Please and Thank you. P.S. if you got it off a website please give me the link.

I'm going to France next week. This is the first time for me to go to France and I have a question about how to order half or small amount of foods in restaurants, bistros, or cafes. I heard that they sometimes serve you a huge amount of foods and you cannot finish all of them. Actually, I'm not able to eat a lot… So I think I need to learn before going to France. Could you teach me a couple of typical expressions when you want to order a half or small amount of foods?

Also, could you teach me a couple of typical expressions when you want to share your foods with your fellows? If they don't have an option to give us a small amount of foods, I want to share my foods with my friends. For example, suppose you go to a restaurant or bistro and order something a huge amount to share it with your friends, families, etc. In this case, how do you ask waiters as you can share the food? Thanks a lot in advance!

Andy

thank you SO much(:

Sour Cream Muffins(M_c-Tx)

1 Stick butter
1 c Sour cream
2 c Bisquick

Melt butter and add to sour cream and Bisquick. Pour in greased muffin tins. Bake 10-15 minutes until golden brown in preheated 425 oven.

Sour Cream Lemon Pie#2

1 c Sugar
2 tb Cornstarch
1/4 c Lemon juice
1/2 c Margarine
1 c Milk
3 ea Egg yolks
1 c Sour cream
1 ea Graham cracker crust
Cool Whip – Garnish
Combine the sugar and cornstarch, add the lemon juice, oleo, and milk Put in pan over low heat. Beat 3 egg yolks in small bowl. Add a little hot mixture from pan into the egg yolks, mix well and add all to pan. Cook until thick, remove from heat, and add 1 cup sour cream and stir. Pour into a graham cracker crust. Refrigerate overnight or several hours. Spread with Cool Whip. Source: The Citizen Observer, Cameron, MO. 7/20/89

Sour Cream Lemon Pie

1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 BAKED 9-inch pie shell
1 c Heavy whipping cream,
-whipped Lemon twists for garnish Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.

Sour Cream Drops

1/2 c Margarine; softened
1 1/2 c Sugar
2 Eggs
1 c Sour cream
1 ts Vanilla
2 3/4 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
Frosting: 3 c Confectioner’s sugar
1/3 c Milk
1 ts Vanilla extract
1/8 ts Salt
4 tb Margarine
4 oz Unsweetened chocolate
Recipe by: Chappells’ “The Happy Cooker” Mix margarine, sugar & eggs. Stir in sour cream & vanilla. Sift dry ingredients together & stir in cream mixture. Cover. Chill at least 1 hour. Drop by teaspoon 2″ apart on ungreased pan. Bake until delicately brown. Touch lightly; no fingerprint when done. cookies are soft. Remove, cool & frost. FROSTING: mix sugar & milk. Stir in vanilla & salt. Melt margarine & chocolate together. Add to sugar mixture & stir until thick. Spread on cooled cookies. Do not make icing ahead of time. —–

Sour Cream Cookies

1 c Chopped raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Salt
1/2 c Melted shortening
2 Eggs; well beaten
3 c Cake flour
2 c Light brown sugar
1 c Sour cream
1/2 ts Baking soda
1 ts Baking powder
1/2 c Chopped nuts
Combine sugar, salt, and spices. Add sour cream, eggs, and shortening. Beat thoroughly. Sift flour, measure, and sift with baking soda and baking powder. Add to first mixture. Add raisins and nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (425 F) about 10 minutes. 50 servings. —–

Sour Cream Cocktail Cake

1/4 c Butter or margarine
1 c Sugar
3 Eggs
2 1/2 c Sifted all-purpose flour
1 1/2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1 c Dairy sour cream
16 oz Canned fruit cocktail;
-drained Heat oven to 350. Grease and flour a 9″ square pan. (I use the 13″ x 9″ size) In mixing bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking soda, cinnamon, salt, nutmeg and cloves. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in the fruit cocktail and turn into pan. Bake 45 – 50 minutes. Cool in pan on a wire rack for about 5 minutes. Serve with sweetened whipped cream, if desired.JM —–

Sour Cream Cinnamon Rolls

1 c Dairy sour cream
2 tb Shortening
1/2 c Sugar
1/4 ts Baking soda
1 ts Salt
1 pk Active dry yeast
1/4 c Lukewarm water
1 Egg
3 c Sifted flour
2 tb Soft butter
1/3 c Brown sugar (packed)
1 ts Ground cinnamon

—————————ICING————————— 1 c Sifted confectioner’s sugar
2 tb Milk or light cream
1 ts Vanilla
Heat sour cream in saucepan until lukewarm. Combine sour cream, shortening, sugar, baking soda and salt in large bowl. Sprinkle yeast on lukewarm water, stir to dissolve. Add yeast and egg to sour cream mixture. Gradually mix in enough flour to make a soft dough. Turn out on floured surface and knead lightly for one minute. Form into a ball and let rest 5 minutes. Roll into 13 X 9″ rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like jelly roll from long side. Cut into 12 slices. Place in greased 13 X 9 X 2″ baking pan. Let rise until doubled. About
1 1/2 hours. Bake in 375 degree oven 22 minutes or
until golden brown. Remove from pan, cool on rack. While warm, drizzle with confectioners sugar icing. CONFECTIONERS SUGAR ICING. Combine 1 cup sifted confectioner’s sugar, 2 Tbsp light cream or milk and 1 tsp vanilla. Beat until smooth. —–

Sour Cream Cherry Pie

2 c pitted black or red cherries
Pastry of your choice 3 eggs
3/4 c dairy sour cream
1/2 c sugar — up to 3/4 cup
1/4 tsp salt
1/4 tsp almond extract

Pour cherries into an unbaked 8″ pie shell. Beat eggs well, add sour cream, sugar and beat until thick. Add salt, almond extract. Stir and pour over cherries.
Top with lattice strips and bake on bottom shelf of oven at 400 degrees F for 25-35 minutes.

Sour Cream Brunch Cake

1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling: 1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last. Mix filling ingredients in a small bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

Sour Cream Breakfast Cake with Pecan and Cinn

—–filling—– 1 1/2 c Chopped pecans
3/4 c Packed brown sugar
1 tb Cinnamon
—– sour cream cake—– 2 c Flour
1 c Whole wheat flour
1 tb Baking powder
1 ts Baking soda
2 Sticks unsalted butter; soft
1 1/2 c Sugar
1 1/2 c Sour cream
3 Eggs
Powdered sugar; for dusting Mix together the filling, and put aside. Preheat oven to 350 degrees. For the cake, sift together the flours, baking powder, soda and salt in a large bowl. In another bowl, cream the butter, sugar and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the lemon zest. Add the flour mixture, and beat until just smooth. Pour about 1/2 the batter into a greased and floured 10″ bundt or tube pan. Sprinkle the filling evenly down the center of the batter…preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a skewer tests clean in the thickest part, about 45-55 minutes. Cool in the pan for 10 minutes, before turning out. Dust with powdered sugar. —–

Sour Cream Black Fudge Loaf Cake

—–FOR THE CAKE—– 1/4 c Chocolate bread crumbs
(mix enough unsweetened -cocoa powder into fine dry -bread crumbs to give the -mixture a medium brown -colour 1 c Plus 3 tbs sifted unbleached
-flour 3 tb Unsweetened cocoa powder
-(Preferably Dutch-process) 1 tb Baking powder
1/2 ts Salt
3 1/2 oz Semisweet chocolate
2 oz Unsweetened chocolate
2 tb Dry instant expresso or
-coffee 2 tb Boiling water
4 oz Unsalted butter — room temp
1 t Vanilla extract
1 c Light brown sugar, firmly
-packed 2 Eggs
1/2 c Sour cream
—–FOR THE ICING—– 6 oz Semisweer chocolate
pn Salt 1/2 c Sour cream

Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees F. Butter an 8-cup0 loaf pan. Dust the pan with chocolate bread
crumbs, tap over paper to remove excess crumbs, and set aside. Place both of the chocolates in the top of a double boiler over warm water on moderate heat until the chocolate is almost melted. Remove from top of the double boiler and stir until melted and snmooth. Set aside. In a small cup, stir in expresso, or coffee granules with the boiling water, and set aside. In a large bowl of an electric mixer, beat the butter until soft. Beat in the vanillaand sugar then the eggs, one at a time. Add the chocolate and beat to mix. On low speed, beat in half of the sifted dry ingredients, then the sour cream and expresso or coffee, and finally the remaining dry ingredients, scraping the sides of the bowl as necessary. Beat only until smooth. Turn batter into the prepared pan. Smooth the top. Bake for about 1 hour and 5 minutes, or until a cake tester gently inserted in the middle comes out dry. Remove from the oven and let stand 10 minutes. While standing the cake will settle down slightly, but it will beok. Cover the pan with a rack, turn the pan and rack upside down, remove the pan, and leet cake stand upside down to cool. Make the icing: Place teh chocolate in the top of a small double boiler and stir until melted ans smooth. Stir in the salt and sour cream. Carefully transfer the cooled cake to a serving board or flat tray. To keep the try clean while frosting, slip waxed paper strips under the cake. Spread the icing over the top and sides of the cake. Remove strips of wax paper. If the cake has been frozen or refrigerated, bring to room temperature before serving. Nutritional info per serving: 381 cal; 6g pro, 46g carb, 23g fat(49%), .4g fiber, 65mg chol, 239mg sodium Source: Miami Herald, 12/28/95 formatted by Lisa Crawford

Sour Cream Biscuits

2 c Flour 1/2 c Sour cream
1/2 ts Salt 3 tb Baking powder
1/2 ts Baking soda
Sift flour, measure, and sift with salt, baking powder, and baking soda. Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet milk or water if too stiff. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in well-oiled pan and bake in hot oven (450? F) about 12 minutes. 12 servings. Crace Viall Gray, Glen Ellyn, IL. —–

Sour Cream Apple Pie/Oatmeal Cookie Crust

1 1/2 c rolled oats
1/4 c sesame seeds
1/2 c whole wheat flour
1/2 tb salt
1/2 tb cinnamon
1/4 c finely minced nuts
1/2 tb vanilla
1/2 c sweet butter
3 tb honey
filling: 5 c sliced tart cooking apples
juice/rind of 1 lemon 1/4 c honey
2 tb unbleached white flour
1/2 tb cinnamon
1/4 tb nutmeg
1 egg
1/2 c sour cream

Crust: Combine oats, sesame seeds, whole wheat flour, salt, cinnamon, nuts & vanilla. Melt together butter & honey; add to crust ingredients & mix well. Press firmly into bottom & sides of 9″ pie pan. Filling: Combine apples with lemon juice & rind. Drizzle in honey. Toss gently till uniformly coated. Sift in flour, cinnamon & nutmeg. Toss again to coat. Distribute neatly into crust, covering crust completely. Beat together egg & sour cream; drizzle slowly over apples. Bake 35-40 min in 375 oven. Serves 8 Fat Free Crust: 1 box (6-7 oz) fat free cookies in fine crumbs (1 1/2 cups) Moisten fingers with water & press crumbs firmly & evenly into bottom & sides of 9″ pie pan. Make filling as above & bake according to directions. CAL 224; fat 3.9 g (saturated fat 1.6 g; 16%of calories from fat); chol 41 mg; Na 48 mg Kim Clegg By “Lloyd A. Carver” <lloyd2@mindspring.com> on Jan 5, 1996

Sour Cream Apple Pie#2

4 cooking apples — medium-tart
1/2 C brown sugar
1 Tb lemon juice
1 C light sour cream
2 eggs — lightly beaten
1/2 T vanilla
1 Pinch salt
pie shell (9-inch) — topping 1/4 C butter or margarine — softene
1/4 C sugar
1/4 C almonds — sliced

Preheat oven to 350F. Peel and core the apples; thinly slice. In a large bowl, combine the apple slices, sugar, lemon juice, sour cream, eggs, vanilla, and salt. Mix well and set aside. Bake empty pie shell for 5 minutes, then fill with apple mixture and bake for 35 minutes. Meanwhile, mix margarine or butter with sugar and almonds until smooth. Set aside. Remove pie from oven. Spread the topping on pie and put back in oven for 20 minutes. Remove pie from oven and let cool on rack before serving. Makes 8 servings. By “Lloyd A. Carver” <lloyd2@mindspring.com> on Jan 5, 1996

Sour Cream Apple Pie with Ginger Whipped Crea

— —————-crust——————– – 1 recipe pate brisee
————————–topping——— — ? 3 tb unsalted butter — softened
1/4 c plus 2 tb sugar
1 t cinnamon
2 tb all-purpose flour
————————–filling——— — ? 1 1/3 c sour cream
2/3 c sugar
1/4 t salt
2 ts vanilla
2 large eggs
3 tb all-purpose flour
5 large granny smith apples
– (about 2 1/4 lbs) ——————-ginger whipped — ? cream——————- 1 1/2 c well-chilled heavy cream
3 tb confectioner’s sugar
1/2 t ground ginger
1/4 c finely chopped candied gingr

: Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6 cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. : Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. : Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth. Add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. : Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F oven for 1 to 1 1/4 hours, or until it is golden and the appes are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream. : Ginger Whipped Cream: In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger. Makes about 3 cups. From Gourmet Magazine By “Lloyd A. Carver” <lloyd2@mindspring.com> on Jan 5, 1996

Sour Cream Apple Pie

—————————-PIE—————————- 9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten 2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *

————————–TOPPING————————– 1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **
* peeled, cored, and thinly sliced ** chilled and cut into pieces In large bowl, combine sour cream, egg, vanilla, sugar, salt, and flour, stirring until well blended. Stir in apples. Pour into unbaked pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake an additional 30 minutes. TOPPING: Combine all topping ingredients, blending until mixture resembles coarse meal. Spoon topping over pie and bake at 350 minutes for an additional 15 to 20 minutes, or until filling is bubbly. — from CREME DE COLORADO cookbook —–

Sour Cream Apple Cake

1/2 c Butter or margarine soften
1 pk Yellow cake mix
1/2 c Flaked coconut
1 cn Apples (20 oz. variation
Substiute cherry, pineapple, Or peach pie filling. 1/2 c Sugar
1 t Cinnamon
1 c Sour cream
1 Egg
Directions Heat oven 350 cut butter into dry cake mix with fork, mixture will be crumbly. Mix in coconut. Pat mixture lightly into ungreased baking pan, 13 x 9 inches. build up slightly on the edges. Bake 10 minutes Arrange apple slices on warm crust. Mix sugar cinnamon; sprinkle on apples. Blend sourcream and beaten egg” drizzle over apple and cinnamon mixture. (This mixture will not completely cover apples, is more of a drizzle than topping.) Bake additional 25 minutes till edges are light golden brown. Do not overbake. Serve warm. If your sweet tooth is really ragin, serve with french vanilla ice cream. source family favorite submitted by marina

Sour Cream Anise Cookies

1 cup shortening
1 cup packed brown sugar
1 cup honey
8 ounces sour cream
3 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon aniseed
1/4 teaspoon salt

In a mixing bowl, cream shortening and sugar. Add the honey, sour cream and eggs; beat well. Combine flour, baking soda, aniseed and salt; add to creamed mixture and mix tell. Drop by teaspoon 2″ apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until

Souffl Cake

1 tb Butter
6 Egg whites
160 g (5oz) caster sugar
35 g (1oz) cocoa

———————————-GARNISH———————————- 300 ml Cream
3 ts Caster sugar
3 ts Rum
Chocolate chips To Drink: – Sweet white wine
freezing time Prepare in Advance: Yes Preheat the oven to its lowest setting. Grease a 2 litre/3 pint loose-bottomed cake tin with the butter. Beat the egg whites to form stiff peaks. Mix in half the sugar. Beta until the mixture is stiff and shiny. Add the rest of the sugar and cocoa and beat a further 2 mins. Pour the mixture into the prepared tin. Bake for approximately 40 mins. The cake will rise and then sink down again. Let the cake cool in the tin. Whip the cream with sugar and rum to taste. Spread over the top of the cake while it is still in the tin and sprinkle with chocolate chips. Keep in the fridge overnight. One hour before serving, put the cake in the freezer. Serve directly from the freezer. Loosen the cake from the edges of the tin with a sharp knife and put on a serving plate. Posted by : Sue Rykmans. —–

Sorghum Drop Cookies

1/4 c Packed brown sugar
1/4 c Butter or margarine
1/2 c Sorghum
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/8 ts Ground cloves
1/8 ts Salt
1/3 c Buttermilk
1/4 c Raisins
Recipe by: -BH&G HERITAGE COOKBOOK Cream sugar and butter; beat in sorghum and egg. Stir together flour, soda, spices, and salt. Add to creamed mixture alternately with buttermilk; beat after each addition. Drop by tablespoonfuls onto greased cookie sheets. Top each with one or two raisins. Bake at 350 for 7 to 10 minutes. —–

Sopaipillas(Puffy Fried Bread)

4 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening
milk (about 1 1/4 cups) salad oil for frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 370o to 380o. Add a few pieces at a time, turn at once so they will puff evenly, then turn back to brown both sides. Drain on paper toweling. Makes 4 dozen or more.

Sook’s Famous “Christmas Memory” Fruitcake

2 1/2 lb Brazil nuts
2 1/2 lb White and dark raisins;
-mixed 1/2 lb Candied cherries
1/2 lb Candied pineapple
1 lb Citron
1/2 lb Blanched almonds
1/2 lb Pecan halves
1/2 lb Black walnuts
1/2 lb Dried figs
1 tb Nutmeg
1 tb Cloves
2 tb Grated bitter chocolate
8 oz Grape jelly
8 oz Grape juice
8 oz Bourbon whisky
1 tb Cinnamon
1 tb Allspice
2 c Butter
2 c Sugar
12 Eggs
4 c Flour
Cut the fruits and nuts into small pieces, and coat them with some of the flour. Cream the butter and sugar together, adding one egg at a time, beating well. Add the rest of the flour. Add the floured fruits and nuts, spices, seasoning, and flavorings. Mix by hand. Line a large cake tin with wax paper, grease, then flour. Pour the mixture into the pan and put it in a steamer over cold water. Close the steamer and bring the water to a rolling boil. Lower the heat and steam the cake for about four-and-one-half hours. Preheat oven to around 250 degrees, and bake for one hour. From “Sook’s Cookbook” ISBN 0-929264-56-8 and made famous in Truman Capote’s “A Christmas Memory” —–

Sook’s Buttermilk Bisquits

2 c Of plain flour
3/4 ts Of baking soda
1/2 ts Of salt
4 tb Of pure lard
2/3 c Of fresh buttermilk

Preheat the oven to 450 degrees. Mix the flour, soda, and salt together. Cut in the lard with 2 forks until the mixture has the appearance of small white gravel. Pour all the buttermilk in at one time. Gently mix, and put the dough on a floured board. Knead 6-7 times Roll to a half inch thickness Cut to desired size (we use floured water glasses) and put on a greased baking sheet cook ’til golden brown.

Soofganiyak (Fried Fruit Cookies)

4 1/2 c Flour, all-purpose
1 ts Baking powder
1 1/4 c Sugar
1/4 ts Nutmeg
1 c Fruit juice
1 ts Cinnamon
1 ts Salt
2 Egg
Jelly Powdered sugar 1/4 c Vegetable oil
Vegetable oil; for d -eep-frying Sift together flour, salt, sugar, baking powder, cinnamon, and nutmeg. Beat together till smooth eggs, oil, and fruit juice (raspberry juice is great, apple juice will do). Add to the flour mixture and stir to make a soft dough. Form dough into flat cakes (about 3 dozen). Place 1/2 tsp. of jelly (again, raspberry is wonderful, but any jelly or jam can be used) in the center of each and roll dough to cover jelly, forming a ball. Deep-fry balls in hot (380F) oil for 4-5 minutes. Drain on paper towels. Dust with powdered sugar. —–

Sonoran Fry Bread

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
freshly ground black pepper to taste 1 tablespoon ground toasted cumin seed (cominos)
1 cup warm water
8 cups vegetable oil for frying

Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain. Serve as a snack, with a salad or a meal.
“Prepared at the San Luis Resort and Conference Center in Galveston during
this year’s Mardi Gras tribute to Mexico. The recipe is from Kathy Ruiz, corporate executive chef for Landry’s restaurants.”
By Lou Parris <lbparris@earthlink.net> on May 13, 1997

Sonia’s Apple Cake

3 c Flour
2 c Sugar
3 ts Baking powder
1/2 ts Salt
1 c Oil
1/2 c Orange juice
2 1/2 ts Vanilla
4 Apples; peeled and sliced
Cinnamon 1. Mix all ingredients together (except the apples and cinnamon in a mixer
and beat until smooth. 2. Pour half the batter into Bundt pan. Place in half the apples with some
cinnamon sprinkled on top in over the batter. Then pour in rest of batter and top with remaining apples and cinnamon Bake at 350 degrees for about 1 1/2 hours NOTE: This cake is a good choice to make for a brunch, when you
don’t have time to fuss, but still want something that both looks and tastes good. —–

Something Different Chocolate Cake

1 c Butter or margarine
2 c Sugar
3 Eggs; separated
3 Baking chocolate
Melted 1 c Milk
1/2 Cake yeast
2 3/4 c Flour; sifted
1/2 ts Salt
1 ts Baking soda
3 tb Hot water
—–icing—– 2 1/4 c Sugar
1/2 c Water
3 tb White karo
3 Egg whites; beaten stiff
1/8 c Confectioners sugar
1/2 Baking chocolate
Melted Toasted coconut Cream mutter and sugar, add egg yolks and beat well. Add melted chocolate, milk, and yeast that has been softened in 1/4 cup lukewarm water. Add flour and salt, beat well.
Fold in beaten egg whites. Let this stand overnight. In the morning, add soda dissolved in 3 T. hot water. Makes 3 9″ layers. Grease and flour cake pans, bake at 350~F for
20-25 minutes.
ICING: Mix sugar, water, and Karo, cook to soft ball stage (238~F). Add slowly to egg whites which have been beaten stiff but not dry. Beat thoroughly until icing is like cream. Add confectioners sugar. Melt chocolate and dribble over cake top for decorating. Sprinkle with toasted coconut. Source Prize Winning Recipes from the State Fair of Texas, 1976.
—–

Something (I Think It’s Pie)

1 Stick Butter
3 Eggs (beaten)
2 c Sugar
1 c Canned milk
2 tb Flour
1 ts Vanilla extract
Cream together and pour into unbaked pie shell. Bake until done (when knife is inserted and comes out clean). No temperature given. Enjoy. [Editor's note: bake 325 45-60 minutes for a mock-cheesecake. If it's more like a pie, then try 425 for 35-45 minutes. LRC] * The Polka Dot Palace BBS 1-201-822-3627 Posted by UZZY

Someones’ Mom’s Gingersnaps

1 1/2 c Oil
2 Eggs
4 c Flour
3 t Ginger
1 t Salt
2 c Sugar
1/2 c Molasses
4 t Baking soda
2 t Cinnamon
Cream oil and sugar. Beat in egg and molasss. Combine flour, baking soda, ginger, cinnamon and salt. Gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side into sugar; place with sugar side up on a baking sheet (ungreased) bake at 350 for 15 to 20 minutes or until lightly brown and crinkly.

Some Of This and That(Or “Dump Cake”) Desser

1 cn Apple pie filling
1/2 c Brn. sugar
1 cn Crushed pineapple, drained
1 pk Yellow cake mix
1 cn Angel flake coconut
1 c Chopped pecans
2 ea Sticks oleo

Spray 9 x 14″ pan with food release. “Dump” ingreds. in pan in order given. Slice oleo into pats all over top of cake. Bake in 350 F. for abt. 50 min. Cut in small squares, or spoon out. Can be eaten hot or cold, but best served warm from oven with best quality vanilla ice cream (homemade preferred!!). Serve cold with whipped cream or topping–or just plain is fine. VARIATIONS ON A THEME: Add 1 c. raisins and a sprinkle of nutmeg to apple filling OR substitute fruit pie filling of your choice OR mix 1/2 apple filling and 1/2 cherry filling. In any event this is NOT recommended by Weight Watchers. It is very rich and very good–a little will go a long way!! Pig out in good health.

Solothurner Nusstorte (Solothurn Hazelnuts Ga

———————BASE AND TOPPING——————— 3 Egg whites
100 g Sugar
100 g Hazelnuts, ground
20 g Cornflour

———————–BUTTER CREAM———————– 150 g Unsalted butter
120 g Icing sugar
50 g Hazelnuts, roasted and
– coarsely ground
————————–SPONGE————————– 150 g Butter
150 g Sugar
3 Eggs, separated
100 g Flour
20 g Cornflour
50 g Hazelnuts, roasted and
– ground FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour. Mark 2 circles, 22 cm diameter, on a greased and floured baking tray. Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of 1/2 cm. Bake for 12 to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT. Allow to cool. When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) and then spread a layer of butter cream over the sponge. Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted). Dust the finished gateau with icing sugar. SPONGE: Cream the butter and sugar. Add the egg yolks one at a time and continue beating. Mix the flour, cornflour and hazelnuts together. Fold the dry ingredients and the stiffly beaten egg whites into the creamed mixture alternately. Pour into a greased sponge tin (22 cm diameter) and bake for 20 minutes at 160-170 oC. —–

Soft Sugar Cookies (Southern Cream Cookies)

1 c Shortening
2 c Sugar
3 lg Eggs; well beaten
1 ts Vanilla
1 c Sour cream
5 c Flour; sifted
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 c Walnuts; * chopped
3 tb Sugar; blended with
1 ts Cinnamon
1. Heat oven to 350 deg. Grease cookie sheets.
2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix
well. 3. Sift together flour, baking powder, salt and soda; add to creamed
mixture. Mix well. 4. Add chopped nuts, if desired.
5. Drop from teaspoon onto greased cookie sheet, 1 inch apart.
6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and
press cookie flat. 7. Bake at 350 deg. for 15 min. Makes 6 dozen cookies.
—–

Soft Pineapple Cookies

2 c Sugar
1 c Shortening ( Crisco )
4 Eggs
1 ts Vanilla extract
Or 1 ts Coconut extract
1 c Crushed pineap

Soft Peanut Butter Cookies &Amp; Peanut Blossoms

14 oz Can sweetened condensed milk
3/4 c Peanut butter
2 c Biscuit baking mix
1 ts Vanilla extract
Granulated sugar Preheat oven to 375. In large mixer bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape in to 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until LIGHTLY browned (do not overbake). Cool. Store tightly covered at room temperature. Makes about 5 dozen. I make the variation they call Peanut Blossoms. Shape as above; DO NOT FLATTEN. Bake as above. Press milk chocolate candy kiss (unwrapped) in center of each ball IMMEDIATELY after baking. Be sure to have the kisses unwrapped by the time the cookies are done baking. Press the kiss well in to the cookie so it stays better. The cookie will spread out as you press, leaving cracks and gaps along the outside edge. From: Gail Oxton &lt;oxton@adrs1.dseg.ti.com> —–

Soft Oatmeal Cookies

1/2 c Margarine
1 c Sugar
2 lg Eggs
1 ts Vanilla
1 1/2 c Oatmeal (not inst)
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ground allspice
1/4 c Milk
1 c Raisins
1 c Nuts; chopped
Preheat oven to 350 degrees. Grease some cookie sheets. Combine the butter and sugar in a mixing bowl, and beat until thoroughly blended. Add the eggs and vanilla, and beat until light and fluffy, then stir in the oatmeal. Stir and toss together the flour, baking soda, baking powder, salt, cinnamon and allspice, and add them to the first mixture along with the milk. Beat until completely mixed. Stir in the raisins and nuts. Drop the dough by heaping teaspoonsful onto the prepared cookie sheets, placing them about 2 ” apart, and bake for about 12 minutes, or until the edges are brown. —–

Soft Molasses Cookies/Julia

3/4 c Shortening
3/4 c Brown sugar
3/4 Molasses
2 Eggs
3/4 c Sour cream
2 ts Baking soda
1 ts Salt
1 1/2 ts Ginger
1 ts Nutmeg
Flour Cream shortening and sugar. Add molases, well beaten eggs, and sour cream into which soda has been stired. (I would think this is cream that has been soured rather than commercial sour cream) Add spices and enough flour to make a soft dough. Chill, roll to 1/2 inch in thickness, and cut with a cooky cutter. Bake on a greased baking sheet in a moderate oven. Time in baking, 10 minutes. Temperature, 350 degrees. Makes 5 dozen cookies JULIA WEBB (FWDS07B) Here is one that was in my g grand mothers favorite cook book. —–

Soft Molasses Cookies (L.A. Times)

—–larry luttropp -fvkc70a—– —–l.a.times food section -12/94—– 1/2 c Butter
1/2 c Sugar
3/4 c Molasses
1 Egg
2 1/2 c Flour
1 1/2 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground allspice
1 ts Ground cloves
2 ts Baking soda
1/4 c Water
Cream butter and sugar in mixing bowl until light and fluffy. Blend in molasses and egg. Beat well. In separate bowl, combine flour, ginger, cinnamon, allspice and cloves. Dissolve baking soda in water. Add flour and baking soda mixtures alternately to butter mixture. Blend well after each addition. Drop batter by rounded tablespoon onto lightly greased and floured (or foil lined) baking sheets. Bake at 350 degrees until done, 12 to 15 minutes. Remove from baking sheets and cool on wire racks. Makes about 2 to 3 dozen cookies. Each of 3 dozen cookies contains about: 81 calories; 31 mg sodium; 13 mg cholesterol; 3 grams fat; 13 grams carbohydrates; 1 gram protein; 0.03 gram fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 12/29/94, page H24. This recipe has been around the Times for a long time. —–

Soft Milk Chocolate Cookies

1 3/4 c All-purpose flour; u
-nsifted, plus 2 tb All-purpose flour; unsifted
1/4 c Cake flour; unsifted, plus
2 tb Cake flour; unsifted
1/4 ts Cream of tartar
1/2 ts Salt
12 tb Unsalted butter; softened
5 tb Shortening
3/4 c Granulated sugar
1/2 c Light brown sugar, packed
1/4 c Dark brown sugar, packed
1 Egg/extra large
1 Egg yolk/extra large
2 ts Vanilla extract
1/2 ts Almond extract
7 oz Milk chocolate bar
Coarsely chopped 1 1/4 c Sweetened coconut flakes
2/3 c Walnuts; chopped
Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 325 degrees; line 2 cookie sheets with parchment paper. Sift together the flours, cream of tartar and salt. Cream the butter and shortening in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugars and beat for 3 minutes on moderate speed. Beat in the egg and egg yolk. Blend in the vanilla extract and almond extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the milk chocolate, coconut and walnuts. For each batch, drop 2 tablespoon-size mounds of the dough onto a lined cookie sheet, spacing the mounds about 2 to 2 1/2 inches apart. Bake for 15 minutes, or until a light golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. —–

Soft Lemonade Cookies

1 c Butter or margarine;
-softened 1 c Sugar
2 Eggs
3 c Unbleached flour
1 ts Baking soda
6 oz Frozen lemonade concentrate
— thawed and divided Additional sugar Recipe by: _Taste of Home_ May 1996
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with additional sugar. Cool. Original recipe by Margo Neuhauser in _Taste of Home_ . Formatted by Ilene Warfield. —–

Soft Gingerbread

1/2 c Butter
1/2 c Lard
1 c Sugar
1 c Molasses
1/2 c Water
1 tb Powdered ginger
1 1/2 ts Cinnamon
2 1/2 c All-purpose flour
2 1/2 ts Baking soda
1 tb Salt
2 Eggs
Put the butter, lard, sugar, molasses, and water in a saucepan with the spices and bring to the boil; remove from the heat and allow to cool. Sift the flour, soda, and salt into a large bowl. Stir the cooled liquid quickly through. Beat the eggs well and stir them into the batter. Pour the batter into a greased baking dish and bake in an oven preheated to 350 for about 35 minutes or until the top is well browned and the sides pull away slightly. SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 250) —–

Soft Ginger Cookies with Orange Glaze

1 c Buttermilk
2 ts Baking soda
3/4 c Vegetable oil
1 c Sugar
1 c Dark molasses
2 Eggs
3 3/4 c All purpose flour
1 t Salt
2 ts Ground cinnamon
1 t Ground ginger
1 t Grated nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
—–GLAZE—– 2 c Plus 1 Tbsp confectioners
-sugar 1 tb Butter (very soft)
1/4 c Orange juice
2 ts Grated orange zest
1/2 ts Vanilla extract
ds Salt
In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar,molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes. Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft. While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage. Once frozen pack in tins in single layers seperated by wax paper. These freeze well. David Monteith dmonteit@eecs.wsu.edu

Soft Chocolate Chunk Cookies/Family Circle

1 c All-purpose flour; plus 2 tb
1/2 ts Baking soda
1/2 c Butter
1/3 c Smooth peanut butter
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1 ts Vanilla
1 1/4 c Walnuts; chopped
12 oz Chocolate chunks
Recipe by: Family Circle 6/7/94 Preheat oven to 325 degrees. Lightly grease 2 baking sheets. Combine flour and baking soda. Beat butter, peanut butter, granulated and brown sugars until light and fluffy. Beat in egg and vanilla. Stir in flour mixture, walnuts and chocolate. Drop 2 tablespoons batter per cookie on prepared sheets, spacing 2 inches apart. Bake in preheated 325 degree oven 15 to 17 minutes or until golden brown around edges. Cool on sheets, 3 minutes. Transfer to racks to cool. —–

Soft Biscotti

7 cups flour
2 1/4 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups butter, softened
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup raisins
1 cup nuts, finely chopped

1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix like pie dough. 2) Make a well and put eggs into it. Add flavoring and knead. Dough should be medium soft. Add enough milk to make a soft dough (if too soft, add flour 2 tbsp at a time) 3) Form a rope 18″ long, 1/2″ thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut while still hot and brown under broiler on both sides. NOTE: Bake until loaves are just pink. Then slice and lightly toast. If you do this, they will be soft. Toast longer for harder biscotti. Typed by Lynn Thomas dcqp82a. Recipe from Shirley Rosa. Lynn’s notes: This is our family recipe for biscotti. When I want a harder biscotti to dip into coffee, I bake the cut slices a little longer. Store them in an airtight container and they last for weeks.

Soft Batch Chocolate Chip Cookies By The Dozen

3/4 cup unbleached flour
2 teaspoons unbleached flour
1/4 teaspoon baking soda
1 pinch salt
1/4 cup unsalted butter — softened
1 teaspoon unsalted butter — softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon water
1/2 cup semisweet chocolate chips
3 tablespoons semisweet chocolate chips

Preheat oven to 400x.
Make sure the oven rack is in the highest position.
Combine the flour, baking soda and salt in a bowl and set aside.
With mixer on low speed, combine the butter with white and brown sugars, egg yolk, vanilla extract and water. Increase the speed to high and beat until thoroughly mixed and light.
With a spoon, combine the creamed mixture with the dry ingredients. The batter may appear crumbly, but it will come together. Stir in the chocolate chips.
Using a heaping tablespoon as a guide, make 13 evenly sized balls and place 2″ apart onto a cookie sheet.
Put the cookie sheet in the oven and immediately decrease the temperature to 350x. Bake for 5 minutes, then reverse the pan so that the back cookies are now in the front. Increase the temperature to 375x. Bake for 4-5 minutes longer; the cookies will appear golden brown with small pale centers. Cookies will complete cooking as they cool on the pan. This technique produces chewier cookies.
Cool the cookies on the pan for 2 minutes; remove to a rack to cool completely.
Yields a baker’s dozen.

Soda Cracker Pie

3 Egg whites
1/2 ts Baking powder
1 c Sugar
1/2 ts Vanilla
16 Soda crackers
Rolled into very fine crumbs 1 c Chopped pecans
Beat egg whites until stiff; add baking powder. Add sugar slowly then add the vanilla. Mix this with the cracker crumbs and pecans and pour into a 9 inch greased pie pan. Bake in a 350 degree oven for 30 minutes. Let cool and top with sweetened whip cream or cool whip.JM. (This stuff is terrific! Not terribly sweet!) —–

Soda Bread(Quick) (Callery)

4 c Flour
1 t Salt
1 t Baking soda
1 t Sugar (optional)
2 c Buttermilk

Mix dry ingredients. Add enough buttermilk to make a soft dough. Knead the dough lightly. Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Bake near the top of a preheated 450 degree oven for 30-45 minutes. The first recipe is adapted from one I found years ago in the newspaper. The second recipe is from “A Little Irish Cookbook” by John Murphy Chronicle Books, 1986 (ISBN: 0-87701-400-0) Anne Callery From: Anne Elizabeth Callery <callery@leland.Stanford.edu>

Soda Bread(Irish Whisky Soda)

1 x ———–bread————
4 c Flour, all purpose
1 t Salt
1 t Baking soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish whisky or buttermilk
1 x ———–glaze————
2 ts Irish whisky
2 ea Ilk

BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.

Soda Bread(Callery)

2 c Whole wheat flour
1 c White flour
1/2 c Bran
1/2 c Wheat germ
1 tb Brown sugar
1/2 ts Salt
1 1/2 ts Baking soda
2 c Buttermilk

Preheat oven to 450 degrees. Mix dry ingredients. Make a well in the middle and add buttermilk. Stir just enough to moisten. Turn dough onto floured board and gently work with hands for about a minute. Shape into a round loaf and place in an 8″ round cakepan. Cut an “X” across the top of the dough with a knife. Reduce heat to 350 degrees and bake 55 to 60 minutes. Bread will be done when it sounds hollow when you rap on the bottom. From: Anne Elizabeth Callery <callery@leland.Stanford.edu>

Soda Bread#2 – Whole Wheat

4 1/4 To 4-1/2 cups whole wheat
-graham flour 4 ts Baking powder
1/2 ts Baking soda
1 t Salt
2 ts Butter or margarine, cut in
-small pieces 2 c Buttermilk

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out
dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) From: Mcmanus@maths.Anu.Edu.Au Date: 02-19-94

Sock It To Me Cake

—————————-KIM ROMERO KKPX21B—————————- 1 pk Duncan Hines Butter cake mix
3/4 c Oil
1/2 c Sugar
1 ts Vanilla
4 x Eggs (one at a time)
1/2 c Sour cream
1 c Nuts, chopped
1 ts Cinnamon
2 ts Brown sugar
Preheat oven to 325 degrees Cooking time; 1 hour Pour half of batter in a greased and floured tube bundt pan. Mix and pour over, sugar, cinnamon and nuts. Pour rest of batter over sugar mixture. Bake for the 1 hour. —–

Socca

1/2 tsp dried rosemary or thyme
2 tbsp olive oil
1 cup unbleached white flour
1 cup chickpea flour
1 tsp salt
1/4 tsp black pepper coarsely ground
1 1/2 cups warm water
oil for frying
Gently heat rosemary or thyme in olive oil for 2 min. on very low heat. Set aside to cool for 2-3 minutes. If using rosemary, pour oil through a strainer and reserve (not necessary to strain if using thyme).
Mix both flours with salt and pepper. Add the water to the flour mix and beat with a whisk til smooth. Beat in the herb-infused olive oil. Allow batter to sit for 20 min.
Heat a small skillet or crepe pan on medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping it so the batter thins out into about a 6-inch circle. Cook for about 30 seconds until the crepe is golden brown on the bottom; then, with a spatula, flip it over and cook 10-15 second more. Remove crepe to plate and keep covered. Repeat. You should have enough batter for about 12 crepes.
You can roll the crepes into cylinders for dipping, or fill them with any spread you favor (cheese spreads, tapenade, hummus, etc.).
—————————-

So Fine Key Lime Pie

–Key Lime Pie– 2 teaspoons unflavored gelatin
1/2 cup bottled Rose’s lime juice
1 whole large egg
1 large egg yolk
–reserve white for meringues, below 14 ounces fat-free sweetened condensed milk
1/4 cup evaporated skim milk — well chilled
1 teaspoon grated lime zest — optional
–Crumb Pie Crust– 1 cup low-fat graham cracker crumbs
1/4 teaspoon ground cinnamon
3 tablespoons softened light butter
–Miniature Meringues– 1 large egg white
–from above 1 pinch salt
4 tablespoons sugar
1/4 teaspoon vanilla
10 extra-thin fresh lime slices — for garnish

1. Pie: In small bowl sprinkle gelatin over lime juice. Let stand until softened, 5 minutes. Stir to dissolve gelatin.
2. In large heat resistant bowl beat whole egg and yolk with electric mixer until thick and lemon colored, about 5 minutes. Add gelatin mixture and condensed milk. Beat on low speed just to mix.
3. In medium saucepan bring 2 cups water to simmer over medium-high heat. Place bowl with egg mixture over saucepan, making sure water does not touch bottom of bowl. Stir egg mixture over simmering water until heated through and thickened, about 10 minutes. Do not let egg mixture boil.
4. Remove bowl from over saucepan. Cool mixture in bowl. Refrigerate just until mixture begins to set. Beat again with mixer at high speed until light and creamy.
5. In small bowl, beat chilled evaporated skim milk with electric mixer until double in volume. Fold into gelatin mixture with lime zest, if using, until thoroughly combined.
6. Pour mixture into pie crust. Refrigerate until set.
7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or parchment paper. In medium bowl beat egg white and salt until stiff peaks form. Beat in 3 tablespoons of the sugar gradually until very stiff. Fold in remaining tablespoon sugar and vanilla.
8. Spoon meringue mixture into a sealable plastic bag. Seal. Snip about 1/4 inch diagonally from one bottom corner. Squeeze bag gently over prepared baking sheet to force out small dollops of meringue, 3/4 inch in diameter. Make dollops until mixture is all used, about 10.
9. Bake meringues 40 minutes until dry to touch and lightly colored. With spatula, lift meringues from paper while still warm. Store in airtight container at room temperature or freeze tightly in sealed freezer bag. Use as desired.
10. To serve, arrange lime slices around pie. Top each lime slice with a meringue.
Crumb Pie Crust: In a small bowl or food processor, thoroughly mix 1 cup low-fat graham-cracker crumbs and 1/4 teaspoon ground cinnamon. Mix in 3 tablespoons softened light butter until well incorporated. Coat 9-inch pie plate with nonstick butter-flavored cooking spray. Press crumb mixture over bottom and up side of a plate. Bake in 375 oF oven for about 8 minutes or until firm and lightly colored.
Nutrient value per serving of pie: 218 calories, 6 g protein, 7 g fat (27% fat), 34 g carbohydrate, 175 mg sodium, 43 mg cholesterol.
Nutrient value per meringue: 4 calories, 0 g protein, 0 g fat, 1 g carbohydrate, 4 mg sodium, 0 mg cholesterol.

So Easy Banana Caramel Pie(Alternate For Moc

1 Baked 8″ pie shell
1/4 c Cold water
2 Egg yolks
1/2 c Granulated sugar
1/2 c Brown sugar, packed
1/4 c All-purpose flour
1/4 ts Salt
1 c Boiling water
1 tb Butter or
1/2 ts Vanilla extract
3 Or 4 ripe bananas
1/2 c Heavy cream
-
Early in day: In saucepan, mix cold water with egg yolks; stir in combined sugars, flour, and salt. Gradually add boiling water, stirring briskly. Cook, stirring, 3 to 5 min., or until smooth and thick. Add butter and vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell. Refrigerate till serving time. To serve: Slice bananas over filling. Whip cream; spread over all.

Snowy Apricot Bars

6 oz Dried apricots
1/2 c Firm butter
1/2 c Granulated sugar
2 1/2 c Bisquick baking mix
2 c Packed brown sugar
4 Eggs, beaten
2/3 c Bisquick baking mix
1 ts Vanilla
1 c Chopped nuts (opt)
Powdered sugar Place apricots in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat. Simmer uncovered 10 minutes; drain. Cool; chop and reserve. Heat oven to 350 deg. F. Cut butter into sugar and 2 1/2 C. baking mix until crumbly. Pat into ungreased
jelly roll pan, 15 x 10 x 1 or so. Bake 10 minutes. Beat brown sugar and eggs. Stir in apricots, 2/3 C. baking mix, vanilla and nuts. Spread over baked layer. Bake 30 minutes longer. Cool completely; cut into bars, about 2 x 1 inch. Roll in powdered sugar (I dust it on top). Makes 75 cookies. —–

Snowshoe Naan

2 1/2 c Warm water
1 ts Dry yeast
1 1/2 c Whole wheat flour
4 To 5 c unbleached hard
-white or all-purpose flour 1 tb Salt
1 ts Nigella (black onion seed)
Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4×8″ long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1″ space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450~. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12″ long with attractive stretch marks along it from the stretched indentations (hence, the name “snowshoe bread”). Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 ts) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven. Serve warm or at room temperature. Source: Bakers’ Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. —–

Snowman Oatmeal Cookies

1/2 c Butter or margarine
; (1 stick) softened 2/3 c Packed brown sugar
1/4 c Granulated sugar
1 Egg
1 ts Vanilla
3/4 c All-purpose flour
1/2 ts Baking soda
2 1/2 c Uncooked rolled oats (quick
-or Old-fashioned) Tubes of icing ; to decorate cookies Candy sprinkles Candies; small size Recipe by: St. Louis Post-Dispatch 12/2/96 Preheat oven to 350 degrees. Lightly grease two cookie sheets. Beat butter and sugars until creamy. Add egg and vanilla; beat well. In separate bowl, combine flour and baking soda; mix well. Add to butter mixture; mix well. Stir in oats; mix well. Divide dough into 4 equal portions. Using hands, pat each portion of dough into a 1/4-inch-thick snowman on cookie sheet. Bake 12 to 14 minutes or until edges are light golden brown. Let cool 2 minutes on cookie sheets; carefully remove to wire rack. Let cool completely. Decorate as desired. Store tightly covered. —–

Snowdrop Cookies

1/2 c Vegetable oil
4 Unsweetened chocolate
2 c Sugar
4 Egg
2 ts Vanilla
1/2 ts Salt
2 c Flour, all-purpose
2 ts Baking powder
1 c Powdered sugar
Mix oil, chocolate, and sugar. Blend in 1 egg at a time until well mixed; add vanilla. Stir in salt, flour, and baking powder. Chill several hours or overnight. To Bake: Pre-heat oven to 350F. Place powdered sugar on a plate. Drop teaspoonfuls of dough onto powdered sugar, roll them around in it, and shape them into balls. Place the balls about 2 inches apart on greased baking sheets and bake 10 – 12 minutes. Cool cookies on racks before storing them. —–

Snowballs For July

1/2 c Butter; softened
3/4 c Sugar
2 c Bisquick baking mix
1/2 c Nuts; chopped
1/2 ts Almond extract
Confectioners’ sugar Recipe by: 1971 Bisquick cook book Heat oven to 375 degrees Cream butter and sugar. Stir in baking mix, nuts and almond extract. Shape dough by level teaspoonfuls into balls. Place on ungreased baking sheet. Bake 10-12 mins. Cool slightly before removing from baking sheet. While warm, roll each ball in confectioners’ sugar. 6 dozen. Paula Tolbert —–

Snowball Cookies # 2

2 c All-purpose flour
2 c Pecans; finely chopped
1/4 c Granulated sugar
1 c Butter; softened
1 ts Vanilla
Powdered sugar for rolling Recipe by: Land O Lakes Cookie Collection Heat oven to 325. In large mixer bowl, combine flour, nuts, granulated sugar, butter and vanilla. Beat at low speed, scraping bowl often, until well mixed, 3-4 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets. Bake for 18 to 25 minutes, or until very lightly browned. Remove immediately. Roll in powderwhile still warm and again when cool. Makes about 3 dozen cookies. —–

Snowball Cookies

Ingredients

2

cup

confectioners sugar

6

cup

crispy rice cereal

1

cup

raisins

1

cup

pecans, chopped

4

cup

miniature marshmallows

1/4

cup

butter, or margarine

1

teaspoon

vanilla extract

1/2

teaspoon

almond extract

Directions:

Place confectioners sugar in a large bowl. In another large bowl, combine cereal, raisins and pecans. In a medium saucepan, combine marshmallows and butter. Stirring constantly, cook over medium heat until smooth. Remove from heat; stir in extracts. Pour marshmallow mixture over cereal mixture; stir until well coated.Using greased hands, shape mixture into 1-1/2 inch balls. Coat with sugar. Yield about 6 – 1/2 dozen cookies.

Snow White Cake

3 tb Shortening
2 tb Butter
2/3 c Sugar
1/2 ts Vanilla
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/3 c Milk
4 Egg whites; stiffly beaten
Frosting of choice Cream shortening, butter and sugar until light. Add vanilla and mix well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375F 18 to 20 minutes, or until cake springs back when lightly touched.
Cool in pans 10 minutes, then remove and cool completely. Frost with favorite frosting. Created by: Schaber’s cafeteria, Los Angeles (C) 1992 The Los Angeles Times —–

Snow Drop Cookies

3 ea Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
1/4 c Mini chocolate chips
Beat egg whites in mixer bowl until soft peaks form. Add cream of tartar and vanilla and beat until stiff peaks form. Add sugar, 2 tablespoons at time, beating after each addition. Fold in chocolate chips. Drop mixture by heaping teaspoonfuls onto ungreased foil-lined baking sheet and bake at 250 degrees 20 to 25 minutes, or until pale cream in color. Outside will
be slightly soft. Makes 36 cookies. Each cookie contains about: 24 calories; 6 mg sodium; 0 cholesterol; trace fat; 5 g carbohydrates; trace protein; 0 fiber; trace calories from fat. —–

Snow Drift Cheesecake

DOLORES MCCANN (BSWN00A) 10 x Oreo cookies with filling
2 tb Margerine
16 oz Cream cheese
1/2 lb White chocolate — grated
3 x Large eggs
3/4 c +1 tbsp sugar
1 1/2 tb White creme de cocoa
3/4 c Sour cream

Combine crushed cookies and margerine. Press on the bottom of a round 9-inch glass or plastic pan. Rotating pan midway through cooking; microwave on high 2 minutes. Put cream cheese and chocolate into a large
glass mixing bowl. Stirring midway through cooking time, microwave on 50% 4 minutes, or until cheese is softened and chocolate is melted. Add eggs and beat with an electric mixer or whisk. Add 3/4 cup sugar and 1 tbsp of liqueur; mix well. Pour over prepared crust. Rotating a quarter turn after every 3 minutes, microwave on 70% 10-12 minutes, or until center jiggles only slightly. Combine sour cream with remaining sugar and liqueur and spread over top of cheesecake. Microwave on 70% 1 minute. Let cool and refrigerate. Garnish top with (very cold to shave) dark chocolate shavings. Makes 9-10 servings. Source: newsletter 3-86 Dolores McCann

Snow Covered Almond Crescents

3/4 c Powdered sugar
1/2 ts Almond extract -or-
2 ts Vanilla extract
2 c All-purpose flour
1/4 ts Salt (opt)
1 c Quaker oats; uncooked
1/2 c Almonds; finely chopped
Heat oven to 325~. Beat margarine, sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring Tbs, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 min or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered. —–

Snickers Pie- Part 1 Or 2

-Don Fifield XKGR41A —–CRUST—– 1 1/2 c Graham cracker crumbs
1 tb Sugar
6 tb Unsalted butter(3/4 stick)
-melted —–FUDGE LAYER—– 6 tb All purpose flour
1/2 ts Baking powder
1/8 ts Salt
1/2 c Unsalted butter (1 stick)
-cut into 8 pieces 4 oz Semisweet chocolate — chopped
1 oz Unsweetened chocolate
-chopped 1/2 c Sugar
1 lg Egg
1 lg Egg yolk
1 t Vanilla extract
2 c Snickers bars (ab.8 1/2 oz)
-(cut into 1/2-inch pieces) —–CREAM CHEESE LAYER—– 10 oz Cream cheese — room temp.
1/3 c Sugar
1 lg Egg
1 t Vanilla extract
2 oz Milk chocolate — chopped
2 tb Whipping cream

FOR CRUST: Position rack in center of oven and preheat to 350 deg. Butter 9-inch-diameter deep-dish glass pie dish. Combine graham cracker crumbs and sugar in medium bowl. Add melted butter and stir until well incorporated. Press graham mixture evenly into bottom and up sides of prepared dish. Bake until crust is set, about 5 minutes. Cool on rack. Maintain oven temperature. FOR FUDGE LAYER: Sift flour, baking powder and salt into medium bowl. Combine butter semisweet chocolate and unsweetened chocolate in top of double boiler set over simmering water. Stir until melted and smooth. Remove from over water and cool slightly. Using 05/29 11:18 pm Don Fifield -Marietta, GA yolk in medium bowl until
slightly thickened, about 1 min. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix just until combined.

Snickers Pie Part 2 Or 2

<<—Part 2, Continued—->> <<——-Text Only——–>> Pour fudge mixture into crust. Bake until almost set and tester inserted into center comes out with moist batter still attached, covering crust with foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange Snickers bar pieces evenly over fudge layer. FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Add egg and vanilla and beat just until smooth. Carefully spread mixture in pie. Bake until cream cheese layer is set. (ab. 15 min.) Cool pie on rack Stir milk chocolate and cream in top of double boiler set over simmering water just until melted and smooth. Remove from heat. Dip spoon into melted milk chocolate mixture and drizzle chocolate decoratively over top of pie. Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover loosely with foil and refrigerate.) Serve cold. Reposted for you by: Bill Webster —–

Snickers Pie

1 9-inch pie shell
5 1.5oz Snickers candy bars — chopped
1/2 cup sugar
12 ounces cream cheese — softened
2 large eggs — beaten
1/3 cup creamy peanut butter
1/3 cup sour cream
3/4 cup peanuts — shelled, roasted
1/2 cup chocolate chips — melted

Sprinkle candy in pie shell. Combine sugar, cream cheese, eggs, peanut butter and sour cream in medium bowl; mix well. Spread mixture over candy. Sprinkle peanuts around outer edge of pie, then drizzle chocolate over peanuts. Chill for 1 hour before serving.

Snickers Candy Bar Cake

4 Eggs, separated 3/4 ts Baking soda
16 1 1/2oz Snickers Bars, 1/4 ts Salt
- cut up 1 c Butter 1/4 c Water 2 c Sugar
2 tb Peanut butter, smooth 3 ts Vanilla
2 c Flour, unsifted 1 1/4 c Buttermilk, divided
Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9″ SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. —–

Snickers Bar Brownies (Very Good)

1 German Chocolate Cake Mix
3/4 c Margarine; melted
2/3 c Sweetened condensed milk
1 Large bag Snickers -OR-
- Milk Way Bars Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9×13″ pan. Bake at 350~ for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remainingcrumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350~ for 20 minutes. —–

Snickers Bar Brownie Cake

1 German chocolate cake mix
3/4 c Margarine; melted
2/3 c Sweetened condensed milk
1 Snickers bars; large bag
Or milky way bars Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9×13″ pan. Bake at 350~ for 10 minutes.
Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350~ for 20 minutes.
—–

Snickerdoodles/Heritage

2 c Sugar
1 c Butter; softened
2 Eggs
1/4 c Milk
1 ts Vanilla
3 3/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1 c Chopped nuts
In mixing bowl cream sugar and butter till light. Add eggs, one at a time, beating well after each. Blend in milk and vanilla. Stir together flour, baking soda, cream of tartar, and 1/2 teaspoon salt; stir into creamed mixture. Blend in chopped nuts. Form dough into 1-inch balls. Place balls 2 inches apart on greased cookie sheet. Lightly flatten balls with sugared bottom of tumbler. Bake at 375 till done, 10 to 12 minutes. —–

Snickerdoodles- Mom Salinger

1/4 c Margarine
3/4 c Sugar
1 lg Egg
1 1/4 c Flour; plus
1/8 c Flour
1 ts Baking soda
1 ts Cream of tartar
1/4 ts Salt
Coating: 3 tb Sugar
1 ts Cinnamon
Recipe by: Beverly Salinger, YMCG78A Preheat oven to 400~. Cream margarine and sugar. Add egg and beat well. Add flour, baking soda, cream of tartar, salt. Chill dough. Roll into walnut-sized balls and roll in sugar/cinammon mixture. Bake 2″ apart on ungreased sheet for ten minutes. RECIPE COURTESY: My mom, Rose Salinger. PER SERVING: 76.9 cals; 2.2 g. fat —–

Snickerdoodles,Chocolate

—–MOLLY KNMR48A—– 1 cup Margerine — soft
3/4 cup Brown sugar — packed
3/4 cup Sugar
2 Eggs
2 cups Rolled oats
1 1/2 cups Flour
1/4 cup Plus 2tb cocoa
1 teaspoon Baking soda
2 tablespoons Sugar
2 tablespoons Cinnamon

Preheat oven to 375 degrees. Lightly grease cookie sheets Beat Margerine and sugars, add egg beat until fluffy. Combine flour,baking soda, cocoa,cinnamon and oats together and add to creamed mixture mixing well. Mix the remaining sugar,cinnamon and 2 tbls together.Chill dough until firm) Roll into balls and roll in the sugar,cinn, and cocoa mixture. Place 2 inches apart on cookie sheet. Bake 8-10 minutes do not over bake. Cool on racks. Very Good, Good Luck and Enjoy, Joni in S.Jersey

Snickerdoodles Light

1/2 c Margarine
1 3/4 c Granulated sugar
2 tb Skim milk
1 lg Egg
2 lg Egg whites
2 3/4 c All-purpose flour; u
-nbleached 2 ts Cream of tartar
1 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the margarine and 1 1/2 cups sugar with an electric mixer until fluffy. Add the milk, egg and egg whites and beat again. Add the flour, cream of tartar, baking soda and salt; beat until well mixed. Combine the remaining 1/4 cup sugar and the cinnamon in a shallow plate or bowl. Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides. The dough will be sticky. If it is too difficult to handle, flour your hands slightly. Arrange the balls of dough on the cookie sheets and flatten them slightly with your fingers or the back of a spoon. Bake for 8 to 10 minutes, or until the cookies are lightly browned. Cool the cookies on the cookie sheets for 5 minutes and then transfer them to wire racks to cool completely. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 32 calories, 1.3 g fat.
—–

Snickerdoodles (Mine)

3 3/4 c Flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1 c Margarine
2 c Sugar
2 Eggs
1/4 c Milk
1 ts Vanilla
3 tb Sugar
1 ts Ground cinnamon
Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2
teaspoon salt. Beat margarine for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon. Place balls 2 inces apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 oven about 8 minutes or till light golden. Makes about 66. —–

Snickerdoodles (#1)

Lori norman Formatted by l. crouch 1 c Butter or margarine
1 c Sugar
2 Eggs
2 3/4 c Flour, sifted
2 ts Cream of tartar
1 ts Soda
1/4 ts Salt
1 1/2 tb Sugar
1 1/2 tb Cinnamon
Cream butter; add 1 c. sugar gradually. Beat in eggs, one at a time. Blend in sifted flour, cream of tartar, soda and salt. Shape into balls, using a level teaspoonful of dough; roll in combined sugar and cinnamon. Place 2″ apart on ungreased cookie sheets. Bake at 400 degrees about 8 minutes. Makes about 5 dozen cookies. —–

Snickerdoodles # 3

1 c Butter; softened
1 1/2 c Sugar
2 Eggs
2 3/4 c Flour
2 ts Cream of tartar
1 ts Baking soda
1/4 ts Salt
Mix butter, sugar and eggs thoroughly with a mixer. Sift dry ingredients together and stir into first mixture. Chill dough, form in balls, roll in cinnamon and sugar mixture. Bake at 400~F for 8-10 minutes on greased cookie sheet. They will flatten out as they bake. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. —–

Snickerdoodles # 2

1/2 c Margarine; softened
1 Egg white
1/2 ts Vanilla
1 1/2 c Unbleached flour
1 c Granulated sugar
1/4 ts Baking soda
1/4 ts Baking powder
2 tb Sugar
1 ts Cinnamon

Preheat oven at 375. In a mixing bowl, combine margarine, egg white, and vanilla. In another mixing bowl, combine flour, 1 cup sugar, baking soda, and baking powder. Mix wet ingredients with dry ingredients just until moistened. Cover and chill for 1 hour. In a shallow bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1″ balls. Roll balls in the sugar-cinnamon mixture to coat. Place balls 2″ apart onto unprepared baking sheets. Bake for 10 minutes or till edges are lightly browned. —–

Snickerdoodles

1 cup shortening (part butter or
margarine) 1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 (med hot). Mix shortening, 1 1/2 cups sugar, and eggs throughly. Blend flour, cream of tartar, soda and salt; stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2″ apart on ungreased cookie sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out..
Makes: 6 dozen

Snicker’s Dessert

——————————–FIRST LAYER——————————– 1 c Milk chocolate chips 1/4 c Butterscotch chips

——————————–SECOND LAYER——————————– 1 c Sugar 1 c Marshmallow cream
1/4 c Milk 1 ts Vanilla
1/4 c Margarine 2 c Peanuts
1/4 c Peanut butter

——————————–THIRD LAYER——————————– 40 Caramels 2 tb Water

——————————–FOURTH LAYER——————————– 1 c Milk chocolate chips 1/4 c Peanut butter
1/4 c Butterscotch chips
Melt ingredients for first layer and spread in a 13×9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. —–

Snicker Cake

pk German chocolate cake mix Or 1 recipe german chocolate -cake 1 pk Kraft caramels
1/4 lb Butter or margarine
1/2 c Milk
1 cn Chocolate chips
1 1/2 c Pecans; chopped
Recipe by: Dining with Pioneers Vol. II TN Prepare cake mix as directed; scale out 1/2 of cake mixture into a 13x9x2 inch cake pan. Cake pan must be liberally greased and floured. Bake approximately 25 minutes at 350 degrees or until cake springs back when touched. Remove cake and reset oven to 250 degrees. Melt caramels in saucepan with margarine and milk until caramel is just melted. Stir well and pour this mixture over baked portion of cake. Cover cake mixture with chopped nuts and chocolate chips, the pour remaining cake mixture over top and shake down gently. Bake 20 minutes at 250 degrees, then increase heat to 350 degrees and bake another 10 minutes until cake is done. Let cool overnight. Serve
from pan. —–

Snicker Bar Pie

5 Snicker Bars (Regular Grocery Store Size) —
cut/chopped 8 Oz. Cream Cheese
1 16 Oz. Conta Cream Whip
1 1/2 Cups Confectioner Sugar
1/2 Cup Peanut Butter — (she used chunky)
2 Graham Cracker Crusts — (or your preference)

Whip cream cheese and confectioner sugar together. Add everything else and combine well. Pour into graham cracker crusts, refrigerate and let sit over night. Done

Snappy Gingersnap Cookies

3/4 c Shortening
1 c Brown sugar, packed
1 1/2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground cloves
1/4 c Molasses
1 Egg
2 1/4 c All-purpose flour
Granulated sugar Recipe by: Midwest Living, August 1995 In a mixing bowl, beat the shortening with an electric mixer for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined. Beat in the molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill the dough for 2 hours, or until it is easy to handle. Preheat oven to 375 degrees. Shape the dough into 1-inch balls and roll in granulated sugar; place 2 inches apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until the balls set and the tops are cracked. Do not bake on the lower oven rack and don’t overbake. Cool the cookies on waxed paper or a wire rack. The cookies will be softer if cooled on waxed paper. Penny Halsey (ATBN65B). —–

Snappin’ Turtle Cookies

1/2 c Butter or margarine;
-softened 1/2 c Brown sugar; firmly packed
1 Egg
1 Egg; separated
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
12 1/2 Pecan halves
Frosting Frosting: 2 Unsweetened chocolate (1-oz)
1/4 c Milk
1 tb Butter or margarine
1 3/4 c Powdered sugar; sifted
Recipe by: Southern Living
Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add 1 egg, 1 egg yolk, and vanilla, beating until well blended. Combine flour, soda, and salt; add to creamed mixture, mixing well. Chill dough at least 1 hour. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles. Shape dough into 1-inch balls, and dip bottoms in remaining egg white.
Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. FROSTING Combine chocolate, milk, and butter in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add powdered sugar; —–

Snack Cake

1/2 c butter or margarine — softened
1 c sugar
1 egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c buttermilk
1 tsp vanilla extract
1 c miniature marshmallows
1/2 c semisweet chocolate chips
Topping: 1/2 c walnuts — chopped
1/4 c packed brown sugar
2 tbsp butter or margarine — melted

In a mixing bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9x2-inch baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350? for 30-35 minutes or until a toothpick inserted in center comes out clean.

Smor Kranser

1 c Butter
1/2 c Sugar
1 Egg yolk
2 1/2 c Flour
Soften butter and add sugar gradually. Add egg yolk and then flour. Set aside and let harden enough to handle easily for rolling. Break off a piece of dough the size of a walnut. Roll out and cross one end over the other to form a wreath. Brush top with beaten egg white, then colored sugar. Bake on greased cookie sheet at 400 F. until very lightly browned. Recipe from Grandma Ruby Brush. —–

Sm Muffins/Biscuits

-Recipes for Sandwich Maker -VIVIAN THIELE (NRHF19C) -BASIC BISCUIT BAKING MIX 9 c Flour — sifted
1/3 c Baking Powder — double
-acting 1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2″ thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden.

Slovak Loska (Langoshe) (Pagach?)

3 c Potatoes,mashed,cool,salted
1/2 c Flour
Blend flour into mashed potatoes. Add more flour if needed, but not to much. Dough should not be sticky or crumbly. Divide dough into four portions and roll out each portiom on floured board to 1/8 inch thickness in 8 inch circles. Pick surface with a fork to prevent
puffing. Bake in preheated oven at 400 degrees. Bake on bottom surface of oven, (I use cookie sheets) for about 7 minutes on each side. After the Loska is baked, brush each side with either plain or browned butter. Stack on a plate and cut into wedges. Loska is good with any meatless soup. As a child, I remember my Grandmother calling this Pagach. —–

Slovak Doughnuts

1 pk Yeast
1/2 c Sugar
1 pt Scalded, cooled milk
1/2 ts Vanilla
7 c Flour (Approx)
1 ts Salt
4 ea Egg yolks
1/4 lb Butter
1 ea Egg
1/2 x Grated rind, lemon or orang
Dissolve yeast in lukewarm milk. Add 2 cups of flour. Let stand in warm place 30 minutes. Beat egg yolks, egg, sugar, vanilla, rind (grated rind of 1/2 lemon or 1/2 orange) and salt until light. Add this to the
yeast mixture. Melt butter and mix in, then add remaining flour. Cover and let rise one hour or until double in bulk. When light, turn on floured board and pat with hands till dough is half an inch thick. Cut with a doughnut cutter, cover and let rise again until light. Drop in hot fat and fry till done. —–

Sliced Almond Cookie

1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping Recipe by: Evelyne Johnson Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don’t even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn’t be more than 2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet. I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down ? drained maraschino cherry on top. I usually do double the recipe. I make these all year because they’re so simple to make, everybody loves them AND they are good for Pesach. —–

Slice-And-Bake Oatmeal Cookies

1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Shortening
1 c Sugar
1 c Brown sugar; firmly packed
2 Eggs
1 ts Vanilla extract
3 c Quick-cooking oats; uncooked
1/2 c Pecans; chopped
Recipe by: Southern Living
Combine flour, soda, and salt; stir well, and set aside. Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer; add eggs and vanilla, mixing well. Add flour mixture, mixing well. Stir in oats and pecans. Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 6 hours. Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake at 375 degrees for 12 minutes. —–

Slice& Bake Sugar Cookies

2 cups butter or margarine — softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
6 cups flour
1 teaspoon baking soda

Cut four 14″x12″ pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough. Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut dough into slices or chunks. Sprinkle slices lightly with sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Can also roll out and cut with cookie cutters.

Slice& Bake Peanut Butter Cookies

2 cups shortening
2 cups sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda

Cut four 14″x12″ pieces of waxed paper or plastic wrap; set aside. Cream shortening, sugars, and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough. Preheat oven to 350F. Cut dough into slices or chunks. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks.

Slice& Bake Oatmeal Cookies

2 cups butter or margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup nuts — chopped
1 cup raisins — * see note

*can use up to 2 cups.
Cut four 14″x12″ pieces of waxed paper or plastic wrap. Cream butter or margarine and sugars in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine dry ingredients. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins. Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough roll. Preheat oven to 375F. Lightly grease baking sheets; set aside. Cut dough into slices or chunks. Place dough about 1 inch apart on prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks.

Slice& Bake Gingersnap Cookies

2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon

Cut four 14″x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don’t overbake. Remove cookies from baking sheets and cool on wire racks.

Slice& Bake Chocolate Wafer Cookies

2 cups butter or margarine
2 1/2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder

Cut four 14″x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs, and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 pieces. Shape each piece into and 8 to 10 inch roll. Wrap each roll in waxed paper or plastic wrap. Place in freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Lightly grease baking sheets. Slice dough into slices or chunks. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks.

Slice& Bake Chocolate Chip Cookies

2 cups butter or margarine
1 1/3 cups sugar
1 2/3 cups brown sugar
1 tablespoon vanilla
4 eggs
5 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup nuts — chopped

Cut four 14″x12″ pieces of waxed paper or plastic wrap. In a bowl, cream butter or margarine, sugar, and brown sugar. Beat in vanilla and eggs until light and fluffy. In a bowl, combine dry ingredients. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts. Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into slices or chunks. Arrange pieces on an ungreased baking sheet about 1 1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.

Slice Of Spice Cookies

1/2 c Butter or margarine;
-softened 1 c Brown sugar; firmly packed
1 Egg
2 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Pecans; chopped
1/4 c Sugar
2 ts Ground cinnamon
Recipe by: Southern Living
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in pecans. Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours. Combine 1/4 cup sugar and cinnamon. Unwrap rolls, and cut into 1/4-inch slices. Dip each cookie into sugar-cinnamon mixture and place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks to cool NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. —–

Slice and Bake Sugar Cookies

2 c Margarine, softened
2 c Granulated sugar
3 Whole smilin’ eggs
2 Teaspoons vanilla extract
1 Teaspoon lemon extract
6 c All-purpose flour
1 Teaspoon baking soda
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine &amp; sugar. Beat in eggs, vanilla and lemon extract until light &amp; fluffy. In a large bowl, combien flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed
paper or wrap. Place wrapped rolls in a plactic freezer container w/a tight fitt- ing lid, or wrap air-tight in a 14×12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly
brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX —–

Slice and Bake Oatmeal Cookies

1 1/2 c Vegetable shortening
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
3 Whole smilin’ eggs
1 1/2 Teaspoons vanilla extract
1 3/4 c All-purpose flour
1 1/2 Teaspoons salt (decrease!)
1 1/2 Teaspoons baking soda
4 1/2 c Rolled oats, uncooked
3/4 c Chopped nuts
3/4 c Raisins
THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen
dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice &amp; Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2) —–

Slice & Bake Sugar Cookies – More Make a Mix

2 c Margarine, softened
2 c Granulated sugar
3 Eggs
2 ts Vanilla extract
1 ts Lemon extract
6 c All-purpose flour
1 ts Baking soda
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plastic freezer container w/a tight fitting lid, or wrap air-tight in a 14×12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut frozen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies.
SOURCE: MORE MAKE-A-MIX —–

Sleigh Belles

1 pk Angel food cake mix
Plus ingredients to prepare 1 c Semisweet chocolate chips
1 1/3 c Chopped nuts; divided
1 1/2 c Shredded coconut
3/4 c Finely chopped dates
Recipe by: St. Louis Post-Dispatch 3/4/96 Preheat oven to 375 degrees. Prepare angel food cake mix as directed on package. Divide batter into three parts. Into one portion, fold chocolate chips and 1 cup nuts. Into second part, fold coconut. Into remaining batter, fold dates and remaining 1/3 cup nuts. Drop mixture onto greased and floured baking sheet. Bake about 12 minutes. Remove from oven; remove —–

Slavic Square Dancers

1 Egg
1 c Brown sugar
1/2 ts Vanilla
1/2 c Flour
1/2 ts Salt
1/8 ts Baking soda
1 c Walnuts; chopped
Beat egg until foamy. Beat in brown sugar and vanilla. Add dry ingredients. Mix in walnuts. Bake in 8-inc greased square pan at 325~ for 30 minutes. Cut into squares. Serve warm.
—–

Sky-High Strawberry Pie

— ——–TASTE OF HOME 3/4 /94——————-
3 qt Fresh strawberries — DIVIDED
1 1/2 c Sugar
6 tb Cornstarch
2/3 c Water
Red food coloring, optional 1 Deep-dish pastry shell (10
1 Inches ), baked
1 1/2 tb Instant vanilla pudding mix

In a large mixing bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour int a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. Chill for 2-3 hours. In a small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. From: “Taste of Home” Magazine Posted by: Debbie Carlson (PHHW01A) –

Sky-High Lemon Pie

2 1/4 c Sugar
4 T Cornstarch
4 T Flour
1/4 t Salt
2 c Water
4 Eggs, separated
1 T Grated lemon rind
6 T Lemon juice
2 T Lemon extract
4 oz Can toasted coconut chips
1 Recipe plain pastry for 1 9
-inch crust Prepare pastry recipe. Roll out to a 12 ” round on a lightly floured pastry cloth or board; fit into a 9″ pie plate. Trim overhang to 1/2″; turn under flush with rim & flute to make a stand-up edge;
prick well all over with a fork. Bake in hot oven, 425, for 15 minutes or until golden; cool completely on a wire rack Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a medium-size bowl. Heat water to boiling in a medium-size saucepan. Lower heat to medium; slowly add sugar mixture, stirring gently but constantly. Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once. Do not let mixture boil. Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan. Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens. Remove from heat. Stir in lemon rind, juice, butter or margarine until blended. Pour into cool pastry shell. Beat egg whites with lemon extract until foamy, white and double in volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. Pile onto hot filling, spreading to edge of crust. This keeps meringue from shrinking. Sprinkle with coconut chips, or place them in a pretty pattern on top. Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of meringue are a golden brown. Cool completely on a wire rack before cutting From: A Collection of the Very Finest Recipes (Ever assembled into one Cookbook) Shared By: Pat Stockett

Skinny Scones(Hh)

1 1/3 c Wheat flakes (with no sugar
-or salt added) 2/3 c Self-rising flour
1/4 c Raisins (plumped)
2 tb Packed brown sugar
1/2 c Nonfat milk
2 tb Margarine, melted, cooled

About 45 calories each. Eat fresh from oven and pass up the butter. Preheat oven to 400F (205C). Coat a medium-size baking sheet with nonstick cooking spray; set aside. In a medium-size bowl, combine cereal, flour, raisins and brown sugar. Add milk and melted margarine and mix thoroughly with a wooden spoon. Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes about 10 scones.

Skillet Strawberry Cookies

8 oz Pitted dates; chopped
1/2 c Sugar
1 Egg; slightly beaten
1/2 c Coconut
4 tb Butter
1 ds Salt
1 1/2 c Rice krispies
1/2 c Chopped nuts
1 ts Vanilla
3 oz Red crystal sugar
Green decorator’s frosting In a skillet combine dates, sugar, egg, coconut, butter and salt. cook and stir over medium heat until mixture bubbles and thickens, about 5-6 min. Remove from heat and add Rice Krispies, nuts and vanilla. Cool 10 min. Use 1 level tablespoon or less for each cookie. Moisten fingers and form into strawberry shape. Roll each cookie in red sugar, trim stem with green frosting. Margaret GarlandDFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. —–

Skillet Caramel Apple Cake

1 3/4 c Sugar
2 tb Water
2 tb Butter
1 1/2 ts Almond extract
3 lb Apples; golden deliciuos
1 c Cake flour
1 1/2 ts Baking powder
1/2 c Apple juice
2 tb Amaretto
1 Egg
2 Egg whites
1 c Whipped topping (opt)
Combine 1 cup sugar and water in heavy, deep, oven-proof 10″ skillet. Bring to boil over medium heat, stirring occasionally. Cook to light caramel stage or pale amber color, stirring occasionally. Remove from heat. Swirl in butter and 1/2 tsp almond extract. Set aside. Peel, core and cut each apple into 4 wedges. Arrange about 3/4 of apple in tight single layer over caramel. Cut remaining apple wedges in halves and place atop first apple layer. Cover skillet and cook over medium-low heat until apples exude juices, about 10 minutes. Uncover skillet, increase heat to medium and continue cooking about 25-30 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if caramel starts cooking too fast). Baste apples occasionally with caramel syrup, using baster or spoon. Remove from heat and cool. Sift cake flour with baking powder and 1/2 cup plus 2 Tbsp sugar in bowl. Make well in center. In another bowl, whisk egg, apple juice, and remaining 2 Tbsp sugar, then beat until stiff but not dry. Fold small amount of batter into egg whites, then fold mixture back into remaining batter. Pour over apples in skillet. Bake at 350~ for 25-30 minutes, or until wood pick inserted in center of cake comes out clean. Cool 5 minutes. Loosen cake around edges. Place platter over skillet and carefully invert pan, shaking gently to release cake into platter. Spoon any remaining glaze over cake. Serve with whipped topping. Makes 12 servings. —–

Skidaddle Cookies

3 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Butter
1 1/2 c Brown sugar, packed
1 ts Vanilla
1 Egg
1 c Fruit cocktail; well drained
1/2 c Walnuts
Recipe by: The Laura Secord Canadian Cookbook “Skidaddle Ridge, New Brunswick, came by its name because it was a hideout for draft dodgers. The “Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; “skidaddled” out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region.” Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source The Laura Secord Canadian Cookbook —–

Six Week Muffins

15 ounces raisin bran — (unsweetened cereal)
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar — (may use 2 1/2 C.)
2 teaspoons salt
1/4 cup raisins — (optional)
4 eggs
1 quart buttermilk — (or 4 cups)
1 cup oil

Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 400 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.

Six Layer Coffee Torte

2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine — soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules 10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar

Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20.

Singing Cake(Kh)

1 c Butter
2 c Brown sugar
2 ts Baking powder mixed in
1 c Buttermilk
1 c Raisins
2 ts Cinnamon
2 Sq. bitter chocolate, melted
3 Eggs, separated
1 c Strawberry jam
1 c Chopped nuts
4 c Sifted flour
1 t Cloves

Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins and stir. Add cinnamon, cloves, flour and stir. Add nuts and jam and stir. Now add the baking powder and buttermilk and quickly add o the cake mixture and stir. Fold in stiffly beaten egg whites. Quickly pour mixture into greased and floured angel food cake pan. Bake at 350 F until cake stops singing, about 45 minutes. Make sure you time the recipe so your guests are present during the baking. Once cake is baked the effect is over, Eat the cake…it was great.

Sin City Bars

Ingredients

1

box

chocolate cake mix, any kind you want

3/4

cup

butter, melted, Imperial? butter is what I use

14

ounces

Kraft? milk Maid Caramels, one package

1/4

cup

milk

12

ounces

chocolate chips, 1 bag

1 1/2

cups

pecans, finely chopped

Directions:

Preheat oven to 350 degrees F.Mix cake mix and melted butter together thoroughly. You will have a play-dough type batter. Press into a jelly roll pan, (I’ve been using an 11×17 inch), sprayed w/non-stick cooking spray or lightly greased. You will be using you hands with this, ensure that you bring the dough up the sides halfway, this will be the most teadious. Bake in the oven for 10 min., then transfer to fridge to cool. While cooling, melt caramels w/milk. Pour caramels over cooked crust, spread evenly. Immediately sprinkle pecans over caramel and lightly press down into caramel. Return to fridge to cool, about 10 to 15 min. Keep oven on, sprinkle chocolate chips over pecans and then place in oven to ?sweat?, about 1 min, maybe less, but not long, just enough to melt, then immediately spread melted chocolate all over. Place in fridge over night. Cut into squares and store in fridge, I found that a pizza cut works great. This can also be kept frozen.

Simply The Best Chocolate Brownies2

4 tablespoons plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2 oun
2 ounces semisweet chocolate, broken into 1/2 ounce
3 eggs
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup sour cream

Butter and flour a square baking pan. Sift together dry ingredients. Melt butter in a double boiler; add chocolate and melt. Beat together eggs, sugar and vanilla. Stir in chocolate mixture until well combined. Add dry ingredients. Add sour cream.
Place batter in prepared pan and bake at 325 degrees Fahrenheit for 40 minutes.

Variations
Macadamia chocolate chunk
Add 4 ounces semisweet chocolate (cut into 1/4 inch chunks) to the batter. Add another four ounces semisweet chocolate to the top, along with 1 1/2 cups raw, unsalted macadamia nuts. Add 10-15 minutes to the cooking time.
Peanut-Raisin
Add 1 1/2 cups raisins to the batter. Spread 1 1/2 cups unsalted peanuts on top. Add 10-15 minutes to the cooking time.
Hazelnut Brownie Cake
Pour 1 recipe of the basic brownie into a 9-inch cake pan, and bake as directed above.
1 1/2 cups heavy cream
12 ounces semisweet chocolate
1 cup chopped, toasted hazelnuts

In a double boiler, melt chocolate into boiling cream to form a ganache. Pour 1 cup of ganache over 1 cup chopped hazelnuts. Cut cake in half and spread hazelnut-ganache mixture in between the layers. Pour plain ganache over cake as an icing. Pipe ganache which has been refrigerated for 10-15 minutes onto the cake in the form of stars as decoration.

Simply Sensational Cheesecake

1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/3 c Butter or margarine —
Melted 1 cn Sweetened condensed milk
3 lg Eggs
1/4 c Lemon juice
8 oz Sour cream — room
Temperature 2 8oz cream cheese-softened
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; Press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Just before serving, remove side of springform pan. Top with strawberries. Refrigerate leftovers. Recipe By : Favorite Brand Name Cookbook —–

Simply Delicious Black Forest Cake

Baker’s Joy No Stick Spray 1 pk Devil’s food cake mix
-(18.25 oz) 3/4 ts Cinnamon
2 ct Lowfat cherry yogurt (8 oz)
2 Whole eggs
2 Egg whites
1/4 c 2% lowfat milk
1 ts Vanilla extract

———————————-TOPPING———————————- 1 ct Frozen non-dairy whipped
-topping, thawed (8 oz) 1 cn Cheery pie filling, chilled
-(21 oz) Preheat oven to 350′F. Spray two 9×2″ round cake pans with BAKER’S JOY. In large mixer bowl, combine all ingredients. Mix at low speed, scraping bowl, for 1 minute until blended. Mix at medium speed for 3 minutes, until smooth. Turn batter evenly into prepared cake pans. Bake at 350′F. for 30-33 minutes until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes. Release from pans; cool completely. To decorate, place on layer upside-down on large platter. With cake decorator tube or spoon, circle edge of cake layer with 1 cup whipped topping. Spread 1 cup cherry pie filling within center. Spread 1 cup whipped topping over filling. Top with second cake layer. Tube or spoon remaining whipped topping around outer edge. Spread center with remaining cherry filling. Chill at least 1 hour before serving. Leftovers must be covered and refrigerated. Submitted By MICHAEL ORCHEKOWSKI On 08-22-94 (1205) —–

Simplest Butterscotch Brownies

1/4 c sweet butter; melted
1 c brown sugar
1 t vanilla
1 lg egg
3/4 c flour
1/2 t salt [original had more]

Oven at 350F.
Mix butter, sugar, vanilla, and egg. Stir in flour and salt. Spread in greased 8x8x2″ pan. Bake 25 min. Cut into squares while warm.
adapted from Michael Salsbury by Michael Loo

Silver Palate Apple Cake

1 1/2 c Vegetable oil
2 c Sugar
3 Eggs
2 c All-purpose flour
1/8 ts Cloves; ground
1 1/4 ts Cinnamon; ground
1/4 ts Mace; ground
1 ts Baking soda
3/4 ts Salt
1 c Whole wheat flour; sifted
1 1/4 c Walnuts; coarsely chopped
3 1/4 c Apples; coarse chunks; peel
And cored 3 ts Calvados (apple brandy) or b
Apple cider glaze (instructi Preheat oven to 325 degrees. In a large bowl, beat vegetable oil and sugar until thick and opaque. Add eggs one at a time, beating well after each addition. Sift together all-purpose flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole wheat flour. Add to oil mixture and blend. Stir in walnuts, apple chunks and apple brandy. Stir to distribute pieces evenly. Pour into a greased 10″ round cake pan. Bake 1 hour and 15 minutes or until a cake tester inserted in center comes out clean. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake and pour glaze over slices. —–

Silver City Nuggets

1 c Butter or margarine
2 c Brown sugar
1 tb Vanilla
2 c Granola
3 c Rolled oats
2 c Pecans
1/4 ts Salt
Melt butter and mix in sugar and vanilla. Mix in remaining ingredients. Mixture will be very crumbly. Spoon loosley into muffing ints. DO NOT PACK DOWN! Use 1 to 2 table spoons in eahc cup and fill it no more than 1/3 full. Bake at 350 for 15-20 minutes or until mixture in cups is brown and bubbling. Remove from oven and allow to cool in tins for 15 minutes before popping the cookies out. From Yippy-Yi-Yea Magazine, Winter 93, Sheila MacNiven Posted by C.Williams [Chief] —–

Silver Bells

1 c Soft butter
1/2 c Sifted confectioners’ sugar
1 ts Vanilla
2 1/4 c Flour
1/2 ts Salt
Frosting: 1 c Sifted confectioners’ sugar
1 tb Water; to 1-1/2 t.
1/2 ts Vanilla
Food coloring Heat oven to 375 degrees. Mix butter, sugar and vanilla. Stir in flour and salt. roll 1/4″ thick. Cut with cookie cutters. Bake on ungreased baking sheet about 10 minutes. Cookies do not get real brown. Combine frosting ingredients and frost when cookies are cool. —–

Silver and Gold Angel Food Cake

1 1/3 c cake flour
1 3/4 c sugar
3/4 tsp salt
1 3/4 c egg whites (about 12 egg whites)
1 tbsp fresh lemon juice
1 1/2 tsp vanilla
6 egg yolks
2 tbsp grated orange rind
strawberries — garnish
Position oven rack in lower third of oven. Heat oven to 375?. Mix 3 tbsp flour and 3 tbsp sugar in medium-size bowl. Sift remaining flour, 3/4 cup sugar and salt, twice, onto waxed paper.
Beat whites and juice in large bowl at medium speed until soft peaks form. Gradually beat in remaining sugar until glossy peaks form. Beat in vanilla. Add yolks and rind to flour mixture in medium-size bowl. Beat at high speed until pale yellow and ribbon forms when beater is lifted, 3 minutes.
Fold sifted flour mixture into egg whites in 3 additions. Remove a third of whites mixture; fold into yolk mixture.
Alternately spoon yellow and white batters into ungreased 10-inch tube pan. Run thin, long knife through batter, swirling batter together.
Bake in 375? oven for 35-40 minutes, until golden and wooden pick inserted in top tests clean. In vert pan onto bottle to cool. Run thin knife around edges; remove cake from pan.

Silken (Tofu) Chocolate Pie

2 cartons firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust

This is an easy chocolate pie made with tofu. Very mousse-like!
Beat tofu at high in mixer about 5 minutes or so until smooth. Melt chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into prepared crust. Chill at least 2 hours. I find overnight is even better.

Sicilian Twist Bread

2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast — 1/4 oz
1 tablespoon sugar
1 teaspoon salt
warm water 2 teaspoons olive oil
1 large egg white
-beaten with 1 teaspoon water sesame seeds
In a large bowl, add first 5 ingredients (dry ingredients) and mix together. Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes. Add flour only if necessary. Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each). Place on aluminum foil in pan; make some diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar county fair–1993

Sicilian Mushroom Flatbread

————————–PILLSBURY 36TH BAKE-OFF————————– 2 ts Olive oil or oil
1/3 c Onion; finely chopped
2 tb Finely chopped oil-packed
Sun-dried tomatoes 1 tb Fresh oregano; minced
<<>> 1 ts Dried oregano leaves
2 ts To 3 tsp fresh rosemary
Minced <<>> 1 ts Dried rosemary leaves
1 ts Garlic; minced
4 1/2 oz Jar Green Giant Sliced
Mushrooms; drained 10 oz Can Pillsbury Refrigerated
All Ready Pizza Crust 1/4 c Grated Parmesan cheese
Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12×9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition
Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium
70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2
fat Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma Wrenn NPXR56B

Sicilian Fruit Filled Pastry

8 c Flour
3 c Confectioners sugar
2 T Baking powder
1/2 t Salt
1 c Shortening
2 ea Egg yolks
2 t Vanilla
Cold water, as needed
2 lb Dry figs
1/4 c Brandy or sweet vermouth
1 c Applesauce
1 1/2 t Orange rind, finely chopped
3/4 c Raisins, chopped
6 oz Chocolate bits
1 t Allspice
3/4 c Candied citron, chopped
1/2 c Toasted almonds, chopped
1/4 c Dark molasses
1/2 c Walnuts, chopped
1/4 c Dates, chopped
1 t Nutmeg
1 t Cinnamon
1 T Vanilla or almond extract

1/2 ct Confectioners sugar
1 ea Egg white
Juice of 1/2 lemon 1 t Vanilla

Prepare Dough:
Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.
Prepare Filling:
Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.
Prepare Icing:
Blend all ingredients together to form a soft icing.
Finish:
Roll out dough to a rectangular sheet to 1/8-1/4″ thickness. Cut into strips 4″ wide. Place filling along edge of strip to about 1 1/2-2″ to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3″ pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.

Sicilian Cassata–Part 2

See directions Place 3 eggs, 1/2 cup sugar, 3 egg yolks & 1 tsp. vanilla in bowl. Using a mixer with a balloon whip, if you have one, whip on high till slightly thickened & lemoncolored, about 34 minutes. Turn mixer to low & continue to mix. Beat 2 egg whites till stiff but not dry, about 23 minutes. Add flour mixture to egg mixture. Mix on medium a few seconds. Increase speed to high & beat another few seconds. Using a rubber spatula, vigorously fold in beaten egg whites. Pour batter into cake pan. Smooth top. Bake till toothpick inserted in center comes out clean, about 25-30 minutes. Remove from oven. Let cake cool in pan about 20 minutes. Invert onto cake rack, then invert onto cake plate. (cake will be right side up now.) Custard: heat milk & cream in saucepan over medium heat. Bring to a boil. While cream is heating, place sugar, eggs, egg yolks & cornstarch in mixing bowl. Beat, using a balloon whip, slightly thickened & lemoncolored, about 4 minutes. When cream is boiling, remove bowl from mixer, then pour boiling cream into beaten eggs & whisk to blend well. Return mixture to saucepan & heat over medium heat. Stir constantly, till mixture reaches temperature of 185, about 3 minutes. Remove from heat. Add 2 tsp. vanilla & whisk
together. Pour custard into stainless steel bowl. Set bowl over ice water & cool to a temperature of 4045 degrees, about 25 minutes. When custard is cool, fold in semisweet chocolate & mix well. Refrigerate till needed. To assemble, slice cake horizontally into 2 equal layers. Place top layer onto flat surface. Sprinkle each layer w 1/2 cup marsala. Let set 5 minutes. Evenly spread chilled chocolate custard over top layer. Invert bottom layer on top & press gently into place. Smooth custard around sides of cake. Refrigerate 2 hours before slicing. To serve, dust top of cake w cocoa. Cut into wedges. THE DESSERT SHOW SHOW# DS3251 —–

Sicilian Cassata–Part 1

Cake: 2 ts Unsalted butter; melted
1/2 c Cake flour
2 tb Cornstarch
8 Eggs (divided 3 eggs
= 3 egg yolks and 2 egg -whites 1/2 c Sugar
1 ts Vanilla extract
1 c Marsala wine
= (used for cake assembly) Chocolate custard: 1 c Milk
1 c Heavy cream
1/2 c Sugar
6 Eggs (divided
= 2 whole eggs/ 4 egg yolks 1/4 c Cornstarch
1 tb Vanilla extract
3 oz Semisweet chocolate; chopped
= (or 3 ozs semisweet chips) Cake: preheat oven to 325. Coat a 9 by 1 1/2 inch cake pan w/ melted butter. Line w/ parchment paper & coat w/ butter. Sift together cake flour & 2 tbs. cornstarch. Set aside. See part 2 THE DESSERT SHOW SHOW# DS3251 —–

Siaroppskuake (Anise Syrup Cookies)

1/3 c Butter
1/2 c Sugar
1 Egg
1/3 c Honey
2/3 c Dark corn or
Watermelon syrup 1/2 ts Ground star anise
1 ts Baking soda
4 c All-purpose flour; sifted
1/2 c Cream
Glaze; * see note In mixing bowl combine butter and sugar and beat until light and fluffy.Add egg and beat. Add honey and syrup. Gradually stir in dry ingredients, alternating with cream. Knead into a ball and chill in refrigerator. Roll into small balls in the palm of your hand. Place on greased baking sheet about 1-inch apart. Bake at 375 degrees for 8-9 minutes, depending on size (Nine minutes ensures a more rounded shape when cool.) Glaze over cooling rack. * Glaze: Mix together 2 cups powdered sugar and 1/2 cup hot milk. Stir until smooth. Keep warm in a double boiler. —–

Shrewsbury Cakes

1/2 c Shortening
1 c Sugar
2 Eggs; well beaten
1 tb Milk or cream
1/2 tb Ginger
Grated orange or lemon rind 1/4 ts Baking soda
2 c Cake flour
1/8 ts Salt
Caraway seed Sift flour, measure, and sift with baking soda and ginger. Cream shortening and sugar. Add eggs and milk. Combine with sifted dry ingredients. Mix thoroughly. Add orange or lemon rind. Chill overnight. If necessary, add flour to make a soft roll dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Sprinkle with sugar and caraway seed. Bake in hot oven (425 F) about 10 minutes. 36 servings. —–

Shredded Wheat Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup honey
2 teaspoons grated orange peel (orange part only)
1 teaspoon grated lemon peel (yellow part only)
2 cups old-fashioned or quick-cooking oatmeal — uncooked
2 cups crushed shredded wheat biscuits
1/2 cup chopped dates
1/2 cup raisins
1/2 cup chopped nuts

Mix flour with soda, baking powder and salt; set aside. Beat shortening until light and fluffy; add sugars gradually, creaming well. Beat in eggs one at a time. Add vanilla, honey and grated orange and lemon peels, then cereals, fruits and nuts; mix well. Work in flour mixture until well-blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 375 degrees for 10 to 15 minutes, or until done.
Makes about 8 dozen small cookies

Shortbreads

1 lb Unsalted butter
1 c Sugar
1/2 ts Salt
1/4 c Condensed milk
1/2 ts Vanilla extract
3 1/2 c All-purpose flour
1/2 c Cornstarch
COMBINE BUTTER, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add condensed milk and vanilla and beat until incorporated. Reduce speed to slow and slowly add the flour and then the cornstarch. Beat until incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. Lightly flour a work surface and roll out the dough to a 1/4-inch thickness. Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour. Preheat oven to 300F. Using a 2 1/2-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. Place rack in the middle of the oven. Place cookies in the oven for 15 to 20 minutes. The cookies should color only
slightly. Cool completely. —–

Shortbread(Cookies) – Diabetic

3/4 cup All-purpose flour
1/2 teaspoon Double-acting baking powder
1/4 cup Reduced-calorie margarine
2 teaspoon Butter flavor
6 tablespoons fructose — or sugar substitute

SOURCE: Lean and Luscious Cookbook by Bobbie Hinman and Millie Synder – copyright 1987. Preheat oven to 375~. In a small bowl, combine flour and baking powder. Add remaining ingredients and blend well with a fork to form a dough. Work dough into a ball with your hands. Divide into 24 pieces and roll each into a ball. Place on a nonstick cookie sheet. Flatten each cookie, using the bottom of a glass. Bake 10 minutes, until bottoms are lightly browned. Remove to a rack to cool. EACH SERVING PROVIDES: 141 calories**, 3 g protein, 6 g fat, 18 g carbohydrate, 191 mg sodium, 0 mg cholesterol. EXCHANGES: 1 bread, 1 1/2 fat and 0 additional calories**. **Add 24 calories if sugar or fructose is used as sweetner.

Shortbread Wedges

1 c All-purpose flour
3 1/2 ts Equal measure or
12 pk Equal
1 tb Cornstarch
1/8 ts Salt
8 tb Margarine, cold, cut in pcs.
1/2 ts Vanilla
1/2 ts Almond extract
12 Unblanched almonds or
Pecan halves Combine flour, Equal, cornstarch and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together. Pat dough evenly in bottom of greased 8-inch round cake pan. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough. Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge. Bake in preheated 325 degree oven until shortbread is lightly browned, 25 to 30 minutes. Cool on wire rack; cut into wedges while warm. Nutrition info per wedge: calories 120; protein 1g; carbohydrates 10g; fat 8g; cholesterol 0mg; sodium 112mg. Diabetic exchanges: 1/2
bread, 1 1/2 fat. 28% calorie reduction from traditional recipe. —–

Shortbread Heart Cookies

1 c Butter or margarine;
-softened 3/4 c Brown sugar, packed
3 c All-purpose flour
1/4 ts Salt
Red sugar crystals; optional Recipe by: Country Folk Art Magazine, February 1993 Preheat the oven to 300 degrees. Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy. Sift together the flour and salt. Add to the creamed mixture and stir with a wooden spoon to thoroughly combine. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out with heart-shaped cookie cutters. Place on an
ungreased or parchment-lined cookie sheet. Sprinkle with red sugar crystals, if desired. Bake for 30 to 35 minutes, or until lightly browned. Store in airtight containers with waxed paper between the layers of cookies. Makes 3 to 4 dozen. Penny Halsey (ATBN65B). —–

Shortbread Crust

1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~————————————————————————- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands — there’s no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. —–

Shortbread Cookies

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt
This makes 24 COOKIES – that would serve very few, if they are as good as they sound! Cream butter in mixer until smooth. Add confectioners’ sugar and beat until light and fluffy. Mix flour and salt and add, combining thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2 rectangles; I rather prefer flowers or animals or something), place on ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.> until lightly browned around the edges., Cool on rack. (I would also dust with a little sugar before baking – maybe even colored sugar if the cookies were for my granchildren, but my Scottish grandfather would turn over in his grave if he knew I had commited such a travesty on shortbread!) —–

Shortbread Biscuits

—–aussie women’s weekly -best—– 2 Butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt
Cream butter and sugar until light and fluffy. Add sifted flour and cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead lightly. Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven trays. Bake 350F, 10-15 mins or until cooked. —–

Shortbread

1 c Butter; softened
1/2 c Sifted powdered sugar
2 c All-purpose flour
Sugar Recipe by: Southern Living
Cream butter; gradually add powdered sugar, beating until light and fluffy. Stir in flour. (Mixture will be stiff.) Press into a 15- x 10- x 1-inch jellyroll pan; prick all over with a fork. Chill 30 minutes. Bake at 375 degrees for 5 minutes; reduce heat to 300 degrees, and bake an additional 20 minutes or until golden brown. Cut into squares or diamond shapes while warm, and sprinkle with —–

Short-Cut Monkey Bread – La Times

2 packages refrigerator crescent rolls
1/2 cup butter — melted
Grated Parmesan cheese — optional
Unwrap crescent roll packages and separate triangles.
Dip each triangle in melted butter and place, overlapping in layers, sprinkling each layer with Parmesan cheese if desired, in 8-inch ring mold.
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees until golden, 30 to 40 minutes. Serve hot.
6 servings. Each serving: 429 calories; 743 mg sodium; 41 mg cholesterol; 31 grams fat; 29 grams carbohydrates; 5 grams protein; 0 fiber.
Recipe from Rose Dosti and the LA Time Recipe Archive.
Cheese Monkey Bread was a rage in the ’60s and ’70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed the recipe, and we’ve been printing it ever since: See Cheese Monkey Bread – LA Times. The staff at the LA Times later developed this short-cut recipe.
email from kitpath@earthlink.net 1/99 fareshare@twave.net, mc-recipe@lists.sierra.com, daily-bread@lists.best.com

Short Pastry Crust

Servings: 8 1 c Flour,all-purpose
1 pn Salt
4 T Butter,unsalted,cut/bits
1 1/2 T Vegetable shortening,solid
3 T Water,cold
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour. —–

Short Cake

2 cups flour
4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 stick butter or margarine — softened
2 eggs
4 tablespoons milk
6 pats butter

Preheat oven to 400. Mix first five ingredients in a food processor. Beat together eggs and milk. Pour over flour mixture and process just enough to blend. Roll out on floured board to about 1/2 inch thickness. Cut out 12 circles with a large round cookie cutter. Place six cut outs on baking sheet. Top each with pat of butter and then top with a second cut out.
Bake in preheated oven 15 minutes, or until golden brown. Split in middle to create two layers for strawberry shortcake.

Short Bread/Palumbo

3/4 lb Butter; room temp
1 c Confectioners’ sugar
3 c Sifted flour
1/2 ts Salt
1/2 ts Vanilla
1/4 c Sugar
Cream butter and confectioners’ sugar. Add flour, salt, vanilla and sugar. Mix well. Shape in a ball and cover with waxed paper. Put in refrigerator for 4 to 6 hours. Roll out and cut out shapes. Bake in 325~ oven for 20 minutes. Source: Franco Palumbo —–

Shoofly Pie

3/4 c Dark mnolasses
3/4 c Poiling water
1/2 ts Salt
1 1/2 c All-purpose flour, sifted
1/4 c Butter or margarine
1/2 c Firmly packed brown sugar
1 ea Standard pastry 9 in. crust
Make sure the 9-inch pie crust is unbaked. Mix the first four ingredients. With hands, mix next three ingredients. Pour about 1/3 mollasses mixture into pie pan lined with pastry rolled 1/8 inch thick. Sprinkle with 1/3 of flour mixture. Continue alternating layers until all ingredients are used, ending with layer of flour. Bake in preheated moderate oven (375 deg. F.) for 35 minutes. Serve warm or cold. —–

Shoo-Fly Pie

— Bottom Part — 3/4 cup dark corn syrup
1/4 cup molasses
1 teaspoon baking soda
1 whole egg — lightly beaten
1 cup water — boiling
— Top Part — 1 cup all-purpose flour
2 tablespoons vegetable shortening
2/3 cup brown sugar
1 whole 9 inch pie shell
whipped cream
Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell.
BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and water; stir in baking soda. Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl.
TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs. Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell. Scatter remaining crumbs on top.
Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy. Remove from oven, let cool to room temperature before cutting. Top with whipped cream.

Shisky (Doughnuts) Ii

1/2 c Sugar
2 c Milk, lukewarm
1/4 c Crisco
2 fl Rum, or whiskey
1 ts Salt
6 c Flour
2 Eggs
1 pk Yeast, in 1/4 c warm water
Cream sugar and Crisco, add eggs, one at a time and mix. Sift flour and salt, add flour all at once, and sprinkle yeast over flour, then add liquor to milk, add milk slowly and beat well. Let rise in a warm place to double size, punch down and let rise second time to double its size. Then roll out 1/3 inch thick, cut out with glass or doughnut cutter. Let rise on board or
on clean towel on table until very light, about 1/2 hour. Drop into deep hot fat, not boiling, and fry on both sides. Drain on brown absorbent paper. When cool, sprinkle with powered or confectionery sugar. —–

Shisky (Doughnuts)

1/2 lb Butter or margarine(softened
1 c Sugar
1 qt Milk
4 pk Dry yeast
2 ts Salt
1 ts Vanilla
12 c Flour (Approx)
6 ea Eggs
Scald milk. Let cool until lukewarm. Add yeast. Cream butter or margarine with sugar. Add beaten eggs. Now to the butter mixture alternate flour and milk until used up. Knead in bowl until dough does not stick to hands. Let dough rise for 2 or 3 hours until double in bulk. Roll out on floured board to half-inch thickness. Cut with floured glass. Fry in deep fat until lightly brown. Cool and sprinkle with powered sugar or fill with jelly or lekvar. —–

Sherry Cake

1 package Yellow cake mix
1 package Instant vanilla pudding (large)
3/4 cup Salad oil
3/4 cup Sherry wine
4 each Eggs
1/2 teaspoon Nutmeg
1 teaspoon Cinnamon

Mix all the ingredients, then beat on medium speed for five minutes. Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. Cool 15 minutes before removing.

Sheri Portwood’s Sour Cream Dough

2 cups allpurpose bleached flour
1/2 teaspoon salt
16 tablespoons cold unsalted butter — (2 sticks)
2/3 cup sour cream

Combine flour and salt in the work bowl of a food processor and pulse several times to mix. Cut butter into 15 to 20 pieces and add to work bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder. Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste. Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball. Don’t overprocess. Remove dough from work bowl to a floured surface and press it into two 6inch disks. Wrap in plastic and refrigerate. Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks.

Sheila’s Apple Pie

Sheila Drake 1 Unbaked 9″ pie shell
4 c Fresh, green apples
1 c Sugar
1/2 c Cornstarch
1 ts Lemon extract
1 ts Vanilla
3/4 c Pancake mix
2/3 c Sugar
1 Egg; beaten
1/4 c Melted butter
Peel and cut up 4 cups apples. Combine apples with 1 cup sugar, cornstarch, lemon extract, and vanilla, pour into shell. Top with mixture of pancake mix, 2/3 cup sugar, egg and melted butter. Bake for 35 minutes at 350~F. —–

Sheet Cake(Bake & Frost 45 Minutes)

–cake– 2 cups flour
2 cups sugar
2 sticks oleo
3 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
–icing: — 1 stick oleo
3 tablespoons cocoa
1/3 cup buttermilk
1 pound powdered sugar
1 teaspoon vanilla
1 cup nuts — (optional)

Cake: Mix flour and sugar in bowl and set aside. Put oleo, cocoa and water in pan and boil. Pour this hot mixture over flour and sugar mixture. Beat together buttermilk, eggs, vanilla, salt and soda. Pour into greased and floured sheet pan. Bake 20 minutes at 400 degrees. Immediately start making icing. Use same pan used for cake.
Icing: Boil oleo, cocoa and buttermilk until slightly thickened. Add powdered sugar, vanilla and nuts. Spread on hot cake.
MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98

Sheepherder Bread

1 1/2 c Active Sourdough Starter
4 c Unbleached Flour
2 tb Sugar
2 tb Shortening, Melted
1 ts Salt
1/4 ts Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. —–

Sheath Cake

2 c Sugar
2 c Flour
1/2 lb Butter
1 c Water
4 ts Cocoa
1/2 c Buttermilk
1 t Vanilla
2 Eggs, beaten
1 t Baking soda

Mix together sugar and flour and set aside. Bring to a boil the butter, water and cocoa. Pour over flour mixture and stir. Add buttermilk, vanilla, eggs and baking soda. Mix well and pour onto a cookie sheet. Bake 20 minutes @ 375 degrees. Let cool til just warm and frost with Sheath Cake Frosting.

She’s Gotta Have It Cake

1 1/3 c Flour
1/2 c Cocoa
3 tb Cornstarch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Corn syrup
2 ts Instant coffee powder
1 ts Vanilla
1 c Powdered sugar
1 1/2 tb Water
1/4 ts Vanilla
Seedless raspberry jam Preheat oven top 350~. Spray 9″ springform pan with cooking spray. Combine dry ingredients. Whisk sugar, water, eggs, syryp, coffee and vanilla together in large bowl until sugar is almost dissolved. Gradually beat in dry ingredients until just smooth. Pour into pan. Bake 40 minutes or until toothpick comes out clean. Cool completely. Invert cake on to plate. Remove pan. Make glaze with powdered sugar, water and vanilla whisked together. Spread on top of cake. Drizzle 1 tablespoon seedless raspberry jam in spiral over glaze. Draw a knife through jam and glaze to form chervon. Let cake stand 1 hour. —–

Shasta Mountain Brownies

6 oz Bittersweet chocolate (for
-extra-rich results, use -chocolate bars like Lindt -Extra instead of baker’s -chocolate) 1 c Unsalted butter (8 oz)
4 lg Eggs
2 1/4 c Granulated sugar
1 t Vanilla extract
1/2 c Flour
2 tb Flour
1 c Chocolate chip cookie crumbs
(8 oz — about 10 cookies -crushed by hand or in a -blender or food processor) Vegetable oil spray for pans Flour for pans
Preheat the oven to 350′F. Spray, then flour two 9×9″ pans. Melt the butter and chocolate over low heat; cool. Beat the eggs, sugar and vanilla with an electric mixer on medium speed until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes, or until set. (The brownies will be soft in the center.) Let cool completely. Cut into 3×3″ squares. Per brownie: 326 calories, 3.5 grams protein, 41 grams carbohydrates, 1 gram fiber, 18 grams fat (9 grams saturated), 40 milligrams sodium.

Sharon’s Pretzel Cookies

2 c Flour
3/4 c Powdered sugar
1/4 ts Salt
2 Egg whites; unbeaten
2/3 c Butter; softened
1 ts Vanilla
*frosting*; optional 1 tb Butter; softened
1/2 c Powdered sugar
1/4 ts Vanilla
3 ts Milk
1/2 Unsweetened baking chocolate
Melted
Sift flour, powdered sugar, and salt together. Add egg whites, butter and vanilla. Mix until well blended. Chill 1 hour. Roll dough using rounded teaspoon for each into strips 9″ long and 1/4″ thick. Shape liek pretzels on ungreased sheets. Bake at 350 F. for 15 – 18 minutes till dozen cookies —–

Sharon’s Famous Passover Brownies & Brownie I

2 Slightly beaten eggs
1 c Sugar
1/4 c Cocoa powder
1/4 ts Salt
1/2 c Cooking oil
1/2 c Matzo cake meal
1/2 c Semisweet chocolate pieces
1/2 c Coarsely chopped nuts (opt)
-Dark Chocolate Glaze (opt)
In mixing bowl, beat eggs, sugar, cocoa powder and salt. Add oil to mixing bowl and blend well. Stir in the matzo cake meal and chocolate pieces. Stir in nuts, if desired. Line an 8x8x2″ baking pan with foil. Grease lightly. Turn batter into prepared pan and spread evenly. Bake at 325-F for 25 to 30 minutes or till done (top will be shiny and edges dry). Let cool in pan on wire rack. Meanwhile, prepare glaze if desired. Spread over cooled brownies. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat. Remove from heat and stir in 1 tsp butter or margarine. In a small bowl, dissolve 1/2 tsp instant coffee crystals in 1 Tbsp hot water. Stir in 3 Tbsp dairy sour cream and 1/4 tsp maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes about 3/4 cup. Note: For a regular brownie, you can substitute 3/4 cup all purpose flour for the matzo cake meal and add 1 tsp vanilla. Also, you can double the recipe. Use a
13x9x2″ baking pan and bake batter for about 30
minutes. Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9″ pie plate with foil and grease lightly. Turn batter into pie plate. Bake at 325-F for 30 minutes. Remove from oven. Using the back of a
wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze till firm. Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature. Lift shell from plate; remove foil. Fill with 1/2 gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts. (If you’d like a smaller pie, use 1 qt of ice cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first temple cooking class. For a twist, make the Brownie Ice Cream Pie. Source: Midwest Living Magazine, April 1991 From: Sallie Austin From: Fred Towner Date: 07 Feb 96

Sharon’s Buttermilk Currant Scones

3 c Flour
1 c Buttermilk
1/3 c Sugar, plus
2 tb Sugar
3/4 c Currants
1 t Grated orange rind,
-orange part, or zest, only 2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 tb Heavy cream
3/4 c Butter
1/4 ts Cinnamon

These scones have a fine, dense crumb with a little orange and cinnamon – a delicious combination of texture and flavour. Preheat the oven to 400F. Use an ungreased baking sheet. Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick. In a small bowl combine the cream, cinnamon, and remaining 2 tb sugar, stirring to blend. Brush the dough with this glaze. Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned. Serve hot.

Shar’s Apple Cake

1 1/2 c Oil
2 c Sugar
3 c Flour
1 c Walnuts; chopped
2 ts Cinnamon
3 c Apples; sliced
2 lg Eggs; beaten til frothy
2 ts Vanilla
1 ts Salt
1 ts Baking soda
Recipe by: Grease and flour 9 x 13 pan. Put oil in bowl and sugar and vanilla… then add apples and mix well. Stir in eggs and then add flour and other dry ingredients. Mix well. Add nuts. Put into prepared pan and bake 50-60 minutes at 350^. Good with whipped cream or ice cream or just plain! SOURCE: Shar Pajtas, St. John Church, Fenton, Michigan —–

Shape a Peanut Cookie

1/2 c Margarine
2/3 c Peanut butter
1 c Sugar
1 Egg
2 c Flour
1/2 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 Orange; grated rind of
Cream margarine and peanut butter. Stir in sugar and egg. Beat in remaining ingredients. Knead dough a few times on a floured board. Cut dough into 40 pieces. Shape each piece with hands into a roll 2 1/2-inches long and 3/4-inch in diameter. Pinch in the center and place on cookie sheet. Flatten top of cookies and round one end and pinch the other one to resemble the shape of a peanut in the shell. With the back of a knife, cut shallow crisscross lines on top of cookie. Cookies should be at least 2 inches apart since they spread during baking. Bake 375~ for 10-12 minutes. —–

Shamrock Cookies

1/2 c Shortening
1/2 c Butter; or margarine; or use
All crisco for shortening 1 c Confectioners’ sugar
1 Egg
1 ts Peppermint flavoring
- to 2 teaspoons Preheat oven to 375~. Mix all together then add food coloring and mix well. Roll 3 small balls of 1/4 teaspoon dough; flatten with fingertip into shamrock shape; shape stem and attach. Sprinkle with green decorators sugar. Complete cookies one at a time or the tiny balls may become dry and crack when pressed. Bake about 9 minutes. Note. If using self rising flour, omit salt. Good Luck Cookies. Make shamrock cookies except make 4 small balls for each cookie shape, then into four leaf clovers. —–

Shamrock Chocolate Cream Cheese Pie

8 oz Cream cheese; softened
3 oz Cream cheese; softened
3/4 c Sugar
1 ts Vanilla extract
1/4 ts Peppermint extract (
-optional) 1/4 c Hershey’s cocoa
2 Eggs
1/2 c Whipping cream
1 Packaged crumb crust (6 oz.)
Or homemade 9-inch graham Cracker crumb crust Whipped topping Chocolate curls and green -sprinkles (optional) Recipe by: www.hersheys.com Heat oven to 350 F. In large bowl, beat cream cheese, sugar, vanilla and peppermint extract, if desired, until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.) Cool to room temperature. Cover; refrigerate several hours or overnight. Garnish with whipped topping and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.JMHershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. —–

Shaker Sugar Pie (Kh)

1 Unbaked 9-inch pie shell
1 ts Vanilla extract
1/4 c Firmly packed light brown
Sugar Few grains ground nutmeg 1/2 c Butter or margarine,
Softened 1/4 c Flour
2 c Cream

Prick pie shell and bake at 450 F 5 minutes. Set aside. Reduce oven temperature to 350 F. Mix the brown sugar with flour until blended. Spoon over bottom of partially baked pie shell. Combine the cream, extract, and nutmeg; pour over sugar in pie shell. Dot with the butter. Bake at 350 F about 55 minutes, or until crust is lightly browned and filling is set.

Shaker Sugar Pie

1/4 pound butter
1 cup brown sugar
2 cups light cream
1/3 cup flour
1 teaspoon vanilla
nutmeg 1 9 inch pie shell — unbaked

Thoroughly mix the flour and brown sugar and spread evenly in the bottom of the unbaked pie shell. Pour the cream and vanilla over this. Slice the butter into 12-16 pieces and distribute evenly over top of pie. Sprinkle with nutmeg. Bake in a 350?F oven for 40-45 minutes or until firm.
Cindy’s note: Takes longer than 40-45 minutes to bake until firm. It took an hour or more.

Shaker Lemon Pie

2 Lemons
1 2/3 Cups sugar
Pastry for double crust pie — 8 inch 4 eggs

1. Slice lemons paper-thin, rind and all. Remove any seeds. place in bowl and add sugar. Mix until slices are well coated. Let stand overnight.
2. Next day, line 8-inch pie plate with half the pastry. Beat eggs well and fold into lemon-sugar mixtures.
3. Pour into curst. Seal with top crust. Cut vents to allow steam to escape.
4. Bake at 450 degrees for 15 minutes, then reduce heat to 375 and continue baking for 25-30 minutes, until knife inserted in center comes out clean.
5. Cool before cutting. Serve with whipped cream if desired.

Shaker Honey Almond Cake

2 3/4 c All-purpose flour
1/2 ts Ground cloves
1 ts Cinnamon
3/4 ts Ground nutmeg
3/4 ts Cream of tartar
3/4 ts Baking soda
1/4 ts Salt
2/3 c Butter; melted
1 1/2 tb Shortening; melted
3 tb Dark brown sugar
1 tb Granulated sugar
3 Eggs; beaten
1 1/2 c Honey
3/4 c Sour cream
Blanched halved almonds Sift together first five dry ingredeients. Melt shortenings and add to them both sugars. Beat eggs until fluffy; add honey and sour cream and add the butter sugar mixture to them, stirring vigorously. Gradually stir in dry ingredients. Turn batter into a buttered and floured 9 inch cake tin 2 inches deep and cover top with almonds. Bake 375 for about 45 minutes or until it tests done. Remove from pan to cake rack and cool. Put in tightly closed container to ripen for at leat 2 days. It will keep for weeks. Pat Dwigans —–

Shake -N- Bake

-Maggie Herrick FTVF26A 4 c DRY BREAD CRUMBS
1 ts PEPPER
1/4 c CANOLA OIL
1 tb ONION POWDER
2 ts SALT (OR OMIT)
1 tb GARLIC POWDER
1 tb PAPRIKA
1 tb BELL’S SEASON’G
2 ts GROUND CELERY SEED
Put the dry crumbs in a large bowl and mix the oil in thoroughly with a whisk or pastry blender. (When fully mixed through, you get a negligible amount per serving when coating anything.) Then mix in the rest of the ingredients. Use your imagination. You could make a 1/2 recipe and use Italian seasoning instead of Bells; add sesame or poppy seeds, lemon pepper, etc. It does need that little oil to stick to things and brown properly. The original recipe I adapted it from used much more oil. At least there is no MSG or other chemicals or preservatives in this. I keep mine in the freezer. It takes 45 min at 375 degrees to brown. Reformatted by: CYGNUS, HCPM52C —–

Shady Lane Cherry-Berry-Peach Pie

4 cups sliced peaches
1 cup fresh blueberries
1 cup pitted sweet cherries
1 tablespoon lemon juice
3/4 cup granulated sugar — divided
1/2 cup packed brown sugar — divided
1 1/4 cups flour — divided
pinch salt 1/8 teaspoon ground cinnamon
1 unbaked pie shell — 9 1/2-10-inch
1/4 cup butter, room temperature — 1/2 stick

Preheat oven to 450 degrees. Combine fruits in bowl, Sprinkle with lemon juice. Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, salt, and cinnamon. Stir gently. Pour into prepared piecrust.
To make topping, combine remaining 1 cup flour, remaining 1/4 cup granulated sugar and remaining 1/4 cup brown sugar. Add butter and cut in with 2 knives or pastry blender until mixture is crumbly. Sprinkle mixture over pie.
Bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees and bake 45-50 minutes. Makes 8 servings.

Sex In a Pan2

1 ST LAYER:
1 1/2 c Flour
3/4 c Melted butter
1/2 c Walnuts, chopped
2 ND LAYER:
8 oz Cream cheese, softened
1 c Powdered sugar
1 c Cool Whip
1 t Vanilla
3 RD LAYER:
2 1/2 c Milk
2 lg Pk. Inst. Vanilla pudding
4 TH LAYER:
2 1/2 c Milk
2 lg Pk.Inst Chocolate pudding
5 TH LAYER:
Cool Whip
1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350′F for
15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING
LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated.

Seven Layers Of Heaven

1/2 c Butter, melted
1 c Graham cracker crumbs
1 c Flaked coconut
1 c Semisweet chocolate chips
1 c Peanut butter chips
1 cn Sweetened condensed milk
1 c Walnuts, chopped

Preheat oven to 350 degrees. Pour the melted butter evenly over the bottom of a 9-inch square baking pan. Spread the graham cracker
crumbs evenly over the butter. Layer with the coconut, chocolate chips, peanut butter chips, one on top of the other, in the order listed. Drizzle the sweetened condensed milk over the top layer, and sprinkle with the walnuts. Bake for 30 minutes, or until lightly browned. Cool, then cut into bars.

Seven Grain Bread- Pan-1

-Don Fifield xkgr41a 2 1/4 c Whole wheat flour
1/4 c 7-grain cereal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

Sesame Wafers

1/2 c Butter or margarine
1 c C&H Golden Brown Sugar
1 t Vanilla
1 Egg — unbeaten
1/2 c Sesame seeds, toasted
1 c Sifted all-purpose flour
1/4 ts Baking powder
1/4 ts Salt

Cream together butter, sugar, and vanilla. Beat in egg, then stir in sesame seeds. Sift together dry ingredients; add to mixture and mix well. Drop in small, ball-like mounds about 3 inches apart in well-greased baking sheet. Bake at 375 degrees for 8 to 10 minutes (dough will spread, puff up while baking, then sink). Cool a minute before removing from sheet. Makes about 4 dozen thin, crisp cookies. TO TOAST SESAME SEEDS: Spread seeds in shallow pan and set in 375 degree oven until browned (8 to 10 minutes). Stir often. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

Sesame Turnovers (From Crete) — Kritika Patouthia

1/2 c Olive oil
4 tb Water or soda water
4 tb Orange juice
1 ea Lemon, juiced
6 tb Sugar
4 c Flour
1/2 ts Baking soda
1 ts Salt
———————————-FILLING———————————- 1 c Ground walnuts
1 c Ground almonds
1 c Sesame seeds
1 c Liquid sweetener
———————————–TO DIP———————————– Orange flower water Confectioners’ sugar Mix olive oil, water, orange juice, lemon juice, and sugar. Sift flour, baking soda and salt together. Add olive oil mixture and work to a smooth dough. Cover and leave for one hour on floured board. Roll out dough about 1/4 inch thick. Cut into 3 inch squares. Mix ingredients for filling and place one heaped teaspoon in centre of each square. Moisten edges, cover the filling by folding the four corners and press firmly together in the centre. Bake in a moderate oven for about 25 minutes. While warm sprinkle with orange flower water and dip in confectioners’ sugar.

Sesame Tahini Oat Cookies

1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then combine and mix thoroughly. Drop spoonfuls onto a lightly oiled baking sheet. Bake at 375 F. for 10-12 minutes. Source: Arrowhead Mills “COOKIES” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Sesame Peanut Butter Cookies

1/2 c Butter or margarine; soften
3/4 c Brown sugar; packed
1/4 c Honey
1/2 c Peanut butter
=(creamy or crunchy 1 Egg
1 ts Ginger
3/4 ts Baking powder
1/4 ts Baking soda
1/2 c Sesame seed; toasted; ground
1 1/2 c Flour
Sesame seeds; plain Toast sesame seeds at 300~, stirring occasionally until browned. Then blend at high speed for 3-5 seconds. Preheat oven to 375~. Cream butter, sugar, honey, peanut butter and egg. In another bowl, combine ginger, baking powder, baking soda, flour and ground sesame seeds. Add flour mix to butter mix; blend well. Shape into walnut-sized balls. Roll in untoasted sesame seeds (dough will be moist, but workable). Place on lightly greased cookie sheets. Press down with a fork. Bake for 12-15 minutes. —–

Sesame Orange Scones

1/2 c Sesame seeds
3 tb Grated orange rind
3 c Unsifted all-purpose flour
3 tb Light-brown sugar
1 tb Baking powder
3/4 ts Salt
3/4 c Vegetable shortening
1 c Orange juice
3 tb Granulated sugar

1. Heat oven to 425′F. Grease baking sheet. Set aside
1 T sesame seeds and 1 T orange rind. In large bowl,
combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. 2. Reserve 1 T orange juice. Add remaining orange
juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough. 3. Turn dough out onto lightly floured surface and
knead gently 5 or 6 times. Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. 4. Place scones, 1 inch apart, on greased baking
sheet. Pierce tops with tines of fork. In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones. Sprinkle with reserved sesame seeds. 5. Bake scones 15 to 18 minutes or until golden brown.
Brush again with orange glaze. Serve warm Submitted By SJOFNM@AOL.COM On 9 JUL 1995 135557 ~0400

Sesame Cookies (Banh Me)

3/4 c Toasted sesame seeds
2 1/4 c All purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegtable shortening
1 c Sugar
2 Eggs
1 ts Vanilla
Extra flour for dusting Egg yolk + 1 t water 1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment 2.
Grind 1/2 c toasted sesame seeds, save remaining for garnish 3. Combine ground seeds, sifted flour, baking powder and baking soda. 4. In a mixing bowl, cream shotening and sugar, until fluffy 5. Add
eggs one at a time, beat after each egg until again fluffy 6. Add vanilla, then add dry ingredients, a little at a time, mix well 7. Dust a pastry board or work surface,with flour, knead the dough until it forms a smooth ball 8. Form cookies by rolling 1 T dough into a ball, flatten slightly, place cookies 2″ a part, place in freezer for 20 min 9. Brush cookies with egg wash then gently press in the reserved sesame seeds 10. Bake at 350 degrees, for 15-20 min until lightly brown 11. Remove from pan and cool. Enjoy Dgeign. —–

Sesame Cookies

3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk
Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 – 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. —–

Sesame Buns

1 Basic yeast dough; see
-recipe for 1 Egg white
1 tb Water
1 1/2 tb Sesame seeds
Recipe by: Southern Living
Divide dough into 8 equal pieces. Roll each into a ball, and place on greased baking sheets; press down lightly with fingertips to resemble a bun. Cover and let rise in a warm place (85 degrees), free from drafts, about 30 minutes or until doubled in bulk. Combine egg white and water, beating until frothy; brush over buns. Sprinkle buns with sesame seeds. Bake at 400 degrees for 15 to 20 minutes or —–

Sesame Biscotti

2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/4 ts Salt
1 Sesame seeds; about 7 t., to
1 ts Vanilla extract
2 Eggs
1 Egg white
Vegetable cooking spray Combine first 5 ingredients in a large bowl. Combine vanilla and next 2 ingredients; add to flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on INFORMATION: CALORIES 93 (18% from fat); PROTEIN 2.4g; FAT 1.9g (sat 0.3g, mono 0.7g, poly 0.7g); CARB 16.6g; FIBER 0.4g; CHOL 18mg; IRON 0.7mg; SODIUM 86mg; CALC 7mg . Reformatted by Olivia Liebermann. —–

Sesame Anise Melts

2 c Flour
1/4 ts Baking soda
3/4 c Butter; softened*
3/4 c Sugar
1 tb Anise seed; crushed
1/4 ts Salt
1 Egg
1 c Sesame seed; toasted
DESCRIPTION: Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea. Preheat oven to 400. Combine flour and baking soda, set aside. Beat together butter, sugar, anise seed and salt until light and fluffy. Beat in egg. Stir in flour in increments, blending after each addition. Divide dough into qurters and place all but one in refrigerator. With floured hands, roll rounded teaspoons of dough into 1-inch balls. Roll in sesame seed, pressing seeds in slightly, to coat all sides. Arrange balls 1 1/2 inches apart on greased baking sheets. Use the bottom of a glass to flatten balls to about 1/3″ thickness. Repeat with remaining dough. Bake 6-9 minutes or until browned around edges. Cool on racks. These cookies are fragile, so store carefully in airtight container at room temp 10 days, freeze three months. From “THe Joy of Cooking,” —–

Sensational Peppermint Pattie Brownies

24 sm York Peppermint Patties
-(1-1/2-inch) 1 1/2 c Butter or margarine — melted
3 c Sugar
1 tb Vanilla extract
5 Eggs
2 c All-purpose flour
1 c Hershey’s Cocoa
1 t Baking powder
1 t Salt

Heat oven to 350 degrees Fahrenheit. (325 degrees Fahrenheit. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Sensational Chocolate-Almond Sandwiches

Cocoa-almond cookies: 3/4 c Whole blanched almonds; 4 oz
3/4 c Sugar
1 3/4 c All-purpose flour
3 tb Unsweetened dutch processed
-cocoa 1 ts Baking powder
8 oz Unsalted butter; soften
-slightly White chocolate ganache: 6 oz Fine-quality white c
-hocoloate =(very finely chopped) 1/2 c Whipping cream
Recipe by: Sensational Chocolate White chocolate ganache is the filling of these thin, extra- crisp, cocoa-almond cookies. The cookies are easy to shape – the dough is simply formed into cylinders and sliced. Cookies: Grind almonds with sugar in food processor to a fine powder. Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a large bowl. Add almond mixture; beat until smooth and fluffy. Using a wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir until it comes together. Divide dough in half. Spoon each half onto a sheet of waxed paper. Roll in a log, about 1.1/2 inches in diameter. Wrap in waxed paper. Refrigerate 2 hours. Roll each log again to an even round shape. Refrigerate 4 hours or intil firm. Position rack in center of oven and preheat to 375. Cut each log in about 1/4 inch thick slices with a thin sharp knife. Put slices on ungreased baking sheet, about 1.1/2 inches apart. Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom. Carefully transfer to racks with a metal spatula; cool completely. Ganache: Put white chocolate in a small bowl. Bring cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not set. Whip mixture at high speed 3 minutes or until lighter in color and thickened. Spread about 2 teaspoons ganache on flat sides of half the cookies. Sandwich each with a flat side of a second cookie, choosing cookies of the same size to put together. Refrigerate 15 minutes to set before serving. Cookies can be kept, covered, 1 week in the refrigerator. Serve at room temperature. Makes 28 cookie sandwiches. —–

Sensational Brownie

1 1/2 c BUTTER, MELTED
3 c SUGAR
1 tb VANILLA EXTRACT
5 ea EGGS
2 c FLOUR
1 c HERSHEYS COCOA
1 t BAKING POWDER
1 t SALT
24 ea SMALL YORK MINT PATTIES

HEAT OVEN TO 350 DEG F. GREASE A 9 X 13″ PAN. IN A LARGE BOWL, WITH A SPOON OR WIRE WHISK, STIR TOGETHER BUTTER, SUGAR, AND VANILLA. ADD EGGS; STIR UNTIL WELL BLENDED. STIR IN FLOUR, COCOA, BAKING POWDER AND SALT. BLEND WELL. RESERVE 2 CUPS OF BATTER. SPREAD REMAINING BATTER IN THE BOTTOM OF THE BAKING PAN. ARRANGE MINT PATTIES IN A SINGLE LAYER, ABOUT 1/2 INCH APART, ON THE BATTER. SPREAD RESERVED BATTER OVER THE TOP. BAKE 50 TO 55 MINUTES OR UNTIL BROWNIES START TO PULL FROM
THE EDGE OF THE PAN. COOL COMPLETELY IN THE PAN, ON A WIRE RACK. CUT INTO SQUARES. MAKES ABOUT 36 BROWNIES.

Semolina Butter Cookies

1 c Semolina #1 (coarse grind)
1/2 c Cake flour
1/2 c All-purpose flour
1 c Clarified butter
2/3 c Confectioners’ sugar
1 ts Chopped orange zest
Almonds/whole blanched Recipe by: Emeril Lagasse, adapted from Paula Wolfert Sift the semolina, cake, and all-purpose flours into a small bowl and set aside. Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes. Preheat oven to 275 degrees. Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray. This recipe yields 2 dozen cookies.
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2166 broadcast 08-16-1996) Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com —–

Self-Frosting Date Cake

1 cup chopped dates
1 teaspoon baking soda
1 1/4 cups boiling water
3/4 cup shortening
1 cup sugar
2 eggs
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans or walnuts
1 6 oz pkg semisweet chocolate morsels

Stir dates and soda into boiling water; set aside, and let cool. Cream shortening; gradually add 1 cup sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 13x9x2 inch baking pan. Combine brown sugar, pecans and chocolate morsels; sprinkle over top of batter. Bake at 350? for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack. 15 servings.

Self-Frosted Chocolate Cake

8 1/2 oz Bittersweet chocolate
-chopped 12 tb Unsalted butter,
-cut in pieces,softened 1/2 c Flour
1/4 ts Baking powder
6 Egg yolks
2/3 c Sugar
1 ts Pure vanilla extract
4 Egg whites
-at room temperature 1. Position rack in center of oven and preheat to 350 degrees. Grease an
8 inch springform pan. Line base of pan with parchment paper or foil;
grease paper or foil. Flour side of pan and lined base, tapping to remove excess. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but
not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter; stir until blended in. Remove from pan of water; cool to body temperature. 3. Sift flour and baking powder into a small bowl.
4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the
sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick. Stir in melted chocolate mixture and vanilla. 5. In a large bowl beat egg whites using dry beaters at medium speed
until soft peaks form. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mixture until nearly
incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended. 7. Gently spoon 2 cups of the mixture into a small bowl. Cover and
refrigerate. This will be used for frosting. 8. Sprinkle flour mixture over remaining chocolate mixture; fold in
gently, just until batter is blended. 9. Transfer batter to prepared pan; spread evenly.
Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean. 10. Cool in pan on a rack 10 minutes. Run a thin-bladed flexible knife
around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely. 11. Let frosting mixture stand at room temperature for about 1 hour or
until it is easy to spread. 12. Turn cake onto another rack, then onto a platter so that the smooth
side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature. —–

Self-Filled Cup Cakes

1 pkg. CHOCOLATE CAKE MIX
1 8 oz. CREAM CHEESE
1/3 cup SUGAR
1 EGG
1 tsp. SALT
6 oz SEMI-SWEET CHOC. CHIPS

Prepare cake mix as directed on package. In seperate bowl beat cream chesse with sugar then add egg and salt. Then with cake mix fill paper cups about 3/4 full. Now stir in chocolate chips in cream cheese mix. Now drop about 1 tsp. of cream cheese mix on each cup cake. Bake at 350 degrees F. for 20 minutes.

Seed Cookies

2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds — about

Sift all of the dry ingredients in a large bowl. Work in the shortening like pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like pie crust. Let margarine stand at room temperature until soft. Work into the above mixture with your hands. Roll portions of dough to size desired. Cut and roll in sesame seeds. Bake at 350 for 15 minutes. Makes about 20 dozen; 42 cookies per lb. Input: 11/16/91

Seed Cake

1 cup sugar
1 egg
1/2 cup butter or margarine — (1 stick)
1 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla or lemon extract
1/2 cup coconut
1/2 teaspoon caraway seeds
1 teaspoon sesame seeds

Cream egg, butter and sugar until fluffy. Add milk and dry ingredients alternately. Bake in moderate oven at 350 F. until golden brown, about 1/2 hour if pan is shallow, longer if loaf pan is used. Test with straw. Serves about 8. The Workbasket, 1977 Reader Recipes, submitted by Flora McKinney Hefti MC formatting by bobbi744@acd.net ICQ#2099532

Secret Treat Molasses Cookies

1/2 c Butter; softened
1/2 c Packed brown sugar
1 Egg
1/2 c Molasses
2 1/2 c Flour
3/4 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/2 c Strawberry preserves
Glaze: 1 2/3 c Powdered sugar
2 tb Water
1/4 ts Vanilla extract
“This recipe has been passed down for generations. I’ve made these cookies for years, but like my mother, I only make them for special occasions. They’re fun to decorate and delicious to eat, with a surprise flavor inside.” – Ruby Neese In a large mixing bowl, cream butter and sugar. Add egg; mix well. Beat in molasses. Combine flour, baking soda, salt, cinnamon, and ginger; add to creamed mixture and mix well. The dough will be very stiff. Cover and chill several hours or overnight. On a lightly floured surface, roll dough to 1/8″ thickness; cut into 2 1/4″ to 2 1/2″ circles. Place 1/2 tsp. preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. Combine glaze
ingredients and frost cooled cookies. Yields: 4 dozen From: “Reminisce” Magazine, August 1994 —–

Secret Chocolate Chip Cookies

1 c Margarine
3/4 c Brown sugar; packed **
3/4 c Granulated sugar **
1 ts Vanilla
2 lg Eggs
1 ts Baking soda
1/2 ts Salt
2 1/4 c Flour
1/2 c Walnuts; chopped
7 oz Chocolate chips
** Measure scant 3/4 cup of the sugars. The secret of this recipe is in the beating of the margarine and sugars until fluffy and white, before adding other ingredients. Beat the margarine until fluffy and white. Add sugars and beat again until fluffy and white. Add vanilla and mix. Add baking soda and salt to batter and mix. Add the flour and mix well. Stir in chips and nuts. Bake at 350 degrees for about 7 minutes or until barely brown. Cool on wire racks. —–

Season’s Best Thumbprint Cookies

1/2 c Butter or margarine;
-softened 2/3 c Sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/3 c Hershey’s cocoa
1/4 ts Salt
2 tb Milk
1 c Chopped walnuts
Vanilla filling * Or chocolate cream filling* 3/4 c Cherry pie filling
; chilled (3/4 to 1) Recipe by: www.hersheys.com In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. * VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth. * CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 tablespoons HERSHEY’S Cocoa and 1/4 teaspoon vanilla extract; beat until smooth.JMHershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. —–

Seascape Pumpkin Bread

3 1/2 c All-purpose flour 1 ts Pumpkin pie spice
2 ts Soda 1 c Cooking oil
1 ts Salt 4 Eggs
1/2 ts Baking powder 1 16-oz can pumpkin
3 c Sugar 1/2 c Chopped walnuts
1 ts Cinnamon 1/4 c Water
In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. In a seperate bowl, mix by hand the oil, eggs, pumpkin, walnuts, and water. Combine with the dry ingredients. Bake in a loaf pan in a 350 oven for 1 hour. Seascape Bed and Breakfast 20009 Breton
Springlake, Michigan 49456 (616) 842-8409 Source: Country Inn and Bed & Breakfast Cookbook by Kitty & Lucian Maynard The Chef’s Comments: “This recipe is in the oven as we speak, so i can’t tell you what it tastes like. What I *can* tell you though is that there must have been a typo in the book as far as number of servings, because, I had *way* more batter than is necessary for 1 loaf. I have 12 muffins cooking, too, out of the same batch!” – Lisa From: Lisa Date: 07-31-96 (18:07) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. —–

Scrumptious Strawberry Pie

-JUDY GARNETT PJXG05A 1 Baked Pie Shell — cooled
2 tablespoons Quick-cooking tapioca
1 1/2 quarts Fresh strawberries
1 cup Sugar
1/2 cup Water
Whipped Cream
Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries .Chill and serve with whipped cream.

Scrumptious Cinnamon Rolls

1/2 c Warm milk
2 pk Dry yeast
1 tb Grated lemon peel
1 ts Vanilla
1/4 c Butter,room temperature
1/4 c Sugar
2 Eggs
1/2 ts Salt
3 c Flour
1/2 c Raisins
3/4 c Sugar
3/4 ts Cinnamon
1/4 c Corn oil
Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle yeast over top.Let stand for five minute

Scrumptious Banana Cake

2 1/2 Cups Flour,All-Pu