Title: SPLIT SECONDS
Categories: Cookies
Yield: 48 cookies

3/4 c Butter, softened
2/3 c Sugar
2 ts Vanilla
1 Egg
2 c All-purpose flour
1/2 ts Baking powder
1/2 c Red jelly or preserves

Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking
powder; mix well. Divide dough into 4 equal portions. On lightly floured
surface shape each part into 12 x 3/4 inch roll; place on ungreased
cookie sheets. Using handle of wooden spoon or finger, make depression
about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll.
Fill each roll with 2 tablespoons of jelly.

Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.

Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg

Notes: I always seem to get more than 48 – guess I’m cutting them too
small. If using jam, try to use seedless, or strain it first.

Source: Complete Book of Baking, Pillsbury
Unsolicited Comments: Anne Sheresky (sheresky@worldchat.com)

—–

BRAN MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7/8 c Oil
8 oz Egg substitute
2 c 100 percent bran
1 qt Buttermilk
5 c All-purpose flour
2 ts Baking powder
-Directions:
2 1/2 c Sugar
4 c All-bran
1 c Boiling water
2 ts Vanilla extract
5 ts Baking soda
1 t Salt (optional)

Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
egg substitute, 2 ounces at a time and beat well. Mix
together All Bran and 100 percent Bran. Add boiling
water. Stir and let cool.

Add buttermilk and vanilla to bran mixture. Sift
together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating
with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in
tightly covered container in refrigerator. This will
keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3
full. Bake at 350 degrees for 20-25 minutes or until
they test done. Dates, nuts, raisins or glaced fruit
may be sprinkled on top of batter in bowl when filling
muffin cups. This becomes a filling inside the batter
as muffin cups are filled. Muffins are very good cold.
They also may be re-heated or frozen after baking.

– – – – – – – – – – – – – – – – – –

Title: Homemade Granola
Categories: Snacks
Servings: 8

4 c Rolled Oats
1/2 c Wheat Germ
1/4 c Sesame Seeds
1/4 c Shelled Peanuts
2 tb Light Sesame Oil
1/4 c Honey
1 ts Ground Cinnamon
1/2 ts Grated Nutmeg Or Cardamon

Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven
to 350øF. Toast the oats, wheat germ, seeds, and legumes lightly on a
baking sheet for 5-10 minutes, until slightly browned. Remove and cool.
Heat the honey and oil together in a small pan; drizzle it over the dry
mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the
baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a
few minutes more, until crispy but not too browned. Remove and cool. Add
raisins, nuts, or dried fruit if desired.

MMMMM

SWEET AND SOUR TVP® WITH PINEAPPLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Main Dish Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–COMBINE AND LET
STAND——————-
1 c TVP® chunks
1 tb Ketchup
1 1/4 c Hot water
—–REST OF INGREDIENTS—–
1 c Sliced carrots
1 Green pepper cut in 1"square
20 oz Can unsweetened pineapple
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine first three ingredients and let stand 5
minutes. Cover tightly and microwave on medium high
power for 10 minutes or add 1/2 c liquid and simmer in
a covered pan until tender but not mushy (20-30
minutes). Bring 1 cup water to a boil and add carrot
and pepper. Cover, return to a boil and cook for 2
minutes to crisp-tender. Remove from heat, drain,
reserving liquid. Return liquid to pan and add juice
from the pineapples. Bring the liquid to a boil and
add sugar and cider-vinegar. In a small bowl, combine
the cornstarch and tamari. Stir the cornstarch mixture
into the hot liquid; the sauce will thicken and come
to a boil almost at once. Add the cooked TVP®, the
carrots pepper, and pineapple to the sauce. Serve
over rice or crisp chow mein noodles. This can be made
ahead of time and reheated later. PER SERVING:
Calories: 234, Protein: 6gm, Carbohydrate: 56gm,
FAT:0gm FROM The TVP® Cookbook, Dorothy Bates ISBN#
0-913990-79-5 Typed for Meal Master by Susan Grabowski
on 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com FIDO: (1:107/928)

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: De Luxe Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

Pastry for 2-crust pie
1 c C and H Granulated Sugar
2 tb Flour
1/8 ts Salt
1/2 ts Cinnamon
4 c Diced tart apples
— (5 or 6 apples = 4 cups)
4 Canned pear halves
2 tb Rum
2 tb Butter or margarine

Line 9″ pie pan with pastry; refrigerate until used. Mix sugar,
flour, salt and cinnamon; add to apples and mix thoroughly. Set
aside. Crush pears and spread in bottom of pastry-lined pan;
sprinkle with rum. Heap apple mixture over pears; dot with butter.
Put on top crust; seal and crimp edges; cut slits for steam to
escape. Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Typed for you by Karen Mintzias

—–

CIMA ALLA GENOVESE I (STUFFING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Roast Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1 md Onion, halved, sliced
— vertically through the
— root end
1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
— removed, shredded into
— 1/2 inch wide ribbons
1 c Peas, fresh OR frozen
— thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **

** Cut vegetables into 1/4″ x 3″ julienne strips

For Stuffing:
ÿÿÿÿ
Heat the olive oil in a large skillet over high
heat. Add the vegetables and salt and pepper. Saute,
stirring occasionally, until the vegetables are just
softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and
pepper to taste until blended. Beat in the Parmesan
cheese until the mixture is smooth.

Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and
set. Transfer to a bowl and cool to room temperature.
Stir in prosciutto.

Set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

– – – – – – – – – – – – – – – – – –

Title: MRS. WADES’ COCONUT BON-BONS
Categories: Candies, Holiday
Yield: 24 servings

2 lb Confectioner’s sugar
1/2 c Butter room temp
1 cn Sweetened condensed milk
1 cn Flake coconut
4 c Pecans, chopped
12 oz Chocolate chips
3/4 Block of wax paraffin

Mix confectioner’s sugar, butter and milk, then add coconut. Combine with
chopped pecans. Make into balls and refirgerate until chilled. In a double
boiler melt chocolate and wax. Dip balls into chocolate mixture and set on
wax paper to set. Store either at room temperature or refrigerate.

—–

Chocolate Sunshine Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Layer Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — soften
1 1/2 cups Sugar
3 large Eggs
1 teaspoon Vanilla
1 3/4 cups Flour
3/4 cup Unsweetened cocoa
2 tablespoons Cornstarch
2 teaspoons Instant coffee
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Milk
—–ORANGE CREAM FILLING—–
1/2 cup Butter
1/3 cup Sour cream
1 teaspoon Vanilla
1/2 teaspoon Salt
2 teaspoons Lemon juice
6 cups Powdered sugar
3 tablespoons Grated orange peel

In large bowl, beat butter or margarine untill light and fluffy. Gradually beat
in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant
coffe, baking soda and salt beat in alternately with milk begining and ending
with flour mixture. Grease two 9″ rounds and lightly dust with cocoa; pour
batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans
on wire rack for 10 minutes.
Remove from pans; cool the rest of the way. Take a long sharp knife and cut
each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops;
cover with wrap till you serve.
FILLING: Beat together all ingredients then refridgerate till needed.

– – – – – – – – – – – – – – – – – –

Title: Tiramisu
Categories: Non-, Categorized
Yield: 1 servings

1 Custard Angel Food Cake
Perked Coffee (approx. 1
Cup)
1 lg Pkg. Vanilla Instant
Pudding
1 sm Container Cool Whip

Butter 9 x 1 pan. Line pan with slices of custard cake. Drizzle perked
coffee over slices of cake. Spoon half the vanilla pudding over cake.
Cover pudding with remaining slices of cake. Drizzle coffee again over
cake. Top with remaining instant pudd

Recipe By : Foodview

—–

Fortune Christmas Cookies

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 72 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe mysticandy dough

Heat oven to 375. Make Mysticandy Dough using 4 peppermint candy rolls. Color h
alf of the dough red and the other half pink. Pinch off pieces of dough about t
he size of a marble. Roll into balls. Bake on ungreased baking sheet 8 to 10 mi
n., or until bottoms are golden. Remove from sheet immediately.

– – – – – – – – – – – – – – – – – –