BWAG
Recipes
Appetizers
Soups
Curried Pumpkin Soup, by Cathy Weeden (and Bunny)
Chicken, Leek and Celery Soup, by Mary Brauer
Tarragon Pea Soup, by Mary Brauer
Main Courses
Black Bean Salad, by Patti Steinmuller
Broccoli Risotto Torte, by Linda Heisler-Clancy
Caponata, by Madeleine Munoz
Lemon Chicken, by Cathy Weeden
Minted Pea and Orzo Pilaf, by Jeanie
Westnedge
Polenta with Currants and Onions, by Linda Heisler-Clancy
Potato, Sausage and Onion Pie, by Linda Heisler-Clancy
Zucchini Pilaf with Almonds, by Teri Ball
Breads
Banana Bread, by Cynthia Lawson
Date Nut Bread, by Patti Steinmuller
Fig, Date and Walnut Quick Bread, by Patti Steinmuller
Mixed Fruit and Sunflower Loaf, by Patti Steinmuller
Pumpkin Bread, by Karen Day
(Never
Fail) Sourdough French Bread, by
Jeanie
Westnedge
Desserts
Almond Macaroons, by Anne Banks
Apple Pie Cake, by Joan Ryshavy
Apricot Bars, by Cathy Weeden
Apricot Oat Squares, by Susie McDonald
Backpacker's Apple Dumpling
Dessert,
by Mary Brauer
Banana Bread, by Cynthia Lawson
Black Magic Cake, by Jeanie Westnedge
Carrot Zucchini Cake, by Carolyn York
Chocolate Cherry Bars, by Cathy
Weeden
Chocolate Coconut Macaroons, by Patti
Steinmuller
Chocolate Energy Bars, by Mary Geis
Chocolate Fudge Squares, by Judy
Phillips
Chocolate Zucchini Cake, by Karen
Day
Date Nut Bread, by Patti Steinmuller
Dream
Bars, by Kerry Reif
Dried Fruit Cake, by Noreen Breeding
Easy Huckleberry Cake, by Susan
Pringle
Easy Pound Cake, by Cathy Weeden
Fig, Date and Walnut Quick Bread, by Patti Steinmuller
Five Minute Chocolate Mug Cake, by Jeanie Westnedge
Fruit Bars, by Katie Cady
Fruit Tart ala Nina, by Nina Alexander
Fudge Nut Bars, by Noreen Breeding
Ginger Cookies, by Cathy Weeden
Lemon Almond Pound Cake, by Anne
Banks
Mixed Berry Cobbler,
by Karen Day
Mixed Fruit and Sunflower Loaf, by Patti Steinmuller
Nanaimo Bars (aka Fat Ladies), by Kerry Reif
Peanutty Chocolate Banana Bread,
by
Jeanie Westnedge
Pear Cornmeal Crunch Cake, by
Patti
Steinmuller
Polka Daters (Date-chocolate chip cake/bars), by Anne Banks
Pumpkin Bread, by Karen Day
Rhubarb Cake, by Carolyn York
Rhubarb Dumplings, by Carolyn York
Sesame Pound Cake, by Kerry Reif
Lemon Almond
Pound Cake
by
Anne Banks
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Ingredients |
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1/2 box cake mix |
1/2 t almond extract |
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Directions Mix everything together except the almonds and dates and beat on medium speed for about 2 minutes. Fold in the almonds and dates. Pour into greased and floured loaf pan and bake at 350 for about 40 minutes. Spread a few more sliced almonds on the top and glaze with 1 C powdered sugar mixed with 1 T lemon juice and 2 T brandy or other liqueur (or more lemon juice). It can be glazed while still warm-good if you're in a hurry!
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Easy Huckleberry
(or Blueberry) Cake
by
Susan Pringle
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Ingredients |
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1/3 cup butter or
margarine |
2 teaspoons baking powder |
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Directions Lemon
Butter Frosting Cream together butter and 1 cup powdered sugar. Add lemon juice, salt, and remaining 1 cup powdered sugar; beat until creamy.
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Chocolate Coconut
Macaroons
by
Patti Steinmuller
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Ingredients |
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3-4 egg whites |
2 1/4 cups sweetened
flaked baker’s coconut |
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Directions
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Apple Pie Cake
by
Joan Ryshavy
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Ingredients |
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1/4 C oil |
2 Tblsp hot water |
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Directions (submitted by Carolyn York)
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Banana Bread
by
Cynthia Lawson
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Ingredients |
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1 stick of butter or
margarine |
1tsp soda |
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Bake one hour at 350 or
until toothpick inserted in center comes out clean. (submitted by Bunny Gaffney)
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Rhubarb Dumplings
by
Carolyn York
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Ingredients |
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3/4 cup sugar |
1/4 cup quick oats |
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Mix together white and whole wheat flour, oats and baking powder. Mix oil and milk, stir into flour/oats until barely mixed. Pour rhubarb into 2 quart casserole, top with 8 spoons of flour oat milk mixture. Combine sugar and cinnamon and sprinkle on top of dumplings. Bake uncovered @ 425 for 20 minutes.
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Chocolate Fudge
Squares with Mocha Glaze |
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For the squares: |
For the glaze: |
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Directions Preheat oven to 350°. Butter an 8-inch square baking pan. To make the squares, in a large bowl, cream the butter with the sugar and egg. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla, and walnuts, sirring just to blend. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, to make the glaze, in a medium bowl, combine the sugar, butter, chocolate, and vanilla. Stir in the coffee and whisk until smooth. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares. Makes 16 squares. From: Starbuck's Passion for Coffee cookbook. |
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Peanutty
Chocolate Banana Bread |
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Ingredients |
3 tbsp. vegetable oil |
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Directions Set oven to 350. Spray bottom of loaf pan. Combine flour, sugar, baking powder & salt in large bowl. Combine bananas, milk, peanut butter, oil & egg in another bowl. Add to dry ingredients, mixing just until moistened. Stir in 3/4 cup of choc chips, and spoon into pan. Sprinkle chopped peanuts and remaining 1/4 cup choc chips evenly over batter. Bake 60 minutes or until tester comes out clean. Cool in pan 10 minutes, and remove to cooling rack. Slice when completely cool. |
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Mixed Berry
Cobbler |
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Dough Grate or shake zest into a food processor fitted with metal blade. Add sugar, flour, 1/8 t. salt, baking powder, butter, and shortening. Process until butter and shortening disappear. Pulse in milk only until dough begins to clump. Gather dough in ball on floured piece of wax paper and wrap up. Chill in refrigerator at least 20 minutes. Generously butter 8 or 9 inch non-reactive baking dish. Adjust oven rack to lowest position. Heat oven to 350. |
Filling Rinse, hull, cut or prepare fruit of choice, in whatever combinations you desire., such as peaches and blueberries, strawberries, plums, rhubarb etc. Place in mixing bowl. On the waxed paper, push dough with fingers to shape of baking dish. Quickly dissolve cornstarch in 3 T. cold water, stir in lemon juice (if using), and sugar. Pour into bowl with fruit .Mix well, then transfer into baking dish. Lift dough by wax paper and lay over filling in dish, slowly removing paper. Adjust dough and make edges. Bake until crust is golden, about 30-35 min. Cool on rack. Serve warm or room temperature. Do not refrigerate. Hint: adjust sugar to fruit. |
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Chocolate
Zucchini Cake |
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1/2 cup
margerine |
1 tsp. salt Bake at 325° 40-45 minutes or longer. |
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This is a basic recipe. I have made it substituting rhubarb (part chopped fine and part sauce), adding 1/4 cup sugar to rhubarb, baked in bundt or angel food pan, baked longer, drizzled chocolate glaze or thin frosting over. Also, I have used sweetened cherries or grated apples. Whatever your creativity imagines. This can be baked in 2 loaf pans for 40-45 minutes |
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Minted Pea &
Orzo Pilaf |
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Ingredients |
2 tsp. finely chopped,
peeled fresh ginger |
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Directions 1. Cook orzo following package directions. Drain. 2. Heat 1 tbsp butter and the olive oil in lage skillet over medium heat. Add onion, garlic & ginger; saute until onion is softened, about 10 min. Stir in peas, salt, pepper, and broth. Bring to a boil over high heat. Stir in cooked orzo; reduce heat to medium-low and heat through, about 3 minutes. 3. Stir in remaining 1 tbsp butter, lemon juice and chopped fresh mint, and serve. Note: I used the leftovers as a basis for a shrimp salad; just added green onion, cucumber, celery, and some vinegar/oil dressing. Worked well. |
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Lemon Chicken |
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Marinade |
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Directions Pound 4 half chicken breasts (boned and skinless) to 1/4" thickness. Marinate at least 2 hours. Dredge breasts in flour, then in salted beaten egg, then in flour again. Fry over medium heat in about 1/8" of olive oil about 5 minutes on each side or until lightly golden. Put in baking dish until ready to serve. Refrigerate. Complete cooking at 325° for 1/2 to 3/4 hour. Hints: Recipe from Genevieve Russo, cook extraordinaire, from Rochester, NY.
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Black Bean Salad |
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Ingredients |
Optional Dressing
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Instructions Cook dry pasta (10-12 minutes for orzo size) and drain. Rinse black beans under cold water and drain. Blanch zucchini and drain. Transfer pasta, beans, zucchini (or other lightly cooked vegetable) to a large bowl. Add bell pepper, celery, jalapeno pepper, red or green onion, and parsley or coriander. Toss lightly. Combine all dressing ingredients in a small bowl and whisk until well mixed. Add dressing to the pasta/bean/veggie mixture and stir gently. Cover the salad and refrigerate 1-2 hours to allow flavors to blend. Bring salad back to room temperature before serving. Serving Tear leaf lettuce and place on border of individual plates. Spoon salad mixture on plates. Top with diced fresh tomatoes, avocado, and cooked steak, chicken, or fish. Yield: 3-4 servings for a main dish salad. Adapted from Black Bean Salad recipe on Strongwomen.com web site. Check it out; there are lots of good recipes and other information on women's health issues at this site: http://strongwomen.com/recipes/recipes.htm |
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Caponata |
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Ingredients |
2 tablespoons capers |
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Directions In a large, heavy, saucepan
combine: 1 c. olive oil, eggplant, green pepper, onions, garlic, and
tomatoes, and cook about 30 - 40 minutes or until just tender. Add wine
vinegar, sugar, capers, tomato paste, salt, parsley, green olives,
pepper and basil. Cover and simmer for 15 minutes. Add pinenuts and
serve warm, not hot, at room temperature or cold. May be refrigerated
for up to 3 weeks. |
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Fruit Tart a la
Nina |
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Crust: Grate orange, make crust in cuisinart (or by hand), make into a ball and refrigerate 1 hour. Roll out and put in tart pan with removable bottom and prick with fork. Bake 15 minutes at 350. (Hint...I found it easiest to use the bottom of the pan to slip under the pastry and then plop that into the part of the pan that is the sides.) |
Frangipani
Layer: Mix together with a fork and spread over the baked crust. Bake 15 to 20 minutes or until knife comes out clean.
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Carrot Zucchini
Cake |
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2 cups whole wheat flour |
1 cup each:
Glaze: |
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Directions Mix flour, sugar, nuts, cinnamon, BP, soda and salt. Drain pineapple, saving juice for glaze. Beat pineapple, carrots, zucchini, oil, eggs and vanilla. Add to flour mixture, stirring until evenly moistened. Spoon batter into well greased 10 inch or 12 cup plain or decorative tube pan (or two 9-inch loaf pans). Bake at 350° until pick comes out clean (about an hour in tube pan, 40+ minutes in loaf pans). Cool 15 minutes, loosen and invert tube pans. (Leave in loaf pans.) Drizzle with glaze. Adapted from a recipe in the Sept. 1984 Sunset Magazine. |
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Easy Pound Cake |
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Ingredients: |
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Directions Dump all ingredients in large bowl. Cut butter into chunks. Do not cream, do not sift dry ingredients together—just dump it all in the bowl and mix at medium high speed for 2 minutes or until all ingredients are moistened. Mixture will be very thick. Then add 1 cup buttermilk and mix 3 minutes more. Pour into greased and floured tube pan or loaf pans. Bake 55 to 65 minutes (tube pan) or 25-30 minutes (loaf pans) at 325° or until cake springs back when pressed. For chocolate pound cake, add 1/2 cup cocoa and 1/2 cup sugar before adding buttermilk. Taken from "Simply Recipes" on the Web: www.simply-recipes.com/easy_pound_cake.htm |
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(Never-Fail)
Sourdough French Bread |
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Dissolve: |
Combine: |
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Directions Mix together and knead lightly to blend ingredients to a stiff dough. (May need to work in more flour). Place in a greased bowl and let rise to double in bulk–1-1/2 to 2 hrs. Turn out onto floured board. Divide in half. Let rest 10 min. Shape loaves by rolling into oblongs (8x12) and then rolling up tightly (beginning with one wide side). Seal outside edge by pinching to loaf. Place loaves on greased baking sheet and let rise until double. Immediately before baking, make slashes in the top, 1/4 inch deep. Brush tops with water. Bake at 400° for 30-35 minutes. |
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Sesame Pound Cake |
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1/2 cup sesame seeds |
1 teaspoon baking powder |
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Directions Spread sesame seeds in shallow baking pan. Bake at 350° for 10 minutes until golden. Beat together the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift together flour, salt, baking powder. Stir in all but one tablespoon of the sesame seeds. Combine moist ingredients and add alternately with flour to butter mixture, stirring with a spoon until just blended. Do not over stir. Pour into greased and floured 5 by 9 loaf pan. Sprinkle top with reserved seed. Bake at 325° for an hour or until wooden pick inserted in the center comes out clean. |
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Backpacker's
Apple Dumpling Dessert 2-1/4 c.
water Directions Cover apples with 2 c. water and soak 1 hour. Bring to boil, then simmer, covered, while making dough. Add 1/4 c. water to biscuit mix and form into 1 pc of dough. Add sugar, salt, cinnamon mix and butter to apples. Spread dough over apples and simmer, covered for 15-20 minutes. Serves 6. (I've cooked this on an MSR stove successfully). |
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Pear Cornmeal
Crunch Cake |
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1-1/2 cups all-purpose
flour |
3/4 teaspoon ground
ginger |
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Directions |
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1. Preheat oven to 350°. 2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (flour through ginger) in a large bowl, and cut in margarine with a pastry blender or two knives until mixture resembles coarse meal. Remove 3/4 cup flour mixture, and place in a small bowl. Add wheat germ, if desired. Stir in pecans; set pecan mixture aside. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pears. Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring just until moist. Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Yield: 16 servings, 200 calories per serving. |
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Chocolate Energy
Bars Melt together: 12 oz.
chocolate chips Pour over the following and mix well: 1 cup
sunflower seeds Press into buttered 9x13 inch pan. Chill and cut. (modified from recipe on Bob's Wheat Germ) |
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Rhubarb Cake |
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1-1/2 C.
brown sugar |
1 t. soda |
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Directions |
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1. Cream sugar, shortening and oil, and eggs. 2. Alternately add buttermilk & flour. 3. Add rhubarb. 4. Pour into 9 x 13 pan which is sprayed with Pam and sprinkled with wheat germ. 5. Mix 1/2 C. sugar and 2 t. cinnamon and sprinkle on top of batter. 6. Bake at 350° for 35-40 minutes. |
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Chicken, Leek and
Celery Soup
by
Mary Brauer
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4 c. chicken stock |
3 lg leeks including
green parts, thinly sliced |
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Heat the
stock in small pan with bay leaf til steaming. Add chicken breast &
simmer gently 20 min or til firm to touch. Discard bay leaf. Remove
chicken, cool, cut into small cubes.
Put flour in bowl, very
slowly whisk in enough stock to make smooth liquid, adding about 1/2
the stock. Heat butter in heavy pan, Add onion, leeks and 1/2 celery.
Cook for about 3 min, stirring frequently til leeks begin to soften.
Slowly pour in flour & stock mixture, bring to boil, stirring constantly. Stir in remaining stock and large pinch of salt if unsalted. Reduce heat, cover and cook gently 25 min til veggies are tender. Allow soup to cool slightly, transfer to blender, puree til smooth. Return soup to pan, stir in cream & nutmeg. Season with s&p. Place over med heat, add chicken breast and remaining celery. Simmer for 15 min til celery just tender, stirring occasionally. |
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Tarragon Pea Soup
by
Mary Brauer
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2 tsp. butter |
4 c. water |
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Melt butter in lg saucepan over med/low heat. Add onion, leeks & rice. Cover & cook about 10 min, stirring occasionally until veggies are soft. Add peas, water, stock cube and tarragon and bring to boil. Season with a little pepper. Cover and simmer for 35 min. until veggies are tender. Allow soup to cool a bit then puree til smooth. Return to saucepan, add s&p to taste. Gently reheat. |
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Nanaimo Bars (aka
Fat Ladies)
by
Kerry
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Melt in
a double boiler: Add: Chill in a buttered 9x13 pan
Cream: Melt: |
Fudge Nut Bars
by
Noreen Breeding
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Crust 1 c. butter 1 c. brown sugar 2 eggs 2 t. vanilla 2.5 c. sifted flour 1 t. baking soda 3 c. rolled oats |
Filling 10 oz. semisweet chocolate 2 T. butter 1 c. chopped nuts 1 can sweetened condensed milk 2 t. vanilla |
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Cream together butter and sugar. Mix in eggs and vanilla. Sift together flour and baking soda; stir in oats. Add dry ingredients to creamed mixture and mix thoroughly. Set aside. In a saucepan over boiling water, mix together chocolate, condensed milk, and butter. Stir until smooth. Stir in nuts and vanilla. Spread 2/3 of oatmeal mixture in bottom of greased 9 X 13 pan. Cover with chocolate mixture. Dot with remaining oatmeal mixture and swirl it over chocolate. Bake 350° 25-30 minutes or until lightly browned. |
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Dried Fruit Cake
by
Noreen Breeding
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4 c. chopped dried fruit
(California apricots, dates, raisins, prunes, cranberries, etc.) Mix chopped fruit with orange juice and let
stand. Mix together flour, oat bran, and baking powder. Beat eggs with
vanilla. |
Almond
Macaroons
by
Anne Banks
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1 7-oz. box Odense almond
paste (there's also Solo almond paste, which comes in an 8 oz. can; its
macaroon recipe is on the underside of the label.) Preheat oven to 325. Grate almond paste into mixing bowl. On medium speed, beat paste and sugar together until crumb mixture forms. (If you have trouble making this happen, try using fingers to mix.) With mixer on medium high speed, slowly add half the egg whites and beat until thoroughly mixed. Then add the other half, again beating well. Drop by teaspoons on lightly greased baking sheet, leaving enough room between batter for cookies to double in size. Bake for 15 minutes or until just barely golden. Cool before removing from cookie sheet. (Note: the directions call for lining the cookie sheets with parchment paper. I just greased them lightly, then dipped a spatula in water between removing each one or two cookies, and it worked fine.) Makes about two dozen macaroons. |
Fruit Bars
by
Katie Cady
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Crust |
Filling |
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Mix crust ingredients until crumbly. Put aside 2 cups of crumble. Pat in 9 x 13" pan. Bake 15 min. at 350°. Mix filling ingredients and pour over baked crust. Sprinkle remaining crumble. Bake 35-40 min. until set.
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Pastry-Encrusted
Brie |
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1 cup cranberries (fresh
or dried) |
1/3 cup cider vinegar |
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Directions |
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1. Wrap brie in puff pastry, baste with egg mixture and bake for 40 min. at 400°. 2. Boil remaining ingredients in saucepan at low heat for about 20 min. Cool. 3. Spoon chutney over brie and serve with crackers. |
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Black Magic Cake |
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1 cup butter or
margarine, cut up |
1 tsp. vanilla |
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Directions |
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1. Preheat oven to 325°. Grease 12-cup bundt pan. 2. In 4-quart microwave-safe bowl, combine butter, syrup, and candy bars. Heat 5 to 5-1/2 minutes on medium, whisking once. Whisk until smooth. 3. Whisk in sugar, then buttermilk, vanilla and eggs. Stir in flour, cocoa, salt and soda. 4. Pour batter into pan. Bake 1 hour and 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 min. Loosen cake from pan and invert onto rack to cool. |
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Chocolate Cherry
Bars |
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1 cup unbleached flour |
1/4 cup milk |
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Directions |
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1. Preheat oven to 350°. 2. Combine flour, brown sugar and butter; blend together until forms fine crumbs. Stir in nuts. Reserve 3/4 cup for crumb topping. Press remainder into an ungreased 9-inch square baking pan. Bake for 10 minutes or until lightly browned. 3. Cream together cream cheese and sugar, beating until light and fluffy. Add cocoa, milk, egg and vanilla; beat until smooth. Fold in cherries. 4. Spread filling over warm crust and sprinkle reserved crumb mixture on top. Bake 25 minutes or until center is set. Cool completely before cutting. |
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Dream Bars |
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Crust |
Filling |
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Directions |
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1. Preheat oven to 375°. 2. Cut crust ingredients like pie dough and press into 9x9 pan. Bake at 375° until lightly browned. 3. Combine filling
ingredients and pour over partially baked crust. Bake at 375°
for 15 minutes.
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Apricot Bars |
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Crust 1/2 cup bran cereal (I used Zoom) |
Filling 1 cup brown sugar |
Directions |
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1. Mix crust ingredients until crumbly and press into 8x8 or 9x9 pan. Bake at 350° for 25 minutes. 2. Cover apricots with water and boil for 10 minutes. Drain, cool and chop. 3. Combine filling ingredients and pour over partially baked crust. Bake at 350° for 30 minutes. 4. Cool, sprinkle with powdered sugar, and cut into bars.
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Mixed Fruit and Sunflower Loaf |
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2 cups all purpose flour Filling 2 cups vanilla fat-free yogurt |
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Directions |
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1. Preheat oven to 350 degrees. 2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind. 3. Spoon batter into two 8x4 inch loaf pans coated with cooking spray. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack. Yield: 2 loaves, 12 servings per loaf Calories: 201
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Fig, Date and Walnut Quick Bread |
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Ingredients ¾ cup low-fat buttermilk (add 2 Tbs additional buttermilk for high altitude baking) ½ tsp finely grated lemon rind ½ cup packed brown sugar ¾ cup whole wheat flour (~3½ ounces) Cooking spray |
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Directions |
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1. Preheat oven to 350 degrees. (355 degrees for high altitude) 2. Heat the first three ingredients in a small heavy saucepan over medium heat just until bubbles begin to form around edges (do not boil*). Remove from heat; stir in figs, dates, and lemon rind. Let stand 20 minutes or until fruit softens. 3. Combine sugar, oil, and eggs in a medium bowl; stir with a wire whisk until well blended. Stir in cooled milk/fruit mixture. 4. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours; baking soda, and salt in a large bowl; make a well in the center of mixture. Add milk mixture to flour mixture, stirring until just moist. Spoon batter into an 8x4 inch loaf pan coated with cooking spray. Sprinkle chopped walnuts evenly over batter. 5. Bake at 350 degrees for 40 minutes or until a wooden pick inserted into the center comes out clean. Cool completely on a wire rack; remove from pan. Yield: 12 servings Notes: *If the milk mixture curdles while heating, it will still be ok.
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Date Nut Bread |
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- Spray two 8½ inch loaf pans with non-stick cooking spray. Line the bottoms with baking paper or wax paper. - Separate 4 eggs. See below for instructions for egg whites. - Mix together in a large bowl: - Beat 4 egg whites until stiff but not dry. Fold into above mixture. - Mix 1 lb. pitted dates and 1 lb. walnut halves in a large bowl. - Pour batter over the dates and nuts. Mix and pour into the greased and papered loaf pans. Press down in pans to prevent air holes. - Bake in a 325** degree oven for approximately 40 minutes. You may distribute the batter into smaller loaf pans. If you bake small loaves, check them after 30-35 min. These loaves freeze well. *High altitude adjustment:
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Broccoli Risotto Torte |
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Ingredients 8 ounces broccoli, cut into very small florets |
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Directions |
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Polenta with Currants and Onions |
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Ingredients 2 quarts warm water (I use chicken soup or bouillon) |
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Directions |
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Variation: Polenta with Oregano and Cheese
I created my own conbination, which included the currants and onions, and when I removed it from thje oven, I stirred in the cheese. |
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Potato, Sausage and Onion Pie |
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Ingredients 3-4 large potatoes, unpeeled and sliced |
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Directions |
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You may add other vegetables to the filling, such as broccoli or cauliflower.
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Bunny's Curried Pumpkin Soup |
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Ingredients 1/2 cup chopped onion
2 Tbs. flour (or 1 Tbs. corn starch stirred into a the veg. broth)
1/4-1 tsp. curry powder (I used 1/2, but it is good with 1/4, also)
3 cups veg. broth
1 15 oz. can solid pack pumpkin
1 12 oz. can evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
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Directions |
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Sauté the onion in butter until tender in a large saucepan. Stir in the flour and curry powder until blended. (Or add the cornstarch mixture with the broth.) Gradually add the broth. Bring to a boil and cook and stir for 2 min. until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg. Heat through. Garnish a dollop of sour cream and freshly grated nutmeg.
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Bunny's recipe calls for 1/2 lb fresh mushrooms, sliced, to be sautéed with the onion. I like the soup without them. |
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Polka Daters |
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Ingredients 1 1/2 cups sugar |
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Directions |
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Mix chopped dates with hot water, set aside. Beat until creamy the soft butter, eggs and vanilla. Stir in the date mixture. Sift in flour, salt, soda and nutmeg; add 1/c up nuts and 1/2 cup choc chips. Mix well. Spread dough in greased 15x10x1 pan. Top with remaining nuts and choc chips. (I used a 9x13 pan, and I messed up and mixed all the nuts and chips into the batter. I think I like it better that way.) Bake 35 minutes at 350 or until done. |
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Five Minute Chocolate Mug Cake |
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Ingredients 1 Coffee Mug |
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Directions |
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Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! |
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Pumpkin Bread |
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Dry Ingredients 3-1/3 cups flour
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Wet Ingredients 4 eggs, beaten Other Ingredients 1 cup raisins (soaked in the orange juice)
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Directions |
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Mix dry ingredients in a large bowl. Make a well in the middle and add wet ingredients. Mix well. Add nuts and raisins. Pour into well-greased and floured small loaf pans (3). Let stand 30 min. Bake at 350° for one hour (or a bit less). Let stand 5 minutes and turn out. |
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Apricot Oat Squares Substitute your favorite fruit preserves in place of the apricot. |
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Ingredients 1/2 cup all-purpose flour
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Directions |
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Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, oats, sugar, butter, and nutmeg in a food processor; pulse 5 times or until mixture resembles coarse meal. |
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Zucchini Pilaf with Almonds Yield 4 servings |
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Ingredients For the rice:
For the zucchini:
For the yogurt-garlic sauce:
Directions
The recipe can be found on the New York Times web site at:
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