2 1/4 cups plus 2 tbls flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ c sugar
½ cup cocoa
1 ½ tsp instant coffee
Mix and add
¾ c brown sugar
¾ c Crisco
1 cup water
Beat slowly until blended and then add ½ c water, 3 large eggs and 3 tsp vanilla
Beat until smooth
Bake in tube at 350 for 50 minutes
Oblong pan at 350 for 50 minutes
Dressing:
½ C cider vinegar
½ C sugar
1 C mayonnaise
Broccoli
Cashews
Purple Onion
2/3 C sugar
1 C margarine
2 tsp. vanilla
1 eggs
pinch salt
2 C flour
Mix all ingredients. Roll 1″ balls. Place far apart, as they will spread
a lot, on parchment paper on cookie sheet. Makes 20 cookies.
Bake @ 350
15 minutes (should not brown)
White icing:
1 C confectioner sugar
1/4 tspn. vanilla
2 TBL boiling water
drop lemon juice
chocolate icing:
3/4 C to 1C confectioner sugar
2 TBL water
4 tspn. – 3 TBL cocoa (de[ending on how chocolatey you want it)
1 tspn. oil
When cookies are cooled, ice the flat side, not the round side. Use flat
spatula to ice 1/2 and 1/2.
3 lbs. ripe tomatoes
2 large cucumbers, peeled and pulp removed (1 is processed with the rest of the ingredients and 1 is reserved to chop up by hand)
1 small yellow onion
1 red bell pepper, seeded
4-6 cloves garlic
3 TB red wine vinegar
1/3 C. olive oil
1 ½ tsp. salt
Cut vegetables into large chunks. Remove the pulp from the cucumbers by cutting in half lengthwise and then use a spoon to scoop out the pulp and seeds. In batches, puree vegetables (except for 1 cucumber) in a food processor until smooth. Add vinegar, then puree. While processor is on, add olive oil. This will turn the soup slightly orange. Chop by hand the reserved cucumber in to small pieces and add it to the soup. Serve chilled.
6 apples pared, cored and sliced (3 cups)
1/3 C sugar + 2 C sugar
5 tsp. cinnamon
3 C flour
3 tsp. baking powder
1 tsp. salt
1 C oil
4 eggs
¼ C orange juice
1 TB vanilla
Preheat oven to 375 degrees.
Combine apples, 1/3 C sugar, and cinnamon and set aside.
Sift flour, 2 C sugar, baking powder, and salt in a large bowl.
Make a well in center. Pour in oil, eggs, orange juice, and vanilla.
Beat with wooden spoon until well blended.
Grease tube pan (optional to put parchment paper on bottom).
Spoon 1/3 batter into pan. Make a ring of ½ apple mixture (drain off any excess liquid) and don’t let any apples touch sides of pan.
Spoon another 1/3 batter and top with rest of apple mixture.
End with layer of batter.
Bake 1 ¼ hours or until cake tester comes out clean. If top gets too brown before it is done, cover top with aluminum foil.
Allow to cool before turning out of pan.
Chicken pieces
Mrs. Dash – Original
Lemon Juice – I use Minute Maid frozen lemon juice (in a black and yellow box in the freezer case)
Paprika
Sliced onion
Salt
Cover bottom of pan with sliced onions. Place chicken pieces on top of onion, skin side up. Pour lemon juice over chicken. Sprinkle chicken lightly with salt, then with Mrs. Dash and paprika. Broil until top browns (5-10 minutes) – watch carefully so it doesn’t burn. Turn chicken pieces over and season bottom same as top. Broil until bottom is brown. Cover with silver foil, leaving one side open a little. Turn oven down to 350 degrees and bake for 1-1 1/2 hours or until done.
1-2 bags shredded cabbage
1 ½ tsp salt
½ C sugar
3-4 shakes pepper
1/3 C water
1/3 C apple cider vinegar
½ C heaping mayonnaise ( I use half low fat and half regular)
¼ onion chopped (optional)
Just mix it all up and refrigerate.
½ C thinly sliced onion
1/3C diced green pepper
2C uncooked rice
1 3/4 C water
¼ C vegetable oil or margarine
16 oz. tomato sauce
1 tsp. salt, dash pepper
Sauté onion and green pepper.
Grease a 2 qt. deep pyrex (or other microwavable pot).
Put in all of the ingredients and stir with a spoon.
Microwave on high for 5 minutes and on medium for 20 minutes.
8 oz. semi-sweet chocolate
½ lb. margarine – room temperature
2 C sugar
4 eggs separated
1 ½ tsp vanilla
2 ¾ C flour
2 ¾ tsp baking powder
½ tsp. salt
½ C pareve milk/mocha + ½ C water
Preheat oven to 350 degrees
In the food processor, grate 6 oz chocolate for the cake and 2 oz. for the topping.
In the Kitchen Aid, cream the shortening and sugar.
Add the egg yolks and vanilla.
In a small bowl mix the flour, baking powder and salt.
Add the flour mixture and liquids to the egg mixture as follows:
¼ of the flour, then 1/3 of the liquid; repeat 3 times; end with flour
Add 6 oz grated chocolate
Beat the egg whites in a separate bowl.
Fold the batter into the egg whites.
Grease a 13”X9” baking pan.
Bake for 45-50 minutes.
Sprinkle 2 oz of grated chocolate over cake while still hot.
When cool, sprinkle with powdered sugar.
4 lbs. potatoes
1-2 hard boiled eggs, chopped
½ C mayonnaise
¼ C apple cider vinegar
1 tsp. yellow mustard
½ yellow onion finely minced
½ C water or more
2 packages GW Gold Seasoning/Broth
While potatoes are warm, peal them and cut them into big pieces. Mix in all of the ingredients. Refrigerate.
