SEPTEMBER 1999 RECIPES

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RECIPES FOR
SEPTEMBER 1999

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GERMAN BERRY CAKE


3 cups flour
2 tsp. baking powder
1 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 eggs
4 tbls. oil
2 cups milk
Any fruit, fresh or canned
Sift flour, sugar, salt & baking powder twice into bowl.
Put 2 eggs in a 2 cup measuring cup.
Beat with a fork to blend white and yolk.

Add enough milk to eggs to make a 2 cup measuring cup full.
Add to dry ingredients along with oil and vanilla.
Stir, do not whip, dough may be slightly lumpy.

Pour into greased 9x12x2" pan.
Over dough, carefully pour 3 cups of fruits, fresh or canned*.
Sprinkle fruits evenly with 1 cup of sugar**.

Spices may be added if you are using fruit
that needs spice (apples, pears, etc.).

Bake at 350° for about 1 hour.
Testing a cake portion near middle
to be sure that it is not doughy.

Very good with almost any fruit.
This recipe can be easily cut in 1/2
if you wish to make a smaller cake.
*IF canned fruits are used, they must be well drained.

**If canned fruit are used, you may wish to only
lightly sprinkle half cup or 3/4 cups of sugar over the fruit.

Thanks Phyllis
phyllis@bendnet.com
ref:9/05/99

Watching the scale?
SCALE
click below for
"Berry Meringue"

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VEAL MARSALA


1# veal scaloppine
2 tbl. butter
½ cup flour
½ cup bread crumbs, seasoned
1 egg
1 pkg. mushrooms
3 cups noodles, cooked and drained
½ cup Marsala wine

Pound veal until thin, dip in egg, flour, egg, bread crumbs.
Saute in butter with mushrooms. Remove to warm platter.
Mix wine with butter, pour over veal.
Serve with noodles.


Thanks Arline
ref:8/08/99

Watching the scale?
SCALE
click below for
"Veal Marsala a la Weight Watchers"

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Moon Pies


Pastry:
4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
6-7 tablespoons cold water
Filling:
1/2 cup chopped dates
1/2 cup orange marmalade
1/2 cup coarsely chopped walnuts
1/4 cup sweetened flaked coconut
1/4 cup coarsely chopped raisins
Glaze:
1 egg
1 tablespoon milk

Preheat oven to 375°F.

Combine dates, marmalade, walnuts,
coconut and raisins in medium bowl; set aside.

Sift together flour, baking powder, and sugar.
Slowly beat in corn syrup and oil.
Add eggs, one at a time.
Add a little of the cold water,
use just enough to hold dough together.

Roll out dough between two pieces
of wax paper until 1/8" thick.
Carefully remove the top sheet of wax paper.

Cut out 4" rounds.
Place about 2 tablespoons
of filling in the center of each round.
Gather the edges of dough,
pinch together to seal in the filling.
Form pastry into a ball shape and place about
2" apart on an ungreased cookie sheet,
seam side down.
Slightly flatten balls to flatten tops.

Make the glaze by whisking together the egg and milk.
Brush tops and sides of the pastry with the glaze.

Bake 25-30 minutes or until golden browned,
DON'T OVERBAKE.

Let cool on cookie sheet 1 minute
then transfer cookies to wire racks
to cool completely.
Courtesy of The Cookie Tin: http://www.thecookietin.com/
Moon Festival: http://www.web-holidays.com/moon/
ref:9/19/99

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GERMAN HONEY COOKIES
(HONIGPLÄTZCHEN)


1/2 cup granulated sugar
1/2 cup butter
1/2 cup honey
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. ground ginger

Preheat oven to 350°F.
Lightly grease cookie sheets or
line with parchment paper.
In a saucepan, combine sugar, butter,
and honey over low heat.
When melted remove from heat and let cool.
Beat eggs, vanilla, baking soda and ginger.
Slowly add to cooled honey mixture.
Gradually add flour.
Drop by the spoonful on to
cookie sheets about 2" apart.
Bake 12-15 minutes or until golden brown.
Transfer to wire racks to cool.


Thanks to the Holiday Webring:
http://www.web-holidays.com/
ref:9/26/99

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