Fudge A La Louise
Ingredients & Directions 4 c Sugar 3 Squares dark baking -chocolate 1 1/3 c Milk 2 tb Butter, plus extra for -greasing platters 1 c Chopped nuts 1 1/3 ts Vanilla In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter – do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture – it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there’s any left. Yields 6 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
Brigitte Sealing's Low-cal Cake And Frosting
Ingredients & Directions -FOR THE CAKE- 5 Eggs 3/4 c Sugar 5 tb Hot water 1 tb Baking powder -FOR THE FROSTING- 1 pk Instant low-cal pudding 1 c Cold milk .any flavor you like (small) 1 8 oz container low-cal non- 1/4 c Powdered sugar -dairy whipped topping For the Cake: Separate eggs and put in two different bowls. Beat the egg yolks with a third of the sugar until it is yellow and creamy. Beat the egg whites until very stiff, and then beat in the rest of the sugar. Sieve the four over the egg yolk mixture and then put the egg snow on top. Fold gently. Line a springform pan with waxed paper and grease the paper with some margarine, bottom only. Fill with the mixture and bake at 350F for 20-30 minutes, or until a toothpick comes out clean. Let cool a little, open the springform, invert the cake on a platter and take off the waxed paper carefully. When cake is completely cooled, cut gently in half. For the Pudding Frosting: Combine pudding with milk and sugar in a small bowl, and beat slowly until well blended, about one minute. Fold in the non-dairy whipped topping. Cool in the refrigerator until nice and cool and stiff. Fill the middle of the cake, with a third and put the top of the cake on. Spread the rest all over as regular frosting. Heap up little mounds on the rim if it is a birthday cake and decorate with candies or chocolate or anything you would on a regular frosted cake. Put cake in the refrigerator over night. Makes a light, fresh cake even children love and you can add some cocoa to the cake mix to have a dark cake and frost with vanilla pudding or pecan. Yields 1 cake
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
Bristol Ice Box Cake
Ingredients & Directions 1/4 c Butter, melted 1/2 c Pecans, chopped 2 c Crushed pineapple, drained 3 c Vanilla wafer crumbs 1/2 c Sugar 1/2 pt Heavy cream, whipped Mix first 4 ingredients. Line a 1 quart dish with a layer of crumbs, then a layer of mixture. Repeat the process, ending with crumbs. Refrigerate 3-4 hours or overnight. To serve, garnish with whipped cream. Could substitute CoolWhip if desired. Yields 8 servings
Strawberry Bread 2
Ingredients & Directions 3 c Flour 4 ea Eggs, well beaten 1 t Baking soda 1 c Vegetable oil 1 t Salt 1 c Chopped pecans 2 t Cinnamon 20 oz Frozen strawberries, thawed 2 c Sugar Preheat oven to 350. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well. In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9x5x3″ loaf pans. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 2 servings
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
