Mexican Bean Cake
Ingredients & Directions 1/3 c Butter or margarine 3/4 c Sugar 1 Egg 2 c Unseasoned pinto bean puree* 2 ts Vanilla extract 1 c Flour 1 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground allspice 2 c Peeled and diced apple 1 c Raisins 1/2 c Chopped nuts 1 1/2 c Icing sugar (optional) Milk or fruit juice “Mexican meals don’t usually include cake, but this one–made with bean puree and lots of fruit and spices–would fit right in with Mexican food!” Jean’s Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak – Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9×13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick. Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes – I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93. Yields 24 Servings
Quick Banana Cake
Ingredients & Directions ——; ~SUGAR- ~-SHORTENING- ~-EGGS- ~BAKING SODA- ~-SOUR CREAM- ~MASHED BANANAS ~SIFTED FLOUR ~VANILLA ~-SALT- CREAM BUTTER& SUGAR, ADD EGGS THAT ARE ALREADY BEATEN LIGHTLY, DISSOLVE SODA IN SOUR CREAM & BEAT ALL TOGETHER WELL. ADD FLOUR , BANANAS, SALT & VANILLA AND BEAT AGAIN. BAKE IN A WELL BUTTERED PAN.(USE BAKERS SECRET) BAKE IN A 13X9X2 PAN @ 350 1HR.10 MINS. cHECK SOMETIMES DONE IN 50-55 MINS ~ – – – – – – – – – – – – – – – – – NOTES : USE CREAMY CHEESE FROSTING Yields 1 Servings
Squaw Bread
Ingredients & Directions 1 1/8 c Water 2 tb Vegetable Oil 1 1/2 tb Honey 1 1/2 tb Brown Sugar 1 1/2 tb Raisins 2/3 ts Salt 3/4 c Rye Flour 3/4 c Whole Wheat Flour 1 1/2 c Bread Flour 2 ts Yeast Place ingredients in bread machine according to manufacturers directions. Use wheat setting. NOTES : This recipe is for a medium size loaf. Yields 8 Servings
Orange Slice Cookies
Ingredients & Directions 1 c Brown sugar 1 c Sugar 1 c Margarine 2 Eggs; beaten 1 ts Milk 1 ts Vanilla 2 c Flour 1/2 ts Salt 1 ts Baking powder 1 ts Baking soda 1 c Coconut 1 c Candy orange slices Dip some scissors in hot water. Cut candy up into small pieces. Let them fall on floured wax paper. Toss with small amount of flour when finished cuttin, so they don’t stick together. Cream together the sugars and margarine. Mix in the eggs, milk and vanilla. Sift together the flour, baking powder, soda and salt. Add to the creamed mixture. Add the coconut and orange slices. Cool dough in freezer until it’s very stiff. Roll with hands into balls the size of walnuts. Place on ungreased cookie sheet 2″ apart and bake at 350 for 15-20 minutes. Makes about 5 dozen. Yields 1 Servings
Challah (braided White Bread)
Ingredients & Directions 1 c Lukewarm water; (110 to 115 3 Egg ; degrees (F) 1/4 c Vegetable shortening 3 pk Active dry yeast 1 ts Vegetable shortening 4 ts Sugar 1 Egg yolk; combined with 2 6 c All purpose flour ;tablespoons of water 2 ts Salt Pour 1/2 cup of the luke warm water into a small, shallow bowl and sprinkle it with the yeast and 1 teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume. In a deep mixing bowl, combine 4 cups of the flour, the remaining 3 teaspoons of sugar and the salt. Make a well in the center, pour in the yeast and the remaining 1/2 cup of lukewarm water, and add the eggs and 1/4 cup of the vegetable shortening. Gently stir the center ingredients together with a large spoon, then beat vigorously until all the flour is absorbed. Add up to 2 cups more flour, beating it in 1/4 cup at a time and using as much as necessary to form a dough that can be gathered into a soft ball. If the dough becomes difficult to stir, work in the flour with your fingers. Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 15 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board. Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel and set aside in the warm, draft free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes. With a pastry brush, coat a large baking sheet with the remaining teaspoon of vegetable shortening. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 22 inches long. The ropes should be about 2 inches in diameter at the center and taper to about 1/2 inch at both ends. Interweave the ropes into a four part braid. Carefully place the challah on the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 400 degrees. Brush the top of the loaf with the egg yolk and water mixture and bake in the middle of the oven for 15 minutes, then reduce the heat to 375 and continue baking for 45 minutes longer, or until the challah is golden brown and crusty. Cool on a cake rack. 27 of 116 Yields 1 14″ loaf
Black Walnut Cake
Ingredients & Directions 2 c Sifted flour 1 ts Vanilla 2 3/4 ts Baking powder 3 Eggs, separted 1/4 ts Salt 3/4 c Milk 2/3 c Shortening 1 1/2 c Ground black walnuts 1 1/2 c Sugar Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add nuts and fold in stiffly beaten egg whites. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 2 (9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Oatcakes
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 doght and roll eacxh 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. Anne’s note: That recipe is labelled “Bannock” in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker’s oatcakes (it appears as “oatcakes” in the book’s index. Yields 1 Servings
