1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
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1. Preheat oven to 375.
2. Cream shortening and sugar.
3. Mix in pumpkin, egg, and molasses.
4. Stir in dry ingredients, spices and raisins.
5. Drop by the spoonful onto an ungreased baking sheet.
6. Bake 10 to 12 minutes.
Homemade Hoagie Rolls
November 1, 2009 at 7:28 pm (all-purpose flour, granulated sugar, oven, salt, sandwich rolls, vegetable oil, yeast)
Makes 18.
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
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1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top.
5. Cover and let rise 45 minutes.
6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7. Shape into an oval.
8. Place 2 inches apart on a greased baking sheets.
9. With scissors cut a 1/4-inch slash across the top of each.
10. Cover and let rise 20 minutes.
11. Bake at 400° for 13-18 minutes until golden brown.
12. Remove to wire racks to cool.
Creamy Vanilla-Caramel Cheesecake
October 11, 2009 at 5:12 pm (Desserts, all-purpose flour, caramel topping, chocolate wafers, cholesterol-free egg substitute, cream cheese, egg whites, granulated sugar, oven, pecan halves, vanilla, vanilla wafers, vanilla yogurt)
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
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1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
Avocado Salad
October 11, 2009 at 3:46 pm (Mexican, Salad, avocado, blender, cilantro, coarse kosher salt, granulated sugar, jalapeños, lime juice, no-cook, olive oil, red onion)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 8
1/2 medium red onion, thinly sliced
2 tablespoons plus 1/4 cup freshly squeezed lime juice, from about 3 limes
2 teaspoons sugar
Coarse salt
1 jalapeno chili (seeds and ribs removed for less heat, if desired), chopped
1 cup lightly packed cilantro leaves
1/2 cup olive oil
4 avocados, about 8 ounces each, thinly sliced
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1. In a small bowl, combine onion with 2 tablespoons lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt; toss to combine. Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day, covered and refrigerated).
2. Make dressing: In a blender, combine remaining 1/4 cup lime juice, jalapeno, cilantro, and remaining 1 1/2 teaspoons sugar; season generously with salt. Blend until smooth. With the motor running, add oil in a steady stream through the feeder opening until incorporated.
3. Just before serving, slice avocados; arrange on a serving plate. Top with onion; drizzle with dressing.
Crunchy Slaw with Radishes
October 11, 2009 at 3:37 pm (Mexican, Side dish, coarse kosher salt, granulated sugar, lime juice, mayonnaise, no-cook, pepper, radish, white wine vinegar)
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Prep: 20 minutes
Total: 20 minutes
Serves 8
1/3 cup light mayonnaise
3 tablespoons white-wine vinegar
3 tablespoons freshly squeezed lime juice, from about 2 limes
1 tablespoon sugar
Coarse salt and ground pepper
1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced
1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)
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In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.
Fresh Apple Cake
October 9, 2009 at 1:36 pm (Aldi ingredients, all-purpose flour, apples, baking soda, brown sugar, buttermilk, cake, canola oil, cinnamon, eggs, granulated sugar, oven, salt, vanilla, walnuts, whole wheat flour)
Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 20 servings
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups finely chopped unpeeled apples (3 medium)
1 cup chopped walnuts
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1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2. In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.
High Altitude (3500-6500 ft): No change.
Plum Crumble
September 11, 2009 at 11:52 am (Desserts, all-purpose flour, almond extract, baking powder, butter, cinnamon, eggs, granulated sugar, heavy cream, oven, plums, salt, sweetened whipped cream)
Serves 6 to 8
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 large eggs
1/2 cup heavy cream
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/2 pounds dark plums, (about 6), pitted and cut into eighths
Whipped cream, for serving (optional)
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1. Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
2. While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
3. Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.
Creamy Coleslaw
September 11, 2009 at 11:28 am (Side dish, cabbage, carrots, cider vinegar, coarse kosher salt, granulated sugar, mayonnaise, no-cook, pepper, scallions)
Prep: 15 minutes
Total: 30 minutes
Serves 6
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced
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In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
