1/2 c Whole wheat flour
1/4 c Unbleached flour
1 c Sugar
1/4 ts Salt
1/3 c Unsweetened applesauce
3 Egg whites or equivalent
1 ts Vanilla

Yields
1 Servings

SWEDISH RYE BREAD BREAD-RYE – A sweet, dark
================= Whole-grain rye bread

CONTRIBUTOR Sandra Loosemore

Yields
1 servings

4 ea Eggs 1 1/2 ts Ground cinnamon
1 c Milk 1 ts Baking soda
2 1/4 c Sugar 3 c Ripe persimmon pulp
1 ts Vanilla extract 1 c Chopped dates
1 1/2 ts Salt 1 c Flaked coconut
4 1/2 tb Butter or margarine — 1 c Chopped walnuts or pecans
Softened Whipped cream, optional
3 c All-purpose flour

Yields
1 servings

1 c Skim milk
3 tb Plain yogurt
1 c All-purpose flour

Fill a 3 to 6-cup glass, ceramic, plastic, or stainless steel container
with hot water and let stand. In a pan, heat skim melk to 90 to 100 degrees
on a thermometer. Remove from heat and stir in yogurt. Drain water from
warmed container, wipe dry, and pour in milk mixture. Cover tightly; if
using a screw-top jar with a metal lid, place a double layer of plastic
wrap over mouth of jar before screwing on lid. Let stand in a warm place.
After 18 to 24 hours, starter should be about the consistency of yogurt – a
curd forms and mixture doesn’t flow readily when container is slightly
tilted (it may also form smaller curds suspended in clear liquid). If some
clear liquid has risen to top of milk during this time, simply stir it back
in. However, if liquid has turned light pink, milk is beginning to break
down; discard and start again. After curd has formed, gradually stir the
flour into starter until smooth. Cover tightly and let stand in a warm
place (80 to 90 degrees) until mixture is full of bubbles and has a good
sour smell (2 to 5 days). If clear liquid forms during this time, stir it
back into starter. If liquid is pink, spoon out & discard all but ? cup
starter; then blend in a mixture of 1 cup each warm skim milk or low-fat
milk (90 to 100 degrees) and flour. Cover tightly and let stand again in a
warm place until bubbly and sour smelling. To store, cover and refrigerate.
Makes about 1? cups.
NOTES : ***WARNING*** I have never tried this recipe

Yields
1 Servings

DESSERTS FROM CHEF FREDDY’S

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Yields
12 Servings

4 T Flour 1 t Ground sage
3/4 c Water 1/8 t Cayenne pepper
2 c Skim milk or milk 1/2 t Tobasco sauce
Substitute 1/4 t Salt
1 1/2 t Fresh sage, crumbled finely 1/2 t Fresh ground black pepper
Or

Yields
4 servings

1 ea Small vanilla instant puddin
1 1/2 c Sour cream
3 tb Rum
2 tb Sugar
2 tb Milk
1 cn 8 1/2 oz. crushed pineapple,
1 ea Baked graham cracker crust

Combine pudding mix,sour cream,rum,sugar and milk in a bowl; beat
with wire whisk until smooth.Fold in pineapple.Chill 3 hours.Top with
Cool Whip topping.

Yields
8 Servings

1 1/2 c Sugar
1/3 c Cocoa
3/4 c Milk
1 tb Butter
1 ts Vanilla

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings

1/2 c Shortening
1 c Milk
1 c Butter
1/4 ts Salt
3 c Sugar
1/4 ts Baking Powder
5 Eggs
2 ts Vanilla
3 c Flour
1 c Chopped walnuts (fine)

Yields
6

2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Sugar
3/4 c Firmly packed brown sugar
1 ts Vanilla
2 Eggs
12 oz Chocolate morsels

Yields
1 Servings

2 c Flour 3/4 c Milk
1 T + 1 tsp baking powder 1/2 ea + 1/3 cup cheese, grated,
1/2 t Salt (optional) -cheddar
1/3 c Shortening, melted

Yields
1 servings

2 1/4 c Sifted flour
1 ts Salt
1/2 c Coarse chopped pecans
2 Eggs, beaten
1/4 c Butter, melted
2 ts Baking powder
3/4 c Sugar
1 c Diced, candied, mixed fruit
1 c Dairy eggnog

Sift flour, baking powder, salt and sugar together. Add pecans and
fruit. Mix until well blended. Combine eggs, eggnog and butter, add
to dry ingredients, mixing until ingredients are moistened. Pour into
greased and floured 9 x 5 x 3″ loaf pan. Bake at 350 F. until done.
Cool about 1 hour before removing from pan. Frost with powdered sugar
icing with rum flavoring and decorate with glace cherries if desired.
Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A

Yields
1 Servings

1 c Flour; all purpose 1 tb Lemon juice
1 tb Sugar; granulated 3 tb Cornstarch
6 tb Butter; cold 3/4 c Sugar; granulated
1 Egg yolk 1 c Raspberries; fresh

Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes
longer or till pastry is golden brown. Let cool in flan ring 15 minutes
before removing to rack.

Yields
1

1 lb Unsalted margaring (not
-whipped style)
1 c Sugar
1 c Plus
2 tb Strong coffee (brewed liquid
-coffee)
12 oz Semi-sweet chocolate,
-coarsely chpped
4 oz Unsweetened chocolate,
-coarsely chopped
8 lg Eggs

Yields
14 -16 servin

1 1/3 c HERSHEY’S MINI KISSES
-Chocolate; divided
2 tb Milk
1 Packaged crumb crust; (6
-oz.)
1 pk (8 oz.) Neufchatel cheese
-(light cream cheese);
-softened
3/4 c Sugar
1 c REESE’S Creamy or Crunchy
-Peanut Butter
3 1/2 c (8-oz.) frozen non-dairy
-whipped topping; thawed

Yields
1 Servings

1/2 c Cocoa
1/4 c Hot coffe or hot water
1 (l4oz) can fat-free
Sweetened
Condensed skim milk
2 tb Corn syrup
1 ts Raspberry vinegar
1/2 ts Vanilla extract

Typos and adaptation by Bobbie Beers

Yields
4 Servings

2 c Sugar 1 c Milk; sour
1 c Water; boiling 2 c Sugar
3 ea Eggs Salt; a pinch
1 c Lard 3 tb Baking soda
1 tb Ginger

Yields
1 servings

200 g Butter
200 g Zucker
Cinnamon; ground
1 pn Salz
1/4 dl Kirsch
3 Eggs
400 g Flour; sieved
25 g Fresh yeast
1/2 dl Milk
1/2 dl Water
150 g Sultanas

Yields
1 Cake

—–irwin solomon (jjgf65a- 1 c Herman starter
1 c All purpose flour 5 tb Oil or grease (lard; bacon
1 ts Baking powder Fat; chicken fat)
1/2 ts Baking soda

Heat oven to 450 deg. Mix flour, baking powder, and baking soda. Add
starter and oil. Knead 10 times on a floured surface. Pat to 3/4″
thickness. Cut in rounds, pkace on cookie sheet, and bake at 450 deg.
for 10 minutes. Makes 8 to 12 biscuits.

Yields
12 servings

MIX ( FOR 2 LOAVES
9 c Flour
1 1/2 c Yellow cornmeal
2 3/4 ts Salt
-( mix may be tripled for
-This great bread )
-For 2 loaves( all of mix )
2 pk Dry yeast
2 1/2 c Warm water
3/4 c Molasses
1 Stick softened margarine
Additional flour if needed

Combine all ingredients for mix in a plastic bag. Add the dry yeast
to bag and shake well.Stir water and molasses in a large bowl. Add
margarine and let stand for 5 minutes. Sprinkle in the yeasted mix
over this a little at a time mixing until a stiff dough forms. Knead
8 to 10 minutes adding more flour if necessary to make a pliable
dough. Place dough in greased bowl, cover and let rise double in bulk
in a warm place about 1 1/2 hours. Punch down and divide into two.
Roll each piece into a 9 x 14 inch rectangle and roll up from short
end to form a loaf. Tuck ends under and place in greased regular loaf
pans. Let rise double in bulk. Bake in a 375 oven until rich brown
about 50 minutes or tested done. Remove from pans and cool on rack.

Yields
2 Servings

-PASTRY DOUGH-
1/2 c Unsalted butter
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour

From

Yields
8 Servings

-PASTRY-
2 c Flour, Unbleached
1/4 c Sugar
1 c Butter, NO Margarine, Unsalt
2 Egg Yolks

From

Yields
8 Servings

1 9″ pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
– cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream

From

Yields
10 Servings

2 1/2 c Sugar
3/4 ts Salt
1/2 Stick butter or margarine
1 cn (5.33 oz) evaporated milk;
-(3/4 c.)
1 7-1/2-ounces marshmallow
-fluff
3/4 ts Vanilla
1 pk (12 oz) semisweet-chocolate
-pieces
1/2 c Chopped walnuts

Yields
1 Servings

-SALLIE KRATZ NXMB21A-
1/2 c Milk; warm 3/4 c Sourdough starter
2 ts Sugar 1/2 c Butter
1 pk Dry yeast OR
2 1/2 c All-purpose flour; sifted 1/2 c Shortening
1/2 ts -salt 1 c Cheese; shredded; I used
1/2 ts Baking soda -CoJack cheese

Dissolve yeast in warm milk to which sugar has been added. Mix
remaining dry ingredints in medum bowl, cut in butter with pastry
cutter to resemble cornmeal. Mix in 1 cup shredded cheese. Bleand
starter into dissolved yeast and stir all lightly into flour mixture
until ball just forms. Roll out 1/2-inch thick on well-floured board,
flouring top as needed just to keep from sticking to rolling pin.
Cut out and quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in draft-free place to
rise, for about 1 hour or in refrigerator for about 4 hours. Bake at
425~ for 25 minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note: Another
sourdough starter goodie…Created by Kyllikki Fuller…who was one
of the best Sourdough teachers! She was the one who really helped me
nurse that starter from day one… MM Format: Norma Wrenn npxr56b

Yields
1 servings

50 g Butter
100 g Light soft brown sugar
4 tb Golden syrup
2 tb Black treacle
350 g Plain flour
1 tb Ground ginger
1 tb Bicarbonate of soda
2 Eggs; separated
450 g Icing sugar; sieved
4 15 cm square thin cake
-boards

Yields
1 servings

1 3/4 c Flour; Unbleached, Sifted
2 ts Baking Powder
1 ts Cinnamon; Ground
1/8 ts Cloves; Ground
4 oz Semisweet Chocolate
1/2 c ; Brewed Strong Coffee
1/2 c Butter Or Regular Margarine
1 c Sugar
2 ea Eggs; Large
1 ts Vanilla Extract
1/2 c Milk

Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven
for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble the
cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine
cream, sugar, vanilla, and cinnamon and beat with an electric mixer
set at high speed until soft peaks form and mixture is thick enough
to spread. DO NOT overbeat or you will have butter instead of whipped
cream. NOTE: The original recipe came from a GI who found it in Egypt
when he was stationed there. Hence the name. The whipped cream
frosting was added later but really adds to the recipe.

Yields
12 Servings

1 c Butter
1/2 c Lard
1 1/2 c Sugar
1/2 c Sweet milk
2 Eggs
1/2 ts Baking soda
1 ts Baking powder
4 c Flour

Yields
1 servings

3 c Nonfat milk Cheese
1/2 Vanilla bean, split 2 tb Finely slivered candied
1/4 c Medium-grain rice Ginger
1/2 c Sugar 1 Low-Fat Sweet Pastry
1 (8-ounce) carton frozen 1 ts Ground cinnamon
Egg substitute, thawed 1 tb Powdered sugar, optional
1/3 c Low-fat ricotta cheese or Sliced candied ginger,
Pureed fat-free cottage Optional

2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
delicious by itself that you may want to save the calories and fat in the
crust, and serve it without the pastry. Bring nonfat milk to boil in medium
saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
sugar and continue and continue cooking 3 minutes. Remove from heat and
cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
cheese. Stir into rice mixture with candied ginger. Carefully pour into
prepared pastry shell, filling almost to the top (if there is any flan
mixture left from incomplete reduction in cooking, place in small custard
dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
Remove from oven. Sift powdered sugar over and sprinkle with remaining
cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
gram fiber. The use of oat flour blend and cake flour is what gives this
low-fat crust its tenderness. It also makes it more difficult to roll, but
don’t despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
flour, cardamom and sugar into large bowl. Rub in butter with fingers or
cut in with pastry blender until size of small peas. Using fork, stir in
oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
flour is moistened without being wet. Gather dough with moist hands, shape
into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
lightly floures board. (To facilitate rolling, dough may also be rolled
between sheets of wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift and press onto 9-inch
square tart pan with removable bottom. Cut off dough edges. Bake at 425
degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this pastry. Add
a dash of salt if using.

Yields
12

4 oz Cream cheese
1/4 c Sugar
1/4 c Amaretto liqueur
1 1/2 c 35% Real Whipping Cream
3/4 c Peanut brittle, fine chopped
1 tb Lemon/orange peel, grated

From

Yields
8 Servings

1 c Sugar
1/2 c Solid White Vegetable
-Shortening
2 c Unbleached Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1 ts Salt
1 c Milk
2 ts Vanilla Extract
FILLING:
1/2 c Butter, Softened (1 Stick)
7 1/2 oz Marshmallow Creme (1 Jar)
3/4 c Confectioners’ Sugar
1/4 c Solid White Vegetable
-Shortening
1/2 ts Vanilla Extract

From Comfort Food by Holly Garrison
Yields
6 Servings

1 1/2 tb Salad oil
1 sm Onion; finely chopped
1/4 c Red bell pepper
– (finely chopped)
2 Garlic cloves; minced
1 md Fresh jalapeno chili
– seeded & finely chopped
2 cn Pinto beans (15 oz each)
– drained & rinsed
1/8 ts Liquid smoke
1/4 c Chopped fresh cilantro
1/2 ts Ground cumin
1/4 ts Pepper
1/3 c Yellow cornmeal
Cooking spray (optional)
1 c Tomato-based salsa
– homemade or purchased

In a 12- to 14-inch nonstick frying pan over medium heat, combine 1
1/2 teaspoons of the oil with the onion, bell pepper, garlic and
chili. Stir often until onion is limp but not browned, about 5
minutes. In a bowl, coarsely mash beans with a potato masher until
they stick together. Stir in onion mixture, liquid smoke, cilantro,
cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed
paper. When bean mixture is cool to touch, divide into 8 equal
portions, shaping each into a 1/2-inch thick cake. Coat cakes with
cornmeal. Return the frying pan to medium-high heat. Add remaining 1
tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10
minutes; turn cakes over once. Coat pan with cooking oil spray if
cakes start to stick. Serve cakes with salsa to add to taste.

Yields
4 Servings

2 c Shortening or butter
4 c Flour
1 c Sour cream
2 Eggs
1/2 c Sugar
1 pn Of salt

Yields
6 Servings