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Today's Recipes
Ingredients
Directions
Soften yeast with warm water. Allow to cool. Add the remaining ingredients and stir well. Stir in flour. Allow to rise until double in bulk. Punch down and allow to rise again. Form rolls and allow them to rise. Bake 20 minutes at 350 degrees F.
By Robin from Washington, IA
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Chicken Breasts with Hawaiian Pineapple Sauce
Ingredients
Directions
Saute chicken in butter until done (can be grilled). Whisk together remaining cornstarch, brown sugar, ginger, cinnamon, pineapple juice and lemon juice in a small saucepan. Bring to a boil and cook for about 1 minute until sauce thickens. Taste the sauce to make sure it is sweet enought, if not, add a little sugar.
Add pineapple chunks to the sauce. Put chicken on a bed of rice and top with sauce. Garnish with green onion if desired.
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Ingredients
Directions
Cream butter and sugars. Add egg yolk, salt and flavoring. Mix well. Sift in flour. Mix well again. Roll into balls the size of a walnut. Dip in slightly beaten egg white. Roll in white sugar or nuts. Press flat with a fork and decorate with half a cherry. Bake 8-12 minutes at 350 degrees F until edges are slightly brown.
By Robin from Washington, IA
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Ingredients
Directions
Place first 4 ingredients in blender, cover and process until smooth. Pour into glasses. Garnish with orange slice and cherry. Yield: 3 cups
By Robin from Washington, Ia
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Ingredients
Directions
Stir together cocoa and boiling water in small bowl until smooth; and set a side.
Cream shortening and sugar and vanilla in large mixing bowl until light and fluffy.
Add eggs, beat well. Combine flour, baking soda and salt; add alternately with buttermilk or sour milk to creamed mixture. Blend in cocoa mixture. Pour into two 9 inch layer pans or an oblong greased and floured 9 X 13 pan. Bake at 350 degrees F for 25 - 30 minutes or until tester comes out clean. Cool for 10 minutes - Remove from pans and frost with Cocoa icing.
* To sour milk: use 4 teaspoons vinegar plus enough milk to equal 1 1/3 cups
Cocoa Icing
Ingredients
Directions
Add boiling water to butter - Add vanilla and cocoa. Beat and when well blended add sugar. Beat until smooth and creamy. Add additional liquid if needed for right consistency to spread.
Spread on warm cake. This frosting stays soft for several days.
Yield : about 2 cups
By Great Granny Vi from Moorpark, Ca.
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Only 1 tablespoon of oil is used in this tasty and heart-healthy rice dish.
Ingredients
Directions
1. In medium pan, heat oil and saute onion, garlic, and rice. Add hot water and salt. Bring to a full boil. Cover and simmer for 15 minutes without stirring. If desired, add vegetables, cover, and cook for an additional 5 minutes.
2. Uncover, give rice a full turn and cover again. Turn heat off.
3. Let stand 15 minutes before serving.
Yield: 6 servings
Serving size: 1/2 cup
Each serving provides (without optional vegetables):
Calories: 270
Total fat: 3 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 183 mg
Calcium: 28 mg
Iron: 2 mg
By NHLBI
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Ingredients
Directions
Adjust rack to 1/3 up from the bottom of the oven. Preheat oven to 375 degrees F. Butter a springform pan and line the bottom with wax paper. Butter the paper and dust all over it lightly with fine, dry bread crumbs. Melt chocolate in top of small double boiler over hot water on low heat. Remove from heat and set aside to cool. In a small bowl, cream the butter, sugar and beat at moderately high speed for 2 minutes. Add yolks one at a time, beating until thoroughly incorporated. Beat in chocolate and then on low speed beat in almonds, scraping bowl occasionally.
In a large bowl, beat the salt with the egg whites until they hold a definite shape, stir but not dry. Stir in a large spoonful of the whites into the chocolate, then in 3 additions, fold in balance. Turn into pan. Bake for 20 minutes at 375 degrees F. Then reduce heat to 350 and bake for 50 minutes.
Wet and slightly wring out a folded towel and place it on a smooth surface. Remove springform from oven and place it directly on the wet towel. Let stand 20 minutes. Remove sides from springform. Place a rack over the cake and carefully invert. Remove bottom of pan and paper lining. Cover with another rack and invert again to cool right side up. When the cake is completely cool, place 4 strips of wax paper around the edges of cake plate. Gently transfer the cake to the plate, bottom up.
Icing for Queen Mother's Cake:
IngredientsDirections
Scale the cream in heavy saucepan over moderate heat until bubbles form around edge. Add instant coffee, stir until dissolved. Add chocolate, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. place the bottom of the saucepan in cold water to stop the cooking. Let mixture stand at room temperature for 15 minutes or until it reaches room temperature. Stir and pour all over the top of the cake, using a metal spatula to smooth top, letting a bit of icing run down the sides. Smooth sides. Let set for 5 minutes, remove wax paper strips.
By Robin from Washington, IA
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Ingredients
Directions
Sift together flour, soda, salt, cinnamon and nutmeg, set aside. In large bowl of electric mixer, using cream setting, beat butter and gradually add sugars. Beat until light and fluffy. Add egg and beat until blended. Reduce speed to low and add applesauce with sifted dry ingredients. Beat just until all ingredients are blended together, using a rubber spatula to scrape down the sides. Remove from mixer and stir in oats, raisins, nuts and chocolate. Drop dough by level tablespoonful onto ungreased cookie sheets, one inch apart. Bake at 375 degrees F for 8 minutes or until lightly browned. Remove immediately from sheets to cool on racks. Makes about 5 doz.
By Robin from Washington, IA
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