Welsh Pancakes (welsh)
Ingredients & Directions H Batter 4 oz Flour Sugar and lemon 1 Egg Pinch of salt 1/2 pt Milk and water Lard for frying (CREMPOG CYMRU (FFROIS CYMRU)) Sift the flour and salt together. Make a hole in the centre of the flour and add the egg. Add 2 table- spoonsful of liquid and stir until all the ingredients are mixed well together and there are no lumps. Add half the remaining liquid and beat until the batter is smooth. Stir in the rest of the liquid. Heat a little lard in a frying pan until it begins to ‘haze’. Pour just enough batter into the pan to cover the bottom. Fry, using a moderate heat, shaking the pan gently so that the pancake does not stick to the pan. Turn and cook the other side. Turn on to a plate and sprinkle witil sugar. Roll up and place under a low grill to keep warm. Yields 4 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
Gingerbread People Cookies
Ingredients & Directions 3 c AM Whole Wheat Flour 1 ts Non-alum baking soda 2 ts Ground ginger 1/2 ts Allspice 1/2 c Butter 1/2 c Honey 1/4 c Molasses (pref. blackstrap) 1 Egg or egg substitute Mix flour, baking soda and spices in medium sized bowl. In large bowl, blend butter, honey and molasses together. Beat in egg. Gently mix in dry ingredients thoroughly. Wrap dough in plastic wrap or waxed paper and refrigerate until firm (approx. 1 hour). Preheat oven to 350 F. Divide dough into 4 pieces. Roll each piece out on lightly floured surface. Cut into desired shapes and place carefully on oiled or buttered cookie sheet. Bake in middle of oven for 6-10 minutes, depending on size of cookies. Remove from sheet carefully. Yields 1 batch
Strawberry Corn Bread
Ingredients & Directions 1 1/4 c All-purpose flour 3/4 c Yellow cornmeal 1/4 c Sugar 4 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 Egg 1 c Buttermilk 2 tb Butter or margarine; melted 3/4 c Strawberry jam Heat oven to 375?. Grease 9x9x2-inch square baking pan. Combine flour, cornmeal, sugar, baking powder, soda and salt in a large shallow bowl until mixture is well blended; make a a well in the center. In large measuring cup, whisk together egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not overmix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly. Bake in 375? oven for 30-35 minutes or until the top is lightly browned. Cool the bread in the pan on a wire rack for 10-15 minutes. Cut into squares and serve. Yields 36 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
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
