ELLI LUCA

BUTTERMILK NUT BREAD (Makes one 9 X 4-inch loaf) INGREDIENTS 1 1/ 4 cups sifted all-purpose flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1 cup whole-wheat flour 1 cup chopped walnut meats 2 eggs, well beaten V2 cup sugar 2 tablespoons butter, melted 1/3 cup molasses 1 cup Borden's Buttermilk METHOD Sift together flour, salt, soda and baking powder. Add whole-wheat flour and walnuts; mix well.  Combine eggs, sugar, melted butter, molasses and buttermilk; blend well.  Add to dry ingredients; beat until smooth. Pour into a buttered 9 x 4 x 3-inch loaf pan.  Bake in moderate oven (350°F.) 50 to 60 minutes.

DUTCH CHOCOLATE MOCHA PUDDING (Makes four 1/2-cup servings) INGREDIENTS 2 tablespoons cornstarch 1/3 cup sugar 1 teaspoon Borden's Instant Rich Roast Coffee 2 cups Borden's Dutch Chocolate Drink Borden's Heavy Cream, whipped and sweetened, if desired METHOD Combine cornstarch, sugar and instant coffee in a 1-quart saucepan. Gradually stir in chocolate drink, keeping mixture smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour into individual serving dishes. Chill. Garnish with whipped cream just before serving.

Cauliflower cheese baked in the oven, sauce made in the Thermomix. INGREDIENTS 30g of butter 15g (or 2 tablespoons) of gluten free plain flour 250g of milk 100g of grated tasty cheese 25g of grated Parmesan cheese 1 tsp chicken stock powder* 1 cauliflower head broken into florets METHOD Place 2cm cubes pieces of the tasty and Parmesan cheese into your Thermomix bowl and blitz for 10 seconds on speed 10 or until finely grated. Add the butter, plain flour, milk, stock powder your Thermomix bowl and cook for 7 minutes at 80 degrees on speed 4. While the sauce is cooking I steam the cauliflower for the time the sauce cooks. Then drain and place into a baking dish. Pour sauce over cauliflower and bake until slightly browned I cooked for 35 - 40 minutes at fan forced 160 degrees. * I use Massel stock powder and the chicken stock powder is actually vegetarian and vegan.

Haven't posted a vintage recipe book pic in ages... Came across this from The Chiffon Tailgate Party Cookbook (1980) ROASTED HERB CORN l/4 cup Chiffon Margarine 1 teaspoon dried crumbled parsley 3/4 tsp crumbled rosemary leaves 1/2  teaspoon sugar 1/2 teaspoon paprika 1/2 teaspoon cracked black pepper 1/2 teaspoon salt 6 ears corn Mix Chiffon and seasonings. Spread evenly over corn. Wrap tightly in heavy duty foil. Place corn on grill 4 to 6 inches from hot coals.  Roast, turning corn frequently 15 to 25 minutes. If desired, serve with additional melted Chiffon.  Makes 6 servings. Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.