Baking with Betty
This week's column is dedicated to all the young people we have who are searching for their rightful place in life.
Pineapple Bran Muffins
1 1/3 cups flour
2 teaspoons baking soda
1 1/3 cups bran cereal
1/3 cup shortening
1/4 cup sugar
1 cup half and half cream
1/3 cup honey
1 can (8 ounce) crushed pineapple, drained
In a bowl, combine flour, baking soda and cereal. In a mixing bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pans to wire racks. Yield:1 1/2 dozen.
Broccoli Ham Turnovers
2 cups broccoli florets
1 1/2 cups (6 ounce) shredded sharp cheddar cheese
1/2 cup cubed full cooked ham
1/2 cup sliced green onions
1 tablespoon minced fresh parsley
1/4 teaspoon ground nutmeg
salt and pepper to taste
pastry for a double crust pie
1 tablespoon whipping cream
Place broccoli in a steamer basket over 1 inch of boiling water in a saucepan. Cover and steam for 5 to 8 minutes or until crisp-tender. Rinse in cold water; drain well. In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper.
On a floured surface, roll out pastry; cut each in half. Place 1 1/2 cups filling on one side of each half; flatten filling with a spoon. Combine egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. Place on a baking sheet; brush with remaining egg mixture. Bake at 400 degrees for 18 to 22 minutes or until golden brown. Let stand 5 minutes before serving. Yield: 4 servings.
Butterscotch Chocolate Cake
Plan ahead...needs to chill
1 package (18 1/4 ounce) chocolate cake mix
1 jar (17 ounce) butterscotch ice cream topping
1 carton (8 ounce) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounce each), coarsely crushed
Prepare and bake cake according to package directions, using a greased 13 by 9 by 2 inch baking pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
2 pounds ground beef
1 medium onion, chopped
2 cans (10 3/4 ounce each) condensed tomato soup, undiluted
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
12 hamburger buns, split
3 to 4 tablespoons butter, melted
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in the cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter. Place on ungreased baking sheet. Bake at 375 degrees for 7 to 9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to months. To bake frozen sandwiches: Place foil wrapped buns on an ungreased baking sheet. Bake at 375 degrees for 35 to 40 minutes or until heated through.
Our thought for the week: "Everything that has a beginning has and ending. Make your peace with that and all will be well." Budda