RECIPE EXCHANGE

[sliced cake]

ORANGE NUT BREAD

3 CUPS FLOUR
1 CUP SUGAR
1 TAB BAKING POWDER
1/2 TSP SALT
1/4 TSP BAKING SODA
1 BEATEN EGG
1 CUP MILK
1/4 CUP OIL
1/3 CUP ORANGE JUICE AND RIND OF 1 GRATED ORANGE
3/4 CUP NUTS

GREASE PAN MIX ALL DRY INGREDIENTS. mAKE A WELL IN CENTER OF DRY INGREDIENTS AND ADD EGG, MILK,OIL,ORANGE JUICE AND RIND OF ORANGE,STIR IN NUTS. POUR IN LARGE GREASED LOAF PAN AND BAKE AT 350 FOR 1 1/2 HOURS OR TOOTHPICK COMES OUT CLEAN.

almonds

[skigirl]

Cranberry Orange Bread
2 cups all purpose flour
1 cup quaker oats (quick or old fashioned uncookes)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 eggs
1/2 cup vegetable oil
3/4 cup chopped cranberries
1/2 cup chopped nuts

Preheat oven to 350 Grease aand flour bottom of 9 x 5 pan
Combine first 6 ingredients mixing well, set aside.
Beat orange juice, eggs and oil until mixed throughly. Add to dry ingredients, mixing until moistened. Stir in cranberries and nuts, pour into prepared pan
Bake 60 to 70 minutes or until wodden pick inserted in center comes out clean.
Cool 10 minutes in pan and remove from pan and cool completely.

Peppermint

[Jerryanne]

Tiger-I'll add peppermint to the bottom of this to keep it as the next ingredient....

ALMOND MACAROON BARS

CRUST:
1 3/4 c. all-purpose flour
1/2 c. sugar
3/4 c. butter, softened
1/2 tsp. nutmeg
FILLING:
1 c. sugar
2 eggs
2 Tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
1 c. coconut
1 c. slivred toasted ALMONDS

Beat all crust ingredients on low until fine particles, 2-3 minutes. Press onto bottom of an ungreased 13x9" pan. Bake @ 350 degrees for 15-20 minutes or until edges are lightly browned. Combine sugar, eggs, flour, baking powder, salt and vanilla; beat on medium speed until mixed, 1-2 minutes. Stir in coconut and almonds. Pour over hot crust. Bake @ 350 degrees for 15-20 minutes. Cool completely and cut. Makes 3 dozen.

PEPPERMINT

[Jerryanne]

PEPPERMINT CHEESECAKE BARS

CRUST:
2 c. crushed creme-filled chocolate sandwich cookies (about 20 cookies)
1/4 c. margarine or butter, melted
FILLING:
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1/2 tsp. peppermint extract
2 eggs
5-8 drops red or green food coloring*
2 Tbsp. crushed peppermint candy or 12-24 candy mint curls or wedges, if desired**

Heat oven to 325 degrees. In a small bowl, combine crust ingredients; mix well. Press into bottom of ungreased 13x9" pan.
In a medium bowl, beat cream cheese until fluffy. Add flour; blend well. Add milk; beat until smooth. Add peppermint extract, eggs and desired food coloring; beat until well blended. Pour into crust-lined pan.
Bake @ 325 degrees for 25-30 minutes or until center is set. Cool completely. Cut into bars; garnish with candy. Makes 48 bars.

*The color of the filling of these bars will become less intense as they bake, so add a little extra food coloring.
** To crush peppermint candy, place in double thickness of heavy-duty plastic bags; seal. Place on cutting board; hit with a hammer to crush. To make candy mint garnishes, use foil-wrapped rectangular layered chocolate mints (such as Andes mints); candy must be at room temperature. To make curls, carefully draw a vegetable peeler at an angle across the chocolate. To make wedges, using a sharp knife, cut each unwrapped candy into 4 triangles.

BREAD CRUMBS

[bunny001]

READ CRUMB RECIPE


Day old or older (some of those ends not eaten) slices of bread.
Melted margarine
Spices of choice (I use garlic powder and onion powder and even a touch of celery salt)
Directions:

Mix spices with melted margarine and spread evenly over one side of bread slices. Lay on large piece of heavy duty foil and put under broiler for about 2-3 minutes. WATCH carefully and when brown, turn and toast other side.

Let cool and place in zip lock bag.

Roll over with rolling pin to make crumbs.

Store in freezer till ready to use.

LEMON

These are great for rolling chicken or fish in or sprinkle over mac and cheese or even sprinkle over salad.

[bunny001]

OOPS!! THE INGREDIENT IS LEMON.

[Stevie&nicksmom]

Luscious Lemon Rolls

1 pkg hot roll mix
3/4 c. very warm water (105-115 degrees)
1 egg
1 can lemon frosting supreme
1/2 c. finely chopped nuts

Grease a 13x9 pan. Stir in egg and 1/4c. frosting. Add flour mixture; stir until well blended. Cover bowl and let rise in a warm place 30-45 minutes. Punch dough down. Knead 1-2 minutes on a floured surface. Roll dough into 15x12 inch rectangle. Spread with 3/4 c. frosting; Sprinkle with nuts. Starting at longer side, roll up jelly roll style; pinch edges to seal. Slice into 15 slices. Place cut side down in pan. Cover and let rise until doubled, 30-45 minutes. Bake at 375 for 25-30 minutes or until golden brown. Invert to serving plate. Spread warm rolls with remaining frosting. Yield 15

Next word - Cream Cheese

[bunny001]

MAN THESE SOUND GOOD!!! THANKS ROBIN!!

[lltcakes]

Lemon Pound Cake

1 package of DH Moist Delux Lemon Supreme Cake Mix
1 package of Lemon instant pudding and pie filling mix
4 large eggs
1 cup water
1/3 cup vegetable oil

Glaze
1/2 cup DH cream style frosting (favorate flavor)
( I would add lemon juice or extract to it and make it a thin glaze.)

preheat oven to 350 degrees . Grease and flour 10" bundt pan or tube pan.

Combine cake mox, pudding mix, egges, water and oil in large bowl.
Beat on medium speed for 2 minutes.
Pour into pan and baje for 50-60 minutes or until toothpick insered in center is clean.
Cool in pan 25 minutes.
Invert onto heat resistant serving plate. Cool completely.

Glaze - heat up slightly until thin.
Drizzle over cake.

Barley Flour

[bunny001]

All-Barley Raisin Muffins

Ingredients:
2 cups Barley Flour
1 Tb Baking Powder
1 tsp Sea Salt
2 Tb Sugar
2 Tb Vegetable Oil
1 cup Water
2 Eggs
1/2 cup Raisins (Unsulfured)

Preheat oven to 425 degrees. Lightly grease a muffin pan with nonstick spray (you may also line with paper liners) and set aside.

Mix flour, baking powder, salt and sugar together in a large bowl.

In another bowl beat oil, water and eggs until blended. Add to dry ingredients. Add raisins, if using. Stir only until dry ingredients are moistened. Spoon batter into prepared muffin pan.

Bake for 15 minutes or until browned.

Makes 12 muffins.



LIME JUICE