Maple Tourlouche ( Upside Down Cake )
Ingredients & Directions 1 c Maple 1/8 ts Salt 1 tb Butter — softened 1/4 ts Nutmeg or cinnamon 3 tb Sugar 1/2 c Milk 1 Egg 1/4 c Nutmeats — finely chopped 1 c Flour — all purpose (opt) 2 ts Baking powder Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place. With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredients and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. Yields 1 servings
Double-nutted Banana Bread
Ingredients & Directions 2 c Flour 1 ts Baking Soda 1/2 ts Salt 1/2 c Butter Or Margarine Softened 1 c Sugar 2 Eggs 1/4 ts Vanilla 2 md Rip Bananas, Mashed 1/4 c Cold Water 1 1/2 c Walnuts, Chopped Fine Mix flour, soda and salt; set aside. In large bowl cream butter and sugar. Beat eggs until light and fluffy. Beat in vanilla and bananas. Add flour mixture; beat just until blended. Add water; beat just to blend. Stir in walnuts. Turn into greased 9×5 inch loaf pan. Bake in preheated 350 degree oven 1 hour and 10 minutes or until pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Turn out on rack to cool completely Yields 4 Servings
Rum Walnut Cake
Ingredients & Directions 1 c Walnut halves 2 c Raisins 3/4 c Dark rum 1/4 c Water 1 1/2 c Walnut pieces, roughly Chopped 1/4 c Honey 1/4 c Sour cream 4 c All-purpose flour 2 1/2 ts Baking powder 1 1/2 ts Baking soda 10 oz (2 1/2 sticks) unsalted Butter, softened 1 1/2 c Packed brown sugar 2 ts Vanilla extract 1 ts Salt 5 lg Eggs Glaze: 4 tb Unsalted butter 1/2 c Sugar 2 tb Water I/4 cup rum Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan. Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve. Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze. To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum. To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing. Yields 10 Servings
Cream Cheese Pound Cake #1
Ingredients & Directions 3/4 lb Butter 1 pk (8-oz) cream cheese 3 c Sugar 6 Eggs 3 c Flour 1 ts Vanilla Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a bundt pan. Bake at 250 for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen. Yield: 15 to 20 servings. MARYBERT PRATHER ANNISTON, AL From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 15 Servings
Great Grains Raisin And Coconut Cookies
Ingredients & Directions 1/2 c Canola oil 1 c Triticale flakes 1/2 c Sucanat 1 lg Egg or equivalent egg -substitute 1/4 ts Vanilla 1/2 c Spelt flour 1/4 c Amaranth flour 1 ts Baking powder 1/2 c Finely chopped walnuts 1/4 c Unsweetened shredded coconut 1/4 c Chopped dark raisins Cooking spray; oil, or -parchment ; paper Makes 2 dozen 1. Preheat oven to 350 F. Lightly spray or oil 2 baking sheets, or line with parchment paper. 2. In a medium skillet, heat two tablespoons of canola oil over medium-high heat. Stir in triticale flakes and toast, stirring constantly, until flakes are deep golden, 3 to 5 minutes. Remove from heat and set aside. 3. In a large mixing bowl, combine remaining canola oil, Sucanat, egg, and vanilla. Bear until creamy and smooth. Set aside. 4. In a medium mixing bowl, mix together spelt flour, amaranth flour, and baking powder. 5. Add flour mixture and toasted triricale flakes to Sucanat and egg mixture. Stir in walnuts, coconut, and raisins. 6. With wet hands, pinch a 1-tablespoon-size piece from the dough and roll into a ball. Place ball on baking sheet and flatten with the back of a fork. Repeat with remaining dough. 7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack. OVO/VEGAN PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD. 11mg CHOL. 1g FIBER Yields 24 servings
Jim's Tomato-cilantro Bread
Ingredients & Directions Makes one 9×5 loaf 2 c Flour 1 ts Baking soda 1 tb Baking powder 1 ts Salt 1 ts Ground cumin 1/2 c Fresh cilantro leaves, -firmly packed 2 ea Whole green onions, cut -into 1-inch pieces (or -more, to taste) 3 ea Tomatoes, seeded and -quartered 1 ea Jalapeno pepper, roasted -and seeded (or more, to -taste) 1 tb Tomato paste 3/4 c Sugar 3 lg Eggs Preheat oven to 350 F. Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds. Move dry ingredients to another bowl. Process cilantro and green onion for 5 seconds. Add tomatoes and tomato paste (and jalapeno if wanted) and process until tomatoes are pureed, about 10 seconds. Add sugar and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated. Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45 minutes or until browned. Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely. This bread is great alone or with butter. For an extra special treat, spread the bread with Jalapeno Cream Cheese. JALAPENO CREAM CHEESE 4 oz cream cheese 1 jalapeno, finely chopped (vary to taste) Whip cream cheese until soft and mix in chopped jalapeno. From the collection of Jim Vorheis TO ALL Yields 1 servings
Praline Pound Cake
Ingredients & Directions 4 Sticks butter, cut into Cubes and softened 2 1/2 c Sugar 10 Eggs, separated 2 ts Vanilla extract 3 1/2 c Flour 1 ts Baking powder pn Salt 1 ts Grated lemon zest 1 1/4 c Crumbled Pralines 2 tb Dark rum Preheat the oven to 350 degrees F. Butter two 9 x 5 x 3-inch loaf pan with 1 tablespoon of butter. Using an electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl. In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes. In another bowl, combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice. Yields 2 servings
