Rosemary Cornbread

Rosemary Cornbread




To keep the loaf from getting too heavy or dense, avoid overmixing the batter

when you incorporate the dry ingredients. Use the lowest speed on your mixer,

and add the dry ingredients gradually, mixing them just until they're wet.

.



Ingredients

Makes two 5-inch loaves.



1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)

2 large eggs, lightly beaten

5 tablespoons sugar

2/3 cup low-fat buttermilk

2/3 cup extra-virgin olive oil



Directions

1.Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking

powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.

2.Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted

with the paddle attachment. Mix on medium speed until combined. Reduce speed to

low. Add flour mixture in two batches; mix until just combined.

3.Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with

3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester

inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in

molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to

2 days.

Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread




SERVES 10 -12 , 1 round loaf



1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

6 egg whites (you may use egg substitutes)

1/2 cup applesauce

1/2 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups fresh zucchini, unpeeled, shredded

1/2 cup walnuts, chopped (optional)



Spray a 9" round baking tin with nonstick spray and preheat the oven to 350�F.

Stir together both types of flour, sugar, baking powder, baking soda, salt,

cinnamon, nutmeg, and cloves in a large bowl.

Make a well in the center of this mixture.

In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to

make a meringue).

To the egg whites, add applesauce, buttermilk, and vanilla and stir using a

wooden spoon.

Stir in the zucchini until well combined.

Pour this wet mixture into the"well" you made in the flour mixture and stir just

until ingredients are all moistened and gently combined- press out any large

lumps with your spoon, but don't overmix.

Gently fold in the nuts, if using,- don't overmix or you will have tough bread.

Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick

tests clean.

Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely

FLUFFY LEMON FRUIT PIE

FLUFFY LEMON FRUIT PIE




1 Ready Crust Graham cracker pie crust (6 oz)

1 pkg (8oz) cream cheese, softened

1 tub (8oz) frozen whipped toppings thawed

1 can (21 oz) cherry pie filling, divided

1 cup cold milk

1 pkg. (4-servings size)lemon flavor instant pudding & pie filling



Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours. Makes 8 servings.