Orange Dream Cake
Ingredients & Directions 3/4 c Miracle Whip 1 pk Yellow cake mix 1 pk Dream Whip 3/4 c Orange juice 3 Eggs 2 ts Grated orange peel -GLAZE- 1 1/2 c Powdered sugar 2 tb Milk Preheat oven to 350~. Beat miracle whip, cake mix, whipped topping, juice, eggs and peel at medium speed with electric mixer for 2 minutes. Pour into a greased and floured 10″ bundt pan. Bake 35-40 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar and milk until smooth. Drizzle over cake. From Yields 10 Servings
Oat Bran Raisin Cookies
Ingredients & Directions 3/4 c Vegetable oil 1 c Brown sugar; firmly packed 1/2 c Sugar 2 Eggs 2 ts Vanilla extract 1 1/2 c Rolled oats 1 1/2 c Oat bran 1 c Flour 1/2 ts Salt 1/2 ts Baking soda 1 c Raisins; OR semisweet -chocolate chips 1/2 c Chopped walnuts; OR chopped -pecans 1. Beat together oil, sugar, eggs and vanilla. Add oats, oat bran, flour, salt and baking soda. Stir to mix well. 2. Add raisins [or chocolate chips] and nuts, and blend evenly. 3. Drop by tablespoonfuls onto an ungreased cookie sheet. 4. Bake for 12 to 15 minutes at 350 F (180 C); the cookies should not brown very much. Remove to a wire rack to cool. Makes 4 dozen cookies. NOTES : If spicy cookies are desired, add 1 teaspoon (5 mL) cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon allspice to dry ingredients. Make sure the vegetable oil is fresh and mild. [I would use a newly opened bottle of canola oil.] Yields 48 servings
Bread Sauce
Ingredients & Directions 1 c Milk; hot White bread 2 tb Butter or margarine — crust removed * 1/4 ts Salt * Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium sauce and 9 to 10 slices of bread for a thick sauce. Unless a white-colored sauce is desired, leave the bread crusts on and use less bread. Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed. With the blender running, break the bread into pieces and add to the blender container. Stop the blender occasionally to check the consistency. Serve at once or keep hot in a sauce warmer. Makes 1 1/4 cups. Yields 4 servings
Zucchini Date Cake
Ingredients & Directions 1/2 lb Zucchini 1 c Chopped dried dates 2 ts Grated orange zest 2 c Flour 2 ts Baking powder 1 1/2 ts Soda 2 Egg whites 2 Eggs 1 tb Vanilla 1 1/4 c Sugar 1 c Plain, non-fat yogurt 1/4 c Almonds (opt.) 1/2 ts Salt Cinnamon Orange Icing 1 c Powdered sugar 1 ts Ground cinnamon 2 tb Orange juice 1 tb Orange curacao Orange Glaze (opt.) 3 tb Orange juice 2 tb Sugar If dates are dry, soak to make them moist. Chop squash in processor. Add dates and orange zest. Blend well. Sift flour with baking powder, soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add alternately dry mix and egg mix alternately to zucchini. Pour batter into lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or til tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If using glaze, peirce top and sides with with toothpicks. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix til smooth. Use immediately. Orange Glaze: Stir together til smooth. Note: Avoid using dry old dates. For slightly softer cake texture, add 2 Tbsp melted butter to batter before folding into squash. This will add 2 grams fat per serving. Yields 10 Servings
Country Sweet Cake(english)
Ingredients & Directions 8 oz Flour 4 oz Butter 4 oz Brown sugar 4 oz Sultanas 4 oz Currants 1/2 oz Yeast 1/4 ts Bicarbonate of soda 1/2 ts Ground nutmeg 1/2 ts Allspice 1/4 pt Milk 1/2 oz Ground rice 1/2 oz Glace cherries Few drops almond essence Set oven to 300/F or M.rk 2. Grease and line a 7 inch x 9 inch x 2 inch deep baking or roasting tin. Warm the milk slightly and dissolve the yeast in it. Rub the butter into the flour in a bowl and add the rest of the dry ingredients. Mix in the combined yeast and milk. The finished mixture should be soft in texture. Pour the mixture into the tin and bake for 30-45 minutes until the cake is set. Leave in the tin for 10-15 minutes and turn out on to a wire rack to cool. This cake is also called “Cut and come again cake”. Yields 4 Servings
The Banana Bread Of Kings
Ingredients & Directions 1 c Ready-to-eat bran cereal (I Used Total – .5 g fat in 1 Cup) 1 c Mashed ripe banana (2 ro 3) 3 tb Applesauce (replacing Shortening) 1/2 c Sugar 1/4 c + 2 tbs boiling water 1 1/2 c Sifted flour 2 ts Baking soda 1/2 ts Salt 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
Julekake-norwegian Christmas Bread
Ingredients & Directions 2 pk Dry yeast 1/2 c Warm water 1 ts Sugar 1 c Milk, scalded 1/2 c Butter 1 Egg, beaten 1/2 c Sugar 1/2 ts Salt 3/4 ts Cardamom 5 c Flour, approximately 1/2 c Citron cut up 1/2 c Candied cherries cut up 1/2 c White raisins Dissolve yeast in warm water with a little sugar. Scald milk and add butter; cool to lukewarm. Add egg and then yeast mixture. Add sugar, salt and cardamom. Beat in 2 cups flour and mix well. Mix fruit with a little of the remaining flour so it doesn’t stick together and add. Stir in rest of flour. Knead on floured cloth until smooth. Place in greased bowl. Cover and let rise until doubled. Divide into two parts and form round loaves. Put on greased cookie sheets or pie pans. Let rise until nearly double. Bake at 350 degrees for 30 to 40 minutes. While warm brush with soft butter or decorate with powdered sugar icing mixed with almond flavoring, then almonds and more candied cherries. from Notably Norwegian by Louise Roalson Yields 2 loaves
