Baked onion dip (jed)

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1/2 c. shortening
1 c. sugar
1 egg
1 c. mashed cooked pinto beans
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. applesauce
2 1/2 c. unsifted flour
1 c. raisins
1 c. chopped nuts

In a bowl cream shortening and blend in sugar. Beat in egg. Add mashed beans, spices and salt. Mix well. Stir baking soda into applesauce. Add unsifted flour and applesauce to creamed mixture. Mix well. Stir in raisins and nuts.

Drop by round teaspoonfuls onto greased baking sheet. Bake at 375 degrees for 12-15 minutes, or until slightly browned. Remove to racks to cool. If desired drizzle with light glaze of confectioners' sugar and lemon juice. Makes 5 dozen.

Brownies by Joyce Miskin

2 cubes margarine melt butter in microwave,


¼ cup cocoa

4 eggs

2 cup sugar

add and beat

1 tsp vanilla

1 ½ cup flour

add and beat

½ tsp salt

½ tsp. baking. powder

350° 25- 30 minutes 9x13 pan greased and floured

Brownies with Black Beans (Low-Fat)

1 c. flour

1 t. baking soda
1/2 t. salt
1/3 c. cocoa powder
2/3 c. brown sugar
2/3 c. granulated sugar
1/2 c. semi sweet chocolate chips (can omit for even less fat)
1/2 c. toasted, chopped walnuts (can omit for even less fat)
3 eggs
1 t. vanilla

Almost 2/3 c. bean puree.

Combine dry ingredients in medium size bowl. Whisk eggs and vanilla in small bowl. Add it to dry ingredients and mix together.

Put 2 tablespoons canola oil in liquid measuring cup, to it add black bean puree to equal 2/3 cup the wet ingredients into the dry until combined. Spread batter in a 9x13 baking dish lined with foil and sprayed with cooking spray. Bake in 350 degree oven for about 22 minutes, until a toothpick inserted comes out mostly clean. Cool brownies on wire rack until completely cool. Remove from pan using foil edges and cut to desired sizes.


1 pound can unseasoned black beans, undrained
1 package brownie mix
Puree black beans in a food processor and add to brownie mix. Blend well. Add no other ingredients. Bake at 350°F for 35 minutes or until firm. Brownies will be fudgy.

24 Karat Cookies

6 - 7 cups flour

1 Tbsp. baking powder

1 Tbsp. baking soda

1 tsp. salt

2 cups old fashioned rolled oats

2 cubes margarine (1 cup)

1 cup shortening

4 eggs

3 cups sugar

1 tsp. vanilla

1 tsp. almond flavoring

3 cups raw carrots, grated, firmly packed

Preheat oven to 350º F. Sift together flour, baking powder, soda, salt and oatmeal. In the large bowl, cream the margarine, shortening, and sugar. Beat in eggs and flavorings. On low speed, add sifted dry ingredients, scraping bowl with rubber spatula and beating only until thoroughly mixed. Add the carrots. Drop by teaspoonful onto a greased cookie sheet. Bake 12-15 minutes. Cookies are done when they are golden colored and tops spring back if lightly pressed with a fingertip. With a wide metal spatula, transfer the cookies to racks to cool. If desired, ice the cookies with cream cheese or almond flavored icing.

Chocolate Chip Cookies by Joyce Miskin

2 cup shortening (1/2 shortening ½ margarine)

2 cup sugar

1 cup brown sugar

2 tsp. vanilla

4 eggs

1 tsp. salt

4 ½ cup flour

2 cup Chocolate Chips

1 tsp. soda

Cream together shortening and sugars. Add eggs and beat. Add vanilla. Sift together dry ingredients and add to creamed mixture. Mix until smooth. Add chocolate Chips. Spoon onto ungreased cookie sheet. Bake 350º 10 min.

Chocolate Marshmallow Cookies by Miskin Family
½ cup shortening

1 cup sugar

1 egg

1 tsp. vanilla

1 ¾ cup flour

½ tsp soda

½ tsp. salt

1/3 cup cocoa

½ cup milk

36 large marshmallows cut in half

Cream shortening with sugar, using electric beaters. Add egg and vanilla and beat. Sift remaining dry ingredients and add alternately with milk, beating after each addition, ending with flour.

Drop by teaspoon full on greased cookie sheet, about 2 inches apart. Cookies will spread.

Bake 350 degrees for 8 min. Top each cookie with half of a marshmallow, cut side down.

Return to oven for two minutes, or until marshmallow is softened. Cool and frost.


3 1/ 2 cup powdered sugar

3 tbsp. cocoa

1 1/4 tsp. salt

¼ cup margarine, softened

1 ½ tsp. vanilla

1/3 cup milk
Pour powdered sugar, cocoa, and salt in med. sized mixing bowl, and stir with a spoon to mix together. Add margarine and beat with electric beaters. Add vanilla and milk, and beat until smooth. Cover marshmallow and cookies with desired amount of frosting.

¾ cup shortening

¾ cup brown sugar

1 egg

1 tsp vanilla

½ tsp banana flavoring

2 mashed bananas

¼ tsp salt

1 tsp soda

2 cups flour
Cream shortening and sugar. Add eggs, flavoring and bananas, beat well. Sift and add dry ingredients. Drop by spoonfuls on greased sheet. Bake at 350 for 10 minutes. Dough is quite soft.
6 Tbsp brown sugar

4 Tbsp butter

4 Tbsp cream

powdered sugar

1 tsp vanilla
Bring sugar, butter, and cream to a boil. Remove from heat. Add enough sifted powdered sugar to make spreading consistency. Add vanilla.

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