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
Peanut Butter N Chocolate Chip Cookies
Ingredients & Directions 3/4 c Parkay 1 c Each granulated and brown -sugar 1/2 c Peanut butter 2 Eggs 2 ts Vanilla 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 pk Chocolate chips Heat oven to 350. Beat parkay, sugars, and peanut butter in large bowl until fluffy.Blend in eggs and vanilla. Mis in flour, baking soda, and salt. Stir in chips. Drop by rounded tbls onto ingreased cookie sheets. Bake for 10 – 12 min or until golden brown. Cool 2 min and remove to cake racks. These are the best CCC’s I’ve ever had. 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
Spicy Brown Bread
Ingredients & Directions 3/4 c AM Blue Cornmeal 3/4 c AM Whole Wheat Pastry Flour 2 ts Non-alum baking powder 1/4 ts Sea salt (optional) 2 tb Carob powder 1/2 ts Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 3/4 c Milk or soymilk 1/2 c Unsulphured molasses 1 ts Lemon extract Combine dry and liquid ingredients in separate bowls, then stir together until smooth. Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20 minutes or until knife test proves done. This recipe will make 6 large cupcakes or one 8 inch square pan. Yields 1 recipe
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
Chocolate Almond Zucchini Bread
Ingredients & Directions 3 Eggs,Large 2 c Sugar 1 c Salad Oil 2 oz Chocolate,unsweetened 1 ts Vanilla Extract 2 c Zucchini,Grated 3 c Flour,All-Purpose 1 ts Salt 1 ts Cinnamon,Ground 1/4 ts Baking Powder 1 ts Baking Soda 1 c Almonds,Chopped 1-Beat eggs until lemon-colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture along with vanilla and zucchini. 2-Sift flour with salt, cinnamon, baking powder and baking soda. stir into zucchini mixture; add almonds. Mix well. 3-Bake in two well-oiled 9×5-inch loaf pans in preheated 350 degree oven for one hour and twenty minutes or until done. Cool in pans 20 minutes and then turn out onto rack. Cool thoroughly before slicing. Jo Anne Merrill Yields 1 servings
