Title: Peach Pie
Categories: Pies, Desserts
Yield: 6 Servings

0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *

* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.

MMMMM

Popularity: 4% [?]

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

Popularity: 8% [?]

Title: PUMPKIN BISCUITS
Categories: Breads, Fruits
Yield: 2 dozen

1/2 c Hot milk
2 T Butter
3 T Sugar
1/2 c Pureed pumpkin or winter
– squash
1 t Salt
3 1/4 c All purpose flour
1 T Active dry yeast
1/4 c Warm water

Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until
bubbly. Add yeast to the first mixture and beat vigorously. Cover and
leave in a warm place to rise for 30 minutes or until light.
Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a
floured surface and knead in flour until dough is smooth and elastic,
about 8 minutes.
Place dough in a greased bowl, turning it to grease the top. Cover and
place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board. Roll dough
with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place
rounds about 1 inch apart on greased baking sheets. Cover and let rise
for 20 minutes or until almost double in size.
Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden
brown.
HINT: Place bottom pan on top oven rack and top pan on bottom oven rack
after first six minutes of baking to ensure even brownness.
Baker’s note: This recipe rates four stars. It has a wonderful flavour,
and a nice golden brown colour. It would be good to serve at Thanksgiving
dinner.

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Popularity: 3% [?]

Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Popularity: 4% [?]

Title: BAKING POWDER BISCUITS WITH ONIONS
Categories: Cookies
Yield: 1 servings

1 ea Medium onion
1 ea Shallot
11 tb Margerine
1 c Cold skim milk
2 c All-purpose flour
1 c Cake flour
1 tb Baking powder

Heat oven to 400. Line baking sheet with parcment
or wax paper. Peel and mince onion shallot. Saute
these in 1 tbs margerine in skillet until softened,
about 5 minutes. Cool, stir in milk and set aside.
*Mix flours, baking powder and 1 tsp salt in food
processor workbowl (metal blade). Cut 9 tbs margerine
into small pcs. and pulse until mixture resembles
course meal. Pulse in the milk/onion mixture until
dough just holds together. Transfer to a floured board
and knead 10 times.
Roll dough 3/4 inch thick and cut into 1 1/2 inch
squares. Brush remaining margerine on bisquit tops.
Bake until brown, about 18 minutes. Eat warm!
*Use fingers or pastry knife if you prefer. …George

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Popularity: 4% [?]

Title: Granny Twichell’s Secret Chocolate Cupcake
Categories: Desserts, Bakery
Yield: 1 servings

10 oz Semisweet chocolate; broken
-into
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken
Into
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of
a double boiler over medium heat. Place 10 ounces semisweet
chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in
the top half of the double boiler. tightly cover with plastic wrap.
Allow to heat for 8 minutes. Remove from the heat and stir until
smooth. Set aside until needed. Place the eggs, sugar and vanilla
extract in the bowl of an electric mixer fitted with a paddle. Beat
on medium until lemon-colored and slightly thickened, about 4
minutes. Add the melted chocolate mixture and beat on medium for 15
to 20 seconds more. Add the cake flour, baking soda and chocolate
chips, and beat on low for 10 seconds. Increase to medium and beat
for an additional 10 seconds. Remove the bowl from the mixer. Use a
rubber spatula and thoroughly combine the batter. Evenly divide the
mixture into 18 bake cups that have already been positioned into
muffin tins, filling the cups to within 1/4 below the rim. Bake in
the preheated oven until a toothpick inserted in the center comes out
clean, about 25 to 30 minutes. Remove from the oven and allow to cool
to room temperature.

MMMMM

Popularity: 4% [?]

Portuguese Kale Soup

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews High Vitamin C
Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CRUSHED RED PEPPER
1 medium ONION
2 tablespoons SALT
2 bunches KALE — 4 BOXES FROZEN
3 cans KIDNEY BEANS
1 1/2 pounds LINGUICA OR CHOURICO (PORTUGUESE SAUSAGE) — CHOPPED
6 POTATOES — PEELED AND DICED
1 head CABBAGE — SHREDDED
1 SHANK BONE WITH MEAT

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT.
ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.)
BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST
DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.)
WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL
30 MINUTES.

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Nutr. Assoc. : 0 0 0 0 0 2691 0 0 0

Popularity: 8% [?]

Title: Hardee’s Cinnamon Biscuits
Categories: Breads, Copycat
Yield: 1 servings

Patdwigans fwds07a
MIXTURE
1 oz Box Bran Flakes
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH
2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c carbonated water
1/2 ts Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in
cinnamon and brown sugar and use high speed, on-off,
for about 3 seconds or till crumbled, but not
powdered. Empty into small bowl. Stir in melted butter
with fork till mixture is completely softened. Set
aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir
biscuick together with sugar and raisins. Put
buttermilk, water and vanilla into measuring
cup, without stirring and pour into Bisquick mixture.
Use fork to mix until all of the liquid is absorbed.
Then knead in the bowl with hands, dipping into
additional Bisquick, to make dough smooth and no
longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the mixture over the
dough and then working it into your hands till most of
it is pretty well evenly distributed throughout the
dough. Divide dough into 12 equal parts
and shape each into 1/2″ thick patty, arranging close
together in Pam sprayed 2 8″ round layer cake pans. Bake at
400 degrees for 25 minutes or until evenly golden. Remove pan
to wire rack and wipe tops with icing at once using
the following recipe or your favorite cream cheese recipe.

ICING-
In small bowl with electric mixer on high speed, beat 2
tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons
sour cream, dash of salt and 1-1/2
cups powdered sugar until smooth.Place a rounded tablespoon
of icing top each biscuit right out of the oven,
letting the icing stand on the warm biscuits half a
minute before spreading it. Refrigerate any leftover
icing in covered container to use within 2 weeks or
freeze to use in 6 months. Source: Copy cat recipes

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Popularity: 8% [?]

MELT-IN-MOUTH BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 c All purpose flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Baking soda
3 tb Solid veg. shortening
-or unsalted margarine
3/4 c Buttermilk OR 1 CUP HEAVY
-CREAM
1 c All purpose flour, for
-shaping biscuits
2 tb Butter or margarine, melted

1. Heat oven to 475 degrees. Spray an 8″ baking pan
with cooking spray. 2. In a medium sized bowl, mix
flour, sugar, baking powder, salt, and baking soda
until blended. Cut in shortening with pastry blender,
or work it in with fingertips until lumps are no
larger than small peas. 3. Stir in buttermilk ( or
cream) and let stand for 2-3 min. dough is very wet.
4. Pour remaining 1 cup all-purpose flour onto a
plate. Flour hands well. Scoop up about 2 Tbsp. dough
and scrape it onto the flour. Sprinkle more flour onto
the dough. Gently pick up clump of dough and shape
into a soft round by passing it from hand to hand,
shaking off excess flour. Place in middle of prepared
pan. Shape 9 more biscuits this way. 5. Brush tops
with melted butter. Bake 16-18 min or until tops are
evenly brown.

These are the best biscuits I ever made! PLEASE MAKE
THEM FIRST WITH THE HEAVY CREAM. IT IS MUCH BETTER
THAN MAKING THEM WITH BUTTERMILK! This recipe came
from the Woman’s Day Magazine, 2/22/94

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Popularity: 7% [?]

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

Popularity: 6% [?]