Grasmere Gingerbread
Ingredients & Directions 1 lb Fine oatmeal 1/2 ts Baking powder 4 ts Ground ginger 1 pn Allspice 1/2 lb Pale muscovado sugar 1/2 lb Butter 2 tb Golden syrup Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don’t make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. Yields 18 Servings
Light Whole Wheat Bread (abm)
Ingredients & Directions 1 1/8 c Water 1 1/2 T Sugar 1 c Whole Wheat Flour 1 1/2 t Salt 2 c Unbleached White Flour 2 t Active Dry Yeast 1 1/2 T Non-fat Dry Milk (optional) This is my ‘basic’ recipe. It never goes wrong, raises well, and my SO who is not very excited about 100% WW loves it. Use Whole Wheat mode. Timer ok. Yields 1 servings
Watergate Cake (pistachio)
Ingredients & Directions 1 pk White cake mix 1 pk Pistachio pudding instant 1 c Cooking oil 3 x Eggs, beaten 1 c Club soda or ginger ale 1 c Chopped pecans Small jar chopped cherries -ICING- 1 pk Pistachio pudding instant 1 1/4 c Milk; mix, let stand until Firm. Add: Large carton cool whip Small jar chopped cherries 1 c Chopped pecans Cake: stir together dry cake and pudding mix in large mixing bowl. Mix together oil, eggs and ale. Add to dry ingredients and stir until well blended. fold in pecans and cherries. Pour into 2 greased and floured round cake pans. Bake at 350F for 30-35 minutes. slice layers into 4 layers after they cool by wrapping thread around middle of layer, cross and pull through to cut. Icing: Spread icing on bottom layer, adding each additinal layer and spreading icing until all 4 layers are iced. Yields 10 Servings
Holiday Cranberry Cake
Ingredients & Directions 1 pk (19-oz) lemon cake mix 1 pk (3-oz) cream cheese; -softened 3/4 c Milk 4 Eggs 1 1/4 c Ground walnuts 1/4 c Ground cranberries 1/4 c Sugar 1 ts Mace (optional) Blend cake mix, cream cheese and milk; beat with mixer 2 minutes at medium speed. Add eggs; blend and beat for 2 additional minutes. Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake batter. Pour into a well- greased and floured 10-inch tube or bundt pan. Bake at 350 for 1 hour or until done. Cool on wire rack. Dust with confectioner’s sugar if desired. MRS WARREN W. CRISP (CAROLYN) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Pan-fried Crabcakes With Green Onion Aioli
Ingredients & Directions 1/3 c Sour cream 1 lb Crabmeat 1 Egg; lightly beaten 1 c Plain dry bread crumbs 1 tb Garlic; minced -plus extra for coating 1 ts Ground white pepper 3/4 c Green onions; thinly sliced 1 ts Curry powder -green part only 1 ts Mild red chile powder 6 tb Olive oil -such as Chimayo Mixed baby salad greens 1/2 ts Salt -about 8 oz GREEN ONION AIOLI 1 ts Garlic; minced 1/2 bn Green onions; chopped 1 Egg yolk * -about 1/4 cup 1/4 ts Ground dry jalape?o chile 1 c Olive oil -OR Tabasco sauce Salt and white pepper 1 tb Rice vinegar Stir together the sour cream, egg, garlic, pepper, curry powder, chile powder and salt. Add the crab, bread crumbs and green onions; stir gently to combine. Form into 12 patties about 2? inches across and 3/4 inch thick and coat with breadcrumbs, shaking off excess. Heat half the olive oil in a large skillet over medium-high heat. Add half the crab cakes and saut? until golden brown, about 1? minutes per side. Repeat with remaining olive oil and crab cakes. Arrange the salad greens on individual plates, top with the crab cakes and pass the Green Onion Aioli. Green Onion Aioli: Combine the garlic, egg yolk, jalape?o, rice vinegar and green onions in a food processor and process 2 to 3 minutes. With the motor running, slowly add the olive oil in a thin stream; the mixture will thicken and emulsify to make a mayonnaise. Add salt and pepper to taste. Makes about 1 cup. Note: as a alternative, omit the egg yolk and olive oil and add the remaining ingredients to 1 cup prepared mayonnaise. Simply Seafood Winter 1995 Yields 4 servings
Fudge Chocolate Brownies
Ingredients & Directions 2 Sticks butter 6 oz Unsweetened chocolate 4 ts Milk 3 Eggs 2 c Sugar (granulated or fine) 1 c Cake flour (important: use -cake flour) 1 c Shredded coconut 2 c Broken (not chopped) nuts -(optional) From: gt6944c@prism.gatech.edu (Kaita) Date: 2 May 1994 11:18:03 -0400 This is one of the RICHEST recipes I’ve come across.. This recipe is for 2 batches (because of the eggs…) but trust me, they’ll be eaten!! Break up the chocolate into small pieces and melt in butter. Stir in the milk. Beat together the eggs and sugar. Combine the chocolate and egg mixtures. Slowly turn the cake flour into this mixture then stir in the nuts and coconut. Pour into two brownie pans. Bake at 350 deg until the edges are done. Freeze for at LEAST 2-3 hours for the brownies to set. It’s better to let them freeze for a week (that’s what the second pan was for 🙂 and ENJOY!! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 32 Servings
Buttermilk Chocolate-hazelnut Cake
Ingredients & Directions 1 c Buttermilk 1/3 c Safflower oil 2 ea Egg whites 1 ts Vanilla extract 1 c Light brown sugar 1 c Whole wheat pastry flour 1/2 c Cocoa powder 1 ts Baking soda 1 ts Baking powder 1/4 ts Salt 1/2 c Finely chopped hazelnuts Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. Yields 1 servings
