Recipe Rescue Low Fat Molasses-spice Cookies
Ingredients & Directions 3/4 c Molasses 3/4 c Nonfat plain yogurt 1/2 c Sugar 2 tb Canola oil 2 1/2 c Sifted cake flour 1 1/2 ts Cinnamon 1 1/2 ts Ginger 1/2 ts Baking soda 1/2 ts Mace 1/2 ts Cloves 1/2 ts Salt Preheat oven to 350. Prepare baking sheets with parchment paper or nonstick spray. Whisk together molasses, yogurt, sugar and oil. Stir together flour, spices, soda and salt. Stir the dry ingredients into the wet ones and blend. Drop by spoonfuls unto baking sheets and bake 15 to 20 min. From Yields 36 Cookies
Oatmeal Pancakes #1
Ingredients & Directions 1 1/2 c Milk 1 c Rolled oats 2 tb Oil 2 Eggs; beaten 1/2 c Whole wheat flour 1 tb Brown sugar 1 ts Baking powder 1/4 ts Salt Combine milk and oats in a bowl and let stand at least 5 minutes Add oil and eggs, mixing well. Stir in flour, sugar, baking powder and salt. Stir just until dry ingredients are moistened, Bake on a hot, lightly greased griddle ( I use electric frying pan), using 1/4 cup batter for each pancake. Turn when top is bubbly and edges slightly dry. Makes 10-12 four inch pancakes variations: add a handful of chopped pecans or walnuts to the batter or a cup of fresh blueberries or place a few slices of banana on each pancake just after you pour it on griddle. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Grape Bread (mustaceus)
Ingredients & Directions 4 c Unbleached, all-purpose Flour 1/2 c Lard, shortening, or butter Melted and cooled 1/4 c Feta cheese, crumbled and Mashed into a paste 1 ts Cumin seed, ground 1 ts Anise, ground 1 1/2 c Grape juice, purple or white 1 pk Dry yeast 8 Bay leaves 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. Yields 4 Servings
Mexican Wedding Cookies
Ingredients & Directions 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 ts Vanilla Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. Yields 36 Servings
Cornbread Without Buttermilk
Ingredients & Directions 1 Egg 1/2 c Sugar 1 ts Salt Butter; size of an egg, -melted 1 1/2 ts Soda; dissolved in: 1 1/2 c Sour milk 1 c Corn meal 1 c Flour From: Naomi lacy nlacy@unlinfo.unl.edu Date: 28 Mar 1994 07:18:13 -0500 Fawn Fitter requested a recipe for cornbread without buttermilk that was moist. This is one of my favorites and uses sour milk instead of buttermilk. Yields 12 Servings
Funnel Cake Iii
Ingredients & Directions 1 c Whole wheat flour 1 Egg 1 1/4 ts Salt (optional) 7/8 c Milk; warm 1/2 ts Baking soda Oil for deep frying 3/4 ts Baking powder Honey or maple syrup 2 ts Honey Yield: 1 Sift together all the dry ingredients and then add the honey, egg, and the milk. Beat until smooth. Heat about 2 inches of the oil in a large cast-iron skillet. To test the correct temperature, drop a small piece of dough into the oil. If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes. Hold your finger at the bottom of the funnel and pour in some batter. Then, using a spiral motion, let the batter pour into the oil. The cakes should look like free-form spiral sculpture. Fry until golden brown, turning once. Drain on paper towels. Drizzle with honey oar maple syrup and serve hot. The amount you can make will depend upon the amount of batter your use for each cake. Bread Winners Yields 1 servings
Fudgy Chocolate Layer Cake
Ingredients & Directions 1 3/4 c Flour 1 1/2 c Buttermilk 1 c Minus 1 TBSP unsw cocoa powd Frosting and garnish 1 1/4 ts Baking soda 1/2 c Butter, soft 3/4 c Butter, soft 1 c 10x sugar 2/3 c Sugar 3 oz Unsw choc, melted 2/3 c Brown sugar 2 ts Vanilla 2 Eggs 1 Chocolate shavings 2 ts Vanilla preheat oven to 350. line bottoms of two 9″ round cake pans with waxed paper. greast paper and sides of pans. dust with flour 2. mix flour, cocoa, soda. in another bowl beat butter, sugar, brown sugar at med speed til light anf fluffy. add eggs, 1 at a time, beating well after each addition. add vanilla 3. at low speed, alternately beat flour mixture and buttermilk into butter mixutre just till blended. divide buatter equally between prepared pans. 4. bake cakes til a toothpick inserted in center comes out clean, 25-30mins. transfer to wire racks to cool for 10 mins. turn out onto racks. remove paper. turn layers top side up and cool. 5. to prepare frosting, beat butter and 10x sugar at med speed till light and fluffy. add melted chocolate and vanilla, cont beating til shiny and smooth. 6. place 1 cake layer on serving plate;srpead with frosting. top with rem cake layer. spread frosting on top and sides of cake. let cake stand for at least 30 mins before sprinking with chocolate shavings. Yields 12 servings
