Lacy Cornbread #1
Ingredients & Directions 2 eggs — well beaten 2 c milk 1/4 c vegetable oil 1 1/3 c yellow cornmeal 3/4 ts salt Combine eggs, milk and oil, mixing well. Combine cornmeal and salt; stir into egg mixture. Drop by 2 tablespoons onto hot lightly greased griddle. Turn cakes when tops are covered with bubbles and edges looked cooked. Serve hot with butter. 2 1/2 dozen. Yields 4 Servings
Oatcakes (not Sweet)
Ingredients & Directions 3 1/2 c Oats; quick 1 ts -salt 2 tb Flour 1/2 c Shortening 1/2 c -water ,approx. Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the dough and roll each part to 1/8″ thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don’t turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. From Yields 1 Servings
Cranberry Black Walnut Pound Cake
Ingredients & Directions 3/4 Pd 2 tb Grated lemon rind 6 Whole eggs 1 tb Lemon juice 2 c Sifted cake flour 1 ts Vanilla extract 1 Pd 1 c Black walnut pieces — Coarsely chopped 1 c Fresh or frozen cranberries Coarsely chopped Powdered sugar — for Dusting Unsalted butter Powdered sugar — sifted Heat oven to 300 degrees. Lightly butter and flour a 9″ tube pan or bundt pan; set aside. Cream the butter and powdered sugar in a mixing bowl, beating until light and fluffy. Add the eggs, one at a time, continuing to beat. Add the lemon juice and vanilla. Now gently fold in the flour, followed by the lemon rind, walnuts and cranberries. Pour batter into prepared pan. Bake in the preheated oven about 1 1/2 hours. Test by inserting a toothpick; is should come out clean. Cool cake in the pan on wire rack about 10 minutes. then unmold and place on a rack to cool thoroughly. Sprinkle with sifted powdered sugar. Serve at toom temperature. Yields 1 Servings
Swedish Flatbread
Ingredients & Directions 2 c White flour 3/4 c Rye flour 1/4 c Sugar 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 1 c Buttermilk 2 tb Fennel seed In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Yields 1 Servings
Pineapple Macadamia Bread
Ingredients & Directions 3 1/2 c Sifted all-purpose flour 4 ts (1 tablespoon plus 1 -teaspoon) baking powder 1 ts Salt 1/2 ts Baking soda 1 1/2 c Coarsely chopped unsalted -macadamia nuts 6 tb (3/4 stick) butter, softened 1 1/2 c Light brown sugar, firmly -packed 2 Eggs 2 c Canned crushed pineapple -(undrained) 1/4 c Granulated sugar 1 ts Ground cinnamon I’ve been making this recipe since I was a teenager. It originally appeared in that big, beautiful cookbook by Mary and Vincent Price. I consider it somewhat closer to a coffee cake than to a standard fruit bread. In any event, folks here have loved it. It can be mailed, and is nice for Easter gifts. (You could make smaller loaves using mini loaf pans; just make sure to bake it for less time.) 1. Preheat oven to 350 degrees F. 2. Butter two (1-pound) loaf pans. 3. Sift dry ingredients into large bowl. 4. Stir in macadamia nuts. 5. In mixing bowl, cream butter with brown sugar. 6. Add eggs; continue beating until mixture is smooth. 7. Stir in one-half of the flour-nut mixture. 8. Stir in crushed pineapple (including juice). 9. Add remaining flour-nut mixture, continuing to stir until it is well-blended. 10. Pour batter into prepared pans. 11. Combine granulated sugar with cinnamon. Sprinkle evenly over loaves. 12. Place pans in oven and bake until done (50 – 60 minutes). 13. Leave loaves in pan for 5 minutes, then invert onto wire rack to cool. Yields 1 Servings
Jolt Cake
Ingredients & Directions 2 c Unsalted butter (4 sticks) 1 c Espresso, brewed 1 c + 2 tb sugar 1/4 ts Orange zest, fresh 1/4 ts Orange extract 2 tb Grand Marnier 12 oz Semisweet chocolate, chopped 4 oz Unsweetend chocolate, chopp 8 x Eggs, large, beaten lightly number of servings depends on how big you like your slices. grin In a small saucpan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract, and the Grand Marnier, and transfer the mixture to a bowl. In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally. Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined. Line the bottom of a buttered 9″ cake pan, 2″ deep, with parchment paper and butter the paper. Spoon the mixture into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan. Bake the cake in the middle of preheated 350F degree oven for 1 hour. Remove the cake from the water bath, let it cool on a rack, and chill it, covered loosely, for 3 hours. Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds. Invert a platter over the pan, invert thecake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice. Yields 6 Servings
Gum Drop Cookies
Ingredients & Directions 1 c Shortening 1 c Brown sugar 1 c White sugar 2 Eggs 2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Vanilla 2 c Oatmeal 1 c Gumdrops; cut in small -pieces 1 c Coconut 1 c Pecans Cream shortening, brown sugar, white sugar, eggs & vanilla. Add dry ingredients. Mix well & drop by spoonful onto greased cookie sheet. Bake at 375 for 10-12 minutes. Makes 4 dozen. LINDA BRASEL From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
