OmNomNom!

Quaker Cornbread

Mon, 30 Sep 2013 22:18:57 GMT

Posted by: jjhunter

From the Quaker yellow cornmeal container.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

9 servings.

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Zucchini Spice Bread

Tue, 08 Jan 2013 19:28:59 GMT

Posted by: metawidget

Zucchini come in waves, especially given that we grow some and our CSA does too (not to self: more pumpkins and acorn squash next year, one zucchini hill, tops). It is nice that these loaves work fine with frozen shredded zucchini, too. Elizabeth makes these more than I do, but we both enjoy them, as does my friend's mum, Anjuu, who is providing the impetus to get the recipe shared. The recipe is adapted from the Bon Appetit Cook Book (Fairchild, 2006), which is a massive tome similar to the Joy of Cooking, but a little fancier in general. These loaves have a nice light inside and a toothy crust.

Preheat oven to 350°F. Butter and flour two loaf pans.

1 cup: whole wheat flour
1½ cups: unbleached white flour
1 teaspoon: salt
1 teaspoon: ground cinnamon
1 teaspoon: baking soda
¼ teaspoon: baking powder
3: large eggs
1½ cups: brown sugar or white sugar (both variations are tasty)
1 cup: canola oil
1 teaspoon: vanilla extract
2 cups: coarsely grated zucchini (about one zucchini caught before it gets unwieldy)
1 cup: chopped and toasted walnuts

Whisk together flour, salt, cinnamon, baking soda, and baking powder.

Beat eggs in a separate bowl until foamy, then gradually add sugar and keep mixing until well mixed and thick.

Beat in oil gradually, then vanilla.

Stir in mixed dry ingredients, bit by bit.

Fold in zucchini.

Fold in walnuts.

Pour into pans. Bake about 90 minutes, until knife in centre comes out clean.

Let cool in pan; we just serve from the loaf pans.

These loaves stay moist for a day or two in the bread box, and can be frozen.

Cross-posted to omnomnom, my journal.

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Sweet Cornbread

Sun, 22 May 2011 22:23:36 GMT

Posted by: explorer0713

This recipe is sweeter than my usual cornbread recipe but not overly so. It is also moister than usual and doesn't dry out overnight as some do.

Bonus - super simple. It would be a good recipe to use for a cooking lesson with a child.

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Apple Yogurt Cake with a Cinnamon Streak

Mon, 11 Apr 2011 16:14:59 GMT

Posted by: facetofcathy

The original recipe is here. I have halved the amount and made a few minor changes to the instructions.

This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.

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