Granma's Fruit Cookies
Ingredients & Directions 3 Eggs 2 c Sugar 1 c Crisco 4 tb Sorghum (could use molassas) 1 c Raisins or dates (or cut up -the dates and mix the two!) 1 c Nuts (usually pecans or -English walnuts) 1/2 c Coconut 2 T.cocoa (unsweetened) 1 tb Soda 2 ts Cinnamon 1 ts Ginger 1 ts Salt 4 c Flour (may need more or -less, depending on size of -eggs) Here is another cookie recipe that has been in my family for as long as I can remember. It came from one of the Moms many years ago. It is not a particularly easy cookie to make; in fact, it is a lot of work! But it is very, very good. And this recipe makes a very large batch. The method is to mix up the dough and then put it in the refrigerator for a while before rolling it out. And the cookies can be rolled out according to your taste – thick or thin. I like to use a shaped cookie cutter for these, but they are so rich that icing is not necessary. Cream sugar and shortening. Add Sorghum and eggs. Sift dry ingredients together and add. Add raisin-date, nutsand coconut last. Roll and cut with a cooky cutter. Bake in 375 oven for 12 – 15 minutes – depending on thickness of cookies, of course. (These are easiest to roll out if the dough is cold, so after mixing the dough, put it in the refrigerator for at least an hour before rolling out. You may need to repeat this before you get them all baked!) This makes a LOT of cookies! Yields 1 Servings
Spicy Roasted Red Pepper And Cheese Corn Breads
Ingredients & Directions 2 c Yellow cornmeal 1 c All purpose flour 2 ts Double acting baking powder 1 ts Baking soda 1 ts Salt 1 tb Sugar 2 lg Eggs 1 1/4 c Buttermilk 3 tb Unsalted butter; melted and -cooled 4 Pickled jalapeno chilies; -seeded and minced 1 c Canned creamed style corn 1 Jar (7 oz) roasted red -peppers; drained well, -patted dry, and chopped -fine (about 3/4 cup) 2 c Coarsely grated monterey -jack 1/3 c Minced fresh coriander Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar. In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined. Stir in the roasted peppers, Monterey Jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Yield: 4 small loaves Notes: Recipe courtesy of Yields 1 Servings
Basic White Bread (barry's)
Ingredients & Directions 7/8 c Water 4 c Bread flour 3/4 c Milk 2 t Salt 4 1/2 T Sugar 2 T Butter 1 3/4 t Yeast Watch dough ball. 7/8 water and 3/4 milk makes a good, firm, satiny, ball that rises nicely over the top of the pan but not to the top of the machine. I use hot water and cold milk so the liquid is lukewarm. Put water and milk in bottom of bread pan add sugar, stir, add yeast, stir. Add 2 cups of flour, then salt and butter, then remaining two cups of flour. Set machine on regular bread cycle. When using this recipe for time delay baking cut the yeast to 1 1/2 t and put on top of flour. Yields 1 loaf
Pete's Delightful Delicious Apple Pie Bread
Ingredients & Directions -DONNA COUNTRYMAN (RFGR23B) RECIPE # 1 3 tb Brown Sugar 1 ts Sea Salt 3/4 c Buttermilk 2 tb Apple juice CONCENTRATE 1 1/2 tb Butter; or margarine 3/4 c Plain sliced CANNED apples -cut up 1 1/2 ts Cinnamon 1/2 tb Dough Enhancer 3 1/2 c Better for Bread Flour 2 ts Active Dry Yeast SECOND VERSION 3 tb Brown Sugar 1 ts Sea Salt 1 c Buttermilk 1/4 c Apple juice CONCENTRATE 1 1/2 tb Butter; or margarine 1 c FRESH apple cut up 1 1/2 ts Cinnamon 1/2 tb Dough enhancer 3 1/2 c Better for Bread flour 2 ts Active dry yeast OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading. PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED RIGHT. I checked it about three times. Yields 16 Servings
Caramel Nut Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1 tb Baking powder 4 Eggs 1/2 ts Salt 1 c Milk 1 c Butter 1 ts Vanilla Preheat oven to 350. Grease & lightly flour three 9-inch baking pans. Sift flour, baking powder and salt together. In large mixing bowl, cream butter with sugar, using electric mixer if possible. Add eggs, one at a time, mixing well after each addition. THe mixture should be smooth and creamy. Using a spoon, gently fold in 1/3 of the flour and 1/3 of the milk; repeat until all of the flour and milk are incorporated. DO NOT BEAT MIXTURE AFTER INTRODUCTION OF THE FLOUR. Stir in the vanilla. Distribute mixture evenly among the three baking pans and bake about 30 minutes or until layers are golden brown and spring back when gently pressed in the middle. Cool about 5 minutes, then turn out of pans. Yields 12 servings
Oatmeal Peanut Butter Cookies
Ingredients & Directions 1 c Sugar 1 c Brown sugar 1 c Crisco 1 c Peanut butter 3 Eggs 1 1/2 c Flour 1 ts Baking soda 1 ts Salt 1 ts Vanilla 2 c Oatmeal 1 c Chocolate chips Preheat oven to 350 degrees. Cream sugars, Crisco, peanut butter, and eggs. Mix in dry ingredients, stir in chips. Drop by spoonfuls on cookie sheet, bake for 15 minutes. Yields 60 Servings
Onion Dill Batter Bread
Ingredients & Directions 2 tb Butter 1 bn Green onion; chopped 2 tb Fresh parsley; chopped 1 tb Dillweed 1 pk Dry yeast 2 tb Sugar 2 ts Salt 1/2 c Cornmeal; plus 1 tablespoon 4 c Flour 2 c Buttermilk 1. In ten inch skillet, melt butter over medium heat, add chopped onions and cook, stirring frequently, five minutes or until tender. Remove skillet from heat and stir in parsley and dillweed. In large bowl, combine yeast, sugar, salt, 1/2 cup cornmeal, and two cups of the flour. In 1 quart suacepan, heat buttermilk and 1/4 cup water over low heat until very warm….about 120-130 degrees. 2. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat two times. 3. Beat in 1/2 cup flour to make a thick batter. Beat two minutes longer. Scrape bowl frequently with spatula. With wooden spoon, stir in green onion mixture and remaining 1 1/2 cups flour to make a stiff batter. Cover loosely with plastic wrap and let rise in warm place about one hour, until doubled. Grease two 1 1/2 quart round casseroles; sprinkle evenly with cornmeal. 4.WIth wooden spoon, stir down batter; devide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 minutes, until doubled. 5. Preheat oven to 375 degrees. Sprinkle tops of loaves with cornmeal. Bake 30 to 35 minutes, unil loaves sound hollow when lightly tapped with fingers. Remove loaves from casserole and cool on wire rack. Yields 16 servings
