Archive for April, 2016

Indiana Persimmon Almond Pudding Cake

Recipe

1 Apr

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
1 3/4 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
1/4 cup Buttermilk
1 cup Ground — unblanched almonds
Sugar

Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add eggs,
one at a time, and beat smooth.

In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt.
of ripe persimmons through ricer or mashing and sieving) and buttermilk
to the creamed mixture, mixing until smooth. Stir in ground almonds.

Pour into greased 10″ tube pan. Bake for 45-55 min., or until a
toothpick inserted into center of cake comes out clean.

Cool in pan about 15 min. before turning out. If desired, dust each
slice with powdered sugar and garnish with fresh red and green grapes.

Makes about 12 servings
Source: James Whitcomb Riley Cookbook
From The Cookie Lady’s Files

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Filed under: Cookies

Fettucini Alfonso

Recipe

1 Apr

Date: Tue, 13 Sep 94 06:55:49 -1100
From:

recipe from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing
Co., 1994)

Fettucini Alfonso

1.5 C frozen corn kernels
1.5 c low fat, non-dairy (vegan) milk
1 T onion granules

1 (15.5 oz.) can Great Northern Beans, rinsed and drained well

1 lb. fettucini

cracked black pepper

Thaw the corn kernels by transferring them to a mesh strainer and
placing them under hot, running tap water. Stir carefully until
completely thawed, drain well, and measure

Place corn, milk and seasoning in a blender, and process until
completely smooth. (It may take several minutes to completely
pulverize the corn). Pour the the blended mixture in a medium saucepan
and stir in the beans. Warm over medium-low until the beans are heated
through, stirring often.

While sauce is heating, cook the fettucini in a large pat of
boiling water until al dente. Drain well and return to the pot.
Add the hot sauce and toss until evenly coated. Serve immediately,
topping each portion with a generous amount of cracked pepper.

Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30
gm., Fat 1 gm.

—

I didn’t like the lumpy beans, so I blended the rest and tried it that
way. Much more Alfredo when smoothed.

Filed under: Casseroles, Crockpot, Diabetic, Main Dish Soups Vegetables, Main Dishes, Meats

No-Bake Cookies

Recipe

1 Apr

NO-BAKE COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/4 c Unsweetened cocoa
2 c Sugar
1/2 c Milk
1/2 c Peanut butter
3 c Oatmeal
1 t Pure vanilla extract
pn Salt

In a saucepan, combine butter or margarine, cocoa,
sugar and milk. Bring to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, oatmeal,
vanilla and salt. Drop from a teaspoon onto waxed
paper and allow to cool.

Makes about 3 dozen.

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Filed under: Dressings, Salads

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House Of Munch

Archive for April, 2016

Indiana Persimmon Almond Pudding Cake

Fettucini Alfonso

No-Bake Cookies

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