ANADAMA BREAD

When we went to Massachusetts in May, I mentioned that I had gotten a sandwich made with Anadama bread at a local deli where we stopped for lunch one day while exploring the Cape. I remembered liking it when I used to make it and wasn't disappointed with theirs. I have been wanting to make my recipe again ever since we got back, but just hadn't had the right day to do it.

I woke up yesterday morning thinking it was the right day to make my recipe again. I don't remember where I got the recipe...it is one of those written on a recipe card in my recipe box. All I wrote on the card was "Catskill Women". I don't remember their instructions because I wrote them down on the card the way I decided to mix it up...with my blender. The recipe makes 4 loaves but I cut it in half so it would work in my blender. I will be sharing the halved recipe. Double it if you wish to make 4 loaves. But it might not work in the blender.

ANADAMA BREAD

1/2     cup yellow cornmeal
2        cups boiling water
2        tablespoons shortening
1/2     cup molasses
2        teaspoons salt
2        eggs
1         tablespoon yeast
1/2     cup lukewarm water
1         teaspoon sugar
5 - 6+ cups flour

In a blender, pour boiling water. Remove the cup in the lid for the blender and slowly add the cornmeal while blender is "stirring".

When thoroughly mixed, through the lid add the shortening, molasses, and salt while blender is "stirring".

Cool (about 15 minutes)

Add the two eggs through the lid hole while the blender is "stirring".

Allow the mixture to cool slightly while you add the yeast to the lukewarm water in a cup stirring with a spoon to dissolve the yeast. Sprinkle the sugar over the top. 

Let the yeast foam for about 5 - 10 minutes. 

In a large bowl measure the flour and make a well in the middle of the bowl. (I have a large yellow Tupperware bowl I use for this that I have had forever.)

Add the yeast to the mixture in the blender and "stir" to combine.

Pour the mixture into the center (well) of the flour bowl.

Work with a wooden spoon til the flour is mixed in.

Add more flour a little at a time as needed to  make a stiff dough. (I probably added up to another cup.

Once it is getting stiff enough to knead it, use your hand to knead the dough til smooth. (Several minutes) I love to do this in the big Tupperware bowl as it isn't messy like it is when you use a board.

Grease another bowl 

and drop dough in 

and then turn it over 

and cover for 1 hour. (This will put a light coating of the shortening on the top of the dough.)

At the end of an hour, 

punch the dough down in the center with your fist.

Knead the dough til smooth again. (I used my cutting board this time....covered with a little extra flour.) You may need to add a little more flour to make the dough smooth and not sticky.

Kneading is really easy. Just bring an "edge" over to the center. Continue doing this moving around the circle.

Cut the dough in half. (Don't worry if it's not perfectly halved. Even though I try hard, I rarely manage to do this perfectly.)

Reshape into smooth loaves 

and place in 2 greased loaf pans (8-1/2 x 4-1/2 - inch size).

Cover with the towel again 

and let it rise for 30 minutes. (You can see how one loaf is bigger than the other one.)

Bake for 40 - 45 minutes at 375 degrees F. 

Bread is done when it sounds hollow when you tap the top of it.

Remove from pans and cool on wire rack.

Brush tops with melted butter and let cool.

Slice...

Great toasted...

spread with butter...

and even topped with a little homemade peach jam. It's like having dessert.

$175,000 CAKE

I don't know why Mrs. Tom McNiel of Constantine, MI called this delicious cake $175,000 Cake. At first I thought maybe she won a contest with it, but I'm not sure cooking contests give the winner that much money. She contributed it in a cookbook from the magazine Women's Circle called Home Cooking. It didn't have a publication date but I can tell it wasquite a while ago. It contains more 1200 recipes. I haven't even had time to look all the way through it yet.

The volunteers at Hillcrest Thrift Shop thought it was worth that much money. They loved it, to say the least. I did, too. They were surprised when I told them I had reduced the calories. In fact, the general manager, Jim, had come by the register earlier and said smiling, "That dessert you brought today isn't good for you, is it? I ate a small piece." Then I told him. You really can't tell the difference in taste by using the sugar-free cake mix and reduced fat cream cheese. 

$175, 000 CAKE

Bottom Layer:

1       German chocolate cake mix (I didn't have one so I used a sugar-free Devil's food cake mix)
1        large egg
1        stick of butter (1/2 cup) (I did use margarine)

Middle Layer:

1         12 - ounce package chocolate chips (I used Hershey's Special Dark)
1         cup chopped nuts (I used pecans)

Top Layer:

1          8 - ounce package cream cheese, softened (I used 1/3 less fat)
2         large eggs
1          box of powdered sugar (4-1/4 cups)

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch baking pan. (I used my homemade Pan Grease.)

Combine the cake mix, egg, and butter in a large mixing bowl with electric mixer.

Press the mixture into the prepared pan.

Sprinkle the bottom layer with the chips and

then the nuts.

For the top layer, beat the cream cheese til smooth. 

Add the eggs, and powdered sugar and beat til smooth.

Pour over the middle layer. Be careful if you spread this layer to the edges and corners that you don't mix in the nuts. You can see why I give this tip.

Bake for 40 - 45 minutes. 

Cool 2 hours 

before cutting into squares.