Popeye's Biscuits
Ingredients & Directions 4 c Bisquick 4 oz Sour Cream 1 c Club Soda (room temp) 1 Stick Margarine Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2″ thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits. If you would like to use less butter, do not put butter in the bottom of the pan and just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fiz. Bake at 375 degrees for about 20-25 minutes or until golden brown. Yields 15 Servings
White Chocolate & Hazelnut Cheesecake
Ingredients & Directions 1 c Hazelnut Praline (see recipe 4 Eggs 8 1/2 oz Chocolate wafers 1 Egg yolk 1/4 c Skinned toasted hazelnuts 1 lb Best quality white chocolate 2 tb Sugar Melted 1 ts Ground cinnamon 3 tb Frangelico 14 tb Unsalted butter, room temp 1 ts Vanilla extract 2 lb Cream cheese, room temp 1 pn Ground nutmeg Make the Hazelnut Praline per recipe. Process the praline in a food processor fitted with a steel blade until finely ground. Measure 3/4 cup. Process the wafers, whole nuts, sugar and cinnamon in a food processor fitted with a steel blade until finely crushed. Butter a 9 1/2″ springform pan with 1 T of butter. Heat 5 T butter until melted and stir into the crumb mixture. Set aside 3 T of the crumb mixture to sprinkle over the cheesecake. Press the remaining crumbs into the bottom and up the side of the parpared pan. Refrigerate while you make the filling. Preheat oven to 300 degrees. Beat the cream cheese in a large mixer bowl until light and fluffy. Beat in the eggs, one at a time, and then the egg yolk. Beat in the remaining 8 T butter and the white chocolate. Add teh Frangelico and vanilla and beat until smooth. Stir in the hazelnut praline and nutmeg. Carefully pour the filling into the crumb crust. Bake the cheesecake for 1 1/2 hours, sprinkling the top with the reserved crumbs 15 minutes before the cheesecake is done. Let cool completely; then refrigerate covered until cold. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Yields 10 servings
Meringue Cookies W/fresh Strawberries
Ingredients & Directions 4 Egg whites 1/4 ts Cream of tartar 1 ts Vanilla 1/4 ts Salt 1 1/2 c White sugar 1 Bag (12-oz) chocolate chips Large fresh strawberries Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. BAke at 300 degrees for 20-25 minutes. Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries. Yields 6 Servings
Lavash (armenian Cracker Bread)
Ingredients & Directions 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. Yields 8 Servings
Cocoanut Cake
Ingredients & Directions 3 c Flour 3 ts Baking powder 1/2 ts Salt 1/2 c Butter 4 ea Egg whites 1 1/2 c Sugar; white 1 c Cocoanut 1 c Water 1 ts Lemon flavoring Cream butter and sugar. Add cocoanut, flour, sifted with baking powder and salt, alternately with water. Fold in whites last. Note: Bake in moderate 350 F. oven. Yields 1 Servings
Hidden-frosting Carrot Zucchini Cake
Ingredients & Directions 6 oz Cream cheese, softened 2/3 c Sugar 3 Eggs 1 1/3 c Packaged biscuit mix 2 ts Pumpkin pie spice 1/2 c Carrot; shredded 1/2 c Zucchini; shredded 1/4 c Cooking oil 1 ts Vanilla Powdered sugar Grease and lightly flour a 8 x 8 x 2″ baking pan; set aside. For filling, in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar. Beat with electric mixer on medium speed until fluffy. Add 1 egg and beat mixture until smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 cup sugar and spice. Add carrot, zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half the batter into prepared pan. Spoon filling atop. Spoon remaining batter over filling. Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on wire rack. To serve, sift powdered sugar over cake, if desired. Cut into squares. From Yields 4 Servings
Swedish Limpa Rye Bread
Ingredients & Directions -PNewton vkbb14a 1 c Water 1 1/2 ts Anise extract 2 tb Molasses 1 tb Applesauce 3 1/2 tb Sugar 1 1/2 ts Salt 2 1/2 ts Grated orange peel 1/2 ts Fennel seeds (optional) 2 c Bread flour 1 c Rye flour 1/2 ts Lecithin (optional) 1 1/2 tb Gluten (optional) 2 1/2 ts Yeast Panasonic/National machines take slightly more yeast. Yields 1 Servings
