Recipes

Burgendy Jelly

Servings: 1 Servings

Ingredients:

1 cub Red current jelly
½ cub Burgendy
1 tablespoon Powdered mustard

Preparation:

Melt the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1 ½ cup mold, allowing to cool. Chill until set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burger Bundles

Servings: 1 Servings

Ingredients:

¼ cub Water
2 tablespoon Butter
1 cub Dry herb seasoned stuffingmix
1 pound Ground beef
1 can Cream of mushroom soup
¼ cub Water
1 tablespoon Catsup
2 teaspoon Worcestershire sauce

Preparation:

In small saucepan, melt butter in water; toss with stuffing mix until moistened. Set aside. Divide meat into 5 equal portions. On sheet of waxed paper, flatten each portion into a 6 inch circle. Place about 3 T. stuffing mixture in center of each circle. Draw edges up to meet in the center and seal, making a completely sealed ball with stuffing in center. Place balls in ungreased casserole. Combine soup, catsup and worcestershire sauce and stir until smooth. Spoon sauce over meatballs. Bake, uncovered, at 350~F about 45 minutes, until meat is done and sauce is bubbling.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

Burger Buns

Servings: 1 Servings

Ingredients:

4 ½ Cupas all-purpose flour (upto 5)
2 package Red Star Instant Blend DryYeast
2 tablespoon Sugar
1 ½ teaspoon Salt
1 cub Milk
½ cub Water
¼ cub Margarine
1 Egg

Preparation:

The recipe is from The Red Star Centennial Bread Sampler.

Oven 400 degrees makes 12 burger buns

In large mixer bowl, combine 1 ¾ cups flour, yeast, sugar and salt, mix well. In saucepan, heat milk, water and margarine until warm (120-130 degrees; margarine does not need to melt). Add to flour mixture. Add egg.
Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes.

Divide dough into 2 parts. Divide each half into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to 4-inch diameter. Cover; let rise in warm place until double, about 20 minutes.
Bake at 400 degrees for 10 to 12 minutes until golden brown. Remove from cookie sheets; cool, and slice for hamburgers.
Posted to EAT-L Digest by larrysu <larrysu@WF.NET> on Sep 20, 1997

Burger King Whopper

Servings: 1 Servings

Ingredients:

1 Sesame-seed hamburger bun
¼ pound Ground beef
1 dash Salt
3 Dill pickle chips or slices
1 teaspoon Catsup
4 Onion rings
2 Tomato slices
¼ cub Chopped lettuce
1 tablespoon Mayonaise

Preparation:

1) Preheat barbecue grill--hot fire 2) Toast both halves of the bun, face down, in hot skillet. Set aside. 3) Form beef into thin patty (use hamburger press, or bottoms of 2 butter plates) slightly larger than bun.
4) Lightly salt patty and cook on grill for 2 to 3 min. per side. 5) Build burger in following stacking order from bottom up: bottom bun-patty-pickles-catsup-onion rings-tomatoes- lettuce-mayo-top bun.

Yield: 1 hamburger

In 1954, in Miami, FL, James McLamore and David Edgerton built the first Burger King Restaurant. By 1991 more than 6,400 Burger King outlets could be found in fourty countries and all fifty states. That gives this burger giant more than $6 billion in sales each year, making it the 2nd largest fast-food chain. (McDonald's is the largest.) For many, the favorite item on the menu is a flame-broiled hamburger conceived by the partners on a business trip from Orlando to Miami in 1957.
Dubbed the "Whopper," this sandwich is overwhelmingly popular; figures show that Burger King sells more that 540 million annually, or nearly 2 million a day. And with more that 1,023 different combinations of the eight-or-so ingredients, including a vegetarian version, you really can "have it your way."

From "Top Secret Recipes" by Todd Wilbur

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burger Mix

Servings: 1 Servings

Ingredients:

½ cub Dry chickpeas
½ cub Dry soybeans
½ cub Dry lentils
½ cub Yellow split peas
½ cub Brown rice
½ cub Rolled oats
¼ cub Whole wheat bread crumbs
¼ cub Cornmeal
1 ½ tablespoon Baking soda
Seasonings of your choice
(see note)

Preparation:

Put the ingredients 1-2 at a time in a blender, turn the blender on, and RUN FOR COVER (this is pretty noisy <g>). When everything is in powdered form, combine in a tupperware container and store in the fridge. Makes 4 cups of mix.

To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see note 2) and let sit for 15 minutes. On a plate, form into 3 thin patties. Use a spatula to move patties onto a nonstick-sprayed skillet and cook on both sides until lightly browned. Serve with your favorite burger fixins.

Note - Seasonings: You can use the herbs and/or spices of your choice, or consider using a dry soup mix run through the blender (I'll bet onion would be good). Also, try a dry FF salad dressing mix. Or a veggie boullion cube run through the blender. Other suggestions: onion powder, garlic powder, lemon pepper, basil, etc.

Note - Liquids: Try 1/3 c. water and 1/3 c. barbeque sauce - combine in bowl and nuke until hot , add to dry mix (note that burgers made with barbeque sauce will brown more quickly, so watch them!). Or try half water, half tomato juice, or half water and half white wine or marsala. Try to make sure that your liquids and seasonings have compatible flavors.

Other suggestions: The possibilities here are endless :)

Oriental: Burger mix with a little soy sauce in the liquid and some fresh ginger added to the mix, maybe a dash of rice wine.

Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning mix.

Indian: Curry powder added to the mix.

Wine/garlic: Chopped garlic added to the mix, half water and half white wine for the liquid.

Potpourri: Make a batch of plain, unseasoned burger mix and add whatever seasonings strike your fancy as you're mixing it up! No need to commit to just one flavor for the whole batch!

From: <szfast@chip.ucdavis.edu>. Fatfree Digest [Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Burger Pizza

Servings: 4 Servings

Ingredients:

½ pound Ground beef, lean
2 ½ Crackers, crushed
2 tablespoon Onion, finely chopped
2 tablespoon Celery, finely chopped
½ Egg (or yolk only)
½ teaspoon Worcestershire sauce
½ teaspoon Oregano
3 Mushrooms, sliced
Pepperoni slices
½ medium Tomato, sliced
2 tablespoon Green pepper, chopped
¼ teaspoon Pepper, freshly ground
½ cub Mozzarella cheese, shredded
½ tablespoon Parmesan cheese, grated

Preparation:

Combine ground beef, cracker crumbs, onion, celery, egg, sauce, spice and mix well.

Use a tinfoil pieplate, pat beef mixture into a patty. Scatter mushrooms, pepperoni, tomato and green pepper over. Sprinkle with pepper and top with cheeses.

Bake at 350F 20-25 min until meat is no longer pink.

4 servings: 2 protein, ½ fat & oils 3 g carbohydrate, 16 g protein 9 g fat (157 calories) Source: Choice Cooking, Canadian Diabetes Assoc (½ original recipe)

Extra can be frozen in portions and reheated in the microwave or oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burger Relish

Servings: 1 Servings

Ingredients:

1 Medium-sized onion; chopped
½ Medium-sized red or greenbell pepper; chopped
1 Stalk celery; chopped
2 tablespoon Vegetable oil
½ cub Ketchup
1 tablespoon Sweet or India relish
1 dash Hot pepper sauce; (optional)

Preparation:

The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois.

Add zip to your burgers with this wonderful tomato relish.

Saute onion, bell pepper and celery in vegetable oil until onion is soft.
Remove from heat. Stir in ketchup and relish. Add hot pepper sauce if desired. Store in a covered container in refrigerator.

Yield: 1-½ cups
Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on May 13, 1998

Burgers Divan

Servings: 4 Servings

Ingredients:

3 slice Bacon
¼ cub Chopped onion
1 teaspoon Worcestershire sauce
¾ teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Dried oregano, crushed
1 pound Ground beef
¼ cub Mayonnaise or salad dressing
2 teaspoon Milk
4 slice Tomato
1 small Zucchini, thinly sliced
2 tablespoon Grated parmesan cheese
4 Hamburger buns or kiaserrolls, split and toasted

Preparation:

In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon. Cook onion in reserved drippings till tender. Combine bacon, cooked onion, worcestershire, salt, mustard and oregano. Add ground beef; mix well.

Shape into four ½ inch thick patties. Broil 3 inches from heat till desired doneness, turning once (allow about 10 minutes total time for medium). Combine mayonnaise and milk. Top each burger with 1 tomato slice and a few zucchini slices. Dollop burgers with mayonnaise mixture; sprinkle with parmesan cheese. Broil about 1 minute longer. Serve on buns or rolls.
Makes 4 servings.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997

Burgers Florentine

Servings: 4 Servings

Ingredients:

1 package Spinach,frozen chopped(10oz)
4 English muffins,split
1 White bread slice
1 pound Ground beef
1 Egg
1 teaspoon Salt
1 teaspoon Onion,grated
1 package Mozzarella cheese(4oz)

Preparation:

1. Prepare spinach as label directs; drain well. Toast English muffins; keep warm.¶
2. Preheat broiler if manufacturer directs. Into bowl, tear bread into small pieces; add spinach, ground beef, egg, salt, and onion; mix well.
Shape mixture into four 1"-thick round patties. Place patties on rack in broiling pan.¶
3. roil patties about 5 minutes on each side for medium or until of desired doneness. Just before patties are done, cut mozzarella cheese into 4 slices. Top each meat patty with a cheese slice; broil 1 minute longer or until cheese melts.¶
4. To serve, place a patty on bottom half of each muffin; replace top half of muffin.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Burgers in Foil

Servings: 4 Servings

Ingredients:

1 .to 1 ½ lb ground beef
4 16-inch squares aluminum
. foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Preparation:

Separate meat into 4 portions. Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers.
Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.

Nutritional analysis: per serving: 389 calories, 22g fat, 548mg sodium, 95mg cholesterol, 52% of calories from fat.

** Dallas Morning News -- Food section -- 7 Jun 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

Posted to MM-Recipes Digest V4 #148 by "John Weber" <hdbrer@ibm.net> on May 28, 97

Burgers Pacific

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef
1/3 cub Chopped green onions
½ teaspoon Ground ginger
⅛ teaspoon Pepper
1/3 cub Apricot preserves
1/3 cub OPEN PIT BBQ Sauce
6 Pineapple slices
6 Hamburger buns; split andtoasted

Preparation:

submitted by: tcmcd@ix.netcom.com
I've been receiving recipes for some time now so I thought I'd send one down. I am from Florence, Kentucky just south of Cincinnati, Ohio. I recently just married so my husband cooks on Friday nights. He found an excellent hamburger recipe in 101+ Hurry up Hamburger Recipes.

1. In large bowl, combine beef, onions, ginger and pepper. Shape into six 1-inch thick patties.

2. To make sauce: In small saucepan, combine preserves and barbecue sauce.
Over medium heat, heat to boiling, stirring often.

3. On grill rack, place patties directly above medium coals. Grill, uncovered, until desired doneness (allow 10 minutes for medium and 12 minutes for well-done), turning and brushing often with sauce. Place pineapple on grill; grill 1minute or until brouned, turning once.

4. To serve: Place patties on buns with pineapple. Makes 6 servings.

To Broil: Arrange patties on rack in broiler pan. Broil 4 inches from heart until desired doneness (allow 15minutes for medium and 18 for well-done), turning and brushing often with sauce. Broil pineapple 1minute, turning once.

Carrie McDonald

Recipe Archive - 8 July 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burgers Santa Fe

Servings: 4 Servings

Ingredients:

1 pound Ground beef or ground turkey
1 cub 4 cheese mexican recipe
Blended-grated cheese
Sargeno. divided
½ cub Salsa of choice; divided
¼ cub Crushed tortilla chips
¼ cub Thinly sliced green onions
1 teaspoon Ground cumin or chili powder
½ teaspoon Garlic salt
4 Hamburger buns split or
You can use sourdough bread
4 Tomato slices
Lettuce if desired.

Preparation:

salsa, tortilla chips (crushed) green onions thinly sliced, cumin and garlic salt; mix together lightly but thoroughly. Shape into 4 patties. ½ inch thick. Grill or broil patties on oiled rack 5 -6 in. away from heat. 5 minutes on each side or until internal temp reaches 160 F. Grill or lightly toast hamburger buns in broiler. Place burgers on buns; top with remaining ¼ cup salsa; sprinkle with remaining ¼ cup cheese serve with lettuce and tomato. submitted by marina Source Sargeno cheese Great summer recipes Posted to EAT-L Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:30:49 -0400

From: Eileen & Bob Holze <beck4@ASAN.COM>

Burgers with Caramelized Onions

Servings: 8 Servings

Ingredients:

1/3 cub Bulgur
2 teaspoon Olive oil
4 cub Onions; sliced (4 medium)
2 teaspoon Sugar
2 teaspoon Vinegar, balsamic
1 package Harvest Burger, original;prepared according topkg directions
2 tablespoon Tomato paste
¼ cub Parsley, fresh; chopped
½ teaspoon Salt
¼ teaspoon Pepper, freshly ground
4 Hamburger buns; split andtoasted
Lettuce for garnish

Preparation:

In a small bowl, combine bulgur with ½ cup warm water; let stand for 30 minutes, or until the water is absorbed and the bulgur is tender. Prepare the Harvest Burger in a medium bowl. Set aside while it absorbs water.

Meanwhile, in a large nonstick skillet, heat oil over low heat. Add onions and sugar; saute until the onions are very tender and golden, about 15 minutes. Stir in ¼ cup water and vinegar. Season with salt and keep warm.

Prepare a grill or preheat the broiler. Combine the Harvest Burger and bulgar in the same bowl. Add tomato paste, parsley, salt and pepper; mix thoroughly but lightly. Shape into 8 patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side.
Place the patties on buns, top with the caramelized onions, and garnish with lettuce. Serves 8

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burgers with Red Onions

Servings: 4 Servings

Ingredients:

1 Egg
½ cub Fresh bread crumbs
1 tablespoon Tomato paste
½ teaspoon Dried mint
½ teaspoon Salt
¼ teaspoon Pepper
1 pound Lean ground beef
¼ cub Chopped fresh parsley
SWEET-AND-SOUR ONIONS:
½ teaspoon Vegetable oil
1 cub Sliced red onion
1 tablespoon Liquid honey
2 tablespoon Red wine vinegar
¼ teaspoon Each salt and pepper

Preparation:

In bowl, whisk egg with ¼ cups water, bread crumbs, tomato paste,mint, salt and pepper; mix in beef and parsley. Form into four ¾ inch thick patties.

Place on greased baking sheet; broil for 5 minutes per side or until no longer pink inside.

Sweet-and-Sour Onions: Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook onion, stirring, for 2 minutes or until beginning to soften.

Add honey, tossing to coat; cook for 1 minute. Stir in vinegar; cook for 1 minute or until onions are glossy. Season with salt and pepper. Serve with burgers. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source:
The Canadian Living 20th Anniversary Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 21, 1998

Burger-Style Pizza

Servings: 4 Servings

Ingredients:

1 package (10-oz) refrigerated pizzadough
1 pound Ground chuck
¾ cub Prepared pizza sauce
3 ounce Shredded Mozzarella cheese
3 ounce Shredded Cheddar cheese;divided
1 medium Tomato; thinly sliced
½ cub Thinly sliced red onionrings
3 slice Bacon; cooked, drained andcrumbled

Preparation:

Preheat oven to 400 degrees. Press dough into buttered 12-inch pizza pan or 13x9-inch baking pan; set aside. Cook ground chuck until brown and crumbly; drain fat. Combine cooked meat and pizza sauce. Spread over prepared crust.
Sprinkle with Mozzarella and 1/3 of the Cheddar cheese. Top with tomatoes, onion rings and bacon. Sprinkle with remaining Cheddar. Bake 25-30 minutes or until crust is golden and filling is hot. Serve immediately.

MEMPHIS COMMERCIAL APPEAL,

10/11/1989

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burgonyakereg (Potato Crust)

Servings: 6 Servings

Ingredients:

1 pound Potatoes
2 Eggs
2 tablespoon Butter, unsalted
1 tablespoon Parsley, flat; minced
Salt; to taste
Pepper, black; to taste

Preparation:

Boil potatoes in their skins. Peel potatoes and force the pulp through a sieve. Let it cool.
Mix into the seived pulp the eggs, butter, parsley, and salt and pepper to taste.
Butter small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve. These make an excellent garnish for a roast.
MM and upload by DonW1948@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Burgoo

Servings: 20 Servings

Ingredients:

3 pound Ready to Cook BroilerChicken
12 cub Water
¼ teaspoon Pepper
56 ounce (2 cns) Tomatoes
2 cub Coarsely Chopped Carrots
1 cub Chopped Celery
2 tablespoon Packed Dark Brown Sugar
4 Whole Cloves
1 Bay Leaf
32 ounce (2 cns) Butter Beans
2/3 cub Unbleached All-purpose Flour
2 pound Beef Shank Cross-cuts
1 tablespoon Salt
6 Slices Bacon
1 cub Cubed Peeled Potatoes
1 cub Chopped Onion
1 cub Chopped Green Pepper
¼ teaspoon Crushed Dried Red Pepper
1 Clove Garlic, Minced
4 Ears Of Fresh Corn
10 ounce Frozen Cut Okra

Preparation:

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Burgoo

Servings: 1 Servings

Ingredients:

PART ONE:
1 5 pound hen
1 pound Beef stew meat
1 pound Veal stew meat
4 large Beef or knuckle bones
Celery
Onions
Carrots
Parsley
10 ounce Tomato puree
4 quart Water
1 Red pepper pod
¼ cub Salt
1 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Sugar
1 ½ teaspoon Coarse black pepper
½ teaspoon Cayenne

PART TWO:
6 Onions; finely chopped
2 Green peppers; finelychopped
1 medium Turnip; finely diced
10 Tomatoes; peeled and chopped
2 cub Fresh butter beans; shelled
2 cub Celery; thinly sliced
2 cub Cabbage; finely chopped
2 cub Fresh okra; sliced
2 cub Fresh corn (six ears,husked)
½ Unpeeled lemon; seeded

Preparation:

Here in the South, Brunswick stew and/or Burgoo have long been traditionally served alongside barbeque. Since it's been so cold here on the east coast this past week, I thought I'd share some Brunswick Stew and Burgoo recipes from the Bubba-L archives to pass the time. Y'all enjoy--they're good!

If you make this in 2 parts, on successive days, it is not such a chore.
Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.

The following day lift off half of the fat, add all the vegetables except corn and okra and cook another hour or until thick.

Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300 for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to insure against scorching.

Serve in mugs and sprinkle with chopped fresh parsley.
Recipe By : Senator Mitch McConnell

Posted to bbq-digest V4 #43

Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

NOTES : This is best made when fresh vegetables are at their peak, but frozen vegetables and canned tomatoes can be used when necessary. It freezes well.

Burgoo

Servings: 20 Servings

Ingredients:

3 pound Chicken
2 pound Beef shank cross-cuts
12 cub Water
1 tablespoon Salt
¼ teaspoon Black pepper
6 slice Bacon
56 ounce Tomato
1 cub Potato; peeled & cubed
2 cub Carrot; coarsely chopped
1 cub Onion; chopped
1 cub Celery; chopped
1 cub Bell pepper; chopped
2 tablespoon Brown sugar; dark
¼ teaspoon Dried red pepper; crushed
4 Cloves; whole
1 Garlic clove; minced
1 Bay leaf
4 Corn; fresh
32 ounce Butter beans
10 ounce Okra; frozen cut
2/3 cub Flour

Preparation:

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover, cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones, discard skin and bones. Cube beef and chicken. Set aside.
Cook bacon til crisp, drain, reserving drippings. Cruble bacon, set aside.
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover, simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven, simmer 20 minutes. Blend flour and reserved bacon drippings, stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 02, 1998

Burgundy Bean Stew

Servings: 8 Servings

Ingredients:

1 pound Bacon
3 can (21-oz) kidney beans;drained, reserve 1 cupliquid
1 cub Chopped onion
1 cub Chopped green pepper
1 can (8-oz) tomato sauce
1 cub Burgundy or other dry redwine
1 tablespoon Brown sugar
1 teaspoon Horseradish
Bermuda onion rings

Preparation:

Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer beans, bacon, onion & green pepper in ungreased 3-qt casserole. Crumble bacon & mix with reserved bean liquid & remaining ingredients except onion rings; pour over bean mixture. Top with onion rings. Cover & bake 1 hour.
Serves 8. Use precooked canned beans or the quick-soak dry beans.

MRS WESLEY (LINDA) HAMM

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burgundy Beef

Servings: 12 Servings

Ingredients:

4 pound Beef round steak, 1 in thick
¼ cub Shortening or bacon fat
5 large Onions, sliced
1 pound Mushrooms, sliced
3 tablespoon All-purpose flour
2 teaspoon Marjoram leaves, chopped
Or
¼ teaspoon Dried marjoram leaves
1 teaspoon Thyme leaves, chopped
Or
¼ teaspoon Dried thyme leaves
2 teaspoon Salt
¼ teaspoon Pepper
1 cub Beef broth
2 cub Red Burgundy or red wine

Preparation:

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 ¼ hours or until beef is tender (Liquid should just cover beef).
If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burgundy Beef

Servings: 6 Servings

Ingredients:

5 medium Onions, sliced
2 tablespoon Oil
2 pound Lean beef, cubed
⅛ teaspoon Marjoram, dried
⅛ teaspoon Thyme, dried
½ tablespoon Flour
Salt & pepper to taste
1 cub Beef boullion
1 cub Dry red wine
½ pound Sliced mushrooms
12 small New potatoes (optional)

Preparation:

Fry the onions in the oil. Remove and set aside. Add beef and brown well.
Sprinkle with flour and seasonings (about a pinch of each) Add boullion and wine. Stir slightly. Cover and simmer as low as possible or place in a casserole in a 250 degree oven for 3 ½ hours. Add onions, mushrooms and potatoes and cook until tender, about 45 minutes longer. Could also be done in a crock pot.

Source: unknown over 20 years ago
Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges <hgreintges@SkyBest.Com> on Jan 18, 1998

Burgundy Beef

Servings: 10 Servings

Ingredients:

3 slice Bacon; cut in 2" pieces
3 pound Beef round steak; cut in 1"cubes
2 cub Burgundy or dry red wine
½ cub Water
1 can (10.5-oz) condensed beefbroth
½ teaspoon Dried thyme leaves
1 Clove garlic; minced
1 Bay leaf
16 small Boiling onions -or-
1 Jar (16-oz) small onions;drained
16 Baby carrots -or-
5 Carrots; cut into 2" pieces
2 tablespoon Margarine or butter;softened
3 tablespoon Flour
2 tablespoon Chopped fresh parsley; ifdesired

Preparation:

Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain and set aside. Return bacon drippings to Dutch oven. Add beef to bacon drippings; cook over medium-high heat until browned. Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions and carrots. Cover; bake an additional 1 to 1-½ hours or until meat and vegetables are tender, stirring occasionally. Remove from oven; discard bay leaf. Remove meat and vegetables from Dutch oven; keep warm. To make gravy, in small bowl combine margarine and flour; gradually add about ½ cup hot cooking liquid, stirring until smooth. Stir flour mixture into remaining liquid in Dutch oven; cook over medium heat until mixture thickens, stirring constantly.
Add meat and vegetables; heat thoroughly. Sprinkle with parsley. Makes ten 1-cup servings.

CALORIES: 290 SODIUM: 280MG

CHOLESTEROL: 70MG FAT: 12G

CARBOHYDRATE: 9G SAT: 4G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burgundy Beef Stew

Servings: 1 Servings

Ingredients:

3 ½ pound Beef chuck or shoulderroast; (3 ½ to 4 lb..)
4 tablespoon Olive oil
2 cub Burgundy wine
2 quart Rich beef stock
4 large Stalks of celery; cut into½ inch pieces
1 pound Carrots; peeled and cut into½ inch pieces
1 medium Rutabaga; peeled and cutinto ½ inch cubes
1 ½ pound New red potatoes; cut into¾ inch pieces (do notpeel)
1 pound Onion; peeled and cut into 1inch pieces
8 ounce Fresh mushrooms; chopped
1 can Tomato paste; (6 oz.)
2 teaspoon Freshly ground black pepper
1 teaspoon Salt
½ teaspoon Dried whole thyme
3 Bay leaves
2 large Cloves of garlic; finelychopped
2 tablespoon Browning sauce (KitchenBouquet)
¼ cub Soy sauce
Dark brown roux

Preparation:

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical. Heat the oil in a large skillet. Gradually add the beef to the hot oil. Over high heat, brown the beef until each piece is a rich, dark brown color. Spoon the tomato paste over the browned beef pieces, stirring to incorporate. Continue cooking until the tomato paste starts to caramelize. Deglaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for two hours. Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes
Recipe By : Loren Fumich

Posted to MasterCook Digest V1 #177

Date: Tue, 15 Oct 1996 15:13:01 -0500

From: "Loren Fumich" <lorenf@memphisonline.com>

Burgundy Bread

Servings: 4 Servings

Ingredients:

½ cub Oil, olive
1 cub Wine, red, dry
1 teaspoon Garlic, minced
1 pound Bread, French, quartered

Preparation:

Put a half cup of oil in a small sauce pan with the cup of red wine. Add the garlic and stir over medium heat bringing it all to a boil to eliminate the alcohol. When heated thoroughly, the mixture is done.

Take a loaf of French bread and slice it lengthwise in half so you have a top half and a bottom half. Then take the two halves and slice them in half again vertically so that you have four pieces altogether. (two tops and two bottoms)

Use a brush to paint your French bread pieces with the liquid mixture (generously). Broil the pieces of bread about 6" from a broiler (liquid painted side up) for about 5 minutes and serve.

If it's going to be a little while before you can serve the bread, you can wrap it in foil and keep it warm.

Source: Justin Wilson's Louisianna Coooking Show - PBS : - "Louisianna Cooking at Home" from the book "At Home" : P.O. Box 1430, Lacombe, LA 70445

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burgundy Burgers

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef
¼ cub Burgundy or other red wine
¼ cub Onion; finely chopped, 1 sm.
1 tablespoon Worcestershire sauce
1 teaspoon Seasoned salt
¼ teaspoon Pepper
⅛ teaspoon Garlic salt

Preparation:

Mix all the ingredients together. Shape mixture into 6 patties, each about ¾-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings.
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Aug 3, 1997

Burgundy Meat Ball Stew

Servings: 4 Servings

Ingredients:

2 cub Ground Beef
1 cub Fine Soft Breadcrumbs
¼ cub Onions, finely chopped
Egg
1 ½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
1 tablespoon Butter
1 tablespoon Oil
1 can 14oz Tomato Sauce
1 can 10oz Beef Bouillon
1 cub Dry Red Wine
1 cub Water
8 Onions, halved
2 cl Garlic, minced
4 Medium Potatoes, cubed
4 Medium Carrots, 1" chunks
Salt and Pepper
½ pound Small Mushrooms (optional)
Parsley, chopped
1 tablespoon Cornstarch OR
2 tablespoon Flour

Preparation:

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 ½" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all sides.
Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burgundy Meat Loaf

Servings: 6 Servings

Ingredients:

2 pound Ground beef; or mixture ofbeef/pork/veal
1 small Onion; chopped
2 Eggs
1 cub Soft white bread crumbs
½ cub Parsley; chopped
½ cub Dry red burgundy
1 tablespoon Basil; fresh
1 ½ teaspoon Salt
¼ teaspoon Pepper
5 slice Bacon
1 Bay leaf
8 ounce Tomato sauce with mushrooms;heated

Preparation:

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix.

Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.

Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well done.

Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.

Serve on heated platter and spoon part of the heated tomato sauce over.

Beef broth or tomato juice may be substituted for the Burgundy.

Serving suggestion: Serve with buttered noodles and Frenched green beans.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burgundy Oven Beef Stew

Servings: 8 Servings

Ingredients:

2 tablespoon Soy sauce
2 tablespoon Flour
2 pound Beef stew meat
4 Carrots
2 large Onions
1 cub Thinly sliced celery
1 cl Garlic,minced
¼ teaspoon Pepper
¼ teaspoon Marjoram
¼ teaspoon Thyme
1 cub Dry red wine
1 cub Sliced fresh mushrooms

Preparation:

Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 ½ hours or until tender.

Burgundy Steak Sauce a la Worcester

Servings: 4 Servings

Ingredients:

2 tablespoon Butter Or Margarine
¼ cub Onion; Chopped
21 ounce Beef Gravy; 2 cn
3 tablespoon Burgundy; *
4 teaspoon Worcestershire Sauce
2 tablespoon Parsley; Chopped

Preparation:

* You can use Burgundy or any other type of dry red wine in this recipe.

In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sauce. Cook and stir until hot, about 2 minutes. Stir in the parsley. Serve over steak or hamburgers.

Makes approximately 3 cups of sauce.

"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip

Burgundy Style Beef

Servings: 4 Servings

Ingredients:

2 pound Round steak
3 Onions
⅛ teaspoon Thyme
1 teaspoon Parsley
1 ¼ cub Burgundy
3 Slices bacon
2/3 cub Beef stock
Salt and pepper to taste
2 Garlic cloves
1 Bay leaf
2 Strips lemon peel
4 tablespoon Oil
2 tablespoon Flour
6 ounce Mushrooms

Preparation:

Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about ¼ of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally.

Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden.

Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions.

Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly.

Simmer gently for 1 ½ to 1 ¾ hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.

Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

Burgundy-Basted Duckling

Servings: 4 Servings

Ingredients:

4 ½ pound Ready-to-cook duckling
¼ cub Burgundy wine
¼ cub Lemon juice
1 tablespoon Melted butter
1 tablespoon Worcestershire sauce
1 Clove garlic; minced
1 teaspoon Salt
1 teaspoon Dried marjoram; crushed
¼ teaspoon Pepper
2 drop Bottled hot pepper sauce

Preparation:

With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter, Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce.
Brush about half the sauce over duckling. Cover and cook on low for 7 to 9 hours. If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking. Remove excess fat again at end of cooking time on low. Then turn control to high, brush with remaining sauce and cook a final 30 minutes. If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400 F oven for about 15 or 20 minutes.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

Buried Cherry Cookies

Servings: 2 Servings

Ingredients:

10 ounce Jar maraschino cherries;(about 48)
1 ½ cub Flour
½ cub Unsweetened cocoa
¼ teaspoon Baking soda
¼ teaspoon Baking powder
¼ teaspoon Salt
½ cub Butter or margarine
1 cub Sugar
1 Egg
1 ½ teaspoon Vanilla
1 cub Semisweet chocolate chips
½ cub Sweetened condensed milk

Preparation:

Drain cherries and reserve juice. Stir together flour, cocoa, soda, powder, and salt. In a large bowl, beat butter till softened. Add sugar and beat till fluffy. Add egg and vanilla and beat well. Add flour mixture and beat till well mixed. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press down center of each with your thumb. Place a cherry in center. For frosting, in a small saucepan, combine chocolate and sweetened condensed milk. Cook and stir over low heat till chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice if necessary.) Bake in a 350 degree oven for about 10 minutes or till done. Remove and cool. Makes about 48

Recipe by: Cookies for Christmas

Posted to MC-Recipe Digest V1 #907 by Diana Stephens <mdstephe@ix.netcom.com> on Nov 13, 1997

Buried Marshmallows

Servings: 1 Servings

Ingredients:

2/3 cub Brown sugar; packed
½ cub Shortening
1 Egg
½ teaspoon Baking soda
½ teaspoon Salt
1 ½ cub Flour
2 tablespoon Milk
¼ cub Maraschino cherry juice
2 Sq unsweetened chocolate;melted
1 teaspoon Vanilla
½ cub Chopped maraschino cherries
large Marshmallows; cut in half
1 cub Chocolate chips; melted
¼ cub Shortening

Preparation:

Mix together: brown sugar, ½ c. shortening, egg, baking soda, salt, flour, milk, cherry juice, unsweetened chocolate, vanilla, and chopped cherries. Drop by rounded teaspoons. Bake 350 degrees for 12-15 minutes.
Immediately after removing from oven, top with ½ large marshmallow, cut side down. Pour over marshmallow: chocolate chips melted with ¼ c.
shortening.

Recipe by: Bobette Stephens

Posted to MC-Recipe Digest V1 #951 by Diana Stephens <mdstephe@ix.netcom.com> on Dec 9, 1997

Burk's Cafe Spicy Molasses Tomato Sauce

Servings: 2 Cups

Ingredients:

2 tablespoon Minced garlic
½ cub Chopped onion
1 ounce can tomato sauce
¼ cub Beer
2 tablespoon Molasses
2 tablespoon Red wine vinegar
2 tablespoon Lemon juice
2 tablespoon Dijon mustard
1 ½ teaspoon Ground cumin
1 ½ teaspoon Ground ginger
½ teaspoon Ground allspice
½ teaspoon Cayenne pepper
1 teaspoon Ground coriander
½ teaspoon Nutmeg
½ teaspoon Paprika
½ teaspoon Black pepper
½ teaspoon White pepper

Preparation:

1. Puree the garlic and onions in a food processor. 2. Place in a heavy bottom saucepan with the tomato sauce, beer, molasses, vinegar, lemon juice, mustard, cumin, ginger, allspice, cayenne, coriander, nutmeg, paprika, black pepper and white pepper. 3. Simmer over low heat about 2 hours, stirring often to avoid scorching. The sauce will cook down and darken in colour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burmese Coconut Chicken with Thai and Opal Basils

Servings: 4 Servings

Ingredients:

2 tablespoon Peanut oil
4 Chicken thighs
4 Chicken legs
2 large Onions; cut in ½" wedges
4 Cloves garlic; thin sliced
3 Jalapeno peppers; stem/slice
1 tablespoon Caraway seeds; ground
1 teaspoon Cinnamon, ground
28 ounce Coconut milk
2 cub Thai basil, fresh; chopped
2 cub Opal basil, fresh; chopped
Salt & pepper to taste

Preparation:

"Luscious and spicy, serve this simple Burmese curry with steamed rice and stir-fried vegetables to make a complete meal."

Preheat the oven to 400 degrees F.

In a large, nonstick skillet, heat the peanut oil over moderate heat. Add the chicken in batches and brown on all sides. Remove with a slotted spoon and place in a baking dish large enough to accommodate the chicken and the coconut milk in one layer.

Using the same skillet and the oil and chicken fat remaining in it, cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat for 5 minutes, stirring constantly. Remove from the heat and add to the chicken. Pour the coconut milk into the hot skillet and stir, scraping the bottom to remove any browned particles. Add to the onions and chicken and mix well.

Bake, uncovered, for 1 ½ hours. Remove from the oven, add the basil, and mix gently. Season with salt and pepper, and serve immediately.

Source: "Basil" by Janet Hazen
Posted to MM-Recipes Digest V3 #279

Date: Sat, 12 Oct 1996 13:43:05 +0000

From: Linda Place <placel@worldnet.att.net>

Burmese Coconut Rice

Servings: 6 Servings

Ingredients:

3 ¾ cub Milk
1 pound Fresh Shredded Coconut
3 ½ cub Long Grain Rice
3 medium Onions, Grated
3 tablespoon Peanut Oil
½ teaspoon Salt
1 ¼ cub Extra Coconut Milk

Preparation:

Bring the milk to a boil and add the shredded coconut. Remove form the heat and let it stand, covered, for 1 hour. Mix the rice and onions and fry together in the heated oil for about 3 minutes. Add this mixture to the milk and coconut and add the salt. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 minutes, or until the rice has absorbed all of the liquid. If the mixture becomes too dry before the rice is soft, add a little of the extra coconut milk; heat the milk before adding, but do not let it boil.

From How To Make Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burmese Dry Chicken Curry

Servings: 1 Servings

Ingredients:

2 Onions; rough chopped
5 Cloves garlic; rough chopped
½ Inch piece fresh rootginger, peeled and chopped
2 Sticks lemon grass; roughlychopped
2 Red chillis seeded andchopped (habaneros workwell, you'll need rathermore Thai chillis)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Ground turmeric
4 tablespoon Veg oil
3 pound Chicken (preferably freerange) cut into currypieces* (skin on but youcan remove if preferred)(up to 4)
4 Green (or two black)cardamon pods
2 tablespoon Rough choppedcoriander/cilantro leaf
Salt and fresh ground blackpepper

Preparation:

(From Sophie Grigson's Meat Course, Network/BBC Books, London, 1995, ISBN:
0 563 37173 0, an excellent book for all sorts of meat cooking)

*Curry pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.

Grind the first 7 ingredients (ie up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stiry-fry until moisture has evaporated and paste has started to brown. Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.

Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.

Serve with plain rice or coconut rice. Drink beer: Singha, Bintang or Tiger beers are excellent, Pilsner Urquell is good too.

Ken Hom has a similar recipe but he omits the Nam Pla and adds 1 tbsp dry sherry and two tbsp soy sauce just before the simmering which makes it much more like a Straits Chinese or Nonna dish. Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble <inoble@hounddog.win-uk.net> on Jul 29, 1997

Burmese Tempeh

Servings: 4 Servings

Ingredients:

1 Finely chopped large onion
1 stick grated orchopped fresh ginger
Chopped green chiles
¼ teaspoon Turmeric; about
2 -(up to)
3 Cloves chopped garlic
1 package Tempeh; crumbled
Red chile flakes to taste
1 tablespoon Soy sauce; about (adjust totaste)
½ cub Ground peanuts or cashews(but not peanut butter!)
½ cub Whole or chopped peanuts orcashews (optional)
1 large Chopped tomato -or-
2 -(up to)
3 Tomatoes from a can of wholepeeled tomatoes; and someof their juice

Preparation:

Jonathan Kandell, Tucson Arizona <jkandell@ccit.arizona.edu>

This is a variation of a recipe given to me by Leigh Panlilio, who plays in a Balinese gamelon orchestra, in addition to playing in punk bands.

Saute 1 finely chopped large onion together with a one-inch stick of grated or chopped fresh ginger, some chopped green chile, and a large pinch (about ¼ t) of turmeric. Stir constantly so nothing burns.

When the onion is starting to brown, add 2 to 3 cloves chopped garlic, and saute carefully for a minute, being very careful it doesn't burn.

Add 1 package tempeh, crumbled; red chile flakes to taste; and about 1 T soy sauce (adjust to taste.) Fry a minute.

Add ½ C ground peanuts or cashews. (But not peanut butter!) Optionally, use ½ C whole or chopped peanuts or cashews. Fry a couple minutes.

Add 1 large chopped tomato (or 2 or 3 tomatoes from a can of whole peeled tomatoes, and some of their juice). Fry a couple minutes more. Serve over rice.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burmese Veggies with Hot Peppers

Servings: 2 Servings

Ingredients:

3 tablespoon Sunflower oil or vegetablebroth
1 ½ cub Bell peppers, red; sliced
½ cub Bell peppers, green; sliced
1 ½ cub Snow peas
1 ½ cub Bok choy; sliced
2 tablespoon Leeks, baby; sliced
1 cub Carrots; thinly sliced
1 Garlic clove; sliced
⅛ teaspoon Chilies, red, fresh; chopped
4 teaspoon Tamari

Preparation:

In a large saucepan or wok, heat the oil over high heat until hot but not smoking. Toss in the vegetables and seasonings and stir-fry for 1 to 2 minutes, stirring 3 to 4 times; the vegetables should be crunchy. Remove from the heat and serve with brown rice or Oriental Amaranth with Purple Cabbage.

Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burmese-Style Coconut Spiced Fruit Rice

Servings: 6 Servings

Ingredients:

1 teaspoon Vegetable oil
1 cub Chopped onion
½ cub Water, divided
4 cub Cooked white rice,unseasoned
4 tablespoon Grated coconut or:
2 teaspoon Coconut flavoring)
3 Bay leaves
1 teaspoon Ground cinnamon
¼ teaspoon Curry powder
¼ teaspoon Ground tumeric
¼ teaspoon Ground cloves
Salt and pepper to taste

Preparation:

Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat.
Cover and cook until heated through. Remove bay leaves before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burmuelos for Passover

Servings: 8 Servings

Ingredients:

8 Matzos
4 Eggs
Vegetable Oil for frying

Preparation:

Soak matzos in water for 10 minutes until soft. Put in a colander to drain and set aside. Beat eggs well in a large bowl. Squeeze all liquid out of the matzos and add to the eggs. Beat the mixture well. ¶ Heat oil (about 2 inches) in a frying pan. With a large spoon, drop into hot oil. Turn once oe twice until golden brown. Drain on paper towels.
Serve hot with honey, jam or syrup. These are delicious for passover breakfast.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burn Your Bra Chicken Breast (A Tribute To the 70's)

Servings: 4 Servings

Ingredients:

4 Chicken Breast Boneless,
Skinless
2 cub Tomato Soup (rinse cans
With ½ cup water)
¼ teaspoon Cumin
1 teaspoon Hot Sauce (more if desired)
¼ teaspoon Chili powder
½ teaspoon Garlic powder
1 tablespoon Parsley
¼ teaspoon Paprika
½ cub Green olives

Preparation:

turning once. Mix all spices (except hot sauce) together sprinkle over chicken breast. Add hot sauce to tomato soup along with ½ can of water.
Pour tomato soup mixture over chicken, add olives and cook ½ hr or until chicken is done. Serve with side dish of rice and vegetable

submitted by marina source a fav. of Joanne Worley and made on t.v. show by her.

Posted to MM-Recipes Digest V3 #272

Date: Fri, 4 Oct 1996 18:28:43 +0000

From: Marina <thecollector@worldnet.att.net>

Burning Spear Rub for Chicken

Servings: 1 Servings

Ingredients:

1 tablespoon Dried minced onion
1 tablespoon Onion powder
2 teaspoon Dried thyme
½ teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
2 teaspoon Sugar
1 teaspoon Coarsely ground black pepper
¾ To 1 teaspoon cayenne pepper
¼ cub Snipped chives
½ cub Finely chopped onion
4 tablespoon Lime juice
2 To 3 teaspoons hot pepper
Sauce
Optional: 1 tablespoon oil

Preparation:

1. In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.) 2. Rub the paste over the chicken, cover and refrigerate overnight. 3. Grill the chicken - do not remove the spice paste before grilling. Note: Makes enough for 3 ½ lb.
cut up chicken, or 4 large chicken breast halves, skin removed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Almond Caramel Sauce

Servings: 1 Servings

Ingredients:

1 cub Slivered, blanched almonds
5 tablespoon Unsalted butter
¾ cub Dark brown sugar
Hot water
1 pinch Cream of tartar
Salt
½ cub Gewurztraminer
1 cub Heavy cream
1 tablespoon Instant espresso powder
1 teaspoon Vanilla extract

Preparation:

Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the butter and replace in a turned off oven for another 10 minutes. In a saucepan combine the sugar, remaining butter, 3 tablespoons water, the cream of tartar and a pinch of salt and cook the mixture over moderate heat until a candy thermometer reads 230 degrees. Carefully add the wine, cream, coffee, vanilla and almonds. The mixture will boil up. Stir until combined and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat, cool and store covered in refrigerator. Serve cold or warm.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-07-1996

Recipe by: John Ash
Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@moonlink.net> on Sep 14, 1997

Burnt Caramel Fudge

Servings: 24 Servings

Ingredients:

3 cub Sugar
1 ½ cub "sweet" milk (I assumeregular milk or evaporated)
½ cub Sugar
1 Stick "real" butter
¼ teaspoon Salt
2 cub Toasted pecans

Preparation:

Date: Wed, 12 Jun 1996 07:01:58 CDT

From: "KAREN J. SEIDEL" <SEIDEL@CULAW.CREIGHTON.EDU> I looked in my recipe book collection and I found in a regional cookbook some possible recipes --White Fudge (just minus the chocolate), and Burnt Caramel Fudge. My grandmother made Penuche, but that is made with brown sugar. I am sending the Burnt Caramel Fudge recipe because that sounds right. This recipe is from "Perfectly Delicious": recipes of Susie Pryor.
It was published by her family posthumously. I bought the book in Little Rock, Arkansas. From reading the book the year circa should be about right.

Put sugar (3 cups) in iron skillet and let it melt until it turns dark. (In another pot) bring the other ingredients to a boil, and while boiling, mix all together (add the caramelized sugar). Cook to medium soft ball stage.
Remove from heat and cool (slightly?). Then beat it until it is creamy. Add 2 cups toasted pecans. --Mae Coan

The parenthesis are mine. I thought people might want help with the dated "grandma-ese" language of the recipe. I am assuming everyone knows about soft-hard ball stages? Anyone that wants me to flesh out the recipe more, let me know. I know we have a very wide spectrum of cooks and sometimes I assume too much or too little.

EAT-L DIGEST 11 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burnt Caramel Ice Cream

Servings: 4 Servings

Ingredients:

1 cub Granulated sugar
1 cub Hot water
4 Eggs
½ cub Powdered sugar
2 cub Heavy cream
1 teaspoon Vanilla extract

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)

From: hall@Tymnet.COM (Peggy Hall)

Source: Wild About Ice Cream by Sue Spitler

Heat granulated sugar and ¼ Cup of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining ¾ Cup water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside.

Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture.
Chill. Freeze in an ice cream machine according to manufacturers directions. (Yields: 1 Quart or 950 ml.)

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burnt Cream

Servings: 6 Servings

Ingredients:

1 pint Whipping cream
4 Egg yolks
½ cub Granulated sugar
1 tablespoon Vanilla extract

SUGAR FOR TOPPING:
4 tablespoon Granulated sugar to:
1 teaspoon Brown sugar

Preparation:

From: Jan McEwen <jmcewen@uhunix.uhcc.Hawaii.Edu>

Date: 21 Oct 1994 08:43:35 -0400
The following is a simpler version, from Horatio's restaurant in Honolulu:

Preheat oven to 350F. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 min. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz) custard cups. Place custard cups in baking pan that has about ½ inch water in bottom. Bake until set, about 45 min. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp sugar blend. Place on top rack under broiler and cook until topping is med brown. Chill before serving. 6 servings

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burnt Creme

Servings: 8 Servings

Ingredients:

1 quart Heavy cream
1 Vanilla bean
4 tablespoon Sugar
8 Egg yolks
Salt
¾ -(up to)
1 cub Sugar

Preparation:

From: ankkk@acad2.alaska.edu

Date: Mon, 25 Apr 1994 23:10:03 GMT

Heat oven to 350 degrees. In a large saucepan, scald cream with vanilla bean. Add sugar and stir until completely dissolved. In a large bowl, beat egg yolks until light lemon color, then stir hot cream mixture carefully into egg yolks with a pinch of salt. Strain mixture into a 10-inch shallow baking dish or eight (8) 4-ounce ramekins. Place dish(es) in a pan of hot water and bake for 50-60 minutes; bake ramekins 35-40 minutes. Custard is done when knife inserted in center comes out clean. Refrigerate until chilled. Sprinkle sugar over custard making a layer ¼ inch thick. Sugar should be as smooth as possible. Broil 4-6 inches from broiler until sugar has carmelized, turning dish as necessary so it carmelizes evenly. Chill before serving.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burnt Custard Pudding

Servings: 4 Servings

Ingredients:

3 cub Milk
½ Vanilla bean slit and scraped, -=OR=-
1 teaspoon -Vanilla extract
4 Eggs; whole
2 Egg yolks
2 tablespoon Flour
¾ cub White sugar
¼ cub Brown sugar

Preparation:

COMBINE MILK AND VANILLA in a pot, place over high heat, bring to a boil and immediately remove from heat. Remove vanilla bean, dry well and store in an airtight plastic bag. You can use a vanilla bean about 3 times.
Meanwhile, combine eggs, yolks, flour and ½ cup of white sugar in a mixing bowl and mix well. Slowly pour scalded milk over the egg mixture, mixing all the time. Pour this mixture back into the pot and place over medium heat. Cook, stirring with a wooden spoon, until the mixture thickens, about 10 minutes. Scrape the cooked mixture into a bowl and let cool. When cool, cover and place in the refrigerator to chill. Not more than 30 minutes before serving, mix remaining white sugar together with brown sugar. Divide the custard between 4 soup bowls and sprinkle the surface with all the sugar. Wipe the bottom of a 6-inch heavy skillet to remove any loose debris and place over high heat. When the skillet is very hot, use it to burn the surface of the custard. Carefully press the surface of each custard with the bottom of the hot skillet. The sugar will quickly burn and there will be a lot of smoke. Quickly wipe the bottom of the skillet after each custard is burnt and replace on the heat for a minute to get it hot. Don't refrigerate custards after burning and serve within 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Grapes

Servings: 6 Servings

Ingredients:

4 5 cups seedless red or greengrapes
2 cub Sour cream
½ cub Sugar
2 teaspoon Vanilla
½ cub Butter or margarine
½ cub Brown sugar

Preparation:

Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9x13 pan, or individual serving dishes. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don't stir. Chill for 3-4 hours.
Serves 6.

Substitue fresh raspberries, blackberries, sliced peaches, etc. for grapes.

Origin: Homestyle, Canadian Classics

This is absolutely delicious. The caramel sauce gets hard and crunchy and is a lovely contrast to the creamy fruit mixture.

Area: COOKING From: Sharon Stevens

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-05-95

Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Burnt Island Mocha Hummer

Servings: 2 Servings

Ingredients:

1 ounce Kahlua
1 ounce Creme de cacao
2 Scoops vanilla ice cream

Preparation:

Preparation : Each "Hummer" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy.
Mix all ingredients together and have a wonderful afternoon!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Oranges

Servings: 4 Servings

Ingredients:

4 Large oranges
150 ml Sweet white wine
1 tablespoon Butter
8 tablespoon Sugar
300 ml Fresh-squeezed orange juice
2 tablespoon Whiskey (warmed)

Preparation:

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine.
Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes. ¶
. Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold.
Posted to MM-Recipes Digest V3 #251

Date: Fri, 13 Sep 1996 21:49:00 -0400

From: BobbieB1@aol.com

Burnt Oranges (Irish)

Servings: 4 Servings

Ingredients:

4 Large oranges
150 ml Sweet white wine
1 tablespoon Butter
8 tablespoon Sugar
300 ml Fresh-squeezed orange juice
2 tablespoon Whiskey (warmed)

Preparation:

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes. ¶ .
Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat.
As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

Burnt Sugar 7-Minute Frosting

Servings: 1 Servings

Ingredients:

¼ cub Burnt sugar syrup
2 Egg whites, at room temp
1 ¼ cub Sugar
¼ cub Cold water
¼ teaspoon Cream of tarter
¼ teaspoon Salt
1 teaspoon Vanilla extract

Preparation:

Place all the ingredients except the vanilla extract in the top of a double boiler (but don't place over boiling water yet.) Add ¼ cup of the burnt sugar syrup. With a small electric mixer, beat ½ minute at low speed.
Place pot over boiling water, but don't allow the pan to touch the boiling water. Cook, beating constantly, until the frosting forms stiff peaks, about 7 minutes. Add vanilla. Remove from heat and beat 2 minutes longer.
From cooking From Quilt Country by Marcia Adams.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Butter Cream Frosting

Servings: 1 Servings

Ingredients:

1/3 cub Butter
1 Box confectioner's sugar
1 dash Salt
1 teaspoon Vanilla extract
½ cub Burnt sugar syrup
1 tablespoon To 2 tablespoons light cream
¼ cub Finely chopped pecans

Preparation:

In a mixing bowl, combine butter, confectioner's sugar, salt, vanilla and burnt sugar syrup; blend. Add cream and pecans; blend. Ice cooled cake.

Use to frost Burnt Sugar cake. Typed by Ethel Snyder <essie49@juno.com> Date August 31, 1997

Recipe by: GRIT -- July 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@juno.com (Ethel R Snyder) on Sep 01, 1997

Burnt Sugar Buttercream Frosting

Servings: 1 Servings

Ingredients:

1/3 cub Butter, softened
16 ounce Powdered Sugar
1 Speck of salt
1 teaspoon Vanilla extract
1 tablespoon Light cream/evaporated milk
¼ cub Chopped nuts
¼ cub Burnt sugar syrup from cake

Preparation:

Cream the butter in a large mixing bowl. Beat in the powdered sugar, salt, vanilla, and burnt sugar syrup.
Add cream to make the frosting good consistency for spreading.(May need up to 2 Tablespoons or more)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Cake

Servings: 1 Servings

Ingredients:

½ cub Sugar
1/3 cub Water; hot
3 cub Cake Flour; sifted
3 teaspoon Baking Powder
¾ teaspoon Salt
¾ cub Butter; or shortening
1 ¼ cub Sugar
3 Eggs; unbeaten
3 tablespoon Burnt sugar syrup
2/3 cub Milk
1 teaspoon Vanilla

Preparation:

To make burnt sugar syrup, place ½ cup sugar in heavyskillet over medium flame. Stir constantly as sugar melts,then becomes dark mahogany color, and smokes notice ably. Remove at once from fire, add very slowly 1/3 cup hot water, and stir until dissolved. Cool. Sift flour once, measure, add baking powder and salt,and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy Add eggs, one at a time, beating thoroughly after each Then add 3 tbsp. burnt sugar syrup and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degree F.) 25 to 30 minutes, or until done. Spread Burnt Sugar Frosting ( see recipe ), made with remaining burnt sugar syrup, between layers and on top and sides of cake. Decorate sides of cake with broken pecans, if desired. Kate Smith Collection 1940 Published by General Foods Corp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Cake

Servings: 12 Servings

Ingredients:

SYRUP:
¾ cub Sugar
¾ cub Boiling water

CAKE:
2/3 cub Butter (1 1/3 sticks)
1 cub Sugar
1 teaspoon Vanilla extract
2 Eggs;, separated
3 cub Cake flour
1 tablespoon Baking powder
½ teaspoon Salt
¾ cub Milk

Preparation:

For syrup, in a small heavy skillet or saucepan, heat sugar over medium heat. Lower to medium-low as syrup forms; stir frequently breaking up lumps. Cook and stir until brown syrup forms and mixture begins to smoke, about 30 minutes. Gradually stir in boiling water. Remove from heat; cool.
Reserve ½ cup for cake frosting. Preheat oven to 375. For cake, cream butte and sugar together in a mixing bowl until light, about 3 minutes.
Gradually beat in ½ cup burnt sugar syrup. Add vanilla, then egg yolks one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with milk, beating batter until smooth. Beat egg whites until stiff, gently fold by hand into batter.
Pour batter into two 8-inch oiled layer cake pans, smoothing batter. Bake for 20 to 25 minutes. Remove and cool. Makes 12 servings. Frost with Butter Cream Frosting or Seven-minute burnt sugar frosting. Typed by Ethel Snyder <essie49@juno.com> Date August 31, 1997

Recipe by: GRIT -- July 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@juno.com (Ethel R Snyder) on Sep 01, 1997

Burnt Sugar Candy

Servings: 40 Servings

Ingredients:

1 cub Evaporated milk
½ Butter
3 cub Sugar
1 teaspoon Vanilla
¾ cub Nuts

Preparation:

Mix milk, butter and 2 cups sugar in saucepan, heating to boiling point.
Melt 1 cup sugar in saucepan stirring constantly. Cook to soft ball stage.
Add vanilla and nuts; beat until very firm. Pour into buttered 9- inch square pan. Yield: 40 pieces.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by louiseh@juno.com on Jul 29, 1997

Burnt Sugar Cookies

Servings: 1 Servings

Ingredients:

2 cub Sugar
1 cub Water; boiling
3 Eggs
1 cub Lard
1 tablespoon Ginger
1 cub Milk; sour
2 cub Sugar
Salt; a pinch
3 tablespoon Baking soda

Preparation:

Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough.

Note: No time or temperature given. Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.

Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Frosting

Servings: 1 Servings

Ingredients:

2 Egg whites; unbeaten
1 ½ cub Sugar
5 tablespoon Water
1 ½ teaspoon Light corn syrup
1 ½ tablespoon Burnt sugar syrup; see below

USE UP TO 2 TB OF ABOVE:

Preparation:

Combine all ingredients in the top of a double boiler, beating with a rotary egg beater until thouroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick. Makes enough for tops and sides of two 9-inch layers. To make Burnt sugar syrup, place ½ cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add VERY SLOWLY 1/3 cup hot water, and stir until dissolved.
Cool. Measure 1 ½ to 2 Tablespoons for frosting.
Store remaining burnt sugar syrup in a jar to use for cakes and frostings.
Kate Smith Collection Published 1940 by General Foods Corp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Ice Cream

Servings: 4 Servings

Ingredients:

2/3 cub Sugar
1 cub Heavy cream
1 ½ cub Milk
4 Egg yolks
pinch Salt
2 teaspoon Brandy
¼ teaspoon Vanilla

Preparation:

Melt the sugar in a heavy saucepan over medium-high heat, stirring constantly, until it turns dark brown. Meanwhile, combine the cream and milk in a saucepan and heat until mixture bubbles around the edge. When sugar has caramelized, remove from heat and slowly begin stirring in the hot milk mixture. Be careful; the mixture will bubble violently at first. Just stop pouring and stir until the bubbling subsides, then continue pouring until all of the milk has been incorporated an the caramel has completely dissolved.

Place egg yolks in a bowl, add salt and beat to combine. Slowly stir in half of the hot milk mixture. Pour back into the remaining hot milk and cook over moderate heat, stirring constantly, until the custard thickens lightly. Remove,from heat and stir in brandy and vanilla.

Refrigerate until completely chilled. Freeze in an ice cream machine according to manufacturer's directions.

Serves 4.

PER SERVING: 460 calories, 7 g protein, 40 g carbohydrate, 30 g fat (17 saturated), 305 mg cholesterol, 108 mg sodium, 0 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle, 11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Burnt Sugar Icing

Servings: 1 Servings

Ingredients:

½ cub Milk
¼ cub -Water; boiling
⅛ teaspoon -Salt
1 teaspoon Vanilla

Preparation:

Caramelize ½ cup sugar. Add boiling water. Stir until dissolved. Add butter, milk, salt, and remainder of sugar. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Beat until thick and creamy.
Spread on cake. The Household Searchlight from R-Cuisine conference Source:
CRS - R- Cuisine conference

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt Sugar Kugel

Servings: 8 Servings
Source: Jewish cooking class taught by Bilha Widman

Ingredients:

250 g Wide noodles
2 Eggs
100 g Raisins, soaked in water for10 minutes
100 g Walnuts, coarsely chopped
1 cub Sugar
½ cub Boiling water
1 teaspoon Grated lemon peel
1 teaspoon Cinnamon
100 g Margarine

Preparation:

Cook the noodles in salted water until tender. Drain and place in a bowl, then add the eggs, raisins, walnuts, ½ cup of the sugar, lemon peel, and cinnamon.

Prepare sugar syrup with the other ½ cup of sugar: Put the sugar into a small pot over medium heat. Without stirring it, let the sugar melt, until it's brown. Immediately pour the boiling water over it, and mix well.

Add half of the sugar syrup to the noodle mixture, and mix well.

Grease a casserole pan with 50 grams of the margarine. Pour the noodle mixture into the pan. Pour the rest of the sugar syrup over the noodles.
Dot the top of the noodles with the other 50 grams of the margarine, cut into small pieces.

Cover the pan with tin foil. Bake at 180 degrees Centigrade for an hour, then take off the foil and bake for 15 more minutes.

Let cool for 10-15 minutes, then cut into pieces and eat.

Posted to JEWISH-FOOD digest V96 #61

Date: 24 Oct 96 11:58:15 EDT

From: Karen Snyder <100130.1562@CompuServe.COM>

Burnt Sugar Pie

Servings: 1 Servings

Ingredients:

CARAMEL SYRUP:
1 cub Sugar
1 cub Water

PIE FILLING:
2 tablespoon All-purpose flour
½ cub Milk
1 ½ cub Heavy or whipping cream
2 Egg yolks; lightly beaten
1 cub Chopped nuts

MERINGUE:
3 Egg whites
¼ teaspoon Cream of tartar
6 tablespoon Sugar; divided
½ teaspoon Vanilla

Preparation:

Makes 1 (9-inch) pie
1 (9-inch) pie crust, baked

To make caramel syrup: Place 1 cup sugar in a heavy skillet Heat, stirring constantly, over low heat, until sugar turns light brown, 8 to 10 minutes.
Remove from heat; slowly and carefully blend in water. Return to heat and continue to cook, stirring, until mixture becomes a clear, thick caramel ;syrup. Remove from heat.

To make filling: Combine ½ cup sugar and flour in a heav;y saucepan. Stir in milk, cream and egg yolks. Cook, stirring constantly, until mixture is hot and thickened. Stir in nuts. Stir in caramel sugar syrup, adding syrup until the filling is a medium-golden color. (Adjust volume of syrup as desired for flavor,) Pour hot filling into crust

To make meringue: Combine egg whites and cream of tartar in a mixing bowl.
Beat at high speed with electric mixer, until foamy. Gradually add sugar, adding 1 Tbsp of sugar at a time; beat constantly until sugar is dissolved and whites are glossy and form soft peaks. Beat in vanilla. Spread meringue over hot pie filling, sealing to crust all around the edges.

Bake in preheated oven at 350 F 12 to 15 minutes or until golden. Cool at room temperature, then refrigerate. This recipe taken from the Kansas City Star. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 17, 1997

Burnt Sugar Syrup

Servings: 12 Servings

Ingredients:

Stephen Ceideburg
¾ cub Sugar
¾ cub Boiling water
BURNT SUGAR CAKE
3 cub Sifted cake flour
2 teaspoon Baking powder
½ teaspoon Salt
¾ cub Unsalted butter, roomtemperature
1 ¼ cub Sugar
3 Eggs, room temperature
¼ cub Burnt sugar syrup
Water
1 teaspoon Vanilla
Burnt Sugar Frosting (seerecipe)
Pecan halves for decoration
BURNT SUGAR FROSTING:
¼ cub Unsalted butter
1 pound Powdered sugar, sifted
¼ teaspoon Salt
¼ cub Burnt Sugar Syrup
1 teaspoon Vanilla

Preparation:

Melt sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and carefully add boiling water (mixture will bubble madly). Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and no lumps of sugar remain. Set aside to cool to room temperature.

BURNT SUGAR CAKE: Adjust rack to lower third of oven; preheat at oven to 350 degrees F. Grease and flour two 9-inch layer cake pans. Line with parchment or waxed paper rounds.

Sift together flour, baking powder and salt. Cream butter until smooth. Add sugar and continue creaming until light and fluffy. Add eggs, 1 at a time, beating after each addition until well blended. To the ½ cup of burnt sugar syrup add enough water to make 1 cup; stir in the vanilla.

Add the dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture, beginning and ending with dry ingredients, until well blended and smooth. Divide the batter between the 2 cake pans.

Bake about 25 minutes, or until the surface springs back slightly when lightly touched in the center, and the cakes con- tract from the pans. Cool 10 minutes on wire racks, then invert on racks, carefully peel off paper liners, turn baked side up, and cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with whole pecan halves.

BURNT SUGAR FROSTING: Cream ¼ cup unsalted butter until light and fluffy.
Gradually beat in 1 pound (1 box) powdered sugar, sifted with ¼ teaspoon salt, ¼ cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.

PER SERVING (with frosting): 565 calories, 4 g protein, 91 g carbohydrate, 22 g fat (13 g saturated), 106 mg cholesterol, 216 mg sodium, 1 g fiber.

Flo Braker writing in the San Francisco Chronicle, 10/2/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burnt-Butter Baby Cakes

Servings: 24 Servings

Ingredients:

6 tablespoon Unsalted butter
½ cub Slivered almonds; rounded
½ cub Sugar
3 Egg whites
¼ cub Cake flour plus
2 tablespoon Cake flour
2 teaspoon Dark rum -or-
1 teaspoon Vanilla
Orange marmalade; if desired

Preparation:

These dense, soft almond cakes get extra flavor from butter that's heated until it turns a rich brown.

1. Heat butter in small saucepan over medium heat. Cook, swirling pan, until butter turns deep brown. Remove saucepan from heat immediately and set aside.

2. Whirl together almonds and sugar in food processor for 1 minute or until ground. Transfer to clean saucepan. Stir in egg whites. Heat over very low heat, stirring, until mixture is hot to touch and "runny", about 2 minutes. Remove from heat. Stir in flour. Stir in the reserved butter and the rum until blended. Cover with plastic wrap and chill for 1 hour (or up to 3 days before baking).

3. Preheat oven to hot (400 degrees). Grease two mini-muffin tins. Fill each muffin cup with 1-½ teaspoons batter.

4. Bake for 12-14 minutes or until tops are crowned and golden. Pry cakes from tins with small knife. While still warm, brush lightly with orange marmalade, if you wish. Cool on rack. Store in airtight container for up to 3 days.

NOTE: Cakes can be made in standard-size muffin tins. Divide batter evenly among 12 greased muffin cups. Bake in preheated 400 degree oven for 15 minutes.

FAMILY CIRCLE, 2/1/1991

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burnt-Orange Meringue Cake

Servings: 12 Servings

Ingredients:

ALMOND MERINGUE LAYERS:
1 ¾ cub Whole almonds
¾ cub Sugar
2 tablespoon Cornstarch
1 cub Egg whites
1 pinch Salt
½ cub Sugar
2 teaspoon Vanilla extract
½ teaspoon Almond extract
½ cub Toasted sliced almonds for finishing

CARAMEL-ORANGE FILLING:
¾ cub Sugar
½ teaspoon Lemon juice
1 cub Milk
4 Egg yolks
2 tablespoon Grated orange zest
1 ½ cub Unsalted butter

GLAZED ORANGE SLICES:
½ cub Orange juice
1 Envelope gelatin
2/3 cub Apricot preserves
2 large Oranges

Preparation:

PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter on paper-lined pans with a pastry bag fitted with a ½-inch plain tube to make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon juice in a saucepan and stir well to combine. Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly.
Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with ¼ of the filling. Repeat with another layer and another ¼ of the filling. Top with last layer and mask cake with another ¼ of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burrito Casserole

Servings: 4 Servings

Ingredients:

1 can Refried beans
12 ounce Block Monterey Jack Cheese,grated
1 can Chopped green chilis (unlesscheese is the kind with
Jalapenos)
1 small Can Hunts tomato sauce
½ Bag (approx 5 or 6) flourtortillas
1 pound Ground beef, browned, withonion & garlic. Drain fat

Preparation:

Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 ½ qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination.
reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese. Cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through.
Serve with salsa and sour cream on the side. A salad and/or guacamole works well with this.

Burrito Filling

Servings: 6 Servings

Ingredients:

4 tablespoon Oil
14 ½ ounce Can beef broth
3 ½ To 4 lb. beef stew meat
4 ounce Can green chilies
12 ounce Can vegetable juice
3 Minced cloves garlic

Preparation:

shredded cheddar cheese

Brown meat in oil and drain. Add remaining ingredients except cheese.
Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Burrito Grande

Servings: 6 Servings

Ingredients:

½ pound Ground beef
15 ounce Spicy chili Beans; undrained
1 teaspoon Cumin
4 10-inch flour tortilla
10 ounce Taco flavored cheese blend;shredded
1 cub Mild taco sauce
¾ cub Sour cream

Preparation:

1. Heat oven to 375 degrees. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray.

2. In large skillet, cook ground beef over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well.

3. Place tortillas, overlapping, down one side of sprayed pan. Spoon ground beef mixture down center of tortillas; sprinkle with 1-½ cups of the cheese. Roll tortillas over ground beef mixture to create 1 large burrito; seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese.

4. Bake at 375 degrees for 15 to 20 minutes or until thoroughly heated. To serve, cut burrito into slices. Serve with sour cream.

NOTES : Chorizo sausage can be used instead of ground beef for variation.

Recipe by: Pillsbury Make It Easy Mexican

Posted to recipelu-digest Volume 01 Number 483 by Marie Smith <craftee@sprynet.com> on Jan 9, 1998

Burritos

Servings: 4 Servings

Ingredients:

4 10" flour tortillas
½ pound Lean ground beef
1 cub Chopped onion
15 ounce Can black beans, drained
10 ounce Can tomatoes w/green chilies
2 teaspoon Chili powder
¼ cub Chopped green onion (opt)

Preparation:

Wrap tortillas in foil. heat in 350 deg oven for 10 minutes to soften.
Meanwhile, for filling, cook ground beef and onion till meat is brown and onion is tender. Drain. Stir in black beans, undrained can tomatoes with chili peppers, and chili powder. Simmer, uncovered, 5 minutes or to desired consistency.
Reserve ¼ cup filling; set aside. Spoon ¼ of the remaining mixture onto each tortilla just below center. Fold bottom edge of tortilla up and over filling. Fold opposite sides of tortilla in, just till they meet. Roll up from the bottom. Top with some of the reserved filling. Sprinkle with chopped green onion.

Burritos

Servings: 8 Servings

Ingredients:

3 slice Pork steak; cut up
1 medium Onion; chopped
1 large Tomatoes
1 can Diced green chilies; optiona
Water; enough to keep moist
Garlic powder; to taste
Chili powder; to taste
1 pound Hamburger
1 Jars Taco sauce
1 can Refried beans
1 package Flour tortillas
Shredded cheddar cheese

Preparation:

Recipe by: Joyce Agler Brown steak and onions. Add tomatoes, green chilies, water, garlic powder and chili powder to pork and onions. Simmer 1 hour.
Brown and drain hamburger. Add taco sauce and refried beans to hamburger.
Put hamburger mixture in flour tortillas; fold over and put in baking dish.
Pour pork mixture over top. Sprinkle with cheese. Bake at 400 for 15 minutes. Top with shredded lettuce and tomatoes.

Burritos #1

Servings: 4 Servings

Ingredients:

12 Flour tortillas
2 can Chili con carne -or-
4 cub Leftover homemade chili
Guacamole made from avacados
1 cub Grated cheddar cheese
1 medium Onion; chopped
1 cub Shredded lettuce

Preparation:

Warm tortillas (wrap in foil in oven). Heat chili con carne. Serve ingredients in individual bowls & let everyone assemble his burrito to taste. Great way to use leftovers from other Mexican meals.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burritos #2

Servings: 10 Servings

Ingredients:

1 package Of 10 tortilla shells(soft type; not hard)
Oil for frying
1 can Refried beans
1 Onion; chopped
Hot taco sauce

Preparation:

Defrost shells, heat oil. Heat each shell for 5 seconds in oil. Layer shells in newspaper to keep warm and drain. Put 2 tablespoons refried beans and some onion in each shell and roll up envelope fashion. Heat for 10-15 minutes in a 325 degree oven. Serve with hot taco sauce poured over the burritos.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burritos #3

Servings: 8 Servings

Ingredients:

1 pound Bulk pork sausage
1 tablespoon Chili powder
½ teaspoon Salt
½ teaspoon Ground cumin
1 medium Tomato; coarselychopped
1 Clove garlic; crushed
8 Flour tortillas
1 can 16-oz refried beans
1 cub Shredded cheddar cheese

Preparation:

Crumble pork sausage into 2-qt casserole. Cover with paper towel and microwave on high 7 to 9 minutes, breaking up and stirring after 4 minutes, until no longer pink; drain. Stir in chili powder, salt, cumin, tomato and garlic. Cover tightly and microwave 3 to 5 minutes or until hot. Place 4 tortillas between damp paper towels on 10-in plate. Microwave on high 1 to 2 minutes or until softened and hot (keep tortillas covered while working with filling). Spread about ¼ cup refried beans over each warm tortilla.
Spoon about 1/3 cup sausage mixture onto center of each tortilla; sprinkle each with 2 tbsp of cheese. Roll up; arrange seam sides down on 10-in plate. Cover with paper towel and microwave on high 4 to 5 minutes or until filling is hot. Repeat with remaining tortillas and filling.

Date: Tue, 11 Jun 1996 15:20:59 GMT

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Recipe By : Betty Crocker's Microwave Cookbook

MC-Recipe Digest V1 #115

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burritos (Beef & Bean, Fr

Servings: 100 Servings

Ingredients:

200 BURRITOS FZ

Preparation:

USE 50 LB (200-3-5 OZ) FROZEN BURRITOS. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: L03401

SERVING SIZE: 2 BURRITOS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burritos (Beef and Bean F

Servings: 100 Servings

Ingredients:

200 BURRITOS FZ

Preparation:

1. USE 50 LB (200-3-5 OZ) FROZEN BURRITO'S. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. EACH PORTION: 2 BURRITOS.

Recipe Number: N02102

SERVING SIZE: 2 BURRITOS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burritos Con Huevos

Servings: 6 Servings

Ingredients:

1 ½ pound Flank steak (see note)
½ teaspoon Black pepper
½ teaspoon Seasoned salt
2 cub Hot water
3 Yellow onions
1 large Bell pepper
1 Jalapeno pepper; chopped
2 Tomatoes; peeled and chopped
10 large Eggs
2 cub Cheddar cheese; shredded
8 Flour tortillas

Preparation:

Recipe by: Jo Anne Merrill From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 -0400

* Use another cut of meat if flank steak is unavailable.

1. To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil and brown the meat on each side.

2. Add hot water and cover tightly. Simmer on low heat for 2 to 2-½ hours or until meat shreds easily. Add more water during cooking if necessary.
When meat is tender, shred into small bite-sized pieces.

3. Cut the onions into thin slices and separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned one if necessary).

4. In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers. Saute until onions are translucent and limp. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.

5. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs.

6. Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften. Fill each tortilla with ⅛th of the mixture. Roll the tortillas by turning one side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #71

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Burt Reynolds' Salad Dressing

Servings: 1 Servings

Ingredients:

6 tablespoon Oil
2 ½ tablespoon White vinegar; or lemonjuice
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dijon mustard
1 Clove garlic; sliced

Preparation:

Shake to mix. Chill. Serve with green salad.
Recipe By :Burt Reynolds

Posted to MC-Recipe Digest V1 #293

Date: Sun, 10 Nov 1996 23:57:54 +0000

From: Dianne Larson Ward <dianne@paccom.com>

NOTES : Froma womans magazine c. 1980

Burta

Servings: 1 Batch

Ingredients:

2 large Black eggplants
1 large Onion; minced
2 medium Tomatoes; blanched & sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 teaspoon Ground cumin seeds
1 dash Pepper
Salt; to taste
Chili powder; to taste
2 tablespoon Ghee or oil

Preparation:

Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft.
Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

Servings: 6 Servings

Ingredients:

3 tablespoon Borlotti beans
3 Carrots
Leek
Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
Clove garlic, mashed
1 tablespoon Tomato paste
1 ¼ l Bouillon (5 cups)
¼ teaspoon Caraway seeds
Twig thyme
80 g Parmesan, grated (2.75 oz)
Twig parsley
Salt, freshly ground pepper

GARLIC BREAD:
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tablespoon Parsley
Salt, freshly ground pepper

Preparation:

Preparation: 30 minutes, cooking time: 3 hours

Yields 6 servings as a first course, as a main course double the ingredients.

Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2 ½ hours. Drain.

In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20 minutes.
Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Bush's Batch

Servings: 3 Servings

Ingredients:

1 cub Plus 2 T sifted flour
½ teaspoon Baking soda
½ teaspoon Salt
½ cub Butter, softened
½ cub Firmly packed brown sugar
½ cub Granulated sugar
1 Egg
1 ½ teaspoon Very hot water
½ teaspoon Vanilla extract
1 cub Semisweet chocolate chips

Preparation:

Preheat oven to 375 deg. Sift together flour, baking soda and salt onto waxed paper. Beat butter, brown sugar, sugar, and egg in large bowl with electric mixere until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips. Drop dough by well-rounded measuring teaspoonfuls onto large greased baking sheet. Bake in preheated 375 deg oven for 10 minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to wire rack to cool completely.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buster Bar Dessert

Servings: 4 Servings

Ingredients:

2 cub Powdered sugar
1 ½ cub Evaporated milk
2/3 cub Chocolate chips
½ cub Butter

Preparation:

Mix and boil 8 minutes, stirring constantly. Crush 1 pound package Oreo cookies. Add ½ cup melted butter, mix well and spread into 9 x 13 inch pan. Spread 1 ½ cups Spanish peanuts over crust. Spread ½ gallon vanilla ice cream over peanuts . Cool chocolate mixture for a few minutes then pour over ice cream and freeze until ready to serve.

Training Coordinator

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Buster's Never Fail Cornbread

Servings: 4 Servings

Ingredients:

1 cub Sifted flour
¼ cub Sugar
4 teaspoon Baking powder
¾ teaspoon Salt
1 cub Yellow cornmeal
2 Eggs; lightly beaten
1 cub Milk
¼ cub Shortening

Preparation:

Combine all ingredients. Cook in a greased 9 inch square pan for 1 hour or until brown. Delicious.

BUSTER HOLMES RESTAURANT & BAR

721 BURGUNDY STREET

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Busy Day Cake

Servings: 1 Servings

Ingredients:

1 ½ cub All Purpose Flour
¾ cub Granulated sugar
2 teaspoon Baking powder
¾ cub Milk
1/3 cub Shortening; Crisco oil
1 Egg; large
1 ½ teaspoon Vanilla extract (may addother extract as well)
¼ teaspoon Salt

Preparation:

The perfect cake! You mix everything in one bowl, throw it in a pan and bake for 30 minutes. It doesn't need icing unless you have it handy.

Preheat oven to 375 degrees. Grease and lightly flour a 9x9x2 inch baking pan. In a small bowl, combine all ingredients. Beat with an electric mixer till combined. Beat 2 minutes on medium speed. Turn into pan. Bake 25 to 30 minutes or till done. Cool. Ice if desired. Freezes well.

Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak <bkivak@bellsouth.net> on Sep 11, 1997

Busy Day Casserole

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
2 medium Potatoes; peeled and diced
2 tablespoon Onion; chopped
1 can Sliced mushrooms; (4 Oz)
1 can Whole kernal corn; (7 Oz)drained
1 can Cream Of Mushroom Soup; (10½ Oz)
Salt And Pepper; To Taste
1 can French fried onion rings; (3Oz)

Preparation:

Place all ingredients, except onion rings, in a 3 quart casserole. Mix well. Cover. Microwave at high (100%) until potatoes are tender, 16 to 18 minutes, stirring twice during cooking time. Sprinkle onion rings on top.
Microwave, uncovered, at high (100%) 1 ½ to 2 minutes. Makes 4 servings.
Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Busy Day Casserole

Servings: 4 Servings

Ingredients:

PATTI VDRJ67A:
1 ½ pound Ground beef
1 tablespoon Oil
½ cub Onion; chopped
4 ounce Sliced mushrooms; drain
12 ounce Whole kernel corn; drain
1 can Tomato soup
½ teaspoon Garlic powder
Salt & pepper to taste
8 ounce Medium egg noodles
1 cub Cheddar cheese; grated

Preparation:

In large skillet, add oil, and onion. Saute until tender. Add ground beef.
Stir to brown. Drain off fat. Add mushrooms, corn and soup. Mix well.
Season to taste. Cook noodles in salted water; drain. Mix noodles, meat and ½ cup cheese. Spoon into 2 quart casserole. Sprinkle remaining cheese on top. Bake at 350~ for 30 minutes.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Feb 10, 1998

Busy Day Cobbler

Servings: 6 Servings

Ingredients:

¼ cub Butter (or margarine,if you must)
½ cub Sugar
2/3 cub Milk
1 cub Flour
2 teaspoon Baking powder
13 ounce Tart cherries(one normal U.S. can)
2 tablespoon Sugar (to sweetenand thicken; use lessor more as needed)

Preparation:

Date: Sat, 25 May 1996 13:42:06 -0400

From: BobbieB1@aol.com

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice.
Bake 45-50 minutes.

The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like.
Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it's good cold, too.

NOTES:

* An extremely quick cherry cobbler dessert -- This recipe came from a PTA recipe collection from my Aunt's school a number of years ago. It's not a true, classic cobbler, but I think it's better. My favorite dessert!

* As the name implies, this is a very quick recipe to make. Depending on how soft the butter is to start with, or whether or if you use a food processor (I don't, but it should work) this recipe takes only 5 to 10 minutes to mix.

* You can use any unsweetened canned fruit for this recipe. You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Yesterday I made one with crushed pineapple. I used brown, rather than white sugar atop the fruit. It tasted very much like pineapple upside down cake (though the appearance was a bit different).

: Difficulty: easy, I've been making this since I was about 8 or 9.
: Time: 5 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Suzanne Barnett-Scott
: Calcomp/Sanders Display Products, Scottsdale, Arizona : suze@terak.UUCP

: Copyright (C) 1986 USENET Community Trust

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Busy Day Cobbler

Servings: 12 Servings

Ingredients:

1 ¾ ounce Butter
3 ½ ounce Sugar
⅝ cub Milk
3 ½ ounce Flour
2 ⅛ teaspoon Baking powder
2 ⅝ cub Tart cherries
⅛ cub Sugar

Preparation:

1. Preheat oven to 175 øC . 2. Drain cherries, saving liquid. 3. Cream butter and sugar together. 4. Alternately add in milk and sifted dry ingredients. 5. Pour into a buttered and floured casserole dish. 6. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. 7. Bake 45-50 minutes.
Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 20:39:30 +0000

From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>

NOTES : 125 calories, 4 g. fat, 27.7% calories from fat

Busy Day Cocoa Icing

Servings: 2 Cups

Ingredients:

¼ cub Butter; softened
6 tablespoon Boiling water
½ cub HERSHEY'S Cocoa
2 teaspoon Vanilla extract
3 cub Powdered sugar

Preparation:

Date: Sat, 25 May 1996 13:42:06 -0400

From: BobbieB1@aol.com

In small bowl, stir together butter and water until butter is melted. Add cocoa and vanilla; beat until well blended. Gradually add powdered sugar, beating until smooth, creamy and of spreading consistency. Add additional water, if necessary. About 2 cups icing.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Busy Day Dinner

Servings: 6 Servings

Ingredients:

3 pound Stew meat
1 can Golden mushroom soup
1 package Onion soup mix
1 can Beer

Preparation:

Remove all fat from stew meat & place in pan to cook. Spread the onion soup mix over meat. Then spread mushroom soup & pour can of beer over all. Cook 5 hours at 325. May be covered part of the cooking time. Serve over rice or noodles.

DOROTHY MATHEWS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Busy Day Lo Mein

Servings: 4 Servings

Ingredients:

8 ounce Ground chicken; beef or pork
1 cub Chopped onion
1 cub Thinly sliced carrot
1 tablespoon Fresh garlic; minced
2 package Ramen noodles withseasoning packet; anyflavor
1 ½ cub Water
1 cub Frozen peas
6 cub Greens; coarsely chopped
1 ½ cub Sliced mushrooms; optional

Preparation:

Note: Vary the end result by experimenting with different combinations of ramen flavors, types of greens and types of ground meat. One favorite combination is ground chicken with mushroom ramen and lots of fresh sliced mushrooms and collard greens. Bok choy, collards, spinach and even romaine (which was the one used in the original version of this recipe) are all good choices for the greens. I always use the Westbrae brand of ramen noodles, a nationally distributed brand found in health and natural foods stores.

If using fresh mushrooms, saute in a little oil until they soften and begin to give off their juices; remove from the skillet or wok and set aside. In a large skillet or wok, cook the ground meat, carrots, onion and garlic over high heat for about 5 minutes, or until the meat is just cooked through. Break the meat up into chunks as you cook. Break the ramen noodles into the skillet. Stir in the seasoning packets, water and peas.
Cook for 3 - 5 minutes, or until the noodles and vegetables are tender.
Stir in the chopped greens and cook for another 3 - 4 minutes, stirring constantly. Return the cooked mushrooms to the wok, if using; toss to distribute evenly. Remove from the heat and serve immediately.

Source: Adapted from the recipe "Pork Lo Mein" as found in _The Woman's Day Cookbook_ by Kathy Farrell-Kingsley and the editors of Woman's Day magazine.
Posted to EAT-L Digest 07 Aug 96

Date: Thu, 8 Aug 1996 00:31:45 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM> NOTES : A quick and nutritious one-dish meal!

Busy Day Meatloaf

Servings: 6 Servings

Ingredients:

2 pound Lean ground beef
1 can Tomato soup
1 can Cream of mushroom
1 package Onion soup mix

Preparation:

Form meat into loaf and freeze. When ready to bake, place in a large piece of foil, pour soups over top seal and bake ata 300F. for 4 hours.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Busy Day Meatloaf

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
½ teaspoon Salt
2/3 cub Cracker crumbs
2/3 cub Milk
1 Beaten egg
3 tablespoon Onion; minced
½ teaspoon Dried sage
½ teaspoon Thyme
¼ teaspoon Nutmeg
¼ teaspoon Pepper
2 tablespoon Brown sugar; packed
1/3 cub Ketchup
½ teaspoon Ginger
½ teaspoon Garlic salt
2 tablespoon Soy sauce
1 teaspoon Dry mustard

Preparation:

CRUMBLE BEEF INTO LARGE BOWL. ADD SALT. SPRINKLE WITH CRUMBS AND MILK. LET STAND A FEW MINUTES UNTIL CRUMBS ARE SOFT. BLEND TOGETHER, MIX IN EGG AND ONION, SAGE, THYME, NUTMEG, AND PEPPER MIX WELL. SHAPE INTO 4 LOAVES. PLACE ON FOIL LINED BAKING SHEET ABOUT 3 INCHES APART. MIX BROWN SUGAR, KETCHUP, GINGER, GARLIC SALT, SOY SAUCE AND MUSTARD. SPREAD MIXTURE OVER TOP OF LOAVES. BAKE 350 FOR 35 MINUTES.

Posted to MC-Recipe Digest V1 #734 by Tish Jones <djones@polarnet.com> on Aug 9, 1997

Busy Day Pasta

Servings: 2 Servings

Ingredients:

½ pound Spaghetti
8 ounce Salsa or picante sauce
3 tablespoon Olive oil
1 ½ cub Jack cheese, grated

Preparation:

Date: Sat, 25 May 1996 13:42:06 -0400

From: BobbieB1@aol.com

Cook your pasta, drain it, and toss it with the olive oil to coat it. Then add the salsa or picante sauce and the cheese. Toss again and serve. Hope you enjoy the recipe. TONI WILKEY (JGHD23C)

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Busy Day Soup

Servings: 1 Servings

Ingredients:

2 pound Ground beef
32 ounce Mixed vegetables
56 ounce Tomatoes
12 ounce Tomato sauce
1 Onion; chopped
1 cub Barley
½ cub Sugar
8 cub Water; more if needed
Salt; to taste
Pepper; to taste

Preparation:

Brown ground beef and onions. Drain. Add rest of ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!
Recipe By : Senior Girl Scout Troop #120

Posted to EAT-L Digest 29 October 96

Date: Wed, 30 Oct 1996 12:18:47 -0500

From: Chuck & Dorothy Tapping <ctapping@USIT.NET>

Busy Lady Beef Bake

Servings: 5 Servings

Ingredients:

1 package (10-oz) frozen peas andonions in butter sauce
2 tablespoon Flour
1 can (21-oz) beef stew
1 can Flaky biscuits

Preparation:

Preheat oven to 425 degrees. Place frozen vegetables, flour and stew in a 2 quart casserole. Cover; bake 25 minutes. Separate biscuits and place around edge of casserole. Bake uncovered until biscuits are golden brown.
Serves 5 to

6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Busy Mama Soup

Servings: 1 Servings

Ingredients:

1 can Fatfree refried beans; (orequivalent homemade)
Your favorite salsa; (welike Safeway Select)
1 small Can of corn or equivalentfrozen corn
Chopped cilantro; (optional)

Preparation:

I make this almost weekly. It's based on the McDougals' "Your Kids Will Love This Soup" but is simplified for the time-impared (me).

In saucepan, dump beans, one bean can of water, about ½ bean can of salsa, and corn. Heat to boil, stir, and then simmer for a few minutes to blend flavors. Serve with chopped cilantro if desired.

Posted to fatfree digest V97 #286 by Brent Van Ryn <vanrynbg@erols.com> on Dec 05, 1999

Busy Mothers Cookie Recipe

Servings: 1 Servings

Ingredients:

1 package Jiffy; ® pie crust mix
1 cub Brown sugar
1 Egg; beaten
1 teaspoon Vanilla
1 teaspoon Water
Nuts if desired

Preparation:

1. Preheat oven to 350 degrees, and lightly grease cookie sheet.

2. Mix sugar and pie crust well.

3. Add beaten egg, vanilla, and water.

4. Drop by teaspoonful onto cookie sheet.

5. Press walnut half on top and bake for approximately 9 - 10 minutes, until brown around the edges. They will puff up but fall on removal from oven.

6. Remove from cookie sheet immediately.

Notes: Yield: 24 - 36 Cookies

Recipe by: JIFFY® Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998

Busy Woman's Roast Chicken

Servings: 6 Servings

Ingredients:

1 (6 oz.) pkg. stove top
Stuffing (any brand)
1 ¼ cub Water
¼ cub Sauterne wine
12 Carrots, scrubbed and cut
Into 2-inch pieces
1 (4 to 5 lb.) ROASTING
Chicken
Salt and pepper

Preparation:

Prepare stuffing according to package directions with 1 ¼ cups water. Set aside to cool. When cool, stir in the wine. Meanwhile, in a saucepan, cook carrots in small amount of water for 5 minutes. Drain and place in the crockpot. Rinse and dry chicken; stuff with dressing. Place on top of carrots in crockpot. Sprinkle with salt and pepper. Cover pot and cook on low for 6 to 8 hours. Chicken may be browned in baking pan at 400 for 15 minutes in oven, if desired.

From Crockery Cookery by Mable Hoffman. Submitted By SALLI SCHWARTZ <102003.3307@COMPUSERVE.COM> (HONN) On 1 JUL 1995 101152 -0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Busy-Day Cake

Servings: 8 Servings

Ingredients:

1 1/3 cub Flour
2/3 cub Sugar
2 teaspoon Baking powder
2/3 cub Milk
¼ cub Butter, softened
1 Egg
1 teaspoon Vanilla

Preparation:

In a bowl combine flour, sugar, and baking powder. Add milk, butter, egg and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into a greased and floured 8X1-½ inch round baking pan. Bake in a 350 oven for 25 to 30 minutes or till a toothpick inserted near the center comes out clean. Cool on rack for 5 minutes; remove from pan. FROST WITH PENUCHE FROSTING: In microwave, in a 1 qt. casserole, micro-cook ¼ cup butter or margarine on high for 1 to 1-½ minutes or till melted. Stir in ½ cup packed brown sugar. Cook on high for 1 to 2 minutes, or till bubbly over entire surgace, stirring every minute. Add 4 ts milk; beat vigorously till smooth. Add 1 ¾ cups sifted powdered sugar; beat by hand until of spreading consistency. Immediately frost top of cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Busy's Beef Jerky

Servings: 1 Servings

Ingredients:

Lean round steak; trimmed offat
Garlic powder; to taste
Black pepper; to taste

Preparation:

After trimming meat, slice into strips the thickness of the steak (about ½") and about ½" wide. LIGHTLY sprinkle with garlic powder and black pepper. Lay strips over the oven rack. Set oven to bake at lowest temperature -- around 120 degrees. Prop oven door open slightly. After about 12 hours, raise heat to about 145 degrees for another 12 hours, still leaving door ajar. These directions are for making jerky in Houston, Texas where it is quite humid. In more arid locations, the time will be shorter.
Finished product with be ugly, brown-to-black, but GOOD!

NOTES : This is Ross's trail version of jerky. Its purpose is to provide high nourishment that is tasty and light weight and requires no refrigeration. Note that it has no salt and few spices. Salty and spicy food cause increased thirst which is not what you want on the trail. This is a real switch for Ross as he prefers spicy food, but it is perfect for hiking trips.
Recipe by: Ross Parris

Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Apr 06, 1998

Buta Zen Mai (Pork with Fern Shoots)

Servings: 1 Servings

Ingredients:

1 ½ pound Lean pork-sliced thin
1 pound Zen Mai (fern shoots) cutinto 1 ½" lengths
3 teaspoon Sugar
2 Tb. shoyu
½ teaspoon Gourmet powder
2 Tb. oil

Preparation:

1. Put oil in heated skillet. Add pork and cook for 2 minutes.

2. ea Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. ea Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed.

4. ea Remove and serve.

From "Sukiyaki, the Art of Japanese Cooking and Hospitality", by Fumiko. Edited and copyrighted by Scotty Guletz. Hawaii and Pacific Books. No date given.

This is an interesting little book (booklet, really) that must have come out just after WW II. It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is++probably a good idea considering the historical context of the book.

The recipes are all pretty basic but look good and call for real Japanese ingredients that I'm sure were either scarce or unavailable on the Mainland at the time. Shoyu is, of course, soy sauce. I can't believe that "gourmet powder" could be anything but MSG.
Though it doesn't call for "fiddleheads" by name, I can't imagine what else "fern shoots" could be.

Posted by Stephen Ceideberg; July 19 1992

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Butchered Snake Bits with Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 package (10oz) rigatoni pasta
2 can Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot

TOOLS:

Preparation:

lg Saucepan Colander Platter Carrot peeler Knife Toothpicks With an adult's help, cook pasta according to directions on package. Carefully drain the cooked pasta through a colander over the sink. Rinse the pasta in cold water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread.
Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tong Sicko serving suggestion: Assemble two or three snakes lying on their backs, as if they died in agony! Belly up snakes have no markings drawn on them, as snake bellies are generally a solid color. Allow one or two sidewinders to wriggle over the edge of y From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95
Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 -0500

From: LD Goss <ldgoss@METRONET.COM>

Butchering and Curing Whole Duck

Servings: 1 Servings

Ingredients:

1 Whole duck,; about 5 pounds
3 tablespoon Kosher salt
1 tablespoon Freshly ground black pepper

Preparation:

Butcher the duck into 8 pieces, discarding the wings and reserving the fat.
Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels.
Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MC-Recipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 -0500

From: Meg Antczak <meginny@frontiernet.net>

Butera's Baked Potato Soup

Servings: 1 Servings

Ingredients:

2/3 cub Butter
2/3 cub Flour
6 cub Milk
Salt and pepper to taste
4 large Potatoes; baked
4 Green onions; chopped
1 cub Sour cream
1 cub Crisp bacon; crumbled
5 ounce Grated cheddar cheese

Preparation:

Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half and scoop out the "meat", set saide. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato "meat". Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with chives, grated cheese and bacon crumbles. Makes 8 servings.

>From the Houston Chronicle Cookbook

Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 08, 1998

Butifarra

Servings: 1 Servings

Ingredients:

2 teaspoon Salt [a]
¼ teaspoon Black pepper [a]
⅛ teaspoon Cayenne; ground chiles orhot paprika [a]
⅛ teaspoon Grated nutmeg [a]
⅛ teaspoon Ground cloves [a]
¼ teaspoon Minced fresh thyme or ⅛teaspoon crumbled dried [a]
2 tablespoon White wine [a]
1 ½ pound Lean pork; coarsely ground[b]
½ pound Pork fat; coarsely ground[b]
Prepared hog casings

Preparation:

Here's one of my very favorite sausages:

"This is from Catalonia, in Spain. It's believed that the North African/Moorish influence is what inspired the use of sweet spices (nutmeg, cloves, etc) in Spanish cooking. While meat and spices can sound weird, when done well it's really good."

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff into the casings. Tie off to make two 30"-long sausages. Prick any air pockets with a pin. Dry the sausages in the refrigerator, uncovered, hung from the shelves or on a wire shelf (you want as much surface as possible exposed to air, so coiling it on a solid shelf won't work), for 2-3 days before cooking. Then poach and/or fry or cut up and use in recipes. The dried sausage can be frozen for 3-4 months.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@shrewsbury.org on Sep 24, 1997

Butt Rub

Servings: 1 Servings

Ingredients:

3 tablespoon Brown sugar
2 tablespoon Sweet paprika
1 tablespoon Pepper
1 teaspoon Cayenne
1 tablespoon Garlic powder; (granulated)
½ teaspoon Onion powder
½ teaspoon Mrs. Dash; (salt free)Garlic & Herb
½ teaspoon Dry mustard
½ teaspoon Celery seed
½ teaspoon Chili powder
½ teaspoon Cumin
1 teaspoon Salt; (low sodium)

Preparation:

Strangely enuf, I bought my first Boston butt yesterday. The markets around here offer, almost exclusively, pork shoulder... and they have a good deal more fat than the butt. I think this market had the butts only for the holiday season, since they were sitting beside quail, pheasant ($15 each!), and a few other offerings one doesn't usually find in the markets around here. Anyway, it's only 4.18 lbs (boneless) and I rubbed it as follows:

This rub is similar to one posted by Scott (South Carolina) last May. I made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar).

I'll Q the butt for 5 hours at 225, providing hickory smoke for the first 4. Then it goes into foil and the cooler. Have no plans to baste, but I'll make a sauce outta the leftover rub (4-5 T), a few cups of apple cider vinegar and a cup of water. That will be boiled down slowly for 10 minutes.

Would any of you soak the butt in some liquid (beer, Dr. Pepper, etc.) while foiled?

Posted to bbq-digest V5 #788 by JLipsitt <JLipsitt@aol.com> on Dec 27, 1997

Butter Almond Classic Cookies

Servings: 36 Cookies

Ingredients:

1 cub I CAN'T BELIEVE IT'S NOTBUTTER! Spread, Unsalted orRegular, softened
1 cub Confectioners sugar, divided
1 teaspoon Almond extract
2 cub All purpose flour
1 cub Finely chopped almonds

Preparation:

In a large bowl, beat I CAN'T BELIEVE IT'S NOT BUTTER! with ½ cup sugar until light and fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds and mix together until a dough forms. Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350'F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a ½" thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them. Bake 18-20 minutes or until very lightly brown. Cool cookies; dust with sifted remaining sugar. Store in airtight container.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Butter Almond Crunch

Servings: 1 Servings

Ingredients:

1 ½ cub Semi-sweet chocolate chips
1 ¾ cub Chopped almonds; divided
1 ½ cub Butter or margarine
1 ¾ cub Sugar
3 tablespoon Light corn syrup
3 tablespoon Water

Preparation:

Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter foil.
Sprinkle 1 cup chocolate chips into pan; set aside. In shallow baking pan spread chopped almonds. Bake about 7 minutes or until golden brown; set aside. In heavy 3-quart saucepan melt butter; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to 300 degrees F on a candy thermometer (hard-crack stage) or until mixture, when dropped into very cold water, separates into threads that are hard and brittle. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; stir in 1-½ cups toasted almonds. Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips. Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly. With sharp knife score into 1 ½ inch squares, wiping knife blade after drawing through candy. Cool completely; remove from pan. Remove foil; break into pieces. Store in airtight container in cool, dry place.

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MC-Recipe Digest V1 #937 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997

Butter Almond Financier

Servings: 1 Servings

Ingredients:

1 cub Whole almonds; about 5ounces
1 ½ cub Sugar
1 cub Bleached all purpose flour
10 tablespoon Unsalted butter
2 tablespoon Dark rum
2 teaspoon Vanilla extract
8 large Egg whites
1 pinch Salt
¼ cub Sliced; blanched almonds,about 1 ounce
Confectioners sugar forfinishing

Preparation:

Butter and line with parchment a 10 by 2-inch deep layer pan. Set rack at the middle level of the oven and preheat to 350 degrees.

Place the almonds and ¾ cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter, allow it to cook until it colors; cool slightly and add the rum and vanilla extract. Set aside to cool slightly.

In a clean dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining ¾ cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the almond and butter mixtures into the egg whites, 1/3 at a time. Begin with the almond mixture and end with the butter. Pour the batter into the prepared pan. Smooth the top and sprinkle with the sliced almonds. Bake the Financier for about 50 minutes until well risen and golden The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the almonds on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar.

Yield: one 10-inch cake

Recipe by: Cooking Live Show #CL8958

Posted to MC-Recipe Digest V1 #791 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 19, 1997

Butter Balls

Servings: 1 Servings

Ingredients:

1 cub Finely ground walnuts
2 ¼ cub Unbleached; all-purposeflour
½ teaspoon Salt
½ pound Unsalted buter; softened
½ cub Confectioners' sugar; plus 2cups for dredging
1 teaspoon Vanilla extract

Preparation:

1. Preheat oven to 400 degrees. Combine walnuts, flour, and salt in a medium bowl. Beat butter with an electric mixer on medium speed. Gradually add ½ cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.

2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from the oven and allow to cool for 5-10 minutes.

3. Meanwhile, place remaining 2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

Makes 4 dozen. Recipe from Saveur Magazine Dec'97

Posted to KitMailbox Digest by "Marella Good" <mgood@wwa.com> on Dec 14, 1997

Butter Balls

Servings: 1 Servings

Ingredients:

1 cub Butter
1 tablespoon Sugar
1 teaspoon Vanila
2 cub Sifted Flour
1 cub Chopped Nuts

Preparation:

Cream butter, add sugar, and blend Stir in vanilla. Add sifted flour, mix well. Fold in chopped nuts, shape into small balls. Place on an ungreased baking sheet. Bake in a 350 preheated oven for 20 minutes. Roll in powdered sugar.

Recipe by: Mrs. Tom McCall, wife of the former Govenor of Oregon

Posted to Bakery-Shoppe Digest V1 #424 by Laura Harpole <harpoe@pioneer-net.com> on Nov 29, 1997

Butter Balls Chicken Soup

Servings: 1 Servings

Ingredients:

3 pound Chicken
½ cub Chopped celery leaves
1 Bay leaf
10 Peppercorns
1 teaspoon Salt
5 cub Hot water
1 cub Diced celery
2 tablespoon Chopped fresh parsley
2 tablespoon Butter
5 tablespoon Flour (up to 6)
¼ teaspoon Salt

Preparation:

Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the ¼ tsp salt. Beat hard until whole is like a very soft batter. Drop by ¼ or ½ teaspoonfuls into broth, cover and let stand 5 minutes over low heat.

NOTES : The butter balls, very tiny dumplings, are called rivels in the West and dropsley in Ontario. This combination makes a perfect light supper. I sometimes replace the chicken soup in this recipe with a can of consomme and an equal amount of water.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 27, 1997

Butter Barbecued Salmon

Servings: 10 Servings

Ingredients:

1 Whole salmon; 6-8 pounds,cleaned
Salt & pepper; to taste
2 cub Chopped mushrooms
1 cub Chopped green onions
2 tablespoon Minced parsley
½ cub Grated parmesan cheese
1 Lemon; grated peel & juiceof
1 Stick butter or margarine;melted
4 -(up to)
5 slice Lemon

BUTTER SAUCE:
½ cub Butter or margarine
1 cub Sour cream
¼ teaspoon Seasoned or onion salt
1 teaspoon Chopped chives

CHILI-CHEESE SAUCE:
½ cub Butter or margarine
½ cub Chili sauce
1/3 cub Crumbled blue cheese

TARTAR SAUCE:
½ cub Butter or margarine
1 cub Sour cream
2 tablespoon Sweet pickle relish
1 Envelope tartar sauce mix

Preparation:

From: David Schulenburg <schulenb@focl.ICS.UCI.EDU> (COLLECTION)

Date: 15 Oct 93 16:53:43 GMT
Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste.
Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.

Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12 servings.

Butter Sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil.

Chili-Cheese Sauce: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve.

Tartar Sauce: Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Bean and Leek Pie

Servings: 1 Servings

Ingredients:

2 ounce Butter beans; (or one mediumcan) (up to 3)
2 large Leeks; chopped
1 tablespoon Virgin olive oil
1 Crushed clove of garlic
4 ounce Chestnut mushrooms; chopped
1 Courgette; chopped
1 teaspoon Yeast extract
½ pint Soya milk
1 Veggie stock cube
1 large Pinch mace
1 tablespoon Cornflour; (up to 2)
Salt and pepper
6 ounce Puff pastry; (I buy it readymade) (up to 8)

Preparation:

Serves 2-3.

Gently heat the olive oil in a large, deep pan. Add the garlic and stir for about 30 seconds. Add the leeks and cook for 1-2 minutes. Next add the courgette and mushrooms - cook, stirring often, until just beginning to tenderise. Then add the cornflour and stir for 1 minute until all the vegetables are coated. Gradually stir in the soya milk until a smooth sauce is formed. Add the stock cube, mace, yeast extract and salt and pepper to taste. Stir all of these in and put to one side.

Meanwhile, roll out the puff pastry to a size slightly larger than the dish in which you are going to cook the pie (I usually cut around the outside of the dish). Pile the mixture into the dish, place the pastry on top and baste with soya milk. Cut a cross in the centre of the pastry. Bake for around 20 minutes (until the pastry has risen and is golden brown) at about 200 C. Serve with new potatoes and salad.

Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 27, 1998

Butter Bean and Mushroom Bake

Servings: 4 Servings

Ingredients:

225 g 8 oz dried butter beans
Cooked or 600 g 1 lb 5 oz
Canned
Butter beans.
15 ml 1 tbsp lemon juice.
Ground black pepper.
5 ml 1 tsp sunflower oil.
250 g 8 oz mushrooms sliced.
25 g 1 oz sunflower margarine.
25 g 1 oz wholemeal flower.
300 ml Half pt water.
25 g 1 oz cheddar cheese grated.
25 g 1 oz fresh bread crumbs.

Preparation:

Soak the dried butter beans for at least 4 hours. Drain and cook in a pan of unsalted boiling water for 40 to 50 minutes or until tender. Drain. If using canned beans just drain. Put the beans into a large greased oven proof dish. Add the lemon juice and black pepper. Heat the oil in a pan and fry the mushrooms. Then add to the dish. Heat the margarine in a non-stick saucepan and add the flour. Cook for 2 minutes over a low heat stirring.
Then slowly add the water to make a corn sauce. Pour over the butter beans and mushrooms. Sprinkle with cheese and bread crumbs. Cook in the oven at 180 c 350 f, gas mark 4 for 25 minutes.

275 calories 1147 kj 14,9 g protein. 34,6 g carbohydrate of which 2,6 g sugar. 9,6 g fat of which 2,8 g saturates. 0,2 g sodium 10,1 g dietary fibre.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Bean Casserole

Servings: 1 Servings

Ingredients:

1 package (large) frozen lima beans
Grated onions; small amount
8 slice Bacon fried crisp; drained,and crumbled
2 can Mushroom soup
1 ½ cub Mild cheddar cheese
Bread crumbs

Preparation:

Boil beans until tender. Drain in collander. Mix beans, soup, onions, cheese, and bacon with good bit of bacon fat. Cover with bread crumbs. Bake 30 minutes at 350 degrees.

Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 27, 1998

Butter Bean Soup with Parmesan

Servings: 1 Servings

Ingredients:

2 tablespoon GOYA Extra Virgin Olive Oil
1 small White onion; (chopped)
1 small Carrot; (chopped)
1 Celery stalk; (chopped)
2 Garlic cloves; (chopped)
1 can (15.5 oz) GOYA Butter Beans(undrained)
1 GOYA Chicken Bouillon Cube;(cubitos)
½ teaspoon Rosemary
2 cub Water
Salt and pepper; (to taste)

Preparation:

In a large saucepan, saut‚ the onion, carrot, celery and garlic in olive oil until the onion is soft. Add the beans, bouillon, rosemary and water.
Simmer until heated thoroughly. For a thicker soup, remove ½ of the mixture and process in a blender, then return to the soup. Serve topped with grated parmesan cheese and parsley, if desired. Serves four.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

Butter Bean-Broccoli Casserole

Servings: 1 Servings

Ingredients:

1 package Frozen baby lima beans
2 package Frozen chopped broccoli
1 can Cream mushroom soup
1 cub Sour cream
1 package Dry onion soup mix
1 can Sliced water chestnuts
3 cub Rice Krispies
1 ½ Sticks butter, melted

Preparation:

Prepare frozen vegs. as directed. Drain. Mix beans and broccoli together as first layer in 9 x 13" baking dish. Top with sliced water chestnuts.
Mix together mushroom soup and sour cream. Spread this over wter chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream mixture. Top with Rice Krispies, and drizzle melted butter over all. Bake at 350 F. for 30 minutes.
NOTE: may be made ahead and frozen, omitting Krispies and butter until time to cook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Beans

Servings: 1 Servings

Ingredients:

1 pound Dry limas
1 pound Smoked sausage
1 bunch Green onions
½ teaspoon Garlic powder
4 Beef bouillon cubes
¾ teaspoon Tabasco sauce
6 cub Water

Preparation:

Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.
Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland <kirkland@gj.net> on Dec 28, 1997

Butter Beans #1

Servings: 1 Servings

Ingredients:

2 cub Shelled fresh butter beans
2 cub Water
2 tablespoon Butter
1 tablespoon Bacon drippings
½ teaspoon Salt

Preparation:

In a saucepan stir together beans, water, butter, bacon drippings and salt.
Cover and cook over medium heat until beans are tender, about 45 minutes.
Makes 2 to 3 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Butter Beans #2

Servings: 1 Servings

Ingredients:

Butter beans
Fat meat
Butter; (little)
1 pinch Salt
Water

Preparation:

Put butter beans in a black pot. Cover with water. Add fat meat, a little butter and pinch of salt. Cook on low heat for a long time until tender.
The senses, feel, see, smell and taste are very helpful in cooking. It was a pinch of this and a pinch of that. For that reason some of the old recipes do not have the exact amount of measurement.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Butter Beans and Bacon

Servings: 1 Servings

Ingredients:

6 slice Bacon; (6 to 8)
1 medium Onion
1 cub Milk
2 can (Medium) large butter beans
⅛ teaspoon Salt
1 teaspoon Butter
1 dash Pepper

Preparation:

Dice and brown bacon. Remove bacon. Dice onion and brown in some of the fat. Add beans. Add salt, pepper and butter. Add milk and bacon and cook until somewhat thickened. Crumble bacon over beans. Delicious served with corn bread.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Butter Beans and Braised Leeks

Servings: 2 Servings

Ingredients:

1 cub Dried butter beans
2 tablespoon Olive oil
1 large Yellow onion -- peeled &
Chopped
20 Milliliters Garlic - minced
1 medium Bay leaf
½ teaspoon Ground cardamom
2 large Leeks, rinsed -- sliced ½"
Rounds
1 large Carrot -- peeled & chopped
1 cub Dry white wine
2 medium Tomatoes; peeled, cored --
Seeded, and diced
2 tablespoon Champagne vinegar
Salt and pepper to taste

Preparation:

Place the butter beans in a heavy saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer and cook, covered (with lid barely open) until the beans are tender, about 1 hour. Drain and cool. Heat the olive oil in a large, heavy skillet over medium heat. Add the onions and garlic and saute, constantly, until soft, about 5 minutes. Add the bay leaf and cardamom and cook for 1 minute. Add the leek rounds and carrot, reduce heat and saute, covered about 5 minutes, stirring occasionally. Add the wine andtomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered stirring constantly. Add the vinegar, salt and pepper, stir well and remove from heat. Serve hot or refrigerate until chilled.

Nutritional info: 243 cal; 26g pro, 105g carb, 19.5g fat (17%) Lisa Crawford (lisa_pooh@delphi.com)

Recipe By : Miami Herald

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Beans in Garlic Cream

Servings: 4 Servings

Ingredients:

1 package (16 oz.) Stilwell FrozenButter Beans
4 Cloves garlic; peeled
2 tablespoon Butter
2 tablespoon Flour
½ teaspoon "Old George" Seasoning; (orsub. Worcester
1 cub Low fat 2% milk
½ cub Wilson ham; diced
2 tablespoon Fresh parsley; chopped

Preparation:

Cook butter beans with garlic according to pkg.; remove and save garlic, drain beans well. In a small saucepan mash garlic well. Add butter, flour & seasoning. Cook over medium heat, stirring until bubbly. Remove from heat & gradually add milk; cook, stirring over med. heat until thickened. Combine sauce with beans, ham & parsley; heat thoroughly.

Recipe by: The Land Where We Belong

Posted to brand-name-recipes by Nancy Berry <nlberry@prodigy.net> on Feb 12, 1998

Butter Beans with Bacon and Mustard

Servings: 4 Servings

Ingredients:

1 can (400-gram) butter beans
4 Rashers streaky bacon
1 tablespoon Butter (or olive oil ifpreferred)
1 small Finely chopped onion
½ Glass dry white wine
1 teaspoon Balsamic vinegar
¼ cub Cream
1 tablespoon Grainy mustard
1 tablespoon Mild-made mustard
4 tablespoon Grated cheddar cheese
Crispy toast

Preparation:

submitted by: PATERSON@pro.und.ac.za (Sally Paterson, Durban, South Africa) Nothing in the cupboard but a can of butter beans? Tizzy them up with bacon and mustard in this great little recipe, adapted from Nigel Slater's new 30-minute cook book and printed in this morning's Natal Mercury in Durban by our cookery writer Janis Fraser - so I haven't tried it - until tonight!

Drain a 400g can of butter beans and place in a sieve and rinse under the cold tap. Cut 4 rashers of streaky bacon into strips and fry in a tablespoon of butter (or olive oil if preferred) Add a small finely chopped onion and cook gently until soft and golden Pour off any excess fat and add half a glass of dry white wine and a teaspoon of Balsamic vinegar. Boil to reduce by half and add the beans. Heat through until simmering and add a quarter of cup cream and a tablespoon each of grainy and mild made mustard.
Cook gently for a minute or two and stir in 4 tablepoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast.

Enjoy - this is a good Sunday night supper or any night for that matter!!

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 29 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Beans with Ham Bone and Okra

Servings: 8 Servings

Ingredients:

1 medium Ham bones -or-
3 large Ham hocks
3 cub Water
1 ½ pound Butter beans; fresh -or-
2 can (16-oz) butterbeans; drained
2 tablespoon Solid vegetable shortening
1 tablespoon Sugar
½ pound Okra; washed, thinly sliced
1 tablespoon Salt
2 teaspoon Freshly ground black pepper

Preparation:

From: Wayne Pridgen <pridgen@pond.com>

Date: Thu, 16 May 1996 20:41:44 -465800

Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)

1. Put the ham bone and water in a large saucepan. Cover and heat to boiling. Reduce the heat to simmering and cook, covered, 45 minutes.
Remove the ham bone from the saucepan. Remove the meat from the bone, finely shred it. and return both meat and bone to the pan.

2. Wash the butter beans and add them to the saucepan. Heat to simmering, stir in the remaining ingredients, and simmer until the beans and okra are tender, about 25 minutes (or less for canned beans) Discard the ham bone and serve the beans hot.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #88

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Beans with Mint and Tomatoes

Servings: 6 Servings

Ingredients:

1 pound Butter beans; cooked
2 Cloves garlic; crushed
14 ounce Canned tomatoes
3 large Onions; finely chopped
¼ pint Vegetable stock; condensed
2 tablespoon Fresh mint or 1 tb dry mint

Preparation:

Saute onions and garlic in a little of the stock until starting to soften.
Add the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently, covered, for about 20 minutes to allow the flavours to blend.
Posted to MC-Recipe Digest V1 #822 by James and Susan Kirkland <kirkland@gj.net> on Oct 01, 1997

Butter Biscuits

Servings: 24 Biscuits

Ingredients:

3 cub Flour
½ teaspoon Salt
4 ½ teaspoon Baking powder
¾ cub Butter or margarine
1 ⅛ cub Island Fresh milk

Preparation:

Preheat electric oven to 450 F. Sift flour, salt, and baking powder into mixing bowl. Using a pastry blender, cut in butter. Add milk all at once and stir just until all flour is dampened. Drop batter by 2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes.
Serve hot. Makes 24 biscuits.

(MAY 1995)

Recipes demonstrated by Steve Dulce' Department of Agriculture State of Hawaii Milk Control Branch

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Biscuits with Orange Butter

Servings: 8 Servings

Ingredients:

BISCUITS:
2 cub Flour, all purpose
4 tablespoon Sugar
4 teaspoon Baking powder
½ teaspoon Cream of tartar
¼ teaspoon Salt
1/3 cub Butter, cut into pieces
2/3 cub Milk

ORANGE BUTTER:
½ cub Butter, softened
3 tablespoon Orange marmalade

Preparation:

Preparation and Baking time: 45 minutes

Heat oven to 450F. In a medium bowl combine flour, sugar, baking powder, cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto a lightly floured surface; knead 15 seconds. Roll dough to ½ inch thickness. Cut with 2 ½ inch round cutter. Place 1 inch apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown. Meanwhile in a small bowl stir together orange butter ingredients. Serve warm biscuits with orange butter.
Yield: 8 biscuits, 2/3 cup orange butter.

NUTRITION INFORMATION ( 1 serving ): Calories - 330 Protein - 4g Carbohydrates - 34g Fat - 20g Cholesterol ~ 53mg Sodium - 425mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Bud Cookies

Servings: 8 Servings

Ingredients:

½ cub Brown sugar
½ cub White sugar
½ cub Butter
½ cub Shortening
1 Egg
2 cub Flour
1 teaspoon Cream of tartar
1 teaspoon Soda
⅛ teaspoon Salt
1 teaspoon Vanilla

Preparation:

Cream butter,shortening & vanilla, add beaten egg. Add dry ingredients and mix well. Roll tsps. full into balls, put on baking sheet and press finger in center fill with jam or jelly. Bake in 350 oven 10 - 12 min.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Busters Pie Crust

Servings: 1 Servings

Ingredients:

1 cub All purpose flour
¾ teaspoon Lite salt(optional)
4 tablespoon Promise Fat-Free margarine
2 -(up to)
3 tablespoon Cold water

Preparation:

From: Woolman <wool84@niia.net>

Date: Sun, 18 Aug 1996 08:16:24 -0500 (CDT)
Here's a pie crust recipe out of Butter Busters cook book:

Preheat oven to 475 F. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enouigh to fit in a 9-inch pie pan. Spray pan with a non=fat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350 F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes

fatfree digest V96 #229

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Butter

Servings: 1 Servings

Ingredients:

½ cub Butter; ( 1 stick) at roomtemperature
½ cub Canola oil or olive oil

Preparation:

Put butter and oil in blender or processor and blend util thoroughly combined. It will be the consistency of yogurt or thick cream. Spoon into a bowl or mold, cover and put in the refrigerator to firm.

Variations: Add herbs or fresh crushed garlic. If using conola oil add a small amount of salt.

Butter Butter has half the saturated fat of regular butter and negligible amount s of hazardous trans-fatty acids found in margarines.

Posted to recipelu-digest Volume 01 Number 524 by Alan Gould <gould@MARSHALL.EDU> on Jan 14, 1998

Butter Cake

Servings: 6 Servings

Ingredients:

½ cub Butter or butter substitute
1 cub Sugar
2 Eggs
¾ cub Milk
2 cub Flour
2 teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Vanilla

Preparation:

Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring.
Fold in stiffly beaten egg whites. Pour into
well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. When cool, put layers together with peach filling. The Household Searchlight Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Cake

Servings: 1 Cake

Ingredients:

½ cub Butter, softened
1 cub Sugar
2 Eggs, separated
2 cub Flour
2 teaspoon Baking powder
⅛ teaspoon Salt
¾ cub Milk
1 teaspoon Vanilla
Frosting:
3 cub Confectioners sugar
1/3 cub Melted butter
⅛ teaspoon Salt
2 tablespoon Milk
2 2/3 tablespoon Lemon juice

Preparation:

Preheat oven to 350. Grease two 9" layer pan; dust with flour. Cream
butter and sugar together in bowl until thoroughly mixed.
Add yolks
and beat well.

In separate bowl, stir flour, baking powder and salt together.
Alternately add flour mixture and milk to sugar mixture; beat well
after each addition. Stir in vanilla.

Beat whites until stiff; fold into batter. Pour batter into pans;
bake for 30 minutes. Cool in pans on wire rack for 10 minutes, then
turn out onto rack; cool completely before frosting.

To make frosting, combine sugar, butter, salt, milk and juice in bowl;
beat with mixer until smooth. Frost sides and top of cooled cake.

Variation: To make chocolate frosting, melt 1 ounce unsweetened baking
chocolate and add to remaining ingredients.
Posted to MM-Recipes Digest V3 #245

Date: Sat, 7 Sep 1996 21:14:22 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Butter Cake with Browned Butter Frosting

Servings: 16 Servings

Ingredients:

CAKE:
¾ cub Sugar
¾ cub Land O Lakes butter;softened
4 Egg yolks
2 teaspoon Vanilla
2 cub All-purpose flour
2 teaspoon Baking powder
⅛ teaspoon Salt
¾ cub Half-and-half

FROSTING:
¼ cub Land O Lakes butter
3 cub Powdered sugar
2 teaspoon Vanilla
3 -(up to)
4 tablespoon Milk

Preparation:

Heat oven to 350ø. In large mixer bowl combine sugar and ¾ cup butter.
Beat at medium speed until creamy (1-2 minutes). Add egg yolks and vanilla.
Continue beating, scraping bowl often, until well mixed (1 minute). Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with half-and-half and scraping bowl often, until well mixed (1-2 minutes). Batter will be thick. Divide batter between 2 greased and floured 8-inch round cake pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely.

Meanwhile, in 1-quart saucepan, melt butter over medium-low heat until lightly browned (4-5 minutes). In small mixer bowl combine all frosting ingredients except milk. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Spread frosting between cooled cake layers; frost entire cake. Yields 16 servings.

TIP: Cake can be baked in a 13x9-inch baking pan; bake for 25-30 minutes.

LAND O LAKES BUTTER RECIPE

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Chews

Servings: 1 Servings

Ingredients:

¾ cub Butter
3 tablespoon Granulated sugar
1 ½ cub Flour
3 Egg yolks
2 ¼ cub Brown sugar
1 cub Nuts; chopped
¾ cub Shredded coconut
3 Egg whites; beaten untilstiff

Preparation:

Cream butter and granulated sugar. Blend in flour. Pat this mixture into a cake tin. Bake at 375 F. until light brown. Beat egg yolks slightly and add brown sugar, beating well. Add the nuts and coconut. Fold in egg whites and pour over baked crust. Bake 25-30 minutes. Cut into squares.
Posted to EAT-L Digest by pat hogberg <p_hogberg@HOTMAIL.COM> on Jan 1, 1998

Butter Chicken #1

Servings: 4 Servings

Ingredients:

MARINADE:
1 kg Plain yoghurt
3 teaspoon Tandoori powder
1 teaspoon Salt
½ teaspoon Chilli powder
4 Chicken breast - cubed

INGREDIENTS:
½ cub Oil
2 Onions - sliced
6 Garlic cloves
1 teaspoon Cumin seeds
½ teaspoon Mustard seeds
½ teaspoon Tumeric powder
1 ½ teaspoon Coriander powder
1 ½ teaspoon Cumin powder
Raisins
Cashews
8 Curry leaves

Preparation:

Fry Ingredients until onion softens (add a few tsp of yoghurt if too dry).
Then add chicken marinade and cook on low heat for at least 40mins. Add 6t sugar, 1t lemon juice and more salt if needed. Thicken with 2t flour mixed with water. Taste and try chicken. If ready turn off heat and then add 1 chopped tomato. Serve with a few fresh leaves of coriander for decoration.
Posted to MM-Recipes Digest V4 #272 by "Mueck, Caralee" <CMueck@ncagcse2.telstra.com.au> on Oct 17, 1997

Butter Chicken #2

Servings: 1 Servings

Ingredients:

1 pound Chicken breast - cubed
1 Onion - diced
2 Chilli peppers - chopped
¼ cub Ginger and garlic puree
4 tablespoon Curry powder
½ cub Plain yoghurt
3 tablespoon Margarine
1 cub Stewed tomatoes
½ cub Evaporated milk

Preparation:

1. Mix curry powder, ginger puree and yoghurt together and salt to taste.
2. Add chicken and place in 350 degree oven. 3. Bake for 30 mins and then remove from oven. 4. Saute onions and pepper in margarine in a large skillet until soft. 5. Add stewed tomatoes. 6. Cook untila sauce is formed, add chicken. 7. Slowly add milk and simmer on low heat for 30 mins. 8.
Remove and serve with toasted pita bread and basmati rice.
Posted to MM-Recipes Digest V4 #272 by "Mueck, Caralee" <CMueck@ncagcse2.telstra.com.au> on Oct 17, 1997

Butter Chicken Murgh Makhani

Servings: 4 Servings

Ingredients:

½ cub Plain yoghurt
2 ounce Ground almonds
1 ½ teaspoon Chilli powder
¼ teaspoon Crushed bay leaves
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
1 teaspoon Garam masala
4 Green cardamom pod
1 teaspoon Ginger pulp
1 teaspoon Garlic pulp
16 ounce Canned tomatoes
1 ¼ teaspoon Salt
1 pound Chicken; skinned, boned andCubed
6 tablespoon Butter
1 tablespoon Corn oil
2 medium Onions-sliced
2 tablespoon Chopped fresh coriander
4 tablespoon Light cream
Coriander sprigs

Preparation:

1. Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.

2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.

3. Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes.

4. Add the chicken mixture and stir-fry for 7-10 minutes.

5. Stir in about half the coriander and mix well.

6. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander and coriander springs.

Compiled by I. Chaudhary-Gold Coast-Australia

NOTES : Made this one

Recipe by: I. Chaudhary

Posted to recipelu-digest by JoAnn <joannr@pclink.com> on Feb 09, 1998

Butter Cookie Angels

Servings: 36 Cookies

Ingredients:

3 ½ cub Unsifted all-purpose flour
½ teaspoon Baking powder
½ teaspoon Salt
½ cub (1 stick) butter, softened
¼ cub Vegetable shortening
1 1/3 cub Sugar
2 large Eggs
Royal Icing (recipe follows)
Yellow food coloring
Edible gold dust (opt.,see Note)
Small gold dragees (opt.,see Note)

Preparation:

1. In medium-size bowl, combine flour, baking powder, and salt.

2. In large bowl, with electric mixer on medium speed, beat butter and shortening until well blended. Add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each.

3. With mixer on low speed, add half of flour mixture to butter mixture and beat just until blended; add remaining flour mixture and beat until soft dough forms. Shape dough into 3 equal balls; wrap and refrigerate at least 30 minutes.

4. Heat oven to 350'F. Lightly grease 2 baking sheets. Cut 2 pieces of waxed paper the same size as the baking sheets. Lightly flour waxed paper and roll out one ball of dough between paper to ⅛ inch thickness. Remove top piece of waxed paper. Using 6-inch angel-shaped cookie cutter, cut out as many angels as possible from dough, leaving ½ inch between cookies.
Remove all trimmings and press together. Invert waxed paper with angels onto greased baking sheet and peel off waxed paper. Reroll trimmings between waxed papers and repeat cutting and inverting angels to fill second baking sheet. If making cookies for ornaments, pierce a small hole with a drinking straw about ½ inch from top of each cookie.

5. Bake cookies 8 to 10 minutes or until golden. Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating.
Repeat rolling, cutting, and baking with remaining balls of dough and trimmings.

6. To decorate cookies, prepare Royal Icing. Divide icing between 2 bowls.
Cover one bowl tightly with plastic wrap. Using just a few drops yellow food coloring, tint the other bowl of icing very pale yellow.

7. With pastry brush, paint the front of each cookie with a thin coating of tinted icing, being sure not to cover up pierced hole; let dry and paint again. When icing has dried, brush cookies with gold dust, if desired. Pipe decorative designs on front of cookies using reserved white icing and pastry bag fitted with a small (#1) writing tip. If using small gold dragees, carefully place onto cookies before icing dries. If making cookies well in advance, store in airtight container and freeze.

Royal Icing: In large bowl, with electric mixer on low speed, beat 2 1-lb packages confectioners' sugar, 6 large egg whites (if cookies are going to be eaten, use meringue powder instead of egg whites and follow package instructions for Royal Icing; see Note), and 1 t cream of tartar until mixed. Increase speed to high, beat until very thick and fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent dry- ing until ready to use. Makes 4 C.

Note: Meringue powder can be purchased wherever cake-decorating sup- plies are sold or by calling Wilton Industries at (800) 772-7111. Gold dust and dragees may be purchased from the Chocolate Gallery, (212) 675-2253. Both sources carry decorating tips, pastry bags, parchment paper, insulated baking sheets, and other baking supplies.

Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Butter Cookie Angels - Country Living Holiday

Servings: 36 Cookies

Ingredients:

3 ½ cub Unsifted all-purpose flour
½ teaspoon Baking powder
½ teaspoon Salt
½ cub (1 stick) butter, softened
¼ cub Vegetable shortening
1 1/3 cub Sugar
2 large Eggs
Royal Icing (recipe follows)
Yellow food coloring
Edible gold dust (opt.,see Note)
Small gold dragees (opt.,see Note)

Preparation:

1. In medium-size bowl, combine flour, baking powder, and salt.

2. In large bowl, with electric mixer on medium speed, beat butter and shortening until well blended. Add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each.

3. With mixer on low speed, add half of flour mixture to butter mixture and beat just until blended; add remaining flour mixture and beat until soft dough forms. Shape dough into 3 equal balls; wrap and refrigerate at least 30 minutes.

4. Heat oven to 350'F. Lightly grease 2 baking sheets. Cut 2 pieces of waxed paper the same size as the baking sheets. Lightly flour waxed paper and roll out one ball of dough between paper to ⅛ inch thickness. Remove top piece of waxed paper. Using 6-inch angel-shaped cookie cutter, cut out as many angels as possible from dough, leaving ½ inch between cookies.
Remove all trimmings and press together. Invert waxed paper with angels onto greased baking sheet and peel off waxed paper. Reroll trimmings between waxed papers and repeat cutting and inverting angels to fill second baking sheet. If making cookies for ornaments, pierce a small hole with a drinking straw about ½ inch from top of each cookie.

5. Bake cookies 8 to 10 minutes or until golden. Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating.
Repeat rolling, cutting, and baking with remaining balls of dough and trimmings.

6. To decorate cookies, prepare Royal Icing. Divide icing between 2 bowls.
Cover one bowl tightly with plastic wrap. Using just a few drops yellow food coloring, tint the other bowl of icing very pale yellow.

7. With pastry brush, paint the front of each cookie with a thin coating of tinted icing, being sure not to cover up pierced hole; let dry and paint again. When icing has dried, brush cookies with gold dust, if desired. Pipe decorative designs on front of cookies using reserved white icing and pastry bag fitted with a small (#1) writing tip. If using small gold dragees, carefully place onto cookies before icing dries. If making cookies well in advance, store in airtight container and freeze.

Royal Icing: In large bowl, with electric mixer on low speed, beat 2 1-lb packages confectioners' sugar, 6 large egg whites (if cookies are going to be eaten, use meringue powder instead of egg whites and follow package instructions for Royal Icing; see Note), and 1 t cream of tartar until mixed. Increase speed to high, beat until very thick and fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent dry- ing until ready to use. Makes 4 C.

Note: Meringue powder can be purchased wherever cake-decorating sup- plies are sold or by calling Wilton Industries at (800) 772-7111. Gold dust and dragees may be purchased from the Chocolate Gallery, (212) 675-2253. Both sources carry decorating tips, pastry bags, parchment paper, insulated baking sheets, and other baking supplies.

Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Cookie Cups W Chocolatealmond Filling

Servings: 36 Servings

Ingredients:

COOKIE CUPS:
1 cub Plus 2 tablesp. all-purposeflour,, sifted
3 tablespoon Plus 1 ½ t. sugar
¼ teaspoon Salt
6 tablespoon Unsalted butter,cold, ½"cubes
1 Egg yolk
½ teaspoon Vanilla
⅛ teaspoon Almond extract

FILLING:
3 tablespoon Almond paste
6 tablespoon Whipping cream
6 ounce Semisweet chocolate, brokeninto pieces
3 tablespoon Amaretto liquer
¼ teaspoon Vanilla

Preparation:

For cookies: Blend flour, sugar and salt in processor. Cut in butter until coats meal forms, using on/off turns. Add yolk, vanilla and almond extract.
Process until mixture gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead.)

Set rack in lowest position of oven and preheat to 350F Butter 1 ¾x¾-inch round tartlet pans, Cut dough into scant ¼-inch-thick slices. Press one slice into each pan. Arrange cookie cups on baking sheet.
Bake until golden brown, about 15 minutes. Cool 15 minutes on rack. Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)

For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add chocolate. Stir over low heat until chocolate melts. Remove from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap.
Refrigerate until just firm, about 1 hour.

Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 3 inch above rims. Reftigerate at least 1½ hours.
(Can be prepared 6 hours ahead.) Serve chilled.

Formatted for MC and shared by dianne@olynet.com Recipe by: Bon Apetit September 1985 Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997

Butter Cookies

Servings: 96 Servings

Ingredients:

1 cub Butter or margarine;softened
1 cub Flour
=AB c sugar
1 cub Finely copped walnuts

Preparation:

Heat oven to 350. Mix thoroughly all ingredients. Roll dough ¼-inch thick on lightly floured cloth-covered board. Cut into 1-½-inch circles. Place on ungreased baking sheet.

Bake 10 to 12 minutes. If desired, sprinkle with confectioners' sugar or put cookies together in pairs with raspberry jam.

Betty Crocker, 1972 Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butter Cookies

Servings: 42 Servings

Ingredients:

¾ cub Butter
½ cub Sugar
1 Egg plus
1 Egg yolk
1 teaspoon Vanilla
½ teaspoon Grated lemon rind (optional)
1 ½ cub Sifted flour
½ teaspoon Salt

Preparation:

Here are three, all from _Great American Cookies_ by Lorraine Bodger.

Preheat oven to 375 F. Grease your cookie sheet(s).

1. Cream the butter and sugar.

2. Add the egg, egg yolk, vanilla and lemon rind (if desired) and blend well.

3. Stir together the flour and salt. Add to the creamed mixture and blend well. Chill the dough for 2 hours or until firm.

4. Dust your hands with flour and shape the dough into balls about 1 inch in diameter. Place the balls on the cookie sheet, leaving 2 inches between them. Using a glass with a flat bottom, dipped in flour, gently flatten each ball to ⅛-inch thick.

5. Bake the cookies for 12 minutes or until the edges are brown. Let the cookies cool slightly on the cookie sheet and then transfer to wire racks to finish cooling.

Jelly Tots (makes about 3 dozen cookies): The ingredients are the same as the above recipe with two exceptions: Increase the amount of sifted flour to 1 ¾ cups; have on hand some of your favorite jam or jelly.

Follow steps 1, 2 and 3 for above recipe.

4. Dust your hands with flour and shape the dough into balls 1 inch in diameter. Place the balls 1 ½ inches apart on the cookie sheet.

5. Bake for 5 minutes. Take the cookie sheet out of the oven and use a thimble to make a depression in the center of each cookie.

6. Return the cookie sheet to the oven and bake for 8 - 10 more minutes or until lightly browned around the edges. Let the cookies cool slightly on the cookie sheet and then transfer to wire racks to finish cooling.

7. When the cookies are cool, fill the depressions with jelly or jam.

Posted to EAT-L Digest 11 Dec 96

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Thu, 12 Dec 1996 01:06:15 EST

Butter Cookies

Servings: 2 Dozen

Ingredients:

½ cub Butter (unsalted),at room temperature
½ cub Sugar, granulated
1 ½ cub Flour, white
1 large Egg
1 teaspoon Vanilla extract
1 ½ teaspoon Baking powder

Preparation:

Beat the butter with the sugar. Add the egg and vanilla and beat until you get a uniform mixture. Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough.

Shape the dough into balls, about 1 inch in diameter. Roll them in sugar and place them on an ungreased cookie sheet, leaving about an inch of space between cookies, so that they don't stick together when they expand.

Bake in preheated oven at 350 degrees F. for 20 minutes. Remove from oven, let them cool for a while, and start eating right away.

NOTES:

* After reading the ingredients on a can of imported Danish butter cookies, I thought: "Hey! I can do this myself!", so I developed the following recipe. It doesn't resemble the original too much, but considering that the cookies don't stay around for more than two days, and that even my mother liked them, they must be good! Yield: Makes 2-3 dozen cookies.

: Difficulty: Easy.
: Time: 20 minutes preparation, 20 minutes baking.
: Precision: measure the ingredients.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA : princeton!kyrimis
: "I reversed the polarity of the neutron flow..."

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Cookies

Servings: 100 Servings

Ingredients:

1 kg Flour [!!]
750 g Butter
330 g Powdered sugar

Preparation:

Divide the dough into two halves. Make the 'German Slices' and 'Chessboards' from the one half. Add two eggs to the other half to make the other types. Let the dough sit in a cool place for a few hours.

'German Slices': With ¼ of the basic dough above: roll into 'sausages' about 4 ½ cm in diameter. Cut into slices ½ cm thick. Bake on a greased cookie sheet.

'Chessboards': with ¼ of the basic dough above: Divide the dough into two. Mix 2 tbsp cocoa into one half. Roll out two brown and two white 'sausages'. Put them together in a square, so that they alternate like squares on a chessboard. Cut into thin slices. Bake.

The ones with the egg can be put into a pastry bag and squeezed through a star-shaped nozzle to make wreaths or short sticks. Two sticks can be put together with jam or chocolate glaze for filling.

Another variation is this: Jam cookies: Roll the dough out very thinly, 2-3 mm. Cut out circles about 6 cm in diameter. Put a little raspberry jam in the middle of each circle. Fold in half and seal the edges with the tines of a fork. Bake all types: 175C for 10 min.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

NO IDEA HOW MANY THIS MAKES!

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Cookies

Servings: 24 Servings

Ingredients:

1 ¾ cub Sifted all-purpose flour
¾ teaspoon Baking powder
¼ teaspoon Salt
2/3 cub Unsalted butter**; at roomtemperature
1 cub Sugar
1 Egg; well beaten
½ teaspoon Vanilla extract
2 tablespoon Milk

Preparation:

MAKES ABOUT 24 COOKIES

** ( 2/3 cups butter is: 1 stick plus 2 2/3 tablespoons)

Sift the flour, measure, and re sift three times with baking powder and salt. Cream the butter; add the sugar and continue creaming until well mixed. Stir in the egg and vanilla. Beat in sifted dry ingredients in two or three portions alternately with milk, beginning and ending with the flour mixture.

Chill the dough for at least 30 minutes. Roll out ⅛ inch thick on a lightly floured board and cut into desired shapes. A finish may be made by brushing with slightly beaten egg white, then placing blanched almonds split lengthwise, pieces of candied cherries, chocolate shot, and the like on top. Or sprinkle with granulated sugar.

Arrange on greased baking sheets and bake in a preheated 400-degree oven for 8 to 12 minutes, or until delicately browned. Cool on wire racks. These cookies are excellent for glazing with icing made from sifted confectioner's sugar and egg white after they are baked and cooled.

Source: Christmas Memories with Recipes, Edited by Maron Waxman, 1988.

MC_Busted and edited for MC by Brenda Adams<adamsfmle@sprintmail.com>

Notes: "For cutouts this dough is superb. For additional flavor, substitute brandy for the vanilla. After brushing with an egg-white glaze,sprinkle granulated sugar on the cookies for another texture."

My health note: Given recent reports, it may be un-wise to use raw egg white on the finished cookie (icing).

Recipe by: Martha Kostyra Stewart - family recipe

Posted to MC-Recipe Digest V1 #965 by Badams <adamsfmle@sprintmail.com> on Dec 18, 1997

Butter Cookies

Servings: 24 -30

Ingredients:

=AB c butter; room temp
1/3 cub Sugar
1 Egg
¼ teaspoon Salt
=AB to 1 ts vanilla
¼ teaspoon Grated orange rind or ⅛tsp nutmeg
1 cub Flour
Nuts (opt.)

Preparation:

Preheat oven to 375. Cream the butter and sugar thoroughly. Add the egg, salt, vanilla and fruit rind and mix. Add the flour and mix well. Shape the dough into small balls and flatten with the hand; or chill the dough and put it through a cookie press. Garnish with nuts, if desired. Place on a lightly greased cookie sheet and bake until the edges are light brown or about 12 minutes. Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butter Cookies (Mf)

Servings: 36 Servings

Ingredients:

9 tablespoon Butter, at room temperature
1 Egg, separated
6 tablespoon Superfine sugar
1 pinch Salt
1 cub All-purpose flour
½ cub Sliced almonds, not slivered

Preparation:

Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half.
Roll each dough half into a cylinder, about 1 ½ inches in diameter and 6 inches long. Wrap each cylinder in waxed paper and then in foil.
Refrigerate until hard or for at least 2 hours.

Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from refrigerator and slice each cylinder crosswise into ¼inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.

Yield: 3 dozen cookies

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Butter Cookies (Press Cookie)

Servings: 1 Servings

Ingredients:

5 ½ cub Flour sifted
1 pound Butter (Margarine)
3 teaspoon Vanilla
2 cub Sugar
2 Eggs
2 teaspoon Baking powder

Preparation:

Beat butter and add sugar until creamy, add eggs,vanilla, baking powder and flour one cup at a time. Mix well.Fill cookie presser. Place on a greased cookie sheet or teflon pan and bake in a preheated oven at 400^ for 5-7minutes.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Corn Sticks

Servings: 1 Servings

Ingredients:

1/3 cub Butter or margarine
2 ¼ cub Sifted flour
4 teaspoon Baking powder
2 tablespoon Sugar
1 teaspoon Salt
¼ cub Milk
1 cub Cream-style canned corn

Preparation:

Melt the butter in a 9x13 inch baking pan. Sift the flour with the baking powder, sugar and salt. Stir in milk and corn. Mix, then turn out onto a floured surface. Knead lightly, then roll to about ½ inch in thickness.
Cut into 1 inch strips. Lay each strip in the melted butter, turning to coat each side. Bake in a 450F oven for about 18 minutes or until crispy brown. Serve at once. Source Canadian Heritage Cookbook.ch Posted to MM-Recipes Digest V3 #298

Date: Thu, 31 Oct 1996 00:17:20 -0500

From: Cindy J Hartlin <chartlin@total.net>

Butter Crackers

Servings: 1 Servings

Ingredients:

-Servinsg: 96
2 cub Flour
1 teaspoon Baking powder
2/3 cub Water
1 tablespoon Sugar
½ teaspoon Salt
1/3 cub Plus 2 T butter

Preparation:

In a bowl mix flour, sugar, baking powder and salt. Stir water and 1/3 c butter into flour mixture until smooth dough forms. Divide dough in half; cover and let stand 10 minutes. Place half the dough on a 17 x 14 inch baking sheet and roll out to a 16 x 12 inch rectangle. Prick all over with a fork, cut in 2 inch squares and brush with 1 tablespoon butter. Bake at 400 degrees for 8 minutes or until browned. Remove to racks to cool. Repeat with remaining dough.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Crackers (For Oyster Stew)

Servings: 24 Servings

Ingredients:

1 quart Flour
3 tablespoon Butter
½ teaspoon Soda; dissolved in hot water
1 Saltspoonful salt (sorry;don't know the modernequivalent)
2 cub Sweet milk

Preparation:

From: jkain@world.std.com (Jodie Kain)

Date: 30 Nov 1995 05:38:51 -0700

Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, soda, mixing well.
Work into a ball, lay upon a floured board, and beat with the rolling-pin half an hour, turning and shifting the mass often. Roll into an even sheet, a quarter of an inch thick, or less, prick deeply with a fork, and bake hard in a moderate oven. Hang them up in a muslin bag in the kitchen for 2 days to dry.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

LET DRY FOR 2 DAYS AFTER BAKING

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Cream

Servings: 1 Servings

Ingredients:

1 ¾ cub Milk
1 package Vanilla Pudding; (4oz) notinstant
1/3 cub Sugar
2 Sticks plus 2 TablespoonsButter

Preparation:

From: Authentic German Home Style Recipes

Prepare the pudding with the milk and the sugar following directions on the package. Set aside to cool, stirring once in a while to prevent the skin from forming. Beat butter until foamy. Add pudding by the tablespoon, beating continously. (To prevent curdling make sure the pudding and the butter are at the same temperature when beating together)

You can create your own variations with this cream by just adding your special ingrediants to the hot pudding.

EXAMPLES:

5 ounces grated chocolate 3 teaspoons instant coffee 4 tablespoons carmel sauce 5 tablespoons preserves (your favorite variety)

Posted to TNT Recipes Digest by "Maria M. Schaefer" <mariam@startext.net> on Mar 19, 1998

Butter Cream Banded Fudge Cake

Servings: 16 Servings

Ingredients:

PATTI - VDRJ67A:

BUTTER CREAM:
8 ounce Cream cheese; softened
1 Egg
¼ cub Sugar
3 tablespoon Milk
2 tablespoon Butter; softened
1 tablespoon Cornstarch
1 teaspoon Vanilla extract

CAKE:
4 ounce Unsweetened chocolate squar
½ cub Butter; softened
2 cub Sugar
2 Eggs
2 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 1/3 cub Milk
1 ½ teaspoon Vanilla extract

FROSTING:
2 ounce Unsweetened chocolate squar
¼ cub Butter
3 ¾ cub Powdered sugar; sifted
½ cub Milk
1 ½ teaspoon Vanilla extract

Preparation:

Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth.
Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract. Add another tbsp. of milk in needed to give smooth consistency. Set aside.
Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar, beating all the while. Add eggs, one at a time, beating after each addxition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Mix each addition in well. Stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13x9" pan.
Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350~ until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. Let cool. Add confectioner's sugar and half of the milk, beating at medium speed.
Add the vanilla and additional milk as needed to bring to spreading consistency. Spread on cooled cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Cream Frosting

Servings: 1 Servings

Ingredients:

1 pound Sifted powdered sugar
1/3 cub Butter (softened)
3 tablespoon Cream (can use can milk) (upto 4)

Preparation:

Beat thoroughly and then spread on doughnuts. Add cocoa if you want chocolate.

I make the doughnuts in my Kitchen Aid mixer, using the dough hook at the last.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Nov 5, 1997

Butter Cream Frosting

Servings: 1 Servings

Ingredients:

¼ cub Butter
2 cub Confectioner's sugar
2 Egg yolks
1 teaspoon Vanilla extract
2 tablespoon Cream

Preparation:

From: Chris Scarpinatto <scarp@bawdy.slip.cs.cmu.edu>

Date: 20 Oct 1994 21:49:53 -0400
This comes from the 1947 version of the Better Homes and Gardens cookbook.
It's utterly delicious---I can hardly keep my fingers out of the bowl when making it!

Throughly cream butter and sugar. Stir in unbeaten egg yolks and vanilla.
Add cream as frosting becomes thick.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Cream Frosting

Servings: 100 Servings

Ingredients:

¾ cub WATER
1 ¼ pound BUTTER PRINT SURE
2 ounce MILK; DRY NON-FAT L HEAT
4 ⅛ pound SUGAR; POWDER 2 LB
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.

3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED.

4. SPREAD IMMEDIATELY ON COOLED CAKES.
:

NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 ¾ CUPS (1 LB) FROSTING ON EACH CAKE.

NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G03900

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Cream Ribbon Choco Fudge Cake

Servings: 15 Servings

Ingredients:

8 ounce Cheese, cream; softened
1 Egg
¼ cub Sugar
3 tablespoon Milk
2 tablespoon Butter or margarine;softened
1 tablespoon Cornstarch
½ teaspoon Vanilla extract
4 ounce sq unsweetened chocolate
½ cub Butter or margarine;softened
2 cub Sugar
2 Egg
2 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 ½ cub Milk
1 teaspoon Vanilla extract
Fudge Frosting:
2 ounce sq unsweetened chocolate
¼ cub Butter or margarine
3 ½ cub Sugar, powdered; sifted
1/3 cub Milk
1 teaspoon Vanilla extract

Preparation:

Cake: Combine cream cheese, 1 egg, and ¼ c sugar in a medium mixing bowl; beat at high speed until smooth. Gradually add 3 tb milk and the next 3 ingredients, beating well. Set aside.
Place chocolate squares in top of a dbl boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove from heat and let cool.
Cream ½ c butter; gradually add 2 c sugar, beating well at medium speed.
Add 2 eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; stir well. Add flour mixture to creamed mixture alternately with 1 ½ c milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 ts vanilla.
Spread half of chocolate batter in a greased and floured 13x9x2" baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350F for 55-60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake.
Frosting: Combine chocolate and butter in top of a dbl boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed until smooth.
Stir in vanilla.

Butter Crescents

Servings: 6 Servings

Ingredients:

½ cub Milk
1 Stick butter; softened
1/3 cub Granulated sugar
½ teaspoon Salt
1 package Active dry yeast
½ cub Warm water (105-115 degrees)
1 large Egg; lightly beaten
3 ½ -(up to)
4 cub All purpose flour

GLAZE:
1 large Egg; lightly beaten

Preparation:

1. In a saucepan, heat milk until bubbles appear around edges of pan.
Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100 degrees).

2. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to
10 minutes.

3. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.

4. On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.

6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

7. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.

8. Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Crisps

Servings: 4 Servings

Ingredients:

1 cub Oleo
1 package (3 oz.) cream cheese
1 cub Sugar
1 Egg yolk
1 teaspoon Vanilla
2 ¼ cub Flour
½ teaspoon Salt
¼ teaspoon Baking powder

Preparation:

In a large mixing bowl, cream together the oleo and cream cheese - gradually add sugar and beat until light and fluffy. Beat in egg yolk and vanilla. Sift together flour, salt and baking powder - gradually add to the creamed mixture. With cookie press form cookies on ungreased baking sheet.
Bake in preheated oven, 350 degrees, for 12 to 15 minutes. Remove to wire rack to cool. busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998

Butter Crunch

Servings: 2 Servings

Ingredients:

-June James-GNDR31B
1 cub Sugar
1 cub Butter
1 large Chocolate bar*
½ cub Blanced almonds, chop+toast
3 tablespoon Water
1 tablespoon Karo syrup

Preparation:

Mix sugar, butter, water and syrup in a saucpan, stir over heat until mixture melts. let boil without stirring, until mixture becomes slightly brown or reaches 310 F. remove from heat, pour into unbuttered pan. Place chocolate bar on hot cvandy. when melted, spread over surface. Sprinkle with almonds. Cool; break into pieces. Yields:2 pounds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Crunch Cookies

Servings: 6 Servings

Ingredients:

Sift:
1 cub All-purpose flour
¼ teaspoon Baking powder
½ teaspoon Baking soda
Cream together in ordergiven:
2/3 cub Soft butter
1 cub Brown sugar
1 Egg
1 teaspoon Vanilla
Fold together the above twomixtures then add:
¾ cub Oatmeal
1 cub Flaked coconut
1 cub Corn flakes

Preparation:

Drop in small balls on ungreased cookie sheet. They spread as they bake.
Bake at 350F. for 10-12 minutes. Yield 3 ½ dozen.

From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1

AR/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Crust Flake Aparts

Servings: 10 Servings

Ingredients:

2 package Yeast
¼ cub Water; warmed
½ cub Butter; softened
2 tablespoon Sugar
2 teaspoon Salt
1 ¼ cub Buttermilk; scalded
½ teaspoon Baking soda
5 cub All-purpose flour
Butter; melted

Preparation:

Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 ½ to 5 cups flour until a soft dough is formed. Cover and rise in a warm place until double (about one hour). Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 ½ inch strips. Stack 5 high and cut into 1-½ inch pieces. Place cut side down in greased muffin tins. Rise until light (about 30 minutes). Preheat oven to 400 degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour.

NOTES : These are so light they almost float. They brown beautifully and have a wonderful buttery flavor. I made them for the first time for Christmas dinner 1988 and have made them often since.
Recipe by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998

Butter Dips

Servings: 6 Servings

Ingredients:

1/3 cub Butter(or margarine) put injelly roll pan in 450degree oven and melt

Preparation:

Butter Dips

~ Remove from oven when melted. While melting make the following:

2 ¼ cups flour 1 Tbls sugar 3 tsp baking powder 1 ½ tsp salt (I cut this to ½ tsp as I am cutting down on salt) 1 cup milk

Blend dry ingredients, add milk, turn onto well floured board, knead lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half lengthwise, then cut crosswise into 16 (or so ¾") strips. Dip each strip in melted butter, turn and dip again and lay in pan. To do this I put the pan at an angle, dip and put strips at top.

Bake 15-20 min at 450.

Variations:

1. Add ½ cup grated cheese to mixture.

2. Sprinkle paprike, celery salt or garlic powder over dips before baking.

3. Add ¼ cxup minced chives or parsley to mixture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Drop

Servings: 48 Servings

Ingredients:

1 cub Plus 2 tb flour
=AB ts salt
=AB ts baking soda
=AB c (1 stick) butter
6 tablespoon Brown sugar
6 tablespoon Sugar
1 Egg
=AB ts vanilla

Preparation:

Sift together flour, salt ad baking soda and set aside. Work in egg and vanilla vigorously. Then stir in flour combination. Drop batter from a tsp onto a greased cooky sheet, allowing plenty of room for expansion. Bake in preheated 375 oven for 8 to 10 minutes. Makes about 48.

Variation: add =AB cup coarsely chopped nuts; 1 cup chocolate pieces

=46rom American Cookery by Amelia Simmons Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butter Drop Ins

Servings: 18 Servings

Ingredients:

½ cub Butter flavored shortening
¾ cub Sugar
1 tablespoon Milk
1 Egg
½ teaspoon Vanilla
1 ¼ cub Flour
¼ teaspoon Salt
¼ teaspoon Baking powder

FROSTING:
½ cub Butter flavored shortening
1 pound (4 cups) powdered sugar
1/3 cub Milk
1 teaspoon Vanilla

Preparation:

Heat oven to 375°. Grease or spray baking sheet. Set aside. Cream ½ cup shortening, sugar and milk in medium bowl at medium speed until well blended. Beat in egg and vanilla. combine flour, salt and baking powder.
Mix into creamed mixture. Drop lever measuring tablespoonfuls 2 inches apart onto baking sheet. Bake at 375° for 7 to 9 minutes. Remove to cooling rack. Cool completely before frosting. Frosting: combine ½ cup shortening, powdered sugar, 1/3 cup milk and 1 teaspoon vanilla in small mixing bowl. Beat at low speed of mixer for 15 seconds. Scrape bowl. Beat at high speed for 2 minutes or until smooth and creamy. Put the frosting in pastry bag and tint the frosting green to make a holly or wreath out of the cookie. Attach red hots for berries on the holly wreath. Press red hots into frosting to hold to cookie. These make nice cookies to make for name place tags. Just write the name of the person on the cookie with the pastry bag.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Dec 14, 1997

Butter Finger Dessert Bars

Servings: 36 Servings

Ingredients:

1 cub Butter; at room temperature
2 cub Flour
¼ teaspoon Salt
2 teaspoon Sugar
4 Eggs; well beaten
2 cub Pecans
2 cub Brown sugar
¼ cub Flour
2 teaspoon Baking powder
1 cub Shredded coconut

Preparation:

Mix butter, 2 cups flour, salt, and sugar until crumbly. Press into a 9 inch x 13 inch pan. Bake in preheated oven 10 to 15 minutes at 375° Mix eggs, pecans, and brown sugar, ¼ cups flour, baking powder and coconut together. Spread over cooked pastry. Bake 15 minutes at 375°. Cool before icing.

Icing: 3 cups powdered sugar, 6 tablespoons butter, 2-3 tablespoons milk or cream, 2 teaspoons vanilla. Combine all ingredients and mix well. Frost and cut into 1 inch x 1 ½ inch bars.

Recipe by: Imperial Sugar

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 18, 1997

Butter Fingers

Servings: 4 Servings

Ingredients:

4 cub Oatmeal
1 cub Brown sugar
½ cub White sugar
2 Sticks oleo; melted
16 ounce Chocolate chips
1 cub Crunchy peanut butter

Preparation:

Lightly greased 10 x 15 cookie sheet. Mix oatmeal, sugars, and oleo. Spread on cookie sheet and press down. Bake at 350 degrees for 12 minutes. Cool a few minutes. Melt chocolate chips and peanut butter over low flame. Stir until chips melt. Spread while warm over crust. Chill and cut in squares.
busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998

Butter Fingers, Mrs. Lyon's Recipe

Servings: 6 Servings

Ingredients:

1 cub Butter
5 tablespoon Sugar
1 tablespoon Water
2 cub Flour
1 teaspoon Vanilla
1 cub Finely ground nuts

Preparation:

Cream butter and sugar, add flour gradually beating after each addition.
Add water, nuts & vanilla. Blend well and chill. Roll pieces of dough in hands until slightly thicker than a pencil. Cook until lightly browned then roll in white sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Flavored Crisco Ultimate Chocolate Chip Cookie

Servings: 36 Servings

Ingredients:

¾ cub Butter flavored Crisco
1 ¼ cub Firmly packed brown sugar
2 tablespoon Milk
1 tablespoon Vanilla
Egg
1 ¾ cub All-purpose flour
1 teaspoon Salt
¾ teaspoon Baking soda
1 cub Semi-sweet chocolate chips
1 cub Pecan pieces

Preparation:

Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes.
Remove to coo rack. 3 dozecn 3-inch cookies. Note: if nuts are omitted, use 1-½ cups semi-sweet chocolate chips.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Butter Frosting

Servings: 1 Servings

Ingredients:

¼ cub Butter
1 Egg
2 cub Confectioner's sugar
1 teaspoon Vanilla

Preparation:

Mix all ingredients and beat well with mixer Beat well with mixer.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Butter Frosting

Servings: 1 Servings

Ingredients:

6 tablespoon Butter
1 Whole Box Powdered Sugar;Sifted, 1 Lb.
¼ cub Light Cream
1 ½ teaspoon Vanilla

Preparation:

1. cream butter well; gradually add about half the sugar, blending well.

2. beat in two tablespoons of cream and vanilla stirred together.

3. Gradually blend in remaining sugar.

4. Add enough of remaining cream and vanilla to make frosting spreadable.

Frosts two 8 or 9" layers.

NOTES : For creamier frosting, beat in one egg instead of two tablespoons cream. After adding remaining sugar, beat in cream to spreading consistency.
Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Butter Ginger Sauce for Pasta

Servings: 4 Servings

Ingredients:

½ cub Butter
3 tablespoon Grated fresh giner
4 Garlic cloves finely chopped
½ teaspoon Hot red pepper flakes
1 teaspoon Dried basil
4 Whole gr onions finely chop
1 Fresh black pepper
¼ cub Fresh grated parmaesam

Preparation:

Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: ¾ lb Capellini, spaghettini or linguine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Gooie

Servings: 8 Servings

Ingredients:

1 package Yellow cake mix
1 Egg
1 Stick butter; melted
1 package (8-oz) cream cheese
2 Eggs
1 Box powdered sugar

Preparation:

Mix together cake mix, 1 egg & butter. Spread in a 9x13-inch glass pyrex dish. Then mix together cream cheese, 2 eggs & powdered sugar & pour over cake mixture. Bake uncovered at 325 for 45 minutes.

MRS. VANCE MONTGOMERY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Herb Baked Fish

Servings: 4 Servings
Source: Land O Lakes Butter Advertisement in Magazine

Ingredients:

½ cub Butter (sometimes I usemargarine)
2/3 cub Crushed saltine crackers(sometimes I use othertypes)
¼ cub Grated Parmesan cheese
½ teaspoon Each basil leaves, oreganoleaves, and salt
¼ teaspoon Garlic powder
1 pound Sole or perch (often I usecod or schrod)

Preparation:

Directions: Preheat oven to 350 degrees. In 13x9x2 baking pan, melt butter in preheated oven (5-7 minutes). Meanwhile in 9" pie pan combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip fish fillets in butter and then in crumb mixture. Arrange fish fillets in baking pan. Bake near center of oven for 25-30 minutes or until fish is tender and flakes with a fork. Serve immediately.

This recipe has a nice golden crust. Sometimes I cut down on the amount of butter and it is just as good.

Posted to JEWISH-FOOD digest V96 #72

Date: Thu, 7 Nov 1996 21:40:15 -0500 (EST)

From: "Barbara S. Wand" <bwand@ccs.neu.edu>

Butter Hominy Grits

Servings: 100 Servings

Ingredients:

4 gallon WATER; BOILING
½ cub BUTTER PRINT SURE
4 ½ pound HOMINY GRITS #2402
4 teaspoon SALT TABLE 5LB

Preparation:

1. ADD SALT AND BUTTER OR MARGARINE TO BOILING WATER.

2. ADD GRITS GRADUALLY WHILE STIRRING TO PREVENT LUMPING.
BRING TO A BOIL; LOWER HEAT, COVER AND COOK FOR 5 MINUTES. STIR OCCASIONALLY.

3. SERVE WITH BUTTER OR MARGARINE, IF DESIRED.

Recipe Number: E00200

SERVING SIZE: 2/3 CUP (5

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Horn Rolls

Servings: 6 Servings

Ingredients:

1 Cake compressed yeast
OR 1 cake dry yeast
1 ¼ teaspoon Salt
4 To 4 ½ cups flour
½ cub Melted shortening
¼ cub Sugar
3 Eggs, well beaten
1 cub Milk, scalded

Preparation:

Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk.
(The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450 F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Horns - Wday

Servings: 16 Cookies

Ingredients:

2 tablespoon Sugar
⅛ cub Walnuts
¼ teaspoon Cinnamon
1 Basic Cookie Dough I;Vanilla, chilled

Preparation:

1. Process sugar, nuts and cinnamon in food processor until nuts are finely chopped.

2. Roll dough on lightly floured surface into 10" circle. Cut into 16 wedges and sprinkle with nut mixture, leaving 1" border all around. Slice out 1 wedge at a time with small spatula. Roll up from wide edge to point.

3. Put on ungreased cookie sheet and curve into crescents. Bake 10-12 mins until golden and remove to wire rack to cool.

~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie:
65 calories, 4g fat (55% CFF) 11mg chol w/ butter, 3mg chol w/ marg 31 mg sodium

Contributor: Woman's Day, Nov 22/94 Preparation Time: 00:25

Posted to recipelu-digest Volume 01 Number 247 by Cathleen <catht@interlog.com> on Nov 12, 1997

Butter Icing

Servings: 1 Recipe

Ingredients:

3 cub Confectioners' sugar, sifted
1/3 cub Butter or margarune, softend

VARIATIONS:

STANDARD:
3 tablespoon Cream
1 ½ teaspoon Vanilla

ORANGE:
3 tablespoon OrangeJuice
1 ½ tablespoon Orange rind, grated

MOCHA:
3 tablespoon Fresh strong coffe

PINEAPPLE:
½ cub Crushed pineapple, drained

Preparation:

Blend confectioners' sugar and butter. Stir in until smooth one of the variations.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Jumbles

Servings: 60 Servings

Ingredients:

1 cub Butter
1 ¾ cub Confectioners' sugar
2 ½ cub Flour (up to 3)
1 pinch Salt
¼ cub Water (approximately)

Preparation:

Here are three, all from _Great American Cookies_ by Lorraine Bodger.

Preheat oven to 425 F. Grease cookie sheet(s).

1. Cream the butter and confectioners' sugar.

2. Stir the salt into the flour. With your hands, work 2 ½ cups of the flour into the creamed mixture alternately with small amounts of water. The dough is ready when your hands come out clean, which may require using that extra ½ cup flour.

3. Shape the dough into walnut-size balls and place the balls on the cookie sheet, leaving 1 ½ inches between them. Using a fork dipped in flour, make criss-cross indentations on each cookie.

4. Bake for 10 minutes. The edges should be brown. Let the cookies cool on the cookie sheet for a minute or two and then transfer to wire racks to finish cooling.

Posted to EAT-L Digest 11 Dec 96

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Thu, 12 Dec 1996 01:06:15 EST

Butter Krumkakes

Servings: 1 Servings

Ingredients:

2 Eggs
2/3 cub Sugar
½ cub Butter
1 ¾ cub Sifted all purpose flour
1 teaspoon Vanilla

Preparation:

Beat eggs until light. Add sugar slowly, beating until pale yellow. Melt butter and add slowly. Stir in flour and vanilla until well blended.
COOKING INSTRUCTIONS:
You will need a krumkake iron, which fits over a 7-inch burner surface (gas or electric). Always use moderate heat.
For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required. The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so do NOT add at once all the flour called for in the recipe. Test the batter for consistency by baking 1 teaspoonful first. The iron is geared to use 1 tablespoon of batter for each wafer, and it should spread easily over the whole surface but should not run over when pressed down. If the batter is too thin, add more flour. Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.
Cook each wafer about 2 minutes on each side or until barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or cone form, and, when cool, fill it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Lemon Cabbage

Servings: 2 Servings

Ingredients:

1 pound Green cabbage
2 tablespoon Soft margarine
tablespoon Lemon juice
Salt and pepper

Preparation:

Remove outside leaves of cabbage. Wash and cut in wedges. Remove core and cut wedges crosswise into 1" slices. Heat 1" salted water in large skillet.
add cabbage. Cover and heat to boiling. Cook for 10 minutes until crisp-tender. Drain well. Stir in butter and lemon juice. Season with salt and pepper.

Recipe By : Betty Crocker Family Dinner Cookbook/bobbi744@sojourn.com

Posted to MC-Recipe Digest V1 #233

Date: Tue, 01 Oct 1996 11:03:47 -0400

From: Robertal Banghart <bobbi744@sojourn.com>

NOTES : Can easily be doubled.

Butter Letter Pastry

Servings: 4 Servings

Ingredients:

1 pound Butter
4 cub Flour
1 cub Water
1 pound Almond paste
2 cub Sugar
3 Eggs

Preparation:

Work butter, flour and water like pie dough and refrigerate overnight.
Divide dough into 6 parts after refrigeration.

Mix together almond paste, sugar and eggs. Form a soft paste and refrigerate overnight. After refrigeration, divide mixture into 6 parts.

Roll dough into thin long strips (6 of these). Put filling paste into a long strip down the middle of the dough. Roll up dough and paint with egg whites. You may leave dough as long shapes or form into crescent shape.
Butter letter should be placed on ungreased cookie sheets. Bake 20 to 25 minutes at 350 degrees. They should be golden brown when finished.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998

Butter Loaf Pound Cake

Servings: 10 Servings

Ingredients:

¾ cub Butter
¾ cub Sugar
1 teaspoon Vanilla
1 ¼ cub Sifted flour
3 Eggs (richer- use 3 yolks
And 1 whole)
½ teaspoon Baking powder
½ teaspoon Salt
(and if batter is too thick
I add ¼ c milk or cream)

Preparation:

Cream butter, gradually add sugar, creaming till light. Add vanilla, then eggs, one at a time beating each time. Sift dry ingredients; stir in.
Grease bottom only of 9x5x3 in loaf pan; turn in bater. Bake at 350F for 50 minutes till done. Cool in pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Mints

Servings: 15 Servings

Ingredients:

¼ cub Margerine softened
2 teaspoon Evaporated milk(unsweetened)
1 teaspoon Butter flavoring
1 cub Powder sugar replacement

Preparation:

Cream together the margerine, milk and butter flavoring until fluffy.Stir in the sugar replacement. Knead until smooth.Roll out into marble size balls and either press into mold and unmold onto wax paper,or place balls on wax paper and flatten slightly.
Recipe makes 45 pieces 3 pieces per serving Exchange for 3 pieces:
1/3 low fat milk calories for 3 pieces: 56 Cal?

source:diabetic dessert cookbook

Reposted 4 you and yours via Nancy O'brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Butter Mints

Servings: 1 Servings

Ingredients:

1 cub Butter
½ cub Whipping cream
5 cub Icing sugar;up to 6
Flavoring and color

Preparation:

Mix butter, sugar, add cream, mix well. Roll in marble size ball, roll in granulated sugar or jello, press into mold, turn mold over, tap gently to release. Let air dry for a few hours to harden.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Mochi

Servings: 1 Servings

Ingredients:

½ cub Butter
1 package (1 lb) mochiko
1 ½ cub Sugar
1 teaspoon Baking powder
3 cub Milk
5 Eggs, beaten
1 teaspoon Vanilla
1 cub Coconut

Preparation:

Preheat electric oven to 350 degrees F. Melt butter; cool. Combine mochiko, sugar and baking powder. Combine butter and remaining ingredients. Stir into mochiko mixture; mix well. Pour into a 13 X 9 X 2-inch pan. Bake for one hour; cool.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Butter Nut Chewies

Servings: 24 Servings

Ingredients:

½ cub Butter Flavor Crisco
2 Egg
2 cub Firmly packed brown sugar
1 teaspoon Vanilla
1 ½ cub All-purpose flour
2 teaspoon Salt
1 cub Finely chopped nuts

Preparation:

From: Francine Boucher <fboucher@sympatico.ca>

Date: Sun, 19 May 1996 14:14:14 -0500

Preheat oven to 350F. Grease 13x9x2-inch pan with butter flavor Crisco.
Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla and Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed. (Mixture will be stiff.) Spread evenly in prepared pan. Bake at 350F for 30 minutes or until top is light brown. Cool 10 to 15 minutes.
Cut into bars.

Recipe By : Crisco

Posted to Master Cook Recipes List, Digest #90

Butter Nut Cookies (Zauner Krapfen) Austria

Servings: 1 Servings

Ingredients:

1 cub Sifted enriched flour
1/3 cub Sugar
2/3 cub Ground hazelnuts or walnuts
1/3 cub Confectioners sugar
2 tablespoon Butter
1 Square (1-oz) unsweetenedchocolate melted and cooled

Preparation:

from:The wonderful World of Cooking

Sift flour and sugar into large bowl. add nuts. Blend in all but 2 tablespoons butter to form a dough. Chill for 1-2 hours. Roll out on floured pastry board to ⅛ inch thickness. Cut into rounds with floured 2 ¼ inch cutter. Place on ungreased baking sheet. Bake at 375 deg F. for 7- 10 minutes until light golden brown. Remove and set aside. Cream confectioners sugar and remaining 2 tablespoons butter. Blend in chocolate.
Spread one cookie with chocolate butter filling and cover with another to make a sandwich. Yield 18 cookies.

Posted to Recipe Archive - 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: LeiG@aol.com

Butter Nut Twists

Servings: 60 Servings

Ingredients:

2 package Active dry yeast
¼ cub Warm water (110ø to 115øF)
1 cub Butter
4 cub All-purpose flour
2 Eggs, beaten
¾ cub Sour milk*
1/3 cub Sugar
½ teaspoon Salt

FILLING:
1 pound Ground walnuts
2 cub Flaked coconut
¾ cub Sugar
3 tablespoon Butter, melted

Preparation:

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4 ½-inch rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches. Slice ½-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18 minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal ¾ cup.)

Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter or Sugar Cake on a Baking Sheet

Servings: 8 Servings

Ingredients:

CAKE DOUGH
¾ ounce (20g) yeast
1 teaspoon Sugar
½ pint (285ccm) lukewarm milk
1 ⅛ pound (500g) flour
2 ½ ounce 3 ½ (75-100g) sugar
3 Drops baking essence
Bitter almond flavor
1 Pinch salt
1 ¾ ounce (50g) butter, margarine,
Or lard, or 3 tb oil
TOPPING
1 ¾ ounce 4 ½ (50-125g) butter
2 ½ ounce (75g) sugar
1 Packet vanillin sugar
1 ¾ ounce (50g) almonds (blanched and
Chopped) or Hazelnuts
(blanched and chopped)

Preparation:

FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the sugar and 5 tbs of the milk. Sieve 2/3 of the flour into a large mixing bowl, make a well in the center and pour in the yeast; cover with ¼ in (½ cm) layer of flour. Distribute the sugar, flavoring, and melted lukewarm fat on the flour around the well; take care that they do NOT come in contact with the yeast. As soon as the yeast shows large cracks, begin to stir all the ingredients together, starting from the middle, and gradually adding the rest of the milk. Beat the dough with a strong wooden spoon until it shows bubbles. Knead in the rest of the flour; if the dough should be sticky add a little more flour, but not too much the dough should remain soft. Leave in a warm place until the dough has doubled in size. Knead thoroughly again and roll out on a greased baking sheet. Place a folded piece of greaseproof paper against the dough at the open end of the baking sheet. FOR THE TOPPING: Either flake the fat evenly over the cake or melt it and brush it over. Mix the sugar with the vanillin sugar and nuts and sprinkle evenly over the cake. Leave in a warm place until the cake has doubled in size and then bake. OVEN: preheat for 5 minutes at very hot, bake at moderately hot.
BAKING TIME: about 15 minutes

from Dr. Oetker German home baking Typos by Molli

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pan Rolls

Servings: 12 Servings

Ingredients:

2 package Dry yeast
¼ cub Warm water
¼ cub Sugar
1 cub Warm milk
1 Egg; beaten
1 ½ Stick butter (don't usemargarine); melted
2 -(up to)
3 cub Flour

Preparation:

From: Lucia J Lim <jiensuk@ATHENA.MIT.edu>

Date: 16 Feb 1994 21:19:45 -0500
Dissolve yeast in water and let sit for 5 minutes in a large bowl. Stir in sugar, milk, egg, and 1 cup of the butter. Beat in about 1-½ cups flour (until the consistency of pancake mix forms). Beat this with a heavy wooden spoon for 10-15 minutes. Slowly beat in another cup of flour (the resulting dough should be very sticky and soft, a little moister than a biscuit dough). Let this rise covered with plastic wrap for about 45 minutes in a warm place.

With a basting brush, grease a 13x9-inch pan with the reserved butter.
After the batter has risen, beat down. Drop batter into pan with a small ladle (about ¼ cup) in 3x5 rows. Brush lightly with butter and let rise another 45 minutes in a warm place or until doubled. Brush the rest of the butter over the risen dough and place in a preheated 425 degree oven for 15-18 minutes, or until the top is a deep golden color. Eat straight out of the pan while hot.

REC.FOOD.RECIPES ARCHIVES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Pastry

Servings: 1 Servings

Ingredients:

1 cub All-purpose flour
1 tablespoon Granulated sugar
3 tablespoon To 5 Tbsp cold water
pinch Salt
½ cub Cold butter

Preparation:

1. Blend flour, salt, and sugar together in a large bowl. Cut butter into ½-inch cubes and add to flour mixture. Using a pastry blender or 2 knives, cut butter into dry mixture until it is the consistency of coarse meal.

2. Gradually sprinkle 3 tablespoons water over flour mixture, using a fork to work liquid into flour. Then work in just enough remaining water so dough can be gathered into a firm ball.

3. Flatten ball slightly with the palm of your hand. Wrap pastry and refrigerate at least until chilled, about 30 minutes. Pastry will keep well in the refrigerator for several days. It also freezes well.

DOUBLE CRUST PIE; Follow recipe instructions given to make a 9-inch pie shell, using 2 cups all-purpose flour, ¼ teaspoon salt, 2 Tablespoons granulated sugar, 1 cup cold unsalted butter and 7 to 10 tablespoons cold water.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pastry Dough

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
1 ½ teaspoon Salt
¾ cub Cold unsalted butter; cutinto bits
6 tablespoon Ice water; up to 7

Preparation:

In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead of time and chilled. Makes enough dough for a single-crust 12-inch tart.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

Recipe by: Gourmet magazine

Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17, 1998

Butter Pastry Tried and True

Servings: 1 Servings

Ingredients:

1 ½ cub Unsifted Flour
3 tablespoon Sugar
¼ teaspoon Lemon Peel; Grated
¼ cub Butter
2 Whole Egg Yolks

Preparation:

1. Combine flour, sugar and lemon peel.

2. Cut butter into chunks; add to flour mixture.

3. Rub mixture with fingers until butter lumps are no longer longer distinguishable.

4. Add egg yolks; work well until it holds a smooth, non-crumbly ball.

5. Press evenly over bottom and up the sides of a 9" pie pan; flute top edge.

6. Bake at 300 degrees for 15 minutes.

7. Cool and fill.

This buttery crust requires no rolling. Just press it in the pan. So good with lemon meringue or fruit fillings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 227 by "Diane Geary" <diane@keyway.net> on Nov 8, 1997

Butter Pecan Banana Cake

Servings: 10 " cake

Ingredients:

½ cub Mashed bananas
1 Box yellow cake mix
1 package (4 serving size) butterpecan flavored instantpudding mix
4 Eggs, slightly beaten
1 cub Water
¼ cub Vegetable oil
½ cub Finely chopped pecans

Preparation:

Combine all ingredients in large mixer bowl. Blend on low speed until all ingredients are just combined. Then beat on medium speed for four minutes.
Pour into greased and floured 10" tube pan. Bake at 350øF. for 50 minutes or until cake tester inserted into center comes out clean and cake begins to pull away from sides of the pan. Cool in pan 15 minutes. Remove and glaze with a thin confectioners sugar icing if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Bundt Cake

Servings: 1 Servings

Ingredients:

1 Box Butter Pecan cake mix;(Betty Crocker)
1 can Coconut pecan frosting;(Betty Crocker)
3 Eggs
¾ cub Vegetable oil
1 cub Water
½ cub Chopped pecans; (optional)

Preparation:

Stir all ingredients first to blend then mix about 2 minutes with mixer.Put ingredients in a greased and floured Bundt pan. Bake at 350 degrees for approximately 55 minutes or until cake feels firm. Let cool for about 15 minutes then turn out onto plate.
Posted to Bakery-Shoppe Digest by Pamela Morrisson <pmorrsn@wnm.net> on Apr 02, 1998

Butter Pecan Cake

Servings: 16 Servings

Ingredients:

1/3 cub Margarine
½ cub Chopped pecans
3 cub All-purpose flour; divided
1 tablespoon All-purpose flour; divided
1 cub Light-colored corn syrup
½ cub Firmly packed brown sugar
1 Egg
2 Egg whites
¾ teaspoon Baking soda
¼ teaspoon Salt
1 cub Nonfat buttermilk
1 teaspoon Vanilla extract
Vegetable cooking spray
¼ cub Sifted powdered sugar
1 tablespoon Brown sugar
2 teaspoon Skim milk

Preparation:

Melt margarine in a small saucepan over medium heat; add pecans, and saute 4 minutes or until browned. Drain pecans, reserving margarine; set margarine aside. Combine pecans and 1 tablespoon flour; stir well, and set aside. Combine reserved margarine, corn syrup, and ½ cup brown sugar in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites, and beat well. Combine remaining 3 cups flour, baking soda, and salt; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecan mixture and vanilla. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well. Drizzle over cake. Yield:
16 servings (serving size: 1 slice). 247 calories (25% from fat), 6.9 grams fat (1.1 g sat, 3.4 g mono, 1.9 g poly), 14 mg cholesterol and 174 mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Cake

Servings: 1 Cake

Ingredients:

3 tablespoon Butter (or marg.)
1 1/3 cub Pecans; chopped
2/3 cub Butter (or marg.); softened
1 1/3 cub Sugar
2 Eggs
2 cub All-purpse flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
2/3 cub Milk
1 ½ teaspoon Vanilla extract

BUTTER PECAN FROSTING:
3 tablespoon Butter (or marg.); softened
3 cub Powdered sugar
3 tablespoon Milk; plus
1 teaspoon Milk
¾ teaspoon Vanilla extract
Reserved toasted pecans

Preparation:

Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and bake at 350 degrees for 10 minutes. Cool.

Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is disolved. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.

Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely.

Spread top and sides of cooled cake with Butter Pecan Frosting.

Yield: one 2-layer cake.

Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans. Yield: enough frosting for one 2-layer cake.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

Butter Pecan Cake

Servings: 14 Servings

Ingredients:

2 2/3 cub Chopped pecans
1 ¼ cub Butter; softened, divided(NO Substitutes)
2 cub Sugar
4 Eggs
3 cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk
2 teaspoon Vanilla extract

FROSTIING:
1 cub Butter; softened, nosubstitutes
8 cub Confectioner's sugar; (up to8-½)
1 can (5 oz) evaporated milk
2 teaspoon Vanilla extract

Preparation:

Place pcans and ¼ cup butter in baking pan. Bake at 350 F. for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of toasted pecans. Pour into three greased and floured 9 inch round cake pans.
Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wrie rack.

For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

Submitted by Becky Miller, Tallahassee, Florida who says this is one of her family's favorites.

Recipe by: Country Woman Magazine, November/December '97, p.31

Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@sojourn.com> on Dec 15, 1997

Butter Pecan Cheesecake

Servings: 6 Servings

Ingredients:

*Ingredients:*
1 ½ cub Graham cracker crumbs
1/3 cub Sugar
1/3 cub Butter or margarine, melted
½ cub Pecans, finely chopped
3 package Cream cheese (8-oz pkgs),softened
1 ½ cub Sugar
3 Eggs
2 Crtns commercial sour cream(8-oz cartons)
1 teaspoon Vanilla extract
½ teaspoon Butter flavoring
1 cub Pecans, finely chopped,toasted

Preparation:

*Directions:*

Combine cracker crumbs, 1/3 cup sugar, butter, and ½ cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-½ cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

Yields one 9-inch cheesecake.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Chocolate Marshmallow Bars

Servings: 24 Servings

Ingredients:

1 1 cake mix, butter pecan
¼ cub Margarine, melted
¼ cub Water
2 cub Miniature marshmallows
¾ cub Semisweet chocolate chips
½ cub Coconut flakes

Preparation:

Preheat oven to 375. Mix cake mix, margarine and water until blended. Firm into greased 9x13 inch pan. Bake 15-18 minutes. Layer marshmallows, chocolate chips, and coconut over crust. Bake 2-3 minutes or until marshmallows begin to melt. Cool. Cut into bars. Calories 153.6, fat 6.3 per bar., 35.9 %fat content Makes 24 pieces.
Posted to EAT-L Digest 12 Dec 96

Recipe by: ozett@juno.com

From: Krista A Schmidt <ozett@JUNO.COM>

Date: Fri, 13 Dec 1996 08:16:34 EST

Butter Pecan Coconut Frosting

Servings: 1 Servings

Ingredients:

½ cub Butter or margarine
1 cub Half & half
1 cub Brown sugar; packed
3 Egg yolks
1 teaspoon Vanilla
1 cub Pecans; chopped
1 cub Flaked coconut

Preparation:

In heavy saucepan, melt butter. Add half & half, brown sugar and egg yolks, blending with wire whip. Heat and stir until mixture starts to boil. Cook and stir on low heat 5-7 minutes or until frosting has thickened. Add vanilla; cool. Fold in nuts and coconut. Spread between layers and on top of German Chocolate Cake. For firm frosting, refrigerate 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Cookies

Servings: 60 Servings

Ingredients:

2 cub Pecans; toasted
¼ cub Sugar
1 cub Unsalted butter; cut into 8pieces, room temp
1 ½ teaspoon Vanilla
⅛ teaspoon Salt
2 cub Flour

Preparation:

=AB c sugar
1 c powdered sugar

Preheat oven to 300. Chop pecans with ¼ c sugar in processor until nuts are finely ground. Add butter, vanilla and salt and blend 1 minute, stopping once to scrape down work bowl. Add flour and process until just combined, using 2 or 3 on/off turns'; do not over process.

Shape dough into 1-¼ inch balls. Roll in =AB cup sugar. Arrange on ungreased baking sheets, spacing 1 inch apart. Bake until just firm to touch, about 19 minutes. Transfer to rack and cool slightly. Dust warm cookies with powdered sugar. Cool completely before serving. (Can be prepared ahead and refrigerated 5 days or frozen 4 months.)

Cooking with Bon Appetite Cookies, 1987 Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butter Pecan Cookies

Servings: 1 Servings

Ingredients:

2 Cubes butter (don't notsubstitute)
2 Eggs; well-beaten
1 ½ cub Flour
1 cub Sugar
1 teaspoon Salt
1 teaspoon Vanilla
Pecan halves

Preparation:

Combine butter and sugar. Add eggs, one at a time, beat well after each addition. Then add flour and remaining ingredients. Chill for one hour.
Drop by small balls on ungreased cookie sheet. Press pecan half in center of each cookie. Bake 350' for 9-10 minutes. NOTE: The edges should be lightly browned. Makes around 40.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MrsMozart@aol.com on Nov 10, 1997

Butter Pecan Cookies

Servings: 1 Servings

Ingredients:

1 cub Shortening or butter
2 cub Brown sugar
3 Eggs
3 ½ cub Flour
1 teaspoon Baking powder
½ teaspoon Soda
1 ½ cub Chopped pecans
1 pinch Salt

Preparation:

Cream together shortening and brown sugar. Add eggs and dry ingredients and mix well. Stir in pecans. Form into two rolls and wrap in waxed paper or plastic wrap. Refrigerate overnight. Slice and bake at 250 degrees until lightly browned.

Posted to Bakery-Shoppe Digest V1 #463 by Pamela Morrisson <pmorrsn@wnm.net> on Dec 20, 1997

Butter Pecan Crunch

Servings: 6 Servings

Ingredients:

2 cub Graham cracker crumbs
½ cub Butter or margarine; melted
2 package Instant pudding mix; vanilla 3.4 oz. each
2 cub Milk
1 quart Butter pecan ice cream; soft
8 ounce Frozen whipped topping; thaw
2 Heath candy bars; crushed 1.4 oz. each

Preparation:

"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter.
Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.

From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Crunch

Servings: 6 Servings

Ingredients:

TASTE OF HOME:
2 cub Graham cracker crumbs
½ cub Butter or margarine, melted
2 package Instant pudding mix, vanilla
2 cub Milk
1 quart Butter pecan ice cream, soft
8 ounce Frozen whipped topping, thaw
2 Heath candy bars, crushed

Preparation:

"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter.
Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.

From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Jul 11, 1997

Butter Pecan Crust

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Flour
¼ cub Sugar
½ cub Pecans;chopped with a knife

Preparation:

Blend together butter, flour and sugar until the mixture is crumbly. Stir in pecans. Press the mixture into a 9 inch pie plate and bake at 375F for 12 to 15 minutes. "Extravagant but delicious.
Try this with other nuts - almonds, brasils, walnuts ~ chopped with a knife."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Dessert

Servings: 1 Servings

Ingredients:

43 Ritz crackers; crushed
1 Stick oleo
2 package Instant Butter Pecan pudding
1 ½ cub Milk
1 quart Softened ice cream
Cool Whip
Heath or Butterfinger candybars, crushed

Preparation:

Mix: 43 Ritz crackers, crushed, 1 stick oleo. Bake in 9x13 inch cake pan for 10 minutes. Blend 2 pkgs. instant Butter Pecan pudding with 1 ½ cups milk Add to that: 1 qt. softened ice cream. Top with Cool Whip with added bits of crushed Heath or Butterfinger candy bars. Freeze.

Posted to Bakery-Shoppe Digest V1 #232 by "William & Evelyn Hall" <wchall@nevia.net> on Sep 11, 1997

Butter Pecan Ice Cream

Servings: 1 Servings

Ingredients:

1 cub Coarsely chopped pecans
½ cub Sugar
2 tablespoon Margarine or butter
4 cub Light cream
2 cub Packed brown sugar
1 tablespoon Vanilla
4 cub Whipping creamCrushed iceRock salt

Preparation:

In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the range-top, heat pecan mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.

Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Cool. Break clusters into small chunks.

In a large mixing bowl combine cream, brown sugar, and vanilla; stir until sugar is dissolved. Stir in pecan mixture and whipping cream. Pour cream mixture into a 4- to 5-quart ice cream freezer container.

Freeze mixture according to the manufacturer's directions, using crushed ice and rock salt.

Makes about 3 ½ quarts or 24 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Ice Cream #1

Servings: 12 Servings

Ingredients:

4 Eggs; beaten
2 ¼ cub Sugar
5 cub Milk
4 cub Whipping cream
4 ½ teaspoon Vanilla
½ teaspoon Salt
¼ cub Butter
2 cub Chopped pecans
¼ cub Brown sugar

Preparation:

In a large mixing bowl, gradually add sugar to eggs, beating until stiff.
Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and saut‚ pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer. Yield: 1 gallon.

DEBBIE R. NOLAN

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Pecan Ice Cream #2

Servings: 16 Servings

Ingredients:

1 can Sweetened condensed milk
1 ½ cub Pecans; chopped, toasted
3 tablespoon Butter or margarine; melted
1 teaspoon Maple flavoring
2 cub Half & half
2 cub Whipping cream; unwhipped

Preparation:

In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts.

REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm.

Date: Thu, 20 Jun 1996 20:07:54 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

MM-Recipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Pecan Ice Cream Dessert

Servings: 16 Servings

Ingredients:

PATTI - VDRJ67A:
½ cub Butter or margarine; softend
1 package Lorna Doone cookies
1 quart Butter pecan ice cream
2 small Vanilla instant pudding
2 cub Milk; cold
13 ounce Cool Whip
4 Heath Bars; frozen

Preparation:

Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Mousse

Servings: 4 Servings

Ingredients:

¾ cub Pecans
1 tablespoon Butter, melted
2 package (8oz) softened cream cheese
¼ cub Sugar
¼ cub Firmly packed brown sugar
½ teaspoon Ts vanilla
1 cub Whipping cream, whipped
Toasted pecan pieces for
Garnish

Preparation:

coat pecans with butter; bake on a baking sheet at 350F. about 5 minutes until toasted. Chop finely; set aside.

Beat cream cheese; beat in sugars and vanilla. Stir in pecans.

Fold whipped cream into pecans; stir into serving dishes. Garnis with toasted pecan pieces.

Southern Living

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pecan Rolls

Servings: 16 Servings

Ingredients:

1 Cake compressed yeast (1envelope may be used)
¼ cub Lukewarm water
1 cub Milk; scalded
¼ cub Shortening
¼ cub Sugar
1 teaspoon Salt
3 ½ cub Sifted all purpose flour
1 Beaten egg

FILLING:
2 tablespoon Melted butter
½ cub Sugar
2 teaspoon Cinnamon

TOPPING:
½ cub Brown sugar
¼ cub Butter
1 tablespoon Light corn syrup
1/3 cub Pecans

Preparation:

Date: Sun, 21 Apr 1996 23:47:31 -0400

From: Walt Gray <waltgray@mnsinc.com>
I think this recipe originally was from a Better Homes and Gardens Cookbook, but I can't be sure - I've been making these for over 20 years.
The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls).

Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1-½ to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle.

FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine ½ cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1-½-inch slices.

TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix ½ cup brown sugar, ¼ cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan.

Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.
Makes 16 rolls.

(If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so don't wander too far after removing the rolls from the oven.)

Kathie W. (kitwilli), In the Blue Ridge Mountains of Virginia

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #112

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Pecan Squash

Servings: 6 Servings

Ingredients:

1 Butternut Squash (1 ½ lb)
½ cub Boiling Water
3 tablespoon Butter
1 tablespoon Light Brown Sugar
½ teaspoon Salt
White Pepper to taste
¼ cub Pecans-chopped coarse
1 tablespoon Maple Syrup

Preparation:

Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper. Turn into an 8" pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned.

uploaded by Diane Lazarus

Butter Pecan Turtle Bars

Servings: 6 Servings

Ingredients:

½ cub Butter or margarine;softened
1 cub Firmly packed light brownsugar
2 cub All-purpose flour
1 cub Pecans; chopped
2/3 cub Butter or margarine; melted
½ cub Firmly packed light brownsugar
1 cub Milk chocolate chips

Preparation:

1.Beat ½ cup butter at medium speed with an electric mixer until creamy; add 1 cup brown sugar, beating well. Gradually add flour, mixing well.
Press mixture into an ungreased 13x9x2 inch pan. Sprinkle with pecans. Set aside.

2.Combine 2/3 cup butter and ½ cup brown sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 30 seconds, stirring constantly. Remove from heat, and pour mixture over crust.

3. Bake at 350 for 18 minutes or until bubbly. Remove from oven; immediately sprinkle with chocolate morsels. Let stand 2 to 3 minutes; swirl chocolate gently with a knife to create marbled effect. Cool on a wire rack, and cut into bars.

Copyright credit: 1996 by Oxmoor House, Inc. © 1996 Lifetime Entertainment Services. All rights reserved.

Recipe by: www.Lifetimetv.com

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 30, 1998

Butter Pecan Turtle Bars

Servings: 36 Servings

Ingredients:

CRUST:
2 cub Flour
1 cub Brown sugar
½ cub Softened butter
1 cub Pecan halves

CARAMEL:
2/3 cub Butter
½ cub Brown sugar
1 cub Milk chocolate chips

Preparation:

From: Postmaster@kamilche.wa.com (Cindy M. Carney)

Date: Sun, 23 Jul 1995 18:09:18 GMT
I made these the other night, and they are FANTASTIC! Look - only 5 ingredients, simple to prepare, comes out better than most bars with no slaving over it!

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9*x*13 pan; sprinkle pecans on top. Caramel layer: In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil ½ - 1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 - 4 dozen.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Pecan Turtle Cookies

Servings: 36 Servings
Source: Land O' Lakes Butter Ad

Ingredients:

CRUST:
2 cub All purpose flour
1 cub Firmly packed brown sugar
½ cub Sweet butter, softened

CARAMEL LAYER:
2/3 cub Sweet butter
½ cub Firmly packed brown sugar

TOPPING:
1 cub Whole pecan halves
1 cub Milk chocolate chips

Preparation:

My recipes are not exactly very well organized. I knew I had the recipe you were looking for, but it took a little sleuthing until I could figure out which one of my looseleaf notebooks, photo albums with recipes in it, or cookbooks it was in. Eureka! I found it. It is in one of my oldest looseleafs, so I would imagine I cut the recipe out of a Land O' Lakes Butter ad about 20 years ago! That's funny, since I recently posted a fish recipe that also came from a Land O' Lakes ad. Hope you enjoy this!

Preheat oven to 350 degrees. In 3 qt. bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2 pan.

Sprinkle pecans evenly over unbaked crust. Prepare caramel layer (see below). Pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips.
Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3-4 dozen bars.

Caramel Layer: In heavy 1 qt. saucepan combine brown sugar and butter.
Cook over med. heat, stirring constantly, until entire surface of mixture begins to boil. Boil ½ to 1 minute, stirring constantly.

Posted to JEWISH-FOOD digest V96 #75

Date: Mon, 11 Nov 1996 22:55:55 -0500 (EST)

From: "Barbara S. Wand" <bwand@ccs.neu.edu>

Butter Pie Crust

Servings: 1 Servings

Ingredients:

¼ cub Powdered sugar
1 cub All-purpose flour
6 tablespoon Cold butter or margarine
3 tablespoon Ice water
2 cub Dried beans (for weight) (upto 3)

Preparation:

Recipe from: Famous Desserts Cookbook

Makes one 8- or 9-inch crust

Combine sugar, flour and salt in bowl. Add butter and mix with pastry blender or fingertips until mixture resembles coarse meal. Add water.
Gather pastry into a ball and pat into flat round. Wrap in plastic wrap and chill 1 hour.

On a lightly floured surface, roll pastry into a circle ⅛-inch thick and fit into a lightly greased pie pan. Trim edges evenly, then flute or crimp decoratively. Place in freezer at least 15 minutes while preheating oven to 425 F.

Line piecrust with greased waxed paper or parchment and fill with dried beans (to weigh down crust). Bake 15 minutes, until edges brown and crust is firm enough to support it. Remove paper and beans. Prick bottom of crust with a fork. For a partially baked crust, bake 5 minutes longer, until lightly browned. For a fully baked crust, bake 10 minutes longer, until completely browned. Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@mnl.v-link.net> on Jul 08, 1997

Butter Pound Cake

Servings: 8 Servings

Ingredients:

2 cub Butter
1 pound Powdered sugar
6 Eggs
3 cub Cake flour

Preparation:

Cream butter with sugar until light. Add eggs one at a time, beating after each addition. Add flour, mixing only until smooth. Turn into 10-inch fluted tube pan. Bake at 325F 1 hour 15 minutes. Cool 30 minutes in pan before turning out on wire rack to cool completely.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Pound Cake

Servings: 1 Servings

Ingredients:

2 cub (4 sticks) butter
4 cub Sifted confectioners sugar
6 Eggs
2 teaspoon Vanilla extract
1 teaspoon Almond extract
4 cub Sifted cake flour
½ teaspoon Salt

Preparation:

Preheat oven to 350 degrees. Cream butter; gradually add sugar and continue beating until well blended and mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Blend in flavorings.
Combine flour and salt; gradually add to creamed mixture, beating until thoroughly combined. Spread evenly in buttered and floured 12 cup bundt pan or 10" tube pan.

** Cut through batter with a knife. Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely. Frost, glaze, dust with confectioners sugar or serve plain.
**Note: Cake may be baked in 2 buttered and floured 9x5" loaf pans. Bake in preheated 350 degree oven for 50 to 55 minutes.

Posted to JEWISH-FOOD digest Volume 98 #030 by BNLImp <BNLImp@aol.com> on Jan 16, 1998

Butter Poundcake

Servings: 1 Servings

Ingredients:

2 Eggs; separated
6 tablespoon Butter; softened
2 teaspoon Vanilla
2 teaspoon Baking powder
4 tablespoon Whipping cream
¾ cub Fruit sweet
1 ¾ cub Sifted cake flour
1 teaspoon Baking soda

Preparation:

Beat the egg yolks well. Add cream, butter, fruit sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in a small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9” pan.
Bake in a preheated 350 degree oven for 25 to 35 min. or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.
Posted to Bakery-Shoppe Digest V1 #446 by "Doug & Bonnie Worrell" <worrdoug@mcn.net> on Dec 11, 1997

Butter Rich Spritz

Servings: 1 Servings

Ingredients:

2 ½ cub Pillsbury's Best All PurposeFlour*, sifted
½ teaspoon Salt
1 cub Butter
1 ¼ cub Confectioners' sugar; sifted
2 Egg yolks or 1 whole egg
½ teaspoon French's Almond Extract
1 teaspoon French's Vanilla**

Preparation:

BAKE at 400 degrees for 6 to 8 minutes. MAKES 6 ½ dozen cookies. Sift together flour and salt. Cream butter. Gradually add confectioners' sugar, creaming well. Blend in 2 egg yolks or 1 whole egg, almond extract and vanilla. Add gradually the dry ingredients; mix thoroughly. Press a small amount of dough through a cookie press onto ungreased baking sheets, using any plate to make desired shape. Bake at 400 degrees for 6 to 8 minutes.
*Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe **For special Christmas Cookies add a few drops of French's Red or Green Coloring and make wreaths, bells or Christmas trees. If desired, decorate with bits of candied fruit.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997

Butter Riches

Servings: 4 Servings

Ingredients:

¾ cub Butter
½ cub Brown sugar; firmly packed
1 tablespoon Sugar
1 Egg yolk
1 teaspoon Vanilla
2 cub Flour
Walnut halves

FROSTING:
¼ cub Butter
2 ½ cub Powdered sugar
1 teaspoon Vanilla
3 tablespoon Milk; (up to 4)

Preparation:

COOKIES: Cream butter, brown sugar, and sugar well. Add unbeaten egg yolk and vanilla. Blend in 2 cups flour. Chill dough for 3 hours. Shape dough into balls and place on greased baking sheets. Flatten with sugar dipped glass. Bake at 350 degrees 7 to 9 minutes. Makes 5 to 6 dozen. Frost. Place half a walnut on each cookie, if desired.

FROSTING: Brown butter in saucepan and remove from heat. Add 2 ½ cups powdered sugar and 1 teaspoon vanilla. Gradually add 3 or 4 tablespoons of milk for spreading consistency.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998

Butter Roll

Servings: 12 Servings

Ingredients:

1 ¾ cub Self-rising flour
¾ cub Buttermilk
2 tablespoon Shortening
1 cub Sugar
2/3 cub Butter
Cinnamon
Nutmeg
Whole milk

Preparation:

Mix flour, buttermilk and shortening. Roll out on floured board. Knead a few times as in making biscuits. Roll out again to a size ½-inch smaller on each side than the pan you plan to bake it in. Place dough in the pan.
Sprinkle with the sugar; dot with butter. Sprinkle with cinnamon and nutmeg. Pour whole milk over roll to 1-inch of top of roll. Bake for 1 hour at 375 degrees. Serve warm. NOTE: I sometimes reserve some of the spices and butter and sprinkle over roll after cooking and dot it with butter.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Roll Cookies

Servings: 24 Servings

Ingredients:

2 Sticks butter or margarine
½ cub Sugar
2 cub Flour
1 tablespoon Vanilla
2 cub Corn flakes; crushed
1 cub Chopped nuts
Powdered sugar

Preparation:

Combine all ingredients except powdered sugar. Form into balls. Bake at 300 for 30 minutes on ungreased cookie sheet. Let cool. Roll in powdered sugar.

FLORA BELLE ANDERSON

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Rolls

Servings: 1 Servings

Ingredients:

¾ cub Water
2 medium Eggs
4 cub Bread flour
¼ cub Dry milk
¼ cub Sugar
2 teaspoon Salt
½ cub Butter (room temp)
1 tablespoon Active dry yeast -or-
2 ½ teaspoon Fast rise yeast

Preparation:

Use the Dough Mode on your bread machine. When the dough is ready, remove it from the bread case and place it in a lightly greased bowl. Cover with plastic wrap and allow to rise for 20-30 minutes. On floured surface, divide dough into 16 portions. Shape them as you will for rolls, put them into pans, and allow to rise until double, 30 to 40 minutes. Bake at 400F for 12 to 15 minutes. (Or make them "brown and serve", as I did: Bake at 275F for 15 to 20 minutes, until set but not brown. Then heat them at 375F for 10 minutes before serving.)

Posted to FOODWINE Digest 28 Nov 96

From: Rachel Hile Bassett <rbassett@EAGLE.CC.UKANS.EDU>

Date: Fri, 29 Nov 1996 09:07:30 -0600

Butter Rum Cheese Bars

Servings: 40 Servings

Ingredients:

1 Roll Butterscotch Cookies;Refrigerated, slice andbake
1 cub Sugar
16 ounce Cream Cheese
2 medium Eggs
2 teaspoon Rum Extract

Preparation:

Slice cookie dough ¼-inch thick and place in bottoms of 2 greased 8 x 8-inch pans. Bake at 375 degrees for 15 to 20 minutes or until lightly browned. (Will be puffy when removed from oven.) Beat cream cheese and sugar until well mixed. Add eggs and extract. Beat until smooth. Pour half of cheese mixture over each baked cookie layer. Bake at 375 degrees 20 to 25 minutes. Cool slightly, then refrigerate at least one hour. Cut into 20 bars per pan.

A Taste Of The Holidays, compiled by Dot Gibson, 1988 ISBN: 0-941162-07-9 Recipes for that special time of the year. Cakes, cookies and specialties that will become family holiday traditions. Every recipe perfect for a gift for cherished friends or for your own very special family.

Shared by Karen Coe, Kentucky ayla@duo-county.com 11-09-1997

Recipe by: A Taste Of The Holidays

Posted to recipelu-digest Volume 01 Number 229 by "Karen Coe" <ayla@duo-county.com> on Nov 9, 1997

Butter Rum Cookies

Servings: 1 Servings

Ingredients:

2 2/3 cub All-purpose flour
1 teaspoon Baking powder
1 teaspoon Ground nutmeg
¼ teaspoon Salt
1 cub Butter
2/3 cub Packed brown sugar
1 Egg
1 teaspoon Rum extract or vanilla
1 Recipe vanilla icing
1 Recipe decorator frosting

Preparation:

In a medium mixing bowl stir together flour, baking powder, nutmeg and salt; set aside.

In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add brown sugar and beat till fluffy. Add egg and rum extract or vanilla and beat well. Gradually add flour mixture, beating till combined. If necessary, cover and chill about 1 hour or till easy to handle. Shape cookies as desired.

To bake, transfer dough shapes to an ungreased cookie sheet, placing about 1 inch apart. Bake in a 350 degree F. oven for 8 to 10 minutes or till slightly brown around the edges. Transfer cookies to a wire rack to cool.
Makes about 50 to 60 cookies.

Shaping Directions:

PISTACHIO BALLS: Roll dough into 1-inch balls. In a shallow bowl place about 1 cup finely chopped pistachio nuts. Roll dough balls in chopped nuts, coating thoroughly. Bake as directed.

BITE-SIZE TARTS: Roll dough into 1-inch balls. Place balls in 1 ¾-inch muffin pans. With fingers, press dough to cover bottom and sides of cups.
Fill each muffin cup with about 1 teaspoon cherry or apricot preserves.
Bake as directed; cool. Drizzle tarts with Vanilla Icing.

PINWHEELS: On a lightly floured surface, roll half of the chilled dough to a 15 x 12 ½-inch rectangle. Cover and chill remaining dough till needed.
With a sharp knife, cut into thirty 2 ½-inch squares. Arrange ½ inch apart on an ungreased cookie sheet. Place a scant teaspoon cherry or seedless raspberry preserves in the center of each square. Cut 1-inch slits diagonally from each corner toward filling. Fold every other tip over to cover filling, forming a pinwheel. Press the center lightly to seal. If desired, repeat with remaining half of dough or use remaining dough to make another cookie shape. Bake as directed and cool. Before serving, dust with powdered sugar.

CHRISTMAS CUTOUTS: On a lightly floured surface, roll half of the dough at a time to ⅛-inch thickness (cover and chill remaining dough till needed).
With cookie cutters or a small sharp knife, cut dough into desired shapes.
Reroll dough scraps to make more cookies. Use a thin spatula to transfer cutouts to baking sheet. If desired repeat with remaining dough or use remaining dough to make another cookie shape. Bake as directed and cool.
With a small clean paintbrush (used only with food) or knife, paint or spread cooled cookies with tinted Vanilla Icing. Decorate cookies with tinted Decorator Frosting, red cinnamon candies, and small multicolored decorative candies, if desired.

Vanilla Icing: In a small mixing bowl stir together 3 cups sifted powdered sugar, 1 ½ teaspoons vanilla, and 2 to 4 tablespoons milk to make of spreading or drizzling consistency. To tint icing, stir in food coloring for desired color. To use more than one color, divide icing into small bowls and stir a different color into each bowl. Makes about 1 ½ cups.

Decorator Frosting: In a large mixer bowl beat 2/3 cup margarine or butter with an electric mixer on medium speed for 30 seconds to soften. Gradually add 4 cups sifted powdered sugar, beating well. Beat in 2 tablespoons milk and 1 teaspoon vanilla. Frosting will be thick but spreadable. To tint frosting, stir in as much food coloring as needed for desired color. To use more than one color, divide frosting among several small bowls; stir a different color into each bowl. Transfer icing to a pastry bag fitted with a small round tip or star tip. (Use one bag per color or clean the pastry bag before using another color. ) Makes about 2 cups.
Posted to recipelu-digest Volume 01 Number 494 by James and Susan Kirkland <kirkland@gj.net> on Jan 11, 1998

Butter Sauce

Servings: 12 Servings

Ingredients:

1 cub Sugar
¾ cub Half-and-half or evap. milk
½ cub Butter
½ teaspoon Rum extract (if desired)

Preparation:

In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally.

Serve warm. 1 ½ cups.

* * * * * * * * * * * * *

Nutrients Per 1 Tablespoon:

Calroies..........................80 Dietary Fiber..................0 g Protein..........................0 g Sodium.......................40 mg Carbohydrate.....................9 g Potassium....................10 mg Fat..............................5 g Calcium..............< 2% U.S. RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA

From the kitchen of Lois Flack

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Sauce for Cooked Artichokes

Servings: 4 Servings

Ingredients:

1 cub (2 sticks) melted butter
¼ cub Lemon juice
¼ cub Chopped parsley
1 teaspoon Salt
½ teaspoon Dry mustard

Preparation:

Hope you all like these, and hope you can use them, Stephen. Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 BUTTER SAUCE FOR COOKED ARTICHOKES Combine all ingredients and simmer 5 minutes. Serve warm as dipping sauce with hot artichokes.

Servings: 4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Sauces

Servings: 1 Servings

Ingredients:

3 cl Garlic minced
1 Ancho chile -- briefly
Toasted and ground in a
Spice grinder (approx.
4 ts)
2 tablespoon Chopped fresh oregano
1 tablespoon Gold tequila
3 Generous Tb chopped pecans
Salt and pepper to taste
¼ pound Unsalted butter (1 stick).

Preparation:

ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Butter Sauces

Servings: 1 Servings

Ingredients:

40 ml Garlic; minced
4 tablespoon (generous) chopped fresh
Cilantro
2 Jalapenos OR
1 Serrano chile (preferably
Red); seeded and finely
Chopped
1 teaspoon Fresh lime zest
Salt to taste
Crushed dried red chile to
Taste
¼ pound Untalted butter (1 stick)
Softened.

Preparation:

Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. SPICY CILANTRO BUTTER

Butter Sauces - Ancho-Oregano-Pecan Butter

Servings: 1 Servings

Ingredients:

3 cl Garlic minced
1 Ancho chile -- briefly
Toasted and ground in a
Spice grinder (approx.
4 ts)
2 tablespoon Chopped fresh oregano
1 tablespoon Gold tequila
3 Generous Tb chopped pecans
Salt and pepper to taste
¼ pound Unsalted butter (1 stick).

Preparation:

ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve.

Butter Sauces - Basil-Garlic-Parmesan Butter

Servings: 1 Servings

Ingredients:

6 cl Garlic, minced
½ cub Freshly chopped basil
4 tablespoon Lightly toasted pine nuts
1 tablespoon White wine
2 tablespoon Freshly grated parmesan
Cheese
Salt to taste
Crushed dried red chile to
Taste
½ pound Unsalted butter, softened
(2 sticks).

Preparation:

Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve.

Butter Sauces - Rosemary Butter

Servings: 1 Servings

Ingredients:

3 cl Garlic, minced
3 teaspoon Fresh rosemary leaves,
Removed from the stem
½ teaspoon Orange or lemon zest
1 tablespoon White wine OR orange juice
OR lemon juice
¼ teaspoon Or more crushed dried red
Chile pepper
Salt and pepper to taste
¼ pound Unsalted butter (1 stick),
Softened.

Preparation:

Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER

Butter Sauces - Spicy Cilantro Butter

Servings: 1 Servings

Ingredients:

4 cl Garlic, minced
4 tablespoon (generous) chopped fresh
Cilantro
2 Jalapenos OR
1 Serrano chile (preferably
Red), seeded and finely
Chopped
1 teaspoon Fresh lime zest
Salt to taste
Crushed dried red chile to
Taste
¼ pound Untalted butter (1 stick),
Softened.

Preparation:

Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. SPICY CILANTRO BUTTER

Butter Sauces - Tequila-Oregano Butter

Servings: 1 Servings

Ingredients:

4 cl Garlic, minced
½ cub Chopped fresh oregano
2 tablespoon Chopped parsley
½ teaspoon Crushed dried red chile
Pepper
2 teaspoon Chopped fresh chives
1 tablespoon Or more gold tequila
Salt and pepper to taste
½ pound Unsalted butter (2 sticks),
Softened.

Preparation:

Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER

Butter Scotch Pie

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
6 tablespoon Flour
¾ cub Brown sugar
½ teaspoon Salt
2 Eggs
2 cub Milk
3 tablespoon Caramel syrup

CARAMEL SYRUP:
½ cub Sugar
1/3 cub Boiling water

Preparation:

Date: Sun, 05 May 1996 23:57:59 -0400

From: Walt Gray <waltgray@mnsinc.com>
Cream Butter and add flour gradually. Then add sugar mixed with egg slightly beaten and salt. Scald milk with three ts caramel syrup and add gradually to mixture. Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally.

CARAMEL SYRUP: Caramalize ½ c sugar, add 1/3 c boiling water, And let boil until a thick syrup is formed. Place in a precooked pie shell. Cool.

Fannie Farmer Boston Cooking School Cookbook Copywrite 1896

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #126

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Semmels (A Moravian "Companies" Delicacy)

Servings: 1 Servings

Ingredients:

2 cub Milk, Scalded
6 cub Flour
½ teaspoon Salt
1 cub Sugar
2 Eggs, Well Beaten
½ cub Butter
½ cub Potato, Mashed
½ cub Yeast, Dissolved In:
¼ cub Warm Water
¼ cub Powdered Sugar
2 tablespoon Butter, Melted

Preparation:

This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and ½ cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, ½ cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about ¼ inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450øF for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Butter Sponge Cake

Servings: 9 Servings

Ingredients:

1 cub Sifted cake flour
1 teaspoon Baking powder
½ cub Milk
¼ cub Butter or margarine
6 Egg yolks
1 cub Sugar
½ teaspoon Vanilla

Preparation:

From: Nanette Blanchard (nanetteb@csn.org)

Date: Wed, 7 Jun 1995 15:19:48 GMT

Sift together flour and baking powder. Heat milk and butter till butter melts; keep hot. Beat egg yolks till thick and lemon-colored; gradually add sugar, beating constantly. Add vanilla. Add flour mixture; stir just till mixed. Gently stir in the hot milk mixture. Bake in greased and floured 9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don't invert; cool in pan.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Sponge Cake (Genoise)

Servings: 1 Servings

Ingredients:

2 Layer recipe
6 Eggs; at room temperature
¾ cub Sugar
½ teaspoon Vanilla extract
1 cub White Lily all-purpose flour(or 2/3 cup all. purposeflour and 1/3 cup cakeflour)
6 tablespoon Unsalted butter; melted andcooled

Preparation:

Preheat oven to 350.ø Butter and flour two 8 inch round cake pans. Place the eggs, sugar and vanilla extract in the bowl of electric mixer-if you have a whisk attachment, use it. Beat at high speed for 10 minutes. The mixture should make a thick ribbon, should be pale yellow and should have at least tripled in volume. Gradually sift the flour into the mixture, using a rubber spatula or your hand to fold it in gently but thoroughly.
Gradually fold in the butter. The butter is heavy and wants to sink to the bottom, so be sure you fold it in thoroughly. You should not have any flour lumps or butter streaks. Divide the batter between the 2 pans. Place on a cookie sheet and bake for 22 to 25 minutes, until pale golden brown, tops spring back when touched and cake shrinks slightly from sides of pan.
Remove from oven. In 5 minutes, turn out onto wire racks. Cakes should be flat, without sagging, and soft and springy to the touch. When cool, store in plastic bags to keep from drying out. Cakes will keep several days without refrigeration.

NOTE: Make sure your flour is at room temperature.

1 Layer Recipe: 3 eggs, at room temperature
1/3 cup plus 2 tablespoons sugar
1.4 teaspoon vanilla extract 1/3 cup White Lily all-purpose flour 3 tablespoons unsalted butter, melted and cooled

Follow directions for 2 layer cake.

Chocolate Butter Sponge Cake

Instead of 1 cup flour, use 2/3 cup flour and 1/3 cup cocoa. Sift together.

Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook

Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15, 1997

Butter Sponge for French Pastry

Servings: 6 Servings

Ingredients:

1 Egg
3 Egg yolks
3 ½ tablespoon Melted butter
6 tablespoon Flour
1 teaspoon Grated lemon rind
2 ¼ tablespoon Cornstarch
1 teaspoon Baking powder
1/3 cub Sugar
1 tablespoon Lemon juice
⅛ teaspoon Salt

Preparation:

Combine eggs and sugar. Heat over hot water, beating constantly until warm (95 F). Remove from fire and beat until cool and stiff. Add flour which has been sifted, measured, and sifted with cornstarch, salt, and baking powder. Mix as lightly as possible. Add lemon juice and rind. Add butter slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes. When cool cut into various shapes. Ice with different colored icing. Decorate with fancy designs of contrasting colors.
The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Spritz

Servings: 48 Servings

Ingredients:

2 cub Butter (*not* margarine)
1 ½ cub Sugar
2 Eggs -or-
6 Egg yolks
1 teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Almond extract
1 teaspoon Vanilla
5 cub Flour

Preparation:

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: springer@khonshu.Colorado.EDU (Jann Springer) Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown.

Personal note: I refrigerate the dough to make it less sticky and sometimes even refrigerate the cookie sheets between batches to help make the cookies stick to the sheet instead of melting because the sheet is hot. Since my press is so old, I have to fuss with it alot more than with a new one.
These things seem to help. I also cut the baking powder in half because I am at about 6000'. Probably will not be an issue for you.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Spritz Cookies

Servings: 50 Servings

Ingredients:

1 cub (2 sticks) unsalted butter;slightly softened
2/3 cub Powdered sugar
1 large Egg yolk
1 ¼ teaspoon Vanilla extract
½ teaspoon Almond extract
½ cub Finely ground blanchedalmonds
2 cub All-purpose or unbleachedwhite flour

DECORATION:
Candied cherry halves(optional)

Preparation:

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Sun, 11 Aug 1996 18:13:52 EDT
Preheat the oven to 375 F. Grease several baking sheets and set aside.
Place butter in a large mixing bowl and beat with an electric mixer on medium speed until very light. Add the sugar and egg yolk and beat until very fluffy and smooth. Beat in vanilla and almond extracts and almonds.
Gradually beat in flour until thoroughly incorporated but not overmixed.
Fit a pastry bag with a ⅜-inch diameter star tip. Stand the bag, tip down, in a tall glass and turn down a deep cuff at the top. Spoon the dough into it until the bag is no more than two-thirds full. Unfold the cuff and tightly twist the bag closed at the top. Pipe 1 ¼-inch diameter rosettes onto a baking sheet, spacing about 1 ½ inches apart. Press a cherry half, cut side down, into the center of each cookie, if desired.

Place in the center of the oven and bake the cookies for 7 to 10 minutes, or until slightly browned at the edges. Remove baking sheets from the oven and let cookies stand for 2 to 3 minutes. Then transfer them to wire racks and let stand until cooled completely. Store in an airtight container for up to a week. Freeze for longer storage.

Makes 50 to 60 1 ¾-inch rosette cookies.

Recipe is from _The International Cookie Cookbook_ by Nancy Baggett.

EAT-L Digest 10 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Stars

Servings: 4 Servings

Ingredients:

1 cub Butter
1 cub Sugar
3 Eggs
1 teaspoon Vanilla
2 teaspoon Baking powder
3 ½ cub Flour

Preparation:

Cream butter, sugar and eggs. Pour flour into sifter, add baking powder.
Mix to creamed mixture and add vanilla. Chill mixture. Roll out on floured board nut too thin. Use cookie cutters and cut into desired shapes.

Brush with beaten egg (add a little water to the egg, but not too much).
Grease aluminum foil and put on cookie sheet. Bake in a slow 325 degree oven for about 10 minutes.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998

Butter Tart Bars

Servings: 1 Servings

Ingredients:

¾ cub Flour
½ cub Brown sugar
1/3 cub Soft margarine
1 cub Raisins
2 Eggs
½ cub Sugar
½ cub Corn syrup
Salt
1 teaspoon Vanilla
¼ cub Flour
2 teaspoon Lemon juice; or vinegar

Preparation:

Combine ¾ cup flour, brown sugar and margarine. Mix until crumbly. Pat into an ungreased 9"x9" pan. Bake at 350 degrees 12-15 mins. until lightly browned. Beat eggs, add sugar, syrup, salt, vanilla, ¼ flour and raisins.
Pour over crust in pan. Bake at 350 degrees for 30 mins. Cool before cutting. Freezes well.

Source Viola Howell Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

Recipe by: Viola Howell

Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 11, 1997

Butter Tart Muffins

Servings: 1 Servings

Ingredients:

1 ½ cub Raisins
¾ cub Granulated sugar
½ cub Butter; cut into chunks
2 Eggs; beaten
½ cub Milk
1 teaspoon Vanilla; rum or butterscotchflavoring
1 ½ cub All-purpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 pinch Salt
½ cub Walnuts; chopped
¼ cub Corn or maple syrup

Preparation:

Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in centre and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.

Spoon batter into muffin cups. Bake in centre of oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup overtop of each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze.

Nutrients per muffin 4.5 g protein, 12.2 g fat, 47.7 g carbohydrates, 1.6 mg iron, 58 mg calcium,
308 calories.

These were a first prize winner in a recipe contest. Recipe by Bonnie Deane (Alberta)

Preparation time: 15 minutes Cooking time: 4 minutes Baking time: 15 minutes Makes: 12 muffins

Source: Chatelaine magazine April 1996. Downloaded from Chatelaine website, January 15, 1998

Recipe by: Bonnie Deane

Posted to MC-Recipe Digest V1 #1019 by Mardi <amdesjar@mb.sympatico.ca> on Jan 17, 1998

Butter Tart Pie

Servings: 10 Servings

Ingredients:

3 Eggs
¾ cub Brown sugar; packed
¾ cub Corn syrup
3 tablespoon Butter; melted
4 teaspoon Flour; all purpose
1 ½ teaspoon Vanilla
¼ tablespoon Salt
2 ¼ cub Currants or raisins
1 Pie shell; 9", unbaked

Preparation:

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering edges of pastry with foil if browning too much. Let cool completely before cutting.

This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. Canadian Living Magazine

Bakery-Shoppe, Nov 97 (Lei Devries)

Recipe by: Canadian Living Magazine

Posted to Bakery-Shoppe Digest V1 #394 by Bill & Leilani <devriesb@ican.net> on Nov 17, 1997

Butter Tart Squares

Servings: 16 Squares

Ingredients:

BASE:
½ cub Butter
2 tablespoon Icing sugar
1 ½ cub Flour

FILLING:
1 ½ cub Brown sugar
¼ cub Butter, melted
2 Eggs, beaten
1 tablespoon Vinegar
1 teaspoon Vanilla
1 cub Raisins

Preparation:

Preheat oven to 350F.

Cream butter and sugar. Blend in flour. Turn dough into ungreased 9" square pan and pat down. Bake 5 minutes.

Whisk all filling ingredients together until blended. Pour over base.
Continue to bake 25-30 minutes or just until filling is set and doesn't jiggle in centre. Cool completely, then cut in squares.
Makes 16 squares.

Modern Woman, November 1994 Review of Blueberries & Polar Bears, Helen Webber and Marie Woolsey. P.O. Box 304, Churchill, Manitobou R0B 0E0

Typed by E.Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Tart Squares

Servings: 1 Servings

Ingredients:

PART A:
1 cub Flour
2 tablespoon Sugar
½ cub Butter softened

PART B:
2 Eggs beaten
1 ½ cub Brown sugar
3 tablespoon Flour
½ teaspoon Baking soda
1 cub Nuts; chopped
1 teaspoon Vanilla

Preparation:

These are squares that you get alot of good raves about. It is from a little cook book that a number of people made of their favourite receipes.
The name of the book is Burnt Offerings. Hope you enjoy it.

Mix together part "A" and pat into greased 8x8 pan. Bake at 350 degrees for 10 min.

Part "B": Beat eggs and sugar together, add remaining ingredients, mix well and pour over hot crust. Bake 20 min. more until done. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Doris@netcom.ca on Aug 18, 1997

Butter Tarts

Servings: 6 Servings

Ingredients:

¾ cub Brown sugar
1 Egg
¼ cub Corn syrup
2 tablespoon Melted butter
1 teaspoon Vanilla
¼ teaspoon Salt
½ cub Raisins

Preparation:

Stir all ingredients to-gether but raisins in a bowl and mix well. add raisins Fill tart shells and bake in the bottom third of your oven for 12 minutes at 450 F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Tarts

Servings: 12 Servings

Ingredients:

¼ cub Butter; softened
1 cub Brown sugar
1 Extra-large egg
⅛ teaspoon Fresh lemon juice
½ cub Currants
1 Batch pie pastry

Preparation:

From: kmeade@ids2.idsonline.com (The Meades)

Date: Mon, 22 Apr 1996 22:42:27 -0400

Recipe By: Elizabeth Powell

Cream butter and brown sugar together. Beat in egg, lemon juice, and currants. Continue beating until mixture bubbles. Roll out Basic Pie Dough and cut rounds to fit 2-½" muffin tins. Line muffin tins with pastry.
Fill tart shells 2/3 full with currant mixture. Bake at 350 degrees for 20 minutes.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #55

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter Toffee

Servings: 6 Servings

Ingredients:

2 ¼ cub Sugar
1 teaspoon Salt
½ cub Water
1 ¼ cub Butter (2 ½ sticks)
1 ½ cub Chopped blanched almonds,divided
1 cub Finely chopped walnuts,divided
1 teaspoon Rum extract
4 ounce Milk chocolate, broken intopieces

Preparation:

Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add ¾ cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat.
Stir in remaining ¾ cup almonds, ½ cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly.
Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining ½ cup walnuts. Cool; break into pieces.

Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson - Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter Toffee

Servings: 24 Servings

Ingredients:

1 ½ cub Toasted pecans
1 ¼ cub Firmly packed light brownsugar
2 tablespoon Water
½ cub Sweet butter
1 teaspoon Vanilla
¼ teaspoon Baking soda
6 ounce Semisweet chocolate; inpieces or chopped

Preparation:

1. In a food processor pulse the pecans until they are finely chopped.
Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.
Have the sheet, the vanilla and baking soda near the range.

2. In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285 degrees. Remove the saucepan from the heat and add the vanilla and baking soda. Pour the toffee mixture evenly over the 7 by 10 rectangle on top of the nuts.

3. Immediately scatter the chocolate pieces over the hot toffee. After about 5 minutes, spread the chocolate with a long metal spatula in an even layer. Dust the chocolate with the remaining chopped pecans.

4. Cool completely and break into irregular pieces. Stores in an airtight container for one month.
Recipe By : Elizabeth Jolls Giese <EJGiese@AOL.COM>

Posted to EAT-L Digest 14 November 96

Date: Fri, 15 Nov 1996 13:12:55 EST

From: Krista A Schmidt <ozett@JUNO.COM>

Butter Wash

Servings: 100 Servings

Ingredients:

2 pound BUTTER PRINT SURE

Preparation:

1. USE BUTTER OR MARGARINE, MELTED. BRUSH OVER SHEETED DOUGH, BREAD, ROLLS OR COFFEE CAKES, AFTER MAKE-UP AND AFTER BAKING.
:

NOTE: SHORTENING OR A COMBINATION OF BUTTER OR MARGARINE AND SHORTENING MAY BE USED.

Recipe Number: D05301

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butter, Nut and Rum Coffee

Servings: 1 Servings

Ingredients:

1/3 cub Ground coffee
½ teaspoon Nutmeg
Butter; nut, and rumflavoring, to taste

Preparation:

Blend coffee and dry ingredients in a blender. Blend in flavorings and extracts. Scrape sides and blend 15 seconds more. Each recipe makes one 8-cup pot.

Place each coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

Per serving: 6 Calories; less than one gram Fat (60% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Recipe by: "The Tightwad Gazette"

Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net> on Apr 08, 1998

Butter, Nut and Rum Coffee

Servings: 1 Servings

Ingredients:

1/3 cub Ground coffee
½ teaspoon Nutmeg
⅛ teaspoon Butter flavoring
⅛ teaspoon Nut flavoring
⅛ teaspoon Rum flavoring

Preparation:

Blend coffee and dry ingredients in a blender. Blend in flavoring and extracts. Scrape sides and blend for 15 seconds more. Makes one 8 cup pot.
Place coffee mix in a filter. Place filter on a square of plastic wrap.
Draw together with a ribbon.

NOTES : Adjust flavoring according to taste - the flavoring should read not to exceed ½ teaspoon combined.
Posted to recipelu-digest by Jim & Diane Geary <jimsww@pacbell.net> on Mar 24, 1998

Butter/margarine

Servings: 100 Servings

Ingredients:

200 MARGARINE PATTIES

Preparation:

NOT MORE THAN 30 MINUTES PRIOR TO SERVING
MARGARINE IN A PATTY DISPENSER FOR SELF SERVICE BY THE DINERS. THE COLD PACK MUST BE PLACED INSIDE THE BUTTER DISPENSER. IF BUTTER AND MARGARINE ARE IN BLOCKS
SERVING CONTAINER. MARGARINE AND BUTTER WILL BE REPLENISHED WITH 1 LB AT A TIME THROUGHOUT THE SERVING PERIOD. IF THE PRE-CUT BUTTER DONATED IN THE FIVE POUND BLOCK IS USED
PATTIES AND PLACED ON A TWO INCH LINE PAN ONE LAYER AT A TIME AND PLACED ON ICE FOR SELF SERVICE. AFTER SERVING ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.

Recipe Number: S00900

SERVING SIZE: 1SRV

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterball Roasting Broiler Easy Easter Supper

Servings: 8 Servings

Ingredients:

1 Butterball Roasting Broiler
1 Garlic clove, minced
Juice and peel of 1 lemon
4 large Fresh rosemary sprigs
Salt to taste
Pepper to taste
2 tablespoon Oil
Paprika
6 medium Potatoes, cut into pieces

Preparation:

Preheat oven to 425'F. Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area.
Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika. Place breast side up in lightly greased large roasting pan; add potatoes. Bake until chicken is done and juices run clear, about 20-25 minutes per pound (or until internal meat temperature reaches 165'F.), brushing occasionally with pan juices. Let stand 10 minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Butterballs

Servings: 36 Servings

Ingredients:

8 tablespoon (1 stick) sweet butter;softened
3 tablespoon Honey
1 cub Flour
=AB ts salt
1 tablespoon Vanilla
1 cub Shelled pecans; choppedmoderately fine
¾ cub Confectioners' sugar

Preparation:

Preheat oven to 300 F. Grease one or two cookie sheets. Cream butter. Beat in honey; gradually mix in flour and salt, then vanilla. Add pecans. Wrap dough in plastic wrap and chill for 1 hour.

Form balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes.

Remove from oven as soon as cool enough to touch, roll in confectioners' sugar. Allow to cool and roll again in sugar.

The Silver Palate, p. 257 Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butterballs

Servings: 36 Servings

Ingredients:

1 cub Butter (real)
4 tablespoon Icing sugar
1 teaspoon Vanilla (mild mexicanvanilla is best)
2 cub Flour
1 cub Finely chopped nuts (pecansare undoubtedly best)

Preparation:

From: grdetil@scrc.umanitoba.ca (Gilles Detillieux)

Date: 3 Jan 1994 22:56:11 GMT

If butter is hard, soften by warming in microwave for 4 min. at 10% power.
Cream butter, icing sugar and vanilla together. Add in flour and mix well.
Add in nuts and continue mixing until a smooth dough forms. Roll into 1-inch balls and place about 1-½ inches apart on an ungreased cookie sheet. Bake at 350 deg. F for 15-18 min. Allow to cool on cookie sheet for about 2 min., then roll immediately and carefully in icing sugar. Makes about 30-36 butterballs.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterbeans

Servings: 4 Servings

Ingredients:

2 cub Water
1 ounce Lean ham; finely chopped
2 cub Fresh or frozenbutterbeans*; shelled
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

*Use lima beans in a pinch.

Bring 2 cups water and ham to a boil in a saucepan; boil 5 to 10 minutes.

Add butterbeans, salt, and pepper; return to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Makes 4 servings.

Notes: Boiling a little lean ham in the cooking liquid really fools your tongue; you'll think you're feasting on bacon. You can buy this small amount of ham at your grocer's deli.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan 27, 1998

Butter-Braised Cabbage

Servings: 6 Servings

Ingredients:

5 tablespoon Butter
2 teaspoon Curry Powder
8 cub Cabbage; finely sliced
Salt and Pepper

Preparation:

Heat butter with curry powder in a large saute pan. Add the cabbage and stir to coat with butter. Cover, lower heat and cook gently for 5 - 6 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper. Makes 4-5 cups.

Recipe by: Victory Garden Cookbook

Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Feb 21, 1998

Butterbrickle Dessert

Servings: 1 Servings

Ingredients:

1 large Can peaches with juice
½ cub Melted butter
1 Box butterbrickle (yellow)cake mix

Preparation:

Put can of peaches with juice in 9 by 13 pan, crumble the box of cake mix over the top, drizzle butter over this, add nuts on top if desired, bake 350 for 50 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by smosier@interserv.com on Nov 13, 1997

Butterbrot-Torte

Servings: 2 Breads

Ingredients:

1.Filling:
3 can Tuna,finely chopped
1 Cellery stick,finely chopped
1 ¼ cub Sour Cream
3 tablespoon Miracle Whip
Pepper
1 teaspoon Lemonjuice
2.Filling
⅞ cub Whipcream,beaten stiff
1 cub Mandarins,cut in small bits
3 tablespoon Miracle whip
2 White Breads Firm,unsliced
1 Tomatoe,sliced thinly
1 Pickle, sweet,sliced
Parsley, chopped
1 slice Cooked Ham,chopped
2 Radishes,thinly sliced

Preparation:

1. Cut each of the breads twice lenghtwise so each is in three pieces. 2. Spread one half of the firts filling on each bread. 3.
Put on top breadslice and add the second filling; about three quarters of it. 4. Put last bread slice on top and spread rest of the
filling on top and garnish as you like, so it looks like a cake. 5.
Refridgerate for a day and serve.
From My sister in law Ingrid Rudolph
Translated by Brigitte Sealing

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterburgers

Servings: 1 Servings

Ingredients:

1 pound Lean ground beef
½ cub Cottage cheese
1 Egg
¾ teaspoon Dry mustard
3 tablespoon Melted butter
1 teaspoon Salt
1 teaspoon MSG
1 tablespoon Chopped green onions
5 tablespoon Melted butter
1 teaspoon Worcestershire sauce

Preparation:

In a bowl mix the cottage cheese, egg, seasonings and green onion. Add the 3 tablespoons melted butter. Beat to mix. Add the ground beef and mix well.
Make into 4 patties. Melt the 5 tablespoons butter in a hot frying pan.
Cook the "burgers" to your liking, turning only once. Cut 4 hamburger buns in half. Dip cut sides into pan drippigs and place under broiler until lightly toasted. Place meat between bun halves and garnish with pickle fans. These have a good beefy flavor enhanced by the goodness of butter.
When you want flavor .. use butter.

NOTES : Muriel Wilson's way -- quite good!

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 26, 1997

Butter-Chip Cookies

Servings: 1 Servings

Ingredients:

1 cub Butter
1 cub Powdered Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
2 ¼ cub Flour
6 ounce Semisweet Chocolate Chips; *see note
Powdered Sugar

Preparation:

* [I think smaller chips, or mini-M&M's, would be better, but regular will work]

Cream butter and 1 cup powdered sugar until well blended. Gradually add salt, vanilla and flour (mixture will be stiff). Stir in chocolate pieces.

Roll into 1-inch balls and place on ungreased cookie sheet. Flatten balls with fork. Bake at 350 F for 12 to 15 minutes until set but not brown.
While hot, sprinkle with powdered sugar. Remove to wire racks to cool.

[Chocolate Mousse and other Fabulous Chocolate Creations, by Betty Malisow Potter, p. 17. ISBN 0-913703-11-7. Published 1986, New Boundary Designs Inc., 1453 Park Road, Chanhassen MN 55317. Available by mail order.]

[I made these cookies, and found them very easy. The dough isn't sticky, so rolling out the balls isn't a chore. They were a big hit when I brought them to the club; they went quickly. The batch made two cookie-sheets full.
Next time I think I'll double the recipe.]

March 1995, Chaz Bade

NOTES : "These buttery cookies are light and melt in your mouth." Makes 25 Cookies
Recipe by: "C. Baden" <hazel@NETCOM.COM>

Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998

Butter-Cookies - Simple Butter Cookies

Servings: 1 Servings

Ingredients:

½ cub Unsalted butter, room temp
½ cub Granulated sugar
1 ½ cub White flour
1 large Egg
1 teaspoon Vanilla extract
1 ½ teaspoon Baking powder

Preparation:

Beat the butter with the sugar. Add the egg and vanilla and beat until you get a uniform mixture. Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough. Shape the dough into balls, about 1 inch in diame- ter. Roll them in sugar and place them on an ungreased cookie sheet, leaving about an inch of space between cookies, so that they don't stick together when they expand. Bake in preheated oven at 350 deg. F for 20 minutes. Remove from oven, let them cool for a while, and start eating right away.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Buttercream

Servings: 1 Servings

Ingredients:

3 Egg yolks
2 tablespoon Sugar
½ cub Whipping cream
½ cub Milk
1 teaspoon Vanilla extract
1 cub Unsalted butter at room temperature
¼ cub Confectioners' sugar

Preparation:

WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttercream - Great Chefs

Servings: 16 Servings

Ingredients:

4 large Egg yolks
1 ¾ cub Sugar
½ cub Water
½ pound Butter, sweet

Preparation:

Combine the sugar and water in a small saucepan over medium heat, stirring to dissolve. Wash down the sides of the pan with a damp brush and cook the syrup to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the syrup reaches the correct temperature, turn the mixer to high and add the syrup slowly to the eggs. Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar mixture and beat until fluffy. (The butter should be at a creamy consistency before adding to the mixture. If necessary, beat the butter to soften it first.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California

Pastry Chef: Ann McKay

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Buttercream Frosting

Servings: 1 Servings

Ingredients:

1 cub Butter or margarine;softened
2 pound Powdered sugar
1 tablespoon Clear vanilla for white;brown for chocolate
Hot Water

Preparation:

Combine all ingredients in a large mixing bowl with a little hot tap water to begin. Slowly add more hot tap water until spreading consistency is reached. Beat until creamy. CHOCOLATE: Add 3 or 4 envelopes of premelted chocolate or 3-4 oz of melted unsweetened chocolate before adding too much hot water to frosting.

Frosts two 8 or 9 inch layers or a 13x9 inch cake with leftover to spare.

NOTES : Leftover frosting sandwiched between 2 graham crackers is a family favorite cookie.
Recipe by: Sue Stoffers

Posted to Bakery-Shoppe Digest V1 #399 by SAS890@aol.com on Nov 19, 1997

Buttercream Frosting

Servings: 1 Servings

Ingredients:

1 Box (1-lb) powdered sugar
¼ teaspoon Salt
¼ cub Milk
1 teaspoon Vanilla
1/3 cub Soft butter or margarine
3 drop Milk; if necessary, more orless

Preparation:

From: Carol AE Nickerson <caroln@gandalf.Berkeley.edu>

Date: 1 Apr 1994 01:18:19 -0500
I have been using this easy recipe from the side of the box of powdered sugar for frosting: In a mixing bowl, combine 1 lb. box of powdered sugar, ¼ teaspoon salt, ¼ cup milk, 1 teaspoon vanilla, and 1/3 cup soft butter or margarine. Beat with electric mixer or heavy spoon until smooth and creamy, scraping bowl often. If too thick to spread easily, beat in a few drops of milk. Frosts tops and sides of two 8- or 9-inch cake layers.

Does anyone have any ideas for varying the flavor of this frosting? One of my cookbooks suggested omitting the vanilla and substituting orange or lemon juice for the milk and adding 2 teaspoons of grated orange peel or ½ teaspoon grated lemon peel. I tried both orange and lemon and what happens is that the water from the orange or lemon juice leaks out of the frosting and puddles on the cake plate, making the cake soggy at the bottom.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttercream Frosting

Servings: 1 Servings

Ingredients:

6 tablespoon Butter
½ cub Unsweetened cocoa
3 cub Powdered sugar
1/3 cub Milk
1 teaspoon Vanilla

Preparation:

Cream butter in small mixing bowl; add cocoa and sugar alternately with milk. Beat until mixture is spraeding consistency. Blend in vanilla.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttercream Icing

Servings: 1 Servings

Ingredients:

1 cub Crisco
¼ teaspoon Salt
1 ½ tablespoon Corn syrup
¼ cub Hot water
1 teaspoon Vanilla

Preparation:

Combine. Mix on low to medium speed for 3 minutes. Do not incorporate to much air. If to heavy stir in a few drops of water until it is spreadable.
This is a good recipe for making roses and flowers and etc. to put on cakes.

Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Sep 10, 1997

Buttercream Icing

Servings: 3 Cups

Ingredients:

½ cub Solid vegetable shortening
½ cub Butter or margarine
1 teaspoon Clear vanilla extract
4 cub Confectioners sugar, sifted
2 tablespoon Milk

Preparation:

cream butter and shortening with electric mixer. add vanilla. gradually add sugar, one cup at a time, beating well on meduim speed. scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. add milk and beat at medium speed until light and fluffy. keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in refrigerator when not in use. this icing can be stored for 2 weeks.
rewhip before using. recipe from "Fun Gun"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttercreams

Servings: 48 Servings

Ingredients:

1 pound Powdered Sugar
1 Stick Margarine
2 tablespoon Evaporated Milk
½ teaspoon Vanilla, or more to taste
1 Square Inch Paraffin
4 Squares Semisweet Chocolate
2 tablespoon ButterIcing---
2 cub Powdered Sugar
4 tablespoon Shortening
Milk, * see note

Preparation:

*Use enough milk in icing to make it firm but useable.

FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1" balls using hands if necessary. Put in freezer for ½ hour. Melt chocolate, paraffin, and butter in a small heatproff dish over low heat.
Dip balls in chocolate. Keep in covered tin in refrigerator.

Makes 4 dozen

To Dip: Spear chilled candy on toothpick and quickly dip and swirl to cover completely; push off with second toothpick and drop a chocolate drop from tip of pick to cover hole in candy.

Suggestions: At Easter, form into egg shapes and vary the flavoring:
Cherry--subsittute maraschino cherry juice for milk and add 3 tbs. finely chopped cherries. Peanut Butter--add 3 tbs. peanut butter and decrease butter by 2 tbs. Coconut--add 3 tbs. finely chopped coconut. Chocolate--add 2 tbs. instant cocoa.

FOR THE ICING:

Mix all ingredients. Food coloring optional.

Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Jerry L. Frazier Posted to MC-Recipe Digest V1 #636 by Bill Spalding <billspa@icanect.net> on Jun 06, 1997

Buttercrunch Popcorn

Servings: 1 Servings

Ingredients:

½ cub Unpopped popcorn
1 cub Light brown sugar; packed
½ cub Light corn syrup
½ cub Butter or margarine
¼ cub Butterscotch chips
1 teaspoon Vanilla extract
½ teaspoon Baking soda
¼ teaspoon Salt
2 cub Walnuts; toasted

Preparation:

Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl.

Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth.
Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts.

Can use peanuts or almonds instead of walnuts.
Posted to recipelu-digest Volume 01 Number 653 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Buttercup Squash

Servings: 4 Servings

Ingredients:

2 medium Size buttercup squash;
Ground mase to taste;
Pepper to taste

Preparation:

Trim stems off squash and cut eash in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necasary. Scrape away seeds. In a large kettle, bring 2 quarts of water to boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Buttercup Squash and Spinach Pie

Servings: 8 Servings

Ingredients:

-ELAINE RADIS BGMB90B

DOUGH:
2 teaspoon Yeast
¾ cub -Warm water
1 teaspoon Sugar
¾ cub Milk
2 tablespoon Olive oil
4 cub Flour; to 4 ½; plus 4 bd
2 teaspoon Kosher salt

FILLING:
1 Buttercup squash
2 tablespoon Olive oil
2 large Spanish onions; very thinlysliced
2 cl Garlic; finely chopped
½ cub Heavy cream
1 tablespoon Cinnamon
1 tablespoon Ginger; freshly grated
½ teaspoon Nutmeg; freshly grated
½ teaspoon Allspice
Kosher salt; and
Pepper; to taste
1 cub Romano cheese
1 pound Loose spinach; stemmed andwashed

Preparation:

To prepare the DOUGH: In the bowl of an electric mixer fitted with a dough hook, add the yeast, warm water and sugar; stir with a fork. Allow to stand for 10 minutes or until the yeast starts to bubble and foam (PROOF). NOTE:
Make sure that the water is NOT hot.

Add the milk, olive oil and 3 cups of the flour and salt on low speed; mix to combine. Continue to add flour ½ cup at a time, kneading the dough in between at medium speed until the dough pulls away from the sides and feels smooth, soft and, when indented with your finger, springs back nicely. If you feel the dough is too sticky you could add more flour, but it is better on the sticky rather then the dry side.

Place the dough in an oiled bowl, cover with a towel and allow to double in bulk. It will take 1 or two hours.

For the FILLING: While the dough is rising, prepare the filling. Set the oven a 375 degrees. Oil a baking sheet. Wash and cut the squash in half and remove the seeds from the center. Drizzle the flesh with 1 T of olive oil and turn the squash cut side down on the baking sheet. Bake in a preheated oven for 30 or 40 minutes or until the flesh is soft. Remove from the oven and set aside.

In the meantime, in a saute pan heat the remaining T of olive oil until hot. Add the onions and cool over low heat, stirring occasionally for 30 minutes. Add the garlic and cook for 30 seconds. Place the onions in a mixing bowl. Using a large spoon scoop the flesh from the squash and add it to the onions. Stir in the heavy cream. Season with cinnamon, ginger, nutmeg, allspice, kosher salt, and pepper. Mix all the ingredients together and set aside until cool.

When the dough has doubled in size, punch it down and turn into a floured board or counter. Divide the dough in half. Lightly grease a 9x13 casserole baking dish, Using a rolling pin, roll half dough out to form a rectangle large enough to fit in the prepared pan and all the way up the sides. The dough may spring back when you work it but perceiver and make sure it fits up the sides. Sprinkle half the romanao cheese over the bottom of the dough. Spoon the cooled filling into the bottom of the pan; smooth over the entire pan. Place the spinach leaves over the squash mixture. This will seem like a lot of filling but it will collapse while it cooks.
Sprinkle the spinach with the remaining cheese and season to taste.

Set the oven at 350 degrees, a , roll out the remaining piece of dough just large enough to fit on the top of the rectangle. Ease the dough onto the top of the filling bringing the bottom edge over the top. Pinch the seams together firmly. With a sharp knife make 4 large holes on the top, spacing evenly.

Transfer the pie to the preheated oven and bake for 30 or 40 minutes or until the crust is golden brown. Remove from he oven and cut into squares.
This pie is best eaten warmed through.

ELAINE'S NOTE: I would do this with phylo dough...sheets on the bottom and on the top. Less work and I bet it would be just as delicious. In fact I may try this at Howard's house this Thanksgiving...

Source: THE BOSTON GLOBE; November, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttercup Squash Coffee Cake

Servings: 10 Servings

Ingredients:

STREUSEL:
¼ cub Firmly packed brown sugar
¼ cub Sugar
¼ cub All-purpose flour
¼ cub Quick-cooking oats
¼ cub Chopped nuts
1 ½ teaspoon Ground cinnamon
3 tablespoon Cold butter or margarine

CAKE:
½ cub Butter-flavored shortening
1 cub Sugar
2 Eggs
1 cub Mashed cooked buttercupsquash
1 teaspoon Vanilla extract
2 cub All-purpose flour
2 teaspoon Baking powder
1 ½ teaspoon Ground cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
1 pinch Ground cloves
½ cub Unsweetened applesauce

GLAZE:
½ cub Confectioners' sugar
¼ teaspoon Vanilla extract
1 ½ teaspoon Hot water

Preparation:

Combine the first six ingredients. Cut in butter until crumbly; set aside.
In a mixing bowl, cream shortening and sugar. Beat in eggs one at a time.
Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining b batter evenly over streusel. Top with remaining streusel. Bake at 350 degrees for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.
Yield: 10-12 servings.

NOTES : "My father grows a large squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers.-Mary Jones, Cumberland, Maine."
Recipe by: Taste of Home, August/September, 1997

Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14, 1998

Buttercup Squash, Barnard Inn Style

Servings: 4 Servings

Ingredients:

1 Medium buttercup squash
¼ cub Butter
Salt
Nutmeg
¼ cub Vermont maple syrup
2 Large Cortland apples
12 Cranberries
Sugar syrup (one part sugar
To one part water)

Preparation:

Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into ¼ inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top.
Just before serving, heat on buttered tray in preheated 350ø oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttercup-Hominy Stew

Servings: 1 Servings

Ingredients:

2 teaspoon Cumin seeds
1 cub Chopped red onion; (can useregular onion)
1 teaspoon Sugar or substitute
2 tablespoon Flour
1 tablespoon Chili powder
1 Garlic clove; minced, (Iprobably use more thanthis)
4 cub Cubed peeled buttercup orother squash; (about 2lbs.)
2 cub Water; (I use broth)
1 can (10.5 oz) broth (I usedbullion cubes)
1 can (15.5 oz) hominy or corn
½ cub Chopped green pepper
¼ cub Minced cilantro; (I don'tbother with this)

Preparation:

Someone recently asked for squash recipes. I know it's the wrong season, but I adapted this recipe from the Nov/Dec 1997 issue of Cooking Light magazine:

(I don't think the type of squash really matters, and I used corn instead of hominy)

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted (as I recall it took longer than a minute). Remove seeds from pan.

2. "Saute" 1 tsp. cumin seeds, the chopped onion, and the sugar in a small amount of broth or in a non-stick pan (the above-mentioned saucepan) until onion is lightly browned (or until cooked). Stir in flour, chili powder, and garlic. Add squash, water (broth), hominy (corn), and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens.
Stir in 1 tsp. toasted cumin seeds, chopped bell pepper and cilantro.

Yield: 4 servings (1.5 c. each)

Calories: ? (their version added oil), Fat: ?, Protein: 8 g, Carb: 44.8 g, fiber: 4.6 g, sodium: 764 mg (probably less than this, actually), calcium:
82 mg.

(Their version used 1 Tbs. of oil and had 220 calories and 4.8 g of fat per serving.)

Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@emory.edu> on Apr 8, 1998

Butter-Dipped Biscuits

Servings: 18 Servings

Ingredients:

¼ cub Butter
1 ¼ cub Unbleached All Purpose
Flour
2 teaspoon Sugar
2 teaspoon Baking Powder
½ teaspoon Salt
2/3 cub Milk

Preparation:

Heat the oven to 450 degrees F. Heat the butter in a square pan 9 X 9 X 2-inches, in the oven until the butter is melted. Mix the flour, sugar, baking powder and salt in a medium bowl. Add the milk and stir with a fork just until a soft dough forms, about 30 strokes. Turn the dough out onto a well-floured cloth-covered board. Coat the dough lightly with flour. Knead lightly about 10 times. Roll or pat the dough into an 8-inch square. With a floured butter knife, cut the dough into halves, then cut each half into 9 strips. Dip each strip into the melted butter, coating both sides. Arrange the strips close together in two rows in the pan. Bake for 15 to 20 minutes or until golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Beets with Spring Herbs

Servings: 1 Servings

Ingredients:

10 medium Beets (about 2 inches indiameter); rinse/trim tops
1 cub Water
2 tablespoon Butter; (¼ stick)
1 teaspoon Minced garlic
¼ cub Chopped fresh chives orgreen onion tops
1 tablespoon Minced fresh parsley
2 teaspoon Minced fresh tarragon
2 tablespoon Red wine vinegar

Preparation:

Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into ½-inch wedges.

Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute.
Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.

6 servings.

Bon Appétit March 1997

Per serving: 210 Calories; 23g Fat (94% calories from fat); 1g Protein; 3g Carbohydrate; 61mg Cholesterol; 241mg Sodium

NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998

Buttered Belgian Endive

Servings: 4 Servings

Ingredients:

8 Belgian endive; heads
2 tablespoon Butter; or margerine
Salt and pepper to taste
2 tablespoon Water
½ Lemon; juice
1 tablespoon Parsley;leaves fine chop

Preparation:

Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1" thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally.
Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Brazil Nuts

Servings: 12 Servings

Ingredients:

½ To ¾ cup whole Brazil nuts
1/3 cub Water
1 cub Brown sugar
1 ½ teaspoon Light corn syrup
1 ¼ teaspoon Cream of tartar
¼ cub Butter, chopped

Preparation:

Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture.

In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer.

Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place.

Makes about ½ lb.

Source: Gifts From The Pantry By Annette Grimsdale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Bread Crumbs

Servings: 8 Servings

Ingredients:

2 tablespoon Butter
½ cub Bread crumbs,dry,fine,packag

Preparation:

Melt butter over low heat in a skillet, remove from heat, and stir in bread crumbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Broccoli

Servings: 2 Servings

Ingredients:

½ large Head Broccoli
1 tablespoon Unsalted Butter
Salt And Pepper To Taste

Preparation:

Trim broccoli florets from stalks. Heat a medium saucepan of salted water to boiling over high heat. Add florets and stir briefly to submerge. Cook until bright green, 45-60 seconds, depending on size of florets. Drain thoroughly. Return broccoli to pan and add butter. Toss over medium heat until butter melts and broccoli is lightly coated. Season to taste with salt and pepper. Serve hot. 86 calories per serving. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Buttered Cabbage

Servings: 4 Servings

Ingredients:

1 medium Head cabbage
2 tablespoon Butter or margarine
Salt to taste

Preparation:

Place cabbage in a thick saucepan with 2 tablespoons boiling water. Cover and let cook from 5 to 15 minutes, depending on whether quartered or sliced and tenderness of cabbage. When done, add salt as desired and butter. Serve immediately to retain as much Vitamin C as possible.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Cabbage (Dehydra

Servings: 100 Servings

Ingredients:

4 gallon WATER
1 quart RESERVED LIQUID
1 pound BUTTER PRINT SURE
2 ⅝ pound CABBAGE WHITE FRESH
1 teaspoon PEPPER BLACK 1 LB CN
4 ounce SALT TABLE 5LB

Preparation:

1. BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL TENDER. DO NOT OVERCOOK.

2. DRAIN; RESERVE 1 QT OF LIQUID.

3. POUR RESERVED LIQUID AND BUTTER OR MARGARINE OVER CABBAGE. ADD PEPPER; STIR.

Recipe Number: Q01300

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Carrots

Servings: 8 Servings

Ingredients:

4 pound Carrots
2 Sticks butter or margarine
1 teaspoon Butter seasoning
¼ cub Dehydrated parsley (freshparsley may be used)
1 ½ teaspoon Celery seed
3 Packets Sweet & Low -or-
6 teaspoon Sugar

Preparation:

Scrape carrots and cut crosswise in circles. Boil in salted water until tender. Rehydrate parsley by placing in equal amount of water for 5 minutes ~- drain. In small saucepan melt butter or margarine and add butter flavoring, parsley and celery seed. Drain carrots and pour out onto serving dish. Sprinkle sweetener over carrots and then pour butter or margarine mixture over all.

Note: If carrots are naturally sweet omit sweetener.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Fried Parsnips

Servings: 4 Servings

Ingredients:

2 pound Parsnips
4 tablespoon Butter
⅛ teaspoon Nutmeg
Salt & Pepper; To Taste
1 tablespoon Parsley; Chopped

Preparation:

Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar.
Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Garlic Noodles

Servings: 2 Servings

Ingredients:

½ teaspoon Garlic Powder
½ teaspoon McCormick Salt'n Spice
½ cub Melted Butter
8 ounce Cooked Noodles
½ cub Monterey Jack Cheese

Preparation:

Combine the garlic powder, Salt'n Spice and melted butter. Toss with the drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mix and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Hominy

Servings: 100 Servings

Ingredients:

25 1/3 pound -
¾ cub BUTTER PRINT SURE
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon PAPRIKA GROUND

Preparation:

1. DRAIN HOMINY; RESERVING LIQUID.

2. ADD PEPPER, SALT, AND RESERVED LIQUID; HEAT SLOWLY FOR 20 MINUTES.

3. ADD BUTTER OR MARGARINE

4. GARNISH WITH PARSLEY OR PAPRIKA.

Recipe Number: E00300

SERVING SIZE: 1/3 CUP (2

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Honey Nuts

Servings: 1 Servings

Ingredients:

6 ounce Shelled, unsalted nuts
1 tablespoon Butter
1 tablespoon Honey

Preparation:

Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container.

Source: Mom's old magazine clippings- 1940's to 1970's

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Noodles

Servings: 1 Servings

Ingredients:

½ pound Egg noodles
¼ cub Melted butter
2 tablespoon Chopped parsley
2 tablespoon Freshly grated parmesancheese
Salt and pepper

Preparation:

Cook noodles according to package instructions. In a large bowl, toss noodles with melted butter, parsley, Parmesan cheese and salt and pepper to taste.

Yield: 4 servings

Recipe by: Cooking Live Show #CL9001

Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Buttered Nuts

Servings: 1 Servings

Ingredients:

2 ½ cub Walnuts
2 ½ cub Pecans
¼ teaspoon Salt
½ cub Butter
2 Egg whites
1 cub Sugar

Preparation:

Set oven temperature to 300 degrees. Place nuts on jelly roll pan and heat in oven while you beat egg whites. Beat egg whites and salt in large bowl until soft peaks form. Gradually add sugar, beating constantly. Add warmed nuts to egg white mixture. Stir until all nuts are covered. Place butter in pan and melt in oven. Spread nuts evenly over the melted butter. Cook in oven. Stir every 10 minutes for 30 minutes. Cool and store in airtight container.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997

Buttered Okra

Servings: 6 Servings

Ingredients:

1 pound Okra
½ teaspoon Apple cider vinegar
½ cub ;water
2 tablespoon Unsalted butter
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

HINTS: When buying okra, look for small -- 3 to 4-inch long -- buds that are evenly green. Trim the stem ends, but don't cut into the body of the okra bud itself. The tiny amount of vinegar in this recipe was suggested to keep the okra from developing its characteristic slippery texture, but there's little likelihood of slipperiness as long as you don't cut into the bud. Regardless, use the vinegar because it adds a subtle tang. Serve this with just about any roast meat or fish.

In a medium nonreactive saucepan, combine the okra, vinegar and ½ cup of water. Cover and bring to a boil over moderately high heat. Reduce the heat to moderate. Add the butter, salt and pepper, cover partially and cook, stirring occasionally, until the okra changes from bright to olive green and is tender, about 8 minutes. 2. Season with salt and pepper to taste.
Transfer to a platter, and pour any cooking juices on top. Serve immediately.

MICROWAVE OVEN VARIATION: Place the okra, water and cider vinegar in a microwave-proof bowl. Cover tightly, and cook on HIgh or at full power for 6 minutes, until the okra has softened. Remove from the oven and let stand, covered, until the okra is crisp-tender, about 3 minutes. Season with the butter, salt and pepper and serve immediately. Serves 4 to 6 Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 02, 1998

Buttered Oranges

Servings: 4 Servings

Ingredients:

5 Oranges; large, juicy
4 tablespoon Sugar
6 Egg yolks
2 tablespoon Sherry
1 teaspoon Rosewater; optional
4 ounce Butter; ½ cup
1 cub Heavy cream
Crystallized violets;fordecoration, optional

Preparation:

To prepare the Orange Shells: Hold the orange so the stalk (or navel) is at the base and using a small knife cut off the top about two inches down.
Scoop out all the flesh, being carefully not to break the skin. This can be done quite easily with a teaspoon. Using a pair of scissors, cut off the stalk that remains in the bottom, wash the orange and set it aside (the top can be discarded). Repeat this procedure with three more of the oranges.
Grate the peel off the remaining orange and then squeeze the juice from this orange into the bowl. Place the flesh you have extracted from the other oranges in the sieve and squeeze the juice in the same bowl. Mix the juice with the sugar and egg yolks in a double boiler over low heat. Beat with a wire whisk until the mixture begins to thicken. Remove the top of the double boiler and cool in a bowl of cold water while you continue to stir; then add the sherry and rosewater. Remove the bowl from the cold water. Cut the butter into 1-inch cubes and mash it into the mixture piece by piece. Add the orange peel. Whip ¾ of the cream and fold it into the mixture. Pour the mixture into the four orange shells and refrigerate for at least 2 hours. Before serving, place three crystallized violets on the top of each orange; whip the remaining cream and force it through a pastry tube in a curly pattern around the top edges. SERVES:4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Pasta (Noodles)

Servings: 100 Servings

Ingredients:

10 gallon WATER
1 pound BUTTER PRINT SURE
12 pound NOODLE EGGS 5LB
¼ cub SALAD OIL; 1 GAL
¼ cub SALT TABLE 5LB

Preparation:

1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.

2. SLOWLY ADD MACARONI, EGG NOODLES OR SPAGHETTI, WHILE STRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY. DO NOT OVER COOK.

3. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY.

NOTE: 1. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER OR A SAUCE IMMEDIATELY, RINSING IS NOT NECESSARY.

NOTE: 2. WHEN COOKED PASTA IS TO BE HELD ON STEAM TABLE, MIX 1 TBSP SALAD OIL WITH PASTA IN EACH STEAM TABLE PAN. THIS WILL PREVENT PRODUCT FROM STICKING TOGETHER.

NOTE: 3. TO REHEAT PASTA BEFORE SERVING, PLACE THE DESIRED QUANTITY IN A WIRE BASKET AND LOWER INTO BOILING WATER 2 TO 3 MINUTES. DRAIN WELL.
PLACE IN GREASED STEAM TABLE PANS.

NOTE: 4. FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE IMMEDIATELY AFTER DRAINING.

Recipe Number: E00401

SERVING SIZE: 1 CUP (6 1

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Popcorn Bread

Servings: 15 Servings

Ingredients:

-Barb Day GWHP32A
1 package Yeast
¼ teaspoon Ginger
¼ teaspoon Sugar
2 ½ cub Better for Bread flour
2 teaspoon Gluten
1 tablespoon Butter Budssalt
5 cub Popcorn;popped/battered/salted and crushedcrushed by hand orin a food processoruntil reduced to2 ½ cups
1 tablespoon Popcorn oil;or veg. oil
1 ½ cub Very warm water

Preparation:

Add all the ingredients into the pan in the order listed, set darkness control at 11 o'clock Select white bread and push "Start" Try toasted slices spread with Kaplan's Better Than Butterwhile watching movies on your own TV screen. Shared by Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Rum and Fresh Pineapple Sauce

Servings: 1 Servings

Ingredients:

1 pound Light brown sugar
1 cub Water
½ Medium-size peeled ripe
Pineapple
1 tablespoon Unsalted butter
2 tablespoon Dark Jamaican or Puerto
Rican rum (or 1 teaspoon
Vanilla extract)

Preparation:

Mix the sugar and water in a medium-size saucepan. bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. Boil 5 minutes. Remove from the heat. You should have 2 cups.

Meanwhile, core the pineapple and cut into ¼" chunks. You need about 1 ½ cups.

Melt butter in a medium-size heavy saucepan over moderate heat. Add the pineapple and cook 1 ½ minutes, stirring occasionally, until the pineapple is hot. Add the rum or vanilla and let bubble 1 ½ to 2 minutes.

Add the brown sugar syrup and bring to a boil. Remove from the heat. Serve warm. The sauce keeps in the refrigerator at least a week.

Source: Pancakes and Waffles by Elizabeth Alston

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Rum Banana Pecan Pie

Servings: 1 Servings

Ingredients:

1 9-inch baked pie shell
1 cub Chopped pecans
20 Caramels; unwrapped
3 tablespoon Whipping cream
1 ¼ cub Powdered sugar
2 tablespoon Powdered sugar
2 tablespoon Butter
2 Bananas; sliced
3 tablespoon Butter
½ teaspoon Rum extract plus
2 tablespoon Water
1 cub Whipping cream
1 teaspoon Vanilla

Preparation:

Melt 2 Tbs. butter in a skillet, add pecans, cook on medium till golden brown, stirring constantly. Spoon pecans evenly over baked crust. Layer bananas over pecans. In a small heavy pan combine caramels, 3 Tbs. butter & 3 Tbs. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum extract;blend well. Beat in 1 ¼ cups powdered sugar until well blended.
Immediately spread over banana slices. Cool at room temp. 1 ½ hours to allow caramel to settle. In small bowl, beat 1 cup whipping cream, 2 Tbs.
powdered sugar and 1 tsp. vanilla until stiff peaks form. Spread over cooled filling. Frig. at least 2 hours. before serving.

Posted to Bakery-Shoppe Digest V1 #220 by "William & Evelyn Hall" <wchall@nevia.net> on Sep 5, 1997

Buttered Rum Coffee

Servings: 1 Servings

Ingredients:

1/3 cub Ground coffee
¼ teaspoon Freshly ground nutmeg
1 ¼ teaspoon Rum extract
⅛ teaspoon Liquid butter flavoring

Preparation:

Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. WIth processor running, add flavorings. Stop processor and scrape sides of container with a spatula.
Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Rum Glaze

Servings: 1 Servings

Ingredients:

¼ cub Butter or margarine; plus 2tablespoons
¾ cub Sugar
3 tablespoon Rum
3 tablespoon Water
½ cub Chopped walnuts

Preparation:

Combine all ingredients except walnuts in small saucepan; bring to a boil.
Boil mix, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm.

Makes 1 ¼ cup

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Buttered Rum Pound Cake with Glaze

Servings: 10 Servings

Ingredients:

1 cub BUTTER, SOFTENED
2 ½ cub SUGAR
6 EGGS, SEPARATED
¼ teaspoon BAKING SODA
8 ounce SOUR CREAM
1 teaspoon VANILLA AND LEMON EXTRACT
½ cub SUGAR
BUTTERED RUM GLAZE,TO FOLLOW

Preparation:

Cream butter; gradually beat in 2 ½ c. sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with cour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites, at room temperature, until foamy; gradually add ½ c. sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 ½ hours or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and place on serving plate. While warm. prick cake surface at 1 inch intervals with a wodden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving.

BUTTERED RUM GLAZE:

¼c plus 2 tbsp butter 3 tbsp rum ¾ c. sugar 3 tbsp water ½ c. chopped walnuts.

Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, for 3 minutes. Remove from heat, and stir in nuts. Glaze cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Saffron Rice

Servings: 6 Servings

Ingredients:

2 teaspoon Saffron;leaf saffron
2 tablespoon Milk; warm
1 tablespoon -Salt
2 cub Rice, basmati
4 tablespoon Butter

Preparation:

"The darker (the redder) the saffron colour, the better the quality. It usually comes from Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it growing. There are many different grades.
Watch out for fake or dyed saffron. Buy it from a reputable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out the colour, then crumble it lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant. Crumble into milk.
Fill large pot with about 13 cups water; add salt and bring to boil.
Meanwhile, place rice in medium bowl and cover with cold water.
Immediately drain rice through colander. Wash and drain two more times.
When water is boils, add rice and stir once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre.
Drain in colander and place in ovenproof dish. Drizzle saffron milk over rice, tossing over a couple of times very gently. Divide butter into four pieces; place over rice.
Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked.
Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttered Scallops

Servings: 4 Servings

Ingredients:

8 Scallops
¼ cub Flour
3 tablespoon Butter
1/3 teaspoon Salt
¼ teaspoon Pepper
¼ cub Parsley
½ Lemon
½ Celery

VINEGAR RED PEPPER PASTE:
3 tablespoon Red pepper paste
2 tablespoon Vinegar
1 tablespoon Sugar
¼ teaspoon Minced garlic
½ teaspoon Minced green onion
¼ teaspoon Pine nut powder

Preparation:

(1) Select fresh scallops, remove tough membranes, and make light scores around corners to reduce shrinkage. (2) Sprinkle salt and pepper on scallops. Set aside 5 minutes. (3) Coat both sides of scallops with flour.
Melt butter in frying pan and brown scallops until golden brown. (4) Cut lemon into thin rings and chop celery stalk. (5) Garnish butter-fried scallops with lemon, parsley and celery.

: by Bok Ryou Han Variation:

A. Pan-fried scallops

(1) Clean scallops and make fillets ⅛ inch thick.

(2) Score, seasoning with salt and pepper.

(3) Coat scallops with flour, dip into beaten egg, and pan-fry.

*Above pan-fried scallops will be more colorful if chopped green

onion is added to beaten egg.

B. Make thick fillets of scallops coat with sesame oil, and pan-fry slightly

Serve with vinegar red pepper paste.

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttered Spaghetti W/shrimp & Mushrooms

Servings: 4 Servings

Ingredients:

4 ounce Spaghetti
2 Cloves garlic; mashed
½ pound Shrimp; peeled and devined
½ pound Fresh mushrooms; sliced
3 tablespoon Romano cheese
½ teaspoon Salt
¼ cub White wine
1 tablespoon Lemon juice

Preparation:

Cook the spaghetti and drain. Combine the garlic, shrimp and mushrooms and cook slowly for 5 minutes in a saute pan, tossing lightly. Add the spaghetti to the shrimp mixture. Add the cheese, salt, white wine and lemon juice. Stir until done. Serve immediately.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterfat Chart

Servings: 1 Servings

Ingredients:

INFORMATION ONLY:

Preparation:

The following is a chart of the butterfat content of different creams and milks.
Percentage Of Butterfat

Heavy Cream ............................ 36%

Whipping Cream, Light Whipping Cream Medium Cream ............................ 30 to 36%

Light Cream ............................. 18 to 30%

Half And Half Coffee Creamer Coffee Cereal Special ................... 10 ½ to 18%

Sweetened Condensed Whole Milk .......... 9% and 40% Additional Sugar

Evaporated Milk ......................... 8% and 50% Less Water

Milk .................................... 3 to 4%

Low Fat Milk ............................ .05 to 2%

Skim Milk ............................... Less Than 0.5%

Information for this chart was obtained from Regulations Bulletin #54 Published in 1984 by the Commissioner of Agriculture, Vermont.

Butterfield Stage Line Chili

Servings: 1 Servings

Ingredients:

1981 WORLD CHAMPIONSHIPBUTTERFIELD STAGELINECHILI
4 medium Onions, minced
¼ cub Oil
2 pound Ground pork
1 can (15oz) tomato sauce
1 tablespoon Cumin
1 teaspoon Oregano
1 ounce Tequila
2 Jar
10 pound Beef brisket, finelychopped
1 ½ Cloves garlic, minced
7 ounce Can whole green chiles,minced
1 pound Whole tomatoes, finelychopped
1 teaspoon Salt
1 tablespoon Dry mustard
1 can Beer(3oz) chili powder

Preparation:

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.
Serves 25 From: Pat Stockett Date: Tue, 10-0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfinger Bars

Servings: 12 Servings

Ingredients:

2 cub All-purpose flour
2 cub Oats
1 cub Sugar
1 cub Firmly packed brown sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 cub Butter or margarine
2/3 cub Peanut butter
2 Eggs

Preparation:

Mix and bake at 350F. for 15-20 minutes. (two 9x13 pans or one cookie sheet. Melt 3 cups chocolate chips for frosting or use 2 cups chocolate chips and 2/3 cup peanut butter.
Posted to MM-Recipes Digest V3 #266

Date: Sat, 28 Sep 1996 11:41:50 -0600

From: Perry & Lauri <perryp@tcd.net>

Butterfinger Bars

Servings: 1 Servings

Ingredients:

1 cub Flour
¼ cub Brown sugar
1 Whole cream cheese; (8 oz.)
1 cub Cool Whip
2 cub Milk
1 cub Coconut
½ cub Margarine
1 cub Powdered sugar
1 cub Miniature marshmallows
2 Boxes instant vanillapudding
4 Butterfinger candy bars

Preparation:

Mix flour, coconut, brown sugar and oleo until crumbly and pat in 9 x 13-inch pan. Bake 12 to 15 minutes at 350 degrees. Stir frequently until brown. Cool. Cream together the cream cheese, powdered sugar, Cool Whip and miniature marshmallows. Put on top of crust. Mix together the milk and pudding and put on the cream cheese layer. Crumble 4 Butterfinger candy bars and sprinkle them on top of a layer of Cool Whip that was put on top of pudding layer.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 295 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997

Butterfinger Cake

Servings: 12 Servings

Ingredients:

PATTI - VDRJ67A:
1 package German Chocolate Cake mix
8 ounce Butterscotch topping for ice cream
2 large Butterfinger bars
1 large Cool Whip
1 cub Pecans; chopped

Preparation:

Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely.
Crush Butterfinger bars. Reserve ½ of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfinger Cashew Crunch Ice Cream

Servings: 1 -1/2 quart

Ingredients:

2 cub Heavy Whipping Cream
2 cub Milk (I used the 1% stuffthat was on sale)
2 tablespoon Cold water
3 Rennet tablets
1 cub Sugar
4 teaspoon Vanilla extract
½ cub Cashew nuts (broken onesare fine)
6 Trick-or-treat sizeButterfinger candy bars
¾ cub French Toast Crunchbreakfast cereal

Preparation:

Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn for five or ten seconds to mix well. Turn off the churn and let that cool for a while.

Take the butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade). Add the cashews and the breakfast cereal, and pulse the food processor until the dry ingredients are just broken up and well mixed.

By now the custard should be set and cooled off somewhat. Turn on the ice cream maker's refrigeration switch and, after a few minutes, the churn.
When the ice cream mixture is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency. This will vary depending on your freezer, but for me it takes about 25-35 minutes.

This is a really scrumptious combination, and could be varied by changing the flavoring ingredients with other stuff you have around.

Original recipe by: Gordon Peterson, gep2@computek.net Posted to MM-Recipes Digest V4 #315 by
gep2@computek.net[SMTP:gep2@computek.net] on Dec 5, 1997

Butterfinger Dessert

Servings: 20 Servings

Ingredients:

PATTI - VDRJ67A:
2 cub Graham cracker crumbs
1 cub Soda cracker crumbs
½ cub Butter; melted
1 package Instant vanilla pudding
1 package Instant butterscotch pudding
2 cub Milk
1 quart Vanilla ice cream
8 ounce Cool Whip
4 Frozen Butterfingers

Preparation:

Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan.
Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture.
Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip.
Refrigerate -DO NOT FREEZE- several hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfingers Candy

Servings: 1 Servings

Ingredients:

1 cub Peanut butter
1/3 cub Light corn syrup
1 cub Sugar
1/3 cub Water
Melted chocolate

Preparation:

Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Shared by Gina Smith DVWH18B

Butterfish with Lemongrass

Servings: 4 Servings

Ingredients:

1 tablespoon Veg oil
2 pound Butterfish or other fillets
1 ½ tablespoon Vinegar
1 tablespoon Thin sliced fresh lemongrass
1 Fresh Jalapeno, chopped
1 pinch Sugar
½ cub Water

Preparation:

Heat oil in frying pan on med. Add fish and then other ingred. Simmer uncovered 10 min, spooning pan juices over fish frequently.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterflied Chicken

Servings: 8 Servings

Ingredients:

2 Chicken; Whole,broiler/fryer
3 tablespoon Melted Butter
1 ½ teaspoon Olive Oil
Salt
Pepper
1/3 cub Dijon Mustard
3 tablespoon Scallion; minced
½ teaspoon Tarragon
5 drop Hot Pepper Sauce
1 ½ cub Fresh Bread Crumbs

Preparation:

Butterflied chicken. To butterfly a chicken. Choose a 3-½ lb.
broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side.

Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes - use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more.

NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks.

Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices.

Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce.

Beat up reserved fat and juices and blend half of them into the mustard.
Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.) Baste crumbs with remaining fat and juices.

Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed). Crumbs should brown lightly.

Chicken is done when drumsticks are tender when pressed.

Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen.

BARBECUE NOTE: The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices).

Recipe by: Julia Child, Possum Kingdom Lake Cookbook

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998

Butterflied Cornish Hens Rubbed W/ Lemon Garlic Butter (Gc)

Servings: 4 Servings

Ingredients:

4 Cornish hens, butterflied
1 cub Lemon garlic butter, at roomtemperature
2 tablespoon Ancho powderlemon garlic butter---
1 cub Fresh lemon juice
8 tablespoon Unsalted butter
2 tablespoon Fresh minced garlic
Salt and freshly groundwhite pepper to taste

Preparation:

Prepare a wood or charcoal fire and let it burn down to embers. In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside

In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve. Brush the hens with olive oil and season with salt and freshly ground pepper. Sprinkle with the ancho chile powder and grill skin side down over medium low heat, covered, for 15 minutes. The skin should be brown and crispy. Turn the hens over and cook an additional 5 minuets or until done. Remove from the grill and rub them generously with the room temperature LemonGarlic Butter.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3605 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997

Butterflied Garlic Shrimp

Servings: 4 Servings

Ingredients:

1 ¼ pound Shrimp; peeled
½ cub Lime or lemon juice
6 Cloves garlic; 6 to 8,minced
2 tablespoon Melted butter
4 teaspoon Hot sauce
Salt

Preparation:

Cut almost thru each shrimp down its back, from neck to tail. Pull out and discard veins. Rinse shrimp and lay open, cut sides down, pressing to flatten. Lay butterflied shrimp in a container, about 9 x 13".

Mix lime juice, garlic, butter and hot sauce and pour half over the shrimp.
if making ahead, cover and chill shrimp and reserved sauce up to 1 hour.

Lay shrimp, spread open, on a grill above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level on 2 to 3 seconds). Close lid on gas grill. Cook, turning once, til shrimp are pink and opaque but still moist looking in thickest part (cut to test), 5 to 7 mins total. Transfer to platter as cooked. Combine shrimp marinade and reserved sauce and heat til boiling. Spoon sauce over grilled shrimp and add salt to taste.

Recipe by: Cynthia Oel via Sunset Magazine May '97

Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Apr 20, 1998

Butterflied Garlic Shrimp

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
2 pound Medium shrim, peeled and
Deveined and butterflied
3 Cloves garlic, smashed and
Chopped
1 ½ Green peppers cut in thin
Strips
1 large Lemon peeled and diced
1 tablespoon Chopped parsley
¼ teaspoon Paprika
Salt and pepper to taste

Preparation:

1) Heat butter in large frying pan. Add shrimp and cook 2 minutes each side over mediuym-high heat.

2) Add garlic and season well; continue cooking 1 minute.

3) Stir in green pepper and diced lemon; cook 1 minute longer.

4) Correct seasoning, add parsley and paprika, mix and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterflied Leg of Lamb with Roasted Vegetabl

Servings: 4 Servings

Ingredients:

½ cub Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tablespoon Marjoram; chopped
2 tablespoon Rosemary; chopped
6 pound Lamb, leg of; boned andbutterflied
Salt; to taste
Pepper, black; to taste
5 large Potatoes, baking; cut into6 lengthwise wedges each
4 medium Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,halved lengthwise
Lemon; wedges for serving

Preparation:

Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over _low_ direct heat, or smoke-roast over indirect heat.
Let roast 'rest' for 10 minutes before carving, and then slice off 8, ½ inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with Tahini Sauce).
Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if desired) and salt and pepper to taste in a large roasting pan. Place the potatoes in the oven at the same time as the lamb goes under the broiler.
Roast, tossing once, for 25 minutes.
Add the zucchini and peppers, tossing them with the potatoes, and roast until the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram.
Reserve 10 potato wedges for hash later in the week.
Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges.
Note: This recipe is for an oven with a single heating element that allows for simultaneous broiling and roasting. In an oven with seperate heating elements for oven and broiler, roast the vegetables first at 45 F., then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterflied Pork Loin on the Grill

Servings: 8 -10 serve

Ingredients:

FORMATTED BY LISA CRAWFORD:
1 pound boneless pork loin roast
2 Onions; finely chopped
1 tablespoon Fresh thyme leaves
½ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
1 tablespoon Sugar
2 tablespoon Hot pepper sauce
½ cub Soy sauce
2 tablespoon Vegetable oil

Preparation:

Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center.
The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours.
Prepare a fire on the grill. When the coals have burned down and are medium hot, to catch the
drippings. The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees. Cut the pork loin in half lengthwise and carve in thin slices.

Nutritional info per serving: 366 cal; 27g pro, 8g carb, 25g fat (62%), 1g fiber, 90mg chol, 596g sodium

Source: Jerk: Barbecue from Jamaica by Helen Willinsky Posted to MM-Recipes Digest V3 #225

Date: 19 Aug 96 00:06:50 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Butterfly Bites

Servings: 6 Butterflys

Ingredients:

2 Stalks of celery
12 large Three-ring pretzels
6 tablespoon Peanut butter or creamcheese
About 18 raisins or currents
12 Slivered almonds or enokimushrooms

Preparation:

Wash the celery. Using plastic knives, cut the celery into thirds. Fill each celery stalk with one tablespoon of either peanut butter or cream cheese. For the wings, gently push 1 pretzel into the filling, running parallel to the length of the celery stick. Do the same on the clery's other lengthwise side. Arrange the raisins or currents as the eyes, nose and mouth. For antennae, push the slivered almonds or mushroom cap into filling. If using mushrooms, arrange the spaghetti-like mushroom tips upward, like an antenna.

Nutritional info per butterfly: 238 cal; 9g pro, 33g carb, 10g fat (35%) Source: Kid's Cookshop, Miami Herald 4/4/96 formatted by Lisa Crawford, 4/8/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfly Cookies

Servings: 1 Servings

Ingredients:

1 Package won ton wrappers
1 cub Powdered sugar
Oil for deep frying

Preparation:

Fixed these guys last night. Good stuff! Quite simple to do. I also tried using granulated sugar and cinnamon as well as the powdered sugar. All were equally good.

Yield: About 80

PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three ½-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit.

COOKING: Deep fry butterflies until golden, about 1 minute or less.
Drain on paper towel. Sift powdered sugar over both sides. Cool.

DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat chance! They didn't even make it through the next day! S.C.]

COMMENTS: These can also be made from egg roll wrappers but they're three times as large. I prefer using won ton wrappers because I think their mini size makes them more attractive.

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg; February 28 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Butterfly Cupcakes

Servings: 24 Servings

Ingredients:

1 cub Cold milk
1 package (4-serving size) Jell-Oinstant pudding and piefilling; any flavor
8 ounce Cool Whip whipped topping;thawed
24 Cupcakes
Sprinkles
Pastel confetti candies
Black string licorice; cutinto 2-inch strips

Preparation:

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Fold in whipped topping. Reserve 1 teaspoon pudding mixture.

CUT tops off cupcakes. Cut each top in half; set aside. Spoon 2 heaping tablespoons pudding mixture onto each cupcake; top with sprinkles. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mixture, raising outside ends slightly to resemble butterfly wings. Lightly dip confetti candies into reserved pudding mixture; arrange on cupcake wings. Insert string licorice in pudding mixture to resemble antennae.
Chill until ready to serve.

MAKES 2 dozen cupcakes, Prep time: 25 minutes

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterfly Fairy Cakes

Servings: 32 Cakes

Ingredients:

CAKES:
1 ½ cub Unbleached All-Purpose Flour
2 teaspoon Baking Powder
2 Eggs
½ cub Unsalted Butter, softened
¾ cub Superfine Sugar
2 tablespoon Milk

FILLING:
½ cub Unsalted Butter
1 ½ cub Confectioners' Sugar
1 teaspoon Vanilla Extract
Colored Sugar Crystals

Preparation:

Cakes: Butter 32 mini muffin cups (1 ¾" in diameter) or line with tiny paper bake cups. Preheat oven to 375øF. Sift together flour and baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.

In a small mixing bowl, cream ½ cup butter at medium speed. Gradually add sugar, beating until light and fluffy. Add beaten eggs, a little at a time, beatiing well after each addition.

Fold in flour mixture. Stir in milk until stiff dropping consistency. Spoon into muffin cups, filling ¾ full. Bake in upper third of oven at 375øF for 15 minutes until pick inserted in center comes out clean. Cool in pan set on rack. Remove from pan.

Filling: In a food processor, process ½ cup butter until creamy. With processor running, gradually add confectioners' sugar and vanilla, processing until blended.

Assembly: Cut a ¼" thick slice from the top of each cupcake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half.
Dip cut sides of cake tops in colored sugar crystals. Replace top cake pieces sugared side up at an angle in cream filling, forming the butterfly's wings.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfly Ice Cream Delights

Servings: 4 Servings

Ingredients:

1 Scoop ice cream; (anyflavor)
2 Rings pineapple; cut in half
Chocolate chips
Grapes
Black licorice
Multi colored sprinkles

Preparation:

Put scoop of ice cream in bowl. Place halves of pineapples, 2 on each side.
Put 2 chocolate chips as eyes. Cut 1 grape in half and put 1 half under eyes. Sprinkle the sprinkles on ice cream. Put licorice as antennaes. Place chocolate chips and grapes on pineapples.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Butterfly Lamb with Rosemary

Servings: 8 Servings

Ingredients:

6 pound Leg of lamb, boned
2 teaspoon Black pepper, ground
¼ cub Olive oil
1 Bay leaf
1 tablespoon Lemon juice
1 tablespoon Rosemary dried

Preparation:

1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3.
Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered. It should vary from about 20 minutes for rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfly Orange Muffins

Servings: 12 Muffins

Ingredients:

2 cub Flour, self-rising
2 tablespoon Sugar
1 Egg; beaten
1 cub Milk
3 tablespoon Shortening; melted (or oil)
1 tablespoon Orange rind; grated
24 Mandarin orange sections;drained

Preparation:

Combine flour and sugar in a large mixing bowl. Blend together egg, milk, shortening, and orange rind. Add liquid all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin pans 2/3 full.
Place 2 orange sections on each muffin in opposite directions to form a butterfly. Bake at 425 degrees for 20 to 25 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in 1972.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfly Shrimp

Servings: 6 Servings

Ingredients:

1 pound Shrimp with shell on
2/3 cub All purpose flour
1 Egg
2/3 cub Water
Salt
Corn starch
Oil for deep frying

Preparation:

1. Take shells of shrimp. For deveining and making butterfly shape of shrimp, insert a knife into the back of a shrimp, and cut crosswise, but do not sever shrimp completely into half, leave some connection at head and tail ends. Remove knife, open shrimp halves to form butterfly shape, remove vein. Prepare all the other shrimp similarly.
If desired, you could use the flat edge of you Chinese cleaver and pound the butterfly shrimp flatter.

2. Place some corn starch on a piece of wax paper. Carefully dredge butterfly shrimp on both sides in corn starch, place shrimp on another piece of wax paper to dry slightly.

3. Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt.
Mix batter thoroughly. Reserve.

4. Pour a good quality oil halfway up in your wok. Turn on your burner to its highest setting. When you think the oil is sufficiently heated, take a small piece of bread and place it in the oil. If the bread browns lightly on both sides, then the oil is ready for deep frying shrimp. If your bread fails to brown immediately in the oil, then your oil is not up to temperature yet. If your bread turns a deep brown or black, then shut the burner off and allow your oil to cool at least 5 minutes, before turning it on again. Be sure to test your oil again to see if it is cool enough to deep fry shrimp.

5. When your oil is ready for deep frying, take 6 or 8 or your dredged shrimp and place them in your batter. With a pair of chopsticks or fork, coat your shrimp with batter. Lift each shrimp out of batter carefully, so as not to disturb the butterfly shape, and slide each down the side of the wok into the oil. The shrimp will slide to the bottom of the oil, and then rise up to the top of the oil. After the shrimp have risen, cook about 1-½ minutes, then flip them over and deep fry 1 ½ minutes on the under side. Remove shrimp to a plate covered with paper toweling to drain excess oil. Repeat procedure until all shrimp are cooked.

6. Remove cooked shrimp to a serving platter. Garnish with parslsey or other raw vegetables.

NOTE: Coating of corn starch on shrimp helps the batter to stay on.
Without the corn starch coating the batter readily comes off of the shrimp after cooking.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Butterfly Shrimp

Servings: 4 Servings

Ingredients:

1 pound Large Shrimp;aprox 24 pieces
1 tablespoon Shoyu; thin

SAUCE:
1 teaspoon Garlic; minced
3 tablespoon Rice vinegar
3 tablespoon Sugar
3 tablespoon Ketchup
¼ teaspoon Salt
½ cub Water
2 teaspoon Cornstarch; dissolved in
2 tablespoon Water; cold
8 slice Bacon; cut into 24 pieces
2 Eggs; beaten
1 large Onion; sliced

Preparation:

Shell shrimps except for tail part. Split front lengthwise into halves and flatten them with a cleaver, pat dry. Put one slice of bacon onto each shrimp. Set aside for later use. Set wok over high heat until hot. Put in 2 tablespoons cooking oil and the sliced onions. Stir fry for 2 minutes or until the onions are soft. Add in 1 tablespoon thin soy. Mix well. Remove onto serving platter and set aside for later use. Heat wok until hot. Add 4 tablespoons oil. Dip each shrimp into the beaten eggs and pan fry the side with the bacon for 2 minutes over medium heat. Flip over and fry another 2 minutes or until golden. Remove and arrange on top of the onions. NOTE: Pan frying may be done by rolling wok to coat the sides with oil and placing the shrimp along the sides of the wok. Heat wok again. Use the same oil left from frying the shrimp. Put in garlic and sauce mixture. Bring to a boil and stir in cornstarch to thicken. Pour it over the butterfly shrimp.

Butterfly Shrimp #1

Servings: 4 Servings

Ingredients:

Raw shrimp; cleaned
6 slice Slices bacon
3 tablespoon Ketchup
3 tablespoon White vinegar
¼ teaspoon Ginger
6 Green onions; chopped
1 tablespoon Each: soy sauce; oil, honeyand brown sugar
¼ teaspoon Garlic powder
2 tablespoon Apricot or peach preserves

Preparation:

Butterfly shrimp by cutting down back--flatten and leave tail on. Fry bacon; remove from skillet. Fry shrimp in grease until they turn white. Set aside. Mix rest of ingredients and bring to boil. Pour over shrimp and top with bacon pieces. Place under broiler for 5 minutes. Serve with carrot curls and hunks of sweet pickle.

JOY YOUNG'S CHINESE RESTAURANT

MEMPHIS, TN

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterfly Shrimp #2

Servings: 8 Servings

Ingredients:

2 large Dozen shrimp; unpeeled
8 slice Bacon
1 Egg
Flour
Oil for frying
Shredded lettuce
Sweet and sour sauce

Preparation:

Peel shrimp except tail; split down back and spread to form butterfly. Cut bacon slices into three sections. Place one piece bacon on cut side of shrimp. Whip egg and ½ cup water together. Dip shrimp with bacon in flour, then egg mixture. Repeat. Deep fry until light brown. Drain well and keep warm in oven. Put four shrimp on bed of lettuce on salad plate. Heat sweet and sour sauce and use as a hot dressing for shrimp.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Butterfly Shrimp with Snowpeas

Servings: 4 Servings

Ingredients:

¼ pound Fresh or frozen medium-
Sized shrimp
1/3 pound Fresh snowpeas
8 large Fresh or canned water
Chestnuts
½ cub Unpeeled straw mushrooms
2 teaspoon Fresh ginger, slivered
1 large Clove garlic, minced
2 Green onions
3 tablespoon Peanut oil
½ cub Chicken stock
2 teaspoon Thin soy sauce
1 teaspoon Dry sherry
½ teaspoon Salt
1 pinch Sugar
Cornstarch paste

Preparation:

Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar.

Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp.
Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterfly Soup

Servings: 6 Servings

Ingredients:

1 cub Butterflies
1 can Soup, any kind
3 cub Water
1 pinch Salt
1 pinch Pepper
1 pinch Sugar
1 tablespoon Lemon juice

Preparation:

you mix the butterflies with the soup and water. You mix the salt and pepper with the sugar and a tablespoon of lemon juice. Throw it in a pot for 30 minutes. when you take it off the stove, serve it

posted by Amy Struebing, age 5

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttergine

Servings: 1 Servings

Ingredients:

1 pound Butter
1 cub Safflower oil
1 tablespoon Lecithin; liquid
1 teaspoon Salt
1 400-IU Vitamin E; (works asa preservative. )

Preparation:

Belnd all ingredients together and put in a covered container and store in refrigerator. You can use it as a substitute for shortening and margarine in cooking, baking, or as a spread.

Posted to recipelu-digest Volume 01 Number 529 by DWhiteBarn <DWhiteBarn@aol.com> on Jan 14, 1998

Butterhorn Rolls

Servings: 1 Servings

Ingredients:

1 ½ lb. loaf:; 1 lb loaf:
¾ cub Milk; (½)
(plus 2 T for Welbilt/Dak);(plus 1T)
1 Egg; (1)
3 cub All-purpose flour; (2)
1/3 cub Oil; (½)
1/3 cub Sugar; (¼)
1 ½ teaspoon Active dry yeast; (1 ½)
(Red Star; up to 2 tsp for1 ½ lb)
1 ½ tablespoon Melted butter; (1)
Or margarine

Preparation:

Place all ingredients except melted butter in bread pan, select Dough Setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Shape dough into a log.

For 1 ½ POUND

With a sharp knife, divide dough into 3 pieces, roll each piece into a ball.

FOR 1 POUND With a sharp knife, divide dough into 2 pieces;roll each piece into a ball.

With a rolling pin, roll each ball, one at a time, into a 9 inch circle.
With a sharp knife or a pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Staring at the wide end roll up each wedge toward the point. Place rolls on an ungreased baking sheet, point side underneath.
Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: to warm oven slightly,turn oven on Warm setting for 1 minute then turn it off,) and place covered rolls in oven to rise (Remove sheet from oven to preheat.) Preheat oven to 375 degrees. Brush rolls lightly with melted butter. Bake for 12 to 15 minutes until golden. Remove from oven and serve warm
1 ½ pound dough yields 24 rolls 1 pound dough yields 16 rolls.

>From Bread Machine Magic by Linda Rehberg and Lois Conway, St.Martin's Press.

Make these once and they will become favorites. The dough is so easy to handle. They are rich and tender.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Magic Helpful Hints, pp.220

Butterhorns

Servings: 36 Servings

Ingredients:

1 package Active dry yeast
3 Eggs, beaten
¼ cub Water
4 ½ cub Flour
¾ cub Scalded milk
¾ cub Butter, melted
½ cub Sugar
½ cub Shortening
½ teaspoon Salt

Preparation:

Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky.
Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-½ hours with regular yeast. Punch down, knead lightly and divide into thirds.
Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown.
Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butterkuchen (Butter Cake)

Servings: 12 Servings

Ingredients:

2 Env active dry yeast
½ cub Water, warm
¾ cub Milk
½ cub Sugar
1 teaspoon Salt
½ cub Butter
4 cub All-purpose flour, sifted
Grated rind of 1 lemon
3 EggsButter Topping----
½ cub Butter (1 stick)
1 cub Sugar
½ teaspoon Cinnamon
1/3 cub Almonds, blanched, slivered

Preparation:

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the ½ cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes.

Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings.

Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 ½ cups flour, ¾ cup sugar, ¼ cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, ¼ tsp cinnamon may also be added to the topping mixture.

Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!).

From: The Art of German Cooking, by Betty Wason

Shared by: June Hoffman, 9/93

~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking **
::To: All From: Jon Judd Subj: I'm baaccckkk!!
:: ** JJ> I'm back.......and you're stuck with me......I have been scanning JJ> messages for the past week and see that alot has changed. I've been JJ> away for about, well gee it's been almost a year. Took a direct JJ> lightening hit to my system and lost everything. Its' taken time to JJ> get things put together. Of course now I have had to start with brand JJ> new cooking dbases.......empty ones at that!

Good to see ya here again... Lessee... Popcorn was the weakness if I recall, right?? :-)

~Begin Recipe Export- QuikBook version 0.96 Beta A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Butter-Marshmallow Eggs

Servings: 6 Servings

Ingredients:

1 ½ cub Butter or margarine, softend
6 cub Sifted confectioners sugar
1 cub Peanut butter
1 ¾ cub Marshmallow creme
2 teaspoon Vanilla
1 ¾ pound Real milk chocolate

Preparation:

Cream butter and 2 cups confectioners sugar in large bowl until light and fluffy. Add peanut butter, marshmallow creme and vanilla, blend well.
Gradually add remaining confectioners sugar; mix to consistency that can be easily handled; form into egg shapes and dip in melted chocolate; let sit until firm. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Buttermilk

Servings: 1 Servings

Ingredients:

1 cub Water
2/3 cub Dry milk power
2 teaspoon White vinegar

Preparation:

Here is a recipe for buttermilk that I found in one of Joanna Lund cookbooks.

let stand 10 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by scrank@juno.com (Steven E Crank) on Dec 3, 1997

Buttermilk Almond Scones

Servings: 24 Servings

Ingredients:

1 Egg
1 ½ cub Buttermilk
2 teaspoon Almond extract
4 cub Flour
4 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ cub Sugar
1 ½ cub Butter
2 cub Toasted sliced almonds;chopped

Preparation:

Set oven at 425 degrees.

Beat together egg, buttermilk and extract. Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles course crumbs.
Add almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto lightly floured surface and knead gently 5-6 turns. Divide dough in quarters and pat into ½" thick circles. Cut into 6 wedges. Bake on greased baking sheets. Brush scones with cream and sprinkle with a little sugar and a few slices of almonds.

Bake 12-15 minutes.

Makes 24 scones.

Formatted and Busted by Carriej999@AOL.com 2/28/98

Recipe by: A Taste of Blue Spruce Inn, Soquel, California

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 7, 1998

Buttermilk and Cucumber Dressing

Servings: 1 Servings

Ingredients:

1 medium Cucumber -- seeded and
Chopped
1 ½ cub Buttermilk
1 Clove garlic -- crushed
½ teaspoon Salt
¼ cub Red wine vinegar
2 teaspoon Prepared horseradish
1 teaspoon Dill weed
1 teaspoon Mild paprika

Preparation:

Puree everything together in a blender or food processor. Yield: 2 ¾ cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk and Onion Mix

Servings: 1 Servings

Ingredients:

SALAD DRESSING MIX:
½ cub Dry buttermilk powder
¼ Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon dried minced onion
1 Teaspoon salt (opt)
1 Tabsp dried parsley, crushed
¼ Teaspoon ground pepper

BUTTERMILK SALAD DRESSING:
1 package Buttermilk dressing mix
2 cub Mayonnaise
1 cub Water

Preparation:

BUTTERMILK & ONION SALAD DRESSING MIX: Stir all ingredients in a small bowl until evenly distributed.
Pour into a 1-cup container with a tight-fitting lid.
Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or 2/3 cup Buttermilk & Onion Dressing Mix.

BUTTERMILK & ONION SALAD DRESSING: In a large bowl, combine Buttermilk & Onion Salad Dressing Mix, mayonnaise and water, blending thoroughly. Pour into a 1-quart container with a tight-fitting lid.
Refrigerate overnight. YIELD: About 3 cups. Source: More Make-A-Mix

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Apple Muffins

Servings: 6 Servings

Ingredients:

1 cub Brown sugar
1/3 cub Oil
1 Egg, beaten
1 teaspoon Vanilla
1 ½ cub All purp flour
½ teaspoon Baking soda
¼ teaspoon Salt
1 cub Apples, peel, chp
½ cub Buttermilk
¼ cub Chopped walnuts
½ teaspoon Cinnamon

Preparation:

Preheat oven 325. Place paper liners in muffin tins. Blend ¾ c brown sugar, oil, egg, and vanilla in lg bowl. Add flour, baking soda and salt.
Add apple and buttermilk and mix thoroughly. Divid among tins. Combine remaining ¼ c brown sugar, walnuts, and cinnamon in sm bowl. Sprinkle over batter. Bake until muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Beet Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
1 cub Finely Chopped Onion
¼ cub Finely Chopped Celery
¼ cub Chopped Celery Leaves
3 cub Peeled Beets Cut Into Julienne
2 cub Chicken Broth
½ teaspoon Tabasco Pepper Sauce
¼ teaspoon Salt
Freshly Ground Black Pepper To Taste
1 ½ teaspoon Sugar
1 ½ cub Buttermilk
2 teaspoon Chopped Fresh Dill

Preparation:

Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk.
~------------------------------------------------------ ~-------MMMMM----- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Biscuit Bites

Servings: 8 Servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Granulated sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cub Shortening
¾ cub Buttermilk; (approx.)

GLAZE:
2 tablespoon Buttermilk
1 tablespoon Sesame seeds; (optional)

Preparation:

To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.

In large bowl, stir together flour, sugar, baking powder, baking soda and salt. With 2 knives or pastry blender, cut in shortening until crumbly.
Using fork, mix in enough of the buttermilk to form soft dough.

On lightly floured surface, gently knead dough 10 times. Roll or pat dough into ½-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5 cm) rounds and place, almost touching, on ungreased baking sheet.

Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake in 425 F (220 C) oven for about 12 minutes or until golden brown. Serve hot.

Makes about 2 dozen.

Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998.

Recipe by: Canadian Living

Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on Mar 18, 1998

Buttermilk Biscuit Mix

Servings: 1 Servings

Ingredients:

7 cub Unbleached all purpose flour
1 cub Cake or pastry flour
1 cub Buttermilk powder
4 teaspoon Salt
4 teaspoon Sugar
5 tablespoon Double acting baking powder
4 teaspoon Baking soda
1 ½ cub Shortening
½ cub Unsalted butter

TO MAKE BISCUITS:
3 cub Buttermilk biscuit mix
¾ cub Ice water (up to 1)

Preparation:

(makes about 2 ½ lbs)

These make the lightest, tenderest biscuits. Make sure your baking powder is fresh and don't twist the biscuit cutter around as you cut the biscuits; the biscuits will topple sideways when they bake.

Place all purpose flour, pastry flour, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Whisk to combine dry ingredients. Cut in the shortening and butter to form a coarse, crumbly mixture. (You can also do this in a large food processor - or do it in two half batches - pulsing the processor to cut the fat into the flour.) Store in freezer up to three months.

To Make Biscuits (makes 10-12 two inch biscuits): Preheat oven to 425 degrees. Place three cups biscuit mix in a medium sized bowl. In a well in the centre, stir in almost all the ice water. Form a soft dough by briskly stirring with a fork, adding in reserved ice water if required. Gently knead on a lightly floured board about eight times - briefly, do not overwork dough. Roll or pat out to a thickness of ½". Cut into rounds between two and 2 ½ inches. Place on ungreased baking sheet and bake until lightly golden brown, about 12 minutes. Brush generously with melted butter or lightly with cream or milk before baking. Bake until lightly golden, about 10-12 minutes. Serve hot. These can also be patted into an eight inch square baking pan or a nine inch cast iron pan. Bake until golden, then cut into squares.

Posted to EAT-L Digest 27 Aug 96

From: Pat Belanger <cookie@CWCONNECT.CA>

Date: Wed, 28 Aug 1996 21:50:09 -0700

Buttermilk Biscuits

Servings: 1 Servings

Ingredients:

2 cub Unsifted all-purpose flour
1 ½ teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
½ cub Shortening
1 cub Buttermilk

Preparation:

1. Preheat oven to 450F.

2. Into medium bowl, sift flour with baking powder, salt, and soda. With pastry blender, cut in shortening until mixture resembles coarse crumbs.

3. Make well in center; pour in milk all at once. Stir with fork just until blended.

4. For drop biscuits: Drop dough by tablespoonfuls, about 2 inches apart, onto ungreased cookie sheet

5. Bake 12 minutes, or until golden brown. Makes 14 to 16.

CHEESE BISCUITS: Sift 1 teaspoon dry mustard with the dry ingredients. Stir in ¾ cup grated, sharp Cheddar cheese before adding milk. Proceed as directed.

BACON BISCUITS: Stir 1/3 cup crumbled, crisp cooked bacon into dry ingredients before adding milk. Proceed as directed.

HERB BISCUITS: Stir ¼ cup snipped, fresh chives or parsley into dry ingredients before adding milk. Proceed as directed.
Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" <diane@keyway.net> on Dec 15, 1997

Buttermilk Biscuits

Servings: 8 Servings

Ingredients:

3 cub All-purpose flour
1 ½ tablespoon Double-acting baking powder
¾ teaspoon Baking soda
¾ teaspoon Salt
2 tablespoon Sugar
¾ cub Butter; cold
1 Egg; slightly beaten
¾ cub Buttermilk

Preparation:

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal. Stir ½ cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to ¾' thickness. Cut into 2' rounds.
Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown.

Recipe By : Elizabeth Powell

Posted to EAT-L Digest 23 Sep 96

Date: Tue, 24 Sep 1996 14:14:23 -0400

From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>

NOTES : For cheese biscuits: When kneading dough, knead in ½ cup grated cheese.

Buttermilk Biscuits

Servings: 1 Servings

Ingredients:

2 cub Flour
2 teaspoon Baking powder
2 teaspoon Salt
¼ teaspoon Baking soda
½ cub Crisco; (shortening)
1 cub Buttermilk

Preparation:

Sift dry ingredients together. Add Crisco and blend well until like fine meal. Add buttermilk and mix. Roll out thin and cut into desired size biscuits. Bake in greased pan at 450 F. degrees until golden brown.

Posted to recipelu-digest Volume 01 Number 373 by ncanty@juno.com (Nadia I Canty) on Dec 15, 1997

Buttermilk Biscuits

Servings: 1 Servings

Ingredients:

2 cub Self rising flour
1 ½ teaspoon Baking powder
2 teaspoon Sugar
¼ cub Vegetable oil
¾ cub Buttermilk (up to 1)
Melted butter ormargarine(optional)

Preparation:

Combine flour, baking powder, and sugar in a mixing bowl; stir together, raking flour up sides of bowl to form a hole. Pour buttermilk and oil into hole and gently stir flour into liquids. Mix until flour is completely blended with liquids. Dough should be moist but not sticky. Turn out dough onto floured surface and knead several times. Roll out dough to ½ inch thickness and cut with biscuit cutter. Knead remaining dough 2 or 3 times and repeat procedure until all dough is used. Bake biscuits on lightly greased baking sheet at 450° for 12 to 15 minutes or until lightly brown.
Brush with melted butter or margarine, if desired.

Note: The dough can be refrigerated overnight in an airtight container.

Yield: 10 to 12 biscuits

Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997

Buttermilk Biscuits

Servings: 18 Servings

Ingredients:

3 cub Flour,all-purpose,sifted
1 teaspoon Salt
½ teaspoon Baking soda
3 teaspoon Baking powder
2/3 cub Shortening
1 cub Buttermilk
4 tablespoon Butter (opt)

Preparation:

1. Preheat oven to 450'F.

2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to ½" thickness and cut with biscuit cutter into rounds. Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet. Brush with melted butter if desired and bake in preheated oven 12-15 minutes, or until firm and lightly browned.
Posted to MM-Recipes Digest V4 #170 by roy@indy.net (Roy) on Jul 3, 1997

Buttermilk Biscuits

Servings: 30 Servings

Ingredients:

4 cub Flour
2 tablespoon Baking powder
1 teaspoon Baking soda
¾ teaspoon Salt
½ tablespoon Sugar
2/3 cub Butter, softened
1 ½ cub Buttermilk
¼ cub Butter

Preparation:

Sift flour with baking powder, soda, salt, and sugar. Cut in 2/3 cup butter until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to ½ inch thickness; cut with a 2 ½ inch biscuit cutter. Place biscuits on a lightly greased baking sheet.
Brush tops with ¼ inch melted butter. Bake at 450 F for 8 minutes or until golden brown.

Note: When cutting biscuits, never twist the cutter; that will seal the edges and prevent proper rising. If the cutter is not cutting all the way, consider a new cutter.

From "TRADITIONS" by Houston A&M University Mother's Club.

Contributed by Wesley Pitts 11/7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Biscuits

Servings: 36 Servings

Ingredients:

5 cub All-purpose flour
1 teaspoon Baking soda
1 tablespoon Baking powder
2 teaspoon Salt
2 ½ tablespoon Sugar
2 package Active dry yeast
½ pound Unsalted butter; cut intosmall piece
4 tablespoon Unsalted butter; melted
2 cub Buttermilk

Preparation:

Heat oven to 450 degrees. Line 3 baking sheets with parchment. Sift together flour, baking soda, baking powder, salt and sugar. Place ¼ cup warm water in a small bowl; sprinkle yeast over. Let stand for 5 minutes.
Use a pastry cutter to blend the ½ pound butter into flour mixture until it resembles coarse meal. Stir in yeast mixture and buttermilk. Turn onto a floured surface and knead until smooth, 2 to 3 minutes. Roll dough to a thickness of ¼ inch. Cut out 2 ½ inch rounds. Place 2 inches apart on baking sheet. Knead dough scraps lightly; continue cutting rounds, using all dough. Brush edges with melted butter, fold rounds in half and press edges to seal. Brush tops with butter. Place 2 baking sheets in the oven, leaving the third at room temperature. Bake 6 minutes. rotate baking sheets between oven racks; bake until lightly golden, 5 to 6 minutes more. Bake the third sheet on center rack for 8 to 10 minutes. Serve warm.
Posted to MC-Recipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 -0800

From: Kristine <ksimpson@cwo.com>

Buttermilk Biscuits #1

Servings: 6 Servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Baking powder
¾ teaspoon Salt
½ teaspoon Baking soda
5 tablespoon Chilled solid vegetableshortening
1 cub Buttermilk

Preparation:

1. Preheat the oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

4. Pat the dough to ¾-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to ¾-inch thick, and cut out more biscuits.

5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Biscuits #2

Servings: 12 Servings

Ingredients:

2 cub Flour
1 teaspoon Salt
1 tablespoon Baking powder
¼ cub Shortning (or butter)
Buttermilk (less than a ¼cup usually)

Preparation:

From: nell@is.rice.edu (Paula Gaynell Warnes)

Date: Tue, 26 Oct 1993 22:13:28 GMT

Here's a basic biscuit receipe. Sift 2 cups of flour, 1 teaspoon of salt and 1 tablespoon of baking powder. Cut in ¼ cup of shortning (or butter).
Mix in the buttermilk until the consistency is right. (less than a ¼ cup usually) The dough should hold it's form, but not be sticky. If it is sticky add more flour. Roll out and cut with a biscuit cutter. Place on an ungreased baking sheet. The buscuits should touch if you want tall fluffy ones or space evenly for flat biscuits. Bake at 375 for about 10-20 min.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Biscuits #3

Servings: 6 Servings

Ingredients:

1 cub Self-rising flour (i likewhite lily the best)
2 tablespoon Bacon fat or lard
Enough buttermilk to mixdough

Preparation:

From: gcorbett@humsci.auburn.edu (Ginger Corbett)

Date: Mon, 29 Nov 1993 20:51:34 GMT

Grandmother's bisuits: It is easier to blend the first two ingredients before adding the buttermilk. It just helps to keep the lumps out of the dough. Mix the ingredients until desired consistency, then pour onto floured wax paper and pat out keeping dough patted with flour so as not to stick to paper and then cut out with favorite cutter or spoon out and top with butter and bake at 450 degrees until golden brown. My grandmother always used a "hoe cake" skillet, but anything that is dark will do. They just seem to taste better.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Biscuits #4

Servings: 12 Servings

Ingredients:

2 cub All-purpose flour
¼ teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Salt
6 tablespoon Lard
¾ cub Buttermilk

Preparation:

From: Boyd Zenner <bz2v@poe.acc.virginia.edu>

Date: 30 Oct 1994 20:49:54 -0500
Micah asked for a buttermilk biscuit recipe: this is the best one I've tried. It comes from Camille Glenn's _Heritage of Southern Cooking_.

Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute; wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough ½ inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don't have one, a drinking glass of the desired diameter will work okay.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

A variation she suggests that is very good for cocktail biscuits is to fold in ½ t dried rosemary, cut the biscuits small, and serve as ham (or smoked sausage) when baked.

P.S. If you are a real Southerner, you will *not* try to replace the lard with vegetable shortening. It's just not as good.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Biscuits ("Bisquito Bites")

Servings: 14 Biscuits

Ingredients:

1 ¼ cub Flour
½ cub Whole-wheat flour
1 tablespoon Sugar
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cub Cooked mashed potatoes
1 cub Buttermilk
3 tablespoon Butter or margarine; melted

Preparation:

1. In large bowl, mix together first 6 ingredients and set aside.

2. In med bowl, whisk together potatoes, buttermilk, and melted butter. A

3. Knead for 1 min on lightly floured surface, adding more flour as needed

4. Transfer biscuits to sprayed baking sheet and bake at 425F for 13-15 mi

Per biscuit:
106 calories, 2.8g fat (23%CFF)
148 mg sodium, 7mg cholesterol
Contributor: "Looneyspoons" J&G Podleski

Posted to Digest eat-lf.v097.n293 by Cathleen <catht@interlog.com> on Nov 18, 1997

Buttermilk Biscuits (Brown and Serve)

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
3 teaspoon Baking powder
¼ teaspoon Baking soda
¾ teaspoon Salt
¼ cub Shortening
⅞ cub Buttermilk; *see note

Preparation:

*Note: One cup less 2 tablespoons. Mix as for biscuits. Roll dough ½ inch thick. Cut out biscuits; place on lightly greased baking sheet. Bake at 450 degrees to brown and serve stage. Remove biscuits from oven and cool. Place in freezer bag and freeze. Bake frozen biscuits at 450 degrees until brown.
Will keep 4 to 6 weeks in freezer.

Typed October 8, 1995 Posted to EAT-L Digest 23 Sep 96

Date: Tue, 24 Sep 1996 14:14:23 -0400

From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>

NOTES : Recipe courtesy Ernest L. Gwinn.

Buttermilk Biscuits with Jalapeno Jam

Servings: 1 Servings

Ingredients:

BUTTERMILK BISCUITS:
1 ¾ cub Flour
2 tablespoon Baking powder
1 teaspoon Sugar
½ teaspoon Salt
½ cub Butter
¾ cub Buttermilk

Preparation:

Preheat
In a mixing bowl, stir together the flour, baking powder, sugar, and salt.
Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.

On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough ½inch thickness. With a 3inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot.

Yield: about 6 3inch biscuits
Recipe By :TOO HOT TAMALES SHOW #TH6286

Posted to MC-Recipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:54 -0500

From: Meg Antczak <meginny@frontiernet.net>

Buttermilk Biscuits with Milk Gravy

Servings: 15 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Soda
¾ teaspoon Salt
2 teaspoon Baking powder
½ cub Shortening
1 ½ cub Buttermilk

Preparation:

Preheat oven to 450. Mix flour, soda, salt, and baking powder. Cut in shortening with a pastry blender. Add buttermilk and mix quickly until dough forms a ball. Turn out on a floured surface and knead a few times.
Pat or roll out to a ½-inch thickness; then cut with a floured biscuit cutter. Bake approximately 12 mintes on an ungreased baking sheet. Yield:
approx. 15 biscuits MILK GRAVY: Save 4 tablespoons of pan drippings (or butter) and place over low heat. Stir in 4 tbs. of flour and continue stirring until smooth and bubbly. Add 2 cups milk and stir until thickened.
Salt and pepper to taste and serve piping hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Bisquits

Servings: 6 Servings

Ingredients:

2 cub Unbleached all-purpose flour
2 ¼ teaspoon Baking powder
1 teaspoon Salt
¼ teaspoon Baking soda

Preparation:

Add 6 T butter

Add ¾ cup of buttermilk

Mix quickly, and put on a floured board

Knead lightly a few seconds

Roll to a ½ inch thickness, cut bisquits, and put on a buttered baking sheet

Bake at 450 degrees for 12-15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Blue Cheese Bread

Servings: 6 Servings

Ingredients:

DENISE BRADSHAW BDGM08B:
⅞ cub Water
3 tablespoon Saco Buttermilk Powder
2 cub Bread flour
½ teaspoon Salt
2 teaspoon Sugar
½ cub Blue cheese; crumbled
1 tablespoon Butter/margarine
¼ cub Parsley; chopped
1 ½ teaspoon Yeast

Preparation:

Mix in according to breadmaker directions. Makes a l lb. loaf.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Blue Dressing

Servings: 1 Servings

Ingredients:

¾ cub Cultured buttermilk
¼ cub Finely minced scallions
2 tablespoon White wine vinegar
1/3 cub Crumbled blue cheese

Preparation:

Combine all ingredients in a jar. Cover tightly and shake well. Yield: 1 cup

Prevention's Healthy Ideas http://www.prev.com/

>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb

Recipe by: Prevention Mag Feb98

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 15, 1998

Buttermilk Blue Potatoes Au Gratin

Servings: 6 Servings

Ingredients:

7 medium Maine russet potatoes; parboiled, peeled, and thinly sliced
2 ½ tablespoon Unsalted butter
1 Garlic clove; crushed
2 Shallots or green onions; minced
2 tablespoon Unbleached flour
1 ½ cub Milk; at room temperature
1 cub Buttermilk; at room temp
1 teaspoon White pepper
¼ cub Mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
¼ cub Fresh parsley; chopped
2 ounce Blue cheese; crumbled, divided
3 cub Raw mushrooms; sliced
1 cub Monterey jack; grated
1 ½ cub Potato chips; coarsely crushed
1 (10 oz) pkg frozen chopped broccoli; thawed
1 tablespoon Canned pimento; diced

Preparation:

Arrange half of the potatoes in the bottom of a buttered 2 ½-quart shallow casserole dish. Make the buttermilk-blue cheese sauce as follows:
melt butter in a medium saucepan over low heat. Add garlic and shallots and saute for 1 minute. Add flour, stir, and cook for 3 minutes more. Pour in milk and buttermilk all at once. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat and stir in white pepper, mayonnaise, mustard, Worcestershire, parsley and half of the blue cheese.
Layer all the mushrooms over the potatoes in the casserole; top with half of the sauce and distribute the grated jack cheese over the sauce. Layer remaining potatoes over cheese and spoon remaining sauce on top. Sprinkle with remaining blue cheese. Bake at 350F for 45 minutes. Sprinkle potato chips over top and bake an additional 10 minutes. Meanwhile, blanch the broccoli. Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 minutes longer.

Buttermilk Bran and Blueberry Muffins

Servings: 20 Servings

Ingredients:

3 cub Natural bran
2 cub Whole-wheat flour
½ cub Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
2 Eggs, beaten
2 cub Buttermilk
1/3 cub Vegetable oil
½ cub Molasses
1 cub Blueberries, fresh or frozen

Preparation:

In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten. Do not overmix.
Fold in blueberries (do not thaw if frozen).

Spoon into nonstick or paper-lined large muffin tins filling almost to top.
Bake at 375F for about 25 min or until firm to touch. Remove from oven and let stand for 2 min before removing muffins from tin. Makes about 20-24.

160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium 5 g protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber

1 starch choice, 1 fruit, 2 fat The Lighthearted Cookbook, Anne Lindsay, Canadian Heart Foundation shared by Elizabeth Rodier March 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Bread

Servings: 1 Servings

Ingredients:

4 cub Buttermilk
1 Yeast cake; dissolved in:
¼ cub Warm water
1 tablespoon Salt
1 tablespoon Sugar
1 tablespoon Shortening; melted
(about -2 quarts in all)

Preparation:

Heat buttermilk, stirring constantly. Cool Add dissolved yeast and enough flour to make a soft sponge. Cover and set in a warm place over- night. In the morning add sugar, salt and shortening. Beat until smooth and add enough flour to make a dough stiff enough to knead. Work until smooth and add enough flour to make a dough stiff enough to knead. Work until smooth and elastic. let rise to double in bulk, knead again and form into loaves.
Cover pans, let rise again, to double in bulk, and bake in a hot oven about 45 minutes.

~- HOW TO USE COMPRESSED YEAST:

In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure.

(In other words, don't let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.) -- >From:
Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Fredericksburg Home Kitchen Cook Book NOTES :
This is from the Fredericksburg Home Kitchen Cook Book, first published in 1846. I Have the Centennial Edition, 1946.
Great
find, a bit pricey, in the book stalls. There are two yeast recipes,
followed by a Buttermilk Bread recipe. These are old recipes, but my
grandmother made her own yeast on the farm and followed the same procedure
in Iowa, turn of the century.

Buttermilk Bread 2

Servings: 1 Loaf

Ingredients:

1 ½ LB LOAF:
1 ⅛ cub Buttermilk *
3 tablespoon Honey
3 cub Bread flour
1 ½ teaspoon Salt
1 tablespoon Butter or margarine
2 ¼ teaspoon Red Star Active Dry Yeast
3 teaspoon Gluten (optional)

1 LB LOAF:
⅞ cub Buttermilk **
2 tablespoon Honey
2 cub Bread flour
1 teaspoon Salt
1 tablespoon Butter or margarine
1 ½ teaspoon Red Star Active Dry Yeast
2 teaspoon Gluten (optional)

Preparation:

* For Welbilt/DAK and Zojirushi machines add 2 tablespoons more buttermilk ** For Welbilt machine, add 1 tablespoon more buttermilk.

I have used the powdered buttermilk and water instead of real buttermilk - worked fine

Have all ingredients at room temperature. (For my Hitachi I microwave the liquid ingredients)

Place all ingredients in bread machine according to manufacturers suggestion. Select light setting.

Helpful Hints Book
Posted to MM-Recipes Digest V3 #256

Date: Thu, 19 Sep 1996 10:23:31 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

Buttermilk Bread 3

Servings: 16 Servings

Ingredients:

1 ½ Lb Loaf:
1 ¼ cub Buttermilk
3 tablespoon Butter or Margarine;Softened
3 tablespoon Honey
3 ¼ cub Bread Flour
1 ½ teaspoon Salt
¼ teaspoon Baking Soda
1 ½ teaspoon Yeast

Preparation:

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light Crust Color. do not use

delay cycles. Remove baked bread from pan and cool on wire rack.

>From: rfurniss@sisna.com (Reid J. Furniss)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Betty Crocker's Bread Machine Cookbook NOTES :

Buttermilk Bread 4

Servings: 12 Servings

Ingredients:

Medium Loaf:
1 ½ teaspoon Dry Yeast
2 cub Bread Flour
2/3 teaspoon Salt
2/3 teaspoon Sugar
2 ½ tablespoon Buttermilk; Powdered, OrFresh
1 ¼ tablespoon Butter
2/3 cub Milk

Preparation:

The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4

"Allen J. Michielsen" <AMICHIEL@SUNRISE.ACS.SYR.EDU> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Bread Machine Cookbook

Buttermilk Bread 5

Servings: 1 Servings

Ingredients:

1 ⅛ cub Buttermilk
3 tablespoon Honey
1 ½ teaspoon Salt
1 tablespoon Butter; or margarine
3 cub Bread flour
2 teaspoon Active dry yeast; Red Star

Preparation:

Place all ingredients in bread pan, select Light Crust setting, and press Start.

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cook 1 hour before slicing.

I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.

This is a very nice, tender, rich loaf. Great for sandwiches.

Next time I will try reducing the honey by 1T. [ECR} From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Magic, Lois Conway & Linda Rehberg,pp 149 NOTES : I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.

Buttermilk Bread 6

Servings: 1 Servings

Ingredients:

2 cub Capacity; 3-Cup Capacity
1 ½ teaspoon Active dry yeast; 2 ¼ tsp.
2 cub Bread flour; 3 c.
¾ teaspoon Salt; 1 tsp.
4 teaspoon Dark brown sugar; 2 tbls
4 teaspoon Butter or margarine; 2 tbls
¼ cub Plus 3 tbls water; ¾ cup
¼ cub Plus 2 Tbls buttermilk; ½cup
1 teaspoon Lemon juice; 1 tsp.

Preparation:

All ingredients must be at room temperature. Add ingredients in order specified for your bread machine. Set bread machine on the basic/standard bread making setting, select medium or normal baking cycle.
Recipe By : The Utimate Bread Machine Cookbook

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:24:53 -0800 (PST)

From: Hoppie <steveh@ccnet.com>

Buttermilk Bread Abm

Servings: 1 Lb loaf

Ingredients:

13 ounce Buttermilk
2 tablespoon Margarine or Butter;softened
2 tablespoon Honey
2 ½ cub Bread Flour
1 teaspoon Salt
1/3 teaspoon Baking Soda
1 teaspoon Bread Machine Yeast

Preparation:

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack.

Per 2 oz. slice: Calories 185, protein 5g, Carbohydrate 34g, fat 3g, Cholesterol 0, Sodium 350mg

From: "Bread Machine Recipes" by Gold Medal Book #6 Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Bread Abm

Servings: 16 Oz

Ingredients:

BREAD MACHINE COOKBK; GERMAN:
½ tablespoon Yeast
2 cub Bread flour
½ tablespoon Buttermilk, powdered
½ tablespoon Sugar
¼ tablespoon Salt
2 tablespoon Butter
2/3 cub Water; warm

Preparation:

Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 11 o'clock. Select "white bread" and push Start.

Notes: Great taste and texture, a light fluffy bread.

Sylvia's notes: came out great first try. Easily the best slicing bread I've made in a long time.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

Buttermilk Bread in a Pressure Cooker

Servings: 6 Servings

Ingredients:

1 Egg
½ cub Sugar
1 cub Flour
½ teaspoon Soda
1 teaspoon Baking powder
1 cub Buttermilk (I don't have therecipe at hand, but you canmake
Quite adequate buttermilefrom dried milk)
1 cub Nut, dates and/or raisins
4 cub Water in pressure cookerwith rack.

Preparation:

Combine egg and sugar. Sift flour, soda and baking powder. Add buttermilk anternately with sifted dry ingredients. Mix well. Add nuts and stuff. Turn into buttered bowl and cover with wax paper. Place bowl in cooker on rack with water. Place cover on cooker. Steam without pressure weight for 15 minutes, then cook at cook position for 25 minutes, allow to cool naturally.

Works, and makes quite tasty bread. I've also got a really good receipe for making brown bread and boston brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish off a whole loaf at one sitting, especially if the butter was still firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Bread in Abm

Servings: 12 Servings

Ingredients:

2 ½ teaspoon Instant yeast
3 tablespoon Powdered buttermilk
1 teaspoon Salt
3 cub Bread flour
1 tablespoon Unsalted butter; room temp.
3 tablespoon Pure maple syrup
1 cub Water; room temp.

Preparation:

I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot aka. jrjet@mtco.com

Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting.

NOTES : This rises really high! Might try cutting the yeast back just a bit....

Recipe by: Baking with Julia

Posted to EAT-L Digest by Dot McChesney <jrjet@MTCO.COM> on Feb 20, 1998

Buttermilk Bread Pudding W/creamy Chocol

Servings: 16 Servings

Ingredients:

3 Eggs
2 Egg yolks
2/3 cub Sugar
2 cub Buttermilk
2 ½ cub Half and half
2 teaspoon Vanilla extract
9 Buttermilk bread slices;crusts removed; cut into1-inch pieces (about 6generous cups)
Ground nutmeg

CREAMY CHOCOLATE SAUCE:
¾ cub Whipping cream
3 tablespoon Sugar
1 teaspoon Vanilla extract
5 ounce Bittersweet (notunsweetened) or semisweetchocolate; chopped

Preparation:

Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk eggs, yolks and sugar to blend in large bowl. Mix in buttermilk, half and half and vanilla. Add bread; let stand 5 minutes. Transfer to prepared dish.
Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish.
Bake until pudding is firm in center but still pale in color, about 1 hour 15 minutes. Cool slightly. Serve warm or cold, with warm sauce separately.

Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Reduce heat to low. Add chocolate and stir until melted. Makes about 1 1/3 cups. Serve warm.

RANGER@HALCYON.COM

(GLENN/SHARON GORMAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Breakfast Biscuits

Servings: 8 Servings

Ingredients:

2 ½ cub All-purpose flour
2 tablespoon Sugar
1 ½ teaspoon Cream of tartar
¾ teaspoon Baking soda
½ teaspoon Salt
½ cub (1 stick) butter
2/3 cub Buttermilk
1 Egg
Milk
Additional sugar

Preparation:

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in large bowl. Cut in butter until mixture resembles coarse meal. Stir in buttermilk and egg. Turn dough out onto floured surface and knead until smooth; dough will be moist. Roll dough out into circle ½ inch thick. Transfer to prepared sheet. Cut into wedges.
Brush top with milk; sprinkle with sugar. Bake until golden brown, about 15 minutes. Serve immediately

Variation: Add 2/3 cup raisins, ¼ cup mined candied orange peel, 1 Tbs finely grated lemon peel and 1 tsp caraway seed to dough.

The Inn of Glenn Haven - Denver, CO. Bon Appetit

Buttermilk Brown Sugar Pound Cake

Servings: 12 Servings

Ingredients:

2 ½ cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
1 cub Unsalted butter, at roomtemperature (2 sticks)
2 cub Firmly packed light brownsugar
3 Eggs
1 teaspoon Vanilla
¼ teaspoon Anise extract
1 cub Buttermilk
Orange Marmalade (Optional)
Grated rind of one orange(Optional)
½ cub Plumped currants *

Preparation:

* NOTE: To plump currants, cover with boiling water in a small cup and let stand for 10 minutes. Drain,

Preheat the oven to Moderate (350F). Grease a 10-inch tube pan. Line the bottom with waxed paper. Grease and dust with flour, tapping out the excess.

Stir together the flour, baking powder, baking soda, and salt in a large bowl. Beat the butter and brown sugar in another large bowl for about 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed.

Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla and anise extract. Reduce the mixer speed to the lowest setting; add one-third of the flour mixture, beating just until blended.
Pour in ½ cup of the buttermilk, beating until just combined. Repeat with the remaining flour mixture and buttermilk, ending with the flour mixture.
Fold in the orange rind and the drained currants.

Spoon the batter into the prepared pan. Rotate the pan briskly to even and settle the batter. Bake for 60 to 65 minutes or until a wooden pick inserted in the center comes out clean. Transfer the pan to a rack and cool for 30 minutes. Run a thin knife around the inside of the pan and the tube. Invert the cake onto the rack; remove the waxed paper. Re-invert the cake. While still warm, brush with orange marmalade and garnish with orange zest, if you wish. cool to room temperature. Slice into 24 thin slices and serve 2 slices per serving. NOTE: The cake can be frozen airtight for up to one month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cake

Servings: 1 Servings

Ingredients:

CAKE:
2 Sticks butter or marg.
6 tablespoon Unsweetened cocoa
1 cub Water
2 cub Flour
1 cub Sugar
1 teaspoon Baking soda
½ cub Buttermilk
2 teaspoon Vanilla
2 Eggs lightly beaten

FROSTING:
1 Stick butter
4 tablespoon Cocoa
6 tablespoon Buttermilk
1 teaspoon Vanilla
2 cub 10x sugar

Preparation:

In sauce pan melt butter & cocoa. Blend in water. Add flour, sugar, bs, buttermilk, vanilla and blend with elect mixer for 2 min. Add eggs and blend. Pour into greased 8" pan bake at 350 25 min. FROSTING: Over double boiler mix and melt butter/cocoa/buttermilk till quite hot Add vanilla ansd sugar and beat till smooth. ( add more sugar if thin) Cool and spread

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cake

Servings: 12 Servings

Ingredients:

1 large Egg
1 cub Sugar
¾ cub Buttermilk
½ cub Soft margarine, melted
½ teaspoon Cardamom
1 ½ cub Flour
½ teaspoon Baking soda
¾ cub Blueberries

Preparation:

Mix egg, sugar and ½ of the buttermilk. Add baking soda to 2nd half of buttermilk, let sit for 5 mins then add to first mixture. Add cardamon to flour. Add buttermilk and melted margarine to the flour and mix well. Add blueberries. Spray a medium bundt pan. Gently put cake/blueberry mixture in pan and bake at 350 degrees for about 35 mins or until toothpick comes clean. Cool on rack for 5 mins before removing from pan.

Originally called for raisins instead of blueberries. The bundt pan I use is not as big as the ones currently on the market. Can also be made in a loaf pan

Source Inge Sorenson Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

NOTES : Originally called for raisins instead of blueberries. The bundt pan I use is not as big as the ones currently on the market. Can also be made in a loaf pan.
Recipe by: Inge Sorenson Posted to MC-Recipe Digest V1 #654 by Bob & Carol Floyd <c.floyd@arnprior.com> on Jul 02, 1997

Buttermilk Cake with Lemon Frosting

Servings: 8 Servings

Ingredients:

4 large Egg yolks
2/3 cub Buttermilk
1 ½ teaspoon Vanilla
2 cub Sifted cake flour
1 cub Sugar
1 tablespoon Baking powder
½ teaspoon Salt
8 tablespoon Unsalted butter; softened

CLASSIC LEMON BUTTERCREAM:
6 large Egg yolks
1 cub Sugar
¼ cub Water
¼ cub Freshly squeezed lemon juice
2 cub Unsalted butter; softened
¼ teaspoon Lemon extract

Preparation:

From: Sandal@aol.com

Date: 20 Oct 1995 10:08:36 -0500
Buttermilk imparts a slightly tangy and rich flavor to butter cake, although it is actually lower in cholesterol than whole milk. This cake is delicious with softly whipped creme fraiche and ripe peaches. I also like to bring it plain to picnics and serve it with windfalls of fresh wild berries.

One 9-inch by 2-inch cake pan or 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured.

Preheat the oven to 350 deg F. In a medium bowl lightly combine the yolks, ¼ of the buttermilk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula. The pan will be about ½ full. Bake 30 to 40 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and invert onto a greased wire rack. To prevent splitting, reinvert so that the top is up and cool completely before wrapping airtight. FINISHED HEIGHT: 1 ½ inches at the sides and 2 inches in the middle. STORE: Airtight: 3 days room temperature, 5 days refrigerated, 2 months frozen. Texture is most perfectly moist the same day as baking. COMPLEMENTARY ADORNMENTS: A simple dusting of powdered sugar.
One recipe: Lemon Buttercream. Creme fraiche topped with peach slices.
SERVE: Room temperature.

Classic Lemon Buttercream: To acheive a truly lemon flavor, it is necessary to use both fresh lemon juice and lemon extract (actually the pure oil of lemon). Lemon juice alone is too bitter. Makes 4 cups (enough to fill and frost two 9-inch by 1 ½-inch layers or three 9-inch by 1-inch layers)

Have ready a greased 1-cup heatproof glass measure near the range. In a bowl beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar, water, and lemon juice in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup is boiling. Stop stirring and boil to the soft-ball stage (238 deg F.). Immediately transfer the syrup to the glass measure to stop the cooking.

If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and lemon extract. Place in an airtight bowl.
Bring to room temperature before using. Rebeat if necessary to restore texture. STORE: 6 hours room temperature, 1 week refrigerated, 8 months frozen. POINTERS FOR SUCCESS: To prevent crystallization, do not stir after the syrup comes to a boil. To keep the temperature from rising, remove the syrup from the pan as soon as it has reached 238 deg F. Don't allow the syrup to fall directly on the beaters as it will spin the syrup around the sides of the bowl. Using a hand held beater makes this easier. FROM: The Cake Bible by Rose Levy Beranbaum

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Carrot Cake

Servings: 16 Servings

Ingredients:

2 cub All-purpose flour
2 cub Sugar
2 teaspoon Baking soda
1 ½ teaspoon Ground cinnamon
1 teaspoon Baking powder
¼ teaspoon Salt
4 medium Carrots; shredded (2 cups)
¼ cub Buttermilk or sour milk
¼ cub Cooking oil
1 can (8 ¼ oz.) crushedpineapple, drained
1 cub Chopped walnuts
3 Eggs
½ cub Coconut
1 teaspoon Vanilla
Buttermilk Glaze
Nutty Cream Cheese Frosting

Preparation:

Grease and lightly flour two 9x 1 ½ inch round baking pans (or one 13x9x2 inch baking pan); set aside. In a large mixing bowl combine flour, sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and vanilla. Stir till combined. Spread batter in prepared pans.

Bake in a 350 oven for 40-45 minutes or till cakes spring back when touched lightly. Pour buttermilk glaze evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9 inch pan). Cool completely.
Frost with nutty cream cheese frosting. Store in refrigerator.

Buttermilk Glaze: Combine ½ cup sugar, ¼ cup buttermilk or sour milk, ¼ cup margarine or butter and 2 teaspoons light corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in ½ teaspoon vanilla.

Nutty Cream Cheese Frosting: In a large mixing bowl beat two 3-ounce packages cream cheese, ½ cup softened margarine or butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed till light and fluffy. Gradually add 4 ½ to 4 ¾ cups sifted powdered sugar, beating to spreading consistency. Stir in ½ cup chopped walnuts. Makes about 2 cups.

Recipe by: Better Homes & Gardens Farmer's Market Cookbook

Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

Buttermilk Carrot Cake

Servings: 1 Cake

Ingredients:

CAKE:
2 cub All-purpose flour
2 teaspoon Baking soda
2 teaspoon Cinnamon
½ teaspoon Salt
3 Eggs
¾ cub Vegetable oil
¾ cub Buttermilk
2 cub Sugar
2 teaspoon Vanilla extract
1 can 8oz crushed pineapple, drained
2 cub Grated carrots
1 cub Walnuts, chopped

BUTTERMILK GLAZE:
1 cub Sugar
½ teaspoon Baking soda
½ cub Buttermilk
¼ pound Butter
1 tablespoon Corn syrup
1 teaspoon Vanilla extract

CREAM CHEESE FROSTING:
¼ pound Butter, softened
8 ounce Cream cheese, softened
1 teaspoon Vanilla extract
2 cub Powdered sugar
1 teaspoon Orange juice
1 teaspoon Grated orange peel

Preparation:

Preheat oven to 350 degrees. Generously grease two 9" cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes.
Turn out of pans, and cool completely. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. Refrigerate until frosting is set.
BUTTERMILK GLAZE:
In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil.
Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING:
Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel.
Mix until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cheese and Bacon Bread

Servings: 6 Servings

Ingredients:

1 cub Buttermilk
2 tablespoon Butter
2 Eggs
½ teaspoon Baking soda
1 tablespoon Sugar
¾ teaspoon Salt
3 cub Bread flour
2 ½ teaspoon Yeast (1 pkg Red Star)
Add at Mix Bread beep:
2/3 cub Bacon bits (real bacon,cooked then chopped, notcanned or artificial)
2/3 cub Shredded cheese

Preparation:

This recipe is a combination of Donna Gorman's Bacon/Cheese Bread and her Buttermilk Cheese Bread (cookbook III). I'd made the bacon/cheese bread and it was good, but it was a rather dense, low loaf. When I saw the buttermilk cheese bread recipe, I decided to make a few modifications and combine the two recipes ... the result is a tall, utterly delicious loaf!

I then tried it closer to her recipe and, instead of adding bacon/cheese at the mix bread cycle, I added 1 cup of shredded cheese at the beginning.
This loaf almost brushed the top of my Hitachi! It was HUGE!

I don't know why these rise so well ... I did warm the buttermilk in the microwave for about ½ minute and the baking soda is unusual. I may try adding a small amount of baking soda to some other recipes and see what the result is.

Anyway ... this is now one of our favorite breads! A loaf is baking right now.

Food & Wine RT [*] Category 2, Topic 28 Message 198 Wed Dec 02, 1992 MOTO.JOANNA at 21:27 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cheese Bread

Servings: 1 Servings

Ingredients:

2 ½ teaspoon Yeast
3 cub Bread flour
1 teaspoon Baking powder
1 teaspoon Salt
1 cub Buttermilk
¼ cub Warm water
1 cub Grated cheese (sharp
Cheddar or whatever you
Have on hand)

Preparation:

This makes a really awesome 1-½ lb loaf.
Posted to MM-Recipes Digest V3 #257

Date: Thu, 19 Sep 1996 21:40:19 -0700

From: bj3@ix.netcom.com (BJ)

Buttermilk Cheese Bread

Servings: 1 Servings

Ingredients:

1 package Yeast
1 teaspoon Baking powder
1 tablespoon Sugar
¼ cub Warm water
3 cub Bread flour
1 teaspoon Salt
1 cub Buttermilk (room temp)
1 cub Cheddar cheese grated

Preparation:

This was wonderful! Recipe suggested extra sharp cheddar, I used a medium sharp cheddar and colby mix. Very crunchy. Note: No instructions provided.
Use normal bread making procedures.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cheese Bread #1

Servings: 12 Servings

Ingredients:

1 package Yeast
3 cub Bread flour
1 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
1 cub Buttermilk; room temperature
¼ cub Warm water
1 cub Grated sharp Cheddar cheese

Preparation:

Date: Fri, 15 Mar 1996 12:49:09 -0800

From: Gerald Edgerton <jerrye@wizard.com>

Place in machine and cook.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Cheese Bread #2

Servings: 12 Servings

Ingredients:

1 package Yeast -or-
1 ½ teaspoon Yeast
3 cub Bread flour
1 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
½ cub Buttermilk
½ cub Sourdough starter
¼ cub Warm water
1 cub Sharp Cheddar; cubed
½ cub Blue cheese
1 can Green chilies; chopped
1 teaspoon Ground red pepper

Preparation:

Date: Thu, 21 Mar 1996 20:01:59 -0800

From: Marti Wolek <mwolek@techline.com>

Have all ingreds. at room temp. except water. Put into pan in order listed.
Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. JUDY GARNETT (PJXG05A)

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #82

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Cheese Bread for Automatic Bread Machines

Servings: 3 Servings

Ingredients:

1 package Yeast;
3 cub Bread flour; * see note
1 teaspoon Double-acting baking powder;
1 tablespoon Sugar;
1 cub Buttermilk;
¼ cub Warm water;
1 cub Cheddar cheese; shredded, **see note

Preparation:

* Use ¼ cup oats and ¼ cup cornmeal for ½ cup of the flour if preferred.

** Other cheese can be substituted. Some cheeses have more moisture content than others -- keep this in mind.

Use this recipe for a 1-½ pound loaf of bread baked in an automatic bread maker. Put ingredients into bread maker in order as directed by your ABM instructions, taking care to place the yeast in appropriate order. Select white bread option.

Notes: Automatic bread machines are real time savers that let you enjoy homemade yeast breads.

Recipe by: Jo Anne Merrill Posted to Bakery-Shoppe Digest V1 #212 by Jennifer Merkel <jmerkel@rpa.net> on Sep 01, 1997

Buttermilk Chess Pie

Servings: 1 Servings

Ingredients:

1 ¾ cub Sugar
2 tablespoon Flour;All-purpose
¼ cub Cornmeal
¼ teaspoon Salt
2/3 cub Buttermilk
5 Egg;Lightly Beaten;
1 teaspoon Vanilla
½ cub Margarine;Melted Butter or
1 Pastry Crust;Unbaked;9-inch

Preparation:

Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until blended. Stir in vanilla and margarine, and pour into unbaked pastry shell. Bake at 350 F for 40-45 minutes or until set. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. Cool on a wire rack approximately 1 hour. Yield: 1 9-inch pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Chess Pie

Servings: 6 Servings

Ingredients:

Pie shell, 9"
¾ cub Buttermilk
¼ teaspoon Soda
2 cub Sugar
1 ½ tablespoon Flour
½ cub Butter
3 Egg; beaten
⅛ teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Vinegar

Preparation:

Preheat oven to 350 degrees. Partially bake the pie shell.

Combine buttermilk and soda. Mix sugar and flour. Cream butter. Add sugar mixture, then eggs, salt, buttermilk, vanilla and vinegar. Beat well. Pour into a partially baked pie shell. Bake about 30 minutes, until set and golden brown.
Posted to MM-Recipes Digest V5 #009 by "Wayne T. Jones" <waynej@mail.austasia.net> on Jan 9, 1998

Buttermilk Chicken

Servings: 4 Servings

Ingredients:

4 -(up to)
6 Chicken breasts
¾ cub Flour
½ teaspoon Salt
¼ teaspoon Pepper
½ cub Buttermilk
½ Stick butter
1 cub Buttermilk
1 can Cream of mushroom soup

Preparation:

Dip chicken in ½ cup buttermilk. Mix flour, salt and pepper. Dip chicken in flour mixture. Melt butter in a 13x9-inch dish in a 425 degree oven.
Place chicken in dish on the butter. Bake, uncovered, for 30 minutes. Turn chicken over and bake an additional 15 minutes. Mix 1 cup buttermilk with the soup. Turn chicken over again; spoon soup mixture over chicken. Bake for 15 minutes.

FROM CALLIE BRANDON

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Chicken

Servings: 6 Servings

Ingredients:

6 Chicken breasts
½ cub Butter milk
1 ½ cub Flour
½ teaspoon White pepper
1 teaspoon Salt
1 Canola oil for frying

Preparation:

Wash chicken breasts remove skin and visible fat,leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about ½" deep.
Dip each breast in the buttermilk,making sure it is completely coated. Dip in the bowl off flour,turning to thoroughly coat both sides.Shake each piece to remove loose flour. Place chicken in the hot oil,flesh side down.
When skillet is full,turn heat down to medium and let chicken fry until just golden brown and crispy,then turn and let second side get golden.Be careful when turning not to break the buttermilk crust.
Reduce the heat to low,cover and cook 25 minutes.Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more.Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Chicken Strips

Servings: 1 Servings

Ingredients:

3 pound Chicken fingers; breasts orpieces.
Buttermilk to cover andrefridgerate overnight

Preparation:

in the morning drain buttermilk and coat with crushed crackers, cerel, or croutons. Place on jelly roll pan, bake 350 for 1 hour. Dip in honey mustard sauce or barbaque sauce.

Note: I made these sunday and everyone raved. Only I was out of buttermilk and I dipped them in ranch dressing diluted with milk and added a little butter to the crushed crackers. I havent yet had time to do the overnight thing, in fact I rarely even thaw them out. I just bake a little longer. I made up two new dipping sauces that no-one even touched because the chicken was so good alone.

Posted to recipelu-digest Volume 01 Number 432 by The Rolands <kkroland@itsnet.com> on Jan 01, 1998

Buttermilk Chicken Wings

Servings: 1 Servings

Ingredients:

1 cub Seven Seas Buttermilk SaladDressing
1 Egg; slightly beaten
¼ teaspoon Hot sauce; or to taste
3 pound Chicken wings
1 cub Plain breadcrumbs

Preparation:

Mix together salad dressing, egg and hot sauce; blend well. Dip chicken wings into dressing mixture ( I leave mine whole and tuck the tip under the meaty part), and roll in bread crumbs. Place in lightly greased baking pan (I use a jellyroll pan) and bake at 400F for 40 minutes. Serve warm or at room temperature.

Recipe by: Mom

Posted to EAT-L Digest by Nancy Pallotta <nancee@NEO.LRUN.COM> on Apr 5, 1998

Buttermilk Chive Biscuits

Servings: 15 Servings

Ingredients:

2 cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cub Chilled butter; (1 stick)cut into
Small pieces
¾ cub Buttermilk
2 tablespoon Chopped chives

Preparation:

Preheat the oven to 425 degrees. Combine the flour, baking powder, baking soda and salt in a mixing bowl. Stir with a fork to blend and mix well. Add the butter and, using you fingers as a pastry blender, work the butter and flour together until the mixture looks like irregular crumbs. Add the buttermilk and the chives. Mix only until the dry ingredients are moistened. Gather the dough into a ball, pressing it to hold together and turn it onto a lightly floured surface. Knead lightly about 12 times. Pat the dough into a circle, keeping it about ½ to ¾-inch thick. Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake about 10 minutes, or until the tops are lightly browned. Serve warm. Yield: 15 biscuits
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A04

Posted to EAT-L Digest 14 October 96

Date: Tue, 15 Oct 1996 20:20:24 -0500

From: Jackie Bordelon <jbord@PREMIER.NET>

Buttermilk Chive Dressing

Servings: 6 Servings

Ingredients:

½ cub Reduced-fat buttermilk
2 tablespoon Distilled white vinegar
2 tablespoon Chopped fresh chives
1 tablespoon Low-fat mayonnaise dressing
¼ teaspoon Salt
¼ teaspoon Coarsely ground black pepper

Preparation:

In small bowl, with wire whisk or fork, mix all ingredients.

Each tablespoon: About 6 calories, 0 g protein, 1 g carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 65 mg sodium

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: This dressing is fat-free and delicious. Toss it with salad, homemade coleslaw, or cucumber slices. Yields: About ¾ cup dressing. Work Time: 5 minutes.

Recipe by: Homearts Recipe Archive

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998

Buttermilk Chocolate-Hazelnut Cake

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
2 Egg whites
1 cub Light brown sugar
½ cub Cocoa powder
1 teaspoon Baking powder
½ cub Finely chopped hazelnuts
1/3 cub Safflower oil
1 teaspoon Vanilla extract
1 cub Whole wheat pastry flour
1 teaspoon Baking soda
¼ teaspoon Salt

Preparation:

Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.¶Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Buttermilk Cider Chicken

Servings: 4 Servings

Ingredients:

BILLS20086:
8 Chicken breast halves; boneless, skinless
1 cub Buttermilk
1 tablespoon Butter
1 Granny Smith apple; core, cut in 8 wedges
1 Red Delicious Apple; core, cut in 8 wedges
1 cub Apple cider
1 cub Chicken broth
1 cub Whipping cream
Flour
Salt & pepper to taste
2 tablespoon Vegetable oil
2 tablespoon Fresh chives; chopped
¾ cub Pecans; coarsely chop, toast

Preparation:

Place chicken in single layer in glass baking dish. Pour buttermilk over.
Turn chicken to coat. Cover; chill overnight. Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes.
Transfer apples to bowl. Add cider to same skillet. Boil until cider is reduced to ¼ cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separetely and refrigerate.) Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side.
Transfer to plates. Add apples to same skillet and reheat over medium heat.
Divide among plates. Add sauce to same skillet and reheat. Stir in chives.
Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Cinnamon Rolls (Seattle)

Servings: 1 Servings

Ingredients:

DOUGH:
2 package Dry yeast
¼ cub Warm water
1 ½ cub Buttermilk
3 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Soda
½ cub Vegetable oil
4 ½ cub Flour

TOPPING:
½ cub Butter; melted
1 ¼ cub Firmly packed brown sugar
1 ½ teaspoon Cinnamon

Preparation:

To prepare dough: Dissolve yeast in warm water. Heat buttermilk until warm.
Stir in sugar, salt, soda, oil, flour and yeast until mixed. Knead 15 times. Cover and let rise 15 minutes. Roll dough into rectangle approximately 10 x 18 inches. To prepare topping: combine ingredients and spread on dough. Roll up rectangle, cut into 1-inch pieces, and place cut side up in buttered 9-x18-inch pan. Let rise 30 minutes. Preheat oven to 400 degrees. Bake rolls for 10 to 15 minutes - until lightly browned. Cool slightly and serve.

Yield: 18 rolls. One PER SERVING: Calories, 288; Protein, 4 g; Carbohydrates, 42 g; Fat, 12 g; Sodium, 214 mg; Cholesterol, 15 mg; Dietary Fiber, 1 g.

>Recipe from THE SEATTLE CLASSIC COOKBOOK by the Junior League of Seattle (C) 1983, 1989. Ten Speed Press; see also CompuCook's Kitchen. Posted by phannema@wizard.ucr.edu and mcBuster on 97; 98.

Recipe by: Jr League Seattle

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 09, 1998

Buttermilk Cloverleaf Rolls

Servings: 1 1/2 dozen

Ingredients:

½ cub Butter
2 cub Buttermilk
2 package Dry Yeast
½ teaspoon Baking Soda
2 tablespoon Sugar
2 teaspoon Salt
5 cub Flour
1 Egg; beaten to mix

Preparation:

Heat the butter and buttermilk until hot. Combine with the yeast and let stand 2-3 minutes until the yeast has dissolved. Stir in the baking soda, sugar and salt. Gradually stir in flour until the dough starts to leave the sides of the bowl. Knead the dough on a floured work surface, adding more flour if sticky, until smooth and elastic, about 10 minutes. Shape the dough into a ball, put in a buttered bowl, and turn so that it is buttered all over.

Cover and let rise until double in bulk, about 45 minutes. Butter three 6 cup muffin tins. Punch the dough down. Divide into 18 portions; ten form each into 3 balls. Put 3 balls into each muffin cup. Cover and let rise until double in size, about 30 minutes. Heat the oven to 400øF. Brush the tops of rolls with egg. Bake until the rolls are browned, 15-20 minutes.

Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Coconut Pie

Servings: 8 Servings

Ingredients:

1 (9-inch) unbaked pie shell
6 Eggs
2 tablespoon Flour
2 teaspoon Vanilla
1 can (5-oz) coconut
2 ½ cub Sugar
1 cub Buttermilk
1 cub Broken pecans
1 Stick butter; melted

Preparation:

Preheat oven to 350. Beat eggs & add all other ingredients except butter.
Mix well; add butter. Pour into pie shell & bake about 50 minutes until firm & browned.

MRS W.J. (SANDRA) DE LEO

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Corn Bread

Servings: 1 Pan

Ingredients:

1 Egg
2 cub Buttermilk
1 cub Water
1 teaspoon Baking soda
2 teaspoon Salt
Corn meal

Preparation:

Combine egg, buttermilk and water; add salt and soda. Stir in enough corn meal until of cake batter consistency. Bake at 500 degrees for 15 to 20 minutes in a well greased 10" pan.

Buttermilk Corn Bread #2

Servings: 8 -9 serving

Ingredients:

1 cub All-purpose flour
1 cub Yellow cornmeal
¼ cub Sugar
1 teaspoon Baking soda
¾ teaspoon Salt
1 cub Low fat buttermilk
2 Large eggs

Preparation:

Preliminary: Preheat oven to 400 degrees.

1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt.
2. In a separate bowl, using a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. pour into an

8-inch square or 9-inch round nonstick cake pan.

3. Bake in preheated oven until bread springs back when gently pressed in center, 20-22 minutes. Cut into squares or wedges. Serve warm.

Contributor: Sunset Magazine

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 28, 1998

Buttermilk Cornbread

Servings: 8 Servings

Ingredients:

1 cub All-purpose flour
1 cub Cornmeal
¼ cub Sugar
1 tablespoon Double-acting baking powder
1 teaspoon Baking soda
1 Egg
1 1/3 cub Buttermilk
3 tablespoon Butter; melted

Preparation:

Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.

NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking.
Recipe by: Elizabeth Powell

Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7, 1997

Buttermilk Dip

Servings: 1 Cup

Ingredients:

1 cub Dairy sour cream
1/3 cub Instant dry buttermilk
½ teaspoon Dried dill weed
¼ teaspoon Salt
1 Clove garlic, crushed

Preparation:

Mix all ingredients. Cover and refrigerate 1 hour. About 1 cup dip; 40 calories per tb.

Source: Betty Crocker's Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Doughnuts

Servings: 1 Servings

Ingredients:

1 Egg
¼ teaspoon Salt
½ cub Sugar
¼ teaspoon Ginger; Ground
½ cub Buttermilk
½ teaspoon Mace
½ teaspoon Vanilla
2 cub Flour
1 ½ teaspoon Baking Powder
¼ teaspoon Baking Soda

GLAZE:
½ cub Powdered Sugar; Sifted
1 Tbl Whole Milk; Warm

Preparation:

Beat the egg until light and foamy in a medium sized bowl. Beat in the sugar. Add the buttermilk and vanilla. Mix in the flour, baking powder, baking soda, salt, ginger and mace. Chill for 1 hour. Preheat the deep fryer. Prepare the glaze by combining the ingredients and blending until smooth. Pat out the dough to a ¾" thickness on a lightly floured board.
Cut using a floured doughnut cutter. Carefully drop into the hot oil in the deep fryer. Fry until golden brown (2-2 ½ minutes). Drain. Dip the top of the warm doughnuts into the glaze. Place glazed side up on a rack. Yields 8 Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)

Buttermilk Doughnuts I

Servings: 30 Donuts

Ingredients:

3 Eggs
1 ½ cub Sugar
3 tablespoon Oil
1 ½ cub Buttermilk
1 teaspoon Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Vanilla
½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
5 ½ cub White flour, not sifted

Preparation:

Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk with a wire whisk until the sugar is dissolved and the yolks are broken up and distributed. Add the spices, vanilla, baking powder, baking soda, and salt; mix well. Fold the flour into the mixture until the ingredients are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken by itself without needing more flour which would toughen the doughnuts. Drop half of the dough onto a floured board and knead lightly into a ball with folded ends underneath. Roll the dough into a round shape about ½ inch thick. Cut with a doughnut cutter. Knead the leftover dough into the second half of the mixture. Repeat kneading and rolling. Be very sparing with the flour. Dust the dough very lightly, but don't overflour. Your dough should not be sticky if left to rest for 5 to 10 minutes as instructed.
Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts for about 1 ½ minutes on each side.

Makes 30 doughnuts and 30 holes.

[YANKEE; June 1990]

Posted by Fred Peters.

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 07-03-95

Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Buttermilk Dressing

Servings: 1 Servings

Ingredients:

2 cub Buttermilk
½ teaspoon Garlic powder
2 ¼ tablespoon Parsley flakes
½ teaspoon Accent or MSG
2 cub Mayonnaise
1 teaspoon Onion powder
1 ¾ teaspoon Salt
½ teaspoon Pepper

Preparation:

Combine all ingredients, mixing well. Chill at least 4 hours. Dressing will keep 2-3 weeks in 'fridge. Recipe can be halved, doubled, etc. easily.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Dressing #1

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
¼ cub Low-fat cottage cheese
1 tablespoon Mayonnaise
1 tablespoon Dill
½ teaspoon Ground pepper
1 small Bunch parsley; finelyminced
¼ cub Bell pepper; minced fine
¼ cub Yellow onion; minced fine

Preparation:

Mix together well & chill. This will keep 1 week in refrigerator.

MRS. GENE CROWLEY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Dressing #2

Servings: 6 Servings

Ingredients:

¼ cub Buttermilk
¼ cub Mayonnaise or salad dressing
1 teaspoon Salt
⅛ teaspoon Worcestershire sauce
1 dash Paprika

Preparation:

Combine all ingredients and mix well. Serve over shredded cabbage. Yield:
6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Dressing with Herbs and Green Peppercorns

Servings: 1 Batch

Ingredients:

2/3 cub Buttermilk
1/3 cub Olive oil
1 ½ tablespoon Lemon juice
¼ cub Mayonnaise
3 tablespoon Garlic chives; snipped
1 teaspoon Fresh minced tarragon
2 teaspoon Coarsely ground green peppercorns
½ teaspoon Salt (approximately)
¼ teaspoon Sugar

Preparation:

Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended. Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Correct seasoning and allow to come to cool room temperature before serving.

Yield: About 1 ½ c. dressing.

Belsinger and Dille write: "This tangy dressing goes well with all kinds of salad greens and is especially good with cucumbers and summer-ripe tomatoes. Pour it over steamed and sliced new potatoes for a delicious warm potato salad. Coarsely crack the peppercorns in a mortar and pestle or use the flat side of a chef's knife to crack them on a cutting board.
The dressing will keep, in a tightly covered jar, in the refrigerator for about a week."

From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
48. Posted by Cathy Harned.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Buttermilk Drop Doughnuts

Servings: 1 Servings

Ingredients:

Vegetable oil
2 cub All-purpose flour
¼ cub Sugar
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Ground nutmeg
½ teaspoon Baking soda
¼ cub Vegetable oil
¾ cub Buttermilk
1 Egg
Sugar or cinnamon sugar

Preparation:

Heat oil (2 to 3 inches) in Dutch oven to 375F. Mix flour, sugar, salt, baking powder, nutmeg and baking soda in large bowl. Add oil, buttermilk and egg; beat with fork until smooth. Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
Immediately roll in sugar.

YIELD: about 3 ½ dozen drop doughnuts

Recipe by: Betty Crocker's Old-Fashioned Cookbook

Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate <swcoate@peganet.com> on Aug 16, 1997

Buttermilk Flapjacks - Country Living

Servings: 6 Servings

Ingredients:

2 cub Unsifted all purpose flour
1 tablespoon Sugar
½ teaspoon Salt
2 ¼ cub Buttermilk
1 ½ teaspoon Baking soda
2 large Eggs; lightly beaten
2 tablespoon Butter; melted
Vegetable oil for frying
Butter or margarine
Maple syrup
Fresh strawberries &blueberries; (opt)

Preparation:

In large bowl, combine flour, sugar, and salt. In small bowl or glass measuring cup, combine buttermilk and baking soda. Immediately add buttermilk mixture, eggs, and melted butter to flour mixture. Stir just until dry ingredients are moistened. (Mixture should be lumpy.)

Lightly oil a griddle or 8-inch skillet and heat over medium heat. Spread a heaping ½ cup of batter on griddle to make a 6-inch flapjack. Cook until bubbles form and begin to break on top surface; turn flapjack over and cook until bottom is golden brown. Remove flapjack and serve immediately or place on a baking sheet in 200F oven to keep warm until all flapjacks are done.

Repeat with remaining batter, adding more oil to pan as necessary. Serve flapjacks warm with butter, maple syrup and strawberries and blueberries, if desired.

Country Living/Jan/93

Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998

Buttermilk Fried Chicken

Servings: 4 Servings

Ingredients:

MARINADE:
2 cub Buttermilk
½ teaspoon Garlic Powder
½ teaspoon Worcestershire sauce
1 teaspoon Dried Tarragon

CHICKEN:
1 Frying chicken; cut inserving piece
1 cub Flour
1 teaspoon Salt
½ teaspoon Black Pepper
Oil; for frying

Preparation:

MARINADE: Combine all ingredients. Place chicken pieces in a gallon zipper bag. Add marinade, turning pieces to coat well. Refrigerate 4 hours to overnight.

CHICKEN: Put seasoned flour in pie pan. Remove chicken from marinade with tongs, drip off excess and coat with flour mixture. Heat oil in two large skillets and brown chicken slowly, being careful not to overcrowd pans.
When browning is complete, reduce heat, cover pans and cook chicken slowly about 1 hour or until done.

NOTES : The buttermilk marinade contributes a unique flavor and added tenderness to the chicken. I found this on an online recipe exchange list back in the mid 1980's.
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998

Buttermilk Fruit Shake

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
½ cub Frozen fruit
1 teaspoon Vanilla or fruit flavoring
1 Sugar or sweetener to taste

Preparation:

Place all ingredients into blender. Cut fruit into chunks, mix thoroughly.
Pour and serve. Works well with strawberry, peaches, pineapple, blueberry,
etc.
Posted to MM-Recipes Digest V3 #244

Date: Sat, 7 Sep 1996 16:14:39 -0500

From: "David" <dlopat@ohio.net>

Buttermilk Fudge

Servings: 48 Servings

Ingredients:

2 cub Sugar
1 cub Buttermilk
½ cub Margarine
1 tablespoon Corn syrup
1 teaspoon Baking soda
1 teaspoon Vanilla extract
½ cub Walnuts; chopped

Preparation:

Butter sides of a large heavy saucepan or Dutch oven. Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly, until margarine melts and sugar dissolves. Use a pastry brush dipped in hot water to wash down any sugar crystals on the sides of the pan.

Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches a soft ball stage (approximately 234 - 240 degrees). Remove from heat; add vanilla. Do not stir until syrup cools to approximately 200 degrees.

Using medium speed of an electric mixer, beat fudge till thickened and no longer glossy. Stir in walnuts. Pour into a buttered 8 x 8 inch pan. Cool completely. Cut into squares and store in an airtight container.
Recipe By : The Creative Christmas Kitchen

Posted to EAT-L Digest 4 October 96

Date: Sat, 5 Oct 1996 18:38:15 -0500

From: Janet Baker <jbaker@CNMNET.COM>

Buttermilk Fudge

Servings: 81 Servings

Ingredients:

1 cub BUTTERMILK
½ cub BUTTER or MARGARINE
3 tablespoon LIGHT CORN SYRUP
1 teaspoon BAKING SODA
2 cub GRANULATED SUGAR
1 teaspoon VANILLA
2 cub NUTS (optional)

Preparation:

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan, combine buttermilk, butter or margarine, corn syrup, baking soda and sugar.
Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in the pan and let mixture stand undisturbed until temperature cools to 210 F (110 C). Add vanilla and nuts and stir until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Fudge #1

Servings: 1 Servings

Ingredients:

2 cub Sugar
1 teaspoon Soda
2 tablespoon Corn syrup
1 cub Buttermilk
½ Stick butter
1 teaspoon Vanilla

Preparation:

Mix and bring to boil first 4 ingredients. Add butter. Cook to soft ball stage. Beat in vanilla (and nuts if desired). Drop by teaspoonful onto foil.

MRS JERRY CRISP (JAMIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Fudge #2

Servings: 16 Servings

Ingredients:

2 cub Sugar
1 teaspoon Soda
3 tablespoon White corn syrup
3 tablespoon Butter
1 cub Buttermilk
1 teaspoon Vanilla
1 cub Chopped pecans

Preparation:

Combine all ingredients except vanilla & nuts. Cook in heavy pan over low heat until you can form a soft ball when dropped in cold water. Add vanilla & nuts. Beat until thick & pour into buttered square pan. When firm, cut into squares.

JUANITA CLEMENTS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Fudge Ice Cream

Servings: 1 Quart

Ingredients:

¾ cub Sugar
1/3 cub Cocoa, unsweetened
¾ cub Milk
2 2/3 cub Buttermilk
½ teaspoon Vanilla

Preparation:

In saucepan, combine sugar and nonsweetened cocoa; add milk and heat. Stir until sugar dissolves. Cool. Beat smooth buttermilk and vanilla. Combine with chocolate milk. Chill and stir freeze.

Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Gingerbread

Servings: 12 Servings

Ingredients:

¼ l Buttermilk
250 g Self-raising flour
175 g Fine moist sugar (like brownsugar; but then white:)
1 Egg
1 ½ teaspoon Allspice
300 g Mixed raisins; nuts, choppeddried apricots; choppedcandied ginger; candiedorange/lemon peel
You can add a tablespoon ofginger syrup for evenspicier taste

Preparation:

From: dijcks@ims-tc.ce.philips.nl ("Stephanie v. Dijck")

Date: Thu, 22 Sep 1994 19:45:31 +0000
Preheat oven to 180C (350 F). In a bowl, mix flour, sugar and allspice.
Add egg and buttermilk, mix well with an electric mixer. Mix until the batter is creamy, with small air bubbles. Carefully fold in the raisin/nut/ginger/apricot/peel mixture. Don't stir too long! Put the batter in a (24 cm) rectangular cake dish (grease it first to make things easier after baking ;)

Bake for 1 hour until done (do the knitting-needle test!) and golden/dark brown. Take the cake from the dish, leave to cool for 10-15 minutes. After that, wrap the cake in a plastic bag or in a piece of aluminium/aluminum foil and let cool completely. The last step is essential! If you leave the cake to cool 'in open air' it will get dry: it should be moist and sticky.
Cut in thin slices; this recipe has 15 servings (!). Throw away the first and last piece if you don't like the tough texture. Great in winter with hot cocoa...

Here in the Netherlands, we have two types of allspice. One is for making gingerbread as above, the other is for making 'speculaas'. I'm not really sure which one is for sale outside our country, but the main ingredient is cinnamon for both, so it shouldn't make too much of a difference.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Glaze

Servings: 1 Servings

Ingredients:

1 cub Sugar
½ cub Buttermilk
½ cub Butter or margarine; melted
½ teaspoon Vanilla
1 tablespoon White Karo syrup

Preparation:

Mix all ingredients and let stand for the hour that the cake is baking.
When cake is out of the pan pour the glaze over it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Herb Quick Bread

Servings: 10 Servings

Ingredients:

1 cub Whole-wheat flour
½ cub Flour
½ cub Cornmeal
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Dried dill
½ teaspoon Dried oregano
½ teaspoon Dried basil
½ teaspoon Dried thyme
½ teaspoon Fennel seeds
1 ¼ cub Buttermilk
1 Egg; beaten
2 tablespoon Honey
2 tablespoon Vegetable oil
1 tablespoon Sesame seeds

Preparation:

In a bowl, combine all of the dry ingredients except the sesame seeds.

In a smaller bowl, combine the buttermilk, egg, money, and oil. Stir the wet mixture into the flour mixture and combine until just blended. Spoon the batter into a foil or waxed paper-lined 8-by-4-inch loaf pan. Sprinkle the batter with sesame seeds.
Bake at 350F, preheated, for 45 to 50 minutes or until a tester inserted into the center comes out clean. Turn out and cool on a rack. Makes 10 slices.

~ ----- From the Riverside Press Enterprise 10/03/96 edition; Mastercook by patH; column syndication by the American Institute for Cancer Research.
[AICR: 151 cals/4 g fat -cf- MC3: 151 cals/4.5 g fat] Recipe By : Good Food from AICR (1996)

Posted to MC-Recipe Digest V1 #249

Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Buttermilk Honey Bread

Servings: 2 Servings

Ingredients:

1 Envelope dry yeast or 1 cakefresh yeast
¾ cub Warm or lukewarm water
1 teaspoon Honey
5 ¾ To 6 ¼ cups all-purposeflour or bread flour
1 ½ cub Lukewarm buttermilk (95 F)
3 tablespoon Honey
2 tablespoon (¼ stick) unsalted butter,melted and cooled
1 tablespoon Salt

Preparation:

Makes 2 oval loaves

Sprinkle dry yeast over warm water (105 - 115 F) in small bowl. Add 1 tsp honey and stir to dissolve. If using cake yeast, crumble yeast into small bowl. Stir in lukewarm water (95 F) and 1 tsp honey. Let stand until foamy, about 10 minutes.

Combine 2 cups flour, buttermilk, 3 Tbs honey, butter and salt in large bowl. Add yeast mixture and whisk until smooth, about 3 minutes. Using wooden spoon, mix in enough remaining flour ½ cup at a time until dough is too stiff to stir. Knead on floured surface until dough is smooth and satiny, kneading in more flour if sticky, about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 ½ hours.

Grease 2 baking sheets. Gently knead dough on lightly floured surface until deflated. Cut dough in half. Knead each piece into round. Pull 2 opposite sides unde to form oval. Place on prepared sheets, seam side down.
Cover with towel. Let rise in warm draft-free area until doubled, about 45 minutes.

Position rack in center of oven and preheat to 375 F. Bake until brown and loaves sound hollow when tapped on bottom, about 45 minutes. Immediately transfer to racks. Cool completely before slicing.

Bon Appetit

Buttermilk Honey Mustard Dressing

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
2 tablespoon Fat-free sourcream
2 tablespoon Preparded mustard (choosefavorite - I used stoneground Dijon)
2 tablespoon Honey
½ teaspoon Minced onions (dried)
¼ teaspoon Freshly ground pepper
1 teaspoon Salad Herbs (mix of driedherbs - use your favorite)
1 tablespoon Rice vinegar

Preparation:

mix well. refrigerate to let flavors blend. serve on lettuce and mixed salad veggies.

~ play with the ingredients as you like.

~ makes a little more than a cup - sodium content depends mostly on the mustard you choose.

~ got approval from wife & me!

~ could be good on a fruit salad too! Posted to fatfree digest V97 #138 by Rick Post <post@ameritech.net> on Jul 04, 1997

Buttermilk Honey Wheat Bread

Servings: 12 Servings

Ingredients:

FOR 1 LB LOAF:
1 teaspoon Yeast
3 tablespoon Dry buttermilk powder
1 cub Bread flour
1 cub Whole wheat flour
1 teaspoon Salt
1 tablespoon Canola oil
2 tablespoon Honey
⅞ cub Water

FOR 1-½ LB LOAF:
½ tablespoon Yeast
¼ cub Dry buttermilk powder
1 ½ cub Bread flour
1 ½ cub Whole wheat flour
1 ½ teaspoon Salt
1 ½ tablespoon Canola oil
3 tablespoon Honey
1 cub Plus
2 tablespoon Water

Preparation:

For all recipes, load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Use whole wheat cycle.
Delayed timer okay. My own version, based loosely on several others.

SANDAL@AOL.COM

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Jam Muffins

Servings: 1 Servings

Ingredients:

2 cub Unsifted all-purpose flour
½ cub Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cub Buttermilk
6 tablespoon Butter; melted
2 large Eggs
1 teaspoon Vanilla extract
Your favorite jam

Preparation:

Preheat oven to 375 degrees. Grease muffin tins (makes approx. 11-12). In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. Batter should be lumpy. Distribute batter into muffin tins. Fill pastry bag with small tip with jam. You may also use a ziplock bag and cut a tiny hole in one corner or just spoon jam in middle of batter and push down a little. Pipe about 1 tsp. jam deep into center of batter in each cup, pulling tip out while squeezing to leave a jam center on top of muffin. Bake 20 to 25 minutes or until tops spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm. Now, for the best blueberry muffins, omit jam and fold in 1 ½ cups fresh or unthawed frozen blueberries into batter and bake 25-30 minutes. When using fresh blueberries, it is best to coat them with a little flour before folding them. This is a great basic muffin recipe. Give it a try with other fruits!

Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@bellsouth.net> on Mar 23, 1998

Buttermilk Jam Muffins - Country Living

Servings: 11 Muffins

Ingredients:

2 cub Unsifted all-purpose flour
½ cub Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ cub Buttermilk
6 tablespoon Butter; melted
2 large Eggs
1 teaspoon Vanilla extract
¼ cub Seedless red-raspberry orstrawberry jam

Preparation:

1. Heat oven to 375'F. Grease eleven 2 ½- inch cast-iron popover or muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. (Batter should be lumpy.) Using ice-cream scoop or large spoon, divide batter among greased cups.

3. Fill pastry bag fitted with small, ¼- inch-round tip with jam. (Or fill a small scalable plastic bag with jam; snip a ⅛- inch hole in one comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into center of batter in each cups, pulling tip out while squeezing to leave a jam center on top of muffin.

4. Bake 20 to 25 minutes or until tops spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

Country Living/Oct/93

Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

Buttermilk Lemon Pound Cake

Servings: 1 Servings

Ingredients:

4 Eggs
3 cub All purpose flour
½ teaspoon Baking soda
½ teaspoon Baking powder
1 teaspoon Salt
2 Sticks butter
2 cub Sugar
1 teaspoon Lemon extract
1 tablespoon Grated lemon rind
1 cub Buttermilk

Preparation:

Have all cold ingredients at room temperature. Preheat oven to 350 degrees.

Bundt pan, greased and floured

Combine dry ingredients and sift into bowl. Beat butter and sugar in mixing bowl until smooth and creamy. Add eggs, all at once and beat until mixture is light and fluffy. Add dry mixture alternately with buttermilk just until mixed. Stir in lemon extract and rind.

Pour into bundt pan and bake 1 - 1-¼ hrs or until tester comes out clean.
DO NOT OVERBAKE. Enjoy with a steaming cup of coffee. QE 1

Posted to recipelu-digest Volume 01 Number 425 by "bertnevie" <tess@shore.intercom.net> on Dec 31, 1997

Buttermilk Lemon Pound Cake

Servings: 10 Servings

Ingredients:

4 EGGS
3 cub FLOUR
½ teaspoon BAKING SODA
½ teaspoon BAKING POWDER
1 teaspoon Salt
2 Sticks butter, rm. temp.
2 cub Sugar
1 teaspoon Lemon extract
1 cub Buttermilk

Preparation:

Grease and flour a 10-inch bundt pan or two 8 ½ x 4 ½ x 2 ½ inch loaf pans. Put the uncracked eggs in a bowl, and pour hot tap water over them.
Let stand for several minutes to warm the eggs gently.

Combine the flour, baking soda, baking powder and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl, and beat until it is smooth and creamy. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once, and beat until the mixture is light and fluffy.

Sprinkle about 1.2 the flour mixture over the butter mixture, and beat until well blended. Stir the lemon extract and the lemon rind into the buttermilk. Beat ½ the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures, and beat until the batter is smooth and well blended.

Pour the batter into the prepared pan or pans. Bake the bud\ndt cake at 350F for 1 to 1 ¼ hours, the loaf cakes for 40 to 45 minutes, or until a pick inserted in the center of a cake comes out clean.

Remove from the oven, and let cool on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Lemon Pudding Cake with Blackberry Sauce

Servings: 6 Servings

Ingredients:

SAUCE:
16 ounce Frozen blackberries; thawed (Unsweetened) -OR-...
1 pint -Fresh blackberries, hulled
¼ cub Sugar
1 tablespoon Grand MarnierOR- other orange liqueur
1 teaspoon Fresh lemon juice

CAKE:
2/3 cub Sugar
¼ cub All-purpose flour
7 tablespoon Fresh lemon juice
¼ cub Butter; melted, hot
1 tablespoon Grated lemon peel
3 large Egg yolks
1 ½ cub Buttermilk
3 large Egg whites
¼ cub Sugar
Powdered sugar
Whole blackberries

Preparation:

FOR SAUCE: Puree berries with sugar, Grand Marnier and lemon juice in blender. Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.)

FOR CAKE: Position rack in center of oven and preheat to 350 F. Butter 6- to 8-cup glass loaf dish.

Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk. Beat egg whites in medium bowl until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form. Fold whites into buttermilk mixture. Pour batter into prepared loaf dish. Place dish in large baking pan. Pour enough hot water into baking pan to come halfway up sides of loaf dish. Bake until top of cake is light golden, about 1 hour 10 minutes. Remove loaf dish from water bath. Let cool at least 15 minutes.

Dust cake with powdered sugar. Spoon hot or warm cake into deep bowls.
Drizzle with sauce and garnish with berries. Pass extra sauce separately.

Source: Hilary Bein in 'Bon Appetit', April 1991 Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Buttermilk Marinated Kabobs

Servings: 8 Servings

Ingredients:

MARINADE:
2 tablespoon Firmly packed brown sugar
2 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Salt
½ teaspoon Dried basil
½ teaspoon Dried majoram
2 cub Buttermilk

KABOBS:
2 pound Round steak, approx 1" thick
Cut into 2"squares (24 piece
3 Medium onions, cut into 8 pi
24 1" thick slices of zucchini
12 Cherry tomatoes
6 Large mushrooms, halved

Preparation:

FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce, salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in refrigerator a minimum of 12 hours. FOR KABOBS: Parboil onions in boiling salted water to cover, 6-8 minutes; rinse with cold water and drain. TO ASSEMBLE: Alternate pieces of meat with onions, zucchini, tomatoes, and mushrooms on each skewer. Grill over hot coals until meat reaches desired degree of doneness. Baste frequently with marinade. Allow approximately 15 minutes for medium cooked meat. Makes 8 kabobs. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Mayonnaise

Servings: 8 Servings

Ingredients:

½ teaspoon Granulated gelatin
1 tablespoon Cold water
½ teaspoon Dry mustard;
¼ teaspoon Salt
Few grains freshley groundpepper
1 tablespoon Water
1 cub Buttermilk; made from skimmilk
2 teaspoon Green onion; finely chopped
2 teaspoon Parsley; minced fresh

Preparation:

Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix together mustard, salt, pepper, and 1 tb water until smooth. Combine all ingredients except parsley and blend well. Chill until it begins to ticken. Beat gently untill smooth; stir in parsley. Turn into a jay and cover. Chill serveral hours.
Food Exchanges per serving: Up to 2 tablespoons may be considered "free" CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Buttermilk Milkshake

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
1 Handful (5-6) frozenstrawberries -or-
½ Frozen banana -or-
½ cub Chunks of melon
1 package Sweetner or honey or sugar
Splash of vanilla or otherflavoring

Preparation:

In response to your request for "buttermilk milkshakes": I have never seen them out at a restaurant, but have made them at home. It may be too simple, and it may not be what your friend had in Canada, but here's how I've made them:

Blend in blender until thick, but not too long or fruit will thaw too much.
Add a few ice cubes if this happens. You can also use any kind of milk as well.

KYHAT@AOL.COM (KYHAT)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Muffins

Servings: 1 12rvings

Ingredients:

2 teaspoon Baking powder
2 teaspoon Baking soda
4 cub Flour
1 teaspoon Salt
4 tablespoon Wheat germ
4 tablespoon Sesame seeds
4 tablespoon Poppy seeds
1 ½ cub Brown sugar
1 cub Nuts, chopped, optl
2 Eggs
½ cub Vegetable oil
2 2/3 cub Buttermilk

Preparation:

In a large bowl, stir together the first four ingredients, then stir in the next six. Beat together the last 3 items and then pour into the dry ingredients. Stir to blend. Fill muffin cups and bake at 350F. for 20 mins.
To make a loaf, fill a 9 x 5 loaf pan and bake for 1 hour at 350F

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Mustard Dressing

Servings: 12 Servings

Ingredients:

½ cub Buttermilk;
¼ cub Plain low-fat yogurt;
2 teaspoon Dijon-style mustard;
1 ½ tablespoon Cucumber; peeled seededgrated
1 Green onion;
2 teaspoon Lemon zest; grated
2 teaspoon Orange zest; grated
dash White pepper;

Preparation:

Blend all ingedients together and chill before serving. Makes about ¾ cup. 12 servings
Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 0g; FAT: 0g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Buttermilk Oat Bread

Servings: 14 Servings

Ingredients:

One pound loaf
1 cub Buttermilk
4 tablespoon Butter
3 tablespoon Molasses
1 ½ teaspoon Salt
1 cub Oatmeal
2 cub Bread flour
1 ½ teaspoon Yeast
pound Loaf
1 1/3 cub Buttermilk
5 tablespoon Butter
4 tablespoon Molasses
2 teaspoon Salt
1 1/3 cub Oatmeal
2 2/3 cub Bread flour
2 ½ teaspoon Yeast

Preparation:

Bake according to manufacturer's instructions.

Source: The Bread Machine Cookbook - Melissa Clark

This recipe orginally posted by Apple had the following notes: Appled used buttermilk powder and it turned out fine. She also used a Welbilt 100 (R2D2) and used the Sweet Bread cycle on the lightest setting.

reformatted for MM by p. reynolds

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Oat Muffins

Servings: 12 Servings

Ingredients:

BIG BOWL:
1 ¼ cub Whole wheat flour
¾ cub Rolled oats
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
small BOWL:
2 Egg whites; beaten
1 cub Buttermilk
3 tablespoon Honey
2 tablespoon Canola oil

Preparation:

INTRO: Tender and just slightly sweet. Serve with spicy or chunky soups and stews. VARIATION: Add a few chopped walnuts or pecans. OVEN 350F Degrees.

BIG: Combine first dry ingredients in a mixing bowl and stir together.

SMALL: In another bowl, beat together the remaining ingredients. Slowly pour the wet ingredients into the dry and stir vigorously and quickly until well combined.

Divide the batter among 12 paper-lined (or sprayed) muffin tins. Bake 15 to 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; 109mg sod.

>Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas, 1992; 1996.
Little, Brown and Co. >McRecipe from Pat Hanenman (Kitpath), 1998 Mar.

Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 09, 1998

Buttermilk Pancake Mix

Servings: 10 Cups

Ingredients:

MIX INGREDIENTS:
2 cub Buttermilk powder
8 cub Flour, all-purpose
½ cub Sugar, granulated
8 teaspoon Baking powder
4 teaspoon Baking soda
2 teaspoon Salt

PANCAKE INGREDIENTS:
1 Egg, beaten
2 tablespoon Vegetable oil
1 ½ cub Pancake mix
1 cub Water, or moreas needed

Preparation:

MAKE PANCAKE MIX: Sift the ingredients together well. Store in a container with a tight-fitting lid.

MAKE 10 PANCAKES: Mix ingredients until blended together. Let it stand five minutes. Cook some pancakes. Eat and enjoy.

NOTES:

* A make-it-yourself mix for buttermilk pancakes -- This recipe comes from the "More Make-a-mix Cookery" cookbook put out by HP Books. The premise of this book and its predecessor, Make-a-mix Cookery is that you can save time and money by making your own mixes for every stage of dinner planning. It seems to work. Yield: 10 cups of mix of mix.

* Use the mix within 6 months of when you make it.

* The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course.

* Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes.

* If you can't find buttermilk powder in your local grocery store, try a bulk food store.

: Difficulty: easy.
: Time: 5 minutes to make the mix if you have the ingredients.
: Precision: measure the ingredients.

: Geoff Loker
: University of Toronto, Ontario
: USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker : CSNET:
gkloker@toronto

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pancakes

Servings: 12 Servings

Ingredients:

1 Bag pancake mix. See #23
¼ teaspoon Soda
2 Eggs
1 2/3 cub Buttermilk,or more if needed
Thickness of buttermilk >>>>
Varies.
2 tablespoon Melted butter

Preparation:

Sift mix and soda together.

In a mixing bowl, beat eggs with a whisk until well mixed, then whisk in 1 2/3 cups buttermilk and melted butter. Add sifted dry ingreds and mix and bake in your usual method. If batter is too thick add a little more buttermilk.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pancakes

Servings: 1 Servings

Ingredients:

1 cub All purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 large Egg; beaten lightly
1 cub Buttermilk plus additionalif necessary
Vegetable oil for brushingthe griddle

Preparation:

In a bowl whisk together flour, baking soda, salt, egg, and 1 cup of buttermilk, whisking the batter until it is smooth. The batter may be made 3 days in advance and kept covered and chilled. It will thicken as it stands. Thin the batter to the desired consistency with the additional buttermilk or some water, 1 tablespoon at a time.

Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches and using a ¼ cup measure filled halfway, pour the batter onto the griddle, cook the pancakes for 1 minute on each side, or until they are golden, and keep them warm. Use the pancakes for caviar pancakes or serve them plain with syrup.

Yield: Six 2-inch pancakes

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9035

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Buttermilk Pancakes

Servings: 16 Cakes

Ingredients:

½ cub Buttermilk; to ¾ cup
2 tablespoon Butter; melted
1 Egg
1 cub Flour
½ teaspoon Baking soda
2 tablespoon Sugar
½ teaspoon Salt

Preparation:

Beat the buttermilk, butter and egg lightly in a mixing bowl. Mix the flour, baking soda, sugar and salt and add them all at once to the first mixture, stirring just enough to moisten the flour. Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form skittering globules. Pour about ¼ cup per pancake on the griddle; bake until the cakes are very bubbly on top and the undersides are lightly browned. Turn with a spatula and brown the other side. Place finished cakes on a heated plate in a very slow (200 F) oven until ready to serve.

-- The Fannie Farmer Cookbook (1980)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pancakes

Servings: 1 Servings

Ingredients:

2/3 cub All purpose flour
1/3 cub Whole wheat flour
½ teaspoon Baking soda
¾ teaspoon Baking powder
2 tablespoon Sugar
½ teaspoon Salt
1 cub Buttermilk
2 tablespoon Vegetable oil
1 Egg; lightly beaten

Preparation:

Prep: 10 min, Cook: 5 min. Sift first 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375øF. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned.
Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200øF oven until ready to serve.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998

Buttermilk Pancakes

Servings: 100 Servings

Ingredients:

1 ½ gallon WATER
35 EGGS SHELL
1 3/16 pound MILK; DRY NON-FAT L HEAT
9 pound FLOUR GEN PURPOSE 10LB
12 ounce SUGAR; GRANULATED 10 LB
1 pound SALAD OIL; 1 GAL
5 1/3 ounce BAKING POWDER
¾ ounce BAKING SODA
3 ounce SALT TABLE 5LB

Preparation:

TEMPERATURE: 375 F. GRIDDLE

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, CINNAMON, AND SUGAR INTO MIXER BOWL.

2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED.

3. BLEND IN SALAD OIL OR MELTED SHORTENING ABOUT 1 MINUTE.

4. POUR ¼ CUP (NO. A LADLE) BATTER ONTO LIGHLTY GREASED HOT GRIDDLE.
COOK ON ONE SIDE 1 ½ - 2 MINUTES OR UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 ½ - 2 MINUTES.
NOTE: IN STEP 2, 1 LB 2 OZ (1 ¾ QT) CN CANNED DEHYDRATED EGG MIX COMBINED
WITH SCANT 1 ½ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO.
A-8.
Recipe Number: D02501

SERVING SIZE: 2 PANCAKE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pancakes

Servings: 10 4" cakes

Ingredients:

1 cub Cake Flour
1 teaspoon Sugar
½ teaspoon Salt
¾ teaspoon Baking Powder
½ teaspoon Baking Soda
1 Egg
1 cub Buttermilk
2 tablespoon Butter; Melted

Preparation:

Sift the flour before measuring. Resift with the sugar, salt, baking powder and baking soda. Beat the egg until light. Add the buttermilk and melted butter to the egg. Combine the sifted and liquid ingredients with a few quick strokes. Cover and refrigerate the batter for at least four hours before using (the longer the batter rests, the better it gets). Preheat the griddle. When the griddle is ready (a drop of cold water skitters about on the surface for several seconds before evaporating), use a tablespoon to gently pour the batter onto the griddle. Cook until bubbles appear on the top surface. Check to see how well the bottom surface has browned and, when ready, turn and cook the second side. Cook until the second side is done (this takes much less time than the first side). Serve hot with syrup, bacon, sausage, etc.

Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Dec 29, 1997

Buttermilk Pancakes #1

Servings: 4 Servings

Ingredients:

2 cub Flour
1 tablespoon Sugar
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
3 tablespoon Butter
2 Eggs
2 cub Buttermilk (can use someplain yogurt for part ofthe buttermilk)

Preparation:

These are delightfully fluffy.

Combine the flour, sugar, baking powder, and baking soda. Melt the butter, cool slightly, then beat in the eggs. Add the buttermilk to the egg mixture and blend well. Pour the liquid into the dry mixture. Mix sparingly until just barely combined. The batter will be thick. Heat a nonstick griddle. Drop large spoonfuls of the batter onto the hot griddle. Fry until brown on the bottom, flip, then brown the other side.

Good with a topping of: 2 large apples (peeled, cored, and sliced) sauteed in a little butter and water with cinnamon and brown sugar.

MARNI <MJFST19@VMS.CIS.PITT.EDU>

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pancakes #2

Servings: 4 Servings

Ingredients:

1 teaspoon Baking soda
1 teaspoon Baking powder
Salt to taste (notnecessary)
2 cub Flour (sifted 2 times)
2 Eggs
Buttermilk

Preparation:

Date: Thu, 20 Jun 1996 14:21:04 -0500

From: "the letter \"C\" is not nesessary" <DDAWSON@HOP.QGRAPH.COM> Here's another family favorite from my Grama's recipe files. It's probably a little fattening, but that's probably why they taste soooo gooood!!!
These are also good (actually great!!!) with blueberries mixed right in with the batter. And of course, they taste great as pancake men -- just like Grama used to make for us every monday at lunch time. Hope you like them, too.

Note: When Grama gave me this recipe, it didn't include any measurements, just like someone else mentioned about those old recipes. I sort-of pressed her to give me some idea of how much of each ingredient.

Mix all ingredients and add sufficient buttermilk to make the batter into the right consistancy. Make them just as you would for ordinary pancakes.
You can't beat these!!!!! ;)

An idea for the kids: When your kids start to get full, you can make pancake men with the batter. Grama used to do that and it was something we always looked forward to. I still do it that way today - I'm a 32 yr old kid, I guess.

EAT-L DIGEST 19 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pancakes (Panc

Servings: 100 Servings

Ingredients:

12 ½ pound PANCAKE MIX #10

Preparation:

1. USE BUTTERMILK PANCAKE MIX. PREPARE PANCAKES ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: D02504

SERVING SIZE: 2 PANCAKES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pancakes for Two

Servings: 1 Servings

Ingredients:

¾ cub Flour (unbleached
All-purpose)
1 Flat tsp. sugar (or more to
Taste)
1 tablespoon Baking powder (double
Acting)
½ teaspoon Salt (or more to taste)
1 Egg -- stirred
1 tablespoon Melted butter
Buttermilk to make 2 cups of
Batter

Preparation:

Salt and sugar can be adjusted to personal tastes. Stir dry ingredients together. Add egg and ½ cup of buttermilk. Add the melted butter. Add enough butter milk to make 2 cups of batter, or more if you like them thinner. Stir all together briefly. Batter should be slightly lumpy. Cook as usual on a slightly buttered griddle. Serve with maple syrup and butter.

Recipe By : Donald Martinich

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pancakes with Strawberry Sauce

Servings: 5 Servings

Ingredients:

2 cub Flour
2 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
2 cub Buttermilk
2 Eggs; beaten slightly
2 tablespoon Butter; melted
Strawberry sauce:
3 tablespoon Brown sugar
1 tablespoon Cornstarch
½ cub Orange juice
1 pint Strawberries; sliced
2 tablespoon Butter
½ cub Blueberries; optional

Preparation:

Recipe by: Milk Advisory Board To make pancakes combine dry ingredients, add milk, eggs and melted butter. Stir until moistened (there should be some lumps). Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.
To make sauce, combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened, add straw berries. Use to top pancakes and garnish with blueberries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Panna Cotta with Strawberries

Servings: 6 Servings

Ingredients:

2 cub Buttermilk
1 ½ teaspoon Unflavored gelatin
2/3 cub Heavy cream
¾ cub Sugar
1 pint Strawberries -- hulled and
Quartered

Preparation:

In top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes. Meanwhile, bring cream and
scant ½ cup sugar to a boil. Add to gelatin mixture; place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours. Meanwhile, sprinkle strawberries with remaining sugar, Let stand for about 1 hour. Unmold by dipping ramekins briefly into hot water
and running tip of knife around edges; invert onto plates and serve with strawberries and their juice.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine <ksimpson@cwo.com>

Recipe By : Martha Stewart Living, June 1996

Buttermilk Pasta

Servings: 1 Servings

Ingredients:

1 cub Durum semolina
¼ cub Buttermilk; (up to 1/3)

Preparation:

Process in food processor or kneed by hand

Posted to recipelu-digest Volume 01 Number 441 by "lbrandau" <lbrandau@intrnet.net> on Jan 3, 1998

Buttermilk Pecan Chicken

Servings: 8 Servings

Ingredients:

2 Broiler/fryer chickens; cutinto serving size pieces
½ cub Butter or margarine; melted
1 cub Buttermilk
1 Egg; slightly beaten
1 cub Flour
1 cub Pecans; ground
1 tablespoon Paprika
1 tablespoon Salt
⅛ teaspoon Pepper
¼ cub Sesame seeds
¼ cub Pecan halves
Parsley; for garnish
Cherry tomatoes; for garnish

Preparation:

Melt butter in 13x9x2" baking dish. Mix buttermilk with egg in shallow dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seeds in another shallow dish. Dip chicken in buttermilk mixture and then in flour mixture. Place skin side down in melted butter in baking dish, then turn to coat. Place pecan halves around chicken. Bake in moderate, 350 degree, oven for 1 ¾ hours or until chicken is tender and golden brown. Garnish with parsley and cherry tomatoes.

Source: Frances Johnson, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995
Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997

Buttermilk Pecan Fruitcake

Servings: 40 Servings

Ingredients:

4 ½ cub Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
3 cub Pears, dried, chopped
2 cub Pecans, chopped
1 cub Butter
3 cub Sugar
4 Eggs
2 teaspoon Vanilla
2 cub Buttermilk

Preparation:

Preheat oven to 400; grease and flour 4 loaf pans. Separate eggs. Mix flour, baking powder, baking soda, and salt. Add pears and pecans; stir again. Set aside. In large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add vanilla and beat again. Alternately add dry ingredients and buttermilk, blending well after each addition.

With clean dry beaters, beat egg whites until they stand in firm, glossy, moist peaks. Fold 1/3 egg whites into batter to lighten it, then fold in remaining whites. Fill each pan 2/3 of batter.

Reduce oven heat to 350. Bake 65 minutes, until tester inserted in center of each cake comes out clean. Ten minutes before cakes are done, rotate pans back to front to cakes on each rack brown evenly. Let cakes cool five minutes on wire racks, then turn out and finish cooling right side up on wire racks.

Before serving, decorate top of fruitcakes with whole nuts and mixed candied fruit peel.

Source: _The Christmas Kitchen_ by Lorraine Bodger, sent by Nina Wichman (WYF.4.LYF) to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the October 1992 cookbook swap

Buttermilk Pecan Pie

Servings: 8 Servings

Ingredients:

1 Pastry shell; unbaked (9")
½ cub Butter
2 cub Sugar
2 teaspoon Vanilla extract
3 Eggs
3 tablespoon Flour
¼ teaspoon Salt
1 cub Buttermilk
¾ cub Pecans; chopped (to 1 cup)

Preparation:

Cream butter and sugar, adding ½ cup sugar at a time. Blend in vanilla.
Beat in eggs, one at a time. Combine flour and salt; add to creamed mixture a little at a time. Stir in buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mixture over pecans. Bake at 300 degrees for 1 ½ hours. Best served at room temperature with sweetened whipped cream.

Posted by Helen Jolly.

Date: Sun, 09 Jun 1996 10:56:37 -0700

From: Tonya <imbri@oz.net>

MM-Recipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pecan Pralines

Servings: 40 Servings

Ingredients:

3 cub Sugar
1 teaspoon Baking Soda
1 Pinch of Salt
1 cub Buttermilk
¾ cub White Corn Syrup
2 tablespoon Butter
2 cub Pecan Halves

Preparation:

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup.
Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pepper Soup

Servings: 2 Servings

Ingredients:

1 small Onion; finely chopped
1 tablespoon Butter
½ Red or green pepper; finelychopped
1 Chicken bouillon cube;dissolved in
½ cub Hot water
2 cub Buttermilk
Salt and white pepper

GARNISH:
Whipped cream
Chopped chives

Preparation:

From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>

Date: Tue, 2 Jul 1996 11:34:34 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Fry the onion gently in the butter for about 5 minutes until soft but not brown. Add the pepper, cover the pan and cook over a low heat for another 5 minutes. Add the stock, cover and simmer gently for 15 minutes. Add the buttermilk and salt and pepper to taste and heat through. Puree the soup in a blender. Serve hot or chilled, garnished with a swirl of whipped cream and the chives.

EAT-L DIGEST 1 JULY 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pie

Servings: 8 Servings

Ingredients:

3 Eggs
1 cub Sugar
2 tablespoon Flour
½ cub Oleo; melted
1 cub Buttermilk
½ teaspoon Vanilla
½ teaspoon Lemon extract
1 Pie shell; unbaked--9"

Preparation:

Beat eggs slightly, add sugar and flour, add oleo. Mix well. Add buttermilk and extracts. Pour into pie shell. Bake at 325ø F. until custard is set and slightly browned as desired.

Note Well: This delicacy has absolutely NO calories, fat, or cholesterol provided no one sees you eat a piece.

Recipe By :=20

Posted to EAT-L Digest 02 Oct 96

Date: Thu, 3 Oct 1996 05:12:40 -0400

From: Bill Spalding <billspa@ICANECT.NET>

NOTES : * * Calorie counters NEED NOT READ THE FOLLOWING: * *=20 To obtain absolute authenticity, your pie crust MUST be made with lard. For it is only lard that imparts that unique flavor and flakiness <sp?> found in southern pastries--despite the claims of the Crisco people. From SUNNY West Palm Beach, FL

Buttermilk Pie

Servings: 8 Servings

Ingredients:

½ cub Melted margarine
1 ¼ cub Sugar
1 ½ cub Flour
2 Eggs
1 cub Buttermilk
1 teaspoon Lemon extract
1 9" unbaked pie shell

Preparation:

Mix sugar and flour together. Add eggs, then margarine. Stir in buttermilk. Add lemon extract. Pour into pie shell. Bake at 400 F 30 to 35 minutes until pie is set. Serve at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pie #1

Servings: 1 Servings

Ingredients:

3 Eggs
¾ cub Sugar
1/3 cub Buttermilk
1 teaspoon Vanilla
¾ Stick butter; melted
1 can (7-oz) coconut
1 (9-inch) unbaked pie shell
½ cub Chopped pecans; optional

Preparation:

Beat eggs with sugar. Add other ingredients and mix well. Pour into crust and bake at 325 for 30-35 minutes.

MRS NAOMI COOKE

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pie #2

Servings: 8 Servings

Ingredients:

1 Butter; room temperature
2 cub Sugar
3 tablespoon All-purpose flour
3 Eggs; beaten
1 cub Low fat buttermilk
1 teaspoon Vanilla extract
1 9-inch pie shell; unbaked

Preparation:

Preliminary: Preheat oven to 350 degrees.

1. In an electric mixer, combine butter and sugar using medium-high speed.
Add flour and eggs; beat until well blended.

2. Add buttermilk and vanilla; mix until blended. Pour into prepared pie shell and bake 45-50 minutes. Place on wire rack to cool completely.

Serve with berries or sliced peaches or sliced mangoes.

Contributor: Holiday Home Cooking - Francis McCullough

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 28, 1998

Buttermilk Pie #2

Servings: 8 Servings

Ingredients:

1 (9-inch) unbaked pie shell
2 cub Sugar
1 Stick margarine; melted
4 tablespoon Flour
2 Eggs
2 tablespoon Lemon extract
1 cub Buttermilk
½ teaspoon Vanilla

Preparation:

Preheat oven to 350. Combine all ingredients & mix well; pour into pie shell. Bake for 60 minutes.

MRS JERRY W. (GAYLE) FELDER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pie #3

Servings: 6 Servings

Ingredients:

5 tablespoon Flour
2 cub Buttermilk
2 Eggs; beaten
¾ cub Sugar
4 tablespoon Butter
1 teaspoon Vanilla
1 (9-inch) unbaked pie shell
Coconut; optional

Preparation:

Blend flour with ½ cup buttermilk until smooth. Add beaten eggs to sugar and butter. Add 1-½ cups buttermilk and vanilla. Add buttermilk-flour mixture. Mix all ingredients thoroughly and pour into unbaked pie shell.
Bake in 350 degree oven for 40 to 45 minutes. This pie will rise high but will sink when taken from the oven. Coconut sprinkled over pie gives a pretty finish. This is an old recipe, inexpensive but delicious.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Potato Doughnuts

Servings: 1 Servings

Ingredients:

1 cub Boiled Potatoes, Riced
2 teaspoon Baking Powder
2 Eggs
1 teaspoon Baking Soda
2/3 cub Sugar
2/3 teaspoon Salt
1 cub Buttermilk
¼ teaspoon Cinnamon
2 tablespoon Butter, Melted
4 cub All-Purpose Flour

Preparation:

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Pound Cake

Servings: 1 Servings

Ingredients:

3 cub Sugar
1 cub Butter
3 cub All purpose flour
½ teaspoon Soda
1 cub Buttermilk
1 teaspoon Salt
2 teaspoon Vanilla
5 Eggs

Preparation:

Cream sugar, butter and eggs. Mix together dry ingredients. Add buttermilk alternately with dry ingredients. Beat well. Add vanilla. Pour into greased and floured bundt pan. Bake 1 hour 25 minutes at 325 degrees F.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro <lss@coconet.com> on Jan 4, 1998

Buttermilk Pound Cake

Servings: 1 Servings

Ingredients:

2 16 ounce cans pears in lightsyrup,; drained
2 tablespoon Butter
2 tablespoon Canola oil
3 ½ cub Sifted cake flour
1 teaspoon Salt
1 teaspoon Baking powder
½ teaspoon Baking soda
1 ¾ cub Sugar
1 cub Buttermilk
1 tablespoon Pure vanilla extract
1 tablespoon Grated lemon zest
2 large Eggs,; separated
2 large Egg whites

Preparation:

Preheat oven to 325 degrees.

In a food processor or blender, puree drained pears. transfer to a 9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes, stirring occasionally, or until the puree is thick and reduced to 1 cup.
Transfer the puree to a mixing bowl and let cool completely.

Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with a nonstick cooking spray.

In a small saucepan, melt the butter over low heat. cook, swirling the pan, until the butter turns a nutty brown, about one minute. pour into a small bowl, stir in oil and set aside.

Sift the cake flour, salt, baking powder and baking soda into a bowl and set aside. to the reserved pear puree, add 1 ½ cups of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and whisk until smooth. Add the dry ingredients in two additions, folding with a whisk just until blended.

In a clean mixing bowl, with clean beaters, beat the 4 egg whites until soft peaks form. while continuing to beat, slowly add the remaining ¼ cup sugar and beat until stiff, but not dry, peaks form.

With a rubber spatula, gently fold the beaten whites into a batter.
transfer the batter to the prepared pan . bake for 40 to 45 minutes, or until a skewer comes out clean. let cool in the pan for five minutes, then turn out onto a wire rack to cool, right-side up.
Recipe By :IN FOOD TODAY EATING WELL RECIPE

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:28:14 -0500

From: Meg Antczak <meginny@frontiernet.net>

Buttermilk Pound Cake #1

Servings: 12 Servings

Ingredients:

2 cub Sugar
¾ cub Shortening
3 Eggs
2 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Soda
⅛ teaspoon Salt
1 cub Buttermilk
1 teaspoon Almond flavoring
1 teaspoon Vanilla
Powdered sugar

Preparation:

Cream sugar & shortening. Beat in eggs, one at a time. Sift dry ingredients together & blend into creamed mixture alternately with buttermilk. Add almond & vanilla flavoring. Bake for 1 hour in a greased & floured bundt pan at 350. Dust top of cake with powdered sugar after removing from pan.

MARY WATERS

ZINA RICHMOND

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pound Cake #2

Servings: 12 Servings

Ingredients:

2 ½ cub Sugar
1 cub Butter/oleo
4 Eggs
1 teaspoon Vanillia(real or fake)
1 teaspoon Almond extract
3 cub Sifted flour(all purpose)
½ teaspoon Baking soda
1 cub Buttermilk

Preparation:

From: Kris Williams <KWILLIAMS@WESTY.WESTMAR.EDU>

Date: Thu, 18 Jul 1996 16:32:23 -0500
Preheat oven to 350F

Combine flour and baking soda and sift. Set aside.

Cream sugar and butter/oleo until fluffy. Add egg one at a time. Add extracts. Add four/soda mix and alternate with buttermilk. Beat well(approximately 2-3 min)

Pour into greased/floured 10" tube pan. Bake approximately 1 ¼ hours or untill a toothpick comes out clean.

Cool on a wire rack. Run a knife around the outside edge and the tube.
turn upsidedown on a dinner plate and GENTLY shake to get out. Then flip rightside up. Enjoy.

Keeps well covered at room temp. Tastes goo when warmed up in the micy.

NOTE: I combine eggs and extracts and mix, not whip, then add a small amount at a time.

I despise buttermilk but LUV this cake. Buttermilk also freezes well. Good for about 6-10 months. Thaw, shake and use.

EAT-L Digest 17 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Pound Cake Td

Servings: 12 Servings

Ingredients:

3 cub Flour
2 ½ cub Sugar
1 cub Butter
1 cub Buttermilk
6 large Eggs; separated carefully
2 teaspoon Lemon extract
½ teaspoon Salt
¼ teaspoon Soda

GLAZE:
1 cub Sugar
½ cub Water
Juice of 1 lemon

Preparation:

Beat egg whites stiff. Cream sugar, butter and add egg yolks one at a time.
Blend after each addition. Add the lemon extract. Sift dry ingredients and add alternately to cake batter with buttermilk, beginning and ending with flour mixture. Fold in egg whites carefully. Bake in well sprayed bundt pan at 350° for 1 hour OR 325° for 1 hour and 30 minutes. Use cake tester.

GLAZE: Cook sugar and water until it forms a syrup, add juice of 1 lemon.
Pour over cake while still warm. If you poke a few holes with cake tester or toothpick the glaze will soak into the cake.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 25, 1998

Buttermilk Pralines

Servings: 1 Servings

Ingredients:

2 cub White Sugar
1 cub Buttermilk
1 teaspoon Soda Water
⅛ teaspoon Salt
1 ½ tablespoon Butter Or Margarine
1 teaspoon Vanilla
2 cub Pecans; broken up

Preparation:

Mix sugar, buttermilk, soda, and salt in a heavy 3-quart saucepan, and cook over medium heat to soft-ball stage. Cool. Beat in butter and vanilla and stir in pecans. Drop by tablespoons onto wax paper to cool. Work fast. It it starts to harden in the pan, add a few drops of buttermilk, reheat, and stir well.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Samuel W. Channell

Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net> on Oct 16, 1997

Buttermilk Pumpernickel

Servings: 16 Servings

Ingredients:

--1 Large Loaf:; (smallloaf:)
1 ¾ teaspoon Active Dry Yeast; (1 ¼ t)
2 ¼ cub Bread Flour; (1 ½ C)
1 cub Rye Flour; PLUS
2 tablespoon Rye Flour; (¾ C)
1 ½ tablespoon Brown Sugar; (1 T)
1 ½ teaspoon Salt; (½ t)
1 ½ tablespoon Vegetable Oil; (1 T)
1 ½ tablespoon Caramel Coloring; (1T)
1/3 cub Buttermilk; (¼ C)
1 cub Water; PLUS
2 tablespoon Water; (¾ C)

Preparation:

This nutritious black bread is perfect with hearty soups, with soft mild cheeses from ricotta to brie, and with smoked ham or turkey. Plain lowfat

yogurt can be substituted for the buttermilk.

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

Doesn't taste too much like pumpernickel but more like buttermilk. Does taste good.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com but tested by

Jeff!
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg, pg NOTES :
I agree w/Reggie....tastes more like a very light wheat bread than pumpernickel, but still very good!

Buttermilk Raisin Bread

Servings: 1 Servings

Ingredients:

large LOAF:
⅞ cub Buttermilk -or-
3 tablespoon Dry buttermilk powder -plus-
⅞ cub Water
1 Egg
3 cub Flour
1 teaspoon Salt
3 tablespoon Sugar
1/3 cub Margarine
¼ teaspoon Baking Soda
2/3 cub Raisins
1 ½ teaspoon Yeast
small LOAF:
⅝ cub Buttermilk -or-
2 tablespoon Dry buttermilk powder -plus-
⅝ cub Water
1 Egg
2 cub Flour
1 teaspoon Salt
2 tablespoon Sugar
¼ cub Margarine
¼ teaspoon Baking Soda
½ cub Raisins
1 ½ teaspoon Yeast

Preparation:

Following is my favorite raisin bread. It is from "Bread Machine Magic".
Hope you enjoy it. I really like this list and want to thank everyone for contributing so that I can make better bread.

Place all ingredients in bread pan, select Light crust setting.

Posted to Digest bread-bakers.v098.n006 by nortsand@juno.com (sandy melnick) on Jan 11, 1998

Buttermilk Raisin Bread

Servings: 1 Servings

Ingredients:

1 ½ cub Buttermilk, warmed to 130degrees
¼ cub Sugar
1 ½ teaspoon Salt
2 package Dry yeast (rapid rise)
5 To 5 ½ cups bromatedflour "better breadflour"
½ teaspoon Baking soda
1 cub Finely chopped nuts
½ cub Butter, melted
1 teaspoon Cinnamon
2 Eggs, lightly beaten
1 cub Raisins

Preparation:

Place sugar, salt, yeast, soda and cinnamon in large bowl. Measure flour into a smaller bowl. Add 1 ½ cups flour to other dry ingredients. Blend to mix ingredients. Pour butter, eggs, and buttermilk into dry ingredients.
Beat at high speed for two minutes. Add 1 ½ cups more flour. Continue beating two more minutes. Change to bread hooks. Add nuts, raisins, which have been soaked in hot water for 20 minutes, and about 2 cups more flour (total 5 cups flour so far). Mix with bread hooks,until dough is no longer sticky. Add balance of flour if necessary. Knead with hooks until dough is smooth and elastic. Place dough in greased bowl. let rise one hour.

Punch down,divide and let rest, covered with two bowls for 15 minutes.
Shape into loaves. place in greased loaf pans. Let rise for one hour. Bake at 375 degrees for 35-40 minutes. Bakes two medium sized loaves.

Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Ranch Dressing

Servings: 1 Servings

Ingredients:

¾ cub Mayonnaise
½ cub Buttermilk
2 tablespoon Dried parsley
½ teaspoon Minced dried onion
1 small Clove garlic; minced
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 tablespoon Parmesan cheese

Preparation:

Mix all ingredients except buttermilk in a small bowl. Slowly blend in buttermik.

Chill at least 2 hours.

NOTES : Use only real mayonnaise - Miracle Whip is too sour and won't taste right. Makes a great dip for potato chips and vegetables.
Recipe by: Mark Scheffler mds@mei.com

Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7, 1997

Buttermilk Rolls

Servings: 24 Servings

Ingredients:

2 Yeast cakes
¼ cub Sugar
1 ½ cub Buttermilk; lukewarm
½ cub Shortening; melted
5 cub Flour; sifted
1 teaspoon Baking soda
¼ cub Poppy seeds

Preparation:

Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until dissolved. Stir in butter. Mix and sift flour, salt and baking soda.
Stir into first mixture. Allow to rise in a warm place about ½ hour.
Shape as desired, bruch with additional melted butter, sprinkle with poppy seeds and allow to rise again on greased pans until about double in bulk. Bake about 20 minutes in hot oven 400 F. Makes about 2 doz.
rolls.

Source: Mrs. John Fox, Emerson Grange, Jefferson County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

Buttermilk Rolls

Servings: 8 Servings

Ingredients:

½ cub Lukewarm water
1 package Yeast
2 cub Buttermilk
¼ cub Honey
2 teaspoon Salt
¼ cub Oil
½ teaspoon Baking soda
4 ½ cub Flour

Preparation:

Dissolve yeast in warm water. Scald buttermilk and add honey, salt, oil and soda. Cool to lukewarm; add yeast and stir well. Add flour to make a soft dough. Knead until smooth. Shape into rolls. Cover and let rise. Bake at 425 for 15-20 minutes.

MRS WINSTON BURKS (JENNIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Buttermilk Rye Bread

Servings: 1 Servings

Ingredients:

1 ½ LB LOAF:
1 1/3 cub Buttermilk
OR 1 ⅜ Cup water AND
5 Tb Buttermilk Powder
3 cub Bread flour, + 1 Tbs
3 teaspoon Gluten
1 cub Med. rye flour
1 ½ teaspoon Salt
1 ½ tablespoon Butter or margarine
2 tablespoon Brown sugar
¼ teaspoon Baking soda
¼ teaspoon Caraway seeds (more or less
To taste
3 teaspoon Red Star dry yeast

Preparation:

Place all ingredients in bread pan, select Light Crust setting, and press Start.

This is a very reliable recipe that works well in our Hitachi 101.

Book suggests:

* For DAK/Welbilt Machines: Add 3 Tbls more of buttermilk / or water.

* For Panasonic/National Machines: Use 4 ½ teaspoons yeast.

Taken from Bread Machine Magic Typed by Dale and Gail Shipp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Buttermilk Rye Bread

Servings: 1 Servings

Ingredients:

-- 1 Pound Loaf:; 1 ½ lbloaf:
3 tablespoon Dried buttermilk; 5T
2 cub Bread flour; 3 cups
1/3 cub Rye flour; 1 cup
1 teaspoon Salt; 1 ½ tsp
1 ½ tablespoon Brown sugar; 2 T
1 teaspoon Caraway seed; 1 tsp
1 tablespoon Heidelberg Rye Sour; to 2T(for both)
⅞ cub Water; 1 ⅜ cups
1 tablespoon Butter or margarine; 1 ½T
2 teaspoon Yeast; 3 tsp

Preparation:

Use regular bake cycle, light crust setting.
Delayed timer okay. *My addition, for a more authentic soour rye taste.
Available from King Arthur Flour Baker's Catalog, 1-800-827-6836

from Rehberg & Conway, Bread Machine Magic

I've found this could work well as mixes. I'll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines.

>From: Sandal@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Rehberg & Conway, Bread Machine Magic

Buttermilk Salad Dressing

Servings: 1 Servings

Ingredients:

1 cub Buttermilk
2 cub Mayonnaise
½ teaspoon Garlic Powder
1 teaspoon Onion Powder
2 ¼ tablespoon Parlsey Flakes
1 ¾ teaspoon Salt
½ teaspoon Msg Optional
½ teaspoon White Powder

Preparation:

Combind and chill at least 4 hours

Recipe by: Jean Jones (formatted by K. Smith)

Posted to EAT-L Digest by kATHERINE L Smith <ksmith3002@JUNO.COM> on Jan 21, 1998

Buttermilk Salad Dressing Mix

Servings: 1 Servings

Ingredients:

2 ¼ cub Buttermilk powder
¾ cub Freeze-dried chives
¼ cub Dill weed
¼ cub Sugar
2 tablespoon Dry mustard

Preparation:

from: Reader's digest Great recipes for Good Health

Place all the ingredients in a large bowl and mix well. transfer to a 1 quart jar, cover tightly, and store in the refrigerator. Makes about 3 2/3 cups.

To make Buttermilk Dressing: In a small bowl, whisk together 5 tablespoons of the Buttermilk Salad dressing mix, ½ cup warm water, 2 tablespoons cider vinegar and 1 tablespoons sour cream. Let stand at room temperature at least 30 minutes before using, then whisk again for a few seconds. Makes about 1 cup

Five tablespoons mix: Calories 113 Total fat 2g Saturated Fat 1g Sodium 120mg

Posted to Recipe Archive - 08 Dec 96

submitted by: LeiG@aol.com

Date: Sun, 8 Dec 96 2:31:52 EST

Butter-Nut Balls (M Stewart)

Servings: 36 Servings

Ingredients:

2 Sticks unsalted butter; atroom temperature, (1 cup)
½ cub Sugar
2 Eggs; separated
1 teaspoon Grated lemon rind
2 ½ cub All-purpose flour
2 tablespoon Milk
1 cub Walnuts; fine-chopped
12 Candied cherries; halved (to15)

Preparation:

MAKES 24 TO 36 COOKIES

In a mixing bowl, cream the butter; add the sugar gradually, beating well.
Add the egg yolks and rind and beat until fluffy. Stir in half the flour.
Add the milk and beat well, then add the remaining flour. Knead slightly to blend.

Source: Christmas Memories with Recipes, Edited by Maron Waxman, 1988

MC_Busted and edited for MC by Brenda Adams<adamsfmle@sprintmail.com>

Notes: "Buttery lemon-flecked dough rolled in chopped walnuts and topped with a piece of candied cherry. We make them with red and green decorations."

Recipe by: Martha Kostyra Stewart - family recipe

Posted to MC-Recipe Digest V1 #965 by Badams <adamsfmle@sprintmail.com> on Dec 18, 1997

Butter-Pecan Ice Cream

Servings: 1 Servings

Ingredients:

1 can (14-ounce) sweetenedcondensed milk
1 can (12-ounce) evaporated milk
1 ½ cub Sugar
4 large Eggs
1 Jar; (12-ounce) carameltopping
1 teaspoon Butter flavoring
1 cub Chopped pecans; toasted
6 cub Milk

Preparation:

Whisk together first 4 ingredients in a large saucepan. Cook over medium heat, whisking often, 5 minutes. Stir in caramel topping and remaining ingredients; cool. Cover and chill overnight, if desired.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour. Makes 3 quarts.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998

Butter-Rich Cookies

Servings: 72 Servings

Ingredients:

1 cub Butter; softened
1 cub Confectioners' sugar
1 teaspoon Vanilla; (almond,wintergreen or roseflavoring)
2 ½ cub Flour
¼ teaspoon Salt
1 cub Finely chopped pecans

Preparation:

Mix thoroughly butter, sugar and flavoring. Blend in flour and salt. (If dough is dry, add 3 to 4 ts milk). Shape dough into roll, about 2 inches in diameter. Roll in pecans. Wrap; chill at least 4 hours.

Heat oven to 400. Cut roll into ⅛-inch slices. Place 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until light brown.
Immediately remove from baking sheet.

Betty Crocker, 1972 Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997

Butter-Rich Roll and Bread

Servings: 1 Servings

Ingredients:

1 cub Milk; fresh milk recipe
1 cub Water; dry milk recipe
¼ cub Sugar; both
1 large Egg; beaten - both
2 tablespoon Butter; both
¾ teaspoon Salt; both
4 cub Bread flour; both
1 tablespoon Dry milk; opt for dry
Milk rec
1 ½ teaspoon Dry yeast; both
Egg glaze
1 large Egg; beaten
1 tablespoon Water

Preparation:

Select Dough setting When complete, remove dough. Choose shaping method.

Cover dough, let stand for 15 min. Bake as directed in each shaping variation until golden brown.

Egg Glaze: Beat together egg and water. Brush generously over shapped loaves or rolls prior to baking.

Traditional Loaf: On a lighly-floured surface, divide dough in half, shape each half into loaf shape. Place in 2 greased 8x4 in loaf pans. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F for 25-35 min. Makes 2 loaves.

Pan Rolls: On a lighly-floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 6 pieces. shape each piece into a ball. Place each ball in muffin cups. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes 24 rolls.

Cloverleaf Rolls: On a lightly-floured surface, shape dough into a ball.
Divide into quarters. Divide each quarter into 6 pieces. Cut each piece into 3 sections. Shape each into a ball. Place 3 balls together in each muffin cup. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes 24 rolls.

Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board. Roll out into a 12x14 inch rectangle. Spread surface with 1/3 cup butter, thinly sliced. Sprinkle surface w/ 1/3 cup brown sugar, 1 ½ teaspoons cinnamon.
Then sprinkle ½ cup raisins over dough. Start w/ 12-in side, roll dough jelly-roll style, pinch seam to seal. W/ seam side down, cut in (12) 1-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly w/ damp towel, allow to rise in warm place until doubled, about 40 min. Bake 375F 10-15 min. Makes
12 rolls.

Cinnamon-Raisin Swirl Loaf: On a lightly-floured surface, roll half of the dough to a 12x8 inch rectangle. Melt 3 tablespoons butter. Brush over dough. Sprinkle dough w/ a mix of 1/3 cup sugar and 1 ½ teaspoons ground cinnamon. Then sprinkle ½ cup raisins over dough. Beginning w/ long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together w/ fingertips. Place dough in a greased 9x5 inch loaf pan or on a large baking sheet. Allow to stand 15 min. Repeat using remaining dough if desired. Bake at 375F 30-40 or until golden brown. When loaf is cool, glaze w/ mix of 1 cup sifted powdered sugar and 1 ½ tablespoon milk. Makes 2 loaves.

Bread Sticks: Turn dough out onto a lightly-floured board and shape dough into a ball, divide into 24 equal pieces for 16 inch sticks. Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on oiled baking sheet. Allow to rise 30 min. Brush w/ egg glaze, if desired.
Bake at 400F 10-15 min. Makes 24 breadsticks.

Recipe by: Zojirushi Cookbook

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998

Butter-Rum Monkey Bread - Abm

Servings: 1 Loaf
Source: ; Desserts from your Bread Machine Perfect Every Time by Lora
Annotation: Brody, copyright 1994, ISBN #0-688-13071-2. MM corrected and added to by Ursula R. Taylor. For Dak/Welbilt - program for yeast Or Light Or sweet bread and press start. While dough in kneading make syrup. At the end of the 2nd knead at 98 minutes, remove dough and lightly grease pan inside the machine. Quickly divide dough into 32 pcs. No need to make all the same size,speed is more important here. Roll dough between palms to make balls & then dip them in the syrup and put them back into the machine making several layers. Then all are back in machine, shut lid and let it finish. For Hitachi, place ingredients in machine, program for bread and press start - while kneading make the syrup. When dough is finished 1st rise & had been knocked down (timer is 2:24) remove dough and lightly grease the pan inside the machine. Proceed as above making 32 pcs. and dippin in syrup - put in machine and shut the lid and let it finish its cycle. For the National/Panasonic - place all in machine, program for Variety Bread and press start. While dough is kneading prepare syrup. When the beeper sounds, remove dough and remove blade as well. Lightly grease pan and close the cover. Put dough on lightly floured or oiled surface. Divide dough into 4 pcs, then divide those into 4 and so on until you have 32 pcs. NO need to make all exactly the same size - time is more important - you only have 30 minutes to shape dough. Roll pcs. in your palms, dip into syrup and place back in machine in layers. When finished shut lid and press Start. For the Zojirushi - place all ingredients in machine and program for Basic White and press Start. Once the machine starts to knead, set timer for 35 minutes. While dough is kneading make syrup. When machine finishes kneading - after about 35 minutes - remove pan and then remove dough and divide dough and dividie into 32 pcs. Don't fuss over sizes - time is more important. Roll pcs. of dough between your palms to make balls - then dip in syrup and place back in pan. Close lid and let it finish it's cycle. PERSONAL NOTE from Ursula Taylor - folks this doesn't make sense cause I have a Zoji = forget setting the timer - after the 2nd knead and machine stirs down - then take the dough out - and form into 32 pcs. otherwise if you put it back in the machine and it stirs down - after you've formed the balls - the stir down is gonna mess up the shape. Also if you have a finnish pan - put the balls that have been dipped in syrup in that and finish them. For the syrup: In a small saucepan, melt the butter, then stir in the sugar and water. Bring to a boil and simmer for 5 minutes. Stir in the rum and simmer for 5 minutes longer. Remove the pan from the heat and pour the syrup into a bowl. Let it cool. Posted to MM-Recipes Digest V4 #244 by Suzy <suzy@bestweb.net> on Sep 14, 1997
FOR THE DOUGH:

DAK/WELBILT:
2 teaspoon Yeast
3 cub Unbleached white flour
1 ½ teaspoon Salt
¼ cub Sugar
½ Stick (2 oz.) unsaltedbutter, softened
1 large Egg
2 teaspoon Rum extract - optional
¾ cub Milk

HITACHI:
1 large Egg
2 teaspoon Run extract - optional
½ Stick (2 oz.) unsaltedbutter, softened
¾ cub Milk
1 ½ teaspoon Salt
¼ cub Sugar
3 cub Unbleached white flour
2 teaspoon Yeast

NATIONAL/PANASONIC:
2 teaspoon Yeast
3 cub Unbleached white flour
1 ½ teaspoon Salt
¼ cub Sugar
½ Stick (2 oz.) unsaltedbutter, softened
1 large Egg
2 teaspoon Rum extract - optional
¾ cub Milk

ZOJIRUSHI ONLY:
1 large Egg
2 teaspoon Rum extract (optional)
½ Stick (2 oz.) unsaltedbutter, softened
¾ cub Milk
1 ½ teaspoon Salt
¼ cub Sugar
3 cub Unbleached white flour
2 teaspoon Yeast

FOR THE SYRUP:
¼ Stick unsalted butter
¼ cub Sugar
2 tablespoon Water
¼ cub Rum

Butter-Scotch

Servings: 6 Servings

Ingredients:

½ cub Brown sugar
¼ cub Butter or butter substitute
½ cub Sugar
2 teaspoon Vinegar
½ cub Water
½ teaspoon Vanilla
Few grains salt

Preparation:

Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini