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
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
Jeff's Oat And Onion Bread
Ingredients & Directions 1 pk Active dry yeast 1 1/2 c Rolled Oats; Quick 2 1/2 c Bread Flour; ** I Use 3 -Cups+ 1 c Oat bran 1/2 c Nonfat dry milk 1/4 c Onions; Dehydrated, Chopped 1 pk Onion Soup Mix; Lipton’s 1 ts Salt 2 tb Honey 2 tb Oil 2 1/2 c Warm water Add ingredients as manufacture instructs and push start for regular bread mode. Best served warm but wonderful toasted when cold Note: Jeff also has put in chunks of meat or cheese, or even cinnamon and raisins for variations. ** I find his dough much to wet! I use 3 cups+ of bread flour. I’ve tried reducing the water with the 2 1/2 cups flour but the loaf is then much smaller. So I opt to go and add the flour. This is really a delicious loaf when freshly baked. Joan,”Flour Power” Yields 16 Servings
Chewy Fig Oatmeal Cookies
Ingredients & Directions 1/4 c Brown sugar, firmly packed 1/2 c Honey 1/3 c Dried figs, ground & packed 2/3 c Margarine or butter 6 tb Egg substitute; -OR- 2 -Eggs 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Vanilla 2 tb Dried figs, ground 1/4 ts Nutmeg 1 1/2 c All-purpose flour 1 1/3 c Quick rolled oatmeal 1/2 c Nuts, finely ground (opt.) [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24% * Yields 36 Servings
St Basil's Bread
Ingredients & Directions 2 ts Yeast 3 cn Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Grated lemon peel 1/2 ts Salt 1/2 c Sugar 2 Whole eggs 4 tb Butter or margarine 3/4 c Milk Add ingredients according to the recommendation of the machine. This is really one of our favorites. NOTES : Med scale to 7 Sm scale to 5 Traditional Greek bread usually served with 1 coin hidden inside which bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. 12-24-94 Yields 10 Servings
Quick Cake Glaze
Ingredients & Directions 1/4 c Buttermilk 1/4 c Sugar 1/2 Stick butter 1/2 ts Vanilla 1/4 ts Soda Mix ingredients well. Let come to boil and pour over hot cake. MRS JERRY CRISP (JAMIE) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Pavlov's Punkin' Bread
Ingredients & Directions 1 md Egg 1 2/3 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Cinnamon 1/4 ts Nutmeg 1/2 c Applesauce 1/2 c Honey 1 c 100 percent natural pumpkin 1/2 c Water In a bowl, combine egg, flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl mix applesauce, honey, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly. Pour into 14 by 8-inch bread pan. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry). Cool the bread on a rack. Store in a sealed container. Optional: Glaze with a small portion of honey and sprinkle with ground peanut crumbs. Yield: 1 loaf of bread Yields 1 servings
