UB Cookin'

A forum to discuss the Urantia Book.
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Re: UB Cookin'

Post by Amigoo » Tue Feb 09, 2016 7:34 pm

Sandy,

Tasty Truffle bites (in my mind as I review the ingredients).
I've been lookin' for ways to use Almond Meal ...
and this might substitute for ground cashews!

Rod

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Re: UB Cookin'

Post by Sandy » Wed Feb 10, 2016 2:57 am

Hey Rod,
Now don't get me wrong...I love cashews, but I believe almonds are a better option, health-wise and are helpful in controlling blood sugar after a heavy carb meal. So getting almonds to work in this recipe is a real plus I think.

But on a happy note!!!! G's blood sugar was normal this morning!!!... well... actually it has been normal the past 2 mornings when tested and this after two heavier then normal carb days! and he experienced no weakness what so ever!
It's almost as if his pancreas is saying, "Wee doggies! Look at me go!" :bana: (hill billy roots ;) )

But I'm excited... elated... and ever so grateful to the Creator of all!!! :happy

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Thu Feb 11, 2016 5:37 am

:sunny: A diabetes discovery journey ...

Powdered apple fiber (with apple pectin) can be added to unsweetened, organic applesauce to increase dietary soluble and insoluble fiber. Apple fiber will also increase the flavor since it's typically made from red apple skins (so, select organic when available). ;)

Try 2 tsp apple fiber per cup of applesauce and refrigerate overnight before serving. When served, a sprinkle of cinnamon and some walnut pieces create a snack that is "delicious and nutritious and makes you feel ambitious" (or at least, healthy). :roll:

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Feb 12, 2016 3:02 am

Thanks Rod!
I love applesauce and this this bulked up applesauce is just the ticket when looking for a healthy snack. I hadn't heard of powdered apple fiber before. Where do you find it? Grocery store maybe?... with home canning supplies or health food section or store?
And Is that what they put in jellies to make them congeal properly?
(I'm full of questions today, eh? :lol: )
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Fri Feb 12, 2016 6:36 am

Sandy,

While on a side journey (in a large health food store) to find other dietary fiber options
(I tried chia seed, then flax meal, then two fiber blends), I discovered the less-popular
(according to occupied shelf space) apple fiber*. :roll

:o At first, addition of apple fiber to organic applesauce created an unfamiliar taste/texture,
but I soon bonded with this mixture after finding an appealing proportion of apple fiber.

* http://www.myherbs.net/apple-fiber-12-oz-by-now-foods/
(not the local store where I was shopping)

Rod :D

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S/B Chocolate Cake

Post by Amigoo » Fri Feb 12, 2016 6:47 am

S/B Chocolate Cake

A healthy dessert that is close enough to "chocolate cake" to satisfy such cravings.
With minimal sweetness and fat, this sweet treat permits a drizzle of chocolate syrup,
dollop of whipped cream, accompaniment by ice cream, or ... whatever.

:roll Ingredients:

1 cup spelt flour
1 cup all-purpose flour
2/3 cup 100% cocoa
2 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1 xlg egg
2 xlg egg whites
3/4 cup half & half
1/2 cup water
2 tbsp raw agave syrup
2 tbsp light olive oil

:arrow: Directions:

Lightly oil a 9" x 9" glass baking dish; pre-heat oven to 375F degrees..

In a medium bowl, toss dry ingredients with a large spoon until combined.

In a glass quart measuring cup, whisk eggs, then add remaining liquid ingredients
and whisk vigorously to complete.

Stir in chopped walnuts, then evenly distribute batter into baking dish.

Reduce oven to 350F degrees and bake 40-45 min.


:scratch: The "S/B"?

Explanation long ago by the bookeeper of a Hollywood (Fla.) beach hotel:
Handwritten "S/B" and correction next to an amount on the computer-generated
Ledger means "Should Be" (the Ledger is incorrect). As for this chocolate cake,
"S/B" means that the report (recipe) is as good as a second draft choice
(relative to the first draft). :roll:

First runner-up name for this impromptu recipe was Chocolate Bread/Cake,
but B/C seemed to imply a very old recipe. :lol:

Rod :D

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S/B Chocolate Cake

Post by Amigoo » Fri Feb 12, 2016 8:43 am

Re: S/B Chocolate Cake - http://board.1111angels.com/viewtopic.p ... 00#p191332

For more cake-like appeal, increase water to 2/3 cup and sugar to 3 tbsp. ;)
For Chocolate Brownies appeal, stir in 3/4 cup semi-sweet chocolate chips. 8)
For chocolate candy appeal, just skip the recipe and serve the chips. :roll:

Rod :D

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Re: UB Cookin'

Post by Sandy » Sun Feb 14, 2016 1:39 am

Thanks Rod,

I will look at our local health food store and see if i can find some apple fiber. The price is very reasonable on the URL site you provided.
:lol: (chuckling at the BC "thing.")
Your chocolate cake too.... Oh my goodness does it sound good!!!!! :bana: :mrgreen: I hope I still have enough spelt flour! :finger:

XXSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Sun Feb 14, 2016 8:13 am

Sandy,

I noticed this with other bread recipes:
spelt flour provides an appealing texture and mild flavor
that also enhances this S/B Chocolate Cake recipe.

I'll post another comment for the Cake recipe
(a versatile prune/raisin mixture).

Rod :D

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S/B Chocolate Cake

Post by Amigoo » Sun Feb 14, 2016 8:41 am

Re: S/B Chocolate Cake - viewtopic.php?f=47&t=25032&start=300#p191332

This easy prune/raisin mixture can be added to the Chocolate Cake batter
to increase moistness and create fudge-like texture (try 1/3 cup, stirred
into the completed batter); or just serve on the side, as a fruit spread:

:roll Ingredients:

Glass quart measuring cup with 2 cups very hot water
2 cups moist, dried prunes
1 cup dark raisins

:arrow: Directions:

Soak prunes and raisins in the hot water 10 min.
(longer if dried fruit is not room temperature),
then pour off water and save for immediate use.

Add 2/3 cup soaking water to moistened fruit.
Place hand blender in measuring cup and cover top
with plastic wrap to prevent splatter.

Blend fruit to desired texture, then stir in extra
soaking water to thin as desired (mixture is most
versatile when it does not pour easily).

Refrigerate in covered container until used.

:idea: Tip: More cocoa powder can be used (try 1/4 cup)
when this prune/raisin mixture is included; increase
water or mixture to maintain batter consistency.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Feb 15, 2016 2:11 am

Thanks Rod,
The Prune/Raisin mixture sounds like a great addition. :thumright: I was nearly out of spelt flour so I'm afraid this recipe must wait until the next trip to the health food store.
It's a shame as it would have made a lovely Valentine's Day cake.
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Wheat 'n Rye Mounds

Post by Amigoo » Wed Feb 17, 2016 12:42 am

Wheat 'n Rye Mounds (updated recipe, makes 8 Mounds)

A more fiber-inclusive version of the Mini-Mounds of Ruis recipe,
with similar ease of preparation. These hearty Rye Mounds are
great accompanied by complementary spreads or cheese.

:roll Ingredients:

1 3/4 cups very warm water
1 1/2 tsp dry yeast
2 rounded tsp brown sugar
1 cup wheat bran

1 3/4 cups dark rye flour
2 tbsp brown flax meal
3/4 tsp salt
2 rounded tsp caraway seed
1 tbsp virgin olive oil
Bread flour for cookie sheet

:arrow: Directions:

- Lightly coat a cookie sheet with oil, then sprinkle on bread flour and tap to remove excess.
- Pre-heat oven to 375F degrees.
- In a warm glass quart measuring cup, add very warm water, then stir in yeast, brown sugar, and wheat bran;
cover measuring cup and let mixture rest 20 min.
- Stir in caraway seed (to pre-moisten), then add rye flour, flax meal, and salt;
stir well, then drizzle on olive oil and stir vigorously to combine.
- Drop spoonsful of batter onto floured cookie sheet, then let rest in a warm place 5 min.
- Reduce oven to 350F degrees and bake 45-50 min.
- Let Mounds cool 5 min., then separate from cookie sheet with a spatula and serve warm.
(or refrigerate, then wrap one in a paper towel and microwave 5-10 sec.)

Tips:
1) warm the measuring cup and water in a microwave.
2) use two spoonsful per Mound (one on top) for more height.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Feb 17, 2016 1:03 am

:sunny: A diabetes discovery journey ...

Re: Wheat 'n Rye Mounds - http://board.1111angels.com/viewtopic.p ... 00#p191376

Effective combo for more dietary fiber (Been there! Done That! :D ):
A Wheat 'n Rye Mound for breakfast (or any meal) and an evening snack:

Combine 1/2 cup organic applesauce with a tbsp of golden flax meal;
sprinkle on cinnamon and enjoy with a probiotic capsule.

:!: this snack seems best when consumed in the evening, after supper.
I also take a probiotic with a mug of green tea before breakfast. ;)

Rod :D

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Prune Whip Pleasure

Post by Amigoo » Wed Feb 17, 2016 10:19 pm

Prune Whip Pleasure ;)

This easy and versatile prune/raisin mixture can be added to chocolate cake
batter to increase moistness or create fudge-like texture. Or serve as a spread
or light after-dinner dessert (maybe with a dollop and petite Lady Finger).

:roll Ingredients:

Glass quart measuring cup with 2 cups very hot water
2 cups moist, dried prunes
1 cup dark raisins
1/4 cup 100% cocoa
1/4 tsp cinnamon

:arrow: Directions:

Soak prunes and raisins in the hot water 10 min.
(longer if dried fruit is not room temperature),
then pour off water and save for immediate use.

Add 1 cup soaking water to the moistened fruit.
Place hand blender in measuring cup and cover
top with plastic wrap to prevent splatter.

Blend fruit to desired texture, then stir in cocoa,
cinnamon, and sufficent soaking water to create
desired thickness (mixture is most versatile
when it does not pour easily).

Refrigerate in covered container until used.

Rod :D

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S/B Chocolate Cake

Post by Amigoo » Mon Feb 22, 2016 5:17 am

Re: S/B Chocolate Cake - http://board.1111angels.com/viewtopic.p ... 00#p191332

:scratch: Who knew? This recipe is neither bread nor cake!
So, that's why it remains "quickbread/cake" :roll:

Final change to recipe:
3/4 cup 100% cocoa (not 2/3 cup)
3/4 cup water (not 1/2 cup)

Add a bit more sugar and/or oil if you prefer.

Rod :D

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Red Cabbage with Caraway

Post by Amigoo » Wed Feb 24, 2016 1:16 am

Re: Red Cabbage with Caraway - http://board.1111angels.com/viewtopic.p ... 75#p189994

:cheers: Almost two years later and I've had no problems with my pressure cooker* (well, maybe one: it doesn't wash itself, but cleans easily in soap and warm water ... even after two years!). In fact, I would now rate it 6 stars, especially cooking red cabbage:

:arrow: Fill cooker with rinsed bite-size pieces of red cabbage, add 1/2 cup water, sprinkle on 2 tsp caraway seed, drizzle on 1 tbsp virgin olive oil then 1 tbsp raw apple cider vinegar. Cook on med-high 15 min., then remove from heat and let cool 10 min. before slowly releasing any remaining pressure.

Stir briefly while adding 2 tbsp raw apple cider vinegar (if desired). Serve hot or refrigerate in a covered container when completely cool. This super-easy cabbage is also tasty as cold dish (try with sour cream or nonfat plain yogurt). :roll

* Vinod V-3.5L Splendid Plus Handi Stainless Steel pressure Cooker, 3.5-Liter, purchased from Amazon.com

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Feb 24, 2016 11:33 am

Thanks Rod...I could go for some red cabbage right now... great recipe ideas. :thumright:
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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S/B Chocolate Cake

Post by Amigoo » Thu Feb 25, 2016 5:23 pm

Re: S/B Chocolate Cake - http://board.1111angels.com/viewtopic.p ... 00#p191345

:oops: Another change added:
1/4 cup coconut manna* (not 2 tbsp olive oil)
3/4 cup 100% cocoa (not 2/3 cup)
3/4 cup water (not 1/2 cup)

* pureed coconut, melted
(try 1/3 cup for more cake moisture).
Or substitute coconut oil for olive oil
(try 3 tbsp for more cake moisture).

Rod :D

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Chocolate Oat Bran

Post by Amigoo » Mon Feb 29, 2016 8:53 pm

Chocolate Oat Bran

A morning hot cereal that has good nutrition and mild chocolate flavor.
(add another tablespoon of cocoa to increase chocolate flavor)

:roll Ingredients:

2 cups simmering water
3/4 cup High Fiber Oat Bran*
2 tbsp unsweetened 100% cocoa
2 tbsp raw agave syrup
2 tbsp pureed coconut
1/8 tsp cinnamon
pinch of salt

:arrow: Directions:

In a medium pan, heat water until simmering, then slowly stir in oat bran.
Continuing stirring until all water is absorbed (about 3 min.).

Remove pan from heat and stir in remaining ingredients in the order listed.
Serve hot with chopped walnuts or pecans, sliced almonds or banana;
dried zante currants (small dark raisins) are tasty accompaniment!

* Bob's Red Mill High Fiber Oat Bran (reference for my preferred grind,
but other oat bran may be used)

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Mar 01, 2016 12:33 pm

All sound delicious but especially the last one, Thanks Rod! I could use a dose of that chocolatey energy right about now.
XXSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Atlantean Aduki Chili

Post by Amigoo » Sat Mar 05, 2016 1:19 am

Atlantean Aduki Chili

:roll: According to myth, a centuries-old recipe requiring caution in preparation:
The ceremonial chef must wear a uniform of pure white while closely supervising
the preparation of this recipe. Any discoloration of the uniform upon completion
suggests poor preparation (or poor management of the preparation).

"Atlantean" refers to the nutritional strength of the ingredients and alludes to
a lost civilization described in certain dialogues written about 360 B.C.E.

:roll Ingredients:

1 cup rinsed quinoa grain
2 cups simmering water
1 large onion, seeded and chopped
3 med. jalapeño peppers, seeded and chopped

1 1/2 cups water
6oz can tomato paste
1 tbsp dried parsley
3 tsp chili powder
1 tsp garlic granules
2 tsp each cumin powder, paprika
1/2 tsp each salt, coarse black pepper
1 tsp 100% cocoa powder (optional)
1 tbsp agave syrup (or sugar)
2 tbsp extra virgin olive oil
15oz can aduki beans, rinsed
15oz can diced tomatoes

:arrow: Directions:

In a medium pan partly covered, simmer quinoa in 2 cups water until water is absorbed (about 15 min.).

While quinoa is cooking, sauté chopped onions and jalapeño peppers in olive oil in another pan;
stir into completed recipe after aduki beans and diced tomatoes are added.

When quinoa is cooked, stir in 1 1/2 cups water, then tomato paste. Add remaining ingredients
in the order listed, stirring gently as each ingredient is added.

Partially cover pan with a lid and simmer 45 min., stirring occasionally.
Add extra water as needed to maintain desired thickness.

Serve hot with typical chili accompaniment, including preferred fresh herbs. ;)

Rod :D

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Atlantean Aduki Chili

Post by Amigoo » Sat Mar 05, 2016 2:34 am

Re: Atlantean Aduki Chili - http://board.1111angels.com/viewtopic.p ... 00#p191529

I assume that "onion, seeded and chopped" referred to the ancient market practice of selling onions complete with their tops (flower). Although, what cook would not know to isolate the bulb for the portion cooked? Maybe the whole onion was tossed into a cauldron (with eye of newt, toe of frog, etc.). :roll:

Rod :lol:

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Re: UB Cookin'

Post by Sandy » Sat Mar 05, 2016 11:26 am

:lol: Sounds like a good one, Rod. I love cocoa in chili.
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Sunny Side Aduki

Post by Amigoo » Sat Mar 05, 2016 2:56 pm

Sunny Side Aduki (makes 4 servings)

A variation of refried beans that complements the unique flavor of aduki beans
with diced onion, spices, and a steamed egg. The egg is steamed as the bean/onion
mixture is gently fried in a covered pan. Serve with whole grain toast or cooked rice.

:roll Ingredients:

2 15oz cans aduki beans, rinsed and drained
1 cup diced yellow onion
2 tbsp virgin olive oil
1/2 tsp garlic granules
1 tbsp dried parsley
1/2 tsp salt
1 xlg egg per serving

:arrow: Directions:

Mash aduki beans in a medium bowl, then stir in herbs, spices, olive oil, and diced onion.

Lightly coat a nonstick frying pan with olive oil, place a mound of bean mixture in the center
and press down with a spoon to make a well (should have sufficient depth and sides
to keep egg from overflowing into pan)

Carefully crack an egg into the center of the well, cover pan with a lid, and fry mixture
on medium heat about 10 min. (do not preheat pan).

Using a spatula, carefully slide the moist patty onto a plate or into a bowl.
Salt & pepper as desired. Try with a slice of pepper jack cheese!

:idea: Tips:
1) Bean mixture may be refrigerated in a covered container and used as needed;
cook at slightly lower temperature about 15 min. if mixture is cold when fried.
2) Stir in a tablespoon or two of flour or cornmeal if mixture seems too moist.
3) Other herbs and spices may be used such as dried cilantro, dried basil,
paprika, chili powder, or Mexican spices.

;) Note:
Raw onion in mixture provides sufficient moisture to steam egg;
include dried chives for more onion flavor.

Rod :D

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S/B Chocolate Cake

Post by Amigoo » Sun Mar 06, 2016 9:47 pm

S/B Chocolate Cake (final version :finger: )

A healthy dessert that is close enough to "chocolate cake" to satisfy such cravings.
With minimal sweetness and fat, this dense treat permits a drizzle of chocolate syrup,
dollop of whipped cream, accompaniment by ice cream, or ... whatever.

:roll Ingredients:

1 cup spelt flour
1 cup bread flour
3/4 cup 100% cocoa
2 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1 xlg egg
2 xlg egg whites
3/4 cup half & half
3/4 cup water
2 tbsp light olive oil
3 tbsp raw agave syrup
1/4 cup applesauce

1 1/2 cups chopped walnuts
1 cup rinsed zante currants

:arrow: Directions:

Lightly oil a 7" x 11" glass baking dish; pre-heat oven to 375F degrees.
Rinse zante currants in very hot water, then drain well.

In a medium bowl, toss dry ingredients with a large spoon until combined.

In a glass quart measuring cup, whisk eggs, then add remaining liquid ingredients
and whisk vigorously to complete.

Stir egg mixture into flour mixture, then fold in chopped walnuts and currants.
Evenly distribute batter into baking dish.

Reduce oven to 350F degrees and bake 40-45 min.

Rod :D

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