Cranberry Apricot Coffee Cake
Ingredients & Directions 3 c Bisquick Original baking mix 3/4 c Sugar 1/4 c Vegetable oil 1 1/2 ts Almond extract 2 Eggs or 3 egg whites 1 c Yoplait Extra Creamy plain -fat-free yogurt 2 c Fresh or frozen cranberries; -coarsely chopped 1 c Dried apricots; coarsely -chopped 1/2 c Finely chopped almonds or -pecans 1/4 c Orange liqueur or orange -juice -GLAZE- 1 c Powdered sugar 4 ts Orange juice 1/2 ts Almond extract Prep time: 38 min. Bake Time: 55 min. Heat oven to 350. Generously grease and flour 12-cup bundt cake pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl. Stir in remaining ingredients except glaze. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Drizzle with Glaze. 16 servings. Glaze: Mix all ingredients until smooth and thin enough to drizzle. High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes. Yields 1 Servings
Encore Cake
Ingredients & Directions 8 Stewed California dried figs 2 Whole eggs — (unsweetened) 2 tb Water 1 pk Spice cake mix 7-Minute Frosting 1/2 c Juice from stewed figs; plus 1 cn Moist coconut 2 tb Juice from stewed figs With scissors, snip stems off stewed figs. Place figs in mixing bowl and beat hard until whirled into small bits. Add contents from spice cake mix, plus juice from figs. Beat for 2 minutes. Add eggs and beat 1 minute. Add 2 Tbsps. water and beat at low speed for 1 more minute. Place in two well-buttered 9-inch layer pans. Bake in moderate oven (350 degrees F.) for about 25 minutes. Cool slightly. Frost with favorite vanilla-flavored Seven-Minute Frosting, with lots of coconut sprinkled on frosting, between layers and on top. Yields 1 cake
Sour Milk Cakes
Ingredients & Directions 2 c Flour 2 c Sour milk 1 ts Salt 1/2 c Sour cream 1/2 ts Baking powder 1 Egg, well beaten 1 1/4 ts Baking soda Sift flour, measure, and sift with baking powder, baking soda, and salt. Add sour cream, egg, and sour milk. Beat until smooth. Bake on hot griddle. 16 servings. The Household Searchlight – 1941 Yields 6 servings
Mississippi Mud Cake
Ingredients & Directions 1/2 c Butter, softened 1 c Pecans, chopped 1 c Sugar 10 oz Marshmallows 3 x Eggs 1 ea Chocolate Frosting 3/4 c All Purpose Flour 1/4 c Butter 1/2 ts Baking Powder 1/4 c +2 T Cocoa 1 ea Dash Salt 1/4 c +3 T Warm Milk 1/4 c +1 /12 T Cocoa 1 ts Vanilla Extract 1 ts Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13×9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13×9 inch cake. Yields 8 servings
Squaw Bread #3
Ingredients & Directions 5/8 c Milk 5/8 c Water (note 1) 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 3 ts Gluten 1 ts Salt 2 1/2 ts Red Star active dry yeast -(note 2) Date: Thu, 28 Mar 1996 20:11:48 -0500 From: Walt Gray waltgray@mnsinc.com Source: Bread Machine Magic In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in order listed by manufacturer. Select light crust setting, and press start. Personal Note: Warmed the liquid mixture in microwave for 50 seconds then proceeded. NOTE 1: For Welbilt/DAK machines add 2 Tablespoons more water. NOTE 2: Except 1-1/2 lb Panasonic/National machines, use 4-1/2 tsp yeast. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the Meal Yields 12 Servings
Rice Bread
Ingredients & Directions 1 1/2 ts Yeast 1 tb Butter/margarine 2 c Bread flour 2/3 c Water 1/3 ts Sugar 2/3 c Rice; cooked 1/3 ts Salt Put in breadmaker in order according to manufacture’s directions. Use white bread setting. Note: Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup of rice grains in 1/2 cup of water to obtain 1/2 cup of cooked rice – or just use leftover rice. Yields 1 loaf 1.5lb
Paula Lyons' Pumpkin Nut Bread
Ingredients & Directions 1/2 c Plus 2 tablespoon sugar 1 1/2 c Finely ground whole-wheat -flour* 3/4 ts Cinnamon 1/2 ts Ginger 1 ts Baking soda 1/2 ts Nutmeg 1 ts Salt 1 ds Ground cloves 1/2 c Vegetable oil 2 Eggs; beaten 1/3 c Water 1 c Cooked pumpkin; (freshly -cooked or ; canned) 1/2 c Chopped pecans *Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched all-purpose flour may be substituted. “This recipe actually comes from my good friend, Alice White, who’s a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time.” Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box. Variations: Other nuts, such as walnuts, can be substituted. o Experiment with other spices such as allspice or mace. o Substitute mashed sweet potato for the pumpkin. o Add 1/2 cup of raisins. Paula Lyons Yields 1 servings
