Make 8″ foil “pans” so cookies will hold shape.

Mix all in order given. chill dough 3 hours – 3 days.
From Marie Campbell

3/4 C Sugar 1/3 C Cocoa 4 Tsp Cornstarch 1/2 C Evaporated Skim Milk
1 Tsp Vanilla

Description:

These are the tasty biscuits you can’t get enough of at Red Lobster
Restaurants

Instructions:

Preheat oven to 450 degrees

Combine bakibg mix, milk, cheese until soft dough forms

Drop by spoonfuls onto greased cookie sheet

Bake 8-10 minutes or until golden brown

Combine melted margarine and garlic powder

Brush mixture over warm biscuits brfore removing from sheet

-GLAZE-
2 ts Irish Whisky
2 ts Milk

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.

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE
GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3. DURING LAST 2 MINUTES,
OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ (1/4 CUP)
IMITATION MAPLE FLAVORING.

2. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED
SHEET PAN. SPREAD EVENLY.

3. BAKE 40-50 MINUTES OR UNTIL DONE.

4. COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39).

5. CUT 6 BY 9.

NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES
OR UNTIL DONE, ON LOW FAN, OPEN VENT.

Recipe Number: G01004

SERVING SIZE: 1 PIECE

-ICING-
1/2 c Powdered sugar
6 tb Cocoa
1/8 ts Salt
2 c Whipping cream

Slice cake into 3 layers. Cream together the butter, powdered sugar and
egg. Beat until light and fluffy. Add vanilla, chocolate and nuts. Spread
between layers of cake. Sift together the powdered sugar, cocoa and salt.
Add to the whipping cream and chill 2 hours. Whip and ice cake with this.
Yield: 12 servings.

RUTH MCADAMS

JONESBORO, AR

Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread
leek and kale evenly in the pie shell.

Meanwhile, cut the fish into chunks; simmer in water and herbs. Drain. Mix
with the bechamel sauce and pour into pie shell, covering the kale and leek
mixture. Sprinkle with Parmesan. Bake at 375 F. for 25 minutes.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog. Vol. 8,
No. 1, Spring/Summer 1991. Pg. 14. Electronic format by Cathy Harned.

TOPPING
12 Bacon slices, cut into 1/2
-inch pieces (about 7 oz)
4 md Onions, thinly sliced
4 c Small curd cottage cheese
1/4 c Plus 1 T creme fraiche or
-whipping cream
1 tb Vegetable oil
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground pepper

FOR DOUGH: Mix flour, 3/4 cup water, salt and oil in large bowl. Add more
water by tablespoons if dough is very dry. Turn out dough onto lightly
floured surface and knead until smooth and elastic, about 3 minutes. Wrap
in plastic and refrigerate overnight. Bring to room temperature before
continuing.

FOR TOPPING: Prehat oven to 500F. Saute bacon in heavy large skillet over
medium-low heat until brown, about 10 minutes. Using slotted spoon,
transfer bacon to paper towels; drain. Add onions to skillet with bacon fat
and saute over medium heat until tender and light brown, about 10 minutes.
Remove from heat. Puree cottage cheese in blender until almost smooth.
Transfer to large bowl. Add creme fraiche, oil. salt, nutmeg and pepper;
stir to blend.

Divide dough into 4 equal pieces. From each piece into ball; flatten into
disk. On lightly floured surface, roll out 1 disk to 12-inch round. Place
round on pizza pan or baking sheet. Repeat with remaining dough pieces,
placing each round on separate pizza pan or baking sheet. Divide cream
mixture among rounds, spreading to within 1 inch of edge. Top each with
bacon and onions. Working in batches, bake pizzas until cream bubbles and
begins to brown, about 12 minutes.

SOURCE: my girlfriend and I made up together years ago.

In a microwaveable bowl stir first 3 ingredients together until well
blended. Drop margarine pieces into sugar mixture. Microwave on HIGH 1-2
minutes, or until margarine is melted. Add Rich’s milk stirring until
smooth. Microwave on HIGH 1-1 1/2 minutes longer until mixture is thick and
creamy. Do not overcook.

Stir in vanilla, nuts or marshmallows. Pour into wax paper lined 8″ square
pan and refrigerate until firm. Cut into squares and enjoy.

Add gelatin and grated peel to cake mix.

Prepare and bake cake mix as directed on package in two 8 or 9 inch round
cake pans. Cool 15 minutes; remove from pans. Cool 15 minutes; remove from
pans. Cool completely on wire racks. Fill and frost with Fluffy Pudding
Frosting. Decorate as directed. Makes 12 servings.

Fluffy Pudding Frosting: Pour 1 cup cold milk into medium bowl. Add 1
package (4 serving size) Jello Instant Pudding & Pie Filling, any flavor,
and 1/4 cup powdered sugar. Beat with a wire whisk 2 minutes. Gently stir
in 1 tub (8 ounces) whipped topping, thawed. Spread onto cake at once.
Makes about 4 cups or enough for two 8 or 9 inch layers.

Cream lard, sugar. Add egg, sour milk, soda, baking powder, nutmeg, salt
and flour. Roll and cut. Bake 10 minutes at 450 F. Add currants or cocoanut
to batter if desired.

Remove rim from a 9″ springform pan. Cut brown paper to fit bottom. Beat
egg whites and cream of tartar until foamy. Slowly beat in superfine sugar,
beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn
off heat. Leave meringue in oven 1 hour with door closed. Remove paper.
Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water
in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and
sherry. Beat over simmering water until thickened. Cool. Fold egg mixture
into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion,
raspberries to another and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even layer of the raspberry
mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To
serve, remove rim and transfer torte to serving plate. Shave unsweetend
chocolate over top and sides of the torte. Ring top of torte with 12 mounds
or rosettes of whipped cream. Top each with candy kiss. Return unwrapped
torte to freezer until 10 minutes before serving. Cut into wedges.

Combine wet, combine dry, mix wet into dry, drop by generous
spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at
450 degrees.

The garlic doesn’t really give these a pronounced garlic flavor–it
just eliminates some of the cloying sweetness of the pumpkin. When
these first come out of the oven they are very crisp on the outside
and dense and moist on the inside–sort of like little
mini-spoonbreads. After they cook the texture becomes more uniform
and more like the standard biscuit we all know and love.

submitted by: LeiG@aol.com
from: The wonderful World of cooking.

Combine mustard, cheese and parsley. Spread on bread. top with eggs.
serves 6.

Lei , Bronx, NY, USA

Recipe Archive – 8 July 96

Roll out half the dough 1/8-inch thick on a floured surface. Press it
firmly into an 8-inch tart pan with a removable fluted rim. Trim off
excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
the rim, pressing it to the side of the shell, and push the dough up
1/4-inch above the edge of the pan. Crimp the edge decoratively with a
fork. Roll out remaining dough and make up another tart shell in the same
manner.

Chill the shells for 60 minutes. Line the shells with foil, fill the foil
with rice and bake in the lower third of a preheated 400f oven for 8
minutes. Remove the rice and foil, and bake for 8-10 minutes more or until
they are pale golden. Remove shells from the pans, transfer them to a rack
and let them cool.

In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar
until the mixture is thick and pale and forms a ribbon. Beat in the zest
and lemon juice. Transfer the mixture to a heavy saucepan. Cook it,
stirring constantly with a wooden spoon, over mod-low heat, until it
registers 140f on a candy thermometer. Continue to cook at a stable 140f
for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl,
and let it cool, covered with a buttered round of wax paper, until it is
luke-warm.

In a bowl, beat the egg whites with a pinch of salt until they hold soft
peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the
meringue until it just hold stiff peaks. Stir a quarter of the meringue
into the lemon mixture and fold in the remaining meringue gently but
thoroughly.

Transfer the tart shells to a baking sheet and fill with the lemon mixture,
mounding it slightly. Bake the tarts in the middle of a preheated 400f
oven for 12-15 minutes, or until the tops are golden and puffed. Transfer
the tarts to a rack and let them cool.

Work butter into flour on well-floured surface until granular. Add
one half cup powdered sugar, 3 egg yolks, a little rum(or extract)for
flavor to taste, and lemon peel. Knead ingredients into dough on a
floured board about ten min. Roll out to a thickness of 1/8″ and cut
into different shapes or circles about 1-1/2″in dia.
Stir 1 cup powdered sugar into 3 stiffly beaten egg whites for
about 5 min. then add vinegar. Mix well. Put a little of this mixture
on top of

each piece of dough and set on cookie sheet. Bake in a moderate oven
350 until light brown. While still warm place cookies back to back
with marmalade(or any fruit filling, thickened) in center and brush
eggwhite mixture on outside, lightly brown, just a few minutes.

Combine dry ingredients. Beat wet ingredients. Combine and beat wet
and dry ingredients. Pour into an 8×8 in pan sprayed lightly with
nonstick cooking spray. Bake at 325 F. for 25-30 min., or just until
the edges are firm and the center is set. Cool and cut into squares.

Peel orange and remove all white pith and seeds from the flesh. In a
blender or processor, puree pulp and juice until almost smooth. Measure 1/2
c of the pulp and juice and set aside. Discard the remaining pulp.

Measure the dry ingred. and then place in pan. Add the pulp and juice,
water and oil, honey and yeast. Place in the bread pan… (add ingred.
according to your mfg. instructions… I have to add the yeast FIRST)

Program the machine for the WHOLE WHEAT MODE (I use WHITE BREAD CYCLE in
the ABM100-Welbilt).

From: Laura Hunter LHunter722@AOL.COM

Date: Wed, 31 Jul 1996 12:41:59 -0400
Heat oven to 350. Frease and flour 10″ (12) cup bundt pan or 10″ (18) cup
tube pan. (Batter will not completely fill 10″ tube pan).

Stir together flour, cocoa powder, cinnamon, baking soda and salt in bowl.
Stir together granulated and brown sugars in second bowl.

Beat together butter and sugars in medium-size bowl with mixer until light
and fluffy, about 1 minute.

On low speed, beat flour mixture into butter mixture. Beat in mashed
potatoes, sour cream, coffee and vanilla. Beat in eggs, one at a time,
just until ingredients are well mixed, scraping down side of bowl with
spatula. Pour batter into prepared bundt pan or tube.

Bake in 350 oven for 1 hour 20 minutes or until wooden pick inserted in
center of cake comes out clean. Transfer pan to wire rack to cook for 15
minutes. Remomve cake from pan to rack to cool completely. To serve, sift
confectioners’ sugar over cake. Serves 16.

EAT-L Digest 30 July 96

OR
1 t Ground sage 1/4 t Salt
1/8 t Cayenne pepper 1/2 t Fresh ground black pepper
1/2 t Tobasco sauce

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has
the consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans &
rice, toast & jam, etc.

Makes enough for about 4 biscuits.

FILLING
1 pk Coconut Instant Pudding Mix;
-4 Serving Size
1 1/2 c Milk
2 c Cool Whip; Thawed

TOPPING
1/4 c Walnuts; Chopped
1/4 c Coconut

Heat oven to 350. Grease and flour 2 9″ round cake pans. In large bowl,
combine all cake ingredients at low speed until moistened; beat 2 minutes
at high speed. Pour batter into greased and floured pans. Bake at 350 for
25 to 35 minutes. Cool 15 minutes; remove from pans. Cool completely. Split
each cake layer in half horizontally to form 4 layers. In large bowl;
combine pudding mix and milk. Beat at low speed 2 minutes or until well
blended. Fold in whipped topping. In medium skillet over medium high heat
combine walnuts and coconut. Cook and stir 5 to 6 minutes or until coconut
is light golden brown; remove from heat. Set aside. Place 1 cake layer cut
side up on serving plate. Spread with 1/4 of filling. Top with a second
cake layer cut side down; spread with another 1/4 of filling. Repeat with
remaining cake layers and filling, ending with filling. Sprinkle with
walnut mixture. Refrigerate until serving. Store leftovers in fridge.

Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days.

This is the author’s last choice for making a starter, but seems to be in
all the cookbooks dealing with Sourdough Starters. Use only as a last
resort.

NOTE:

All containers for starters not using yeast, must be carefully scalded
before use. If you are careless or do not scald them the starter will
fail.

Put the rack in the center of the oven; preheat the oven to 450?F. Set
aside a deep 9-inch glass pie plate and baking sheet.

Pour the berries in a large bowl and toss with the lemon rind and
juice. Combine the flour, sugar to taste, tapioca and salt in a small
dish. Add to the berries and toss well. Let stand for 20 minutes.

Ease the bottom pie crust into the pan. Pile berries in the pan,
mounding them in the center (they will cook down as the pie bakes).
Dot with butter. Center the top crust over the filling, fold in and
crimp the edges. Cut air vents and place the pie on the baking sheet.

Place the pie in the oven and decrease the heat to 400?F. Bake until
the crust is deep brown and the berries are bubbling (about 1 hour).
Remove from the oven and let cool about 2 hours. (Yeah, right ;+}

Nutritional information per serving: 517 calories, 23g fat, 491mg
sodium, 8mg cholesterol

Microwave chocolate and milk in large microwavable bowl on HIGH for 2-3
minutes, or until chocolate is almost melted, stirring halfway through
heating time. Remove from microwave. Stir until chocolate is completely
melted. Stir in vanilla and walnuts. Spread in greased 8″ square pan.
Refrigerate until firm. Cut into small squares, as this is very rich candy.

Makes about 4 dozen squares

1 1/4 c blanched and lightly toasted
: almonds
3/4 c powdered sugar
2 ts all-purpose flour
2 lg egg whites
1/3 c granulated sugar
1 ts grated lemon zest
1 ts almond extract

In a food processor, grind the almonds to a powder by pulsing off and
on to keep the powder loose. Mix the almonds with the powdered sugar
and flour. In a separate a bowl, beat the egg whites to soft peaks.
Gradually beat in the granulated sugar until stiff. Fold in the lemon
zest and almond extract. Pipe the mixture with a pastry bag using a
round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined
with lightly buttered waxed paper or parchment. Bake in a preheated
275-degree oven for 1 hour, checking to make sure the amaretti don’t
brown. Turn off the oven and let the amaretti dry out for an
additional hour–they should be very crisp. Store them in an airtight
container in the refrigerator or freezer.

Yield: Approximately 24 cookies

In a larger bowl, sift together the flour, baking powder and salt.
Sprinkle the applesauce over the flour, and cut in with a pastry
blender until it is in bits the size of split peas. The texture
should be somewhat course.

Sprinkle 1/2 cup cold milk over the flour and applesauce, and stir it
in quickly with a fork. Add only as much of the milk as is necessary
to make the dough hold together.

Gather the dough up into a ball, working it together with your hands
very briefly, and then roll it out 1/2 inch thick on a floured board.
Cut out small rounds (about 2 1/2″ to 3″ in diameter) and place them
on a cookie sheet spritzed with Pam. If you aren’t going to put them
in the oven immediately, chill them in the refrigerator until ready
to bake.

Bake the biscuits in a preheated oven at 450 degrees for 10 to 12
minutes, or until puffed and lightly browned on top.

Makes about 15 – 20 biscuits.

* preferably, use white pastry flour. All-purpose flour or whole-wheat
pastry flour can be used, but the biscuits will be denser and less
fluffy.

Gravy recipe follows.

Crust light. Bake.

-MIDORI GLAZE-
2 c Powdered sugar 2 tb Butter
1/2 c Midori 1/2 ts Coconut flavoring
1/2 c Cream cheese

Beat cake ingredients for 4 minutes at medium speed. Pour into well
greased Bundt pan. Bake at 350 F for 50-55 minutes. Cool about 15
minutes in pan, then turn out onto cooling rack.

For glaze: Mix glaze ingredients at high speed until smooth and
spreadable. Glaze while cake is slightly warm.

Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11×8
rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice
and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
golden in color. Let it cool in the pan on a rack.

In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
vanilla until the mixture is smooth. Stir in the cranberries and walnuts.
Pour filling into the shell.

Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
is golden. Let it cool completely in the pan on a rack. Remove rim of pan
and slide tart onto a serving plate.

Quick, easy, and a year round delight!

Beat egg with an electric mixer until light and lemon colored. Gradually
beat in sugar until mixture is thick and pale. (This beating is very
important to prevent sugariness.) Mix flour, baking powder,salt, and gently
fold into egg mixture. Stir in apples, walnuts and vanilla. Generously
butter an 8 inch square pan, pour in batter. Bake in 350 F oven 35-40
minutes or until top is golden brown and crunchy. Serve warm. Serves 6.

Origin: Found in old recipe box bought at garage sale. Shared by: Sharon
Stevens

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas
(should yield 3 cups). Combine ingredients except butter and crust.
Spread into pie crust. Dot with butter. Place crust on top. Bake at
450 degrees F. for 15 minutes. Reduce oven temperature to 350
degrees F. and bake for an additional 20 minutes or until browned.
From The Central Market Cookbook by Phyllis Good.

MAPLE FROSTING
1/4 c Butter/margarine, softened
2 1/4 c Powdered sugar, sifted
2 tb Milk
3/4 ts Maple extract