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
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
Wacky Chocolate Cake
Ingredients & Directions 1 1/2 c Flour 1 c Sugar 3 tb Cocoa 1 ts Soda 1/2 ts Salt 1 tb Vinegar 6 tb Oil 1 ts Vanilla 1 c Cold water Sift dry ingredients into a 9 inch square ungreased pan. Make 3 holes in dry mixture. Measure oil in one, vinegar in second, vanilla in third. Pour cold water over all. Mix with rubber spatula until blended. Do not beat. Bake at 350 degrees for 20 to 30 minutes, cool. Frost if desired. Note: My son’s favourite icing is to add chocolate chips to the top of the cake when it first comes out of the oven. He lets the chips melt and spreads the chocolate over the cake. Yields 6 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
Italian Rum Cake (kazas)
Ingredients & Directions 1 1/2 lb Pound cake 8 c Vanilla custard, either -homeade or from mix 1 c Dark rum, combined with 1/2 -cup cherry brandy 2 c Milk 1/4 c Sugar 1/4 c Unsweetend cocoa 2 tb Unbleached all-purpose flour Choose a deep 8-cup dish or bowl (such as a trifle bowl). Cut pound cake into 1/4 inch slices. Cover the bottom of the bowl with a layer of pound cake. Generously douse the cake pieces with the rum mixture and pour on a layer of custard. Repeat layers ending with a layer of custard on top. In a medium-sized saucepan combine the milk, sugar, cocoa and flour. Stirring with a wire wisk, cook over med. heat until the milk boils. Lower heat and cook 1 ~ 2 minutes. Pour the hot chocolate over the last custard layer. Let cool 10 minutes, then cover the bowl and refrigerate several hours or overnight. Makes 10 – 12 memorable servings P.Kazas Yields 10 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
Simple Baked Pancakes
Ingredients & Directions Posted by Stu Hopper 1/2 c Flour 1/4 ts Salt 2 ea Large eggs 1 tb Mild olive oil 1/2 c Milk Pinch ground nutmeg Preheat oven to 450 degrees. Whisk together eggs and milk. Beat in flour, salt and nutmeg. Heat oil in oven for 5 minutes in 9″ pie plate. When oil is hot, pour in batter. Bake uncovered for 18-20 minutes until edges are puffed and crispy, and center is golden brown. DO NOT OPEN OVEN DOOR DURING BAKING TIME. Yields 4 servings
