Jane Brody's High-calcium Cabbage Bread
Ingredients & Directions 1/2 c Finely shredded red cabbage 1/2 c Finely shredded green cabbag 1 ts Lemon juice 1/2 c Plain non/low-fat yogurt 1/4 c Orange juice concentrate * 1/4 c Canola oil 1/4 c Powdered nonfat milk 1 Egg 1 c Whole-wheat flour 3/4 c All-purpose flour 1/4 c Toasted sesame seeds 2 ts Baking powder 1/2 ts Salt (optional) 1/8 ts Mace 1/8 ts Ground ginger * 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate. The author says this can be made with 1 cup of only one type of cabbage but for the sake of color would choose red cabbage. 1. Preheat oven to 350 F. 2. Place the cabbage in a small bowl and toss it with lemon juice. 3. In large measuring cup or medium bowl, combine the yogurt, orange juice concentrate, oil, powdered milk and egg, blending the ingredients well. Stir in the cabbage. 4. In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace and ginger, mixing them well. 5. Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined. Pour the batter into a greased 8×4 inch loaf pan. 6. Place the pan in hot oven and bake for 35-45 minutes or until a tester inserted into the center of the bread comes out clean. Turn the bread out onto a rack to cool completely before slicing. This is a great bread to serve with a soup or salad meal. After the first day, it is wonderful toasted. Try it, too, as a sandwich bread. Yields 10 Servings
Mexican Chocolate Cake
Ingredients & Directions 12 oz Semi sweet chocolate. melted 4 Eggs separated (room -temperature) 3/4 c Sugar 1 c Mayonnaise (room -temperature) 3/4 c Ground almonds 1/4 c Clour 1/4 c Kahlua From: SF Examiner Posted by: Emily Jorge, COOKING echo Mexican Chocolate Cake Confectioners’ Sugar Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr’s sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it. Emily Jorge Yields 6 Servings
Coke Cake
Ingredients & Directions 2 c Flour 1 ts Baking Soda 2 c Sugar 2 ea Eggs, beaten 1 1/2 c Marshmallows 1/2 c Margarine 1/2 c Shortening 3 tb Cocoa 1/2 c Margarine 6 tb Coca-Cola 3 tb Cocoa 1 lb Powdered Sugar 1 c Coca-Cola 1 c Pecans, chopped 1/2 c Buttermilk Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Yields 8 servings
Key Lime Cake Bites
Ingredients & Directions PATTI – VDRJ67A 3/4 c Oil 3/4 c Orange juice 5 Eggs 1 sm Lime jello 1 pk Lemon cake mix 1/4 c Lime juice 5 tb Powdered sugar FROSTING 8 oz Cream cheese; softened 4 tb Butter; softened 1 ts Vanilla 1 lb Powdered sugar Preheat oven to 325~. Grease and flour a 9×13″ pan. Combine oil, orange juice, eggs, lime jello and cake mix. Pour ingredients into pan. Bake at 325~ for 20-30 minutes. Combine lime juice with 5 tbls powdered sugar (up to 6 tbls powdered sugar if needed for consistency). Prick the cake with a fork and pour lime juice mix over top of cake. Cool. Beat cream cheese and butter together. Add vanilla and powdered sugar. Frost cake and cut into squares. Yields 1 Servings
Oreo Cookies
Ingredients & Directions -COOKIE- 1 Duncan (18.25-oz) Hines Dark -Dutch Fudge cake mix 1/3 c Water 2 tb Shortening FILLING 3 1/2 c Powdered sugar 1/2 tb Granulated sugar 1/2 ts Vanilla extract 1/2 c Shortening 3 tb Hot water 1. Preheat the oven to 325 degrees F. 2. Blend all the cookie ingredients with an electric mixer, then knead with your hands until it reaches the consistency of dough. 3. Form the dough into balls about 3/4 inch in diameter and press flat 1/2 inch apart on greased cookie sheets. Bake for 4-6 minutes, or until cookies are crunchy. 4. Let the cookies cool on the sheets. 5. As the cookies cool, combine the filling ingredients well with an electric mixer. 6. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter. 7. Place a filling ball in the center of the flat side of a cool cookie and press with another cookie, flat side down, until the filling spreads to the edge. Makes 2 dozen cookies This recipe is from MORE TOP SECRET RECIPES cookbook. Author Todd Wilbur. Yields 1 Servings
Squaw Bread #2
Ingredients & Directions FOR 1-LB LOAF 2 ts Yeast 1 tb Dry milk 1 c Bread flour 3/4 c Whole wheat flour 1/2 c Rye flour 1 ts Salt 1 1/2 tb Oil 1 tb Honey 1 1/2 tb Raisins 1 1/2 tb Brown sugar 3/4 c Water -FOR 1-1/2 LB LOAF- 2 ts Yeast 2 tb Dry milk 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 1 ts Salt 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/4 c Water Yields 12 Servings
Tsoureki (easter Bread)
Ingredients & Directions 2 pk Active dry yeast ;small bits 1/2 ts Sugar 1 tb Butter; softened 1/4 c Sugar 1 ts Lemon peel; finely grated 1/4 c Milk; lukewarm (110-115 deg) 1 Egg; hard boiled, in the 2 1/2 c All purpose flour ;shell, dyed red with food 1 ts Salt ;coloring 2 Egg 1 Egg yolk; lightly beaten 8 tb Butter, unsalted; cut into In a small, shallow bowl, sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm milk. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as an unlighted oven) for 8 to 10 minutes, or until the mixture doubles in volume. Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the salt in a deep mixing bowl. Make a well in the center, and add the yeast and the 2 eggs. Gently stir the center ingredients together with a large spoon, then gradually incorporate the flour and continue beating until all the ingredients are well combined. beat in the 8 tablespoons of butter and lemon peel, add up to 1 cup more flour, beating it n a few tablespoons at a time and using as much as necessary to from a dough that can be gathered into a soft and still somewhat sticky ball. (When the dough becomes difficult to stir easily, work in the flour with your fingers.) Place the dough on a lightly floured surface, and knead it by pressing it down, pushing it forward several times with the heel of your hand, and folding it back on itself. Repeat for about 10 minutes, or until the dough is smooth and elastic. sprinkle the dough with a little extra flour from time to time to prevent it from sticking to the board. Shape the dough into a ball and place it in a large, lightly buttered bowl. Dust the top with a little flour, drape with a kitchen towel and set aside in a warm, draft free place for about 1 hour until the dough doubles in bulk. With a pastry brush, coat a baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist, then transfer it to a lightly floured surface. To shape the dough into a snail like loaf, roll it into a thick rope about 2 inches in diameter and 24 inches long. Starting at one end, loop the rope into a circle about 6 inches in diameter, and then into ever smaller concentric circles. Carefully transfer the loaf to the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 350 degrees (F). Press the dyed egg gently into the center and brush the top of the loaf with the beaten egg yolk. Bake in the middle of the oven for about 45 minutes, or until golden brown and crusty. Cool completely on a cake rack before serving. 29 of 116 Yields 1 6″ rd loaf
