Heavenly Orange Cake
Ingredients & Directions -ORANGE CREAM- 1 c Nonfat cottage cheese 1 c Nonfat vanilla yogurt 1/3 c Orange-juice concentrate –CAKE– 3/4 c Sifted unbleached flour 1/4 c Sifted whole-wheat pastry -flour 12 Egg whites; at room -temperature 1 ts Cream of tartar 1 1/2 ts Orange extract 1/2 c Honey 2 c Orange sections 1 c Sweet cherries; pitted It is heavenly, especially with the fat and calories cut. This light and fluffy version lets you have your cake and eat it too. We made this dessert heavenly by: * omitting the shortening in the cake * replacing the eggs with egg whites * replacing 1/2 cup shortening and 1/2 cup butter with nonfat cottage cheese and nonfat yogurt * omitting the nuts TO MAKE THE ORANGE CREAM: In a food processor puree the cottage cheese until completely smooth (about 4 minutes; stop frequently to scrape down the sides of the container). Transfer to a small bowl. Lightly whisk in the yogurt and orange-juice concentrate. Chill. TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together. Return the flour to the sifter. In a 5- or 6-quart bowl beat the egg whites until bubbly. Add the cream of tartar and orange extract. Beat on medium speed until the whites form soft peaks. Gradually beat in the honey until the whites are stiff. Sift about 1/4 cup of the flour over the whites. Carefully fold it in with a large spatula. Repeat until the flour has been incorporated. Spoon the batter into an ungreased 9- or 10-inch tube pan with removable bottom. Level the top with a spatula. Bake at 325 degrees for 40 to 50 minutes, or until the top is golden and springs back when lightly touched. Invert the pan onto a wire rack and let the cake cool for 1 hour. To remove the cake from the pan, run a thin knife around the outside edges. Remove the outer portion of the pan. Run a thin knife around the center tube and also around the bottom of the cake. Slice the cake and serve with the orange cream, oranges and cherries. Makes 10 servings. CHEF’S NOTES: DO FIRST: Separate the eggs and let the whites come to room temperature. Make sure no traces of yolk are mixed in with the whites or they won’t beat up properly. If any specks of yolk accidentally fall in, dab them up with a piece of eggshell or a piece of bread. VARIATIONS: Flavor the cake with another extract, such as almond, cherry, maple, peppermint or black walnut. Serve with other fruit, such as raspberries, blueberries, peaches or strawberries. Yields 10 Servings
Canning Asparagus (spears Or Pieces)
Ingredients & Directions Quantity: An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts–an average of 3-1/2 pounds per quart. Quality: Use tender, tight-tipped spears, 4 to 6 inches long. Procedure: Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole. Hot pack–Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill jars with hot asparagus, leaving 1-inch headspace. Raw pack–Fill jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Asparagus in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 1 Text
Rye Bread (roach)
Ingredients & Directions 3/4 c Water 2 1/4 ts Dry yeast 4 1/2 ts Sugar 1/4 c Molasses 2 tb Honey 1 ts Salt 1 tb Shortening 1 1/4 c Whole grain rye flour 1 1/4 c Unbleached all purpose flour 1 1/2 ts Caraway seed Finely grated rind of a -small orange For those of you with a bread machine, I guess that’t all you need to know. For everyone else: Dissolve yeast in warm water with 1 1/2 tsp sugar. Add molasses, honey, sugar, shortening, salt, caraway seed, and orange rind. Slowly mix in both types of flour and knead until smooth and elastic. Cover with cloth and put in a warm place to rise until doubled in size. Shape into a loaf and let rise for about 1 hour. Bake at 375 F about 30-40 minutes, until brown. Adam Roach — adamr@tamu.edu — PGP 2.3 Public Key Available Yields 1 Servings
Good-for-you Gingerbread
Ingredients & Directions 1 c All purpose flour 1/2 c Whole-wheat flour 1/4 c Packed brown sugar 3/4 ts Ground ginger 3/4 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Baking soda 2 Egg whites, beaten slightly 1/2 c Buttermilk 1/2 c Unsweetened applesauce 1/2 c Molasses 1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with nonstick spray and set aside. 2. In a large bowl, stir together the all purpose flour, whole wheat flour, brown sugar, ginger, cinnamon, baking soda and baking powder. 3. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mixture to the flour mixture. Beat with an electric mixer until combined. 4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and serve warm. Yields 9 Servings
Cheesecake Cookies Squares
Ingredients & Directions (Crust): 1/3 c Butter 1/3 c Brown sugar 1 c Whole wheat flour 1/2 c Chopped walnuts OR- -sesame seeds OR – -sunflower seeds (Filling): 1/4 c Honey 8 oz Cream cheese, softened 1 Egg 2 tb Milk 1 tb Lemon juice Grated peel of 1 lemon 1/2 ts Vanilla 1/2 ts Nutmeg (optional) (Topping): Reserved crumb mixture Sliced fruit (apples, pears, -peaches, etc.) OR nuts With a pastry cutter, blend whole wheat flour, brown sugar, and butter to make a crumbly mixture. Stir in chopped nuts or seeds. Reserve 1/2 cup of the mixture for topping. Press remaining crumbs into an 8 inch square baking dish that has been lightly oiled. Bake at 350 degrees F. for 12-15 minutes. Beat filling ingredients until smooth and pour over the prepared crust. Sprinkle with the reserved crumb mixture. Add fruit or nuts over top and bake at 350 degrees F. for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares. Store in the refrigerator. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY – Home of Kook-Net (315)782-1120 – From Yields 16 Servings
Naan Bread And Vegetable Curry
Ingredients & Directions 50 g Butter 200 g Self raising flour A little water 1 Red onion; sliced 1 Garlic clove; crushed 1 sm Head broccoli; broken into -florets 75 g Portabellini mushrooms; -halved 1 sm Head cauliflower; broken -into florets 1 Vegetable stock cube 1/2 ts Turmeric 1/2 ts Cayenne 1/2 ts Chilli powder Salt and pepper 1 To make the Naan Bread: Melt the butter and pour into a well in the centre of the flour. Carefully add enough water to make a soft dough. 2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side until cooked through. 3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan. 4 Dissolve the stock cube in a pint of water and pour in. Add the turmeric, cayenne and chilli powder and season. Bring to the boil and simmer for 5-6 minutes until the vegetables are softened. Serve with the naan bread. Yields 2 servings
Pumpkin Fruitcake
Ingredients & Directions 1/2 c Unswt. apple or orange juice 1/2 c Raisins 1 c Chopped dried figs 1 c Canned or cooked pumpkin 2 tb Sugar 1/4 c Vegetable oil 1 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1/8 ts Ground cloves 1/2 c Chopped walnuts Grated rind orange (2 ts dry Combine the juice, raisins and figs in a bowl. Let stand for 1 hour or overnight. Beat together the pumpkin, sugar and oil. Stir in the fruit mixture. Add the flour, baking soda, baking powder and spices. Mix well. Add the nuts and orange rind. Stir to blend well. Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in 325 F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 min. Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. 1/2 inch slice – 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol Yields 16 Servings
