Pudding
2-1/2 cup sifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup molasses
2 cup finely chopped dried figs
grated zest of 1/2 lemon or orange
1 cup buttermilk
Sauce
1/2 cup butter
1 cup granulated sugar
2 eggs
3/4 cups dry red wine
grated zest of 1/2 lemon or orange
1/4 teaspoon nutmeg
Make the pudding: Preheat oven to 325�F. Grease a baking pan. Combine baking soda, baking powder, cinnamon and salt, set aside. Cream butter until soft. Beat in eggs, vanilla, and molasses until fluffy. Stir in figs, lemon zest and buttermilk. Stir in the dry ingredients. Pour into baking pan and bake about 1 hour or until done. Make the sauce: Cream butter and sugar until light. Beat in the eggs. Stir in the red wine, lemon zest and nutmeg. Just before serving, beat sauce over hot water in double boiler. Heat thoroughly. Serve over with hot pudding.
1 1/2 cups Long-Grain Brown Rice
3 cups Water
1 medium Onion, chopped
2 Tablespoons Vegetable Oil
1 Tablespoon Ground Cumin
Black Pepper, to taste
1 Tablespoon Fresh Parsley, minced
1/4 cup Pine Nuts
Soak brown rice in water at least 2 hours, or overnight. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saut� until goldenbrown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts
12 1/2 pint jars & lids
2 1/2 lb firm, ripe plums
3 cups fresh red raspberries or 20 oz unsweetened frozen raspberries. 10
cups granulated sugar
1/2 cup lemon juice
1/2 teaspoon margarine
2 3 oz pouches liquid pectin
Sterilize the 12 half-pint canning jars and 12 lids. Rinse the plums, cut in half and remove pits. Transfer to a bowl in a food processor and chop finely. This should yield 4 cups. Place the plums and red raspberries in an 8-quart kettle. Add the sugar and lemon juice and stir with a wooden spoon until well mixed. Open the liquid pectin pouch with scissors. Stand upright in a cup while waiting for berries to boil. Bring the raspberry and plum mixture to a full, rolling boil over high heat. Add the margarine and continue to stir as it melts. Pour in the pectin all at once, stirring vigorously. When the mixture reaches a full, rolling boil again, stir for 1 minute. Remove the kettle from the heat. Set in the sink and, using a metal spoon, skim off any foam. Transfer back to the stove or counter. With a 1 -cup measuring cup or ladle, fill jars with jam up to 1/8 inch from the rim. With a damp cloth, wipe the jar rims clean. (The rims of jars must be impeccably clean or they will not seal properly.) Quickly place lids on top and screw on tightly. Set the jars upside down on a dry towel. Cover and let stand for 5 minutes. Return to upright position. Cover with large cloth towel and set aside to cool for 8 to 15 hours. Store in a cool, dark place for up to a year. Keep in the refrigerator once opened. Makes 12 half-pints of jam
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
1 Place 1/2 cup water and cornmeal in a small saucepan Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses.Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water.Let sit until creamy; about 10 minutes. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well.Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Deflate the dough and turn it out onto a lightly floured surface and form into a loaf Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Make oatmeal-cookie crumbs by blending cookies in a processor until finely ground.
Crust
Nonstick vegetable oil spray
2 cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
5 tablespoons unsalted butter, melted
Filling
2/3 cup peach or apricot nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 teaspoons fresh lemon juice
1 1/4 cups large blackberries
For crust:
Preheat oven to 375�F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil. Let stand at room temperature.)
For filling:
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.
2/3 cup dried cranberries
2 cups hot water
2 (.25 ounce) packages active dry yeast
1/4 cup honey
1/4 cup molasses
1 cup warm water (110 degrees F)
1 cup rolled oats
2 eggs, beaten
2 teaspoons salt
1/3 cup shortening
6 cups bread flour
1/3 cup roasted sunflower seeds
1 In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
2 In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
3 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
4 Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves.. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
5 Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.
Makes 2 - 9x5 inch loaves
1/2 cup warm water
2 tablespoons active dry yeast
1 1/2 cups milk
2 cups rolled oats
3 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon sea salt
1/2 cups sesame seeds
4 cups whole wheat flour
Place warm water in a bowl and sprinkle yeast over it, let this stand in a warm spot until yeast bubbles. Scald the milk, then put in a mixing bowl and stir in rolled oats. Add the honey, vegetable oil, sea salt, and sesame seeds. Cool mixture to warm and add 2 cups of the wheat flour. Beat well with a wooden spoon. Then add the yeast mixture and beat some more. Add the remaining 2 cups of wheat flour to make a soft dough. KNead gently on a floured surface until smooth and elactic, about 10 minutes. Place dough in a lightly oiled bowl and turn so that all of its surface is covered. Cover with a dishtowel and let rise until it has doubled its size, nearly an hour. Punch down the dough, divide it in half and let set 10 minutes. Shape into two loaves and place in bread pans. Cover and let rise until doubled again, nearly 40 minutes. Preheat oven to 350*. Bake loaves 30 top 35 minutes.