Cottage Cheese Pancakes (blender Method)
Ingredients & Directions 1/2 c Rolled Oats 1 c Cottage Cheese or Tofu 4 Eggs 1/3 c Milk ;approx OPTIONAL 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking Soda -if cottage cheese -is very sour Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter. Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides. Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3″ pancakes. These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. PROTEIN: 66.1 GRAMS; CALORIES: 808 Yields 1 Servings
Orange Cream Filling (for Sponge Cake)
Ingredients & Directions 3/4 c Sugar 2 tb Flour 1 ds Salt 1/2 c Orange Juice Grated Rind Of 1 Orange 1 Egg, well beaten 1 pt Heavy Cream Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and rind. Cook in top of double boiler until quite thick. Chill (will be VERY thick!) Whip cream until soft peaks form. Add a generous spoonful of the whipped cream to the orange custard, stir in well to soften the custard somewhat, then add the orange mixture to the remaining whipped cream and fold in until well blended. Fill and frost a 9″ hot milk sponge cake with this. The flavours blend better if you let it stand, refrigerated, for several hours before serving. Yields 1 Servings
Mother's Crab Cakes
Ingredients & Directions 1 lb Lump crab meat; fresh or -canned 2 tb Olive oil -; (to 3 tbspns) 2 tb Finely chopped onion 2 tb Finely chopped green bell -pepper 1 tb Finely chopped parsley 1 ts Fresh thyme leaves 1 Bay leaf Salt; optional 3 tb Old Bay Crab Cake Classic -Seasoning Mix; see * Note 1 1/2 tb Mayonnaise * Note: It is important to knead the crab mixture well to make it hold together. Although hard to find, Old Bay Crab Cake Classic Mix is essential to this recipe for its bread crumbs and egg solids. Do not confuse it with regular Old Bay Seasoning. Drain and remove cartilage from crab meat. Heat 1 tablespoon olive oil, add onion and saute over medium heat until translucent, about 3 minutes. Add bell pepper and saute 3 minutes. Add crab meat, parsley, thyme, bay leaf and salt to taste and saute 5 minutes, stirring to combine. Remove from heat and set aside. Discard bay leaf. Mix crab cake seasoning and mayonnaise in small bowl. Place crab mixture in large bowl, add mayonnaise mixture and mash and knead with hands until mixture holds together when formed into cakes. Shape into 1 1/4 to 1 1/2 inch cakes, about 2 dozen. Saute in 1 tablespoon oil in skillet over medium-high heat until crab cakes are golden brown on each side, about 4 minutes per side. Add more oil if needed for subsequent batches. Place cakes on paper towels to drain excess oil. Yields about 2 dozen mini crab cakes. Each crab cake: 36 calories; 85 mg sodium; 14 mg cholesterol; 2 grams fat; 0 grams carbohydrates; 3 grams protein; 0.01 gram fiber Yields 24 servings
Eggnog Bread Pudding
Ingredients & Directions PUDDING 3 lg Eggs 1 lg Egg yolk 3/4 c Sugar 4 tb Unsalted butter; melted 1 3/4 c Half-and-half 3 tb Brandy 2 tb Pure vanilla extract 3/4 ts Freshly grated nutmeg 1/8 ts Salt 6 sl Dry cinnamon raisin bread – quartered CRANBERRY-MAPLE SAUCE 1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries – if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. Yields 8 Servings
Quick Chocolate Banana Bundt Cake
Ingredients & Directions 2 Bananas, very ripe; mashed 4 Eggs 1 pk Devil’s food (no pudding) 1 c Sour cream — cake mix; (18.25 oz) 1/4 c Vegetable oil 1 pk Vanilla or chocolate pudding 1/2 c Walnuts; chopped (3.5 oz) Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 350 F. In a large bowl combine bananas, cake mix, pudding mix, eggs, sour cream, oil, and 1/4 cup water. Beat with electric mixer on low until combined. Increase speed to medium and beat 2 mins. Yields 12 servings
Fruit Cake Bread
Ingredients & Directions 2 c All purpose flour 1 ts Cinnamon 1 ts Nutmeg 1 ts Allspice 1 ts Orange peel, grated 1/2 ts Mace 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Orange concentrate, thawed 1/2 c Apple sauce 1/3 c Vegetable oil 1 ts Vanilla 3/4 c Pecans or walnuts, chopped 1 c Dried apricots, chopped 1 c Dates, chopped Pre-heat oven to 300F. Lightly oil a 1 1/2 quart loaf pan & set aside. Whisk together the flour, spices, peel, baking powder, soda & salt. In a in a food processor or blender, blend together the orange juice, apple sauce, oil & vanilla. Combine the wet with the dry ingredients. Stir until the mixture is just combined. Fold in the nuts & add the dried fruit. Pour batter into the loaf pan & bake until a knife inserted into the centre comes out clean, about 1 1/2 hours. Cool on a wore rack. “Vegetarian Yields 16 servings
Texas Corn Bread
Ingredients & Directions 1 c Yellow corn meal 1/2 c Flour 1 c Buttermilk 1/2 c Sweet milk 1 Egg, beaten 1/4 c Melted butter 1 ts Salt 1/2 ts Soda 1 tb Baking powder Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 5 minutes without mixing. Grease the skillet well and heat it. Now stir in mixture and pour it into the skillet. Cover the skillet and bake it on the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time. That is fine, for it should be. from the LBJ Barbecue Cook Book by Walter Jetton Yields 6 Servings
