Joan Mondale's Pumpkin Bread Recipe
Ingredients & Directions 1 1/2 c Sugar 1 ts Baking soda 1/4 ts Baking powder 1/2 ts Cinnamon 1 ts Ground cloves; (my husband -hates these so I leave them -out) 1/2 ts Nutmeg 3/4 ts Salt 1 2/3 c All-purpose flour; sifted 2 Eggs 1/2 c Vegetable oil 1 c Canned pumpkin 1/2 c Water Preheat oven to 350F. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water, mix with a mixer. The Mondale recipe recommends pouring mixture into two greased 9 by 5 loaf pans, but I prefer to use it all in a slightly bigger pan and make one big loaf. Bake for about 90 minutes; start testing with a toothpick after a little more than an hour has passed. Yields 1 Servings
Pinto Bean Bread
Ingredients & Directions BLEND IN LARGE BOWL 2 c Milk-lukewarm 2 pk Dry yeast –ADD– 2 c Cooked, mashed, unseasoned Pinto beans 2 tb Sugar 2 ts Salt 2 tb Shortening STIR IN 5 c Flour 5-6c Add enough flour to handle dough easily. Turn onto floured board and knead until smooth and elastic. Place in greased bowl, turning once. Cover and let rise in warm place until double in size, about 1 hour. Punch down, cover, and let rise again until almost double. Divide dough into tow portions and shape into loaves. Place in greased pans; cover, let rise until almost double, about 45 mins. Bake 350 for 50 mins. Yields 2 Servings
Benne (sesame Seed) Cookies
Ingredients & Directions 1 c Benne (sesame) seeds 1 1/2 c Brown sugar, packed 1 c All-purpose flour 1/4 ts Baking powder 1/4 ts Salt 3/4 c Butter or margarine, melted 1 Egg 1 ts Vanilla Known as sesame seeds in most of the country, “benne” is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. Heat oven to 375?. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don’t burn. In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake at 375? until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer Yields 1 Servings
Mr. Food's Shepherd's Pie Soup
Ingredients & Directions 1 lb Ground beef 5 c Water 21 oz Condensed beef broth 16 oz Frozen diced potatoes 16 oz Frozen mixed vegetables 1 ts Onion powder 1 1/2 ts Salt 1/2 ts Black pepper 2 c Instant potato flakes ======================================================= ============== ==== == In a soup pot, cook the ground beef over medium-high heat for 8 to 10 minutes, until browned and no pink remains. Add the remaining ingredients except the potato flakes and bring to a boil. Reduce the heat to medium and cook for 15 minutes. Stir in the potato flakes and cook for 5 to 7 minutes. or until thickened. Serve immediately. Yields 4 Servings
Pepper, Rosemary, And Cheese Bread
Ingredients & Directions A 1/4-ounce package; (2 1/2 -teaspoons) ; active dry yeast 3 c Unbleached all-purpose -flour; up to /2 – 4 1/2 1 1/2 ts Salt 1 tb Dried rosemary; crumbled -fine 1 ts Freshly ground pepper 2 tb Olive oil 1 c Freshly grated Parmesan; -(about 3 ounces) 1 c Grated provolone; (about 1/4 -pound) 2 Red bell peppers; roasted -(procedure ; follows) and ; chopped fine In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well. Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic, transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk. Bake the loaves in the middle of a preheated 450°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let th em cool. To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.) Makes 2 loaves. Yields 1 servings
Mexican Wedding Cakes (cookies)
Ingredients & Directions 1 c Butter 2 ts Vanilla 1/4 c Sugar, powdered 2 c Flour 1/8 ts Salt 1/2 c Nuts, chopped Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. Yields 48 servings
Carrot Pie Alaska
Ingredients & Directions 2 c Cooked carrots, mashed 1 c Sugar 2 Eggs, beaten 1 ts Salt 1 1/2 c Milk 1 ts Nutmeg 1 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Ground cloves 1 tb Butter, melted Unbaked deep 9″ pie shell Pumpkins don’t grow well in most parts of Alaska, but carrots do! Mix all ingredients together until very well blended. Pour into an unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or until a knife inserted one inch from the edge comes out clean. Center will look soft but filling will set as it cools. ~-from the Golden Heart Cookbook, First National Bank of Fairbanks, 1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by Al Rice, tested by Elizabeth Rodier Feb 94. Yields 8 Servings
