1 cup brown rice
7/8 cup water
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
Soak the rice in the water overnight (6-12 hours). Grind the rice and water mixture in blender until the rice particles in the batter reach the consistency of fine salt.
Add egg, baking powder and salt to the batter, mix well.
Bake covered for 30 minutes in a well-oiled eight-inch iron skillet.
1 3/4 cups flour
1 tablespoon grapefruit rind, grated
2 large eggs
1 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon baking soda
1/2 cup milk or soy milk
1/4 teaspoon salt
1/2 cup butter or margarine
4 tablespoons fresh grapefruit juice
Beat butter & sugar until fluffy, beat in eggs.
Sift flour with salt, soda & baking powder in a small bowl.
Add dry ingredients to the batter alternately with milk. Add the grated rind and the 4 tablespoons of juice.
Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.
Remove from pan and cool on wire rack.
1/3 cup cocoa powder
1/3 + 3/4 cup sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup oil
1/2 teaspoon almond extract
1 cup sour cream
1/2 cup dried cherries, chopped
3 tablespoons mini chocolate chips
Heat oven to 350 degrees. Coat 3 mini loaf pans with cooking spray.
In bowl, whisk cocoa, 1/3 cup sugar and 1/3 cup water until smooth. Set aside.
In a bowl, whisk flour and next 3 ingredients. In a bowl, whisk together remaining sugar, eggs, oil and almond extract. Whisk in sour cream. Stir sour cream mixture into flour mixture until blended. Stir 1 1/2 cups batter into cocoa mixture, along with the cherries, until no white streaks remain.
Dollop alternating spoonfuls of batter into pans. Swirl batters together until marbled. Top each loaf with 1 tablespoon chips. Bake 35 minutes or until done.
Cool loaves in pans 10 minutes then remove from pans to cool completely. Slice and serve.
Makes 3 mini loaves or 1 standard size loaf.
Note—Batter may be baked as one standard size loaf, sprinkling the 3 tablespoons mini chocolate chips on the one loaf, increase baking time to 50 minutes or until done.
3/4 cup corn meal
1/2 cup oat flour
1/2 cup rye flour
1/2 cup barley flour
1/2 cup brown rice flour
1 tablespoon sugar or other granular sweetener
Pinch of salt
2 cups lite soy milk
2 tablespoons oil
Heat oven to 400 degrees. Grease an 8-inch round or square baking pan.
In large bowl, stir together flours, sugar, and salt. Stir in soy milk and oil until a soft batter forms.
Pour batter into greased pan and bake about 20 minutes, or until knife inserted in center comes out clean.
Serve warm or at room temperature.
Serves 5
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Total Calories Per Serving: 346
Fat: 8 grams
2 cups all purpose flour
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/2 cup butter or margarine melted
1 teaspoon vanilla
1 cup chopped pecans
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
Heat oven to 400° F.
Mix flour, brown sugar, baking powder and salt in large bowl, set aside.
Beat egg in small bowl, stir in syrup, milk, butter and vanilla. Add to flour mixture, stir until just moistened (batter will be lumpy) stir in pecans.
Spoon batter into paper-lined or greased muffin pans filling each section 2/3 full. Mix granulated sugar and cinnamon sprinkle evenly over each muffin.
Bake 15-20 minutes or until golden brown.
Makes 12 muffins.
1/2 cup milk, scalded
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water (110 to 115 degrees F.)
2 eggs
3 1/4 cups sifted flour
1 cup sugar
1 1/4 teaspoons ground cinnamon
6 Tablespoons melted butter
1/2 cup toasted slivered almonds
1/2 cup quartered red candied cherries
1/3 cup dark corn syrup
Combine milk, shortening, 1/3 cup sugar and salt in amixing bowl. Cool to lukewarm.
Sprinkle yeast on lukewarm water and stir to dissolve.
Add yeast, eggs and 1 cup flour to milk mixture. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Or beat with a spoon until batter is smooth. Gradually add enough flour to make a soft dough that leaves the sides of the bowl.
Place in a greased bowl. Cover and let rise until doubled, about 2 hours. Punch dough down and let rest for 10 minutes.
Turn out onto a floured surface, divide into thirds and cut each third into 12 parts. Shape into balls.
Combine 1 cup sugar and cinnamon. Dips balls in melted butter and then into sugar-cinnamon mixture. Arrange 12 balls in a greased 10-inch tube pan with a solid bottom. (If your tube pan has a removable bottom, cover outside of pan with foil to prevent leaking). Sprinkle with 1/3 of almonds and cherries. Repeat layers twice more.
Mix together corn syrup and remaining butter from dipping balls and drizzle on top. Cover and let rise until doubled, about 1 hour.
Preheat oven to 350 degrees F. Bake for 35 minutes or until done. Cool in pan on rack for 5 minutes, remove from pan and serve warm, top side up.
=>2 (10 ounce) packages frozen strawberries, thawed
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1-1/2 cups sugar
4 eggs, beaten
2 teaspoons vanilla
1 cup oil
1-1/2 cups chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon
In blender or food processor, puree the undrained strawberries and set aside. Preheat oven to 350 degrees F.
In large bowl, combine flour, baking soda, salt, 1 teaspoon cinnamon, and 1-1/2 cups sugar and mix with wire whisk to blend.
Make a well in the center of the dry ingredients and add the pureed strawberries, eggs, vanilla, oil, and pecans and mix just until combined.
Pour into 2 greased 9″ x5″ loaf pans.
In small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon and mix well. Sprinkle over the batter.
Bake for 50-65 minutes, or until dark golden brown and toothpick inserted into center of loaf comes out clean. Remove from pans and let cool on wire racks.
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
salt and pepper to taste
1 egg plus 1 egg yolk
1 tablespoon melted butter
1/2 red pepper, chopped
1/2 yellow pepper, chopped
2 tablespoons chopped cilantro
1 cup corn kernels
Combine the flour, corn meal, baking powder, salt and pepper in one bowl and set aside.
In a separate bowl, mix the egg, egg yolk and melted butter.
In a third bowl, combine the red and yellow pepper and cilantro.
Combine all of these ingredients into another bowl and add the corn kernels.
Heat two tablespoons of butter in a pan on medium-high. Add one small scoop of batter per fritter to the pan. Let cook 2 to 4 minutes on the first side then flip and allow to cook about the same amount of time on the second side. You want the fritters to be golden brown.
Even better, these corn fritters can be made in advance and then re-heated in a 300 degree oven for about five minutes or until they become crispy.
Guacamole makes a great accompaniment as a dipping sauce.
Yields 10 to 12 fritters.
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl.
Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes.
Brittle should not get too brown. Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2 teaspoons cinnamon
2 eggs, beaten
1 cup milk
2 pints blueberries
Place all dry ingredients together in a bowl and mix well.
Beat the eggs and the milk together. Mix into dry mixture, mixing until batter is smooth. Add the blueberries.
Using a tablespoon, dip some of the batter, catching 8 to 10 berries in each spoonful, and drop them into hot vegetable oil. Fry the fritters in a large fry pan (the oil should be 1/2 inch deep) about 2 to 2 1/2 minutes for each side.
Drain briefly on paper towels and serve immediately.
Sprinkle with powdered sugar and serve with vanilla ice cream.
Makes 20 to 30 fritters.
