Cornbread Salad
Ingredients & Directions 1 Recipe corn bread or 1 pkg -Cornbread mix baked cooled -And crumbled 12 sl Bacon cooked and Crumbled 1 c Finely chopped celery 2 Fresh green onions; sliced -Thin 2 lg Tomatoes; chopped fine 1/4 c Green pepper; chooped fine 2 Hard boiled eggs; chopped Mix all ingredients with enough mayonnaise to hold together. Chill at least 2-3 hours or overnight. Laverne Wallace Pallatable Potpourri format by Emlie rwsm05a Yields 6 Servings
Mandarin Orange Cake
Ingredients & Directions 1 Box butter cake mix 1 md Cool Whip 1/2 c Oil 1 lg Package vanilla instant 3 Eggs Pudding 1 cn Mandarin orange slices with 1 lg Can crushed pineapple with The juice. The juice. Filling: Mix together cake mix, oil, eggs and mandarin oranges and juice. Make 3 layers. Bake at 375 degrees for 25 minutes. Filling: Beat filling by hand and spread between layers, top and sides of cake. Keep refrigerated. Randy Rigg Yields 1 servings
Chocolate-cinnamon Cake Roll
Ingredients & Directions 3 ea Eggs; Lg 1/4 ts Salt 1 c Sugar 1 x Cocoa 1/3 c Water 2 tb Coffee-Flavored Liqueur 1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled 3/4 c Unbleached Flour; OR 3 tb Powdered Sugar 1 c Cake Flour 1 tb Coffee-Flavored Liqueur 1/4 c Cocoa 1 ts Cinnamon Ground 1 ts Baking Powder ~CINNAMON WHIPPED CREAM- Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. Yields 10 servings
October Cake
Ingredients & Directions 2 1/4 c Unbleached flour 1/2 c Walnuts, chopped 2 Eggs 1/4 ts Nutmeg 2 ts Baking powder 1/2 c Raisins 1/2 c Canned yams, chopped 2/3 c Pure maple syrup 2 T cream 2 ts Baking soda 2 tb Orange marmalade OR 2 c Chopped tart green apples 2 tb Grand Marnier 1/4 ts Allspiced 1/2 c Butter, softened Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, allspice and nutmeg. Set aside. In separate bowl, combine maple syrup, butter and eggs, and beat with electric mixer for 3 minutes. Yields 2 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
Peanut Butter And Oat Bran Cookies Bhg
Ingredients & Directions 3/4 c Peanut butter 1/2 c Granulated sugar 1/2 c Packed brown sugar 1/4 c Butter or margarine 1 Egg 1/3 c Apple juice or water 2 c Oat Bran Baking Mix; (recipe -in file) In a large mixing bowl, beat peanut butter, sugars and butter with an electric mixer until combined. Beat in egg and juice. Add Oat Bran Baking Mix; beat on Low speed until combined. Drop cookie dough from a teaspoon onto an ungreased cookie sheet. Mositen the bottom of a glass with water; dip into sugar. Flatten each mound of dough by pressing with the bottom of the dipped glass, moisening and dipping the glass into sugar as necessary. Bake in a 375 F. oven for 8-10 minutes or until cookies are light brown around edges. Cool 2 minutes on the cookie sheet. Transfer cookies to a wire rack; cool completely. Makes 36 cookies. Per cookie: 47 calories, 1 gram fat, 6 mg. cholesterol, 48 mg. sodium NOTES : To Make Ahead: Place cooled cookies in a freezer container and freeze up to 3 months. Thaw at room temperature before serving. Yields 36 Servings
Jewish Rye Bread
Ingredients & Directions -FOR SMALL LOAF (1- -SPONGE- 1/2 ts Yeast 3/4 c Rye flour 1/2 c Sourdough starter* 3/4 c Water -BREAD- 3/4 ts Yeast 1 1/2 c Bread flour 1 ts Salt 2 ts Sugar 2 ts Caraway seeds 1 tb Vegetable oil -FOR LARGE LOAF (1-1/2- -SPONGE- 3/4 ts Yeast 1 c Plus 2 tb Rye flour 3/4 c Sourdough starter* 1 c Plus 2 tb Water -BREAD- 1 1/4 ts Yeast 2 1/4 c Bread flour 1 1/2 ts Salt 1 tb Sugar 1 tb Caraway seeds 1 1/2 tb Vegetable oil from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer’s directions. *—After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Yields 1 Servings
