Popeye's Biscuits #2
Ingredients & Directions 4 c Pioneer Biscuit Mix 8 oz Sour Cream 6 oz 7-Up Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or shape with hands. Bake 6 to 8 minutes at 400~. (wrv) Yields 1 Servings
Fat-free Apple Coffeecake (ovo Lacto)
Ingredients & Directions 1 x Nonstick cooking spray; mazz 1/3 c Skim milk 1 c Flour 2 Egg whites 1 1/2 ts Baking powder 1/3 c Karo light or dark corn syru 1/2 ts Salt 2 Apples, peeled; cut in 1/2″ 3/4 c Sugar 2 tb Cinnamon sugar A sure winner even for those who want to lose. Spray a 9-inch round baking pan with cooking spray. In large bowl combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and milk. Whisk in egg whites and corn syrup. Gradually stir into dry ingredients until smooth. Pour into prepared pan. Arrange apples over top, overlapping to cover. Sprinkle with cinnamon sugar. Bake in 350 F. degree oven 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Nutrition (per serving): 180 calories Total Fat 0 g (2% of calories) Yields 10 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
Judy's Chocolate Pound Cake
Ingredients & Directions 2 Sticks butter 3 c Sugar 6 Large eggs 3 c All-purpose flour 1/2 ts Salt 1/2 ts Baking powder 1 pk German sweet chocolate 1/4 c Water 3/4 c Milk 1 ts Vanilla 1/2 ts Almond extract; opt. Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. This cake really doesn’t need a frosting, but you might want to dust on a little powdered sugar. Yields 12 Servings
Meringues Aux Noix Cookies**npfn03a
Ingredients & Directions 4 Egg whites, at room temp. 1 tb Lemon juice 1/8 ts Salt 2 tb Filberts or pecans, chopped 2 tb Non-fat dry milk powder 1 tb Almond flavored liqueur 1 tb Honey In small mixer bowl, beat egg whites, lemon juice and salt at low speed until foamy. Gradually increase speed and beat to high peak stage. Add other ingredients, continue beating at high speed, scraping edges of bowl, until mixture stands in stiff peaks. Use pastry bag with plain tip to squeeze 1×4″ strips on cookie sheet lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight. Carefully remove with spatula; store in air-tight container. 10 calories per cookie. Yields 24 Servings
Chewy Oatmeal Cookies #1
Ingredients & Directions 3/4 c Butter Flavor Crisco -all-vegetable shortening 1 1/4 c Light brown sugar; firmly -packed 1 Egg 1/3 c Milk 1 1/2 ts Vanilla 3 c Quick oats; uncooked 1 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Raisins 1 c Coarsely chopped walnuts 1. Heat oven to 375 degrees. Grease baking sheets with Crisco. 2. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed, just until blended. Stir in raisins and nuts 4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. 5. Bake one sheet at a time for 10-12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 30 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
