Basic Cookie Mix
Ingredients & Directions 8 c Unbleached Flour 2 c Brown Sugar, Firmly Packed 1 1/2 ts Baking Soda 2 1/2 c Granulated Sugar 4 ts Salt 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. Yields 1 Servings
Mocha Pudding Cake
Ingredients & Directions Butter-flavor no stick 1/4 c Canola oil -cooking spray 1/2 c 1% low-fat milk 1 1/3 c Granulated sugar, divided 1 ts Vanilla 1 c Unsifted all-purpose flour 2 ts Espresso coffee powder or 1/4 ts Salt -regular or decaffeinated 1/2 c Unsweetened cocoa, divided -coffee powder 2 ts Baking powder 1 c Boiling water pn Cinnamon Position a rack in the center of the oven and preheat it to 350’F. Coat the baking pan with cooking spray. In a large bowl, combine 2/3 cup of the sugar, the flour, salt, 1/4 cup of the cocoa, baking powder and cinnamon, and stir well to blend. Whisk in the oil, milk and vanilla. The batter will be stiff. Scrape the batter into the prepared pan and smooth the top. In a small bowl, stir together the remaining 2/3 cup sugar and 1/4 cup cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee powder in the boiling water and pour it over the batter. Do not stir. Bake for about 25-30 minutes, or until the top of the cake looks crisp and crackled, and a cake tester inserted in a “cakey” area comes out clean. Cool on a wire rack for about 5 minutes. Serve warm from this baking pan. Nutritional analysis: 342 calories, 4 grams protein, 10 grams fat, 0.8 saturated fat, 64 grams carbohydrate, 215 milligrams sodium, 1 milligram cholesterol; calories from fat: 25 percent. Yields 6 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
Peach Cobbler With Cheddar Biscuits
Ingredients & Directions 1 qt Peaches; Sliced 3/4 c Sugar 1 tb Cornstarch 1/4 ts Salt 1 tb Lemon Juice 1 ts Almond Extract 1 1/2 tb Butter CHEDDAR BISCUITS 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/2 tb Butter; Melted 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip Yields 6 Servings
Punch Bowl Cake (tdn)
Ingredients & Directions 1 Box yellow cake mix 1 cn Cherry pie filling 1 (3 oz) package each, vanilla And chocolate instant Pudding, prepared as pk Directs 1 cn Crushed pineapple (16 oz) Drained 2 Bananas 1 (16 oz) container nondairy Whipped topping 1/2 c Chopped nuts Bake cake according to package directions. While cake is baking, prepare each flavor of pudding, let chill. In a punch bowl (or you can use a trifle bowl), break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding (reserving half of each for the next layer), drained pineapple, bananas, whipped topping and chopped nuts. Repeat with second layer of each, using all remaining ingredients. If desired, garnish with coconut, chopped nuts and cherries. Refrigerate overnight. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 12 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
Sunflower Honey Wheat Bread (bread Making In
Ingredients & Directions 5 c All-purpose flour 2 c Whole wheat flour 1 c Sunflower seeds or raisins 1/3 c Honey 2 1/4 c Warm water (105 to 115 deg) 2 ea Pkgs active dry yeast 1/3 c Margarine 1/3 c Nonfat dry milk 1 tb Salt Combine in a 2 gallon heavy duty freezer bag: 1 cup water, 2 pkgs yeast, 1/3 cup honey and 1 cup all-purpose flour. Squeeze upper part of bag to force air out. Close top of bag tightly. Rest bag on table. Mix by working bag with fingers about 20 seconds or until all ingredients are completely blended. Add all remaining ingredients but for the flour and sunflower seeds or raisins. Mix by working bag with fingers. Gradually add 2 cups whole wheat flour and 1 cup sunflower seeds or raisins, whichever you prefer. Gradually add remaining all-purpose flour until a stiff dough is formed, or until dough pulls away from the bag. (Reserve about 1/2 cup flour to use during the kneading process.) Turn dough out on lightly floured board, divided in thirds. (may also divide in 1/2 and bake in 2 bans, 9x5x3 inches.) Knead each part well, until dough is smooth and elastic. Add more flour `ONLY’ to keep dough from sticking. Cover with plastic mixing bag. Let rise 30 minutes or until double in bulk. Work dough and form each into a loaf and place in a 8-1/2×4-1/2×2-1/4 inch loaf pan (makes 3 loaves in this size pan. Cover loosely with plastic bag and let rise in warm place 45 to 60 minutes or until doubled. Uncover. Bake on lower rack in 400 degree oven for 30 to 35 minutes or until golden brown. (May want to cover loosly with foil the last 10 or 15 minutes to prevent crust from becoming too brown.) Brush tops with melted butter; remove from pans and cool on racks. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Yields 8 Servings
