Quick Chocolate Cupcakes
Ingredients & Directions 1 1/2 c All-purpose flour 3/4 c Sugar 1/4 c HERSHEY’S cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 1/4 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract Heat oven to 375’F. Line muffin cups (2 1/2″ in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes. NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams sodium; 5 miligrams calcium. From Yields 18 Cupcakes
Pearl's Mexican Cornbread
Ingredients & Directions 1 Stick butter; (melted) 2 Eggs 1 1/2 c Cornmeal 1 c Milk or sour cream 1 cn (15 oz.) kernel corn or 1/2 -can cream corn 1 c Grated cheese 1/2 c Chopped pepper or more to -suite taste Here is a Mexican Cornbread recipe that I got from my grandmother. Mix all ingredients together. Pour into greased skillet or baking dish. Bake at 350 degrees until top turns light brown. This is a very simple recipe. I have tried it with both milk and sour cream. I prefer the milk. I use either of the two corns, which ever I have on hand at the time. The amount of pepper I adjust according to which type hot pepper I have. I have also used various kinds of cheese, all with good luck. I usually make mine in muffin pans for individual servings, although most everyone will have to have more than one (so make more than one batch). Yields 1 servings
Cornbread Salad #1
Ingredients & Directions 1 Jiffy cornbread mix 2 md Purple onions 1 Cucumber 2 Tomatoes 1 md Bell pepper 8 oz Creamy cucumber salad -dressing Mix and bake cornbread. Crumble and chill cornbread. Chop all vegetables and put in covered bowl. Chill 2-3 hours. 30 minutes before serving, mix cornbread and vegeta- bles and chill for 20 minutes. Add dressing and toss lightly 10 minutes before serving. Yields 1 Servings
Jewish Rye Cornmeal Bread
Ingredients & Directions md LOAF 1 1/8 c Water — 1 1/2 cup 1 1/2 tb Oil — 2 tbsp. 2 1/3 tb Honey — 3 tbsp. 1/3 ts Salt — 1/2 tsp. 1 1/2 ts Caraway seeds — 2 tsp. 1/3 c Cornmeal — 1/2 cup 2/3 c Rye flour — 1 cup 2 c Bread flour — 2 1/2 cups 1 1/2 To 3 T. 2 ts Active dry yeast — 2 1/2 lg LOAF Vital gluten — 2-4 Tbsp. ts Load machine in order recommended by manufacturer. Procees on Whole Grain, White or Sweet Cycle on lightest crust setting. Yields 1 Servings
Fat-free Apple Coffeecake (ovo Lacto)
Ingredients & Directions 1 x Nonstick cooking spray; mazz 1/3 c Skim milk 1 c Flour 2 Egg whites 1 1/2 ts Baking powder 1/3 c Karo light or dark corn syru 1/2 ts Salt 2 Apples, peeled; cut in 1/2″ 3/4 c Sugar 2 tb Cinnamon sugar A sure winner even for those who want to lose. Spray a 9-inch round baking pan with cooking spray. In large bowl combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and milk. Whisk in egg whites and corn syrup. Gradually stir into dry ingredients until smooth. Pour into prepared pan. Arrange apples over top, overlapping to cover. Sprinkle with cinnamon sugar. Bake in 350 F. degree oven 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Nutrition (per serving): 180 calories Total Fat 0 g (2% of calories) Yields 10 servings
Meringues Aux Noix Cookies**npfn03a
Ingredients & Directions 4 Egg whites, at room temp. 1 tb Lemon juice 1/8 ts Salt 2 tb Filberts or pecans, chopped 2 tb Non-fat dry milk powder 1 tb Almond flavored liqueur 1 tb Honey In small mixer bowl, beat egg whites, lemon juice and salt at low speed until foamy. Gradually increase speed and beat to high peak stage. Add other ingredients, continue beating at high speed, scraping edges of bowl, until mixture stands in stiff peaks. Use pastry bag with plain tip to squeeze 1×4″ strips on cookie sheet lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight. Carefully remove with spatula; store in air-tight container. 10 calories per cookie. Yields 24 Servings
Standard Ff Bread Recipe
Ingredients & Directions 3 c Bread flour 1 c Whole wheat flour 1 Packet/2 1/4 tsp yeast 1 tb Sugar 1 ts Salt 1 tb Powdered skim milk or soy Milk (optional, but I think It helps) 1 1/2 c Hot water. Follow usual procedure for breadmaker. Makes a 1 1/2 lb loaf. I think this works out to 70 cal, 0.5 g fat per ounce. Yields 1 Servings
