Fudge #4
Ingredients & Directions 6 c Sugar 1 1/2 c Butter 1 cn (large) milk (evaporated?) 2 pk Chocolate chps 1 Jar marshmallow cream 1 c Nuts From: arielle@taronga.com (Stephanie da Silva) (COLLECTION) Date: Wed, 2 Mar 1994 23:07:59 GMT See recipe “Mom Olsen’s Sugar Cookies” for source/info on this recipe. Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner & add chips, marshmallow cream and nuts, making sure to mix well, pour into 9 x 13 buttered pan. Makes 6 pounds. Diane — Customer Service REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Sunflower Bread
Ingredients & Directions 3/4 c Water 1 1/3 tb Vegetable oil 1 1/3 tb Honey 1/2 ts Salt 1/3 c Oats 1/3 c Whole wheat flour 1 1/3 c Bread flour 1 ts Yeast SPEZIAL INGRED 1/3 c Sunflower seeds 2 1/2 tb Raisins This is a recipe for a small bread. Fill the ingredients into your breadpan. Add the sunflower seeds and the raisins at the beep or, if you have a Panasonic, after the first kneading. Yields 1 Servings
Beer Griddlecakes With Pilgrim Syrup
Ingredients & Directions -BATTER- 1 3/4 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 Egg 3 tb Oil 1 tb Molasses 1 Bottle beer PILGRIM SYRUP 1 c Packed brown sugar 1/2 c Beer 1 tb Butter (optional) For batter, mix dry ingredients. Beat egg with oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended. Batter with be slightly lumpy and somewhat thick. Using about 2 TBS batter for each griddlecake, spoon batter onto hot and very lightly greased griddle. Spread with back of spoon to 3 1/2 to 4 inches in diameter. Cook until browned, turning once. For syrup, combine ingredients in saucepan and boil for minutes. Makes 2/3 cups. Makes 20 griddlecakes, or 4-5 servings. Yields 4 Servings
Basic Chocolate Cookie Mix
Ingredients & Directions 4 c Flour, all-purpose 4 c Sugar 1 1/3 c Hershey’s cocoa 2 ts Baking powder 1 ts Salt 1 1/2 c Margarine or butter Combine thoroughly flour, sugar, cocoa, baking powder, and salt in a large bowl. An electric mixer on slow speed can be used for mixing. ) Add butter OR solid margarine; cut in with a pastry blender or with hands until mixture resembles coarse cornmeal. Store in an airtight container in refrigerator. NOTE: After refrigeration, measure amount of mix needed; bring to room temperature for easier blending. YIELD: Approximately 11 cups Yields 1 Servings
Herbes De Provence French Bread
Ingredients & Directions 2 1/2 c Warm water 2 tb Herbes De Provence 1 pk Dry yeast 7 c Flour 2 tb Sugar 1 Egg withe, lightly beaten 1 tb Salt Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired. Yields 4 loaves
Sugar 'n' Spice Apple-nut Cake
Ingredients & Directions 4 tb Butter 1/2 ts Nutmeg 1 c Sugar 1 x Salt, pinch 1 ea Egg 1 ts Vanilla 1 c Flour 2 c Apples, finely chopped (2lg) 1 ts Baking soda 1/2 c Nuts 1 ts Cinnamon Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8″ square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook Yields 1 servings
Crabcakes On Shredded Slaw With Creamy Horseradish Dressing
Ingredients & Directions 1/2 lb Lump crab meat; picked over 1/3 c Fresh bread crumbs 2 tb Thinly sliced scallion 2 tb Cornichon; minced 2 tb Freshly chopped parsley 1/2 Jalapeno; minced 1/4 ts Paprika 1/4 ts Cayenne 1 ts Fresh lemon juice; or to -taste 1 ds Worcestershire 1 Egg; beaten lightly 1/4 c Yellow cornmeal 2 tb Vegetable oil Salt and pepper to taste Garnish: 4 lemon wedges In a large bowl, combine the crab meat, breadcrumbs, scallion, cornichons, parsley, jalapeno, paprika and cayenne. Add the lemon juice, Worcestershire and the beaten egg. Season with salt and pepper. Form into 4 patties, about 1/2 inch thick. Chill until ready to use. In a shallow dish, gently coat the cakes in the cornmeal. In a large heavy skillet, heat the vegetable oil. Saute the crabcakes about 4 minutes on each side or until golden brown and crisp. Transfer to a paper lined plate to drain. Serve immediately. Yield: 2 servings Yields 1 Servings
