Fudge Drop Cookies
Ingredients & Directions 2 c Sugar 4 tb Cocoa 1/2 c Evaporated Milk 1/2 c Butter Splash of Vanilla 1/2 c Peanut Butter 2 c Oatmeal Combine sugar and cocoa in large saucepan.Stir in milk,add butter and vanilla.Cook over med-high heat until it comes to a rapid boil. Continue to boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well mixed and fudge loses it’s gloss. Add oatmeal,stir well. Drop by tablespoonsful onto waxed paper,let it set until cool. *note* If you don’t like this much oatmeal,you can boil the fudge for about 3 min.,or very slightly longer,and use 1-1/2 C. oatmeal. From Yields 6 Servings
Beer Bread And Biscuits
Ingredients & Directions -BREAD- 3 c Self rising flour 2 tb Sugar 12 oz Beer BISCUITS 4 c Bisquick 2 tb Sugar 12 oz Beer BREAD: Preheat oven to 375~. Grease a 9×5″ loaf pan. In large bowl, mix together the flour and sugar; add beer; mix well. Form into loaf; place in pan. Bake 1 hour; let cool. Makes 1 loaf. BISCUITS: In large mixing bowl combine Bisquick, sugar and beer; beat 1 minute. Place in greased muffin tins and bake at 375~ for 20 minutes. Makes 1-1/2 dozen. Yields 1 Servings
Old English Spice Cake With Currant Hard Sauce
Ingredients & Directions –CAKE– 1 c Unsalted butter (225g) 2 c Sugar (400g) 4 lg Eggs 3/4 c Milk (180ml) 3 c Unbleached white flour -(300g) 1/4 c Hot water (60ml) 2 ts Baking powder 1/2 ts Saffron threads 1/2 ts Vanilla extract 2 ts Caraway seeds g Zest of one lemon AND one -orange 1/2 ts EACH of ground cinnamon, -cloves, mace and nutmeg -CURRANT HARD SAUCE- 1/2 c Unsalted butter (1 15g) 1/4 lb Cream cheese (60g) 3/4 c Confectioners’ sugar (75g) 2 tb Lemon juice 1/2 ts Saffron threads 1 ts Vanilla extract 1/4 c Yellow raisins (45g) 1/4 c Currants (45g) Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes. Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce. CURRANT HARD SAUCE: Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature. From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”, by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Yields 1 Servings
Dessert Cornbread
Ingredients & Directions 1 c Cornmeal (yellow or white) 1 Egg 1/2 c Whole wheat flour 1/2 c Honey or molasses 1/2 c Unbleached white flour 1/4 c Oil 2 ts Baking powder 3 c Milk 1/2 ts Salt. Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8″ x 8″, or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain. Yuummmmy. Yields 6 Servings
Apple Cheese Bread
Ingredients & Directions 1/2 c Butter or margarine 1/3 c Chopped Walnuts 2/3 c Sugar 2 c Flour 2 x Eggs 1 ts Baking Powder 1 x Apple, peeled and chopped 1/2 ts Baking Soda 1/2 c Grated sharp Cheddar cheese 1/2 ts Salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. Yields 8 servings
Millet Cakes With Carrot Sauce
Ingredients & Directions 1 c Millet; uncooked 3 c ;water 1/8 ts Sea salt 1 lb Carrots 1/2 lb Soft silken tofu 1 tb Tahini 1 ts Rice miso (white) 1 tb Umeboshi vinegar 1 Nori sheet Corn oil Rinse and drain millet. Bring water and salt to a boil. Stir in millet and return to a boil. Lower heat, cover and simmer for 25 minutes or until water is absorbed, stirring occasionally. Press millet firmly into a 9″ by 5″ x 3″ bread pan. Let cool and cut into 1/2″ wide slices. Set aside. Steam carrots until soft, reserving cooking water. Puree carrots and tofu, adding enough cooking water to make a smooth sauce. Blend tahini, miso and umeboshi vinegar into puree. Heat through, stirring constantly. Remove fro heat and set aside. Cut 1′ wide strips of nori long enough to wrap around a millet cake. Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side. Wrap each millet cake with a strip of nori. Top with carrot sauce and serve. Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium From DEEANNE’s recipe files Yields 6 Servings
Greek Isle Bread
Ingredients & Directions -Marie Frainier *DGCP02C* 1/2 c Water 2 c Bread Flour 3 tb Plain yogurt 2 ts Nonfat Dried Milk 1 tb Sugar 1 ts Salt 2 ts Applesauce 1 pn Garlic powder 4 ts Chopped black olives 1/2 ts Sweet basil 1/2 ts Dill weed 2 1/2 tb Feta cheese 2 1/2 tb Pureed cucumber 1 ts Yeast *** cucumber should be peeled, sliced, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop black olives. 1 POUND LOAF Yields 1 Servings
