Recipes from Phyllis Dowty

WBCL's Morning Show Chef



Applesauce Pancakes

1 egg

3/4 cup milk

2 tablespoons vegetable oil

1/2 cup applesauce (1 individual cup just right)

1 cup all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

Beat egg until fluffy; add milk, oil and applesauce. Combine dry ingredients and mix in just until smooth. Cook pancakes on hot griddle, using 1/4 c. batter for each. Cook until puffed and dry around edges; turn and cook other side until golden brown. Makes 8 to 10 pancakes




Three Cheese Sauce

2 tablespoons margarine or butter

2 tablespoons flour

1 teaspoon salt

Dash of pepper

1 1/2 teaspoon dried Italian seasoning (can add or substitute chives or pimento, if desired)

1 1/2 cups milk

2 tablespoons grated parmesan cheese

1 ounce Swiss cheese, grated or crumbled

3 ounces cream cheese

Melt margarine in a saucepan. Blend in flour, salt, pepper and seasoning. Add milk gradually, whisking until smooth; cook and stir until smooth and thickened. Reduce heat to very low. Whisk in parmesan and Swiss cheese until melted and smooth. Remove from heat; whisk in cream cheese until smooth. Do not boil after cheese is added. Use immediately or keep warm over hot water. Serve over hot, cooked vegetables (potatoes, asparagus, broccoli, green beans, peas, etc.) or as a warm dip for fresh veggies or chips.




Lemon Sauce over Pound Cake


1 or 2 lemons

1 1/2 tablespoons cornstarch

3/4 cup sugar

1/8 teaspoon salt

3/4 cup boiling water

1 egg yolk, beaten

1 tablespoon firm butter

Wash lemon; grate rind to make 1/2 teaspoon packed; squeeze to make 3 tablespoons juice; combine rind and juice. Combine cornstarch, sugar and salt in saucepan; stir in boiling water. Place over low heat, cook and stir until mixture boils, thickens and is clear. Remove from heat. Stir a little of the hot mixture into beaten egg yolk, return to hot mixture and cook over low heat, stirring, 2 or 3 minutes. Remove from heat and stir in butter, lemon juice and rind. Cool slightly and serve over pound cake.


2/3 cup shortening

1 1/4 cups sugar

2/3 cup milk

1 teaspoon lemon extract

2 cups flour

1 teaspoon salt

1/2 teaspoon baking powder

3 eggs

Cream shortening and sugar until light and fluffy. Add milk and extract; blend. Sift or mix together dry ingredients; add to creamed mixture. Beat until smooth. Add eggs, one at a time and beat well after each addition. Beat entire mixture well before pouring into well-greased loaf pan. Bake at 300 degrees for 1 hour and 25 to 30 minutes. Remove from pan and cool.