Honey Oat Quick Bread

Ingredients

2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey, or other mild honey
3/4 cup nonfat or low-fat milk
 

Preparation

1. Preheat to 375°F. Position rack in middle of oven. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over mixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Nutrition

Per slice : 193 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 3 g Fiber; 396 mg Sodium; 100 mg Potassium

Tips & Notes: Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.

Waldorf Astoria Cake

From a scrape of paper in an old cookbook I've had since the early 1960's. This used to be a cake that was made for very special occasions.

1/2 cup shortening
1-1/2 cup sugar
2 eggs
2 oz. red food color
2-1/2 cup sifted cake flour
1 tsp. salt
2 tsp. cocoa
1 cup buttermilk
1 T. vinegar
1 tsp.baking soda

Cream shortening and sugar. Add eggs whole and beat until fluffy, add food color and beat until well blended. Sift flour, salt and cocoa together, add alternately with buttermilk. Beat well after each addition. Add vanilla, mix and stir in last, the vinegar and baking soda. Just stir in, do not beat after this addition. Bake in 350 oven for 30 minutes in 2, 9" layer pans.

Reminds me of a red velvet cake!

Entenmann's Chocolate Chip Cookies

I found this recipe in my "stash", typed (on a real typewriter) on Entenmann's stationery when the main bakery was located at 1724 Fifth Avenue, Bay Shore, Long Island, New York. Under the title of Chocolate Chip Cookies is "(TV Formula)"
Enjoy! They are delicious. Wish I had a picture to share but I haven't made them in years.

1-1/3 cups pre-sifted all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn oil margarine
1/4 cup packed dark brown sugar
2 teaspoons vanilla
3 tablespoons honey
1 egg
1-1/4 cups (7-1/2 oz) chocolate chips, semi-sweet
1/4 cup granulated sugar

Preheat oven to 400 degrees F. In a small bowl, combine flour, baking soda, and salt. Set aside. Combine margarine, sugar, brown sugar, vanilla, and honey. Beat until creamy. Beat in egg. Add flour mixture. Mix together. Stir in chocolate chips. Drop by rounded teaspoonfuls on to ungreased cookie sheets. Bake 6-7 minutes. Makes about 50-55 cookies.

Baking the cookies is very important. For a moist, soft cookie, do not over bake. The time indicated above is adequate bake time in the oven because cookies continue to bake on the hot cookie sheet even though removed from the oven. Although the cookies may appear raw at 6-7 minutes, they will be done by the time they are cooled on the pan outside of the oven.