1 : /4 c Whole wheat flour
1 : c Cornmeal, whole grain
1 : tb Baking powder
1/2 : ts Baking soda
1 : /3 c Lowfat buttermilk, (recipe
-specifies : -specifies nonfat)
1/4 : c Molasses, or sugarcane
-syrup, : -syrup, +
2 : tb Molasses, or sugarcane syrup
2 : Egg whites
1/2 : c Dates, chopped
1 : qt Vegetable stock
1/2 : c Ribbon noodles, broken
2 : c Sweet corn kernals
1/2 : c Celery, chopped
1/2 : ts Tumeric
Salt : Salt & pepper to taste
2 : lg Idaho potatoes -- peeled
And : And
Diced : Diced
1/4 : c Heavy (whipping) cream
Salt : Salt and freshly ground --
Pepper : Pepper to taste
3 : Ears fresh corn (I used
-frozen : -frozen corn worked well
-1 : 1/4 c)
2 : tb Unsalted butter
1 : tb Finely chopped garlic
2 : ts Finely chopped fresh thyme
4 : Eggs -- separated
6 : tb All-purpose flour
4 : tb Extra-virgin olive oil
2 : ts Chives
2 : Ears fresh corn, kernels
-removed : -removed from cob
1 : c Cream
Salt : Salt
Pepper : Pepper
1/2 : lb Raw shrimp,; shelled and
-deveined : -deveined
28 : Round wonton wrappers
2 : Eggs
Water : Water
H : H
4 : Ears Corn, Husked And
-Desilked : -Desilked
1/2 : Red Bell Pepper, Seed And
-Dice : -Dice Small
1/2 : Green Bell Pepper, Seed And
-Dice : -Dice Small
1 : sm Red Onion, Peel And Dice
-Small : -Small
2 : tb Fresh Chile Pepper Of Your
-Choice, : -Choice, Minced
1 : c Red Wine Vinegar
1/3 : c Olive Oil
3 : tb Molasses
1/2 : c Fresh Parsley, Roughly
-Chopped : -Chopped
Salt : Salt And Freshly Cracked
-Black : -Black Pepper, to taste
2 : c Fresh corn kernels
3 : tb Butter, cold, cut into
-pieces : -pieces
1/4 : c Seeded and diced tomatoes
1 : sm Jalapeno pepper, seeded and
-minced : -minced
2 : tb Minced red onion
2 : tb Chopped cilantro
1/4 : c Rice vinegar
1/8 : ts Freshly ground black pepper
1/4 : ts Coarse salt
8 : lg Ears of corn
3 : tb Sugar
2 : ts Salt
1/4 : c Milk
0: Notes: 1/2 egg equals about 2 tablespoons slightly beaten egg
1: The recipe is published by Gold Medal and so specifies their 'Better for Bread' flour
2: You could also use 3 cups of unbleached flour and replace 1 1/2 tablespoons of it with 1 1/2 tablespoons of vital wheat gluten
3: The recipe as written specifies Fleischmann's Bread Machine Yeast; I have personally had consistently better results with Red Star regular active dry yeast; the standard measure is 2 teaspoons per 1 1/2 lb loaf
4: Place all ingredients (except glaze, of course) in the bread machine in the order recommended by the manufacturer
5: Select a Basic/White dough or a Sweet Dough cycle
6: Use a light or medium crust setting
7: Push start
8: Remove baked bread from pan and cool on a wire rack
9: When completely cooled, drizzle with glaze, if desired
10: The use of a delay cycle is not recommended for this recipe because it contains perishable ingredients
11: Makes 1 1/2 lb loaf
12: