Starter For Amish Friendship Bread
Ingredients & Directions 1 c Flour 1 c Sugar 1 c Milk Let ferment 5 days then follow rest of recipe. Yields 1 Servings
Fat-free Pineapple Upside Down Cake (ovo Lact
Ingredients & Directions Nonstick cooking spray 1 1/2 ts Baking powder 1/3 c Brown sugar; packed 1/2 ts Salt 2 tb Light corn syrup (karo) 1 c Sugar 1 tb Lemon juice 2/3 c Skim milk 7 Canned pineapple rings; drai 2 Egg whites 1 c Flour 1/3 c Light corn syrup (karo) 1/4 c Cornstarch 1 ts Vanilla Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Each serving provides: 200 Calories, : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? Yields 12 servings
Mr. Food's Impossible Tuna-tomato Pie
Ingredients & Directions 6 oz Tuna in water, drained – and flaked 1 md Sized tomato, chopped 1/3 c Shredded mozzarella cheese 1 ts Dried dill 1 c Biscuit baking mix 2 Eggs 1/4 ts Black pepper ======================================================= ============== ==== == Preheat the oven to 4000F. Lightly grease a 9 inch pie plate. Sprinkle the tuna, tomato, cheese, and dill evenly in the pie plate. Blend the milk, biscuit baking mix, eggs and pepper in a blender on high speed for 15 seconds, or with a hand beater or wire whisk for 1 minute, until smooth. Pour into the pie plate. Bake foe 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool for 10 minutes before serving. Note: Go ahead and add your own favorite flavorings or veggies. Oh, there are so many “lighter” options available, too. For instance, you can use skim milk, light cheese, and even reduced fat biscuit baking mix instead of the “regular” versions. And you can also use an egg substitute (1/2 cup refrigerated egg substitute equals 2 eggs) Yields 6 Servings
Squash Bread
Ingredients & Directions 1 1/2 c Flour, all-purpose 1/2 ts Nutmeg, ground 1 c Sugar 1 c Squash, butternut or acorn; 1 ts Soda -cooked, mashed 1/4 ts Baking powder 2 Eggs; beaten 1/2 ts Salt 1/4 c Margarine; melted 1/2 ts Cinnamon, ground Combine first 7 ingredients; stir lightly, and set aside. Combine squash, eggs, and margarine; mix well. Add to flour mixture, stirring only until blended. Pour into a greased and floured 9x5x3″ loafpan. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. Yields 1 loaf
Mom's Pound Cake
Ingredients & Directions 5 Eggs 1/2 ts Baking powder 3 c Sugar 1 1/2 ts Vanilla and lemon extrac 3 c Flour 1 c Butter 1 c Milk Butter and flour pan well. Cream butter and sugar. Add extract then add eggs, one at a time, beating well after each addition. Add milk and flour alternately. Bake at 300 degrees in cold oven for 1 1/4 hours. Let pan cool well before taking cake out. Randy Rigg Yields 1 servings
Pineapple-carrot Bread
Ingredients & Directions -PNewton vkbb14a 3/4 c Buttermilk 2/3 8 oz Can crush pinpple drain 1/2c 1/2 c Shredded carrot 1/3 1 tb Applesauce 1 1/2t 2 c Whole wheat flour 1 1/3 1 c Bread flour 2/3 1 tb Brown sugar 2 t 3/4 ts Salt 1/2 1 ts Yeast 1 Page 57 From Yields 1 Servings
Lavender Shortbread
Ingredients & Directions 1 1/2 c Butter (3 sticks)* ;room temperature 2/3 c Sugar 2 tb Lavender florets, chopped 1 tb Fresh mint, chopped 2 1/3 c Flour 1/2 c Cornstarch 1/4 ts Salt GARNISH Lavender powdered sugar** *No substitutes. **To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar. Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper. In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 3/8″. Cut the dough into 1 1/2″ squares or rounds. Transfer to baking sheets, spacing cookies about 1″ apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers. Yield: About 4 dozen. Shepherd writes: “A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon.” From 1994 “Shepherd’s Garden Seeds Catalog,” pg. 61. Yields 48 Servings
