Quick Chocolate Cupcakes
Ingredients & Directions 1 1/2 c All-purpose flour 3/4 c Sugar 1/4 c HERSHEY’S cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 1/4 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract Heat oven to 375’F. Line muffin cups (2 1/2″ in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes. NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams sodium; 5 miligrams calcium. From Yields 18 Cupcakes
Peanut Butter Chocolate Chip Cookies
Ingredients & Directions 1 c All-purpose flour 1/3 c Rolled oats 3/4 ts Baking soda 1/8 ts Salt 1/2 c Unsalted butter; at room -temperature 1 c Peanut butter 3/4 c Firmly packed light brown -sugar 1 lg Egg 1 ts Vanilla extract 1 c Semisweet chocolate chips 1.Preheat oven to 350 degrees. 2.Coat cookie sheets with vegetable oil cooking spray 3.Combine the flour, oats, baking soda, and salt in a mixing bowl. Whisk to combine. 4.In a large mixing bowl, combine the butter, peanut butter, and brown sugar. Using an electric mixer at medium speed, beat until the mixture is light, fluffy, and smooth. Mix in the egg and vanilla. 5.Stir in the chocolate chips with a wooden spoon. Add the flour mixture and stir to incorporate. 6.Drop the dough by the tablespoonful onto the prepared cookie sheets, leaving about 1-1/2 inches in between the cookies. 7.Bake for about 15 minutes, until the cookies are golden brown. 8.Remove from the oven and cool on the cookie sheets for 3 minutes, then transfer to wire racks to finish cooling. Yields 4 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
Pineapple, Raisin, And Rum Bread Pudding
Ingredients & Directions 20 oz Can crushed pineapple w liq. 5 c Packed Ital. Fr bread 1 in. 1/2 c Brown sugar 1 tb Rum 1/2 ts Cinnamon 1 tb Rum 2 tb Sliced almonds 1/2 c Low fat milk 2/3 c Raisins 2 tb Margarine, melted 1 ts Vanilla extract 1 ts Margarine 1 tb Light brown sugar Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip Yields 6 Servings
Lavender Herb Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c ;Warm water 1 c Low-fat cottage cheese 1/4 c Honey 2 tb Butter 1 ts Dried lavender buds 1 tb Fresh lemon thyme 1/2 tb Fresh basil; finely chopped 1/4 ts Baking soda 2 Eggs 2 1/2 c Unbleached flour Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4″ individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. Yield: 1 large round loaf or 10 individual dinner rolls. From Joyce Ellenbecker/Anaheim, CA in “The Kitchen Table: Where Herbs and Spices Make the Difference” column in “The Herb Companion.” February/March 1994, Vol. 6, No. 3. Pg. 64. Yields 1 Loaf
Mom's Apple Cake
Ingredients & Directions 3 c Flour, unbleached 1 ts Cinnamon 2 c Sugar 3 ea Eggs, beaten 1 ts Soda 4 c Apples, chopped small 1 c Salad oil, (canola) 1 c Nuts, chopped (pecan, walnut 1 ts Salt -ICING- 1/2 c Confectioners’ sugar Mix dry ingredients- then mix in eggs and oil. Don’t beat – then add apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake 350degrees for 1 – 1 1/4 hours. Cool then sprinkle with confectioners’ sugar. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores – Yields 10 servings
Swedish Rye Bread
Ingredients & Directions ONE POUND LOAF 1 ts Yeast 1 c Bread flour 2/3 c Rye flour 1/3 ts Grated orange peel 1 1/3 ts Caraway seeds 1 ts Salt 2/3 tb Butter or margarine 2 1/2 tb Honey 1/2 c (plus 1 Tb.) Water 1. Put ingredients in breadmaker mix/bake container and bake on whole- grain setting. ~– Yields 1 Servings
