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Page 12 · column 6 of 6 · from the scan, no model involved
1 cup (4 ounces) shredded Cheddar cheese 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger Confectioners sugar Unsweetened whipped cream Preheat oven to 360 degrees F. Cream butter in large mixer bowl. Add sugar and beat until light and fluffy. Beat in eggs, pumpkin, apple and cheese. Combine dry ingredients. Gradually stir into butter mixture. Pour into buttered and floured 12-cup bundt cake pan. Bake 56 to 60 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 15 minutes before removing. Cool completely on wire rack. Wrap in plastic wrap and let rest 24 hours before serving. Dust cake lightly with confectioners sugar. Serve with unsweetened whipped cream. Note: Cake freezes well up to 1 month. Thaw, wrapped, at room temperature. Makes one 10-inch bundt cake. Serving size: 1 slice plus one tablespoon whipped cream (1/16 of cake); calories per serving: 270; protein 5 g, fat 12 g, carbohydrate 39 g; calcium 125 mg, riboflavin .14 mg. Cheddar whole wheat bread 11/4 cups whole wheat flour 1 1/4 cups all-purpose flour 1/3 cup firmly packaged brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (8 ounces) shredded Cheddar cheese 1 cup chopped pecans 2 teaspoons grated orange peel 11/4 cups milk 1/4 cup (1/2 stick) butter, melted 1/4 cup light molasses 1 egg, slightly beaten Preheat oven to 350 degrees F. Combine dry ingredients in a large mixing bowl. Stir in cheese, nuts and orange peel. Combine milk, butter, molasses and egg. Stir liquid ingredients into dry ingredient mixture, stirring just until all ingredients are blended. Spread batter evenly in buttered 9 1/2x5 1/2-inch loaf pan. Bake 55 to 60 minutes, or until knife inserted in center comes out clean. Let rest in pan 10 minutes. Remove and cool at least 1 1/2 hours on a wire rack. Serve warm with butter. Makes 1 loaf. Serving size: 1/18 of recipe; calories per serving 217; protein 7 g; fat 12 g; carbohydrate 21 g; calcium 141 mg, riboflavin . 16 mg.
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