Pint-sized Bread Pudding
Ingredients & Directions 3 sl Whole wheat or white bread 1 tb Melted butter/magarine 1/4 c Raisins 2/3 c Milk 1 Egg 1/4 c Brown or granulated sugar 1/2 ts Vanilla 1/4 ts Cinnamon This is a recipe I got from the Toronto Star. I’m not really sure if this is what you’re looking for, but I thought I’d send it anyway. It was in a section on cooking for one or two, so it’s a smaller more simple recipe, but I’ve found it a great way to use up those left over pieces of bread that always hang around the refrigerator. While preheating oven to 350F, dry – but don’t toast – bread. Cut into 1/2 inch cubes. Brush 3-cup casserole with a litlle melted butter. Place bread cubes in casserole. Sprinkle with raisins. Scald milk in small saucepan until hot, but not boiling. Lightlyt beat egg. Stir in remaining butter, milk, sugar, vanilla and cinnimon. Pour over bread mixture, pushing bread under liquid. Bake 25 to 30 minutes or until knife inserted near centre comes out clean. Makes 2 servings. APETERS@JULIAN.UWO.CA (A.A. PETERS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 2 Servings
Oatmeal Cake #4
Ingredients & Directions 1 1/2 c Boiling water 1 c Quick oatmeal (not instant) 1 Stick margarine 1 c White sugar 1 c Brown sugar 2 Eggs 1 1/3 c Flour 1 tb Soda 1/2 tb Cinnamon TOPPING 6 tb Melted margarine 1/4 c Evaporated milk 1/2 c Sugar 1 tb Vanilla 1 c Chopped pecans 1 c Angel Flake coconut From: Jamie Rees jamie@WHITEPINES.MV.COM Date: Thu, 1 Aug 1996 17:51:26 GMT The following recipe is from “State Fair of Texas Prize Winning Recipes” from 1988. It won “Best-of-Show” in the Unexpected Guest Cake Contest and is by Billie Reid. I don’t like coconut, so I leave that out of the topping. I hope no coconut lovers are offended. Pour boiling water over oatmeal and margarine. Let stand 20 minutes. Add both sugars, eggs and dry ingredients. Mix well. Pour into 9″x13″ pan. Bake at 350F for 35 minutes. While cake is baking, prepare topping. Topping: Mix all ingredients well and spread on hot cake as it comes from oven. Brown a golden brown under the broiler. Good either hot or cold. EAT-L Digest 31 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Microwave Pumpkin Coffee Cake
Ingredients & Directions 1/3 c Margarine or butter 1/2 c Firmly packed brown sugar 1/3 c Sugar 1 1/4 c Flour 3/4 ts Pumpkin pie spice 1/2 ts Salt 1/4 ts Cinnamon 1/4 c Chopped nuts 1/2 ts Baking powder 1/4 ts Baking soda 1/2 c Dairy sour cream 1/2 c Cooked, mashed pumpkin 1 Egg GLAZE 1/4 c Powdered sugar 1 ts Margarine or butter 1 ts To 2 ts milk FROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** In 2 quart microwave safe bowl, melt 1/3 C margarine on HIGH for 30 – 45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 C of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture. Microwave on MEDIUM for 8 minutes, rotating dish 1/4 turn halfway through baking. Microwave on HIGH for 3-1/2 to 5-1/2 minutes or until cake pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 ~ 10 servings. Yields 6 Servings
Watergate Cake
Ingredients & Directions 1 pk White Cake Mix 3/4 c Vegetable Oil 3 lg Eggs 1 c 7-Up Or Club Soda 3 oz Pistachio Instant Pudding (1 Package) 1 c Chopped Nuts (Pecans Are The Best) 1/2 c Coconut COVER-UP ICING 6 oz Whipped Topping Mix (Dry) (2 Envelopes) 1 1/2 c Milk 3 oz Pistachio Instant Pudding (1 Package) 1/2 c Coconut 3/4 c Chopped Nuts (Use Pecans If That Is What You Used In The Cake. Match The Nuts) This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Carrot Pie
Ingredients & Directions CARROT FILLING 2 c Pureed cooked carrots 1 1/2 c Evaporated milk 1/2 c Sugar 2 Eggs 1 ts Cinnamon 1/4 ts Ginger 1/4 ts Nutmeg 1 Unbaked pie crust – see below PIE CRUST 2 c All-purpose flour 1/2 ts Salt 1 c Vegetable shortening Ice water FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set. Let cool about 10 minutes before serving. PIECRUST: Mix flour and salt together in a bowl. Cut vegetable shortening into flour until mixture resembles course meal. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful. Add only enough water so dough holds together and can be formed into a ball. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible. Roll one portion out onto lightly floured surface. Place rolled dough in a 9-inch pie plate; trim and flute edges. From Yields 8 Servings
Angel Food Cake
Ingredients & Directions ———————-CONTROLLING YOUR FAT TOOTH———————- 1 3/4 c Egg whites (about 12 eggs) 1 1/4 c Sifted cake flour 1 1/2 t Cream of tartar 2 t Vanilla extract 1/4 t Salt 3/4 t Almond extract 1 1/2 c Granulated sugar 3/4 t Fresh lemon juice Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER. According to the recipe, plain cake is 148 cal. (12 servings), with a trace of fat. Chocolate is 158 cal. with 1 gram. Yields 1 servings
Blueberry Bread Machine Made T
Ingredients & Directions 1 pk Yeast 16 oz Frozen blueberries; thawed a 3 c Bread flour ; reserve liquid 1/2 ts Salt 1/4 c Retained juice; at room temp 2 tb Sugar 1/4 c Water; approx., 90 deg f 4 ts Applesauce, unsweetened; Yields 14 servings
