Almond Foldovers
½ c butter
1 c jack cheese, grated
1 ½ c whole wheat flour
2 T water
1 c dried apricots
1 c brown sugar
Cream butter and cheese together. Blend four into the creamed mixture. Add water and mix well. Chill 4-5 hours or 30 min in freezer. Meanwhile: Simmer dried fruit in ½ c water for 15-20 min until water is absorbed. Stir brown sugar into hot fruit and cook over med. heat till mixture boils. Stir until smooth. Cool. Roll the chilled dough into a 10-in square. Cut in 2 ½ in squares. Put 1 tsp of filling on each. Bring up the diagonal corners and seal. Place on ungreased baking sheet. Bake at 375 for 8-10 min. Makes 2 – 2 ½ dozen.
Crepes (16 - 8" crepes)
4 eggs
1 T honey
2 T butter, melted
1 c milk
1 c water
1 3/4 c Whole wheat Pastry Flour
Combine all the ingredients in electric blender until batter is smooth. Let batter rest for 2 hours to allow particles of flour to expand in liquid, resulting in a tender crepe. Just before baking crepes process batter again briefly by blending.
Cheese Strudel
2 cups flour
1 cup cold water
1 teaspoon salt
filling:
16 oz cottage cheese
1/4 cup sugar
pinch of salt
Knead all ingredients until smooth. Sprinkle surface with flour so dough doesn’t stick. Roll out until dough is smooth forming a circle 12" diameter. CUT dough into 7 pieces. Brush with oil. Spread cheese filling all over and roll up. Put into a greased pan
Bake at 450 for 15 minutes then shut off oven and let stand in oven for 5 minutes. Remove from oven and cover with a cloth.
Flour Tortillas
2 C flour
1/4 C shortening
1 t salt
1/2 C lukewarm water
Cut shortening into flour-salt mixture until size of peas. Add water. Knead. Let rest 10 minutes. Form into 2" balls, roll to 1/4" thick. Use heavy skillet or griddle, ungreased and very hot. Turn tortilla 3 times and it should be done when small dark brown spots speckle the bread.
Flour Tortillas
4 c flour
1 ½ tsp salt
½ c shortening
1 c warm water
Cut shortening into flour. Dissolve salt in water and gradually add to flour mixture. Kneed well, cover and set aside for 2-3 ours. Knead dough again and divide into 10 balls. Roll each ball out on a floured board to 1/8” thickness. Place tortilla on moderately hot griddle for about 20 seconds, turn and cook on other side. Tortillas are done when light brown blisters occur on the surface.
Flapjacks
1/2 lb butter
1 cup brown sugar
125 grams wholemeal flour
1 cup coconut
2 cups rolled oats
Melt the butter, add the dry ingredients. Press into a swiss roll tin. Bake at 350 until golden brown (about 20 -25 minutes). Cut while hot.
Fritters
3 egg yolks beaten
3 T cream
½ tsp salt
2 T sugar
6 T rum
2 c flour
Vegetable oil
½ c confectioners sugar
Blend the egg yolks, cream, salt, granulated sugar and rum and add the flour gradulally. Knead until smooth and firm. Let rest for 20 min and roll very thin. Cut into strips and tie in loose know. Fry in deep hot oil until golden and sprinkle with confectioners sugar.
Hush Puppies
1 large onion
1 c. flour
2 c. cornmeal
2 eggs
1/2 tsp. salt
4 Tbsp. sugar
4 Tbsp. Oil
Mix ingredients and drop by teaspoonfuls into hot oil. Drain well.
Lefse
5 large potatoes
2 c light cream
2 c flour per cup of mashed potatoes
3 T butter
2 tsp salt
Cook potatoes unpeeled in small amount of water until tender. Remove peeling while still hot. Mash potatoes add butter, cream and salt. Mash well. Measure potatoes and add 2 c flour for each cup of potatoes. Blend to make a smooth dough. Shape into balls the size of walnuts. Roll thin to form circles. Cook over medium heat on ungreased giddle, turning one.
Oatmeal-Bran Breakfast Bars
2 c rolled oats
2 c bran
1 c wheat germ
1 c flour (any kind)
1 c sesame seeds
1 c raisins (or dates, apricots)
1 c powdered milk
1 c oil
1-2 c honey
2 T vanilla
6 eggs
grated rind of 2 oranges
Mix together with hands. Press into lightly oiled pan. Sprinkle top with sesame seeds. Bake at 325 30-35 min. Store well in the freezer.
Pancakes - German
4 eggs
1/2 t salt
2/3 C milk
1 T sugar
2/3 C sifted flour
2 T soft butter
Heat oven to 400° . Butter well two 9" cake pans. Beat eggs until light yellow. Add remaining ingredients, beat until smooth. Pour into pans and bake for 20 minutes, then reduce heat to 350° and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter, syrup, jelly, honey, etc. Yield: two 9" pancakes.
Pancakes - Swedish
3 eggs
1 1/2 C milk Oil for frying
1/2 t salt
1 C flour
Mix all but oil with hand beater until well blended. Prepare large frying pan by heating to medium hot. Put about 1 teaspoon of oil in a skillet (enough to cover bottom). Pour 3/4 ladle of batter into pan and tilt pan immediately so it covers bottom completely. When it appears "dry on top," turn over. Remove and serve rolled or folded, spread with butter and maple syrup; or roll with strawberries and top with whipped cream.
Pancakes - Cheese
2/3 cup cottage cheese
1/4 cup grated yellow cheese
1/2 cup tofu, diced fine or chopped (or substitute 1 cup cottage cheese)
1/2 cup wholewheat flour
1/2 cup chopped onion
2 tablespoons Parmesan cheese
1/2 teaspoon salt
1 tablespoon parsley flakes
Mix all ingredients together. Pan fry on oiled griddle, over medium heat 2 to 3 minutes on each side.
Pancakes - Ricotta
1 cup ricotta cheese
4 large eggs
1/3 cup oat flour
1/2 teaspoon vanilla extract
1 tablespoon melted butter
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons powdered egg whites
Blend all ingredients in food processor or blender then pour onto hot buttered griddle. Powdered egg whites (Just Whites) add body, but can be omitted for thinner cakes.
Serves two or more.
Pancakes or Waffles
6 eggs
1/3 tsp salt
¼ c oil
¼ c milk
1 c cottage cheese
½ c sifted flour
½ tsp vanilla
Put all ingredients into a blender. Cover and blend at high speed for one minute, stopping to stir down once. Bake on greased griddle using ¼ c batter for each pancake. Makes 20 4” pancakes.
Pizza Crust
1 c shifted whole wheat flour
2 tsp salt
4 T oil
2 T yellow wornmeal
1/3 c milk
Sift together dry ingredients, except corn meal. Combine oil and milk and add to dry ingredients, stirring just until moistened. Turn on to lightly floured surface and knead 5-6 turns. Roll into 14” circle. Pat onto a generously greased pizza pan sprinkled with cornmeal. Crimp edges. Bake 5-8 min at 350. Take out of oven and set aside while you prepare your favorite pizza toppins and sauce. Bake as usual.
Quiche - Cheese
1 (8-inch) baked pastry shell
1 C. minced onion
2 Tbsp. butter
1 C. Half-and-Half (equal parts of milk and cream.)
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
2 C. grated Gruyere cheese
1/2 tsp. paprika
Saute onion in butter until soft and slightly browned. Cool and place in shell. Beat half-and-half, eggs, salt and pepper. Add cheese. Pour over onions, sprinkle with paprika and bake in a 375° oven 25 to 30 minutes. Quiche is done when toothpick inserted in center comes out clean. Cool 3 minutes before cutting; serve immediately or at room temperature. (Never reheat or freeze after filling the pastry shell).
