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
Impossible Pie #3
Ingredients & Directions 4 Eggs 1/4 c Butter or margarine 3/4 -(up to) 1 c Sugar 1/2 c Flour 1/4 ts Salt 1/2 ts Baking powder 2 c Milk 1 c Coconut 1 ts Vanilla Date: Mon, 12 Feb 1996 10:17:13 +0100 From: Sykes.Kaye@uniface.nl (Kaye Sykes) Preheat oven to 350F. Put all ingredients in blender at once. Blend till mixed. Pour into a 10″ pie plate. Bake at 350F for 1 hour. Cool before serving. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 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
Berry Almond Bundt Cake
Ingredients & Directions 2 c Unbleached all-purpose flour 3/4 c Cornmeal 1 ts Cream of tartar 2 ts Baking soda 1 c Light soy milk 2 ts Lemon juice 2 tb Egg replacer; -OR- 2 -Eggs, beaten 1/2 c Water 1 c Natural applesauce 1 1/2 c Brown sugar 1/3 c Light corn syrup 1 ts Vanilla extract 1 ts Almond extract 2 c Dried cranberries 3/4 c Ground almonds Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Yields 16 Servings
Hot Milk Sponge Cake
Ingredients & Directions 2 c Cake flour 2 ts Baking powder 1/2 ts Salt 4 Eggs 2 ts Vanilla 2 c Sugar 1 c Milk 2 tb Butter ~Sift flour, baking powder & salt together. ~Beat eggs and vanilla together; then gradually add sugar and continue beating until mixture becomes light and lemon coloured. ~Blend dry ingredients into creamed mixture. Bring milk and butter to the boiling point; then quickly stir into batter. Blend well. ~Pour quickly into a 13x9x2″ baking pan — greased & floured on the bottom only. Bake 350 degrees for 35-40 minutes { Yields 1 Servings
Persimmon Cookies
Ingredients & Directions COOKIES 1 c Sugar 1/2 ts Ground cloves 1/2 c Butter 1/2 ts Cinnamon 1 Egg 1/2 ts Nutmeg 1 ts Baking soda 1 c Raisins 1 c Persimmon pulp 1 c Chopped nuts 2 c Flour FROSTING 1/2 c Butter or margarine 1/4 c Milk 1 c Brown sugar 2 c Powdered sugar Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry ingredients, raisins and nuts. Drop by spoonfuls onto a greased cookie sheet and bake at 350 F. about 10 minutes or until lightly browned. Frost with caramel frosting. To make frosting, melt butter in a medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating; the icing will set up as it cools. From Food Editor Sarah Fritschner’s 10/12/94 “Fall Gold: Persimmons Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy (and Free)” article in “The (Louisville, KY) Courier-Journal.” Pg. C6. Yields 48 cookies
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
