Cornbread Stuffing With Pecans And Cider
Ingredients & Directions 3 tb Bacon fat or vegetable oil 5 -stalks celery, diced 1 lg Onion, minced 1 Bag (16 ounces) cornbread -stuffing crumbs 2 cups -coarsely chopped pecans 2 ts Ground sage 2 1/2 c Apple cider or apple juice 6 tb Unsalted butter Salt and freshly ground -pepper to taste 1. Heat the bacon fat or vegetable oil in a large skillet over medium-high heat. Add the celery and onion and saute until soft and translucent, about 7 to 10 minutes. 2. On a cookie sheet, toast pecans at 375?F, 5 to 7 minutes. 3. In a large bowl, mix the sauteed vegetables together with the cornbread stuffing crumbs. Mix in the pecans and ground sage. 4. In a small saucepan, combine the cider or juice and butter; heat over medium heat until the butter is completely melted. Pour over the stuffing mixture, mixing well. Season the stuffing with salt and pepper. 5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325?F until hot and crusty, about 45 to 60 minutes. Makes enough stuffing for a 16- to 20-pound turkey. Per 1/2 cup serving:* 115 calories, 2 g protein, 13 g carbohydrate, 7 g fat, 5 mg cholesterol, 142 mg sodium. *Nutritional information based on stuffing baked in casserole dish, not in turkey cavity. Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line. Yields 1 Servings
Pineapple Butterscotch Cake
Ingredients & Directions 1 cn Crushed Pineapple (20 oz) 1 pk Pound Cake Mix (16 oz) 1 c Butterscotch Chips 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13×9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13×9 inch pan Yields 16 servings
Oatmeal Cake And Frosting
Ingredients & Directions 1 c Oatmeal 1 1/2 c Boiling water 1/2 c Shortening 1 3/4 c Brown sugar 1 c Sugar 6 tb Butter 1 c Coconut & nuts (optional) 2 Eggs 1 1/2 ts Cinnamon 1 ts Soda 1/2 ts Salt 1 1/3 c Flour 1/3 c Cream or evaporated milk Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9″ X 13″ pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 1 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
Jo Beers' Apricot Nut Bread
Ingredients & Directions 1 c Dried, chopped apricots 1 c Sugar 2 tb Shortening or oil 1 Egg, well beaten 1/4 c Sugar 1/2 c Orange juice 2 c Sifted flour 2 ts Baking powder 1/2 ts Soda 1 ts Salt 1 c Chopped nuts Soak dried apricots 20 min. Cream 1 cup sugar, shortening, and egg. Combine 1/4 cup sugar and orange juice and stir into above mixture. Add dry ingredients; blend well. Drain apricots, then stir with nuts into batter. Bake in greased and floured loaf pan (8’x 4″x 3″) at 350 degrees for 65 minutes or until done. Can be frozen after baking. Yields 4 Servings
Microwave Pumpkin Spice Cake
Ingredients & Directions 1 Spice cake mix; box 16 oz Pumpkin pie filling; spiced – can 1/2 c Water 3 Eggs 1 c Powdered sugar 1/4 ts Pumpkin pie spice 1 ts Milk Grease two 8″ round or one microwave bundt or tube cake pan. In a large bowl, combine spice cake mix, pumpkin pie filling, water and eggs. Beat on high speed with electric mixer for 2 minutes. Pour into cake pans. Microwave according to directions with your oven (8″ round pans usually take 8 to 9 minutes on medium high, rotating dish every 3 minutes; ring mold or bundt pan, usually 11 to 14 minutes on high, rotating every 3 minutes.) Let stand 5 to 10 minutes before inverting to cool. In a bowl, mix confectioners’ sugar, pie spice and enough milk to make a thin glaze. Pour over cake to glaze. Yields 1 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
