Crockpot Chocolate Pudding Cake
Ingredients & Directions 2 c Flour 2 ts Baking powder 1/4 ts Salt 1/2 c Cocoa powder 1/2 c Butter 1/2 c Sugar 4 Eggs 1 c Milk 1 1/2 c Fresh bread crumbs Chocolate or fudge sauce Grease 1 1/2-qt. mold or baking dish. Sift flour, baking powder, salt, and cocoa.. In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half the flour mixture. Beat well after each addition. Add milk alternately with remaining flour. Stir in bread crumbs. Pour into greased mold; cover with foil; tie. Place rack in slow-cooking pot. Add 2 cups hot water. Place mold with cake mixture on rack in pot. Cook, covered, on high for 3 to 4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired. Yields 1 Servings
Tabouli Bread
Ingredients & Directions 1/2 c Water 2 c Bread Flour 1 tb Sugar 3/4 ts Salt 2 tb Chopped dried apricots 2 tb Olives,Black,Sliced 1/2 tb Applesauce 1/4 c Tabouli mix 2 tb Yogurt 2 ts Yeast ** Tabouli mix can be found in health food stores. 1 POUND LOAF—–Marie Frainier *DGCP02C* Yields 1 Servings
No-wait Wheat-oat Bread
Ingredients & Directions 1 1/2 c Oatmeal 2 tb Yeast 4 c Warm water 2 tb Sweetener 1/4 c Molasses 1 ts Salt 1/4 c Vegetable oil 1/4 c Wheat germ 1 c Soy grits 10 c Wholewheat flour Warm oatmeal in a slow oven. In a large bowl, dissolve yeast in water & add sweetener. Let stand till foamy. Add molasses, salt & oil & stir in warmed oatmeal. Let stand a few minutes. Add wheat germ, soy grits & 9 c flour. Knead well, using the remaining 1 c flour as needed. Divide dough between 2 large bread pans. Bake for 15 minutes at 275F then increase oven temperature to 350F & continue to bake for 45 minutes to 1 hour. Yields 2 loaves
Orange Cheesecake
Ingredients & Directions CRUST 1 c Soft wholewheat bread crumbs 1/4 c Bran (natural) 1/4 c Brown sugar subs (SugarTwin) 1/2 ts Ground cinnamon 2 tb Butter or margarine FILLING 1 tb Unflavored gelatin (1 pkg) 1/3 c Water 2 c 2% cottage cheese 1/3 c Orange juice 1 ts Orange rind 1 sm Banana 2 tb White sugar subs. SugarTwin 1 ts Lemon juice 1 sm Orange 8 Strawberries or grapes CRUST: Combine 1st 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7-8″ springform pan. FILLING: In small saucepan, sprinkle gelatin over water & let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processor or blender, combine cottage cheese, orange juice & rind, banana, sweetener, lemon juice & dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices & gelatin or press through sieve). Pour over prepared crust. Cover & chill 2-4 hrs or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith & thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices. Exchanges 1/8 cheesecake: 1 Fruits & Vegetables Choice 1 Protein Choice; 12 g carbohydrate; 10 g protein 4 g fat; 124 calories File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 8 Servings
Chocolate Red Beet Cake
Ingredients & Directions 2 1/2 c Beets, mashed, cooked 1 ts Salt 6 Eggs 1 tb Baking soda 3/4 c Cocoa 1/4 lb Margarine, softened 1 ts Vanilla 4 oz Cream cheese, softened 2 1/2 c Oil 1 Powdered sugar, sifted 3 3/4 c Flour, sifted 1/2 c Cocoa 3 3/4 c Sugar 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9×13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. Yields 10 servings
Baked Peaches From The Piedmont
Ingredients & Directions 6 Ripe peaches 1/3 c Sugar 8 Italian macaroons; crushed -such as Amaretti di Saronno 1 Egg yolk 4 tb Unsalted butter; melted Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. From Yields 8 Servings
Cornish Saffron Bread
Ingredients & Directions 1/8 ts Saffron 1/4 c Boiling water 1/3 c Lukewarm water 2 ts Sugar 1 tb Yeast 3/4 c Milk; scalded 1/3 c Shortening 1/2 c Sugar 1 ts Salt 1/2 ts Ground cardamon 2 Eggs 1/2 c Currants 1/4 c Citron peal 2 ts Lemon rind 5 c Flour. Add saffron to boiling water and steep. Add yeast to 2 tsp. sugar and water and keep warm to grow. Combine scalded milk, shortening, sugar, salt and cardamon in mixing bowl. Cool and add saffron, yeast and eggs. Beat well. Add currants, citron, lemon rind and half the flour. Beat well. Add enough of the remaining flour to make a soft dough. Knead until smooth and elastic. Let rise, then divide into two loaves or 2 dozen buns and let rise. Bake at 375 F. for 30 t0 40 minutes. I usually triple this recipe. The bread freezes well. The old recipes do not have cardamon. If I omit cardamon I add a little more saffron. Mabel Weller Yields 2 loaves
