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
Orange Kiss-me Cake
Ingredients & Directions 1 Orange 1 ts Baking soda 1 c Raisins 1 ts Salt 1/3 c Walnuts 1 c Milk 2 c Flour 1/2 c Margarine, softened 1 c Sugar 2 Eggs Preheat oven to 350 degrees. Grease and flour 13x9x2″ pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In a food processor, grind together orange peel, pulp, raisins and 1/3 cup walnuts. Set aside. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange raisin mixture. Pour into greased and floured pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan. In a small bowl combine 1/3 cup sugar and 1 teaspoon cinnamon; mix well. Stir in 1/4 cup finely chopped walnuts. Sprinkle over cake. Cool completely. Patty @Everhart’s Kitchen. Yields 20 servings
Hazelnut Cocoa Cookies
Ingredients & Directions 3 lg Egg whites, room temp 1 1/2 c Sugar 1 c Unsweetened cocoa powder 3/4 c Chopped hazelnuts (from Fitness magazine) Preheat oven to 300, line cookie sheet with parchment paper. With an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar and beat until stiff and shiny, but not dry. Put the cocoa powder into a sieve and stir with a spoon until it is sifted onto the egg whites. Fold the cocoa into the whites until fully mixed. Fold in the chopped hazelnuts. Transfer the mixture to a large, heavy saucepan. Set over medium heat and stir with a wooden spoon until the mixture is shiny and pulls away from the bottom and sides of pan, about 6 minutes. Drop the batter by teaspoonfuls onto the cookie sheet, about 2 inches apart. Bake until firm, about 25 minutes. MAKES 2 DOZEN COOKIES. Per cookie: Calories: 96, Fat: 3g, Carbs: 15g, Protein: 2g, Sodium: 9mg. Yields 1 Servings
Quicky Fruitcakes
Ingredients & Directions 1 c Pillsbury’s Best All-Purpose -Flour* 1 1/2 ts Salt 1 c Funsten’s Nuts; coarsely -chopped 1 c Golden raisins 1 c Raisins or currants 1 c Chopped candied fruit 1 c Dates; cut in large pieces 1/2 c Dried figs; cut in large -pieces 4 Eggs 1 c Firmly packed brown sugar 1 tb Grated orange rind 1 ts French’s Vanilla BAKE at 325 degrees for 30 to 35 minutes. MAKES about 4 dozen bars Sift together flour and salt. Combine nuts, golden raisins, raisins or currants, candied fruit, dates and figs and coat with 1/4 cup of the dry ingredients.Beat 4 eggs until foamy in a large mixing bowl. Add brown sugar, orange rind, and vanilla. Beat just until blended. Stir in remaining dry ingredients and fruit mixture; mix well. Spread in well-greased 15 1/2 x 10 1/2x 1-inch jelly roll pan.** Bake in slow oven (325 degrees) 30 to 35 minutes. If desired, brush while warm with Fruitcake Glaze. Cool and cut into bars. *For use with Pillsbury’s Best Self-Rising Flour, omit salt. **Or make 15x10x1-inch pan from heavy duty aluminum foil, place on baking sheet and grease well. NOTES : “Senior Winner in Pillsbury’s 9th Grand National Recipe and Baking Contest by Mrs. John F. Ryan, Arlington, Virginia. Adapted by Ann Pillsbury.” Yields 1 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
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
