This recipe came from Alice Stuteville, a friend of my mother’s. It works best if cooked in a shallow glass Pyrex dish so all the corn doesn’t sink to the bottom.

2 cups of corn (1 16oz can)
1-2 tbs cornstarch
2 cups milk
1tbs minced onion
3 eggs
2 tbs sugar
1 tsp salt
2 tbs butter or squeeze margarine

Combine corn and cornstarch in a saucepan and heat 3-4 minutes until it thickens. This is better than using creamed corn because they’ll put anything in those cans of creamed corn, including chunks of husk.

Add remaining ingredients (be sure to add eggs slowly so they don’t cook) and pour into a shallow glass Pyrex dish.

Bake at 325 degrees for one hour. The top will turn a very light golden brown when done.

I got this recipe from Laura in her quest for cookie recipes containing one or fewer eggs. She uses egg replacer, but I used a genuine egg in my batch. The great thing about these cookies is they’re not super sweet (and the sesame is a nice change from icing or chocolate chips).

2 2 1/8-ounce jars sesame seeds (1 cup)
2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter (1 stick), softened
2 tablespoons of water (you’ll probably use more like 4 or 6)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 egg

Preheat oven to 350 degrees F.

If your seeds are not already roasted, heat them in a skillet until golden brown. Set aside.

Combine all ingredients but the sesame seeds. I mix everything but the flour together and then gradually add the flour to help it blend. Stir in 1/2 cup of sesame seeds, saving the other half for later.

Shape 2 teaspoonful dough pieces into 2-inch-long ovals. Roll ovals in remaining sesame seeds. Place ovals approximate 1 inch apart on an ungreased cookie sheet. *

Bake cookies 20 minutes or until lightly browned (you can smell them getting done). Remove to wire racks to cool.

Makes 3 dozen cookies according to the recipe but mine were more like 2 dozen. According to the recipe each cookie has 85 calories, so you can do the match for your batch.

* The shaping of the cookies generally kicked my ass when I was making these. I tried chilling the dough to make it easier, and that seemed to help a bit. My first batch was too dry, though, so I added more water and that made the batter almost soupy. I was getting dough on my fingers, the bowl and everywhere except in 2-inch-long ovals on the cookie sheet. If I added enough flour so I could form them into cute mounds, the seeds wouldn’t stick when I rolled them. So good luck with that. But I believe the extra water helps in the end with keeping them from being crumbly and dry after baking.

toasted sesame cookies

This came from a recipe book that Kathy had. I like this recipe because it gave the nutritional info for those of us who have to count carbs and calories. That and I have pumpin shaped cupcake tins to put these in and it’s absolutely adorable.

2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg

1 cup oil
2/3 cup water
4 eggs
1 15oz. can of pumpkin (2 cups)

1 cup chopped pecans (optional)

Mix dry ingredients (flour, sugar, soda, salt, cinnamon and nutmeg) in a large bowl. Add wet ingredients (oil, water, eggs, pumpkin). Add pecans if you want (I leave them out).

The recipe says to pour the batter into either 2 9″x5″ loaf pans or 3 *”x4″ loaf pans and bake for 60-70 minutes at 350 degrees F. I put mine into cupcake pans and baked them for about 30 minutes or until a toothpick came out clean.

If making 2 16 slive loaves, each slice would have:

230 calories
31g carbs
3g protein
10g fat
180mg sodium

I managed to get approximately 32 mini cakes out of my batch, but they varied in size.

This recipe came from my mother’s Aunt Millie. My mother usually only makes these during the winter. We generally would make them and put them in coffee mugs to wrap up as gifts. It can be a bit tricky to get the stirring right and the spreading of the pecans without being tangled up in it like a glue trap. But the reward is worth the mess. Also, remember to not use a non-stick pot as you’ll be doing some failry intense stirring and don’t want to gouge it.

1 1/2 cup sugar
1/4 cup white KARO syrup
1/2 cup hot water
1 tsp vanilla extract
3 cups of pecan halves (cleaned well to remove bitter bits)

Boil sugar, syrup and water until it forms a soft ball. Remove from heat and add vanilla extract. Add in nuts and stir until nuts get “set” or it starts to thinken like candy. Pour and spread over waxed paper. Nuts will continue to “set” while drying. After completely dry, break apart and put into a jar away from moisture. Be sure to eat all the bits of sugar left over on the waxed paper.

Another Laura creation (with egg substitutes as necessary). These pancakes are more crepe-like, rather than cake-like. So you can eat a very large pancake and be full, but not feel like you just ate the stuffing from your throw pillows the rest of the morning. Granny Smith apples are the best for these tasty cakes.

Yields about twelve 4-inch pancakes or 4 servings

1 1/4 cups all-purpose flour
2 tbs sugar
2 tsp baking poweder
3/4 tsp salt
1 1/3 cups milk
1 egg, slightly beaten
1/4 tsp ground cinnamon
1 fist-sized Granny Smith apple, peeled and cut into bite sized pieces
vegetable oil

In large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg, and 3 tablespoons vegetable oil, and stir just until flour is moistened. Add cinnamon and apples.

Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with vegetable oil. Pour batter by scant 1/4 cupfuls onto griddle, making a few pancakes at a time; cook until tops are bubbley and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platte ; keep warm.

Keep an eye on the griddle and brush on more oil as needed.

350 calories per serving