March 2nd, 2007 by alice
Tags: Cookies, Date, Turnover
INGREDIENTS
- 1cup choppeddates
- 1cupwater
- 3cupsrolled oats
- 2cupswhole wheat flour
- 2cupsdark brown sugar
- 1/2teaspooncinnamon
- 1/4teaspoonsalt
- 1/2cupbutter, melted
- 2eggs, beaten
- 1teaspoonbaking soda
- 2/3cupbuttermilk
DIRECTIONS
- Cook the dates and water together, stirring frequently, until soft and amalgamated.
- Let cool.
- Preheat the oven to 325°F.
- Butter a large cookie sheet.
- Stir together the dry ingredients.
- Beat together the cooled melted butter and eggs, then beat in the buttermilk.
- Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
- Drop half the dough by spoonfuls onto the cookie sheet.
- Space them well apart.
- Divide the filling evenly over the cookie bases.
- Spoon the remainder of the dough over the cookies.
- Bake for 20 minutes.
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March 2nd, 2007 by alice
Tags: Cake, Dreamsiclecreamsicle
INGREDIENTS
- 1 (18 ounce)boxorange cake mix
- 1 (3 ounce)boxorange flavor gelatin
- 1/3cupoil
- 1 1/4cupswater
- 3eggs
- 1teaspoonorange extract
-
Frosting
- 12ouncessour cream
- 1 1/4cupssugar
- 1/2cuporange juice
- 8ouncesCool Whip(or more)
- 1 (2 ounce)packageshredded coconut (optional)
DIRECTIONS
- Cake: Blend all ingredients& pour in 2 9″ greased& floured pans.
- Bake at 350* for 20-25 minutes.
- When cool slice each layer to make 4 layers.
- Frosting: Combine sour cream& coconut,if used[I don't].
- In separate bowl mix sugar& orange juice til disolved.
- Combine with sour cream.
- Fold in Cool Whip.
- Spread between each layer& remaining on top.
- Refrigerate.
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March 2nd, 2007 by alice
Tags: Bread, Danish, Franskbrod, French
INGREDIENTS
- 7-7 1/2cupsunbleached flour
- 2packagesactive dry yeast
- 1tablespoonsugar
- 1tablespoonsalt
- 1tablespoonshortening
- yellow cornmeal
- 1egg white
- 2tablespoonspoppy seeds (optional)
DIRECTIONS
- In large mixer bowl combine 3 cups of the flour and the yeast.
- Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F.
- Stirring constantly to melt shortening.
- Add to dry mixture.
- Beat at low speed with mixer for 1/2 minute, scraping bowl.
- Beat 3 minutes at high speed.
- By hand, stir in enough remaining flour to make a soft dough.
- Knead on floured surface till smooth (10 to 12 minutes.) Shape into a ball.
- Place in greased bowl and turn once.
- Cover, let rise till double 1-1 1/2 hours.
- Punch down, divide in half.
- Cover let rest 10 minutes.
- Roll each half to 15 x 12″ rectangle.
- Roll up tightly from long side, seal well.
- Taper ends.
- Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.
- Gash tops diagonally every 2 1/2 inches 1/8 inch deep.
- Beat egg white just till foamy add 1 tbsp. water
- Brush tops and sides of loaves, and sprinkle with poppyseeds.
- Cover, let rise till double (about 1 hr.) Bake at 375 degrees F.
- till light brown for 20 minutes, brush again with egg white mixture.
- Bake another 20 minutes longer.
- Remove from sheets and cool.
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March 2nd, 2007 by alice
Tags: Kitchen, Sink, Soup
INGREDIENTS
- 1cupdried split green peas
- 1cupdried split yellow peas
- 1cupbrown lentils
- 8cupswater
- 3-4bay leaves
- 2mediumleeks
- 1largecarrot
- 3stalkscelery
- 2cups choppedcabbage
- 4cupscrushed tomatoes
- 2tablespoonsvegetable oil
- salt
DIRECTIONS
- Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
- Meanwhile, trim, chop, and wash the leeks.
- Peel and grate the carrot.
- Saute them until soft in 1 tbsp of the oil, and add them to the soup.
- Chop the celery and the cabbage.
- Saute them together in the remaining vegetable oil until limp.
- Add them to the soup with the tomatos and add salt to taste.
- Simmer to blend.
- Heat up and serve the next day.
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March 2nd, 2007 by alice
Tags: Butter, Chocolate, Oatmeal, Peanut, Squares
INGREDIENTS
- 1/2cupmargarine
- 2cupssugar
- 1/2cupmilk
- 1/2cup hersheycocoa
- 1/2cuppeanut butter
- 1teaspoonvanilla
- 3cups dryoatmeal(I use 1 minute)
DIRECTIONS
- Put first 4 ingredients in large sauce pan.
- Bring to boil, stirring constantly Remove from heat& add remaining ingredients Mix well& spoon into 9″X13″ pan Refrigerate, cut& serve.
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