¼ C. soybeans
½ C. oat groats
1 pinch sea salt
Grind soy beans and oat groats to make coarse flour. (Finely ground golden flax seeds or other seeds may be used to replace a portion of the oat groats.) Add a pinch of sea salt to bring out the flavor. Add sufficient water to make a thin batter and let sit while waffle iron is heating. The batter will thicken as it sits. Lubricate the waffle grids with Pam to prevent sticking. Pour batter onto grids almost out to the edge. These are steam leavened and should not run onto the counter top. The waffle will take approximately ten minutes to bake. Be patient and do not open the waffle iron prematurely or the top and bottom half of the waffle will separate and stick to the grids.
Showing posts with label Bill and Nancy Reid. Show all posts
Showing posts with label Bill and Nancy Reid. Show all posts
Morning Glory Muffins
2¼ C. whole wheat flour
1 T. cinnamon
2 t. baking soda
½ t. salt
½ C. honey
2 C. carrot, grated
1 apple, shredded
1 C. coconut, shredded
1 C. raisins
1 C. pecans, coarsely chopped
8 oz. pineapple, shredded (drained)
3 eggs
½ C. extra virgin olive oil
1 t. vanilla extract (pure)
Sift flour, cinnamon, baking soda, and salt in a large bowl. Stir in carrot, apple, coconut, raisins, pineapple, and pecans. In a separate bowl, whisk eggs, oil, honey, and vanilla. Pour into the bowl with the dry ingredients. Blend well. Spoon the batter into greased muffin tins almost to the top. Bake at 350° for approximately 30 minutes. Cool in the tins 10 minutes then turn out onto a wire rack. Cover with a clean dry cloth to finish cooling.
1 T. cinnamon
2 t. baking soda
½ t. salt
½ C. honey
2 C. carrot, grated
1 apple, shredded
1 C. coconut, shredded
1 C. raisins
1 C. pecans, coarsely chopped
8 oz. pineapple, shredded (drained)
3 eggs
½ C. extra virgin olive oil
1 t. vanilla extract (pure)
Sift flour, cinnamon, baking soda, and salt in a large bowl. Stir in carrot, apple, coconut, raisins, pineapple, and pecans. In a separate bowl, whisk eggs, oil, honey, and vanilla. Pour into the bowl with the dry ingredients. Blend well. Spoon the batter into greased muffin tins almost to the top. Bake at 350° for approximately 30 minutes. Cool in the tins 10 minutes then turn out onto a wire rack. Cover with a clean dry cloth to finish cooling.
Nettie Schwartz's Famous "Champion Fruit Cake"
Combine in a large pan:
1 C. raisins
1 C. prunes cut into small pieces
2 C. dark brown sugar
½ C. glazed pineapple
5 T. Butter
Combine with 2 C. boiling water, stirring until butter is melted. Simmer 10 minutes over low burner. Take off stove and cool. (I place the pan in the sink and run cold water half way up the side to cool quicker.)
In a large bowl, combine:
3 C. sifted whole wheat flour
2 t. ground cinnamon
1 t. ground cloves
1 t. soda
1 t. salt
Mix well, then add:
1 C. chopped pecans
1 C. chopped walnuts
1½ C. mixed glazed fruit (This is the regular fruitcake mix that comes in plastic containers and can be found in most markets. The pineapple, cherries, and mixed fruit come in separate containers.)
½ C. glazed cherries
After mixing well, pour in the cooled ingredients. Again, mix well. Grease the baking pans (I use loaf pans) and then cut some waxed paper to the size of the pan, coming up the sides. Make sure paper fits pan without tearing. Pour mixture half way up the pan and voila, you’re now ready to bake.
For regular sized loaf pans, bake at 300° for about 2 hrs. This makes about a 4½ lb. cake. If you use smaller sized pans, bake only about an hour. It’s important that the cake does not dry out, so upon removing from oven and gently taking waxed paper off, I usually cool a few minutes and then wrap with plastic wrap or foil so it will not dry out. My mother used cheese cloth to cover hers immediately upon taking out of oven but I don’t.
Some important tips!! Always use dark brown sugar, not the light. Never use just candy fruit for the glazed fruit. You must have the correct kind of glazed fruitcake mix. Also, I use prunes instead of dates because they are moist AND they look better!!
Guaranteed to make your kitchen smell like CHRISTMAS! Enjoy.
1 C. raisins
1 C. prunes cut into small pieces
2 C. dark brown sugar
½ C. glazed pineapple
5 T. Butter
Combine with 2 C. boiling water, stirring until butter is melted. Simmer 10 minutes over low burner. Take off stove and cool. (I place the pan in the sink and run cold water half way up the side to cool quicker.)
In a large bowl, combine:
3 C. sifted whole wheat flour
2 t. ground cinnamon
1 t. ground cloves
1 t. soda
1 t. salt
Mix well, then add:
1 C. chopped pecans
1 C. chopped walnuts
1½ C. mixed glazed fruit (This is the regular fruitcake mix that comes in plastic containers and can be found in most markets. The pineapple, cherries, and mixed fruit come in separate containers.)
½ C. glazed cherries
After mixing well, pour in the cooled ingredients. Again, mix well. Grease the baking pans (I use loaf pans) and then cut some waxed paper to the size of the pan, coming up the sides. Make sure paper fits pan without tearing. Pour mixture half way up the pan and voila, you’re now ready to bake.
For regular sized loaf pans, bake at 300° for about 2 hrs. This makes about a 4½ lb. cake. If you use smaller sized pans, bake only about an hour. It’s important that the cake does not dry out, so upon removing from oven and gently taking waxed paper off, I usually cool a few minutes and then wrap with plastic wrap or foil so it will not dry out. My mother used cheese cloth to cover hers immediately upon taking out of oven but I don’t.
Some important tips!! Always use dark brown sugar, not the light. Never use just candy fruit for the glazed fruit. You must have the correct kind of glazed fruitcake mix. Also, I use prunes instead of dates because they are moist AND they look better!!
Guaranteed to make your kitchen smell like CHRISTMAS! Enjoy.
Cheese Custard Pie
Crust:
1/8 lb. soft butter (½ stick)
½ C. sugar
½ t. baking powder
1 egg
pinch of salt
1 C. flour
Place all the above ingredients in a metal 9x9 square pan. Mix together with hands. Bring slightly up the sides of the pan. I dampen my hands a bit during the mixing. It seems to go better. Don’t make it too wet however.
Filling:
8 oz. cream cheese
2 egg yolks (reserve egg whites)
½ C. sugar
1½ T. flour
2 C. milk
1 t. vanilla
Cream the cheese, sugar, and flour together. Add egg yolks, milk, and vanilla. Make sure the mixture is very smooth. Beat egg whites until stiff and gently fold into mixture. You want it to look puffy. Pour into pan and sprinkle cinnamon on top. Bake at 350° for one hour. Let cool before serving.
Ah! The cheese custard pie. Let me tell you how we got this recipe. There is a restaurant in downtown Philadelphia on Walnut Street where all the expensive shops are located and where business men go for lunch.
They serve a cheese custard pie that is a celestial dessert. While they will sell everything else in the restaurant for carryout, they will not sell this one except as dessert to be eaten in the restaurant. Well, we were visiting a family in the Valley Forge Ward. The father was a returned missionary who married a girl from Quito, Ecuador. Interestingly, one of the dishes the wife served for dinner was popcorn, which apparently was the custom in her country. In return we invited them to dinner. She offered to bring a cheese pie for dessert. Immediately I thought of the cream cheese pie with cherries on top that was so rich that you could not eat more than the thinnest slice. When they arrived for dinner she brought two pies---one to be served after dinner and one to be savored by us alone later. When she uncovered one of the pies I could not believe my eyes. It was the same one the exclusive restaurant in Philadelphia served. She even had a copy of the recipe with her to give us. I mean, how much more blessed can you get than that.
By the way, this dessert will be served in the Celestial Kingdom! Do you know why? Because those who are exalted will have a fullness of joy. And there could be no fullness of joy if we had to settle for the memory of having enjoyed this incredible dessert in mortality. Now how is that for infallible logic? Why that would make the Greeks proud.
1/8 lb. soft butter (½ stick)
½ C. sugar
½ t. baking powder
1 egg
pinch of salt
1 C. flour
Place all the above ingredients in a metal 9x9 square pan. Mix together with hands. Bring slightly up the sides of the pan. I dampen my hands a bit during the mixing. It seems to go better. Don’t make it too wet however.
Filling:
8 oz. cream cheese
2 egg yolks (reserve egg whites)
½ C. sugar
1½ T. flour
2 C. milk
1 t. vanilla
Cream the cheese, sugar, and flour together. Add egg yolks, milk, and vanilla. Make sure the mixture is very smooth. Beat egg whites until stiff and gently fold into mixture. You want it to look puffy. Pour into pan and sprinkle cinnamon on top. Bake at 350° for one hour. Let cool before serving.
Ah! The cheese custard pie. Let me tell you how we got this recipe. There is a restaurant in downtown Philadelphia on Walnut Street where all the expensive shops are located and where business men go for lunch.
They serve a cheese custard pie that is a celestial dessert. While they will sell everything else in the restaurant for carryout, they will not sell this one except as dessert to be eaten in the restaurant. Well, we were visiting a family in the Valley Forge Ward. The father was a returned missionary who married a girl from Quito, Ecuador. Interestingly, one of the dishes the wife served for dinner was popcorn, which apparently was the custom in her country. In return we invited them to dinner. She offered to bring a cheese pie for dessert. Immediately I thought of the cream cheese pie with cherries on top that was so rich that you could not eat more than the thinnest slice. When they arrived for dinner she brought two pies---one to be served after dinner and one to be savored by us alone later. When she uncovered one of the pies I could not believe my eyes. It was the same one the exclusive restaurant in Philadelphia served. She even had a copy of the recipe with her to give us. I mean, how much more blessed can you get than that.
By the way, this dessert will be served in the Celestial Kingdom! Do you know why? Because those who are exalted will have a fullness of joy. And there could be no fullness of joy if we had to settle for the memory of having enjoyed this incredible dessert in mortality. Now how is that for infallible logic? Why that would make the Greeks proud.
Millet Casserole
1 lb. ground beef
1 3 oz. can mushrooms (optional)
½ C. chopped onion
½ t. poultry seasoning
½ C. chopped celery
1 t. salt
1 C. hulled millet
¼ t. pepper
1 can mushroom soup
½ C. hulled sunflower seeds
2 cans of water
1 dash garlic salt
Cook and stir ground beef, onions, and celery in a large skillet until meat is brown. Add remaining ingredients and mix well. Pour into a 2-quart casserole. Bake 1½ hours at 300°. Serves 6-8.
We found a box of millet in the health food store some years ago when we lived in Virginia. On the side panel was the recipe for millet casserole. We made it and sat down for dinner. I told our two young children we were having birdseed casserole for dinner. That did not go over too big, but I was being truthful. Millet is the main ingredient in many birdseed products. They were not sure they wanted to eat it so they each took a small portion. I think we also had a pitcher of thick Campbell's cream of mushroom soup to pour over it after it was served. Fortunately, I had taken a large helping because the two children fought over what was left. By the way, we are both trying to stay away from meat so Nancy is using Smart Ground---a meat substitute made from soy protein. She made it this way when we had a recent convert to dinner who was a gynecologist by profession. Again, I was glad I had a generous first helping, because there was no second helping left after our friend finished it off. Well, you cannot really blame him. There will never be any of this casserole left. So if you don't like storing leftovers, serve this.
1 3 oz. can mushrooms (optional)
½ C. chopped onion
½ t. poultry seasoning
½ C. chopped celery
1 t. salt
1 C. hulled millet
¼ t. pepper
1 can mushroom soup
½ C. hulled sunflower seeds
2 cans of water
1 dash garlic salt
Cook and stir ground beef, onions, and celery in a large skillet until meat is brown. Add remaining ingredients and mix well. Pour into a 2-quart casserole. Bake 1½ hours at 300°. Serves 6-8.
We found a box of millet in the health food store some years ago when we lived in Virginia. On the side panel was the recipe for millet casserole. We made it and sat down for dinner. I told our two young children we were having birdseed casserole for dinner. That did not go over too big, but I was being truthful. Millet is the main ingredient in many birdseed products. They were not sure they wanted to eat it so they each took a small portion. I think we also had a pitcher of thick Campbell's cream of mushroom soup to pour over it after it was served. Fortunately, I had taken a large helping because the two children fought over what was left. By the way, we are both trying to stay away from meat so Nancy is using Smart Ground---a meat substitute made from soy protein. She made it this way when we had a recent convert to dinner who was a gynecologist by profession. Again, I was glad I had a generous first helping, because there was no second helping left after our friend finished it off. Well, you cannot really blame him. There will never be any of this casserole left. So if you don't like storing leftovers, serve this.
Grapenut Casserole
1 C. grapenuts
1 C. milk
¾ C. chopped nuts (I use pecans)
1 T. finely chopped onion
2 T. melted butter
1 C. chopped celery
2 beaten eggs
Salt & pepper to taste
Combine milk with the grapenuts and let soak a bit while chopping other ingredients.Combine everything and mix well. Pour into a loaf pan and bake at 350° for about 30 minutes, or until nice and firm all the way through. Heat some cream of mushroom soup. When serving, pour soup gravy over top and voila, it’s wonderful. Serve with other veggies or a nice salad. I like to serve with cooked, green beans.
Yes, this uses the cereal ‘Grapenuts’!! One of our very favorites, and sooo tasty!
I got this from a 7th Day Adventist friend of mine, years ago!!
1 C. milk
¾ C. chopped nuts (I use pecans)
1 T. finely chopped onion
2 T. melted butter
1 C. chopped celery
2 beaten eggs
Salt & pepper to taste
Combine milk with the grapenuts and let soak a bit while chopping other ingredients.Combine everything and mix well. Pour into a loaf pan and bake at 350° for about 30 minutes, or until nice and firm all the way through. Heat some cream of mushroom soup. When serving, pour soup gravy over top and voila, it’s wonderful. Serve with other veggies or a nice salad. I like to serve with cooked, green beans.
Yes, this uses the cereal ‘Grapenuts’!! One of our very favorites, and sooo tasty!
I got this from a 7th Day Adventist friend of mine, years ago!!
Cabbage Casserole
5 C. shredded cabbage (cut in long strips)
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 t. salt
½ t. pepper
1 lb. lean ground beef
1 can cream of mushroom soup, undiluted
1 can French onion soup, undiluted
In a large bowl, combine first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
Cover and bake at 350° for 1 ½ hours or until meat is no longer pink and the veggies are tender.
This makes enough for 10 servings. I, of course, halve it for just us two. This is delicious and soooo easy to make. A good way to use cabbage!! You can use different soups, but these two we like and they compliment each other really well. Enjoy.
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 t. salt
½ t. pepper
1 lb. lean ground beef
1 can cream of mushroom soup, undiluted
1 can French onion soup, undiluted
In a large bowl, combine first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
Cover and bake at 350° for 1 ½ hours or until meat is no longer pink and the veggies are tender.
This makes enough for 10 servings. I, of course, halve it for just us two. This is delicious and soooo easy to make. A good way to use cabbage!! You can use different soups, but these two we like and they compliment each other really well. Enjoy.
Black Bean Cakes
2 cups black beans, drained and mashed
1 T. tomato paste
2 T. finely minced red onion
½ C. fine bread crumbs (plain or Italian)
1 clove garlic, finely chopped
1 T. red bell pepper, chopped
½ t. cumin
¼ t. oregano
1 t. balsamic vinegar
1 egg, beaten
salt & pepper to taste
Mix all ingredients thoroughly. Make small to medium sized patties. Dip each in yellow corn meal. Fry in hot oil (I use olive oil) for 3 minutes on each side. If you want them even spicier, you can add ½ roasted jalapeno pepper. I leave this out, as it is very flavorful and we don’t like them too hot! I serve these cakes with a salad. Enjoy!!
This is a really excellent recipe that our daughter, Launie and family, and Bill and I just love. It’s from a restaurant in Virginia, the Kenmore Inn. The manager’s wife got it out of a cookbook and it was such a tremendous hit, she shared it with us. We’ve been making these for years now and you’ll love them!!!
1 T. tomato paste
2 T. finely minced red onion
½ C. fine bread crumbs (plain or Italian)
1 clove garlic, finely chopped
1 T. red bell pepper, chopped
½ t. cumin
¼ t. oregano
1 t. balsamic vinegar
1 egg, beaten
salt & pepper to taste
Mix all ingredients thoroughly. Make small to medium sized patties. Dip each in yellow corn meal. Fry in hot oil (I use olive oil) for 3 minutes on each side. If you want them even spicier, you can add ½ roasted jalapeno pepper. I leave this out, as it is very flavorful and we don’t like them too hot! I serve these cakes with a salad. Enjoy!!
This is a really excellent recipe that our daughter, Launie and family, and Bill and I just love. It’s from a restaurant in Virginia, the Kenmore Inn. The manager’s wife got it out of a cookbook and it was such a tremendous hit, she shared it with us. We’ve been making these for years now and you’ll love them!!!
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