Persimmon Cookies 1 teaspoon baking soda 1 cup persimmon pulp 1/2 cup shortening 3/4 cup sugar 1 egg 2 cups flour ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg 1 cup raisins ½ cup nuts 1. Preheat oven to 350 degrees F. 2. Mix baking soda and pulp; set aside. 3. Mix remaining ingredients except raisins and nuts. Do not overbeat. 4. Stir in the raisins, chopped nuts, and persimmon pulp; mix well. 5. Drop by the teaspoonful onto greased cookie sheet. 4. Bake at 350 F for 15 to 18 minutes. Transfer to wire racks to cool. Source: allrecipes.com Breakfast Pizza 5 eggs 5 6- to 8-inch pita breads ¾ cup pizza sauce 1 tablespoon milk ¼ teaspooon salt 1/8 teaspoon black pepper 1 tablespoon butter 1 cup (4 ounces) shredded mozzarella cheese 1. Preheat the oven to 375 F. 2. Place the pita breads on a baking sheet and spread the pizza sauce equally over each; set aside. 3. In a medium bowl, combine the eggs, milk, salt, and pepper; beat well. 4. In a large skillet, melt the butter over medium heat. Add the eggs and scramble until firm but not browned. 5. Spoon the eggs equally onto the pitas and sprinkle each with the mozzarella cheese. 6. Bake for 5 minutes or until heated through and the cheese is melted.
Lemon Meringue Pie 8-inch baked pie shell 1 cup sugar 1 teaspoon grated lemon peel ¼ cup cornstarch 1/3 cup lemon juice 1 cup water 2 drops yellow food color, if desired 2 egg yolks, slightly beaten 2 T butter or margarine Meringue for 8-inch pie (below) Bake pie shell at 425 degrees until golden brown. Remove pie shell and turn oven down to 400 F. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice, and food color. Pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until a delicate brown. Cool away from draft. Meringue for 8-inch pie 2 egg whites ¼ cup sugar ¼ teaspoon cream of tartar ¼ teaspoon vanilla Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
Orange Meringue Pie 8-inch baked pie shell 1 cup sugar 1 T. grated orange peel 3 T. cornstarch 1 cup orange juice 1/2 cup water 1 T. lemon juice 3 egg yolks, slightly beaten 3 T butter or margarine Meringue for 8-inch pie (below) Bake pie shell at 425 degrees until golden brown. Remove pie shell and turn oven down to 400 F. Stir together sugar and cornstarch in medium saucepan. Blend egg yolks, orange juice and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter, orange peel, and lemon juice. Pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until a delicate brown. Cool away from draft. Meringue for 8-inch pie 2 egg whites ¼ cup sugar ¼ teaspoon cream of tartar ¼ teaspoon vanilla Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
Ingredients: 2 ounces unsweetened baking chocolate 1/3 cup shortening 1 cup sugar 2 eggs ½ teaspoon vanilla ½ cup plus 2 T flour* ½ teaspoon baking powder ½ teaspoon salt Basic Brownies Procedure: 1. Heat oven to 350 F. 2. Grease 8x8 baking pan. 3. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. 4. Mix in sugar, eggs, and vanilla. Add other ingredients. Spread in baking pan. 5. Bake 30 minutes or until brownies start to pull away from edge of pan. Do not overbake. Cool slightly. Cut into bars. *If using self-rising flour, omit baking powder and salt. Source: Betty Crocker. Vegetable Omelet (38 g) 2 slices bacon, diced (1 ½ g) ¼ t salt dash pepper (70 g) ½ c zucchini, chopped (142 g) ½ 10-oz package frozen OR (100 g) ½ c cooked and drained spinach Dash oregano (150 g) 3 eggs (16.5 g) 2 T chopped onion (5.5 g) 1 T parmesan cheese Procedure: Cook bacon; drain. (Use vegetable oil for strictly vegetarian omelet.) Add zucchini, spinach and onion. Stir well; cook about 5 min. Season with salt, pepper and oregano. Beat eggs until fluffy; add parmesan cheese. Pour vegetable mixture into eggs; mix well. Return mixture to frying pan. Cover and cook over low heat until slightly browned on bottom, about 5 min. Place in oven at 350⁰F for about 10 min. Loosen omelet; slide onto warm platter. Serves 2.
Walnut-Stuffed French Toast 4 slices sandwich bread 3/8 cup strawberry, raspberry, or apricot preserves, or orange marmalade ¼ cup chopped walnuts 1 to 2 eggs or ½ cup egg substitute ½ cup milk ¼ tsp cinnamon 1 ½ cups whole corn flakes Vegetable oil or butter/margarine (1 to 2 tablespoons) Powdered sugar and maple syrup (optional) 1) Combine preserves and half of the walnuts in a small bowl. Beat briskly with a fork to combine. Spread about 2 tablespoons of this mixture on a slice of bread and cover with another slice to make a sandwich. 2) In a pie plate or a shallow bowl, crack and whisk the eggs (or pour the egg substitute). Combine with milk and cinnamon. Set aside. 3) In a large shallow bowl, combine the corn flakes and the remaining walnuts. Crush the corn flakes between your fingers until they are broken into tiny, irregular pieces. Dip each slice of the filled sandwiches into the egg mixture, turning three or four times until the bread is completely coated and has absorbed some of the egg but don t let the bread get soggy. 4) Then press each slice, on both sides, in to the walnut-corn flake crumbs. Pat the crumbs on if necessary to make them stick, and don t worry if the coating is not completely even. 5) Melt the margarine in a frying pan. Fry each side of each sandwich until lightly browned and egg is coagulated. If desired, top with powdered sugar and serve with maple syrup. Source: Adapted from Walnut Marketing Board, Mega Menu: California Walnuts, San Francisco, CA, 2005.