Coffee Shortbread Cookies

Recipe By : Simple Desserts by Ken Haedrich
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tablespoons Instant Coffee
1 Tablespoon Boiling Water
1 Cup (2 Sticks) Unsalted Butter — At Room
Temperature
1 Teaspoon Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
2/3 Cup Confectioners’ Sugar, Plus Extra For
Dredging (Optional)
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cinnamon

Put the coffee in a small custard cup or ramekin. Pour the boiling
water out of the kettle into your measuring spoon, then immediately pour
it over the coffee. Stir with a spoon to dissolve the coffee. Cool for
5 minutes.

In a bowl, cream the butter with the vanilla extract. Blend in the
dissolved coffee.

In another bowl, sift together the remaining ingredients (except
optional confectioners’ sugar). Blend the dry mix, about one-third at a
time, into the butter until evenly mixed.

Divide the dough in half. Place each half on a sheet of wax paper and
shape into cylinders about 1 1/2 inches in diameter. Wrap them up in
the wax paper and refrigerate for at least 2 hours, or up to 2 days.
You can also overwrap the dough in a plastic bag and freeze for up to 2
months; thaw overnight in the refrigerator.

When you’re ready to bake, preheat the oven to 325 degrees F. Using a
serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place
them on ungreased baking sheets. Bake for 25 minutes, or until the tops
feel firm to the touch.

Transfer the cookies to a rack and cool to room temperature. Dredge the
cooled cookies in confectioners’ sugar if you like. Store in an
airtight container.

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NOTES : “These cookies are especially good with ice cream. They’re
delicately flavored with instant coffee, and not too sweet. If you have
a coffee grinder, brush a few of the fine grounds out of it and add them
to the dough (with the dry ingredients); those coffee-brown flecks add a
classy touch.”

Title: PINEAPPLE CHERRY CAKE
Categories: Cakes, Fruits
Yield: 6 servings

1 c Butter
1 c White sugar
3 c Flour (saving 1 cup to flour
-fruit)
1/2 ts Lemon extract
1 ts Vanilla
1 ts Baking powder
4 Eggs separated
1 20 oz can crushed pineapple
-with juice
1/2 lb Slivered almonds
1 lb Red cherries
1 1/2 lb Sultanas
1/2 lb Mixed peel (optional)

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till
fluffy. Add flour and baking powder alternately with pineapple. Add well
floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans
lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3
hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
Sharon Stevens Aug/91

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VELVET CRUMB CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1/2 c Sugar
1 Egg
1/2 c Milk or water
2 tb Shortening
1 t Vanilla

Honey Crisp Topping

Heat oven to 350

1. Blend all ingredients except topping in large
mixer bowl on low speed 1/2 minutes, scraping bowl
frequently. Beat 4 minutes at medium speed. 2. Pour
batter into greased and floured square pan, 8 x 8 x 2
inches, or round layer pan, 9 x 1-1/2 inches. 3. Bake
30 to 35 minutes or until wooden pick inserted in
center comes out clean. While warm, spread with Honey
Crisp Topping. 4. Set oven control at broil and/or
550. Place cake about 3 inches from heat; broil about
3 minutes or until mixture is nicely browned.

Honey Crisp Topping: Mix 3 Tbsp. butter or margarine,
softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2
cup crushed Wheaties cereal and 1 can (8-1/2 ounces)
crushed pineapple, drained.

Coconut Broiled Topping: Mix 1/2 cup flaked coconut,
1/3 cup brown sugar (packed), 1/4 cup chopped nuts, 3
Tbsp. soft butter or margarine and 2 Tbsp. light cream.

From: Betty Crocker’s Bisquick Cookbook Shared By: Pat
Stockett

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CREAM OF BROCCOLI SOUP (ROBBINS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2″ cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 t Dried basil
1 t Fine sea salt
1/4 ts Freshly ground black pepper

(From “May All Be Fed,” John Robbins. William Morrow;
1992; $23)

Put the cashews and 1 cup of the vegetable stock into
a blender. Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes
and the onion into a large pot. Bring to a simmer,
cover and cook for 5 minutes. Stir in the broccoli and
basil and return to a simmer. Cover and cook until the
potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the
pepper and bring just to a simmer. Remove from the
heat, transfer about half of the soup to a blender and
puree. Return the puree to the pot and stir well.
Serve immediately.

Calcium in cook broccoli: 206 milligrams per spear.

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Title: Easy Potato-Leek Soup
Categories: Soups
Yield: 14 servings

1 1/2 lb Leeks, cleaned and sliced
-thin, including 1″ of green
-top
2 md Onions, peeled and quartered
9 c Chicken broth or stock
3 1/4 lb Baking potatoes, peeled and
-cubed
1/2 t Black pepper

Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the
heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
boil. Cover and simmer for 20 minutes, or until the potatoes are
tender. Process in a blender until smooth. Stir in the pepper.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.

Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
milligrams sodium.

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Date: Mon, 21 Jun 93 14:27:56 PDT
From: Peter_Brooks

Note: This is a first cut at a recipe. It’s heavy on canned goods
and thus salt. It is reasonably low fat, since the only fat was in the
pre-prepared crust. I also made 2-3X times the sauce/toppings that
I really should have done. So it goes.

Superfast Pizza (EXPERIMENTAL, POTENTIALLY VEGAN)

Crust: 1 large prepared: (I have a serious weakness for fresh bread.
In self defense, I gave up baking. Those with no problems with breads
or baking, substitute your favorite crust. IMHO, whole wheat would be
perfect.) The commercial crust would be the only non-vegan
ingredient, as far as I know.

Sauce: (makes enough for at least two pizzas. should freeze well.)
1 can S W pasta sauce. Contains no oil. Not too bad for sodium, for once.
1 14 ounce can beans. I used S W Pinquinto beans, a small bean about the
size of a black bean, but closer in looks and taste to a Pinto. This
is somewhat spiced up (mexican style flavorings), so I carried the theme.
Spices and herbs to taste: I use powedered garlic, oregano, fresh ground
black pepper. To continue the mexican style, I used a bit of cumin.
(Hey, mexican style pizza is pretty good, though I had to watch out
for the jalopenos at Renato’s pizzeria in East San Jose… )

In a medium bowl, combine the pasta sauce and beans. Stir to mix.
Add spices to taste. You won’t need to add salt. (The pinquintos had
about 400mg salt per half/cup…)

More toppings: Also made enough for two…

One medium yellow onion, sliced.
1 cup (3 ounces) mushroom, sliced.
1 ounce dried tomatoes. (home dried, no oil.)
1 ounce (far too much) nutritional yeast. I suspect 1/4 ounce would be
better for this.

Saute the onion and mushroom via your favorite method. (I used cooking spray,
since I had previously ‘deseasoned’ my frying pan. To deglaze, I used
vinegar.) 30 seconds before quitting, add the dried tomatoes. Enjoy
the odors.

{Prebake the crust. I didn’t, but wish I had).

Assembly:

Place the onion/mushroom on the (prebaked) crust.
Spread the sauce/beans over the toppings and spread to cover.
Sprinkle the nutritional yeast over the sauce. Make sure the yeast is all
in contact with the sauce. (prevents burning.)

Bake. (I baked the unbaked assemblage 11 minutes in a preheated 400
degree convection oven. With the *recommended* quantities, this should
be sufficent in any oven. If the crust is prebaked and already warm, it
will be very short, indeed; all you’ll need to do is warm/crisp the
sauce/yeast.)

Serve.

PARTY TIME COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Salted butter, softened
1/3 c Granulated sugar
1 t Vanilla
1/4 t Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds (4oz)

1. Preheat oven to 350F

2. Cream butter and sugar together using an electric mixer at medium
speed. Add extracts and beat well. Scrape bowl. Add flour, choco-
late chips, and almonds, and blend on low speed until just mixed.
Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on
ungreased cookie sheet 2 inches apart. Press balls with palm of
your hand or bottom of a drinking glass into 1/2″ thick cookies.

4. Bake 15-17 minutes of until just beginning to brown. Cool on a
flat surface.

Source: “Mrs. Fields Cookie Book”, 1992

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Title: Simple Lentil Stew
Categories: Veg-cook, August
Yield: 1 servings

1/2 lb Lentils
1 Onion, chopped small
1 Carrot, cut into chunks
1 Potato, cut into chunks
2 T Margarine
1 T Flour
Water
Thyme
Salt
Black pepper

Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme
should be the dominant spice.) Serve over rice (I cook S. Indian fluffy
rice for this.)

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue ?,
Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

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TRADITIONAL CALABACITAS CON LECHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Medium summer squash, sliced
1/4 c Butter or maragarine
1 ea 15 oz can corn, drained
1/2 c Onion, thinly sliced
1/2 t Salt
1 ea Dash pepper
1 ea 4 oz can chopped green chili
1 c Milk
1/2 c Grated cheddar cheese

Saute’ squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.

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Title: Pumpernickel Westfalen Style
Categories: Breads, German
Yield: 2 Servings

1500 g Flour, rye
750 g Sourdough
900 ml Water, 30øC/ 85øF
1 tb Salt
150 g Molasses

Mix sourdough with a part of the flour and let rest for 5 min. Add
water and the rest of the flour and knead well. Cover and let rest
for 2 1/2 – 3 hours at a warm place. Add salt and molasses and kned
well. Part in two halfes and give in oven-forms. Bake for 12 hours at
100 øC/ 212 øF. Let cool down for one day before cutting.

“Wie man eyn teutsches Mannsbild bey Kraefften haelt.” (Historic
recipes)

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