Holiday Cheddar Date Cake
Ingredients & Directions 3/4 c Butter; Room Temperature 1 1/2 c Light Brown Sugar; Packed 4 Eggs; Lg 1 c Cheddar; Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 ts Baking Soda 1 ts Salt 1 ts Cinnamon; Ground 1/4 ts Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 c Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 c Raisins; Golden 1 c Milk -DECORATIONS- 4 Candied Pineapple Slices 12 Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip Yields 20 Servings
Cranberry Nut Cake
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 4 Eggs 3 c Flour, sifted 2 1/2 ts Baking powder 1/2 ts Salt 1/2 ts Milk 2 c Cranberries, finely chopped 1 c Nut meats, optional, chopped Cream shortening and sugar well. Add eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt and add to the creamed mixture alternately with the milk, blending after each addition. Fold in the cranberries and nuts. Bake in loaf pan at 350 drgrees for 1 hour or until done. When cool frost with cranberry frosting if desired or sprinkle with confectioners sugar. Yields 1 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Butter or margarine 1 c Light brown sugar 1 c White sugar 2 Eggs, beaten 1 c Peanut butter 1 ts Vanilla 2 ts Baking soda 3 c All-purpose flour I got this recipe from Mini page.. Mix butter and both sugars in a large bowl until smooth and creamy Stir in eggs and peanut butter. Mix well. Stir in remaining ingredients. Mix well. Place by teaspoonful several inches apart on a greased cookie sheet. Flatten with your palm.. Bake in preheated 350 degree oven for 12 minutes. Makes 3 dozen. It is really delicious.. My children loves it very much.. It is very easy to make and quickly too.. Yields 1 Servings
Cheddar 'n Turkey Potato Pie
Ingredients & Directions 8 oz Mushrooms; sliced 1/4 c Chopped onion 3 tb Margarine 1/4 c Flour 1/4 ts Dried tarragon 1/4 ts Pepper 1 c Chicken broth 1/2 c Milk 2 c Chopped cooked turkey 1 pk (10.5-oz) frozen mixed -vegetables; thawed, drained 8 oz Shredded Cheddar cheese 2 c Hot mashed potatoes Paprika 1. Cook and stir mushrooms and onion in margarine over medium-high heat 3 minutes. Stir in flour, tarragon and pepper. 2. Gradually stir in broth and milk; cook stirring frequently until mixture thickens and comes to a boil, about 5 minutes. 3. Reduce heat to low; stir in turkey, mixed vegetables and 1 cup cheese. Simmer 5 minutes. 4. Stir 3/4 cup cheese into hot potatoes. 5. Spoon hot turkey mixture into a 1-1/2 quart casserole. Top with potato mixture. Place under heated broiler 5 minutes. 6. Sprinkle with remaining cheese and paprika; place under broiler 2 minutes. KRAFT AD From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Oatmeal Raisin Pancakes With Cinnamon Sour Cream
Ingredients & Directions 1 c Old fashion oats 1 c All-purpose flour 1/4 c Light brown sugar, (packed) 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Cinnamon 1 2/3 c Buttermilk 2 lg Eggs 4 tb Unsalted butter, melted 1/2 ts Pure vanilla extract 1 c Plump raisins Cinnamon Sour cream, recipe -follows Maple syrup for topping In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. In another bowl, whisk together buttermilk, eggs, melted butter and vanilla, blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined. Don’t worry if the batter is a bit lumpy. With a rubber spatula gently fold in the raisins. The batter will thicken as it stands. If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or if using an electric griddle set to 350 degrees F. If you want to hold the pancakes until serving time preheat your oven to 200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or the back of your spoon to lightly press the batter into rounds. When the underside of the pancake are golden and the tops are speckled with bubbles that pop and stay open, flip over with a wide spatula and cook on the other side until light brown. Serve immediately or place in oven while you make the rest of the batch. Yield: 14 (4-inch) pancakes NOTES : Cooking Live Yields 1 Servings
Kentucky Moutain Pancakes
Ingredients & Directions 2 1/2 c All-Purpose Flour 2 c Milk 2 ts Sugar 7 tb Unsalted Butter — melted 1 1/2 ts Salt And cooled 2 tb Baking Powder 4 tb Butter 3 lg Eggs — separated 2 tb Vegetable Oil 1. Sift the flour into a bowl. Add the sugar, salt, and baking powder, and sift again. Set aside. 2. Put the egg yolks in a large bowl. Beat well by hand or with an electric mixer. Add the milk, and beat again. 3. Add the flour mixture and mix gently but thoroughly, Blend in the melted butter. 4. Beat the egg whites until they are stiff but not dry and grainy. Gently fold them into the egg mixture. Allow the batter to rest 20 to 30 mins, if you can. 5. Heat the solid butter and the oil in a small saucepan, and keep warm. Heat a black iron or electric griddle over high heat and brush it with the oil and butter before you cook each batch of pancakes. Use 2 to 4 Tbs batter for each pancake. 6. When pancakes are golden brown on one side, turn them with a spatula to brown the other. DO NOT TURN THEM BUT ONCE. However, shake the griddle often as the pancakes cook so they will brown more evenly. Serve at once with butter and your favorite syrup. Never keep a pancake waiting! Serves 6. Note: This batter can be made with an electric mixer, but it is best made by hand with a whisk. Because of the large amount of baking powder, this batter is stiffer than you might expect, but the pancakes will be very porous and tender. Yields 6 servings
Quick Peanut Streusel Cake
Ingredients & Directions Topping: 3 ts Peanuts; finely chopped 1 ts Brown sugar 1 ts Wheat germ 1/2 ts Cinnamon Cake: 1 Pkg pillsbury microwave yell -w cake mix with pan 1/2 c Water 1/3 c Oil 1/4 c Dairy sour cream 1 Egg 1 Egg yolk Filling: 1/3 c Peanuts; finely chopped 1/3 c Peanut butter chips Using solid shortening, grease 7″ round pan, provide with mix. In small bowl, combine all topping ingredients; blend well. Sprinkle evenly in bottom of prepared pan; set aside. In medium bowl, combine all cake ingredients. Beat with spoon, about 75 strokes or until well blended. Pour half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts and peanut butter chips evenly over batter. Pour remaining batter over filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer has wet spots and it pulls away from sides of pan. If cake is not done, add additional time in 30 second intervals. Immediately, invert onto serving plate. Serve warm or cool. From Yields 8 Servings
