FRIENDS 6
FUNNEL CAKES
2 eggs
1/4 teaspoon salt
2 cups milk
2 teaspoons baking powder
2 cup flour
confectioner's sugar
3 tablespoons sugar
Canola Oil
Combine the dry ingredients, mix until thoroughly mixed. Separate the eggs. Whisk the whites until they froth, then whisk the yolks. Add half the milk to the egg yolks and whisk, then add egg and milk to the dry ingredients; continue to mix until the batter is a too thick to work. Slowly add the remaining milk until you get the consistency you want, then gently fold in the beaten egg whites. Pour about an inch of the oil in a nine-inch iron skillet and heat. Test for proper temperature, 375°, by dropping a spoonful of batter into the oil and watching it. It should brown on one side in about one minute. Holding a funnel with one hand covering the end with a finger, fill the funnel with batter. Hold the funnel over the skillet and allow the batter to run into the skillet while making concentric circles from the outside to the center of the skillet. They should be about 1 1/4 inches thick. Return unused batter to the mixing bowl. When one side is done, carefully turn the funnel cake over to finish. When done, transfer cake to paper towels to absorb excess oil, then place on a plate and sprinkle with confectioner's sugar. Serve hot. Continue the process until the batter is gone. Notes: There's an easier way than using a funnel. Use a teapot with a tight fitting lid.
OATMEAL COOKIES
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
3 eggs
1 cup shortening
1 cup sour milk
1 cup chopped walnuts
1 cup raisins, optional
1 cup semisweet chocolate chips, optional
2 cups rolled oats
2 cups brown sugar
3 cups flour
Preheat oven to 350º. cream together shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, stir in vanilla and sour milk. Combine flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture, stir in the rolled oats, and your chioce of additions. Drop by rounded spoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
CORN STARCH VANILLA PUDING
4 cups milk
4 T corn starch
1 cup sugar
2 to 3 egg yolks
2 to 3 egg whites, beaten
vanilla
Put all ingredients in bowl and whisk. Microwave on high 12 minutes or a bit more with two intervals to whisk. Fold in beaten egg whites. Variation: Two tablespoons cocoa whisked in makes perfect chocolate pudding
RUM COOKIES - this recipe is about 80 yrs old
1/2 lb. brown sugar
1/8 pt. dark corn syrup
1/2 tsp rum
3/4 c grated coconut
1 c flour
1/4 tsp baking soda
mix together and form into balls. bake at 350º til lightly brown
BEST OATMEAL COOKIES - Theresa Cash
3/4 c shortening
1 c brown sugar
1 egg
1/2 tsp baking soda
1/4 c water
1 tsp vanilla
3 c oatmeal
1 c flour
1 tsp salt
mix together. drop by teaspoon. bake 350º for 12-15 min
TUSCAN HILLS BEAN SOUP - Dawn Cash
1 cup chopped onions
1/2 cup celery
4 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon flour
1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
3 bay leaves
2 whole cloves
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) baby lima or navy beans or 1 1/2 cups cooked dry-packaged baby lima beans, rinsed, drained
1 can (15 ounces) garbanzo beans or 1 1/2 cups cooked dry-packaged garbanzo beans, rinsed, drained
1 can (15 ounces) kidney or 1 1/2 cups cooked dry-packaged kidney, rinsed, drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves or escarole leaves
Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and saute until onions are tender, 2 to 3 minutes longer. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves. Serve with fresh crusty bread
Nutrient Information
Per serving: Calories 335; -- Fat 5g; % Calories from Fat 13; -- Carbohydrate 60g; -- Sodium 583mg; -- Protein 15g; Cholesterol 0 mg
BANANA CRUMB CAKE - Dawn Cash
2 sticks butter, softened
2/3 cup packed brown sugar
2 eggs
2 mashed bananas
1 teaspoon vanilla
3/4 cup flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
TOPPING:
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Stir together flour, 1 1/3 cups oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly on cake. Bake in preheated oven at 350º for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a rack to cool.
Servings Per Recipe: 12
Amount per serving -- Calories 327 -- Protein 6.9g -- Total Fat 13.3g -- Sodium 270mg -- Cholesterol 61mg -- Carbohydrates 46.5g -- Fiber 3.7g
BEAN SOUP - Mary Ann
3 cans beans
1 onion, diced
1/2 c brown sugar
1 c tabasco sauce
1/4 c sugar-free syrup
1/2 c bacon, crumbled
put all in crockpot, cook on LOW all day.
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