Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

—–

Sour Milk Doughnuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sifted flour
1/2 ts Salt
1 t Baking soda
1/2 ts Baking powder
1 t Freshly grated nutmeg
1/2 ts Ginger
3/4 c Sugar
2 tb Lard
2 Eggs
1 c Sour milk or buttermilk

Lard to melt for deep frying

Sift dry ingredients (except sugar) three times.
Cream sugar and lard well, add the eggs, and beat with
an electric mixer. Add milk to egg mixture and beat
well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into
2 parts and roll on a floured board to 1/2 inch
thickness; cut with doughnut cutter. Melt lard in deep
fryer and heat to 375F. Fry doughnuts quickly,turning
as soon as they come to the top (do not crowd kettle).
Cook to golden brown. Roll in granulated sugar while
still hot if desired. Lard may be strained, covered,
stored in refrigerator, and used again for frying.
Makes about 2 dozen doughnuts.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

– – – – – – – – – – – – – – – – – –

Title: Delight-Full Double Deck
Categories: Cookies
Yield: 16 servings

1 18.25 oz. devil’s food cake
1 c Chocolate chips
1 18.25 oz. white cake mix
1 c Choclate drink mix; powdered
1 1/2 c Cream; heavy
1/2 c Walnuts; chopped

Prepare cake layers: Heat oven to 350 Grease 9 x 13 pan. Prepare batter
for devil’s food cake as directed but using 1 egg, 1/2 c. oil and no
water; pat evenly into prepared pan. Bake 15 to 18 minutes until dry to
touch. Remove pan from oven, maintaining oven temperature; sprinkle hot
crust with chocolate chips. Let stand 2 to 3 minutes. Using metal spatula,
smooth chocolate into thin, even layer; set pan aside. Prepare white cake
mix according to package directions, beating in drink mix, pour batter
over crust. Bake 50 to 55 minutes until wooden pick inserted in center
comes out clean. Cool in pan. Prepare frosting: In large bowl with
electric mixer at high speed, beat cream and powdered sugar until stiff.
To serve. Loosen cake from pan; invert onto wire rack. Using second rack,
invert again so crust is on bottom. Spread cream over top of cake;
decorate with walnuts and cocoa powder. Makes 16 servings. Calories: 597

—–

Cape Breton Oatmeal Shortbread

Recipe By : United Church Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c all-purpose flour
1 tsp baking powder
1 1/4 c margarine
1 c brown sugar
1/2 tsp vanilla
1 1/2 c rolled oats

Cream margarine. Gradually add brown sugar and vanilla. Add rolled oats,
flour and baking powder. Combine well. Turn dough onto lightly floured
surface. Knead lightly. Pat or roll dough in a rectangular shape, not too
thin. Cut into slices. Bake in 350 oven, 20-25 minutes. Cool on wire
racks.

– – – – – – – – – – – – – – – – – –

Peanut Butter Meringue Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch pie shell — baked
2 1/2 cups milk — scalded
1/2 cup sugar
1/2 cup flour, all-purpose
1/8 teaspoon ground ginger
2 egg yolks — beaten
1 teaspoon vanilla
1/2 cup peanut butter
MERINGUE:
3 large egg whites — room temp
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar

Prepare the prebaked pie shell; cool completely. In the top of a
double boiler set over simmering water, combine 1/2 cup of the hot milk
with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in
the double boiler and cook, stirring frequently, for 20 minutes or
until thickened. Stir a small amount of the hot custard into the egg
yolks. Combine the egg yolk mixture with the mixture in the double
boiler. Cook for 2 minutes more. Remove the pan from the heat. Add the
vanilla. Beat the peanut butter with the remaining milk. Add the peanut
butter mixture to the hot custard. Turn the filling into the pie shell.
Preheat the oven to 350 degrees. While the filling is still hot,
prepare the meringue. Beat the egg whites, vanilla, and cream of tartar
until the mixture holds stiff peaks. Gradually add the sugar, 1
tablespoon at a time, beating until very stiff and glossy. All the
sugar must be dissolved. Spread the meringue over the hot filling,
sealing it to the edge of the crust. Bake 12 to 15 minutes or until
golden brown. Cool, and chill until serving.

One 9-inch single-crust pie

– – – – – – – – – – – – – – – – – –

Middle Eastern Sandwiches

Recipe By : Elizabeth Powell
Serving Size : 1 Preparation Time :0:05
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese — crumbled
1 leaf romaine lettuce
1/4 teaspoon tomato — chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives — chopped
Lemon dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open
pocket and spread one side with hummus. Spoon in tabouli. Add remaining
ingredients, drizzling salad dressing over all. This serves one, but is
easily multiplied for many. * Broiled pieces of pita bread are
excellent for dipping extra hummus.

– – – – – – – – – – – – – – – – – –

NOTES : See recipe for Lemon Dill dressing.
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 0

Date: Mon, 02 Jan 95 17:33:23 EST
From: KPSMARTI@EKU.ACS.EKU.EDU

And now, a recipe…Oatmeal Raisin Cookies…really good and chewy, but
will break your teeth if they are cold! I usually eat them, with a piece of
fruit on the way home from work (45 minute highway drive), but in the winter
I put them on the defroster to warm until they are chewy enough.

3/4 cup light corn syrup
1/4 cup water
1 tsp vanilla extract
2 egg whites (or appropriate vegan substitute)
1/2 cup brown sugar
1/2 cup granulated sugar
2 cups rolled oats
2 cups oat bran
1 cup all purpose flour (I use 50:50 unbleached white:whole wheat)
1/2 tsp baking soda
1/2 cup raisins

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large
bowl and then gradually blend in the dry ingredients. Fold in raisins…dough
is fairly stiff, and gets more so as it sits. Drop by spoonfuls (I use a
soup spoon) onto a cookie sheet lightly sprayed with Baker’s Joy. Bake 15-17
minutes, or until the edges are browned. Store in an airtight container…I
don’t know how long they’ll keep…they’re always gone before they can go bad.
Even my 6 year old daughter loves them!

Title: FRUIT DIP 2
Categories: Dips
Yield: 2 cups

7 oz Jar marshmallow topping
1 T Lemon juice
8 oz Pkg. cream cheese

Blend together. Use to dip strawberries, pineapple, blueberries, etc.

—–

Title: CLOTTED CREAM
Categories: Dairy
Yield: 8 servings

20 fl Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area. Choose a
wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it
with milk, leaving a deep enough rim free to avoid spillage. Add 20
fl double cream. Leave in the refrigerator for at least several
hours, and preferably overnight. Set the bowl over a pan of water
kept at 82 degrees C (180 F) and leave until the top of the milk is
crusted with a nubbly yellowish-cream surface. This will take at
least 1 1/2 hours, but it is prudent to allow much longer. Take the
bowl from the pan and cool it rapidly in a bowl of ice water, then
store in the refrigerator until very cold. Take the crust off with a
skimmer, and put it into another bowl with a certain amount of the
creamy liquid underneath; it is surprising how much the clotted part
firms up — it needs the liquid. You can now put the milk back over
the heat for a second crust to form, and add that in its turn to the
first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

MMMMM

Frozen Plum Yogurt

Recipe By : Woman’s World Magazine
Serving Size : 10 Preparation Time :5:15
Categories : Desserts Food Processor
Fruit Vegetarian
Fatfree Blender

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs Plums — pitted chopped
3/4 C Sugar — or substitute
1 Cinnamon Stick
32 Oz Nonfat Yogurt — vanilla

In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring
to boiling over high heat. Reduce heat to low; cover and simmer 10 min.
until plums are tender, stirring occas. Remove from heat; discard
cinnamon stick.

In food processor or blender process plum mixture until smooth. Press
plum puree with back of spoon thru sieve set over bowl. Discard skin and
pulp. Stir yogurt into plum puree. Freeze in ice cream maker according
to manufacturer’s directions. Or pour plum-yogurt mixture into 9″ sq.
metal baking pan. Cover and freeze for 2 hours until firm.

In food processor process frozen plum-yogurt mixture until smooth. Place
in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min.
before scooping.

NOTE: Depending on the sweetness of the plums you might need to adjust
the amount of sugar or substitute you are using.

– – – – – – – – – – – – – – – – – –

NOTES : Prep: 5 min.
Cook: 10 min.
Freeze: 5 hrs.
Makes: 2 1/2 qts
Serves: 10 – 15

Cal 119
Fat 0.3 g
Carbs 24.7 g
Protein 5.3 g
Sodium 70 mg
Dietary Fiber 0.9 g
CFF 2.1%