Halloween Cookies
Ingredients & Directions -PATTI- ————————VDRJ67A———- ~ 1 pk Pillsbury Refrigerator : -Sugar : – or Chocolate Chip Slice : – and Bake Cookies : Ready to Spread frosting : – tinted to desired colors : Candies, tinted coconut, and : – tinted sugar GENERAL INSTRUCTIONS: For easier cutting. work with part of the dough at a time and refrigerate the rest until needed. Slice cookie dough into 1/4″ thick slices. Shape cookies on ungreased cookie sheets. Bake at 350~ for 8-10 minutes or golden brown around edges. Cool 1-2 minutes. Remove from cookie sheet. Cool completely on rack before decorating. CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll remaining 2/3rd slice into ball to form head. Cut a small pie shaped wedge out of second slice to form tail. Push dough together where wedge was removed to form whole slice for body. Place ball above this to form head and body. Cut the 1/3rd slice into 2 equal pieces. Attach pieces to head and shape to form ears. Attach cut wedge to one side of body, pointed end out, to form tail. Bake. Cool on rack. Frost as desired; decorate. PUMPKIN: Use one slice. Cut a small pie-shape wedge out of slice for stem. Push dough together where wedge came from to form a whole slice. Place wedge, pointed-end out, at top of slice to form stem. Bake. Cool on rack. Frost and decorate as desired. OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each slice. Place remaining 2/3 clices above each other, the cut sides touching, to form head and body. Cut one of the 1/3rd slice to form legs. Attach point-side down. Place remaining 1/3rd slice lenghtwise under legs to form branch. Bake. Cool on rack. Frost and decorate as desired. MOON: Use 1 slice. Cut each slice in half. Overlap one pointed end of each half slice, curved edges facing the same direction. Press dough together to form crescent moon shape. Bake. Cool on rack. Frost and decorate as desired. Yields 1 Servings
Cranberry Chocolate Orange Cake
Ingredients & Directions 2 c Raw cranberries; coarsely -chopped 1/2 c Sugar 3 1/2 c All-purpose flour 1 1/2 Sugar 1 tb Baking powder 1 ts Baking soda 1 ts Salt 2 Eggs 1 1/3 c Orange juice 1/4 c Cooking oil 1 tb Grated orange rind 2 c Mini semi-sweet chocolate -chips 1 c Chopped nuts 1. Combine cranberries and 1/2 cup sugar. Set aside. 2. Combine flour, 1 1/2 cup sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well to blend. 3. Beat eggs, orange juice, oil and grated orange rind together. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture, chocolate chips, and nuts. 4. Divide batter into 8 well-greased 10 oz. cans. 5. Bake at 350 F degrees for 40 minutes. Cool 10 minutes, then run knife around tin to loosen. Turn out onto rack to cool completely. 6. Wrap and store overnight before slicing or freeze for later use. ** I’ve also used 4 13 oz. cans and baked for 60 minutes. from the site–What’s on Lolli’s menu Yields 1 Servings
Pineapple-oatmeal Cookies
Ingredients & Directions 1 cn DOLE Crushed Pineapple 2 c All-purpose flour -in syrup (20 oz; use 1 ts Baking powder -pineapple packed in juice, 1 ts Ground cinnamon -if desired) 1/2 ts Salt 1 1/2 c Brown sugar, packed 1 c DOLE Raisins 1 c Margarine 1 c DOLE Natural Almonds, 1 Egg -toasted and chopped 3 c Rolled oats, uncooked Drain pineapple well. reserve 1/2 cup syrup. Beat sugar and margarine in large bowl until light and fluffy. Beat in egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining ingredients in medium bowl; blend into pineapple mixture. Drop by 2 heaping tablespoonfuls, 2″ apart, onto greased cookie sheets. Flatten tops with back of spoon. Bake in 350’F. oven 20-25 minutes until golden. Cool on wire racks. Makes about 2 1/2 dozen cookies. Yields 30 servings
Pecan And Prune Bread
Ingredients & Directions 10 oz Strong white bread flour 10 oz Strong wholemeal flour 2 Rounded teaspoons salt 6 g Sachet easy blend dried -yeast 2 Rounded teaspoons soft brown -sugar 1 Floz hand hot water 1 Dessertspoon groundnut oil 250 g Pack vanilla flavour ready -to eat prunes; roughly -chopped 100 g Pack pecan nuts; roughly -chopped 1. Preheat the oven to 200 C, 400 F or Gas Mark 6. 2. Sieve the two flours and salt into a bowl, tip in the wheat flakes from the bottom of the sieve and place the bowl in a low oven for 10 minutes to warm the flour slightly. 3. Sprinkle in the yeast and stir. 4. Place the water in a jug, add the sugar and stir to dissolve. 5. Make a well in the centre of the flour, pour in the water together with the oil and knead on a lightly floured surface for 5 minutes. (A mixer will take over the hard work here). 6. Return to the bowl, cover and leave to rise in a warm place until doubled in size. If the kitchen is cold this process can be speeded up by placing the bowl in warm water. 7. Turn the dough out and knead it again for 2-3 minutes. 8. Make an oblong of the dough, press the prunes and pecans onto this, roll up the dough and knead by hand until the fruit and nuts are evenly distributed. 9. Divide it into two equal parts, shape it and put it into 2x500g (1lb) greased loaf tins. 10. Place these tins into a lightly oiled plastic bag trapping a little air in the bag so that it does not stick to the surface of the bread. 11. Leave in a warm place until the dough has risen about 3.5cm (1 1/2 inches) over the top of the tins. 12. Preheat the oven to 200 C, 400 F, Gas Mark 6 13. Remove the risen loaves from the bags and place in the preheated oven on the middle main shelf for 35-40 minutes. 14. Tap the bottom of the loaves, if they sound hollow they are done. Either leave to cool on a wire rack for 5 minutes before turning out of the tin or it can be placed back in the cooling oven if you prefer a crisper crust to your bread. Yields 1 servings
Scallion Bread Sticks
Ingredients & Directions 1 tb Active dry yeast 2 ts Sugar 1/4 c Warm water 2 c All-purpose flour 1/4 c Olive oil 3/4 c Water 1/4 c Minced fresh scallions Cornmeal to sprinkle on the Baking sheet 1 Egg lightly beaten with 1 Tablespoon water and a Pinch of salt for the glaze Coarse salt for the tops “These crunchy bread sticks are ideal companions to a hot soup or stew. 350~F. 35 to 45 minutes Preheat the oven to 350~F. In a small bowl, combine the yeast with the sugar and the warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. Measure the flour into a large bowl or the food processor. Stir in the yeast mixture, the oil, and the 3/4 cup water. Mix well. Add the scallions. Knead by hand for about 5 minutes on a lightly floured surface or by pulsing about 10 to 15 times in the food processor. Knead until the scallions are thoroughly kneaded in and the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp cloth and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn out onto a lightly floured surface or pastry cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a damp towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a rack. Yield: 12 to 16. VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan cheese with or instead of the scallions. The Scallions may be omitted from this recipe to produce equally good plain bread sticks. Yields 16 servings
Cornbread Stuffing
Ingredients & Directions 8 tb Unsalted butter 2 md Onions; finely diced 2 Celery stalks; finely sliced 4 c Yellow cornmeal 1 1/2 c All-purpose broth -OR low-sodium chicken broth 2 ts Salt 2 ts Freshly ground black pepper 2 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme 2 tb Chopped fresh sage leaves -=OR=- 1 ts -Dried sage MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave. From Yields 4 Servings
Coconut Cake – Xwcg89a
Ingredients & Directions 4 x Eggs 1/2 c Oil 1/2 c Water 1/2 ts Vanilla 1/2 ts Salt 1 1/2 ts Baking powder 1 c Cake flour 3/4 c Sugar FILLING 2 c Plus 2 T milk 3/4 c Sugar 1/2 ts Vanilla 1 tb Cornstarch 2 x Eggs, beaten FROSTING 1 1/2 c Whipping cream 3 tb Sugar 3 c Freshly grated coconut Separate 4 eggs. Mix eggs yolks, oil, water and 1/2 tsp vanilla. Add salt, baking powder, cake flour and 3.4 c. sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into 10 in springform pan that has been greased and floured and waxed paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, 3/4 c. sugar and 1/2 tsp vanilla in saucepan. Bring to boil. Mix cornstarch with 2 T.cold milk and 2 effs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. to assemble, spread custard between cake layers. Whip cream with 3 T sugar until stiff. Frost top and sides of cake with whipped cream. Springle top and sides generously with coconut. Chill thoroughly. Yields 12 Servings
