Sunflower Nut Bread
Ingredients & Directions 1 LB. LOAF 2/3 c Water 2 ts Margarine 2 1/4 c Bread flour 1 tb Sugar 2 tb Dry milk powder 1 1/2 ts Yeast -ADD AT THE BEEP- 1/4 c Salted sunflower seeds 1/4 c Chopped walnuts 1 1/2 LB. LOAF 1 c Water 1 tb Margarine 3 1/4 c Bread flour 4 ts Sugar 3 tb Dry milk powder 2 ts Yeast -ADD AT THE BEEP- 1/3 c Salted sunflower seeds 1/3 c Chopped walnuts SOURCE: The Men’s Guide to Bread Machine Baking by Jeffrey Gerlach, Yields 1 Loaf
Fluffy Gold Cake
Ingredients & Directions 2 c Cake flour, sifted 1/3 c Shortening 1 1/3 c Sugar 1 c Milk 3 ts Baking powder 1 ts Vanilla 1 ts Salt 4 ea Egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. Yields 1 servings
Orange Chocolate Chip Cookies
Ingredients & Directions 1 c Granulated sugar 1 c Brown sugar 1/2 c Softened butter 2 tb Oil Grated zest of 1 orange 2 Eggs 2 c All-purpose flour 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Salt 1/2 c Chopped walnuts 1 c Semisweet chocolate chips INSTRUCTIONS: Preheat the oven to 350 degrees. Line a cookie sheet with bakers’ parchment. Cream together the sugars, butter, oil and orange zest. Add the eggs and mix well. Combine the flours, soda and salt and stir to mix. Add to the creamed mixture and blend well. Stir in the nuts and chocolate chips. Drop by the tablespoonful or scoop onto the cookie sheet; flatten slightly to make thick, round disc shapes. Allow about 3 inches between each cookie. Bake for 10 minutes, or until the cookies are light brown. Let cool on the baking sheet a few minutes before transferring the cookies to a rack to cool completely. Yields about 2 1/2 dozen cookies. PER COOKIE: 170 calories, 2 g protein, 25 g carbohydrate, 8 g fat (3 g saturated), 22 mg cholesterol, 108 mg sodium, 0 g fiber. Yields 8 Servings
Pan-fried Catfish With Tartar Sauce And Cornbread Salad
Ingredients & Directions 1 Egg* 2 ts Minced garlic 1 Lemon; juiced 1 tb Creole or whole grain -mustard 2 tb Chopped parsley 2 tb Chopped green onions 1 c Vegetable oil plus 2 -tablespoons Salt Freshly ground black pepper 6 oz Bacon; chopped 2 c Cubed cornbread; (1/2-inch -cubes) 2 c Small diced fresh tomatoes; -seeded 1/2 c Vidalia onions; small diced 4 Catfish fillets; about 6 -ounces each Creole seasoning 1 c Flour 1 c Masa flour 4 Wedges fresh lemon For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well. For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning….Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.” Yields 1 servings
Mushroom-filled Pancakes
Ingredients & Directions 1 c Milk Butter or margarine; for 1 lg Egg -frying 1 c All-purpose flour; sifted Sour cream; at room 1/4 ts Salt -temperature -MUSHROOM FILLING- 1 lb Fresh mushrooms 1 tb Flour 6 Green onions, minced 2 tb Fresh dill or parsley, 3 To 4 tbs butter or margarine -chopped 1/2 c Sour cream; at room Salt and pepper to taste -temperature Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk and egg in a bowl; mix with a whisk or fork. Stir in flour and salt and mix again. Heat a lightly greased 7-inch or 8-inch skillet and spoon 3 Tbs of batter into it. (Pour the batter all at once from a small glass.) Tip pan quickly at once to spread batter evenly. Cook until underside is done and bubbles form on top. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250? F. oven while cooking the other pancakes. When all pancakes are cooked, put a large spoonful of the Mushroom Filling lengthwise along each one; roll up. Serve at once topped with a spoonful of sour cream. Serves 10 to 12. MUSHROOM FILLING: Clean mushrooms by rinsing quickly or wiping with wet paper toweling. Saute green onions in butter until tender. Add mushroom slices; saute 4 mins. Stir in remaining ingredients and leave on stove long enough to heat through. NOTES : Some of the most inviting Polish creations are the delctable pancakes, or nalesniki. They can be filled with savory meat, cheese or mushroom combinations and eaten as entrees. Other pancakes are filled with sweet mixtures such as cheese, sour cream and sugar, jam or preserves, and eaten as desserts. These pancakes may be spread with any sweet filling, folded over and fried in butter, if desired. from my kitchen toyours….. Dan Klepach Yields 10 servings
Spoonbread Souffle
Ingredients & Directions Vegetable cooking spray 1 tb Fine dry breadcrumbs 2 ts Vegetable oil 1/2 c Finely chopped onion 2 Cloves garlic, minced 2 c Water 3/4 ts Salt 1 c White or yellow cornmeal 1/2 c Skim milk 2 Egg yolks 4 Egg whites Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup). Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium Serving Ideas : Serve immediately. Yields 6 Servings
Amish Friendship Apple Nut Bread
Ingredients & Directions 1 c Amish Friendship starter 2 ts Baking powder At room temperature 1 1/2 ts Ground cinnamon 3 ea Eggs 1 ts Baking soda 2/3 c Vegetable oil 1 ts Salt 3 ts Vanilla 1 c Nuts; chopped 2 c Unbleached flour 2 md Apples;peeled,fine chopped 1 c Granulated sugar Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely. Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes Yields 2 servings
