Apple Bread Ii
Ingredients & Directions 4 c Flour 1 c Vegetable Oil 2 ts Baking Soda 1/4 c Sour Cream 1 ts Salt 2 ts Vanilla 2 ts Cinnamon 2 c Chopped Apples 2 c Sugar 1 c Chopped Nuts 4 x Eggs, beaten Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. Yields 12 servings
Lawry's Carrot Cake
Ingredients & Directions -THE REGISTER- 1 1/2 c Sugar 1 ts Salt 1 1/2 c Oil 2 ts Cinnamon 4 Eggs 2 c Carrots, grated 2 c Flour 8 3/4 oz Cn crushed pineapple, drain 2 ts Baking powder 1 c Golden raisins 1 1/2 ts Baking soda 1/2 c Chpd nuts FROSTING 1/2 c Butter 1 ts Vanilla 8 oz Cream cheese 1 lb Confectioners’ sugar, sifted Lawry’s, L.A. Mix sugar, oil and eggs together. Sift together flour, baking powder, baking soda, salt,a nd cinnamon. Combine with egg mixture. Add carrots, pineapple, raisins, and nuts; blend. Turn int 2 greased and floured 9″ layer pans or one 13x9x2″ baking pan. Bake 350F, 25-30 mins for 9″ pans, or 35-40 mins for larger pan. Cool a few mins in pans. Turn out and cool on wire racks. Frosting: Combine butter, cream cheese, and vanilla; cream well. If too thick, add a small amount of milk. Frost cooled cake. Yields 1 cake
Fudge Cream Squares
Ingredients & Directions -BOTTOM LAYER- 1/2 c Butter or margarine 1 Square unsweetened -chocolate; melted 1 Egg 1 c Flour 1 c Sugar VANILLA LAYER 1 Envelope unflavored gelatin 1/4 c Water 1/2 c Butter or margarine 1/2 c Shortening 1 ts Vanilla 1 pk Pillsbury vanilla frosting -mix (hard to find; can use -two packages of jiffy white -frosting) TOP LAYER 1 c Chocolate chips 1/4 c Butter or margarine From: lauzon@ix.netcom.com (Mark Lauzon ) Date: 2 Nov 1995 14:07:53 -0600 Preheat oven to 350 degrees. In saucepan melt margarine and chocolate, stir in flour, sugar and egg. Mix well. Pat mixture in ungreased 10 x 13 pan. Bake 8-10 minutes. Let cool. Soften gelatin in cold water, beat until dissovled. In large bowl combine gelatin and remaining vanilla layer ingredients. Beat 2 minutes at medium speed until smooth and creamy. Spead over cooled crust. Melt chocolate chips and margarine on low heat and spread over vanilla layer, let cool. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Orange Spice Bread (abm)
Ingredients & Directions 1/2 c Water Flour 1/3 c Orange juice 1 c (5.2 ounces) bread flour or 2 t Fructose (honey works just Unbleached flour As well) 2 T Gluten flour 1 1/2 t Orange marmalade 1 1/2 t Cinnamon 1/2 t Lemon zest 1 1/2 T Powdered whey (nonfat dry 2/3 t Salt Milk powder) 1 c (5.4 ounces) whole wheat 1 1/2 t Active dry yeast Put the ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. From the CompleteBook of Bread Machine Baking put out by Trillium Health Books Yields 8 servings
Chedddar Cheese Pie
Ingredients & Directions -JUDY GARNETT (PXGN54A) 1 Pastry shell; 9″ uncooked* 4 Eggs 1 c Cream; Heavy 1 c Milk 1/2 ts Salt 1/8 ts Tabasco Sauce 1 c Cheese Cheddar; Shredded * 1 unbaked 9 inch pastry shell; chilled. Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings. MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1 1/2 to 2 1/2 minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish 1/2 turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving. From Yields 6 Servings
Pancakes With Nine Fillings – Guchul Pan *
Ingredients & Directions PANCAKE BATTER 1 1/2 c All-Purpose Flour 1/3 ts Salt 1 lg Well Beaten Egg 1 lg Pinch White Pepper 1 c Cold Water 1 lg Pinch Chili Powder 1 1/4 c Milk Oil, Butter Or Lard NINE FILLINGS 8 lg Black Chinese Mushrooms 1 c Kim Chee 1 lg Carrot 10 oz Lean Beef Rump Or Fillet 1 4-inch Piece Giant White Sesame Oil – Radish, Japanese -Daikon Vegetable Oil -Chinese – Loh Buk Light Soy Sauce 8 Green Onions Salt, Pepper And Sugar 3 Egg Whites 3 tb White Sesame Seeds DIPPING SAUCE 3/4 c Light Soy Sauce – And Ground 2 1/2 tb Chinese Brown Vinegar 1 lg Pinch Sugar 2 tb Finely Minced Green Onions 1 lg Pinch Chili Powder 1 tb White Sesame Seeds, Toasted This delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes. The pancakes can be made in advance and kept refrigerated until needed, and many of the fillings can also be prepared ahead of time for convenience. Sift the flour into a mixing bowl and make a well in the center. Add the beaten egg, water, milk and seasonings and beat until smooth, then set aside for 20 minutes. Drain the Chinese mushrooms, reserving the liquid. Discard the stems, then squeeze out as much water as possible from the caps and shred them very finely. Place in a small pan and simmer for 6 minutes with 2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain well. Peel the carrot; cut lengthwise into thin strips, then into fine shreds. Cut the shreds into 1-inch lengths. Heat a small pan, add a very little vegetable oil and a few drops of sesame oil and stir-fry the carrot until softened but still uncolored. Add a little salt, pepper and soy sauce and remove from the heat. Rinse out the pan. Peel and grate the radish and cook in the same way as the carrot, omitting the soy sauce. Trim the green onions, cut into short lengths and shred finely. Stir-fry briefly in vegetable oil until just softened. Beat the egg whites until slightly frothy, adding a very small pinch of salt and pepper. Rub a small omelet pan or a well-seasoned wok with oil and pour in the egg. Tilt the pan so that the egg runs thinly over as wide an area as possible. Cook until firm but not colored on the underside, then flip over and cook the other side briefly. Repeat this with the egg yolks, taking care to cook them gently so they do not burn. Cut into narrow shreds, then cut crosswise into short lengths. Very thinly shred the kim chee, squeezing to remove as much liquid as possible. Cut the beef into paper-thin slices (having it partially frozen makes this easier, then cut crosswise into very thin shreds. Heat a little vegetable oil and sesame oil together in a pan or wok and stir-fry the beef until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a little extra sesame oil. Toast the sesame seeds in a dry pan over moderate heat until they turn golden and begin to pop. Remove, cool slightly and grind to a fairly fine powder. Mix the sauce ingredients together and divide among several dishes. Rub the omelet pan or wok again with oil. Pour in a large spoonful of the batter and cook until the underside is golden and small bubbles appear on the surface. Flip over and cook the other side. Continue to cook pancakes over medium heat until batter is used up, stacking the pancakes under a cloth. Serve the pancakes and fillings at room temperature on a tray with the dipping sauce. Yields 6 servings
Oh-boy Oreo Cookie Pound/tube Cake
Ingredients & Directions 25 Oreo cookies 3 c Flour 1 1/2 c Sugar 1 1/4 c Milk 1 c Shortening, butter flavored 1 1/2 ts Salt 1 ts Vanilla extract 4 Eggs, large 3 tb Shortening, butter flavored 1 tb Milk 1 tb Corn syrup ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won’t work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. From Yields 6 Servings
