Title: Date and Nut Bread
Categories: Bread Osg1966
Servings: 1

1 c Dates; chopped
1 c Water; boiling
1 ts Soda
1 c Sugar
1 ea Egg; beaten
2 c Flour
1 ts Baking powder
1/2 c Nut meats; chopped

Add soda and boiling water to dates. Let stand and cool. Then mix with
remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
bread pan.

Note: No exact temperatur give. Moderate oven is 350 – 400 F.
Source: Cora Van Allen, Bugby Grange, Astabula County, Oh
Mabel Purdy, Pleasent Grange, Knox County, OH
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Mocha-Raspberry Trifle

Recipe By : JANE S HERR
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
COFFEE CUSTARD:
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in trifle bowl.
Sprinkle evenly with half of the Kahlua, top with half of the
raspberries, sprinkle with 1/3 of the chocolate, spread with half of
the custard. Repeat layers. Decorate with whipped cream, remaining
dark chocolate and extra raspberries. Coffee Custard: Whisk egg
yolks, cornstarch and sugar together in pan until smooth. Heat milk
in separate pan, gradually stir into egg yolk mixture. Cook, stirring
constantly until mixture boils and thickens. Add combined coffee,
water and vanilla; cover surface with plastic wrap to prevent skin
from forming, and cool to room temperature. Beat whipping cream until
soft peaks form and fold into custard.

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Title: Sweet Tater Pie
Categories: Pies, *
Yield: 6 servings

1 c Mashed cooked sweet taters
2/3 c Sugar
2 x Eggs, beaten
1 c Evaporated milk
1/2 ts Lemon extract
1/2 ts Cinnamon
1/2 ts Salt
Unbaked pie crust

Scald the milk and mix everything together. Pour into the unbaked ie
shell and bake at 425 degrees for 20 minutes, reduce to 350 degrees
and continue another 20 or so minutes. Make sure the crust is good
and brown. Cool before serving. It’s best warm.

Cookbook: Sinkin Spells, Hot Flashes, Fits and Cravins by Ernest
Matthew Mickler.

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Title: Kiflies by Helen
Categories: Cookies, Desserts
Yield: 4 servings

12 Eggs separated-save whites
6 c Flour-not sifted
1/4 c Lemon Rind (very fine)
1 1/2 pk Powder Sugar (2 boxes) *
1 lb Butter
1/2 pt Sour Cream
3 lb Grated Nuts *
24 Egg Whites (or more) *

Make into small balls (tablespoone size), place in refrigerator
overnight. Roll out to the size of a saucer and fill with filling
(*). Bake at 350 degrees for 10-12 minutes.

The less handing the flakier the Kiflies are. I cut my butter
into the flour, by rubbing it between by hands. Mix or cream egg
yolks and lemon rind, together. Then add to flour, and mix until all
is blended. Then make into balls.

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Title: CHOCOLATE BANANA-SPLIT PIE
Categories: Cyberealm, Mom’s best, Low-cal, Desserts
Yield: 8 servings

12 Graham crackers (2 1/2")
-made into crumbs
1/4 c + 2 t chocolate syrup,
-divided
16 oz Chocolate nonfat ice milk or
Frozen nonfat yogurt
2 md Bananas, peeled
3/4 c Thawed lofat cool whip

1. In a small bowl, combine the graham cracker crumbs and 2 T choco- late
syrup. Using a fork, mix well. Using the back side of a spoon, press crumb
mixture over bottom and up the sides of a 9″ pie plate; set aside.
2. Using electric mixer, on medium speed, (or food processor), beat frozen
ice milk or yogurt until smooth. Using a spatula, carefully spread over the
crust. Cover with plastic wrap and freeze until firm about 2 hours.
3. To serve, slice bananas and arrange in a circle over the ice milk/
yogurt. Spread cool whip over bananas and drizzle with remaining chocolate
syrup.
VARIATION: Substitute 2 cups fresh strawberries for the bananas

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Title: Peanut butter clay
Categories: Miamiherald, Kids, Edible
Yield: 10 Creatures

1 c Creamy peanut butter
1 1/2 c Instant powdered milk
3 tb Honey
Peanuts, raisins, chocolate
-chips and coconut for
-decorating (opt)

Stir the peanut butter, powdered milk and honey together in a
medium-size bowl until dough is smooth. If it’s dry add more honey;
if it’s too moist add more powdered milk. Kids can form form it into
critters of their choice, then decorate their artwork with peanuts,
raisins, chcolate chips or coconut. Store unused dough in the
refrigerator.

Nutritional info per serving: 207 cal; 10g pro, 16g carb, 13g fat (53%)

Source: The Disney Family Cookbook Miami Herald, 5/9/96 format by Lisa
Crawford, 7/20/96

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FRUIT-FILLED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
2 c Bisquick
1 tb Vegetable oil
2 ts Sugar
1 Egg
1/4 c Fruit preserves
—–GLAZE—–
2/3 c Confectioner’s sugar
4 tb Water

Heat oven to 400 F. Grease bottom of 12 medium muffin
tins, or line with paper baking cups. Stir milk, oil
and egg in medium mixing bowl until blended. Stir
remaining ingredeints ( except fruit preserves and
glaze) just until moistened.Divide batteer among cups.
Drop 1 level teaspoonful fruit preserves in center of
each cup. Bake 13-18 minutes until golden brown. Cool
slightly, remove from pan. Stir sugar and water in
small bowl until smooth. Drizzle on muffins.

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Apple Plate Cake (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
4 oz Butter
2 oz Caster sugar
4 Cooking apples
1 Egg, beaten
Little milk
Melted butter for glazing
Ground cloves or cinnamon
Caster sugar for dusting

Set oven to 425F or Mark 7. Grease an 8 inch round
flan tin. Rub the butter into the flour in a bowl and
stir in the sugar. Peel and grate two of the apples
and add to the flour with the beaten egg. Mix well
together. If the dough is rather firm add a little
milk to soften. Turn the dough on to a floured surface
and knead lightly. Press evenly into the base of the
tin. Peel, core and slice the remaining apples and
arrange, neatly overlapping, on top of the dough.
Brush with melted butter and sprinkle with a pinch of
ground cloves or cinnamon and a little caster sugar.
Bake for 25-30 minutes and serve warm.

From the booklet Scottish Teatime Recipes

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Title: Wellington Bistro’s Warm Chevre Salad
Categories: Salads, Restaurants, Dkuhnen msn
Yield: 2 Servings

MMMMM————————–DRESSING——————————-
3 T Balsamic vinegar
1 T Olive oil
pn Dried basil, oregano
pn Rosemary, thyme
1/2 t Chopped garlic

MMMMM—————————SALAD——————————–
Lettuce (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 T Olive oil
1 t Chopped garlic
1/2 c Sliced black olives
1/4 c Sun-dried tomatoes in very
Thin strips
1 sl Goat cheese (3oz/90g)

Combine ingredients for dressing one day ahead. Reserve. Arrange
greens on two small salad plates with smallest leaves on top. Put
oil and garlic in small non-stick pan with olives and sun-dried
tomatoes. Heat on medium-high until sizzling. Pour reserved dressing
into same pan. When sizzling lessens, quickly add cheese. Cook 1
minute, turn and cook other side 1 minute. Lift out goat cheese.
Place in centre of each plate. Pour contents of pan around goat
cheese. From The Wellington Bistro, 111 Wellington St. W., 5th floor,
Toronto, Ontario.

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Title: Microwave Doggie Doughnuts
Categories: Misc, Pets
Yield: 1 Servings

2 c Whole wheat flour
3 T Oatmeal
1 Egg; lightly beaten
1 ts Garlic powder
2/3 c Beef or chicken broth

Place flour in a bowl, add egg and broth, mix well.
Blend in oatmeal and garlic powder. Roll dough into a
ball, roll out on a lightly floured surface to 1/2″
thick. Cut with small doughnut cutters. Reroll scraps
and repeat. Arrange on a shallow baking dish or on a
sheet or parchment paper in a single layer. Cook on
HIGH 10 minutes or until firm. Let cool until
hardened. Store in covered container in refrigerator.

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