Walt Willey's "real Corn Pancakes"
Ingredients & Directions 1/4 c Coarse yellow cornmeal 1 c Water 3 tb Unsalted butter 3/4 c Unbleached all-purpose flour 1 pn Salt 1/2 ts Baking powder 2 Eggs; lightly beaten 1/2 c Milk 1/4 c Sour cream 2 tb Maple syrup 3/4 c Canned corn kernels Combine the cornmeal and the water in a saucepan. Constantly stir the mixture while it cooks until smooth and thick. Add butter to the cornmeal/water mixture, continue stirring. Set the mixture aside to cool sligthly. Mix the dry ingredients: in a bowl combine flour, salt, baking powder and baking soda…mix well…set aside. Into the cooled cornmeal mixture, add 2 lightly beaten eggs, milk, sour cream and the maple syrup. Gently fold the flour mixture and the corn into the pan of cornmeal, stir well. Drop the batter by tablespoons into a preheated, pre-greased griddle. Cook until bubbles form and edges set (approx. 1 minute) then flip and cook until golden. Yields 1 Servings
Hershey's 50% Reduced Fat Chocolate-orange Cake
Ingredients & Directions 1 c Packed light brown sugar 2/3 c Lower fat margarine -(40% oil) 4 Egg whites 1 c Skim milk 1 tb Orange juice 2 c All-purpose flour 2 c Quick-cooking oats 1 tb Freshly grated orange peel 1 ts Baking soda 1/2 ts Salt 12 oz 50% Reduced Fat Chips -(HERSHEY’S Semi Sweet) Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together brown sugar, margarine and egg whites; stir in skim milk and orange juice. Stir in flour, oats, orange peel, baking soda, salt and chocolate chips. Spread in prepared pan. Bake 25 to 30 minutes or until light golden brown and center feels firm when touched lightly. Cool completely. 15 servings. Nutrition Facts Serv size: 1 piece (101g), Servings: 15, Amount Per Serving: Calories 300, Fat Cal. 72, Total Fat 10g (15%DV), Sat.Fat 6g (30% DV), Cholest. 0mg (0% DV), Sodium 220mg (9% DV), Total carb. 51g (17% DV), Dietary Fiber 3g (12% DV), Sugars 29g, Protein 6g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (4% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 4.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8 g of available total fat per serving vs. 16 g in the CHOCOLATE CHIP AND OAT SNACKIN’ CAKE recipe. Contains 3.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2.5 g of available total fat per serving vs. 4.5 g in the HERSHEY’S CHOCOLATE FROSTING recipe. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 15 Servings
Saucy Apple Bread * Elecbr-1
Ingredients & Directions -1 POUND LOAF- -Marie Frainier *DGCP02C* 1/2 c Apple cider 1 1/3 c White bread flour 3/4 c Plus (see Below) 1 tb Wheat flour 1 ts Salt 2 1/2 tb Plain yogurt 2 1/2 tb Honey 1/3 ts Vanilla extract 2 1/2 tb Unchopped walnuts 2 1/2 tb Beaten egg 1/3 c Unsweetened applesauce 1/3 c Unpeeled granny smith apples 1 1/4 ts Yeast (active dry) *** core and dice unpeeled apple. Yields 1 Servings
Super Fast Bread Recipe
Ingredients & Directions 3 c Flour *see note below 1 2/3 c ;water, cold 1 ts Salt 1 tb Yeast, dry 1 tb Honey : Heat 3 cups of flour for 2 minutes in the microwave. : While that’s happening, measure the water. Add salt, dry yeast and a dollop of honey. It looks like a mess, but don’t worry about it. : Quickly take the hot flour and mix in the water combo with an electric mixer. It should be sticky and gooey. If your mixer is having trouble, just add more water. Mix it around as long as you want. : Now, cover it, put it in a cool place, go away and ignore it. Go to work, take a walk, go to sleep, whatever. If you happen to pass the poor neglected thing during the day, pound it around a little with a wet spoon. If you are going to ignore it for more than 8 hours, put it in the refrigerator. If you are in a hurry, ignore the ignoring part and proceed to the next step. : Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it into a well oiled bread pan ( do not whisper sweet nothings in its ear ). Set a timer and let the dough rise in a warm spot for 10 minutes. If it was kept in the refrigerator, let it sit a little longer. Set your timer again for 10 minutes and turn on your oven at 350 degrees. When it’s hot, put the bread in and set the timer for 50 minutes. Yields 1 Loaf
Mattie's Jam Cake
Ingredients & Directions 2 1/2 c Brown sugar 2 ts Cloves 2 c Sour milk 2 ts Nutmeg 4 c Flour 3 ea Eggs, lg 3/4 c Butter 15 oz Raisins 2 c Jam 1 c Nutmeats 2 ts Baking soda 1 x Figs and dates as desired 3 ts Cinnamon Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips Yields 1 servings
Orange Oatmeal Cookies
Ingredients & Directions 2 Whole Egg Whites 1 Banana 1/2 c Orange Juice, Frozen -Concentrate; thawed 1/2 Cup Hone y 1 1/2 c Oatmeal 1 c Flour; All-Purpose 1 ts Baking Soda 1/2 ts Cinnamon 1/4 c Walnuts; chopped 1/2 c Golden Raisins 1/2 ts Orange Zest Preheat oven to 350. Place egg whites, banana, and orange juice in blender, blend 60 seconds or until banana is incorporated. Pour into large mixing bowl, and add honey. Put in oatmeal and flour and mix. Add baking soda and cinnamon. Mix ingredients using a wooden spoon. Aflter the flour is mixed in add walmuts, raisins and orange zest. Teaspoon prepared cookie dough onto a cookie sheet sprayed with Pam. Bake for 10 – 12 minutes until cookies are brown. Calories per Cookie – 55.9 Total Fat per cookie – .4 6%CFF Yields 36 Servings
Bread Dumplings
Ingredients & Directions 3 c White bread cubes, 1/2 inch 3 sl Bacon; finely chopped 1/2 c Milk 1 sm Onion; peeled and minced 2 Eggs; beaten 1 3/4 c All-purpose flour; sifted 2 tb Parsley; chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place bread cubes in a large bowl and cover with milk. Fry bacon and pour off all except 1 Tbs fat. Add onion; saute until tender. Add bacon, onion, eggs and parsley to bread cubes; mix well. Sitr in enough flour to make a stiff dough; beat well. With floured hands, shape dough into 6 balls. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Makes 6. Yields 6 servings
