Mint & Lemon Cookies
Ingredients & Directions 1/2 c Butter 2/3 c Sugar 1 Egg 2 tb Milk 1 tb Rum 1 1/2 c Flour 1/2 ts Baking soda 2 ts Chopped lemon rind 4 tb Chopped mint leaves Cream together the butter and sugar until fluffy. Beat in the egg, milk and rum. Mix together the flour an d baking soda, and stir into the batter. Stir in the lemon and mint leaves. Let the batter sit for several hours, or overnight. Drop the batter in heaping teaspoons, 2″ apart, onto a greased cookie sheet. Bake in a preheated 350′ oven for ten to twelve mins. or until cookies are slightly browned around the edges. Enjoy… Yields 1 Servings
Cheery Cherry Pie
Ingredients & Directions -CRUST- 1 lg Egg 2 ts Lemon juice; fresh 1/2 c Cottage cheese; lowfat 1/3 c Canola oil 2 tb Granulated sugar 1 ts Vanilla extract 1/2 ts Salt 2 c All-purpose flour 2 tb Cold butter; cut into 4 -pieces FILLING & GLAZE 5 c Sour cherries; about -2lbs,pitted 3/4 c Granulated sugar; PLUS 2 ts Granulated sugar 3 tb Cornstarch 2 tb Lemon juice; fresh 1/4 ts Almond extract 1 tb Milk; 1% lowfat TO MAKE CRUST: In a glass measuring cup, blend egg and lemon juice with a fork. In a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once to scrape down the sides of the workbowl. Add flour and butter; pulse about 6 times, just until butter is in pea-size pieces. Add egg mixture and pulse just until dough begins to clump together (Do not let it form a ball.) Turn dough out onto a lightly floured surface. Divide into 2 pieces, one slightly larger than the other. Form each piece into a disc, srap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days. Lightly oil a 9-inch pie plan or coat it with nonstick spray. On a lightly floured surface, roll the larger piece of dough into a 12-inch circle. Roll dough over rolling pin, then untoll into prepared pan. Gently press dough into bottom and sides of pan. With scissors, trim excess pastry, leaving a 3/4-inch overhand. Cover with plastic wrap and refrigerate until needed. On a lightly floured surface, roll the smaller piece of dough into an 11-inch circle. Roll dough over rolling pin, then unroll onto a sheet of parchment or wax paper. Using a pastry wheel, preferably serrated, or a sharp knife, cut dough into 1/2-inch-wide strips. Carefully transfer peper to a baking sheet. Cover with plastic wrap and refrigerate until needed. TO MAKE FILLING & BAKE PIE: Position oven rack in lower third of oven; preheat to 425F. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract. Spoon into crust. Weave pastry strips about 1/2inch apart to form a lattice over the filling. Trip strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and ecoratively flute edges. Brush milk over lattice top and sprinkle with remaing 2 teaspoons sugar. Set pie on a baking shet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 375F and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling. Cool on a wire rack. Yields 8 Servings
Oklahoma Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1 ts Soda 1/2 ts Salt 1 ts Cinnamon 1 1/2 c Vegetable oil 3 Lightly beaten eggs 1 cn (8-oz) crushed pineapple; -undrained 1 c Chopped pecans or walnuts 1 c Shredded coconut (optional) FROSTING 2 c Powdered sugar 1 pk (3-oz) cream cheese; -softened 1/2 c Margarine or butter 1/2 ts Grated lemon peel (optional) From: mikelav@microsoft.com (Mike Laverty) Date: 18 Oct 1994 07:08:08 -0400 In a large mixing bowl, using a spoon, mix all cake ingredients together. Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350 degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then invert. Add if desired for flavor: 1/2 tsp. grated lemon peel Mix all frosting ingredients together and spread on cake as soon as removed from pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Judith's Wheaten Bread
Ingredients & Directions 6 oz Plain flour 1 ts Level cream of tartar 10 oz Wheatmeal 2 oz Butter 4 oz Caster sugar 1 Egg 2 ts Level salt 2 ts Level baking soda Buttermilk or sour milk “Chuck all the dry ingredients into a bowl and mix. Add milk and egg to give you a fairly soft dough. Bake in two loaf tins, or whatever at 375-400F, gas mark 6 or 7. From Yields 4 Servings
Potato Soup With Black Bread Sandwich
Ingredients & Directions 2 lb Potatoes; see * Note 1 ts Coarse salt 1 tb Unsalted butter 1 tb Olive oil 4 sm Onions; sliced thin 3 c Buttermilk 1 tb Dill; chopped Coarse salt Freshly-ground black pepper === BLACK BREAD SANDWICH === 4 sl Pumpernickel bread 1 tb Sweet butter; softened 1/2 English cucumber; thinly -sliced On an angle 1 tb Honey * Note: Use potato varieties such as “Gold Rush, “Austrian Crescent”, “All Blue”, and “Red LaSoda”. Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey. Drain potatoes and let cool briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich. Makes 4 servings. Yields 4 servings
Lower-fat Cheesecake No. 2
Ingredients & Directions 3 ea Egg 1 ts Vanilla 21 oz Part-skim Ricotta Cheese 2 ts Grated lemon peel 1 c Sugar 3/4 c Strawberry 1/4 c Cornstarch -sliced 1 ts Baking powder Preheat oven to 350 degrees F. Combine eggs, Ricotta, and sugar. Beat until smooth. Stir together cornstarch and baking powder, and add to cheese mixture along with vanilla and lemon peel. Bake 55 to 60 minutes, or until firm. Let cool, then refrigerate. Decorate with strawberries. Yields 12 servings
Dennis's Blarney Stone Bread
Ingredients & Directions 1 c Oats,Quaker Quick 1 1/4 c Milk 1 Egg Beaters 3 c Flour,White Bread 1 1/2 ts Salt 1 1/2 tb Applesauce 3 tb Honey 3/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Ginger,Ground 1/8 ts Cloves 2 ts Yeast Crust – light Place all in bread pan, select Light Crust setting, and press start. Yields 1 Servings
