Date: Mon, 16 Dec 1996 19:48:55
To: reggie
From: Sally Eisenberg <sparky@netgate.net>
Hi All,
Made these recipes and they turned out to be very delicious. Give them a
try. The cornbread is the most moist I have ever made. I used only one can
of green chili's. My hubby really liked the scones.
Sally E.
* Exported from MasterCook II *
Chile Cornbread
Recipe By : Sunset Low-Fat Mexican Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup flour, all-purpose
4 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 large egg whites
1 cup buttermilk -- * see note
3 tablespoons honey
2 tablespoons butter -- melted
7 ounces green chiles -- diced
1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a
small bowl beat egg, egg whites, buttermilk, honey, butter and diced green
chiles until blended. Add egg mixture to flour mixture and stir until dry
ingredients are evenly moistened.
2. Spread batter in an 8 inch square nonstick (or greased regular) baking
pan. Bake in a 375 degree oven until bread pulls away from the sides of the
pan and a wooden toothpick inserted in the center comes out clean (about 30
minutes).
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NOTES : * use lowfat buttermilk
* Exported from MasterCook *
Cranberry-walnut scones
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose white flour
1/4 cup light brown sugar
plus 1 tablespoon for sprinkling scone top
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1/4 cup chopped walnuts
1 cup buttermilk
plus extra for brushing scone tops
Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with
non-stick cooking spray.
In a large bowl, stir flour, 1/4 cup brown sugar, baking powder and salt.
With a pastry blender or your fingertips, cut in butter until mixture
resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in
center and gradually stir in buttermilk to form a ball. Knead lightly. Do
not overwork; dough will be sticky.
Divide dough in half. On a lightly floured surface, pat or roll each
portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8
wedges. Place scones on prepared baking sheet. Brush tops with buttermilk
and sprinkle with remaining 1 tablespoon brown sugar. Bake 14 to 18
minutes, or until golden brown. Serve warm. Makes 16.
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NOTES :
Per serving: 115 calories, 3g protein, 3g fat, 21g carbohydrate, 140mg
sodium, 4mg cholesterol.