Jeff's Oat And Onion Bread
Ingredients & Directions 1 pk Active dry yeast 1 1/2 c Rolled Oats; Quick 2 1/2 c Bread Flour; ** I Use 3 -Cups+ 1 c Oat bran 1/2 c Nonfat dry milk 1/4 c Onions; Dehydrated, Chopped 1 pk Onion Soup Mix; Lipton’s 1 ts Salt 2 tb Honey 2 tb Oil 2 1/2 c Warm water Add ingredients as manufacture instructs and push start for regular bread mode. Best served warm but wonderful toasted when cold Note: Jeff also has put in chunks of meat or cheese, or even cinnamon and raisins for variations. ** I find his dough much to wet! I use 3 cups+ of bread flour. I’ve tried reducing the water with the 2 1/2 cups flour but the loaf is then much smaller. So I opt to go and add the flour. This is really a delicious loaf when freshly baked. Joan,”Flour Power” Yields 16 Servings
Chewy Fig Oatmeal Cookies
Ingredients & Directions 1/4 c Brown sugar, firmly packed 1/2 c Honey 1/3 c Dried figs, ground & packed 2/3 c Margarine or butter 6 tb Egg substitute; -OR- 2 -Eggs 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Vanilla 2 tb Dried figs, ground 1/4 ts Nutmeg 1 1/2 c All-purpose flour 1 1/3 c Quick rolled oatmeal 1/2 c Nuts, finely ground (opt.) [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24% * Yields 36 Servings
Cocoa Pudding Cake
Ingredients & Directions 1 c All purpose flour 3/4 c Sugar 2 tb Cocoa powder 2 ts Baking powder 1/2 ts Salt 1/2 c Skim milk 2 tb Oil 1 ts Vanill Nonstick vegetable spray 3/4 c Brown sugar 1/4 c Cocoa powder 1 3/4 c Hot water 1. Sift together the flour, sugar, 2 T of cocoa powder, baking powder, and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed with nonstick spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water and pour over batter. 5. Bake at 350 degrees for 45 minutes. Per serving: 253 calories, 0 cholesterol, 1 g. dietary fiber, 4 g. fat, 235 mg. sodium Yields 8 Servings
Mexican Fruit Cake
Ingredients & Directions 2 ea Eggs 2 c Sugar 1 c Crushed Pineapple 1 x FROSTING IS NEXT 1/2 c Stick cube oleo 1 x Box powdered sugar 2 c Flour 2 ts Soda 1 x Frosting is next 8 oz Philadelphia Cream Cheese 1 ts Vanilla Bake at 350 degrees in a greased & floured pan. Yields 8 Servings
Cranberry Black Walnut Pound Cake
Ingredients & Directions 3/4 Pd 2 tb Grated lemon rind 6 Whole eggs 1 tb Lemon juice 2 c Sifted cake flour 1 ts Vanilla extract 1 Pd 1 c Black walnut pieces — Coarsely chopped 1 c Fresh or frozen cranberries Coarsely chopped Powdered sugar — for Dusting Unsalted butter Powdered sugar — sifted Heat oven to 300 degrees. Lightly butter and flour a 9″ tube pan or bundt pan; set aside. Cream the butter and powdered sugar in a mixing bowl, beating until light and fluffy. Add the eggs, one at a time, continuing to beat. Add the lemon juice and vanilla. Now gently fold in the flour, followed by the lemon rind, walnuts and cranberries. Pour batter into prepared pan. Bake in the preheated oven about 1 1/2 hours. Test by inserting a toothpick; is should come out clean. Cool cake in the pan on wire rack about 10 minutes. then unmold and place on a rack to cool thoroughly. Sprinkle with sifted powdered sugar. Serve at toom temperature. Yields 1 Servings
St Basil's Bread
Ingredients & Directions 2 ts Yeast 3 cn Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Grated lemon peel 1/2 ts Salt 1/2 c Sugar 2 Whole eggs 4 tb Butter or margarine 3/4 c Milk Add ingredients according to the recommendation of the machine. This is really one of our favorites. NOTES : Med scale to 7 Sm scale to 5 Traditional Greek bread usually served with 1 coin hidden inside which 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. 12-24-94 Yields 10 Servings
Fudge Brownie Sheet Cake
Ingredients & Directions 1 c Butter 1 c Water 4 tb Cocoa (Heaping) 2 c Sugar 1/2 ts Salt 2 c Flour 1/2 c Sour cream 1 ts Soda 2 Eggs BROWNIE FROSTING 1/4 c Butter 6 tb Milk 4 tb Cocoa 1 ts Vanilla 1 lb Powdered sugar 1 c Nuts (pecans or walnuts; as -preferred) combine butter, water and cocoat in 2-quart pan, heating to boiling, stirring occasionally. Remove from heat, add in this order: Sugar, salt and flour, mix well. Add sour cream, soda and eggs, mix well. Pour into greased 15 x 11 x 1-1/2″ pan (often referred to as a jelly roll pan). Bake for 22 minutes at 375F. Do not overbake, should be chewy! Meanwhile, prepare frosting. Remove cake from oven, spread frosting on cake while hot. Will serve a bunch of us! Brownie Frosting: Combine butter, milk and cocoa in pan, heat to boiling, stirring often until mixture bubbles. It will be thick. Beat in sugar, vanilla and nuts, spread on hot cake. Yields 1 Servings
