Recipes Included On This Page Chocolate Chip Cookie Chocolate Chipper Cake Cornmeal Bread Cornmeal Cereal with Vanilla Cracked Wheat with Filberts Creamed Corn Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Chip Cookie Recipe By :Violet Currie and Kay Spicer Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole bean flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup margarine or butter -- softened 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup chocolate chips -- (6 ounces) In bowl, stir together bean flour, baking soda and salt. In mixing bowl, cream together margarine and sugars. Beat in egg and vanilla until light and fluffy. Stir in dry ingredients until blended. Fold in chocolate chips. Drop by heaping teaspoonfuls, about 2 inches apart onto non-stick baking sheets. Bake in 350 f. oven for 10-12 minutes or until golden brown. Per cookie: 84 calories, 5 g fat, 1 g sat fat, 5 mg cholesterol, 1 g protein, 9 g carbohydrate, 75 mg sodium, 62 mg potassium Source : "Full of Beans, 1993, p. 170" S(MC formatting by): "bobbi744@acd.net" Yield : "36 cookies" NOTES : Forty thousand samples of these cookies were tasted at the 1992 Royal Winter Fair in Toronto. Everyone loved them. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 1 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chipper Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1 1/2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 3/4 cup shortening 1 1/4 cups water 2 ounces unsweetened chocolate -- melted 3 eggs 1 cup chocolate chips 1/2 cup chopped pecans Combine all ingredients except chocolate chips and pecans. Blend at low speed until moistened, then beat 2 minutes at medium speed. Scrape into 13x9 inch pan greased on the bottom only. Sprinkle top with chocolate chips and pecans. Bake at 350 degrees for 40-45 minutes. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 20 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 689 Calories (kcal); 38g Total Fat; (47% calories from fat); 8g Protein; 86g Carbohydrate; 70mg Cholesterol; 451mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates * Exported from MasterCook * Cornmeal Bread Recipe By :Violet Currie and Kay Spicer Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 3/4 cup boiling water 1/4 cup soft margarine 2 eggs -- separated 1/2 cup skimmed milk -- or 1% milk 1 tablespoon granulated sugar 1/2 cup whole bean flour 1/4 cup cornstarch -- or potato flour 1 tablespoon gluten-free baking powder 1 teaspoon salt Lightly grease 8 inch cake pan with soft margarine. Sprinkle lightly with a little of the cornmeal. Set aside. In small bowl, combine cornmeal and boiling water; let stand for 10 minutes to soften. Beat in margarine, egg yolks and milk until smooth. In a mixing bowl, combine whole bean flour, cornstarch, gluten-free baking powder and salt. In small bowl, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. In mixing bowl, combine whole bean flour, cornstarch, gluten-free baking powder and salt. Stir in cornmeal mixture until well blended. Fold in egg whites until well blended. Spoon into prepared pan; spread to corners and smooth top. Bake in 375 F. oven for 35 minutes or until lightly browned and tester inserted into center comes out clean. Let cool in pan. Cut into squares and serve warm or at room temperature. Makes 16 squares Per 1 square: 122 calories, 4 g fat, 1 g sat fat, 36 mg cholesterol, 3 g protein, 16 g carbohydrate, 325 mg sodium, 103 mg potassium Variation : Peppery Corn Bread To dry ingredients, add 1/4 teaspoon freshly ground black pepper. After folding in egg whites, fold in 1/2 cup chopped red sweet pepper and 2 tablespoons chopped pickled jalapeno peppers. Source : "Full of Bean, 1993, p. 156" S(MC formatting by): "bobbi744@acd.net" NOTES : When you use this hot from the oven drizzled with pureed fruit or syrup for dessert, call it johnnycake. Cornmeal bread sounds right when it accompanies soups and stews. It is also great used in place of regular bread for stuffing of roast turkey or chicken. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 4 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Cornmeal Cereal with Vanilla Recipe By :Edmonton Journal, 16 October 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water -- (1 Liter) 1 cup yellow cornmeal -- (250 mL) Salt 2 teaspoons vanilla extract -- (10 mL) Bring 3 cups (750 mL) of the water to a boil in a heavy saucepan. Mix the remaining water with the cornmeal to form a slurry in order to prevent lumps. When the water has come to the boil, stir or whisk in the cornmeal slurry. Add salt to taste and the vanilla. Cook over very low heat or in a double boiler, stirring occasionally, until the cereal is thickened and cooked. This will take about 5 minutes for a finely ground cornmeal and longer for a rougher grind. Serve with brown sugar and milk. Makes 4 cups. From The Savory Way by Deborah Madison (Bantam Books) via The Edmonton Journal, 16 October 1996. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 19 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cracked Wheat with Filberts Recipe By :Chatelaine Golden Anniversary Recipe Collection; 1978 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion -- (50 mL) 1/2 cup sliced filberts -- (125 mL) [filberts is another name for hazelnuts] 3 tablespoons butter or margarine -- (45 mL) or chicken fat 1 cup cracked wheat -- (250 mL) 1 pinch thyme 1 pinch nutmeg 3 cups chicken broth -- (750 mL) or vegetable stock Salt and pepper -- to taste Sauté the chopped onion and the filberts in hot butter until the onion is tender and the filberts are golden. Stir in the cracked wheat, thyme, nutmeg and chicken broth. Bring to a boil. Cover and simmer until the wheat is tender, about 30 to 35 minutes. Alternatively you can pour the mixture into a casserole, cover it tightly and bake at 350F (180C) for 40 minutes. Stir once or twice. Taste and season with salt and freshly ground pepper or other seasonings of your choice. From the Chatelaine Golden Anniversary Recipe Collection; compiled and edited by Kay Spicer for Chatelaine Magazine; 1978. Hallie's comments: The margarine and vegetable stock suggestions are mine if you want to make the dish vegetarian. I think I would saute some sliced mushrooms along with the onion and filberts. A person could also add a little shredded cheese and some hot sauce. Garlic too - definitely. <grin> MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 15 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 6g Total Fat; (80% calories from fat); 3g Protein; 1g Carbohydrate; 16mg Cholesterol; 440mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Creamed Corn Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces lowfat shredded cheddar cheese 3/4 cup buttermilk 1 tablespoon oil 1/4 cup applesauce 4 egg white 1 8 oz. can cream style corn 2 tablespoons chopped jalapeno chiles 1 cup cornmeal 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 375 degrees. Mix together cheese, buttermilk, oil, applesauce, creamed corn and chiles. Mix remaining ingredients with each other. Stir two mixtures together with fork until well mixed, but not smooth. Pour into grease 13-by-9- inch baking pan or cups. Bake 40-50 minutes NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 1g Total Fat; (13% calories from fat); 2g Protein; 13g Carbohydrate; trace Cholesterol; 145mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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