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
Irish Whiskey Soda Bread
Ingredients & Directions -BREAD- 4 c Flour, all purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk -GLAZE- 2 ts Irish Whisky 2 Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. Yields 8 servings
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
The Banana Bread Of Kings
Ingredients & Directions 1 c Ready-to-eat bran cereal (I 1/2 c Sugar Used Total – .5 g fat in 1 1/4 c + 2 tbs boiling water Cup) 1 1/2 c Sifted flour 1 c Mashed ripe banana (2 ro 3) 2 t Baking soda 3 T Applesauce (replacing 1/2 t Salt Shortening) Measure bran, banana, applesauce and sugar in a large bowl. Add the water and stir. In another bowl, sift together flour, baking soda, and salt (or don’t sift it — stirring it well with a fork works also). Add this to the banana mixture, stirring only until combined. Pour into bread pan and stick in the oven. Bake at 350 for about 45 min. This makes one loaf. Yields 1 servings
Pinto Bean And Double Corn Bread
Ingredients & Directions 2 c Yellow cornmeal 2 c All-purpose flour 1/2 c Sugar 2 tb Baking powder 1 ts Salt 4 Eggs, beaten 1 c Buttermilk 1 c Milk 1/2 c Melted butter 1 c Cooked pinto beans, or -cooked black beans, drained 1 c Corn kernels Preheat the oven to 375F degrees. Place the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and blend together. In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter. Gently fold the liquid ingredients into the dry ingredients until the mixture forms a batter. Fold in the beans and corn. Pour the batter into a greased 9- by 13-inch baking pan. Bake for 20 to 25 minutes until the crust is lightly browned and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for a few minutes. Cut into squares and serve warm. Yield: 12 servings Each serving provides: 341 Calories, 11 g fat, 95 mg chol., 561 mg sodium. (51 g Carbohydrate, 9 g Protein, 3 g Dietary Fiber) Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian, Soup / Yields 12 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
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
