Dirt Cake
Ingredients & Directions 1 ea Flower pot 8 oz Cream cheese, softened 1 ea Garden trowel 1 c Confectioner’s sugar 3 ea Gummy worms (or plastic) 1 ts Vanilla 1 ea Plastic flowers, bunch 2 pk Inst choc-fudge pudding(4oz) 16 oz Oreo cookies 3 c Milk 1/2 c Butter, softened 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone’s attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the “dirt”. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. Yields 10 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
Swedish Flatbread (bakestone Recipes)
Ingredients & Directions 8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 ts Salt 8 fl Lukewarm water* *You may need as much as 12 fl total. — Blend the flours together with the salt. Mix in sufficient water to bind together into a dough ~- the quantity will depend on the types of flour used. — Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. — Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.) Yields 8 Servings
Mexican Rice Cakes
Ingredients & Directions 4 Rice cakes 1/4 c Picante sauce 1/4 c Refried beans 1/3 c Shredded Cheddar cheese 1/4 c Sliced jalapeno peppers Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers. Bake at 400 degrees 10 minutes. Serve immediately. Microwave Oven Instructions: ============================ Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve immediately. Each serving provides: * 87 calories * 3.7 grams protein * 3.4 grams fat * 9.4 grams carbohydrate * 310 milligrams sodium * 10 milligrams cholesterol Yields 4 Servings
Buckwheat Cakes
Ingredients & Directions 4 c Lukewarm water Buckwheat flour 1/2 Cake dry yeast 1 tb Brown sugar or molasses OR 1/2 cake compressed 1 1/2 ts Salt -yeast 1/4 ts Baking soda Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight – 1941 Yields 6 servings
Jerry Mcbride's Caraway Rye Bread
Ingredients & Directions 1 1/4 c Water 2 tb Butter 2 tb Brown sugar 2 tb Dark molasses 2 tb Caraway seed 2 ts Salt 1 3/4 c All purpose flour 1 c Rye flour 1/2 c Pumpernickle** 2 tb Gluten 4 ts Yeast Add ingredients as per your machine’s manufacturer instructions. Jerry bakes on White Bread setting; I use Whole Wheat Setting. **Note: We purchase pumpernickle at a wonderful local mill, and it’s quite coarse, resulting in “bumpy” bread. If you prefer a finer-textured bread, you may want to grind the pumpernickle in a coffee mill before adding it. Yields 1 Servings
St Basil's Bread (bread Machine)
Ingredients & Directions 3/4 c Milk 2 Whole eggs 4 tb Butter or margarine 1/2 ts Lemon peel; grated * 3 c Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Salt 1/2 c Sugar 2 ts Yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from “Kay L. Hitchcock” HITCHCOC_K@popmail.firn.edu to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com Yields 10 Servings
