Walnuts and Cream Pound Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:15
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—- Crust: —-
1/3 cup margarine
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons sugar
1/2 cup dried coconut
1/4 cup black walnuts — finely chopped
—- Cake: —–
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine
3 ounces cream cheese
3/4 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract — *see note

* Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum
extract for the vanilla if preferred.

1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened,
1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut
and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press
remaining mixture onto sides and bottom of a well-greased 9 x 5 x
3-inch loaf pan. Refrigerate while preparing cake.
2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set
aside.
3. Cream together 1/2 cup butter or margarine and 3 ounces of
cream cheese. Gradually add 3/4 cup sugar and cream until light and
fluffy. Add eggs, one at a time, beating well after each. Add half the
flour mixture; blend well. Use low speed of mixer if using. Blend in
milk and vanilla extract; blend in remaining flour mixture.
4. Pour batter into prepared pan that has been refrigerated.
Sprinkle with reserved crumb mixture. Bake in preheated 325-degree
oven for 60-70 minutes or until cake is golden brown and springs back
when lightly touched. Cool 10 minutes in pan; remove and cool
completely, upside down, on wire rack. Serve this delicious cake as
is, or use a lemon sauce over.

Bread Machine Whole Wheat Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
1 1/4 cups white bread flour
3/4 cup wheat flour
2 tablespoons brown sugar
1 1/3 tablespoons gluten
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Someones’ Mom’s Gingersnaps
Categories: Cookies
Yield: 1 Recipe

1 1/2 c Oil
2 Eggs
4 c Flour
3 t Ginger
1 t Salt
2 c Sugar
1/2 c Molasses
4 t Baking soda
2 t Cinnamon

Cream oil and sugar. Beat in egg and molasss. Combine flour, baking
soda, ginger, cinnamon and salt. Gradually add to creamed mixture.
Roll teaspoonfuls of dough into balls. Dip one side into sugar;
place with sugar side up on a baking sheet (ungreased) bake at 350
for 15 to 20 minutes or until lightly brown and crinkly.

MMMMM

Lemony Mushrooms

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Low-Fat
Side Dishes Vegetables
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons lemon juice
5 tablespoons water
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon tarragon — or other herb
1/2 pound mushrooms — cleaned and halved
2 tablespoons parsley — minced

Brin lemon juice, water and seasonings to boil in a small pot. Add
mushrooms, cover and simmer 3 min., or till mushrooms seem slightly cooked.
Remove from heat and cool in liquid. Drain and toss with parsley.

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Title: KREMSILS (MATZOH MEAL PANCAKES)
Categories: Brunch, Desserts, Nuts, Passover
Yield: 4 servings

-VIRGINIA B SAUER (NNMH30A)
2 tb Butter; or margarine
8 lg Eggs
2 c Whole milk
2 c Unsalted matzo meal
1/2 c Cottage cheese; (4 ounces)
1/2 c Corn oil
1/4 c Pecans; or walnuts
-(1 ounce) finely chopped
1 1/2 ts Pure vanilla extract
1 ts Salt
-Maple syrup
-(or flavor of your choice)

Melt butter in large skillet. Turn off flame.

Break eggs into mixing bowl. Beat until thick and
lemon-colored.

Drop spoonfuls of batter onto griddle. Add milk, matzo
meal, cottage cheese, corn oil, nuts, vanilla, and
salt. Beat until smooth.

Serve hot, accompanied by syrup (or, if preferred,
honey or preserves).

Set flame at moderate, and fry until golden brown on
both sides.

I hope that you enjoy them! .
03/12 07:55 p.m. EST Regards, Virginia (NNMH30A)
Formatted by Elaine Radis BGMB90B; MARCH ’93

—–

Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Title: The Authentic Mrs. Field’s Cookies!
Categories: Cookies, Desserts
Servings: 100

1/2 c Butter
1/2 c Brown sugar
1/2 t Vanilla
1 Hershey Bar,plain (2oz)
1/4 t Salt
1/2 t Baking soda
1/2 c Sugar
1 Egg
1 1/4 c Oatmeal
1 c Flour
1/2 t Baking powder
1 pk Chocolate chips (6oz)

1. Cream together butter, sugar, brown sugar. Add egg and vanilla.
2. Put small amounts of oatmeal in blender; blend until it turns to powder;
set aside.
3. Grate Hershey Bar in blender or by hand; set aside.
4. Mix powdered oatmeal, flour, salt, baking powder, and baking soda.
5. Combine all above ingredients except chocolate; mix well.
6. Add chocolate chips and grated Hershey Bar.
7. Make golfball sized cookies, spaced 2″ apart.
8. Bake on an ungreased cookie sheet for 6-8 minutes at 400’F.

—–

Title: OLD EL PASO LAYERED BEAN DIP
Categories: Dips, Appetizers
Yield: 16 servings

2 cn Old El Paso Refried Beans
1 lb Ground beef
1 pk Old El Paso Taco Seaasoning
-Mix
3/4 c Water
1 1/2 c Shredded lettuce
2 c Shredded cheddar cheese
1 cn Old El Paso Thick ‘n’ Chunky
-Salsa or Picante

MMMMM————————-TOPPINGS:——————————
Old El Paso Pickled Jalapeno
-Slices
Sour cream
Guacamole
Ripe, black olive slices
Old El Paso Tortilla Chips

1. Spread refried beans on bottom of 14″ serving platter.

2. Brown ground beef in skillet on medium heat, drain. Add taco
seasoning mix and water. Cook and stir on medium heat 10-15 minutes.
Spread over refried beans.

3. Arrange layers of lettuce, salsa and cheese on top of meat. Garnish
with desired toppings. Serve with tortilla chips.

Makes 14-16 appetizer servings.

MMMMM

Title: Festive Fruit Salad with Lemon Yogurt Dressin
Categories: Desserts, Fruits
Yield: 6 Servings

LEMON YOGURT DRESSING:
1 8 oz. carton lemon yogurt
1 tb Lemon juice
1 tb Honey
SALAD:
1 Kiwifruit, peeled, sliced
2 c Cubed cantaloupe
1 c Sliced strawberries
1 Banana, sliced

In small bowl, combine all dressing ingredients; blend
well. Cover; refrigerate to blend flavors. In large
bowl, combine kiwifruit, cantaloupe and strawberries;
toss gently. Cover; refrigerate until serving time.
Just before serving, add sliced banana. Top each 2/3
cup serving of fruit mixture with 2 tablespoons
dressing. 6 2/3 serving Typed in MMFormat by
cjhartlin@msn.com Source: Pillsbury Party Book

—–

SOURDOUGH RIZ BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALLIE KRATZ NXMB21A—–
1/2 cup Milk — warm
2 teaspoons Sugar
1 package Dry yeast
2 1/2 cups All-purpose flour — sifted
1/2 teaspoon -salt
1/2 teaspoon Baking soda
3/4 cup Sourdough starter
1/2 cup Butter
<<>>
1/2 cup Shortening
1 cup Cheese; shredded — I used
cheese

Dissolve yeast in warm milk to which sugar has been added. Mix remaining dry
ingredints in medum bowl, cut in butter with pastry cutter to resemble
cornmeal. Mix in 1 cup shredded cheese. Bleand starter into dissolved yeast and
stir all lightly into flour mixture until ball just forms. Roll out 1/2-inch
thick on well-floured board, flouring top as needed just to keep from sticking
to rolling pin. Cut out and quickly place on buttered baking pan, barely
touching.
(work fast, they get sticky quickly). Put in draft-free place to rise, for
about 1 hour or in refrigerator for about 4 hours. Bake at 425~ for 25 minutes
until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki Fuller…who was one of
the best Sourdough teachers! She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

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