Diane
McGeorge
The Braille Monitor June 2005
Recipes
This month’s recipes were submitted by the NFB of Colorado.
Whole Wheat Bread
by Diane McGeorge
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Diane
McGeorge
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Diane McGeorge is president of the National Federation of the Blind of Colorado and a member of the NFB board of directors. The following recipe is designed for use in a bread machine, but it can just as easily be made using a conventional electric mixer with a bread hook or even using a bowl and wooden spoon.
Ingredients:
1 1/2 cups buttermilk
1/4 cup oil
1/4 cup molasses
2 teaspoons salt
3/4 teaspoon baking
soda
4 cups whole wheat
flour
2 1/4 teaspoon or
one envelope active dry yeast
Method: Place ingredients in the baking pan for your bread machine in the order given in the recipe. Each bread oven is a little different. I set mine on the regular bake setting for whole wheat bread. We find this bread delicious. You can vary it to make a cinnamon raisin loaf by substituting honey for the molasses and adding one and a half teaspoons cinnamon and 3/4 cups raisins. It makes a delicious bread for breakfast or any time. I have had very good luck finding accessible bread machines.
Oat Bran Muffins
by Diane McGeorge
Here is something good and good for you. Give them a try. They freeze well and heat quickly in the microwave oven. They have a different texture and consistency, but they are very good.
Ingredients:
2 1/4 cups oat bran
1/4 cup chopped nuts
(optional)
1/4 cup raisins (optional)
1 tablespoon baking
powder
1/4 cup brown sugar
1 1/2 cup fat free
milk
2 egg whites or 1/3
cup Egg Beaters
2 tablespoons vegetable
oil
Method: Combine dry ingredients. Add milk, egg whites, and oil. Stir just enough to mix all ingredients. Batter will be stiff. Place in greased or lined muffin tins and bake at 425 degrees for fifteen to seventeen minutes. When muffins are done, a toothpick inserted in the center of a muffin will come out clean. These may be changed many ways by substituting other fruit such as diced apples, berries, etc. You may add cinnamon, which I frequently do. This is just the basic recipe. Recipe makes about twelve muffins, maybe fifteen if your muffin tins are small.
Pork Tenderloin à la Orange
by Julie Deden
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Julie
Deden
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Julie Deden is secretary of the NFB of Colorado and director of the Colorado Center for the Blind.
Ingredients:
One pork tenderloin, any size
Marinade Ingredients:
2 cups orange juice
1/2 cup soy sauce
1 tablespoon ground
ginger or 1/4 cup grated fresh ginger root
2 cloves fresh garlic,
crushed
Black pepper and
other seasonings to taste
Method: Prepare marinade by combining all marinade ingredients. Marinate pork for at least two hours or, for best results, overnight. You can either grill this tenderloin or roast it. To roast, set oven to 325 degrees. Roast in an uncovered pan for one to two hours. For roasts under four pounds one hour is sufficient. To grill, place meat on hot gas or charcoal grill. Grill until done, brushing with marinade and turning often. This meat is very flavorful and tender. Try both cooking methods. If you have a small roast, use half of the marinade.
Escalloped Apples
by Julie Deden
Ingredients:
6 apples, washed, cored,
and cut into small pieces
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
2 tablespoons butter
or margarine
Method: Place apples in a microwave-proof dish. Toss spices, salt, and sugar with the apples and dot with butter. Microwave for five to seven minutes or until apples are tender crisp. These are delicious with the pork.
Laura’s Apple Cake
by Julee Mullen
Julee Mullen teaches daily living skills at the Colorado Center for the Blind. The following recipe was contributed by one of Julee’s students, who has since graduated. It proved to be so popular that Julee continues to use it in her classes.
Ingredients:
3 eggs
1 3/4 cup sugar
1 cup oil
2 cups unsifted flour
1 teaspoon cinnamon
1 teaspoon baking
soda
1/4 teaspoon salt
1 cup walnuts, chopped
2 cups apples, peeled,
cored, and thinly sliced (Jonathan or Macintosh apples are recommended.)
Method: Mix first three ingredients together using a spoon. Add remaining ingredients and mix well. Place batter in a well-greased and floured bundt pan. Make sure to grease and flour thoroughly or cake will stick to pan. Bake in a preheated 375-degree oven for forty to fifty minutes. Once cake is cool, loosen it from pan by running a knife around the inner and outer edges and invert it onto a serving plate.
Creamy Baked Cheesecake
by Julee Mullen
Crust Ingredients:
1/3 cup butter, melted
1 1/4 cups graham
crackers, crushed
1/4 cup sugar
Method: Combine butter, crushed crackers, and sugar. Press into the bottom of a nine-inch springform pan
Filling Ingredients:
2 8-ounce packages cream
cheese, softened
1 can sweetened condensed
milk
3 eggs
1/4 cup lemon juice
Method: In a large mixing bowl beat cream cheese until fluffy, about three minutes. Add sweetened condensed milk and beat until smooth. Add eggs and lemon juice and mix well. Pour over crust. Bake for fifty to fifty-five minutes at 300 degrees. Cake is done when it feels springy or a toothpick inserted near center comes out clean. Cool to room temperature and chill before serving.
Vunuellos or Sopapillas
by Julee Mullen
Here is another recipe contributed to the CCB collection by a student.
Ingredients:
8 cups flour
3 teaspoons salt
1 tablespoon baking
soda (for fluffier consistency add an extra tablespoon to the batch.)
1/2 cup water (add
more as needed to form dough into a ball.)
Method: Combine all ingredients and mix thoroughly. Place in bowl and cover with a towel for about thirty minutes. Knead dough for about two minutes, stretch out and roll dough to about a 1/4 inch thickness. Cut into squares or triangles. Place in preheated oil, try to lay sopapilla flat on the surface of the oil. Turn after ten seconds and remove after ten more seconds. Place on paper towels to drain.
Raspberry Chicken
by Laura Mannon
Ingredients:
4 whole medium chicken
breasts (split, skinned, and boned)
| 2 tablespoons flour
1 1/2 tablespoons
butter
6 tablespoons raspberry
vinegar
1/2 to 3/4 cup chicken
broth
1/2 cup heavy cream
Fresh raspberries
to garnish optional
Method: Coat chicken with flour. Melt butter in large skillet. Add oil and brown chicken, turning once. Add vinegar and broth to skillet; stir over low heat until combined. Simmer uncovered until the chicken is done, about eighteen to twenty-five minutes. Remove chicken to serving platter and keep warm. Add cream to skillet and boil sauce until slightly thickened, about ten minutes, stirring occasionally. Pour sauce over chicken. Garnish with raspberries if desired. Pork chops may be substituted.
Homemade Macaroni and Cheese
by Mary Larsen
Mary Larsen is a longtime member of the NFB of Colorado and a past staff member at the Colorado Center. Today she works as controller for Outward Bound West.
Ingredients:
1 1/4 cups uncooked elbow
macaroni
1 cup shredded cheese
(any kind, but cheddar is great)
1/4 pound Velveeta
cheese cut into cubes (about 1 inch cut from the 2-pound block)
2 tablespoons butter
Salt and pepper to
taste
2 cups milk
Method: Melt butter in a 9-by-9-inch square pan or baking dish. Add the dry elbow macaroni and then sprinkle on the cheeses, salt, and pepper. Pour milk over the ingredients and be sure not to stir. Bake at 350 degrees for one hour or until noodles are tender. This dish is quick and easy to make and great to eat. The only problem is that, in addition to being quick to fix, it disappears quickly too. Happy eating!