(Bottled Fruit) Spiced Cake
mix:
4 c. flour (white or wheat)
2 c. white sugar
1 tsp. salt
3 tsp. cinnamon
3/4 tsp. cloves
1 1/2 tsp. nutmeg
opt: 1 c. raisins or nuts
add and set aside:
1 c. vegetable oil (canola)
in a blender, puree:
1 qt. bottled fruit and juice (pears, peaches, mangoes, apples, etc.; ex. pineapple)
add to blender to mix:
3 tsp. soda
NOTE: soda will activate in syrup, so work quickly to mix and pour into batter
Combine fruit batter into cake batter. Should be the consistency of a thick cake batter. Bake at 325 F in greased tins.
48 muffins - 12 min.
7 mini loaves - 40 min
4 small loaves - 1 hour
2 large loaves - 1 hour 20 min.
Cool in pans before removing.
Chocolate Cake
3 cups all purpose flour
2 cup sugar
2/3 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
1 can pureed black beans (drain can and blend with tap/filtered water (usually 1/3-1/2c) until the consistency of cake batter)
1 1/2 tablespoon distilled white vinegar
1 tablespoon vanilla extract
Preheat oven to 350°F. Mix dry ingredients in mixing bowl. Pour in remaining ingredients (first) and (then) mix. There may be some overflow since the vinegar and soda are used in this recipe as a leavening agent. Stir until batter is smooth. Pour in parchment lined and oiled sheets, cook until middle is firm or a dry toothpick test (15min)--be careful not to overcook. Remove from pan to cool.
Alternatives:
White Almond cake: omit the cocoa, sub. in for Great White Northern/Cannellini, and add 1 tsp. almond extract.
Spiced cake: Pinto/Cannellini, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. clove (opt.: coconut, pecans)
Sweet and tart: Pinto/Cannellini, 1/2 c. flaked coconut, 1 grated rind of lemon, 1 tsp. almond extract
Frosting
White Almond: Cream: 2c. shortening, 1Tbl. almond extract, 1/2 Tb. vanilla extract. Add, alternating, 1/2 lb. powdered sugar and 1/2c. water until smooth. Whip to fluff. Can be stored in fridge, covered, for up to 60 days. (not a spelling error; however it may need to be re-whipped after 1 week)
Chocolate: Cream: 1 1/2c. (three sticks) soft butter, 3 Tb. cocoa, 1 Tbs. vanilla extract. Add, alternating, 1/2 lb. powdered sugar and 1/2c. water until smooth. Whip to fluff. Frost immediately. Can be stored in fridge, covered for 10 days.
Curried Beans and Rice
Cook:
2 c. long grain rice
4 c. water
1 tsp. salt
In a separate saucepan, caramelize
1/4 c finely chopped onion
1 Tbs butter
1/2 tsp garlic powder ( 1 finely diced clove)
1/2 tsp black ground pepper
1/4 tsp salt
Add:
1 (15 oz) kidney bean
2 bouillon cubes, crushed
1 1/2 cup. water
2 broken bay leaves (be sure to remove before serving, it's best just to snap them in half)
1/2 tsp. cumin
1/2 tsp. curry
Combine with rice and serve hot. Serves 4.
Salmon Cakes
Makes 6 2-oz. patties
1-5oz can of pink or red salmon (can be interchanged with tuna or chicken)
2 oz. Mayonnaise
½ c. Breadcrumbs or 4-5 slices of fresh bread torn into very small pieces
1 egg
1 tsp celery poweder (¼ c. Celery fine diced)
1/8 c. of dried onion, reconstituted (¼ c. Onion fine diced)
2 tsp. Ground mustard
Salt and Pepper
¼ c.Flour
¼ c.Cornmeal
1 tsp. Chili powder
-Mix all ingredients except for flour, cornmeal and chili powder and check for taste (add salt and pepper if needed). Form into patties about 2-3 oz. (a little bigger than a golf ball, then flattened slightly),
Roll lightly in mixture of flour ,cornmeal and chili powder and either bake at 3500 for 12 to 15 min or pan fry on medium heat until golden brown. Then serve.
Chicken Parmesan
Makes 2 servings
1-5oz can of Chicken or Turkey
¼ c. Bread Crumbs
1 Tbs. Italian seasoning
¼ c. Parmesan
Salt and pepper
1-14 oz can of diced tomatoes
1 Tbs. Italian seasoning
1 bay leaf
I medium to small onion(diced)
2 Tbs. Olive oil
½ c. Mozzarella
10 oz. pasta of choice
Drain chicken and toss in mixture of breadcrumbs, parmesan, and Italian seasoning. Form into 2 portions and Bake at 3500 for 12-15 mins or until golden brown, then add mozzarella on top of each piece and melt.
Sauté onions in olive oil and stir until onions are clear. Combine diced tomatoes, Italian seasoning and bay leaf and add to onions. Bring to a boil then allow to simmer on low heat for 10 min.
Cook and drain pasta ( about 3 Tbs of salt in pasta water) lay down pasta and a portion of chicken then top with tomato sauce. then serve.
Tuna Noodle Casserole
Cook and drain:
2c. dry penne (or your favorite short pasta)
In a separate bowl, combine:
1 can. Tuna, drained
1 can Cream of Celery Soup (can substitute with Mushroom)
2 Tbs. Milk
Salt and Pepper to taste
opt.: 1 c. cooked peas
Combine all ingredients and bake in oven until hot; recommended 350 F for 15 min. Serves 6.
Fruit Muffins
1/4 cup canola oil
1/2 dehydrated fat-free milk
1 egg
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup white sugar
1 3/4 cup flour
1 cup chopped freeze dried fruit (strawberry slices, blueberries, etc.)
Directions:
1. Preheat oven to 375 F. oil 8 muffin tins or use paper liners
2. in a small bowl, combine oil, milk and egg. Beat lightly.
3. in a large bowl, mix flour, salt, baking powder, and sugar. Toss in chopped strawberries and stir to coat with flour.
4. pour in milk mixture and stir together.
5. fill muffin tins 2/3 full
6. bake at 375 F for 25 minutes or until tops are golden brown
7cool 10 minutes and remove from pan
Granola
Mix together in a large bowl:
8 c. old fashioned oats
6 c. wheat flakes
2 c. flaked oatmeal
1 c. raisins
1 c. sliced almonds
Mix in a saucepan, dissolve and simmer:
2 ¾ c brown sugar (or 2 c honey)
1 c canola oil
2 Tb. salt
1 c water
3 Tbs vanilla extract
Pour syrup over the dry granola; mix thoroughly. Spread evenly on 2 cookies sheets. Bake for 2 hour at 225 F, stirring every 30 min. Variation: pecans, dried cranberries, dried blueberries, dried bananas, walnuts, etc.
No-Baked Cookies
In a saucepan, mix together and bring to a low boil:
1 c brown sugar
1 c white sugar
¼ c (stick) butter
2 Tbs cocoa powder
½ tsp salt
½ c milk
1/2 c. peanut butter (opt.)
Remove from heat and add into saucepan:
3 c. quick oat
1 c shredded coconut
1 tsp. vanilla
Drop by spoonfuls onto wax paper and cool. (can also pour into a 9x13 and cut when cool)
