UB Cookin'

A forum to discuss the Urantia Book.
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Sunflower Seed Brownies

Post by Amigoo » Sun Oct 28, 2018 1:05 am

Sunflower Seed Brownies

A cake-like brownie with less sweetness.
Also, try with a PB glaze or frosting.

:roll Ingredients:

Peanut Butter Cookie Mix (7.2oz pkg)
1/2 cup hearty cornmeal blend*
1 xlg egg, 1 xlg egg white
1/2 cup milk
2 tbs light olive oil
3/4 cup raw sunflower seeds
* 3 cups cornmeal + 1 1/3 cups all-purpose flour

:arrow: Directions:

Lightly oil 8" square baking dish; preheat oven to 350F.

In a med. mixing bowl, stir Cookie Mix and cornmeal blend.
In a small bowl, whisk eggs, milk, and oil, then pour into
Cookie mixture and stir well. Fold in sunflower seeds
and spoon batter into baking dish.

Bake 30 min. at 350F.
Cool 10 min. before serving.

Note: Recipe used Betty Crocker Peanut Butter Cookie Mix (7.2oz pkg)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Oct 29, 2018 12:38 am

Yum! Sounds good, Rod!
Thank you!
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 » Wed Oct 31, 2018 2:14 pm

Re: https://www.healthline.com/nutrition/fl ... what-is-it

:!: Not to be confused with "Flexible Flexitarian", vegetarians who reach across the table
and take meat from another person's plate when they're not looking. :roll:

Rod :)

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Re: UB Cookin'

Post by Sandy » Fri Nov 02, 2018 2:19 am

:!: Not to be confused with "Flexible Flexitarian", vegetarians who reach across the table
and take meat from another person's plate when they're not looking. :roll:
:lol: :lol: :lol: :lol:

Have a good week end, Rod!
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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Sohquttahhash

Post by Amigoo » Thu Nov 08, 2018 6:22 pm

Sohquttahhash (Narragansett name for Succotash)

Comfort food, easily prepared and great for brunches. :roll

:arrow: Simmer 15 min. in covered pan ...
15oz pkg frozen lima beans in 2/3 cup water,
topped with 1 1/2 cups chopped sweet onion,
topped with 15oz pkg non-GMO frozen corn.
(rinse beans and corn before cooking)

:idea: When cooked, sprinkle on 1/2 tsp garlic granules,
salt & pepper, then drizzle on 2 tbsp virgin olive oil.
Stir briefly and serve hot with steamed white fish
(like Atlantic cod from New England). ;)

Rod :)

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Crikey! Cranberry Bread

Post by Amigoo » Sun Nov 11, 2018 11:58 pm

Crikey :!: Cranberry Bread

A very tart, not-so-quick bread. ;)
(try dusted with confectioners' sugar)

:roll Ingredients:

2 lbs fresh cranberries, rinsed and cut in half (Crikey :!: )
2 cups gluten free baking flour *
1/2 cup cornmeal
1 1/2 tsp baking powder
1/3 cup sugar
1/2 tsp salt

3 jumbo eggs
1/4 cup egg whites
1/4 cup half & half
1/2 cup water
1 tbsp fresh lemon juice
1 tbsp light olive oil

* Try Bob's Red Mill GF Baking Flour

:arrow: Directions:

Lightly oil 8"x 10" baking dish; preheat oven to 350F degrees.

Combine dry ingredients in a large bowl, then
whisk eggs and liquid ingredients in a medium bowl.
Pour egg mixture into dry ingredients and stir well.

Spread half of cut cranberries in a very large bowl,
spread on batter, then cover with remaining cranberries.
Fold together until cranberries are coated with batter,
then spoon evenly into baking dish.

Bake at 350F degrees 1 hr. 10 min.

Crikey :!: Cranberries can be cut during 1 hour of TV,
then bread baked during another hour of TV :roll:
Optional: Serve with a dollop or vanilla ice cream.

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Nov 12, 2018 2:03 am

:lol: :shock: Wow! That's a lot of cranberries! I completely understand the "crikey " because I have a recipe for a cranberry salad where you have to quarter fresh cranberries. :shock: (Thankfully not 2 pounds!)
But it tastes delicious anyway.... and I bet that bread is worth all the work. :) Thanks, Rod, for sharing another great recipe. :sunflower:

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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Crikey! Cranberry Bread

Post by Amigoo » Mon Nov 12, 2018 2:27 am

Re: Crikey! Cranberry Bread ...

When baked and still hot, slice into bite size pieces and sprinkle on dark chocolate shavings (or chips).
Still good with a dollop or vanilla ice cream ... or a Crikey! version of cookie dough ice cream:
when cool, fold into vanilla ice cream. Crikey! Cranberry! Chocolate! ... with a dollop! :roll:

:scratch: Two pounds of fresh cranberries is a bit much (1 1/2 lbs would be fine) ...
but I just had to know how long it would take to slice the 2 lb bag. ;)

Now, I'm challenged to see how much vanila ice cream is needed.
Oh, Crikey! Hide the bathroom scale (and glucometer) for a week :!:
And ... Oh, nuts! (I prefer walnuts when I get this Crikey!)

Rod :stars:

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Re: UB Cookin'

Post by Amigoo » Mon Nov 12, 2018 11:01 am

Re: Crikey! Cranberry Bread ...
topped with dark chocolate, pecan halves,
and served with vanilla bean ice cream.

:roll: By bedtime, all was in the trash :!:
This oinker was determined to gobble it up
as "testing" ... within hours - not days. :shock:

:idea: Lesson: Halved fresh cranberries is good!
the rest is "icing on the cake" - LOTSA icing. :(

Shoppin' list: carrot & celery sticks (for a week)

Rod ... :bike: ...

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Re: UB Cookin'

Post by Sandy » Mon Nov 12, 2018 11:12 pm

:lol: :lol: :lol:
:loves
Sandy
“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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Homestyle Pumpkin Cornbread

Post by Amigoo » Thu Nov 15, 2018 2:53 pm

Homestyle Pumpkin Cornbread

Not faux pumpkin bread but pumpkin-flavored cornbread;
a batter easily converted to sweet bread with final inclusion
of sweetener, spices, chopped nuts, and/or fruit.

:roll Ingredients:

1 1/2 cups yellow cornmeal
1/3 cup all-purpose flour
2 tsp baking powder
3 tbsp sugar

2 xlg eggs, 1/3 cup egg whites
1/2 15oz can pumpkin purée
1/3 cup half & half
1/4 cup water
1/2 tsp salt
2 tbsp light olive oil

:arrow: Directions:

Lightly oil 8" square baking dish; pre-heat oven to 375F degrees.

In large mixing bowl, combine cornmeal, flour, baking powder, sugar,
then make a well and set aside.

In a medium bowl (or glass quart measuring cup), whisk eggs and whites,
then whisk in remaining ingredients in the order listed.

Pour pumpkin mixture into cornmeal blend; stir vigorously to combine.

Spoon batter evenly into baking dish, reduce oven to 350F, bake 50 min.
Especially tasty, served with butter and/or orange marmelade. ;)

:idea: Divide canned pumpkin into two small bowls, cover one
and freeze for next batch of pumpkin cornbread (thaw first
for several days in the refrigerator).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Nov 15, 2018 5:53 pm

Re: Homestyle Pumpkin Cornbread

:scratch: What?! A sweet bread? So trite and repetitious :!:
Try adding 1 cup chopped sweet onion and
1 1/2 cups chopped asparagus before baking!
for native American Thanksgiving aromas. :roll

:idea: Complements the original turkey (duck & goose),
as well as baked ham, fish, and lobster! 8)

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Nov 16, 2018 2:14 am

Thanks Rod,
I'll have Kim take a look at it. She just cooked and froze a 49 pound pumpkin so she'll have plenty of uses for pumpkin recipes over the next months. :shock:

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 » Sat Nov 17, 2018 2:37 pm

:duh While this event can probably be explained by physics, that a 32oz glass measuring cup, filled with warm tea and covered with plastic wrap, can fall* from the top of a standard refrigerator onto a concrete floor and not even crack is mind-boggling :!: A once-in-a-lifetime event as believable as a reported UFO sighting! :roll:

If the tea was not all over the floor, plastic wrap partially removed, and my pants splattered, I might believe that this was just a dream :!:

* Measuring cup was placed on top of the refrigerator but was touching the top of the door when the door was opened. :(

Proof that Midwayers can be kitchen helpers when "off duty"? :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Nov 17, 2018 5:33 pm

Proof that Midwayers can be kitchen helpers when "off duty"?
If I derive any message from this symbolism,
it might be: "Stop doubting our attentiveness :!:
We do what we need to do, when we need to do it,
and how we choose to do it." ;)

Rod :oops:

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Re: UB Cookin'

Post by Sandy » Sun Nov 18, 2018 2:15 am

If I derive any message from this symbolism,
it might be: "Stop doubting our attentiveness :!:
We do what we need to do, when we need to do it,
and how we choose to do it. ;)
Thank you for that, Rod. :)
I too had a tea incident last night. Mine in a mug ...The ceramic mug was in no danger of breaking but what a mess on the couch. :shock: My miracle was it came out and rather easily too. The second miracle...I kept my cool and didn't fly off the handle berating my clumsiness (which is legendary in these parts by the way LOL)
Hope you are enjoying a good week end. :hithere

love,
Sandy
“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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Cranberry Walnut Loaf

Post by Amigoo » Tue Nov 20, 2018 4:00 am

Cranberry Walnut Loaf

Another use of the Pumpkin Cornbread batter (sans pumpkin), using dried cranberries
(usually sweetened) and chopped raw walnuts. With cranberry and texture intensity,
this Loaf might be perceived as welcome competition to holiday fruit cake. :roll:
Serve with butter and/or spreadables like cream cheese or jam.

:roll Ingredients:

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tsp baking powder
3 tbsp sugar

2 xlg eggs, 1/3 cup egg whites
1/3 cup half & half
1/3 cup water
1/2 tsp salt
3 tbsp light olive oil

2 cups dried cranberries
1 1/2 cups chopped walnuts

:arrow: Directions:

Lightly oil loaf baking dish; pre-heat oven to 375F degrees.

In large mixing bowl, combine cornmeal, flour, baking powder, sugar,
then make a well and set aside.

In a medium bowl (or glass quart measuring cup), whisk eggs and whites,
then whisk in remaining ingredients in the order listed.

Pour egg mixture into cornmeal blend, stir vigorously to combine,
then fold in dried cranberries and chopped wlanuts.

Spoon batter evenly into loaf dish, reduce oven to 350F, bake 45 min.,
then reduce oven to 325F and bake 15 min. more.

:idea: Soak cranberries in hot water 5 min. then drain well
to reduce sweetness of sugar coated cranberries
(also improves moisture of loaf).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Nov 22, 2018 6:06 am

The Cranberry Walnut Loaf has better moisture when 1/3 cup applesauce
is stirred into the final batter (oil might then be reduced to 2 tbsp).
Also, melted coconut oil is a flavorful substitute for olive oil. ;)

Rod :)

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Jearty Jalapeño Cornbread

Post by Amigoo » Thu Nov 22, 2018 5:31 pm

Jearty Jalapeño Cornbread

Dense and moist with al dente peppers and onion.
(microwave a grande slice after refrigeration) ;)

:roll Ingredients:

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tsp baking powder
1 1/2 tbsp sugar

2 xlg eggs, 1/3 cup egg whites
1/3 cup half & half
1/3 cup water
1/2 tsp salt
3 tbsp light olive oil

6 lg jalapeño peppers, seeded & chopped
1 xlg sweet onion, chopped
1 1/2 cups shredded cheddar cheese (optional)

:arrow: Directions:

Lightly oil 8" x 10" baking dish; pre-heat oven to 375 degrees.

In large mixing bowl, combine cornmeal, flour, baking powder, sugar,
then make a well and set aside.

In a medium bowl (or 2-cup glass measuring cup), whisk eggs and whites,
then whisk in remaining ingredients in the order listed.

Pour egg mixture into cornmeal blend, stir vigorously to combine,
then fold in chopped peppers and onions.

Spoon batter into baking dish, reduce oven to 350, bake 45 min.
While still hot, spread on shredded cheese and melt in oven.

Rod :D

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Blueberry Cobbler Cake

Post by Amigoo » Mon Nov 26, 2018 6:25 pm

Blueberry Cobbler Cake

A healthy blueberry dessert, assembled like a cobbler
but with less fat and sugar. This frozen blueberry treat
has a cobbler-like topping with cake-like texture.
Note: frozen blueberries are available all year. 8)

:roll Ingredients:

1 cup all pupose flour
1 1/2 tsp baking powder
2-3 tbsp sugar
1/2 tsp salt

2 xlg eggs
1/3 cup egg whites
1/4 cup half & half
2 tbsp light olive oil
1/2 tsp lemon oil

:arrow: Directions:

Lightly oil 8" x 8 " baking dish; preheat oven to 350F degrees.

In a medium mixing bowl, combine dry ingredients.

In a small bowl (or glass 2-cup measuring cup),
whisk eggs and half & half, then whisk in oils.

Pour egg mixture into flour and stir vigorously.

Fill baking dish with frozen blueberries to 1 1/2".

Pour batter onto blueberries, leaving a few small
random patches of blueberries uncovered.

Reduce oven to 325F and bake 1 hr. 20 min.

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Nov 28, 2018 12:04 am

Thank you Rod for these awesome new recipes.
Funny thing ...as I type I smell cornbread cooking. George would have loved the Jalapeno version you just posted. (We're having it with beef stew that has been simmering for hours in the crock pot. ) This isn't our usual breakfast fair but this is an unusual day. LOL

Have a "good evening "up there. (Hearing Vincent Price in my head )

Love,
Sandy
“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 » Mon Dec 03, 2018 1:17 am

:roll A healthy ingredient for cornbread:

Add 1/4-1/3 cup golden flaxmeal for benefical oil and fiber,
but does not affect flavor when veggies are included. :finger:
(flaxmeal increases moisture only slightly).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Dec 05, 2018 2:35 pm

:sunny: A diabetes discovery journey (cornbread, a grain) ...

I suspect that cornmeal (dried, ground corn) does not rehydrate easily when baked as cornbread, causing the baked cornbread to be digested slowly (compared to flour). Also, the addition of protein (eggs) and oil help increase digestion time. A recent recipe* minimizes the use of white flour, but the cornbread needs some for better texture. * Jearty Jalapeño Cornbread (now with 1/3 cup golden flaxmeal)

:idea: Having fasted for a doctor's appointment yesterday, I enjoyed a large serving of the Jearty Jalapeño when I returned home. One and a half hours later, my blood sugar was 142 (7.9, normal post prandial). This might seem high for just cornbread, but the recipe makes a composite food item containing lotsa veggies and eggs plus oil. ;)

More about "post prandial": http://www.diabetesincontrol.com/1-hour ... etes-risk/

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Dec 13, 2018 3:41 am

:sunny: A diabetes discovery journey (Tiger Nut Flour, a root vegetable) ...

Re: https://www.glutenfreeliving.com/blog/w ... nut-flour/

:scratch: Who knew :?: :!: The mild sweetness and fiber of this flour
easily combines with kefir to create a very healthy dessert:

Whisk together 1 cup plain kefir with 2/3 cup Tiger Nut Flour
and 1/2 tsp almond oil; then stir in 1/2 cup sliced almonds.
8) Refrigerate overnight; stir briefly before serving.

The flavor of this flour also complements cacao powder
and/or finely shredded coconut (skip the almond oil). ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri Dec 14, 2018 3:49 am

:sunny: A diabetes discovery journey (Tiger Nut Flour, a root vegetable) ...

Paleo Perfect Pudding (IMO) ... :roll

Whisk 1 cup plain kefir with 2/3 cup Tiger Nut Flour,
then whisk in 1/3 cup organic canned pumpkin.
Refrigerate this as a base for various uses. ;)

Rod :)

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