Baked Hush Puppies
Ingredients & Directions 2/3 c Yellow Cornmeal 1/3 c Flour 1 ts Baking Powder 1/2 ts Salt 1/2 c Minced Onion 1/3 c Skim Milk 1 tb Vegetable Oil 1/8 ts Pepper 1 Egg Beaten Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) Yields 24 Servings
Mocha Mayonnaise Cake
Ingredients & Directions -FOR THE CAKE- 275 g Self-raising flour; (9oz) 50 g Cocoa; (2oz) 1/4 ts Baking powder 200 g Golden caster sugar; (7oz) A few drops of vanilla -essence 200 ml Cold water; (7fl oz) 1 220 g jar traditionally made -mayonnaise; (which does not ; contain egg) FOR THE TOPPING 125 g Icing sugar; (4oz) 50 g Cocoa powder; (2oz) 4 ts Soya milk 1 tb Golden syrup 4 0 g; (1 1/2oz) dairy free ; margarine 1 ts Coffee essence Pecan halves to decorate; -(optional) Preheat the oven to 180 C, 350 F, Gas Mark 4. Lightly grease and line a 23cm (9 inch) round tin. Sift the flour, cocoa and baking powder into a large bowl. Stir in the sugar and make a well in the centre. Add the vanilla, water and mayonnaise to the well and using an electric hand held mixer, mix everything until combined and completely smooth. Spoon the mixture into the greased and lined tin and bake for 40-45 minutes until the cake is firm to the touch. Leave to cool in the tin, then turn out onto a cooling rack. Meanwhile, make the topping. Sieve the icing sugar and cocoa into a bowl. Gently melt the milk, syrup, margarine and coffee essence in a saucepan until just boiling, then pour immediately onto the icing sugar and stir until smooth. Allow to cool, then spread over the top of the cake. Decorate with pecan halves if desired. Yields 12 servings
Sweet Potato Pie I
Ingredients & Directions 2 c Cooked mashed yams 4 tb Butter 1 c Sugar 1/2 ts Cinnamon 1/2 ts Ground ginger 1 ts Nutmeg 3 Eggs 3/4 c Evaporated milk 1/2 c Grand Marnier 1 tb Vanilla One 9-inch unbaked pie shell Preheat oven to 350F. Mix together yams and butter in a bowl until well blended. Add remaining ingredients (except the pie shell), and beat with an electric mixer, making sure to get the rid of the yam fibers, (These gather on the beaters, so just wash them off and continue to beat.) Pour mixture into the pie shell and bake for about 1 hour and 15 minutes, or until done (when a toothpick inserted in center of the pie comes out clean). From George Louie. Makes 8 to 10 servings. PER SERVING: 340 calories, 5 g protein, 45 g carbohydrate, 14 g fat (6 g saturated), 81 mg cholesterol, 228 mg sodium, 1 g fiber. From an article my Michele Anderson, San Francisco Chronicle, 2/17/93. Yields 8 servings
Irish Cookie Hats
Ingredients & Directions 12 Mini vanilla cupcakes 12 lg Sugar cookies 1 cn White icing – whipped Green food coloring Tootsie rolls Soft candies – fruit chews http://homeandfamily.com/features/kitchen/97_3_24/cookie_hats.html Take half of the white icing and place in a saucepot and melt. Add green food coloring. With the reserved whipped white icing, place a spoonful on top of the cupcakes. Invert cupcake onto top of sugar cookie. Place on cooling rack. Pour melted green icing over top and let cool until hard. Roll out half of a tootsie roll to form a thin strip. Wrap the strip around base of inverted cupcake to make a hat band. Take a green fruit chew and flatten. Make a small square and place on hat band in front, using icing to hold into place. Yields 1 Servings
Crock Pot Quick Breads And Cakes (info)
Ingredients & Directions 1 Set of instructions Breads & Cakes There are a few tricks to remember when “baking” in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don’t have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. When using a deep fryer type of slow cooker, check frequently to make sure the water hasn’t evaporated. Add more water if needed. In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done. When using a standard cake mix, the procedure is slightly different. Cakes are “baked” in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more moisture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. The type and kind of container to use for breads and cakes will depend on the size of your pot. Souffle dishes and springform pans also work, when they fit in the pot. Yields 1 Reading
Potato Pancakes Or Potato Cakes Rbtn28a
Ingredients & Directions 2 lb Potatoes * 1 1/2 ts Salt 1 ea Medium onion * 1/2 ts Baking powder 2 ea Eggs 1/2 ts Pepper 3 tb Flour 1 x Vegetable oil for frying Soak potatoes in the water for 10 minutes; drain and squeeae dry in a kitchen towel. In a large bowl, combine all ingredients except the oil; mix thoroughly. Pour oil into a large skillet to a depth of 1/8 inch;Place ofer medium heat. For each pancake, pour 1/2 cup potato mixture into the pan; flatten slightly. Cook about 6 minutes until crispy and brown, turning once. Repeat with more oil and remaining potato mixture. Serve with sour cream and applesauce, if desired. Makes 12 servings. * 2 pounds potatoes, grated into a bowl of cold water. * 1 medium onion, very finely chopped. Yields 12 servings
Impossible Southwestern Pie
Ingredients & Directions —–waldine van geffen -vghc42a—– 1 1/2 c Frozen whole kernel corn 8 md Green onions; chop 15 oz Black beans; rinse; drain 1/3 c Cheddar; shred 1/2 c Bisquick reduced fat or; -original baking mix 1/2 cup Milk 1/2 cup Thick-and-chunky salsa 2 Eggs Thick-and-chunky salsa Heat oven to 400~. Grease glass pie plate, 9×1-1/4″. Layer corn, onions and beans in pie plate; stir gently. Sprinkle with cheese. Stir baking mix, milk, 1/2 c salsa and the eggs with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. 205 cal; 5 gr fat; 22% fat. Yields 6 Servings
