Delicious Seed Bread
Ingredients & Directions -NPFN03A 2 c Bread flour 3 tb Nonfat dry milk 1 tb Poppy seeds 1 1/2 tb Sesame seeds 3 tb Sunflower seeds 1/2 ts Salt 1 1/2 ts Honey 1 1/2 tb Oil 1 c Ater 2 ts Yeast Cook on either “regular” or “quick”. Nice crunchy crust, lovely flavor. Reformatted Yields 11 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
Hazel Nut Cookies
Ingredients & Directions 1 lb Hazelnuts; shelled, skins on 1/4 lb Almonds; shelled, skins on 2 Eggs 1 Egg whites 1 lb Sugar Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned. Yields 30 Servings
Peanut Cookies
Ingredients & Directions 1/2 c Butter 1/2 c Vegetable shortening 1 c Granulated sugar 1 c Packed brown sugar 1 c Cream-style peanut -butter(oil cup before for -ease) 2 Eggs 2 1/2 c Flour, all-purpose 1 Level teaspoon baking -powder(fresh) 1 1/2 ts (level) of soda 1/2 ts (level) salt My great, great grandfather, Valentin Canalizo, who was president of Mexico in the mid 1800’s, was found of peanuts I am told. He past down a great cooky recipe for Sukkot. Peanuts were only native to the Americas and was always an important part of the Jewish cooking of the Americas, never found in any other part of the world. My grandmother, abdopted the recipe slightly to modern food buying. They are best baked on a heavy cast aluminium sheet, rather than the thin cooky baking sheets which I refuse to use. They are milchig but could be made parve. Preheat oven 375 degrees. Mix the butter, shortening, peanut butter and egg thoroughly. Blend the dry ingredients(white sugar, brown sugar, flour, baking powder, soda and salt) in a sifter. Sift into the first mixture and blend together well. Roll out dough about 1/4 inch thick. Cut into strips about 2 1/2 inches long and 1 1/2 inches wide or if you have a cooky press with attachment that gives a washboard design, press out dough in strips of 2 1/2 inches wide. Place on ungreased heavy aluminum sheet. Bake about 8 minutes in oven preheated 375 degrees. Yields 1 Servings
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
Edible Cookies To Hang–holidays
Ingredients & Directions 1 c Butter, softened 1/3 c Brandy 1 c Sugar 1 ts Mace 3 Eggs, beaten 4 c Flour FROSTING–OPTIONAL 1 1/4 c Confectioners sugar 1/8 ts Cream of tartar 1 Egg white Cream butter and sugar. Beat in eggs, brandy and mace. Add sifted flour and work dough until smooth. Shape into a roll and wrap in plastic wrap–chill. Working on lightly floured surface, roll dough out to 1/16″ thick and cut into desired shapes with cookie cutters. Place cookies on ungreased baking sheet and sprinkle with colored sugar. Use a toothpick to make a hole near the top of cookie for instering string/hook after baking. bake 375 for 8-9 mins. Yields 1 servings
Bread Stuffing For Fowl
Ingredients & Directions 1 Loaf of stale bread 2 Stalks celery, chopped fine 1 Raw potato, grated 2 Onions, chopped fine 2 Eggs 1 ts Salt (or to taste) 1 ts Pepper (or to taste) 1 ts Ginger (or to taste) 3 tb Chicken fat Nuts Chopped parsley Mushrooms, canned or fresh Boiled chestnuts (opt). Soak bread in water and squeeze dry. Saute onions and celery until tender, add mushrooms, chestnuts and nuts and saute for about 1 min. Mix with bread and grated potato. Season well. Add two beaten eggs blend well. Yields 1 servings
