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
Cornell Bread
Ingredients & Directions 1 pk Yeast 3 c Bread flour 3 tb Soy flour 3 tb Nonfat dry milk powder 3 tb Wheat germ 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Plus 2 T warm water Add all ingredients in the order listed, select white bread, and press “Start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. From Yields 2 Loaves
Pan-fried Crabcakes With Green Onion Aioli
Ingredients & Directions 1/3 c Sour cream 1 lb Crabmeat 1 Egg; lightly beaten 1 c Plain dry bread crumbs 1 tb Garlic; minced -plus extra for coating 1 ts Ground white pepper 3/4 c Green onions; thinly sliced 1 ts Curry powder -green part only 1 ts Mild red chile powder 6 tb Olive oil -such as Chimayo Mixed baby salad greens 1/2 ts Salt -about 8 oz GREEN ONION AIOLI 1 ts Garlic; minced 1/2 bn Green onions; chopped 1 Egg yolk * -about 1/4 cup 1/4 ts Ground dry jalape?o chile 1 c Olive oil -OR Tabasco sauce Salt and white pepper 1 tb Rice vinegar Stir together the sour cream, egg, garlic, pepper, curry powder, chile powder and salt. Add the crab, bread crumbs and green onions; stir gently to combine. Form into 12 patties about 2? inches across and 3/4 inch thick and coat with breadcrumbs, shaking off excess. Heat half the olive oil in a large skillet over medium-high heat. Add half the crab cakes and saut? until golden brown, about 1? minutes per side. Repeat with remaining olive oil and crab cakes. Arrange the salad greens on individual plates, top with the crab cakes and pass the Green Onion Aioli. Green Onion Aioli: Combine the garlic, egg yolk, jalape?o, rice vinegar and green onions in a food processor and process 2 to 3 minutes. With the motor running, slowly add the olive oil in a thin stream; the mixture will thicken and emulsify to make a mayonnaise. Add salt and pepper to taste. Makes about 1 cup. Note: as a alternative, omit the egg yolk and olive oil and add the remaining ingredients to 1 cup prepared mayonnaise. Simply Seafood Winter 1995 Yields 4 servings
Quick Strawberry Cake
Ingredients & Directions 3 c Fresh strawberries; sliced 5 tb Fresh orange juice 1 1/4 c Sugar 1 c All-purpose flour 1/2 c Milk 3 tb Butter; melted 1 ts Baking powder 1/4 ts Salt 1 tb Cornstarch 1 ts Vanilla 1 c Boiling water Vanilla ice cream Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Arrange strawberries in bottom. Pour orange juice over. Combine 1 cup sugar, flour, milk, butter, baking powder and salt in large bowl and blend until smooth. Spread over strawberries. Mix remaining 1/4 cup sugar, cornstarch and vanilla. Sprinkle over batter. Carefully pour boiling water over batter. Bake until golden brown, about 50 minutes. Let stand 5 minutes. Serve with ice cream. FROM MAGAZINE From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Cheddar Crumble Apple Pie
Ingredients & Directions 1 9″ Unbaked Pie Shell TOPPING 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 ts Cinnamon; Ground 5 tb Butter FILLING 1 1/2 lb Cooking Apples; * 1 tb Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 ts Unbleached Flour 1/4 ts Nutmeg; Ground * Use a cooking apple such as Granny Smith’s. Core, peel and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip Yields 8 Servings
Cranberry Pie Cake
Ingredients & Directions 2 c Cranberries 1/2 c Walnuts 1/2 c Sugar 1 c Sugar 1 c Flour 2 Eggs 3/4 c Butter; melted & cooled 1/4 ts Almond or vanilla extract From: jnsmc@acad1.alaska.edu (Scott Clark) Date: Mon, 28 Feb 1994 21:23:41 GMT Chop up cranberries and walnuts. Spread evenly in the bottom of a greased 10″ pie pan and sprinkle with 1/2 cup sugar. Combine 1 cup sugar, flour, eggs, butter and almond extract. Mix together and put on top of the cranberry mixture. Bake for 40 minutes in a 350 degree F oven. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Fudge Chocolate Brownies
Ingredients & Directions 2 Sticks butter 6 oz Unsweetened chocolate 4 ts Milk 3 Eggs 2 c Sugar (granulated or fine) 1 c Cake flour (important: use -cake flour) 1 c Shredded coconut 2 c Broken (not chopped) nuts -(optional) From: gt6944c@prism.gatech.edu (Kaita) Date: 2 May 1994 11:18:03 -0400 This is one of the RICHEST recipes I’ve come across.. This recipe is for 2 batches (because of the eggs…) but trust me, they’ll be eaten!! Break up the chocolate into small pieces and melt in butter. Stir in the milk. Beat together the eggs and sugar. Combine the chocolate and egg mixtures. Slowly turn the cake flour into this mixture then stir in the nuts and coconut. Pour into two brownie pans. Bake at 350 deg until the edges are done. Freeze for at LEAST 2-3 hours for the brownies to set. It’s better to let them freeze for a week (that’s what the second pan was for 🙂 and ENJOY!! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 32 Servings
