Recipe for Wednesday. Ginger mint loaf

Ginger Mint Loaf
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, beaten
1/2 cup milk
1/2 cup light molasses
1/2 cup oil
2 (8 1/2 ounce) cans crushed pineapple, drained
1/4 teaspoon peppermint extract
Sift together flour, baking soda, salt, sugar, ginger, cinnamon and cloves. Blend together remaining ingredients; stir into dry ingredients. Pour into greased 9 by 5 inch loaf pan and bake at 350 degrees for 50 to 55 minutes.
Makes 1 loaf.

Recipe share. Feather light doughnuts

Feather Light Doughnuts
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk (110 to 115 degrees. 1 cup cold mashed potatoes
1 1/2 cups sugar, divided
1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
5 1/2 to 6 cups all-purpose flour
1/2 teaspoon ground cinnamon
Cooking oil for deep-fat frying
In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking powder, baking soda and eggs; mix well. Add enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350 degrees; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while warm.
Makes about 2 1/2 dozen.

Recipe share. Chocolate truffles

Chocolate Truffles

1/4 cup whipping cream

2 tablespoons Grand Marnier liqueur

6 ounces sweet chocolate, broken up

4 tablespoons sweet butter, softened

Unsweetened cocoa

Boil cream in small heavy pan until reduced to 2 tablespoons. Remove from heat. Stir in liqueur and chocolate. Return to low heat. Stir until chocolate melts. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl. Refrigerate until firm, about 1 hour. Scoop chocolate up with a teaspoon. Shape into 1 inch balls. Roll the truffle balls in the unsweetened cocoa. Use a cool working area. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving.

Tips:

If you don’t mind using liqueur, there are many types of spirits you can use in this recipe for different flavors. In place of the Grand Marnier, try kahlua, Framboise, or Amaretto liqueurs.

Makes 20 truffles.

Recipe of the day. Orange nut bread

Orange Nut Bread
2 1/4 cups sifted all-purpose flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chopped walnuts
1 tablespoon grated orange peel
1 egg, beaten
3/4 cup orange juice
2 tablespoons salad oil
Mix together flour, sugar, baking powder, baking soda and salt. Stir in walnuts and orange peel; set aside. Mix together egg, orange juice and salad oil; add to dry ingredients; stir until moistened. Pour into a greased 9 1/2 by 4 1/2 by 2 1/2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until toothpick comes out clean. Remove from pan immediately and cool on rack.

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Recipe of the day. Pumpkin icecream pie filling

Pumpkin Ice Cream Pie Filling

1 (18 ounce) can pumpkin pie mix

1 pint fat-free vanilla ice cream

1/2 cup brown sugar

2 tablespoons fat-free margarine

Beat pumpkin pie and ice cream together. Spoon into a prepared light graham cracker crust. Freeze 1 hour. In saucepan, heat brown sugar and margarine to boiling. Remove from heat and drizzle over pie. Freeze until firm. Let pie stand at room temperature 15 minutes before serving.

Makes 8 servings.

Per Serving:

Calories: 151.7

Total Fat: 0.08g

Saturated Fat: 0.04g

Sodium: 188.7mg

Protein: 2.70g

Carbohydrates: 36.15g

Cholesterol: 0mg

Fiber: 0g

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bonus recipe for thursday. cherry coffee cake

Cherry Coffee Cake
1 packet dry yeast
1/4 cup warm water
1/3 cup sugar
1/3 cup butter
2 teaspoons salt
1/2 cup milk, scalded
2 eggs
4 cups flour
1 (21 ounce) can cherry pie filling
1/4 cup sugar
Soften yeast in water. Combine 1/3 cup sugar, butter, salt and milk; cool to lukewarm. Stir in eggs and softened yeast. Gradually add up to 4 cups flour to form a stiff dough. Knead for 5 to 7 minutes. Cover and place in greased bowl; let rise until doubled. Roll out half of dough. Spread butter down center third; top with half of pie filling. Sprinkle 1/4 cup sugar over cherries. Fold 1 side of dough over filling; fold over other side; seal edges. Place 1 end, seam side down, in center of greased 9 inch pan; wind into pan to make a flat coil. Flatten slightly. Make deep slashes from center to within 1/2 inch of outside edge, 1 inch apart. Sprinkle with sugar. Repeat with remaining dough. Let rise until doubled, about 1 hour. Bake at 350 degrees for 30 to 35 minutes until golden brown. Cool slightly before removing from pans.

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Recipe of the day. Boston gingerbread

Boston Gingerbread
1 cup molasses
1 cup sour milk
2 1/4 cups all-purpose flour
1 3/4 teaspoons baking soda
2 teaspoons ginger
1/2 teaspoon salt
1 egg, beaten
1 cup shortening, melted
Mix together molasses and milk; set aside. Sift together flour, baking soda, ginger and salt; stir in molasses mixture, egg and shortening. Pour into greased 9 inch square pan and bake at 350 degrees for 30 minutes, or until toothpick comes out clean.

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