Sour Cream Coffee Cake
Ingredients & Directions 1 c Butter 1 ts Baking powder 1 1/2 c Flour, sifted 1 c Sour cream, dairy 3 ea Eggs, separated 1/2 ts Cinnamon 1 ts Baking soda 1/2 c Nuts, chopped 1 1/4 c Sugar Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Mrs. John Elberti Yields 1 servings
Summer Vegetable Bread Abm
Ingredients & Directions ———————BEST BREADMACHINE COOKBK EVE——————— 3/4 c Vegetables; julienned bell -pepper, zucchini, yellow sq 2 1/4 ts Yeast 1 7/8 c Bread flour 3/4 c Whole wheat flour 3/4 c Wheat bran 1 1/2 tb Sugar 1 ts Salt 1 1/2 tb Oil 1 1/2 tb Soy sauce 1 c Water Cut vegetables by hand or food processor 30 minutes in advance. Drain on paper towels or in colander. Bring all ingredients except vegetables to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. Add vegetables at beep. When squash comes into season, this vegetable bread can make use of it immediately, for consuming that day, or the bread can be frozen. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia’s comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Oz
Chewy Choco-cream Cheese Cookies
Ingredients & Directions 8 oz Light cream cheese 1/2 c Margarine 1 Egg 1 1/2 c Sugar 300 g Chocolate chips; divided 2 1/4 c Flour 1 1/2 ts Bakind soda 1/2 c Chopped walnuts Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1 cup of the chocolate chips. Stir into batter. Stir in flour, baking soa and walnuts along with remaining chocolate chips. Drop from tablespoon onto ungreased cookie sheet. Bake at 350 degrees for10-12 mins. or until firm around edges. Remove from cookie sheets and cool. Yields 48 Servings
Merry Spritz Cookies
Ingredients & Directions 1 Foil-wrapped bar NESTLE 1 Egg -Premier White baking bar 2 ts Vanilla extract -(2 oz) 2 1/2 c All-purpose flour 3/4 c Butter or margarine, 1 pk NESTLE Toll House semi-sweet -softened -chocolate Rainbow Morsels 1/2 c Sugar -(9 oz) 1/2 ts Salt Preheat oven to 350’F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes about 6 dozen cookies. Yields 72 servings
Chicken Stuffed With Cinnamon Bread
Ingredients & Directions 4 x Chicken breasts; boneless, -chopped (about 1 cup) -skinless, (about 1 lb) 2 tb Margarine or butter; melted 2 sl Cinnamon bread; cut into 1/2 c Apple juice -1/4-inch cubes 1/4 ts Cornstarch 1 md Apple; tart cooking, finely 1/4 ts Ground cinnamon Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/4-inch thickness. Mix bread cubes and 1/4 cup of the chopped apple. Place 1/4 cup bread mixture on each chicken breast half. Roll chicken around bread mixture; secure with toothpicks. Cover and grill the chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, and brushing with margarine, until done. Remove toothpicks. Mix apple juice, cornstarch and cinnamon in 1-quart saucepan. Cook over medium heat until slightly thickened. Spoon over chicken. Mistyped for you by Elizabeth Wood. 4 servings. Per serving: calories: 250 fat: 8 (fat 29%) protein: 27 carb: 15 chol: 65 sodium: 210 Yields 4 servings
Picnic Bread
Ingredients & Directions FOR 1-POUND LOAF 1 ts Active dry yeast 1 1/2 tb Sugar 2 c Bread flour 1 ts Salt 2 tb Sweet pickle relish; -(drained) 1 tb Butter 1/2 c Warm milk 2 tb Warm water FOR 1 1/2-POUND LOAF 1 1/2 ts Active dry yeast 2 tb Sugar 3 c Bread flour 1 1/2 ts Salt 1/4 c Sweet pickle relish; -(drained) 1 1/2 tb Butter 6 1/2 oz Warm milk 3 tb Warm water Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great. Add ingredients to your Bread Machine pan in the order given. This recipe can be used with the regular or rapid time bake cycles. Yields 1 Servings
Fudge #1
Ingredients & Directions 4 1/2 c Sugar 1 cn (13-oz) evaporated milk 1/2 lb Margarine 3 pk (6-oz) chocolate chips 1 pt Marshmallow creme Chopped nuts Boil sugar, milk & margarine for 9 minutes. Remove from heat & add remaining ingredients. Beat 5 minutes & place in refrigerator. Makes 5 pounds fudge. MRS A.S. (CINDY) MERRITT, JR. From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 20 Servings
