Lemon Bread

Ingredients:

1/4 cup vegetable oil

1/2 cup sugar

1 egg, well beaten

1/4 cup milk

3/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp lemon extract

Direction:

Blend first 4 ingredients together. Sift dry ingredients together. Mix with egg mixture and stir in lemon extract. Pour into greased loaf pan. Bake at 350 for 30-35 min or until knife inserted in center comes out clean. While bread is still hot, prick top all over with ice pick or fork. Pour glaze over top.

Glaze: Stir together 1/4 cup sugar and 1/4 cup lemon juice. Pour over bread. Remove bread from pan when bread is completely cooled.

*Cooking for Two cookbook

Garden Cheese Spread

Mix together 4 oz softened cream cheese, 3 Tbs chopped green onions, 1/4 tsp salt and 1/2 tsp Worcestershire sauce. Serve on bagels.

*Cooking for Two

Fabulous French Toast

Ingredients:

2 eggs

1/4 cup milk

2 Tbs flour

3 Tbs sugar

1/4 tsp salt

1/4 tsp cinnamon

1/2 tsp vanilla

3-4 thick slices of bread

Directions:

Beat eggs. Add remaining ingredients except bread and stir vigorously. Dip slices of bread in egg mixture and place on hot buttered griddle. Cook both sides until golden brown. Sprinkle with powdered sugar. Serve with hot syrup.

*Cooking for Two cookbook

Vanilla Cream Syrup

Ingredients:

1/4 cup butter

1/4 cup flour

1/2 cup sugar

1 cup milk

1 tsp vanilla

*can also add any fruit, frozen or fresh

*coconut is also very good

Directions:

Melt butter in saucepan. Stir in flour and sugar. Add milk and cook and stir over medium heat until sauce thickens. Remove from heat and add vanilla.

*we usually double the recipe for the two of us.

*Cooking for Two cookbook

Strawberry Muffins

I found this excellent recipe in Jane Brody’s “Good Food Gourmet” recipe book

Ingredients:
2 c. all purpose unbleached flour
1 c. whole wheat flour
1 c. sugar
4 ½ t. baking power
1 ½ t. cinnamon
¼ t. salt
2 eggs
1 c. apple cider or apple juice
½ c. canola oil
2 c. sliced strawberries (if using frozen, measure after defrosting and draining them)

Directions
Preheat the oven to 400. In a large bowl, combine the flours, sugar, baking powder, cinnamon, and salt. In a medium sized bowl, lightly beat the egg white and whole eggs. Beat in the apple cider or juice and the oil. Add this liquid mixture to the flour mixture stirring the ingredients until just moist. Gently stir in all but 24 slices of strawberries. Divide the batter among 24 greased muffin cups. Top each muffin with a reserved strawberry slice. Place the muffin tins in the hot oven and bake the muffins for about 25 minutes.

Cranberry-Pumpkin Muffins

Preparation tip: Cranberries are easiest to halve when they are frozen.

2 c. all purpose unbleached white flour

1 c. whole wheat flour

1 c. sugar

1 ½ t. cinnamon

1 t. baking powder

1 t. baking soda

¾ t. allspice

½ t. salt(optional)

½ c. butter or magarine, melted

2 ½ c. pumpkin

2 eggs

2 c. cranberries, cleaned and halved

Directions:

Preheat the oven to 350 F. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice and salt. Stir the ingredients to mix them well. Add the butter or margarine, pumpkin, and eggs, stirring the ingredients until they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups or use muffin paper liners. Place the muffin tins in the hot oven and bake the muffins for 20-25 minutes or until a tester inserted in the center of the muffin tin comes out clean.

*Makes approx. 16 muffins

This recipe comes from Jane Brody’s Good Food Gourmet recipe book. It makes a great “fall” breakfast muffin. Hint: purchase cranberries on sale around Thanksgiving time and store in the freezer for use throughout the year. 

Oatmeal Cranberry Muffins

Ingredients

1/2 c. fat free milk

1 8-oz carton nonfat vanilla yogurt

3/4 c. uncooked oats

1/2 t. vanilla extract

1 egg

1 t. melted butter

1 1/2 c. flour

1/4 c. brown sugar

1 1/2 c. unbleached flour

1 t. melted butter

1 1/2 c. flour

1/4 c. brown sugar

1/2 t. cinnamon

1/2 t. baking soda

2 1/2 t. baking powder

1/2 t salt

1/2 c. dried cranberries

Directions

In a bowl, stir together milk, yogurt, oats and vanilla extract. Set aside 10 minutes, or until oats become soft.  Stir in egg and melted butter. In a second bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder and salt. Stir oat mixture into flour mixture just to moisten.  Do not overbeat.  Stir in cranberries. Spoon batter into muffin tin sprayed with nonstick cooking spray.  Bake muffins in preheated, 375 degree oven 20 minutes or until golden brown.  Makes 12 servings.  These muffins have the best texture when eaten hot. 

1.5 gram of fat per muffin

Flaky Biscuits

Ingredients

2 c. sifted flour

3 t. baking powder

1/2 t. salt

1/4 c. oil

2/3 c. skim milk

Directions

Sift flour, baking powder, and salt together into a mixing bowl. Pour oil and milk into one measuring cup but do not stir.  Add all at once to flour mixture.  Stir quickly with a fork until dough clings together. Knead the dough lightly about 10 times. Place the dough on a piece of waxed paper 12 inches by 16 inches.  Pat dough out to about 1/2 inch thick.  Cut with round cookie cutter or an overturned glass.  Place biscuits on ungreased cookie sheet and bake at 475 (450 in New York) 8-12 minutes.  

*From the American Heart Association Cookbook

**One morning, George Bliss, our oil burner man, was here to clean the oil burner.  As a “tip”,  I gave him some hot homemade biscuits with jam.  He raved!  He said his favorite breakfast was biscuits.  He asked for the recipe and reports each year that he still always makes this biscuit recipe for breakfast.

Paulette Kirkham’s Granola

Dry Ingredients

6 cups oats

1 jar wheat germ

2 cups raisins or craisins

1 Cup almonds, pecan, sunflower seeds, bananas chips: smash with rolling pin to size

1 cup coconut (but she does 1 Bag of coconut)

Replace 1 cup of oats and add one cup of brand cereal of your choosing

Wet Ingredients

3/4 cups honey

1 cup veggie oil

1 1/4 cup peanut butter

Stir over heat

2 tsp vanilla (Paulette thinks almond extract would be good too)

1 1/2 tsp cinnamon

Bake for 300 for 20 min, she does 200 for 40 min for crunchyness. Should be lightly browned on top.

*This is a family that Lori and I became really good friends with while going to college in Rexburg. One of Paulette’s many talents was her excellent cooking. This is one of the many tasty things we got to eat while we were at their house. This is the basic recipe but she said she never sticks to it and always adds something different. She also never makes just one batch of this it goes too fast and it’s really easy to store.

Purcell Pancakes

DRY INGREDIENTS

1 1/4 c. whole wheat flour

1 c. rolled oats(I prefer the old fashioned oats)

1/4 c. wheat germ

2 T. sunflower seeds or finely chopped walnuts

4 tsp. baking powder

1 T. sugar

1/4 tsp. baking soda

1/4 tsp. salt (if desired)

1/8 t. cinnamon                                   

1/8 t. ground cloves

1/8 t. nutmeg

 

WET INGREDIENTS

1 c. lowfat milk

1/2 c. buttermilk

2 eggs or 1 egg white and 1 whole egg

1 T. oil

1/2 banana, mashed

1 medium apple, finely chopped

2 T. raisins or currants

1 t. grated lemon peel(opt

1 t. vanilla extract

Directions:  

In a medium bowl, combine all dry ingredients. In a second bowl, whisk together the milk, eggs, and oil.  Stir in the bananas, apple, raisins or currants, lemon peel, and vanilla. On a hot, lightly greased griddle, use about 3 T. batter for each pancake, flattening the batter with the back of a spoon.  Cook the pancakes over moderately low heat until they are golden brown on the bottom.  Then flip them over, and cook them until the undersides are golden brown. This recipe as written is supposed to make 12-14 large pancakes. 

*After moving to Long Island in 1995, Rand was quickly called as the Terryville Ward mission leader.  He determined that 8:00 a.m. every Saturday morning was a great time to have correlation meeting with the missionaries.  The meeting always began in our home with a huge breakfast.  Elder Purcell, a new Samoan missionary from California, kept complaining that he was losing weight in the mission field.  Each week, Rand determined that we would have to fill up Elder Purcell but it was always to no avail.  When everyone else was stuffed, Elder Purcell was still hungry.  One school morning after serving “Susan’s Oatmeal Pancakes” found in Jane Brody’s Good Food Book, I was sure I had finally found a recipe which would fill up Elder Purcell.  Saturday morning arrived with extra anticipation and excitement.  We probably multiplied this recipe eight times.  This time Elder Purcell would definitely leave full and satisfied.  No other elder(or Smith family member could eat more than two pancakes.)  Elder Purcell ate thirteen when we finally ran out of batter.  He could have eaten even more.  We were in total amazement.  We then changed the name to Purcell Pancakes in his honor and state, “Any  missionary who eats more than thirteen will have the name of these pancakes  changed to his name in his honor.”  Elder Purcell’s record has never been broken.  No one has even come close.