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
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
Squaw Bread #1
Ingredients & Directions 5 c Flour 2 tb Baking powder 1 ts Salt 1 tb Melted butter 2 c Milk Cooking oil for frying Sift 4 cups flour with baking powder and salt. Combine milk and melted fat. Place flour mix in a large bowl and add the liquid ingredients, a little at a time, beating them in at first with an egg beater. When the 4 cups have been worked to a soft dough, lightly flour a board with part of the remaining flour. Knead dough lightly, working in the flour. Divide the dough into 3 parts and shape each into a round about 1/8″ thick of a diameter to fit the sikllet you plant to fry in. Pour oil into heavy skillet about 1/4″ deep. Heat oil and brown breads quickly, one at a time until golden on both sides. (This is obviously a modernized version ) (makes 3 flat, round loaves, about 10″ in diameter, 1/2″ thick) “The Art of American Indian Cooking” by Yeffe Kimball and Jean Anderson. Yields 1 Servings
Oreo Cookie Cake
Ingredients & Directions 1 pk OREO cookies; crushed, (save -1/2 cup ) 1/2 c Melted margarine or butter 1 Pkg.cream; (8-oz) cheese 1 c Confectioners’ sugar 2 Containers; (8-oz) Cool Whip 1 pk (large) instant chocolate -pudding Crush Oreo cookies. Save out 1/2 C. Mix the melted margarine with the cookie crumbs.Press into a 13×9 pan.REFRIGERATE for 1/2 hour. Mix 1 ( 8oz. ) cream cheese , 1 carton whipped topping and confectioners’ sugar. Spread over crust and chill for 1/2 hour . Prepare pudding as directed using 1/2 cup LESS milk than called for.Spread over cream cheese and chill . Top with the second container of whipped topping and sprinkle with the reserved cookie crumbs. Yields 1 Servings
Greek Walnut Cookies (melomakarona)
Ingredients & Directions -HONEY SYRUP- 1/2 c Honey 1/2 c Sugar 2 c Water PASTRIES 1 tb Grated orange peel 1 tb Grated lemon peel 1/4 c Cognac 1 1/4 c Oil 1 1/4 c Vegetable shortening or -margarine, at room -temperature 1 c Sugar 1 1/2 Egg yolks, beaten 2 tb Baking powder 3/4 c Strained freshly squeezed -orange juice 1 1/2 tb Honey 3/4 tb Cinnamon 3/4 tb Cloves 1 1/2 tb Rose water, optional 8 c Cake flour Oil 1 c Coarsely ground walnuts HONEY SYRUP: Combine honey, sugar and water in saucepan. Bring to boil, reduce heat and simmer 15 minutes. Remove from heat and set aside. PASTRIES: Combine orange and lemon peels with Cognac and set aside to marinate few minutes. Place oil and shortening in large bowl. Add sugar and egg yolks and blend thoroughly. Blend baking powder with orange juice and add to bowl. Add honey, cinnamon, cloves, rose water and reserved Cognac-peels mixture. Work in flour gradually, mixing with hands, to make fairly stiff but flexible dough. Let dough rest 15 minutes. Oil 2 or 3 baking sheets. Take piece of dough size of golf ball and shape into cylinder about 3 inches long and 3/4-inch thick. Place edge of teaspoon against bottom to form slight indentation, which will help pastry absorb syrup evenly. Bake sample pastry first to test dough. Bake at 350 degrees 30 to 40 minutes on oiled baking sheet. Pastry should rise, not spread. If it spreads, add more flour to dough. Adjust dough if necessary and bake all pastries as before. To serve immediately, soak in heated Honey Syrup 5 minutes and drain. Sprinkle lightly with walnuts. If planning to store cookies, do not add syrup. Yields 1 Servings
Khoubz Araby (arab Bread)
Ingredients & Directions 2 3/4 c Lukewarm water; 110-115 deg. 2 ts Salt 2 pk Active dry yeast 1/4 c Olive oil pn Sugar 1 c Cornmeal; or flour 8 c All purpose flour Pour 1/4 cup of lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for 5 minutes, or until the mixture doubles in volume. In a deep bowl, combine the flour and salt, make a well in the center, and pour in the yeast mixture, the olive oil and 2 cups of lukewarm water. Gently stir the center ingredients together, then incorporate the flour and continue to beat until the ingredients are well combined. Add up to 1/2 cup more lukewarm water, beating it in a tablespoon at a time, and using as much as necessary to from a dough that can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers. Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 20 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a towel and set aside in the warm place for 45 minutes, or until the dough doubles in bulk. Punch it down with a blow of your fist and divide it into 8 equal pieces. Roll each piece into a ball about 2 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 minutes. Preheat the oven to 500 degrees (F). Sprinkle 2 large baking sheets with 1/2 cup of the cornmeal or flour. On a lightly floured surface, roll 4 of the balls into round loaves each about 8 inches in diameter and no more than 1/8 inch thick. Arrange them 2 to 3 inches apart on the baking sheets, cover with towels and allow them to rest for 30 minutes. If you have a gas oven, bake the bread on the flour of the oven for 5 minutes, then transfer the loaves to a shelf 3 or 4 inches above the oven floor and continue baking for 5 minutes, or until they puff up in the center and are a delicate brown. If your oven is electric, bake the bread on the lowest shelf for 5 minutes, then raise it 3 or 4 inches and continue baking until the breads are puffed and browned. Remove the bread from the baking sheets, wrap each loaf in foil, and set aside for 10 minutes. Sprinkle the pans with the remaining 1/2 cup of cornmeal or flour and bake the remaining 4 loaves of bread in a similar fashion. When the loaves are unwrapped the tops will have fallen and there will be a shallow pocket of air in their centers. Serve warm or at room temperature. 28 of 116 Yields 8 rd. loaves
Parsleyed Garlic Bread
Ingredients & Directions 2 Garlic cloves 1/4 ts Salt; or to taste 3/4 Stick unsalted butter; -softened slightly 1 tb Minced fresh parsley leaves 1 Whole-wheat baguette; -(12-inch) 1 White baguette; (12-inch) In a small food processor or a blender puree the garlic with the salt, the butter, and the oil until the mixture is smooth, transfer the mixture to a small bowl, and stir in the parsley. Cut each baguette crosswise with a serrated knife into 1-inch sections without cutting all the way through to the bottom, spread some of the garlic mixture in each cut, and spread the remaining mixture on the tops of the baguettes. Wrap each baguette loosely in foil and bake the bread in a preheated 375 degree oven for 10 minutes. Open the foil to expose the tops of the baguettes and bake the bread for 5 minutes more, or until it is hot and crusty. Yield: makes 2 loaves Yields 1 servings
