Grate the rind of 1 orange.
Squeeze the juice and add enough water to make 3/4 c. of liquid.
Add the grated rind.
Add 2 tbsp. butter, stir to melt.
Put in another bowl 1 egg and 1 c. sugar.
Beat well and stir into the orange mixture.
Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.
Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.
Stir into the first mixture.
Spoon into a buttered loaf pan (9 x 5).
Bake 1 hour @ 325 degrees.
1/2 c soft margarine
1/2 c. veggie oil
1 3/4 c sugar
2 1/2 c flour
2 eggs
1 tsp vanillla
1/2 c sour milk
4 tbsp coca
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 c zuchinni, finely diced (works best with firm,fresh large ones)
1/2 to 1 c chocolate chips
Cream butter, oil and sugar. Add eggs, vanilla and sour milk, beat with mixer. Mix together all the dry ingredients and add to creamed mixture, beat well. Stir in diced zuchinni. Spoon batter into greased and floured 9 x 13 pan. Sprinkle with chocolate chips.
Bake at 325 degrees for 40-45 minutes.
1 ½ c sugar
¼ c. cocoa
½ c evaporated milk
1/3 c margarine
1/3 c peanut butter
1 tsp vanilla
1 ½ c uncooked oats
½ c nuts
Mix first 4 ingredients in a heavy 2 quart pan and stir over medium heat until mixture bubbles all over top. Boil and stir for 2 minutes more remove from heat. Stir in peanut butter till melted. Add vanilla, oats and nuts, mix. With a teaspoon drop on waxed paper. Let stand until set.
Makes 3-4 dozen
Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.
20 chocolate wafer cookies **
2 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for pan
4 ounces semisweet chocolate, melted
1 1/2 cups canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Prep: 35 minutes
Total: 1 3/4 hours, plus cooling
** The pre-made Oreo pie crust (find them next to the pre-made graham cracker crusts) is the perfect substite. One crust is = to 20 wafers. Bonus: the Oreo crust is cheaper than the wafers and they crumble easily into a bowl so you don’t need a food processor. Add sugar and butter per recipe.
1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1/3 c. salad oil
1 c. very hot coffee or hot water
1/2-1 tsp. vanilla
Sift dry ingredients into bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well, pour coffee over all and stir well with a fork or wooden spoon. Pour into 9×9 pan,can grease or not.
Bake at 350 for 25 minutes, test with tooth pick to make sure it’s done but be careful not to overcook.
Makes a great moist cake and is vegan to boot. All ingredients can be dumped into baking pan, mixed then baked without ever using a bowl.
For cupcakes-decrease flour 1 1/2 tbsp. Fill cupcake liners 1/2 to 2/3 full, bake at 375 for 15 minutes. Can be doubled, bake in 13×9 pan.
1 c. flour
1c. less 2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2c. buttermilk
1/2 tsp. vanilla
1/3 c. butter melted and cooled
In a large bowl stir together flour, sugar, baking powder, baking soda and salkt, set aside.
Beat egg, buttermilk and vanilla till mixed; stir in butter.
Add to flour mixture and beat with spoon until almost smooth.
Spread into a greased and floured or papered 9-inch cake pan.
Bake at 350 degrees for 30-35 minutes.
Excellent served with sliced strawberries and real whipped cream!!
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado — cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large pot of boiling water, cook corn until warmed through, 3 to 5
minutes. Rinse with cold water until cool.
Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a
small bowl, combine remaining ingredients to make the vinaigrette, whisking
until blended.
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and
toss gently to combine.
Serving Size : 6
Source: Sunset Magazine
The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.
3 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
3/4 cup corn oil
1 teaspoon poppy seeds
2 large bunches watercress, trimmed
2/3 cup walnuts, toasted, chopped
2 pears, peeled, cut into 3/4-inch pieces
Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
Serves 8.
¾ pound of chicken, cut into bite sized pieces
2 c. chicken or veggie broth
6 medium red potatoes (1½ pounds) sliced into wedges
½ pound green beans cut into 1 inch pieces
1 red bell pepper, diced
¼ c. diced red onion
2 tbsp. fresh dill, minced
2 tbsp. olive oil
2 tbsp. white-wine vinegar
1 c. buttermilk
salt and pepper to taste
about 8 cups mixed greens
2 large tomatoes, diced
Heat broth, or water…add potatoes. Cover the pan, bring to a boil and boil gently until the potatoes are tender, about 8 minutes. Plunge into cold water to stop the cooking and drain well.
Blanch the green beans in boiling water to cover for 1 minutes. Plunge into cold water to stop the cooking, drain well.
In a large salad bowl, combine the chicken, potatoes, green beans, red bell pepper, onion and dill. Add the oil and vinegar and toss well. Add the buttermilk and toss. Taste and adjust the seasonings, adding salt, plenty of pepper and more dill if needed. Chill.
Place a bed of lettuce or greens on individual plates or in a large serving bowl. Add the tomatoes to the chicken-potato salad and toss. Spoon the salad over the greens and serve.
4 Servings
Dressing:
Juice from ½ lemon
¼ cup olive oil
1/8 tsp. Cumin
1/8 tsp. Curry
drop of Tobasco
pinch garlic salt
salt and pepper
Salad:
1 ½ c. Chicken or veggie broth
1 c. instant couscous
Meat from ½ to 1 rotisserie chicken cut into bite-sized pieces
1 tomato diced
3 green onions, chopped
½ c. drained canned chickpeas
½ red bell pepper diced
1/3 c. raisins
1/3 c. pine nuts
Make the dressing: whisk together the lemon juice, olive oil, cumin, curry, hot sauce, garlic powder, salt and pepper, set aside.
Make the salad: Bring the broth to the boil, add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Transfer to a large bowl and toss with the chicken, tomato, green onions, chickpeas, pepper, raisins and the salad dressing. Mix well.
Refrigerate for an hour. Garnish with pine nuts.
4 Servings
