Chewy Cookies
Ingredients & Directions 1/3 c Vegetable oil; 2 Pkts brown sugar substitute; 1 ts Vanilla; 1 Egg; 1 c Wheat flake cereal; 1/2 c A-p flour; 1/4 c Whole wheat flour; 1/2 ts Baking powder; 2 tb Wheat germ; 1/2 c Raisins; chopped 1/2 ts Baking soda; 1 tb Water; Mix ingredients in bowl. Last adding the soda disolved in water. Drop by teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes. From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2 bread, 1/2 fat Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 24 Servings
Pesto Biscuits
Ingredients & Directions 2 c All-purpose flour 3 tb Buttermilk powder or nonfat -dry milk powder 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/3 c Shortening 2 tb Homemade or purchased pesto 2/3 c Water From: Gregory Larkin greg@viewlogic.com Date: 4 Apr 1994 05:18:08 -0400 Date: Tue, 20 Jul 93 16:04 MST From: JOHNN TAN ATAN@cc.weber.edu Subject: RECIPE (lacto): Pesto Biscuits From Better Homes & Gardens, January 1991. PESTO BISCUITS ($100 winner, Donna Higgins, Halfway, Oregon) In a large bowl stir together flour, buttermilk or milk powder, baking powder, baking soda, and salt. With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs. Make a well in the center; add water all at once. Stir in just until dough clings together. Turn out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 8 to 10 minutes or until golden. Makes 10 to 12 biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Lacy Cornbread
Ingredients & Directions 1/4 c plain cornmeal 1 ts salt Add water until mixture will pour out easily. Cook on electric fry pan at 350 degrees. Stir and pour patties into fry pan one tablespoon at a time. Turn frequently until done. Be sure to grease fry pan. Yields 4 Servings
Bread Cakes
Ingredients & Directions 1 Egg yolk 2 c Flour 3/4 c Milk 2 ts Salt 3/4 c Water 3 ts Baking powder 2 1/2 c Dry bread crumbs 1 tb Melted shortening 1 Egg white Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. Yields 2 servings
Chocolate Upside Down Cake
Ingredients & Directions 2 oz Chocolate squares 6 tb Shortening 1 1/3 c Sweetened condensed milk 1 c Sugar 1 1/2 c Sifted cake flour 2 Eggs, well beaten 1/4 ts Salt 1 ts Vanilla 2 ts Baking powder 1/2 c Milk Melt chocolate, add condensed milk and mix well. Line greased pans with paper and grease paper. Pour chocolate mixture into pans and cool. Sift flour, salt and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour carefully over chocolate mixture and bake in a 350 degree oven for 35 minutes. Makes 2 (8 inch) layers. Add 1/2 cup chopped nut meats to chocolate mixture. Or sprinkle 1/2 cup shredded coconut on top of chocolate mixture. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Quick Cake Collins
Ingredients & Directions 1 c Oil 1 c Water 1 Stick butter 2 oz Unsweetened chocolate 2 oz Semi-sweet chocolate 2 c Sugar 2 c Flour 1 ts Soda 1/2 ts Salt 2 Eggs 1/2 c Buttermilk CHOCOLATE ICING 1 Stick butter 2 oz Unsweetened chocolate 2 oz Semi-sweet chocolate 1 lb Confectioner’s sugar 6 -(up to) 8 tb Milk 1 c Chopped pecans CAKE: Boil together the first 5 ingredients until chocolate is melted. Mix the next 6 ingredients together. Combine 2 mixtures and pour into greased and floured 9×13-inch pan and bake at 400 for 20-30 minutes. Ice cake while hot. CHOCOLATE ICING: Melt butter and chocolates together. Pour into confectiner’s sugar and milk. Blend well. Add pecans. MRS JESSE COLLINS (ROSEMARY) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Swedish Cardamon Bread
Ingredients & Directions -L POUND LOAF- 1 ts Active dry yeast 2 c Bread flour 1/2 ts Ground cardamon 2 tb Sugar 1/2 ts Salt 2 tb Butter 1 Egg Egg yolk 1/2 c Mashed potatoes 1/2 c Water 2 tb Sliced almonds 2 tb Currants -1 1/2 POUND LOAF- 1 1/4 ts Active dry yeast 3 c Bread flour 3/4 ts Ground cardamon 3 tb Sugar 1 ts Salt 3 tb Butter 1 Egg 1 Egg yolk 3/4 c Mashed potatoes 3/4 c Water 3 tb Sliced almonds 3 tb Currants Note: For the truest flavor, use crushed seeds from cardamon pods rather than ground cardamon. 1. Add all ingredients except the almonds and currants in the order suggested by your bread machine manual and pricess on the bread cycle according to the manufacturer’s directions. 2. At the beep (or at the end of the first kneading), add the almonds and currants. The Best Bread Machine Cookbook Ever Ethnic Breads by Madge Rosenberg ISBN 0-06-017093-X pg 113 Yields 1 Loaf
