remove cookies to racks to cool completely Makes 3 dozen cookies Yields 1 Servings
Pita Bread Chips
Ingredients & Directions 1 x Pita bread Microwave Pita bread just to soften (approx 22 seconds/2 pita bread) Cut with a knife into the edges of the Pita Bread and slowly separate the ‘top’ from the ‘bottom’ (you will have two circles) Cut each circle into 4 pie shaped wedges. Place the wedges smooth side down (outside of pita bread) on a cookie sheet. The rough (somewhat moist) inside of the Pita bread is up – thus anything you sprinkle on the wedges will stick. I like to sprinkle the wedges with Hungarian Hot Paprika Bake 375 degrees for 8 minutes. Yields 1 Servings
Healthy Oatmeal Cookies
Ingredients & Directions 3 c Oatmeal (flour) 1/2 c Oatmeal 1/2 c Whole wheat flour 1 c Sucanat* (granulated cane Juice) 1 c Shredded coconut 3 tb Featherweight* (baking Powder) 1 ts Salt, Optional 1 c Chopped walnuts 1 c Raisins 4 tb Water 2 ts Vanilla extract 1/2 c Honey (raw) 1 16 oz. can pineapple 1. Preheat oven to 350 degrees F. 2. In large bowl, combine all dry ingredients. 3. In blender, mix water, vanilla extract, honey and pineapple. Add to above contents. 4. Drop by spoonfuls on to non-stick baking sheet at 350 degrees F. for 10-12 minutes. Yields 18 Servings
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
Prepared Sweetbreads
Ingredients & Directions 1 lb Sweetbreads 2 c Milk 2 Lemons; halved 1 tb Salt 1 pn Freshly-ground black pepper Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don’t press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads. Yields 1 servings
Lemon Pound Cake With Lemon Curd
Ingredients & Directions 2 Sticks Butter; plus 1 tb Butter; all cubed, And at room temperature 2 c Flour; plus 1 tb Flour 2 c Sugar Juice of five lemons -; (abt -1 cup) 6 Eggs; at room temperature 1 ts Baking powder 1 pn Salt 2 tb Finely-grated lemon zest 1 c Powdered sugar 1/4 c Water 1 Recipe Lemon Pastry Cream; -see * Note 1 1/2 c Sweetened whipped cream 1 c Macerated fresh blueberries * Note: See the “Lemon Pastry Cream” recipe which is included in this collection. Preheat the oven to 325 degrees. Grease a 9- by 5- by 3-inch loaf pan with 1 tablespoon of the butter. Flour the pan with 1 tablespoon of the flour. Combine 1 cup of the sugar and lemon juice in a saucepan over medium-high heat. Bring the liquid to a boil, and boil until the liquid reduces by half, about 2 to 3 minutes. Remove from the heat and cool. In an electric mixer, fitted with a whip, cream the remaining butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time. Mix well. Fold in the lemon zest. Pour the batter into the prepared pan. Bake for about 50 minutes or until the center is firm. Remove from the oven and cool on a wire rack for 10 minutes. Remove the cake from the pan and place back on the wire rack. Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup. In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread evenly (the frosting will run over the edges of the cake). Slice the cake into 1-inch slices. Spread the Lemon Pastry Cream evenly over half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds. Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries. This recipe yields 6 servings. Yields 6 servings
Hershey's Light Chocolate Cake
Ingredients & Directions 1 1/4 c Flour 1/3 c Hershey’s cocoa 1 ts Baking soda 6 tb Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 tb White vinegar 1/2 ts Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey’s CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. Yields 12 servings
