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
Easter White Chocolate And Lime Cheesecake
Ingredients & Directions 6 oz Soft lady fingers 1 Gelatine env. unflavored 2 pk Philadelphia cheese (2x250g) 2 ts Lime peel, fine grated 1 c Sugar 1 c Whipping cream, whipped 6 White chocolate squares Strawberries 1/4 c Lime juice Lime slices Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out. Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well. Sprinkle geletine on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices. Yields 10 servings
Jam Or Jelly Cake
Ingredients & Directions Text Only Substitute 1 1/2 cups thick jam or jelly for apple sauce in apple sauce spice cake. Complete recipe in manner indicated. The Household Searchlight Yields 6 Servings
Banana Oatmeal Cookies
Ingredients & Directions 1 c Sugar 2/3 c Butter; or shortening 2 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
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
Herbed Rice Cake Snacks
Ingredients & Directions 24 Unsalted mini rice cakes 1/4 c Softened cream cheese 1/4 c Reduced-calorie sour cream 1 ts Dried minced onion 1/4 ts Dried tarragon leaves 1/4 ts Dried rosemary leaves 1/4 ts Dried oregano leaves 1/4 ts Garlic salt 1/8 ts Dried dill weed Place rice cakes on baking sheet. Blend remaining ingredients; spread evenly on rice cakes. Bake at 350 degrees for 3 to 5 minutes. Each serving provides: * 122 calories * 3.3 g. protein * 6.4 g. fat * 13.2 g. carbohydrate * 183 mg. sodium * 16 mg. cholesterol Yields 4 Servings
Jacklyn's Pistachio-mint Cake
Ingredients & Directions -Mary Wilson BWVB02B 1 pk – 2 layer yellow cake mix 1 pk Pistachio pudding (4 serving – Jello) 1/2 ts Peppermint extract 8 dr Green food coloring 1 c Chocolate chips; coarsely – chopped 20 – 24 chocolate-covered thin – mints Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 minutes. (Cake is done when it pulls away from side of pan. Do not underbake.) Remove cake from oven. Place the chocolate covered thin mints over the top. Use enough mints to cover top completely. Return to oven for 3 minutes. Remove cake and spread out mint with knife or spatula. Cool and cut in squares. Yields 1 Recipe
