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
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
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
Cheese 'n Onion Bread
Ingredients & Directions 1 1/4 c Milk 1/8 ts Paprika 2 tb Butter 3 1/2 c Flour, bread 1 tb Sugar 1 pk Yeast; 2 to 3 tsp. 1 ts Salt 1 c Cheese, Cheddar; shredded 1/2 ts Garlic powder 1/3 c Onion, red; minced Measure ingredients into baking pan according to order recommended by your machine. Select “raisin bread” setting. NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead of 1-1/4 cup fresh milk. Yields 1 1/2 lb.
Hide 'n' Seek Coffee Cake
Ingredients & Directions -BATTER- 1/2 c Shortening 1/2 c Sugar 1/2 ts Vanilla 1 Egg 1 1/2 c All-purpose flour 1/2 ts Salt 1 1/2 ts Baking powder 1/2 c Milk FILLING 1/2 c California dried figs — (chopped fine) 1/4 c Chopped walnuts 1/2 c Brown sugar 1/4 c Butter; melted 1 tb Cinnamon BATTER: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 8-inch cake pan. Cover with fig filling and add remaining batter. BAke 45 minutes at 350 F. FILLING: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling. Yields 1 8″ cake
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
Mr. Food's Grated Apple Pie
Ingredients & Directions 1 1/4 c Sugar 3 tb All-purpose flour 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 2 Eggs, beaten 1/2 c (1 stick) butter, melted 1 ts Vanilla extract 3 c Coarsely grated apples – (about 4 medium-sized – apples) 1 Unbaked 9-inch deep-dish – pie shell ======================================================= ============== ==== == Preheat the oven to 400?F. In a large bowl, combine the sugar, flour, cinnamon, and nutmeg. Add the eggs, butter, and vanilla, then fold in the apples. Pour the mixture into the pie shell and bake for 10 minutes. Reduce the temperature to 350?F. and bake NOTE: I like to top each slice of pie with a dollop of whipped cream or whipped topping and a sprinkle of cinnamon. Yields 6 Servings
