Pumpkin-banana-walnut Bread
Ingredients & Directions 2 c Wholewheat pastry flour 2 ts Baking powder 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Salt 2 ea Bananas, ripe & mashed 1 c Pumpkin, cooked & pureed 1/4 c Maple syrup 1/4 c Oil 1 ts Vanilla 1/2 c Walnuts, chopped Preheat oven to 350F. Lightly oil a loaf pan & set aside. Sift together flour, baking powder, cinnamon, nutmeg & salt. Blend the remaining ingredients, except the walnuts, until smooth. Stir wet ingredients into dry ingredients until just combined. Fold in the walnuts. Spoon batter into prepared loaf pan. Bake until a knife inserted into the centre comes out clean, approximately 1 hour. Cool on a wire rack before slicing. “Vegetarian Yields 12 servings
Walnut Brown Bread
Ingredients & Directions 3 c Raisins 3 c Water 1/4 c Shortening 5 1/2 c Unbleached flour; sifted 2 c Sugar 4 ts Baking soda 2 ts Salt 2 Eggs; lg, slightly beaten 1 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. Yields 10 servings
Tangy Rosemary Peasant Bread
Ingredients & Directions 3/4 c Warm water 1 tb Sugar 2 ts Yeast 1 c Sourdough starter 1 c Yogurt (you can substitute -sourdough starter for this) 1/2 ts Salt 2 ts Ground rosemary 1/2 c Whole wheat flour I made this for my mother as a Christmas gift. This makes a 2 pound loaf: Combine water, sugar and yeast. When the yeast has proofed, add remaining ingredients. Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again. I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time. Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more. If you don’t have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped. Yields 1 Servings
Mother Bug Cake
Ingredients & Directions 1 16 oz. packa; ? 1 lb Cake mix 1 16 oz. can milk chocolate -frosting 2 tb Vanilla frosting 2 3″ store bought cookies 2 Peanut butter cups 2 Miniature peppermint patties 9 Yellow and 2 orange Reese’s -Pieces 9 Rolos 50 Hershey’s Kisses 16 Hershey’s Nuggets 1 Mini peanut butter cup 1 4″ piece red pull ‘n peel -licorice 4 Purple pieces pull ‘n peel -licorice – ; pulled into 2 strands of 4 4 Miniature Mounds bars; cut -in half Directions: Preheat oven to 350 degrees. Grease a 1 1/2 quart oven proof bowl. Prepare the cake mix according to directions and pour batter into prepared bowl. Bake in the center of oven until toothpick comes out clean or 50 minutes. Cool on wire rack for 10 minutes. Invert cake onto wire rack and let cool. Attach the peanut butter cups to the cookies with a dab of vanilla frosting. Top that with more frosting and the peppermint patties. For the pupils, attach the orange Reese’s Pieces with the vanilla frosting. Cut six 1″ pieces of the purple licorice and attach with the frosting as the eye lashes. Allow eyes to set for 15 minutes to secure candy. Transfer cake to a serving platter, round side up. Frost entire cake with chocolate frosting. Press the Nuggets around the base of the cake. Press the eyes about 1 1/2″ up from the nuggets. Attach the nose and mouth. Press the Rolos into the top of the cake in a diamond shape and fill in the remaining space with the Kisses. Using a small amount of frosting, attach the yellow Reese’s Pieces on top of the Rolos. Press the purple licorice ropes into the base and press the cut end of the Mounds at the ends of the legs. Yields 1 servings
Honey Fudge
Ingredients & Directions 2 c Sugar 2 Squares unsweetened -chocolate 2/3 c Evaporated milk 1/8 ts Salt 1 ts Vanilla 2 tb Butter or butter substitute 1/4 c Honey Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 – 238 F). Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon. The Household Searchlight From Yields 6 Servings
Lemmon Poppy Seed Tart
Ingredients & Directions 2/3 c Nonfat milk 1 ts Baking powder 2 tb Poppy seeds 1/4 c Lemon juice 1 Jar (4-ounce) baby food 1/2 pt Raspberries Pear puree 2 Kiwi fruits, peeled and 1 Egg white, lightly beaten Cut into thin wedges 3/4 ts Vanilla 10 sm Papaya balls Grated zest of 2 lemons Lemon zest rose, optional 1 1/3 c Cake flour Lemon leaves, optional 1 c Sugar This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Yields 8 servings
Lemon Gingerbread Cake
Ingredients & Directions 2 tb Sugar 2 tb Margarine, softened 2 ts Grated lemon rind 1 Egg white 1/2 c Nonfat buttermilk 1/2 c Molasses 1 c All-purpose flour 1/2 c Whole-wheat flour 1/2 ts Baking soda 1/4 ts Salt 1/4 ts Ground ginger 1/4 ts Ground cinnamon Vegetable cooking spray 2 ts Powdered sugar Cream sugar and margarine at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium speed until well blended. Combine buttermilk and molasses; set aside. Combine all-purpose flour, whole-wheat flour, baking soda, salt, ginger, and cinnamon. With mixer running at low speed, add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 9 servings (serving size: 1 [2-1/2-inch] square). Per serving: 164 Calories; 3g Fat (15% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 179mg Sodium NOTES : Cool completely in pan on a wire rack; sprinkle with powdered sugar. Yields 9 Servings
