Chocolate Doughnuts

Recipe By : Grace Irvin, Warren Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 eggs
1 1/2 cups sugar
1 cup buttermilk
3 ounces chocolate
1 teaspoon soda — rounded
pinch ginger
pinch salt
pinch vanilla
3 cups flour

Mix together, fry in deep fat.

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Rugalah

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Jewish Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
KITCHEN
—–FILLING—–
1 cup Walnut — finely ground
1 cup Raisins — or currents
1/2 cup Sugar
1 tablespoon Cinnamon
—–COOKIE DOUGH—–
3 1/2 cups Flour
1 cup Sugar
2/3 cup Butter — unsalted
3 large Eggs
2 tablespoons Honey
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Butter — melted

The recipe I use that I got from Bon Appetit
For Filling Combine walnuts, raisins or currents, sugar and cinnamon in
small bowl and blend well. Set aside.

For Dough Combine 3 1/2 cups flour with sugar, butter, eggs, honey,
baking powder and sift in large bowl, adding more flour as necessary to
make pliable dough.
Divide dough into thirds, Flatten into thin discs between sheets of
waxed paper. Refrigerate at least 2 hours.

Preheat oven to 350 Grease and flour baking sheet, shaking off excess
flour Remove one batch of dough from refrigerator Roll out into 12 inch
circle rush generously with melted butter (1/3 if you want to stick to
the 1 stick of melted butter called for) Sprinkle with 1/3 cinnamon
mixture pat mixture into dough Drizzle a little more butter over top.
Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
triangle up from outside edge to point. Arrange on prepared baking sheet
point side down. Bake until golden, about 15 – 18 minutes, Watching
carefully to prevent burning. Repeat with remaining dough.

Store Rugulah in airtight container
HINT: – use a slab of marble; I don’t have one, so work directly on my
kitchen counter…

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Title: The Ultimate Sugar Cookie
Categories: Cookies
Yield: 48 cookies

1 1/4 c Sugar
1 c Butter Flavor Crisco
2 Eggs
1/4 c Light corn syrup
1 T Vanilla
3 c All-purpose flour
3/4 t Baking powder
1/2 t Baking soda
1/2 t Salt

1. Heat oven to 375’F.

2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at
medium speed of electric mixer until well blended. Add eggs, syrup
and vanilla. Beat well.

3. Combine flour, baking powder, baking soda and salt. Add gradually
to creamed mixture at low speed. Mix until well blended. Divide dough
into quarters. TIP If dough is too sticky/soft to roll, wrap each
quarter of dough with plastic wrap. Refrigerate 1 hour. Keep
refrigerated until ready to roll.

4. Spread 1 tablespoon of flour os large sheet of waxed paper.

5. Place a quarter of dough on floured paper. Flatten dough slightly,
turn over, and cover with another sheet of waxed paper. Roll dough to
1/4″ thickness. Cut out with floured cutter. Transfer to ungreased
baking sheet, 2″ apart. Sprinkle with decors, or leave plain to frost
when cooled.

6. Bake at 375’F. for 5-9 minutes (bake smaller, thinner cut-outs
closer to 5 minutes, larger cut-outs closer to 9 minutes).

7. DON’T OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter,
cool, frost if desired.

MMMMM

Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
them way too sweet, I made my own reduced-fat cookies last night. If you
put in dried fruit instead of choc chips (bad me) they might almost be
‘fatfree’.

They are still sugar bombs, but I guess the essence of cookies is that the
sugar browns and makes them crispy, so I was afraid to reduce the amount too
much. This is adapted from my mom’s chocolate chip cookie recipe.

cookie dough

1 c. White Wave soy yogurt
1 c. applesauce (unsweetened)
2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more)
2 t. vanilla
1 c. rolled oats (whole)
2 c. rolled oats (process in food processor to coarse flour)

mix well

sift together
1 c. unbleached flour
1.5 T. baking powder
1.5 T. baking soda
1 t salt
2 T. ener-g egg replacer

and add to the first mixture. The baking soda should react somewhat, making
the mass fluffy and easy to stir. Add more flour until a cookie dough texture
is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don’t melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

RAISIN-WALNUT STUFFING [FOR A 12-POUND TURKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Seedless raisins
1 1/2 c Water
2 c Celery, chopped
1 lg Onion, chopped
1/2 c Butter or margarine-1 stick
1 t Granulated chicken bouillon
1 t Salt
1 t Powdered Sage
1/4 ts Pepper
8 c Cubed white bread-16 slices
2 c Walnuts, coarsely chopped

1. Simmer raisins in water in a small saucepan for 1
minute; reserve.

2. Saut‚ celery and onion in butter or margarine
until soft in a large
skillet. Stir in chicken broth,salt, sage, and
pepper.

3. Add too bread cubes and walnuts in a large bowl;
add raisin-water
mixture; toss lightly until evenly moist.

Makes approximately 10 cups.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Title: Vegetable Broth
Categories: Broth
Yield: 8 servings

10 c Water
1/2 md Onion, peeled and finely
-chopped
4 Carrots, peeled and chopped
4 Celery stalks, chooped
1 c Fresh parsley, finely
-chopped
1/4 t Marjoram
Salt to taste
Pepper to taste
6 oz Tomato paste (opt)

Place all the ingredients in a large pot and bring to a boil. Reduce
heat, cofer pot, and simmer for 3 hours. Strain mixture if you prefer
a clear broth, if you leave vegetables in broth, you have a simple
vegetable soup. Serve hot.

Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0.8
milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1.9
grams dietary fiber.

MMMMM

BEAN ENCHILADAS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c Drained cooked beans
— (red, pink or pinto)
— mashed
2 c Shredded Cheddar cheese
— divided
1/2 c Chopped onion
2 1/4 oz Sliced ripe olives
15 oz Tomato sauce, divided
4 oz Diced green chilies
2 ts Garlic salt
12 (7 in.) corn tortillas
1 t Chili powder
1/8 ts Bottled hot pepper sauce

Combine mashed beans, 1 cup cheese,/ onion, olives,
3/4 cup tomato sauce, chilies and garlic salt taste.
Mix well. Place about 1/3 cup bean mixture along
center of each tortilla. Roll up and place in two
11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine
remaining tomato sauce; spoon over filled tortillas.
Sprinkle remaining cheese over sauce. Bake at 350 F.
15 to 20 minutes or until thoroughly heated. Makes 12
enchiladas or 6 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Title: Sauteed Bananas with Maple Praline Sauce
Categories: Desserts, Fruits
Yield: 2 Servings

1/2 c Maple syrup
1/4 c Heavy cream
1/4 c Chopped pecans
2 Bananas, peeled and halved
-lengthwise and then
-crosswise
2 tb Unsalted butter
Vanilla ice cream as an
-accompaniment if desired

In a saucepan combine the maple syrup, the cream, and
the pecans, bring the liquid to a gentle boil over
moderate heat, and cook the mixture, stirring
occasionally, for 18 to 20 minutes, or until it is
thickened. In a skillet saute the bananas in the
butter over moderately high heat for 1 to 2 minutes on
each side, or until they are browned lightly.
Transfer the bananas to a heated platter and spoon the
sauce over them or, if desired, use the bananas and
the sauce as a topping for the ice cream. Serves 2
Typed by Cindy Hartlin@msn.com Source:Gourmet’s
Short Order

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Pork Chops Golden Glow

Recipe By : =

Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Pork Chops
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pork chops — (5 to 6)
1/4 cup Brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves
1 can (8oz) tomato sauce
1 can (29oz) cling peach halves
1/4 cup Vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet or slow-cooking pot
with browning unit. Pour off excess fat. Combine brown sugar, cinnamon,
cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops
with salt and pepper. Arrange chops in slow cooking pot. Place drained peach
halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to
6 hours. Makes 5 to 6 servings.

Recipe from: “Crockery Cookery” (1975 paperback)

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Title: E. J.’S CHOCOLATE PEANUT BUTTER PIE
Categories: Ww, Pies, Low-cal, Desserts
Yield: 8 servings

———————————–CRUST———————————–
1 9″ Graham Cracker Pie Crust

——————————-FILLING LAYER——————————-
1 pk Sugar-free vanilla pudding*
2/3 c Nonfat dry milk powder
1 1/2 c Cold water
1/2 c Chunky peanut butter

——————————-FILLING LAYER——————————-
1 pk Sugar-free instant chocolate
Pudding mix*
2/3 c Nonfat dry milk powder
1 1/4 c Cold water

———————————-TOPPING———————————-
2 c Regular whipped topping

*4 serving size Filling Layer 1: Add dry milk powder to pudding mix.
Add water and mix until smooth. Beat in peanut butter. Spread in
bottom of pie shell. Filling Layer 2: Use same bowl from layer 1 (no
need to wash it). Add dry milk to pudding mix. Stir in water. Mix
until smooth. Pour on top of peanut butter layer. Topping: Spread on
top of pie. If desired, garnish with chocolate curls made from 1 oz.
of chocolate bar or mini chocolate chips. Chill before serving. Each
serving provides: l/2 Bread, 1 Fat, 1/2 Milk, 1 Protein, 150 optional
calories (crust, 50; topping, 50; pudding, 30; garnish, 20. Submitted
by Patricia Wyatt (DPSR32A).

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