MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Carrot Muffins Categories: Muffins, Fruits, Vegetables, Nuts Yield: 12 muffins 1 c All-Purpose Flour 1/2 c Whole Wheat Flour 1 tb Baking Powder 1/4 ts Salt 1/2 c Sugar 2 Eggs 3/4 c Milk 3 tb Avocado Oil 1 c Carrots, coarsley grated 3/4 c Dried Apricots, chopped or 3/4 c Whole Raisins 1/2 c Walnuts, coarsley chopped In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm. Source: Calavo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Golden Cheese & Pepper Rolls Categories: Breads, Nets Yield: 24 servings 1 pk Pillsbury Hot Roll Mix 1/2 c Finely chopped red bell -pepper 2 tb Oil 8 1/2 oz Can Green Giant Cream -Style Sweet Corn 3 tb Water 1 Egg 4 oz Monterey Jack Cheese with -Jalapeno Peppers, cut -into 24 equal pieces 1 tb Butter, melted Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast from foil packet; mix well. In small saucepan over medium-low heat, cook bell pepper in oil until tender. Stir in corn and water; heat to 120 to 130 degrees. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan. Per roll: 110 calories, 4 g protein, 16 g carbohydrate, 4 g fat, 13 mg cholesterol, 200 mg sodium. From the 36th Pillsbury Bake Off, by Jackie Medley, Covington KY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spicy Broccoli Aioli Pizza Categories: Italian, Nets Yield: 8 servings 2 ts Cornmeal 10 oz Can Pillsbury -Refrigerated All Ready 1/4 c Olive oil 4 Garlic cloves, chopped 2 tb Chopped shallots or onion 1 tb Balsamic vinegar 1/3 c Grated Romano or Parmesan 1/2 ts Dried basil leaves 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves 1/4 ts Red pepper flakes 6 oz Sliced Havarti or -Monterey Jack 16 oz Pkg Green Giant Frozen -Broccoli Cuts, thawed, -well drained 7 oz Jar roasted red peppers, -drained, sliced into 2 x -1/4" strips 1/2 c Grated Parmesan or Romano Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan; sprinkle with cornmeal. Unroll dough; press in bottom and up sides of greased pan to form a rim. Bake for 5 to 8 minutes or until light golden brown. In food processor bowl with metal blade or blender container, combine oil, garlic, shallots, vinegar, Romano, basil, thyme, oregano and red pepper flakes; process until smooth and set aside. Arrange Havarti over partially baked crust. Place broccoli evenly over cheese. Dollop oil mixture evenly over top. Arrange pepper strips over broccoli; sprinkle with Parmesan cheese. Bake for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately. Per serving: 310 calories; 14 g protein, 24 g carbohydrate, 19 g fat, 35 mg cholesterol, 470 mg sodium. From the 36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford PA. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot Nut Bread Categories: Breads, Nets Yield: 4 servings MMMMM----------------BEST OF ELEC CROCKERY COOKNG--------------------- 3/4 c Dried apricots 1 c Flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/2 c Sugar 3/4 c Milk 1 Egg, slightly beaten 1 tb Grated orange peel 1 tb Vegetable oil 1/2 c Whole wheat flour 1 c Coarsely chopped walnuts Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. Do not lift the lid while baking this bread. Posted on Internet by Maggie Workman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Balsamic Pasta Salad Categories: Salads, Low-fat, Low-cal, Nets Yield: 5 servings 1/4 c Balsamic vinegar 3 tb Water 1 1/2 ts Olive oil 1/4 ts Salt 1/4 ts Pepper 1 lg Garlic clove, minced 1/2 c Small broccoli flowerets 1/2 c Small cauliflower flowerets 1/2 c Julienned carrots 1/2 c Julienned red bell pepper 4 c Cooked bow-tie pasta, cooked -without salt or fat 2 tb Fresh basil, thinly sliced 1/4 c Grated Asiago cheese (1 oz) Combine vinegar, water, oil, salt, pepper and garlic in a jar; cover tightly, and shake vigorously. Set aside. Drop broccoli, cauliflower and carrot into a large saucepan of boiling water; cook 30 seconds. Drain. Pour cold water over vegetables; drain. Combine drained vegetables, bell pepper, pasta, basil and cheese in a large bowl. Add vinegar mixture, and toss gently. Cover and chill. Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g; mono: 1.4 g; poly: 0.5 g); Carbohydrate: 34.3 g; Fiber: 2.9 g; Cholesterol: 3 mg; Iron: 2 mg; Sodium: 203 mg; Calcium: 81 mg. Source: Cooking Light magazine, May, 1994. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jumbo Chocolate Chip Cookie Muffins Categories: Muffins, Nets Yield: 6 muffins 1 2/3 c Unsifted all-purpose flour 1/3 c Plus 2 teaspoons unsifted -cake flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 1/4 c Miniature semisweet -chocolate chips 10 tb Unsalted butter; softened 3/4 c Light brown sugar 1 Extra-large egg 1 oz Unsweetened chocolate; -melted and cooled 2 ts Vanilla extract 1/2 c Plus 1 tablespoon half-and- -half blended with 1 ts Lemon juice 3/4 c Chopped pecans Preheat the oven to 375F. Butter and flour 6 jumbo muffin cups measuring a scant 4 inches in diameter by 1 3/4 inches deep. Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt. Toss the chocolate chips with 1 tablespoon of the sifted mixture. Cream the butter in the large bowl of an electric mixer on moderately high speed for 2 to 3 minutes. Add the sugar and beat for 3 minutes. Beat in the egg. Blend in the melted chocolate and vanilla extract. On low speed, alternately add the sifted mixture in two additions with the half-and-half in one addition, beginning and ending with the sifted mixture. Stir in the chocolate chips and pecans. Divide the batter among the muffin cups. Bake the muffins for 29 to 30 minutes, or until well risen and a wooden pick inserted into the center of a muffin emerges clean and dry. (While the pick may be tinted with chocolate, it should be free of any unbaked particles of muffin batter.) Cool the muffins in the pan on a rack for 1 to 2 minutes. Carefully remove the muffins to another cooling rack. Cool completely. Store in an airtight container. VARIATIONS: Jumbo Butterscotch Chip Muffins--Substitute butterscotch-flavored chips for the semisweet chocolate chips and chopped walnuts for the pecans. Jumbo Milk Chocolate Chip Muffins--Substitute milk chocolate chips for the semisweet chocolate chips. Jumbo White Chocolate Chip Muffins--Substitute white chocolate chips for the semisweet chocolate chips. Bittersweet Chocolate Chunk Muffins with Walnuts and Pecans--Substitute 3 3-oz bars bittersweet chocolate, chopped, for the semisweet chocolate chips; use 1/2 cup chopped walnuts and 1/2 cup chopped pecans. from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Chocolate Chip Muffins Categories: Muffins Yield: 12 muffins 1/2 c (1 1/2 oz) sliced unblanched -almonds 1 2/3 c All-purpose flour 1 c Granulated sugar 1 tb Pumpkin pie spice 1 ts Baking soda 1/4 ts Baking powder 1/4 ts Salt 2 lg Eggs 1 c Plain pumpkin (half of a - 1 lb can) 1/2 c (1 stick) butter; melted 1 c (6 oz) chocolate chips Heat oven to 350F. Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving. Also makes 48 miniature muffins. from Muffins by Elizabeth Alston typed by Tiffany Hall-Graham MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Batter Bread by James Beard, Chef & Cooking Teacher Categories: Breads Yield: 1 round loaf 2 pk Yeast; active dry 2 c Water; warm (110-115 degs) 1/3 c Nonfat dry Milk 2 tb Sugar 2 tb Butter 2 ts Salt 2 ea Garlic cloves; finely chop- -ped... (optional) 3 tb Sesame seeds (or 4 tblspns) 4 c Flour; All-purpose MMMMM--------------------------EGG WASH------------------------------- 1 ea Egg white lightly beaten in: -1 tbspn water James Beard's Batter Bread Makes: 1 Round Loaf * Note * "Batter breads are extremely popular with people who feel that kneading is too much work. There's nothing complicated or arduous about making a real loaf, but if you want to start modestly, begin with batter breads and work up to the others." James Beard. See recipe: Basic White Bread by James Beard, for instructions on kneading. That is a "real" load of bread! :-) * Instructions * Proof the yeast in the water in a large mixing bowl or the bowl of an electric mixer. Add the dry milk, sugar, butter, salt, optional garlic, and 2 cups flour. Beat the batter by hand or with an electric mixer at medium speed for 2 minutes. Stir in the remaining flour by hand and stir the mixture well to make a soft dough. Cover it with a damp towel and let it rise in a warm, draft-free place for about 40 minutes or until it is double in bulk. Preheat the oven to 375dF. Uncover the risen dough and stir it vigorously for 1 minute. Butter a 1-1/2 quart straight-sided casserole or souffle' dish and put in the batter. Brush the top with the egg wash and sprinkle with sesame seeds. Bake the bread in the center of the oven for about 1 hour, or until it is delicately browned and sounds hollow when rapped with the knuckles. Remove from the casserole dish and serve warm, cut into wedges. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Batter Bread by James Beard, Chef & Cooking Teacher Categories: Breads Yield: 1 round loaf 2 pk Yeast; active dry 2 c Water; warm (110-115 degs) 1/3 c Nonfat dry Milk 2 tb Sugar 2 tb Butter 2 ts Salt 2 ea Garlic cloves; finely chop- -ped... (optional) 3 tb Sesame seeds (or 4 tblspns) 4 c Flour; All-purpose MMMMM--------------------------EGG WASH------------------------------- 1 ea Egg white lightly beaten in: -1 tbspn water James Beard's Batter Bread Makes: 1 Round Loaf * Note * "Batter breads are extremely popular with people who feel that kneading is too much work. There's nothing complicated or arduous about making a real loaf, but if you want to start modestly, begin with batter breads and work up to the others." James Beard. See recipe: Basic White Bread by James Beard, for instructions on kneading. That is a "real" load of bread! :-) * Instructions * Proof the yeast in the water in a large mixing bowl or the bowl of an electric mixer. Add the dry milk, sugar, butter, salt, optional garlic, and 2 cups flour. Beat the batter by hand or with an electric mixer at medium speed for 2 minutes. Stir in the remaining flour by hand and stir the mixture well to make a soft dough. Cover it with a damp towel and let it rise in a warm, draft-free place for about 40 minutes or until it is double in bulk. Preheat the oven to 375dF. Uncover the risen dough and stir it vigorously for 1 minute. Butter a 1-1/2 quart straight-sided casserole or souffle' dish and put in the batter. Brush the top with the egg wash and sprinkle with sesame seeds. Bake the bread in the center of the oven for about 1 hour, or until it is delicately browned and sounds hollow when rapped with the knuckles. Remove from the casserole dish and serve warm, cut into wedges. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Brownies Categories: Low-fat, Cookies Yield: 8 servings 3/4 c Flour 1 tb Plus 1 ts Unsweetened cocoa 1 ts Baking powder 1/8 ts Salt 3 ea Eggs 1/4 c Plus 1 tb -peanut butter 1 ts Vanilla extract 1 tb Vegetable oil 1/4 c Plain lowfat yogurt 12 ts Sugar Preheat oven to 350. In a small bowl, combine flour, cocoa, baking powder and salt. In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve. Per serving: 7g protein, 9g fat, 12g carb., 178mg sodium, 103mg chol., 182 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: English Muffin Bread (For Bread Machines) Categories: Breads Yield: 6 servings 1 1/4 c Water 2 ts Sugar 1 ts Salt 1/4 ts Baking Soda 3 c Bread Flour 3 tb Nonfat Dry Milk 2 ts Yeast Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings for Medium or Small loaf. Put all ingredients in machine in the order suggested by your machine's manufacturer and fire that bad boy up on the regular bread cycle. The top of the loaf should come out sunken, this is normal. The texture and taste is just like English Muffins, this is GREAT for toasting! From: The Bread Machine Cookbook (vol I) by Donna Rathmell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raisin Nut Bran Muffins Categories: Breads, Muffins Yield: 12 muffins 2 c Raisin Nut Bran cereal 1 c Milk 3 tb Vegetable oil 1 Egg 1 1/4 c All-purpose flour 1/2 c Packed brown sugar 3 ts Baking powder 1/2 ts Ground cinnamon 1/4 ts Salt Heat oven to 400-degrees. Line 12 medium muffin cups, 2-1/2 x 1-1/4 inches, with paper baking cups. Mix cereal and milk in large bowl. Let stand until cereal is softened, about 5 minutes. Beat in oil and egg. Mix in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until wooden pick inserted in center comes out clean, 18 to 23 minutes. Makes 12 muffins. High Altitude Directions (3500 to 6500 feet): Heat oven to 425-degrees. From the back of a package of Raisin Nut Bran cereal. APB MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Muffins Categories: Muffins, Nets Yield: 12 servings -JOYCE ALENSKIS (XMXX58B) 1 1/4 c Brown sugar 1/2 c Oil 1 Egg 2 ts Vanilla 1 c Buttermilk 1 1/2 c Rhubarb-diced 1/2 c Nuts-chopped 2 1/2 c Flour 1 ts Soda 1 ts Baking powder 1/2 ts Salt -TOPPING 1 tb Oleo-melted 1/3 c Sugar 1 ts Cinnamon Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers 2/3 full. Combine topping ingredients and scatter over tops. Bake at 400' for 20-25 mins Happy Charring MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry & Rhubarb Muffins Categories: Muffins, Nets Yield: 12 muffins 1 3/4 c All-purpose flour 1/2 c Granulated sugar 2 ts Baking powder 1/2 ts Salt 2 ts Grated orange rind 1 Egg 3/4 c Milk 1/3 c Vegetable oil 1 c Finely chopped rhubarb 1/2 c Sliced strawberries Granulated sugar for dusting Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a separate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix. Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Source: Fast & Fresh by Lucy Waverman From the collection of Karen Deck MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato Spice Tea Bread Categories: Breads, Vegetables, Cyberealm Yield: 1 loaf 2 c Unbleached All-Purpose Flour 1 tb Baking Powder 1 ts Ground Cinnamon 1/2 ts Salt 16 oz Ripe Tomatoes, cored peeled And seeded 1/3 c Vegetable Oil 1/2 c Sugar 1/2 c Packed Brown Sugar 2 Eggs 1/4 c Almonds, sliced Preheat oven to 350øF. Butter and flour a 9x5x3" loaf pan. In a medium bowl, combine flour, baking powder, cinnamon. and salt. Mix well and set aside. In a food processor or blender, cosrsley puree tomatoes. Measure 1 c puree. Set aside. In a small mixing bowl combine oil, sugars, and eggs. Beat at high speed 3 minutes until fluffy. Add tomato puree and beat well. Gradually add flour mixture, beating until blended. Pour batter into pan. Sprinkle top with almonds. Bake at 350øF for 50-55 minutes until skewer inserted in middle comes out clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on rack. Source: Victoria Magazine, August 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pancakes with Golden Tomato Concasse Categories: Vegetables, Cyberealm Yield: 10 pancakes MMMMM-------------------GOLDEN TOMATO CONCASSE------------------------ 1 lb Golden Tomatoes, cored, Peeled, seeded and chopped Salt and Pepper MMMMM---------------------ZUCCHINI PANCAKES-------------------------- 1 1/2 lb Zucchini or other Squash 7 oz Red Onion 1 1/2 ts Salt 2 Cloves Garlic, crushed 3 tb Unbleached All-Purpose Flour 2 tb Parmesean Cheese, grated 2 tb Fresh Mint or Basil, or 1 1/2 ts Dried Herbs 1/8 ts Ground Nutmeg 1 pn Freshly Ground Pepper 2 Eggs, beaten Olive or Canola oil Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables. In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with zucchini. Add eggs and mix well. In a heavy large skillet, heat 1/4" oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter. Spoon tomato concasse over pancakes. Source: Victoria Magazine, August 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Miniature Swiss Jelly Rolls Categories: Cakes, Preserves, Cyberealm Yield: 16 slices 1 c Unbleached All-Purpose Flour 1/2 ts Baking Powder 4 Eggs 1/2 c Superfine Sugar 1 tb Water Confectioners' Sugar 2/3 c Blackberry Jam Fresh Blackberries Pesticide-Free Rose Petals Preheat oven to 425øF. Line bottom of a 15x10x1" jelly-roll pan with parchment paper. Butter parchment. Sift flour and baking powder into a small bowl. Set aside. In a large mixing bowl, beat eggs and sugar at high speed until thick and creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture, then fold in gently. Be sure there are no dry pockets of flour. Fold in water. Pour batter into pan. Spread evenly, smoothing top. Bake at 425øF for 10 minutes until center springs back when lightly touched. While cake is baking, sprinkle a 20" long sheet of parchment paper with sifted confectioners' sugar. Remove cake from oven and immediately run knife around edge of cake to loosen, then invert hot cake on sugared paper. Peel off baking parchment from bottom of cake. Trim off crusty edges with a sharp knife. Cut both cake and parchment in half crosswise. Gently roll up each hot cake in parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool on rack. Before serving, gently unroll cakes. Spread each cake with half the jam, leaving a 1" border on all sides. Roll up starting at narrow end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10 slices. Garnish with berries and rose petals. Source: Victoria Magazine, June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Melting Moments Categories: Cookies, Cyberealm Yield: 32 cookies MMMMM--------------------------COOKIES------------------------------- 1 c Unsalted Butter, softened 1/2 c Confectioners' Sugar 1 1/2 c Unbleached All-Purpose Flour 1/2 c Cornstarch MMMMM---------------------------ICING-------------------------------- 1/2 c Unsalted Butter, softened 1 c Confectioners' Sugar, sifted 1 ts Lemon Juice 2 Fresh Raspberries, or 1/4 ts Raspberry Puree Crystallized Violets, Roses, Or Pansies Cookies: In a large mixing bowl, cream 1 cup butter at medium speed. Gradually add 1/2 cup confectioner's sugar, beating until light and fluffy. Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on plastic wrap. Cover and refrigerate 30 minutes. Preheat oven to 350øF. Cut dough in 32 1" squares. Roll each piece of dough into a ball. Arrange 2" apart on ungreased baking sheets. Flatten cookies slightly with bottom of a sugared glass. Bake at 350øF for 13-15 minutes until puffed and slightly browned around the edges. Remove from pans. Cool on racks. Icing: In a small bowl, cream 1/2 cup butter at medium speed. Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and raspberries. Spread icing on cooled cookies. Top with crystallized flowers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Butterfly Fairy Cakes Categories: Cakes, Cyberealm Yield: 32 cakes MMMMM---------------------------CAKES-------------------------------- 1 1/2 c Unbleached All-Purpose Flour 2 ts Baking Powder 2 Eggs 1/2 c Unsalted Butter, softened 3/4 c Superfine Sugar 2 tb Milk MMMMM--------------------------FILLING------------------------------- 1/2 c Unsalted Butter 1 1/2 c Confectioners' Sugar 1 ts Vanilla Extract Colored Sugar Crystals Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny paper bake cups. Preheat oven to 375øF. Sift together flour and baking powder. Set aside. In a small bowl, whisk eggs well. Set aside. In a small mixing bowl, cream 1/2 cup butter at medium speed. Gradually add sugar, beating until light and fluffy. Add beaten eggs, a little at a time, beatiing well after each addition. Fold in flour mixture. Stir in milk until stiff dropping consistency. Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven at 375øF for 15 minutes until pick inserted in center comes out clean. Cool in pan set on rack. Remove from pan. Filling: In a food processor, process 1/2 cup butter until creamy. With processor running, gradually add confectioners' sugar and vanilla, processing until blended. Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half. Dip cut sides of cake tops in colored sugar crystals. Replace top cake pieces sugared side up at an angle in cream filling, forming the butterfly's wings. Source: Victoria Magazine, June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: All-Purpose Salad Dressing Categories: Dressing, Salads, Cyberealm Yield: 3 /4 cup 2 tb Wine 2 tb Vinegar 1 tb Dijon Mustard 1/2 c Olive Oil 1/4 ts Dried Oregano 1/4 ts Dried Parsley 1 Clove Garlic, minced In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens. Source: Victoria Magazine, June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon-Swirl Raisin Bread Categories: Breads, Victoria, Cyberealm Yield: 2 loaves MMMMM---------------------------DOUGH-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 3 tb Sugar 3 tb Unsalted Butter, cut up 1 1/2 ts Salt 2 c Warm Milk (110øF) 3 c Unbleached All-Purpose Flour 1/2 c Dark Raisins 1/2 c Golden Raisins 4 c Unbleached All-Purpose Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Sugar 1 tb Ground Cinnamon Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts. Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes. Filling: While dough rests, in a small bowl combine 1/2 cup sugar and cinnamon. Mix well and set aside. Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon filling. Press filling into dough as much as possible. Roll up tightly, jelly-roll fashion, starting at the short side. Pinch dough together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side down in loaf pan. Repeat with remaining dough. Cover and let rise in a warm place until double, about 45 minutes to an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes, tenting loosely with foil during the last 15 minutes of baking time, if necessary to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll loaves on racks. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: English Muffins Categories: Breads, Breakfast, Cyberealm, Victoria Yield: 10 muffins MMMMM---------------------------SPONGE-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 1 1/2 c Warm Milk (110øF) 2 tb Unsalted Butter, cut in Small pieces and softened 1 tb Honey 2 1/2 c All-Purpose Flour MMMMM---------------------------DOUGH-------------------------------- 1 1/4 ts Salt 2 1/4 c All-Purpose Flour Cornmeal Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in buttered bowl combine warm milk, butter and honey. Stir until butter is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover and let rise in warm place until doubled, about 30 minutes. Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. Sprinkle board generously with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll half the dough at a time 1/2" thick. Cut with a floured biscuit cutter into 3" rounds. Repeat with remaining half of dough. Knead, reroll, and cut dough scraps once, if desired. Arrang dough rounds on ungreased baking sheets 2" apart. Cover and let rise in a warm place until double, about 30 minutes. Heat a lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes until done in crnter. Cool on racks. Repeat cooking remaining muffins. Split muffins in half crosswise with the tines of a fork. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Apple Casserole Categories: Chicken, Casseroles, Victoria, Cyberealm Yield: 4 servings 2 tb Olive Oil 3 1/2 lb Broiling Chicken, quartered 3 lb Mixed Root Vegetables, Peeled and cut up 2 md Onions, peeled and cut in Wedges 2 sm Cooking Apples, peeeled, Cored, and thickly sliced 2/3 c Dried Green Lentils 1 c Apple Juice 1 1/4 c Chicken Broth Preheat oven to 375øF. Select at least a 6 quart ovenproof pot large enough in diameter to hold chicken in a single layer. Heat oil in pot over medium heat. Brown chicken in hot oil for 20 minutes, turning to brown both sides. Drain on paper towels. Add root vegetables and onion to hot oil in same pot. Saute for 4-5 minutes until vegetables begin to brown. Add apples, lentils, apple juice, and chicken broth. Mix well to cover lentils with liquid. Bring to a boil. Season to taste with salt and pepper. Add chicken, skin side up. Cover and bake at 375øF for 1 hour until juices run clear when chicken is pierces with a fork and lentils are tender. Note: To thicken pan juices, puree a few of the cooked vegetables with some of the pan juices in a blender. Stir back into remaining pan juices. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bacon and Onion Muffins Categories: Muffins, Main dish, Breads Yield: 6 servings 1/2 lb Bacon, Diced 1/4 c Chopped Onion 2 1/4 c Unbleached Flour, Sifted 3 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 2 ea Large Eggs, Slightly Beaten 1/3 c Milk 1 c Dairy Sour Cream 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Main dish Yield: 4 servings 1 1/2 c Unbleached Flour 2 tb Sugar 3 ts Baking Powder 1/2 ts Salt 3/4 ts Dill Weed 1/4 c Milk 1/2 c Margarine/Butter, Melted 2 ea Large Eggs 2/3 c Ricotta Cheese 1/2 c Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 c Unbleached Flour 1 c Sugar 3 ts Baking Powder 1/2 ts Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 ts Lemon Extract 2 ea Large Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~-- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonful. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Carmel Pecan Sticky Buns Categories: Cyberealm, Breads, Sides, Brunch Yield: 2 dozen 8 oz PHILADELPHIA Brand Cream Cheese [cubed] 3/4 c Cold water 1 pk [16 oz] hot roll mix 1 Egg 1/3 c Granulated sugar 1 ts Cinnamon [ground] 1 c Pecan halves [may be coarsly Chopped if desired] 3/4 c Brown sugar 1/2 c Light corn syrup 1/4 c Butter [melted] MMMMM--------------------PREHEAT OVEN TO 350ø------------------------- 1) Stirr together 6 oz of cream cheese and the cold water in a small sauce pan cooking over low heat until the mixture is at 115ø to 120ø, stirring occasionally... 2) Stir together the roll mix and yeast packet in a large bowl, then add the cream cheese mixture and the egg mixing until the dough pulls away from the sides of the bowl... 3) Knead the dough on a slightly floured surface for 5 min... or until smooth and elastic... Cover and let rise in a warm place for 20 min... 4) While the dough is rising, beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an elec. mixer until well blended... 5) Roll out the dough to 18"x12" rectangle and spread the cream cheese mixture over the dough to within 1" from the edges... Roll up from the long side, sealing the edges and cut into 24 3/4" slices 6) Stir together the remaining ingredients in a small bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin pan... 7) Place dough, cut side up, in cups cover and let rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden brown... Invert onto serving platter immediately... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pineapple Bread Categories: Breads, Nets Yield: 2 servings 3 Eggs 2 c Sugar 1 c Oil 2 ts Vanilla 3 c Flour 2 ts Soda 1 ts Salt 1/2 ts Baking powder 1 1/2 ts Cinnamon 1 ts Nutmeg 1 1/2 c Zucchini; grated 8 oz Can crushed pineapple;drain 1/2 c Raisins 1 c Pecans; chopped 4 oz Instant vanilla pudding mix Preheat oven 350d F. In a large bowl, beat eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift flour, soda, salt, baking powder, cinnamon, and nutmeg. Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans, and pudding. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake 1 hour or until a toothpick inserted in center comes out clean. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Whole Wheat Herb Bread Bm Categories: Breads, Nets Yield: 24 servings MMMMM--------------------PLACE IN BREADMAKER------------------------- 1/3 c Water; warm, 105 degrees 1 c Sourdough starter 1/2 c Salad dressing, creamy onion 1 Eggs 1/2 ts Sage 1/2 ts Thyme leaves 1/2 ts Basil leaves 1 ts Salt 1 tb Sugar 2 c Flour, whole wheat 1 1/2 c Flour 2 ts Yeast MMMMM------------------------ADD AT BEEP----------------------------- 1 c Cheese, cheddar, shredded Sylvia's comments: this came out great except that the dough looked too dry, so I added a tiny bit more water and it overrose, with a texture a little too coarse to suit me. Next time I'll just use the amount of water called for. If you don't want whole wheat, but prefer a white bread base, substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat AND the 1-1/2 cups bread or AP flour measurements. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: American Garlic and Parsley Bread for Bread Machines Categories: Breads Yield: 1 servings 1 1/2 ts Active dry yeast 3 c Bread flour 3 tb Wheat germ 3 tb Wheat bran 1 3/4 ts Salt 1 1/2 tb Sugar 1 1/2 tb Vegetable oil 2 Garlic cloves, minced 2 tb Parsley, fresh chopped 1 1/4 c Water Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1-1/2 pound loaf. Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: GINGERBREAD LOAF ABM Categories: Breads Yield: 1 servings 1 1/2 pound loaf 3/4 c Milk 1/4 c Molasses 1 Egg 3 tb Applesauce 3 1/3 c Bread flour 1 tb Brown sugar 3/4 ts Salt 3/4 ts Ground cinnamon 3/4 ts Ground ginger 1 ts Yeast 103 cal/oz Put ingredients in machine according to custom. LEMON ICING: In small mixing bowl stir 1/2 c sifted powdered sugar, 1/4 t vanilla, 1 t lemon juice & enough milk (1-3 t) to make an icing of drizzling consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Rolls ABM Categories: Breads, Nets Yield: 12 servings -JOY QUIRK (HF65A) 1 tb Dry yeast 5 c Bread mix 1 1/2 c -lukewarm water 2 Eggs; beaten 1/2 c Butter; melted MMMMM------------------------SWEET GLAZE----------------------------- 1 c Powdered sugar; sifted 2 tb Milk; About 1/4 ts Vanilla MMMMM---------------------CINNAMON SPRINKLE-------------------------- 2 tb Butter 1/2 c Raisins 1/2 c Brown sugar 1/4 c Nuts: chopped 1 1/2 ts Cinnamon In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups of bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls. CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts. Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture. Formatted by Elaine Radis BGMB90B; JUNE, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old German Muffins Categories: Ethnic, Breads, Desserts Yield: 4 servings 3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 tb Rum 1 ts Vanilla extract 3 tb Milk 1/2 ts Cinnamon 2 ts Baking powder 2 1/4 c Flour; unbleached 1/4 c Almonds; ground 1 tb Orange rind; grated 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Warm Springs Fried Bread Categories: Breads, Ethnic Yield: 6 servings 3 c Sifted all-purpose flour 1 tb Butter 2 ts Baking powder 3/4 c (to 1c) Warm milk 1 ts Salt 2 tb Melted butter 1 ts Sugar 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese/eggs, Fruits Yield: 4 servings 8 oz Dates; finely chopped 2 ts Butter 3/4 c Water; boiling 1 3/4 c Unbleached flour; sifted 1/4 ts Salt 1 ts Baking soda 1/2 c Sugar; granulated 1 ea Egg; lg, well beaten 4 oz Cheddar md, shredded 1 c Walnuts; chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Cheese Casserole Bread Categories: Breads Yield: 2 servings 1 ts Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 tb Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp cheddar 1 tb Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Best Oatmeal Cookies Categories: Cookies Yield: 55 servings 3/4 c Low ft margarine, room temp 1/2 c Packed brown sugar 1 1/2 c All purpose flour 1 ts Ground cinnamon 1 1/2 c Oats, uncooked 1 ts Vanilla 1 c White sugar 2 Egg whites, slightly beaten 1 ts Baking soda 1/4 ts Ground nutmeg 1 c Raisins In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Cookies ***** Categories: Low-cal, Cookies Yield: 6 servings 3 c Rolled Oats 1 c Flour (unbleached) 1/4 ts Salt 2 tb Light Sesame Oil 1 1/2 c Apple Juice 1 tb Tbsp Honey (opt) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Famous Oatmeal Cookies Categories: Cookies Yield: 60 servings 3/4 c Vegetable shortening 1 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 t Vanilla 3 c QUAKER Oats (quick or old -fashioned, uncooked) 1 c All-purpose flour 1 t Salt (opt) 1/2 t Baking soda Heat oven to 350'F. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined oats, flour, salt and baking soda; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Remove to cooling rack; cool completely. Store tightly covered. Makes about 5 dozen cookies. MY OWN SPECIAL COOKIES: Add 1 cup of any or a combination of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or coconut. Makes about 5 dozen cookies. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ali's Oatmeal Cookies Categories: Cookies, Ceideburg Yield: 3 servings Stephen Ceideburg 1 c Butter-flavored shortening 1 c Granulated sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 1 1/2 c Plus 1 tb sifted all-purpose -flour, divided 1 ts Baking soda 3/4 ts Salt 2 1/2 c Old-fashioned or: 2 1/2 c Quick-cooking oatmeal, -uncooked 1 c Finely chopped hazelnuts 1 c Finely diced dried apricots 1 c White chocolate chips Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha Delos, Keizer Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until well-blended. Combine 1 1/2 cups of flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in white chocolate chips. Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets. Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels. Makes 3 dozen From the Oregonian's FOOD DAY, 1/12/93. Posted by Stephen Ceideburg MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Raisin Cookies Categories: Cookies, Desserts Yield: 4 dozen 1/2 c Margarine; softened 1/2 c Shortening 1 c Sugar, brown; packed 1/2 c Sugar 2 Eggs 2 tb Water 2 tb Corn syrup, light 2 ts Vanilla 2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/8 ts Ginger, ground 1 1/2 c Flour, all purpose; unsifted 1 ts Baking soda 1 ts Salt 3 c Oats, old fashioned 1 c Raisins Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350øF for 15 minutes. Cool slightly on sheet before removing to cooling racks. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Cornbread Categories: Breads, Nets Yield: 9 servings 1 c Cornmeal 1/2 ts Salt 1/2 ts Soda 1 c Corn, cream-style 2 Eggs; slightly beaten 4 oz Green chili peppers; finely -chopped 2/3 c Buttermilk 1/3 c Shortening; melted 1 c Cheese, Cheddar; shredded Combine all ingredients, except shredded cheese, in a bowl. Mix well and pour half the batter into a hot, greased 9" baking pan. Sprinkle cheese on top, and cover with remaining batter. Bake at 375 degrees for 30 to 40 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pesto Pull-Apart Bread ABM Categories: Breads, Nets Yield: 24 servings MMMMM---------------------------PESTO-------------------------------- 1 Garlic cloves 1/2 c Basil leaves, fresh 1/2 c Cheese, Romano, grated 1/4 c Oil, olive MMMMM---------------------------BREAD-------------------------------- 2 ts Yeast 3 c Flour 1/2 ts Salt 1 pn Sugar 1 1/4 c Water; warm Mince garlic and basil leaves in food processor with steel blade. Add romano cheese. Turn on food processor and drizzle in oil. Set aside. Add all ingredients to breadmaker. Set on "dough" cycle and start. After second knead, divide dough into 15 balls and fit around edge of 14" greased round cake or pizza pan, allowing little room between balls for rising. Cover with towel and let rise 30 minutes in warm place. Preheat oven to 375. Place pan in oven and bake 35-40 minutes, until bread is golden. Cool in pan for 10 minutes, then turn onto rack. Sylvia's comments: There's something missing from this, like what you do with the pesto! I added it during the second knead, to be incorporated into the dough but not disappear. Also, this much dough does NOT fit into a cake pan with room between to rise. I fit it all in, crammed together, to let it rise upwards. I also made the pesto in my blender rather than my food processor, and was quite pleased with the results. I had to do more scraping than with a food processor, but the result had small pieces of basil. MM and posted on GEnie by THE.LARK [Choc. King] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Carrot Cheesecake Muffins Categories: Breads, Muffins Yield: 12 servings MMMMM--------------------------FILLING------------------------------- 4 oz Cream cheese; softened 2 tb Granulated sugar 1/2 ts Orange rind; finely grated MMMMM-------------------------MUFFIN MIX------------------------------ 1 ts Orange rind; finely grated 1/3 c Butter; softened 1/2 c Brown sugar; packed 2 Eggs 1/2 c 2% evaporated milk 2 tb Frozen orange juice concen. 1 1/4 c Carrots; finely grated 1/2 c Raisins 1/2 c Chopped walnuts 1 1/2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside. Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind. In large bowl, combine flour, baking powder, baking soda, and cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T batter into 12 small greased or paper lined muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter. Bake in 350~ oven 15 - 20 mins. until tops spring back when touched lightly. Makes 12 muffins. Per muffin: about 266 cal. and 13.3 g fat. Source: Alice Dawe of Brantford, Ontario (St. Pete Times) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: TEXAS-STYLE BAGELS - ABM Categories: Breads, Nets Yield: 18 bagels 1 pk DRY YEAST 1 1/2 c WARM WATER, 105-115 DEGREES 3 tb SUGAR 1 tb SALT 1/2 ts BLACK PEPPER 1 tb TABASCO PEPPER SAUCE 4 tb JALAPENO PEPPER, FRESH -AND FINELY CHOPPED 4 c FLOUR, ALL-PURPOSE 1 ga WATER STIR YEAST INTO 1 1/2 CUPS WARM WATER IN LARGE BOWL; LET STAND UNTIL BUBBLY, ABOUT 5 MINUTES. STIR IN SUGAR, SALT, PEPPER, TABASCO, 3 TABLESPOONS JALAPENO, AND ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD DOUGH ON LIGHTLY FLOURED BOARD UNTIL SMOOTH AND ELASTIC, ADDING REMAINING FLOUR AS NECESSARY. LET DOUGH STAND IN WARM PLACE 15 MINUTES. PUNCH DOWN DOUGH; ROLL ON LIGHTLY FLOURED BOARD INTO A RECTANGLE 13 X 4 INCHES, ABOUT 1 INCH THICK. CUT DOUGH INTO 18 STRIPS WITH FLOURED KNIFE. ROLL EACH STRIP GENTLY TO FORM ROPE 1/2 INCH THICK. MOISTEN ENDS OF ROPE AND PRESS TOGETHER TO FORM BAGELS. PLACE BAGELS ON FLOURED COOKIE SHEETS. LET STAND COVERED 20 MINUTES. HEAT ONE GALLON OF WATER TO BOILING IN LARGE STOCK POT. REDUCE HEAT TO MEDIUM. PLACE 3 TO 4 BAGELS IN STOCK POT. SIMMER UNCOVERED 7 MINUTES (NO LONGER). DRAIN ON TOWEL. REPEAT WITH REMAINING BAGELS. HEAT OVEN TO 375 DEGREES. BRUSH BAGELS WITH BEATEN EGG, SPRINKLE WITH REMAINING JALAPENO PEPPER. BAKE BAGELS ON UNGREASED COOKIE SHEET UNTIL GOLDEN, 30 TO 35 MINUTES. COOL ON WIRE RACK. SERVE WITH COLD SLICED ROAST BEEF OR CHICKEN. HOUSTON HOME GARDEN, FEB 1981, P. 117 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana-Sour Cream Coffee Cake Categories: Breads, Cakes, Desserts Yield: 1 servings 1/2 c Pecans; chopped 1/4 c Sugar 1/2 ts Cinnamon 1/2 c Shortening 1 c Sugar 2 Eggs 1 c Bananas; mashed 1 ts Vanilla extract 1/2 c Sour cream 2 c All-purpose flour 1 ts Baking powder 1 ts Soda 1/4 ts Salt Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold. Yield: one 10 inch coffee cake. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Amaretto Coconut Bread Categories: Breads, Desserts Yield: 1 loaf 4 oz Tofu 1 c Sugar 1/4 c Amaretto 14 fl Coconut milk 2 1/2 c Flour 1/2 ts Salt 1 tb Baking powder 1 c Unsweetened coconut flakes Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan. Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. :-) Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan. Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage. [Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.] (C) Copyright 1994 Karen Mintzias - May be freely distributed MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Amish Friendship Bread (Original Starter Recipe)-PA Dutch Categories: Breads Yield: 1 servings 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter each day DAY 10: ............. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. DiSanto, Austin, Texas From: Pmbst8+@pitt.Edu Date: 03-08-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin-date bread Categories: Breads Yield: 2 loaves 2 1/2 c Sugar 2/3 c Vegetable Oil 4 Egg 16 oz Pumpkin 2/3 c Water 3 1/3 c Flour; All-purpose 2 ts Baking Soda 1 1/2 ts Cinnamon; ground 1 ts Cloves; ground 1/2 ts Baking Powder 1/2 c Nuts; coarsely chopped - Walnuts or pecans 1/2 c Dates; cut-up Heat oven to 350F or 170C. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8-1/2x4-1/2x2-1/2 inches. Mix sugar, oil, eggs, pumpkin and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Makes 2 large or 3 small loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEINETS OR FRENCH FRITTERS Categories: Breads Yield: 5 servings -ELAINE RADIS BGMB90B 6 tb -water 1 tb Butter 6 tb All-purpose flour 4 Eggs 1 ts Vanilla Confectioner's sugar These are as light as air. Heat deep fat to 370 degrees. Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. Remove pan from heat and beat in one at a time, the eggs. Beat the batter for about 3 minutes AFTER each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable. If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden. If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. Be sure to bring the heat of the fat DOWN to 330 again between cookings. SOURCE; JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer Becker; published by BOBBS-MERRILL Company Inc.; 1964; Library of Congress #; 61-7902 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Do-Ahead Sticky Buns Categories: Breads Yield: 9 rolls 1/2 c Packed brown sugar 1 pk Butterscotch regular pudding And pie filling (3 5/8 oz) 1/4 c Margarine or butter melted 1 tb Milk 1/2 ts Ground cinnamon 1 pk Active dry yeast 3/4 c Water water (105ø to 115ø) 2 3/4 c Bisquick baking mix MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve yeast in water water; stir in baking mix until soft dough forms. Turn dough onto cloth-covered board dusted with baking mix. Knead until smooth, about 20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X 9 inches. SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below. REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary. SOURCE: Betty Crocker's - Creative Recipes with Bisquick Vol II MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FOCACCIA #2 Categories: Italian, Breads Yield: 1 servings 4 c Unbleached flour 2/3 Fresh cake yeast, Dissolved in 2/3 cup warm Water 10 tb Olive oil 1/3 c Water 2 1/2 ts Salt Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beer Sourdough Starter ABM Categories: Breads Yield: 1 servings -KYLLIKKI FULLER (BHHJ17B) 1 Beer; flat 1 1/4 c Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourest Sourdough ABM Categories: Breads Yield: 1 servings -Gaye Levy ** DTXT63A -Revised on 9/17/92 1 1/4 c Sourdough starter 1/2 c Water 3 c Bread flour 1 tb Olive oil 2 tb Sugar 1 ts Salt 2 ts Yeast Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the original pot.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: French Sourdough Bread ABM Categories: Breads Yield: 15 servings -JUDY GARNETT (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour 1 ts Salt 1 ts Sugar 1 tb Cornmeal 1 tb Gluten 1/4 ts Baking soda 1/2 c Sourdough starter 2 ts Olive oil or butter 1 c Warm water Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourdough Peasant Bread ABM Categories: Breads Yield: 1 servings -posted by Gaye Levy DTXT63A 1 1/8 c Sourdough starter 1/2 c Water 1 1/4 ts Sugar 3/4 ts Salt 2 1/4 c Bread flour 1 1/2 ts Yeast This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourdough Bread for Bread Machine Categories: Breads Yield: 6 servings 1 1/2 c Sourdough Starter 3/4 c Milk 2 1/2 tb Margarine/Butter 2 2/3 tb Sugar 1 1/3 tb Salt 4 c Bread flour 2 1/2 ts Yeast Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle. From: Bread Machine Cookbook (vol I) by Donna Rathmell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: One Hour Dinner Bread Categories: Breads Yield: 3 loaves 4 tb Yeast 3 c Warm Water or 1/4 c Honey 2 Eggs 1/2 c Butter 1 3/4 ts Salt 1 c Dry Milk Powder 8 c Whole Wheat Flour (may also -use white flour) MMMMM--------------------------OPTIONAL------------------------------- 1/2 c Each Soy Flour & Wheat Germ -instead of 1 C flour Dissolve yeast in water with honey. Add eggs, butter, salt, milk powder and flour. Moisten well and let rest 5 minutes. Knead 5 minutes, adding more flour if necessary, and divide into 3 loaves. Place in greased 8 x 4" loaf pans. Let rise in warm oven 20 minutes. Without removing bread, turn oven to 350ø and bake 30 minutes (if you have an electric oven, cover loaves loosely with foil while oven heats). You now have 3 loaves of delicious, nutritious bread. This is a good basic recipe for a beginner and can be varied in many ways to make hot rolls, cinnamon rolls, raisin bread, etc. -- Just use your imagination. It is also very economical -- you get 3 loaves of bread from 8 cups of flour. This recipe has your bread mixed, kneaded and baked in one hour. Protein: 178.3 grams; Calories: 4756 Source: La Leche League International's Whole Food For The Whole Family Cookbook Submitted by: Connie Lehman -- Ada, Ohio MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sandi's Favorite Cake Doughnuts Categories: Breads, Breakfast Yield: 2 servings Vegetable Oil 3 1/3 c Flour 1 c Sugar 1 tb Baking powder 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 2 tb Shortening 2 Eggs 3/4 c Milk Heat oil (3-4 inches deep) to 375. Beat 1 1/2 c. of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping occasionally, 2 min. Stir in remaining flour. Turn dough onto well floured, cloth covered board; coat lightly with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 min. on each side. Remove from oil and drain on paper towels. Serve plain, sugared, or frosted. Buttermilk Doughnuts: Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda. Substitute buttermilk for milk. Do not use self-rising flour. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gingerbread Waffles Categories: Breads, Breakfast Yield: 6 servings 1 c Molasses 1/3 c Butter or butter substitute 1 1/2 ts Baking soda 1 Egg, well beaten 2 c Cake flour 2 ts Ginger 1/2 ts Salt 1/2 c Sour milk Put butter and molasses in saucepan and heat to the boiling point. Remove from fire and beat in baking soda. Add milk and egg. Add dry ingredients which have been sifted together. Mix well. Bake in hot waffle iron. These are delicious served hot with whipped cream and a sprinkling of nutmeg. 6 waffles. Mrs. George Bates, Akron, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apricot Ginger Scones Categories: Breads Yield: 8 scones 3 1/4 c Flour, all purpose 1/3 c Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 3/4 c Dried apricots, diced (4oz) 1/3 c Crystalized ginger, diced - 2 oz 1 ts Lemon peel, grated 1 c Buttermilk In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt. Add butter; whirl or rub with fingers until coarse crumbs form. If using a food processor, add apricots, ginger, and peel; pulse until just blended. Otherwise, stir them into flour mixture. Add buttermilk and whirl or stir just until evenly moistened. Scrape dough onto a floured board and knead about 6 turns or until dough holds together. On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles. Bake in a 400 degree oven until golden brown, about 25 minutes. Break along scores to serve. Makes 8 or 9. Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Overnight Coffee Cake Categories: Breads, Breakfast, Desserts Yield: 8 servings 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 ts Cinnamon 1 pk Caramel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Sour Cream Waffles Categories: Breakfast Yield: 4 servings 1 c Flour 1/2 tb Sugar 1 ts Baking powder 1/4 ts Soda 1/4 ts Salt 1 Egg, separated 1 c Sour cream 1/4 c Milk 1/4 c Butter, melted 1 Banana, mashed Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruited Buttermilk Scones Categories: Breakfast, Breads Yield: 4 servings 2 c Whole wheat pastry flour 2 ts Baking powder 1/4 ts Baking soda 1/2 c Butter, small pieces 4 tb Maple syrup 1 Peach or nectarine, diced 1/2 ts Orange peel, grated 1/2 c Buttermilk 1/4 ts Nutmeg In a bowl, combine flour, baking powder, and baking soda. Cut in butter and maple syrup. Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball, and knead on floured surface for 3 minutes. Shape into a dome. Place on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then, with sharp knife, score top into quarters, making cut 1/2" deep. Continue baking another 20 minutes; top will be golden brown when finished. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peach Breakfast Cake Categories: Cakes, Breakfast Yield: 8 servings 1/2 c Butter or margarine 1/2 c Sugar 1 ts Orange peel, grated 1/4 ts Almond extract 2 Eggs 3/4 c Flour, all-purpose 3 Peaches, ripe 1 c Sour cream 1/4 c Sugar 1 Egg white 1/4 ts Almond extract ea cinnamon sugar mixture With mixer or food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white and extract. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry Buttermilk Pancakes Categories: Breakfast Yield: 30 servings 2 Eggs 2 1/2 c Buttermilk 1 ts Baking soda 1/4 c Melted butter or margarine 2 1/2 c Flour 1 tb Sugar 2 ts Baking powder 1 ts Salt 1 c Sliced strawberries, fresh OR frozen (thawed and Drained) 1/2 c Melted butter or margarine Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes. MMMMM ---------- Recipe via Meal-Master (tm) v8.00 Title: Apple Turnovers Categories: Pastry, Fruits Yield: 4 servings 1/2 c Butter 4 oz Cream cheese, soft 2 c Sifted whole wheat -flour 1 T Honey 1/4 t Salt 1/2 c Diced apples 1/3 c Brown sugar 3 T Flour 1/2 T Lemon juice 1/4 t Cinnamon 1/8 t Cloves 1/8 t Salt Cream butter, honey, and cream cheese until smooth and creamy. Sift together flour, honey & salt. Work into creamed mixture with a pastry cutter until completely blended in. Form into a ball; wrap in plastic wrap and chill several hours. Preheat oven to 425 degrees. Combine apples, brown sugar, flour, lemon juice and spices. Roll pastry 1/8" thick; cut into 4 squares. Place one fourth of apple filling on each square. Fold in half diagonally and press edges with tines of fork to seal. Slit pastry with sharp knife. Place on ungreased cookie sheet and bake 20-25 minutes. ----- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Turnovers Categories: Pastry, Fruits Yield: 4 servings 1/2 c Butter 4 oz Cream cheese, soft 2 c Sifted whole wheat -flour 1 T Honey 1/4 t Salt 1/2 c Diced apples 1/3 c Brown sugar 3 T Flour 1/2 T Lemon juice 1/4 t Cinnamon 1/8 t Cloves 1/8 t Salt Cream butter, honey, and cream cheese until smooth and creamy. Sift together flour, honey & salt. Work into creamed mixture with a pastry cutter until completely blended in. Form into a ball; wrap in plastic wrap and chill several hours. Preheat oven to 425 degrees. Combine apples, brown sugar, flour, lemon juice and spices. Roll pastry 1/8" thick; cut into 4 squares. Place one fourth of apple filling on each square. Fold in half diagonally and press edges with tines of fork to seal. Slit pastry with sharp knife. Place on ungreased cookie sheet and bake 20-25 minutes. MMMMM ---------- Recipe via Meal-Master (tm) v8.00 Title: Mediterranean Lemon Cake Categories: Cakes, Lunch Yield: 8 servings 1 c Softened butter 1 1/2 c Sugar 4 Eggs, room temp 1 T Grated lemon peel 2 1/2 c Unbleached flour 1/2 t Salt 1 t Baking soda 1 t Baking powder 1 c Yogurt, room temp 3/4 c Finely ground nuts 1/2 c Lemon juice Cream the softened butter and 1 c of the sugar together until light and fluffy. Add eggs and the lemon peel; blend thoroughly. Sift the flour, salt, baking soda and baking powder together. Add dry ingredients alternately with the yogurt. Fold in the ground nuts. Turn into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the top comes out clean. Combine the 1/2 c sugar and lemon juice in a saucepan. Heat until sugar has dissolved and pour over the cake while still warm. Allow cake to cool in the pan. From "The Portable Feast" by Diane D. MacMillan, 101 Productions. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ginger-Almond Cookies Categories: Cookies, Nuts Yield: 4 dozen 1 1/4 c Whole Almonds; blanched 1 1/4 c Butter 1 1/4 c Sugar 1/4 c Candied Ginger; minced 2 ts Ground Ginger 1 pn Salt 2 1/2 c Flour Spread almonds in a single layer in a shallow pan. Place in col oven; turn thermostat to 350øF, and toast almonds 12-15 minutes, stirring occasionally, until lightly toasted. Cool. Grind 3/4 cup of the toasted almonds in a food processor or blender until fine. Cream together ground almonds, butter, sugar, candied ginger, ground ginger and salt. Mix in flour until dough forms a ball. Divide dough into 2 pieces. Roll each piece to form a log 1 1/2 to 2" in diameter. Wrap and chill logs until firm enough to slice, about 30 minutes. Slice dough into 1/4" slices; place slices 2" apart on ungreased baking sheets. Press a toasted almond into the center of each slice. Bak at 350øF for 10-12 minutes, until cookies are lightly browned. Remove cookies to cake rack to cool. Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g. Source: Buderim Australian Ginger Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Red Cherry Bars Categories: Cookies, Fruits Yield: 12 bars 1/2 c Butter 2 ts Powdered Sugar 1 1/4 c Flour 1/4 ts Salt 1/2 ts Baking Powder 1 c Sugar 9 oz Bottle Maraschino Cherries; -chopped 2 Eggs; well beaten 1 ts Vanilla Cream butter, powdered sugar and 1 cup flour and pat into the bottom of an 8 x 8" pan. Bake at 350øF until brown, 10-15 minutes. Remove from oven. Sift remaining 1/4 cup flour, salt and baking powder. In separate bowl, mix sugar, cherries, eggs, vanilla and add to sifted flour mixture. Spread on top of baked bar layer in pan and return to oven until done, about 25 minutes. Insert wood pick to test for doneness. If it comes out clean, top is done. Let cool, then cut into bars. Source: "Farm Recipes and Food Secrets From the Norske Nook: the Midwest's 1 Roadside Cafe." (Crown: $24) Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Walnut Bars Categories: Cookies, Fruits, Nuts Yield: 12 bars 3/4 c Dried Apricots Water 1 1/3 c Flour 1/4 c Sugar 1/2 c Butter 2 Eggs; well beaten 1 c Brown Sugar 1/2 ts Baking Powder 1/4 ts Salt 1/2 ts Vanilla 1/2 c Walnuts; chopped In a saucepan, cover apricots with water and bring to a boil; then simmer 10 minutes. Drain and let cool. Chop apricots. Sift 1 cup flour with sugar into a bowl, then cut butter into it until it is like coarse cornmeal. Pack into a 9 x 9 x 2" pan. Bake for 25 minutes at 325øF. Combine eggs and brown sugar, 1/3 cup flour, baking powder, salt, vanilla, waluts, and apricots and stir well in a medium bowl. Spread over baked layer and bake 35 minutes at 325øF. Coll, and cut into bars. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Holiday Nut Crunch Categories: Cookies, Nuts, Chocolate, Holidays Yield: 4 dozen 1 c Walnut Pieces 3/4 c Raw Peanuts 3/4 c Whole Almonds; blanched 1/2 ts Salt 1/4 c Butter 3 Egg Whites 1 c Sugar 3/4 c Flour 1/2 ts Ground Cinnamon 12 oz Chocolate Chips Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at 325øF for 15-20 minutes, stirring often. Remove nuts from pan and let cool. Add butter to pan and melt in pan. Beat egg whites until stiff. Combine sugar, flour and cinnamon in a medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly over butter in pan. Bake at 325øF for 35 minutes. Sprinkle chocolate chips over top of pan, and let melt. Spread melted chocolate lightly over top. Cool on wire rack. Cut into 1 1/2" squares. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot Bran Chews Categories: Cookies, Fruits, Nuts Yield: 4 dozen 1/3 c Whole Bran Cereal 1/4 c Water 3/4 c Butter; softened 1/4 c Packed Brown Sugar 1 Egg 1/4 c Honey 1 ts Vanilla 1 c Flour 1 ts Baking Powder 1/4 ts Salt 1/4 ts Baking Soda 1/4 c Dry Nonfat Milk Powder 1 c Oatmeal 3/4 c Walnuts; chopped 1 c Dried Apricots; chopped Combine bran and water. Set aside. Cream butter and brown sugar. Add egg, beat until fluffy. Mix in honey, vanilla and bran. Combine remaining ingredients with butter mixture and mix well. Drop by tablespoonfuls 2" apart on a greased cookie sheet. Bake at 375øF for 10 minutes or until golden brown and firm. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peanut Raisin Cookies Categories: Cookies, Nuts, Fruits Yield: 7 dozen 1 c Butter 1/2 c Chunky Peanut Butter 1 c Packed Brown Sugar 2 Eggs 1 c Honey 2 c Whole Wheat Flour 2 c Rolled Oats 1 c Unsweetened Wheat Germ 1 c Coconut; shredded 1 c Raisins 1 c Peanuts; chopped Mix butter, peanut butter and sugar until creamy. Add eggs, one at a time, beatin until fluffy. Mix in honey, flour, oats and wheat germ. Mix thoroughly. Add coconut, raisins and peanuts. Drop by tablespoonfuls 2" apart on greased cookie sheets. Bake at 375øF for 10-12 minutes, or until firm to the touch. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raisin-Filled Chocolate Chip Cookies Categories: Cookies, Chocolate, Fruits Yield: 6 dozen 2 c Margarine 3/4 c Brown Sugar 3/4 c Sugar 1 ts Vanilla 1 ts Water 2 Eggs 2 1/2 c Flour 1 ts Baking Soda 1/2 ts Salt 2 c Raisins 12 oz Chocolate Chips Cream margarine, sugars, vanilla, water and eggs together in a mixing bowl. By hand, stir in flour, baking soda and salt. Stir in raisins and chocolate chips. Drop by teaspoonfuls 1 1/2" apart on cookie sheets.Bake at 375øF for 8 minutes. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Thai Basil Cookies Categories: Cookies, Thai Yield: 24 cookies 1/2 lb Unsalted Butter; at room -temperature 10 tb Sugar 1 Lemon; zest of 12 md Thai Basil Leaves 2 Egg Yolks 2 c Flour 1 pn Salt Cream butter, sugar and lemon zest in the bowl of an electric mixer. Finely chop basil and add to creamed mixture. Add egg yolks; beat in well. Add the flour and salt. Mix until just incorporated. Put dough between sheets of plastic wrap and flatten into a 1" thick disc. Refrigerate overnight. (Dough may be frozen at this point.) Roll out dough on a floured board to about 1/8" thickness. Cut into 2" rounds with a cookie cutter and place on parchment paper lined cookie sheets. Bake ina 350øF oven 10-12 minutes, or until lightly browned. Transfer to racks to cool. Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g, Saturated Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg. Source: David Lebovitz of Monsoon. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemony Pear-Pecan Bread Categories: Breads, Breadmaker, Fruits, Nuts Yield: 1 lb loaf 6 oz Jar Strained Pear or Peach -Baby Food 1 tb Water 1 tb Butter or Margarine 3/4 ts Salt 2 c Bread Flour 1/3 c Pecans; toasted and coarsely -choppped 2 ts Packed Brown Sugar 1 1/2 ts Lemon Peel; finely shredded 1 1/2 ts Bread Machine Yeast Add ingredients to bread machine pan in the order suggested by the manufacturer, adding pears with water and pecans with flour. Process on basic bread setting, light color setting, if availible. For large capacity machines with glass domes, select medium/normal color setting to ensure complete baking. Time bake feature can be used. Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Filled Coffee Bread Categories: Breads, Fruits Yield: 1 loaf MMMMM---------------------------BREAD-------------------------------- 1 pk Yeast 1/4 c Warm Water 2 Eggs 1/2 c Sugar 1/2 ts Salt 1/3 c Sour Cream 1/3 c Butter; melted and cooled 2 1/2 c Flour; sifted MMMMM--------------------------FILLING------------------------------- 6 oz Dried Apricots; chopped 1 c Water 1/3 c Honey 1/8 ts Cinnamon MMMMM--------------------------TOPPING------------------------------- 1 Egg White 1 ts Water 2 tb Almonds; sliced Combine yeast and warm water. In a large bowl, combine all bread ingredients except 1 cup flour. Blend at low speed, then beat on high speed for about 3 minutes. Beat in remaining 1 cup flour with a wooden spoon. Turn out on a floured surface and knead about 10 minutes. Turn into a greased bowl; cover. Let rise until double. Meanwhile, combine filling ingredients in a saucepan over medium-high heat. Bring to a boil and cook, covered, for about 10-15 minutes, until liquid is absorbed. Punch dough down and roll out to a rectangle about 10 x 15". Place on a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread filling in center third. With a sharp knife, cut 10 diagonal strips on each side. Overlap strips first from one side then the other. Brush loaf with egg white mixed with water. Let rise in a warm place until almost double, about 30 minutes. Sprinkle with almonds. Bake in a preheated 350øF oven for 30 minutes. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Bread Categories: Breads Yield: 2 loaves 1 c Milk 1/3 c Sugar 1/3 c Shortening 1 ts Salt 1 pk Yeast 2 tb Lukewarm water 1 1/2 c Sourdough Starter; -see recipes 5 c Flour Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening; cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, sourdough starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface, knead 5-10 minutes, adding only enough flour to keep dough from sticking. Place in a greased bowl, turning to grease surface. Let rise until double, about 1 1/2 hours. Punch down. Let it rise again for about 1/2 an hour. divide into 2 balls, cover with a towel and let rest 10 minutes. Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let rise until doubled, about 1 hour. Bake in a preheated 400øF oven for about 40 minutes. Turn out and cool. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basic Sourdough Starter Categories: Breads Yield: 1 quart 1 pk Active Dry Yeast 1 qt Lukewarm water 2 tb Sugar 4 c Flour; sifted In a large crock, holding at least 3 quarts, add yeast mixed with water. Add sugar and flour, beat to mix. Cover, let rise until light and slightly aged, 24-48 hours. Starter may be kept in refrigerator for 7-10 days without attention. Then, it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed for recipe, then add flour and water to remaining mix. Amount will depend on amount of starter that is left. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Raisin Starter Categories: Breads, Fruits Yield: 1 cup 1/2 c Organic Raisins 1 c Warm Water; 110-115øF 1 c Organic Unbleached White -Flour Put raisins in water. Let stand in a warm (90øF) place until bubbles form. Remove raisins. Mix together flour and water. Place in a clean jar, cover with plastic wrap, and leave in a warm place 2-4 days, stirring each day, or until it becomes light and frothy. This means fermentation is under way. Refrigerate. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Bread Ring Categories: Breads, Vegetables Yield: 1 loaf MMMMM---------------------------BREAD-------------------------------- 3 c Bisquick 1 c Sugar 1 c Brown Sugar 1/4 c Butter 4 Eggs 1 cn Pumpkin 1/4 c Milk 2 ts Cinnamon 1/2 ts Ginger 1/4 ts Cloves 1/4 ts Nutmeg MMMMM---------------------BROWN BUTTER GLAZE-------------------------- 1/3 c Butter 2 c Powdered Sugar 1 1/2 ts Vanilla 5 tb Hot Water Beat all bread ingredients at low speed for 1/2 minute, then at medium speed 3 minutes. Spread in a ring pan. Bake at 350øF for about 50 minutes; cool. drizzle with Brown Butter Glaze. Glaze: Heat butter in a saucepan over medium heat until it is brown. Blend in powdered sugar, vanilla and water. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Date Nut Bread Categories: Breads, Fruits, Nuts Yield: 1 loaf 1 c Pitted Dates 1 ts Baking Soda 1 c Boiling Water 1 tb Butter 1 c Sugar 3 Egg Yolks 2 c Flour 1 c Nuts; chopped 2 ts Vanilla Pour baking soda and water over dates. Let stand 10 minutes. Cream butter, sugar and yolks. Add water from dates. Stir in flour, dates, nuts and vanilla. Pour into a prepared pan and bake in a preheated 325øF oven for 20 minutes. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cranberry-Orange Nut Bread Categories: Breads, Fruits, Nuts Yield: 1 loaf 1 3/16 c Bisquick 1/2 c Sugar 1/4 c Flour 1 Egg 1 c Milk 2 tb Ogange Peel; grated 3/4 c Cranberries; chopped 1/2 c Nuts; chopped Combine first 6 ingredients; beat vigorously for 1/2 minute. Stir in cranberries and nuts. Pour into a prepared loaf pan. Bake in a preheated 350øF oven for 1 hour. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Classic Irish Soda Bread Categories: Breads, Fruits, Irish Yield: 1 loaf 4 c Flour 4 ts Baking Powder 1 c Sugar 1/2 ts Salt 1 ts Caraway Seeds 1 1/2 c Raisins 2 Eggs; beaten 1 c Butter or Margarine; melted 1 c Milk Preheat oven to 350øF. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Double-Cheese Wheat Bread Categories: Breads, Breadmaker, Cheese Yield: 1 lb loaf 1/2 c Milk 1/3 c Water 3/4 ts Salt 1 1/2 c Bread Flour 1/2 c Whole Wheat Flour 1 oz Cheddar Cheese; shredded 3 tb Parmesan Cheese; grated 1 tb Sugar 1 1/2 ts Bread Machine Yeast Add ingredients to bread machine in order suggester by the manufacturer, adding the cheeses with the flours. Process on basic white bread cycle, light color setting if desired. Store bread in the refrigerator; bring to room temperature before serving. Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice-Three Grain Bread Categories: Breads, Rice Yield: 1 to 2 loafs 1 pk Active Dry Yeast 1/3 c Warm Water; 105-115øF 2 c Milk; scalded and cooled to -105-115øF 2 tb Butter or Margarine; melted 2 ts Salt 1/2 c Honey 1/2 c Rolled Oats; uncooked 1/2 c Rye Flour 2 c Whole-Wheat Flour 4 1/2 c Bread or All-Purpose Flour 1 c Wild Rice; cooked 1 Egg; beaten with 1 tb Water 1/2 c Sunflower Seeds; hulled In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture should become foamy; if not, either yeast was too old or water was too hot. In either case, start again. Add milk, butter, salt and honey. Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour to make a soft dough. Knead in wild rice. Cover and let rest for 15 minutes. Then mix in enough additional bread flour to make a stiff dough. Turn onto bread board and knead for 10 minutes, adding more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl, cover and leave in draft-free place until doubled in bulk, about 2 hours. Punch down dough and knead briefly. To shape, divide dough into 3 parts; shape each part into a strand and braid together to form a wreath. Or divide dough into 2 parts and place in 2 greased 9" baking pans. Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 375øF. Brush tops with egg-water mixture. Sprinkle with sunflower seeds. Bake about 45 minutes, until loaf or loaves sound hollow when tapped. Cool on rack. Source: Medford Mail Tribune, 28 December 1993 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Batter Bread Categories: Breads, Cheese Yield: 2 loaves 1 c Milk 1 c Water 2 tb Butter 2 pk Active Dry Yeast 5 1/3 c Flour 3 tb Sugar 1 tb Salt 6 oz Sharp Cheddar Cheese; -shredded 1 Egg Combine milk, 1/2 cup of the water, and the butter in a small saucepan and heat until butter melts. Set aside to cool. Sprinkle the yeast over remaining water in a small bowl.Set aside to proof and soften. Place 1 3/4 cups of the flour, the sugar and salt in a large bowl. Using an electric mixer, gradually add the liquids to the dry ingredients and beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough to make a thick batter. Beat on high speed for 2 minutes, again scraping bowl occasionally. Gradually stir in just enough of the remaining flour to make a stiff batter so it leaves the sides of the bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour. Adjust rack in the lower third of oven; preheat ot 375øF. Using a wooden spoon, stir the raised batter down until it is almost its original volume. Beat for 1 minute. Spoon batter into 2 deep, well-greased, round, 1 quart casseroles. Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from casseroles and cool, rounded sides up, on wire racks. Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Traditional Southern Buttermilk Biscuits Categories: Cyberealm, Mom's best, Breads Yield: 12 biscuits 2 c Flour 1 tb Baking powder 3/4 ts Salt 1/2 ts Baking soda 5 tb Chilled solid vegetable .shortening 1 c Buttermilk 1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda, and powder. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead lightly a few times until smooth. (The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) 4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits. Place them, two inches apart, onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits. 5. Bake until golden brown, about 12-15 minutes. Serve hot. Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, New York 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Chip Grape Nut Bread Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat Yield: 2 loaves 1 c Grape nuts 2 c Buttermilk (low fat 1.5%) 2 c Sugar 2 Eggs or 1/2c egg substitute 1/2 ts Salt 3 1/2 c Flour 1 ts Baking soda 2 ts Baking powder 1/2 c Chocolate chips 1 ts Vanilla Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings. Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg sodium. Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat. Source: Watertown Daily Times, Watertown NY Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Bars Deluxe Categories: Cookies, Cyberealm, Mom's best Yield: 8 servings 2 c Flour 1/2 c Confectioners sugar 1 c Butter 4 Eggs 2 c Sugar 1/3 c Lemon juice 1/4 c Flour 2 ts Baking powder Mix the 2 cups flour, 1/2 cup confectioners sugar, and 1 cup butter together. Cut into and press into 13 x 9 x 3 pan, and bake at 350 F for 20-25 minutes. Add other ingredients together, and pour over the crust. Bake at 350F for 20 minutes. Sprinkle with confectioners sugar after the cookies have cooled. (Very rich, but wonderful!!) From: Paula Schmidt, Rochester, NY 1971 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poteca Nut Roll Categories: Pastry, Breakfast Yield: 1 cake MMMMM---------------------------DOUGH-------------------------------- 1 pk Yeast 1/4 c Warm water 3/4 c Warm milk 1/4 c Sugar 1 t Salt 1 Egg, slightly beaten 1/4 c Shortening 3 c Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Butter 1 c Brown sugar 2 Eggs, slightly beaten 1 t Vanilla 1 t Lemon extract (opt) 4 c Ground nuts Milk 1/2 c Powdered sugar In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 1/2 c flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract and nuts. Add milk until mixture is of spreading consistency (about 1/2 cup); set aside. Punch dough down. Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 degrees for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powdered sugar and milk. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poteca Nut Roll Categories: Pastry, Breakfast Yield: 1 cake MMMMM---------------------------DOUGH-------------------------------- 1 pk Yeast 1/4 c Warm water 3/4 c Warm milk 1/4 c Sugar 1 t Salt 1 Egg, slightly beaten 1/4 c Shortening 3 c Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Butter 1 c Brown sugar 2 Eggs, slightly beaten 1 t Vanilla 1 t Lemon extract (opt) 4 c Ground nuts Milk 1/2 c Powdered sugar In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 1/2 c flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract and nuts. Add milk until mixture is of spreading consistency (about 1/2 cup); set aside. Punch dough down. Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 degrees for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powdered sugar and milk. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Onion Sandwich Buns Categories: Breads, Yeast, Lunch Yield: 18 each 2 c Warm water 1/4 c Maple syrup 2 pk Dry yeast 1 lg Onion, minced 1/4 c Corn oil 1/8 t Thyme 4 c Wholewheat flour 2 c Unbleached flour 1 t Salt Sesame seeds (opt.) Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Bread Categories: Breads, Yeast Yield: 2 servings 1 c Scalded milk 2 T Shortening 2 t Salt 1/2 c Honey 1/2 c Maple syrup 1 c Cold water 1/4 c Warm water 1 pk Yeast 1 1/2 c Uncooked oatmeal 6 c Sifted flour Mix milk, shortening, salt, honey and maple syrup, stir in cold water and cool to lukewarm. Pour warm water into a warm very large bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, oatmeal and 4 c flour and mix well. Mix in remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and knead lightly 1 to 2 minutes. Divide dough in half, shape into 2 loaves and place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise until almost doubled in bulk. Toward end of rising, preheat oven to 375 degrees. Bake loaves 40 minutes until browned and hollow sounding when tapped. Turn out and cool upright on a wire rack before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Melt-away Butter Cakes Categories: Cakes, Lunch Yield: 6 servings 1 c Softened butter 1 1/2 c Sugar 1 Egg, beaten 1/4 t Salt 1 t Grated lemon rind 1 t Lemon extract 2 1/2 c Sifted unbleached flour Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From "The Portable Feast" by Diane D. MacMillan, 101 Productions. MMMMM MMMMM----- Recipe via Meal-Master Title: HOT APPLE PANDOWDY Categories: Desserts, Cyberealm Yield: 10 servings 1 1/4 c Butter 2/3 c Sugar 1 Egg, well-beaten 2 1/2 c Sifted all-purpose flour 3 ts Baking powder 1/2 ts Salt 1 c Milk 3 c Apples, sliced & pared 1/4 c Brown sugar 1 ts Cinnamon, ground 2 c Sweetened whipped cream 1. Cream butter and add sugar gradually. When well combined, mix in the egg. 2. Sift together flour, baking powder and salt and add alternately with the milk. 3. Spread apples in the bottom of a shallow, well-buttered oven proof-china baking dish. 4. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. 5. Bake at 350øF for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream Submitted by Lois Flack Source: Family Circle Illustrated Library of Cooking MMMMM MMMMM----- Recipe via Meal-Master Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook Categories: Cakes, Desserts, Cyberealm Yield: 12 servings 1 1/3 c All purpose flour 1 c Whole wheat flour 1 1/4 c Sugar 2 ts Baking soda 1 ts Salt 1 ts Cinnamon 5 c Apples, peeled & sliced thin (approximately 5 apples) 1/2 c Oil 1/4 c Honey 1 ts Vanilla 2 Eggs 1/2 c Chopped nuts 1. Heat oven to 350øF. 2. Grease and flour bottom only of 13x9-inch pan. 3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. 4. Stir in nuts. 5. Spread batter in prepared pan. 6. Bake at 350øF for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or caramel sauce, if desired. * * * * * * * * * * * * Nutrients Per 1/12 of Recipe: Calories...................350 Dietary Fiber..................3g Protein....................5 G Sodium......................375mg Carbohydrates.............53 g Potassium...................145mg Fat.......................14 g Calcium........................2% U.S. RDA Cholesterol.. ..45 mg Iron..................6% U.S. RDA Submitted by Lois Flack MMMMM Here is the recipe for the Caramel Sauce: MMMMM----- Recipe via Meal-Master Title: HOT CARAMEL SAUCE - The Pillsbury Cookbook Categories: Desserts, Sauce/gravy, Cyberealm, My own Yield: 12 servings 1 1/2 c Sugar 1 c Half-and-half 1/2 c Light corn syrup 6 tb Butter or margarine 1/2 ts Vanilla 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230øF.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories.....................80 Dietary Fiber...............0g Protein.....................0 g Sodium....................35mg Carbohydrate...............13 g Potassium.................10mg Fat.........................3 g Calcium........... 2% U.S. RDA Cholesterol................8 mg Iron.............. 2% U.S. RDA Submitted by Lois Flack. MMMMM --- MMMMM----- Recipe via Meal-Master Title: NUTTY APPLESAUCE BREAD (Yields 1 loaf) Categories: Breads, Cyberealm, My own Yield: 1 servings 1/3 c Shortening 1/2 c Sugar 1 Egg 1 c Canned applesauce 1 3/4 c All-purpose flour 1 T Baking powder 1/2 t Baking soda 1/2 t Salt 1/2 t Cinnamon 1/4 t Nutmeg 1 c Finely chopped nuts 1. Heat oven to 350øF. Grease 9x5x3-inch loaf pan. 2. Cream shortening and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in applesauce with spoon. 3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon into pan. 4. Bake at 350øF for 45 to 50 minutes or until golden brown. Cool 10 minutes in pan on rack. Loosen from sides and remove from pan. Cool completely on rack. One Loaf Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY Source: Crisco MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orchard Squares Categories: Desserts, Fruits Yield: 15 servings MMMMM-------------------TOASTED ALMOND PASTRY------------------------ 1 1/4 c Shortening 3 1/2 c All-purpose flour 1/4 c Ground toasted almonds 1 t Salt 8 T Cold water, up to ... 9 T Cold water MMMMM--------------------------FILLING------------------------------- 2/3 c Granulated sugar 1/3 c Flour 1/2 t Ground nutmeg 1 ds Salt 3 c Sliced fresh peaches 3 c Sliced fresh pears 2 c Thinly sliced peeled tart Cooking apples 2 T Lemon juice 2 T Butter 3/4 c Powdered sugar 1 T Milk (about) Pastry: Cut shortening into flour, almonds and salt in large bowl until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 t additional water if necessary). Gather dough into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into a rectangle 18 x 13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Turn into pastry-lined pan. Drizzle with lemon juice. Dot with butter. Roll other round of pastry into rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3 inch squares. Serve warm or cold and if desired with ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Indian Pudding Categories: Native amer, Desserts Yield: 6 servings 1 1/2 c Seedless raisins 3 c Scalded milk 1 1/2 c Cold milk 1 c Corn meal 1/2 c Molasses 1 ts Salt 1/2 c Sugar 3/4 ts Ginger 1/4 ts Nutmeg 1/4 c Butter Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and then pour the remaining 1/2 cup cold milk into the center of the pudding. Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4 hours before serving. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chef Freddy's Simple No Fail Apple Pie Categories: Cyberealm, Desserts, Pies Yield: 8 slices MMMMM-----------------------FOR THE CRUST---------------------------- 2 Pie crusts [10" unbaked] MMMMM----------------------FOR THE FILLING--------------------------- 1 1/4 c Sugar 1/2 c Flour 1 1/2 ts Apple pie spice 12 md McIntosh apples [peeled Cored & finely sliced] 2 tb Butter MMMMM----------------------FOR THE TOPPING--------------------------- 1 tb Butter 1/2 ts Apple pie spice 1) Pre-heat oven to 425ø... 2) Combine the sugar, flour, and the spice in a small bowl and mix well, then add the sliced apples, tossing to coat all of the slices... 3) Spoon the filling into the bottom pie crust in a deep dish pie pan, with the deepest part in the middle. Pat the 2 tb of butter and arrange them on top of the apples. Moisten the edges of the bottom crust with water and put the top crust on sealing the edges. put strips of aluminum foil around the edges of the pie to prevent scoarching... 4) Combine the 1 tb butter [melted] and the « ts spice and brush the top of the crust, bake @ 425ø for 15 min. then reduce heat to 400ø and bake for 40 min... 5) Let stand to desired serving temp. and serve with french vanilla ice cream topped with a sprinkle of cinnamon... Source: Chef Freddy's kitchen, somewhere in a basement corner of Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120... MMMMM MMMMM----- Recipe via Meal-Master Title: HERBED BREADSTICKS Categories: Cyberealm, Breads Yield: 16 sticks -- * - * - * - * - * - * -- 3 c Flour 1 1/2 T Chopped fresh basil 1 1/2 T Chopped fresh oregano 1 1/2 T Chopped fresh parsley 1 T Sugar 1/8 t Salt 2 pk 50%-faster-rising dry yeast 1 c Very warm water (120ø-130ø) 3 T Olive oil Vegetable oil spray 1 T Water 1 Egg, lightly beaten 1 t Kosher salt Place first 7 ingredients in food processor; pulse 6 times or until blended. With processor running, slowly add very warm water and oil through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface, and shape into a ball. Divide dough into 16 equal portions; roll each portion into a 15-inch rope. Place ropes 1 inch apart on baking sheets coated with cooking spray. Cover and let stand in a warm place (85ø), free from drafts, 20 minutes or until puffy. Combine 1 tablespoon water and egg, and brush over breadsticks; sprinkle with kosher salt. Bake at 350ø for 30 minutes or until lightly browned. Remove from pans; let cool on wire racks. Calories...112 Protein...3.4g Fat.. .3.3g Carbs....17.1g Fiber.....0.3g Chol......13mg Iron..1.4mg Sodium...169mg Source: "Cooking Light" - Sept. 1994 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savory Granola Crackers Categories: Cyberealm, Crackers Yield: 70 servings 2 c Rolled Oats 3/4 c Whole Wheat Flour 1/2 c Slivered Almonds 1/4 c Wheat Germ 1/4 c Sesame Seeds 1 T Honey 1/2 ts Oregano 1 ts Thyme 1/2 ts Onionpowder 3 Eggs 3/4 c Oil 1. In a large bowl, stir together oats, flour, almonds, wheat germ, sesame seeds, honey, oregano, thyme and onionpowder. 2. With a fork, beat together eggs and oil. Stir into oat mix. 3. Grease 10 X 15 inch jelly roll pan. 4. With a spatula, press dough evenly into prepared pan, and bake in preheated, 400 F oven, for 20 minutes, until golden. 5. Cut into 1 1/2 inch squares, then into triangles. 6. Remove to a rack and cool. Store in airtight container. These unusual crackers will keep several weeks at room temperature- several month in the refridgerator or freezer. Out of A Natural Christmas typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gingerbread Categories: Cyberealm, Cookies Yield: 16 servings 1 1/2 c Whole Wheat Flour 1 ts Baking Soda 1/2 ts Ginger 1 ts Cinnamon 1/4 c Oil 1/4 c Maple Syrup 1/4 c Honey 1/2 c Yogurth 1 Egg 1. Measure all the dry ingridients into a large bowl and mix well with a fork. 2. Measure all the wet ingridients into a 2-cup measure, mix well in the cup. 3. Add wet ingridients to the dry ingridients and mix until uniform. 4. Pour into a greased, 8-inch square pan and bake in preheated 350 F oven for 30 to 35 minutes. 5. Test for doneness, cut in the pan. This is less spicy than some gingerbread, but it is delightfully moist and light. Out of A Natural Christmas typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Honeyed-Apple Bread Categories: Cyberealm, Breads Yield: 1 loaf 2 c Whole Wheat flour 1/4 c Bran 1/4 c Wheat Germ 1/2 ts Ginger powdered 1/4 ts Cinnamon 2 ts Baking Powder 3 T Oil 2 Eggs 1/2 c Honey 1/4 c Apple Juice 1/2 c Yogurt 1 Apple,peeled,sliced thin 1 c Dates, chopped 1/2 c Nuts, chopped 1. Mix flour, bran, wheat germ, spices and baking powder. 2. Mix oil, eggs, honey, juice and yogurt together and stir into the dry ingridients. 3. Add apple, dates and nuts last. 4. Bake in greased, floured 9 X 5 baking pan in preheated oven for 70 to 90 minutes. This bread slices best the day after baking. out of Have a Natural Christmas typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Applesauce Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 1/2 c Apple juice 2/3 c Applesauce 1/2 c Grated apple 1 pn Nutmeg 1/2 ts Cinnamon 4 T Sugar 1/2 ts Salt 1 1/2 T Nonfat dry milk 3/4 c Whole wheat flour 2 1/4 c Better for bread flour 1 1/2 ts Dry yeast 1 T Margarine 1. Add ingredients to pan in order listed. 2. If your machine calls for dry ingredients firts, invert the order of ingredients. 3. Program for bread or regular setting. 4. Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one large (3 cup flour) loaf. Out of "366 Low-Fat-Name-Brand Recipes" cookbook. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Applesauce Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 1/2 c Apple juice 2/3 c Applesauce 1/2 c Grated apple 1 pn Nutmeg 1/2 ts Cinnamon 4 T Sugar 1/2 ts Salt 1 1/2 T Nonfat dry milk 3/4 c Whole wheat flour 2 1/4 c Better for bread flour 1 1/2 ts Dry yeast 1 T Margarine 1. Add ingredients to pan in order listed. 2. If your machine calls for dry ingredients firts, invert the order of ingredients. 3. Program for bread or regular setting. 4. Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one large (3 cup flour) loaf. Out of "366 Low-Fat-Name-Brand Recipes" cookbook. Typed by Brigitte Sealing MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 c Unbleached Flour 1 c Sugar 3 ts Baking Powder 1/2 ts Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 ts Lemon Extract 2 ea Large Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~-- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chedder Cheese Casserole Bread Categories: Breads Yield: 2 servings 1 ts Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 tb Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp cheddar 1 tb Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Yorkshire Pudding Categories: Breads, Ethnic, Puddings Yield: 2 servings 2 ea Eggs 1 1/2 c Flour 1 x Salt, pinch 1 x Milk 2 tb Beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: The Doctor's Sourdough Bread Categories: Breads Yield: 18 servings 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 tb Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 tb Sugar 2 ts Salt 2 ts Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato Bread (Fadge) Categories: Ethnic, Breads Yield: 4 servings 1 lb Boiled and mashed potatoes 4 oz Plain flour 1 oz Butter 1/2 ts Salt "Any other seasoning that Might take your fancy" "Bind flour and potatoes. Roll out to 1/4 inch thickness. Cut into rounds or squares or whatever. Heat large frying pan or griddle to moderate heat. Sprinkle some more flour onto pan. For ease of handling, flour your portions on either side and put into the pan. When each side is browned then the stuff is ready. Can be eaten cold, but I love it toasted/grilled/broiled or whatever the sodding American term is...and then drenched with butter!!" From Judith Caughey, Ardshane House, Holywood, Co. Down, Northern Ireland (this recipe is verbatim from a dear friend who owns a 5 star B & B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Judith's Wheaten Bread Categories: Breads, Irish, Cyberealm Yield: 4 servings 6 oz Plain flour 1 ts Level cream of tartar 10 oz Wheatmeal 2 oz Butter 4 oz Caster sugar 1 Egg 2 ts Level salt 2 ts Level baking soda Buttermilk or sour milk "Chuck all the dry ingredients into a bowl and mix. Add milk and egg to give you a fairly soft dough. Bake in two loaf tins, or whatever at 375-400F, gas mark 6 or 7. It's kind of hit or miss, but hopefully you'll enjoy it." From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Berlin Bread From Brigitte Sealing Categories: Breads, Mom's best, Cyberealm, Christmas Yield: 20 servings 2 Eggs 2 tb Warm water 9 oz Sugar 2 1/2 oz Apple preserves 1/2 c Rum 1 pn Ground allspice 3 ts Cinnamon 2 1/2 oz Grated chocolate 9 oz Flour 1 ts Baking powder 4 1/2 oz Whole almonds or hazelnuts 1 1/4 oz Candied lemon peel, diced 1. Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy. 2. Mix and sift together the flour and baking powder.Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel. 3. Spread the mixture about 1/4 inch thick in a greased baking sheet. Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15-20 minutes. 4. Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot water or milk. Ice the bread while it is still hot, and slice into 1 x 2 inch slices. MMMMM This isn't my own recipe, but it sounds like a good one for these cooler days when baking doesn't seem as out of the question as it did during the Summer months. MMMMM----- Recipe via Meal-Master Title: Massachusetts Corn Muffins Categories: Breads, Low-cal Yield: 24 servings 1/2 c Honey 3 x Egg whites 1/4 c Vegetable oil 2 T Baking powder 1 c Yellow cornmeal 2 x Whole eggs 1 3/4 c Skim milk 1/3 c Sugar 3 1/2 c All-purpose flour 1/4 t Salt 1. In a large bowl, whisk together the honey, eggs, egg whites, milk, and oil. 2. Add the dry ingredients and mix with an electric mixer at med-high speed for 2 minutes. 3. Spray 2 muffin tins with non stick cooking spray or line with baking cups. Fill each cup 3/4 full. Bake in preheated 400 øF oven for about 15 minutes, or till tops are golden brown. Makes 24 muffins. Per muffin: 155 calories, 23 mg cholesterol, 1 g fiber, 3 g fat, 104 mg sodium MMMMM MMMMM----- Recipe via Meal-Master Title: Apple Crunch Muffins Categories: Breakfast, Breads Yield: 4 servings 1 1/2 c Unbleached Flour, Sifted 2 t Baking Powder 1 1/2 t Ground Cinnamon 1 ea Large Egg, Slightly Beaten 1 c Tart Apples * 1/2 c Sugar 1/2 t Salt 1/4 c Vegetable Shortening 1/2 c Milk 1 x Nut Crunch Topping Apples are to be washed and cored. Shred the unpealed apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 ø oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. MMMMM MMMMM----- Recipe via Meal-Master Title: Apple Scones Categories: Breads, Fruits Yield: 18 servings 2 c Flour 2 T Sugar 1/2 t Salt 1/2 c Apples, peeled, chopped fine 4 T Cold Apple juice or water 3 t Baking Powder 1/2 t Cinnamon 6 T Shortening 1/2 c Raisins Preheat oven to 400 ø F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pfeffernusse (Pepper Balls) Categories: Ethnic, Cookies, Desserts, Christmas Yield: 12 servings 4 c Flour; Unbleached, Unsifted 1 ts Baking Powder 1 ts Cinnamon 1 ts Cloves; Ground 1/2 ts Mace 1 ts Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 c Honey 2 tb Butter; (No Margarine) 2 ea Eggs; Large 1 c Confectioners' Sugar 1 ts Vanilla 1 x ; Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Springerle (Molded Christmas Cookies) Categories: Ethnic, Cookies, Christmas, Desserts Yield: 12 servings 4 ea Eggs; Large 2 c Sugar 1 ts Anise Extract 4 1/2 c Cake Flour; Sifted * NOTE: : These cookies are made with a special rolling pin or cookie : cutters. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Swedish Spritz (Spritsar) Cookies Categories: Cookies, Christmas Yield: 96 servings 2 c Sifted all-purpose flour 3/4 c Sugar 2 ea Egg yolks 1 c Butter 1 ts Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Swedish Ginger Cookies (Pepparkakor) Categories: Cookies, Christmas Yield: 10 servings 1/2 c Molasses 1/2 c Sugar 1/2 c Butter 1 ea Egg, well beaten 2 1/2 c Sifted all-purpose flour 1/4 ts Salt 1/4 ts Baking soda 1/2 ts Ginger 1/2 ts Cinnamon Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Neujahrspretzel (New Year's Pretzels) Categories: Ethnic, Christmas Yield: 2 servings 2 c Milk 1/2 c Butter Or Margarine 2 pk Yeast; Active, Dry 2 ts Salt 1/2 c Sugar 7 c Flour; Unbleached 2 ea Eggs; Large 1 c Confectioners' Sugar 1 x ;Water 1 ts Vanilla Extract 1/4 c Almonds; Chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cardamom Coffee Cakes Categories: Breads, Christmas Yield: 2 servings 1 1/2 c Milk 1 pk Cake yeast 3/4 c Sugar 6 1/4 c Sifted all-purpose flour 1/2 c Butter 1/4 ts Salt 3 ea Egg yolks 1 ts Cardamom MMMMM--------------------------TOPPING------------------------------- 2 tb Milk 6 tb Sugar 1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Double Chocolate Treasures Categories: Mom's best, Cookies, Christmas, Cyberealm Yield: 8 servings 2 c Flour 3/4 c Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter, softened 2/3 c White sugar 2/3 c Light brown sugar, packed 1 ts Vanilla 2 Eggs 1 pk 10 oz large semisweet Chocolate pieces or 2 - 12 Oz packages small pieces 3/4 c Chopped pecans or other nuts Preheat oven to 350F. In a small bowl, combine flour, cocoa, soda, and salt and set aside. In a large mixing bowl, cream butter with sugars, vanilla, and then add eggs. Mix flour mixture with butter mixture. Add chocolate and nuts. Bake on an ungreased cookie sheet for 9-12 minutes. Very rich and very good. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Christmas Stollen From Brigitte Sealing Categories: Mom's best, Breads, Christmas Yield: 6 servings 1 1/8 lb Flour 7 oz Sugar 1 pn Salt 1 ts Vanilla 1 ts Lemon juice 4 tb Rum 1 pn Cardamom (generous) 1 pn Mace (generous) 2 Eggs 4 1/2 oz Butter 4 1/2 oz Currants well drained 9 oz Sultanas 9 oz Almonds, finely chopped 3 1/2 oz Candied lemon peel 1 3/4 oz Butter for brushing 2 tb Powdered sugar for dusting 1 3/4 oz Beef drippings 9 oz Cottage cheese, well drained Mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs. Draw in some flour from the sides of the well to mix with these and form a thick paste. Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel. Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste. If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape. Line a baking dish with greased waxed paper and place stollen on this. Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Caramel Candy Pie Categories: Pies, Christmas, Mom's best Yield: 8 servings Single pie crust of your Choice FILLING: 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Milk 14 oz Package caramels 1 1/2 c Whipped cream TOPPING: 2 tb Sugar 1/4 c Slivered almonds Preheat oven to 450F. Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely. In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds. Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The Pillsbury Bake-Off Cookbook, c. 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ho Ho Cake Categories: Cakes, Christmas, Mom's best Yield: 15 servings 2 tb Cornstarch 1 c Milk 1 pk Chocolate cake mix 1 c Sugar 1/2 c Shortening 1/2 c Butter, softened 1 ts Vanilla 1/2 c Plus 2 T melted butter 6 tb Baking cocoa 3 c Confectioner's sugar 1 Egg 2 1/2 tb Hot water 1 ts Vanilla 1. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. 2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. 3. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely! 4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. Calories per serving: 601 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Italian Cream Cake Categories: Cakes, Christmas, Mom's best Yield: 15 servings 1/2 c Butter, softened 1/2 c Shortening 2 c Sugar 5 Egg yolks 2 c Flour 1 ts Baking soda 1 c Buttermilk 1 ts Vanilla 1 cn 3 oz coconut 1 c Chopped walnuts 5 Egg whites, stiffly beaten 8 oz Cream cheese, softened 1/2 c Butter, softened 1 lb Confectioners sugar 1 ts Vanilla 1/2 c Chopped walnuts 1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well. 2. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. 3. Stir in coconut and 1 cup walnuts. Fold in egg whites. 4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. 5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts. 6. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Heirloom Fruitcake Categories: Cakes, Fruits, Christmas Yield: 1 servings 2 lb Candied cherries 2 lb Candied pineapple 1/2 lb Citron 1/2 lb Candied orange peel 1/2 lb Candied lemon peel 2 lb Pitted dates 2 lb Golden raisins 1 lb Dark raisins 1 lb Currants 11 oz Shelled pecans Flour 1 lb Butter or margarine 1 lb Brown sugar 12 Eggs 1 tb Vanilla 1 lg Lemon (Juice only) 1 lg Orange (juice only) 2 ts Baking powder 2 ts Baking soda 1 ts Ground nutmeg 1 ts Ground allspice 1 tb Ground cinnamon 1 1/2 c Grape juice or wine Light corn syrup Additional fruits & pecans Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using. Makes 2 loaves and 1 tube cake (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Holiday Rum Balls Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 24 servings 1 c Confectioners sugar 2 tb Cocoa 2 1/2 c Crushed vanilla wafers 1 c Finely chopped pecans 2 ts Vanilla 3 tb Light corn syrup 3 tb Rum 1/4 ts Almond extract 1. Sift cocoa and confectioners sugar together and combine with cookie crumbs and pecans. 2. Add corn syrup, rum and flavorings. Roll into 1" balls, and then roll in granulated sugar. 3. Store in a tightly sealed container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Christmas Surprises Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 24 servings 3/4 c Shortening 3/4 c Light brown sugar 1 Egg 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 3/4 c Coconut 2 ts Cream of tartar Any flavor jam or jelly Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fruited Shortbread Cookies Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 36 servings 2 1/2 c Flour 1 ts Cream of tartar 1 1/2 c Confectioners sugar 1 9 oz box Nonesuch mincemeat 1 ts Vanilla 1 ts Baking soda 1 c Butter, softened 1 Egg 1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar. 3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hartshorn German Christmas Cookies Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 1 servings 2 c Sugar 1/2 ts Salt 1 3/16 c Shortening 2 Eggs 1 c Milk 1 tb Hartshorn *** 1/2 c Boiling water 2 ts Vanilla Flour to stiffen 1 oz Anise seeds * Hartshorn can be obtained at your pharmacy. It is ammonium crystals ====================================================================== 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes. ===================================================================== This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great! MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basic White Bread by James Beard, Chef & Cooking Teacher Categories: Breads Yield: 1 loaf 1 pk Yeast; active, dry 1/4 c Water; warm (110-115 degs) 2 ts Sugar 1 c Milk 3 ts Salt 3 tb Butter 3 3/4 c Flour; All-purpose MMMMM--------------------------EGG WASH------------------------------- 1 md Egg White; beaten slightly -in 1 tbspn warm water. James Beard's Basic White Bread Makes 1 large loaf or 2 small loaves * Making basic white bread dough * In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed. It is proofed when fermentation is apparent: the mixture will swell and small bubbles appear on the surface. (If it doesn't proof at all, it means the yeast is not fresh.) In a small saucepan heat the milk with the salt and stir in the butter until it melts. Set aside to cool until it is no warmer than the yeast mixture. Put 2 cups of the flour in a large mixing bowl and stir in the milk mixture. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough. Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. * Kneading Instructions * There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic. Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface. To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient. * Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board. Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides. Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk. A good, warm, draft-free place is inside your room temperature oven. To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready. * Baking Preparations * Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF. Brush the egg wash over the top of the dough. Bake in the center of the oven for 20 minutes; reduce the heat to 350dF and bake for 20 to 25 minutes longer, until the crust is well browned and the bread sounds hollow when removed from the pan and tapped on the bottom with the knuckles. If you like a crusty loaf, remove it from the pan about 5 to 10 minutes before the end of the baking time and let it finish baking on the oven rack. It will get brown and crusty all over. Remove the bread from the oven and let it cool on a rack before slicing. The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft. Stored bread will keep about 1 week. It also freezes well if wrapped tightly in plastic wrap and sealed in a plastic bag and can be kept for up to 3 months. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Double Chocolate Treasures Categories: Mom's best, Cookies, Christmas, Cyberealm Yield: 8 servings 2 c Flour 3/4 c Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter, softened 2/3 c White sugar 2/3 c Light brown sugar, packed 1 ts Vanilla 2 Eggs 1 pk 10 oz large semisweet Chocolate pieces or 2 - 12 Oz packages small pieces 3/4 c Chopped pecans or other nuts Preheat oven to 350F. In a small bowl, combine flour, cocoa, soda, and salt and set aside. In a large mixing bowl, cream butter with sugars, vanilla, and then add eggs. Mix flour mixture with butter mixture. Add chocolate and nuts. Bake on an ungreased cookie sheet for 9-12 minutes. Very rich and very good. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Caramel Candy Pie Categories: Pies, Christmas, Mom's best Yield: 8 servings Single pie crust of your Choice FILLING: 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Milk 14 oz Package caramels 1 1/2 c Whipped cream TOPPING: 2 tb Sugar 1/4 c Slivered almonds Preheat oven to 450F. Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely. In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds. Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The Pillsbury Bake-Off Cookbook, c. 1990 MMMMM MMMMM----- Recipe via Meal-Master Title: PEPPERMINT SWIRL REFRIGERATOR COOKIES Categories: Cyberealm, Cookies, Xmas/gifts Yield: 10 servings 1 c Margarine or Butter, (softened) 1 c Sugar 1 Egg 2 tb Milk 1 ts Vanilla 3 c Flour 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Peppermint extract 4 (to 5) Drops red food color 1/4 c Pink sugar In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour. Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375øF. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies * * * * * * * Nutrition Information Per Serving: 1 Cookie Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: 1/2 Fat Source: Classic Pillsbury Cookbook - Holiday December 1993 Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master Title: CANDY-CANE TWIST Categories: Cyberealm, Xmas/gifts, Bread Yield: 12 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- * * * * * 1 pk Active dry yeast 1/3 c Sugar 2/3 c Warm (105ø-115ø) water 1 c Toasted, skinned hazelnuts* 3 c Bread flour OR: - all-purpose flour 1 t Salt 1/4 c Unsalted butter, at room - temperature 1 Egg 1/2 c Dried cherries OR: - golden raisins * * * * * Icing Recipe - 1 1/2 c Confectioners' (10X) Sugar 2 T To 3 T Milk 1. Dissolve yeast and 1 teaspoon sugar in lukewarm water. Let stand until foamy, 5 to 10 minutes. 2. Place half of hazelnuts in food processor. Whirl until chopped; remove and reserve. Place remaining nuts in food processor along with the remaining sugar. Whirl until finely ground. Add flour, salt, and butter to processor. With machine running, add the egg and the yeast mixture. Whirl until mixture forms a ball; whirl 30 seconds more to knead. 3. Transfer dough to a large greased bowl; turn to coat. Cover with a damp cloth. Let rise in a warm place, away from drafts, until doubled in bulk, about 1 1/2 hours. 4. Punch down dough. On a lightly floured surface, knead in remaining nuts and the cherries or raisins. 5. Divide the dough in half. Roll each half into a 24-inch-long rope. Twist the ropes together. On a greased baking sheet, form the braided loaf into a candy-cane shape. Cover with a damp cloth. Let rise in a warm place, away from drafts, until doubled in bulk, about 1 hour. 6. Preheat oven to 350ø. Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped. Cool on a wire rack. 7. To prepare icing; stir together 1 1/2 cups sugar and 1 to 2 tablespoons milk until blended and a good icing consistency. Divide icing in half. Tint half with red food coloring. Drizzle or pipe red and white icing in candy-cane stripes over bread. * NOTE: To toast hazelnuts, spread nuts out on baking sheet. Bake in preheated 350ø oven for 8 to 10 minutes. Rub nuts with a clean kitchen towel to remove the skins. Nutrient Value Per Serving: Calories.........327 Protein........6 g Fat...........12 g Carbohydrates...51 g Sodium......188 mg Cholesterol...29 mg Source: Family Circle - November 22, 1994 edition Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master Title: EASY CHOCOLATE FUDGE Categories: Snack/candy, Xmas/gifts, Cyberealm Yield: 6 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (325) 786-1120--------------------- * * * * * 2 1/2 c Sugar 5 oz Evaporated milk 1/2 c Butter 7 oz Marshmallow cream (2 cups) 1/4 ts Salt 1 ts Vanilla 12 oz Semi-sweet chocolate chips 3/4 c Walnuts, chopped 1. In a large sauce pan, combine sugar, milk, butter, and salt. 2. Bring to a boil, stirring constantly, then continue boiling slowly for 5 minutes. 3. Remove from heat. Add chocolate chips and marshmallow cream. Blend until smooth. 4. Stir in vanilla and chopped walnuts. 5. Pour into buttered 13x9 inch pan. 6. Cool at room temperature. Makes approximate 3 lbs, or 48 pieces. * I line white candy boxes with waxed paper, then place 8 pieces,(2 layers of four, with waxed paper between layers) into each, then wrap as Xmas gifts. Especially nice for teachers. From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master Title: Black Walnut Christmas Cake Categories: Cakes/pies Yield: 1 servings 1/2 c Butter 4 Eggs; separated 2 c Flour; sifted 3/4 ts Salt 1 c Sugar 1 ts Vanilla 2 ts Baking powder 1/2 c Milk 1 c Black walnuts; fine chopped Cream butter and sugar until light and fluffy. Beat in egg yolks all at once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients. Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended. Beat the egg whites until stiff, but not dry. Fold them into the batter. Bake in a 9 X 5 X 3" greased and floured loaf pan, or 3 quart mold at 350 degrees about 50 to 60 minutes, or until done. Frost with your favorite icing. MMMMM MMMMM----- Recipe via Meal-Master Title: Almond Butter Christmas Cake Categories: Cakes/pies Yield: 1 servings 3 c Cake Flour; sifted 3 ts Baking Powder 1/2 ts Salt 3/4 c Butter or shortening 1 1/2 c Sugar 3 Eggs; unbeaten 1/2 c Almonds; finely chopped 1/2 c Raisins; finely cut 1 c Milk 1 ts Vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used. Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day) MMMMM --- MMMMM----- Recipe via Meal-Master Title: Christmas Angel Cookies Categories: Cookies, Desserts, Xmas/gifts Yield: 1 servings 1/2 c Shortening 1/2 c Cream cheese, softened 1 c Light brown sugar,* 1/2 c Granulated sugar 2 Eggs 3 c Flour 1/2 t Baking soda 1/2 t Salt 1 T Vanilla 2 c Candied fruit, mixed 2 c Broken pecans or almonds * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350ø. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350ø for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master Title: Greek Christmas Bread Categories: Breads Yield: 15 servings 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Keywords: Ovo-Lacto Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master Title: PRESS COOKIES Categories: Cookies, Xmas/gifts, Cyberealm Yield: 120 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- * * * * * COOKIE (Ingredients) 2 c Butter 2 c Sugar 4 Egg yolks 1/2 ts Vanilla extract 1/2 ts Almond extract 5 c Sifted flour Cookie press Candied cherries Tinted sugars Frosting * * * * * FROSTING (Ingredients) 1 c Confectioners' sugar sifted 1 tb Water 1/2 ts Almond extract /or Vanilla Food colorings Cookies: 1. Cream butter, in a large mixing bowl, until it is soft. Gradually add sugar, continuing to cream well after each addition, until mixture is light and fluffy. 2. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla, the stir in flour, a small amount at a time. Mix well. 3. Pack dough into metal cookie press and press dough out onto ungreased cookie sheets. Decorate some with candied cherries and colored sugars. Leave some to be frosted. 4. Bake at 400ø for approximate 10 minutes or until edges are golden. 5. Remove cookies from cookie sheet and cool on wire racks. 6. Frost undecorated cookies with frosting and decorate with colored sugars. Frostings: (Make a small bowl in different colors: white, dark pink, pale green.) 1. Blend sugar, water and almond extract / or vanilla in a small bowl. Add a drop or more of coloring, to get desired color, and blend. If frosting becomes too thin, add a bit more sugar, a pinch at a time. If it becomes too thick, add a small drop of water, a little at a time. From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Cookies Categories: Cookies, Children, Desserts Yield: 12 servings 1 c Butter Or Margarine 1 1/2 c Light Brown Sugar; Packed 1 1/2 c Creamy Peanut Butter 1 lg Egg 2 ts Vanilla Extract 2 c Unbleached All Purpose Flour 1 ts Baking Soda 1 c Chocolate Chips In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the peanut butter, egg, and vanilla, blending well. Thoroughly blend the flour and baking soda. Gradually add to the creamed mixture. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. Preheat the oven to 350 degrees F. Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. with the bottom of a glass, press each ball into a cookie 1 1/2-inches in diameter. Bake for 15 to 20 minutes or until lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Filled Peanut Butter Cookies Categories: Cookies, Children, Desserts Yield: 12 servings 12 oz (1 Pk) Peanut Butter Morsels 2 c Unbleached All-Purpose Flour 3/4 ts Salt 1/4 ts Baking Soda 1 c Butter or Margarine; Softened 3/4 c Firmly Packed Brown Sugar 1/3 c Granulated Sugar 1 lg Egg 1 ts Vanilla Extract MMMMM-------------------PEANUT BUTTER FILLING------------------------ 1/2 c Finely Chopped Peanuts 3 ts Honey 2 ts Milk 1/4 ts Ground Cinnamon 2/3 c Peanut Butter Morsels; Unmelted Preheat the oven to 400 Degrees F. In a pan, melt the peanut butter morsels and set aside. In a small bowl, combine the flour, salt and baking soda and set aside. In a large mixing bowl, combine the butter, sugars, egg and vanilla. Beat on medium speed, of an electric mixer, until creamy. Blend in the melted peanut butter morsels. Gradually add the flour mixture. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Press in the center of the cookies, with your thumb, and fill the center with 1/4 ts of the peanut butter filling mixture. Bake in the oven for 7 to 10 minutes. PEANUT BUTTER FILLING: Combine the chopped peanuts, honey, mil and cinnamon in a small bowl, blending well. Stir in the peanut butter morsels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jumbo Cream Cheese Peanut Butter Cookie Categories: Cookies, Children, Desserts Yield: 12 servings 1 Roll Of Refrigerated Slice 'n' Bake Cookies 3/4 c Peanut Butter 4 oz Pk Cream Cheese; Softened 3 tb Sugar 1/8 ts Salt 3 tb Margarine Or Butter;Softened 2 tb Milk 2 ts Vanilla Extract 1/2 c Peanuts; Chopped Heat the oven to 375 Degrees F. Roll out the cookie dough onto a 12-inch pizza pan. Bake for 12 to 13 minutes or until golden brown. Let cool until cold to the touch. In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla. Beat on medium speed, of an electric mixer, until light and fluffy. Spread the mixture on the cookie and sprinkle with the chopped peanuts. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter & Jelly Cookies Categories: Cookies, Children, Desserts Yield: 12 servings 1/2 c Butter Or Margarine 3/4 c Peanut Butter 1/2 c Sugar 3/4 c Brown Sugar; Firmly Packed 1 lg Egg 1 1/2 c Unbleached All-Purpose Flour 1/2 ts Baking Soda 1/2 ts Baking Powder 1/4 ts Salt 1 ts Vanilla Extract Jam Or Jelly Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumb print MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: No Bake Special K Candies Categories: Children, Candies Yield: 1 servings 1/2 c Butter 2 c Sugar 1/2 c Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spring Cupcakes Categories: Cakes, Children, Christmas Yield: 1 servings 1 1/2 c Flour; cake & pastry -sifted 1 c Sugar; granulated 2 ts Baking powder 1/2 ts Salt 1/2 c Butter; softened 1/2 c Milk 2 Eggs 1 ts Vanilla MMMMM--------------------EASY FLUFFY FROSTING------------------------- 1/2 c Corn syrup 1 Egg white 1 ts Lemon juice MMMMM---------------------FOR EASTER BUNNIES-------------------------- Smarties or M&Ms Licorice or Fruit Roll ups Marshmallows; pink MMMMM-------------------FOR FLOWERPOT CUPCAKES------------------------ Coconut -shake with 4 drops -green food colouring in jar Gumdrops - cut up In bowl combine flour, sugar, baking powder and salt. Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed. Spoon batter in 16 large greased or paper lined muffin cups. Bake at 375F for 12 to 16 minutes or till tester inserted in centre comes out clean. Transfer to rack and cool. Easy Fluffy Icing: In saucepan over high heat, heat corn syrup (or microwave at High for 1 1/2 - 2 minutes) till boiling. In bowl, beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks forms, about 4 minutes. Dip tops of cooled cupcakes in icing. MAKES: 16 Cupcake FOR EASTER BUNNY CUPCAKES: Use Smarties or M&Ms for eyes, licorice or sliced fruit roll ups for whiskers. Cut pink marshmallows into quarters for ears. FOR FLOWERPOT CUPCAKES: Sprinkle tops with flaked coconut that has been shaken in a jar with 4 drops green food colouring. Arrange cut up gumdrops to form petals. from Canadian Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Candy Cane Cookies Categories: Cookies, Christmas, Children Yield: 1 servings 1 c Butter;softened 1 c Sugar,granulated 1 Egg 1/2 ts Vanilla 1 ds Peppermint extract;optional 3 1/2 c Flour;all purpose 1 ts Baking powder 1 pn -Salt 1/2 c Milk Red food colouring;& Green "These puffy pink and white striped cookies are best made with paste food colouring. Handle the cookie dough gently; don't stretch it." In a bowl, cream together butter and sugar until smooth; beat egg, vanilla and peppermint extract if using. Stir together flour, baking powder and salt; stir into creamed mixture alternately with milk, making three additions of dry and two of wet, until a smooth, pliable dough forms. Divide in half; blend red food colouring into one half. Cover and refrigerate 4 hours or till firm. (Dough can be refrigerated for up to 3 days or frozen up to 1 month; let thaw before proceeding.) Cut each half into 48 pieces. With hands, gently roll one piece of each colour into 4 inch ropes side by side; twist together and place on ungreased baking sheet to form candy cane shape. Repeat with remaining dough. (If you wish, wreaths can be made by dyeing white dough green and breading into circles. Top with tiny balls of red dough; for holly berries.) Bake in preheated 375F oven for 12 to 15 minutes or until barely browned and firm to the touch. (Cookies can be stores in cookie jar up to 1 week.) MAKES: 4 DOZEN Source: Canadian Living magazine vanilla MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Poundcake Categories: Cyberealm, Cake Yield: 8 servings 2 3/4 c Flour 3/4 ts Cream of tartar 1/2 ts Baking soda 1 1/2 ts Salt 1 3/4 c Sugar 1 c Margarine 2/3 c Milk 1 ts Vanilla extract 3 Eggs 1 Egg yolk 3 Squares baking chocolate Powdered sugar 1. Start heating oven to 350 degrees F. Line bottom of a 3 1/2 " deep 9" tube pan. 2. Into large mixer bowl, sift together flour, cream of tartar, soda, salt and sugar. 3. Drop in margarine; pour in milk and vanilla. Mix at low to medium speed, for 2 minutes, scraping bowl often. 4. Add eggs, chocolate, egg yolk and beat 1 minute longer. 5. Turn into pan. Bake 1 hour and 10 minutes, or until done. 6. Cool in pan on wire rack for 15 minutes. Remove from pan peel off paper; cool on rack. 7. Before serving sprinkle powdered sugar into ridges of cake. Out ofGood Housekeeping Christmas Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich Christmas Cake Categories: Cakes, Christmas, Ceideburg 2 Yield: 1 servings 450 g Sultanas 450 g Seedless raisins 230 g Currants 230 g Mixed peel 230 g Glace pineapple 230 g Glace apricots 4 tb Brandy 4 tb Sherry 230 g Prunes 450 g Buffer 450 g Brown sugar 12 x 61 g eggs [Hunh? S.C.] 450 g Plain flour 115 g Rice flour 1 ts Parisian essence [Hunh?, -again... S.C.] 2 tb Ultra-strong coffee. Everyone knows that there never was Christmas cake as good as the one Mum makes. Well, here it is. With surpassing generosity, Raw Materials' Mum gave permission for the family recipe, used down the years, to appear here, its imperial measures at last converted to metric. [Lucky us, eh... ;-} S.C.] Clean and prepare all fruit except the prunes. Pick over vine fruit and remove any stems. Chop the larger fruit into small pieces (a pair of scissors does the job more easily than a knife). Mix the fruits in a bowl and add brandy and sherry. Cover tightly and leave overnight or longer. Prepare one deep 23 cm square cake tin (or, for one cake to keep and one to give, one 20 cm square tin and one 15 cm square). Grease the interior of the tin(s) with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm. Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes. Sift flours together and add the butter-sugar mixture alternately with the fruit. Add the essence and coffee. Put the mixture into the prepared tins(s). Dip one hand in cold water and pat the surface of the cake flat. (The thin layer of water keeps the surface moist for a long time and lessens the chance of the cake rising in the middle.) Bake in a preheated 150C oven for 1 hour, then reduce the heat to 135C and cook for a further 2 1/4 hours. Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. (This process keeps the cake moist and prevents it cracking on top while it cools.) In the morning, remove from the tin, peel off the paper and store the cakes(s) in an airtight tin. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/8/92. Posted by Stephen Ceideberg; February 18 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Merry Cherry Chocolate Cupcakes Categories: Cupcakes Yield: 24 servings 1 pk Cream cheese, softened (8oz) 1 pk Confectioners' sugar (16 oz) 1 cn Maraschino cherries, drained -(6 oz) 2 c PLANTERS Pecan Halves 24 Prepared chocolate cupcakes, -cooled (2 1/2") In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners' sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1" deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cereal Kisses Categories: Cyberealm, Cookies Yield: 3 dozen 2 Egg Whites 1 c Sugar 1/2 ts Salt 1/2 ts Almond Extract 1 c Coconut, shredded 2 c Cereal, flaked 1. Beat egg whites until light, gradually beat in sugar and salt and continue beating until stiff. 2. Add flavoring and fold in coconut and cereal. 3. Drop from tip of a teaspoon onto greased cookiesheets. 4. Bake in 350 F oven for 15 -20 minutes. Out of Rumford Complete Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Cookies Categories: Cyberealm, Cookies Yield: 5 dozen 2/3 c Butter 1/2 c Sugar 2 Eggg Yolks 1/4 lb Cream Cheese 1/2 c Sour Cream 3 1/2 c Flour 2 ts Baking Powder 1. Cream butter until light; adding sugar and egg yolks, one at a time. 2. Work in cheese smoothly; add sour cream and flour and baking powder. 3. Chill at least three to four hours. 4. Roll very thin on flowered board, cut to desired shapes and bake on ungreased cookie sheets in 350 -375 F oven about 12 minutes. From Rumford Complete Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Choco Peanut Butter Dreams Categories: Cyberealm, Cookies, Cookies Yield: 6 dozen 1 1/2 c Brown sugar 1 c Creamy Peanut Butter 3/4 c Margarine 1/3 c Water 1 Egg 1 ts Vanilla 3 c Oats, uncooked 1 1/2 c Flour 1/2 ts Baking Soda 1 1/2 c Chocolate Chips 4 T Shortening 1/3 c Nuts chopped 1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and margarine until light and fluffy. 3. Blend in water, egg and vanilla. 4. Add combined dry ingridients and mix well. 5. Shape dough into 1/4 inch thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch thickness. with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or until edges are golden. 8. Remove to wire rack and cool completly. 9. In heavy saucepan over low heat, melt chocolate chips and the shortening; stir until mixture is melted and smooth. 10.Top each cookie with 1/2 teaspoon melted chocolate and sprinkle with the nuts. 11. Chill until set, store in airtight container. typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Butter Bars Categories: Cyberealm, Cookies Yield: 10 bars 2 c Flour 1 c Butter, softened 1/2 c Confectioners Sugar 4 Eggs 2 c Sugar 1 ts Baking Powder 1/2 ts Salt 1 c Freshly sqeezed Lemon Juice 1. Preheat oven to 350 F. 2. Beat together flour, butter and 1/2 cup confectioners sugar in small bowl ,with electric mixer until well blended. 3. Bake in preheated oven for 25 to 30 minutes or until golden. 4. Beat eggs, sugar, baking powder, salt and lemomjuice in small bowl until smooth. Pour over hot crust. 5. Bake 15 minutes more or until bubbly and light brown. 6. Cool completly on wire rack. Dust lightly with reminding confectioners sugar. Cut into diamonds, about 21/2 "X 1 1/2 ". Use small spatula to lift diamonds out of the pan. 7. Store airtight at room temperature. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Chews Categories: Cyberealm, Cookies Yield: 12 bars 1/2 c Margarine 2 c Quick Oats 1/2 c Brown sugar 1/4 c Dark Cornsyrup 1/4 ts Salt 6 oz Chocolate Chips 1/4 c Chopped Nuts 1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2. Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8 X 8 X 2 " baking pan. 4. Microwave on HIGH for 3-4 minutes, untill bubbly. 5. Spread the surface even and sprinkle the chips over all. 6. Microwave on MEDIUM for 4-6 minutes, until chips are melted. 7. Spread out evenly and sprinkle the nuts all over top. 8. Chill for 1 hour and cut into bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Surprise cookies Categories: Cyberealm, Cookies Yield: 12 servings 1/2 c Margarine 3/4 c Sugar 1 Egg 3 T Cocoa 1 3/4 c Flour 1/2 ts Baking Soda 1/2 ts Salt 1/2 c Milk 1 ts Vanilla 1/2 c Walnuts, chopped 6 oz Peanutbutter Chips 1. Cream margarine and sugar. 2. Beat in egg and cocoa. 3. Sift dry ingridients together and add chocolate mixture alternately with milk, mix well. 4. Stir in vanilla, nuts and chips. 5. Drop 2 " apart on ungreased cookiesheet. 6. Bake in 400 F oven for 8-10 minutes. 7. Frost with icing if desired. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jeweled Walnut Cookies Categories: Cyberealm, Cookies Yield: 24 bars 2 Eggs 1 c Sugar 1/2 ts Salt 1 ts Vanilla 1 c Flour 3/4 c Small, spiced Gumdrops, Halved, divided 3/4 c Walnuts, chopped, divided 1. Preheat oven to 325 F. 2. In large bowl beat together eggs, sugar, salt and vanilla. 3. Stir in flour. 4. Mix in 1/2 cup of the gumdrops and 1/2 cup of the walnuts. 5. Turn onto greased 9 " square baking pan. 6. Sprinkle with remaining gumdrops and walnuts. 7. Bake for about 35 minutes, or until top has a firm, dull crust. Cool in pan. 8. Cut into 24 bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master Title: M & M Christmas Ornaments Categories: Snack/candy, Desserts Yield: 1 servings MMMMM-----------------------TREE ORNAMENTS---------------------------- Plastic wrap Pkg.'s M&M's Pipe Cleaner Ribbon MMMMM----------------------CHRISTMAS WREATH--------------------------- Same ingredients as ornament - but also a wire coat - hanger TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreath. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master Title: Christmas Fruitcake Cookies Categories: Cookies, Xmas/gifts Yield: 36 servings 1/2 c Vegetable oil 1/2 c Brown sugar 1 Egg 1 1/4 c Whole wheat flour 1/2 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Ground allspice 1/4 c Milk 1/2 c Chopped walnuts 1/2 c Raisins 1/2 c Snipped dried apricots 1/2 c Chopped dates Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container. 1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 MMMMM MMMMM----- Recipe via Meal-Master Title: Christmas Tiramisu Categories: Cyberealm, Desserts Yield: 10 servings 1 lb Mascarpone or soft cream Cheese 3/4 c Sugar 8 lg Egg yolks 1/2 c Sweet wine 2 c Expresso or very strong Black coffee (approx) 9 oz Ladyfingers or 14 oz. angel Food or sponge cake, thinly Sliced 1 tb Unsweetened cocoa 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. 5. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed. 6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. 7. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10-12 servings. Source: "Cooking with Regis and Kathie Lee", 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Wreath Cake Categories: Desserts, Cakes, Christmas Yield: 12 servings -Dottie Cross TMPJ72B 3 c All-purpose flour 1 tb Baking powder 1 tb Baking soda 1 1/2 ts Salt 3 c Sugar 3 c Water 6 oz Semisweet chocolate; -finely chopped 1 lb Unsalted butter; softened 3 Large eggs; lightly beaten 2 1/4 c Confectioners' sugar 1/2 ts Vanilla extract -Few drops green food colori Fresh raspberries, dried -cranberries, or cherries, -for garnish Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to separate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Eggnog Cheesecake Categories: Desserts, Christmas Yield: 1 servings 2 ts Granulated sugar 3 ts Butter; melted Filling: 1 1/2 lb Cream cheese 1 c Granulated sugar 1/2 c Whipping cream 3 ts Flour 2 ts Rum 1/2 ts Nutmeg Chocolate cutouts Candies Combine crumbs, sugar & butter; press onto bottom of 9-inch springform pan. Bake in 325 F oven for 10 mins. Let cool on rack. Filling: Beat together cheese, sugar, cream & flour until smooth; beat in eggs, rum & nutmeg. Pour into crust & bake in 425F oven for 10 mins. Bake in 250F oven for 45 mins. or until centre is barely firm to the touch. Loosen cake from rim; let cool before removing sides. Garnish with chocolate cutouts & candies. Source: R-Cuisine Eric Decker MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Excellent Holiday Fruitcake Categories: Mom's best, Cyberealm, Christmas Yield: 16 servings 1 lb Raisins 1 1/3 c Water 1 1/2 c Sugar 1/4 c Shortening 2 1/2 c Flour 1 ts Salt 1/2 ts Cloves, ground 1/2 ts Nutmeg, ground 1/2 ts Allspice 1 ts Cinnamon 1 ts Baking soda 1 ts Baking powder 1 ts Salt 1/2 c Chopped walnuts 1 lb Holiday fruit 2 Eggs 1. In a medium sized saucepan, combine the sugar, raisins and water, and bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum). 2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short- ening. 3. In a large mixing bowl, combine flour, spices, soda and powder. Mix well, and add the holiday fruit and nuts. 4. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well. 5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours. 6. Cool completely. Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lowfat Eggnog Categories: Beverages, Christmas Yield: 12 servings 4 c Milk, skim 12 oz Milk, evaporated skim 4 ea Eggs 1/2 c Sugar 1 ts Vanilla Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving. Per 1/2 cup serving: 99 cal, 1 gm fat. From _Better Homes and Gardens_, November 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Golden Apricot Nog Categories: Beverages, Christmas Yield: 3 servings 1/2 lb Dried Apricots 1 c Water 1/4 c Sugar 1 Cinnamon Stick (3") 1 c Non-fat Milk 1 tb Vanilla 7 c Non-fat Milk 1/2 ts Ground Nutmeg 4 lg Egg whites 1/2 c Sugar 3/4 c Rum or Brandy (optional) In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl until mixture is smooth. Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day. In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz. each) published in Sunset Magazine Dec. 1989 in an article about heathier holiday beverages. Posted on GEnie Food & Wine RT Oct 25, 1992 by S.LECK [SCOTTLOUISE] MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Holiday Eggnog Categories: Beverages, Christmas Yield: 2 servings 3 Eggs, separate 1/2 c Sugar 2 c Milk 1 Bottle beer 1/4 c Brandy or bourbon 1 c Whipping cream, whipped Nutmeg Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings. This is rich, yet not heavily alcoholic. If you've never considered beer in eggnog, you will be quite pleasantly surprised at the delectable flavor. Source: Cooking with Beer Posted on GEnie in MM format by Cathy Svitek From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Smooth Slim Rum Eggnog Categories: Christmas, Beverages Yield: 4 servings 2 c Nonfat milk 1 tb Cornstarch 1/4 ts Freshly grated nutmeg 2 Lg egg whites 1/4 c Sugar 1/4 c Rum Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 - 1 1/2 qt pan, set aside. With a mixer, whip whites until foamy. Beating at high speed, gradually add sugar until whites hold short peaks. Stir milk mixture over high heat until just boiling. With mixer on medium speed. at once pour hot milk into whites, scraping down bowl sides. Let stand at least 4 minutes (boiling milk kills salmonella). add rum to eggnog, serve hot or cover and chill until cold, about 3 hours or up to 8. Pour mixture through a fine strainer in glasses. Dust with nutmeg. Jackie Olden's Food News Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 10, 1993 by N.SAAVEDRA [noodle] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ MMMMM MMMMM----- Recipe via Meal-Master Title: Hawaiian Cake Categories: Cakes/pies, Desserts Yield: 15 servings 1 pk Yellow cake mix 1 c Cold milk 1 pk Cool whip, 9 oz,thawed 1/2 c Chopped nuts (optional) 1/2 c Flaked coconut 1 pk Instant vanilla pudding 5 oz 1 pk Cream cheese, softened 1 cn Crushed pineapple (drained) 1 cn Maraschino cherries, chopped Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. MMMMM MMMMM----- Recipe via Meal-Master Title: Holiday Cheddar Date Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 20 servings 3/4 c Butter; Room Temperature 4 ea Eggs; Lg 3 1/2 c Unbleached Flour 1 ts Salt 1/4 ts Cloves; Ground 2 c Pecans; Chopped 2 c Raisins; Golden 1 1/2 c Light Brown Sugar; Packed 1 c Cheddar; Sharp, Shredded 1/2 ts Baking Soda 1 ts Cinnamon; Ground 16 oz Dates; Pitted,Finely Chopped 4 oz Candied Cherries;Halved,1jar 1 c Milk MMMMM------------------------DECORATIONS----------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300øF and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbs of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. MMMMM MMMMM----- Recipe via Meal-Master Title: Baileys Irish Cream Cheesecake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 10 servings * * Crust * * 10 Whole graham crackers, -broken into pieces 1 1/4 c Pecans (about 5 ounces) 1/4 c Sugar 6 T Unsalted butter, melted * * Filling * * 1 1/2 lb Cream cheese, room temp. 3/4 c Sugar 3 Large eggs 1/3 c Baileys Irish Cream Liqueur 1 t Vanilla extract 3 oz Imported white chocolate (such as Lindt), broken -into pieces * * Topping * * 1 1/2 c Sour cream 1/4 c Powdered sugar 1 1/2 oz Imported white chocolate, 24 Grated pecan halves For crust: Preheat oven to 325øF. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve. Note: I've fixed the cake with and without the topping, and I prefer it without the topping. As a suggestion, prepare the topping, but serve it on the side. MMMMM----- --- MMMMM----- Recipe via Meal-Master Title: KAHLUA SWIRL CAKE Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 servings * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped pecans 1/4 t Cinnamon 1/4 t Mace (this spice makes - the cake!) * Cake: 2 c Sifted all-purpose flour 1 t Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c Butter or margarine, - softened 1 1/4 c Granulated sugar 2 Eggs 1 t Vanilla 3/4 c Sour cream 3/4 c Kahlua * Kahlua Glaze: 3/4 c Sifted powdered sugar 2 T Softened butter 1 T Kahlua 1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350øF. 2) Prepare Streusel Filling: Mix ingredients and set aside. 3) Prepare Cake batter: Re-sift flour with baking powder, soda, salt and mace. (I never do any sifting, but this is what the recipe calls for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2 min. on medium speed (batter may appear curdled). On lowest speed, blend in flour alternately with sour cream and Kahlua. 4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an additional 1/3 batter and remaining Streusel. Top with remaining batter. 5) Bake on rack below oven center for 45 min., or until golden brown. Remove and let stand 10 min. Invert on cake rack; cool till lukewarm (with pan on top). 6) While cake is cooling, prepare Kahlua Glaze: Combine ingredients and beat until smooth. 7) Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired. Serves 8-10. 8) Enjoy! from "KAHLUA--Recipe Book" MMMMM----- --- MMMMM----- Recipe via Meal-Master Title: Bacardi Rum Pina Colada Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 1 servings 1 White cake mix (2 layer size -) 1 Coconut cream or vanilla - instant pudding (4 serv) 1 Eggs 1/4 c Water 1/4 c Wesson oil 1 c Flaked coconut 1/3 c Bacardi dark rum Frosting 1 Coconut cream or vanilla ins -tant pudding (4 serv) 1/3 c Bacardi dark rum 1 Can crushed pineapple (in - juice) 1 Container frozen whipped - topping, thawed Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350øF for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping. MMMMM----- MMMMM----- Recipe via Meal-Master Title: Bailey's Irish Cream Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 1 servings 18 1/4 oz Pkg. yellow cake mix 4 oz Instant chocolate pudding 3/4 c Oil 1/8 c Water 1/4 c Vodka 3/8 c Bailey's Irish Cream 4 Eggs Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350øF 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. MMMMM MMMMM----- Recipe via Meal-Master Title: Date Beer Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 16 servings 1 c Butter or margarine 2 c Brown sugar; packed 2 Eggs 2 1/2 c Flour 2 ts Cinnamon 2 ts Allspice 2 ts Baking soda 1/2 ts Cloves; ground 2 c Beer 2 c Dates; coarsely chopped 1/2 c Flour 1 c Pecans; quartered Beat first 9 ingredients well with electric mixer. Mix dates with 1/2 cup flour. Stir dates and pecans into batter. Bake in greased angel food cake pan 60 to 65 minutes at 350øF. Cool. Serve with whipped cream or frost top with cream cheese frosting. MMMMM----- MMMMM----- Recipe via Meal-Master Title: BLACK WALNUT CHOCOLATE CAKE Categories: Cyberealm, Kooknet, Cakes, Desserts, My own Yield: 8 -inch cake * * * * * MMMMM-------------------------FOR: CAKE------------------------------ 2 oz Unsweetened Chocolate 1/4 c Salad Oil 1/4 ts Salt 1/2 c Hot, strong, Coffee 1/2 c Sugar 1 Egg 1/4 c Whipping Cream 1 ts Baking Soda 1 ts Vanilla 1/2 ts White Wine Vinegar 1 c All-purpose Flour 1 c Chopped, Black Walnuts * * * * * MMMMM-------------------------FOR: GLAZE------------------------------ 5 oz Semi-sweet Baking Chocolate 4 ts Solid, Vegetable Shortening PREP. TIME: 10 min. OVEN TEMP: 350øF BAKE. TIME: 35 to 40 min. * * * * * CHOCOLATE GLAZE * * * * * In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. * * * * * * CAKE * * * * * * 1. In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. 2. Pour chocolate mixture into a large bowl. 3. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. 4. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. 5. Stir in 1/2 cup of the walnuts. 6. Pour cake batter into prepared pan and set in lower third of oven. 7. Bake at 350øF for 35 to 40 minutes or until cake begins to pull from sides of pan. 8. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. 9. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. * TIP: To prepare cake pan, line bottom of an 8-inch cake pan, with removable bottom, with waxed paper. Grease paper and pan sides lightly with solid vegetable shortening and dust with flour. Recipe makes 1 8-inch cake that serves 8 to 10. Nutritional Information: Calories:....351 Protein....6.2 g Fat....25.2 g Sodium....151 mg Source: Great American Recipe Cards MMMMM MMMMM----- Recipe via Meal-Master Title: SWISS ALMOND APPLE CAKE Categories: Cyberealm, Cakes/pies, Desserts Yield: 16 servings CAKE 2/3 c Sugar 1/2 c Butter 2 Eggs 2 tb Lemon Juice 2 c Flour 2 ts Baking Powder 1/4 ts Salt 1/4 c Red Raspberry Preserves 3 1/2 c Apples, peeled & thinly Sliced (approx. 4 apples) TOPPING 1 c Ground Almonds 1/2 c Sugar 1/2 c Dairy Sour Cream 2 Eggs, beaten 2 tb Flour 1 ts Lemon peel, grated GLAZE 1/4 c Powdered Sugar 1 ts Lemon Juice (1 to 2 ts.) 1. Heat oven to 375øF. Grease and flour 9 or 10-inch springform pan. 2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. 4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. 5. Add to egg mixture; beat at low speed until well blended. 6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover. 7. Top with apple slices; slightly press into batter. 8. In medium bowl, combine all topping ingredients; blend well and pour over apples. 9. Bake at 350øF. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan. 11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. * * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE Calories.....................280 Dietary Fiber..................2 Protein......................5 g Sodium....................150 mg Carbohydrates...............39 g Potassium.................125 mg Fat.........................12 g Calcium..............6% U.S. RDA Cholesterol................90 mg Iron.................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY MMMMM MMMMM----- Recipe via Meal-Master Title: Apple Swirl Cake Categories: Desserts, Cakes/pies Yield: 12 servings 2 c Apples 1 ts Cinnamon 1 c Cooking Oil 1/4 c Orange juice 3 c Sifted Flour 1/2 ts Salt 3 tb Sugar 2 c Sugar 4 ea Eggs 2 ts Vanilla 1 tb Baking powder Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Texas Toast Categories: Cyberealm, Sides, Breads Yield: 1 servings MMMMM---------------------SEE THE FOLLOWING-------------------------- : Texas toast is simply a thick slice of white bread that has been buttered and grilled `til lightly browned (not unlike a grilled cheese sandwich). : Some places prefer to use "tub margarine" that has a lower water content. Some say only butter, and prefer to butter only one side as opposed to buttering both sides. The choice is entirely up to you... : Some bread companies sell "Texas Toast" sized sliced bread. If you can find it, it is ideal, but the regular sized will do. The only difference is the thickness of the slices. (The texas toast slices are about as thick as 2 slices of regular white bread.) : It is usually served along with pan gravy (gravy made with pan drippings) ala milk or cream gravy, and fried chicken, chicken (or country) fried steak, or the like... but it is entirely up to your imagination. Source: Found on the Internet and reproduced in MM format for you by Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Brownies Categories: Cyberealm, Cookies Yield: 16 servings 4 oz Sweet Chocolate 5 T Butter 3 oz Cream Cheese, softened 1 c Sugar 3 Eggs 1 T Flour 1 1/2 ts Vanilla 1/2 ts Baking Powder 1/4 ts Salt 1/2 c Flour 1/2 c Nuts,chopped 1. Melt the chocolate and 3 tablespoons butter in a microwave or over very low heat, in a saucepan ,stirring constantly. 2. Blend reminding butter with cheese until softened. 3. Gradually add 1/4 cup of the sugar, beating well. 4. Blend in one egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. 5. Beat reminding 2 eggs until creamy and thick and light in color. 6 Gradually beat in remaining 3/4 cup sugar, beating until thickend. 7. Add baking powder, salt and 1/2 cup flour. 8. Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla. 9. Spread half of the chocolate batter in greased 8 or 9" pan. 10. Add cheese mixture, spread out evenly. 11. Top with tablespoon fulls of remaining chocolate batter. 12. Zigzag a spatula through batter to marble it. 13. Bake in 350 f oven for 35-40 minutes, or until top springs back when lightly pressed in center. 14. Cool, cut into squares. Typed by Brigitte sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Applesauce Squares Categories: Cyberealm, Cookies Yield: 9 servings 1/2 c Shortening 1 c Brown sugar 1 Egg 3/4 c Applesauce 2 c Flour 1 ts Baking powder 1/2 ts Salt 1/4 ts Baking Soda 1 ts Cinnamon 1 ts Nutmeg 1/2 c Raisins 1/2 c Walnuts, chopped 9 Walnuthalves for garnish 1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar until creamy. 3. Stir in egg, than applesauce. Blend in reminding ingridients except walnut halves. 4. Spread mixture into an 8" square non stick baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40 minutes, or until firm to the touch. 7 Cool in pan;cut into nine squares. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jam Bars Categories: Cyberealm, Cookies Yield: 9 servings 3/4 c Margarine 1/2 c Brown sugar 1 1/2 c Flour 1 ts Salt 1/2 ts Baking soda 1 c Oats, uncooked 10 oz Jam, choice of taste 1. Cream margarine and sugar until light and fluffy. 2. Add combined dry ingridients; mix well. 3. Press half of the crumb mixture into greased 13 X 9" pan. 4. Spread with jam; sprinkle with remaining crumb mixture. 5. Bake at 400 F, 20 to 25 minutes. 6. Cool, cut into bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Dump Cornbread by Clem Kohl Categories: Improv, Kohl, Breads Yield: 12 servings 1 c Bisquick 1 c Cornmeal; (yellow) 3 T Honey - may need 4 T 3 T Baking soda 3/4 t Salt 1/4 c Mozarella cheese; grated 1/4 c Colby cheese; grated 1/4 c Parmesan cheese 1 cn Green chilis w/liquid 2 lg Eggs Milk - see directions 3 T Vanilla In order: Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency. Continue mixing with a fork until well blended. Pour into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2"). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top. This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Chip Cookies Categories: Cyberealm, Cookies Yield: 12 servings 1 c Brown sugar 1/4 c Butter 1/2 c Cream 1 Egg 1/2 ts Soda 1/2 ts Salt 1/4 ts Nutmeg 1 c Chopped,peeled apples 1/2 c Butterscotch Chips 1 c Walnuts, chopped Glaze: 3 T Butter, melted 1 T Cinnamon 2 T Cream 2 c Confectioners Sugar 24 Walnut Halfs 1. Heat oven to 350 F. 2. Cream butter and sugar; add egg, beat well. 3. Stir in dry ingredients. 4. Add apples and nuts and chips. 5. Drop by teaspoon full onto greased cookiesheet. 6. Bake 10 to 12 minutes. 7. Make glaze by mixing together the melted butter,cinnamon, cream confectioners sugar. 8. Spread on cookies. 9. Top each with a walnuthalf. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marble Squares Categories: Cyberealm, Cookies Yield: 8 servings 3/4 c Water 1/2 c Margarine 1 1/2 oz Baking Chocolate,unsweetened 2 c Flour 2 c Sugar 1 ts Baking Soda 1/2 ts Salt 2 Eggs, beaten 1/2 c Sour cream 18 oz Cream Cheese, softened 1/3 c Sugar 1 Egg, beaten 6 oz Semi sweet chocolate Morsels 1. Combine water, margarine and chocolate in saucepan, bring to a boil. remove from heat. 2. Stir in combined flour,sugar, baking soda and salt. 3. Add the two eggs and sour cream; mix well. 4. Pour into greased and flowered 15 X 10 X 1 " jelly roll pan. 5. Combine cream chesse and sugar, mix until well blended. 6. Blend in egg. 7. Spoon over chocolate batter. 8. Cut with knife through batter to give a marbled effect. 9. Sprinkle with chocolate morsels. 10.Bake at 375 F for 25 to 30 minutes. Typed by Brigitte Sealing MMMMM ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Orange Muffins Categories: Breads, Frozen Yield: 12 servings 2 1/2 c Flour 1 Thin-skinned orange 3/4 c Sugar 1 Large egg 1 tb Baking powder 1 c Milk 1 ts Baking soda 1/4 c Vegetable oil 1/4 ts Salt combine all dry ingredients Line muffin tins with foil cupcake liners. cut orange into wedges (8ths) and remove the seeds. Puree orange and pour into a bowl. Stir in egg, milk,oil and blend and pour over dry ingredients. fold in until just combined. Spoon in muffin tins. Bake 400 20 min. or until golden Can be frozen up to 6 months ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH 1 Categories: Ann's best, Kids, Mixes Yield: 1 servings 2 c Flour 1 c Peanut butter 4 c Oatmeal 1 1/2 c Nonfat dry milk 1 c Water 1 1/4 c Confectioner's sugar 1 c White corn syrup Mix flour and oatmeal in blender and grind for about 30 seconds. Add 1 cup water and knead. Add corn syrup, peanut butter, nonfat milk, and confectioners sugar. Combine and knead well. Add more flour or powdered milk if dough is still sticky. Put out bowls of chocolate chips, butterscotch chips, sunflower seeds, or peanuts to decorate creations. Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk or flour until not sticky. Chocolate chips may be added. Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD POISINING!!!!! Typed by Annette Johnsen Source:First Lutheran Church of Blair Nebraska Recipe by Vicki Barr ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH II Categories: Ann's best, Mixes, Kids Yield: 1 servings 1 c Powdered milk 1 c Honey 1 c Creamy peanut butter mix all and add more powdered milk until not sticky. chill and use. Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD HONEY IT CAN CAUSE FOOD POISONING. Typed by Annette Johnsen ----- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easter Paska Categories: Breads, Ethnic Yield: 4 servings MMMMM------------------------BASIC DOUGH----------------------------- 2 pk Yeast 1 qt Milk 1 c Sugar 1 1/2 tb Salt 4 ea Eggs 1/4 lb Butter 1/4 lb Vegetable Shortening 3 1/2 lb Flour(1 c for flouring board 1 c White Raisins Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 1/2 hours. Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid. Paska is always baked in a round pan, 6" high. The temperature should be 400 deg. for the first 10 min. and then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Greek Tsoureki (Easter Bread) Categories: Ethnic Yield: 2 servings Karen Mintzias 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2 Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias MMMMM ---------- Recipe via Meal-Master (tm) v8.02 Title: Basic Cookie Dough Categories: Improv, Kohl, Cookies Yield: 1 servings 4 c Flour; sifted all-purpose 1 ts Baking soda 1/2 ts Salt 1 1/2 c Vegetable shortening 1/2 c Butter; softened (or oleo) 1 c Sugar; granulated 1 c Lgt brown sugar - packed 2 Eggs 1 ts Vanilla 1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening, butter and sugars until well mixed. Beat in eggs and vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2" in diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6 different portions according to the notes that follow. 4. Slice frozen rolls about 1/4" thick. Arrange cookies 2" apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough. Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough. Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Basic Cookie Dough Categories: Improv, Kohl, Cookies Yield: 1 servings 4 c Flour; sifted all-purpose 1 ts Baking soda 1/2 ts Salt 1 1/2 c Vegetable shortening 1/2 c Butter; softened (or oleo) 1 c Sugar; granulated 1 c Lgt brown sugar - packed 2 Eggs 1 ts Vanilla 1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening, butter and sugars until well mixed. Beat in eggs and vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2" in diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6 different portions according to the notes that follow. 4. Slice frozen rolls about 1/4" thick. Arrange cookies 2" apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough. Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough. Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Maxine's Dump Cake Categories: Improv, Kohl, Cakes, Desserts Yield: 1 servings 1 Yellow cake mix 1 cn Cherry pie filling 1 cn Crushed pineapple 1 Stick oleo (or more) 1 c Pecans; whole (or more) 1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using #2 cans of pineapple and cherry pie filling, spread the crushed pineapple (include the juice) on the bottom of the pan. Now spread the cherry pie filling over or around the pineapple. 3. Sprinkle the ==dry== cake mix over the top. 4. Place whole (or chopped) pecans over the dry cake mix. 4. On top of the pecans and dry cake mix, place thin slices of butter or oleo over the top...about 1/2" apart. 5. Bake for 1 hour or until golden brown. Clem's substitution: Apple Pie Filling. Before sprinkling the cake mix sprinkle cinnamon and brown sugar over the fruit. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Recipe from the Kitchen of Joyce and Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Lemon Pudding Cake Categories: Improv, Kohl, Cakes, Desserts Yield: 1 servings 1 Yellow cake mix 1 pk Lemon pudding; 3-oz size 4 Eggs 3/4 c Water 1/2 c Oil 2 c Powdered sugar 1/3 c Lemon juice Cake: Mix together cake mix, pudding, eggs, water, and oil. Bake in an oblong cake pan at 350 degrees 45 minutes. Glaze: Mix together powdered sugar and lemon juice. Poke holes in the HOT cake with a fork. Pour glaze over the top of the cake - letting it run into the holes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl ----- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Anything's Better Than Sex Cake Categories: Cyberealm, Desserts, Cakes Yield: 1 cake 1 pk Devil's Food Cake Mix 4 Eggs 1/2 c Oil 1/4 c Water 1 ts Vanilla 1 pk Chocolate pudding mix [instant] 8 oz Sour cream 3/4 c Chocolate chips 3/4 c Pecans For the Frosting 1/2 c Melted butter 1 c Brown sugar [packed] Evaporated milk Powdered sugar Grease and flour 1 tube pan. Prepare the cake as directed on the package and using the the ingredients above. Bake 50-55 minutes at 350ø. For the frosting. Combine all of the ingredients and Cook, stirring constantly until bubbles. add 1/4 cup evaporated milk, cook until smooth. Remove from heat and add enough powdered sugar to spreading consistency. After the cake has cooled spread the frosting on top and sides and serve. Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM --- ---------- Recipe via Meal-Master (tm) v8.02 Title: Kathylene's Carrot Cake Categories: Improv, Kohl, Desserts, Cakes Yield: 1 servings 1 1/2 c Cooking oil 2 c White sugar 4 Eggs; beaten 2 c Flour 2 ts Cinnamon 2 ts Baking soda 2 ts Baking powder 3 c Carrots; grated 1 c Pecans; chopped Beat together: Oil and sugar. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder. Blend with eggs mixture. Fold in carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a well greased pan. If you you layer cake pans, bake 30 minutes. Frost with Cream Cheese Frosting. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Frosting Categories: Improv, Kohl, Cakes, Frosting Yield: 1 servings 1 pk Cream cheese (8-oz) 1/4 lb Butter or oleo 1 lb Powdered sugar 2 ts Vanilla Soften cream cheese at room temperature. Blend all ingredients together until smooth enough to spread on a cooled cake. NOTE: Especially good on a Carrot Cake Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Kathylene's Carrot Cake Categories: Improv, Kohl, Desserts, Cakes Yield: 1 servings 1 1/2 c Cooking oil 2 c White sugar 4 Eggs; beaten 2 c Flour 2 ts Cinnamon 2 ts Baking soda 2 ts Baking powder 3 c Carrots; grated 1 c Pecans; chopped Beat together: Oil and sugar. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder. Blend with eggs mixture. Fold in carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a well greased pan. If you you layer cake pans, bake 30 minutes. Frost with Cream Cheese Frosting. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Frosting Categories: Improv, Kohl, Cakes, Frosting Yield: 1 servings 1 pk Cream cheese (8-oz) 1/4 lb Butter or oleo 1 lb Powdered sugar 2 ts Vanilla Soften cream cheese at room temperature. Blend all ingredients together until smooth enough to spread on a cooled cake. NOTE: Especially good on a Carrot Cake Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ellen's Cheese Cake Categories: Improv, Kohl, Desserts, Cakes Yield: 1 servings 1 1/2 c Graham cracker crumbs 2 T Sugar 1/2 Stick butter, melted 1 lb Cream cheese, softened 1 c Sugar 5 Eggs, separated 1 pt Sour cream 1 ts Vanilla 1/2 ts Lemon extract CRUST: Mix together crumbs, sugar, and butter. Press into a 9" spring pan FILLING: Cream together cream cheese and sugar. Add 1 egg yolk at a time, then add sour cream and extracts. Beat egg whites stiffly and fold into mixture. Bake in a 325 degree pre-heated oven for 1 hour. Turn oven off and leave cake in the oven another hour. Open oven door and leave cake in oven a half hour longer. Remove from oven and cool. ----- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Almond Whole Wheat Bread Categories: Breads, Mom's best, Cyberealm Yield: 1 servings 1 c Whole blanched almonds 2 Cakes or packets (6 0z ea) Active yeast 1 c Warm water (80-85 degrees) 1/4 c Packed brown sugar 1/3 c Honey 2 Eggs, beaten 1 ts Salt 1/2 c Butter, melted 2 ts Grated orange rind 1/2 c Buttermilk or sour milk 2 c Whole wheat flour, unsifted 2 1/2 c White flour, unsifted Brown sugar filling Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk). Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture. Let this very soft dough rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender. Place dough in greased bowl. Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off oven with the light on is a good place.) Turn dough onto floured board again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling over dough and roll up from the 10 inch side. Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet. Brush with melted butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long. Fasten with paper clips into a ring and set ring around the dough. Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like. ====================================================================== BROWN SUGAR FILLING Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I also add some finely chopped nuts. Be creative, add what you like! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bacon and Onion Muffins Categories: Muffins, Main dish, Breads Yield: 6 servings 1/2 lb Bacon, Diced 1/4 c Chopped Onion 2 1/4 c Unbleached Flour, Sifted 3 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 2 ea Large Eggs, Slightly Beaten 1/3 c Milk 1 c Dairy Sour Cream 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 c Unbleached Flour 1 c Sugar 3 ts Baking Powder 1/2 ts Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 ts Lemon Extract 2 ea Large Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~-- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese and Fruit-Topped English Muffins Categories: Low-cal, Muffins Yield: 4 servings 3/4 c Lo-fat Ricotta cheese 1/4 ts Finely shredded lime peel 2 ts Lime juice 1 tb Sugar 1/8 ts Ground nutmeg 4 x Whole English muffins, split 2 x Whole Kiwi fruit,sliced * * or use 1 cup sliced strawberries or peaches Toast English muffin halves. In a small bowl, combine ricotta cheese, lime peel, lime juice, sugar, and nutmeg. Spread cheese mixture evenly over toasted muffin halves. Top each muffin half with kiwi slices, strawberry slices, or peach slices. Great for Breakfast - avoid the morning rush by stirring together the cheese mixture the night before. Per serving: 236 calories, 11 g protein, 37 g carbohydrates, 6 g fat, 14 mg cholesterol, 416 mg sodium, 285 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Parmesan Herb Muffins Categories: Muffins, Breads, Main dish Yield: 4 servings 2 c Unbleached flour 1 tb Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley 1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk 1/4 c Butter/margarine, melted 1 ea Large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediately discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Applesauce Muffins Categories: Muffins, Fruits Yield: 12 servings 2 c Bisquick 1/4 c Sugar 1 ts Cinnamon 1/2 c Applesauce 1/4 c Milk 1 x Egg 2 tb Cooking oil MMMMM--------------------------TOPPING------------------------------- 1/4 c Sugar 1/4 ts Cinnamon 2 tb Butter or margarine, melted Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted butter, then in sugar-cinnamon. Makes 12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MENNONITE WHITE BREAD Categories: Breads Yield: 2 loaves 1 pk Yeast, dry 1/2 c ;Water, warm 1/3 c Sugar 2 ts Salt 2 c ;Water, warm 2 1/2 tb Shortening; melted 6 c Flour; more as needed to 7 c Dissolve yeast in the 1/2 cup water. In a large bowl, combine the sugar, salt, water and shortening. Add the yeast mixture. Gradually add flour to form a soft dough. Turn dough out onto a floured board and knead until smooth. Place dough in a greased bowl; turn to grease the top. Cover with a clean tea towel and let rise until doubled, about two hours. Punch dough down; then divide in half and form loaves. Place in previously greased bread pans. Prick the tops with a fork. Let rise until higher than the pans (about two hours). Bake in a 375 F. oven for 25 to 30 minutes. Cool for 10 minutes. Butter the tops of the loaves. Place pans on their sides until bread loosens. Remove loaves and cool completely on racks. From Amish and Mennonite Kitchens by Good & Pellman From: Sam Waring Date: 24 Feb 94 From: Dale Shipp Date: 03-16-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Savory White Bread ABM Categories: Breads Yield: 1 loaf 1 pk Active Dry Yeast 3 c Flour 1/4 c Instant Non-Fat Dry Milk 1 tb Sugar 1 ts Salt 3/4 c Water 2 tb Olive Oil 1 Egg 2 tb Dehydrated Onion; minced, or 2 tb Garlic; or 2 tb Sun-Dried Tomatoes; or 2 tb Dried Herbs Place all the ingredients in the order listed in an automatic bread machine; select "White Bread" and press "Start." Per Slice: Calories: 130, Protein: 4 g, Carbohydrate: 23 g, Fat: 3 g, Cholesterol: 15 mg, Sodium: 165 mg, Fiber: 1 g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic White Bread by James Beard, Chef & Cooking Teacher Categories: Breads Yield: 1 loaf 1 pk Yeast; active, dry 1/4 c Water; warm (110-115 degs) 2 ts Sugar 1 c Milk 3 ts Salt 3 tb Butter 3 3/4 c Flour; All-purpose MMMMM--------------------------EGG WASH------------------------------- 1 md Egg White; beaten slightly -in 1 tbspn warm water. James Beard's Basic White Bread Makes 1 large loaf or 2 small loaves * Making basic white bread dough * In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed. It is proofed when fermentation is apparent: the mixture will swell and small bubbles appear on the surface. (If it doesn't proof at all, it means the yeast is not fresh.) In a small saucepan heat the milk with the salt and stir in the butter until it melts. Set aside to cool until it is no warmer than the yeast mixture. Put 2 cups of the flour in a large mixing bowl and stir in the milk mixture. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough. Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. * Kneading Instructions * There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic. Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface. To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient. * Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board. Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides. Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk. A good, warm, draft-free place is inside your room temperature oven. To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready. * Baking Preparations * Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF. Brush the egg wash over the top of the dough. Bake in the center of the oven for 20 minutes; reduce the heat to 350dF and bake for 20 to 25 minutes longer, until the crust is well browned and the bread sounds hollow when removed from the pan and tapped on the bottom with the knuckles. If you like a crusty loaf, remove it from the pan about 5 to 10 minutes before the end of the baking time and let it finish baking on the oven rack. It will get brown and crusty all over. Remove the bread from the oven and let it cool on a rack before slicing. The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft. Stored bread will keep about 1 week. It also freezes well if wrapped tightly in plastic wrap and sealed in a plastic bag and can be kept for up to 3 months. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6 MMMMM MMMMM----- Recipe via Meal-Master Title: Frozen Lemon Cream Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 1/2 c Plus 2 T Sugar 1/2 pt (1 C) Whipping Cream,Whipped 3 ea Large Uncracked Eggs. 1/4 c Lemon Juice Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. Re-posted by: Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master Title: Peach Cream Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pie shell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. Re-posted by: Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master Title: Citrus Chiffon Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: Strawberry Cream Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring MMMMM-----------------------CREAM FILLING---------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: Strawberry-Rhubarb Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: French Pear Pie Categories: Kooknet, Desserts, Fruits, Cakes/pies Yield: 6 servings 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 ts Lemon Rind 1 ea Unbaked 9-inch Pie Shell MMMMM--------------------SPICY CRUMB TOPPING------------------------- 3/4 c Unbleached Flour 1/2 c Sugar 1 ts Cinnamon; Ground 1/2 ts Ginger; Ground 1/8 ts Salt 1/4 c Butter Or Regular Margarine * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. Re-posted by: Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master Title: Butterscotch Apple Crumb Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 1 1/2 ts Lemon juice 4 c Pared,sliced tart apples 1/2 c Sugar 1/4 c All-purpose flour 1 ts Cinnamon 1/8 ts Salt 1 ea 9" unbaked pie shell 1 x ----------topping----------- 1 pk 6 oz. butterscotch chips 1/4 c Butter 3/4 c All-purpose flour 1/8 ts Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master Title: Cherry Cheese Pie Categories: Kooknet, Desserts, Fruits, Cakes/pies Yield: 6 servings MMMMM------------------BROWN SUGAR GRAHAM CRUST----------------------- 1 1/2 c Graham Cracker Crumbs; * 1/3 c Butter or Margarine; Melted 1/4 c Brown Sugar; Firmly Packed MMMMM--------------------------FILLING------------------------------- 8 oz Cream Cheese; Softened, PLUS 1/2 c Sugar 2 ea Egg Whites; Stiffly Beaten 1 x Red Food Coloring 3 oz Cream Cheese; Softened 1/2 ts Vanilla 16 oz Cherries; Pie, In Water 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. MMMMM MMMMM----- Recipe via Meal-Master Title: Amish Custard Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 1 servings 1/3 c Sugar 2 t Flour 1/2 t Salt 3 Eggs 3 c Milk 1/4 t Nutmeg 1 9" unbaked pie shell Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master Title: Pier House Key Lime Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 8 servings 4 Eggs; separated 14 oz Sweetened condensed milk 1/2 c Key or Persian lime juice 1/2 t Cream of tartar 1 9" graham cracker crust * MERINGUE * 4 Egg whites 4 tb Sugar Preheat oven to 325 degrees. With an electric mixer,beat the egg yolks on high speed until thick and light in color. Turn off mixer and add the condensed milk. Mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice. Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue, heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110ø. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. MMMMM MMMMM----- Recipe via Meal-Master Title: Frozen Lemon Cream Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 1/2 c Plus 2 T Sugar 1/2 pt (1 C) Whipping Cream,Whipped 3 ea Large Uncracked Eggs. 1/4 c Lemon Juice Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. MMMMM MMMMM----- Recipe via Meal-Master Title: Peach Cream Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pie shell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. MMMMM MMMMM----- Recipe via Meal-Master Title: Citrus Chiffon Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: Strawberry Cream Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring MMMMM-----------------------CREAM FILLING---------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: Strawberry-Rhubarb Pie Categories: Kooknet, Desserts, Cakes/pies Yield: 6 servings 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. MMMMM MMMMM----- Recipe via Meal-Master Title: French Pear Pie Categories: Kooknet, Desserts, Fruits, Cakes/pies Yield: 6 servings 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 ts Lemon Rind 1 ea Unbaked 9-inch Pie Shell MMMMM--------------------SPICY CRUMB TOPPING------------------------- 3/4 c Unbleached Flour 1/2 c Sugar 1 ts Cinnamon; Ground 1/2 ts Ginger; Ground 1/8 ts Salt 1/4 c Butter Or Regular Margarine * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. MMMMM MMMMM----- Recipe via Meal-Master Title: Butterscotch Apple Crumb Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 6 servings 1 1/2 ts Lemon juice 4 c Pared,sliced tart apples 1/2 c Sugar 1/4 c All-purpose flour 1 ts Cinnamon 1/8 ts Salt 1 ea 9" unbaked pie shell 1 x ----------topping----------- 1 pk 6 oz. butterscotch chips 1/4 c Butter 3/4 c All-purpose flour 1/8 ts Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master Title: Cherry Cheese Pie Categories: Kooknet, Desserts, Fruits, Cakes/pies Yield: 6 servings MMMMM------------------BROWN SUGAR GRAHAM CRUST----------------------- 1 1/2 c Graham Cracker Crumbs; * 1/3 c Butter or Margarine; Melted 1/4 c Brown Sugar; Firmly Packed MMMMM--------------------------FILLING------------------------------- 8 oz Cream Cheese; Softened, PLUS 1/2 c Sugar 2 ea Egg Whites; Stiffly Beaten 1 x Red Food Coloring 3 oz Cream Cheese; Softened 1/2 ts Vanilla 16 oz Cherries; Pie, In Water 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. MMMMM MMMMM----- Recipe via Meal-Master Title: Amish Custard Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 1 servings 1/3 c Sugar 2 t Flour 1/2 t Salt 3 Eggs 3 c Milk 1/4 t Nutmeg 1 9" unbaked pie shell Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board Re-posted by: Lois Flack, CYBEREALM BBS - Kooknet, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master Title: Pier House Key Lime Pie Categories: Kooknet, Cakes/pies, Desserts Yield: 8 servings 4 Eggs; separated 14 oz Sweetened condensed milk 1/2 c Key or Persian lime juice 1/2 t Cream of tartar 1 9" graham cracker crust * MERINGUE * 4 Egg whites 4 tb Sugar Preheat oven to 325 degrees. With an electric mixer,beat the egg yolks on high speed until thick and light in color. Turn off mixer and add the condensed milk. Mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice. Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue, heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110ø. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Million-Dollar Pound Cake Categories: Improv, Cakes, Desserts Yield: 20 servings 3 c Sugar 1 lb Butter 6 Eggs 3/4 c Milk 4 c Flour 3/4 ts Baking powder 1 ts Vanilla 1 ts Lemon or almond extract Heat oven to 300 degrees. Cream the sugar and butter until fluffy. Add the eggs, one at a time, beating well after each. Add the milk and flour alternately to the creamed mixture. Fold in the baking powder, vanilla and extract. Pour into a greased and floured tube pan. Bake at 300 degrees for 1 hour and 40 minutes. Approximate values per serving: 403 calories, 20 g fat, 115 mg cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories from fat. The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert Ozona (Texas) Women's League. 12-7-94 Typed by Joyce Kohl MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Million-Dollar Pound Cake Categories: Improv, Cakes, Desserts Yield: 20 servings 3 c Sugar 1 lb Butter 6 Eggs 3/4 c Milk 4 c Flour 3/4 ts Baking powder 1 ts Vanilla 1 ts Lemon or almond extract Heat oven to 300 degrees. Cream the sugar and butter until fluffy. Add the eggs, one at a time, beating well after each. Add the milk and flour alternately to the creamed mixture. Fold in the baking powder, vanilla and extract. Pour into a greased and floured tube pan. Bake at 300 degrees for 1 hour and 40 minutes. Approximate values per serving: 403 calories, 20 g fat, 115 mg cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories from fat. The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert Ozona (Texas) Women's League. 12-7-94 Typed by Joyce Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Blueberry Muffins *** (Tddb08b) Categories: Muffins, Fruits Yield: 12 servings 1 1/4 c Oatmeal 1 1/4 c Flour 1/3 c Sugar 1 tb Baking powder 1/2 ts Salt 1 c Milk 1/4 c Vegetable oil 1 Egg; beaten to blend 3/4 c Blueberries 2 tb Sugar 2 ts Cinnamon Preheat oven to 425. Lightly grease 12 muffin cups, or use paper liners. Combine first five ingredients in large bowl. Mix milk, oil and egg in another bowl. Add to the oatmeal mixture and stir just until moistened. Fold in blueberries. Divide batter among muffin cups. Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle over muffins. Bake until tester inserted in center comes out clean. About 15 minutes. Remover from cups. (These can be prepared 1 day ahead. Store in an airtight container). Serve warm or at room temp. Shall we dip these in chocolate??? Happy Day CAThie in CA .. \/ FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by Elaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: P-Nutty Muffins Categories: Muffins Yield: 12 servings 1 2/3 c All-purpose flour 2 ts Baking powder 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 Ripe banana 1/3 c Peanut butter 1/2 c Granulated sugar 2 Eggs 2/3 c Sour cream Preheat oven to 400 degrees. Place paper liners in muffin tin, set aside. Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Toss to blend with fork. Set aside. Peel banana, break it into small pieces, and set aside on wax paper. In large mixing bowl, combine peanut butter and sugar. Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber spatula. Add eggs and blend. Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated. Don't overmix. Add sour cream and blend. Spoon batter into muffin cups until they are about 3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire rack for 10 minutes. Munch em up guys! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Muffins for the Queen Categories: Muffins Yield: 16 servings 1 2/3 c Flour 2 1/2 ts Baking powder 1/2 ts Salt 1/2 c Butter plus 2 tablespoons 1/2 c Sugar 2 Eggs 1 1/4 c Milk 3/4 c Wheat germ 1 c Raisins, cut in half Sift together the flour, baking powder and salt. Then cream the butter, sugar and eggs, beating them until light and fluffy. Add the dry ingredients alternately with the milk. Make 3 dry and 2 liquid additions. combining lightly after each. STir in the wheat germ and raisins. Fill muffin tins making 16 in all. Bake in 375 oven for 15 to 20 minutes. From the Laura Secord Canadian Cook Book. These muffins were made for the Queens visit in 1957. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Cinnamon Muffins Categories: Muffins, Children Yield: 1 servings 1 Egg 2 c Bisquick baking mix 3/4 c Apple; peeled & finely chop 1/3 c Sugar 2/3 c Milk 2 tb Oil; vegetable 2 ts Cinnamon; ground Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. MAKES: 12 muffins posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Poppy Seed Muffins #2 Categories: Breads, Muffins Yield: 1 servings 2 c All-purpose flour 3/4 c Sugar 1/4 c Poppy seeds 1 tb Baking powder - 1 ts Baking soda 1/2 ts Salt (optional) 2 lg Eggs 1 c Buttermilk 1/4 c Vegetable oil 1 Grated zest of 1 med. -lemon 1/3 c Fresh lemon juice 3 tb Sugar Adjust oven rack to top third position; preheat oven to 400 degrees. Coat 12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly. Bake 20 minutes or until tester comes out clean. Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside. When muffins are removed from oven, pierce tops in several places with toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes 12 muffins. From: Earl Shelsby Date: 09-25-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mocha Chip Muffins Categories: Muffins, Low-cal Yield: 14 muffins 1/4 c Skim milk 1 ts Safflower oil 1 c Unsweetened applesauce 1/4 c Egg substitute (or 1 egg) 1 tb Instant coffee dissolved in -1 tb water 1/4 c Cocoa powder 1 3/8 c Flour 3/4 c Sugar 2 ts Baking powder 1 ts Cinnamon 1/4 c Semi-sweet chocolate chips Spray muffin cups with vegetable cooking spray. Preheat oven to 400 degrees. Combine milk, oil, applesauce, egg substitute and coffee mixture in a medium bowl. Combine remaining ingredients in a large bowl. Add wet ingredients to dry, mixing until combined. Fill muffin cups 1/2 to 3/4 full. Bake 30-40 minutes, until tester inserted into center comes clean. Per serving: 118 calories, 1.6 fat, 59 sodium, .1 cholesterol Source: Memphis Baptist Memorial Hospital : Health+Plex Nutritional Center MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge Categories: Muffins, Cyberealm Yield: 1 many 4 c All Bran 2 c 100% Bran Cereal 1 ts Salt 2 c Boiling Water 1 qt Buttermilk 1 c Liquid Shortening 3 c White Sugar 4 x Eggs 5 c Flour 5 ts Baking Soda 1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke-warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check until done. Hints: ===== Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homestyle Raisin Bran Muffins Categories: Muffins Yield: 12 servings 1 1/2 c Wheat bran 1 c Buttermilk OR 1 tb lemon juice + milk 1 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Raisins or dates 2/3 c Brown sugar 1/2 c Vegetable oil 1 Egg In small bowl, stir together wheat bran and buttermilk. In a medium bowl, mix dry ingredients and stir in raisins. In a separate bowl, using an electric mixer, beat together sugar, vegetable oil and egg. Stir in bran mixture. Add to dry ingredients all at once and stir just until moistened. Grease muffin tins or spray paper cups. Bake at 400 F for 15 to 20 minutes or until toothpick comes out clean. Cool tins 10-15 minutes on wire rack, then remove muffins. Muffins 'n more, TransAlta Utilities booklet, undated Shared and tested by Elizabeth Rodier, Calgary, Alberta March 94. From: Elizabeth Rodier Date: 03-18-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Cinnamon Muffins Categories: Muffins, Children Yield: 1 servings 1 Egg 2 c Bisquick baking mix 3/4 c Apple; peeled & finely chop 1/3 c Sugar 2/3 c Milk 2 tb Oil; vegetable 2 ts Cinnamon; ground Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. MAKES: 12 muffins posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Poppy Seed Muffins #2 Categories: Breads, Muffins Yield: 1 servings 2 c All-purpose flour 3/4 c Sugar 1/4 c Poppy seeds 1 tb Baking powder - 1 ts Baking soda 1/2 ts Salt (optional) 2 lg Eggs 1 c Buttermilk 1/4 c Vegetable oil 1 Grated zest of 1 med. -lemon 1/3 c Fresh lemon juice 3 tb Sugar Adjust oven rack to top third position; preheat oven to 400 degrees. Coat 12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly. Bake 20 minutes or until tester comes out clean. Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside. When muffins are removed from oven, pierce tops in several places with toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes 12 muffins. From: Earl Shelsby Date: 09-25-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mocha Chip Muffins Categories: Muffins, Low-cal Yield: 14 muffins 1/4 c Skim milk 1 ts Safflower oil 1 c Unsweetened applesauce 1/4 c Egg substitute (or 1 egg) 1 tb Instant coffee dissolved in -1 tb water 1/4 c Cocoa powder 1 3/8 c Flour 3/4 c Sugar 2 ts Baking powder 1 ts Cinnamon 1/4 c Semi-sweet chocolate chips Spray muffin cups with vegetable cooking spray. Preheat oven to 400 degrees. Combine milk, oil, applesauce, egg substitute and coffee mixture in a medium bowl. Combine remaining ingredients in a large bowl. Add wet ingredients to dry, mixing until combined. Fill muffin cups 1/2 to 3/4 full. Bake 30-40 minutes, until tester inserted into center comes clean. Per serving: 118 calories, 1.6 fat, 59 sodium, .1 cholesterol Source: Memphis Baptist Memorial Hospital : Health+Plex Nutritional Center MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge Categories: Muffins, Cyberealm Yield: 1 many 4 c All Bran 2 c 100% Bran Cereal 1 ts Salt 2 c Boiling Water 1 qt Buttermilk 1 c Liquid Shortening 3 c White Sugar 4 x Eggs 5 c Flour 5 ts Baking Soda 1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke-warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check until done. Hints: ===== Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homestyle Raisin Bran Muffins Categories: Muffins Yield: 12 servings 1 1/2 c Wheat bran 1 c Buttermilk OR 1 tb lemon juice + milk 1 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Raisins or dates 2/3 c Brown sugar 1/2 c Vegetable oil 1 Egg In small bowl, stir together wheat bran and buttermilk. In a medium bowl, mix dry ingredients and stir in raisins. In a separate bowl, using an electric mixer, beat together sugar, vegetable oil and egg. Stir in bran mixture. Add to dry ingredients all at once and stir just until moistened. Grease muffin tins or spray paper cups. Bake at 400 F for 15 to 20 minutes or until toothpick comes out clean. Cool tins 10-15 minutes on wire rack, then remove muffins. Muffins 'n more, TransAlta Utilities booklet, undated Shared and tested by Elizabeth Rodier, Calgary, Alberta March 94. From: Elizabeth Rodier Date: 03-18-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beer- Cheese Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 10 oz Flat Beer 3 c Better for bread flour 1 T Sugar 1 1/2 ts Salt 1 1/2 T Nonfat dry Milk 1 1/2 ts Dry yeast 1 T Margarine 2 oz Shredded Kraft healthy Favorite Jack Cheese 1. Add all ingredients in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4 hours later. 4. Recipe makes 1 large( 3 cups flour loaf) From "366-Low-Fat-Brand_name-Recipes" cookbook typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 1/4 c Water 1 c Milk 1 Egg or 1/4 c Liquid Egg substitue 3 c Better for Bread flour 2 T Brown Sugar 2 T White Sugar 1 ts Cinnamon 1 1/2 ts Dry Yeast 2 T Margarine 1/2 c Semisweet Chocolate Chips 1. Add first 10 ingredients to pan in order listed. If your machine calls for dry ingredients first, then invert the order. 2. Program for "Mix Bread" or the settings that allows ingredients such as seeds or fruit to be folded into the dough. Push "Start". 3. Wait for the signal and add the chocolate chips. 4. Remove from pan, about 3 1/2 hours later. 5. Recipe makes 1 large (3 cups flour) loaf. From "366 Low-Fat-Brand-Name-Recipes" cookbook. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mother's Brownies Categories: Improv, Kohl, Desserts Yield: 1 recipe 1 Egg 1/4 c Butter - melted 1 c White sugar OR 1 1/2 c Brown sugar 2 T Water 3 T Cocoa 3/4 c Flour 1/4 ts Salt 1/2 ts Baking powder Nuts Beat eggs slightly. Stir in butter. Then stir in sugar and add the water. Beat 1/2 minute and add cocoa. Mix together the flour, salt, baking powder, and nuts. Add to the first mixture. Bake in a slow oven until done. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot German Potato Salad Categories: Improv, Kohl, Main dish Yield: 6 servings 1/2 lb Crisp fried bacon - cut up 1/2 c Bacon grease 1/2 c Onion; diced 1/2 c Celery; chopped 3 T Sugar 1 T Flour 1 1/2 ts Salt 1 1/2 ts Celery seed 1 1/4 ts Pepper 1/3 c Vinegar 1/3 c Water 5 md Potatoes; cooked/diced large 1 pk Hot dogs Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. Add water and vinegar. Cook until slightly thick. Pour into combined potatoes and diced bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top and broil 4" from heat. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: No-Knead Water-Rising Twists Categories: Improv, Breads, Bake-off Yield: 12 rolls 2 1/2 c Flour (may need 3/12 c) 1/2 c Sugar 1 ts Salt 1 pk Active dry yeast 3/4 c Milk 1/2 c Margarine or butter 1 ts Vanilla 2 Eggs 1/2 c Nuts; chopped 1/2 c Sugar 1 ts Cinnamon Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well. In small saucepan, heat milk and margarine until very warm (120 - 130 F.). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hadn, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.) Grease 2 large cookie sheets. In small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes. Heat oven to 375 F. Uncover dough. Back 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. By Theodora Smatfield, Michigan. This recipe won the first Pillsbury BAKE-OFF contest in 1949. The original recipe had a unique rising method. The dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, the recipe and preparation has been streamlined. Calories: 1 roll = 320 Typed for you by Joyce Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Million-Dollar Pound Cake Categories: Improv, Cakes, Desserts Yield: 20 servings 3 c Sugar 1 lb Butter 6 Eggs 3/4 c Milk 4 c Flour 3/4 ts Baking powder 1 ts Vanilla 1 ts Lemon or almond extract Heat oven to 300 degrees. Cream the sugar and butter until fluffy. Add the eggs, one at a time, beating well after each. Add the milk and flour alternately to the creamed mixture. Fold in the baking powder, vanilla and extract. Pour into a greased and floured tube pan. Bake at 300 degrees for 1 hour and 40 minutes. Approximate values per serving: 403 calories, 20 g fat, 115 mg cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories from fat. The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert Ozona (Texas) Women's League. 12-7-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cake Categories: Improv, Kohl, Desserts, Cakes Yield: 1 cake 2 c Sugar 1/2 c Shortening 2 Eggs 1/2 c Cocoa 1/2 c Hot water 2 c Flour 1 ts Baking soda Pinch salt 1 c Milk 1 ts Vanilla Cream together: Sugar, shortening and eggs. Mix together: Cocoa and hot water. Sift together: Flour, soda and salt. Add cocoa mixture to milk. Add flour mixture and milk mixture alternately to creamed mixture. Add vanilla. Pour into well-greased cake pans dusted with sugar. Bake in a preheated 350 degree oven for 35-40 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fudge Frosting Categories: Improv, Kohl, Desserts, Frosting Yield: 1 recipe 1/4 lb Butter or oleo 2 c Sugar 1/2 c Milk 6 T Cocoa 1/4 ts Salt 1 ts Vanilla Put everything into a saucepan except the vanilla. Bring to a boil, stirring as needed to mix. Boil 2 minutes without stirring. Pour into a bowl, and beat about 5 minutes or to a gravy consistency. Add vanilla. Pour over cool cake. Sprinkle nuts on top if desired. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM Here are more breads for you "lazy"people!-))) MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raisin Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 1 1/8 c Water 2 3/4 c Better for Bread flour 1 1/2 T Non-fat dry milk 3 T Sugar 1 ts Cinnamon 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 T Margarine 3/4 c Raisins 1. Add first 8 ingredients to pan in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "Mix bread" or the setting that allows seeds or fruit to be folded in. 3. Push "start" 4. When the signal sounds ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe makes one large ( 3 cups flour loaf) Out of 366-Low-Fat-Name-Brand_recipes" cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potato Bread Categories: Cyberealm, Bread, Machine Yield: 1 loaf 1 c Water 1 Egg or 1/4 c Egg substitute 3 c Better for bread flour 1/4 c Instant mash potato flakes 1 1/2 ts Nonfat dry milk 3 T Sugar 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 T Margarine 1. Add ingredients tp pan in order listed. If your machine calls for dry ingedients first reverse the order. 2. Program for "Bread" or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours later. 5. Recipe makes one large (3 cups flour) loaf. Out of "366-Low-Fat_brabd_name_recipes" cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Lazy White Bread Categories: Improv, Kohl, Breads Yield: 1 recipe 1 c Milk 3 T Sugar 1 T Salt 4 1/2 c White flour 2 T Butter or oleo 1 c Warm water 2 pk Yeast Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside until doubled in size. Stir down, then pour into greased pan. Bake in a preheated 375 degree oven for 50 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin Bread Categories: Improv, Kohl, Breads Yield: 1 servings 1 ts Nutmeg 1 ts Cinnamon 3 c Sugar 1 c Corn oil 4 Eggs 1/2 ts Salt 1 c Pumpkin 1/3 c Water 2 ts Baking soda 3 c Flour Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake 350 degrees for 1 hour in a preheated oven. Cool 10 minutes before removing bread from the pans. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Monkey Bread Categories: Improv, Kohl, Breads Yield: 1 servings Frozen Bread Melted butter Thaw bread overnight in the refrigerator. Cut bread into 1" slices. Spread slices with fingers. Dip slices into melted butter and layer them into a Bundt pan. Set aside to rise - about 2 hours. Bake ina preheated 350 degree oven for 30 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maxine's Cornbread Muffins Categories: Improv, Kohl, Breads Yield: 1 servings 1/2 c Corn meal 1/2 c Flour Salt 4 ts Sugar 4 ts Baking powder 1 Egg - beaten Milk 1 T Wesson oil Beat the egg in a measuring cup. Then add enough milk to the beaten egg to measure 3/4 cup. Mix all dry ingredients together. Mix egg, milk and oil together, and add to the dry mixture. Mix well. Pour into muffin pan. Bake at 450 degrees until golden brown - about 15-20 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Myrtle's Brown Bread Categories: Improv, Kohl, Breads Yield: 1 recipe 7 1/2 c Flour - unbleached & ww 2 T Dry yeast 4 c Water 2 T Honey 4 T Sorghum molasses 2 T Salt (or less) Oil or butter Use half unbleached and half whole wheat flours - or use ALL whole wheat. Place flour in an oven no hotter than 150 degrees for 20 minutes. Dissolve yeast in 1 cup warm water. Add honey and set aside. Dissolve molasses in 1 cup water. Set aside until flour is warm. When flour is warm, mix all liquids together and add to flour along with salt. Stir. Do not knead mixture vigorously. Slowly add enough of the remaining water to make a sticky dough. Oil or butter pans. Put mixture in pans filling to 1/3 or 1/2 full. Let dough rise 1 hour. Bake in a preheated 375 degree oven 35-40 minutes. Crust should be golden brown. Let cool in pans, then remove. Can be frozen in plastic bags. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Jello Cake Categories: Improv, Kohl, Cakes Yield: 1 recipe 1 Lemon Velvet cake mix 1 pk Lemon Jello (3-oz) 3/4 c Cooking oil 3/4 c Water 4 Eggs Mix together: Cake mix, jello, oil, water and eggs. Bake in an oblong pan at 350 degrees 30-35 minutes. While the cake is baking, prepare the glaze. Glaze: Mix powdered sugar and lemon juice together. Glazing the cake: Poke holes into the HOT cake with a fork. Pour glaze over the allow the glaze to run into the fork holes and around the sides. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Healthier Bagels Categories: Improv, Breads Yield: 12 bagels 2 Envelopes dry yeast 1 1/2 c Warm water 4 c Unbleached white flour - may need 4 1/2 cups 1 Egg white 1 T Water Combine yeast and the 1 1/2 cups warm water in a large bowl. Stir to dissolve yeast and let sit for 2 to 3 minutes. Add flour 1 cup at a time. (The early part of this procedure may be done with an electric mixer. When dough starts to become stiff, mix remaining flour with wooden spoon.) Knead dough 8 to 10 minutes, until it is smooth and elastic. Cover and let rise 30 minutes. Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes. In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels at a time and simmer for 5 minutes, turning once. Drain. Beat egg white and 1 tablespoon water together lightly. Brush the bagels with egg white mixture. Sprinkle on any desired seasonings. Bake in preheated 375 degree oven 30 minutes, or until brown. Approximate values per bagel: 156 calories, trace fat, 0 mg cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from fat From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pantry Chocolate Lime Pie Categories: Improv, Pies, Desserts Yield: 8 servings 1 pk Unflavored gelatin 1/4 oz 2 T PLUS 1/4 cup water 1 pk 3 3/8 oz pkg instant - vanilla pudding 1 1/2 c Non-fat milk 1/3 c Freshly squeezed lime juice 1 c Frozen light whipped topping - defrosted 2 ts Lime zest 1 Ready-made chocolate pie - crust In a small bowl, sprinkle gelatin over 2 tablespoons cool water. Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin, stirring until gelatin is dissolved. Place in refrigerator until cool, about 10 minutes. Meanwhile, place pudding mix in large bowl. With electric beaters, mix in milk and lime juice, then whipped topping and lime zest. Set aside until gelatin is cool. With beaters again, combine gelatin mixture with pudding mixture. Pour into crust and chill several hours or overnight. Approximate values per serving: 194 calories; 1g fat; 1 mg cholesterol; 301 mg sodium; 0.5 percent calories from fat. From The Arizona Republic March 29, 1995 - Typed by Joyce Kohl THE IMPROV BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Datenut Muffins Categories: Improv, Desserts Yield: 12 servings 1 1/2 c Dates 3 c Hot water (120 degrees) 3/4 c Margarine 1 1/2 c Sugar 2 lg Eggs - extra large 1 1/2 ts Vanilla 1/3 ts Salt 1 1/2 c Water 1 1/2 ts Baking powder 1 c Pecans, coarsely chopped 2 1/2 c All purpose flour, sifted Soak the dates in 3 cups hot water for 10 minutes. Drain the water and refrigerate dates for about 30 minutes; they must be cold before using. Heat oven to 350 degrees. Cream together margarine and sugar. Add the eggs, vanilla, salt, 1 1/2 cups water, baking soda, pecans and flour, mixing as little as possible, until just moist. Fold in the dates. Place in muffin cups and bake at 350 degrees for 20 to 25 minutes. Note: Using half the amount of margarine decreases the fat amount by 6 grams per serving and the difference isn't noticed and does not compromise the flavor. Approximate calories per serving: 427 19 g fat, 35 mg cholesterol, 63 g carbohydrates, 362 mg sodium Recipe from Luby's Cafeteria in Phoenix, Arizona MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter Pecan Cookies Categories: Improv, Cookies, Desserts Yield: 4 dozen 1 c Butter or oleo, softened 2/3 c Brown sugar, packed 1 Egg 2 c Flour 1/2 ts Salt Pecan halves Preheat oven to 375 degrees. Cream together butter and sugar; blend in egg. Stir together flour and salt in separate bowl. Stir into creamed mixture. Drop mixture from teaspoon onto pan, spacing each 2 inches apart. Top each with pecan half. Bake for 10 to 12 minutes. Approximate values per serving: 78 calories, 6 g fat, 15 mg cholesterol, 65 mg sodium, 62 percent calories from fat. Taken from The Arizona Republic March 29, 1995 Type by Joyce Kohl,THE IMPROV BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Cookies Categories: Improv, Cookies, Desserts, Kids Yield: 6 cookies 2 T Vanilla frosting 12 Vanilla wafers 2 T Green-tinted coconut 6 Chocolate-covered round mint - cookies or patties Honey, warmed Sesame seeds For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of one vanilla wafer. Place one teaspoon coconut and one mint cookie on frosting. spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seeds. Repeat to make 5 more cookies. Recipe can be doubled or tripled easily. Tip: To tint coconut, place coconut and 1 to 2 drops of green food color in a resealable plastic bag. Seal bag and shake until coconut is uniformly colored. Approximate values per serving: 168 calories, 7 g fat, 16 mg cholesterol, 23 g carbohydrates, 68 mg sodium, 39 percent calories from fat. Recipe submitted to The Arizona Republic by Kim and Mark Holtzen of Scottsdale, Arizona. Typed by Joyce Kohl, THE IMPROV BB MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jewish Rye Bread Categories: Breads Yield: 2 loaves POOLISH : 3 c Spring Water, 75 degrees 1 1/2 ts Dry Yeast 2 tb Sugar, raw or granulated 3 c Flour, unbleached bread FINAL DOUGH : 2 c Rye Flour, medium ground 1/4 c Caraway Seeds 1 tb Oil, vegetable 1 tb Salt, sea 1 tb Sugar, raw or granulated 3 c Flour, unbleached bread MAKE & FERMENT THE POOLISH (allow 5 hours): : Combine the water, yeast, and sugar in a 6-quart bowl. Let stand 1 minute, then stir with a wooden spoon until yeast and sugar are dissolved. Add the unbleached flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp kitchen towel or plastic wrap, and put in a moderately warm (74-80 degree) draft-free place until it is bubbly and increased in volume. (The poolish can be refrigerated overnight. Allow to stand at room temperature for 2 hours before proceeding.) MIX & KNEAD THE FINAL DOUGH (20 minutes): : Measure the ingredients and make sure all ingredients, including the poolish are at 74-80 degrees. Transfer the poolish to your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and sugar. Stir with a wooden spoon until well combined. Add enough of the unbleached flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more of the remaining flour when needed until dough is soft and smooth, 15-20 minutes. The dough is ready when a small amount pulled from the mass springs back quickly. FERMENT THE DOUGH (2 hours): : Shape the dough into a ball and let it rest on a lightly floured surface while you lightly butter or grease a large bowl. Place the dough in the bowl and turn the dough to coat the top. Take the dough's temperature; the ideal is 78 degrees. Cover with a clean damp kitchen towel or plastic wrap and put in a moderately warm (74-80 degrees) draft-free place until doubled in volume. : NOTE: If the dough temperature is higher than 78 degrees, put in a cooler than 78 degree place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place until the dough warms up to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. FERMENT THE DOUGH A SECOND TIME (45 minutes): : Deflate the dough by pulling up on the sides and pushing down in the center. Re-form into a ball, return to the ball, and cover again with a damp towel or plastic wrap. Put in a moderately warm (74-80 degree) draft-free place until doubled in volume. FERMENT THE DOUGH A THIRD TIME (45 minutes): : Deflate again the same as before, shape into a ball, return to bowl, and cover again. Put in a moderately warm (74-80 degree) place until doubled again. DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes): : Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut the dough into 2 equal pieces. Flatten each with the heel of your hand using firm direct strokes. Shape each piece into a tight ball for round loaves. PROOF THE LOAVES (1 hour): : Place the loaves on a lightly floured board. Cover with a damp towel or plastic wrap and put in a moderately warm (74-80 degree) place until doubled in volume. BAKE THE LOAVES (45 minutes): : 45 minutes to 1 hour before baking, preheat the oven and baking stone, if you have one, on the center rack of the oven to 450 degrees. : The oven rack must be in the center of the oven. If it is in the lower third of the oven, the bottoms of the breads may burn, and if it is in the upper third, the top crusts may burn. : Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch deep along the surface. Slide the loaves one at a time onto the baking stone, if you are using one, and quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly...it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake 12 minutes. Reduce heat to 400 degrees and bake until loaves are a rich caramel color and the crust is firm, another 15-20 minutes. : To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. : Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cherry Swirls Categories: Improv, Kids, Desserts Yield: 30 swirls 1 cn Cherry-pie filling (1#-5oz) 1 pk Pie-dough mix 2 T Butter or margarine 5 T Sugar 2 ts Cinnamon Preheat oven to 350 degrees. Prepare pie dough according to package directions. Roll out half the dough into a rectangular shape the thickness of a piecrust. Spread half the butter or margarine thinly onto the dough (or dot it on). Mix sugar and cinnamon in a small bowl. Sprinkle half the mixture over the top of the dough. Place less than half of the cherry-pie filling in a row on the dough, then roll the dough around the cherries. Cut into slices about the width of a cherry. Put slices on a lightly greased or parchment-lined cookie sheet. If a swirl is missing a cherry, add one before baking. You may also wish to spread a little extra sauce from the pie filling on top of the swirls, but you'll still probably have a little leftover filling. Repeat with the remaining pie dough and other ingredients. Bake for 20-25 minutes or until slightly browned. Makes approximately 30 swirls. Approximate values per serving: 70 calories, 3 g fat, 2 mg cholesterol, 11 g carbohydrates, 47 mg sodium, 38 percent calories from fat. Typed by Joyce Kohl, THE IMPROV BBS. Taken from The Arizona Republic MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seven Minute Frosting Categories: Improv, Kohl, Desserts, Frosting Yield: 1 recipe 2 Egg whites 1 1/2 c Sugar 1/4 ts Cream of tartar 1/3 c Water 1 ts Vanilla 1/4 ts Almond extract Place egg whites, sugar, cream of tartar and water in the top of a very large double boiler. Put over simmering (not boiling) water and beat with rotary hand mixer for 6 to 7 minutes until frosting increases in volume and forms firm peaks when beater is lifted. Beat in vanilla and almond extracts. Spread on cake immediately. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry Cake Categories: Improv, Kohl, Desserts, Cakes Yield: 1 cake 1 White cake mix 1 3-oz pkg strawberry Jello 4 Eggs 1 c Oil 1 10-oz pkg strawberries, - frozen 1 c Chopped nuts Mix cake mix and Jello together. Add eggs, oil, and thawed strawberries. Beat well, then add nuts. Bake in preheated 350 degree oven 45 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buttermilk Cheese Rolls Categories: Improv, Breads Yield: 12 rolls 2 c All-purpose Flour minus 1 T 1 T Baking powder plus 2 ts 1/2 ts Baking soda Pinch of salt 6 T Chilled stick margarine 1 c Buttermilk (1.5 percent) 1 1/2 oz Sharp Cheddar cheese; grated - about 1/3 cup 2 T Margarine 1/4 ts Garlic powder Preheat oven to 450 degrees. Line baking sheet with parchment or wax paper; spray with non-stick cooking spray. Sift together first 4 ingredients. Add 6 tablespoons margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, 8-10 minutes. While biscuits are baking, melt 2 tablespoons margarine and stir in garlic powder. When biscuits are done, remove from oven and brush margarine mixture evenly over warm biscuits. Remove from baking sheet and serve immediately. Approximate values per roll: 162 calories, 9 g fat, 4 mg cholesterol, 480 mg sodium, 51 percent calories from fat. Taken from The Arizona Republic; Typed by Joyce Kohl (THE IMPROV BBS) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Double Crust Lemon Pie Categories: Improv, Desserts, Pies Yield: 8 servings Pastry for Two-Crust Pie 1/4 c Cornstarch 1/4 c Water 1 1/2 c Boiling water 1 1/2 c Sugar 2 T Grated lemon peel 1 T Butter or margarine 2 Eggs, slightly beaten 1/4 c Lemon juice Blend cornstarch with 1/4 cup water. Add boiling water. Cook and stir over medium heat until mixture comes to a boil and is very thick and clear. Add sugar, lemon peel and butter. Cool. Stir in eggs and lemon juice. Turn into pastry-lined 9-inch pie pan. Add top crust; flute edges and cut vents. Bake in moderate oven (375 degrees) for 30 minutes, then in hot oven (425 degrees) for 5 to 10 minutes or until top of pie is golden. Cool on rack before serving. Approximate values per serving, filling only: 199 calories, 3 g fat, 57 mg cholesterol, 42 g carbohydrates, 31 mg sodium, 13 percent calories from fat. Taken from The Arizona Republic and Typed by Joyce Kohl (THE IMPROV BBS) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gingerbread Categories: Improv, Kohl, Desserts, Cakes Yield: 1 cake 1/2 c Shortening 1/2 ts Salt 1 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1/8 ts Cloves 1/2 c Sugar 1 c Molasses 2 1/2 c Flour 1/2 ts Baking powder 1 ts Baking soda 1 c Boiling water 2 Eggs Cream together shortening, sugar and eggs. Mix together flour, spices, baking powder and baking soda. Mix together molasses and water. Add alternately liquid mixture and dry mixture to creamed mixture. Bake in a well-greased 9 x 13 inch pan in a preheated oven at 350 degrees 50-60 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Dessert Categories: Improv, Kohl, Desserts Yield: 1 recipe 1 pk Raspberry Jello 1 md Jar applesauce Graham crackers Cool whip Layer pan with graham crackers. Mix together jello and applesauce. Put on top of graham crackers. Spread Cool Whip over the top. Chill 2 hours before serving. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Soup to Nuts Cake Categories: Improv, Desserts, Cakes Yield: 1 cake 2 Sticks oleo, softened 2 c Sugar 5 Eggs 4 c Graham cracker crumbs 1 c Tomato soup (do not dilute) 1 1/2 ts Baking soda 1 1/2 ts Baking powder 2 ts Vanilla Cream together oleo and sugar. Add eggs. Beat. Add remaining ingredients and mix well. Batter will be thick. Pour into a well-greased 9 x 13 inch pan or tube pan. Bake in a preheated 350 degree oven 50 minutes. Frost with lemon icing. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Pecan Butter Strudel Categories: Pastries, Fruits, Nuts Yield: 32 servings MMMMM-----------------------STRUDEL DOUGH---------------------------- 1/2 lb Unsalted Butter 1/2 pt Vanilla Ice Cream; softened 2 c Unbleached All-Purpose Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Apricot Preserves 1 1/3 c Golden Raisins 1 c Pecans; coarsely ground To prepare dough: Put butter in a medium saucepan and melt slowly over low heat. Do not let butter brown. Pour warm butter into a large bowl. Add ice cream and stir together until ice cream is melted. Mixture will look lumpy. Add flour and stir together until flour is incorporated and soft dough forms. Cover and refrigerate at least 2 hours or overnight. Chilled dough should feel firm to touch. To fill each strudel: Remove dough from refrigerator and divide it into 4 pieces. Roll 1 piece of dough between your hands into a small ball. Do this quickly so that dough does not soften. Press dough into a 1" thick disc. Lightly flour rolling surface and roll dough to 12 x 6" rectangle about 1/8" thick. Lift and turn dough several times as you roll it so it doesn't stick to rolling surface. the 12" side of dough should be facing you. Leaving 1/2" edge all around, spread 2 tb of apricot preserves evenly over dough. Sprinkle evenly with 1/3 cup raisins and 1/4 cup pecans. With long side still facing you, roll up strudel. Press edges and seam together to seal tightly. Repeat with 3 remaining pieces of dough. Each strudel strip can be wrapped separately in aluminum foil and frozen at this point for up to 3 months. Position oven rack in bottom third of oven. Preheat oven to 375øF. Unwrap as many strudel strips as you want to bake. Line baking sheet with aluminum foil from frozen strudel. Place strudel, seam side down, on baking sheet. If baking more than one, place strips 2" apart. Bake 35 to 40 minutes, reversing baking sheet front to back after 25 minutes to ensure even browning. Strudel crust should look golden brown. Cool 10 minutes on baking sheet. Transfer to a wire cooling rack to cool completely. Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple Cupcakes with Cream Cheese Frosting Categories: Fruits, Cakes Yield: 12 cupcakes MMMMM--------------------------CUPCAKES------------------------------- 1 c Granny Smith Apples; peeled -and grated 1 tb Cognac; or Brandy 1 1/4 c Unbleached All-Purpose Flour 3/4 c Sugar 1 ts Baking Soda 1/2 ts Salt 1 ts Ground Cinnamon 1/8 ts Ground Nutmeg 1/4 ts Ground Cloves 2 lg Eggs 1/2 c Canola Oil; or Corn Oil 1 ts Vanilla Extract MMMMM-------------------CREAM CHEESE FROSTING------------------------ 4 tb Unsalted Butter; soft 3 oz Cream Cheese; softened 1 ts Vanilla Extract 1 1/2 c Powdered Sugar Position rack in middle of oven. Preheat oven to 350øF. Line 12 medium muffin tins with paper cupcake liners. Put grated apple in a small bowl and stir in brandy. Put flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl of an electric mixer. Mix on low speed just to combine ingredients. Mix in eggs, oil, 1 ts vanilla, and apple mixture. Divide batter among 12 muffin tins, about 3 tb batter each. Bake until toothpick inserted in center of cupcake comes out clean, about 23-25 minutes. Reverse baking sheets after 12 minutes, front to back, to ensure cupcakes bake evenly. Cool cupcakes for 5 minutes in pan. Transfer cupcakes in their paper liners to wire rack to cool completely. Put butter, cream cheese, and 1 ts vanilla in large bowl of an electric mixer and beat on medium-low speed for about 1 minute until mixture is smooth and butter and cream cheese are thoroughly combined. Decrease speed to low and add powdered sugar in 2 additions. Beat until powdered sugar is incorporated and frosting is smooth. Spread cream cheese frosting over top of each cupcake. Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cookies Categories: Cookies, Vegetables, Holidays Yield: 4 1/2 dozen 1 c Butter; at room temperature 1 c Sugar 1 c Canned Pumpkin 1 lg Egg 1 ts Vanilla Extract 1 ts Angostura Bitters 2 c All-Purpose Flour 2 ts Pumpkin Pie Spice 1 ts Baking Powder 1 ts Baking Soda 1 ts Ground Cinnamon 1 ts Salt 1/2 ts Ground Cloves 1/2 c Dark Raisins 1/2 c Pecans; chopped MMMMM--------------------------FROSTING------------------------------- 1 c Packed Dark Brown Sugar 6 tb Butter 1/4 c Milk 1 ts Vanilla Extract 1 pn Salt 2 c Powdered Sugar Heat the oven to 325øF. In a large mixer bowl, cream butter and sugar together for 3 minutes. Add pumpkin, egg, vanilla and bitters and mix well. In another bowl, whisk together the flour, pumpkin pie spice, baking powder, soda, cinnamon, salt and cloves. Slowly add flour mixture to pumpkin mixture; mix until combined. By hand, stir in raisins and pecans. Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake 10 to 15 minutes, or until the top of the cookie springs back when touched with your finger. Transfer to racks and let cool completely before frosting. Meanwhile, make the frosting: In a small saucepan, melt brown sugar and butter together, then stir in milk. Bring to a boil over medium heat, lower the heat, and cook gently for 3 minutes, stirring occasionally. Remove from heat and cool. Stir in vanilla, salt and powdered sugar and beat until well-combined. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grape Nut Bread Categories: Cyberealm, Kooknet, Breads, Breakfast Yield: 2 loaves 1 c Grape nuts 2 c Buttermilk 2 c Sugar 2 Eggs 3 1/2 c Flour 1/2 ts Salt 1 ts Baking soda 2 ts Baking powder Soak grape nuts in buttermilk for 10 minutes. Beat sugar and eggs together in a large bowl. Add milk/Grape nuts mixture. Sift flour, salt, soda, and powder together, and stir thoroughly into the Grape Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans and bake at 350F for 45 minutes, or until toothpick comes out clean. Makes 20 servings. Nutritional info per serving: 190 calories; 4 gm protein; 42 gm carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat Source: Watertown Daily Times Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Special K Cookies Categories: Improv, Cookies, Desserts Yield: 3 dozen 1 c White sugar 1 c Light corn syrup 6 c Special K cereal 1 c Peanut butter Combine sugar and syrup in saucepan and bring to a complete boil, then turn off heat and stir in Special K cereal and peanut butter. Stir until thoroughly combined. Turn out into a bowl. Form into balls immediately. May also be dropped by spoonfuls onto waxed paper, or pressed lightly into a greased 8 x 8 inch pan. Let cool and cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate-Malt Cake Categories: Improv, Cakes, Desserts Yield: 15 servings 1 pk German chocolate cake mix 1/2 c Natural-flavored instant - malted-milk powder (may - need up to 3/4 cup) Chocolate-Malt Frosting Grease and flour two 8 or 9-inch round pans. Prepare cake as directed, adding malted-milk powder. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans. Let cool completely. Fill layers and frost with Chocolate-Malt Frosting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate-Malt Frosting Categories: Improv, Cakes, Frostings, Desserts Yield: 1 recipe 1/4 c Natural-flavored malted-milk - powder 3 Eggs 1 1/4 c Semisweet-chocolate chips 3/4 c Soft margarine or butter Blend in medium saucepan the malted-milk powder and eggs. Beat on high speed 1 minute. Cook mixture over medium heat, beating on high speed for 7 minutes. Remove from heat. Beat in chocolate chips a little at a time. Beat in soft margarine or butter until blended. Return to heat until butter or margarine is melted. Pour into small bowl. Refrigerate until firm, about 1 hour. Beat on high speed until light and fluffy, 2-3 mins. Spread on cooled cake (recipe is for Malted-Milk Cake, but is excellent on other cakes, too!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Malted-Milk Cake Categories: Improv, Cakes, Desserts Yield: 15 servings 1 pk White cake mix 3/4 c Instant malted-milk powder 16-oz can ready-to spread - frosting, any flavor Heat oven to temperature called for on cake-mix package. Place dry cake mix in bowl and add 1/2 cup malted-milk powder. Proceed according to package directions. Use two greased and floured 9-inch round cake pans. Bake and cool according to package directions. Stir remaining 1/4 cup of malted-milk powder into frosting. Approximate values per serving: 217 calories, 7 g fat, 8 mg cholesterol, 37 g carbohydrates, 55 mg sodium, 29% calories from fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry "Shortcake" Categories: Improv, Desserts Yield: 6 servings 2 lb Strawberries, washed and - stems removed (or use - frozen strawberries 1/2 c Graham cracker crumbs 1 c Granola 1/2 c Brown sugar Plain yogurt or sour cream - for lower fat content OR - use whipped cream (best) Preheat the oven to 375 degrees. Put the strawberries (one layer) into a baking dish. Mix graham cracker crumbs, granola and brown sugar together then sprinkle the mixture over the strawberries. Bake for 30 minutes until the strawberries are soft and most of their moisture has been absorbed into the crumb mixture. Serve warm. May be topped with plain yogurt, sour cream, or whipped cream. Absolutely delicious! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gingerbread Scones Categories: Cyberealm, Breads, Breakfast Yield: 8 scones 2 c Flour 3 tb Brown sugar 2 ts Baking powder 1 ts Ground ginger 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 c Butter 1 Beaten egg yolk 1/3 c Molasses 1/4 c Milk 1 Slightly beaten egg white Coarse sugar (optional) 1 Recipe Nutmeg Whipped Cream MMMMM----------------FOR THE NUTMEG WHIPPED CREAM--------------------- 1/2 c Whipping cream 1 tb Sugar 1/4 ts Finely shredded orange peel 1/4 ts Vanilla 1/8 ts Ground nutmeg For the scones: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat. fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). For the Nutmeg Whipped Cream: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. Nutritional info per 2 Tbsp: 58 calories; 6 gm total fat (3 gm sat fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot. Source: Better Homes and Gardens Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM --- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Herb Scones Categories: Breads Yield: 9 servings 2 c Flour 1 ts Cream of tartar 1/2 ts Baking soda 1/2 ts Salt 1 tb Dried herbs, your choice 1/4 c Grated cheddar cheese 4 tb Unsalted butter 3/4 c Milk Note; Be sure to use chilled butter. In addition, work rapidly after the flour and liquid have been mixed. Preheat oven to 450. Sift all of the dry ingredients together into a bowl. Add the herbs and cheese. Using a pastry cutter, cut in the chilled butter until the mixture looks like coarse crumbs. Make a well in the center, and pour in the milk, blending rapidly to form a soft dough. Do not overmix. Turn the dough out onto a floured board and pat or roll out to a 1/2-inch thickness. Using the rim of a glass or 3-inch biscuit cutter, cut into rounds and place them on a greased cookie sheet. Bake for 10 to 12 minutes, or until lightly browned. Serve immediately, split open; or let cool on wire racks and freeze in airtight bags. Reheat frozen scones in an oven at 325 degrees for about 10 minutes. Each serving contains 161 calories and 6 grams of fat.