Wilkes Boardinghouse-Style Biscuits

Recipe By : Sema Wills, Savannah, Ga.
Serving Size : 16 Preparation Time :0:25
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups self-rising flour
1/2 teaspoon baking powder
1 tablespoon veg. shortening
2 tablespoons margarine
1/3 cup buttermilk
1/3 cup whole milk

Preheat oven to 450 degrees.
Sift flour and baking powder into bowl. Cut in the shortening and
margarine until mixture resembles course cornmeal.. Fill measuring cup
with buttermilk, whole milk and enough water to make 3/4 cup. Make well in
center of dry ingredients; pour in liquid. With hands, mix lightly and
quickly to form dough moist enough to leave sides of bowl. Turn out onto a
lightly floured surface and knead gently 6-7 times, working dough into a
large ball. Pinch off portions of dough for desired size of biscuit. Keep
fingers dry by dipping into dry flour frequently. Press slightly to
flatten and place on a greased baking sheet. Bake for 12 to 15 minutes.

Title: Brown Sugar Pound Cake
Categories: Cakes, Desserts
Yield: 1 cake

1 c C and H Golden Brown Sugar
— firmly packed
1 c Butter
4 Eggs
1 ts Vanilla
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt

Beat together sugar and butter until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in vanilla. Combine flour,
baking powder and salt and stir into creamed mixture. Pour into greased
and floured 9x5x3-inch loaf pan. Bake in 350 degree oven one hour or
until cake tests done. Remove from pan and cool on rack.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Fortune Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Flour
2 Tablespoons Brown Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cooking Oil
1 Egg White — beaten stiff
1/4 Teaspoon Vanilla
3 Tablespoons Water

Combine flour, sugar, cornstarch, and oil. Fold in egg white.
Add vanilla and water. In a small skillet (non-stick or lightly
oiled), over medium heat, pour 1 tablespoon of batter, spreading
it out into a 3″ circle. Cook 4 minutes until lightly browned.

Turn with spatula and cook 1 more minute. Remove from the pan,
(Careful – it will be hot!) and place paper fortune strip in center of
circle. Fold in half over the edge of a glass, then bend to form
furtune-cookie shape. Hold until cool, or place in an egg carton to
hold the shape until the cookies firm up.

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Title: Pum’kin Cookies
Categories: Cookies
Yield: 40 servings

4 c Flour
1 1/2 c Butter
2 c Oats, rolled (raw); quick
2 c Brown sugar
2 ts Baking soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla extract
1 16 oz can pumpkin
1 c Chocolate chips
1 c Raisins
1 c Chopped nuts
1/2 pk M ms plain chocolate candy
Lemon glaze
1 3/4 c Powdered sugar
1 tb Lemon peel; grated
1 tb Lemon juice

Preheat oven to 325 degrees F. Grease cookie sheets. Cream butter,
sugar, egg, vanilla and pumpkin. Beat it all until light and fluffy. Mix
in dry ingredients; beat in cup by cup. Mix all well. Drop on cookie
sheets
by teaspoonfuls. 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 ms right away or drizzle
with
Lemon Glaze.
LEMON GLAZE
1 3/4 cup of powdered sugar; 1 tablespoon grated lemon peel; 1
tablespoon lemon juice. Combine all three and glaze the cookies.

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MUSMEHLMUS (WHOLE WHEAT MUSH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 l Milk (1 1/2 qt)
200 g Musmehl flour (7 oz) (a
-coarsely ground wheat
-flour,
In olden times, spelt flour,
-from which only
Part of the bran has been
-removed)
2 sl Rye bread, cubed
50 g Butter (3 1/2 Tbsp)

From grandmother’s more thrifty times; rarely encountered today.

Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep
at a low boil for 10 to 15 minutes, stirring constantly. When ready to
serve, with a spoon carefully pour the melted butter over the mush (which
should already have formed a skin), and put the ryebread cubes on top. The
mush tastes best when eaten from a copper skillet, and must have a
‘Schuepet’ [browned crust on the bottom].

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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Title: FISH STOCK
Categories: Soups, Oriental
Yield: 1 servings

9 lb Fish bones
-from any firm-fleshed
– whitefish, such as:
-Sea bass, Rockfish, Halibut
4 qt Water
8 oz Yellow onions;
– coarsely chopped
1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks *
* white part only
1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=-
1/2 tb -dried thyme
2 Whole bay leaves
-(preferably imported)
4 Garlic cloves
– lightly crushed
– and left unpeeled
1 tb Whole black peppercorns
Salt to taste

RINSE THE FISH BONES well under cold running water. Place the bones in a
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts

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Fabulous Chick-Pea Soup

Recipe By : Fear of Frying 1996
Serving Size : 6 Preparation Time :0:40
Categories : Fear Of Frying Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons olive oil
vegetable cooking spray
1 medium onion — chopped
2 garlic cloves — mincd
3 large carrots — scrubbed and sliced
1 small sweet potato — sliced
16 ounces cooked chickpeas (1-3/4 cups) — rinsed and drained
4 cups lowfat chicken broth
2 tablespoons lemon juice — or less to taste
salt and pepper

Heat the olive oil and a generous spray of the cooking spray in a large pot
for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes
over medium-low heat, stirring frequently. (You may have to add 1 to 2
teaspoons of water to prevent the onions from burning.) Stir in the
carrots, sweet potato, chick-peas, and chicken broth.
Cover and simmer for 30 to 35 minutes, or until the carrots are tender.

Remove from heat and puree. Return to the pot, then stir in the lemon
juice, and salt and pepper to taste. Reheat just to the boiling point, and
serve immediately. Serve with a green salad and some crusty breads. Freezes
well.

* Prep time: 10 mins. Cook time: 40 minutes (mostly unattended). Yield: 6
cups. *Per cup: 148 cals; 3.5 g fat (2.2%). Exchange values: 1 vegetable;
1-1/2 bread; 1/2 fat. *Fear of Frying: A Sensible Approach to Quick
Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N.
White (Chronimed Publishing).

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Nutr. Assoc. : 0 0 0 0 0 0 2807 0 0 0

Title: NEW ENGLAND APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 8 servings

———————-FLAKY PIE DOUGH———————-
1 1/4 c Bleached flour
1/4 ts Salt
1/8 ts Baking powder
1/2 c Cold unsalted butter
2 tb Cold water (2 to 3 Tbsp)

———————–CRUMB TOPPING———————–
1/3 c Light brown sugar, packed
1 c Bleached flour
6 tb Unsalted butter, melted

————————–FILLING————————–
2 1/2 lb Firm tart apples
– (Granny Smith, Pippin,
– Golden Delicious, Rhode
– Island, Northern Spy,
– as available)
2 tb Flour
1/3 c Granulated sugar, light
– brown sugar or combinatio
1 ts Ground cinnamon
1 ts Finely grated lemon zest
– (yellow peel only)
3 tb Cold unsalted butter

FLAKY PIE DOUGH: Combine flour, salt and baking powder
in work bowl of food processor and pulse 2 to 3 times
to mix. Cut butter into 8 pieces and add to bowl.
Pulse rapidly about 15 times, until mixture resembles
coarse cornmeal and no large pieces of butter remain
visable. Add 2 tablespoons water and pulse 4 or 5
times to mix checking to see if most, but not all, of
dough forms a ball. If dough remains dry, add
remaining 1 tablespoon water, sprinkling it on dough
and pulsing again 4 or 5 times. Remove dough from
processor and quickly form into ball with floured
hands. Place dough on piece of lightly floured plastic
wrap. Lightly flour top of dough and cover top with
plastic wrap. Press with palm of hand to form dough
into a 6-inch diameter disk. Refrigerate dough while
preparing topping.
CRUMB TOPPING: Combine brown sugar and flour in mixing
bowl. Add butter and stir in evenly. Set mixture
aside 5 minutes. Then, using fingertips, break
mixture into 1/4- to 1/2-inch crumbs. Set aside.
DOUGH PREPARATION: Remove dough from refrigerator and
place on flat work surface. Roll dough, still between
sheets of plastic, to 12-inch disk. Peel off top
plastic and ease dough into 9-inch pie pan. Gently
press dough into pan and peel off top plastic. Trim
excess dough to within 1/2-inch of pan edge, turning
excess dough under around edges; flute edges. Chill
pie shell while preparing Filling. FILLING: Peel,
halve and core apples; cut into 1/2-inch pieces.
Place apples in bowl with sugar, flour, cinnamon and
lemon zest, tossing well to combine. Place filling in
dough-lined pan, mounding it slightly in center. Dot
filling with butter and cover with reserved Crumb
Topping. Bake pie on bottom rack 15 minutes at 400
degrees. Lower temperature to 350 degrees and move
pie to middle rack. Bake 20 to 30 minutes longer,
until crust edges are deep golden brown and juices
just begin to bubble up. Cool pie on rack and serve
warm or at room temperature. Makes 8 servings.

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LEMONY SUMMER SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Summer squash
1 tb Walnut oil
1 cl Garlic — minced
1 t Dried rosemary — crumbled
2 tb Fresh lemon juice

Slice squash in 1/4″ rounds. Heat oil in a non-stick skillet and cook
garlic 1 minute. Add squash and cook, stirring gently, until tender,
about 4 minutes. Stir in remaining ingredients and heat through.

Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg;
PRO: 1mg; SOD: 3mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks

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CASHEW MUSHROOM LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 t Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt freshly ground pepper
1 oz Butter
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C).
Heat the oil fry the onion garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs.
Mix in the mashed parsnips herbs. Add the onion,
being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water mix into the
vegetable nut mixture. Season well.
Melt the butter in a skillet saute the chopped
mushrooms until soft. Grease a 2 pound loaf tin then
press in half the nut mixture, cover with a layer of
mushrooms top with the rest of the nut mixture.
Press in well. Cover with foil bake for 1 hour.
When cooked, remove the pan let stand for 10 minutes
before turning onto a plate. Serve hot or cold. Slice
to serve. Serve with vegetables or a crisp green salad.

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