Whole-wheat Carrot-pineapple Cake
Ingredients & Directions 1 1/2 c Whole wheat flour 3/4 c Sugar 1 ts Baking powder 1 ts Baking soda 1 ts Cinnamon (or more to taste – I like LOTS) 1/2 ts Salt (optional) 2/3 c Applesauce 2 Egg whites or Ener-G Replacements 1 c Finely shredded carrot 1/2 c Juice packed pineapple (with Juice) 1 ts Vanilla (I was out and Didn’t miss it) In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn’t use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. Margie – I’m still working on the cookies! Yields 1 Servings
Imitation Pound Cake
Ingredients & Directions 1 pk (large) yellow cake mix 1 pk Jello instant vanilla -pudding 1 c Water 1 Banana 4 Eggs 1/4 c Oil Beat ingredients for 2 minutes. Pour into ungreased tube pan. Bake 60-70 minutes at 350 degrees. Yields 1 Servings
Islamorada Key Lime Pie
Ingredients & Directions 1 cn Condensed milk 6 Eggs,separated 1/2 c Key Lime Juice 1 tb Cream of tartar 1 c Sugar 1 10″ pie crust Or 2 – 8″ pie crust Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. From Yields 8 Servings
Apricot-nut Fruitcake Pt 1/2
Ingredients & Directions 2 c Broken walnuts (8 ounces; -230 g) 1 c Hazelnuts or filberts (5 -ounces; 140 g), toasted, -skinned, halved or coarsely -chopped 1 c Brazil nuts (6 ounces; 170 -g), coarsely chopped, or -halved pecans 1 c Seedless raisins (6 ounces; -170 g) 1 1/2 c Firmly packed golden raisins -(7 ounces; 210 g) 2 c Firmly packed dried apricot -halves (12 ounces; 340 g), -cut into quarters 3/4 c Dark rum or Calvados, plus -1/2 cup unsweetened apple -cider, or use all spirits 1 1/2 c Unsifted whole-wheat pastry -flour (6 3/4 ounces; 185 -g); available in health -food stores 2 c Unsifted all-purpose flour -(10 ounces; 280 g) 1 1/2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1 ts Each of ground cinnamon and -nutmeg 1 1/2 c Lightly slated butter (3 -sticks; 340 g), at room -temperature, or use 1/2 cup -margarine plus 1 cup butter 1 1/2 c Firmly packed light brown -sugar (10 1/2 ounces; 300 -g) 5 lg Eggs 2 ts Vanilla extract 1 c Unpeeled grated apple, -cooking type such as Granny -Smith (6 ounces; 170 g) 1 c Applesauce GARNISH Halved walnuts, almonds or -pecans Cut-up dried apricots APRICOT GLAZE 1 c Apricot preserves, best -quality -FIRM APRICOT GLAZE- 1/2 c Apricot preserves, best -quality 1 1/2 ts Unflavored gelatin 2 tb Kirsch, or other -fruit-flavored liqueur or -fruit juice -BASIC ICING GLAZE- 1 1/3 c Sifted confectioners’ sugar -(4 3/4 ounces; 135 g) 1 tb Cream, or more as needed to -thin the glaze (up to 2) 1 tb Unsalted butter, melted 1/2 ts Lemon or orange extract; or -1 teaspoon vanilla extract 1. A day or two before baking the cake, combine all the dried fruits and nuts in a large bowl and toss well with the rum or Calvados and cider. Cover with plastic wrap and set aside in a cool place for at least 24 hours. Toss the mixture occasionally. 2. On the baking day, prepare pans. Use one tube pan 10 x 4 inches or one 9 1/4-inch tube pan (9 cup capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or the equivalent in capacity (cake consists of about 12 cups batter.) Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper. Position rack in center of oven for 1 large cake, or divide oven in thirds for several cakes. Preheat oven to 325 F (165 C). 3. Sift both flours, the baking powder, baking soda, salt, and spices together onto wax paper. Set aside. To make the cake batter, use a spoon and a mixing bowl or the electric mixer to cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add the flour mixture in 3 or 4 additions, beating very slowly to blend after each addition. The batter will be quite stiff. Stir in the grated apple and applesauce. Stir the macerated fruit-nut-rum mixture, then add it to the batter along with all the liquid. Stir the batter with a sturdy wooden spoon until well blended; really the best way to blend is with your bare hands. 4. Spoon the batter into the prepared pan(s), filling them about 2/3 continued in part 2 Yields 1 Servings
Hot Fudge Pudding With Sauce
Ingredients & Directions MM BY H. PEAGRAM -BATTER- 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk -SAUCE- 3/4 c Sugar 1/4 c Cocoa 2 tb Water 2 c Water, boiling Put dry ingredients in a bowl and cut in shortening or marg. Add egg and milk. Stir til blended. Put batter in a greased 8″ pan. Blend sauce ingredients and pour gently over batter. Bake at 350 for 35-40 minutes. Serve with milk or cream. Courtesy H. Peagram From Yields 4 Servings
Health Bread
Ingredients & Directions 2 c All-purpose flour 1 ts Salt 1 ts Baking powder 1/3 c Sugar (white) 1 ts Baking soda 2 c Ground quick cooking – Rolled oats 1/2 c Molasses 2 tb Melted shortening 2 c Sour milk 1 c Raisins Sift the first five ingredients together. Add the oats, molasses, melted shortening and milk. Mix thoroughly and add the raisins. Pour into a large greased loaf pan. Let it set for 20 minutes then bake about 1 hour at 350F. Note: The rolled oats may be ground with a rolling pin or in the meat grinder. Yields 1 Servings
Crabcakes (maryland Seafood Cookbook)
Ingredients & Directions 1 lb Crabmeat Egg, beaten 1 tb Parsley, finely chopped 1 ts Prepared mustard 1/4 ts White pepper 1/2 c Breadcrumbs 5 tb Mayonnaise 2 ts Worcestershire sauce 1 ts Salt Remove cartilage form crabmeat. Mix breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and white pepper together well. Pour mixture over crabmeat and fold in lightly but thoroughly. Form into six cakes and deep fry at 350 F until golden brown. Yields 4 Servings
