Month: October 2023

Cornbread

Posted on by looper

Cornbread

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Ingredients
  

  • 1 1/4 cups All purpose flour
  • 3/4 cup Cornmeal
  • 1/4 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt ; optional
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 egg beaten

Instructions
 

  • 1.) Heat oven to 400 degrees F. (375 degrees for convection)
  • 2.) Grease 8 or 9-inch pan with spray or shortening
  • 3.) Combine dry ingredients
  • 4.) Combine wet ingredients
  • 5.) Stir in wet ingredients with dry just until dry ingredients are moistened.
  • 6.) Pour batter into prepared pan.
  • 7.) Bake approximately 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Tried this recipe?Let us know how it was!

Rhubarb Cake

Posted on by looper

Rhubarb Cake

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Ingredients
  

Cake

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups sugar
  • 1 cup milk
  • ½ cup butter melted
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 cups fresh rhubarb chopped

Topping

  • 2 tablespoons white sugar
  • ¼ teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
  • Whisk flour, salt, & baking soda in a large bowl. Set aside.
  • In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
  • Add the rhubarb to the flour mixture and gently mix.
  • Add the milk mixture to the flour mixture and stir with a spatula until combined.
  • Pour the cake mixture into the prepared pan.
  • Combine the sugar and cinnamon and sprinkle over the cake.
  • Bake 40-45 minutes, or until a toothpick comes out clean.
  • Cool and serve with ice cream.
Tried this recipe?Let us know how it was!

Romesco Sauce

Posted on by looper

Romesco Sauce

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Servings 32
Calories 17 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • ½ slice hearty white sandwich bread cut into ½-inch pieces
  • ¼ cup hazelnuts toasted and skinned
  • 2 clove garlic sliced thin
  • 1 cup jarred roasted red peppers rinsed and patted dry
  • 1 ½ tablespoons sherry vinegar
  • 1 teaspoon honey
  • ½ teaspoon smoked paprika
  • ½ teaspoon table salt
  • Pinch cayenne pepper

Instructions
 

  • add 1 tablespoon oil, bread, and hazelnuts to 12-inch nonstick skillet and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)

Nutrition

Serving: 1tbspCalories: 17kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 98mgPotassium: 15mgFiber: 0.2gSugar: 0.3gVitamin A: 38IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!