Beer Nut Bread

Beer Nut Bread

3/4 c Shortening

1 c Sugar

4 Eggs

2 t Vanilla

2 c Shredded beets

3 c Flour

2 t Baking powder

1 t Baking soda

1/2 t Cinnamon

1/4 t Ground nutmeg

1 c Chopped nuts

(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf. Nutritional analysis per serving: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.
---------

Always Ready Bran Muffins

Ingredients
3 cup wheat bran, unprocessed
1 cup water, boiling
1 cup sugar 1/2 c margarine
2 each eggs
1/2 cup flour, unbleached
2 teaspoon baking soda
1 teaspoon salt 2 c buttermilk
1 raisins, optional
1 pecans, optional


Directions:

* I use whole wheat flour and add water to the recipe.

Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir
once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly
and add to the margarine mixture, mixing well.

Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.

Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes
2 dozen.

These muffins are made, stored in the refrigerator, and baked whenever
they are wanted. About 25 minutes before serving, preheat the oven to
400 degrees F. Spoon the batter into Teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and serve.

I like to add raisins and pecans to the muffin tins before cooking.
-------------

Filo Dough

2 2/3 c Unbleached flour

1 ts Salt

1/2 c Warm water

2 tb Olive oil

Cornstarch, for dusting -pastry board Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets. Source: Rodale's Naturally Delicious Desserts and Snacks, by Faye Martin, 1978.

Shared by June Hoffman, 9/93
----------

Banana Cake To Take

Cake: 1 pk Yellow cake mix; with puddin

1 c Mashed ripe bananas

3/4 c Buttermilk; *see note

1/4 c Orange juice

1/2 ts Orange peel; grated

2 Eggs

Topping:

1/4 c Butter or margarine

3/4 c Brown sugar

1/2 c Pecans; chopped

2 tb Orange juice; -or-

Water

flour 9 x 13 pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean. Meanwhile, melt margarine in small saucepan; stir in remaining topping ingredients. Spread over hot cake; broil 2 to 3 minutes or until topping is golden brown. Cool completely. Tip: To substitute for buttermilk, use 2 t. vinegar or lemon juice plus milk to make 3/4 cup.
-------------

Impossible Hot Fudge Pudding Cake

I'm going to have to try this, it sounds way tooooo good!

1 c Bisquick

1 c Sugar

3 tb Unsweetened Cocoa Powder

1/3 c Unsweetened Cocoa Powder

1/2 c Milk

1 t Vanilla

1 2/3 c Hot Water

Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top.
--------

Blueberry Muffins

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

2/3 cup sugar

4 tablespoons diet margarine

2/3 cup milk

1 egg

2 cups blueberries -- fresh or frozen

**Topping: 4 tablespoons diet margarine -- softened

1/3 cup flour

1/2 cup sugar

1/2 teaspoon cinnamon


Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F.

Measure flour, baking powder, salt and sugar into a big bowl.

Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries.

Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes.

When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins.

Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until you've made crumbs about the size of peas. This may take 2 to 3 minutes.

with butter: Per serving: Cal 253 (32% fat) Fat 9 g (5 g sat) Fiber 1 g Chol 42 mg Sodium 284 mg Carbs 41 g Calcium 42 mg with diet margarine: Per serving MC 225 cals (19.3% fat) 4.9 g

Source: "Now You're Cooking for Company"

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
-------------