Merry Christmas Molasses Cookies
Ingredients & Directions 2/3 c Brown sugar,packed 2/3 c Shortening 1 1/3 c Molasses 2 Eggs 5 1/2 c All-purpose flour 4 ts Ground cinnamon 2 ts Ground ginger 2 ts Baking soda 1 ts Salt Mix brown sugar,shortening and molasses.Stir in remaining ingredients.Cover and refrigerate at least 1 hour.Heat oven to 375 degrees.Roll dough 1/2″ thick on a lightly floured cloth covered board.Cut into desired shapes with cookie cutters.Place about 1″ apart on lightly greased cookie sheets.Bake until no indentation remains when touched,about 7 to 8 minutes;cool.Frost and decorate as desired.Makes 5 dozen 3″ cookies. Yields 60 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
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
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
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
Mr. Food's Green Chili Pie
Ingredients & Directions 1 c Heavy cream 3 Eggs 2 c (8 ounces) shredded Cheddar – cheese 4 oz Chopped green chilies, – drained 1/2 c Chopped red onion 1/2 c Biscuit baking mix 1/4 ts Salt ======================================================= ============== ==== == Preheat the oven to 350?F. Combine all the ingredients in a blender and blend for 20 to 30 seconds, until well blended. Pour into a 9-inch pie plate that has been coated with nonstick vegetable spray. Bake on the middle oven rack for 40 to 45 minutes, or NOTE: If you make this ahead of time and freeze it, you’ll always be prepared if guests stop by. Yields 6 Servings
Caribou Meat Pie
Ingredients & Directions 1 1/2 lb Ground Caribou or 1 1/2 lb Stewing meat; coarsely diced 1 md Onion, chopped 1 cl Garlic, minced 3 tb Oil 2 c Water 2 tb Worcestershire sauce 1 ts Marjoram 1 ts Thyme 1 ts Celery seed 1 ts Salt 1/2 ts Pepper 1 Bay leaf 1 lb Diced potatoes 1 Diced carrot 2 tb Flour 1/2 c Green peas Pie crust Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside. Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip Yields 4 Servings
