Hot Food & Recipes

Servings: 1 8″ square
Category: Bakery | Desserts | Cookies | Fruits
Ingredients

• 6 oz Rolled oats
• 4 oz Wholewheat flour
• 2 oz Wheatgerm
• 2 oz Soy flour
• 4 oz Dried apricots
• 4 oz Seedless raisins
• 2 oz Sunflower seeds
• 3 tb Oil
• 2 tb Liquid sweetener
• 2 tb Molasses
• 4 tb Orange juice
• 1 pn Salt

Directions
Preheat oven to 375F. Grease an 8″ square baking tin & set aside. Stir together the oats, flour, wheatgerm & soy flour. Add finely chopped apricots, raisins & sunflower seeds. Stir together the oil, sweetener & molasses & add to the dry ingredients. Add as much of the orange juice as necessary to make a soft but not runny mixture. Add the salt. Place the apricot mixture into the prepared tin. Bake for 25 minutes. Cool in the tin scronig into fingers while still hot with a sharp knife. When cold, remove from the tin & in an airtight container.

Servings: 18 Bars
Category: Bakery | Desserts | Cookies | Low-fat
Ingredients

• 1 c White flour
• 1/3 c Brown sugar
• 1 ts Cinnamon
• 1/2 ts Baking powder
• 1/4 ts Salt
• 1 1/2 c Dried apricots
• 1 tb Walnuts, chopped
• 1 tb Cashews, chopped
• 1/3 c Maple syrup

Directions
———————————–ICING———————————– 1 c Icing sugar 2 tb Shortening 1/2 ts Vanilla 1 tb Apple juice Sift together flour, sugar, cinnamon, baking powder & salt. Stir in the apricots & nuts. Add the syrup. Stir until the mixture forms a thick batter. Spread the batter into a lightly oiled 8″ X 8″ baking pan (it is hard work, but it will cover — trust me!). Bake at 350F for 30 to 35 minutes or until the bars test done. Allow to cool slightly, cut into bars. When completely cool, spread with icing & drizzle some melted chocolate over the top if desired. ICING: Cream together sugar & shortening. Add remaining ingredients & beat until smooth. Makes 1/2 cup. Recipe by Mark Satterly

Servings: 8 Servings
Category: Baking & de | Cakes | Cookies & p
Ingredients

• 4 c Granny Smith apple; peeled
• -and sliced
• 3/4 c Sugar
• 1/4 c Flour
• 1 ts Cinnamon
• 1/4 ts Salt
• 2 tb Butter
• 2 Pie crusts

Directions
———————————-TOPPING———————————- 1/4 c Butter 1/2 c Brown sugar 2 tb Half and half 1/2 c Chopped pecans Prepare bottom crust in plate. Heat oven to 425. Combine filling ingredients and pour into pie shell. Dot with the 2 T butter. Place top crust over all and seal and flute edge. Bake 35-45 minutes or till golden. Cover edges with foil to prevent overbrowning. Remove from oven and set aside, leaving oven on. Remove foil if used. Blend all topping ingredients and warm on stovetop in a small saucepan. Pour over pie. Place on cookie sheet and bake an additional 3-4 minutes or till top bubbles. Cool 2 hours before service. NOTES : You may substitute 2 20 oz. cans of apple pie filling if desired. Serve with whipped cream or ice cream if desired. Recipe by: Lisa Lepsy-Origin Unknown Posted to MC-Recipe Digest V1 #726 by Babygoil@aol.com on Aug 8, 1997

Servings: 4 Servings
Category: Bakery | Native | Ojibway | Breads
Ingredients

• 1 Recipe soft bread
• 2/3 c Sunflower oil
• 1/2 c Blueberries -=OR=- raisins

Directions
Let the soft bread dough cool to room temperature. Mix in the blueberries & put the dough into a bowl. Chill until it thickens. When the dough is firm, cut it into 1/2″ slices & fry until it is a golden colour. Serve hot with maple syrup. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Bakery-shop | Breads – ye
Ingredients

• 2 c Buttermilk
• 1 c Shortening
• 1 pk Dry Yeast
• 1/4 c Warm Water
• 4 tb Sugar
• 5 c Flour
• 1 tb Baking Powder
• Melted Butter

Directions
Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies. When ready t use dough, roll out 1/4″ thick, cut in 1 1/2″ rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400?for 10 minutes or until done, depending on size of biscuits. A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies. Source: “Mountain Measures”– Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net Posted to MC-Recipe Digest by “Bill Spalding” on May 3, 1998

Servings: 2 Loaves
Category: Bakery | Breads
Ingredients

• 1 pk Active dry yeast (1/4 oz)
• 1/4 c Lukewarm water
• 1 ts Salt
• 3 tb Vegetable shortening, melted
• 1 c Cold water
• 4 1/2 c All purpose flour

Directions
In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture. Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to knead in the final cup of flour. Shape the dough into a ball, brish lightly with the remaining shortening, and cover with a dry cloth. Set the bowl in a warm place until doubled in bulk, anout 1 hour. Punch the dough down and, on a floured board, knead about 5 minutes. Shape into 2 round loaves on a well greased baking sheet. Cover with a dry cloth and set to rise another 45 minutes. Preheat the oven to 400F. Bake the loaves on a cookie sheet 50 minutes, until they are light brown and sound hollow when tapped.

Servings: 1 9″x9″ cake
Category: Bakery | Desserts | Cakes | Vegetarian
Ingredients

• 2 tb Margarine
• 1/4 c Liquid sweetener
• 1/4 c Date sugar
• 1/4 ts Cinnamon
• 1 pn Cloves
• 1 pn Nutmeg
• 1 Apple, peeled, cored,
• – sliced about 1/8″ thick
• 1/4 c Margarine
• 1 c Pitted dates
• 1/2 c Water
• 1/2 c Raisins
• 1/4 c Chopped walnuts or pecans
• 1 1/2 c Whole wheat flour
• 1 ts Baking soda
• 1 ts Baking powder

Directions
Preheat oven to 350F. Melt first 2 ingredients together in a 9″-square cake pan by putting the pan with the ingredients into the oven as it is preheating. While the ingredients are melting, mix the next 4 ingredients together and then mix them into the melted butter and honey. Lay apple slices in the syrup to completely cover the bottom of the cake pan in an attractive way. (You may need more than one apple if you use a small one.) Fill a 1-cup measuring cup with pitted dates, but don’t pack the dates into the cup. With the dates in the cup, fill the cup with water, then pour both dates and water into a blender. Add 1/2 cup more water into the blender. Now blend till it forms a smooth, thick paste. Add the 1/4 cup butter or margarine and blend till totally whipped in. Put the blender mixture into a mixing bowl and add the last 5 dry ingredients. Mix just long enough to thoroughly blend in all the dry ingredients. Pour this batter on top of apple slices and spread evenly in the cake pan. Bake at 350 degrees for 35 to 40 minutes or till a toothpick inserted in the middle of the cake comes out clean. When done, remove from oven and immediately turn the cake pan upside down to empty out onto a serving platter. Kathy Hoshijo, “Kathy Cook — Vegetarian, Low Cholesterol Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Servings: 1 Servings
Category: Bakery-shop | Breads – qu
Ingredients

• 1 tb Salt
• 1/2 tb Baking Powder
• 1/4 ts Baking Soda; or less to
• -taste
• 2 1/3 c Flour
• 1 qt Buttermilk; or more as
• -needed
• 2 Eggs
• 1/2 lb Butter

Directions
Preheat oven to 425? Mix dry ingredients. Add buttermilk until about the consistency of pancake batter. Beat eggs and add to batter. Batter must be slightly thinner than pancake batter and beaten very smooth. Melt butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake for 20 minutes. Turn out and serve immediately with your favorite jam or preserves. Makes 5 dozen biscuits. Source: “Mountain Measures”– Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net Recipe by: Traditional Appalachain recipe from Eastern Kentucky Posted to MC-Recipe Digest by “Bill Spalding” on May 3, 1998

Servings: 4 Servings
Category: Baked | Potatoes
Ingredients

• 4 Idaho potatoes

Directions
Scrub potatoesand pierce all over with a fork. Line microwave with paper towels and arrange potatoes on top. Microwave on high for 5 minutes, tur and rearrange potatoe and microwave 5 minutes more. Repeat until potaotes feel soft, 5-8 minutes more. Let stand 5 minutes. Preheat oven to 375 Cun an X into the top of each potato. Scoop out the flesh leaving a thick potato shell. Chop the potao’s flesh and place eash in its own small bowl. Combine with add ons(see recipes) Arrange stuffed potatoes in baking pan and bake 15 minutes or until heated. Posted to MC-Recipe Digest V1 #158 Date: Thu, 18 Jul 1996 03:29:51 GMT From: Stephanie Ash Recipe By : Weight Watchers

Servings: 72 Servings
Category: Baking
Ingredients

• 1 c Sugar
• 2/3 c Butter; or shortening
• 2 Eggs
• 3/4 c Mashed bananas
• 1/2 ts Vanilla
• 1/2 ts Lemon juice
• 1 1/2 c Rolled oats; * see note
• 2 c Flour
• 3/4 ts Baking soda
• 1 ts Baking powder
• 1 ts Salt
• 1/2 c Nuts; ** see note

Directions
* Do not use instant oats. ** Use pecans, walnuts, or your choice of nuts, chopped. Sift flour, soda, baking powder and salt together. Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350-degree oven 15 to 18 minutes, or until golden. Makes about 6 dozen cookies. Recipe By : Jo Anne Merrill Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 1996 12:00:36 -0400 From: Eileen & Bob Holze