Waldorf Astoria Cake
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 2 Eggs 2 oz Red food coloring 1 tb Cocoa (up to 3) 1 c Buttermilk 1/2 ts Salt 2 c Cake flour 1 ts Vanilla extract 1 ts Baking soda 1 ts Vinegar 3/4 ts Almond extract (opt.) Preheat oven to 350 F. Cream shortening and sugar; blend in eggs, one at a time. Make a paste of red food coloring and cocoa. Add to creamed mixture. Add buttermilk and salt alternately with the flour. Stir in vanilla. Add baking soda, vinegar and almond extract. Divide batter between 2 (10-inch) round, ungreased layer pans and bake 30 minutes. Cool. FROSTING: Cook together: 4 1/2 Tbs. flour and 1 cup milk over medium heat, stirring constantly to avoid lumps. Cool. IN separate bowl cream 1 cup sugar, 1 cup butter and 1 tsp. vanilla until lightly fluffy. Blend creamed mixture and cooled cooked mixture together, mixing until fluffy. Yields 1 Servings
Lemon Cake Pie
Ingredients & Directions 1 c Sugar 3 tb Flour 1 tb Butter 1 Lemon…juice and rind 2 Eggs 1 Single pie crust 1 c Milk Put crust into 8 ” pie pan. Cream together sugar and butter. Add egg yolks, milk, flour and juice and rind of lemon. Beat egg whites until stiff, fold into mixture and pour into crust. Bake in a slow oven (325 degrees) until top is nicely browned. Top is like sponge cake, bottom is like lemon pie. Yields 6 servings
Potato Rolls Or Bread
Ingredients & Directions 1 tb Yeast 2 Eggs 1 1/2 c Lukewarm water or potato 1/4 To 1/2 c soft butter or oil Water 1 c Lukewarm mashed potatoes 1/4 c To 1/2 c sugar or honey 7 c To 7 1/2 c whole wheat flour 1 1/2 ts Salt Dissolve yeast in water. Add sugar, salt, eggs, butter, potatoes. Stir in flour to make a pliable dough. Knead 5 to 10 minutes. Let rise until doubled in a warm place, or cover and let rise in refrigerator for at least 2 hours. Form dough into about 48 balls and place in greased baking pans or muffin tins; or make into 2 loaves. Let rise until doubled. Bake rolls at 400F for 15 minutes; loaves at 350F for 30 to 40 minutes. Yields 48 servings
Pete's "great With Chili" Corn Bread
Ingredients & Directions 2 3/4 c Bread flour 1 c Cornmeal; Yellow 1 c Whole kernel corn 1 Egg 1 tb Butter 1 1/2 ts Salt 2 tb Sugar 1 tb Honey 1 1/4 c Warm water At our chili cookoff we went through 3 loaves of this in about 10 minutes! Yields 1 Servings
Norwegian Griddle Cakes
Ingredients & Directions 4 c Riced hot potatoes 2 1/2 tb Light cream 2 1/2 tb Lard 1 1/2 tb Sugar 1 ts Salt 2 c Sifted all purpose flour Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side. Serve hot or cold. All Lefsa – Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut. Yields 26 Servings
Black Forest Cheesecake Delight
Ingredients & Directions 1 c Chocolate Wafer Crumbs 6 oz Semi-sweet Chocolate Chips * 3 tb Margarine, Melted 1/4 ts Almond Extract 16 oz Cream Cheese Softened 21 oz Cherry Pie Filling (1 Cn) 2/3 c Sugar 1 x Frozen Whipped ToppingThawed 2 ea Large Eggs * Chocolate Chips should be melted. ——- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. Yields 10 servings
Olive-rosemary Flatbread
Ingredients & Directions 1/4 oz Packaged active dry yeast or -1 Tbs. 1 1/2 c Lukewarm water 7 tb Olive oil 3 c Bread flour Plus extra for kneading 1/2 c Whole wheat flour 2 ts Coarse salt 2 lg Garlic clove; minced 1/4 c Finely chopped kalamata -olives 1 ts Minced fresh rosemary 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours. Punch down dough and place in a greased 13- by 9-inch baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm. PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER. Yields 16 servings
