Greek Easter Cookies
Ingredients & Directions 1/2 c Butter 1 c Margarine 2 c Sugar 3 Eggs 1 c Milk 2 tb Vanilla 3 ts Baking pwder 1/2 ts Baking soda 4 c Flour preheat oven to 350. cream the butter and the margarine with the sugar in a large bowl. mix the eggs into this mixture, then beat in the milk, vanilla, baking powder, and baking soda. gradually stir in the flour, creating a firm cookie dough.* using a cookie press, press out into various shapes onto an ungreased cookie sheet. bake until golden, about 12 -15 minutes. dust lightly with powdered sugar while cookies are still warm. *note: to me the dough didn’t seem to stiff, just use your judgement. **note #2: this recipes doesn’t make good little cookies. make the cookies kinda bigger than normal, they will come out light and airy and oh so goooood. Yields 1 Servings
Peanut Butter Snack Loaf (using Biscuit Mix)
Ingredients & Directions 1/2 c Smooth peanut butter 1/2 c Sugar 1 lg Egg 1/2 c Water 1 ts Vanilla 1 3/4 c Biscuit mix (see recipe) 12 slices, about 1/2-inch thick each 175 calories per slice 1. Preheat oven to 350F (moderate). 2. Lightly grease 8-inch by 4-inch loaf pan. 3. Beat peanut butter and sugar with an electric mixer at medium speed until well blended–about 2 minutes. 4. Mix egg, water, and vanilla thoroughly. Stir into peanut butter mixture. 5. Add biscuit mix and beat just until smooth. 6. Pour into pan. 7. Bake until toothpick inserted into center of loaf comes out clean–about 40 minutes. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal- Yields 12 Slices
Oatcakes
Ingredients & Directions 3 1/2 c Oats; quick 1 ts -salt 2 tb Flour 1/2 c Shortening 1/2 c -water ,approx. Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8″ thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don’t turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne’s note: That recipe is labelled “Bannock” in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker’s oatcakes (it appears as “oatcakes” in the book’s index. Yields 1 Servings
Fudge Brownie Muffins
Ingredients & Directions 1/2 c Butter 1/4 c Cocoa 2 lg Eggs, lightly beaten 1 c Sugar 1 ts Vanilla extract 3/4 c All-purpose flour 1 ts Ground cinnamon 1/4 c Chopped pecans Vegetable cooking spray Semisweet chocolate morsels Place butter and cocoa in a 2 cup glass measuring cup; microwave at high 1 minute or until butter melts. Set aside. Combine eggs, sugar, and vanilla extract in a medium mixing bowl. Add butter mixture, flour, cinnamon, and chopped pecans, stirring until blended. Place paper baking cups in muffin pans, and coat the cups lightly with cooking spray. Spoon muffin batter into cups, filling each two-thirds full. Sprinkle each muffins with 6 to 8 chocolate morsels. Bake at 350 for 20 minutes or until done. Remove from pans immediately. From Yields 10 Servings
Saudi Arabian Pita Bread
Ingredients & Directions 1 pk Active dry yeast 3 3/4 c Flour 1/4 c Shortening 1 1/2 ts Salt 1 1/4 c Warm water In large mixer bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn onto lightly floured work surface. Knead in enough remaining flour to make a moderately soft dough that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place about 15 minutes. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, gently flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered until ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Do not stretch,puncture or crease dough(Work with enough flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or until dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds. From Avon’s International cookbook. Yields 12 Servings
Super Pita Bread Sandwich
Ingredients & Directions Cucumber; chopped Tomato; chopped Onion; chopped Alfalfa sprouts 2 tb Super sesame sauce (see -recipe) Whole wheat pita pocket Trim top 1/4 of pita bread for easy splitting. Soften for 10 seconds in microwave and spread with Super Sesame sauce. Stuff with chopped veggies. From Deeanne’s recipe files Yields 1 Servings
Pineapple Breakfast Bread
Ingredients & Directions 2 c All-purpose flour 2 To 3 tbsp. sugar 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Salt 2 tb Butter or margarine 1/2 (8 1/4 oz.) can crushed Pineapple; use remaining 1/2 For Spread 1/4 c Buttermilk Preparation : In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread. Yields 1 Servings
