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
Judy's Rich Rich Carrot Cake – Pjxg05a
Ingredients & Directions Judy Garnett CAKE 2 c Sugar 1 Small can crushed pineapple 1 1/2 c Crisco oil 1 ts Vanilla 2 c Carrots; grate,pack 1 ts Cinnamon 2 ts Baking powder 1 ts Salt 2 ts Baking soda 2 c All-purpose flour 4 Eggs CREAM CHEESE FROSTING 1 lb 10x powdered sugar 1 c Pecans; chopped 8 oz Cream cheese 1 c Flaked coconut 1/2 Stick margarine 2 ts Lemon juice For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift flour and other dry ingredients at least twice. Add flour to oil/egg mixture. Add remaining cake ingredients. Pour batter into 3 greased and floured cake pans (Line with waxed paper). Bake at 325 degrees for 30-40 minutes. For Icing: Cream margarine and cream cheese. Add sugar, lemon juice and nuts, and coconut. Frost between layers, tops and sides. I made more of these cakes when I was catering than I could ever count. It’s extremely rich and yummy. Judy Garnett Yields 12 Servings
Peanut Butter Chocolate Chip Cookies
Ingredients & Directions 1/2 c Butter or margarine, -softened 1/2 c Sugar 1/3 c Packed brown sugar 1/2 c Chunky peanut butter 1 Egg 1 ts Vanilla 1 c All-purpose flour 1/2 c Old-fashioned oats 1 ts Baking soda 1/4 ts Salt 1 c Semisweet chocolate chips In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool 1 minute before removing to wire rack. Yields 24 Servings
Quick Coconut Cake
Ingredients & Directions 1 cn Sweetened condensed milk 1/2 A lb grated coconut 4 Eggs 1 tb Butter 1 tb Baking powder Here are ome recipes from a Brazilian cooking show that i’ve just translated for you. I haven’t tried them all yet, but they looked real yummy: Pre heat oven to 350. Butter a tube pan and sprinkle it with a little flour. Process or blend all the ingredients. Pour into the prepared pan. Bake until golden. 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
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
1-2-3-4 Cake
Ingredients & Directions 1 c Butter 3 ts Baking powder 1 c Milk 4 Eggs 1 ts Vanilla 2 Unsweetened chocolate 2 c Sugar 1 1/2 c Confectioners sugar 1/2 ts Salt 1 Egg, beaten 3 c Flour 1 ts Vanilla ea CHOCOLATE ICING 1/2 c butter CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Makes three layers. Bake at 350 for 30 minutes. Test for doneness. CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture. Beat until icing is creamy. Double for threelayers. Yields 6 servings
