Punch Bowl Cake/easy
Ingredients & Directions 1 Yellow or angel food cake -mix; prepare, chunk Strawberries, bananas, etc Instant pudding, prepare 1 Cool whip Place cake in a punch bowl, layer fruit, pudding and cool whip. Repeat layers. Yields 1 Servings
Granny's Spice Cookies
Ingredients & Directions 1 c Butter or margarine; -softened 1 1/2 c Sugar 1 Egg; lightly beaten 2 tb Corn syrup; light 2 tb Orange peel; grated 1 tb Cold water 3 1/4 c All-purpose flour 2 ts Baking soda 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Ground cloves DECORATIONS; optional Springles Sugar Red hot candies In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well. Chill for at least an hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cut into desired shapes. Place on greased baking sheets. Decorate as desired. Bake at 375 degrees for 6-8 minutes or until lightly browned. NOTES From Valerie Hudson of Iowa, who submitted these, “Granny always had a batch of these delicious, crispy cookies waiting for us at her home.” From Mary Spero: I always use butter. Delicious! Yields 1 Servings
Jalapeno Cornbread #2
Ingredients & Directions 3 c Pioneer cornbread mix (or -any white cornmeal) 1 cn (14-oz) cream corn 1/2 c Oil 3 Eggs; beaten 4 -(up to) 9 Jalapeno peppers 1 2/3 c Milk 1 lg Onion; chopped 1 1/2 c Sharp cheddar cheese; grated 1 ts Salt 3 ts Sugar submitted by: as5x@avery.med.virginia.edu (Amy Smalley, Charlottesville VA) Here is a great cornbread recipe. My husband and I could eat a whole pan in one sitting! Mix everything in a bowl. Pour into a 13x9x2 casserole and bake at 450 for about 35 minutes. It may be a little gooey in the middle but will set when you let it cool (although we usually can’t wait that long.) DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 29 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Spicy Shortbread Bites
Ingredients & Directions 2 tb Paprika 2 1/2 ts Coarse salt 1 1/8 ts Cayenne pepper 7 tb Sweet butter; softened 2 tb Sugar 1 c Flour 1 ts Curry powder 1/2 ts Ground cumin 1. Preheat oven to 350 degrees. 2. In a small bowl whisk together paprika, 2 teaspoons salt and one teaspoon cayenne pepper; set aside. 3. In a bowl with an electric mixer beat butter with sugar until light and fluffy. 4. In another bowl whisk together remaining salt and cayenne, along with the flour, curry powder and cumin. 5. Beat flour mixture into butter mixture until just combined. 6. On a lightly floured surface knead dough about 8 times or until it just comes together. 7. Divide dough into 4 equal pieces. On a sheet of waxed paper roll each piece of dough into a 3/4 inch log. 8. Sprinkle one quarter of the spice mixture along the length of each log on the waxed paper and roll in mixture to coat completely. 9. Wrap each log in wax paper, freeze dough until just firm about 15-20 minutes. 10. Remove logs carefully from wax paper and slice into 1/2 inch thick rounds. 11. Place rounds 1/4 inch apart on ungreased baking sheet and bake in batches in the middle of the oven for 15 minutes or until lightly browned. 12. Gently loosen shortbread bites with a spatula from the baking sheet (do not remove from the sheet) and cool completely. 13. Carefully transfer to a serving dish (they will be fragile) and serve as an hors d’oevre. Makes: 140 bites Notes: You can prepare the dough up to 1 week ahead and frozen. Before proceeding with the recipe remove from the freezer and let stand about 15 minutes or until slightly softened to facilitate slicing. Yields 1 Servings
Sour Cream Bread
Ingredients & Directions -BREAD MACHINE BAKERY B 1 tb Dark brown sugar 1 c Sour cream 1/4 ts =TO= 2 1/2 c Unbleached AP flour (I 1 ts Salt to taste -used Bread flour) 1 1/2 ts Active Dry yeast Scoop the sour cream into your ABM baking pan and add the flour, brown sugar, and salt. Position the yeast according to the directions given for your machine, unless you have a machine with its own dispenser for leavening, in which case the yeast should be measured into the dispenser the very last thing. A quick bake cycle gives the best results with this recipe. *Excellent results with my Sanyo. Also see Atari Bread 1005 Yields 2 servings
Philadelphian Soft Bread Pretzels
Ingredients & Directions 1 1/4 c Warm water (85F) 1 tb Dry yeast 1/2 ts Sugar 4 1/2 c All purpose flour Combine water, yeast and sugar and let stand untiil yeast has dissolved and is foamy. Mix in flour and knead for 7-8 minutes. Let dough rise covered, in a greased bowl in a warm place, until double in bulk. Form into sticks or pretzels and place on greased cookie sheets. Apply a thin egg wash (1 egg yolk diluted with 1-2 tbsp water or milk) Sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake in preheated 475 F oven for about 10 minutes. Cool and serve. Origin: Newspaper Article Shared by: Sharon Stevens Yields 6 Servings
Onion-fennel Flatbread
Ingredients & Directions 1/4 c Plus 2 teaspoons unsalted -butter; room temperature ; (1/2 stick) 1 1/2 c Finely chopped onion 1 c Warm water; (105 F. to 115 -F.) 1 Envelope quick-rising yeast 1 ts Sugar 1 1/4 ts Salt 4 ts Fennel seeds 3 c All purpose flour; (about) Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and saute until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook. Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using morter and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Kneed dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes. Butter heavy large baking sheet. Kneed dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes. Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes. Serve warm. MAKES 4. Yields 1 servings
