Country Style Buttermilk Pancakes With Berry
Ingredients & Directions 2 tb Corn oil 3 Egg whites 1 c Buttermilk 1 1/2 ts Baking powder 1/4 ts Salt 2 tb Brown sugar 1 tb Cornmeal 1/2 c Wheat flour, whole-grain 1/2 c White flour **BERRY SAUCE** 2 c Berries 2 tb Honey 2 tb Sugar Beat together buttermilk, egg whites, and corn oil. Stir buttermilk mixture into the dry ingredient mixture. Mix. Top with Homemade Berry Sauce BERRY SAUCE: Combine 2 cups berries (blueberries, raspberries or strawberries), honey and sugar in small saucepan stirring constantly. Turn heat down and simmer for 3 minutes. Serve warm. Yields 4 Servings
Zucchini Corn Cakes
Ingredients & Directions 1/2 c Yellow cornmeaal 1/4 c All-purpose flour 1/4 ts Baking soda 1/2 ts Ground cumin 1/4 ts Salt 1/4 ts Pepper 1 md (7oz) zucchini 1 Egg 3/4 c Buttermilk 1 1/2 tb Canola oil 1/2 c Fresh or canned whole corn 1 Green onion with top, minced (scallion) About one T butter or Margarine Sour cream In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly. Serve 2 or 3 cakes per person. Top each serving with sour cream as desired. Yields 4 Servings
Crumb-topped Jam Coffeecake
Ingredients & Directions TOPPING- 2/3 c Flour, all-purpose 1/2 c Light brown sugar — packed 1 c Slivered almonds — or Chopped Blanched almonds 1/2 c Unsalted butter;1 stick Chilled and cut in 8 pieces CAKE- 2 c Flour, all-purpose 1/2 ts Baking soda 1 ts Baking powder 1/2 c Unsalted butter — room Temp 1/2 c Sugar 1/2 ts Almond extract 2 lg Eggs 1 c Orange marmalade — or Rasp- OR raspberry jam 1/2 c Buttermilk — room temp Make the topping: 1. Place all ingredients in a food processor and pulse until the mixture forms curds and holds together when pressed between your fingers. Leave in processor until needed. Make the cake: 1. Heat oven to 350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measure the FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to combine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with an electric mixer on medium speed. 5. Add the EGGS (without the shells), one at a time, beating for a minute after each addition. (Don’t be alarmed if it looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix in half the FLOUR mixture on low speed and beat just until it is incorporated. 8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOUR and beat just until smooth. 10. Spread the batter in the pan, using a spatula to help get an even layer. 11. Sprinkle the topping over the cake and pat gently into the batter with your fingertips. 12. Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the cake starts to pull away from the sides of the pan. 13. Cool the cake in the pan on a rack for 20 to 30 minutes before serving, or, wait until it reaches room temperature. Yields 12 Servings
Blackberry Brandy Sour Cream Jell-o Cake
Ingredients & Directions 6 tb Black raspberry jello 1/2 c Blackberry brandy, hot 1 c Sour cream 1 c Butter 2 c Sugar 6 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Almond extract 1/2 ts Rum flavoring 3 c Flour, unsifted 1/2 ts Baking soda 3/4 ts Salt Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10″ tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. Yields 10 Servings
Christmas Chocolate Cookies
Ingredients & Directions 1/2 c Vegetable Oil 1/2 ts Salt 4 Chocolate;unsweetened;square 2 c Flour;white 2 c Sugar 2 ts Baking Powder 4 Egg; 1 c Powdered Sugar 2 ts Vanilla Mix oil, chocolate, and sugar. Blend in 1 egg at a time until well mixed; add vanilla. Stir in salt, flour, and baking powder. Chill several hours or overnight. To Bake: Pre-heat oven to 350F. Place powdered sugar on a plate. Drop teaspoonfuls of dough onto powdered sugar, roll them around in it, and shape them into balls. Place the balls about 2 inches apart on greased baking sheets and bake 10 – 12 minutes. Cool cookies on racks before storing them. Yields 1 servings
Lemon Poppy-seed Shortbread Bars
Ingredients & Directions 1 Stick unsalted butter; -softened 1/2 c Confectioners’ sugar plus -additional for sprinkling -the bars 1 1/2 tb Grated lemon zest 3/4 ts Vanilla 1 1/2 tb Poppy seeds 1 c All purpose flour 1/2 ts Salt In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners’ sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch square baking pan and bake it in the middle of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners’ sugar. Yield: 24 cookies Yields 1 Servings
Pretzels For The Breadmaker
Ingredients & Directions -ELAINE RADIS BGMB90B -DONNA GERMAN PRETZELS 2 1/2 ts Yeast 4 c Flour 2/3 ts Salt 1 1/3 tb Sugar 2 1/2 tb Margarine; or butter 1 1/3 c -Water WATER FOR ‘BATH 4 c -water; at a simmer 5 ts Baking soda Add into the bread machine in this order. Set on manual. FORMING: Cut dough into short strips, roll into ropes and shape into pretzels. Cover with a tea towel and let rise for 45 minutes. BATH: In a cast iron or OTHER NONALUMINUM pan, bring almost to a boil 4 cups of water and 5 teaspoons of baking soda. Gently place (by hand or using slotted spoon) the pretzels into the water for approximately 15 seconds on each side turning once. Do NOT let water come to a boil. Remove pretzels and place on a greased baking sheet. Sprinkle with coarse salt (kosher). Bake at 475 for 12 minutes. NOTE: In my oven it took only about 10 minutes so watch carefully. Do NOT make the strips too fat; they really puff up. If you are on a salt-free diet use sesame, poppy, garlic; whatever you like on the outside…the WHOLE family, both upstairs and downstairs loved them and the DAK did all the hard work. * If you use a machine that needs the water first add ingredients in reverse order. FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and Mom Elaine’s kitchen. Yields 18 Servings
