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Best Quick Pancakes

Ingrients & Directions


1 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
2 tb Sugar
1 lg Egg; slightly beaten
1 c Milk
2 tb Unsalted butter; melted,
-plus 1/2 teaspoon for
-griddle

1. Heat griddle to 375 deg. or griddle pan over medium-high heat. Whisk
flour, baking powder, salt, & sugar in bowl. Add egg, milk, & 2 tablespoons
butter; whisk to combine. Batter should have small to medium lumps.

2. Heat overn to 175 deg. Test gribble by sprinkling a few drops of water
on it. If water bounces & spatters off griddle, it is hot enough. Using
pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wips off
excess.

3. Using a 2-oz. ladle, about 1/4 cup, pour pancake batter in pools two
inch away from each other. When pancakes have bubbles on top & are slightly
dry around the edges, 2 1/2 mins., flip over. Cook until golden on bottom,
1 min.

4. Repeat with remaining batter, keeping finished pancakes on heat-proof
plate in oven.


Yields
1 Servings

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Best Oatmeal Cookies

Ingrients & Directions


3/4 c Low ft margarine, room temp 1 c White sugar
1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour 1 ts Baking soda
1 ts Ground cinnamon 1/4 ts Ground nutmeg
1 1/2 c Oats, uncooked 1 c Raisins
1 ts Vanilla

In a large mixing bowl, beat margarine and sugars until light and fluffy.
Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon
and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill
1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place
on an ungreased cookie sheet. Grease the bottom of a glass with margarine,
dip glass in sugar and use to flatten ball of dough. continue, leaving
adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1
g.

Yields
55 servings

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Illinois Apple Pie

Ingrients & Directions


C
2 c Level cups all-purpose flour 1/2 c Ice water
1/4 ts Salt 1/4 c Milk
1 c Evel cup Crisco shortening 1/4 c White sugar

APPLE F
6 c Tart apples,peeled & sliced 2 tb Lemon juice
1/2 c White sugar 1/4 ts Salt
1/2 c Brown sugar 1/4 ts Nutmeg
1 ts Cinnamon 1 tb Butter

Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knifes until mixture
is uniform.Add water;toss lightly with a fork until dough forms a
ball.Divide dough into 2 parts. On lightly floured surface,roll
bottom crust into circle 1/8″ thick and about 1 1/2″ larger than
inverted 9″ pie plate.Gently, ease dough into pie plate,being careful
not to stretch dough.Trim edge even with pie plate. For apple
filling:Combine all ingredients in mixing bowl.Stir until mixed
well.Spoon into unbaked pie shell. Use remaining half of dough to
roll top crust,as instructed for bottom crust.Lift onto filled
pie.Trim 1/2″ beyond edge of pie plate.Fold top edge under bottom
crust;flute as desired.Cut slits or design in top crust to allow
steam to escape.Brush top crust with milk;sprinkle with white
sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
degrees;bake an additional 25 to 30 minutes or until crust in golden
brown.Cool and serve .

Yields
6 servings

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Bread Pudding

Ingrients & Directions


1 1/2 c Bread cubes
2 c Milk
1/2 c Brown sugar
2 ea Eggs
2 tb Butter

Heat the milk and pour over the bread cubes. Add the eggs beaten with
the sugar and butter cut in small pieces. Add 1 tsp. vanilla. Bake at
350 until pudding is firm.

Yields
4 Servings

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Glazed Pineapple Pie

Ingrients & Directions


1 cn (20 oz) crushed pineapple
1 c Sugar
1/4 c All-purpose flour
1 tb Lemon juice
1 tb Butter or margarine, melted
1/4 ts Salt
Pastry for double-crust pie
-(9 inches)
3/4 c Flaked coconut
1/2 c Confectioners’ sugar
1/4 ts Vanilla extract

Hello, this recipe is from Taste of Home June/July 96. This pie is
fantastic, IMHO. Hope you like it, too. (Sorry this isn’t in any
format–still waiting on my MasterCook to get here :-( .

Drain pineapple, reserving 1 Tbls juice for glaze. In a medium bowl,
combine pineapple, sugar, flour, lemon juice, butter and salt; mix well and
set aside. Line a 9-in. pie pan with the bottom pastry. Sprinkle with
coconut. Spread pineapple mixture over coconut. Top with remaining pastry;
flute edges and cut slits in top. Bake at 400 for 35-40 mins or until
golden brown. Cool 20 mins on a wire rack. Meanwhile, for glaze, combine
confectioners’ sugar, vanilla and reserved pineapple juice until smooth.
Spread over the top of warm pie. Serve warm or at room temperature. Yield:
6-8 servings.

Yields
1 Servings

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Chocolate Orange Torte

Ingrients & Directions


4 oz Semisweet chocolate
1/2 c Unsalted butter; softened
2/3 c Sugar
3 Eggs
1 c Ground almonds
1/4 c Bread crumbs
1 Orange; zest of
Almonds; for garnish

CHOCOLATE GLAZE
2 oz Unsweetened chocolate
2 oz Semisweet chocolate
1/4 c Unsalted butter
2 ts Honey

From: “Janet R. Starosta” jrs@poe.acc.virginia.edu

Date: Fri, 11 Nov 1994 06:11:01 GMT
Preheat oven to 375. Butter an 8-inch round cake pan and line the bottom
with buttered waxed paper.

Melt chocolate in the top of a double boiler. Cool. In a large mixing
bowl, cream butter until fluffy. Add sugar and eggs. Stir in melted
chocolate, ground almonds, bread crumbs, and orange zest. Pour batter into
pan and bake 25-30 minutes. Frost with chocolate glaze.

CHOCOLATE GLAZE: Melt in double boiler.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

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Vermont Apple Pie

Ingrients & Directions


6 ea Large tart apples,pared,core
1 ea Unbaked 9″ pastry shell
1/3 c Sugar
3/4 c Ginger snap cookie crumbs
1 tb Flour
1/2 ts Cinnamon
1 ds Salt
1/4 c Butter
1/4 c Walnuts
1/3 c Maple flavored syrup

Spread 1/2 the apples in the pastry shell.Combine next 6
ingredients.Spread 1/2 the mixture over the apples.Spread in remaining
apples atop first layer.Top with remaining remaining crumbs and
walnuts.Bake in a moderate oven (375 degrees),about 50
minutes,covering with foil the last 25 minutes.Remove from oven.Pour
syrup,evenly,over the pie.

Yields
8 Servings

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Apple Butter Bread

Ingrients & Directions


1/2 tb Yeast
1 c Flour; whole wheat
2 c Flour; bread
1 ts Salt
1 tb Sugar
1/2 c Apple butter
2 tb Oil
1 c Water

Bring bread ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

Bake the apple butter right into the bread. Try substituting any favorite
jam or jelly for the apple butter.

Apple’s comments: I substituted Peach Butter for the Apple Butter in this
recipe and it was delicious. It has a very nice texture and aroma!

From

Yields
24 Servings

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Hot Clam Tarts

Ingrients & Directions


Pastry for 2-crust pie
2 tb Butter
2 tb Flour
1 c Light cream
1/2 ts Salt
1/4 ts Tabasco sacue
2 ts Dry sherry
1/4 c Parmesan cheese; grated
1 cn (6.5 oz) Minced Clams

Preheat oven to 425 F.

Roll out pastry, then cut into 2 1/2-inch squares. Line small, 1 1/2-inch
muffin pans with pastry squares; prick with fork and bake for 10 minutes or
until crisp and golden brown. Remove shells from pans and set aside.
Reduce oven heat to 350 F.

Melt butter in small saucepan. Blend in flour, then stir in cream, salt,
Tabasco, sherry, and 3 tbsp Parmesan cheese. Cook over medium heat,
stirring constantly, until sauce thickens. Add drained clams and simmer
until heated thoroughly.

Spoon clam mixture into tart shells; sprinkle mixture into tart shells;
sprinkle with remaining Parmesan cheese. Bake for 5 minutes, or until
well-heated. Remove from oven; serve immediately.

From

Yields
36 Tarts

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Jamaican Banana Bread Custard

Ingrients & Directions


5 tb Butter 3 oz Eagle brand condensed milk
2/3 c Granulated sugar 8 Egg yolks
12 sl Dry bread, no crust, broken 6 Whole eggs
Into 3/4 inch pieces 2 1/2 c Milk
1 lb Ripe bananas 1/2 ts Cinnamon
2 tb Dark Jamaican Rum 1/4 ts Nutmeg
3 tb Apricot preserves

Preheat oven to 350 degrees. Butter the bottom of an 8 inch square
baking pan with 1 tablespoon of butter and sprinkle with 2
tablespoons of sugar. Place the bread pieces in the bottom of the
pan. Dot with the remaining butter and sprinkle with 1/4 cup sugar.
Slice the bananas lengthwise into halves. Place on top of the bread
and sprinkle with the rum. Spread the apricot preserves evenly over
the bread and banana mixture. Ladle condensed milk over the bread. In
a medium sized bowl, whisk together the egg yolks and whole eggs.
Heat the milk and remaining sugar until the mixture begins to simmer.
Pour the milk slowly into the eggs, stirring constantly until well
blended. Pour over the bread and banana mixture. Sprinkle with
cinnamon and nutmeg. Place a heavy platter or cutting board over the
pan to weigh down the mixture. Allow to sit for 15 minutes. Bake in
the preheated oven for 25-30 minutes or until an inserted knife comes
out clean. From “Tropic Cooking/by Joyce LaFray Young” / typed by
Diane Newbury Recipe is credited to Henry Towle a chef in Coral
Gables, FL.

Yields
8 servings

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