Pumpkin-yogurt Hot Cakes
Ingredients & Directions 1 c Cake Flour 2 ts Baking Powder 1/4 ts Baking Soda 1/8 ts Nutmeg; freshly grated 1/8 ts Salt 2 lg Eggs 3 tb Unsalted Butter; melted 2 tb Sugar 1 c Canned Solid-Pack Pumpkin 2 ts Fresh Lemon Juice 2 ts Vanilla Extract 1/2 c Plain Yogurt Sift flour, baking powder, baking soda, nutmeg and salt. Set aside. Whisk eggs, melted butter and sugar until light. Mix in pumpkin, lemon juice and vanilla. Spoon dry ingredients onto batter, then yogurt. Fold in very gently with rubber spatula. Don’t overmix or batter will be too loose. Butter griddle or coat with vegetable spray. Heat until very hot. Using scant 1/4 cup batter for each pancake, spoon neat rounds onto griddle. Cook until bubbly on top, about 2 minutes. Turn over and cook another side 1 to 2 minutes longer. Keep cooked pancakes warm in oven at 200 while you cook the remaining batter. Makes 12 (4-inch) hotcakes Yields 12 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
Banana Oatmeal Cookies :::gwhp32a
Ingredients & Directions 1 c Sugar 2/3 c Butter; or shortening 2 ea Eggs 3/4 c Banana; mashed 1/2 ts Vanilla 1/2 ts Lemon juice 1 1/2 c Rolled oats 2 c Flour 3/4 ts Soda 1 ts Baking powder 1 ts Salt 1/2 c Nuts; your choice/ chopped Sift flour, soda, baking powder and salt together. cream together sugar and shortening. Beat in well beaten eggs.stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoon onto greased baking sheet and bake in preheated 350 degree oven 15 to 18 minutes, or until golden. Barb Yields 78 Servings
Frosty Tunnels Of Fudge Cake
Ingredients & Directions 1 pk White or Yellow cake mix 18 oz Fudge ice cream topping 8 oz Cool Whip — thawed Maraschino cherries — Drained Optional Prepare cake, and bake in 9 x 13-inch pan, according to pkg. directions. Remove from oven. With the handle More? of a wooden spoon, immediately pierce cake to bottom of pan, making rows about 1″ apart, covering length and width of cake. Immediately spread or pour ice cream topping evenly over entire surface, making sure entire top is covered, and mixture has flowed into holes. Cool completely. Spread whipped topping evenly over top of cake. Cover; refrigerate several hours, or overnight until well chilled. Cut into pieces; garnish each piece with a maraschino cherry. Yields 1 Servings
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
Brandied Fermented Friendship Cake & Starter
Ingredients & Directions STARTER 1 c Pineapple, crushed 2 tb Brandy 1 c Sugar 1 c Peaches, sliced 2 tb Brandy 1 c Sugar 1 c Maraschino cherries 2 tb Brandy 1 c Sugar CAKE 1 pk Cake mix 4 ea Eggs 3 oz Instant pudding mix 1 c Nuts, chopped 3/8 c Oil 1 ea Portion drained fruit STARTER: In a gallon jar combine pineapple, 1 cup sugar and 2 Tablespoons brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of 2 weeks, add maraschino cherries, 1 cup sugar and 2 Tablespoons brandy. Let all ingredients sit in jar for 2 weeks, stirring daily. At the end of second 2 week period, add peaches, 1 cup sugar and 2 Tablespoons brandy. Let sit in jar for another 2 weeks, stirring daily. At end of third 2 week period, separate the liquid from the fruit. The liquid is your starter, and you can use the fruit on ice cream or cake.Now you are ready to prepare the fruit for 2 cakes. DO NOT REFRIGERATE THE LIQUID. In a large gallon jar, place 1-1/2 cups of the starter, 2-1/2 cups of sugar and 28 oz can of sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw a lid on the jar. Stir every day for 10 days. Next, add 2-1/2 cups of sugar and 16 oz can of crushed pineapple.Stir every day for 10 days. Add 2-1/2 cups sugar and 16 oz can of fruit cocktail. Slice contents of 10 oz jar of maraschino cherries and add. Stir every day for 10 days. On baking day, drain the fruit and divide it into 2 equal parts. Save the juice and use it for starter (you will have enough for 5 starters approx 2 cups each). DO NOT REFRIGERATE THE LIQUID, it will stop the fermenting action. CAKE; To each cake mix, add pudding mix, oil and eggs. Beat until smooth and fold in fruit and nuts. Batter will be thick. Pour mixture into a greased tube pan and bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours, and coconut may be substituted for the nuts. Yields 1 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
