Maple Walnut Poundcake

Recipe By : Family Circle
Serving Size : 24 Preparation Time :0:25
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Walnut streusel
1 1/4 cups packed brown sugar
3/4 cup flour
1/2 cup cold, unsalted butter — cut into pieces
2 teaspoons ground cinnamon
1 cup walnuts — coarsely chopped
Maple Poundcake
1 1/2 cups butter — softened
1 1/2 cups maple flavored pancake syrup
1/2 cup packed brown sugar
1 tablespoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 eggs — room temperature
4 1/4 cups flour

Heat oven to 325. Lightly grease an 18 cup tube pan.
For streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon
with a fork, or rub mixture with fingertips until crumbly. Stir in walnuts.
For cake: With an electric mixer on high speed, beat butter, pancake syrup,
brown sugar, vanilla, baking powder, baking soda and salt in a large bowl
until blended (mixture will look curdled). Add eggs, one at a time, beating
well after each (mixture still looks curdled). With mixer on low speed
gradually add flour, beating just until blended and smooth. Spoon half of
the batter into prepared pan. Sprinkle with half the streusel. Pour in
remaining batter and spread evenly. Sprinkle with remaining streusel. Bake
for 1 hour, 15 minutes to 1 hour 25 minutes or until a pick inserted in
center of cakes comes out with moist crumbs clinging to it. Cool in pan on a
wire rack for 15 minutes. If necessary, run a thin sharp knife around edge
of pan to loosen cake. Place cookie sheet over pan and carfully invert both.
Remove pan. Place rack over cake and turn cake streusel side up. Cool
completely. Store wrapped airtight up to 3 days at room temperature or
freeze up to 3 months.

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AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

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Title: MINIATURE CHOCOLATE-PEANUT BUTTER PIES
Categories: Candies
Yield: 6 servings

1 1/4 c Graham cracker crumbs
5 tb Unsalted butter, melted
1/2 c Plus 2 T sour cream
2 1/2 tb Powdered sugar
2 tb Whipping cream
1/2 c Plus 2 T creamy peanut
-butter..do not use old-
Fashioned style or freshly
-ground!
1/2 c Whipping cream (in addition
-to above)
4 oz Simisweet chocolate, chopped

Mix graham cracker crumbs and butter in a small bowl.
Press crumb mixture on bottom and up sides of 24 mini-
muffin tins (each about 1 3/4 inches in diameter).
Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 2 T whipping
cream in bowl to blend. Add peanut butter and whisk
until smooth. Spoon 1 T peanut butter mixture into
each graham cracker crust; freeze 3 hours.

Bring 1/2 C cream to simmer in heavy saucepan. Reduce
heat to low. Add chocolate; stir until melted. Cool
completely, stirring occasionally.

Spoon 2 teaspoons chocolate mixture over each peanut-
butter pie. Place in freezer until set. (can be
prepared 1 week ahead. Keep frozen.)

Using tip of small sharp knife as an aid, gently pry
pies from tins. Let stand at room temperature for 10
minutes before serving.

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Title: Fruit Moos
Categories: Kids
Servings: 6

1/2 Tray Ice Cubes
1 c Vanilla Or Fruit Ice Cream
1 c Fresh Or Frozen Fruit
-(Blueberries, Strawberries,
-Cantaloupe, Bananas)

Whirl all of the ingredients in a blender and freeze.

NOTE: Only freeze this for one hour, longer and it will be to hard to eat.

From Super Snacks For Kids by Penny Warner Copyright 1985

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Title: Garden Soup
Categories: Diabetic, Soups/stews, Vegetables, Poultry
Yield: 10 sweet ones

6 c Water 1/2 c Carrots; sliced
2 c Tomato juice; 1/2 c Celery; chopped
1 c Potato; peeled chopped 2 tb Chicken bouillon granules;
1 c Onion; chopped -flavored
1 c Lima beans; 1 ts Garlic powder;
3/4 c Chicken; chopped cooked 1 1/2 ts Worcestershire sauce;

Combine all ingredients in a large Dutch oven. Cover and bring to a
boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84;
CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families.

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Title: Roasted Pepper and Black Bean Salad
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 6 servings

1 1/4 c Dry black beans or
3 c Black beans; cooked
2 Red bell peppers
2 Yellow bell peppers

MMMMM————————–DRESSING——————————-
2 tb Fresh lemon juice
1 tb Red wine vinegar
1/2 ts Ground cumin
1 ts Sugar
1 lg Garlic clove; minced
1/3 c Olive oil
Salt and pepper; to taste
1/3 c Fresh basil; chopped
4 Scallions; chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3“.
Let soak overnight. Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3”. Bring to boil, then loosely cover
pot and simmer for about one hour, until tender but not mushy; season
to taste with salt.

Preheat oven to 450 F. Place cut peppers on broiling pan, 3″ from
heat. Turn frequently until skins are blackened. Cool. Remove
skins, and cut into 1″ squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

Yield: 6 to 8 servings.

From 1994 Shepherd’s Garden Seeds Catalog, pg. 8. Posted by Cathy
Harned.

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FEATHER MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter — or lard
4 tb Sugar
1 ea Egg
3/4 c Milk
3 ts Baking powder
3 c Flour

Mix and bake in hot oven.

Note: Hot oven is 400 – 450 F.

Source: Mrs. Arlie Brimner, Ewing Grange, Hocking
County, OH

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Title: Brown Nugget Dessert
Categories: Desserts
Yield: 6 servings

1/2 c Butter
2 c Powdered sugar
3 tb Cocoa
1/4 ts Salt
2 Eggs; separated
1/2 ts Vanilla
3/4 c Chopped Calif. Dried Figs
9 sl Pound cake
1/2 c Heavy cream
Small chocolate candies

Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a
time. Beat egg whites until stiff; fold into creamed mixture. Add
vanilla and California Dried Figs. On small tray or platter, place 3
slices of pound cake in a row (about 3 x 9 inches). Pour part of fig
mixture over cake. Make another layer of cake; then more filling. Top
with layer of cake. Frost sides with remaining fig mixture. Chill
several hours. Whip cream; spread on top of cake; garnish with candies.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Pecan Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar — firmly packed
3/4 cup Butter or margarine — room
temperature
1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans — coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together to
creamed mix; blend to make a smooth dough. Add pecans.
Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~ for
10-12 minutes or until lightly golden. Remove from cookie sheets immediately.
Cool on racks.

VARIATIONS:
Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along
with the pecans.
Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

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Title: Peach Cream Pie
Categories: Pies, Desserts, Fruits
Yield: 6 Servings

3.00 ea Med. Fresh Peaches *
3.00 tb (level) Unbleached Flour
3.00 c Half Half or Coffee Cream
0.50 ts 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 pieshell. 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.

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