Boiled Cocoa Cookie
Ingredients & Directions 2 c Sugar 3 c Quick Quaker Oatmeal 1/2 c Cocoa 1 ts Vanilla 1/2 c Milk Nuts, opt. 1 Stick Oleo Place the sugar, cocoa and milk into a saucepan and bring to a boil. Boil 2 minutes. Remove from stove and add the 1 stick oleo, the vanilla and then the 3 cups oatmeal. Add nuts if you wish. Wait a minut or so and drop by teaspoonsful on WAXED PAPER and let set until cool. Makes about 50 cookies. These are almost like a “candy” as well as a wheat-free cookie. Yields 50 servings
Kale And Sun-dried Tomato Spoon Bread R
Ingredients & Directions Spray margarine, to coat -casserole 2 tb Grated Parmesan cheese, -fresh 1 tb Vegetable oil, light 1 Garlic clove, minced 1 1/2 c Kale, thick center stems -removed then finely chopped 1/4 c Minced dried tomatoes, -reconstituted 3/4 ts Salt 1/4 ts Freshly ground black pepper 1 c Cornmeal, white or yellow 1 c 1% low-fat milk 3 lg Eggs, separated, plus 1 Egg white 1/2 ts Sugar 1/2 ts Baking powder Preheat the oven to 400degF. Generously “butter” a 2-quart souffle dish; dust with the Parmesan. In a medium-size nonstick skillet, heat 1 teaspoon oil over medium heat. Stir in the garlic and cook for about 30 seconds, or until fragrant. Stir in the kale, reduce the heat to medium-low, and cook, stirring frequently, for 6 to 7 minutes, or until the kale is bright green and very tender. Stir in the sun-dried tomatoes and set aside. In a heavy large saucepan, combine 2 cups water, the salt, pepper, and remaining 2 teaspoons oil. Bring to a boil over high heat. Add the cornmeal in a slow, steady stream, whisking constantly. When all the cornmeal has been added, remove the pan from the heat. Whisk in the milk, then the egg yolks, one at a time, until well blended. Stir in the sugar and the baking powder. In a large bowl, with an electric mixer at high speed, beat the 4 egg whites with a pinch of salt until stiff but not dry peaks form. Stir the kale mixture into the cornmeal mixture. Stir in a spoonful of the egg whites to lighten; with a rubber spatula, fold in the remaining whites just until incorporated. Scrape the mixture into the prepared souffle dish. Bake for 30 to 35 minutes or until the top is puffed and browned and the edges shrink from the sides. Serve immediately as first course, vegetarian lunch, or part of a buffet. Recipe based on Sarah Belk’s Spoon Bread from her Book, Around the Southern Table. Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Yields 8 Servings
Mix-in-the-pan Lemon Poppy Seed Cake
Ingredients & Directions 1 3/4 c All-purpose flour 3/4 c Water 3/4 c Granulated sugar 1/4 c Vegetable oil 2 tb Poppy seed 1 tb Grated lemon peel 1 ts Baking soda 2 tb Lemon juice 1/2 ts Salt Powdered sugar Heat oven to 350 F. Mix flour, granluated sugar, poppy seed, baking soda and salt with fork in an ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients except powdered sugar. Bake 35-40 minutes or until toothpick inserted in center comes out clean and top is golden brown;cool. Sprinkle with powdered sugar. Serve with lemon sherbert if desired. Yields 8 servings
Applesauce Christmas Cake
Ingredients & Directions -INGREDIENTS- 1/2 c Shortening 1 3/4 c Sugar 1 ea Egg 1 1/2 c Applesauce 1 t Soda 2 1/2 c Flour, all-purpose 1 t Baking powder 3/4 t Salt 2 t Cinnamon, ground 1 t Cloves, ground 2 t Nutmeg, ground 2 T Molasses 1 t Vanilla extract 1 c Raisins 1/4 c Walnuts, chopped 4 T Butter (or marg.) FROSTING 1 T Milk 3/4 t Vanilla extract 1 1/2 c Sugar, powdered 1/4 c Walnuts, chopped Cream shortening and sugar until light and fluffy. Beat in egg. Combine applesauce and soda; beat into creamed mixture. Combine flour, baking powder, salt, and spices; add to applesauce mixture. Stir in molasses, vanilla, raisins, and walnuts. Line the bottom of a 10″ tube pan with waxed paper; grease and flour sides of pan. Spoon batter into pan. Bake at 350 degrees for 50 to 60 minutes. Let cool in pan 10 minutes; then remove cake from pan. When completely cool, spread top of cake with frosting. Frosting: Heat milk and butter in a saucepan until hot, but not boiling. Beat in sugar. Stir in walnuts and vanilla. Yield: about 1 cup. Yields 3 servings
Biscuit Berry Shortcake
Ingredients & Directions 6 Dessert buttermilk biscuits 1 qt Fresh berries* 1/4 c Sugar; (to 1/3 cup, -depending on berries) 1 ts Lemon juice 1 c Cold whipping cream 1 tb Superfine or confectioners’ -sugar 1/2 ts Vanilla 1 pn Salt * If using strawberries, hull and slice Split the biscuits and place the bottoms on six dessert plates. Reserve the tops. In a bowl, combine the berries, sugar to taste and lemon juice. Toss. In a second bowl, whip the cream until soft peaks form. Add the sugar, vanilla and salt and whip until well combined. Spoon berries over the biscuit halves. Cover generously with whipped cream, then replace the tops. Spoon any extra berries around the shortcake. Published in Chicago Tribune Magazine 5/3/98 Yields 6 Servings
Old-english Spice Cake With Currant Hard Sauce
Ingredients & Directions –CAKE– 1 c Unsalted butter (225g) 2 c Sugar (400g) 4 lg Eggs 3/4 c Milk (180ml) 3 c Unbleached white flour -(300g) 1/4 c Hot water (60ml) 2 ts Baking powder 1/2 ts Threads 1/2 ts Vanilla extract 2 ts Caraway seeds g Zest of one lemon AND one -orange 1/2 ts EACH of ground cinnamon, -cloves, mace and nutmeg -CURRANT HARD SAUCE- 1/2 c Unsalted butter (1 15g) 1/4 lb Cream cheese (60g) 3/4 c Confectioners’ sugar (75g) 2 tb Lemon juice 1/2 ts Saffron threads 1 ts Vanilla extract 1/4 c Yellow raisins (45g) 1/4 c Currants (45g) Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes. Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce. CURRANT HARD SAUCE: Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature. From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”, by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Yields 1 Servings
Dill Parsley Bread
Ingredients & Directions -Heather Smith NPFN03A 2 c Flour 3 tb Nonfat dry milk 1 tb Dry dill weed 1 tb Dried parsley 1 ts Salt 1/2 ts Sugar 1/4 c Olive oil 1 1/4 c Water 2 ts Yeast Put in bread maker in order given. Really nice toasted with lots of butter. near L.A. Yields 10 Servings
