I often look through old magazines and recipe books at used book stores. I came across some "Country Living" magazine recipes that causght my eye, some of which were low in fat. After trying some of them, I discovered the best pancakes I have ever made or tasted in my life! I also loved a cinnamon raisin bread recipe from a section with traditional recipes from the Pennsylvania Dutch. These recipes were naturally low in fat and tasted great despite not being high in fat. I found another issue with all types of frozen desserts with articles describing when ice cream first came to the United States.
It would be interesting to see Cooking Light include traditional recipes (some of which may be lightened) with a certain historical theme, describing how certain foods and recipes were brought to this country. I find it fascinating how some foods made their way into this country.
I agree wholeheartedly! CL sometimes has recipes on "comfort foods" but there are so many regional foods that are easy to make, taste good and sometimes are healthy without any recipe editing. Good story idea - I hope the editors read this!
You might enjoy a cookbook called Blue Corn and Chocolate by Elizabeth Rozin. It describes, and includes recipes for, foods which were native to North America, taken back to Europe by early explorers, then reintroduced to North America. I found it really interesting, and the recipes are pretty good, too.
Originally posted by AD
I also loved a cinnamon raisin bread recipe from a section with traditional recipes from the Pennsylvania Dutch.
Could you please post this recipe? I have been looking for a good cinnamon raisin bread, and since I live in PA Dutch country, it would be interesting to see it.
I just use a bread machine, but here is the whole recipe.
1 package active dry yeast
1 1/2 cups warm water (105-115 degrees)
5 1/2 cups unsifted all-purpose flour
1 teaspoon salt
1/3 cup sugar, divided
3 tablespoons melted butter or margarine
1 teaspoon cinnamon
1/2 cup dark seedless raisins
Sprinkle yeast over 1/2 cup warm water; set aside to soften. In a large bowl, combine 5 cups flour and salt. Set aside 2 tablespoons of the sugar in a separate bowl. Stir the remaining sugar into the flour mixture. All at once, add yeast mixture, remaining water and butter to the flour mixture. Stir until all ingredients are moistened. Knead in bowl until mixture forms a ball. Sprinkle remaining 1/2 cup flour over a board. Turn out dough and knead until smooth and shiny, 3 to 5 minutes. Oil a large bowl. Form dough into a ball; place upside-down in bowl, turning to coat top. Cover loosely and let rise in a warm draft free place until double in size, about 45 minutes. Grease or line with parchment paper a 9x5x3-inch loaf pan. Punch dough down and roll into a 12x8-inch rectangle. Turn dough over with smooth, rolled side down. Lightly brush top with water. Combine reserved 2 tablespoons sugar and cinnamon; sprinkle over dough. Top with raisins. Roll up, jelly-roll fashion, starting at an 8-inch edge. Fit into prepared pan, seam side down. Cover and let rise in a warm, draft free place until double in size, 45 to 60 minutes. Heat oven to 350 degrees; bake until golden brown and top sounds hollow when tapped, 50 to 60 minutes. Remove from pan and cool on cooling rack.
I HAVE to share this pancake recipe. It was out of this world!
2 cups unsifted all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons melted butter
In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Stir in buttermilk, egg yolks and butter just until combined. Beat egg whites with an electric mixer or wire whisk until soft peaks form. Fold into flour mixture to make batter. Heat a large griddle or skillet over medium-high heat. Coat with oil or nonstick spray. Pour 1/3 cupfuls of batter onto griddle, and spread with pancake turner. Cook until bottom is light and brown and bubbles burst on the top. Turn over to brown other side and cook completely, about 2 minutes per side. Cover with foil and place in a warm oven. Repeat to use remaining batter. Makes 8 pancakes (180 calories each, 5 g fat)
Thanks for the recipes AD. I must have missed this post yesterday - I think I will have to bake some cinnamon bread today!
Y'all we regularly do American regional cooking just in back issues we had Dinner Across America in 7/95 that included Kentucky Burgoo to Chicago Deep Dish or April 99 on Low Country traditions, or Sept '00 Whats In a Name that explored the true vrs mythic origins of some traditional Amerian foods like Chop Suey or German Chocolate cake and of course we featured Maine with lobster just this July... New England Desserts in 9/97...
I would note that the food editor for Country Living was a former editor here at CL.
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