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
Mexican Cocoa Cake
Ingredients & Directions 1 c Cake flour — sifted 1/3 c Cocoa powder 1 ts Baking soda 1 ts Baking powder 1 ts Ground cinnamon 6 lg Egg whites 1 1/3 c Brown sugar, packed 1 c Plain lowfat yogurt — * see Note 2 ts Vanilla 1/4 ts Almond extract Powdered sugar 1. In a small bowl mix flour, cocoa, baking powder, baking soda and cinnamon. In a large bowl beat egg whites, brown sugar, yogurt, vanilla and almond extract until well blended.Stir in flour mixture and beat until just evenly moistened. 2. Pour batter into an 8 inch square nonstick (or greased regular) baking pan. Bake in a 350 degree oven until the center of the cake springs back when lightly pressed (about 30-40 minutes). Let cake cool in pan on a rack for 15 minutes. Then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cool cake airtight and store in a cool place until next day (freeze for longer storage). 3. Just before serving sift powdered sugar over the cake. Yields 8 Servings
Peachy Whole Grain Cookies
Ingredients & Directions 1 Egg White 1/2 ts Almond Extract 1/3 c Margarine 3/8 c Sugar 3/8 c Brown Sugar; Packed 3/4 c Whole-Wheat Flour 1/2 ts Salt 1 ts Baking Powder 1 1/4 c Oatmeal; regular or quick 3/4 c Peaches; diced 1/4 c Dates; chopped or raisins (Makes 30 cookies / 1 cookie per serving) Beat egg white with extract, margarine & sugars in mixing bowl. Combine flour, salt, & baking powder. Add to egg mixture and mix well with electric mixer. Stir in oatmeal, peaches, & dates. Drip by rounded (not heaping) tablespoons onto nonstick cookie sheet. Bake at 350F for 15 minutes or until golden. Yields 30 Servings
Hershey's Light Chocolate Cake
Ingredients & Directions 1 1/4 c Flour 1/3 c Hershey’s Cocoa 1 ts Baking soda 6 tb Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 tb White vinegar 1/2 tb Vanilla extract Heat oven to 350F. Spray two 8-inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add dry ingredients; whisk until well blend. Pour evenly into pans. Bake for 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Makes 12 servings. LIGHT COCOA FROSTING: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon Hershey’s Cocoa and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. Yields 12 Servings
Pour La France's Fudge Caramel Cake – Express News
Ingredients & Directions 2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup 1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed 1 ea Caramel Sauce (Recipe) 2 ts Butter 1 1/2 c Cashews, roasted, unsalted 1/8 ts Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Yields 10 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
Corn Oat-bran Bread
Ingredients & Directions -INGREDIENTS- 1/2 c Yellow cornmeal 1 ea Egg white 1/2 c Oat bran 1 t Baking powder 1/2 c Skim milk 1/8 t Ground allspice 1/4 c Chopped onion 1/8 t Freshly ground black pepper 1/4 c Chopped green bell pepper DIRECTIONS Prehead oven to 350 degrees F. Blend all ingredients and pour into a small (8X14-inch) nonstick loaf pan. Bake for 35 minutes, or until a knife inserted in the center of the bread comes out clean. Variations: Using 1/2 cup fresh corn kernels in place of the onion and bell pepper is a tasty alternative. The addition of 1/4 tsp cayenne will add a nice bit of spice to this bread. Yields 1 servings
