Fresh Strawberry-rhubarb Pie
Ingredients & Directions 2 c Rhubarb — diced 1 pt Strawberries 1 1/4 c Sugar 3 tb Tapioca — quick-cooking 1/4 ts Salt 3 tb Margarine 1 Batch pie dough, enough for -9″ double pie crust Wash rhubarb, cut away any tough parts and chop into small pieces. Slice the strawberries and add to rhubarb. Mix the remaining ingredients and add to fruit. Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries. Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust. Cut slits in top crust. Bake in preheated 375-degree oven for 50-55 minutes. Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking. About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired. Yields 6 servings
Pumpkin Pecan Tort
Ingredients & Directions 6 tb Flour 1 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground cloves 4 Eggs; separated 2/3 c Sugar 1 c Solid-pack canned pumpkin 1/2 ts Vanilla extract 1/2 c Ground pecans === OPTIONAL GARNISHES === Whipped cream Freshly-minced mint Candied pecans Powdered sugar Preheat oven to 350 degrees. Butter and flour a 9-inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended. Stir in flour mixture. Fold in egg whites and ground pecans. Pour into the prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar. This recipe yields 8 to 10 servings. Yields 8 servings
Spicy Applesauce Bread
Ingredients & Directions 1 c Raisins 1/8 ts Cloves; ground 1/2 c Water 1/2 c Butter or regular margarine 1 c Applesauce 1 c Sugar 1 1/2 c Unbleached flour; sifted 1 lg Egg 1 ts Baking soda 1 ts Vanilla 1/2 ts Cinnamon; ground 1/2 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. Yields 6 servings
Mountain Cake
Ingredients & Directions –CAKE– Greaseproof Paper 1 pk Large slab sponge cake 2 Skewers 1/4 c Jam or chocolate spread 1/4 c Icing sugar -ICING- 250 g Butter 5 tb Milk 3 c Icing sugar Mountain Cake: Cut greaseproof paper into four circles measuring 16cm, 14cm, 11cm and 8.5 cm. Lay these circles over sponge cake slabs and cut around them. Use jam or chocolate spread between the sponge layers. Push skewers through layers to hold the cakes firmly together. Place on a plate or board and cover with icing. Decorate as desired with trees, skiers, dinosaurs, fairies or gnomes. Sift icing sugar over decorations and icing to create snow effect. Mountain Icing: Soften butter and place with milk in the bowl of an electric mixer. Beat until butter is as white as possible. Gradually add icing sugar beating continuously. Yields 1 servings
Yakima Fry Bread
Ingredients & Directions 5 c whole wheat flour 1 tb baking powder 1 ts salt 1/4 c milk or powdered milk 2 c warm water 2 c oil for frying Mix flour, baking powder and salt together in large bowl. Stir in waterwith a wooden spoon, then mix with hands until all ingredients areblended. If too sticky, to manage, add a little more flour. Form doughintoa ball and let stand for 30 minutes. Pinch off a piece of dough thesice of a golf ball and roll into a small ball. Dust ball lightly withflour. Pat ball down inot flat circle, like a pancake, then quickly flipback and forth between the palms of your hands so it thins and spreadsuntil it is the size of a saucer. Set Aside. Heat two cups of oil or shortening in a saucepan. Test oil to see if itis hot by droppin a pinch of dough in the oil. if the oil sizzles, it isready. Starting from the side of the saucepan away from you, lay the dough downcarefully so that it will like flat on top of the oil. The dough willbrown quicly and puff up. Turn the fry bread over with a long handledfork and brown on the other side. Remove and place on paper towles todry. NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 Yields 1 servings
Nutmeg Meltaways Cookies
Ingredients & Directions 1 c Butter;(no -substitute),softened 1/2 c Sugar 1 ts Vanilla extract 2 c All-purpose flour 3/4 c Ground almonds (about -3-ounxes);toasted 1 c Confectioners’ sugar 1 tb Ground nutmeg In a mixing cream butter, sugar and vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 300? for 18 – 20 minutes r until bottoms are lightly browned. Cool on wire racks. Combine confectioners’ sugar and nutmeg. Gently rolled cooled cookies in sugar mixture. Yield : about 5 dozen. Yields 1 Batch
Java Crunch Cookies
Ingredients & Directions 1 1/2 c Flour; all-purpose 1 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1/4 c Brown sugar; firmly packed 1 tb Instant coffee 3/4 c Butter; softened 1 Egg 1 1/2 c Flaked coconut Pre-heat oven to 350 degrees. In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in coconut; mix thoroughly. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies. *****PILLSBURY’S BAKE OFF COOKIE BOOK***** From Yields 38 Servings
