BREAD-CRUMB COOKIES
(source: "The Tightwad Gazette" - Amy Dacyczyn, recipe contributed by Ruth Palmer, Glendale, Utah)

1-1/4 c. flour
1-1/4 c. sugar
1/2 t. salt
1/2 t. baking powder
1/3 c. cocoa
1/2 c. milk
1 egg
1-1/2 t. vanilla
2/3 c. melted shortening (I use coconut oil)
2 c. (fresh, NOT dried) bread crumbs

Sift together dry ingredients. Combine wet ingredients and add to dry mixture. Add melted shortening and bread crumbs. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350-degrees F for 15-minutes or until done.

CHOCOLATE CRUMB BROWNIES 1/3 c. margarine or butter (I use coconut oil) 6 T. cocoa powder 2\-3/4 c. medium\-fine soft bread crumbs\* 1/2 t. baking powder 1/4 c. chopped nuts, optional 1 egg (sometimes I use 2 eggs if mixture is dry) 2 T. water 1 c. brown sugar, packed (I use coconut palm sugar) Preheat oven to 350\-degrees F and grease an 8\-inch square baking pan. Melt fat and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1\-1/2\-2 minutes. Stir to combine. Cool. In a medium mixing bowl, combine the bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa/fat mixture and brown sugar; beat until combined. Combine cocoa mixture with bread crumb mixture until all ingredients are moistened. \[Grainlady note: you may need to alter the recipe and add more wet ingredients. Bread crumbs vary in moisture and the recipe, as written, may be too dry. I've added yogurt, sour cream, and often an extra egg to this recipe until I got a batter that wasn't too thick.\] Spread evenly in prepared pan. Bake 25\-30 minutes, or until done. Cool completely on wire rack. Makes 16 brownies. \*Do not use commercial dry bread crumbs. Bread that is at least 3\-days old works best. Using a food processor, blender, or by hand, shred bread into medium\-fine crumbs. If the bread you are using is frozen, you can grate it on a box greater. \[Grainlady note: I have also used gluten\-free bread crumbs in this recipe. You can top the recipe with chocolate chips and/or chopped nuts, coconut, be creative. Great topped with Mini Mint Chocolate Chips (I get them from Nuts.com). You just have to make sure the recipe batter mixture isn't too dry and don't over\-bake them.\] ~~~~~~~~~~~~~~~~~~ LEFTOVER BREAD AND CHEESE PATTIES 3 slices leftover bread, crumbled (I use a food processor or if frozen, grate on a box grater) 1/2 c. cheese, feta or goat cheese 1 egg 4 scallions, minced, green part only (I use chopped chives) 1/4 bunch of parsley, minced (dried parsley will work also) salt and pepper to taste \[Grainlady note: you can also add your favorite seasoning mixture: lemon pepper, Mrs. Dash seasoning mixtures, nigella is my personal favorite add\-in. ~~~~~~~~~~~~~~~~~~~~~~ Check old cookbooks, you will often find recipes for bread crumb pancakes/waffles. \-Grainlady

This is great - the brownies sound good! Only thing I have just dried my crumbs in the oven but will keep the recipe in record for another time.

Thanks Grainlady.

I always have a container of bread crumbs in the freezer. I use it in meatloaf, as well as for coating meat and fish. Sometimes they are sprinkled on the top of pasta to add a bit of crunch to the dish.

You can also use them in gazpacho instead of the dried baguette. (The point being that the flour is cooked.)

My favorite restaurant side may be the baked squash from Black-Eyed Pea, though I first had it at Dixie Lakewood in Dallas (they had common ownership). It ran in the Houston Chronicle many years ago, but I can't find that one right now. The ones I found online are not the same (one had way more onion, more butter on top, etc., another said 5 lbs squash for 4 servings - really?). I also make about half the recipe, so I'm noting the way I've been making it.

Black Eyed Pea Baked Squash

2 1/2 pounds medium size yellow crookneck squash (about)
1 egg, beaten
1/2 cup bread crumbs plus additional for topping
4 T butter (I use about 2T)
2 T sugar (I use a spoonful -- no more than 1 T)
2 tablespoons minced onion
salt and pepper to taste

Spray a medium (about 1-1/2 qt) casserole with cooking spray and set aside. The one I use is an oval Corningware that's about to 9x12. You can do smaller but I like to use a larger shallower dish so you get more breadcrumbs on top.

Preheat oven to 350.

Clean squash, remove ends and cut into 1-1/2" chunks (3-4 sections for typical size). Place in large saucepan or small Dutch oven. Add just enough water to come to the top of the squash. Cover and bring to boil then reduce heat to simmer. Cook until fork tender, then drain in colander and return to pan.

Mash the squash (potato masher works fine). You just want to mash -- maybe break up large chunks, but you are not trying to puree. Add the butter, sugar (if using) and stir to melt. Add the egg and bread crumbs, salt and pepper. Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Sprinkle top with more bread crumbs. Bake at 350 degrees for 25 to 30 minutes or until breadcrumbs are browned.

Leftovers reheat well in the micro.

I use breadcrumbs in meatloaf and meatballs as well as in veggie burgers.

Annie