Pink Crustacean Cheese Biscuits
Ingredients & Directions 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese, -sharp,grated 1/8 c Butter or margarine Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. From Yields 10 Servings
Pineapple Microwave Bread Pudding
Ingredients & Directions 1/2 c Butter 3/4 c Sugar 3 Eggs; beaten 1 c Milk 1 ts Vanilla 1 cn Pineapple; 14 oz crushed 4 c Bread cubes;stale or toasted Whipped cream or vanilla Ice cream In medium size mixing bowl beat together butter and sugar. Add beaten eggs, milk, vanilla and drained pineapple. Fold in bread cubes. Pour mixture into 1.5 l (1 1/2 qt) casserole. Cook on Med (50%) 15-20 minutes or till firm. Top with whipped cream or vanilla ice cream. SERVES: 4-6 From Yields 1 Servings
Warm Chocolate Baileys Cake
Ingredients & Directions 7 oz Bittersweet chocolate; -chopped fine 2 oz Unsweetened chocolate; -chopped fine 2 Sticks unsalted butter 1 tb Unsalted butter 5 lg Eggs 7/8 c Sugar 1 ts Sugar 1/2 c Bailey’s Irish Cream 1 1/2 ts Vanilla 1 1/2 c Flour 1 tb Flour 1 1/4 ts Baking powder 1 tb Cocoa 1 pn Salt 10 1/2 ounce pieces of -bittersweet chocolate Vanilla ice cream Preheat the oven to 375. In a metal bowl combine the first two chocolates. In a saucepan, bring the butter to a boil and pour it over the chocolates. Whisk until the mixture is smooth. In another bowl whisk together eggs, sugar, Baileys, and vanilla. Add the chocolate mixture to egg mixture and combine well. Sift dry ingredients over chocolate mixture and combine until smooth. Arrange 10 4-inch tart rings sprayed with vegetable oil spray on a baking sheet lined with parchment paper. Divide the mixture among the rings smoothing the top and push a piece of bittersweet chocolate into the center of each one. Bake for 8 to 10 minutes or until the sides of the cake are formed and the center still appears slightly glossy from being under baked. Remove the cakes from the rings and serve each one topped with some ice cream. Serves 10. Yields 1 Servings
Gumdrop Cookies
Ingredients & Directions 1 c Crisco 1 c Brown sugar 1 c White sugar 1 ts Vanilla 2 Eggs 2 c Oatmeal 1 c Cocoanut 1 c Gumdrops cut fine 2 c Flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt Blend crisco and sugars, add vanilla and the beaten eggs. Add the dry ingredients and mix well. Roll in small balls, put on baking sheet and press each one down with fork. Bake in 375 oven 10 min. From Yields 6 Servings
Lahsooni Naan (baked Flatbread With Garlic)
Ingredients & Directions 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; minced Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes. Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Yields 12 Servings
Peach Melba Bread Pudding
Ingredients & Directions 16 oz Peach halves in juice 4 c Bread cubes 1/2 c Raisins 1 1/4 c Skim milk 1 c Egg Beaters? 99% egg -substitute 1/2 c Sugar 2 tb Margarine; melted 1 ts Vanilla extract 1/4 ts Cinnamon 1/2 c Raspberry jam; warmed Drain peaches & reserve 1/4 cup juice. Chop peaches. In a greased 13 x 9 baking dish, combine bread cubes, raisins & chopped peaches. Blend milk, Egg Beaters, sugar, margarine, vanilla, cinnamon & reserved peach juice. Pour over bread mixture. Bake at 350F for 45-50 minutes or until knife inserted in the center comes out clean. Serve pudding warm & topped with warmed raspberry jam. (Raspberry syrup can be substituted for the jam). Yields 8 servings
Chewy Ginger Christmas Cookies
Ingredients & Directions 2 c Sugar 1 c Molasses 1 c Crisco 2 Eggs 2 ts Soda 4 c Flour 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1/2 ts Salt Mix well by hand and add: Mix all together (by hand – not mixer). Roll into balls the size of a small walnut, then roll into red and green colored sugar. Bake at 350 degrees for about 9 minutes. The cookies will look not quite done, but not baking them until hard makes them chewy. The cookies will sink down and have cracks in them. Yields 1 Servings
