Coconut Cake (dallas Morning News)
Ingredients & Directions : 1 box white cake mix plus ingredients for preparation : 1 (14-ounce) can sweetened condensed milk : 1 (9-ounce) carton non-dairy : whipped topping : 1 (8 1/2-ounce) can cream of : coconut : 2 c coconut Bake cake in a 9×13-inch pan according to package directions. While cake is hot, punch holes in top with a fork; pour condensed milk over entire top. Cool. Mix whipped topping and cream of coconut by hand; spread over cake. Sprinkle with coconut. Makes 12 servings. Per serving: Calories 531 Fat 21g Cholesterol 16 mg Sodium 406 mg Percent calories from fat 26% Yields 4 Servings
Pecan Pie
Ingredients & Directions 1 c C and H Golden Brown Sugar 1 ts Vanilla — (firmly packed) 1/4 c Butter or margarine; melted 3 Eggs 1 c Pecans (halves or pieces) 3/4 c Corn syrup (light or dark) 1 Unbaked 9″ pastry shell 1/4 ts Salt In mixing bowl combine sugar and eggs; beat well. Beat in syrup, salt, vanilla and butter. Stir in pecans. Pour into unbaked pastry shell. (Garnish with pecan halves, if desired.) Bake at 375 F for 40 to 45 minutes, or until filling is firm in center when gently shaken. Cool. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias Yields 1 pie
Chicken Pot Pie
Ingredients & Directions 3 tb Olive oil 2 tb Butter 1 Onion – chopped 6 tb Flour 8 c Hot chicken stock 1 ds Tabasco sauce 4 c Chicken – cooked and diced 1 c Frozen sweet peas 1 c Potato – diced and blanched 1 c Carrots – diced and blanched Salt and pepper Cornbread Crust 1 1/2 c White cornmeal 1 1/2 c Flour 2 tb Baking powder 3 tb Sugar 1 ts Salt 1 1/2 c Milk 2 Eggs 1/4 c Canola oil Directions: Pot Pie – Preheat oven to 450 degrees. In a saucepot, heat the oil and butter. Saut the onion until wilted. Add the flour and mix well. Add the heated stock, slowly, whisking well. When smooth, let simmer for 1-2 minutes. Season with salt and pepper. To assemble the pot pie, combine the chicken, peas, carrots and potato. Place mixture in a 3 quart casserole dish. Pour sauce mixture over. Crust – Combine all dry ingredients in bowl and then add the wet ingredients and mix well. Pour over the pot pie filling and bake for 25 minutes or until golden brown. Yields 1 servings
Double Corn Bread (ovo Lacto)
Ingredients & Directions 6 oz Yellow corn meal; (1 cup) 2 tb Honey 1 ts Baking soda 1 ts Vanilla extract 1/2 ts Baking powder 1 Egg [Replacer or 2 whites?] 1/4 ts Salt 1 c Canned corn; drained 1 1/2 c Nonfat milk; * 2 ts Flour We’ve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8″pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Yields 8 servings
Merry Munchies Cookies
Ingredients & Directions 1 1/2 c Butter or margarine, -softened 1 1/2 c Firmly packed brown sugar 1 Egg 1 ts Vanilla 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1 1/4 ts Salt 1 c Raisins 1 c Chopped Walnuts Heat oven to 3S0x F. Grease cookie sheets. Combine butter, brown sugar, egg, and vanilla; beat until light and fluffy. Stir in flour, baking powder and salt; mix well. Stir in raisins and walnuts. Drop by tablespoonfuls onto greased cookie sheets. Bake in upper third of oven at 350x F. for 10 to 12 minutes. Remove from cookie sheets; cool on wire racks. Makes 3 dozen cookies [70007,3367] TREATS.TXT/Asc Bytes: 4334, Count: 34, 15-Dec-92 MM by Cathy Svitek Yields 2 Servings
Pice Bach (welsh Cakes) Welsh
Ingredients & Directions 1 lb Plain flour 6 oz Caster sugar 1 ts Baking powder 4 oz Currants 1 ts Mixed spice 2 ea Eggs 4 oz Margarine 1 x Milk 4 oz Lard SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out 1/4″ thick. Cut into 2″ rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC) Yields 8 servings
Lavender Shortbread Cookies
Ingredients & Directions 1/2 c Butter, sweet; room temp 1/2 c Confectioners’ sugar -unsifted 2 ts Dried lavender blossoms 1 ts Crushed dried spearmint -leaves 1/8 ts Cinnamon 1 c Unsifted flour Preheat oven to 325 F. Prepare an 8″ square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray. Cream the butter until light and fluffy. Stir in the sugar, lavender, spearmint and cinnamon. Work in the flour and blend until the mixture is crumbly. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly. Bake 25 to 30 minutes, or until lightly golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a serrated knife. Transfer to a wire rack to cool completely. Store in a tightly sealed tin. Yield: 25 to 30 bars. Lewandowski writes: “Try these light and delicate bars and enjoy the hint of lavender and mint flavors.” From Irene Lewandowski/Pewaukee, WI in “Kitchen Table: Where Herbs and Spices Make a Difference” column in “The Herb Companion.” Oct./Nov. 1994, Vol. 7, No. 1. Pg. 21. Yields 1 Batch
