Phipps Famous Shortbread
Ingredients & Directions 2 1/2 c Flour; all purpose 1 lb Butter; soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don’t soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. Yields 48 servings
Quick Rising Oat Bread
Ingredients & Directions 1 1/2 c Whole wheat flour 1 c Quaker Oats, uncooked — (quick or old-fashioned) 3 pk Active dry yeast 2 ts Salt 1 3/4 c Water; plus… 1 tb Water 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 1/2 c Margarine or butter 4 c All-purpose flour — (less may be needed) Generously grease two 8×4 or 9×5-inch loaf pans. In large mixer bowl, combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups water, syrups, and margarine until very warm (120 to 130 degrees F). Pour over oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute. Continue beating at medium speed 2 minutes. Gradually stir in enough all-purpose flour to make a soft dough. On lightly floured surface, knead in enough remaining flour until dough becomes smooth and elastic; about 10 minutes. Place dough in large greased bowl. Cover; let rise in warm place about 45 minutes or until double in size. Punch dough down. Divide into 2 parts; shape each into ball. Allow dough to rest, covered with inverted bowl, about 15 minutes. Shape each ball into loaf. Place in prepared pans. Cover; let rise in warm place about 1/2 hour or until double in size. Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush over loaves. Bake 30 to 35 minutes or until loaves sound hollow when tapped lightly. Immediately remove loaves from pans. Cool on wire rack. 2 LOAVES (18 SLICES EACH) NUTRITIONAL ANALYSIS per slice: * calories 111 * carbohydrates 18 g * protein 3 g * fat 3 g * calcium 10 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Yields 2 loaves
Lemon Bread With Lemon Ice
Ingredients & Directions -BREAD- 1 c Sugar 1/2 c Milk 6 tb Unsalted butter 2 Eggs 1 1/2 c Flour 1 ts Baking powder 1/8 ts Salt 1 Lemon rind, grated -GLAZE- 1/2 c Sugar 1/4 c Fresh lemon juice LEMON ICE 2 c Water 1 c Sugar 2 tb Grated lemon rind 1 c Fresh lemon juice 2 Egg whites (opt) Grease and flour a 9×5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. Yields 1 servings
Ho Ho Cake
Ingredients & Directions 1 pk Chocolate Cake Mix FLOUR MIXTURE 5 tb Flour 1 1/4 c Milk -WHITE CREAM MIXURE- 1 c Sugar 1/2 c Crisco 1 Stick Margarine; Softened 1 ts Vanilla CHOCOLATE ICING 1 Stick Margarine; Melted And -Cooled 1 Egg; Beaten 1 ts Vanilla 1 pk Premelted Chocolate 1 tb Hot Water 3 c Powdered Sugar Bake chocolate cake as directed on package in an 18 x 14 inch pan. Refrigerate cake when done. For white cream icing, mix flour and milk together and cook until thick, stirring constantly, cool. Cream the sugar, crisco, margarine and vanilla together well and combine with flour mixture. Spread on cooled (refrigerated) cake. Place cake back in the refrigerator while you complete the next step. Combine all chocolate icing ingredients together in a bowl and blend well. Spread on top of white cream mixture. Refrigerate entire cake. This recipe comes from “Our Favorite Recipes, Our Lady of Peace Church, Mount Olivet, West Virginia”. Yields 10 Servings
Walnut Spice Cake With Lemon Curd
Ingredients & Directions 2 c All-purpose flour 1 1/4 ts Baking soda 1 ts Ground ginger 1 ts Ground “cinnamon” 1/2 ts Pepper 1/2 ts Salt 1 Egg 1/2 c Sugar 1/2 c Butter, melted and cooled 1 tb Grated lemon peel 3/4 c Hot water 1/3 c Unsulfured molasses 1/3 c Honey 1 c Chopped walnuts Purchased Lemon curd Yield: 8 Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6 ingredients together. Whisk egg and sugar in large bowl to blend. Whisk in butter and lemon peel. Combine hot water, molasses and honey in large cup. Add to butter mixture alternately with dry ingredients,beginning and ending with dry ingredients. Mix in walnuts. Transfer to prepared dish. Bake until springy to touch, about 50 minutes. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece. Yields 8 Servings
Cornbread Turkey Dressing
Ingredients & Directions 1 Recipe your favorite -cornbread (9-inch skillet) 1 lb Chicken necks or wings 1 md Onion; quartered 2 Ribs celery Salt Peppercorns 2 Bunches green onions; -chopped 2 c Chopped celery; leaves and -all 4 tb Butter 1/4 ts Freshly ground black pepper 1/4 ts White pepper 1/4 ts Cayenne pepper 1/2 ts Paprika 1 pk (8-oz) Pepperidge Farm herb -stuffing mix 3 Eggs; lightly beaten Dry parsley Sage to taste Thyme to taste Basil to taste Dry mustard to taste Garlic salt to taste Lemon juice to taste Worcestershire sauce Cavender’s Greek seasoning Bake corn bread and cool. Cook necks or wings with onion, celery, salt and peppercorns in water to cover for 30 minutes. Strain and reserve broth. Saut? green onions and celery in butter until tender. Crumble corn bread into a large bowl. Add saut?ed vegetables, peppers, paprika and bag of stuffing mix. Add enough broth to soften and mix well. Add 3 eggs and mix. All of the other various spices should be added to taste, but start with a dash of each. Mix all together well. Bake, uncovered, at 350? for 1 hour in a greased 9×13 casserole. Yield: 10 to 12 servings. Add a jar of drained oysters just before baking for Oyster Dressing. DEBBY BRANSFORD COATES (MRS. WAYNE) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Overnight Coffee Cake
Ingredients & Directions 1 pk Frozen Dough Pieces 1 pk Carmel/Butterscotch Pudding* 1 1/2 c Brown Sugar 1 x Stick Margarine 1 1/2 ts Cinnamon * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. Yields 8 servings
