Hot-Milk Sponge Cake

-adapted from BHG New Cook Book, 10th edition

1 c APF
1 t baking powder
2 eggs
1 c sugar
.5 c milk
2 T margarine/butter
dash of salt if using unsalted butter

preheat to 350. Heat milk and butter in saucepan just till butter melts. Beat eggs till thick, gradually add sugar and beat till fluffy. Add flour and baking powder and mix till just combined. Combine wet and dry and mix till just combined. Bake in greased/floured 9" square pan for 20-25 min.

No-Knead Wheat Bread

-adapted from Fannie Farmer 13th edition

note: try this one with a poolish!

2 c hot milk
1/3 c molasses
1.5 t salt
1 pkg dry yeast
.25 c warm water
4 1/3 c whole wheat flour

Mix first 3 and let it cool while dissolving yeast in warm water. Mix all together. Let rise twice. Bake at 375 about 45 minutes.

Corn Crisps

-adapted from Fannie Farmer, 13th edition

.75 c water
2 T butter
.5 c yellow cornmeal
.25-.5 t salt

425 degree oven. Boil water and butter in small pan. Stir in cornmeal and salt, mix well. Drop teaspoonfuls onto buttered cookie sheet and bake 10-15 min.

Black Bean Soup

-adapted from Fannie Farmer, 13th edition

note: Crock Pot! and add carrots

2 cups dried black beans
water
1 onion, sliced
2 stalks celery, chopped
1 ham bone
1.5 c cooked ham chunks
1.5 t dry mustard
2 T lemon juice
salt to taste

Soak and drain the beans. Add enough water to make 2 quarts and cook with onion, celery, ham bone for 3-4 hours or until beans are soft. Remove ham bone and puree or beat by hand. Add cooked ham. Season with remaining ingredients.

quote from "The Fannie Farmer Cookbook, 13th Edition"

"The easiest way to open a fresh coconut is to fling it onto a cement or rock surface (not the kitchen floor). This is the way the monkeys do it, and they are professionals."