Spoon Bread
Ingredients & Directions 1 1/2 tb Butter 2 tb Cornmeal 1/2 c Flour 1 c Yellow cornmeal 1/2 ts Salt 1 tb Sugar 1 tb Butter 1 1/4 c Boiling water 2 Eggs; separated 1 c Buttermilk 1 ts Baking soda Recommended equipment: A 2-quart glass or ceramic souffle dish, hand mixer. Preheat oven to 325 degrees. Butter the souffle dish with the 1 1/2 tablespoons of butter and thoroughly coat the inside with the 2 tablespoons of cornmeal. Combine the flour, cornmeal, salt, and sugar and sift into a mixing bowl. Add the butter to the boiling water and when melted, slowly pour into the meal mixture, stirring constantly. Allow to cool slightly and add the two egg yolks, well beaten. Beat the egg whites until stiff. Add the buttermilk and soda to the cornmeal batter and quickly fold in the egg whites. Pour into the souffle dish and bake on middle rack of preheated oven for approximately 45 minutes. When done, the top should be brown, but the center should be slightly soft. Yields 6 Servings
Applesauce Cake
Ingredients & Directions 1/2 c Butter 1 ts Baking soda 1 c Sugar 1/4 ts Salt 1 ea Egg, beaten lightly 1 ts Cinnamon 1 3/4 c Cake flour 1/2 ts Cloves 1 c Raisins 1 c Applesauce, hot 1 c Nutmeats Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Mrs. Louis Radaj Yields 1 servings
Strawberry Bread 1
Ingredients & Directions 1/3 c Oil 1 3/4 c Sifted flour 2/3 c Sugar 2 t Baking powder 1 c Mashed strawberries 3 ea Egg whites Beat oil and 1/3 cup sugar. Add strawberries and mix well. Sift flour and baking powder and add to batter and beat. In a separate bowl, beat egg whites to soft peaks. Fold egg whites into batter. Pour into lightly oiled loaf pan. Bake at 350 degrees for 55 minutes. Remove from oven and allow to stand 10 minutes, then place on wire rack to cool. Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 16 servings
Jello Flavored Cake
Ingredients & Directions 1 1/2 c Granulated sugar 2 c Cake flour 2 ts Baking powder 1 pk (3 ounces) jello 3/4 c Milk 2/3 c Oil 2 tb Lemon extract 4 Eggs separted Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack. Decorate with a thin icing and trim with what ever you want. Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven. Yields 1 Servings
Pina Colada Bread Pudding
Ingredients & Directions 1 lb Bread pieces 1 cn Pina Colada drink mix 6 oz Pineapple juice 1 cn Milk, canned skim 1/2 c Cream of coconut 2 Bananas 3 Eggs 1/3 c Irish cream 1 c Raisins 8 oz Pineapple in juice 1 ts Lemon peel, grated Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later. Yields 8 Servings
Mom's Homemade Apple Pie – From Josephine O'h
Ingredients & Directions 6 lg Macintosh apples, sliced 1/2 c Light brown sugar 1/2 c Granulated sugar 2 ts Cinnamon 1 ts Allspice 1 ts Nutmeg CRUST: 2 c Flour 1/2 c Vegetable oil 1/4 c Milk 5 ds Salt Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners’ sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze ontop of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940’s. It is the flakiest crust you will ever make. Yields 6 Servings
Caramel Krispie Bars
Ingredients & Directions 3/4 c Margarine 8 c Mini marshmallows 8 c Rice Krispies 14 oz Caramels 14 oz Sweetened condensed milk Melt 1/4 cup margarine and 4 cups marshmallows. Add 4 cups Rice Krispies. Pat in buttered 9 x 13 inch pan. Melt caramels, 1/4 cup margarine and sweetened condensed milk together. Pour over Rice Krispies in pan. Refrigerate 30 to 40 minutes. Prepare another Rice Krispie mixture like the first. Put on top of caramel layer. Keep refrigerated. Cash Office busted by sooz Yields 4 Servings
