Pan Shortbread
Ingredients & Directions 1 c Butter (not margarine) 1/2 c Icing (confectioner’s) sugar 2 c All-purpose flour Combine all three ingredients in large bowl. Cut in butter until mixture is mealy. Using your hands, mix until you get a smooth ball. Press flat in ungreased 9×9 inch pan. Poke all over with fork right through to the bottom. Bake in 300?F oven for 50 to 60 minutes until set and very lightly golden. Cut into 36 squares while warm. Yields 36 Squares
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
Jello Rainbow Cake
Ingredients & Directions 1 pk White cake mix 2 pk Jello (3 oz) any flavor 2 c Boiling water 1 pk Cool whip, thawed (8 oz) Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9″ round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist’n fruity cake especially for those who like a light, refreshing cake that is not too sweet. Yields 10 Servings
Chewy Chocolate Chip Oatmeal Raisin Cookies
Ingredients & Directions Nonstick cooking spray 1/2 c (1 stick) light corn-oil -spread; (56 to 60 percent -fat) 3/4 c Packed dark brown sugar 1/2 c Sugar 2 lg Egg whites 1 lg Egg 2 ts Vanilla extract 2 c All-purpose flour 1 c Quick-cooking oats; uncooked 1 c Low-fat semisweet-chocolate -pieces 1/2 c Dark seedless raisins 1 ts Baking soda 1/2 ts Salt 1. Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick cooking spray. 2. In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy. 3. Add egg whites, egg, and vanilla extract; beat until smooth. 4. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined. 5. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool. 6. Repeat until all batter is used. Store cookies in tightly covered containers. Each cookie: About 90 calories, 1 g protein, 16 g carbohydrate, 2 g total fat (1 g saturated), 4 mg cholesterol, 65 mg sodium. Yields 48 Servings
Pineapple Bread
Ingredients & Directions 2 3/4 c Flour 3/4 c Sugar 3 ts Baking powder 3/4 ts Salt 1 Egg; lightly beaten 1/3 c Milk 1/3 c Butter or margarine; melt 1 c Crushed pineapple; drain 1 c Dates; dates 1 c Walnuts; chop Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon. Stir fruit mixture into dry ingredients until moistened. Pour into well-greased and floured Bread ‘n Cake pan; cover. Place in slow cooker. Cover and bake on HIGH 3-4 hours or until tested done with a wooden pick. Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3-1/2- or 5-qt slow cooker. Yields 1 Loaf
Applesauce Cake
Ingredients & Directions 1/2 c Butter 1 ts Baking soda 1 c Sugar 1/4 ts Salt 1 ea Egg, beaten lightly 1 ts Cinnamon 1 3/4 c Cake flour 1/2 ts Cloves 1 c Raisins 1 c Applesauce, hot 1 c Nutmeats Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Mrs. Louis Radaj Yields 1 servings
Caramel Nut Angel Pie
Ingredients & Directions 1 9″ pie shell 2 Egg whites 1 qt Coffee ice cream 1/4 ts Salt 1 qt Chocolate ice cream 1/4 c Sugar 1 1/2 c Almonds or pecans; finely -chopped CARAMEL SAUCE 2 tb Butter 1/2 ts Vanilla 1/2 c Brown sugar; packed 2 tb Nuts 1/4 c Half and half Heat oven to 400 F Beat whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue. Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides extending over the rim. Bake 10 minutes or untill lightly browned. Remove & cool. Fill w/ icecream; cover tightly; freeze. In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half & half and cook one minute, stirring constantly. Stir in vanilla & nuts; cool slightly. When ready to serve, pour over the frozen pie. AD237@OSFN.RHILINET.GOV (D. RILEY-LEIN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
