Cheese Biscuits
Ingredients & Directions 2 c Bisquick 1/2 c Cold water 3/4 c Sharp grated cheddar cheese 2 tb Butter — melted with 1/2 ts Garlic powder 1/2 ts Parsley flakes 1/4 ts Italian seasonings Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, while still hot, brush on melted butter mixed with garlic powder, parsley flakes and Italian seasoning. Serve hot. You may also substitute soda water or ginger ale for the water. Yields 1 Servings
Frozen Chocolate Cheesecake Torte
Ingredients & Directions 1 c Chocolate wafer cookie crumb 1/8 ts Salt 4 tb Butter; melted 3 oz Unsweetened chocolate square 1 pk (8 oz) cream cheese — melted and cooled — softened 1 1/2 c Heavy cream; whipped 1 c Sugar 3/4 c Pecans; chopped 1 ts Vanilla extract Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 350 F. In a small bowl, combine crumbs and butter; mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 mins. Let cool. 2. In a medium bowl, combine cream cheese, sugar, vanilla, and salt. Beat with an electric mixer on medium until smooth. Add chocolate and beat 2 mins. Fold whipped cream into chocolate mixture. Stir in pecans. Turn into baked crust, spreading evenly. Freeze 8 hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting. Yields 10 servings
Black Walnut Cookies
Ingredients & Directions 2 c Brown sugar 4 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 t Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Yields 1 servings
Quick Raspberry Torte
Ingredients & Directions 1/2 c Sliced almonds 1/2 c Sour cream 1 tb Confectioners sugar 1 ts Vanilla extract 1 lb Cake 1/2 c Seedless raspberry jam 1/2 c Fresh raspberries In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioners sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve. Approximately 7 minutes. Per serving (excluding unknown items): 2480 Calories; 99g Fat (41% calories from fat); 37g Protein; 281g Carbohydrate; 314mg Cholesterol; 2275 mg Sodium Yields 1 servings
Apricot Nectarine Cake By Charlotte
Ingredients & Directions 1 pk D.Hines Lemon Sup. cake mix 1/4 c Sugar 1 c Apricot Nectar 4 Eggs (or 1 cup Egg Beaters) 1 c Wessin Oil Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees. From Yields 6 Servings
Eileen's Corn-chillies-cheese Bread
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 3/4 c Yellow cornmeal 1/2 c Whole kernel canned corn; -drained 1 tb Canned Ortega chillies; -chopped 1/2 c Cheddar cheese, shredded 1 Egg 1 tb Soft butter 1/2 ts Salt 2 ts Sugar 1 1/4 c Warm water Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK Yields 1 Servings
Processor French Bread
Ingredients & Directions 1/2 c Warm water (105 F) 1 1/2 pk Active dry yeast 1 ts Sugar 3 1/2 c All-purpose or unbleached -flour 2 ts Salt 1 ts Sugar 1 c Warm water (105 F) Makes 2 loaves Flour Generously grease baguette pans. Combine 1/2 cup warm water with yeast and 1 tsp sugar in small bowl and let stand until yeast is dissolved and mixture is foamy, about 5 minutes. Combine flour, salt, remaining sugar and yeast mixture in work bowl of food processor. With machine running, slowly begin adding 1 cup warm water. A soft ball should form in several seconds; if not, add a little more warm water. Let machine run 15 to 20 seconds, adding more flour if dough seems too soft. Transfer dough to lightly floured board and knead with a little additional flour for several turns. Divide dough in half and shape into two cylinders 8 to 10 inches long. Transfer to prepared pans and cut 3 or 4 diagonal slashes in top of each loaf with tip of knife or single-edged razor blade. Cover and let rise in warm place until doubled, about 45 minutes to 1 hour. After about 30 minutes, place racks in middle and lower quarters of oven and begin preheating to 450 F. Center shallow pan of water on lower rack. When dough has doubled, place on middle rack directly above water and bake 10 minutes. Reduce heat to 400 F and continue baking an additional 15 minutes, or until loaves are golden brown and have a hollow sound when tapped with finger. Yields 2 Servings
