Blueberry Oatmeal Bread
Ingredients & Directions ———————-COPYRIGHT 1994 S. STEIGER———————- 1/2 tb Yeast 1 tb Sugar 3 c Flour, bread 1 tb Butter 1 c Oats 16 oz Blueberries, canned; measure 1/2 tb Salt 1 5/8 c -blueberries & juice Bring all ingredients to room temperature and pour except blueberries into bakery, in order. Pour undrained blueberries into 2-cup measure. Add water or drain juice to indicated volume. Set “baking control” to medium. Select “white bread” and push Start. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia’s comment: came out great! MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 servings
Crab Cakes Maryland
Ingredients & Directions 2 tb Chopped fresh parsley 1 ts Dry mustard 1 ts Worcestershire sauce -or- 1 ds Tabasco 2 Eggs; beaten 2 tb Mayonnaise 1 lb Cooked crab; flaked or -broken up 1 c Fresh bread crumbs -or- 1/2 c -unsalted cracker crumbs Salt & pepper to taste Flour for dredging SERVES 4 Baltimore has some wonderful crab houses, and crab cakes are a basic part of the menu. This recipe works well for year-round eating, since crab cakes can be made even with frozen crab. Please do not overcook these rascals! Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs, and mayonnaise together. Add the crab and crumbs, and season with salt and pepper to taste. Simply taste it and go from there! Divide the mixture into 8 cakes and dredge in flour. These can be deep-fried at 375 to 380 for 2 to 3 minutes, or until golden brown. Or you may pan-fry them on both sides in a bit of butter. I prefer the butter-fried cakes. I serve these with salad. A big salad. Period! You might try some Sweet Potato French Fries (see recipe). That would have tickled the early Baltimore folks. NOTE: Fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread in your food processor. Chop quickly and use the crumbs immediately. They are not to be dry. From The Frugal Yields 4 Servings
Persimmon Date Nut Bread
Ingredients & Directions 1/4 c + 2 tb butter 1 c Sugar 2 Eggs 1 ts Baking soda 1 c Persimmon pulp 1 ts Baking powder 2 c All-purpose flour 1/2 ts Salt 1/3 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1 c Chopped dates 1 c Chopped nuts Cream butter, gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Combine pulp and soda. Let stand until soda is dissolved. Add to creamed mixture, blending well. Combine next ingredients, gradually adding to batter. Beat well. Stir in dates and nuts. Pour into greased loaf pan. Bake at 350 degrees for 40 to 60 minutes, or until pick comes out clean. From Yields 1 Loaf
Mom's Sugar Cookies
Ingredients & Directions 1 1/3 c Butter/margarine 2 c Sugar 2 Eggs 8 oz Sour cream 2 ts Vanilla 6 c Flour 4 ts Baking powder 1 1/3 ts Baking soda (odd amount I -know, I usually just put -in 1 tsp a smidge heaped) Cream together butter, sugar, eggs and sour cream, then add vanilla. Stir, then sift in flour, baking powder and soda. The dough will be really thick – it is better to refridgerate it a bit but it can be used right away. Roll out a 1/4 inch thick trying not to add too much extra flour – you will get dry cookies of too much flour is added. Use your favorite cookie cutters and bake in a 375-400F oven for 8 – 10 minutes, just until you can touch the centers not leave a depression. YOU DO NOT WANT THE EDGES TO BROWN!!! This will make these very dry! Cool and frost. This make a bunch!! Yields 1 Servings
Oatmeal Cornmeal Blueberry Bread
Ingredients & Directions Oil Spray 1 1/2 c Unbleached white flour 1/3 c Stone ground yellow cornmeal 1/4 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 c Blueberries; washed and -picked ; over 2 tb Walnuts; toasted and ; chopped, optional, ; up to 4 1/4 c Rolled oats; (“regular”, not ; instant, oatmeal) 3 tb Mild oil; such as corn, ; canola, or peanut 2 Eggs 1/2 c Plus 2 tablespoons -buttermilk 3/4 c Sugar Finely grated rind of 1 -lemon Preheat oven to 350 degrees. Oil spray 1 large, 2 medium, or 3 small loaf pans. Sift the dry ingredients (flour, cornmeal, soda, baking powder, and salt) together into a large bowl. Combine the blueberries, walnuts, and oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over them. In a third bowl, beat together the oil, eggs, buttermilk, sugar, and lemon rind. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the berries. Batter should be stiff. Spoon batter into prepared pan/ pans. Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40 (small). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack. Yield: 1 large, 2 medium, or 3 miniloaves Yields 1 servings
Pumpkin Marble Cheesecake *** Mm
Ingredients & Directions 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine, melted 16 oz Cream cheese, softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 Servings
Coacoa Angel Cake
Ingredients & Directions 3/4 c Cake flour 1 ts Cream of tartar 1/4 c Cocoa 1 ts Vanilla 1 1/4 c Sugar 1 ts Almond extract 10 Egg whites Preheat oven to 350 degrees. Sift flour, cocoa and 1/4 sugar three times. Set aside. Sift remaining sugar. Set aside. Whip egg whites until foamy. Add cream of tartar. Beat eggs until stiff, not dry. Fold in sugar, gradually. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter gradually and fold into batter. Pour into ungreased 10-inch tube pan and bake for 45 minutes or when toothpick inserted in cake comes out clean. Yields 12 servings
