Recipes from Erin Jensen
:::::
Tuna Spread with wheat berries1/2 cup cooked wheat*
1 small can water-packed albacore tuna, drained
chopped celery
chopped green onions
mayo or salad dressing
Mix everything together. Good on toast points, Ritz crackers, or in Pita bread.
*To cook wheat berries: cook in crock pot with enough water to cover liberally; cool and drain. Or boil on the stove (3 cups water to 1 cup wheat berries) until chewy.
::::::
Blender Pancakes or WafflesCombine in blender the following ingredients and mix on speed 3 for 2 minutes:
1 cup hard white wheat kernels (or a mix of wheat, oats, kamut, spelt, etc.)
1 cup milk
Add and mix for 2 more minutes:
1/2 cup milk
Add:
2 eggs
1 teaspoon salt
1/3 cup oil
1 tablespoon honey
Blend well.
Just before cooking add:
1 tablespoon Rumford Baking Powder or other double- acting baking powder.
Blend in gently.
Cook on hot griddle or in waffle iron. You can add chocolate chips, chopped nuts, or fresh/frozen (thawed) blueberries, bananas, apples, etc., on top of each pancake directly after pouring on griddle for more fun.
:::::
Apple, Carrot, and/or Zucchini Cake
4 cups grated apple, carrot, and/or zucchini
2 cups sugar
2 eggs
1/2 cup oil
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1 cup chopped walnuts (optional)
Preheat oven to 350ºF. Grease and flour or spray a 9 x 13 inch pan. In a large bowl, blend the apples, carrots and/or zucchini with sugar and eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts, if using. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled, with whipped cream, cream cheese frosting, or warm caramel sauce.
::::::
Cornbread
about 1 tablespoon butter
2 cups stone-ground cornmeal
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
4 eggs
1/2 cup oil or melted butter
1/4 to 1/2 cup honey to taste
2 cups milk
Preheat the oven to 425°F. Put the butter in a 9 x 13 baking pan and set in the oven while it’s heating. Meanwhile, stir the dry ingredients together and make a well in the center of the bowl. In another bowl, whisk together the wet ingredients. As soon as the oven is hot, remove the pan and brush the butter around the edges. Quickly mix the wet and dry ingredients together, then pour the batter into the pan and bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 25 minutes. Serve hot right from the pan. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)
:::::
Basic Muffins
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 to 3/4 cup packed light brown sugar
about 1 to 2 cups rolled oats
2 eggs, lightly beaten
1 1/3 cups milk
1/3 cup oil or melted butter
Preheat the oven to 375°F. Spray, oil, or butter muffin tins (12 regular muffins). Mix the dry ingredients in one bowl and the wets in a second bowl, then combine them with a few swift strokes. Using a rubber spatula, stir the batter up from the bottom of the bowl to make sure that there aren’t any pockets of flour. Don’t beat the batter and don’t worry about a slightly uneven appearance. Spoon or scoop the batter into the tins, going nearly to the top for a nicely rounded muffin. Bake in the upper third of the oven until browned and well risen, about 25 minutes. Turn out the muffins and serve. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)
Add dried fruits and/or nuts and/or fresh fruit at the end for variation. One of my favorites is chopped dates and pecans or walnuts.
Cornbread
about 1 tablespoon butter
2 cups stone-ground cornmeal
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
4 eggs
1/2 cup oil or melted butter
1/4 to 1/2 cup honey to taste
2 cups milk
Preheat the oven to 425°F. Put the butter in a 9 x 13 baking pan and set in the oven while it’s heating. Meanwhile, stir the dry ingredients together and make a well in the center of the bowl. In another bowl, whisk together the wet ingredients. As soon as the oven is hot, remove the pan and brush the butter around the edges. Quickly mix the wet and dry ingredients together, then pour the batter into the pan and bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 25 minutes. Serve hot right from the pan. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)
:::::
Basic Muffins
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 to 3/4 cup packed light brown sugar
about 1 to 2 cups rolled oats
2 eggs, lightly beaten
1 1/3 cups milk
1/3 cup oil or melted butter
Preheat the oven to 375°F. Spray, oil, or butter muffin tins (12 regular muffins). Mix the dry ingredients in one bowl and the wets in a second bowl, then combine them with a few swift strokes. Using a rubber spatula, stir the batter up from the bottom of the bowl to make sure that there aren’t any pockets of flour. Don’t beat the batter and don’t worry about a slightly uneven appearance. Spoon or scoop the batter into the tins, going nearly to the top for a nicely rounded muffin. Bake in the upper third of the oven until browned and well risen, about 25 minutes. Turn out the muffins and serve. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)
Add dried fruits and/or nuts and/or fresh fruit at the end for variation. One of my favorites is chopped dates and pecans or walnuts.
::::::
Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
(or 1/2 cup butter, softened, and 1/4 cup oil)
3/4 cup firmly packed brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla
chocolate chips
chopped nuts, optional
Preheat oven to 375ºF. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter (or butter and oil) and sugars until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and nuts.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8–10 minutes or until golden brown. (Adapted from the recipe on the back of a bag of chocolate chips.)
Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
(or 1/2 cup butter, softened, and 1/4 cup oil)
3/4 cup firmly packed brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla
chocolate chips
chopped nuts, optional
Preheat oven to 375ºF. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter (or butter and oil) and sugars until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and nuts.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8–10 minutes or until golden brown. (Adapted from the recipe on the back of a bag of chocolate chips.)
:::::: from Adrienne Berry
Light Pineapple Upside-down CakeVegetable oil subs in for butter in this cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Preparing Fresh** Pineapple: Slice off top and bottom ends so pineapple sits level on board. Slice off skin in wide strips. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge. Cut into "sticks" and arrange in groups of four in baking pan, alternating direction.
**From food storage use uncut pineapple circles, one can should suffice.
Prep: 20 minutes
Total: 1 hour 20 minutes plus cooling (can be made in under an hour including baking. In Driggs, I found 45-50 minutes baking time was about perfect, 1 hour made the cake too dry.
Serves 8 large eaters (MEN), about 12-16 women.
1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk (or 2 cups vanilla* or plain yogurt, this is better if using more wheat flour as it keeps the cake moist)
2 large eggs
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Brush an 8-inch (preferred) 9-inch square baking pan (metal or glass) with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction (with circles, arrange to suit your decorative fancy)!
Total: 1 hour 20 minutes plus cooling (can be made in under an hour including baking. In Driggs, I found 45-50 minutes baking time was about perfect, 1 hour made the cake too dry.
Serves 8 large eaters (MEN), about 12-16 women.
1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk (or 2 cups vanilla* or plain yogurt, this is better if using more wheat flour as it keeps the cake moist)
2 large eggs
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Brush an 8-inch (preferred) 9-inch square baking pan (metal or glass) with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction (with circles, arrange to suit your decorative fancy)!
In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk (or yougurt), eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 45-50 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper). Eat warm, or room temperature. Will last for about 5 days covered and on the counter!
No comments:
Post a Comment