Title: PUMKINCOOKIES
Categories: Cookies
Yield: 40 servings

4 c Flour
1 1/2 c Butter
2 c Quick Cooking Oats
2 c Brown Sugar
2 ts Baking Soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla
1 cn Pumkin,solid,packed (16oz)
1 c Chocolate Chips
1 c Raisins
1 c Chopped nuts
1/2 pk M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and
egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry
ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by
teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or
until firm and lightly golden brown. Remove from cookie sheets, cool on
racks. Decorate with M M right away or drizzle with LEMON GLAZE: 1 3/4 cup
of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice
Combine all three and glaze the cookies with it, or decorate with jelly
beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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EASY COCONUT MACAROONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1/2 c Confectioner’s sugar
1/2 ts Vanilla
4 oz Shredded coconut

Place egg whites into a bowl and beat until stiff,
gradually adding sugar. Add vanilla and beat again
until light and smooth. Carefully stir in coconut.
Drop spoonfuls of mixture onto greased baking sheets.
Bake at 270 degrees (slow oven) about 40 minutes,
until macaroons are delicately browned around edges.

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Title: PUMPKIN ICE-CREAM PIE
Categories: Vegetables, Desserts, Ice cream, Holiday
Yield: 6 servings

1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate
up to 8 hours ahead. Calorie Trimmer: Use
reduced-calorie margarine, vanilla nonfat frozen
dessert instead of the ice cream and 2 cups thawed
frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch
deep-dish pie plate ready. 2. Mix butter and cracker
crumbs in a medium-size bowl until evenly moistened.
Press over bottom and up sides of pie plate. 3. Bake 8
minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold
in pumpkin just until blended. Fold in ice cream and
vanilla until blended. 5. Spoon into crust, swirling
top. Freeze until hard, at least 4 hours. 6. Up to 8
hours before serving: Pipe whipped cream in lattice
design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About
10 minutes before serving without garnish: 198 cal, 2
g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10
mg chol with margarine, 147 mg sod. Per “trimmed”
serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg
chol, 152 mg sod

Recipe From: Woman’s Day magazine 11/26/91

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From: nancy-dooley@uiowa.edu (Nancy Dooley)
Date: Wed, 26 Apr 1995 13:54:09

Tiger Cookies

6 oz. choc. chips
3 C. sugared cornflakes
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla

Melt the choc. chips and remove from heat. Measure cornflakes, then crush to
1 1/2 cups. Sift flour, soda and salt. Cream butter and sugar until light.
Add eggs and vanilla. Beat well and then add sifted dry ingredients. Mix
thoroughly. Fold in sugared cornflakes. Swirl melted chocolate through the
batter SLIGHTLY, leaving streaks. Drop onto baking sheets or parchment. Bake
at 375 deg. for 12 minutes. Makes about 5 doz. cookies, 2 1/2 inches in
diameter.

Nancy Dooley

SAUCY APPLE BREAD * ELECBR-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1 POUND LOAF—–
-Marie Frainier *DGCP02C*
1/2 c Apple cider
1 1/3 c White bread flour
3/4 c Plus (see Below)
1 tb Wheat flour
1 t Salt
2 1/2 tb Plain yogurt
2 1/2 tb Honey
1/3 ts Vanilla extract
2 1/2 tb Unchopped walnuts
2 1/2 tb Beaten egg
1/3 c Unsweetened applesauce
1/3 c Unpeeled granny smith apples
1 1/4 ts Yeast (active dry)

*** core and dice unpeeled apple.

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Title: CHERRY CHEESE STREUSEL PIZZA
Categories: Desserts
Yield: 1 12″ pizza

MMMMM——————–CREAM CHEESE FILLING————————-
12 oz Cream cheese, softened
3 oz Granulated sugar
1 md Egg

MMMMM———————-STREUSEL TOPPING—————————
3 c Flour
2 c Brown sugar
1 c Butter, softened
1 c Pecans, chopped
1 ts Cinnamon

MMMMM———————TO ASSEMBLE PIZZA————————–
1 12″ Dessert Pizza Shell
-fresh or parbaked
8 oz Cream cheese filling (above)
14 oz Cherry pie filling
3 oz Streusel topping (above)

Prepare Cream Cheese Filling:
Cut cream cheese into sugar; add egg. Blend at medium speed until
fluffy.

Prepare Streusel Topping:
Mix flour and brown sugar; cut in butter; mix in pecans and ground
cinnamon. Blend thoroughly until crumbly.

Assemble Pizza:
Spread cream cheese filling evenly over fresh or parbaked pizza dough.
Spread cherry pie filling over cream cheese layer. Sprinkle with
streusel topping mixture. Bake at 500 degrees until cheese filling
and streusel is lightly browned (about 7-9 minutes). Cool and serve.

NOTE: You will have enough cherry pie filling, cream cheese filling,
and streusel topping for several pizzas.

Source: Pizza Today, January 1993.

MMMMM

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Frying chicken cut up
4 c Water
1 ea Medium carrot, sliced
1 ea Medium stalk celery, sliced
1/2 c Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1 ea Bay leaf
1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch
oven. Reduce heat. Cover and simmer 30 minutes. Add
leeks. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces. Skim fat from both. Remove bay leaf.
Add chicken to broth. Heat until hot, about 5 minutes.

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Title: Triple Berry Jam
Categories: relishes/preserves
Yield: 1

5 c prepared fruit*
7 c sugar
1 fruit pectin
1/2 ts margarine or butter

*(about 3 pints fully ripe strawberries, 1-1/2 pints fully ripe red
raspberries and 1 pint fully ripe blackberries)
Stem and thoroughly crush strawberries, 1 layer at a time.
Measure 2-1/2 cups into 6- or 8-quart
saucepot. Thoroughly crush raspberries, 1 layer at a time.
Measure 1-1/2 cups into saucepot.
Thoroughly crush blackberries, 1 layer at a time.
Measure 1 cup into saucepot.

Measure sugar into separate bowl.
(Scrape excess sugar from cup with spatula to level for exact
measure.) Stir fruit pectin into fruit in saucepot. Add margarine.
Bring mixture to full rolling boil on
high heat, stirring constantly. Quickly stir in all sugar.
Return to full rolling boil and boil exactly 1
minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars
are cool, check seals.

Or follow water bath method recommended by USDA.

Makes 8 cups or 8 (1-cup) jars.

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BEEF LO MEIN WITH BEAN SPROUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh Chinese egg noodles
– (medium width)
1/2 lb Beef flank steak
2 tb Oyster sauce
2 tb Dark soy sauce
1 tb Light soy sauce
1/2 c Chicken broth
2 ts Asian sesame oil
2 ts Sugar
1/2 ts White pepper
4 tb Peanut oil
2 sl Fresh peeled ginger — bruised
2 Garlic cloves — bruised
1 t Salt
1/2 lb Fresh bean sprouts
– tails removed, patted dry
1 c Chinese garlic chives
-ÿÿGreen onions,
-Cut into 2-in lengths
—–BEEF MARINADE—–
1/2 tb Soy sauce
2 ts Rice wine or dry sherry
1/2 ts Sugar
1/2 tb Cornstarch
1 t Sesame oil

ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
reaches a second boil, reduce to a simmer and cook for 1 minute longer.
Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a
wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of
the salt; saute until fragrant. Increase to high heat, add beef; stir-fry
until browned, about 2 minutes. Remove and set aside. Heat remaining oil in
the wok over medium heat. Add the remaining ginger, garlic and salt. Pour
in sauce mixture, stir and bring to a boil. Add noodles and toss to coat
with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic. —

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TOASTED SUNFLOWER SEEDS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sunflower seeds
1 t Oil, if desired
1/4 ts Salt, if desired

Preheat oven to 325 F (slow).

Mix sunflower seeds with oil only if salt is used. Spread plain or oiled
seeds on baking sheet. Bake about 8 minutes or until lightly browned.
(Watch carefully, these seeds brown quickly.)

Sprinkle oiled seeds with salt while hot.

Calories per tablespoon: About 20 with oil, 15 without oil

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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