Lemon Meringue Pancakes
Ingredients & Directions 3 Lemons; juice of 3 tb Water 30 g Sugar; (1oz) 1 ts Cornflour 1 Egg yolk 30 g Butter; (1oz) 100 ml Double cream; (4fl oz) 15 g Melted butter; (3/4oz) FOR THE BATTER 2 Eggs 60 g Plain flour; (2oz) 290 ml Milk; (1/2 pint) 2 Egg whites 120 g Caster sugar; (4oz) 1/2 ts Cornflour Boil the lemon juice, water and sugar together. Dissolve cornflour in a little water and add to the liquid. Bring back to the boil stirring all the time until liquid thickens. Add egg yolk and beat well. Remove from heat, add butter and cream and stir well. Allow to cool. Heat a non stick pan and make 2 pancakes. Whisk egg whites to stiff peaks, add sugar and cornflour slowly. Then increase the speed for 2 minutes until smooth. Spoon some of the lemon curd into the centre of the pancakes and then some meringue. Roll up the pancakes. Bake in an oven at 200?C/400?F/gas mark 6 for 5 minutes. Serve immediately. Yields 2 servings
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
St.louis' Peanut Butter Cookies
Ingredients & Directions 1/2 c Butter 1/2 ts Vanilla 3/4 c Peanut butter 1 1/2 c Flour 1/2 c Granulated sugar 3/4 ts Soda 1/2 c Brown sugar 1/4 ts Salt 1 Egg 2 tb Water Preheat oven to 350 degrees. Cream butters, sugars, egg, vanilla and water. Sift together remaining dry ingredients and blend into creamed mixture. Drop by tablespoonsful onto ungreased cookie sheet press down with fork dipped in granulated sugar. Makes 4 dozen I forget who posted this, But I snagged it, made ’em and my son ate them. Bud Cloyd Yields 4 servings
Cherry Pecan Cheesecake
Ingredients & Directions 2 c VANILLA WAFERS, crushed 2 c SUGAR 1/3 c SUGAR 2 pt SOUR CREAM 6 tb BUTTER, melted 1 ts SALT Mix well and pat into 10″ 1/4 c CORNSTARCH -springform pan, set aside. 7 JUMBO EGGS, unshelled and FILLING -warmed in the 2 lb CREAM CHEESE, unwrapped and Microwave for 30 seconds -warmed in 1 1/2 c PECANS The microwave 2 minutes. 1 c CHERRIES ** CRUST 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
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
Louisiana Bread Pudding
Ingredients & Directions 8 Slices stale bread/challah 2 Eggs 1/4 c Sugar 1/2 c Seedles raisins 1 pt Nondairy creamer 1 pt Water 1/2 ts Cinnamon 1 ts Lemon extract/flavoring 1 c Slightly salted water Dip slices of stale bread in salted water until soft. Drain and place in a bowl, ading well-beaten eggs, sugar and raisins. Scald nondairy creamer combined with water; add cinnamon and lemon extract and blend. Pour over bread and fill greased pudding dish with mixture. Set in pan of hot water and bake in 350 F. oven for abt. 45 min. Serve with Honey Sauce. See MM#: 8 Yields 6 servings
