ARUCHATBOKER RECIPES

CHANA'S CORN MUFFINS

INGREDIENTS:

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg beaten
1/4 cup canola oil
1 cup milk

DIRECTIONS:

1. Preheat oven to 400° degrees F (200° degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk;
stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400° degrees F (200° degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin
comes out clean.

RUCHAMA'S RASPBERRY CORN MUFFINS

INGREDIENTS:

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter - melted & cooled
1 cup fresh raspberries

DIRECTIONS:

Preheat oven to 375° degrees Farenheit (185° degrees Centigrade) . Grease 12 muffin cups. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda and the salt. In another bowl whisk together the eggs, the yogurt and the butter, add the flour mixture and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin cups and bake in the middle of the oven for 20 minutes or until a tester come out clean. Let the muffins cool in the cups on a rack for 3minutes. Turn out on a rack and serve.

K.E FARM CORN MUFFINS

INGREDIENTS:

1 cup cornmeal
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
2 eggs
1 tsp. maple extract
1/2 cup maple syrup (using the best - K.E. FARM Maple Syrup)
1/2 cup oil or melted butter

PREPARATION:

Add the maple extract to the milk and blend. Whisk the eggs and brown sugar together; then whisk in the syrup. Add the milk mixture and blend. Sift and mix all dry ingredients, then add to the wet mix. Bake at 375° degrees Farenheit (185° degrees Centigrade) for approximately 20 minutes.

Note: You can double this recipe, just add additional teaspoon of maple extract. Serve warm, it will enhance the maple flavor.

YIELDS: 12 large muffins.

DEVORA'S LEMON BLUEBERRY CORN MUFFINS

INGREDIENTS:

1 cup cornmeal
2 cups flour
1 teaspoon baking soda
2 tablespoons baking powder
1/2 cup sugar
zest from one lemon

SIFT THE ABOVE TOGETHER

DIRECTIONS:

1/2 cup honey
1/2 pound melted butter
2 cups buttermilk
1 1/2 cups blueberries

WHISK THE ABOVE TOGETHER

TOPPING :
Zest of 1 lemon
Mix with sugar

DIRECTIONS:

Whisk wet into dry. Fold in blueberries. Sprinkle with lemon sugar. Bake at 375° degrees Farenheit (185° degrees Cetigrade) for approximately 15-25 minutes

LEAH'S BANANA (BREAD) CAKE (Middle Eastern Twist)

INGREDIENTS:

Cream together:

1 cup butter, softened at room temperature
3/4 cup brown sugar

Add to above mixture:

3 cups ripe - mashed bananas

Whisk together and add to to wet ingredients, mix well:

1/2 cup milk
4 eggs
1 tsp. Vanilla extract
1/2 tsp. Almond extract

Sift together and blend into wet ingredients:

3 cups flour
2 tsp. Baking powder
2 tsp. Baking soda
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. Cardamon

Add to above mixture:

1 cup chopped walnuts
1 cup granola - topping

DIRECTIONS:

1. Pour into 9x13 prepared baking pan
2. Sprinkle top of cake with granola
3. Bake for approimately 30-40 minutes in 375° degree Farenheit(185° degrees Centigrade) oven.

RACHEL'S CORN MUFFINS

INGREDIENTS:

1 1/4 cups stoneground (good grade) cornmeal
1 1/4 cups unbleached white flour
2 tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/4 cup corn oil
1 cup buttermilk

DIRECTIONS:

Combine dry ingredients in mixing bowl. Mix together wet ingredients in another bowl. Combine both wet and dry mixtures using as few strokes as possible - mix until just blended. Bake in greased muffin tin (I use butter to grease the tin) at 350° degrees Fahrenheit(180° degrees Centigrade) until tops of muffins are golden brown for approximately 45 minutes.

ETTI'S CORN MUFFINS

INGREDIENTS:

1 cup cornmeal
1 cup whole wheat flour
1 tbs. baking powder
1/4 cup canola oil
1 cup soy milk
1/3 cup maple syrup (K.E. FARM)

DIRECTIONS:

Preheat oven to 375° degrees Farenheit(185° degrees Centigrade). Mix ingredients together in a bowl. Pour batter
into lightly oiled muffin tins. Bake for 20 minutes.
YIELDS: 6

DINA'S SWEET CORN MUFFINS

INGREDIENTS:

2 1/2 cups stone-ground yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1/3 cup oil
1/3 cup honey
1 1/2 cups 1% lowfat milk

Preheat oven to 350° Farenheit (180° degress Centigrade)

DIRECTIONS:

Combine dry ingredients. Make a WELL in the center and add oil, honey, and milk. Stir until batter is smooth. Pour into an oiled muffin tin, filling almost to the top. Bake for approximately 25 minutes.

YIELDS: 12 muffins

SIMONE'S LEMON RICOTTA PANCAKES with FRUIT

INGREDIENTS:

4 large eggs - separated
1 1/3 cup "KOSHER" ricotta cheese (FIERRO brand)
1 1/2 tbs. sugar
1 1/2 tbs. lemon zest
1/2 cup flour (all purpose)
applesace / baked apples
K.E. FARM maple syrup

DIRECTIONS:

Whisk together egg yolks, ricotta, sugar and zest. Add flour gradually and stir until well blended. Beat egg whites until they hold stiff peaks and fold into mixture. Butter skillet and drop 1/4 cup pancake batter.
Serve with warmed applesauce or baked apples on top with K.E. FARM maple syrup

YIELDS: approximately 15 small pancakes.

LORIDONNA'S LEMON RICOTTA CHEESE PANCAKES

INGREDIENTS:

3/4 cup flour (all purpose)
1/2 tsp. grated nutmeg
1 tsp. baking powder
1 cup ricotta cheese (FIERRO brand "Kosher")
2 eggs
1/3 cup milk
1/3 cup canola oil
1 large lemon juice / finely grated zest
confectioners' sugar
maple syrup

DIRECTIONS:

Combine the dry ingredients. In a separate bowl combine all of the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick frying pan (400 degrees Farenheit). Cook until golden brown. Flip once. Arrange on plate and dust with confectioners's sugar. Garnish with a wedge of lemon and serve with maple syrup.

YIELDS: 4 servings.