Yogurt-glazed Gingerbread

I am posting in response to the request for gingerbread recipes. This is
a really scrumptious recipe my mother got out of a ladies’ aid society type
cookbook from the 1960’s. The yogurt glaze is what makes it–strange but
true.

CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I’m not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water

Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9×9 boiling water.
Mix just until smooth. Pour into a greased 9×9 inch baking
dish and bake for 40 minutes. Meanwhile, make:

GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter

Mix all the ingredients in a saucepan and boil for 1 minute. If you’re
squeamish about the whole clovesnd boil for 1 minute. If you’re
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.

Title: ALMOND SPICE COOKIES
Categories: Cookies
Yield: 1 servings

4 c All-purpose flour
3 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1 ts Baking soda
1 c Butter
2 ts Instant coffee powder
1/2 ts Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 – 3 cups)

These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger,
salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee,
almond extract, granulated and brown sugars and beat
well. Add the eggs one at a time until smooth after
each addition. On low speed gradually add the sifted
dry ingredients, scraping the bowl with a rubber
spatula and beating only until the mixture is smooth.
Gently mix in the almonds.

Spread out two pieces of wax paper. place large
spoonfuls of the dough lengthwise on each piece of
paper to form heavy strips about 10-11 inches long.
Fold the long sides of the paper p against the dough
and, pressing against the paper with your hands, shape
each strip of dough into a smooth oblong 12 inches
long, 3 inches wide, and about 1 inch thick. Wrap the
dough in the wax paper.

Slide a cookie sheet under both packages of dough and
transfer them to the freezer or refrigerator for
several hours or overnight. This slices best when
dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a
time. Place dough on a cutting board. With a very
sharp knife cut the dough into 1/4-inch slices and
place them 1 to 1 1/2 inches apart on an ungreased
cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The
cookies are done when they are slightly colored and
spring back when lightly pressed with a fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins
Cupcakes (published by The American Cooking Guild),
Fairview, NJ.

Randy Shearer

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SPLIT PEA SOUP (VEGAN)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 c Green split peas
3 c Chopped celery
2 c Chopped onions
2 ts Thyme leaves
2 Bay leaves
2 c Carrots — in 1/2″ rounds
4 Garlic cloves — pressed or mi
1 t Sweet basil
1/2 ts Dried oregano
2 1/2 c Chopped russet potatoes
1/4 c Green onions w/ tops — diced
1 tb Spike
1 tb Tamari soy sauce
1 pn Cayenne pepper
10 oz Frozen peas
– rinsed under hot water to

In a large 5-6 qt pot bring to a boil water, split
peas, celery, onion, thyme and bay leaves. Reduce heat
and simmer covered about 20 min or until split peas
are a little soft. Add carrots, garlic, basil and
oregano, bring to a second boil then continue
simmering covered until split peas are very tender and
are dissolving to form a thick broth. Add potato and
simmer until potato is tender but still firm. Turn
burner to lowest heat. Add green onions, spike tamari
sea salt cayenne pepper to taste. Add peas if
desired. Heat gently stirring until peas are tender.
Nutrition (per serving): 139 calories Total Fat 1 g
(3% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Decorated Sugar Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
Creamy vanilla frosting
Tinted with food color; if
-desired
Colored sugar; small
-candies,
Candied fruit or nuts
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in
half. Roll each half 1/4-inch thick on lightly floured surface. Cut into
desired shapes with 2 to 2-1/2-inch cookie cutters. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown; cool. Frost or
decorate cooled cookies with Creamy Vanilla Frosting tinted with food
color if desired. Decorate with colored sugar, small candies, candied
fruit or nuts if desired. ABOUT 5 DOZEN COOKIES; 80 COOKIES PER COOKIE.

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Chocolate Mousse (2)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c semisweet chocolate chips
4 T strong coffee
4 egg yolks
3/4 c sugar
1/4 c orange liqueur
1 1/2 sticks softened unsalted butter (not margarine)
4 egg whites, room temperature
pinch of salt
2 T sugar

Combine chocolate and coffee in double boiler over almost-simmering water.
Stir till chocolate begins to melt, then go to next step.
Beat egg yolks while gradually adding sugar. Beat 2 or 3 minutes till
mixture is thick, pale, and forms a slowly dissolving ribbon when beater is

lifted. Beat in the liqueur. Set mixing bowl in a pan of almost-simmering

water. Beat at moderate speed till warm and foamy. Remove from heat and
beat
till cool.
Stir chocolate till smooth, gradually beat in butter. Beat this mixture
into
the yolk mixture, set aside.

Beat egg whites slowly till they begin to foam, add salt. Increase speed
gradually to fast. Beat till soft peaks are formed. Sprinkle in sugar and
beat till stiff peaks are formed. Stir one fourth of the egg whites into
the
chocolate. Scoop the rest on top and *delicately* fold them in.
Immediately
turn the mousse into a serving bowl, lightly oiled metal mold, or
individual
cups. Cover and chill overnight. Serve with whipped cream if desired.

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Eileen

FIG-FILLED COOKIES

Recipe By : Cookie Cookery
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup honey
2 eggs — beaten
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Fig Filling — see recipe

Cream together shortening, butter and sugar well. Beat in honey and eggs
into shortening mixture. Mix well. Sift together flour, baking powder, and
salt and add to egg mixture gradually, beating well after each addition.
Place dough in refrigerator until well chilled. Roll out into 2 long strips,
spread 1 strip with Fig Filling or jam and cover with the other dough strip.
Pinch together. Bake at 400F for 8 to 10 minutes or until delicately browned
around the edges. When cool, cut into oblong cookies.
Or shape the unbaked dough into 2 rolls, each about 2 inches in diameter.
Wrap in waxed paper and chill in refrigerator for several hours. To Bake,
slice thin and put together in pairs, sandwich fashion, with a dot of
commercial or home-made Fig Filling or jam between them. Press edges
together lightly. Prick top with fork. Bake as described.

YIELD: about 5 or 6 dozen cookies.

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CORN CHOWDER FOR 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn (2 small cobs or canned
1 sm Onion, coarsely chopped
1 sm Potato, cubed
2 ts Butter or oil
1 pn Paprika
1/4 ts Kelp powder (sub. salt?)
1 pn Pepper
2 tb Water
1 c Milk
1/4 ts Honey
1/2 sm Bay leaf

With a sharp knife, make a deep cut down the center of
each row of kernels. Cut the kernels off the cobs into
a large bowl. Scrape the cobs to get all the corn
pulp and milk into the bowl. (Chop or mash canned or
frozen corn.)

In saucepan, lightly saute onions and potatoes in
butter until lightly browned (about 10 min). Add
paprika, kelp (salt?), pepper and water. Cover and
simmer 8 min.

Add corn, milk, honey and bay leaf. Simmer gently 20
min. Remove bay leaf.

2 servings, each (estimated) 1 1/2 starch exchange, 1
fat, 1/2 milk Source: Low-Cost Natural Foods, Rodale
Press Received on the cooking echo Aug 93, tested by
Elizabeth Rodier

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Title: BO’S BLOODY MARY MIX
Categories: Alcohol, Beverages, New (to be
Yield: 4 servings

2 c V-8® Vegetable Juice
1 c Tomato Juice
1/2 c Lemon Juice
2 ts Worcestershire Sauce
12 dr Hot Pepper Sauce
2 ts Prepared Horseradish —
(coarse)
1/2 ts Fresh Ground Black Pepper
Gin
Lime Wedges
Celery Stalk

Place all ingredients, except gin, limes and celery in
a 1-quart glass jar with a tight lid and shake well to
mix. Taste and adjust lemon juice and seasoning as
desired. Store in refrigerator for up to a week.

To serve, fill an 8-ounce glass with ice cubes. Add 1
to ounces of gin and fill with mix. Stir to mix well.
Garnish with lime wedges and/or celery stalks.

Serves 4.

NOTE: To keep drinks at full strength while keeping
them cold, freeze tomato
juice into cubes and use these in the bloody marys.

Recipe By :

—–

Title: Stuffed Mushrooms
Categories: Appetizers Vegetables Mexican
Servings: 12

24 ea Mushrooms; Medium
2 T Margarine Or Butter
1/4 c Onion; Chopped, 1 Medium
2 T White Wine; Dry
1/4 c Bread Crumbs; Dry
1/4 c Cooked Smoked Ham; Fine Chop
2 T Parsley; Snipped
1 T Lime Juice
1 ea Clove Garlic; Finely Chopped
1 t Oregano Leaves; Dried
1 x Dash Of Pepper
1/2 c Cheese; Finely Shredded, *

* Use Montery Jack Cheese in this recipe.
————————————————————————–

Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps,
topsides down, in margarine. Cook uncovered until mushrooms are light
brown; remove mushrooms with slotted spoon. Cook and stir onion in same
skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in
chopped mushroom stems and remaining ingredients except cheese and mushroom
caps; cool slightly. Shape mixture into 24 small balls; place 1 in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from
heat until cheese is melted, about 3 minutes.

—————————————————————————–

Best Ever Vegetable Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large meaty beef bone
2 medium potatoes — sliced
3 carrots — sliced
1/2 cup cabbage — sliced
1 cup celery — chopped
salt and pepper
1/3 cup raw rice
1 small onion — sliced
1 cup green beans — cut up
1/2 cup green peas
lots of parsley

1. Boil the beef in enough water to cover, plus 2 additional quarts
until the meat falls off of the bone.
2) Add the rice and boil for 15 mintues, then add the vegetables and
continie boiling until
they are tender but not mushy – about 20 minutes.
3) Cut the meat into bite sized pieces, keeping it hot in the soup.
4) Add the parsley and serve.

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