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At the end of last week’s column I said I would continue with full meal recipes. I have two bread and one dessert recipe to add to this meal. You may not prepare this whole meal plan but one or two of the recipes might give you an idea what to prepare for a part of a meal. One of the fun things for me when planning this meal was all the recipes were in just one of my cook books. I best finish this meal.

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MOM’S CORN BREAD
2 eggs
1-1/4 c. two percent milk
1/4 c. shortening (not butter or margarine)
1-1/2 c. yellow cornmeal
3/4 c. flour
2 T. sugar
2-1/4 t. baking powder
1 t. salt

In a medium bowl, combine first three ingredients. In another bowl, combine all remaining ingredients, mixing with a wire whisk to incorporate all dry ingredients. Add to egg mixture; stir only until blended. Do not overblend. Turn into an eight inch square baking pan coated with non-stick cooking spray or lightly coat pan with shortening. Bake at 400 degrees for 20-25 minutes or until bread begins to pull away from sides of the pan and is browned on the edges. Makes nine servings. Note: This recipe is not my mom’s recipe. It’s just the name of the bread.

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Or you may like to make muffins rather than cornbread.

APPLESAUCE OAT MUFFINS
1-1/2 c. quick cooking oats
1-1/4 c. flour
1/2 c. packed brown sugar
1 t. baking powder
3/4 t. each, baking soda and cinnamon
1/2 t. salt
1 c. unsweetened applesauce
1/2 c. milk
3 T. canola or vegetable oil
1 egg white, slightly beaten

Topping:
1/4 c. quick cooking oats
1 T. brown sugar
1/8 t. cinnamon
1 T. butter or stick margarine, melted

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the next four ingredients. Stir into dry ingredients just until moistened. Fill 10 paper lined muffin cups 3/4 c. full

Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-18 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing to a wire rack to cool. Makes 10 muffins. Note: Add 2 T. hot water to the two empty muffin cups so they don’t burn while muffins are baking.

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VELVET CRUMB CAKE
Cake:
1-1/2 c. Bisquick Original baking mix
1/2 c. each, sugar and milk
2 T. shortening
1 t. vanilla
1 egg

Topping:
1/2 c. flaked coconut
1/3 c. packed brown sugar
1/4 c. chopped walnuts or pecans
3 T. butter or margarine, softened
2 T. milk

For cake: beat all ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed four minutes scraping bowl occasionally. Pour into greased and floured 8x8 or 9x9-inch baking pan. Bake nine inch pan 25-30 minutes, eight inch pan 30-35 minutes or until toothpick inserted in center comes out clean. Cool slightly. Prepare broiled topping: spread over cake. Set oven control to broil. Broil cake about three inches from heat about three minutes or until topping is golden brown. Be sure to check on cake as frosting burns easily. Makes nine servings.

For no-cholesterol Velvet Crumb Cake, sub skim milk for the milk, two egg whites or 1/4 c. cholesterol-free egg product for the egg and margarine, softened, for the shortening. Use margarine in topping, instead of butter.

Thought for the Day: Another lexophile: A boiled egg is hard to beat.

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