Beer-Battered Chicken Strips

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
 

1. Beat the egg lightly with a whisk.

2. Beat in the beer, then the dry ingredients, whisking until smooth.

 

3. Cover and let stand for 25 to 30 minutes before using.

4. Cut chicken breasts in half lengthwise.

5. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360ºF (or use deep fryer).

 

6. Using tongs to hold chicken strips, dip in batter; allow excess to drip off.

 

7. Remove and carefully lower, one by one, into the hot oil.

8. After about 1 minute, turn the strips.

9. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.

 

10. Transfer to a paper towel lined tray.

 

11. Pat more towels on top to absorb excess oil.

Serve immediately with barbecue sauce or sweet and sour sauce.

 

Pumpkin Bread

3-1/3 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs
2 cups canned pumpkin
1 cup cooking oil
2/3 cup cold water
1 cup raisins, optional
1-1/2 cups pecans, optional

Sift dry ingredients. Beat eggs until thick, add to dry ingredients.
Add remaining ingredients except raisins and nuts. Beat until
blended. Fold in nuts and raisins. Turn into 2- or 3 greased bread
pans. Bake at 350 for 1 hour.

 

Date Nut Bread

3/4 cup nuts, chopped
1 cup dates, chopped
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup boiling water
2 eggs
1/2 tsp. vanilla
1-1/2 cups flour, sifted
1 cup sugar

Combine the nuts, dates, soda and salt in mixing bowl. Add shortening
and boiling water. Allow the mixture to stand for 15 minutes. Stir
to blend. In another bowl, beat eggs slightly; add vanilla; stir in
sifted flour and sugar – add this to the date mixture. Do not
over-mix. Place in a greased 9×5″ loaf pan. Bake 1 hour at 350.
When done, toothpick inserted in center will come out clean. Cool
before removing. Loosen sides with spatula. For perfect slicing,
cool for several hours.

 

Blueberry-Bourbon Barbecue Sauce

 

1 tablespoon oil, canola

1 onion(s), red (small)

4 clove(s) garlic

2 whole pepper(s), jalapeno

1/2 cup(s) bourbon

2 cup(s) blueberries

1/2 cup(s) ketchup

1/3 cup(s) vinegar, cider

2 tablespoon sugar, brown

1 tablespoon molasses

1/8 teaspoon allspice, ground

 

 

 

1. Heat oil in a large saucepan over medium heat.

 

2. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.

 

3. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.

 

4. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.

 

5. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.

 

6. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

 

Chunky Mocha Cookies

Recipe Source:  Taste Of Home – Janet Sparks

1 cup butter-flavored shortening
3/4 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
1 tbsp instant coffee granules
1 tsp vanilla
2 1/3 cups flour
2 tbsp baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate chips
3/4 cup raisins
3/4 cup flaked coconut
 
In a large bowl, cream the shortening and the sugars until light and fluffy.  Beat in the eggs.  Beat in the milk, coffee granules, and vanilla.  Combine the flour, cocoa, baking soda, and salt.  Add to the creamed mixture.  Mix well.  Fold in the pecans, chips, raisins, and coconut.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 375 F for 10-12 minutes or until golden brown.  Makes 6 dozen

 

Pumpkin Pound Cake & Buttermilk Glaze

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

DIRECTIONS:
Preheat oven to 350 degrees. To prepare the cake, lightly
coat a 10-inch tube pan with cooking spray; dust with 1
tablespoon flour. Spread pumpkin over 2 layers of paper
towels; cover with 2 additional layers of paper towels.
Let stand about 10 minutes. Scrape drained pumpkin into
a bowl. Place 3/4 cup granulated sugar, brown sugar, and
1/2 cup butter in a large bowl; beat with a mixer at medium
speed 3 minutes or until well blended. Add eggs, 1 at a time,
beating well after each addition. Beat in pumpkin and vanilla.
Lightly spoon 3 cups flour into dry measuring cups, and level
with a knife. Combine flour and next 4 ingredients (through
salt) in a bowl, stirring well with a whisk. Add flour mixture
and 3/4 cup buttermilk alternately to sugar mixture, beginning
and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 degrees for 55
minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes on a wire rack. Remove from pan,
and cool completely on wire rack. To prepare glaze, combine
1/3 cup buttermilk and remaining ingredients in a small
saucepan over medium heat; bring to a boil. Cook 1 minute or
until thick, stirring constantly; remove from heat. Drizzle
cake with glaze.

YIELD: 16 Servings

 

Amish Puff Cookies

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 – 10 minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkly.

 

Banana Bread

Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans

Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.

2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.

 

Nutritional Information:

Per serving:
200 calories
8 g total fat (1 g sat)
0 mg cholesterol
32 g carbohydrate
3 g protein
3 g fiber
203 mg sodium

 

Oatmeal Raisin Muffins

Servings: 12

1/3 cup unsalted butter, softened
1/2 cup brown sugar, firmly packed
4 egg white
1 tsp. vanilla extract
1-1/2 cups quick oats
1-1/4 cups all purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup applesauce
2 Tbs. water
2 cup raisins

Preheat oven to 400° F. Butter 2 muffin cups per serving. Set aside. Using an electric mixer, cream butter and sugar together in a bowl. Add egg whites and vanilla and beat until smooth. Add remaining ingredients, except raisins, and stir until just moistened. Batter should be lumpy. Fold raisins into batter. Spoon into muffin cups. Fill muffin cups 2/3 full Bake 20-25 minutes or until tester comes out clean when inserted in center. Let cool 5 minutes in pan before removing.

Per Serving: calories 261, fat 6.0g, calories from fat 21%, protein 5.0g, cholesterol 13.8mg, dietary fiber 2.9g

 

Simple Chicken Soup

The Ultimate Soup Cookbook (Reader’s Digest)

4 cups chicken stock
1 small skinless, boneless chicken breast, thinly sliced
1 small carrot, thinly sliced
1/2 small leek, thinly sliced
1 small celery stalk, thinly sliced
Salt and black pepper

1. In a large saucepan over high heat, bring stock to boil. Add
chicken, carrot, leek, and celery. Reduce heat and simmer, covered, 2
minutes or until chicken is cooked through and vegetables are
crisp-tender. Season to taste with salt and pepper.