Gingerbread Waffles With Peach Sauce
Ingredients & Directions 2 c Buttermilk baking mix (such As Bisquick) 1 c Milk 1 Egg 1/3 c Molasses 1/4 c Packed light brown sugar 1 ts Ginger 3/4 ts Cinnamon 1/4 ts Nutmeg 1 cn (16 oz) sliced Cling Peaches in heavy syrup 1 tb Cornstarch 1 tb Lemon juice Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg.Pour 1/2 cup of batter in preheated waffle iron.Texture of finished waffle will be cake-like;it is not intended to be crisp. Do not overbake because waffle will burn.Repeat with remaining batter. To make Peach Sauce:Drain liquid from peaches into a 4 cup glass measure.Stir in cornstarch mixed with lemon juice.Heat on medium until mixture thickens.Cut peach slices into pieces and add to sauce. Serve over waffles. Makes about 6 waffles. Yields 6 servings
Double Corn Bread (ovo Lacto)
Ingredients & Directions 6 oz Yellow corn meal; (1 cup) 2 tb Honey 1 ts Baking soda 1 ts Vanilla extract 1/2 ts Baking powder 1 Egg [Replacer or 2 whites?] 1/4 ts Salt 1 c Canned corn; drained 1 1/2 c Nonfat milk; * 2 ts Flour We’ve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8″pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Yields 8 servings
Light Apple Cake(c) (ovo)
Ingredients & Directions 4 Apples; peel/slice 1/2 ts Salt 1 tb Sugar 1/4 c Applesauce 1 tb Frozen apple juice concentra 1 c Apple juice – undiluted 4 ts Vanilla 2 ts Ground cinnamon 1 Egg 1 1/2 c Unbleached flour 5 Egg whites 1 1/2 c Whole wheat flour 1/2 c Orange juice 3/4 c Sugar 1/4 c Canola oil 1 tb Baking powder Spray ring mold or fluted tube pan with nonstick vegetable coating. Place apples in large bowl. In separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon. Pour over sliced apples and stir until apples are evenly covered. Set aside. In separate bowl, mix together flours, 3/4 cup sugar, baking powder and salt. Stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice. Pour half of batter into prepared mold. Layer half of apple mixture over batter then repeat with remaining batter and apples. Bake at 350 degrees F for 1 1/2 hours, remove from oven. Allow to cool before removing from pan. Nutrition (per serving): 295 calories Total Fat 6 g (18% of calories) Yields 12 servings
Cornbread Salad (tennessee Style)
Ingredients & Directions 1 8-inch cake of cornbread 1 cn Red kidney beans or chili -beans 1 c Chopped tomatoes 1 lb Fried crisp bacon; crumbled 1 c Chopped bell peppers 2 bn Green onions; chopped 1 1/2 c Mayonnaise 1/2 c Pickle juice Pickles as desired In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice–blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve. Yields 1 Servings
Jim Campbell Bread And Sausage Stuffing
Ingredients & Directions 1 Loaf; (2 pound size) Jim -Campbell Sauvina Bread 2 qt Chicken broth 2 lb Bulk whole hog sausage 1 bn Celery; diced, (about 2 -cups) 2 md Onions; chopped 1/2 lb Butter 1 tb Rubbed sage 1 tb Ground savory 1 ts Salt; (more may be added to -taste after the stuffing is -mixed) 2 tb Minced garlic Cut the bread into 1/4 inch croutons. Place on cookie sheets or shallow baking pans and dry well in a 200 degree oven stirring occasionally. This can be done the day before. Pour chicken broth into a large saucepan or a stock pot. Add celery, onions, butter, sage, savory, and salt. Simmer until the celery and onions are tender. Crumble the sausage into a large skillet and fry until most of the fat is rendered out but the sausage is still juicy. Drain off the fat. Put the croutons in a very large mixing bowl (I use a dishpan) and stir in the sausage. Remove the broth/vegetable mixture from the heat and add the garlic. Pour over the croutons and mix well. Allow to stand for 10 minutes and mix well again. The dressing should be moist enough to form into a ball without crumbling. If not, add a little hot water. Stuff the turkey and put the extra stuffing into a greased casserole. Cook the turkey. Put the casserole in the oven with the turkey for the last 30 minutes. Note: mushrooms may be added if desired. Yields 1 Servings
Coconut Cake (dallas Morning News)
Ingredients & Directions : 1 box white cake mix plus ingredients for preparation : 1 (14-ounce) can sweetened condensed milk : 1 (9-ounce) carton non-dairy : whipped topping : 1 (8 1/2-ounce) can cream of : coconut : 2 c coconut Bake cake in a 9×13-inch pan according to package directions. While cake is hot, punch holes in top with a fork; pour condensed milk over entire top. Cool. Mix whipped topping and cream of coconut by hand; spread over cake. Sprinkle with coconut. Makes 12 servings. Per serving: Calories 531 Fat 21g Cholesterol 16 mg Sodium 406 mg Percent calories from fat 26% Yields 4 Servings
Starter For Amish Friendship Bread
Ingredients & Directions 1 c Flour 1 c Sugar 1 c Milk Let ferment 5 days then follow rest of recipe. Yields 1 Servings
