Fresh Raspberry Cake

Recipe By : The Workbasket, 1977
Serving Size : 10 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Cakes – Bundt/Tube Desserts
Raspberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries — firm/ripe
1/2 cup walnuts — finely chopped
fresh raspberries — for garnish
whipping cream — whipped for garnish

In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
Add vanilla and eggs. Beat unitl smooth.
Beat until smooth and lemon colored. Sift together flour and bakin powder.
Stir soda into the sour cream. Add flour alternately with sour cream and
beat to smooth batter. With rubber scraper carefully fold in raspberries
and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
doneness. Turn out on rack and cool completely before serving. Serve with
whipped cream and very ripe raspberries that have been dipped in granulated
white sugar.
The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
MC formatting by bobbi744@acd.net ICQ#2099532

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No Bake Caramel Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dwigans fwds07a-
2 Cups Sugar
3/4 Cup Margarine
1 Can Evaporated milk — 6-oz can
1 Package Instant butterscotch pudding — mix; small package
2 1/2 Cups Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stir to mix.
Drop by spoonfuls on waxed paper.
Let cool 15 minutes.

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Title: Dietetic Candy Cups
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred 1 lb Milkcote coating

In the top of a double boiler, melt milkcote over hot, not boiling
water. Paint sides and bottoms of candy cups or small baking cups
with melted coating, using a good quality 1-inch brush. Freeze until
firm. Remove from freezer and fill to within 1/16-inch from the top
with dietetic jellies, peanut butter filling, nut meats, raisins, or
any filling a diabetic may eat. Add milkcote to cover top and seal
edges. Chill again until top is firm. Store candies in their paper
cups. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Passover Varenikas

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Meat Pesach
Potatoes Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mashed potatoes
1/4 cup matzo cake meal
1 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 cup cooked beef — chopped
1/2 cup matzo meal

Combine potatoe, cake meal, 2 eggs and seasonings. Form into balls. Make a
depression in each, and fill with meat. Enclose with potato mix. Flatten
slightly, dip in egg, then meal, and fry till brown.

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Orange Amaretto Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Italian Recipes With Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Navel Oranges
2 Oranges — (juice)
2/3 Cup Amaretto
1/3 Cup Sugar
1/4 Cup Cornstarch
1 Envelope Unflavored Gelatin
1 Cup Heavy Cream — whipped

Cut navel oranges into halves crosswise. Squeeze the juice from 6 of the
halves and from the juice oranges. You should have 1 1/2 cups. Cut
the pulp from the remaining 6 orange halves and section the pulp. Mix the
orange sections with 1/3 cup of the Amaretto. Reserve the orange shells.
In a saucepan, mix sugar, cornstarch and gelatin. Gradually stir in orange
juice and remaining Amaretto. Stir over medium heat until mixture thickens
and bubbles. Place pan into ice water and stir until the mixture is cold and
thick. Fold in whipped cream. Cut a thin slice from bottom of orange shells
to allow them to stand straight. Fill halves with orange sections. Spoon
mousse on top. Chill until firm. Sprinkle with slivered orange rind or
crumbled Amaretti wafers.

Serves 6.

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1/2 c butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 tbs sugar
2 tsp cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 c sugar
and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough
by rounded teaspoonfuls into balls. Mix 2 tbs sugar and the cinnamon; roll
balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to
10 minutes or until set. Immediately remove from baking sheet.

CREOLE SEAFOOD SEASONING – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oregano
1/3 c Salt
1 tb Salt
1/4 c Garlic, granulated
1/4 c Pepper, black
2 tb Thyme
1/3 c Paprika
1 tb Paprika
3 tb Onion, granulated

Combine all of the ingredients and mix
thoroughly. Pour the mixture into a large glass jar
for storage.

This seasoning can be kept indefinitely.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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OLIVE ROSEMARY FLAT BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 lg Garlic clove, peeled, cut in
-3 pieces
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast,
sugar and 1/2 cup of the warm water in a 2-cup glass
measure. Let rest in a warm place until doubled in
volume, about 10 minutes.

Line a large baking sheet with parchment paper and
draw two 8 inch circles on it (use a cake pan as a
guide).

Beat egg whites lightly, add olive oil, chopped olives
and 2 teaspoons of the rosemary; set aside.

Combine garlic and egg yolk; set aside. (Garlic will
perfume the glaze but won’t burn in the oven, as
chopped garlic would.)

Combine remaining 1 cup rice flour, the corn flour,
corn- starch, xanthan gum powder and salt in bowl.

Add remaining 3/4 cup warm water to egg white-olive
mixture a stir into flour. Stir in yeast mixture and
beat until smooth.

Using a rubber spatula, spread soft dough into 8-inch
circles marked on the parchment paper heaping it up
slightly in the middle. Cover loaves with lightly
greased plastic wrap and let rise until doubled in
bulk, about 1 hour.

Preheat oven to 425 degrees F.

Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large
diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft
dough.)

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in
some health food stores and Rainbow Groceries.

PER SERVING (1/8 of a loaf): 115 calories, 3 g
protein, 18 g carbohydrate, 3 fat (2 g saturated), 13
mg cholesterol, 344 mg sodium, 0 g fiber,

From an article by Jacqueline Mallorca in the San
Francisco Chronicle, 8/18/93.

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Snickerdoodles

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter
3/4 Cup Brown sugar
3/4 Cup Sugar
1 Teaspoon Sugar
2 Each Eggs
1 3/4 Cups Flour, all-purpose
2 Cups Uncooked oats
2 Teaspoons Cinnamon
1 Teaspoon Baking soda
1/2 Teaspoon Salt

Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter,
brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix
well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to
sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie
sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle
lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet;
remove to wire cooling rack .

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Nutr. Assoc. : 0 0 0 0 541 568 974 385 0 0

Title: Marinated Peppers
Categories: Canning, Preserving, Vegetables
Yield: 9 half-pints

4 lb Firm peppers*
1 c Bottled lemon juice
2 c White vinegar (5 percent)
1 tb Oregano leaves
1 c Olive or salad oil
1/2 c Chopped onions
2 Garlic cloves; quartered
— (optional)
2 tb Prepared horseradish
— (optional)

Yield: About 9 half-pints.

(Bell, Hungarian, Banana, or Jalapeno)

* Note: It is possible to adjust the intensity of pickled jalapeno
peppers by using all hot jalapeno peppers (hot style), or blending with
sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild
peppers.

Procedure: Select your favorite pepper. Caution: If you select hot
peppers, wear rubber or plastic gloves while handling them or wash hands
thoroughly with soap and water before touching your face.

Peppers may be left whole. Large peppers may be quartered. Wash, slash
two to four slits in each pepper, and blanch in boiling water or blister
in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or
broiler method: Place peppers in a hot oven (400 degree F) or broiler
for 6-8 minutes or until skins blister. Range-top method: Cover hot
burner, either gas or electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes of cooling,
peel each pepper. Flatten whole peppers. Mix all remaining ingredients
in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and
1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars
with peppers, add hot, well-mixed oil/pickling solution over peppers,
leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Peppers in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Half-pints and Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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