Chewy Chocolate Wafers Using Basic Cookie Mix
Ingredients & Directions 1 Egg; lightly beaten 1 ts Vanilla 2 1/2 c Chocolate cookie mix Combine all ingredients in a bowl; blend well. Place on waxed paper. Shape into a log about 8 inches long. Wrap tightly in waxed paper. Refrigerate for 30 minutes. Reshape log to keep it round. Chill until firm. Slice 1/8 inch thick. Place on a lightly greased cookie sheet. Bake at 375 F. 5 to 7 minutes or until set. Remove from cookie sheet. Cool on a wire rack. Frost with Vanilla Frosting (index), if desired. Yield: Approximately 3 dozen Yields 36 Servings
Pineapple Cheese Bread
Ingredients & Directions 2 c Flour 3/4 c Sugar 3 ts Baking powder 1/2 ts Soda 1 ts Salt 1 c Undrained crushed pineapple 1 Egg beaten 1 tb Veg. oil 1/2 c Mild cheddar cheese grated 1/2 c Walnuts optional Blend and sift dry ingredients Combine pineapple, egg and oil and add to dry mixture. Fold in cheese and walnuts. Pour into greased loaf pan and let sit 10 min. Bake in 350 oven 45 – 50 min. or until tooth pick comes out clean when tested with it. From Yields 6 Servings
Kvas Mint-flavored Bread Beer Soup
Ingredients & Directions 1 lb Stale black bread – or – 1 lb Pumpernickel bread, stale 1 c Sugar 2 tb Raisins 2 tb Mint leaves, fresh – or – 1 tb Dried mint leaves 2 tb Active dry yeast 1/4 c Luke warm water **NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. Yields 6 Servings
Fruitcake Cookies
Ingredients & Directions 16 oz Pineapple-ylw candy’d,chop’d 1 c Brown sugar, firmly 8 oz Cherries, red 4 ea Eggs, separated 8 oz Cherries,grn candy’d,chop’d 1 tb Baking soda 2 c Raisins, golden 3 tb Milk 4 c Pecans or walnuts, chopped 1/4 c Brandy 3 1/2 c Flour, all purpose 1 ts Cinnamon, ground 1/2 c Butter/margarine, softened 1 ts Nutmeg, ground ndy’d,chop’d cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook Yields 120 servings
Super Tupper Bread
Ingredients & Directions 2 ts Bread machine Yeast 3 c Better for bread flour 1/4 c Sugar 1 ea Egg 1 ts Salt 4 tb Margarine,Corn Oil Etc. 1/2 c Milk 1/2 c Water Add ingredients in order listed. All ingredients should be room temperature. Fleishman Bread machine yeast in jar recommended. Yields 1 1 1/2#loaf
Snicker Cake
Ingredients & Directions ———————–ARLENE ANDERSEN GWWC38B———————– 1 pk Cake mix, German Chocolate 1/3 c Milk 1/2 c Butter 1 c Chocolate chipe 14 oz Caramels, unwrap first 1 c Nut, chopped Mix cake as directed on package. Pour 1/2 of batter in 9 x 13″ greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream. Yields 10 servings
Mexican Cake (m_c-tx)
Ingredients & Directions CAKE 2 c Sugar 2 c Flour 1 lg Can crushed pineapple 2 Eggs -ICING- 1 lb Box powdered sugar 1 Stick margarine 1 pk (8 oz.) cream cheese 1 c Coconut 1 c Chopped pecans Cake: Mix well by hand. Bake at 350 deg f for 30 minutes in an oblong pan. Cool. Icing: Mix well. Add 1 cup coconut and 1 cup chopped pecans and put on cooled cake. Yields 18 Servings
