Dessert Cornbread
Ingredients & Directions 1 c Cornmeal (yellow or white) 1 Egg 1/2 c Whole wheat flour 1/2 c Honey or molasses 1/2 c Unbleached white flour 1/4 c Oil 2 ts Baking powder 3 c Milk 1/2 ts Salt. Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8″ x 8″, or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain. Yuummmmy. Yields 6 Servings
Healthy Cornbread
Ingredients & Directions 3/4 c Corn meal 2 T Applesauce 1 c Whole wheat flour 3/4 c Soy milk, milk or water 4 t Baking powder 1 Egg (or 1/4 cup egg 3/4 t Salt Substitute) beaten 1/4 c Honey (or use molasses – 1/2 c Water * It’s good too!) Sift together corn meal, flour, baking powder and salt. Add remaining ingredients; mix well with a spoon. Pour into a 9″ round teflon baking dish (or spray a 9″ round glass baking dish with “oil & flour” non-stick spray). Bake at 350 degrees for 25 minutes, or until golden brown. * Comment from Rob Ryerson: He had to add 1/2 c water in order to achieve the consistency of a batter. Yields 1 servings
Blueberry Pancakes (pat Stockett)
Ingredients & Directions 1 1/2 c Flour 1 c Milk 2 ea Level tsp baking powder 1/2 ts Salt 1 ea Beaten egg 3/4 c Blueberries folded in 2 ts Sugar -(frozen or fresh) 3 tb Melted butter Mix and bake on hot griddle. Yields 1 servings
Egyptian Chocolate Cake
Ingredients & Directions 1 3/4 c Flour; unbleached, sifted 2 ts Baking powder 1 ts Cinnamon; ground 1/8 ts Cloves; ground 4 oz Semisweet chocolate 1/2 c ; brewed strong coffee 1/2 c Butter or regular margarine 1 c Sugar 2 ea Eggs; large 1 ts Vanilla extract 1/2 c Milk 1 x —cinnamon whipped cream— 2 c Heavy whipping cream 1/4 c Sugar 2 ts Vanilla extract 1/2 ts Cinnamon; ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. Yields 12 servings
Cranberry Swirl Coffee Cake
Ingredients & Directions 1/2 c Soft butter 1 c Sugar 2 Eggs 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Yogurt 1 ts Vanilla 1 cn (16oz) whole cranberry sauce 1/2 c Chopped nuts Cream butter, then gradually add sugar and blend until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients and add to batter alternately with yogurt. Add vanilla. Grease a tube pan and spread a thin layer of batter over the bottom. Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter. Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce. Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean. Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond or White Icing over the top. Serves 8 to 10. ~Begin Recipe Export- QuikBook version 0.96 Beta A From Yields 8 Servings
Fudge Drop Cookies
Ingredients & Directions 2 c Sugar 4 tb Cocoa 1/2 c Evaporated Milk 1/2 c Butter Splash of Vanilla 1/2 c Peanut Butter 2 c Oatmeal Combine sugar and cocoa in large saucepan.Stir in milk,add butter and vanilla.Cook over med-high heat until it comes to a rapid boil. Continue to boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well mixed and fudge loses it’s gloss. Add oatmeal,stir well. Drop by tablespoonsful onto waxed paper,let it set until cool. *note* If you don’t like this much oatmeal,you can boil the fudge for about 3 min.,or very slightly longer,and use 1-1/2 C. oatmeal. From Yields 6 Servings
Greek Isle Bread
Ingredients & Directions -Marie Frainier *DGCP02C* 1/2 c Water 2 c Bread Flour 3 tb Plain yogurt 2 ts Nonfat Dried Milk 1 tb Sugar 1 ts Salt 2 ts Applesauce 1 pn Garlic powder 4 ts Chopped black olives 1/2 ts Sweet basil 1/2 ts Dill weed 2 1/2 tb Feta cheese 2 1/2 tb Pureed cucumber 1 ts Yeast *** cucumber should be peeled, sliced, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop black olives. 1 POUND LOAF Yields 1 Servings
