Lacy Cornbread
Ingredients & Directions 1/4 c plain cornmeal 1 ts salt Add water until mixture will pour out easily. Cook on electric fry pan at 350 degrees. Stir and pour patties into fry pan one tablespoon at a time. Turn frequently until done. Be sure to grease fry pan. Yields 4 Servings
Chocolate Upside Down Cake
Ingredients & Directions 2 oz Chocolate squares 6 tb Shortening 1 1/3 c Sweetened condensed milk 1 c Sugar 1 1/2 c Sifted cake flour 2 Eggs, well beaten 1/4 ts Salt 1 ts Vanilla 2 ts Baking powder 1/2 c Milk Melt chocolate, add condensed milk and mix well. Line greased pans with paper and grease paper. Pour chocolate mixture into pans and cool. Sift flour, salt and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour carefully over chocolate mixture and bake in a 350 degree oven for 35 minutes. Makes 2 (8 inch) layers. Add 1/2 cup chopped nut meats to chocolate mixture. Or sprinkle 1/2 cup shredded coconut on top of chocolate mixture. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Fudge Brownie Pie #2
Ingredients & Directions 1 9-inch unbaked pastry shell 1 pk (6-oz) semi-sweet chocolate -chips 1/4 c Margarine or butter 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1/2 c Biscuit baking mix 2 Eggs 1 ts Vanilla extract 1 c Chopped nuts Preheat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees. In saucepan over low heat melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool slightly. Serve warm or at room temperature with ice cream if desired. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Swedish Cardamon Bread
Ingredients & Directions -L POUND LOAF- 1 ts Active dry yeast 2 c Bread flour 1/2 ts Ground cardamon 2 tb Sugar 1/2 ts Salt 2 tb Butter 1 Egg Egg yolk 1/2 c Mashed potatoes 1/2 c Water 2 tb Sliced almonds 2 tb Currants -1 1/2 POUND LOAF- 1 1/4 ts Active dry yeast 3 c Bread flour 3/4 ts Ground cardamon 3 tb Sugar 1 ts Salt 3 tb Butter 1 Egg 1 Egg yolk 3/4 c Mashed potatoes 3/4 c Water 3 tb Sliced almonds 3 tb Currants Note: For the truest flavor, use crushed seeds from cardamon pods rather than ground cardamon. 1. Add all ingredients except the almonds and currants in the order suggested by your bread machine manual and pricess on the bread cycle according to the manufacturer’s directions. 2. At the beep (or at the end of the first kneading), add the almonds and currants. The Best Bread Machine Cookbook Ever Ethnic Breads by Madge Rosenberg ISBN 0-06-017093-X pg 113 Yields 1 Loaf
Jeanne's Corn Bread
Ingredients & Directions 1 c Corn meal 1 tb (heaping) flour 1/2 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 pn Sugar 1 c Buttermilk 1 Egg 1 tb Melted bacon grease or -shortening Preheat oven to 475?. Grease an iron skillet and put it in the oven to get very hot. Sift dry ingredients together in a bowl. Stir in the buttermilk and egg and beat until the batter is smooth. Add the grease and blend in well. Pour the batter into the very hot, greased skillet and bake for about 15 minutes or until browned. Yield: 4 servings. From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Squaw Man Bread
Ingredients & Directions 2 1/2 ts Active dry yeast 4 tb Gluten 4 c Whole wheat flour 1 c Rye flour 1/4 c Oat bran 1 ts Salt 2 tb Molasses 2 tb Honey 1 1/3 tb Corn oil 1/2 c Raisins 1 3/4 c Water All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select “Whole Wheat Bread”. Press “Start”. — Donna German JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Filled Layered Pancakes
Ingredients & Directions 1 c Milk 2 ts Vanilla 2 Eggs 2/3 c Currants or chopped seedless 1/2 c All-purpose flour; sifted -raisins 1/4 ts Salt 1/2 c Apricot jam or orange 1 tb Sugar -marmalade Butter; for frying 2 tb Light rum or orange juice 1 c Walnuts; finely chopped 2 Egg whites 1/3 c Confectioner’s sugar 1/4 c Sugar Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk, eggs, flour, salt and sugar in a bowl; mix until smooth. Heat a lightly greased 7- or 8-inch skillet; add all at once 3 Tbs of batter. Quickly tilt pan to spread evenly. Cook over medium heat until under side is golden. Turn over with a spatula to cook on the other side. Slip onto a warm plate and keep warm in a preheated 250?F. oven. Continue to cook other pancakes. Combine chopped nuts, confectioners’ sugar and 1 tsp of vanilla in a bowl. Combine the currant and jam and rum in another bowl. Place 1 pancake in a buttered shallow baking dish. Spread a thin layer of the walnut mixture. Top with another pancake; spread with a thin layer of currant combination. Repeat layers to use all pancakes and filling, leaving top pancake without anything on it. Beat egg whites until stiff. Add sugar and remaining tsp of vanilla; beat again. Spread egg whites over top pancake. Bake in a slow oven (325?F.) about 15 mins, until egg white mixture is lightly browned. To serve, cut into wedges while still warm. Serves 10 to 12. Yields 10 servings
