Orange Chocolate Chip Cookies
Ingredients & Directions 1 c Granulated sugar 1 c Brown sugar 1/2 c Softened butter 2 tb Oil Grated zest of 1 orange 2 Eggs 2 c All-purpose flour 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Salt 1/2 c Chopped walnuts 1 c Semisweet chocolate chips INSTRUCTIONS: Preheat the oven to 350 degrees. Line a cookie sheet with bakers’ parchment. Cream together the sugars, butter, oil and orange zest. Add the eggs and mix well. Combine the flours, soda and salt and stir to mix. Add to the creamed mixture and blend well. Stir in the nuts and chocolate chips. Drop by the tablespoonful or scoop onto the cookie sheet; flatten slightly to make thick, round disc shapes. Allow about 3 inches between each cookie. Bake for 10 minutes, or until the cookies are light brown. Let cool on the baking sheet a few minutes before transferring the cookies to a rack to cool completely. Yields about 2 1/2 dozen cookies. PER COOKIE: 170 calories, 2 g protein, 25 g carbohydrate, 8 g fat (3 g saturated), 22 mg cholesterol, 108 mg sodium, 0 g fiber. Yields 8 Servings
Amish Friendship Apple Nut Bread
Ingredients & Directions 1 c Amish Friendship starter 2 ts Baking powder At room temperature 1 1/2 ts Ground cinnamon 3 ea Eggs 1 ts Baking soda 2/3 c Vegetable oil 1 ts Salt 3 ts Vanilla 1 c Nuts; chopped 2 c Unbleached flour 2 md Apples;peeled,fine chopped 1 c Granulated sugar Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely. Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes Yields 2 servings
Pineapple Bread (gluten Free)
Ingredients & Directions -NORMA WRENN- 1 c Unsweetened dessicated -coconut 1 c Canned crushed pineapple and -juice 4 lg Eggs 1/2 c Honey 2 1/2 c Millet flour 1 ts Sea salt 1 tb Baking powder In a large mixing bowl combine the coconut and pineapple. Add the eggs and honey and beat until light either with an electric mixer or a wire whisk. Combine millet flour, salt, and baking powder, blend thoroughly with the pineapple mixture, and let the batter stand 15 minutes. Preheat the oven to 325 degrees. Butter well a 9-inch loaf pan. Stir batter and pour into the pan. Bake 1 hour, or until the bread tests done. Yields 1 Servings
Mom's Hush Puppies
Ingredients & Directions 1 c Pancake mix 1 c Yellow Cornmeal 1/4 c Granulated sugar 1/2 c Milk Oil for frying, 350 deg. F Sift dry ingredients together. Add milk slowly until “dough” is very thick, dry and crumbly, or just sticks together well enough to form a ball when rolled between the hands. Deep fry for 2-3 minutes, until light golden brown. Drain on paper towels, serve hot. Great with spaghetti! Enjoy – Jeff Duke Yields 4 Servings
Great-shape Cookies Bswn00a
Ingredients & Directions 1/2 c Butter 2 x Large eggs 1 c Granulated sugar 1 tb Milk ———————-KNEAD IN 1/4 C FLOUR LATER———————- 2 1/2 c All-purpose flour,save 1/4 c 1/2 ts Vanilla 2 ts Baking powder 1/2 ts Almond 1/4 ts Salt CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4″ thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4″ thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Yields 30 servings
Caramel Pecan Apple Pie
Ingredients & Directions 2 Pie crust — unbaked 6 c Apples — peeled and sliced 3/4 c Sugar 1/4 c Flour 1/4 ts Salt 2 tb Butter or margarine 1/3 c Caramel ice cream topping 3 tb Pecans — chopped Heat oven to 425. In large bowl, combine apples, sugar, flour and salt. Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places. Bake for 35 to 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle ice cream topping over the pie and sprinkle with pecans. Yields 8 Servings
Sarah's Zucchini Bread
Ingredients & Directions 3 Eggs 1 c Oil 2 c Sugar 2 c Zucchini, grated 3 ts Vanilla 3 c Whole Wheat Flour 1 ts Salt 1 ts Soda 3 ts Cinnamon 1 1/2 ts Baking Powder 1/2 c Nuts, chopped Mix the eggs, oil, sugar, zucchini and vanilla. Add to this mixture the flour, salt, soda, cinnamon, baking powder. Fold in the chopped nuts. Grease and flour two 8x4x2 loaf pans. Evenly divide mixture. Bake 1 hour in 325 degree oven. Yields 6 Servings
