Joyce's Lazy White Bread
Ingredients & Directions 1 c Milk 3 tb Sugar 1 tb Salt 4 1/2 c White flour 2 tb Butter or oleo 1 c Warm water 2 pk Yeast Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside until doubled in size. Stir down, then pour into greased pan. Bake in a preheated 375 degree oven for 50 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl From Yields 1 Recipe
Corney Bread
Ingredients & Directions 1 1/8 c Canned Creamed Corn 1 1/2 tb Vegetable Oil 3/4 ts Vanilla Extract 1/2 ts Salt 1 1/2 tb Brown Sugar 1/2 ts Nutmeg 3/4 c Cornmeal 2 1/4 c Bread Flour 1 1/2 ts Yeast DustyAO wanted a corn bread that could be made in a ABM, I have used this receipe titled “Corney Bread” from The Bread Machine Cookbook VOL II. This is for the Medium size loaf. Yields 1 Servings
Carrot Cake (low Fat)
Ingredients & Directions 2 c Flour, all purpose 2 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/4 ts Nutmeg 1 ea Crushed pineapple (8 oz can) 3 tb Vegetable oil 1 ts Vanilla 3 c Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. Yields 16 servings
Wheat-free Applesauce Cake
Ingredients & Directions 2 c Ground oats* 1/2 c Shortening, soft 2/3 c Sugar 2 md Eggs 1 ts Salt 1 ts Vanilla 1 ts Baking Soda 1 c Applesauce, sweetened 2 ts Cinnamon, ground 1 c Raisins, optional 1/2 ts Nutmeg Grind oats by running Quaker (or similar) either quick or regular oatmeal in a blender or food processor (I use Quick Oatmeal!) Combine ground oats, sugar, salt, soda, and spices in mixing bowl. Add shortening, eggs and vanilla. Beat until smooth, about 2 mins. Stir in applesauce and raisins (optional). Pour batter into greased 8-inch square baking pan. Bake in preheated moderate oven 350 degrees, 35-40 mins. Cool; cover pan and store one day before serving. Makes one 8″ cake. Taken from “The Quaker Oats Company Wheat, Milk and Egg Free Receipes”. These date back to the 1950’s. Yields 8 servings
Cheddar Potato Pie
Ingredients & Directions 1 lb Lean ground beef 1 c Minced onion 3/4 c A.1. Steak Sauce 2 c Prepared mashed potatoes 1 c Shredded Cheddar cheese; (4 -ounces) Preparation Time: 15 minutes Cook Time: 25 minutes 1. Cook and stir ground beef and onions in large skillet for 4 to 5 minutes. Add steak sauce; heat to a boil. Reduce heat and simmer for 5 to 7 minutes. Spoon into 1 1/2-quart casserole. 2. Mix mashed potatoes and cheese. Spread mashed potato mixture evenly over beef mixture. 3. Bake at 350F for 12 to 15 minutes or until heated through. Yields 4 Servings
Lemon Drizzle Cake
Ingredients & Directions 175 g Butter 175 g Golden caster sugar 3 Eggs – size 3 3 tb Icing sugar 175 g Self-raising flour Grated rind and juice of two -lemons Preheat oven to 180c/350f/Gas 4. 1 Grease and base line a 1lb loaf tin. Cream the butter and sugar, gradually add the beaten eggs and fold in the flour and then the lemon rind. Bake in the oven centre for 40 minutes or until risen and firm. 2 Mix the icing sugar and lemon juice. When the cake is cooked, pierce the top several times with a skewer and pour over the lemon mixture. Leave to cool. Yields 8 servings
Watermelon Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 1/2 c Sweet milk 3 Egg whites 2 c Flour, sifted 3 1/2 ts Baking powder Lemon juice to taste 4 Dr red food coloring 1/2 c Raisins Take a little more than 1/2 of the mixture and to it add 1 teaspoon liquid cochineal (modern: few drops of red food color) and 1/2 cup raisins. Put the red part in the centre and bake. Cover with a frosting colored green with spinach (suggest: green food color). Yields 6 Servings
