Fredericksburg Cooking Academy

Printable Recipe: Upside-Down Berry Cornmeal Cake              

Serving Size  : 10    Preparation Time : 1 hour 

  Amount      Measure              Ingredient 
  2 1/2           cups                      blueberries — may use raspberries, and/or blackberries
  1 1/3           cups                      all-purpose flour
     1/2           cup                        yellow cornmeal
  1                  tablespoon           basil — finely snipped, fresh
  2                  teaspoons            baking powder
     1/4           teaspoon              salt
  2                                                eggs lightly beaten
     1/2           cup                        sugar
     2/3           cup                        milk
     1/3           cup                        canola oil

• Preheat oven to 350 degrees F.  Grease 8-inch round cake pan, line bottom with parchment paper, grease.  Arrange 1 1/2 cups berries in bottom of pan; set aside. In bowl stir together flour, cornmeal, basil, baking powder, and salt.  Set aside.
• In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined: pour over berries, Spread evenly.
• Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment.

“Better Homes and Gardens - August 2007″
                                 

Per Serving (excluding unknown items): 236 Calories; 9g Fat (34.8% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 176mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Top with remaining berries, basil, and mint.
 

Printable recipe:Gingered Peach-Jam Tartlets 
Serving Size  : 8 
Amount         Ingredient

2          cups  flour
1          cup  sugar
1          teaspoon  baking soda
1/2      teaspoon  salt
1/2      pound  sweet cream butter
1          teaspoon  vanilla
            Gingered Peach Jam — as needed

• Mix all ingredients in bowl with a fork till fully combined.
• Form into balls onto cookie sheet, then press flat with palm of hand.
• Spoon jam mixture onto center and bake for 5-7 minutes @350 degrees pre-heated oven.

Per Serving (excluding unknown items): 416 Calories; 23g Fat (50.0% calories from fat); 3g Protein; 49g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 526mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 1/2 Fat; 1 1/2 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe - Citrus Peach Sorbet

Recipe By : Jacque’ Rudman
Serving Size : 8

Amount Ingredient — Preparation Method
——- ——————————————–
2 cups peaches
1 orange — juice of
1 lemon — juice of
1/2 cup sugar — or splenda
3 cups crushed ice
1 orange — zested (optional)
1 lemon — zested (optional)
pineapple mint sprigs — optional

• Combine first 5 ingredients into a food processor & blend till smooth.
• Pour into individual petite dishes or store in container for later use to freeze.
• Zest the rinds of orange & lemon to garnish serving dish along with mint sprig.

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Per Serving (excluding unknown items): 85 Calories; trace Fat (1.1% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy