Quick Bread

Molasses Johnny Cake

1 cup cornmeal

1 cup flour

1 egg

4 tablespoons brown sugar

4 tablespoons molasses

4 tablespoons melted butter

1 cup milk

1 1/2 tablespoons baking soda

1 teaspoon salt

1 teaspoon ginger (optional)

Heat oven to 425 degrees. Grease an 8-inch square cake pan.

Mix all ingredients and pour into prepared pan. Bake 20 to 30 minutes, until a toothpick stuck in the middle comes out clean. Makes 12 servings.

Per serving: 170 calories (27 percent from fat), 5 g fat (3 g saturated, 1.3 g monounsaturated), 28 mg cholesterol, 3 g protein, 28 g carbohydrates, 0.5 g fiber, 717 mg sodium.

Seasoning

Homemade Steak Rub

1 tablespoon coarsely ground salt

2 tablespoons coarsely ground pepper

1 tablespoon granulated or powdered garlic

1 tablespoon onion powder

1 tablespoon parsley flakes

1 teaspoon ground cumin

2 tablespoons sweet paprika

1 teaspoon granulated sugar

Combine ingredients in a jar and shake to blend. Use as a rub on steak. Makes about 4 ounces, to generously rub on 4 to 6 steaks, depending upon size and cut.

Per serving (based on 6): 25 calories (14 percent from fat), 0.4 g fat (0.1 g saturated, 0.1 g monounsaturated), 0 cholesterol, 0.1 g protein, 5.3 g carbohydrates, 1.7 g fiber, 1,168 mg sodium.

Dessert

Tres Leches Pumpkin Flan

1/2 cup sugar

8 ounces cream cheese, softened

2 eggs, at room temperature

2 egg yolks, at room temperature

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 1/2 cups milk

1 teaspoon pure vanilla extract

3/4 cup pumpkin puree (preferably fresh or canned organic)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

Heat oven to 325 degrees. Spray a 10-inch Bundt pan with cooking spray.

Cook sugar in a saucepan over medium heat, stirring often, for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the Bundt pan and swirl to coat the bottom. (Because of the temperature change, the sugar may harden quickly. Don’t worry; once the flan is baked it will liquefy into a beautiful golden syrup.)

In a large bowl, beat cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low and add eggs and egg yolks; beat until well blended.

Slowly add all three milks and the vanilla, and beat at low speed for 1 minute. Add pumpkin puree and spices and continue to mix for 1 to 2 minutes.

Pour mixture into prepared pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the pan.)

Place Bundt pan in a roasting pan. Place roasting pan on the center rack of oven and add hot water to the roasting pan to come halfway up the sides. Bake for 1 hour and 20 minutes or until edges are set (the center will not be set).

Remove roasting pan from oven and remove Bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour. Transfer to the refrigerator and chill for at least 8 hours.

Carefully run a butter knife around edges to loosen, and invert flan onto a serving platter. Makes 12 servings.

Per serving: 328 calories (41 percent from fat), 15.3 g fat (8.7 g saturated, 4.3 g monounsaturated), 110 mg cholesterol, 9.4 g protein, 40 g carbohydrates, 0.5 g fiber, 178 mg sodium.

Sleuth’s Corner

Q. I am hoping one of your readers can help me make a bar cookie I tasted recently that was out of this world. It had a light brownie base and was topped with caramel, pretzels, peanuts and I’m not sure what else. It was sweet but slightly salty, crunchy but also tender on the bottom. I’d love to take these to the office for our cookie exchange.

Lydia