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The Braille Monitor – February, 2001 Edition




This month's recipes come from leaders of the NFB of Georgia.

Cinnamon Crumb Cake

by McArthur Jarrett

McArthur Jarrett is the President of the National Federation of the Blind of Georgia and President of the Chatham County Chapter.

McArthur Jarrett
McArthur Jarrett


1 cup all-purpose flour

2/3 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup chilled stick margarine (half a stick), cut into small pieces

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup low-fat buttermilk

1 teaspoon vanilla extract

1 large egg

Cooking spray

Method: Preheat oven to 350 degrees. To measure flour, lightly spoon it into dry measuring cup and level with a knife. Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in margarine using a pastry blender or two knives used scissor-fashion. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture with baking powder and baking soda and add the buttermilk, vanilla, and egg. Beat with electric mixer at medium speed until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350 for thirty minutes or until cake springs back when touched lightly in center. Remove to rack to cool.

Banana Split Cake

by Wayne High

Wayne High
Wayne High

Wayne High is First Vice President of the NFB of Georgia and President of the Decatur Area Chapter.


2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (3 medium)

1/2 cup buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

2 cups sweetened whipped cream

1 cup sliced fresh strawberries

1 8-1/4 ounce can crushed pineapple, well drained

1 11- to 12-ounce jar fudge ice-cream topping

1/2 cup chopped pecans

Method: Grease and flour two 9-by-1-1/2-inch round baking pans and set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add banana, buttermilk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed till ingredients are combined. Then beat on medium speed for three more minutes. Pour into prepared pans. Bake at 350 degrees for thirty minutes or until wooden toothpick inserted near center comes out clean. For best results, cool on wire rack.

To serve, divide whipped cream or dessert topping in half. Fold berries into half of the whipped cream and drained pineapple into the other half. In a small saucepan, stirring constantly, heat fudge ice-cream topping over low heat just until warm, not hot. Using a serrated knife, split each cake layer in half horizontally. Place bottom of one split layer on a serving plate. Top with the strawberry-cream mixture, spreading to edge of cake layer. Place other half of cake layer atop. Spread with half of the warm fudge topping, letting it drizzle down the sides. Sprinkle with half of the nuts. Place the bottom of the other split cake layer on top, split side up. Spread with the pineapple cream mixture. Top with remaining split cake layer, split side down. Spread remaining warm fudge topping over top surface of cake, letting some of it drizzle down the sides. Sprinkle top of cake with remaining nuts. Serve immediately, or cover with loosely fitted plastic wrap and chill till ready to serve.


Carrot Cake

by Max Parker

Max Parker is the Second Vice President of the NFB of Georgia and President of the Southwest Chapter.

Max Parker
Max Parker


1 cup all-purpose flour

1 cup whole-wheat flour

2 1/2 teaspoons ground cinnamon

2 teaspoons baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

6 egg whites

1 1/3 cups sugar

1 cup unsweetened applesauce

1/2 cup buttermilk

1 1/2 teaspoons vanilla

8-ounce can crushed pineapple, undrained

2 cups coarsely shredded carrots

2/3 cup chopped walnuts

1/2 cup raisins

1 3/4 cups light cream cheese frosting

Method: Preheat oven to 350 degrees. Lightly spray a 13-by-9-by-2-inch baking pan with no-stick spray. Set the pan aside. In a large bowl stir together the all-purpose flour, whole-wheat flour, cinnamon, baking soda, nutmeg, and cloves. Set aside. In another large bowl beat the egg whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk, and vanilla. With spoon gently fold in the flour mixture, until just combined. Then, stirring in one ingredient at a time, fold in the crushed pineapple, carrots, raisins, and walnuts. Spread the batter in the prepared pan. Cook fifty minutes. Cool completely, then frost.


            Apple Spice Cake

            by Stephanie Scott

Stephanie Scott is the Secretary of the NFB of Georgia and President of the South Fulton Chapter.


1 3/4 cups sugar, divided

1/2 cup stick margarine, softened

1 teaspoon vanilla extract

6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)

2 large eggs

1 1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

3 cups chopped, peeled Rome apples (about 2 large)

Cooking spray

Method: Preheat oven to 350 degrees. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed in an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to cream cheese mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine two tablespoons of the cinnamon mixture with the apples in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon sugar. Bake at 350 degrees for one hour and fifteen minutes. Cake is done when a toothpick inserted in center comes out clean. Cool on rack. Remove side of springform pan shortly after cooling begins.

Just Dip It

by Stephanie Scott


2 pounds ground chuck (may substitute ground turkey)

1 pound Mexican Mild Velveeta cheese

1 can Pace Picante, medium salsa

Method: Brown ground chuck or turkey. Cut Velveeta cheese into slices. Combine picante salsa, beef, and cheese in bowl. Place bowl in microwave oven for ten minutes. Note: stop microwave every two minutes to stir. Enjoy.

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