Yakima Fry Bread
Ingredients & Directions 5 c whole wheat flour 1 tb baking powder 1 ts salt 1/4 c milk or powdered milk 2 c warm water 2 c oil for frying Mix flour, baking powder and salt together in large bowl. Stir in waterwith a wooden spoon, then mix with hands until all ingredients areblended. If too sticky, to manage, add a little more flour. Form doughintoa ball and let stand for 30 minutes. Pinch off a piece of dough thesice of a golf ball and roll into a small ball. Dust ball lightly withflour. Pat ball down inot flat circle, like a pancake, then quickly flipback and forth between the palms of your hands so it thins and spreadsuntil it is the size of a saucer. Set Aside. Heat two cups of oil or shortening in a saucepan. Test oil to see if itis hot by droppin a pinch of dough in the oil. if the oil sizzles, it isready. Starting from the side of the saucepan away from you, lay the dough downcarefully so that it will like flat on top of the oil. The dough willbrown quicly and puff up. Turn the fry bread over with a long handledfork and brown on the other side. Remove and place on paper towles todry. NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 Yields 1 servings
Apricot Nectar Cheesecake Tart
Ingredients & Directions 15 oz Pkg Pillsbury -Refrigerated Pie Crusts FILLING 1/4 oz Envelope unflavored -gelatin 12 oz Can apricot nectar 1 c Whipping cream 11 oz Cream cheese, softened 1/2 c Sugar 1/4 ts Nutmeg 1 ts Vanilla 1 tb Lemon juice TOPPING 1 tb Sugar 1 tb Flour 2 ts Amaretto OR … 1/4 ts Almond extract (opt) 1/2 c Whipping cream (opt) 1 tb Powdered sugar (opt) Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10″ tart pan with removable bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat 1 c whipping cream until stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator. Yields 14 Servings
Best Pancakes
Ingredients & Directions -BEST-EVER PANCAKES- 9 c Sifted cake & pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening PLAIN PANCAKES 2 c Best-ever Pancake mix 1 c Water 1 Egg, lightly beaten 1/4 ts Nutmeg Melted butter CORN PANCAKES 1/4 ts Salt 3/4 c Corn kernels Plain Pancake batter ORANGE PANCAKES 1/2 c Water 1/2 c Fresh orange juice 2 ts Orange rind, grated 1 ts Vanilla OATMEAL PANCAKES 1/2 c Quick-cooking rolled oats 1/2 ts Cinnamon 1/4 ts Salt Best-ever Pancake Mix In large bowl, stir together flour, skim milk powder, granulated sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes 15 cups. Plain Pancakes In bowl and using fork, stir together Best-ever Pancake mix, water, egg and nutmeg until blended. Heat griddle to medium-high heat; brush with butter. Using 1/4-cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Using spatula, turn and cook for about 1 minute or just until bottom is golden brown. Makes nine 4-inch pancakes. Corn Pancakes: Add 1/4 ts salt and 3/4 cup corn kernels to Plain Pancake batter. Serve with salsa and bacon. Orange Pancakes: Decrease water in Plain Pancakes recipe to 1/2 cup; omit nutmeg. Add 1/2 cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla. Oatmeal Pancakes: Omit nutmeg in Plain Pancake recipe; add 1/2 cup quick-cooking rolled oats, 1/2 ts cinnamon and 1/4 ts salt. Cook for 2 minutes or until edge at top is set. Turn and cook as for Plain Pancakes. Serve with applesauce and cinnamon sugar. Yields 6 Servings
Lemon Raisin Bread
Ingredients & Directions 1/4 To 1/2 cup warm water 4 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 1/4 c Blanched whole almonds 1/4 c Mixed candied fruit 1/4 c Dark raisins or currants 2 Pieces pared lemon rind, -about 1 1/2 x 1/4-inches 2 1/4 c All-purpose flour 2 tb Butter or margarine, room -temperature 1/2 ts Salt 1 c Powdered sugar 1/4 ts Vanilla 2 To 3 Tbsp milk Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and yeast. Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes. Stir in egg. Fit processor with steel blade. Measure almonds, candied fruit and raisins into work bowl. Process on/off 3 or 4 times until mixture is coarsely chopped. Remove from work bowl and reserve. Place remaining granulated sugar and lemon rind in work bowl. Process until rind is minced, 1 to 2 minutes. Add flour, butter and salt to sugar mixture. Process until mixed, about 5 minutes. Turn on processor and gradually drizzle yeast mixture through feed tube into flour mixture. Drizzle just enough of the remaining water into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until dough turns around the bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and very slowly drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Sprinkle nut-fruit mixture evenly over dough. Process on/off just until mixed. Turn dough onto large greased cookie sheet. Shape into a ball. Cover with inverted bowl or plastic wrap and let stand 20 – 30 minutes. Roll out to an 8-inch circle. Cover loosely with plastic wrap and let stand in warm place until doubled, about 45 minutes. Heat oven to 375 F. Uncover loaf and bake until evenly brown, 25 – 30 minutes. Remove bread from cookie sheet and place on wire rack. Blend powdered sugar, vanilla and enough milk to make a smooth mixture thick enough to spread. Spread over bread. Food Processor Bread Book From the collection of Jim Vorheis From Yields 1 Servings
Hopeless Fudge Frosting
Ingredients & Directions -MM BY H PEAGRAM 1/4 c Butter 1/3 c Milk 1/4 c Brown sugar, packed 1/4 c Cocoa 1 ds Salt 1 lb Powdered sugar 1/2 ts Vanilla Date: Sun, 19 May 1996 09:34:04 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Well Folks…:) these were sent to me…so I’m sharing with you 🙂 From: Gunter Wenzel gunter@gatewest.net Subject: copy cats In a small saucepan, butter. Add milk, brown sugar (firmly packed), a dash of salt, and unsweetened cocoa. Cook and stir over medium-high heat until the mixture boils. Remove from the heat at once. Beat in powdered sugar, using an electric mixer set on high speed, until smooth. Add vanilla extract. Sufficient for a 9 X 13-inch cake or 2 nine-inch layers. Yields 1 Servings
Indiana Fresh Rhubarb Creme Pie
Ingredients & Directions LAUSCH (DGSV43A 9 Pie shell; unbaked 2 c Rhubarb; fresh; cut up Water; (about 1 cut) 1 tb Margarine 2 1/2 tb Flour 1 1/2 c Sugar 2 Eggs; separated 3 tb Water 1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don’t) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream. Yields 8 Servings
Cheese Biscuits
Ingredients & Directions 2 c Self-rising flour 1 ts Baking powder 1 ts Sugar 1/3 c Crisco shortening 3/4 c Grated cheddar cheese 1 c Buttermilk Preheat oven to 350. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (An ice cream scoop can be used to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes. Yields 8 large biscuits Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannah’s best dishes. Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits Airdate: 5/13/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Yields 1 Servings
