Chocolate Fudge Frosting–taste Of Home Version

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Ingrients & Directions


1 c Granulated sugar
4 tb Unsweetened cocoa
3/4 c Milk (whole milk is best)
1 tb Butter or margarine
1 ts Vanilla

Combine sugar, cocoa and milk in small heavy saucepan; cook until mixture
begins to boil. Cover, cook for 2-3 minutes until steam washes sugar
crystals down from sides of pan. Uncover, reduce heat and cook without
stirring until mixture reaches soft ball stage (234 degrees). Remove from
heat. Cool mixture until it reaches temperature of 110. Add butter and
vanilla, stirring until butter is dossolved. Pour over warm cake. Yield
enough to cover a 13×9 inch cake. Frosting not suitable for layer cake.


Yields
1 Servings

Buckeye’s (peanut Butter Cookies)

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Ingrients & Directions


COOKIES
1 c BUTTER
2 c PEANUT BUTTER
3 c POWDERED SUGAR (1 1/2 LBS.)

-CHOCOLATE COATING-
1/3 BAR FROM 1 LB PKG. PARAFFIN
12 oz SEMI SWEET CHOCOLATE BITS

CREAM PEANUT BUTTER FOR THREE MINUTES. ADD BUTTER AND SUGAR. MIX WELL.
SHAVE THE PARAFFIN AND HEAT CHOCOLATE BITS AND PARAFFIN IN DOUBLE BOILER.
MIX WELL. ROLL PEANUT BUTTER MIXTURE IN SMALL BALLS. DIP EACH BALL IN
CHOCOLATE ABOUT 2/3 DEEP. PLACE ON WAXED PAPER TO DRY.


Yields
30 Servings

Almond Sugar Cookies

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Ingrients & Directions


5 tb Margarine (75 g)
1 1/2 tb Fructose** (22.5 ml)
1 tb Egg white (15 ml)
1/4 ts Almond, vanilla, or lemon
-extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
-saccharin or 8 pkts.
-aspartame or 4 packets
-acesulfame-K for the
-fructose. It will not
-change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,
fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol ~ 0
mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch
and 1 fat.


Yields
32 Cookies

Fruitcake Cookies

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Ingrients & Directions


16 oz Pineapple-ylw candy’d,chop’d
8 oz Cherries, red
8 oz Cherries,grn candy’d,chop’d
2 c Raisins, golden
4 c Pecans or walnuts, chopped
3 1/2 c Flour, all purpose
1/2 c Butter/margarine, softened
1 c Brown sugar, firmly
4 Eggs, separated
1 tb Baking soda
3 tb Milk
1/4 c Brandy
1 ts Cinnamon, ground
1 ts Nutmeg, ground

ndy’d,chop’d cked
Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set
aside.
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to
creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing
well. Beat egg whites (at room temperature) until stiff; fold into
batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto
greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire
racks. Yield: about 10 dozen. From Southern Living Cookbook

From

Yields
120 Servings

Spicy Oatmeal Raisin Cookies

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Ingrients & Directions


1 pk Spice cake mix 1/2 c Oil
4 Egg whites 1/2 c Raisins
1 c Quick cooking oats

Heat oven to 350. Grease baking sheets. Combine cake mix, egg
whites, oats and oil in large bowl. Mix on low speed of electric
mixer until blended. Drop from rounded tsp onto baking sheet. Bake
at 350 for 7 to 9 minutes. Cool one minute on baking sheet. Remove
to cooling rack.


Yields
48 servings

Famous Amos’s Chocolate Chip Cookies

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Ingrients & Directions


STFM57B
3/4 c Brown sugar; light
2 Eggs
1 ts Baking soda
1/2 ts Salt
1 c Walnuts (optional)
3/4 c Sugar
1 ts Vanilla extract
2 1/2 c Flour
2 c Raisins
1 pk Semisweet chocolate pieces;

Preheat oven to 375F. Beat butter; brown sugar and granulated sugar in
large bowl with electric mixer at high speed until creamy. Add vanilla
extract; eggs and 1 tsp. water; blend thoroughly. By hand; sitr in
flour; baking soda and salt until well mixed. Stir in raisins and
walnuts; chocolate pieces. Using a teaspoon from measuring set dough
by teaspoonfuls onto baking sheets. Place dough 1-1/2-ins. apart to
allow for spreading. Bake 8 mins.; or until cookies are lightly
browned. Transfer to wire racks to cool. Makes 6 doz. Per cookie: 92
cals.; 1 g. protein; 4 g. fat; 13 g. carbs.; 59 mg. sodium Prep.: 20
mins. cook: 24 mins. cool: 5 mins. ready to serve in about 50 mins.
Got this recipe from my sister. Hope all enjoy this recipe I know I
will.

Yields
1 Servings

Fresh Florida Orange Cake With Toasted Almond Ice Cream

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Ingrients & Directions


6 lg Oranges
3 c Ground blanched almonds
1/2 c All purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking powder
1 c Melted butter
6 Eggs
1/2 c Cointreau
1 1/2 qt Toasted almond ice cream
1 Recipe Strawberry Compote
1 Sprig fresh mint
Confectioners’ sugar

Preheat the oven to 350 degrees F.

Grease a large sheet pan with butter. Place the oranges in a saucepan over
medium heat and cover with water. Bring the oranges to a boil and cook
until soft, about 20 minutes. Remove the oranges and cool. Using a knife,
remove the zest and fruit. In a food processor fitted with a metal blade
puree the zest and fruit until smooth. In a large mixing bowl, whisk the
remaining ingredients until smooth. Add the orange puree and mix well. Pour
into prepared pan and bake until the center springs back, about 25 to 30
minutes. Remove from the oven and cool. Cut the cake into 24 equal pieces.
To assemble, place one piece of the cake in the center of 12 plates. Place
1/4 cup of the ice cream on top of each piece of the cake. Spoon some of
the compote over the ice cream. Place another piece of cake on top of the
compote, forming a sandwich. Repeat the above process with the remaining
ice cream and compote. Garnish with mint sprigs and a sprinkle of
confectioners’ sugar.

Yield: 12 servings

Recipe courtesy of Emeril Lagasse 1999


Yields
1 servings

Praline Cheesecake

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Ingrients & Directions


1 c Graham Cracker Crumbs
3 tb Margarine, Melted
3/4 c Dark Brown Sugar, Packed
3 Large Eggs
1/2 c Pecans, Finely Chopped
3 tb Sugar
24 oz Cream Cheese, Softened
2 tb Unbleached All-purpose Flour
2 ts Vanilla
Granishes *

* Garnish include Maple Syrup and Pecan halves.

Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese, brown sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in vanilla; stir in chopped pecans. Pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continute baking an additional 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip

Yields
10 Servings

Cranberry Polenta Cake

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Ingrients & Directions


-FOR THE POLENTA CAKE-
125 g Polenta; (4oz)
250 g Plain flour; (8oz)
1 Heaped teaspoon baking
-powder
150 g Golden caster sugar; (5oz)
Grated zest of 1 orange
150 g Unsalted butter; (5oz)
1 tb Orange juice
1 md Size egg
1 tb Olive oil

-FOR THE FILLING-
250 g Punnet frozen cranberries
50 g Demerara sugar; (2oz)
2 Rounded teaspoons polenta

Preheat oven to 180 C, 350 F, Gas Mark 4.

Butter a 10cm (4 inch) loose bottomed cake tin.

Place the polenta, flour, baking powder and caster sugar in a food
processor with the orange zest, process to combine.

Add the butter and process until it resembles fine breadcrumbs.
Combine the orange juice, egg and oil together, with the motor
running slowly pour into the processor through the feeder tube.

Once combined, stop the machine and press two thirds of the dough
into the prepared tin.

Combine all the filling ingredients together and pile onto the base,
leaving a border of about 1cm ( 1/2 inch) round the edge.

Crumble over the remaining mixture and cook in the oven for 45-50
minutes until golden brown.


Yields
6 servings

Buttermilk Pancakes

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Ingrients & Directions


———————GOOD HOUSEKEEPING; MAY 1994———————
3 oz Pecans; optional 1 ts Baking soda
2 c Buttermilk 1/2 ts Salt
1 1/2 c Oats; uncooked 2 lg Eggs
1/2 c Flour

TOPPING
1 tb Confectioners’sugar 1/4 ts Ground cinnamon
1 tb Oil Grapes and strawberries
1 c Maple syrup -for garnish

ABOUT 40 MINUTES BEFORE SERVING:

1. In nonstick 12-inch skillet over medium high heat, cook pecans
until golden brown. Cool pecans slightly; coarsely chop.

2. In large bowl, combine buttermilk, oats, flour, baking soda, salt,
eggs, and 1 T confectioners’ sugar and stir just until flour is
moistened; stir in toasted pecans.

3. Over medium heat, heat same skillet until hot; brush lightly with
oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes
at time. Cook until tops are bubbly and bubbles burst; edges will
look dry. With pancake turner, turn and cook until undersides are
golden; place on warm platter; keep warm. Repeat until all batter is
used, brushing skillet with more salad oil if necessary.

4. In small saucepan over medium heat, heat maple syrup until very
warm. In cup, mix cinnamon with 1 tablespoon confectioners’ sugar.
Sprinkle pancakes with cinnamon sugar; serve with warm maple syrup.
Garnish platter with fruit.

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Sylvia’s comments: this is a great pancake recipe, but let the batter
sit awhile before using and DON’T waste syrup on the cakes, just load
’em up with butter and brown sugar. Complements the nutty taste
wonderfully, even though I didn’t use the pecans.


Yields
12 pancakes