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
Greek Christmas Bread Abm
Ingredients & Directions 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Yields 15 Servings
Rice Batter Bread I
Ingredients & Directions 4 1/2 c AM Brown Rice Flour 1 ts Sea salt (optional) 2 ts Non-alum baking powder 2 c Warm water or soymilk 2 tb Honey 1 tb AM Unrefined Vegetable Oil 1 tb Active yeast Combine rice flour, salt and baking powder. In a separate bowl, combine remaining ingredients and let set until bubbly. Sprinkle water on the bottom of a 5″ x 9″ loaf pan and place a piece of wax paper so that it sticks to the bottom, then oil and flour the sides. Combine both mixtures and pour into pan. Bake for one hour at 375 F. Loaf should be lightly brown on top. Leave in pan until cool and cut with wax paper still in place. Yields 1 5×9″ loaf
Holiday Fruitcake
Ingredients & Directions 3 c All-purpose flour 1 1/2 c Packed brown sugar 1 ts Salt 1 ts Double-acting baking powder 1 ts Ground cinnamon 1 ts Ground nutmeg 1/4 ts Ground cloves 1 c Salad oil 1/2 c Orange juice 2 tb Molasses 4 Eggs 2 Bananas; chunked 1 c Chopped dates 1 lb Mixed fruit; * see note 2 c Pecans; chopped 1. Mix all ingredients except dried fruit, pecans, candied fruit and dates. Beat 3 minutes with mixer on high speed. After mixing well, stir in the remaining ingredients. 2. Line 2 loaf pans (9 x 5 x 3) with waxed paper and grease well. Pour in mixture and bake at 275 degrees for 2-1/2 to 3 hours. Cover with foil last hour to keep from over-browning. Remove from pan and cool completely. Freeze this if you wish; thaw slowly. Yield: 2 loaves of fragrant, delicious Christmas cakes. Yields 2 Servings
Crab And Cheese Stuffed Bread
Ingredients & Directions -G GRANAROLI (XBRG76A) 1 16″ French bread; halve -lengthwise, hollowe out 12 oz Cheddar cheese; grated 8 oz Crab meat; flaked 6 tb Chopped green onion 1/4 c Mayonaise 1/8 ts Hot sauce Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle cheese over halves of bread. Combine remaining ingredients in a small bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20 min. Cut each piece in half and serve hot. VARIATION-Crab melt sandwich- Use the same crab mixture as last recipe. 2 slices rye bread per sandwich 2 slices swiss cheese per sandwich Butter one side of each piece of bread. This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread. Top one slice with crabmeat filling. Close to make a sandwich. On a non-stick pan grill the sandwich butter side to pan. Brown slightly on each side and cook until cheese is melted. Serve hot. (wrv) Yields 1 servings
Pita Bread (unleavened)
Ingredients & Directions 3 c White flour 1 ts Salt 1 c Warm water Vegetable oil Combine the flour and salt; stir in enough warm water so that the dough pulls away from the sides of the bowl & is no longer sticky. Stir till smooth. Knead for 5 minutes. Shape dough into rectangle & cut in half lengthwise. Divide into 12 portions and shape into smooth balls. Cover with damp balls and let rest 5 to 10 minutes. Press each ball flat & roll into a 6″ or 7″ circle. Cover with damp towels. Lightly oil a griddle or skillet. Gently stretch each round as thin as possible. Cook until brown & bubbly spots appear on the bottom, about 90 seconds. Turn over & brown the other side. Remove from griddle and wrap immediately in towels. Yields 12 Servings
Dutch Apple Cake
Ingredients & Directions 1 c Flour 1/4 c Skim milk 5 tb Sugar 1/2 ts Vanilla extract 1 ts Baking powder 4 c Sliced peeled apples 2 tb Low fat margarine 1 ts Cinnamon; ground 2 Egg whites, slightly beaten Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. Yields 6 servings
