High Rise Apple Pancake
Ingredients & Directions 1/4 c Margarine 6 c Apple slices; peeled 1/4 c Sugar 1/2 ts Cinnamon 1/2 c Flour 1/2 c Milk 1/4 ts Salt 2 Eggs; slightly beaten 1 tb Margarine Strawberry preserves Melt margarine in large skillet over low heat. Add combined apples, sugar and cinnamon; cook until apples are tender. Combine eggs, flour, milk, and salt; beat until smooth. Heat oven-proof 8 inch skillet in 450 degree oven until very hot. Coat skillet with margarine, immediately pour in batter. Bake on lowest rack in oven at 450 degrees for 10 minutes. Reduce heat to 350, continue baking 10 minutes or until golden brown. Fill with apple mixture; top with preserved. Serve immediately. Yields 4 Servings
Peanut Butter Cookies
Ingredients & Directions —A— 1 c White sugar 1 c Brown sugar 1 c Shortening 1 c Peanut butter —B— 2 ts Baking powder 1/2 ts Salt 2 1/2 c Flour cream the above (A). add 2 eggs, mix well. Sift and add (B). Drop by teaspoons on a cookie sheet. Flatten with a fork Batter will be very stiff Bake in a 350 degree oven until brown approximately 15 minutes I got this recipe from Yvonne Phillips in 1946 Yields 1 Servings
Portuguese Biscuits
Ingredients & Directions 1/4 c Butter 1 1/4 c Sugar 3 Eggs 3 1/2 c Flour 3 ts Baking Powder 1 ts Salt Cream butter and sugar until light and fluffy. Cream the eggs one at a time. Add flour, baking powder and salt; 2 tablespoons at a time until all used up. Doush should be quite stiff, make walnut sized balls and roll into a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25 minutes until light brown. Makes 2/-3 dozen. Yields 36 Servings
Last-minute Shortcake
Ingredients & Directions 1 c All-purpose flour 3 tb Sugar 1 ts Baking powder 1/4 ts Salt 1/4 c Butter or margarine 1 Egg 1/3 c Milk Fresh or frozen sliced straw Whipped cream Recipe by: TASTE OF HOME In a bowl, combine dry ingredients; cut in the butter until crumbly. Beat the egg and milk; stir into flour mixture. Spoon into five individual microwave-safe 4 oz. custard cups. Place all of the cups in the microwave at once and cook on medium for 3 minutes. Cook on high for 2-3 minutes or until the cakes test done with a wooden pick. Serve warm or at room temp with strawberries and whipped cream. Yields 5 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
Swedish Saffron Bread
Ingredients & Directions LISA CRAWLEY/TEASPOON 1 1/2 c Bread Flour 1 c Whole Wheat Flour 1/2 c Oat-blend Flour 3 tb Date Sugar 1 tb Dry Milk 1 1/2 ts Sea Salt 6 Threads Saffron 1 1/4 c Water; warmed 2 tb Canola, Sunflower or Safflower Oil 4 ts Active Dry Yeast 2/3 c Currants Add ingred. to machine per your instructions except the currants. Add the currants at the “beep”. Program for WHOLE WHEAT mode. In my ABM100, I used the WHITE BREAD cycle. Yields 1 Lg. loaf
Jujube Cake
Ingredients & Directions 1/2 lb Dried jujubes 2 tb Ginseng powder 1/2 lb Glutinous rice flour Knead the jujube with the glutinous rice flour, add Ginseng. Make dough into any form of large biscuit, place in biscuit molds. Steam cook for 5 to 10 minutes. Cakes should be very soft but keep their shape. From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973. Yields 1 Servings
