New Castle News

Lugene Hudson

January 4, 2014

Reader’s recipes help kick off new year



After refrigerated, shape into 8 balls. Roll out as for pie crust and cut into eighths. Shape into crescents and place on greased cookie sheet and let raise 2 hours. Bake at 350 for 15 minutes, until light brown.

Glaze with powdered sugar icing and sprinkle with chopped nuts.

Nut Horns

1 pound oleo

4 cups flour

2 eggs

1 small cake yeast

1 cup milk


Powdered sugar

Mix oleo and flour as for pie crust. Mix eggs, milk and yeast, and add to flour mixture. Knead a few times, until dough is smooth. Refrigerate overnight. Roll out dough about the size of a walnut. Roll on powdered sugar. Put 1/4 teaspoon honey and nuts on top of dough. Roll as a small nut roll. Bake on ungreased sheet at 350 for 15 to 20 minutes.

Italian Biscotti

6 cups flour

1 cup oil

2 tablespoons salt

2 tablespoons pepper

2 tablespoons fennel

1 cake yeast

2 1/2 cups water

Mix all ingredients. Knead like bread dough. Let raise for 1 hour. Roll like a pretzel. Boil in water until they float. Put on greased cookie sheet. Bake at 350 for 20 minutes.

Cannoli Loaf

1, 15-ounce carton ricotta cheese

1/4 cup sugar

3 tablespoons fat-free (skim) milk

1/4 cup miniature chocolate chips

1/4 cup chopped candied cherries

20 Honey Maid graham crackers

1 cup prepared whipped topping

Beat cheese, sugar and milk with mixer until smooth. Stir in chocolate chips and cherries. Place 11 graham crackers on the bottom and sides of a plastic-lined 8 1/2 x4 1/2 x2 1/2-inch loaf pan. Spread 1/3 of cheese mixture over crackers. Top with crackers. Repeat 2 more times, ending with crackers. Cover; refrigerate at least 4 hours. Unmold loaf onto serving plate. Remove wrap. Frost with whipped topping.

Butterscotch Coffee Cake

1 package plain yellow cake mix

1 package instant butterscotch pudding mix

4 eggs

1/2 cup oil

1 cup water

1 1/3 cups brown sugar

1 1/2 teaspoons cinnamon

1/2 cup chopped nuts

Mix cake mix, pudding, eggs, oil and water together. Beat 2 minutes. Pour half the batter into a greased and floured bundt pan. Mix brown sugar, cinnamon and nuts together. Cover the cake batter with half of the brown sugar mixture. Pour the remaining cake mix into pan. Top with remaining brown sugar mixture. Bake at 350 for 40 minutes.

Apple Bundt Cake

2 eggs

2 cups sugar

1 1/2 cups vegetable oil

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups diced peeled apples

1 cup chopped pecans

In a large mixing bowl, beat eggs, sugar and oil. Combine flour, soda, cinnamon and salt. Gradually add to batter. Fold in apples and pecans. Pour into a greased 10-inch fluted tube pan. Bake at 315 for 1 1/4 to 1 1/2 hours. Cool for 10 minutes before removing from pan to wire rack.


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Lugene Hudson
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