Ginger Cupcakes
Ingredients & Directions 2/3 c Molasses 1 ts Baking soda 1/2 c Sugar 2 c Sifted cake flour 1/2 c Shortening 1 c Sour milk 1 ts Ginger 2 Eggs, beaten 1 ts Cinnamon Heat first 5 ingredients to boiling, stirring constantly. Cool to lukewarm. Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition. Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Petit Cheddar Biscuits
Ingredients & Directions 2 c Unbleached flour 2 tb Toasted wheat germ 4 Level teaspoons baking -powder 1/2 ts Salt 6 tb Cubed cold butter 1/4 c Grated sharp Cheddar cheese; -(1-ounce) 3/4 c Buttermilk EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS Preheat the oven to 425 degrees F. Butter a baking sheet. In the bowl of a mixer or food processor, combine the flour, wheat germ, baking powder, and salt and process briefly to combine. Add the butter and cheese and process until the mixture resembles coarse meal. Pour in the buttermilk, then process until the dough comes together, about 15 seconds. Turn the dough out onto a floured board and allow it to rest for 5 minutes. Knead 3 times only, then pat into a circle 3/4-inch thick. Cut into petite biscuits, using a 1-inch biscuit cutter. Place the dough circles on the baking sheet and bake for 10 minutes in the upper third of the oven, until puffed and golden. Yield: about 3 dozen Yields 1 Servings
Jolt Cake
Ingredients & Directions 2 c Unsalted butter (4 sticks) 1 c Espresso, brewed 1 c + 2 tb sugar 1/4 ts Orange zest, fresh 1/4 ts Orange extract 2 tb Grand Marnier 12 oz Semisweet chocolate, chopped 4 oz Unsweetend chocolate, chopp 8 x Eggs, large, beaten lightly number of servings depends on how big you like your slices. grin In a small saucpan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract, and the Grand Marnier, and transfer the mixture to a bowl. In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally. Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined. Line the bottom of a buttered 9″ cake pan, 2″ deep, with parchment paper and butter the paper. Spoon the mixture into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan. Bake the cake in the middle of preheated 350F degree oven for 1 hour. Remove the cake from the water bath, let it cool on a rack, and chill it, covered loosely, for 3 hours. Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds. Invert a platter over the pan, invert thecake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice. Yields 6 Servings
Gum Drop Cookies
Ingredients & Directions 1 c Shortening 1 c Brown sugar 1 c White sugar 2 Eggs 2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Vanilla 2 c Oatmeal 1 c Gumdrops; cut in small -pieces 1 c Coconut 1 c Pecans Cream shortening, brown sugar, white sugar, eggs & vanilla. Add dry ingredients. Mix well & drop by spoonful onto greased cookie sheet. Bake at 375 for 10-12 minutes. Makes 4 dozen. LINDA BRASEL From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Lacy Cornbread #1
Ingredients & Directions 2 eggs — well beaten 2 c milk 1/4 c vegetable oil 1 1/3 c yellow cornmeal 3/4 ts salt Combine eggs, milk and oil, mixing well. Combine cornmeal and salt; stir into egg mixture. Drop by 2 tablespoons onto hot lightly greased griddle. Turn cakes when tops are covered with bubbles and edges looked cooked. Serve hot with butter. 2 1/2 dozen. Yields 4 Servings
Pineapple Macadamia Bread
Ingredients & Directions 3 1/2 c Sifted all-purpose flour 4 ts (1 tablespoon plus 1 -teaspoon) baking powder 1 ts Salt 1/2 ts Baking soda 1 1/2 c Coarsely chopped unsalted -macadamia nuts 6 tb (3/4 stick) butter, softened 1 1/2 c Light brown sugar, firmly -packed 2 Eggs 2 c Canned crushed pineapple -(undrained) 1/4 c Granulated sugar 1 ts Ground cinnamon I’ve been making this recipe since I was a teenager. It originally appeared in that big, beautiful cookbook by Mary and Vincent Price. I consider it somewhat closer to a coffee cake than to a standard fruit bread. In any event, folks here have loved it. It can be mailed, and is nice for Easter gifts. (You could make smaller loaves using mini loaf pans; just make sure to bake it for less time.) 1. Preheat oven to 350 degrees F. 2. Butter two (1-pound) loaf pans. 3. Sift dry ingredients into large bowl. 4. Stir in macadamia nuts. 5. In mixing bowl, cream butter with brown sugar. 6. Add eggs; continue beating until mixture is smooth. 7. Stir in one-half of the flour-nut mixture. 8. Stir in crushed pineapple (including juice). 9. Add remaining flour-nut mixture, continuing to stir until it is well-blended. 10. Pour batter into prepared pans. 11. Combine granulated sugar with cinnamon. Sprinkle evenly over loaves. 12. Place pans in oven and bake until done (50 – 60 minutes). 13. Leave loaves in pan for 5 minutes, then invert onto wire rack to cool. Yields 1 Servings
Swedish Flatbread
Ingredients & Directions 2 c White flour 3/4 c Rye flour 1/4 c Sugar 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 1 c Buttermilk 2 tb Fennel seed In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Yields 1 Servings
