Bee Sting Cake
Ingredients & Directions 2 Eggs 1 c Sugar 1 ts Vanilla 1 c Flour 1 ts Baking powder 1/2 c Milk 2 tb Butter TOPPING 10 tb Brown sugar 1/4 c Melted butter 1/4 c Heavy cream 1 c Shredded coconut 1 ts Vanilla Oven at 350. Grease and flour and 8 x 8″ pan. Mix eggs, sugar, vanilla, flour and baking powder. Bring milk and butter to a boil and mix with batter mixture. Pour into pan and bake approx. 30 mins. Mix topping ingredients and spred and cake while it is still warm. Broil until topping is bubbly and warm. 10 servings. Originally published in Univ. Hospital of Cleveland’s Five Star Sensations cookbook; reprinted in Good Housekeeping magazine/Aug 1992, p. 164 rdottosn@csn.org Yields 1 Servings
Crabcakes
Ingredients & Directions 1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1 1/4 c Breadcrumbs, fresh 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of “lose Weight Naturaly” cookbook Yields 4 Servings
Old-fashioned Butter Cookies
Ingredients & Directions 3 c Pillsbury’s Best All Purpose -Flour*, sifted 1 ts Double-acting baking powder 1/2 ts Salt 1 c Butter 3/4 c Sugar 1 Egg; unbeaten 2 tb Cream or milk 1 1/2 ts French’s Vanilla French’s Colored Sugars or -Cake Decorations or plain sugar BAKE at 400 degrees for 5 to 8 minutes. MAKES about 7 to 8 dozen. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, creaming well. Stir in egg, cream or milk and vanilla; mix well. Blend in the dry ingredients gradually. If desired, chill dough 1 hour for easier handling. Roll out dough on floured surface, one-third at a time, to 1/8-inch thickness. Cut into desired shapes with cookie cutters or pastry wheel. Place on ungreased baking sheets. Sprinkle with colored sugars or cake decorations or plain sugar. Bake in moderately hot oven (400 degrees) 5 to 8 minutes until delicate golden brown. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. For Christmas Trees, bells or other Christmas shapes add a few drops of French’s Red or Green Food Coloring. For Christmas Silhouettes, add a few drops of French’s Red or Green Food Coloring to half the dough. Leave remaining dough plain. Roll out white dough on floured surface to 1/8-inch thickness. Cut into rounds with 3 or 4-inch cutter. Cut out centers of cookie with a smaller Christmas-shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds. NOTES : “Developed by Ann Pillsbury” Yields 1 Servings
Mom Bess's Nut Brown Bread
Ingredients & Directions -MIX AS GIVEN- 1 pk Dates 2 Eggs; well beaten 2 ts Soda 1/2 ts Salt 2 c Boiling water 4 c Flour 2 c Sugar 1 c Chopped nuts 2 tb Crisco 1 ts Vanilla Pour boiling water over dates and soda and let cool. (although she didn’t say, I assume you add the rest of the ingredients after the above cools) Bake slowly for 1 hour until brown all over. Grease and flour pans well and fill only one half full. Yields 1 loaf
Yuletide Ginger Cookies
Ingredients & Directions 3/4 c Firmly packed brown sugar 3/4 c All-purpose flour 1/2 c Light corn syrup 2 ts Ground ginger 1/2 c Margarine, softened 1 ts Baking soda 2 Egg whites, slightly beaten 1 ts Ground cinnamon 3 c QUAKER Oat Bran Hot Cereal, 1/4 c Red or green sugar crystals -uncooked Heat oven to 350’F. Beat brown sugar, corn syrup and margarine in large bowl until fluffy. Blend in egg whites. Gradually add combined oat bran, flour, ginger, baking soda and cinnamon; mix well. Shape into 1″ balls; roll in colored sugar crystals to coat. Place 2″ apart on ungreased cookie sheet. Gently press balls into 2″ circles. Bake 11-13 minutes or until light golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes about 3 1/2 dozen cookies. Yields 42 servings
Fudge #2
Ingredients & Directions 1 cn Evaporated milk 4 c Sugar 3/4 c Margarine 1 lb Milk chocolate -or- 2 Bags (12-oz) chocolate chips 1/2 lb Marshmallows 2 tb Vanilla Place evap milk, sugar, and margarine in a large saucepan. Heat and bring to a boil. Let it boil EXACTLY 5 minutes. Put all other ingredients into a large bowl. Pour the hot mixture over and mix until everything has melted. Pour the fudge into 1 or 2 buttered 9×13 pans and place in a cool spot so it will harden. Cut into squares and enjoy. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 2 oz Shredded extra-sharp cheddar -cheese; (1/2 cup) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Cloves garlic; minced 2 oz Diced pimento; (1 jar) -drained 3 Egg whites; at room -temperature 1 tb Sugar Roasted Summer Squash Vegetable cooking spray -ROASTED SUMMER SQUASH- 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups. NOTES : Prepare the Roasted Summer Squash first. Yields 4 Servings
