Yankee Johnnycake
Ingredients & Directions 1 c Sifted all-purpose flour; 1 c Cornmeal; yellow 1 ts Baking soda 1/2 ts Salt Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten 1 c Buttermilk, made from skim -milk 3 tb Vegetable oil Preheat oven to 400 degrees. Prepare an 8″ by 8″ by 2″ pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Yields 16 Servings
Amazing Corn Bread
Ingredients & Directions 1 c Cornmeal 1/2 ts Salt (I omit) 1/2 c Flour 1 Apple made into applesauce* 1 tb Baking powder 3/4 c Skim milk 3 tb Sugar 2 Egg whites Preheat oven to 425f. Grease a pan ( I used a medium vision pot sprayed lightly with Pam) and put in oven to preheat. Mix all ingredients, pour batter into heated pan and bake for 20 min. This cornbread was quite moist and flavourful. I’d cut the sugar down or out if you were going to serve it with chilli or something like that. It is really great hot out of the oven with molasses. (It was the molasses discussions that got me thinking about ff corn bread. I have succesfully kept in an airtight container over night in the fridge….sorry, it doesen’t last any longer! *To make applesauce quick I cut up 1 apple and put in a bowl with a bit of water and then microwave on high for about 2 min. Then I use my handblender to make it into sauce. Make sure you do this in a tall, thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup so you could use storebought for this. Yields 1 servings
Buttermilk Biscuits #3
Ingredients & Directions 1 c Self-rising flour (i like -white lily the best) 2 tb Bacon fat or lard Enough buttermilk to mix -dough From: gcorbett@humsci.auburn.edu (Ginger Corbett) Date: Mon, 29 Nov 1993 20:51:34 GMT Grandmother’s bisuits: It is easier to blend the first two ingredients before adding the buttermilk. It just helps to keep the lumps out of the dough. Mix the ingredients until desired consistency, then pour onto floured wax paper and pat out keeping dough patted with flour so as not to stick to paper and then cut out with favorite cutter or spoon out and top with butter and bake at 450 degrees until golden brown. My grandmother always used a “hoe cake” skillet, but anything that is dark will do. They just seem to taste better. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Hot Jalapeno Bread
Ingredients & Directions -FGGT98B 1 tb Monterey cheese;shredded 1 pk (5/16-oz) yeast 1 tb Sugar 1 c Unbleached flour 1 ts Salt 1 c Bread flour 7/8 c Water 2 tb Or less Jalepeno peppers* *Chopped WARNING! THIS BREAD IS REALLY HOT!!! Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start. WARNING–THIS BREAD IS REALLY HOT! Use fewer jalapenos for a milder bread. It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken. Have a pitcher of iced tea handy! Makes 1 loaf, 8 slices. Each slice: 138 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gr carbohydrates; 5 gm protein; 2 gm fat (16% calories from fat); 0 mg cholesterol; 314 mg sodium; 44 mg potassium; 59 mg calcium. Yields 1 servings
Mint Chocolate Ice Cream Cake
Ingredients & Directions 1 pk Chocolate sandwich cookies; -(16-ounce) 3 tb Unsalted butter; melted 1 qt Mint chocolate chip ice -cream 1 qt Cookies and cream ice cream 1 pk Mint chocolate chips; -(10-ounce) Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9×2 3/4-inch springform pan. Refrigerate 30 minutes. Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour. Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce. Serves 8. Yields 1 servings
Potato Bread 4
Ingredients & Directions 3/4 c Potato water 1/4 c Butter 1 Whole egg 1/2 c Potatoes; cooked and mashed 2 tb Sugar 1 ts Salt 3 c Bread flour 2 1/2 ts Yeast Boil one to two peeled potatoes. Save the water to use in the bread. Then mash potatoes, without milk or butter, and let cool to lukewarm or room temperature. Add ingredients to the bread machine according to manufacturer’s directions. Yields 12 Servings
Tyropitta Roumeliotiki (cheese Pie)
Ingredients & Directions 2 lb Feta cheese, crumbled 10 Eggs, lightly beaten 1 1/4 lb Phylo pastry 1/2 c Melted butter for brushing Crumble feta cheese and mix with beaten eggs. Butter a baking pan the size of the phyllo pastry. Put four sheets of phyllo into the pan, brushing each one with melted butter. Spoon in some of the cheese mixture; top with 2 more phyllo sheets, brushing them with butter. Continue in this manner until all cheese mixture is used up, saving 4 sheets of phyllo for top of pie. Score lightly in long strips. Bake in preheated 300 F. oven for about 45 min. Cut scored strips into 2-inch pcs. and serve hot. Serves 6-8. From Yields 6 Servings
