Fuzzy Navel Cake
Ingredients & Directions 1 pk Yellow cake mix 1 c Peach schnapps, divided 1/2 c Vegetable oil 1/2 c +2T orange juice, divided 1 pk 6oz instant vanilla pudding 1/2 ts Orange extract 4 x Eggs 1 c Confectioners sugar Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange juice, and orange extract together. Pour into greased and floured bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf. sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out. Yields 10 servings
Queen Elizabeth Cake (mrs's Lyons)
Ingredients & Directions 1 c Sugar 1/4 c Butter 1 Beaten egg 1 1/2 c Sifted flour 1/2 ts Salt 1 ts Vanilla 1/2 c Nuts 1 c Chopped dates 1 ts Soda 1 c Boiling water Pour the water over the dates and soda. Let sit while mixing the other ingredients then add the date mixture. Pour into prepared 8 ” pan and bake in 350 oven 35 min. ICING: 5 tblsp. brown sugar, 5 tblsp. cream, 2 tblsp. butter. Put in saucepan and bring to boil and boil 3 min, remove from heat and cool. I thicken this with icing sugar to spread. From Yields 8 Servings
Jalepeno Corn Bread
Ingredients & Directions 2 c Corn bread mix 2 Eggs 1 cn Creamed corn 2/3 c Buttermilk 1 Onion; chopped 1 Margerine 2 Jalepeno peppers; chopped 16 oz Cheddar cheese; shredded 1 lb Ground beef; browned Recipe by: Wayne Preston Allen Saute onion with stick of butter in microwave. In large bowl, mix remaining ingredients. pour into casserole and bake at 350 degrees for 45 minutes to 1 hour. Recipes sent to me from Bill, wight@odc.net Yields 1 Servings
Spinach Dip In A Bread Bowl
Ingredients & Directions 2 c Sour cream 1 Ranch salad dressing mix 1 pk Spinach, frozen; -chopped, drained 1/4 c Onion; chopped 3/4 ts Dried basil 1/2 ts Dried oregano 1 Round bread Raw vegetables In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 – 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10 to 15 servings. Yields 1 Servings
Savory Corncakes
Ingredients & Directions 3/4 c All-purpose flour 1 Egg, lightly beaten 1/4 c Yellow cornmeal 1/2 c Milk 1/2 ts Baking powder 1 tb Vegetable oil 1/4 ts Paprika 1 lg Ear of corn, kernels cut off 1 c Canned creamed corn -the cob (~2/3 cup) -(or leftover homemade) 2 tb Minced onion Sift together the dry ingredients. Beat together the creamed corn, egg, milk and oil, and stir into the dry mixture. Do not overmix. Let the batter rest, refrigerated, for an hour or more before preceeding. Stir in the corn kernels and the minced onion. Cook the batter in batches, dropping by tablespoonfuls onto a greased griddle over medium heat. Cook 2 minutes per side, or until golden. Keep warm in a 200?F. oven while finishing. Makes 24 small corncakes. Per corncake: 42 calories, 1 gram protein, 7 grams carbohydrates, .5 gram fiber, 1 grams fat (trace saturated), 43 milligrams sodium. Yields 24 servings
Danish Sour Bread – 1 1/2 Lb
Ingredients & Directions 1 1/2 ts Active dry yeast 1/2 c Rice flour 3 tb Gluten; optional 1/2 c Rye flour 3/4 c Sourdough starter 2 c Whole-wheat flour 1 ts Caraway seed; ground 9 oz Warm water 1 ts Salt 3 tb Butter Recipe by: Quick & Delicious Bread Machine Recipes Danish Sour Bread – 1 Lb Amount Measure Ingredient — Preparation Method 1 Tsp Active Dry Yeast 2 Tbsp Gluten — optional 1/2 C Sourdough Starter 1/2 Tsp Caraway Seed — ground 1/2 Tsp Salt 1/4 C Rice Flour 1/4 C Rye Flour 1 1/2 C Whole-Wheat Flour 6 Oz Warm Water 2 Tbsp Butter Put the ingredients in the pan in the order suggested by the mfg. Yields 1 servings
Pickled Bread-and-butter Zucchini
Ingredients & Directions 16 c Fresh zucchini, sliced 4 c Onions, thinly sliced 1/2 c Canning or pickling salt 4 c White vinegar (5%) 2 c Sugar 4 tb Mustard seed 2 tb Celery seed 2 ts Ground turmeric Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see “Low-Temperature Pasteurization Treatment”.) Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 – 1,000 ft: 10 min. 1,001 – 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 8 Pints
