Applesauce Honey Cookies

from Great American Home Baking

Prep: 1 hour, 10 minutes
Bake 14 minutes
Makes 3 1/2 dozen

2 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup unsweetened applesauce
1 tbsp. honey, at room temperature

MIX together flour, baking powder, cinnamon, ginger and salt.

BEAT together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg, applesauce and honey. At low speed, beat in flour mixture until well combined. Shape dough into a disk, wrap in plastic wrap and chill for 1 hour.

PREHEAT oven to 375. Grease 2 baking sheets.

ON a floured surface, using floured hands, roll dough into 1-inch balls. Place cookies on baking sheet 3 inches apart. Using a floured fork, firmly flatten each cookie.

BAKE cookies until golden, 14 minutes. Transfer baking sheets to wire rack and cool for 1 minute. Transfer cookies to wire racks and cool completely.

Banana Squares

from: Taste of Home, 1997

Prep: 25-30 minutes
Bake: 45-50 minutes
Makes 12-16 servings

2 eggs, separated
2/3 cup shortening
1 1/2 cup sugar
1 cup mashed ripe bananas (2-3 medium)
1 1/2 cups flour
1 tsp. baking soda
1/4 cup sour milk*
1/2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Whipped cream and sliced bananas for topping (optional)

*To sour milk, place 1 tsp. of white vinegar in 1/4 cup. Add enough milk to equal the 1/4 cup.*

IN a small mixing bowl, beat egg whites until soft peaks form; set aside.

IN a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas.

COMBINE flour and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.

POUR into a greased 13 x 9 baking pan.

BAKE at 350 for 45-50 minutes. Cool on a wire rack.

IF desired, serve with whipped cream and a few banana slices.

Poppy Seed Twists

from Great American Home Baking

Prep: 1 hour, 8 hours chilling
Bake 15 minutes
Makes 3 dozen

1 pkg. active dry yeast
1/3 cup granulated sugar
1 1/2 cups warm water
2/3 cup butter-flavored solid vegetable shortening
2 tsp. salt
2 large eggs
1 cup lukewarm mashed potatoes
7-7 1/2 cups flour

Glaze and Topping:

1 large egg yolk
1 tbsp. water
1 tbsp. poppy seeds

IN a large bowl, dissolve yeast and 1 tsp. of sugar in warm water. Let stand until foamy, 5-10 minutes.

STIR remaining sugar, shortening and salt into yeast mixture.

USING mixer with paddle set on medium, beat in eggs. Beat in potatoes and 3 cups flour. At low speed, beat in enough remaining flour, 1/2 cup at a time, to form a soft dough.

ON a floured surfae, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover with plastic wrap, chill for at least 8 hours.

GREASE 2 large baking sheets. Punch dough down. On a floured surface, divide dough into thirds. Working with one-third of dough at a time (keep remainder covered), roll dough into a long rope, cut into 36 equal pieces.

ROLL each dough piece into a 3 1/2 inch rope. Place 3 ropes side by side on a prepared baking sheet. Braid ropes together, not stretching the dough. Pinch ends to seal and tuck under. Repeat with remaining dough.

COVER loosely with a damp cloth; let rise in a warm place until doubled, 45-60 minutes.

PREHEAT oven to 375. To prepare glaze, mix together egg yolk and water. Brush rolls with glaze. Sprinkle with poppy seeds.

BAKE rolls until golden, 15 minutes. Transfer to a wire rack to cool.

Beef Stroganoff Sandwiches

from: Taste of Home, 1997

Prep: 15-20 minutes
Bake: 20 minutes
Makes 8-10 servings

2 lbs. ground beef
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 loaf French bread
Butter or Margarine softened
2 cups (16 oz.) sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups (12 oz.) shredded cheddar cheese

IN a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper.

CUT bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread.

SPRINKLE with tomatoes, green pepper and cheese.

BAKE at 350 for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Herbed Corn

from: Taste of Home; June/July 1994

Makes: 8 servings

1/2 cup butter or margarine, softened

2 tbsp. minced fresh parsley

2 tbsp. minced fresh chives

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp cayenne pepper

8 ears sweet corn, husked

IN a small bowl, combine first six ingredients.

SPREAD 1 tbsp. over each ear of corn.

WRAP corn individually in heavy-duty foil.

GRILL, covered, over medium coals for 10-15 minutes, turning frequently, or until corn is tender.

Black Bean Salad

Makes 6-8 servings.

3 cans (15 oz) black beans, rinsed and drained
2 cups cooked fresh or frozen corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cupu chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered for up to 2 days. If making it in advance, add the parsley and cilantro prior to serving. Serve at room temperature.

Strawberry Snow

Prep Time: 30-45 minutes

Serves 6

2 cups fresh strawberries OR two 10 oz. packages frozen, whole strawberries, thawed and drained
1/2 cup granulated sugar
4 egg whites
pinch of salt
1/4 cup heavy cream, whipped
12 frest strawberries for garnish

USING the back-side of a wooden spoon, rub and press the fresh or frozen strawberries through a fine sieve into a small bowl. Stir in the sugar a little at a time.

IN a large bowl, beat the egg whites with the salt until stiff peaks are formed. Gently fold the strawberry puree into the egg whites, then gently fold the whipped cream into the mixture.

SPOON the strawberry snow into individual bowls and serve, garnished with a whole strawberry or two.

Your strawberry snow may also be refrigerated for a few hours before serving.

Almond Snowball Cookies

From: Food Network Kitchens, Day 1 of "The 12 Days of Cookies", December 3, 2003

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes about 30 cookies

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened
1/2 tsp. pure vanilla extract
1/8 tsp. almond extract
1 2/3 cups all-purpose flour
1/2 tsp. fine salt
1 cup confectioner's sugar

PULSE the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and mix until a soft dough is formed. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

PREHEAT oven to 350 degrees. Line two baking sheets with parchment paper.

CUT the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the baking sheet and bake until slightly golden, rotating the sheets once, 15-20 minutes.

PUT the confectioner's sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss the cookies in the sugar until completely coated. Return them to the rack and cool to room temperature. Toss in the confectioner's sugar again.

Lemon Meringue Pie

From: www.kraftfoods.com

Prep Time: 30 minutes
Total Time: 5 hours
Makes: 12 servings




35 Nilla Wafers, finely crushed
2 Tbsp. sugar
1.4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 pkg. (4 oz. servings) Jell-O Lemon flavored gelatin
1 1/2 tsp. grated lemon peel
4 cups miniature marshmallows
1/4 cup milk
2 cups thawed Cool Whip whipped topping

PREHEAT oven to 350 degrees. Mix wafers, 2 Tbsp. sugar and butter until well blended. Press firmly onto bottom and sides of 9-inch pie pan. Bake for 5 minutes, set aside.

MIX 1/4 cup sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to a boil on medium heat. Boil for 8 minutes, stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.

MICROWAVE marshmallows and milk in a large microwavable bowl on HIGH for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minutes. Stir until mixture is well blended. Refrigerate for 15 minutes or until completely cooled. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftovers in refrigerator.

Easy Cheesy Mashed Potatoes

From: www.kraftfoods.com

Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings, about 1/2 cup each




2 lbs. Yukon gold potatoes, unpeeled, cubed
1/4 cup milk
2 oz. Velveeta cheese, cut into cubes
1 green onion, sliced thin

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until potatoes are tender. Drain and return potatoes to saucepan.

MASH potatoes until light and fluffy, gradually adding milk and Velveeta, alternate between the two.

SPRINKLE with onions.