Quick Spoon Biscuits
Ingredients & Directions 2 c Flour 1/2 c Miracle Whip or mayonnaise 1/2 c Milk OVEN TIME: 15 – 20 MINUTES TEMP: 375* F FEEDS: 3-4 All Measures are American Standard and all Temps are in degrees F. Stir all ingredients together well. Drop by the spoonful into greased Dutch Oven -or- greased cookie sheet. Bake until they’re golden brown Yields 1 Servings
Holiday Cake
Ingredients & Directions 1 lb Butter — softened 2 1/3 c Sugar 6 Eggs 2 oz Lemon extract 4 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1/2 lb Candied cherries 1/4 lb Candiedpinapple 1 lb Pecans 1/4 lb White raisins Mix 1 cup flour with candied fruit,pecans and rasins. Cream butter and sugar, add eggs beat well, add lemon extract blend well. sift together remaining dry ingredients and cream mixture add fruit and nuts. Bake at 300* for 1 1/2 hours in 3 loaf pans till lightly browned Yields 20 Servings
Lemon Nut Bread
Ingredients & Directions 1/3 c Margarine(soft) 2/3 c Sugar 3 ea Egg whites 2 ts Baking powder 3/4 c Whole wheat flour 1 1/2 c White flour 1 c Skim milk 1 1/2 ts Dried lemon rind 3 tb Chopped nuts Preheat oven to 350. Creanm together margarine and sugar. Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk. Stir in lemon rind and nuts. Bake in a lightly oiled 9=by-5-inch loaf pan for 60 minutes or until wooden pick inserted in center comes out clean. Remove bread from oven. Mix 1/3 cup powdered sugar with 3 tablespoons fresh lemon juice until smooth and pour over warm bread. Allow to sit for 20 minutes, then remove bread from pan. ——————— ————– ~- 1/2″ slice Calories 153 gm,protein 3.3 gm,carb. 24.2 gm,total fat 5 gm,CSI Units .8,Dietary fiber 1.0 gm,sodium 113 mg,potassium 77 mg,calcium 54 mg,iron .6 mg ——————— ————– ~– The New American Diet by Connor & Connor Yields 16 Servings
Pita Bread Sandwich
Ingredients & Directions Red; yellow and green -peppers, sliced diagonally Eggplant; sliced diagonally Zucchini; sliced diagonally Portobello mushrooms Onion; sliced diagonally Carrots Any favorite vegetables Fresh mozzarella; sliced Pita bread === DRESSING === 1/2 c Olive oil 3 tb Balsamic vinegar 1 tb Dijon mustard Salt and pepper; to taste 1 ts Thyme 1 ts Sumac 1 Clove Garlic; crushed Whisk together the vinaigrette ingredients and set aside. Sear or grill vegetables until golden brown. Remove vegetables from grill and toss them in the marinade. Place the vegetables and fresh mozzarella in the pita bread and grill the whole sandwich until cheese begins to melt. Yields 1 servings
Wedding Cake Recipe
Ingredients & Directions 4 c Orange juice; room -temperature 4 oz Unsweetened chocolate; -finely chopped 6 c Sifted cake flour 1 1/3 c Unsweetened cocoa powder 4 ts Baking soda 2 ts Salt 1 ts Baking powder 2 c (4 sticks) unsalted butter; -room temperature 6 c Sugar 8 lg Eggs; room temperature 2 tb (packed) grated orange peel 2 tb Vanilla extract 2 c Miniature semisweet -chocolate chips (about 12 -ounces) PastryWiz Wedding Cake Theme Pages: On these pages you will find a mixture of wedding cake history, basic and advanced cake decorating recipes, as well as several wedding cake books that you may purchase directly over the Internet. Visit http://www.pastrywiz.com/season/wedding.htm today and learn how to pipe a basket weave cake. Yields: several cakes For Cake: Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350?F. Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour; line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups orange juice. Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. Mix in 1 cup chocolate chips. Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer cakes in pans to racks and cool completely. Yields 1 Servings
Grape Nuts Bread
Ingredients & Directions 2 tb Wheat germ, for dusting the -pan 1 c Raisins 1 c Milk 1/2 c Honey 1/2 c Sugar 3 tb Unsalted butter 2 c Grape Nuts cereal plus -additional for sprinkling -on top of loaf 1 c Whole wheat flour 1 c Unbleached flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 1 ts Pure vanilla extract Preheat the oven to 350F. Butter a 9x55x3 inch loaf pan, dust with the wheat germ and set aside. In a medium saucepan, combine the raisins,milk, honey, sugar, and butter. Bring to a boil over moderate heat. Pour over 1-1/2 cups of the cereal in a large bowl. Let cool 15 minutes. Sift the flours, baking powder, baking soda, and salt directly into the bowl; add the remaining 1/2 cup of cereal, eggs, and vanilla. Stir with a heavy wooden spoon just until blended. Spoon the batter into the prepared pan, smoothing the top. Sprinkle with the remaining cereal. Bake until the loaf shrinks from the sides of the pan and a skewer inserted in the center comes out clean. About 1 hour. Loosely cover the top of the loaf with aluminum foil if it is getting too dark druing baking. Cool the loaf in the pan on a wire rack for 20 minutes. Carefully loosen around the sides of the pan, then invert onto the rack and turn right side up. Cool completely. Makes one loaf. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens. Yields 6 Servings
Pistachio Raisin Bread
Ingredients & Directions 1 1/3 c Water, Heated to 80-85 deg 2 tb Vegetable oil 2 tb Honey 3 c Bread Flour 1 c Whole Wheat Flour 1 1/3 ts Salt 2 ts Yeast 1/2 c Raisins 1/2 c Pistachio nuts Add first six ingredients to bread machine in order listed. Bang sides to settle ingredients. Make well in center and add yeast. Set on Sweet cycle. Add raisins and nuts at beep (or after first kneading). Makes a 2 pound loaf. Yields 24 Servings
