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* Exported from MasterCook *

Amish Friendship Bread

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Mix
Day 5:
1 Cup Milk
1 Cup Sugar
1 Cup Flour
Day 10:
1 Cup Milk
1 Cup Sugar
1 Cup Flour
To Remaining Batter Add:
2/3 Cup Oil
2 Cups Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Cup Sugar
3 Eggs
1/2 Teaspoon Vanilla
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda

DO NOT REFRIGERATE

DAY 1 -- DO NOTHING
DAY 2,3,4 ---STIR

DAY 5 -- Put in large bowl and add ingredients and stir well.

DAYS 6,7,8,9 --STIR

DAY 10 -- Add ingredients. Stir well and pour 1 cup into each of 3
containers. Give to friends with a copy of directions.

TO REMAINING BATTER:
Mix ingredients together. You can add raisins, apple, bananas, nuts,
dates, chocolate chips, pineapple or whatever you like.

Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for
50 minutes or until done.

Cool 10 minutes and remove from pan.

Will make three smaller loaves.


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* Exported from MasterCook *

Apple And Cream Kuchen

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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CAKE
1 package yeast
1/2 teaspoon salt
4 tablespoons sugar
2 cups flour, all-purpose -- unsifted
1/4 cup butter or margarine
1/2 cup milk
1 large egg
FILLING
3 cups apples -- tart, sliced
1 tablespoon lemon juice
1 teaspoon cinnamon
3/4 cup sugar
2 tablespoons flour -- unbleached
8 ounces cream cheese -- softened
1 large egg

CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1
1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice,
cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the
dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over
apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30
minutes. Best when served warm.

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* Exported from MasterCook *

Apple Kuchen

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Sweet Dough -- see Recipe
4 Cups Apples -- sliced
1/4 Cup Butter -- melted
1/4 Cup Sugar
1/4 Teaspoon Cinnamon

Bring dough to room temperature.

Divide dough in half; spread into 2 buttered 8" square pans.

Press apples into dough.

Brush with butter.

Sprinkle with combine sugar and cinnamon.

Cover; let dough rise in warm place until double.

Bake in preheated 350 degree oven 40 - 45 minutes or until wooden pick


inserted in center comes out clean.

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* Exported from MasterCook *

Apple-Apricot Strudels

Recipe By : Betty Crocker's Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups apples -- chopped
1 cup dried apricots -- chopped
1/2 cup almonds -- slivered
1/3 cup granulated sugar
1/4 cup dry bread crumbs
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
8 frozen phyllo leaves -- (thawed)
1/4 cup butter -- melted
powdered sugar

Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,
bread crumbs, lemon juice and nutmeg. Fold 1 phyllo leaf in half crosswise
and brush with margarine. (Keep remaining phyllo leaves covered with a
dampened towel to prevent them from drying out.) Place about 2/3 cup of
the apple mixture in center of phyllo leaf 1 inch from narrow end of leaf.
Fold sides of phyllo toward center, overlapping sides slightly. Roll up,
beginning at filling end. Place seam side down on ungreased cookie sheet.
Repeat with remaining phyllo leaves and apple mixture. Bake 30 to 35
minutes or until golden brown; cool. Sprinkle with powdered sugar. Serve
with Soft Custard if desired. 8 SERVINGS; 280 CALORIES PER SERVING.

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* Exported from MasterCook *

Apple-Nut Coffee Cake

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Bisquick. Baking Mix
2/3 Cup Milk
1 Egg
2 Tablespoons Sugar
1/2 Cup Walnuts -- chopped
1/4 Cup Packed Brown Sugar
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
2 Tablespoons Butter Or Margarine
2/3 Cup Chunky Applesauce
1 Cup Powdered Sugar
1/2 Teaspoon Vanilla
4 Tablespoons Milk

Heat oven to 400 degrees. Grease 9" square pan.

Mix baking mix, 2/3 cup milk, egg and white sugar; beat vigorously 30
seconds. Spread in pan.

Mix walnuts, brown sugar, cinnamon and nutmeg in small bowl; sprinkle over
batter.
Spoon applesauce over walnut mixture.

Bake until wooden pick inserted in center comes out clean, about 25
minutes. Cool 30 minutes.

Meanwhile, heat 2 Tbsp. margarine in 1 quart saucepan over low heat until
golden brown; remove from heat.

Mix in powdered sugar and vanilla.

Stir in mix until smooth and of desired consistency.

Drizzle over coffee cake.

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* Exported from MasterCook *

Babkas

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- soft
1/2 cup sugar
10 egg yolks
2 packages active dry yeast
1/4 cup warm water
1 teaspoon salt
1 tablespoon lemon rind
1 cup milk -- room temperature
5 1/2 cups flour
1 cup golden raisins
confectioner's sugar

In large bowl, cream butter and sugar until light and fluffy. Beat in
yolk, one at a time, until pale and fluffy. In small bowl, soften yeast in
water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups
of flour until a soft dough forms. Turn out on lightly floured work
surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.
Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in
bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch
fluted pans, let rise until double in bulk(covered) Bake in 350 F oven
25-30 minutes, or until well browned. Invert on rack. Sprinkle with
confectioner's sugar. Tastes better eaten within a couple of days. Two
Babkas, 10 servings each.
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* Exported from MasterCook *

Banana Blueberry Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour -- sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
2/3 cup sugar
2 eggs
1 cup bananas -- mashed
1 cup blueberries -- fresh or frozen

Sift together flour, baking powder, soda, and salt. Set aside. Cream
butter and gradually beat in sugar until light and fluffy. Beat in eggs
one at a time. Add flour mixture and banana alternately in three parts.
Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at
350 degrees for 50 minutes. Turn out of pan to cool.

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* Exported from MasterCook *

Banana Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2 medium bananas -- mashed
1/2 cup butter -- softened
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour
1/2 cup nuts -- chopped
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350. Grease (not oil) bottom only of 9x5 or 8x4" loaf pan. In
lg. bowl, blend first 6 ingredients; beat 1 min. at med. speed. Stir in
remaining ingredients just until dry ingredients are moistened. Pour
batter into prepared pan. Bake at 350 for 50-60 min. or until toothpick
inserted in center comes out clean. Cool 5 min; remove from pan. Cool
completely. Makes 1 loaf. TIPS: if desired, add 1 tb grated orange peel or
1/2 c flaked coconut. FOR HONEY-BANANA BREAD, substitute 1/2 c honey for
all of the sugar and decrease milk to 2 tb. FOR APPLESAUCE BREAD, decrease
sugar to 3/4 c, substitute 1 c applesauce for mashed banana, omit milk and
add 1 ts cinnamon or nutmeg with flour.If desired add one c. shredded
cheese w/ nuts.

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* Exported from MasterCook *

Basic Sweet Dough - PK

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Packages Dry Yeast
1/2 Cup Warm Water
4 Cups Flour
1/2 Cup Sugar
1 Teaspoon Salt
3/4 Cup Butter
1/2 Cup Milk -- scalded, cooled
2 Eggs -- slightly beaten
Butter -- melted

Sprinkle yeast over water; stir to dissolve.

Combine flour, sugar, and salt in large mixing bowl.


Cut in butter until mixture resembles coarse crumbs.

Add combined milk, eggs, and yeast to dry ingredients; mix well.

Brush with butter.

Cover; chill overnight.

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* Exported from MasterCook *

Blueberry-Orange Coffee Cake

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Bisquick. baking mix
1/3 Cup orange juice
1/4 Cup sugar
1 Egg
2 Tablespoons margarine or butter -- softened
1 Cup blueberries -- fresh or frozen
3 Tablespoons Bisquick baking mix
3 Tablespoons sugar
2 Tablespoons firm margarine or butter
1 Teaspoon grated orange peel

Heat oven to 375 degrees. Grease 8x8x2 inch square pan.

Mix baking mix, orange juice, 1/4 cup sugar, egg and softened margarine in
large bowl; beat vigorously 30 seconds.

Stir in blueberries. Spread in pan.

Mix 3 Tbsp. baking mix, 3 Tbsp. sugar, firm margarine and orange peel
until crumbly. Sprinkle on top of blueberry mixture.

Bake until wooden pick inserted in center comes out clean, 30 to 35


minutes.

Serve warm.
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* Exported from MasterCook *

Blueberry-Peach Coffee Cake

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Duncan Hines Wild Blueberry Muffin Mix
1 Can sliced peaches
1/4 Cup sugar
1/4 Cup flour
1/2 Teaspoon cinnamon
2 Tablespoons butter or margarine

Preheat oven to 400 degrees.

Wash blueberries and drain peaches.

Spread fruit on paper towels and set aside.

In a small bowl combine sugar, flour and cinnamon. Cut in butter and set
aside.

Mix muffin batter as directed on the label except do not fold in the
blueberries.

Spread batter in a greased 8" square pan.

Top with drained blueberries and peach slices.

Sprinkle cinnamon mixture over the fruit.

Bake at 400 degrees for about 25 minutes, until golden brown.


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* Exported from MasterCook *

Brown Sugar Coffee Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- sifted
2 cups brown sugar, packed
1/2 teaspoon salt
1/2 cup butter
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
egg -- beaten
1 cup sour cream
1/2 cup nuts -- finely chopped

Combine flour, sugar, and salt. Cut in butter until mixture resembles fine
meal. Spread 2 1/2 c of mixture in bottom of greased 11x7x2" pan. Blend
soda and nutmeg into remaining mixture. Combine egg and sour cream. Stir
into mixture until just blended. Spoon over crumb mixture and spread
evenly. Sprinkle nuts on top. Bake 350 deg, 40 minutes.

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* Exported from MasterCook *

Buttermilk Chocolate Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
melted
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt (opt)
1 cup pecans -- chopped
1/2 cup glaced cherries -- chopped

Beat together first 5 ingredients until blended. Beat in melted chocolate.


Combine and add next 4 ingredients and stir until dry ingredients are just
moistened. Do not overmix. Stir in pecans and cherries. Divide batter
between 3 greased and lightly floured mini-loaf foil pans (6x3x2"), place
pans on a cookie sheet, and bake in a 325~ oven for 45-50 minutes, or
until a cake tester, inserted in center, comes out clean. Allow to cool
for 15 minutes and then remove from pans and continue cooling on a rack.
When cool, drizzle tops with Creamy Cherry Glaze. Yields 3 mini-loaves.

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* Exported from MasterCook *

Carol Burnett's Raspberry Riches

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour -- sifted
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter
1 1/4 cup fresh red raspberries

Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9" round or
8" square baking pan. Sift together flour, sugar, baking powder, baking
soda and salt into a mixing bowl. In another bowl, beat together egg,
buttermilk and vanilla until smooth. Stir in butter. Add dry ingredients.
Beat with a wooden spoon until nearly smooth. Spread batter evenly in
prepared pan. Sprinkle with raspberries. Top with sugar-crumb topping.
Bake in preheated oven until nicely browned, about 40-45 minutes. Let cool
on rack until warm. Serve warm. SUGAR CRUMB TOPPING: With metal blade in
place, add all ingredients to processor. Process to a fine consistency.
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* Exported from MasterCook *

Carrot Loaf

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound unsalted butter -- room temp
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
3 cup carrots -- grated
1 cup walnuts -- coarsely chopped

Preheat oven to 350 degrees. Butter a large loaf pan. Cream butter with
sugars and beat until fluffy. Add eggs and beat well. Sift together dry
ingredients. Beat into egg mixture. Fold in carrots and walnuts. Mix
thoroughly. Pour into prepared 9x5x3-inch pan. Bake approximately 1 hour.
Cool on rack. Recipe can be doubled successfully. Makes a dense loaf that
doesn't crumble, making it great for spreads or mini-sandwiches. Recipe
from Martha Stewart Entertaining.

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* Exported from MasterCook *

Cherry Bread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon cherry soda
1/2 teaspoon salt
2 cups sifted flour
1 teaspoon buttermilk
1 teaspoon vanilla
10 ounces maraschino cherries -- chopped drained

Preheat oven to 350~. Grease and flour a 9x5" pan. In a large bowl,
combine butter, sugar and eggs; beat with mixer until creamy. Add soda,
salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla,
cherries, and nuts. Bake 60 minutes.

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* Exported from MasterCook *

Cherry Crumb Coffee Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream or
plain yogurt
1/4 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt -- (opt)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
21 ounce cherry pie filling
topping-
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
3 teaspoon butter or margarine
1/2 cup nuts -- chopped
In mixing bowl, cream together butter and sugar. Add eggs, one at a time.
Mix well. Add remaining ingredients except pie filling. Beat well. Spread
half of the batter in a greased 13x9" baking pan. Spread cherry pie
filling over batter. Cover with remaining batter. For topping: combine all
ingredients except butter and nuts in a small mixing bowl. Cut in butter.
Stir in nuts. Sprinkle topping over batter. Bake at 350~ about 45 minutes
until cakesprings back when lightly pressed with finger.

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* Exported from MasterCook *

Cherry Nut Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup unbleached flour
1 cup sugar plus 2 tbls sugar
1 1/2 teaspoon baking powder
1/4 cup shortening
1 lg egg
1/2 cup orange juice
1 tablespoon grated orange peel
2 tablespoon cherry juice -or- warm water
1 cup tart cherries; well drained
coarsely chopped
1/2 cup nuts -- chopped

Sift the flour, sugar and baking powder together and cut in the shortening
until the mixture looks like coarse crumbs. Stir in the egg, Orange juice,
orange peel and cherry juice (or water) blending only until well
moistened. Fold in the cherries and nuts. Pour into the prepared pans of
choice and bake at 350~ for 25-30 minutes or until done.

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* Exported from MasterCook *

Cherry Squares

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine
1 teaspoon vanilla extract
2 cups sugar
1 teaspoon almond extract
3 cups flour, all-purpose
1 can cherry pie filling
4 eggs

Use a jelly roll pan. Bake at 350~F for 35 minutes. Cream sugar and
margarine.Add Vanilla and Almond flavorings Add eggs, one at a time. Beat
well after each. Add flour, one cup at a time. Spread 3/4 of the batter on
greased jelly roll pan Add pie filling on top of that. Drop rest of batter
on top of filling. Do not spread over it leave some pie filling showing
here and there. Variation: If Blueberry Squares are desired ~ use 1 Can
Blueberry Pie Filling, Omit the almond extract & increase vanilla to 2 tsp

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* Exported from MasterCook *

Chocolate-Date Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----bread-----
1 package date-bread mix -- 17 ozs.
1/4 cup unsweetened cocoa powder
1 1/4 cups milk
1 egg
-----glaze-----
1 ounce semisweet chocolate
1 tablespoon butter or margarine
3/4 cup powdered sugar
1 tablespoon hot water
walnut and pecan halves -- for garnish
vent to 350 d rees f.
read, combine date-bread mix and cocoa in
a large bowl
y blended. s r in milk and egg until
thoroughly combine
er into a gr sed and floured 8 1/2 x 4
1 1/2 inch loa pa
o 55 minutes or until a wooden pick
inserted in the cen
clean.

Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool
completely on rack. To make glaze, melt chocolate and butter, stirring
constantly over very low heat, until smooth. Remove from heat. Stir in
confectioners' sugar until stiff. Stir in water until glaze is smooth and
of spreading consistency. Smooth glaze over bread with walnut and pecan
halves.

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* Exported from MasterCook *

Cranberry Nut Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 tablespoons sugar, brown
1 oranges
2 tablespoons oil
1/2 cup milk
1 eggs
1/2 cup walnuts -- chopped
1 cup cranberries

Preheat oven to 350. Sift together in bowl flour, baking powder, salt,
and sugars. Juice orange and grate zest. Put grated zest and juice in
1-cup measuring cup. Add oil. Fill with milk to 3/4 c measure. Beat egg
into mixture and add to dry ingredients. Mix thoroughly and add walnuts
and cranberries cut in 2-3 pieces. Bake in loaf pan one hour. Cool This
recipe freezes well.
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* Exported from MasterCook *

Cranberry-Apple Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 1/2 t baking powder
1/2 t salt
3/4 t cinnamon
1/2 t nutmeg
1/8 t cloves
1/2 cup butter or margarine -- softened
3/4 cup brown sugar -- dark brown
2 eggs
1/3 cup milk
3/4 cup cranberries -- coarsely chopped
3/4 cup apple -- finely chopped
3/4 cup walnuts -- chopped
-----glaze-----
1/2 cup powdered sugar
2 t milk

Preheat oven to 350 degrees F. To make bread, combine flour, baking


powder, salt, cinnamon, nutmeg, and cloves in a large bowl until well
blended. In another large bowl, beat butter and sugar until light and
creamy. Beat un eggs, one at a time, until well blended. Alternately beat
flour mixture and milk into butter-and-sugar mixture, beginning and ending
with the dry ingredients. Stir in cranberries, apples, and walnuts until
just combined. Turn into greased and floured 9x5-inch loaf pan. Bake
about 50 minutes, or until a wooden pick inserted in the center comes out
clean. Cool bread 10 minutes in the pan on a wire rack. Remove loaf from
pan and cool completely on rack. To make glaze, combine confectioners'
sugar and milk in a bowl until smooth. Drizzle over bread.
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* Exported from MasterCook *

Crumb-Topped Jam Coffeecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
topping-
2/3 cup flour, all-purpose
1/2 cup light brown sugar -- packed
1 cup slivered almonds -- or chopped
blanched almonds
1/2 cup unsalted butter;1 stick
chilled and cut in 8 pieces
cake-
2 cups flour, all-purpose
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter -- room temp
1/2 cup sugar
1/2 teaspoon almond extract
2 lg eggs
1 cup orange marmalade -- or rasp-
or raspberry jam
1/2 cup buttermilk -- room temp

Make the topping: 1. Place all ingredients in a food processor and pulse
until the mixture forms curds and holds together when pressed between your
fingers. Leave in processor until needed. Make the cake: 1. Heat oven
to 350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measure
the FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to
combine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with an
electric mixer on medium speed. 5. Add the EGGS (without the shells), one
at a time, beating for a minute after each addition. (Don't be alarmed if
it looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix in
half the FLOUR mixture on low speed and beat just until it is
incorporated. 8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOUR
and beat just until smooth. 10. Spread the batter in the pan, using a
spatula to help get an even layer. 11. Sprinkle the topping over the cake
and pat gently into the batter with your fingertips. 12. Bake 40 to 45
minutes, until a toothpick inserted in the center comes out clean and the
cake starts to pull away from the sides of the pan. 13. Cool the cake in
the pan on a rack for 20 to 30 minutes before serving, or, wait until it
reaches room temperature.
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* Exported from MasterCook *

Current Tea Ring

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cakes yeast
1 cup milk -- scalded and cooled
1 tablespoon sugar
1/2 cup sugar
7 cups sifted flour
1 cup warm water
6 tablespoons melted butter
3 Eggs
1/2 teaspoon salt

Dissolve yeast and the 1 Tbsp. sugar in luke warm liquid.

Add 3 Cups flour and beat until smooth. Add butter, sugar & eggs beaten
till light. Add remainder of flour and salt.

Turn on board, knead lightly. Place in greased bowl, cover and let rise
about 2 hours.

Doll out as for cinnamon rolls. Brush with melted butter. Sprinkle
brown sugar, currants & cinnamon. Roll up and place in circle on greased
baking sheets. With scissors cut 3/4 inch dices, almost through and turn
each slice on its side. Cover and let rise 1 hour.

Glaze with egg diluted with milk. Bake 25 minutes.

Frost while hot with plain frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Fruited Tea Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Borden Country Store Butter -- softened
1 1/2 cups sour cream
1 cup sugar
4 cups unsifted flour
1 tablespoon baking soda
1/4 teaspoon salt
1 cup raisins or currants
1/4 cup chopped candied cherries -- (optional)
Additional sugar

Preheat oven to 325 degrees.

In large mixer bowl, cream together butter, sour cream and sugar.

Sift or stir together flour, baking soda and salt; gradually add to
creamed mixture.

Stir in raisins and if desired cherries.

Using a heaping tablespoon for each, roll into balls; place on greased
baking sheets and flatten lightly.

Sprinkle with sugar.

Bake 15 to 18 minutes or until golden brown.

Makes about 2 1/2 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Gingerbread Baked In Jars


Recipe By : Linda/BDT Burbank, CA
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup margarine -- softened
3/4 cup water
1/2 cup molasses

Preheat oven to 325-degrees (NO higher).

Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400)jam/jelly canning


jars, lids and rings by boiling them for 15 minutes. Remove the jars from
the water and allow them to air-dry on your counter top; leave the lids
and rings in the hot water until you're ready to use them.

Once the jars are cool enough to handle, use a pastry brush to grease them
with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set
aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt,
ginger, cinnamon and cloves. Stir in margarine, water and molasses until
well blended. Divide batter among the 5 jars (they should be about 1/2
full). Place jars onto a cookie sheet or they'll tip over.

Bake in preheated 325-degree oven for 35 minutes or until cake tester


inserted in center comes out clean. Move the jars around in the oven while
they're baking, so they'll bake evenly.

Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take
one jar at a time from the oven and place a lid on, then the ring. Tightly
screw on lids--do it FAST because the lid gets REAL hot! Allow jars to
cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls or a
wad of batting on top of the lid (makes it poof-y on top), then a piece of
cloth (about 3" larger than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out,
otherwise some material will start to unravel. A hot glue gun is
INVALUABLE--glue on dried flowers, bows, ribbons, etc. Got any
questions....gimme a yell!

Linda/BDT Burbank, CA (USA) (BZ Baker@Lib) (BZ Baker@Liberty.com)


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* Exported from MasterCook *

Grandmother's Delicious Gingerbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1/2 cup shortening
2 eggs
3/4 cup molasses
2 3/4 cups sifted flour
2 teaspoons soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk

Blend sugar, shortening and eggs. Stir in molasses. Add combined dry
ingred. alternately with buttermilk. Mix well. Pour in greased 12x9x2 pan.
Bake 350 (preheated oven) 35-40 min. Serve with ice cream or applesauce.

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* Exported from MasterCook *

Honey Twists

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Sweet Dough -- (see recipe
Butter -- melted
2 tablespoons butter
2 tablespoons honey
1 cup confectioners' sugar
3 teaspoons milk -- up to 4
Bring dough to room temperature.

Shape dough into 4 rolls, 26 inches long.

For each coffee cake, place 2 rolls of dough in a spiral arrangement in


bottom of buttered 8" layer cake pan.

Brush with butter.

Cover; let rise in warm place until double.

Bake in preheated 350 degree oven 25 to 35 minutes or until golden brown.

Remove from pan.

Cool 20 to 30 minutes.

Combine softened butter, honey, and sugar. Gradually add milk; mix until
blended. Spread over warm coffee cakes.

Makes 2 coffee cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Italian Anise Slices

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs -- beaten
1 cup vegetable oil
2 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon anise
Beat all together.
ADD
3 tablespoons baking powder
6 cups flour
1/2 cup sliced almonds

Knead to make a stiff dough, if more flour is needed add a little more.

Roll in 1 inch circle forms.

Place on a cookie sheet and press lightly.

Bake in 375 degree oven until light brown. Remove and wait 5 minutes
before slicing. Then return to oven to toast.

Bill's & John's favorite cookie.

Not too sweet & good with coffee.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Louise's Chocolate Zucchini Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg eggs
2 cups sugar
1 cup oil
2 ounces baking chocolate
1 teaspoon vanilla
2 cups zucchini -- grated
1 teaspoon cinnamon -- or more
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped nuts -- or more
3 cups flour
1 teaspoon salt

Beat eggs til yellow. Beat in sugar & oil. Melt chocolate. Stir into
egg mixture. Sift flour with salt, cinnamon, baking powder & soda. Stir
into well oiled pans - angel food or 2 9x5 loaf pans. Bake 350 for 1
hour 30 minutes [START WITH LESS TIME). Cool in pans for 5 to 20 minutes.
Turn out on rack and cool.

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* Exported from MasterCook *

Massa Sovada (Portuguese Sweetbread)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
1/4 cup water -- warm
1 cup milk -- scalded
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine
1/2 teaspoon salt
6 cups all-purpose flour
4 eggs

Preheat oven to 350 degrees. Dissolve yeast in warm water. Scald milk and
add to sugar, butter and salt; stir until butter is melted. Mix cinnamon
and flour. Add 1/2 the flour to the milk/sugar/butter/salt, and mix until
smooth. Beat 3 eggs and add them and the yeast to the mixture.

Continue to add remaining flour to make soft dough. Remove it from the
bowl and place on floured board. Knead until smooth and satiny (about 15
mins.). Shape into a ball and place in buttered bowl. Cover and let rise
until double in size (2-1/2 to 3 hours).

Punch risen dough down and divide it in half. Place in two greased pans
(8 inches round). Let rise in warm place until double in size (1-1/2 to 2
hours). Brush tops of dough with remaining egg (beaten).

Bake in 350 degree oven for 20-30 minutes or until golden brown. Cool on
wire racks.

NOTES: I have found that if I initially heat up the oven and then turn it
off, I put the dough in there to rise and it rises twice as fast.

Also, I don't know if this violates any rules, but I've found that I
prefer this bread with raisins added.

Finally, as I mentioned to those who have gotten this recipe already, this
bread makes the best toast in the world! (Personal opinion, of course..)
- - - - - - - - - - - - - - - - - -

NOTES : I have found that if I initially heat up the oven and then turn it
off, I put the dough in there to rise and it rises twice as fast.

Also, I don't know if this violates any rules, but I've


found that I prefer this bread with raisins added.

Finally, as I mentioned to those who have gotten this recipe


already, this bread makes the best toast in the world! (Personal
opinion, of course..)

</DirT>
</DirS>
</RcpE>
<RcpE name="Mrytle's Ginger Bread" author="">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Mrytle's Ginger Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup syrup
1 cup shortening
1 cup warm water -- or buttermilk
2 Eggs.

Mix well and bake.


Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Ninety Minute Cinnamon Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Fleischmann's active dry yeast
1/2 cup warm water
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons softened margarine
1 Egg
1 1/2 Cups unsifted flour -- up to 2
Melted margarine
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup dark seedless raisins
Confectioners' sugar frosting

Have all ingredients at room temperature.

Dissolve yeast in warm water. Beat in 3 Tbsp. sugar, salt, 2 Tbsp.


margarine, egg and 1 cup flour. Stir in enough additional flour to make a
soft dough.

Turn out onto floured board; knead about 2 minutes, until smooth. Roll
to 18x9 inches. Brush with margarine, Sprinkle with sugar, cinnamon and
raisins.

Roll up as for jelly roll. Seal sides firmly. Cut into 12 equal pieces.
Arrange, cut side down in a greased 8" round pan.

On the center rack of cold oven pour boiling water into a large baking
pan. Place rolls on a wire rack over pan of water. Cover. Let rise 30
minutes. Uncover; remove rack and pan of water. Turn oven to 375
degrees. Bake 30 to 35 minutes. Frost with confectioners sugar frosting.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Nutty-Fruity Tea Ring

Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup water
6 tablespoons butter
1 large egg
1/2 cup sour cream
1/2 cup dried apricots -- * see note
1/2 cup chopped nuts
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
glaze frosting
1 cup powdered sugar
1 teaspoon butter
4 tablespoons water
vanilla extract -- to taste

* Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cups
flour, sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or
margarine until hot. Add to dry ingredients. Beat 2 minutes at low speed.
Add egg and beat 2 minutes at medium speed. Stir in enough remaining
flour to made a soft dough. On a floured surface, knead for 4 minutes.
Place in greased bowl, cover and let rise in warm place 20 minutes or
until doubled in size. Punch dough down. Roll dough to a 16 by 9-inch
rectangle. Spread remaining 2 tablespoons butter on dough. In small
bowl, combine fruit, nuts, brown sugar and cinnamon; sprinkle over dough.
Roll as for jelly roll; seal ends. Place on greased baking sheet, seam
sides down. Seal ends to form a ring. Cut slits 2/3 of way through at
one inch intervals. Turn each section on its side. Cover and let rise in
warm place 20 minutes or until almost doubled. Bake at 375 degrees for
20-25 minutes. Cool then drizzle with glaze. Glaze: Mix all ingredients
together until smooth. Prize winner in Tea Rings-yeast bread, Del Mar
Fair--1993

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* Exported from MasterCook *

Old Time Gingerbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
3/4 cup brown sugar
3/4 cup molasses
3/4 cup melted shortening
2 1/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon soda
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup boiling water

Add beaten eggs to sugar, molasses and melted shortening

Sift flour with dry ingredients; add to egg mixture.

Add hot water last.

Bake in individual greased pans or a shallow pan in moderate oven (350


degrees) about 40 minutes.

Serve with whipped cream or apple sauce or with warm butter.

Makes 16 pieces.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Orange Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1/2 cup sugar
1 Cup milk
1 tablespoon butter
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup candied orange peel
***CANDIED ORANGE PEEL***
1 cup orange peel cut fine

Cook down for 15 minutes, draining twice before water is cooked out. Let
cool and add 1/2 cup sugar and 1/2 cup water. Cook till candied.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Orange-Banana Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- sifted
4 tsp baking powder
3/4 tsp salt
3/4 cup nuts -- chopped
1 1/2 cups candied fruit -- mixed
1/3 cup raisins
1/2 cup shortening
3/4 cup sugar
3 eggs
1/2 cup banana -- mashed
1/2 cup orange juice

Sift together flour, baking powder and salt. Stir in chopped nuts, candied
fruits, and raisins. Cream shortening, add sugar, beat until light and
fluffy. Add eggs, one at a time, beating after each addition. Combine
mashed banana and orange juice; add to creamed mixture alternately with
flour mixture, beginning and ending with dry ingredients. Turn into a
greased, was-paper-lined 9x5x3 loaf pan. Bake at 350 1 1/4 hours. Cool
20-30 min. before turning out on cake rack. Makes 1 loaf.

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* Exported from MasterCook *

Pan De Banano - Banana Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup sugar
1 pound ripe bananas
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon lemon juice
1 egg -- well beaten
1 1/2 cup flour
2 teaspoon baking powder

Cream the butter and sugar until light and fluffy. Mash the bananas and
add it the butter and sugar mixture. Add the salt, cinnamon, lemon juice,
and egg. Fold in the flour and baking powder and por the batter into a
greased 9x5 loaf pan. Bake at 350^ for about 1 hour or until cake tester
comes out clean. Slice and top with honey, jelly, or ice cream.
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* Exported from MasterCook *

Papaya Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup oil
1 tbsp vanilla
2 cups sugar
2 cups papaya -- puree
1/4 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
2 1/2 cups flour
1 cup walnuts

Beat together, eggs, oil and vanilla. Add sugar and beat. Add papaya
puree and blend. Sift dry ingredients together and then blend with creamed
mixture. Stir in nuts. Pour into a large bread pan and bake in a 350F oven
for about one hour. Remove from pan and place on a cooling rack to cool.
This will freeze very well.

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* Exported from MasterCook *

Passover Nut Torte

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg -- separated
1/2 cup matzoh meal
1 teaspoon baking powder
1 cup almonds -- ground
1 cup sugar
1/2 teaspoon vanilla

Blend egg yolks and sugar. Add matzoh meal, baking powder, vanilla, and
almonds. Beat egg whites till they hold a stiff peak. Fold whites into
the nut- matzoh mixture, pour into a buttered 8 inch springform pan.
Bake in a pre-heated 350F oven for 40-50 minutes. Turn upside down on a
plate to cool. Serve plain or with strawberries and whipped cream.

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* Exported from MasterCook *

Pear-Walnut Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16.1 ounce b honey-granola bread mix
1 cup pear nectar
1 egg
1 can pears -- 8 oz
1/2 cup walnuts -- chopped

Preheat oven to 350 degrees F. Drain and chop pears. Combine bread mix,
nectar, and egg in a large bowl until well blended. Stir in chopped pears
and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf
pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center
comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove
from pan and cool completely on rack.

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* Exported from MasterCook *

Pecan Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Sweet Dough -- see recipe
1/4 cup butter
1/2 cup brown sugar -- packed
1/4 cup light corn syrup
Pecan halves
Butter -- melted
1/2 cup brown sugar -- packed
1 teaspoon cinnamon

Bring dough to room temperature.

Combine butter, sugar, and syrup; bring to a boil.

Spoon 1 1/2 Tsp. sugar mixture into buttered muffin cups; add 2 or 3
pecan halves.

Divide dough in half. Roll each half into an 18x12 inch rectangle on a
lightly floured surface. Brush with butter. Sprinkle with combined sugar
and cinnamon. Roll up; cut in 1" slices. Place in muffin cups. Brush
with butter.

Cover; let dough rise in warm place until double.

Bake in preheated 375 degree oven 15 to 20 minutes or until golden brown.

Invert immediately.

Makes 36 rolls.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Pineapple Upside-Down Loaf

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pineapple rings in juice -- drained
4 maraschino cherries -- halved
2 pkg coffee cake mix -- 10.5 ozs. each
2 eggs
1 cup milk -- divided

Preheat oven to 350 degrees F. Generously butter the bottom and sides of
an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place 4
pineapple-ring halves decoratively on the bottom of the prepared pan, and
the remaining 4 halves standing along the long side of the pan. Place
cherry halves, cut-side-down, in the center indentations of the
pineapple-halves. Sprinkle bottom and sides of the pan with 1 1/2 packets
of the crumb mixture from coffee-cake mix. Discard remaining crumb
mixture. Prepare bags of coffee-cake mix with eggs as package directs, but
use the milk instead of water called for. Squeeze batter from both bags
gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap
pan gently on counter to release any air bubbles. Bake 40 to 50 minutes,
or until a wooden pick inserted in the center comes out clean. Let cool on
a wire rack for 20 minutes. With a long, serrated knife, cut the top of
the bread level with the top of the pan. Invert bread onto a serving plate
while warm. To serve, cut with a sharp (not serrated) knife.

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* Exported from MasterCook *

Plum Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 jars small baby food plums
2 cups sugar
1 Cup oil
3 Eggs
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon clove or all spice
1/4 teaspoon salt

Mix well.

Bake in 350 degree oven.

If preferred, 1 cup of chopped nuts can be added.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Portuguese Sweet Bread (Pao Doce)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pkg active dry yeast
1/4 cup warm water -- 105 to 115f
1 cup lukewarm milk -- scalded, then cooled
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine -- softened
6 cups flour
1 egg

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased bowl. Turn greased side up. Cover and let rise in warm
place until double, 1 1/2 to 2 hours. (Dough is ready if indentation
remains when touched.) Punch down dough and divide into halves. Shape each
half into round, slightly flat loaf. Place each loaf in greased round 9x1
1/2-inch layer cake pan. Cover and let rise until double, about 1 hour.
Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle
with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45
minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll
each half into a rope about 25x1 1/2-inches. Coil each to form a snail
shape in greased round 9-inch layer cake pan. Proceed as directed.
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* Exported from MasterCook *

Pumpkin Gingerbread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar, light brown -- packed
2 teaspoons sugar
1/4 cup margarine -- nondairy
egg replacer to replace 3
--eggs
1 cup pumpkin, canned -- solid pack
1/4 cup water
1/4 cup corn syrup -- light
2 teaspoon molasses
1 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger -- ground
1/4 teaspoon salt
1 teaspoon sugar -- confectioners (for
--sprinkling)

Preheat oven to 350. Grease 8-inch square pan. Use mixer to cream sugars
and margarine until smooth. Add egg replacer, pumpkin, water, syrup,
molasses and blend until smooth. Pour into prepared pan; bake until
slightly pulled away from sides of pan and toothpick inserted in center
comes out clean (about 30 minutes). Do not overbake. Let cake cool at
least 15 minutes. Cake is best when served hot. Sprinkle powdered sugar on
top.

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* Exported from MasterCook *

Pumpkin Gingerbread With Caramel Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour -- all purpose
1/2 cup sugar
2/3 cup margarine -- or butter
3/4 cup pecans -- chopped
3/4 cup buttermilk
1/2 cup pumpkin -- canned
1/2 cup molasses
1 lg egg
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
ice cream
caramel sauce-
1/2 cup butter -- or margarine
1 1/4 cup brown sugar -- firmly packed
2 tablespoon light corn syrup
1/2 cup whipping cream

Combine flour and sugar; cut in butter with a pastry blender until mixture
is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of an
ungreased 9-inch square pan; set aside. Combine remaining crumb mixture,
buttermilk, and next 8 ingredients; beat at low speed with an electric
mixer until blended. Pour over crumb mixture, and bake at 350~ for 40
minutes or until a wooden pick inserted in center comes out clean. Cool in
pan on a wire rack. Cut into squares, and serve with Caramel Sauce AND
commercial ice cream. Caramel Sauce. Melt butter in a small heavy
saucepan over low heat; add brown sugar and corn syrup. Bring to a boil;
cook, stirring constantly, 1 minute or until sugar dissolves. Gradually
add whipping cream; return mixture to a boil. Remove from heat. Yield. 2
cups.

Southern Living, October, 1993.

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* Exported from MasterCook *

Quick & Easy Cherry Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf frozen bread dough
21 ounce tart cherry pie filling

Let the frozen bread loaf rise once. Knead, reshape and place in a greased
loaf pan. Let rise again. Make 2 slits in the top of the loaf to a depth
equal to 1/3rd of the loaf. Divide and place the cherry pie filling in the
slits. Let rise again to full size and brush the top of the loaf with
melded butter and sprinkle with cinnamon sugar. Bake in a preheated 350~
oven for 35-40 minutes. Remove the loaf from the pan and cool. This bread
can be served either warm or cold.

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* Exported from MasterCook *

Quick Coffee Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons sugar
2 Eggs -- well beaten
5 tablespoons shortening -- softened
2/3 cup milk
1 1/2 tablespoons butter -- melted
3 tablespoons fine cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon

Sift flour once, measure, add baking powder and salt, and sift again.

Add sugar gradually to eggs, then add shortening.

Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.

Spread top with melted butter. Sprinkle with mixture of crumbs, sugar,
and cinnamon.

Bake in greased pan, 8x8x2 inches, in hot oven (400 degrees) 45 minutes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Rich Swedish Cream Dough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope active dry yeast
1/4 cup warm water -- 115 degrees
1 cup heavy cream
1/4 cup evaporated milk
3 egg yolks -- slightly beaten
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup butter -- at room temperature

Stir yeast into warm water to dissolve in small bowl. Mix well the
dissolved yeast, cream, milk and egg yolks, set aside.

In large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter
with pastry blender or 2 knifes until mixture resembles course crumbs.
Stir yeast mixture into flour mixture just to moisten. Spread dough with
light film of butter to prevent drying, cover bowl with plastic and
refrigerate overnight or up to 4 days.
Shape and bake as directed for Swedish Bread. See recipe
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* Exported from MasterCook *

Rolls

Recipe By : Hugh Ann


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart milk -- or buttermilk
1 cup shortening
1 cup sugar
2 packages yeast
1/2 cup warm water
1/2 cup flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder

Dissolve yeast in warm water. Mix with rest of ingredients. Set aside
to double in size.

Mix together, adding more flour until not sticky.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sour Cream Coffee Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
3 Eggs -- separated
1 cup sugar
1 cup sour cream
1 3/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
TOPPING:
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts

Cream butter and sugar.

Add egg yolks and sour cream. Beat until light and fluffy.

Add flour, baking powder and baking soda.

Beat egg whites until stiff; fold in.

Pour batter into a greased and floured Bundt pan.

Sprinkle with a topping.

Dot with extra butter.

Bake at 325 degrees for 1 hour.

Allow to cool in pan for 15 minutes before turning out.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sour Cream Twists

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Sour Cream
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Tablespoons Butter Or Margarine -- softened
3 Tablespoons Sugar
1 Teaspoon Salt
1 Egg
3 Cups Flour
2 Tablespoons Butter Or Margarine -- softened
1/3 Cup Packed Brown Sugar
1 Teaspoon Cinnamon

Heat sour cream just to lukewarm.

Dissolve yeast in warm water.

Stir in sour cream, 2 Tbsp. butter, the granulated sugar, salt, egg and 1
cup of the flour. Beat until smooth.

Mix in remaining flour until dough cleans side of bowl.

Turn the dough onto lightly floured board and knead until smooth, about 10
minutes.

Place in a greased bowl; turn greased side up. Cover and let rise in warm
place until double, about 1 hour. (Dough is ready if impression remains
when touched.)

Punch down dough and roll into a rectangle, 10x6 inches.

Brush with 2 tbsp. butter.

Mix brown sugar and cinnamon and sprinkle over lengthwise half of
rectangle. Fold other half onto sugared half.

Cut into twenty-four 1" strips.

Holding strips at each end, twist in opposite directions.

Place 2" apart on greased baking sheet, pressing ends of twist on baking
sheet.

Cover and let rise until double, about 1 hour.

Heat oven to 375 degrees.

Bake 12 to 15 minutes or until golden brown.

While warm frost with glaze.

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* Exported from MasterCook *

Swedish Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe Rich Swedish dough -- see recipe
1/2 cup diced mixed candied fruits
1/2 cup golden raisins -- rinsed and drained
2 tablespoons butter -- melted

Rinse raisins in hot water and drain.

Turn dough out on lightly floured board and knead in fruit and raisins
until evenly distributed throughout.

Divide in half and shape each in smooth round balls. Place in 2 greased
8" round cake pans. With sharp knife or razor blade, cut a large cross
abut 1/4 inch deep on top of each ball. Brush with butter. let rise in
warm place free from draft until light to touch and doubled in bulk, about
50 minutes.

Bake 45 minutes, or until golden brown.


Brush again with butter. Cool on wire rach. Slice or cut in wedges to
serve.

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* Exported from MasterCook *

Sweet Biscuit Ring

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick baking mix
1/2 cup sour cream
3 tablespoons milk
2 tablespoons margarine or butter -- softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
2 teaspoons ground cinnamon
2 tablespoons margarine or butter -- melted
Glaze -- see recipe

Heat oven to 400 degrees. Grease 9" round pan.

Mix baking mix, sour cream and milk until soft dough forms.

Gently smooth dough into a ball on cloth-covered board dusted with baking
mix. Roll into rectangle 12x6 inches. Spread with 2 Tbsp. softened
margarine.

Mix brown sugar, nuts and cinnamon; sprinkle over dough.

Roll up tightly, beginning at 12" side. Seal well by pinching edge of


dough into roll. Cut roll into twelve 1" slices.

Place in circle in pan, overlapping slices.

Drizzle with 2 Tbsp. melted margarine,

Bake until golden brown, about 15 minutes. Cool 30 minutes.

Glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sweet Pull-Apart Biscuit Ring

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups Bisquick baking mix
2 tablespoons sugar
2 teaspoons grated orange peel
2/3 cup cold water
3 tablespoons margarine or butter -- softened
Mix 2/3 cup sugar, cinnamon and nutmeg; reserve.

Mix baking mix, 2 Tbsp. sugar, orange peel and water until soft dough
forms.

Turn dough onto cloth-covered board well dusted with baking mix.

Gently roll in baking mix to coat; shape into ball. Knead 1 minute.

Shape into slightly flattened round; cut into 16 wedges.

Shape each wedge into ball.

Dip in margarine; coat with sugar mixture.

Place side by side in ungreased 6 cup microwave-proof ring mold, pressing


lightly together; sprinkle with any remaining sugar mixture.

Place mold on inverted microwave-proof plate in microwave oven.

Microwave on high (100%) 3 minutes; rotate mold 1/2 turn. Microwave


until wooden pick inserted in center of 1 or 2 biscuits comes out clean
and biscuits spring back with touched lightly (sugar mixture will appear
wet), 1 3/4 to 2 3/4 minutes longer.

Let stand on heatproof surface 5 minutes (do not use rack).

Invert on heatproof serving plate.

Serve warm.

Tightly wrap any remaining biscuits (to serve, unwrap and heat in
microwave).

Makes 16 biscuits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Tea Muffins
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sifted flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
5 tablespoons sugar
1 Egg -- well beaten
3/4 cup milk

Sift flour once, measure, add baking powder and salt, and sift again.

Cream butter, add sugar, and cream together thoroughly.

Add egg, then flour alternately with milk, a small amount at a time.
Beat after each addition until smooth.

Bake in greased muffin pans in hot oven (450 degrees) 20 minutes.

Makes 18 small muffins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Tropical Mandarin Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cooking oil
3/4 cup sugar
2 Eggs
1/2 cup mashed ripe banana -- (1 - 1 1/2 medium)
1/2 teaspoon almond extract
1 can mandarin oranges -- drained (11 oz.)
1 1/2 teaspoons grated orange peel
1 3/4 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup coconut
1 tablespoon graham cracker crumbs -- up to 2

Blend together oil and sugar in large mixing bowl. Add eggs, one at a
time, beating well after each addition.

Stir in banana and almond extract.

Cut oranges into pieces and add to banana mixture.

Stir in remaining ingredients except graham cracker crumbs. Mix well.

Grease bottom and sides of 8x4 or 9x5-inch (1 1/2 qt.) loaf dish.
Sprinkle with graham cracker crumbs; shake out excess crumbs. Pour batter
into dish, spreading evenly.

Bake 55 minutes at 325 degrees.

Yield: 1 loaf

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Upside Down Coffee Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces pineapple slices -- well
drained and halved
reserve liquid
8 maraschino cherries
1/2 cup brown sugar -- firmly packed
2 tablespoons reserved pineapple juice
1 can refrigerated biscuits

Heat oven to 375~. Arrange pineapple slices and cherries in ungreased 8"
round pan. In small saucepan, heat brown sugar and pineapple juice to
boiling, stirring occasionally. Remove from heat. Separate dough into 10
biscuits; place over pineapple slices. Pour brown sugar mix over biscuits
in pan. Bake at 375~ for 17-25 minutes or until golden brown. Cool 10
minutes in pan. Invert on serving platter. Serve warm or cool.

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* Exported from MasterCook *

Wales Coffee Cake

Recipe By : Betty Smith


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup coffee -- cold
3 teaspoons baking powder
2 teaspoons vanilla
1 cup walnuts -- chopped
2 cups sugar
2 2/3 cups flour
4 Eggs -- separated
1/4 teaspoon salt

Cream butter and sugar.

Add beaten egg yolks.

Mix well and add cold coffee alternately with flour, baking powder and
salt.

Add nuts and vanilla, then fold in beaten egg whites.

Bake 45 minutes at 375 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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