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
Irish Cream-chocolate Mousse Cake With Coconut Crust
Ingredients & Directions -CRUST- 1 1/2 c Famous Wafer chocolate -cookie crumbs 1/2 c Ground toasted cashews 1/2 c Ground toasted coconut 1/3 c Sugar 1 ts Ground cinnamon 5 tb Unsalted butter; melted FILLING 1 lb Bittersweet chocolate 1/4 c Unsalted butter; diced 2 ts Instant espresso 4 Eggs; separated 1/2 c Sugar 1/2 c Irish cream 1/2 ts Pure vanilla extract 2 c Heavy whipping cream Mint sprigs To prepare the crust, butter a 10-inch springform pan. Put the cookie crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix well. Add the melted butter and mix well. Press the mixture into the prepared pan and place in the refrigerator to chill while you prepare the filling. To prepare the filling, put the chocolate, butter, and espresso in a metal bowl and place over gently simmering water until the chocolate is melted, about 5 minutes. Remove the top of the double boiler and set aside. Do not remove the simmering water from the heat. Put the egg yolks, sugar, Irish cream, and vanilla in a medium metal bowl (just large enough to nest in the bottom of the double boiler without touching the water) and whisk together. Place the bowl over the simmering water and whisk until the mixture is very thick and resembles softly whipped cream. Fold the melted chocolate and 1 cup of whipped cream into the egg mixture and set aside. Remove the crust from the refrigerator. In a medium bowl, whisk the egg whites until they form soft peaks but are not dry. Gently fold the whites into the chocolate mixture and pour the mixture into the crust. Refrigerate until completely cold, 3 to 4 hours. Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Top each slice with a dollop of whipped cream and several mint leaves. Yields 12 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
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
Mayonnaise Chocolate Cake
Ingredients & Directions 3 c Flour; Unbleached, Sifted 1/3 c Cocoa; Baking 3 ts Baking Soda 1/2 ts Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c ;Cold Water 1 1/2 ts Vanilla Extract ———————-FLUFFY CHOCOLATE FROSTING———————- 1 c Brown Sugar; Packed 3 tb Half And Half Or Light Cream 3 tb Butter Or Regular Margarine 1/3 c Chocolate Chips; Semisweet 1/2 ts Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. Yields 16 Servings
Oatmeal Cookies
Ingredients & Directions 2 c Packed brown sugar 1 c Shortening 1/2 c Buttermilk 1 ts Vanilla 4 c Quick-cooking oats 1 3/4 c All-purpose flour 1 ts Baking soda 3/4 ts Salt Heat oven to 375. Mix brown sugar, shortening, buttermilk & vanilla. Stir in remaining ingredients. Shape dough into 1″ balls. Place about 3″ apart on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in water. Bake until golden brown, 8-10 min. Immediately remove from cookie sheet. DO NOT OVERBAKE. About 7 dz. cookies Yields 1 Servings
Cantaloupe Cream Pie
Ingredients & Directions 1 c Sugar 2 tb Flour, all-purpose 3 Egg; beaten 1 c Cantaloupe; pureed 1 ts Vanilla extract 2 tb Butter (or marg.) 1 Pastry shell; 8″, baked 1 c Whipping cream; whipped Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens. Remove from heat, and stir in vanilla and butter. Cool. Pour filling into pastry shell; spread evenly with whipped cream. Chill. SOURCE: Southern Living Magazine, August, 1979. Yields 1 Pie
