Cornbread Stuffing
Ingredients & Directions 8 tb Unsalted butter 2 md Onions; finely diced 2 Celery stalks; finely sliced 4 c Yellow cornmeal 1 1/2 c All-purpose broth -OR low-sodium chicken broth 2 ts Salt 2 ts Freshly ground black pepper 2 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme 2 tb Chopped fresh sage leaves -=OR=- 1 ts -Dried sage MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave. From Yields 4 Servings
Practically Fat-free York Gingerbread (ovo La
Ingredients & Directions Zest of 1 navel orange – pureed cooked or canned 1 c Firmly packed light brown su 1/2 c Molasses 3 1/2 c Sifted all-purpose flour 1 tb Lemon juice; freshly squeeze 1 ts Baking soda 3/4 c Egg substitute, frozen; thaw 1/2 ts Baking powder 1/2 c Fresh ginger root; finely ch 1 ts Ground cinnamon – depending on how spicy you 1/2 ts Ground nutmeg —–cinnamon sugar topping- 1 c Low-fat buttermilk 1 1/2 tb Sugar; mixed with 1 c Carrots 1/2 ts Ground cinnamon Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside. Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated. Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot mixture into well in dry ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites. Batter should be lumpy, no matter if a few dry flecks show. They will vanish during baking. Don’t overmix or cake will be tough. Spoon batter into prepared pan, spreading to corners and smoothing top. Sprinkle evenly with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean. Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise.) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? Yields 24 servings
Highland Oatcakes
Ingredients & Directions 8 oz Medium oatmeal 1 ts Salt 1/2 oz Dripping or lard 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle’s heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill – they should curl up to the fire to prove that you have made your own. Yields 4 Servings
Quick Coffee Cake
Ingredients & Directions Text Only Prepare one-egg cake batter. Add 1 tablespoon grated lemon rind. Pour into well-oiled loaf pan. Sprinkle generously with sugar and cinnamon. Bake in moderate oven (375 F) about 35 minutes. The Household Searchlight From Yields 6 Servings
Chewy Pecan Cookie Squares
Ingredients & Directions 3/4 c Light brown sugar, packed 1/2 c Mayonaise 1 ts Vanilla 1 cn Flour, mixed with 1 ts Baking powder 3/4 c Pecans, chopped In a large bowl mix sugar, mayonaise and vanilla until well blended. Stir in flour mixture and add 1/2 cup pecans. (dough will be thick and sticky.) Press into well greased 8 inch square baking pan. Sprinkle with remaining nuts and press into dough. Bake in 350 degree F oven 15 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Cookies are soft while hot but firm when cool. Cut into about 12 squares. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
State Fair's Best Cherry-apple Bread
Ingredients & Directions 1 c Water; lukewarm, 80 deg F 1/2 ts Almond extract 1/2 ts Vanilla extract 2 1/2 c Bread flour 2 tb Dry milk 1 1/2 tb Sugar 1 1/2 ts Salt 1 ts Cinnamon 1 ts Orange rind; grated 2 tb Butter or margarine; cut in -4 pcs 2 ts Active dry yeast; OR –1 1/2 tsp Rapid Rise yeast 1/2 c Cherries; to 1/3 C, Montmorency, –slightly chop OR -dehydrated cherries 1/3 c Apples; dehydrated, –slightly chopped This recipe was the first-place winner in the Fleischmann’s Yeast bread machine competition at the Minnesota State Fair held last week. It was created by Renee Janaas-Johnson of Brooklyn Center, MN, who used a West Bend ABM. I haven’t tried it yet, but it sounds great. Hope you enjoy it. Yields 1 Servings
Mr. Food's Mint Cream Pie
Ingredients & Directions 6 c Mini marshmallows 1/4 c Milk 1/3 c Creme de menthe 1 ts Vanilla extract 3 dr Green food color 3 or 4 8 oz Whipped cream 1 Choc. ready pie crust Combine marshmallows and milk. Cook and stir over low heat until melted. Remove from heat, cool, stirring every few minutes until partially set. Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour into crust. Freeze until firm. Before serving, let stand for 10 mins at room temp and garnish with grated chocolate. Yields 10 Servings
