Cooking new foods we haven’t tried before is one nice way to help make the newness of a new year last longer, extending our enjoyment of all this wonderful sense of newness for as long-lasting a duration as we can.
Sometimes just something lusciously good tasting, food and more food coming our way soon and often, or maybe just a few good bites, could be just what we’d appreciate more than most anything else at that moment when hunger pangs strike in between meals.
Just that little taste of something really good, even just a small snack momentarily dispelling our in-between-meals hunger pangs, that could be just what we are really hungry for sometimes in-between our real meals.
With Apopka’s fine collection of so many locally created cookbooks through the years, what’s cookin’ in Apopka has to be some of the best to be found anywhere.
Enjoy trying out any new-to-you recipes in this week’s column as well as another time ‘s showcasing of some of your favorites from some of those older recipes a long time ago introduced here.
CAROL SLIMAN’S FAT-FREE CARROT MUFFINS
Recipe from
Errol Membership Recipes
2-1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
3 medium-sized carrots, finely shredded (1-1/2 cups)
1 8-ounce container vanilla non-fat yogurt
1/2 cup frozen no-fat, no cholesterol egg substitute (thawed)
1/2 cup unsweetened applesauce
1/2 cup dark seedless raisins
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon confectioner’s sugar
About one hour before serving or early in day, preheat oven to 350 degrees. Spray eight six-ounce brioche pans or jumbo muffin-pan cups (three by one by one-half) with non-stick cooking spray. Place the prepared brioche pans or the muffin pans in a 15-1/2- by 10-1/2-inch size jelly roll pan for easier handling.
In medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger. In large bowl, with wire whisk or fork, mix the shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla extract until well blended.
With spoon, stir flour mixture into carrot mixture just until flour is moistened.
Spoon the butter into brioche pans. Bake 30 minutes or just until toothpick inserted into center of each muffin comes out clear.
Cool the carrot muffins in pans on wire racks for 10 minutes. Remove muffins from pans and cool slightly on wire racks.
Sprinkle with confectioners sugar. Recipe makes eight carrot muffins.
MRS. TERESSA SMITH’S
HOMEMADE ICE CREAM
Recipe from Plains PotPourri, Food Favorites of Plains, GA
4 to 6 eggs, depending on size
1 to 1-1/2 cups sugar
1 teaspoon flavoring, almond or vanilla
1 can condensed milk
2-1/2 cups mashed fruit
milk
Beat eggs, add sugar and enough milk to mix thoroughly. Cook until steamy, stirring to prevent sticking. Add condensed milk, fruit, flavoring and enough milk to fill freezer. Freeze with hand crank or electric freezer.
MRS. ROSA FUSSELL’S
CRANBERRY CONGEALED
SALAD
Recipe from Plains PotPourri,
Food Favorites of Plains, GA
1 can Ocean Spray cranberry sauce
1 package raspberry Jell-O
1 cup hot water
1 cup chopped nuts
1 small can crushed pineapple, drained
1 cup chopped celery
Add hot water to Jell-O and cranberry sauce. Mix well. Add nuts, pineapple and chopped celery. Refrigerate until congealed.
TONI LAPIERRE’S
MARYLAND CRAB CAKES
Recipe from Feeding The Flock, New Vision Community Church
1 large egg
1-1/2 tablespoons mayonnaise
1 teaspoon dry mustard
1/8 teaspoon Tabasco
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Worcestershire Sauce
1 pound lump crab meat
4 or 6 crushed saltine crackers OR 1/2 cup bread crumbs.
In deep bowl, beat egg lightly with wire wisk. Add mayonnaise, mustard, pepper, salt, Tabasco, and Worcestershire Sauce. Blend until smooth. Add crab meat and crackers or bread crumbs. Toss with fingers to mix. Form into patties and fry in oil until lightly brown.
DONALD VINCENT’S
COCA-COLA SALAD
Recipe from United
Methodist Church
Friendship Circle’s
Cooking With Friends
2 boxes cherry Jell-O
1 (18-ounce) bottle cherries
1 small can pineapple
1 cup nuts
1 (14 ounce) package cream cheese
2 small cokes
Dissolve Jell-O with the juice from the bottle of cherries and the can of pineapple. Heat the juice before mixing it with the Jell-O. (Save the cherries and pineapple for later.) Add the two small cokes. When mixture is slightly congealed, add the nuts, cream cheese and cherries and pineapple. Chill and serve the Coca-Cola Salad.
RONDA RIEVES’
DIET PUMPKIN PIE
Recipe from
A Harvest of Recipes
1 cup Ricotta cheese
8 ounces pumpkin
2 eggs
1/2 teaspoon cinnamon
1 teaspoon cloves
1 cup skim milk
2 tablespoons brown sugar substitute
2 teaspoons Sweet & Low or other sugar substitute
Mix all ingredients together well and pour into pie shell. Bake at 400 degrees for 40-50 minutes.
