Chewy Oatmeal Spice Cookies
Ingredients & Directions 3/4 c Firmly packed brown sugar 1/2 c Granulated sugar 4 tb Margarine 3/4 c Apple butter* or apple sauce 2 Egg whites or 1 egg 2 tb Skim milk 2 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Salt; (optional) 1/4 ts Ground nutmeg; (optional) 3 c QUAKER Oats (quick or old -fashioned; uncooked) 1 c Raisins or diced dried mixed -fruit Heat oven to 350F. Lightly spray cookie sheet with no-stick cooking spray. Beat together sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Stir in oats and raisins; mix well. (Dough will be moist.) Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 3-1/2 DOZEN * Apple butter is usually available in your supermarket’s jam & jelly section. Nutrition Information 1 cookie: Calories 90, Calories From Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g Note: For a no-fat-added cookie, omit margarine and increase apple butter to 1 cup; and continue as recipe directs. Nutrition Information: 1 cookie (made without margarine or butter) Calories 90, Calories from Fat 5, Total Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g 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
Peas With Sauteed Bread Crumbs
Ingredients & Directions 1/4 c Finely chopped onion 1/4 c Water 1 c Frozen peas 1 tb Unsalted butter 1/3 c Fresh fine bread crumbs In a small saucepan simmer the onion in the water, covered, for 4 minutes, stir in the peas, and simmer the mixture, covered, for 4 minutes, or until the peas are just tender. In a small heavy skillet heat the butter over moderately high heat until the foam subsides, add the bread crumbs, and saute them, stirring, for 3 minutes, or until they are golden. Drain the pea mixture, add it to the bread crumbs with salt and pepper to taste, and saute the mixture, stirring, for 1 minute. Serves 2. Yields 1 servings
Swedish Rye Bread-lowfat
Ingredients & Directions 2 c Skim Milk, scalded 2 c Cool Water 1 c Sugar 1/2 c Smartbeat Butter Replacement 2 ts Salt 2 pk Yeast 1/4 c Molasses 5 c Rye Flour 6 c White Flour Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into loaves. Let rise till double. Bake at 375 for 35 mins. Enjoy. Yields 1 Servings
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
Jill St John's French Bread
Ingredients & Directions 1 1/2 pk Active dry yeast 2 tb Sugar 1 1/2 c Very warm water 3 1/2 c All-purpose flour (more if, Desired 2 ts Salt Soften yeast with 1 tsp. sugar in 1/2 cup very warm water. (“Very warm” warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy. In food processor, with motor running, add flour, salt, remaining 1 tsp. sugar and yeast mixture. Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball. Turn out dough on lightly floured board or countertop. Knead only a couple of turns; divide in two and shape into loaves. Place in greased baguette pans. Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles. Bake in preheated 450-degree oven 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring. Note: Jill Cautions, “Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed.” File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Stanford Court Bread Pudding
Ingredients & Directions BRIOCHE 1 lb Flour, bread 1 1/2 oz Sugar 1/2 oz Yeast, fresh, active 1/2 oz Salt 5 lg Eggs 8 oz Butter, unsalted -FRUIT AND CUSTARD- 2 md Apple, green 1 pt Raspberries OR 1 pt Strawberries, sliced 6 lg Eggs 1 c Sugar 1/2 c Flour 1 qt Cream, heavy Brioche: ======== In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Fruit and Custard: ================== Mix the eggs, sugar, and flour together until smooth. Pour in the cream and blend well. Peel, core, and slice the apples. Cut the crust off of the brioche, slice, then cut into triangles. Butter a 1-quart souffle dish and line the bottom with one-third of the brioche slices. Cover the brioche with apple slices, then pour one-third of the custard over the apples. Form a second layer of brioche slices and cover with a layer of raspberries (sliced strawberries may be substituted.) Pour another one-third of the custard over the raspberries. Top with remaining brioche and custard. Bake at 375 F for 60 – 70 minutes or until the top is golden brown and the custard is slightly firm. Sprinkle with powdered sugar and serve when completely cool. Yields 12 Servings
