Mini Morsel Granola Cookies
Ingredients & Directions 2 1/2 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1 c Butter, softened 1 1/4 c Firmly packed brown sugar 2 Eggs 1 pk NESTLE Toll House semi-sweet -chocolate mini morsels 2 c Granola cereal 1 c Raisins Prehea oven to 375’F. In small bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In large mixer bowl, beat butter and brown sugar until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded measuring tablespoonfuls ont ungreased cookie sheets. Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool. Makes about 4 dozen cookies. Yields 48 Servings
Roggenbrot (rye Bread)
Ingredients & Directions 2 pk Yeast; Active Dry 1/2 c Molasses 1/2 c ;Warm Water(110-120 degrees) 2 tb Butter 1 1/2 c Milk; Lukewarm 3 1/4 c Rye Flour; Unsifted 2 tb Sugar 2 1/2 c Bread Flour; Unsifted 1 ts Salt Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. Yields 12 servings
Sugar-cookie Cutouts
Ingredients & Directions 1 c Butter 1/4 c Heavy (whipping) cream 1 c Granulated sugar 1/3 c Red colored sugar 2 lg Eggs 1/3 c Green colored sugar 1 ts Vanilla extract White, green and/or yellow 3 3/4 c All-purpose flour -ready-to-pipe icing 2 ts Baking powder 1. Beat butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs and vanilla until blended. With mixer on low speed, gradually beat in flour, baking powder and cream until well blended. 2. Press dough together, then divide in half. Wrap each half and chill 3 hours or until firm enough to roll. 3. Heat oven to 350?F. Grease cookie sheet(s). 4. On lightly floured surface, roll 1 piece of dough at a time (keep remainder refrigerated) to 1/4-inch thickness. Cut in desired shapes with floured 3-inch cookie cutters. Sprinkle each with 1/2 teaspoon colored sugar. Place 1 inch apart on prepared cookie sheet(s). Reroll scraps and chill. 5. Bake 14 minutes or just until bottoms and edges are brown. Cool completely on cookie sheets on wire rack. Repeat with remaining dough. 6. Decorate as you wish. let stand two hours until icing sets. Store airtight up to 2 weeks or freeze. Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch Woman’s Day Incredible Cookies (11/23/93) Yields 72 servings
Cheddary Chicken Potpie
Ingredients & Directions 1 cn Condensed cream of chicken -soup, undiluted 1 c Milk; divided 1/2 c Chopped onion 1 pk (3 oz) cream cheese; -softened 1/4 c Shredded carrots 1/4 c Grated parmesan cheese 1/2 ts Salt 3 c Cubed cooked chicken 1 pk (10 oz) frozen vegetables -(any type), cooked,drained 1 Egg 1 tb Vegetable oil 1 c Buttermilk complete pancake -mix 1 c (4 oz) shredded sharp -cheddar cheese 1/4 c Sliced almonds In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-qt. baking dish. In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds. Bake, uncovered, at 375F for 20-25 minutes or until golden brown. YIELD: 6 servings Yields 6 Servings
Welsh Cakes (welsh)
Ingredients & Directions 1 lb Flour 1/2 ts Mixed spice 4 oz Margarine 1 ts Baking powder 4 oz Lard 1 Egg 4 oz Currants Pinch salt 6 oz Sugar 2 tb Milk (PICAU AR Y MAEN) Sift the flour, baking powder and salt together. Rub in the fat and add the other dry ingredients. Beat the eggs lightly and add with enough milk to make a firm paste. Roll out on a floured board to a thickness of 4 inch and cut into rounds. Cook on a greased griddle for about 3 minutes on each side. until golden-brown. Cool and sprinkle with sugar. Serve alone or with butter. Yields 12 Cakes
Swiss Apple Pancakes
Ingredients & Directions ———————FAVORITE RESTAURANTS, BON A——————— 2 c Flour 3 md Apples, peeled, sliced 2 c Cold milk 1 c Sugar 2 Eggs Sour cream pn Salt Currant jelly 1 1/2 Sticks butter, melted “…delicious buttery and carmelized pancakes.” La Costa Hotel and Spa, Carlsbad, CA Combine flour, milk, eggs, and salt. Blend until smooth. Set aside. For each pancake: Heat heavy 6″ frying pan over med heat. Add 2T butter. When bubbling, add enough batter just to cover bottom of pan. Cook until partially set but still a little liquid. Cover with apple slices. When bottom of pancake is brown, use spatula to flip. Sprinkle browned side with about 1T sugar. Add more batter and flip pancake again. Repeat until both sides are golden brown and sugar-glazed. Serve hot with sour cream and currant jelly. S: Fav Rest Rs, Bon A Yields 4 servings
Light Rye Bread (abm)
Ingredients & Directions 3/4 c Water Flour 1 1/2 T Honey 1/2 c (2.1 ounces) rye flour 3/4 t Salt 2 T Gluten flour 3/4 c (4.1 ounces) whole wheat 2 t Cornmeal Flour 1 t Caraway seeds 3/4 c (3.9 ounces) unbleached 1 1/2 t Active dry yeast So far, the best of my many bread machine cookbooks is ‘The Complete Book of Bread Machine Baking’ put out by Trillium Health Books; Lara Pizzorno, Editor. I have used the [above] rye bread recipe with success. I usually make the tablespoons of gluten flour into ‘heaping’ tablespoons to ensure good rising. Put the ingredients in the bread pan in the order listed. Reverse the order if the manual for your machine calls for dry ingredients first. Select Basic Wheat Cycle, Light setting (or the equivalent setting for you machine). Press Start **note: I usually use bread flour instead of the unbleached flour Also, most recipes in this book call for some amount of canola oil, I just leave it out. Yields 8 servings
