Lazy Salmon Cakes
Ingredients & Directions 1/2 c Mashed potato, 1 medium 1 tb Lemon juice 1/2 ts Lemon or orange peel dry 1/2 ts Dry dill or 1/4 c fresh dill 1/2 ts Dry cilantro /fresh parsley 1/4 md Onion, chopped 7 1/2 oz Can salmon, no skin, bones 1 Egg Re “Lazy” – this was based on a recipe posted by Michelle Bass, Cooking Echo, Sept 17/93. I was too lazy to bake the potato, beat the egg white or make the sauce. Mash potato and allow it to cool. Mix with lemon juice, seasonings, onion and then mix in the salmon. Mix in beaten egg. Form the mixture into 4 patties or 6 smaller ones. Heat a large saute pan over medium heat. Spray or wipe with canola. Fry the cakes for 5 minutes on each side until golden brown. Serve with lemon wedge. Makes 2 servings for hungry eaters, 3 smaller ones. Shared and tested by Elizabeth Rodier, Oct 93 … from a file of Carl Berger Yields 2 Servings
Gingerbread Cake
Ingredients & Directions 1 c All-purpose flour 1/2 t Baking powder 1/2 c Whole wheat flour (don’t 1/2 t Baking soda Substitute more white flour 1/2 c Non-fat buttermilk The cake’ll be gooey) 1/2 c Applesauce 1/4 c Brown sugar 1/2 c Molasses 1 t Cinnamon 2 Egg whites 1 t Ground ginger Powdered sugar for dusting Preheat oven to 350 degrees. Lightly coat 8x2x2 baking pan with nonstick cooking spray. In a large bowl, combine flours, brown sugar, cinnamon, ginger, baking powder and baking soda. In a small bowl, combine buttermilk, applesauce, molasses and egg whites; add to flour mixture. Beat until combined. Pour into baking pan and bake 30 to 35 minutes. Cool for 10 minutes, cut cake into nine squares and dust with powdered sugar. Yields 1 servings
Peanut Butter Pizza Cookies
Ingredients & Directions 2 pk DUNCAN HINES Peanut Butter Candy-coated chocolate -Cookie Mix -pieces 2 Eggs Gumdrop, halved 1 tb Water Flaked coconut Sugar 1 White chocolate baking bar 1 cn DUNCAN HINES Chocolate -(2 oz) -Layer Cake Frosting 1 tb CRISCO Shortening Cashews 1. Preheat oven to 375’F. 2. For cookies place cookie mixes in large bowl. Break up any lumps. Add eggs, contents of peanut butter packets from Mixes and water. Stir until thoroughly blended. Shape into 18 (2″) balls (about 3 level tablespoons each). Place 3 1/2″ apart on ungreased baking sheets. Flatten with bottom of large glass dipped in sugar to make 3″ circles. Bake at 375’F. for 9-11 minutes or until set. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. 3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate pieces, gumdrops and coconut. Melt white chocolate and shortening in small saucepan on low heat, stirring constantly until smooth. Drizzle over cookies. Makes 18 (3″) cookies. Yields 18 servings
Lazarus Bread Pudding W/whiskey Sauce
Ingredients & Directions 3/4 lb Bread, French or Sourdough 1/4 c Pecans, toasted 4 oz Butter, melted -CUSTARD MIX- 2 c Sugar 1 ts Salt 8 x Eggs, large 5 1/2 c Milk 1 ts Vanilla WHISKEY SAUCE 8 oz Butter, melted 2 c Powdered sugar, sifted 2 x Eggs, large, beaten well 1 oz Whiskey CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9×13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious! Yields 10 Servings
Peanut Butter Cookies
Ingredients & Directions 1/4 c Shortening 1 ts Vanilla 1/4 c Butter; softened 1/2 ts Salt 1/2 c Crunchy peanut butter 1 ts Baking soda 1/2 c Sugar 1 1/2 c Flour 1/2 c Brown sugar 2 c Milk chocolate chips -(optional) 1 Egg Preheat oven to 350 degrees. In a large bowl, cream shortening, butter, peanut butter and sugars until blended and fluffy. Add the egg and vanilla and beat well. In a medium bowl, stir the salt, soda and flour. Add to the creamed mixture, beating until thoroughly combined. Fold in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, 2 inches apart. Flatten slightly with the tines of a fork. Bake for 12 to 15 minutes or until lightly browned. Cool on wire racks. (These cookies freeze very well). Yields 1 Servings
Ho Ho Cake
Ingredients & Directions 2 tb Cornstarch 1 c Milk 1 pk Chocolate cake mix 1 c Sugar 1/2 c Shortening 1/2 c Butter, softened 1 ts Vanilla 1/2 c Plus 2 T melted butter 6 tb Baking cocoa 3 c Confectioner’s sugar 1 Egg 2 1/2 tb Hot water 1 ts Vanilla 1. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. 2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. 3. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely! 4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. Calories per serving: 601 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip Yields 15 Servings
Ben & Jerry's Giant Chocolate Chip Cookies
Ingredients & Directions 1/2 c Butter, room temperature (1 1/4 c Granulated sugar 1/3 c Brown sugar 1 Large egg 1/2 ts Vanilla extract 1 c (+ 2 t.) all purpose flour 1/2 ts Salt 1/2 ts Baking soda 1 c Semisweet chocolate chips 1/2 c Coarsely chopped walnuts Fat grams per serving: Approx. Cook Time: 00:11 1. Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. 4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. 5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies, or 1 for Randall! Yields 12 Servings
