Skillet Corn Bread Stuffing
Ingredients & Directions 1 Recipe of AM Cornbread — as seen on side panel — of package. 2 tb Butter or oil 1 c Chopped onion 1 c Chopped celery 1/2 ts Dried thyme 1/2 ts Dried sage 3 tb Chopped fresh parsley 1 1/2 c Water Sea salt to taste Prepare cornbread and set aside to cool while chopped vegetables. Finely crumble cornbread with fingertips and add the spices. In a large skillet saute the onion and celery in the butter until the onions are translucent. Add the cornbread mixture to the sauteed vegetables. Add the water using more or less to reach a moist but not soggy mixture. Add the parsley and sea salt to taste and serve. Yields 6 servings
Strawberry Bread With Cream Cheese
Ingredients & Directions 3 c Flour 2 c Sugar 1 ts Baking soda 1 ts Salt 1 ts Cinnamon 1 c Strawberry juice (if using -fresh berries make by -blending extra berries) 2 pk (10 oz) frozen berries -(thawed) or 2 1/2 cups of -fresh berries 1 c Oil 4 Beaten eggs 8 oz Cream cheese softened 1 c Chopped pecans 1 c Shredded coconut Batter o Mix flour, sugar, baking soda, cinnamon and salt o Make a well in center of batter and add 1/2 cup of berry juice, strawberries, oil and eggs – mix ingredients together by hand o Grease and flour 2 4×8″ loaf pans o Pour batter into pans and bake at 350 degrees for 1 hour Cheese Spread o combine cream cheese with enough berry juice to make it spread easily o frost breads Yields 1 Servings
Cranberry Ribbon Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Finely crushed chocolate . creme-fllled sandwich . cookies (15 cookies) 2 tb Margarine or butter, melted CRANBERRY SAUCE 1 c Sugar 2 tb Cornstarch 1 1/2 c Fresh or frozen cranberries 1 c Cranberry juice cocktail CHEESECAKE 1 c Sugar 3 pk Cream cheese, (8-oz), . softened 4 Eggs 1 1/2 c Dairy sour cream 2 ts Grated orange peel Heat oven to 350F. Grease 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside. In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool. In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well. Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan. Bake at 350F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight. Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in refrigerator. 16 servings. HIGH ALTITUDE – Above 3500 Feet: No change. From Yields 16 Servings
Challah (sabbath White Bread)
Ingredients & Directions 2 Cakes yeast 4 ts Salt 3 Eggs slightly beaten Reserve 1 tb. for brushing 1/4 c Sugar 2 c Warm water 7 1/2 c Flour (approx) 1/4 c Veg. oul or melted crisco Soften yeast in 1/2 c. of the warm water, adding a little of the sugar to help rise. In a large mixing bowl place sugar, salt, oil and the rest of the water. Stir to combine. Add yeast mixture which has risen and mix. Blend in the eggas and abbout 3 cups of the flour and beat well. Then knead in remainder of flour and continue to knead on floured surface until dough is smoth and satiny, about 10 minutes. Place in greased bowl and cover. Let rise in warm place, about 2 hrs. Punch dough down and divide into 2 parts. If making twists, divide each half of dough into 3 strips about 14″ long. Braid the three strips together, sealing ends. Or divide dough into two parts and proceed as follows: Make six large rolls of each half and place them side by side in a greased baking pan. Let rise for about 45 to 60 min. Brush with reserved eggs mixed with a little water and bake in 375 F. oven for abt. 45 min. or until a deep golden brown. Remove from oven and from pan so bottom does not become soggy. Makes 2 loaves. Yields 2 servings
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
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
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
