Banana Sunflower Seed Cookies
Ingredients & Directions 1/2 c Oil 2 md Bananas 1/2 c Sugar 1 1/2 c Flour 1 c Sunflower seeds 1 ts Baking soda Bananas should be really ripe. Preheat oven to 350. Peel and mash bananas. In large bowl, beat oil, bananas, and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. I got this recipe from my Grandmother. They are really wonderful cookies, moist, chewy, and nutty. She makes them with only 1/2 cup sugar and they taste great! Shared by Pattye Zensen Yields 36 Servings
Caramel-pecan Black Bottom Pie
Ingredients & Directions -CRUST- 1 1/3 c Sifted all purpose flour 3 tb Sugar 1/4 ts Salt 7 tb Cold unsalted butter; cut -into 1/2-inch ; pieces 2 tb Ice water 1 lg Egg yolk 1/2 ts Vanilla extract FILLING 2 tb Brandy 1/2 ts Vanilla extract 1 ts Unflavored gelatin 5 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, finely ; chopped 1/2 c Sugar 3 tb Cornstarch 1/4 ts Cornstarch 2 c Half and half 4 lg Egg yolks TOPPING 2/3 c Sugar 1/3 c Water 1/2 c Plus 1 tablespoon whipping -cream 1/4 c Unsalted butter; (1/2 stick) 1 c Toasted pecans; chopped For crust: Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.) Position rack in center of oven and preheat to 350F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack. For filling: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool. For topping: Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes. Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Serves 8. Yields 1 servings
Caramel Apple Pie
Ingredients & Directions 2 9 inch whole pie crust 6 c Apples; peeled and sliced 3/4 c Sugar 1/4 c Flour 1/4 ts Salt 2 tb Butter 1/3 c Caramel topping 4 tb Pecans; chopped Heat oven to 425 . Line 9″ pie pan with pie dough. Combine apples, sugar, flour and salt in a big bowl. Lightly toss. Spoon apple mixture into pie crust lined pan. Dot with butter. Top with the other crust and flute edges. Cut slits in several places. Bake for 35-45 minutes or until apples are tender. Remove pie from oven. Immediately drizzle the ice cream topping over pie and sprinkle with pecans. Yields 8 Servings
Easy Oat Bran & Date Cookies
Ingredients & Directions 2/3 c Soft margarine 1/4 c Wheat germ 1 c Brown sugar, packed 1 ts Baking soda 1 Egg, slightly beaten 1 ts Baking powder 1 tb Water 1 c Chopped dates or raisins 1 c Whole-wheat flour 1/2 c Chop.nuts, coconut,choc.chip 1 c Oat bran In large bowl, cream margarine, brown sugar, egg and water together thoroughly. Add dry ingredients, mix well. Stir in dates or raisins and nuts (or choc. chips or coconut) if using. Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with a floured fork. Bake in 350F oven for 10 minutes or until light golden. Makes about 3 dozen cookies. Per cookie made with coconut: 97 cal, 4 g fat, 8 mg cholesterol, 64 mg sodium, 1 g protein, 14 g carbohydrate Two cookies: 1 starch choice, 1 fruit, 2 fat Yields 36 servings
Salt Rising Bread (w/sponge)
Ingredients & Directions 2 Potatoes, med, peel & grate 3 tb Cornmeal 3 tb Sugar 3 c Water 1 c Milk 2 tb Crisco 2 ts Baking powder 1 ts Baking soda All purpose flour (enough) SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest. BREAD: Bring milk to a simmer and add Crisco, baking powder and soda. Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3 loaves and let double. Bake at 350 for about an hour. Yields 60 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
Orange And Cardamom Bread
Ingredients & Directions 3 ts Surebake yeast 1 ts White sugar 1/2 c Semolina 3 c High grade flour 1 ts Salt Grated rind of an orange 1 ts Ground cardamom 90 g Melted butter 1/4 c Orange juice 1 c Warm water 1 Egg and 1 egg yolk; lightly -beaten Mix together melted butter, eggs, orange juice and warm water. Place ingredients into bread pan in the order listed. Place bread pan into the machine and close the lid. Select basic dark setting. Select 750g loaf size. Press start button, do not use the time delay for this recipe. When cooked and cooled, spread slices of bread with soft cream cheese and top with chopped dates or thin slices of crystallised ginger. Yields 1 servings
