Quick Tomato Spice Cake
Ingredients & Directions JOYCE BURTON-PDPP83A 1 pk Spice cake mix10 1/2 oz Can condensed tomato soup 1/4 c Water Mix cake as directed on package, substituting soup and water for liquid. (Add eggs if called for.) Bake as directed on packages. Frost, if desired. Yields 12 Servings
Refrig Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c Unsifted flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 3/4 c Sugar 3/4 c Brown sugar; packed firm 1 ts Vanilla 2 Eggs 1 pk (12-oz) semi-sweet chocolate -chips In small bowl combine flour, baking soda & salt; set aside. In large bowl combine butter, sugar, brown sugar & vanilla, beating until creamy. Beat in eggs. Gradually add flour mixture & mix well. Stir in chocolate chips. Divide dough in half & wrap both halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each dough half into a 12-inch log. Roll up in waxed paper & refrigerate up to 1 week or freeze up to 8 weeks. To bake, preaheat oven to 375. Cut each chilled log into twelve 1-inch slices. Cut each slice into 4 quarters. Place on ungreased cookie sheet. Bake 8-10 minutes. DONNA HANCOCK From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 32 Servings
Read Lobster Inspired Garlic Cheese Biscuits
Ingredients & Directions 1 c Milk 1/3 c Mayonnaise 1 tb Sugar** 2 c Self-rising flour* 1/4 c Kraft American Cheese** 1/2 tb Garlic POWDER; not salt 3 tb Melted butter or margarine Muffin paper liners *You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical. **Can substitute 3 packets of Sweet & Low for the sugar. Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it. In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour. Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese. Batter should NOT be thin enough to pour; if necessary, add only enough additional flour so batter will “drop” from spoon. Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly.) Melt butter; mix in garlic, and brush tops of dough. You may shake 1 tsp additional cheese on each muffin if you wish. Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes. These definitely should be served freshly baked and hot. Yields 10 Servings
Pita Bread (arabic)
Ingredients & Directions 8 c FLOUR 1 tb SALT 2 tb SUGAR 1 pk YEAST 2 1/2 c WARM WATER SIFT DRY INGREDIENTS. SOFTEN THE YEAST IN THE WARM WATER. WHEN BUBBLY STIR WELL AND ADD TO THE DRY MIXTURE. MIX THOROUGHLY WITH HANDS. KNEAD IN A lg BOWL ADDING WATER OR FLOUR IF NECESSARY. THE DOUGH SHOULD BE SMOOTH AND FIRM BUT NOT STIFF. BRUSH THE DOUGH WITH SOFT BUTTER AND COVER THE BOWL. LET THE DOUGH RISE UNTIL DOUBLED IN BULK THEN PUNCH DOWN AND TURN IT OUT ONTO A FLOURED BOARD. DIVIDE INTO 12 PIECES. IF YOU HAVE A SCALE YOU COULD WEIGH. EACH SHOULD BE ABOUT 5 OZ. SHAPE INTO BALLS AND LET REST COVERED 10 MIN. HEAT OVEN TO 450*F. WHEN HOT, ROLL EACH BALL INTO CIRCLE AND PLACE ON COOKIE SHEET. MAKE SURE NO CREASES OR WILL NOT RISE PROPERLY IN OVEN. BAKE ABOUT 10 MINUTES OR UNTIL TOPS ARE BROWN AND PUFFY. REPEAT FOR REMAINING BALLS. BEST SERVED WARM. THE PUFFYNESS WILL SETTLE DOWN AND LEAVE A POCKET TO FILL WITH GOODIES Yields 12 Pita loave
Official All-star Cafe's Malted Milk Ball Cake
Ingredients & Directions 1 Box white cake mix 1/2 c Chocolate malt powder (may Substitute Ovaltine) 1 c Chopped malted milk balls -ICING- 2 c Fudge icing 1/4 c Chocolate malt powder GARNISH Malted Milk Balls Make cake according to directions on the box, adding the malt powder at the same time as the dry mix. When the batter has been placed into the greased cake pans, sprinkle the chopped malted milk balls evenly over the batter. Bake according to directions on the box. When the cake is cool, mix malt powder with fudge icing. Serve with ice cream and malted milk balls. From The Official All-Star Cafe, Times Square, New York, NY. Yields 1 Cake
Delicatessen Rye Bread (kh)
Ingredients & Directions 2 To 2 3/4 CUpS all-purpose or Unbleached flour 1 tb Caraway seed 1 c Milk 2 c Rye flour 3/4 c Water 2 ts Salt 2 tb Molasses 2 pk Active dry yeast 2 tb Oil Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed in a large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 to 130F). Add liquid gradually to flour mixture, beating on high speed of electric mixer; scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes. Divide in half. Shape into 2 round loaves; place on greased baking sheets. Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to 40 minutes, or until done. 2 LOAVES Yields 1 Servings
Fudge Cream Bars
Ingredients & Directions 1 c Jiffy baking mix 1 1/4 c Jiffy fudge frosting mix; -(set aside remaining 2/3 -cup for filling) 1/3 c Butter softened 1/2 c Nuts FILLING 1 pk (8 oz.) cream cheese 1 ts Vanilla 1 Egg 2/3 c Fudge frosing mix 1. Preheat oven to 350 degrees. 2. In large bowl, combine Baking Mix, 1-1/4 cup Fudge Frosting Mix and butter. Blend at low speed until well mixed and crumbly. Stir in nuts. 3. In small bowl, beat cream cheese until smooth. Add remaining Fudge Frosting Mix (approximately 2/3 cup), vanilla, and egg. Blend thoroughly. 4. Press firmly approximately 2 cups of the Baking Mix mixture into ungreased 8 square pan. Spread with cream cheese filling. 5. Sprinkle remaining 1 cup Baking Mix mixture on top. 6. Bake for approximately 35 minutes or until toothpick inserted in center comes out clean. Chill. 7. Cut in squares. Store in refrigerator. Notes: Yield: Approximately 16-2 Squares Yields 1 Servings
