Title: Coffee Cake
Categories: Bread Osg1966
Servings: 1

2 tb Fat
2 tb Peanut butter
2/3 c Sugar; granulated
3/4 ts Salt
2 ts Cinnamon
1 c Flour; sifted
1 ea Egg
1 c Milk; sour
1 c Flour; sifted
1/2 ts Baking soda
1 ts Baking powder
1/2 c Currants; or raisins

Mix fat and peanut butter with sugar until smooth. Sift together
flour, salt and cinnamon. Mix with butter and sugar until crumbly.
Reserve 1/3 c. of mixture. Beat egg, add milk, soda and baking powder
mixed with second c. flour. Combine mixture. Add floured currants or
raisins. Put in greased and floured baking pan, cover with the 1/3 c.
crumbs. Bake in over 375 F. for 30 minutes.

Source: Mrs. Laura Spicer, Bowling Green Grange, Marion County, OH
—–

Title: Honey Chicken
Categories: Chinese, Chicken
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Boneless chicken breasts
– cut in thin strips
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
2 ts Chopped ginger
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch, mixed with
1 ts Water

MIX THE BATTER INGREDIENTS together in a medium-sized
bowl; it should be thick and smooth. Allow the batter
to sit, covered for at least 30 minutes. Combine the
chicken with the batter. Heat a wok or large deep
skillet until it is hot and add the oil for frying.
When the oil is barely smoking, deep-fry the chicken
for 2 minutes or until the batter is just firm. You
should do this in several batches. Remove the chicken
with a slotted spoon and drain on paper towels.

TO MAKE SAUCE: Heat a small saucepan; when it is hot,
add the oil, ginger and garlic, and stir for 30
seconds. Then add the rest of the sauce ingredients
and simmer for 2 minutes. Keep warm. Reheat the oil in
the wok until it is very hot, but not smoking.
Deep-fry the chicken again until it is golden and
crisp, about 1 minute. Remove and drain, place on a
warm platter, drizzle with the sauce and serve
immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

—–

Title: No-Egg Egg Salad
Categories: Salads
Yield: 4 sandwiches

1 pk Firm tofu, drained and
-crumbled (10 1/2 oz)
1/4 c Finely chopped carrot
2 tb Finely chopped green or red
-bell pepper
1/4 c Finely chopped celery (opt)
2 tb Finely chopped green onion
1 t Turmeric
1/2 t Salt
1/2 t Black pepper
1 t Hot sauce
2 t Vinegar
1 t Mustard
1 tb Soy mayonnaise (opt)

In a large bowl, mix ingredients together, and you’re done. Makes 4
sandwiches or serves 6-8 as a dip.

Nutritional analysis per serving: 140.9 calories; 8.5 grams total fat;
(1.3 grams saturated fat); 10.4 grams protein; 4.9 grams
carbohydrates; 2.0 milligrams cholesterol; 334.3 milligrams sodium.

MMMMM

QUAKER OAT BRAN MUFFINS – JANET’S

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Quaker Oat Bran Cereal
1/4 c Firmly packed Brown Sugar
2 ts Baking Powder
1/2 ts Salt (optional)
1 c Skim or 2% lowfat Milk
2 Egg Whites, slightly beaten
1/4 c Honey or Molasses
2 tb Vegetable Oil

Heat oven to 425 degrees. Line 12 medium muffin cups
with paper baking cups or spray bottoms only with
vegetable oil cooking spray. Combine dry ingredients.
Add milk, egg whites, honey and oil; mix just until
dry ingredients are moistened. Fill prepared muffin
cups almost full; bake 15 to 17 minutes or until
golden brown. 1 dozen

VARIATIONS: Add to batter any one of the following:

Raisin Nut Muffins-1/4 cup raisins and 1/4 cup
chopped nuts
Banana Nut Muffins-1/2 cup mashed banana (about 1
medium) and
1/4 cup chopped nuts
Blueberry Muffins -1/2 cup fresh or frozen
blueberries
Apple Cinnamon Muffins-1/2 cup chopped apple (about
1 small),
1/4 cup chopped nuts and 1
teaspoon cinnamon.

NOTE: To freeze, wrap muffins securely; store in
freezer up to 3 months. To reheat frozen muffins in
microwave oven, microwave at HIGH 25 to 30 seconds for
each muffin.

NUTRITION INFORMATION: based on using the first
ingredient listed and no optional ingredients: Each
serving (1 muffin):
Calories – 120
Carbohydrates – 19g
Protein – 4g
Fat – 3g
Sodium – 90 mg
Calcium – 80 mg
Cholesterol – 0 mg
Dietary Fiber – 2g

From Tony Burke, Cyberealm BBS Watertown, NY
315-786-1120

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Title: CANDY SHOP COOKIE PIZZA (CRISP)
Categories: Cookies, Desserts
Yield: 1 12″ pizza

1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Butter; softened (10 tbls)
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels
-divided

———————————-OPTIONAL———————————-
1/2 c Peanut butter
1 c Chopped candy, total – like:
-Butter fingers, Baby Ruth,
-Nestles Crunch; Goobers
-Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch
baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg and
vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels.
Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or
until lightly browned. Leave in pizza pan.

Immediately sprinkle remaining one cup morsels over crust. Let stand five
minutes or until morsels become soft and shiny. Gently spread chocolate
over crust. Let set. (After cookie dough has cooled, pizza may have to
refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the oven
sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on
morsels. Let stand 5 minutes or until morsels become soft and shiny..
Gently spread chocolate and peanut butter evenly over crust. Quickly
sprinkle the pizza with chopped candy. (After cookie dough has cooled,
pizza may have to be refrigerated for 30 mins for topping to set.)

—–

Fibber McGee Cookies

Recipe By : Southern Living
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
Southern Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1 1/3 cups sugar
1 1/3 cups brown sugar — firmly packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 1/2 cups quick-cooking oats — uncooked
1 1/2 cups salted peanuts — coarsely chopped
1 cup semisweet chocolate chips (6 ounces)

Beat butter at medium speed with an electric mixer until creamy; gradually add
sugars, beating at medium speed until blended. Add eggs, one at a
time, beating just until yellow disappears; stir in vanilla. Set aside.
Combine flour and soda; stir into butter mixture, mixing well. Stir in
oats and remaining ingredients, mixing well (mixture will be crumbly). Drop by
teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees
for 10 to 12 minutes. Let stand 1 minute; remove to wire racks to cool.

– – – – – – – – – – – – – – – – – –

NOTES : 8/21/96-used bread flour instead of a/p- still great, fairly chewey

Title: CHOCOLATE WAFERS
Categories: Desserts
Yield: 144 servings

2 c Margarine
2 1/2 c Granulated sugar
3 Whole smiling eggs
2 Teaspoons vanilla extract
5 c All-purpose flour
1 Teaspoon baking soda
1 1/4 c Unsweetened cocoa
Powder

USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST
Cut four 14 x 12-inch pieces of waxed paper or
plastic wrap; set aside. In a large bowl, beat
margarine, sugar, eggs, and vanilla until light
fluffy. In a medium bowl, combine flour, baking soda
and cocoa powder. Gradually stir flour mixture into
sugar mixture until evenly distributed. Divide dough
into 4 equal pieces. Shape each piece into an 8 to
10-inch roll. Wrap each roll in 1 piece of waxed paper
or plastic wrap. Place wrapped rolls in plastic
freezer container with a tight-fitting lid, or wrap
airtight in a 14 x 12-inch piece of heavy-duty foil.
Label with date and contents. Store in freezer. Use
within 6 months. YIELD: 4 rolls of Chocolate Wafer
Cookie Dough or about 12 dozen cookies.

TO BAKE DOUGH:

Preheat oven to 350 F. Lightly grease 2 large baking
sheets. Slice frozen dough 1/4″ thick and arrange on
sheets 1/2″ apart. Bake 8 to 10 minutes until cookies
are set on edges and slightly firm on top. Cool on
racks.

—–

1/2 C. vinegar
1 1/2 C. water
2 tsp. butter
2 eggs
1/2 C. sugar
2 T. cornstarch
1/2 tsp. mustard (no special kind specified, but probably ordinary
yellow or a light Dijon could be used)
1/4 tsp. salt
Dash of pepper
Mix together dry ingredients and add to the beaten eggs. Combine with
vinegar, water, and butter which have been heated. Cook and stir
until thickened.

STREUSEL TOPPING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c FLOUR
2 tb SUGAR
2 tb BUTTER OR MARGARINE

MIX ALL INGREDIENTS WELL USING FINGERS. MIX UNTIL
LARGE LUMPS FORM.

– – – – – – – – – – – – – – – – – –

NEW DELHI-STYLE CHICK PEA HUMMUS

Recipe By :=20
Serving Size : 2 Preparation Time :0:00
Categories : Snacks Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chick peas — soaked
1 each 1/4″ thick slice ginger
1 small Jalapeno pepper — seeded
3 tablespoons Lime juice
1/4 cup Roasted almond butter
1 1/2 tablespoons Almond oil
2 tablespoons Cilantro — chopped
8 each Mint leaves — torn
Salt pepper
1/2 tablespoon Cumin seeds — toasted
Crudites — bell peppers — – carrots, snow peas
celery

Cook chick peas until very tender, up to 3 hours. Drain cool. Transfer to=
a food processor. Add ginger, pepper, lime juice, almond butter oil =
herbs. Process until smooth. Season with salt pepper. Place in a=
shallow serving dish, smoothing the top with a spatula. Sprinkle with cumin=
serve with crudites. Keeps for 3 days in the fridge.

– – – – – – – – – – – – – – – – – -=20