Granola Cookies
Ingredients & Directions 1 c Shortening 3/4 c Brown sugar, packed 2 Eggs 2 tb Vanilla 3 c Flour 1 1/2 ts Cream of tartar 1 ts Baking powder 1 ts Salt 3 c Granola with raisins 1 c Milk Cream shortening with sugar, eggs and vanilla. Sift flour with cream of tartar, baking powder and salt. Add granola to creamed mixture. Add flour mixture alternately with milk. Drop by heaping teaspoons onto greased baking sheets and bake at 350F 12 to 15 minutes. From Yields 60 Servings
Banana Surprise Cookies
Ingredients & Directions 1 Egg 1 c Brown sugar 1/4 c Oil 1 1/2 c Bananas; mashed (about 3) 1/2 ts Vanilla 1 1/2 c Flour 1 1/2 c Rolled oats 1 ts Baking soda 1 ts Cinnamon 1/4 ts Nutmeg 1/2 c Walnuts; chopped or -chocolate chips Preheat the oven to 350 and coat 2 baking sheets with Pam. Beat the egg, brown sugar and oil with an electric mixer until smooth. Add the bananas and beat again. Add the vanilla, flour, oats, baking soda, cinnamon and nutmeg and beat until well mixed. Stir in the nuts or chocolate chips. Let the batter sit for about 5 minutes so that the oats can absorb the liquid. Drop the batter by rounded tsp about 2″ apart onto the baking sheets and bake for 12 to 15 minutes. Cool on wire rack. Per cookie: 65 calories and 2 grams fat. Yields 4 Dozen
Salt-rising Bread
Ingredients & Directions 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the “sponge” into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves Yields 3 Servings
Stuffed Pumpkins With Herbs & Bread Crumbs
Ingredients & Directions 4 Pumpkins, miniature (about -4 to 5 inches in diameter) 2 c Bread, rye or whole wheat; -cubed 1/2 c Carrots; thinly sliced 1 c Onion; diced 1/2 c Vegetable broth 1/2 c Celery; diced 1 ts Oregano; dried 1/2 ts Black pepper; ground 1/4 c Parsley, fresh; minced 1 ts Olive oil or apple juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Yields 4 Servings
Screwdriver Carrot Cake
Ingredients & Directions CAKE 5 tb Grated orange rind 3 1/4 ts Baking powder 1/2 c Vodka 1/2 ts Salt 1 c Butter, softened 1 ts Cinnamon 2 c Sugar 1/4 ts Nutmeg 4 Eggs, beaten 1/4 ts Allspice 1 ts Vanilla 1 1/2 c Carrots, raw, grated 3 c Flour, sifted 1/2 c Pecans, chopped -GLAZE- 2 c Powdered sugar 4 ts Vodka 2 ts Orange juice 2 tb Light corn syrup 1/2 ts Orange extract Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10″ tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts. Yields 10 servings
Phylis' Bread
Ingredients & Directions 2 1/2 c Warm water 2 tb Dry yeast 3 tb Oil 6 c Whole wheat flour(or less) 4 tb Honey or molasses 1 1/2 ts Salt Dissolve the yeast in warm water(proof). Add the oil and honey. mix flour and salt. Add the liquids and mix well with hands, adding a little more flour if needed. Cover and let rise until doubled; about 1-1/2 hours. Knead down. Shape into two loaves. Place in oiled loaf pans. Allow to rise again until nearly doubled. Bake ten minutes at 400 degrees. Reduce heat to 350 degrees and bake 20 minutes more. Cool on rack. This is a simple, delicious bread. It is easy to make and works well for beginners as well as old hands. One cup cracked wheat may be substituted for one cup of the flour. From The Deaf Smith Country Cookbook. From Yields 1 Servings
Jicama-potato Skillet Cakes With Sour Cream Salsa
Ingredients & Directions 2 tb Grated onion; (to 3 tbsp) 2 c Shredded jicama 1 c Shredded russet potato 2 Eggs; beaten 3 tb Unbleached all-purpose flour 1/2 ts Salt 1 ds Freshly ground pepper 1 tb Canola oil 1 1/2 c Salsa 1/4 c Fat-free sour cream 1 ts Minced fresh cilantro Squeeze the liquid from the onion with your hand and place onion in a large bowl. Wrap the jicama in paper towels or cheesecloth and squeeze out the liquid. Do the same with the potato. (Russet potatos are more starchy than red potatoes and are preferable for this dish.) Place in the bowl with the onion. Stir in the beaten eggs and sprinkle with flour and salt & pepper. Stir again until combined. Form jicama mixture into 8 cakes. Heat oil in a large nonstick skillet over medium heat. Add patties, half at a time, and cook until browned, turning once, about 10 minutes. Keep patties hot in a warmed oven until all are cooked. Combine salsa, sour cream, and cilantro in a small bowl. Place some on skillet cakes and serve remainder on the side. Yields 4 servings
