Um! Yummy!

Ingredients / Directions
1? pounds gluten prepared as above
2 cakes yeast
dissolved in one tablespoon warm water
? teaspoon salt
? cup(s) oil
8 ounces bread flour To prepare this Gluten Bread Recipe 1
first work well till you have a perfectly smooth dough
then set in a warm place to rise. When risen
work it down. Allow it to rise again
then mold it into a loaf. Set the loaf in a warm place to rise till it is one and one-half times its original size. then bake it one hour(s).

This bread
if made from flour which is 10 per cent gluten
will be about 20 per cent gluten bread; if made from flour which is 12 per cent gluten
it will be about 24 per cent gluten. (Bread flour is usually from 10 to 12 per cent gluten.) Ordinary bread is from 8 to 10 per cent gluten. A loaf of bread made according to this recipe would contain about six ounces of starch
five and one-half ounces of gluten
two ounces of fat
and the rest water.

You got to try this!

Ingredients / Directions
3/4 cup(s) milk
2 tablespoons butter
3 eggs
1 1/2 cup(s)s white sugar
1 1/2 cup(s)s all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
In a saucepan over medium-low heat the milk and the butter. Do not boil.
In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Just do it!

Ingredients / Directions
INGREDIENTS for Cake:

1 egg
separated

3/4 cup(s) sugar

1-1/8 cup(s)s self-rising flour

1/4 cup(s) corn oil

1/2 cup(s) milk

3/4 teaspoon vanilla extract

INGREDIENTS for Sauce:

1 cup(s) sugar

1/2 cup(s) water

1/2 cup(s) dry sherry

1/4 cup(s) anisette

whipped cream

Preheat oven to 350 degrees. Combine egg yolk and sugar
beating until light yellow in color. Add remaining cake ingredients except egg white
mixing well. Beat egg white until stiff but not dry; fold into batter. Pour into greased muffin tins. Bake about 15 minutes or until golden. Remove cakes while still warm. Arrange in a flat dish with sides. To make sauce
combine sugar and water; boil until sugar dissolves. Remove from heat and stir in sherry and anisette. Pour over warm cakes. Chill overnight. Serve with whipped cream.

YIELDS: 24 cup(s)cakes

the best!

Ingredients / Directions
“1 t baking powder

6 pcs. eggyolk

1 c cake flour

? c sugar

? c pandan extract cold

? t vanilla

Filling :

1 small bottle macapuno

Beat :

6 pcs. eggwhite

? c sugar ” Pre-heat oven at 375o F. Prepare cake. Combine sifted flour
baking powder and sugar. Make a well at the center. Pour eggyolk
pandan extract and vanilla. Mix well. Beat eggwhites til foamy. Gradually add sugar beat till stiff peaks are form. Cut and fold in meringue into the batter mixture and blend well. Pour in utility tray lined with wax paper. Bake until done. When cool
place in pasting cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done roll the cake. Place in pastry cloth. Slice in 10 equal portion.

Um! Yummy!

Ingredients / Directions

Directions:
pkt Active dry yeast
2 x Or cakes compressed yeast
1/4 cup(s) Water * see note
3/4 cup(s) Milk scalded
Sugar
2 teaspoon Salt
1 1/3 cup(s) Butter or margarine divided
1/2 teaspoon Lemon extract
3 x Eggs beaten
4 1/2 cup(s) All-purpose flour
1 can (20 ozs.) sliced apples
3 teaspoon Cinnamon
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes
then stir until dissolved. Pour hot milk over 1/3 cup(s) sugar
the salt and 1/3 cup(s) butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hour(s). Turn the chilled dough out onto a floured surface. Roll into a rectangle 16×12-inches. Spread 1/3 cup(s) butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.
Roll the dough to its original size
and repeat this process twice
using the remaining butter. Return the dough to the refrigerator
and chill overnight.
Next day
divide the dough in half. Roll each half into a rectangle 14×9-inches. Cut into strips 14×3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup(s) sugar. Cover. Let rise in a warm place
free from draft
until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Makes about 2 dozen Wis/Gramma

No other!

Ingredients / Directions
Cocoa Fudge Cake
1 2/3 cup(s) all purpose flour
1 1/2 cup(s) sugar
2/3 cup(s) cocoa powder
1/2 cup(s) applesauce (this works out to 1/3 a can; I freeze the rest in
half-cup(s) portions for later use)
1 1/2 cup(s) skim milk yogurt
1 1/2 teaspoon. baking soda
1 teaspoon salt (I use a bit less)
1 teaspoon vanilla
4 egg whites
Heat oven to 350.
Mix wet and dry separately
then combine
beating at low speed
scraping
bowl occasionally for 30 seconds. Beat on high speed
scraping
occasionally
3 minutes.
Bake 35-40 minutes
until wooden pick comes out clean
Great without frosting
but frost if you prefer

Makes one 13x9x2 pan or about 15 cup(s)cakes.

It’s alright!

Ingredients / Directions
2 pastry pie shells (frozen)
8 oz. spinach (frozen)
16 oz. imitation crab meat (frozen)
1 pt. Half & Half Cream
12 oz. swiss cheese
4 eggs
nutmeg
3 teaspoon. allspice
Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.

Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet.

Let cook for 45 min to 1 hour(s). Check for done-ness same as a cake
insert a toothpick and when it comes out dry they are finished.

Not bad!

Ingredients / Directions
1/2 cup(s) butter or margarine
chilled
1 (18 1/2 ounce) box yellow cake mix
1 (21 ounce) can cherry or blueberry pie filling
1/2 cup(s) chopped walnuts
Whipped cream or ice cream (optional) In a mixing bowl
cut butter into cake mix as for pastry dough. Set aside 1 cup(s). Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13 x 9-inch baking pan. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350 degrees F for 30 to 35 minutes.

Serve warm
with whipped cream or ice cream
if desired.

Yields 12 to 16 servings.

Unbelievable!

Ingredients / Directions
1 cup(s) yellow cake mix
3 cup(s)s biscuit baking mix
3/4 cup(s) water Combine cake mix and biscuit baking mix. Stir in water just until moistened. DO NOT OVERMIX. Turn onto a floured surface
and knead about 12 times. Pat into a greased 9-inch square baking pan. Score the surface
making nine squares. Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Break biscuits apart at score marks.

Amazing!

Ingredients / Directions
3/4 cup(s) non-alcoholic beer
1 cup(s) flour
1 cup(s) tempura flour
8 (1-2 ounce) chunks fresh salmon Place oil in deep fryer
according to the manufacturers instructions
and bring the temperature to 350 degrees F.

Combine the non-alcoholic beer with the flour to make a consistency similar to pancake batter.

Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes
or until done.

Serve with malt vinegar or cucumber dill sauce.

Cole Slaw
1/3 cup(s) apple cider vine
3 tablespoons granulated sugar
2 cup(s)s green cabbage
finely shredded
3 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1/2 teaspoon cracked black pepper

Mix together the vinegar and sugar and let the mixture sit for 30 minutes. then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hour(s).

Just prior to serving
add the remaining ingredients to the cabbage mixture and toss well.