Blueberry Corn Bread
Ingredients & Directions 1 c Flour, sifted 1 c Blueberries, fresh or frozen 3/4 c Cornmeal 1 Egg 3 tb Sugar 2/3 c Milk, lowfat 1 ts Baking powder 1/3 c Salad oil 3/4 ts Salt Grease or spray 8×8-in. baking pan. Preheat oven to 425F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden. Yields 6 servings
Twinkie Cake
Ingredients & Directions 6 oz PKG. VANILLA PUDDING 16 oz CRUSHED PINEAPPLE, DRAINED 6 oz PKG. BANANA PUDDING 8 oz NON DAIRY WHIPPED TOPPING 10 ea CREAM FILLED TWINKIES * 2 c CHOPPED WALNUTS 10 oz MARASCHINO CHERRIES * CUT TWINKIES IN HALF LENGTHWISE, TOP TO BOTTOM *—* PREPARE PUDDING ACCORDING TO PKG. DIRECTIONS. SPREAD TWINKIES IN BOTTOM OF PAN, CUT SIDE UP. USE A 9″ X 13″ PAN. TOP WITH VANILLA PUDDING, BANANA PUDDING, PINEAPPLE, CHERRIES AND WHIPPED TOPPING. TOP WITH WALNUTS. CHILL FOR ABOUT AN HOUR BEFORE SERVING. Yields 12 servings
Hot Fudge Pudding Cake
Ingredients & Directions 1 1/4 c Granulated sugar — divided 1 c All-purpose flour 7 tb Hershey’s Cocoa; divided 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter or margarine — melted 1 1/2 ts Vanilla extract 1/2 c Packed light brown sugar 1 1/4 c Hot water Whipped topping Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. About 8 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 8 Servings
Grit Cakes
Ingredients & Directions 4 c Water 1/2 ts Salt 1 c Grits 4 tb Butter 1/4 lb Sharp cheddar cheese Cayenne pepper 1 Egg, beaten Coating Flour 2 Beaten eggs Bread crumbs Finishing: Butter or olive oil for Sauteing Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides. Yield: 6 grit cakes CHEF DU JOUR KATHY CARY/DREW NIEPORENT SHOW #DJ9433 Yields 4 servings
Rowe's Strawberry Bread
Ingredients & Directions 1 3/4 c Sugar 3 c Unbleached flour 1 1/4 c Vegetable oil 2 tb Lemon juice 4 Eggs; beaten 1 ts Baking soda 2 pk (10 oz) frozen strawberries 1 ts Salt —–or—– 2 ts Cinnamon 2 c Fresh sliced strawberries 1/2 ts Ginger — undrained 1 c Chopped nuts Mix sugar, oil and eggs together. Add strawberries and lemon juice. In separate bowl, sift together flour, soda, salt and spices. Gradually stir dry ingredients into strawberry mixture. Mix thoroughly. Add nuts. Pour batter into two greased loaf pans. Bake in 350 F oven for one hour. Yields 2 servings
Chicken Pot Pie
Ingredients & Directions 2 qt Chicken broth 2 lb Boneless; skinless chicken -breasts 1 md Zucchini; halved lengthwise -and cut into 1/4-inch thick -pieces 2 md Carrots; cut into 1/4-inch -slices 1/2 c Fresh peas 1/4 lb Mushrooms; quartered 1 Onion; chopped 6 tb Unsalted butter 6 tb Flour 1 tb Freshly chopped thyme 1 tb Freshly chopped tarragon 1/4 ts Freshly grated nutmeg 1 Sheet puff pastry 1 Egg; beaten slightly for -glaze In a large sauce pan, bring the chicken stock to a boil. Add the chicken breasts and simmer for 5 minutes. Remove from the heat and let sit, covered for 10 more minutes. Remove the chicken from the stock and let cool. When cooled, cut chicken into cubes and put in a bowl. Return the pan with the stock to the stove and bring back to a simmer. Add the carrots and cook for 5 minutes. Then add the mushrooms and zucchini and cook for a further 3 minutes. Add the peas and cook another minute. Remove the vegetables with a slotted spoon and add to the chicken. In another sauce pan, cook the onion in the butter over moderately low heat, until softened. Add the flour and cook the roux, stirring for 3 minutes. Add 3 cups of the reserved hot broth in a stream, whisking constantly. Let the sauce simmer for 5 minutes. Add the thyme, tarragon, nutmeg and salt and pepper to taste. Pour the sauce over the chicken mixture and stir gently to combine. Transfer to a 9-inch pie plate and bring to room temperature. On a lightly floured surface, roll out the puff pastry into a 10-inch round. When the filling is cooled, gently place the pastry over the top of the dish and press the edges to the rim to seal. Cut three vents near the center to release the steam while cooking. To freeze the dish, wrap tightly with aluminum foil and label. To cook from the freezer, preheat the oven to 400 degrees. Brush with egg glaze and bake 45 minutes, or until top is golden and filling is bubbling. Yield: 4 servings Yields 1 Servings
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 tb Lemon juice 2 ts Baking powder 1 Lemon’s rind, grated 1/2 ts Salt 3/4 c Blanched almonds, chopped 3/4 c Butter or margarine TOPPING: 1 1/2 c Sugar 1/4 c Sugar 3 Eggs Juice of one large lemon 3/4 c Milk Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 servings
