Halloween Cookie Pizza
Ingredients & Directions 3/4 c Light brown sugar 1/2 c Butter flavored shortening 1 Egg 1 tb Water 1 ts Vanilla extract 1 1/4 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 c Peanut butter chips 1 c Miniture marshmallows 1/2 c Semi-sweet choclate chips 1/2 c Pecans, chopped CHOCLATE DRIZZLE 1/4 c Semi-sweet choclate chips 1 1/2 tb Butter flavored shortening ORANGE DRIZZLE 1/2 c Powdered sugar 1 tb Water 3 dr Yellow food coloring 2 dr Red food coloring Preheat oven to 350. Lightly grease 12″ round pizza pan. In large bowl, beat sugar and shortening until creamy . Add egg, water and vanilla and beat well. In a separate bowl, stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until blended. Stir in peanut butter chips. Spread batter in prepared pan to within 1/2″ of edge. Bake 11-13 mintes or until set. Remove from oven. Sprinkle marshmallows , choclate chips and pecans over the top. Return to oven. Bake 5-7 minutes or until marshmallows are lightly browned. Cool completely Blend choclate drizzle ingredients and drizzle over the top; blend orange drizzle ingredients, and drizzle over the choclate. Let stand one hour until drizzle sets. Cut into wedges. Makes 16-20 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
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
Microwave German Honey Spice Cake
Ingredients & Directions 1/2 c Butter or margarine 1 c Dark brown sugar; packed 2 Eggs; large 1/2 c Honey 2 c Flour 1 ts Baking soda 1/2 ts Nutmeg; ground 1/2 ts Cinnamon; ground 1/2 ts Cloves; ground 1/2 ts Ginger; ground 1/2 c Water; boiling 2 ts Lemon extract 1 ts Lemon rind; grated Spray a 2 quart rectangular glass dish with non-stick coating; set aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium low) 2 minutes or until butter is soft. Cream in sugar; then eggs. Stir in honey. Sift flour together with soda, nutmeg, cinnamon, cloves and ginger. Add flour mixture, alternately, with water. Add lemon extract and rind. Pour batter into prepared dish. Rotating dish twice during baking, microwave on 70% (medium high) 10 to 12 minutes or until cake tests done. Serve hot. Yields 12 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
Cheesecake Supreme
Ingredients & Directions 3/4 c Flour, all-purpose -softened 3 tb Sugar 1 c Sugar 1 ts Lemon peel, finely shredded 2 tb Flour, all-purpose 6 tb Butter or margarine 1/4 ts Salt 1 ea Egg yolk, slightly beaten 2 ea Eggs 1/2 ts Vanilla 1 ea Egg yolk 3 ea 8-ounce pkgs. cream cheese, 1/4 c Milk To prepare crust, combine the 3/4 cup flour, the 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter or margarine till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8- or 9-inch springform pan (with sides removed). Bake in a 400 degree oven for 7 minutes or till golden; cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remaining lemon peel, and remaining vanilla till fluffly. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually blend into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till blended. Stir in milk. Turn into crust-lined pan. Bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Serves 12. Yields 12 servings
Light Apple Cake(c) (ovo)
Ingredients & Directions 4 Apples; peel/slice 1/2 ts Salt 1 tb Sugar 1/4 c Applesauce 1 tb Frozen apple juice concentra 1 c Apple juice – undiluted 4 ts Vanilla 2 ts Ground cinnamon 1 Egg 1 1/2 c Unbleached flour 5 Egg whites 1 1/2 c Whole wheat flour 1/2 c Orange juice 3/4 c Sugar 1/4 c Canola oil 1 tb Baking powder Spray ring mold or fluted tube pan with nonstick vegetable coating. Place apples in large bowl. In separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon. Pour over sliced apples and stir until apples are evenly covered. Set aside. In separate bowl, mix together flours, 3/4 cup sugar, baking powder and salt. Stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice. Pour half of batter into prepared mold. Layer half of apple mixture over batter then repeat with remaining batter and apples. Bake at 350 degrees F for 1 1/2 hours, remove from oven. Allow to cool before removing from pan. Nutrition (per serving): 295 calories Total Fat 6 g (18% of calories) Yields 12 servings
Jim Campbell Bread And Sausage Stuffing
Ingredients & Directions 1 Loaf; (2 pound size) Jim -Campbell Sauvina Bread 2 qt Chicken broth 2 lb Bulk whole hog sausage 1 bn Celery; diced, (about 2 -cups) 2 md Onions; chopped 1/2 lb Butter 1 tb Rubbed sage 1 tb Ground savory 1 ts Salt; (more may be added to -taste after the stuffing is -mixed) 2 tb Minced garlic Cut the bread into 1/4 inch croutons. Place on cookie sheets or shallow baking pans and dry well in a 200 degree oven stirring occasionally. This can be done the day before. Pour chicken broth into a large saucepan or a stock pot. Add celery, onions, butter, sage, savory, and salt. Simmer until the celery and onions are tender. Crumble the sausage into a large skillet and fry until most of the fat is rendered out but the sausage is still juicy. Drain off the fat. Put the croutons in a very large mixing bowl (I use a dishpan) and stir in the sausage. Remove the broth/vegetable mixture from the heat and add the garlic. Pour over the croutons and mix well. Allow to stand for 10 minutes and mix well again. The dressing should be moist enough to form into a ball without crumbling. If not, add a little hot water. Stuff the turkey and put the extra stuffing into a greased casserole. Cook the turkey. Put the casserole in the oven with the turkey for the last 30 minutes. Note: mushrooms may be added if desired. Yields 1 Servings
