Cook Without Book

Yield:  10 servings (serving size: 1 pancake)                 Ingredients 1 cup   all-purpose flour 1 teaspoon   baking soda 1/8 teaspoon   salt 2 tablespoons   toasted wheat germ 1 cup   nonfat buttermilk 1/4 cup   unsweetened applesauce 2 teaspoons   vegetable oil 1  large egg, lightly beaten Cooking spray Sugar-free maple syrup (optional) Fresh fruit slices (optional) Preparation Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side. ...

Prep Time:  18 minutes Total Time:  50 minutes Yield:  Makes: 12 servings (serving size: 1 slice)                  Ingredients 1 1/2 cups   white whole-wheat flour 1/2 cup   cornmeal 6 tablespoons   sugar 2 teaspoons   baking powder 1/4 teaspoon   baking soda 1/4 teaspoon   salt 1 cup   low-fat buttermilk 2 tablespoons   olive oil 1  large egg white 1 tablespoon   lemon zest 1/2 cup   unsweetened dried cherries, coarsely chopped Preparation 1. Preheat oven to 350°F. Grease 8- x 4-inch loaf pan. 2. In bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, oil, egg white, and lemon zest until blended. Add to flour mixture, along with cherries, and stir to mix. Spread in pan. 3. Bake until toothpick inserted into center comes out clean (45-50 minutes). Cool in pan for 10 minutes, then turn ou...

Yield:  Makes: 8 scones (serving size: 1 scone)                Ingredients 1/2 cup   quick-cooking oats 1 cup   whole-wheat flour 1 cup   all-purpose white flour 1/4 cup   dark brown sugar, firmly packed 1/4 teaspoon   salt 1/2 teaspoon   ground ginger 1/4 teaspoon   ground nutmeg 1 tablespoon   baking powder 3/4 cup   unsweetened, dried tart cherries 4 tablespoons   cold, unsalted butter, cut into small pieces 1 cup   buttermilk 2 tablespoons   sugar, for sprinkling, optional Fat-free Greek yogurt and sugar-free jam, for serving, optional Preparation 1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine. 2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined ba...

                          Prep: 10 minutes; Cook: 15–20 minutes. Yield:  Makes 6 servings (serving size: 2 waffles, plus syrup) Ingredients 1 cup   all-purpose flour 1/2 cup   cornstarch 3/4 teaspoon   baking soda 1/2 teaspoon   salt 1 teaspoon   cinnamon 1/2 teaspoon   ground ginger Pinch ground cloves 1  large egg 1  large egg white 1 1/2 cups   low-fat buttermilk, well-shaken 3/4 cup   canned pumpkin 1/4 cup   dark brown sugar 2 tablespoons   canola oil 1/2 teaspoon   unsalted butter, melted 1/3 cup   chopped walnuts 2/3 cup   pure maple syrup Powdered sugar, for garnish Preparation 1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just unti...

                          Inside this classic cake is a sweet streak of brown sugar and warm cinnamon with the nutty crunch of walnuts. Chop the walnuts to the size of small peas to ensure they are evenly distributed in the cake. Substitute pecans for walnuts, if desired. Yield:  16 servings (serving size: 1 slice) Ingredients 3/4 cup   packed dark brown sugar 1/3 cup   chopped walnuts 1 teaspoon   ground cinnamon 3 1/4 cups   all-purpose flour (about 14 1/2 ounces) 2 teaspoons   baking soda 1 teaspoon   baking powder 1/4 teaspoon   salt 1 1/2 cups   granulated sugar 10 tablespoon   butter, softened 3/4 cup   egg substitute 1 teaspoon   vanilla extract 1 1/2 cups   nonfat buttermilk Cooking spray Preparation Preheat oven to 350°. Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside. Lightly spoon flour into d...

                  Prep Time:  15 minutes Cook Time:  20 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 1/4 cups) Ingredients 18  medium shrimp (about 12 oz.), peeled and deveined Salt and freshly ground black pepper 3 tablespoons   olive oil 1  medium onion, chopped 1  clove garlic, minced 1 teaspoon   chili powder 1/2 teaspoon   cumin 3 cups   fresh corn kernels (from about 4 medium ears) 3 cups   buttermilk Preparation 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until s...

Sweet Corn Crunch Cake A crunchy cake made with sweet corn. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg    Ingredients • Sweet corn kernels 1 1/2 cups • Refined flour (maida) 60 grams • Cornflour/ corn starch 60 grams • Baking powder 1 teaspoon • Baking soda 1 teaspoon • Butter 1 tablespoon + 1 teaspoon • Condensed milk 2 tablespoons • Buttermilk 1/4 cup • Corn flakes,crushed 1/2 cup • Almonds,sliced 2 tablespoons • Sugar 1 tablespoon • Cherries as required Method Preheat oven to 170°C. Drain the water from the corn kernels and grind to a puree. Sieve refined flour, corn flour, baking soda and baking powder into a bowl. Mix 1 tbsp butter and condensed milk in anotherbowl, add the corn puree, flour mixture and continue to mix to make a batter. Add buttermilk to adjust the consistency. Grease a baking mould with butter. Pour t...

Chocolate Cake with Pomegrenate Seeds Serves 4 2 cups all purpose flour 2 cups sugar 3/4 cup good quality cocoa 2 tablespoons baking soda 2 medium eggs 1 cup buttermilk 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup boiling water 2 tablespoons confectioners sugar 1/4 cup fresh pomegrenate seeds Preheat Oven to 325° F  Lightly grease a heart shape baking dish and lightly dust it with flour. Place all the ingredients except for confectioners sugar and pomegrenate in a medium bowl and mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish and bake for upto 1 hour to 1 hour 10 minutes. Test by sticking a tooth pick in middle of the cake and if it comes out clean, the cake is ready. Let it cool for an hour. Dust it with confectioners sugar and garnish it with pomegrenate seeds.

Chicken nuggets have never tasted this good, marinated in buttermilk and crusted with panko crumbs this dish is the perfect balance of crunch and juicy flavourful chicken. Preparation time:  15 minutes  Cooking time:  30 minutes  Yield:  8 Ingredients Chicken Nuggets 8  chicken thighs, skinned and deboned 1  cup  buttermilk (250 ml) 1  egg 1/4  cup  chives, finely chopped (60 ml) 1/4  cup  grated parmesan cheese (60 ml) 3  tablespoons  soy sauce (45 ml) 1/2  teaspoon  garlic Tabasco (2 ml) 1  teaspoon  each of salt and pepper (5 ml) 1  cup  of flour for dredging (250 ml) 3  eggs, beaten 2  cups  panko crumbs (500 ml) 1  lemon Honey mustard dipping sauce 1/4  cup  mild yellow mustard (60 ml) 1/4  cup  honey (60 ml) 1  salt and pepper Directions Chicken Nuggets In a large bowl, marinate the pieces of ...