Buttermilk Toaster Pancakes
Ingredients & Directions 3 Eggs 1/2 ts Salt 1 tb Brown sugar, packed 2/3 c Buttermilk 1 c Flour; unsifted 2 tb Oil 1 tb Baking powder Preheat griddle. Beat eggs with brown sugar until very light, about 2 minutes. Mix dry ingredients. Stir gently into beaten eggs. Add buttermilk and oil. Stir only until mixed. Batter will be lumpy. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until surface is covered with bubbles, turn, and cook other side until light brown. Cool on rack. Place pancakes in an airtight container with waxpaper between layers. Or wrap singly in foil. Label and store in freezer. To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated. Set toaster on medium-low setting. Toast pancakes, twice if necessary, to heat through. Calories per 4-inch pancake: About 90 Yields 12 pancakes
Strawberry-pecan Bread/ak
Ingredients & Directions 2 c FLOUR 2/3 c SUGAR 1 1/2 ts BAKING POWDER 1/2 ts SALT 1/2 ts BAKING SODA 1 ORANGE 2 tb BUTTER 1 EGG 1 1/2 c STRAWBERRIES, FRESH 1 c CHOPPED PECANS IN MIXING BOWL, STIR 1.75 C FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. FREELY SHRED PEEL FROM ORANGE TO MEASURE 3 TSP. SQUEEZE JUICE FROM ORANGE INTO MEASURING CUP. ADD BUTTER AND BOILING WATER TO MEASURE 3/4 C LIQUID. ADD BEATEN EGG AND ORANGE PEEL TO FLOUR MIXTURE. STIR JUST TILL DRY INGREDIENTS ARE MOISTENED. IN SMALL BOWL, TOSS STRAWBERRIES, NUTS AND LAST 1/4 CUP FLOUR. CAREFULLY STIR INTO BATTER. TURN INTO GREASED 8X4X2 INCH LOAF PAN. BAKE IN 350 DEGREE OVEN FOR 55 TO 60 MINUTES. SERVE WARM WITH CREAM CHEESE OR WRAP AND STORE. Yields 1 Loaf
Jam Crunch Cake
Ingredients & Directions 3 1/4 To 3 3/4 c all-purpose flour 1 c Sugar 1 1/2 ts Salt 2 pk Active dry yeast 3/4 c Milk 1/4 c Water 1/2 c Margarine 3 Eggs 1/2 c Chopped pecans or other nuts 1/4 ts Cinnamon 1 c Jam or marmalade Yield: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.) Mix together pecans, 1/4 cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. Yields 2 Servings
Pesto-tomato Bread
Ingredients & Directions 1/3 c Sun-dried tomatoes; (not -oil packed) — coarse chop, soft * 1 c Water 2 tb Water 1/3 c Pesto sauce 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 1 1/4 ts Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Yields 12 Servings
Herb Cheesecake
Ingredients & Directions 3 pk (8 ounces each) cream -cheese; softened 2 c Sour cream; divided 1 cn (10-3/4 ounces) cream of -celery or cream of -asparagus soup 3 Eggs 1/2 c Grated romano or asiago -cheese 2 Cloves garlic; minced 1 tb Cornstarch 2 tb Finely chopped fresh basil -leaves or 2 teaspoons dried -basil leaves; crushed 1 tb Finely chopped thyme leaves -or 1 teaspoon dried thyme -leaves; crushed 1 ts Finely chopped fresh -tarragon leaves or 1/4 -teaspoon dried tarragon -leaves; crushed 1/2 ts Cracked pepper Sweet red pepper strips; -lemon peel twists and -assorted fresh herbs for -garnish Crackers; melba toast or -fresh cut-up vegetables 1. Preheat oven to 350 degrees F. Grease side and bottom of 9-inch springform pan. 2. In covered food processor * or large mixer bowl, combine cream cheese, 1 cup of the sour cream and the soup. Blend in food processor or beat with mixer at medium speed until smooth. Add eggs, Romano cheese, garlic, cornstarch, basil, thyme, tarragon and pepper. Blend or beat until smooth. Turn into prepared springform pan; place on jelly-roll pan. 3. Bake 1 hour or until light brown (top may crack). Turn off oven; let stand in oven 30 minutes more. Cool in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight. 4. Carefully remove from pan. Spread remaining sour cream over cheesecake. Garnish with red pepper strips, lemon peel twists and fresh herbs, if desired. Serve with crackers. *Quantitv of mixture requires an 8-cup capacity food processor Yields 1 Servings
Banana Fudge Cookies
Ingredients & Directions 18 1/2 oz Package chocolate cake mix 1/3 c Mashed bananas, ripe 1 Egg 2 tb Water 6 oz Semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. Yields 40 Servings
Olive Ladder Bread
Ingredients & Directions 1 tb Yeast 4 c Bread flour 2 c Wholemeal flour 1/4 c Buckwheat flour 2 tb Olive oil 2 ts Sea salt 1 1/2 c Chopped black olives or -substitute; (see above) Olive oil and sea salt to -garnish Mix the yeast, water and 2 cups of the plain flour and mix well with a wooden spoon for 3 minutes, until the mixture resembles a thick batter. Cover with plastic wrap and allow to ferment for 2 hours. Add all the remaining ingredients to the sponge and mix to a soft dough. Turn out onto a floured bench and knead well for about 10 minutes. Return the dough to an oiled bowl and allow to rise once more for an hour. Remove the dough from the bowl and divide into four even pieces. Working with one piece at a time, flatten the dough to a thickness of 1cm. and approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough 1cm. inside each edge and extending from once side of the dough to the other. When you have made four cuts, gently pull the top and bottom of the dough to stretch the cuts, making the cuts look like rungs on a ladder. Complete the other pieces of dough in the same manner. Allow the dough to rise for 30 minutes, and brush with olive oil. Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden. Yields 1 servings
