Hummingbird Cake

Recipe by: Hazel M. Mason

4 cups flour
2 cups white sugar (granulated)
l tsp. baking soda
1/2  tsp. salt
1 tsp. cinnamon
1 cup vegetable oil
1 tsp. vanilla flavor
3 eggs (slightly beaten)
1 cup banana (mashed)
1 cup crushed pineapple
1 cup chopped fine pecans

Mix dry ingredients together, and set aside. Mix: eggs, oil, sugar, and vanilla together in a mixing bowl. Add other dry ingredients: banana, pineapple, pecans (Don't use mixer to mix ingredients) use a wooden spatula or plastic spoon. Pour into (3) 9 inch cake pans. Place a hole in the center to allow the ingredients to set in.
Place the cake batter in a cool oven. (don't preheat) Bake at 350 degrees for 25 minutes. Cool: Spread cream cheese frosting on cake. Place pecans halves on top and sides.

                        

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Pinto Beans & Peas

by Ellen J. Barrier


I will address the importance of dry beans & dry peas in the diet, and then I will note how to prepare them. These products are known as Legumes and Lentils.

Legume: fruit or pod of beans, peas, lentils, etc.
Comp: Nitrogen: almost equal to that in meat. It is called legumin (forming with water a paste resembling gluten, but is easier to digest).



Food Value: 
Protein, Carbohydrates, Calcium, Phosphorous, Sodium, Potassium, Thiamine & Niacin

Vitamins: 
A good source of Vitamin B complex. Vitamin A and Ascorbic Acid are present in small amounts.

Carbohydrates: Present in the form of starch in about the same proportion as the cereal but with more cellulose.

Cellulose- Plant fiber; a fibrous form of carbohydrate constituting the supporting framework of plants. It is composed of  a great number of glucose units. When ingested, it stimulates peristalsis and aids in intestinal elimination. Ordinarily, it is not chemically changed or absorbed in digestion, remaining a polysaccharide.

Preparation:
(cooking beans or peas)

Place the legumes in a large container of water. The water has to cover them, because they will absorb water and enlarge. Leave them in the water for 6 to 8 hours. Then remove them from the water. Discard the soft fibers that are floating on top of the water. Place the legumes in a pot of water filled far above the legumes.  Add seasoning of your choice.  And cook on a low temperature. They should be allowed to cook until they are soft.

Note: There are several kinds of seasoning and meat that can be added to beans & peas. Some people cook them with  ham, bacon, salt pork, onions, green peppers and other products, such as rice and sausage added into the beans.

                         

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

German Potato Salad

Recipe: by: Delbra Daniel

1 bag of russet Irish potatoes

1 jar of sandwich spread

1-8 oz. jar of pimentos

1 chopped onion

1 jar of sweet pickled relish

4 to 6 boiled eggs

1-8 oz. jar of mustard

1/2 cup sugar 

Bring potatoes to a boil, cook until soft. (pour water from potatoes, and mash).

Add: sandwich spread, mustard, pimentos, onion, and pickle relish in a large bowl. Mix well. Chop boiled eggs and add them to sugar and other ingredients. 

Refrigerate after completion.

                       

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Corn Bread Dressing

Recipe by: Ellen J. Barrier


1 Box of Stove Top Stuffing
 ( optional: seasoned, chicken, turkey)

Cooked corn bread
(1 medium size pan)
 Broth                      
(dripping from chicken or turkey)
 1- 2 packs of Lipton Cup of Soup
 1 cup  chopped green onions
 (3) chopped celery stalks
 1/2 cup chopped bell pepper
 Black pepper (optional)
 Salt (optional)

Preparation:  Crumble corn bread in a large bowl, add  stove top stuffing (1 pack or less). The amount of corn bread crumbs should be about 3 times the amount of stove top stuffing. Make sure you  have enough broth to saturate your combined ingredients (to prevent the dressing from  being too dry). Add all of your ingredients on the recipe together, and bake in pan or glass dish, at 350 degrees in a heated oven. When the dressing is a light golden color, it should be removed from the oven. It can be served separate or placed in a turkey.

Note: Add the amount of ingredients as desired. It's best to allow your taste buds to make this judgment.

           Be sure to place the amount of dripping you have on hand to use, in a bowl first.
Then gradually add:              

         small amounts of corn bread and stove top stuffing.  If you don't have enough dripping from the meat, mix in some broth. Add broth from theses options: can broth,      

          broth in the box, or you can prepare your own, using Lipton Cup of Soup.  

                  

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Pumpkin Nut Bread

 Shared by: Tammy Barrier

3 cups of sugar

½ tsp. baking powder

1 tsp. soda

1 ½ tsp. salt

4 eggs

1 tsp. each: cloves, cinnamon and nutmeg

1 cup of water

3 ¼ cup of flour

1 cup of nuts

1 cup of oil

2 cups of pumpkin

Combine all ingredients. Mix 1-2 minutes, or only until ingredients are combined (some small lumps will remain).

Bake at 325*F for 1 hour to 1 ½ hours or until a cake tester inserted in center comes out clean.

Scripture:

 “I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

                                

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Italian Herb Bread

Shared by: Tammy Barrier

Water, 80*F                    8 ½ oz (1 cup + 1 Tbsp)

Bread Flour                     2 ¾ cups

Dry Milk                         1 Tbsp

Sugar                              1 Tbsp

Salt                                 1 ½ tsp

Grated Parmesan           4 Tbsp

Italian Season                 1 Tbsp

Butter or Marg.              2 Tbsp

Active Dry Yeast           1 ½ tsp

        -or-

Bread Machine/

Fast Rise Yeast                  1 tsp

1.       Add liquid ingredients to pan.

2.       Add dry ingredients except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.

3.       Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.       Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turnoff and remove bread form pan.

 Scripture:

“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

          

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Banana Bread

Shared by: Tammy Barrier

1 ¾ c. all purpose flour

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

6 Tbsp unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 cup mashed very ripe bananas (about 3 medium sizes)

¾ cup walnuts or pecans, chopped (optional)

Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Lightly butter an 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside for later. In a large mixing bowl, using an electric mixer on low speed beat the butter for 1 minute or until light and creamy. Add the sugar, about 2 Tbsp at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and the side of the bowl as needed. Add the eggs, 1 at a time beating for 10 seconds between additions or until absorbed by the butter. Scrape down the beaters and the sides of the bowl and continue to beat for 1 minute or until smooth and creamy. With a large rubber spatula, fold the sifted ingredients into the batter, in 3 additions, alternating with the mashed bananas, in 2 additions. Beat the batter with an electric mixer, on low speed, for about 1 minute or until smooth. Fold in the nuts and transfer the batter to the prepared pan. Smooth the top with a rubber spatula.

Bake for 55 minutes to 1 hour or until a tester, inserted in the center, comes out dry. Cool the bread in the pan, on a wire rack for 15 minutes, the ease it out of the pan and cool it on a wire rack to room temperature.

 Scripture:

“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

                

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