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
Cornbread Salad #1
Ingredients & Directions 1 Jiffy cornbread mix 2 md Purple onions 1 Cucumber 2 Tomatoes 1 md Bell pepper 8 oz Creamy cucumber salad -dressing Mix and bake cornbread. Crumble and chill cornbread. Chop all vegetables and put in covered bowl. Chill 2-3 hours. 30 minutes before serving, mix cornbread and vegeta- bles and chill for 20 minutes. Add dressing and toss lightly 10 minutes before serving. Yields 1 Servings
Coconut Angel Food Cake
Ingredients & Directions Cake: 3/4 c Cake flour 8 lg Egg whites 1/2 ts Salt 1/2 ts Cream of tartar 1 c Superfine sugar 1/2 ts Vanilla 1/2 ts Almond extract 1/2 c Coconut, shredded (unsweeten -d) Frosting: 1 1/4 c Sugar 2 lg Egg whites 1 ts Orange zest, grated 1/4 c Orange juice, strained 1 tb Corn syrup 1 c Coconut, shredded and toaste – (unsweetened) Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Yields 1 Servings
Jewish Rye Cornmeal Bread
Ingredients & Directions md LOAF 1 1/8 c Water — 1 1/2 cup 1 1/2 tb Oil — 2 tbsp. 2 1/3 tb Honey — 3 tbsp. 1/3 ts Salt — 1/2 tsp. 1 1/2 ts Caraway seeds — 2 tsp. 1/3 c Cornmeal — 1/2 cup 2/3 c Rye flour — 1 cup 2 c Bread flour — 2 1/2 cups 1 1/2 To 3 T. 2 ts Active dry yeast — 2 1/2 lg LOAF Vital gluten — 2-4 Tbsp. ts Load machine in order recommended by manufacturer. Procees on Whole Grain, White or Sweet Cycle on lightest crust setting. Yields 1 Servings
Whipped Cream Pound Cake
Ingredients & Directions 3 c Cake flour, sifted twice 2 Sticks of butter 3 c Sugar 1/2 pt Whipping cream, do not whip 6 Eggs, room temperature 2 ts Vanilla Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg Yields 1 servings
Standard Ff Bread Recipe
Ingredients & Directions 3 c Bread flour 1 c Whole wheat flour 1 Packet/2 1/4 tsp yeast 1 tb Sugar 1 ts Salt 1 tb Powdered skim milk or soy Milk (optional, but I think It helps) 1 1/2 c Hot water. Follow usual procedure for breadmaker. Makes a 1 1/2 lb loaf. I think this works out to 70 cal, 0.5 g fat per ounce. Yields 1 Servings
