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.

Strawberry Pie

By Cyndi Malloy

1 baked pie shell
1 cup sugar
1 cup water
3 TB cornstarch
3 TB strawberry jello mix
2-3 boxes fresh strawberries, washed and hulled
whipped cream for topping

1.  Cook sugar, water and cornstarch until thick; add jello.
2.  Slice some of the berries in half to line the bottom and sides of the pie shell, so they lay flat.  Then add as many whole (or cut up if they are very large) strawberries as needed to fill the crust to a well rounded top.  I like it to be high.  Cover with sauce.  Refrigerate until set.
3.  Top with whipped cream.

Sweet Sugarplums

By Dorothea Malloy

Makes 24 to 30

1 cup blanched almonds
3/4 cup raisins
3/4 cup dried apricots
3/4 cup chopped dates
3/4 cup walnuts
1/4 cup orange juice
sugar, optional

1.  Pulse nuts and fruits in a blender or food processor until they form a coarse meal. 
2.  Add the orange juice and pulse until the mixture sticks together. 
3.  Shape the dough into 1" balls.  Roll in sugar, if desired.
4.  Set each ball in a candy paper liner and store in an airtight container in the refrigerator.

Jessica's Brownies

By Jessica Valenzuela

2 eggs
2/3 cup oil
1 tsp vanilla
1 cup flour
3/4 tsp salt
1/3 cup cocoa
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans (optional)

1.  Preheat oven to 350 degrees. Grease one 9 x 9" square baking pan.
2.  In a large mixing bowl, combine eggs, salt, vanilla, and sugar and beat until sugar is mostly dissolved, about a minute. Don't let the mixture get fluffy. Add oil, flour, and cocoa until combined. Mix in chocolate chips and nuts.
3.  Pour the batter into prepared pan and bake 25 to 30 minutes. 

Strawberry Cheese Blintzes

By Dorothea Malloy

Makes 6 servings

Crepes:

1 cup flour

1 1/2 cups skim milk

1 egg

1/4 tsp salt

Filling:

1 cup cottage cheese

1/2 cup vanilla yogurt

1 cup sliced strawberries

1/4 tsp grated lemon peel

Topping:

vanilla yogurt

cherries or strawberries

1.  Mix crepe ingredients.  Heat a small skillet to medium heat and spray lightly with cooking spray.

2.  Remove pan from heat and pour 2 TB batter in center, turning to spread.  Return to heat and cook until brown on one side only.

3.  Remove crepe to plate and continue until all crepes are done, spraying more cooking spray as needed.

4.  Process cottage cheese in food processor or blender until smooth.  Add yogurt and lemon peel and mix well.  Add strawberries and process just a little more, so most are still in pieces.

5.  Divide filling among crepes, spreading along center of each, and roll up.

6.  Place blintzes in a single layer on a plate, cover with waxed paper, and microwave to warm, or place in a pan and warm in the oven.  

7.  For each serving, place three blintzes on a plate and top with vanilla yogurt and a cherry or strawberry.

Carrot Cake with Nut Icing

By Helen Brandt

Aunt Helen was my mother's sister, and she married my father's brother; that's why her last name is Brandt.  We tried this recipe recently, and everyone loved it.—Dorothea

Cake Ingredients:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots

Icing Ingredients:
1/2 cup butter
8 oz cream cheese
1 1/3 cup confectioner's sugar
1 tsp vanilla
1 cup chopped nuts

Directions:
1.  Sift together dry ingredients except sugar.
2.  In another bowl, combine oil and sugar.  Mix well and then add eggs one at a time, beating well after each.  Add dry ingredients, then carrots.  Mix well.
3.  Turn into three greased and floured 8 inch round cake pans, or an angel food cake pan.  Bake in 350 degree oven for 50-60 minutes, or until toothpick comes out clean. Cool.
4. Cream butter and cream cheese.  Beat until light, adding sugar, vanilla, and nuts while beating.
5. Frost cooled cake with icing.

Sweet Apple Quick Bread

By Lucy Malloy

2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 cup apples, peeled and finely chopped
1/2 cup butter, softened
1/2 cup milk
2 TB orange peel, grated
1 TB corn syrup
2 eggs
1/2 cup chopped nuts

1.  Blend all ingredients except nuts.  Beat 3 minutes, then add nuts. 
2.  Pour into greased loaf pan.  Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean.  Remove from pan to cool.

Irish Soda Bread

By Christina Malloy

4 cups of all purpose (or 3 cups whole wheat and 1 cup all purpose) flour
1 teaspoon baking soda
1 teaspoon salt
14 oz of buttermilk

1. Preheat the oven to 425 degrees.  Lightly grease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.
6. The bottom of the bread will have a hollow sound when tapped to show it is done.
7. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Swiss Pie

By Laurel Malloy

Based on a recipe from a Better Homes and Garden Cookbook.

1 cup onion
3/4 cup sour cream
2 slightly beaten eggs
1/4 tsp salt
12 oz Swiss cheese, cubed
small chunk of meat (optional)
9 in. unbaked pastry shell
dash pepper

1.  Saute onions.
2.  Blend in sour cream, eggs, salt and pepper.  Add the cheese and small chunk of meat, if using. 
3.  Pour mixture into pastry shell. 
4.  Bake 25 minutes at 375 degrees, until a knife inserted off-center comes out clean.

Spanish Rice

By Dorothea Malloy

1 cup uncooked brown rice
1 TB olive oil
1/2 cup chopped onion
2 cloves crushed garlic
2 1/2 cups water
1/2 tsp salt
1 TB chili powder
1 lb ground beef, cooked and drained (optional)

1.  Heat oil over medium heat in a pot that has a tight-fitting cover.  Cook rice and onion until rice is golden and onion is tender.  Add garlic and cook 1 minute longer.
2.  In a separate pot or tea kettle, heat water to boiling.
3.  Add boiling water and remaining ingredients to rice.
4.  Cover and simmer 45 minutes.

Hoppin' John

By Dorothea Malloy

4 cups water
1 tsp salt
2 TB dried minced onion
1 bay leaf
1 tsp dried thyme
1 1/2 cups brown rice, uncooked
1 16 oz can black-eyed peas, drained and rinsed
6 oz cooked ham, cut in 1/2 inch cubes

1.  Bring water to boil.
2.  Add salt, onion, bay leaf, and thyme.
3.  Stir in rice.
4.  Cover and reduce heat to low.
5.  Simmer 35-40 minutes until rice is almost tender.
6.  Stir in black-eyed peas and ham. 
7.  Cover and simmer 8-10 minutes until rice is tender.

Broccoli Cheddar Soup

By Ciara Cox

½ onion chopped
¼ cup butter (divided use)
¼ cup flour
2 cups half and half
2 cups chicken stock
2 bunches broccoli
2 carrots
¼ tsp nutmeg
8 oz shredded sharp cheddar cheese
salt and pepper to taste

1.  Cut carrots into small strips.  Break apart broccoli florets into small pieces.
2.  In a small pan, saute onion in 1TB of butter until transparent. Set aside.
3.  In a large pot, make a roux using remainder of butter and flour. Cook about 5 minutes over medium heat.  Add in half and half slowly, stirring constantly.  Add in chicken stock and simmer for 20 minutes.  Add onion, broccoli, and carrot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.  If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.  Add cheese and nutmeg.  Add salt and pepper to taste.

Vegetable Cheese Pie

By Dorothea Malloy

6 Servings

2 cups chopped fresh broccoli, or 1 10 oz package frozen broccoli cuts, thawed and drained
1/2 cup chopped onion, or 2 TB dried minced onion
1/2 cup chopped green pepper (optional)
1 cup shredded cheddar cheese (about 4 oz)
3/4 cup buttermilk, or 3 TB powdered buttermilk and water to make 3/4 cup
1/2 cup whole wheat flour
2 TB wheat germ
2 eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried thyme
1/2 tsp baking powder
1/2 tsp baking soda

1.  Cook broccoli in salted water until almost tender; drain thoroughly.
2.  Mix broccoli, onion, green pepper and cheese and place in lightly greased 9 1/2" pie plate. 
3.  Beat remaining ingredients until smooth.  Pour over vegetable mixture in pie plate.
4.  Bake in preheated 375 degree oven until golden brown and knife inserted halfway between the center and the edge comes out clean, 30-35 minutes.  Let stand 5 minutes before cutting.

Baked Mac and Cheese with Jalapeno and Bacon Bits

By Ciara Cox

2.5 cups milk
2 bay leaves
1 pound elbow pasta
4 TB (1/2 stick) butter
3 TB flour
1.5 cups grated cheese (sharp Cheddar is great!)
½ cup grated Parmesan
salt and pepper to taste
½ cup or more breadcrumbs (fresh is best!)
bacon (about 6 strips thick cut)
jalapeño - minced

1. Preheat oven to 400°. Bring a large pot of water to boil. Grease a 9x13-inch backing dish with 1 TB of the butter.
2. Cut the bacon into pieces and cook until crispy. Place on paper towel and set aside.
3. In a small saucepan, heat the milk with the bay leaves over medium-low heat. Cook until small bubbles appear on the sides of the pan (approx. 5 minutes). Turn off the heat and set the milk aside.
4. Salt the boiling water and cook the pasta al dente. Drain and rinse the pasta (so it stops cooking) and place pasta in a large bowl.
5. Melt 3 TB of butter in a medium saucepan over medium-low heat until foamy. Add the flour and cook for five minutes, stirring constantly, until the mixture browns. Take the bay leaves out of the milk and add a fourth of the milk to the butter and flour mixture stirring the whole time. Once the mixture becomes smooth, add more milk and stir. Continue adding the milk slowly until it is all added in. The mixture should be thick and smooth.
6. Add the Cheddar (or whichever cheese you choose) and stir together.
7. Pour the sauce over the pasta and add the Parmesan. Mix in the jalapeño and bacon. Season with salt and pepper to taste. Pour the pasta mixture into the 9x13 dish. Top liberally with breadcrumbs and bake until the crumbs turn brown, about 15 minutes. Serve hot and enjoy!!