Grangers' Corn Bread
Ingredients & Directions 1/2 c Lard 1/2 c Sugar; granulated 1 1/2 c Corn meal; yellow 1 1/2 c Flour 2 ea Eggs 1 ts Salt 1 ts Baking powder 1 ts Baking soda 1 c Sour or butter milk Cream sugar and shortening, add eggs and beat smooth. Add dry ingredients sifted together alternately with sour milk. Bake in layer cake tins in oven about the same temperature as for layer cake and same length of time. Note: Time and temperature guesstimate, moderate oven 350 F. for about 20 minutes or until done. Watch closely. Yields 1 Servings
Sticky Pull-apart Bread
Ingredients & Directions 1/3 c Sugar 1/3 c Brown sugar; firmly packed 1 ts Cinnamon 1 pk Hot roll mix 1/3 c Dried currants 1 Egg 1 c Water; heated to 120-130?F 2 tb Butter; softened Flour Shortening 1/4 c Butter 1. Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl. Stir together with small spoon. Save until Step 14. 2. Place flour mixture from mix and yeast from foil packet in large bowl. 3. Measure and add currants. Stir with wooden spoon until well mixed. 4. Crack egg into custard cup. Add to flour mixture. 5. (Adult assistance may be needed for this step.) — Measure and add *hot* water and 2 tablespoons butter. Stir until the dough pulls away from the sides of the bowl. 6. Place dough on lightly floured surface. 7. With greased or floured hands, shape dough into a ball. 8. Set timer for 5 minutes. Knead dough by pressing, golding and turning it until the timer rings and dough feels smooth. 9. Cover dough with large bowl. Set timer for 5 minutes. 10. While dough is resting, generously grease 12-cup Bundt? pan with shortening, using paper towel. 11. (Adult assistance may be needed for this step.) — Measure 1/4 cup butter and melt in small saucepan over low heat or in microwave-safe custard cup in the microwave on HIGH for 30 to 60 seconds. Save until Step 14. 12. (Adult assistance may be needed for this step.) — With knife, cut dough into 4 parts. Cut each part into 8 pieces. 13. form each piece of dough into a ball. 14. Dip each ball into the melted margarine, then in the sugar-cinnamon mixture. Place balls in greased pan. Sprinkle any remaining mixture on top. 15. Cover dough with sheet of plastic wrap and cloth towel. 16. Place pan in warm place (80 to 85?F) to let the dough rise. Set timer for 30 minutes. 17. (Adult assistance may be needed for this step.) — Heat the oven to 375?F. 18. When timer rings, remove towel and plastic wrap from dough. 19. (Adult assistance may be needed for this step.) — Reset timer and bake bread at 375?F for 29 to 25 minutes or until brown. 20. (Adult assistance may be needed for this step.) — Using potholders, remove pan from oven and immediately turn it upside down onto a serving plate. Remove pan. Serve bread warm or cool. Yields 16 Servings
Whole Wheat Bread (machine)
Ingredients & Directions 2 1/2 ts Yeast, dry 2 1/4 c Flour, bread 3/4 c Flour, whole wheat 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Milk, dry skim 4 1/2 ts Shortening or sweet butter 1 1/4 c Plus 1 T lukewarm water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. Yields 1 loaf
Ho Ho Cake
Ingredients & Directions 1 pk Dark Chococlate cake mix 5 tb Flour 1 c Sugar 1/2 c Shortening 1/2 c Softend butter 1 ts Vanilla; (Add a touch of -Creme De Menthe extract!!!) 4 Squares unsweetened -chocolate; melted 1/2 c Evaporated milk 6 tb Margarine 2 3/4 c Powdered sugar 1 1/4 c Milk Bake cake by the package directions in a large cookie sheet with sides for 20 minutes. Cool completely. Mix 1 1/4c milk with 5T flour in saucepan. Cook until thick and set aside to cool. Mix granulated sugar with shortening, vanilla and margarine. Beat in flour and milk, beating until smooth. Spread over the cake and chill in the refrigerator. Melt the chocolate. Heat the evaporated milk and margarine to the boiling point and when margarine is melted, add it to the chocolate. Beat in powdered sugar and pour over the chilled cake. Note: for Easter one year, I made this with lemon cake mix; a very, very lightly tinted filling colored with food coloring; and the frosting was made with white chocolate. On a plate, I assembled Easter basket “grass’ around the base of the cake; scattered jelly beans about; and topped the cake with a small sprinkling of candy “jimmies” (or “ants”..whatever you may want to call them!!) Yields 1 Servings
Potato Pancakes (latkes) T
Ingredients & Directions 1 1/2 c Shredded potato (can use 1/4 c Chopped onion (or 4T dried Frozen “Simply Potato” Onion) Shreds) 1/4 c Water 2 T Oat flour (or 2T rolled oats pn Salt, fresh ground black Milled into flour) Pepper Mix flour and water, add onions and potato. Add a bit more water if needed to form thick pancake batter. Fry till golden brown with some darker spots in non-stick pan with a 1/2 second spray of Pam. Serve with applesauce. Makes 4 large pancakes. From the Healthy Heart Handbook. I’ve had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil). Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour. Yields 4 servings
Quick Mix Fudge Cake
Ingredients & Directions 1 c Self-rising flour 2/3 c Caster sugar 250 g Milk melts 125 g Butter 1/3 c Baking cocoa 1/2 c Boiling water 3 Eggs -ICING- 100 g Butter; chopped 125 g Cooking chocolate; melted 1 c Icing sugar 2 ts Hot water Rolos; kit kat, smarties, -violet crumble, to decorate Jelly tots; to decorate Grease and line a 19cm square cake pan with non-stick baking paper. Sift flour into a large bowl; stir in sugar. Melt chocolate and butter in a medium pan, over low heat; stir until combined. Remove from heat; cool slightly. Combine baking cocoa and water, mix well. Add to chocolate mixture with eggs. Using a whisk, mix until smooth. Add to dry ingredients and whisk until well combined. Pour into prepared pan. Cook in moderate oven, 180C, for 40 to 50 minutes, or until cooked when tested with a skewer. Allow to cool 10 minutes in pan before turning out on wire rack. ICING: Beat butter and melted chocolate until well combined. Add icing sugar; mix well. Add hot water if necessary, to form a spreading consistency. Spread icing over top and sides of cake; decorate with sweets, as pictured. Arrange candles over cake if desired. Yields 1 Servings
Cornbread With Chili Ala Ann Greer, Nana Grill
Ingredients & Directions 1/2 c Fresh white corn; scraped -from the cob (or use -frozen but not canned corn) 1 c Stoneground yellow cornmeal 1 tb Baking powder 1/2 ts Baking soda 1 ts Sugar 1 ts Salt 1/2 c All-purpose flour 1/4 c Unsalted butter; melted 1/2 c Cream 1 c Buttermilk 2 Eggs; separated 3 tb Green chili; diced, either -fresh or canned 3 tb Pimento; or red bell pepper, -diced canned Using a food processor fitted with the metal blade, grind the corn and cornmeal for 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add the corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add them to the dry ingredients, beating well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the cornmeal mixture with the green and red peppers. Spray the inside of 12 individual bundt or savarin molds with nonstick vegetable-oil spray, or butter them. Divide the batter among the molds and place them on a cookie sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a rack, and unmold. These breads freeze very well for up to 2 weeks. Yields 12 Servings
