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
Cornbread Mason-dixon Stuffing
Ingredients & Directions 4 c Dry cornbread crumbs (from your favorite NON- SWEET cornbread recipe) 4 c Dry white bread crumbs 1/2 c Butter or margarine 2 Onions, chopped 6 Ribs celery (including -some tops), chopped 1/2 c Chopped pecans or walnuts 1 cn Corn, undrained, OPTIONAL Chicken broth/turkey stock -to moisten Sage, thyme, salt and -pepper to taste As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn’t gonna be to his taste. The first time I had the stuff, I found it gritty, nasty, and just plain wierd. Wes, on the other hand, was less than enthralled by the sage-laden stuff that *I* think ought to go into a bird. Now, we compromise, with a dressing that we both enjoy. Crumble the cornbread and white bread into a big bowl. Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned. Dump the butter/vegetable mixture over the bread. Stir in the nuts, canned corn and its liquid (if used), seasonings. Add broth to moisten to the consistancy you like (Western-style dressing tends to be a bit dryer than the Southern version). Kathy in Bryan, TX Yields 1 Batch
Walton Mountain Coffee Cake
Ingredients & Directions 1/2 c Pecan halves 2 pk (15 oz) frozen white dinner -roll dough, 18-24 ball -total 1 pk (4 serving size) butterscoch -pudding mix 1 c Packed brown sugar 1/2 c Butter or margarine 1/8 ts Ground cinnamon Generously grease 10 in fluted tube pan. Sprinkle pecans in bottom of pan. Arrange frozen dough balls on top of pecans. Sprinkle pudding mix over dough. In a small saucepan cook andstir brown sugar, butter or marg, and cinnamon till butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan.Cover and refrigerate for 12 to 24 hrs. Uncover and bake in 350 oven about 30 minutes or till top is golden brown. Uncover and bake in 350 F. 30 min or till golden brown.Immediately invert let stand 15 min. to cool slightly Serves 12 Yields 1 Servings
Jamie's Bread Pudding
Ingredients & Directions 4 1/2 c French bread; large cubed 1 1/2 c Heavy cream 1 1/2 c Half and half 1/2 c Sugar 1/8 ts Nutmeg 1/2 ts Cinnamon 2 Large eggs 5 Large egg yolks -FOR TOP SEE BELOW- 3/4 c Sugar 1 ts Cinnamon 1. Place cubed bread in a cake pan. 2. In a large bowl mix cream, half n half, sugar, eggs, yolks, cinnamon & nutmeg. 3. Pour over the bread & stir around to coat evenly. 4. Mix the other sugar & cinnamon & sprinkle on top evenly. 5. Place pan in a water bath (another pan with water) and bake at 350* for 40 minutes. To check doneness jiggle pan a little, if it seems to hold together well it is done. If it is still quite juicy bake longer. Remeber If you don’t have a temperature gauge in your oven that you really have no idea what temp. it is, be careful not to cook at too high of heat. If concerned bake at a slightly lower temp. Serve with Zabione Sauce or Whipped Cream. NOTES : Variations: Cook some sliced apples in cinnamon & sugar with a little water and spoon on top of hot bread pudding then top with zabione or whipped cream. Sprinkle crushed up nuts on top! Use your favorite fruit on top! add caramel or chocolate sauce. This is a great recipe to customize to your favorite toppings & goodies! Yields 1 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
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
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
