kayre: (Default)
My cornbread is having its fifteen minutes (seconds?) of fame today, so here it is:

Dry ingredients:
1 1/4 cup cornmeal
3/4 cup flour (I used 1/4 whole wheat, 1/2 cup white)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet ingredients:
1 cup milk
1/4 cup oil
2 tablespoons honey
1 egg

Stir dry ingredients together in a large bowl. Stir wet ingredients together in a smaller bowl or large measuring cup. Add wet to dry and mix just until blended. (Be sure to scrape the wet ingredients container so you don't leave honey behind!) Pour into a greased 8 x 8 or 9 x 9 pan and bake at 425 for 20 to 25 minutes-- slightly lower temperature if you use a glass or dark pan.

Yes, there's milk in it- I used LactAid milk last night. But it's little enough, divided up into portions that I can have a little if you make this for one of our church suppers!
kayre: (snow tree)
Preserving for posterity...

Havarti fondue, which we used to make on Midwinter Eve when I could eat cheese. Made it tonight, and ate it along with lots of LactAid and some organic yogurt; we'll see how much I suffer.

2 Tablespoons butter
3 Tablespoons flour-- melt butter, add flour to make roux.

Stir in:

2 cups milk (add some cream for luxury)
1 teaspoon caraway seeds soaked in a bit of hot water
dash of Worcestershire sauce
1 lb Havarti cheese (or swiss or cheddar)

Add before serving:

1 tsp lemon juice
1/8 tsp nutmeg.

Serve with bread cubes for dipping; little sausages and mushrooms are also good dippers.

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August 2017

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