Refrigerator Filled Cookies
Ingredients & Directions 1/2 c Shortening (part butter) 1/4 c Sugar 1/4 c Brown sugar 1 Egg 1 1/4 c + 2 Tbls. flour 1/4 ts Soda 1/4 ts Salt Fruit or Mincemeat Filling Mix shortening, sugars & egg thoroughly. Blend flour, soda & salt; stir into shortening mixture. Mix with hands. Press & mold into a long smooth roll about 1 1/2″ in diameter. Wrap in wax paper & chill several hours. Heat oven to 400. With a sharp knife, cut 1/8″ thick slices. Place a little apart on ungreased baking sheet. Put 1/2 tsp. filling on each cookie. Put another cookie on top. Bake 8-10 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Cream Cheese Chocolate Cake
Ingredients & Directions 2 c Cake flour; sifted 1 1/2 ts Baking soda 1 ts Salt 6 oz Cream cheese 1/2 c Vegetable shortening 2 ts Vanilla extract 6 c Confectioners’ sugar; sifted 1/4 c ;hot water 4 oz Baking chocolate 1/4 c Vegetable shortening 3 ea Eggs; large 3/4 c Milk 1 tb Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners’ sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. Yields 12 servings
Beer Biscuits #1
Ingredients & Directions 1 cn (12-oz) beer 2 tb Sugar 3 c Bisquick Combine above ingredients with mixer. Place in refrigerator 1-2 hours covered before baking. Pour in greased muffin tins and bake at 400 for about 20 minutes or until golden brown. MRS DAVID HILL (LINDA) TEMPE, AZ From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Milky Way Wonder Cake
Ingredients & Directions 6 Regular-size (or 13 -individual-size) Milky Way -candy bars 2 Sticks (1 cup) butter or -margarine 2 c Sugar 4 Eggs 2 1/2 c All-purpose flour 1/2 ts Baking soda 1 1/4 c Buttermilk 1 ts Vanilla 1 c Chopped nuts In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool. Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes, or until top springs back when touched lightly and wooden pick inserted in center comes out clean. (Top will be quite dark.) Cool 10 minutes before removing from pan and cooling on wire rack. Yields 6 Servings
Deluxe Jalepeno Cornbread
Ingredients & Directions 1 c Yellow cornmeal 17 oz Whole kernel corn 1/2 ts Baking soda 3/4 ts Salt 1 Jalepeno peppers -chopped 2 Eggs -beaten 1 c Buttermilk Pimento -chopped 1/2 c Margarine -melted 1 c Cheddar cheese -grated 1 md Onion -chopped Mix all ingredients except cheese. Pour into a well-greased 9×9″ pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people. SOURCE; Fiesta Favorites – compiled by California Home Economics Teachers of Yields 9 Servings
Greek Christmas Bread
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 Keywords: Ovo-Lacto 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. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Yields 15 Servings
Scottish Pancakes
Ingredients & Directions 1 ea Egg 1/4 t Baking soda 1/4 c Melted butter or salad oil 1 c Flour 1/2 c Icing sugar 3/4 c Milk 2 t Baking powder sift the dry ingredients. Mix the egg, sugar and butter and add alternatley with the milk. Drop by tbsp on to hot ungreased skillet. Serve with butter and jam. Origin: Lennie Vroone’s Aunt Anne Shared by: Sharon Stevens, Jan/95. Yields 1 servings
