Johnnycakes

1 1/2 cups stone ground cornmeal

1/2 tsp salt

1 cup boiling water

1 TB butter

1 egg, beaten

Mix cornmeal and salt.  While whisking, pour the boiling water slowly into the cornmeal mixture.  Whisk until smooth.  Let stand 5 minutes.  Stir in butter and egg.  If too thick to pour, add a little more water.

Heat a skillet to medium heat.  Spray with cooking spray.  Pour 1/4 cup cornmeal mixture into pan.  Cook on one side until set and slightly brown.  Turn and cook on the other side.  Continue for the rest of the batter.  Serve warm with butter and desired toppings.  

Makes about 8 johnnycakes.

Grandpa’s Beer Bread

 

By William Malloy

3 cups all-purpose flour

1 tsp salt

1 tsp yeast

8 oz light beer

Water, depending on consistency, until somewhat wet

1 TB vinegar

 

Mix all ingredients until even (6 minutes high speed with stand mixer).

Let rise overnight, covered.  (If you don’t have that much time, you can rush it, but the flavor is better when it has an overnight rise.)

Cover 10-inch pie plate with 18-inch parchment paper.

Spray lightly with canola oil.

Place dough on top of parchment paper and cover with plastic wrap.

Let rise until doubled in size. (1-2 hours)

Heat cast iron Dutch oven for half an hour at 500 degrees.

Move parchment paper with bread dough into container and cover.

Bake half hour at 425 degrees, until browned on top and 210 degrees internal temperature.

Cool on a rack before cutting.

Tuna Noodle Casserole

By Dorothea Malloy

1 TB olive oil
1/4 cup chopped onion
4 oz fresh mushrooms, sliced
1/2 cup frozen peas and carrots
7-9 oz egg noodles
2 TB butter
1/4 cup flour
1 cup unsalted chicken stock
1 cup whole milk
salt and pepper to taste
2 cans solid white tuna in water, drained
crushed cracker crumbs

1.  Heat olive oil in a skillet over medium heat.  Saute onions and mushrooms until lightly browned.  Add peas and carrots at end and saute until heated through.  Set aside.
2.  Cook noodles according to package directions.  Drain and set aside.
3.  Melt butter in a medium saucepan.  Add flour and stir to blend.  Cook until bubbly.  Whisk in stock and then milk and cook until thick.  Add salt and pepper to taste. 
4.  Mix vegetables, tuna, noodles, and sauce in a medium casserole dish and top with cracker crumbs.  Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned on top.

Hummus

By Dorothea Malloy

1 15-16 ounce can chickpeas (garbanzo beans)
Juice of one large lemon
1 TB extra virgin olive oil
1 TB tahini
1 garlic clove

1/2 tsp ground cumin
salt to taste (opt.)

1.  Drain the chickpeas and rinse them.  Dump them in the food processor.
2.  Peel the garlic clove and add it to the food processor.
3.  Add lemon juice, olive oil, cumin, salt and tahini.  
4.  Turn on the food processor and let it run at least five minutes, stopping two or three times to scrape down the sides.  If it seems too dry, add a little water.
5.  When it's as smooth as you want it, stop the food processor and scrape the hummus out into a serving bowl.  Pour a little olive oil on top and sprinkle with paprika.  Serve with chips or Greek flatbread.

Vegan Chocolate Cake

By Jen Whetten (Conor Cox's Mom)

Cake:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze:
1/2 cup sugar
4 TB vegan butter spread (or real butter if you're an omni)
2 TB soy milk (or any other milk if you're an omni)
2 TB unsweetened cocoa powder
2 tsp vanilla extract 1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

1.  Preheat the oven to 350 degrees, then grease an 8 X 8 square pan or dish.
2.  Mix together flour, sugar, cocoa, baking soda, and salt with a whisk, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix until it's well blended. Use a spatula to scrape down the sides of the bowl if necessary.
3.  Pour the mixture into the pan and place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (about 2 hours).
4.  For the glaze, in a small saucepan, bring sugar, butter spread, soy milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes. Don't think you can leave out this step, or the sugar won't dissolve and your glaze with be grainy....and nobody likes grainy glaze, now do they...
5.  Add vanilla, stir, and immediately pour onto cake. Glaze dries quickly, so spread it immediately and add any sprinkles or topping now. Let this cool for 1 hour, if you can wait that long!

Orange Slush

By Lucy Malloy

1 cup milk
1 cup water
1/2 large can orange juice concentrate (about 6 oz.)
1/2 cup sugar
1 tsp vanilla
12-14 ice cubes

Blend all in a blender until ice is chopped.

Sip of Fury

By Ciara Cox

2 TB lime juice
2 tsp habanero hot sauce
½ cup club soda
¾ cup cola
½ cup white rum

1.  Split the lime juice into two glasses.
2.  Add some ice cubes and the juiced lime rinds.
3.  Add the hot sauce and rum and stir to combine.
4.  Stir in the club soda and cola with a few more ice cubes and serve immediately.