Tag Archives: vegetarian

Peppy Bean Dip

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A quick and easy party dip.

  • 16 ounce can refried beans
  • 1 cup sour cream
  • 3 to 5 chili peppers (your choice) seeded and rinsed
  • Shredded Cheddar cheese
  • Sliced green onion
  • Broken tostada shells, or plain nacho chips

Blend together refried beans and sour cream. Finely chop the peppers; mix well with the bean mixture.

Spoon into serving bowl; garnish with cheese and onion to liking. Serve with broken tostada shells or nacho chips for dippers.

Makes about 2-3/4 cups

“Wholesome” Poundcake

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A Scrummie that you can serve with a little less guilt. :)

  • 1 cup unsalted butter
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups flour
  • 1/4 cup wheat germ (2 cups of whole wheat flour can be substituted for the regular flour and wheat germ
  • 1/2 teaspoon baking soda
  • 1 cup plain yogurt

Beat together butter and sugar. Add in vanilla and eggs and beat till smooth.

Combine flour, wheat germ and baking soda in a separate bowl. Add flour mixture alternately with yogurt to batter, blending well after each addition.

Bake at 325ยบ in two greased and floured loaf pans or one tube pan for about one hour. Cool for half an hour before removing from the pans.

Makes 2 cakes

Fuschnickered Fruitcake Loaves

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  • 1/2 cup Jamaican Rum
  • 8 ounces pitted dates, cut into large pieces
  • 1 pound dark raisins
  • 8 ounces whole candied cherries
  • 1/2 cup chopped, candied pineapple
  • 1 pound mixed candied fruit
  • 4 eggs
  • 1-3/4 cups firmly packed brown sugar
  • 1 cup egg nog
  • 1/4 cup unsulphured molasses
  • 3/4 cup unsalted butter, melted
  • 1-1/2 cups unsifted, unbleached white flour
  • 1-1/2 cups unsifted whole wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 cups pecan halves
  • More Jamaican Rum

Up to six months in advance:
Combine first 6 ingredients in a large bowl. Allow to marinate overnight at room temperature.

Next day:
Preheat oven to 275 degrees farenheight. Grease two 9.25 X 5.25-inch non-stick pans and line with wax paper or parchment.

In a large bowl beat eggs until foamy. Gradually add brown sugar, beating until light and fluffy. Blend in egg nog, molasses, and melted butter.

In another large bowl sift together flours, baking powder, salt and spices. Add pecans and toss gently to coat. Do the same for the marinated fruit. Take the egg mixture and combine it with flour mixture, blending well.

Pour into prepared pans, filling appoximately 3/4 full. Bake 2-1/2 to 3 hours, or until toothpick inserted in center comes out clean. Let cool in pan, on rack, for 15 mintues before turning out. When completely cool, wrap in cheesecloth soaked in rum and store in airtight container. Once or twice a month, resoak cloths with 1/4 cup rum. Can be stored up to one year in the refrigerator.

Makes two 3lb loaves.

Egg Bread

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This recipe comes from the book “Bread Machine Magic” by Linda Rehberg and Lois Conway (revised edition). Each recipe in this book has an ingredient list for small to large loaves, as well as minute adjustments to the fluid to compensate for various machines. Once you know what adjustments are required for your particular machine you can pretty much use any recipe from this book with ease. I give the adjustments in the same manner a crochet pattern would be written: Small (Medium, Large).

  • 1/2 to 5/8 cup (3/4 to 7/8 cup, 1 to 1-1/8 cup) milk
  • 1 (2, 3) egg (Babs: I’ve used unflavored egg substitute and have had my loaves come out okay.)
  • 1 tsp (1-1/2 tsp, 2 tsp) salt
  • 2 Tbsp (3 Tbsp, 4 Tbsp) unsalted butter or margarine
  • 3 Tbsp (1/4 cup, 1/4 cup) sugar
  • 2 cups (3 cups, 4 cups) bread flour
  • 1-1/2 tsp (2 tsp, 2-1/2 tsp) Red Star Brand Active Yeast (Babs: I have used Fleischman’s Active Dry Yeast in both it’s regular and Bread Machine forms, and both have worked well for me.)

Place all ingredients in bread pan, using the least amount of liquid in the recipe (Babs: for the size loaf you’re making). Select Light Crust setting and press Start.

Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time, until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Crust: Light
Bake Cycle: Standard
Optional Bake Cycles: Sweet Bread; Rapid Bake