Oatcakes #1
Ingredients & Directions 1 qt Old fashion rolled oats 2 c Flour 1 ts Baking soda 1 tb Salt 2 tb Sugar 1 c Bacon grease (no -substitutions!) 1 c Hot water From: Kevin Snively ksnive@hebron.connected.com Date: 23 Feb 1994 15:01:37 -0500 this is an old recipe that my family has used for more than 100 years. it came with us from Scotland i doubt you will ever find it served in a health food store and its probably not what you are looking for but its quite good. i’ve never seen it in print but thats not saying much. Preheat oven to 400 deg F (205 deg. C). In a large mixing bowl mix dry ingredients together reserving 1/4 to 1/2 the flour for later use. it is ok to skimp on the salt. mix in the bacon grease mixing very well mix in hot water quickly or the product may be tough. using reserved flour and waxed paper roll dough out thin like a pie crust, place on a cookie sheet and bake for 12 – 15 min. until golden brown. the product should come out cracker like. too much softness in the center means you are not rolling the dough thin enough. when cool enough to handle break into managable sized servings & enjoy with butter and your favorite marmalade, or jam. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
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
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
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
Mom's Southern Pecan Pie
Ingredients & Directions 1 Unbaked pie shell 1 c Fruit sweetener 1 tb Cornmeal 1/3 c Unsweetened applesauce or –applebutter 3 tb Water 2 tb Cornstarch 3 Eggs 2 ts Vanilla extract 2 tb Very strong coffee or -espresso (prepared – not -grounds) 24 Pecan halves Prepare pastry and place in 9″ pie pan. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetner nixture and blend. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30 to 40 minutes – or until custard is set – at 375 degrees. Cool slightly before cutting. One serving is = to: 1 bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol This recipe was posted by Sherry Eckert on *P – ID#GDDF80A and she got it from SWEET INSPIRATIONS SUGAR FREE DESSERT COOKBOOK. To make fruit sweetner – cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose. ~ Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple- orange, and grape. Yields 10 Servings
Hershey's 50% Reduced Fat Filled Angel Cake Roll
Ingredients & Directions 1 pk Angel food cake mix – (16 oz.) FILLING 1 Envelope unflavored gelatin 1/4 c Cold water 8 oz Neufchatel cheese; softened 1/3 c Powdered sugar 2 ts Vanilla extract 1 c HERSHEY’S Baking Chips -(Reduced Fat Semi-Sweet) 1/2 c Skim milk 1 1/2 c Light whipped topping (non-dairy), thawed * Heat oven to 350F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar. * Prepare cake according to package directions. Pour batter into prepared pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake. Immediately roll cake and towel together, starting from narrow edge. Cool completely on wire rack. * Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften. In food processor, combine Neufchatel cheese, powdered sugar and vanilla; process until smooth. In medium microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2 minutes. Add whipped topping; process about 1 minute. Pour mixture into medium bowl; refrigerate until set, about 2 hours. * Unroll cake; remove towel. Spread filling to within 1/2 inch of edges of cake. Starting at narrow edge, reroll cake. Place seam side down on serving plate. Refrigerate about 2 hours. Lightly dust with powdered sugar before serving. 10 servings. Nutrition facts: Serv size: 1 piece (112g), Servings: 12, Amount Per Serving: Calories 290, Fat Cal. 70, Total Fat 9g* (14% DV), Sat.Fat 7G (35% DV), Cholest. 15mg (5% DV), Sodium 370mg (15% DV), Total carb. 48g (16% DV), Dietary Fiber 1g (4% DV), Sugars 40g, Protein 7g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 3g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8g of available total fat per serving vs 20g in HERSHEY’S Angel Cake Roll With Mousse Filling Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 10 Servings
Chewy Chocolate Cookies
Ingredients & Directions 1 1/4 c Butter or margarine; -softened 2 c Sugar 2 Eggs 2 ts Vanilla extract 2 c Flour 3/4 c Cocoa powder 1 ts Baking soda 1/2 ts Salt 2 c Peanut butter chips; see -note 2 c Semisweet chocolate chips; -see note Heat oven to 350 degrees. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Sift together flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips with wooden spoon. Drop by teaspoonful onto ungreased cookie sheet. Bake 8 to 9 minutes. (DO NOT OVERBAKE: cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly, remove from cookie sheet onto wire rack to cool completely. NOTES : Use either peanut butter or semi-sweet in cookies. (Just 2 cups) Or to be a little different 1 cup of each Yields 48 Servings
