I.E.S.JJGF65A
PHILLY.INQUIRER
2/3 cup blueberries,fresh or frozen
1 not thawed
1 1/2 cup flour
1/3 cup yellow cornmeal, preferably
1 stone ground
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup yogurt, plain,non fat,plus
1 tbsp of same
1 tbsp lemon juice, fresh
2/3 cup sugar
2 tsp sugar
1/4 cup oil, plus more for preparing
1 pan
1 tsp lemon zest, grated
1 egg, large
1 egg, white
1/4 tsp cinnamon, ground
Directions
This recipe is from Maine's Cook & Tell newsletter....
Toss blueberries with tablespoon flour and set aside..
Stir together remaining flour,cornmeal,baking powder and salt in
mixing bowl.Combine yogurt and lemon juice in another small bowl.
Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing
bowl.Beat in whole egg,then egg white,beating well after each
addition.Alternately add dry ingredients and yogurt mixture,begining
and ending with dry ingredients.Mix until just combined.Gently fold in
blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine
remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle
over batter..
Bake on center rack at 350 deg.After 25 minutes of baking,loosely
cover pan with aluminum foill.Bake until cake is golden and wooden
pick inserted into center comes out clean.50 to 60 minutes total
baking time..
Cool cake in pan on wire rack 10 minutes,then turn out onto rack
and cool completely.( For best flavor,wrap cake and store overnight
before serving.)Makes 10 servings.....
Servings: 10 servings
Blueberry Cornmeal Loaf Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is possible to trace the history of `recipes` way back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these old records were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs were skilled in the use of many herbs and spices, including a few you will know such as thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as basil and coriander. These new foods and spices caused an eruption in recipe books, the majority of which still exist in private libraries. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down popular recipes of the day. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Blueberry Cornmeal Loaf Cake recipe.
