Great Pumpkin Cookies
Ingredients & Directions 2 c Flour 1 c Oats, uncooked 1 ts Bak. soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or marg., soft 1 c Firmly packed brown sug. 1 c Granulated sugar 1 Egg, slightly beaten 1 ts Vanilla extract 1 c Pumpkin 1 c Semi-sweet morsels Assorted icing or peanut -butter Assorted candies, raisins, -or nuts Source: Libby Preheat oven, 350. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 c. dough onto lightly greased cookie sheet; spread into pumpin shape (if desired), using a thin metal spatula. Add a bit more dough to form stem. Bake 20 to 25 mins. till cookies are firm and lightly browned. Remove from cookie sheets; cool on racs. Decorate, using icing or peanut butter to affix assorted candies, raisins, or nuts. Yield: 19 to 20 cookies. Variation: 1 c. raisins instead of morsels. Yields 1 Servings
Spinach-filled Anatolian Flatbread
Ingredients & Directions 1/4 lb Unbleached bread flour; (3/4 -cup), plus flour for -dusting Salt 1 1/2 tb Olive oil or melted butter 3 Garlic cloves; up to 4 1 tb Unsalted butter 1 lg Onion; chopped 1/2 lb Fresh spinach; rinsed, -patted dry and chopped 1 pn Grated nutmeg 1/2 ts Hot red chili flakes 1 tb All-purpose flour 1/2 c Milk 3 tb Grated parmesan or pecorino -cheese Freshly ground black pepper. 1. Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough. 2. Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes. 3. Meanwhile, pulverize garlic with a few generous pinches of salt. 4. Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes. Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside. 5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter. 6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over. 7. Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up. 8. Repeat with remaining dough and filling, and serve. Yield: 4 filled flatbreads. MC formatted and busted by Martha Hicks 4/98 Yields 4 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
Old-fashioned Oatmeal Cookies
Ingredients & Directions 1 c Raisins 1 c Water 3/4 c Shortening 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 1/2 c Flour 1/2 ts Baking powder 1 ts Salt 1 ts Soda 1 ts Cinnamon 1/2 ts Cloves 2 c Oatmeal 1/2 c Nuts Simmer raisins in water until plump–about 20 minutes. Drain liquid into a cup and add enough water to make 1/2 cup. Mix shortening, sugar, eggs and vanilla. Stir in liquid. Sift together dry ingredients. Blend with other mix. Add oats, nuts and raisins in a large bowl. Drop by rounded teaspoonfuls about 2 inches apart onto cookie sheets. Bake at 400 degrees for 8 minutes. Makes 6-7 dozen. FROM MERRIE JACK HOSEY From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
Pina Colada Bread Abm
Ingredients & Directions 1 Egg 1 ts Coconut Extract 1/4 Unsalted Butter; softened 3/4 c Coconut Milk; plus 2 tb Coconut Milk; (if needed) 3 tb Sugar 1 ts Salt 1/4 ts Ascorbic Acid 2 1/2 c Bread Flour 1 tb Yeast 1 c Unsweetened Flaked Coconut 1/2 c Dried Pineapple; chopped Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44. Yields 8 Servings
Ultralight Chocolate Cake
Ingredients & Directions 8 Egg whites 1 Grated rind of small orange 1/2 c Unsweetened cocoa powder 1/2 c Whole almonds, toasted and 1 c Sugar -finely ground 3 tb Vegetable oil, plus extra 2 tb Flour, + extra for the pan -for the pan 2 tb Confectioners’ sugar 2 tb Cold brewed coffee 1 c Fresh berries 1/4 ts Vanilla extract From “Little Meals” by Rozanne Gold (Villard Books, 1993). Preheat oven to 350’F. Beat 6 of the egg whites until stiff. Set aside. In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites, coffee, vanilla extract and orange rind. Mix ground almonds with flour and then add to cocoa mixture. Stir well. Add 1/3 of the beaten egg whites. Mix with rubber spatula. Then fold in the remainder of the beaten egg whites. Pour into an oiled and floured 8 1/2″ springform pan. Bake for 25 minutes at 350’F. (Be careful not to overbake.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Cool completely. Put dolly (or stencil of your choice) on top of cake. Sprinkle with confectioners’ sugar, then remove dolly carefully, leaving lace design. Serve with fresh berries on the side. Make 6 little desserts. Per serving: 335 calories, 12 grams protein, 42 grams carbohydrates, 15 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 79 milligrams sodium. Yields 6 servings
Almond Butter Coffee Cake
Ingredients & Directions 1/4 c Sugar 1 Egg 1/4 ts Salt 3 1/2 c Sifted flour 1/4 c Shortening 1/16 ts Mace 1 c Milk, scalded 1/16 ts Cardamom 1/2 Yeast cake Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 1/2 hours. Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes. Spread almond mixture on top and let rise until doubled in bulk. Bake in a 375 degree oven for 45 minutes. Makes 2 cakes. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
