Mom's Creamed Corn Bread
Ingredients & Directions 4 tb Unsalted butter, melted (divided use) 1 c Yellow cornmeal, preferably Stone-ground 3/4 c All-purpose flour 2 tb Sugar 1 tb Plus 1 tsp baking powder 1/2 ts Salt 1 8 oz) can creamed corn 1 c Milk 1 lg Egg, well beaten Preheat the oven to 450 F. Pour 2 tablespoons melted butter into 9-inch cake pan; bake for 5 minutes, until pan is very hot. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot pan. Bake until corn bread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove corn bread from oven, and let it stand for 15 minutes before serving. Makes 6 to 8 servings. Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent calories from fat 34% Yields 4 Servings
Lazy Day Blueberry Pancakes
Ingredients & Directions 2 1/4 c All purpose flour 1 tb Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/4 c Sugar 2 Eggs 1 1/2 c Buttermilk or plain yogurt; -(nonfat is fine) 1/4 c Vegetable oil 1 c Blueberries; (if frozen, -defrost ; and drain well) Place flour, baking powder, baking soda, salt and sugar in a large mixing bowl and stir with a whisk to blend well. In a separate bowl, lightly beat the eggs with the whisk, then add the buttermilk or yogurt and the vegetable oil. Blend mixture well with the whisk, then pour into the dry mixture. Using a large spoon (not the whisk), gently stir mixture until just moistened. Fold in the blueberries. Lightly grease a large heavy gauge skillet or griddle with a no-stick spray or a light brushing of vegetable oil and heat over a medium setting. Spoon batter, about 1/4 to 1/3 cup at a time onto the heated griddle about 2 inches apart and cook until golden. Flip and cook the remaining side. Flip 1 to 2 times more, if needed, until centers are firm at a lower heat setting than their inner cousins. Yield: about twelve 4-inch pancakes. Yields 1 servings
Indian Fry Bread
Ingredients & Directions 2 c Flour 1/3 c Powdered milk 2 ts Baking powder 1 ts Salt 2 ts Lard or shortening 3/4 c Warm water Oil for frying Contributed to the echo by: Tia Darrow Originally from: “Simply Simpatico” put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4″ circle. Then stretch to 7-8″ in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey… Yields 12 servings
Cornbread Stuffing W/apples And Golden Raisins
Ingredients & Directions CORNBREAD 2 lg Eggs, whites only 1 1/3 c Skim milk 1/2 c Applesauce 2 c Cornmeal* 1 tb Sugar 1 tb Baking powder 1/2 ts Salt STUFFING 2 Ribs, celery, chopped 1 lg Onion, chopped 2 tb Chopped fresh parsley 1 ts Dried thyme Salt and Pepper to taste 1 c Golden raisins 1/4 c Dry sherry (optional) 2 c Defatted broth or low sodium -chicken broth FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. FOR THE STUFFING: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 6 Servings
Beacon Hill Cookies
Ingredients & Directions 2 Egg whites 1/2 c Sugar 1/2 ts Vinegar 1/2 ts Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. Yields 36 Servings
Jim's Buttermilk Bread
Ingredients & Directions 1 tb Active dry yeast 1/2 c Warm water 1/4 To 1/3 cup honey 2 c Buttermilk – room -temperature 6 To 6 1/2 cups unbleached -flour 2 ts Salt 4 tb Olive oil Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient – about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so. Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis From Yields 8 Servings
Coconut Cake Filling (mildred Hartley)
Ingredients & Directions 1 ea Coconut, large * 1 x Salt, pinch 1 pt Milk, sweet 1 c Sugar 1 tb Flour, heaping * coconut should be split, peeled, and grated. Milk should be added to coconut milk to make 1 pint. ^^——————- ————– Cook all ingredients in a 3-quart saucepan except coconut until thick. Add coconut and cook another 10 minutes on low-heat. Cool before putting on any white cake. MILDRED HARTLEY – this recipe has been in her family for over 100 years. Yields 10 Servings
