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 WOW! Doesn't
that look good!
Pumpkin Chocolate Chip Bread
Ingredients:
2-3 tsp baking soda
2/3 cup water
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 lb can)
4 eggs (or 8 egg whites)
3 1/3 to 3 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts (optional)
12 oz chocolate chips
Directions:
Mix baking soda, water in a measuring cup. Pour into a large mixing bowl and
add remaining ingredients. Beat until thoroughly mixed. Pour into greased and
floured bread pans. Bake at 350 degrees for 50-60 minutes.
*This recipe makes a large quantity. I usually make 3-4 smaller pans and 12
mini-muffins. Baking time will need to be adjusted. Mini muffins take about
15 minutes, smaller pans take about 30-40 minutes.
They are done when cake tester comes out clean. Allow to cool on a wire rack
before removing from pans. These freeze well.
Banana Bread
Ingredients:
1 cup sugar
1/3 cup margarine, soft
3 bananas
2 eggs
1 tsp soda, dissolved in 1 Tbsp cold water
2 cups flour
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix ingredients together and heat oven to 350 degrees. Place batter in
greased and floured bread pan or muffin tins. Bake 10-15 minutes for muffins
and bake anywhere from 1/2 hour to 45 minutes, depending on pan size. Done
when cake-tester comes out clean.
*To make the recipe non-fat and cholesterol free, substitute 2 egg whites for
each egg and/or 1/3 cup applesauce for the margarine.
Blueberry Pudding Cake
Ingredients:
2 cups fresh or frozen blueberries
1 tsp ground cinnamon
1 tsp lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 cup milk
3 Tbsp butter or margarine, melted
Topping:
3/4 cup sugar
1 Tbsp cornstarch
1 cup boiling water
Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch
square baking dish. In a bowl, combine flour, sugar and baking powder; stir
in milk and butter. Spoon over berries. Combine sugar and cornstarch,
sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees
for 45-50 minutes or until cake tests done
Cornbread
Ingredients:
1 cup flour
3/4 cup yellow cornmeal
2-4 Tbsp sugar
1 Tbsp baking powder
Dash salt
1 egg
2/3 cup milk
1/3 cup oil (or margarine or butter, melted)
Mix first five ingredients in bowl with fork. In small bowl with fork, beat
egg, milk and oil. Pour all at once into flour mixture, stirring until just
moist. Pour batter into muffin tins and bake at 375 degrees for 20 minutes.
Makes 12 muffins.
*For a variation, omit the sugar and use part of a 4.5oz can of drained
chilies to taste.
Granola Cereal
Ingredients:
1 cup margarine
1 cup packed brown sugar
2 tsp vanilla
Put in medium saucepan. Bring to a boil. Simmer five minutes, stirring
occasionally.
6 cups quick oats
6 cups cornflakes or bran flakes
1 cup wheat germ (I use toasted)
1 cup sunflower seeds
1 cup nuts (any kind)
In a large baking pan, add the above ingredients. Mix well. Pour above hot
mixture over dry ingredients. Stir until coated. When the mixture has cooled
slightly, I toss the mixture with my hands to fully coat. Bake at 350 degrees
for about 10 minutes. Remove from oven and stir in the fruits listed below.
1 cup raisins
dried apricots, dried cranberries, dried dates
Be creative and add what you like!
Allow to completely cool and store in an air-tight container.
Delicate Lemon Squares
1 cup
all-purpose flour
1/2 cup
butter, melted
1/2 cup
confectioners' sugar
2 eggs,
beaten
1 cup
sugar
2 Tbsp.
Flour
2 Tbsp.
Lemon juice
1/2 Tbsp.
(zest) grated lemon rind
In a small
bowl, combine 1 cup flour, the melted butter, and the confectioners' sugar.
Spread the mixture in an 8" x 8" greased and floured pan. Bake in a
350* oven for 15 - 20 mins. When done, it should look like a
shortbread, only slightly browned.
In the
same bowl, combine the eggs, sugar, flour, lemon juice
and lemon zest. Pour this mixture over the baked layer and bake for 20 - 25
mins. I always bake it for the 20 mins. When you remove it from the oven,
score the edges with a sharp knife.
Cool
completely before cutting into squares. I usually put it in the fridge before
cutting; it cuts more easily. A French knife works well because it doesn't
tear the lemon portion and cuts the bottom layer. This freezes beautifully.
Dust with
the confectioners' sugar right before serving.
Hint: 2
Tbsp. Lemon juice = 1/2 lemon squeezed.
I usually
zest the entire lemon, divide, and freeze the unused portion. This way, I can
use reconstituted lemon juice from a bottle if I don't have a lemon, and I
can still use the zest from the freezer.
Serve 8.
Coffee
Pecan Chews
3/4
cups flour
1 Tbsp.
instant coffee
2 eggs
1 cup
sugar
1/2 cup
melted margarine or butter
1 Tbsp.
Vanilla
1/2 cup
chopped pecans
Sift flour
and instant coffee, set aside. Beat eggs until foamy, gradually add sugar and
beat until stiff. Stir in melted margarine and vanilla. Add dry ingredients
and mix well. Add nuts. Pour into greased and floured 8"x 8" pan.
Bake at 350º for 30 minutes. Cool in pan, then cut
into squares. Freezes well.
…For
helpful hints with this and other breakfast recipes, call Arianne at
1-315-536-3146.
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