Hi there,

I have been following the very talented Darlene Foster, https://darlenefoster.wordpress.com, for many years and somehow missed that she doesn’t eat meat. I am so grateful she brought her talents to this club because she has to go an extra step when finding a recipe to cook and share with us.

Moosewood Cookbook Challenge #2

I was delighted that the group agreed to use The Moosewood Cookbook (any version) for our cookbook challenge this time around as I’ve been using my copy for years. Although I had never enjoyed eating meat, I didn’t make the decision to eliminate meat from my diet until 1988. Looking for interesting ways to prepare vegetables, I came across New Recipes From Moosewood Restaurant, published in 1987. My copy is worn and stained but it makes me happy every time I open it. Not only is every recipe I have made from it delicious, the recipes are interspersed with delightful photos of people enjoying a meal. Honesty, I could look at these pictures from the ‘80s all day. 

For the challenge, I decided to bake Pineapple-Cornmeal Muffins as they are very popular in our house and always a hit with guests. A quick and easy recipe if you find out someone is popping over for tea at the last minute. And not overly sweet!

Pineapple-Cornmeal Muffins

1 cup whole wheat flour

2 tablespoons sugar

1 tablespoon baking powder

¾ teaspoon salt

¾ cup yellow cornmeal

2 eggs

¼ cup vegetable oil or melted butter

½ cup drained, crushed pineapple

1 cup pineapple juice and/or milk

2 tablespoons raspberry jam or raspberry butter

Preheat oven to 425 F

Generously butter a 12 cup muffin tin

In a medium bowl, thoroughly mix the dry ingredients. In a smaller bowl lightly beat the eggs. Stir in the oil or butter, crushed pineapple, and pineapple juice and/or milk, and add to the dry ingredients all at once, stirring until just barely mixed. Spoon the batter into the muffin tin. Put about ½ teaspoon of jam on top of each muffin. Bake for 15 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Note: I often use mini muffin tins which make 24, and reduce the baking time by a few minutes. 

My 5-star review of this cookbook

I love, love this cookbook. There is not a boring recipe in it. Even my non-vegetarian guests enjoy the dishes I make from this cookbook. Recipes like Hungarian Stuffed Peppers, Buddha’s Jewels, Zucchini Feta Casserole, and West African Groundnut Stew. There is a great collection of pasta dishes, delightful salads and sauces as well as breads and desserts to die for. There is really something for everyone. To add to the enjoyment the cookbook has charming pictures of people enjoying a meal interspersed among the recipes. A cookbook to savour and a perfect gift for a bride or anyone who likes to cook and needs new ideas. 

Does this cookbook deserve space on my shelf?

You bet! When I moved from Canada to Spain I could only bring a fraction of my cookbooks. This one was at the top of my list to bring along. I have also bought numerous versions of the Moosewood Cookbook to give as gifts. They make great bridal shower gifts especially. 

Thanks, Bernadette for organizing this fun challenge. I look forward to the next cookbook we all try out.

Thank you, Darlene, for your excellent review and for sharing this recipe. I know I will make these muffins soon because they combine two of my favorite ingredients: cornmeal and pineapple.