Huckleberry Coffeecake
Ingredients & Directions 1/4 c Stick margarine, softened 8 oz Nonfat cream cheese, (1/2 -package) 1 c Sugar 1 Egg 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1 ts Vanilla extract 2 c Huckleberries or blueberries Vegetable cooking spray 2 tb Sugar 1 ts Ground cinnamon Cream margarine and cheese. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended. Add egg; beat well. Combine flour, baking powder, and salt; stir into creamed mixture. Stir in vanilla; fold in berries. Pour into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 1 hour; let cool. Yield: 10 servings. Per serving: 223 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 21mg Cholesterol; 277mg Sodium Yields 10 Servings
Impossible Quesadilla Pie
Ingredients & Directions 2 cn Green chilies 4oz. drained 4 c Shredded cheddar cheese 2 c Milk 1 c Bisquick 4 x Eggs Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole. — Susan Brumer L-Cuisine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Moon Kichel (poppyseed Cookies)
Ingredients & Directions 8 tb Vegetable shortening 1 c Sugar 3 Eggs; well beaten 3 c Flour 1 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1/4 c Ground poppyseed Cream shortening and sugar together. Ad eggs and blend thoroughly. Sift together flour, baking powder, and salt; add. Add vanilla and poppyseed and mix thoroughly. Roll to a 1/4- inch thickness and cut with cookie cutter into desired shapes. Place on greased cookie sheet. Bake in a 375 degrees F oven for 10 to 12 minutes or until lightly browned. Makes 30 to 40. Yields 30 servings
Lei's Jalapeno Corn Bread (lower Fat/less Calories)
Ingredients & Directions 1/2 c Weight watchers low -fat/sodium free butter or -similiar product 1 c Yellow corn meal 1 c All purpose flour 2 tb Sugar or sugar subtitute 1 tb Baking powder 1/2 ts Salt or 1/2 teaspoon of -chinese 5 spices. 1 c Skim milk 1/2 c Egg Beaters or other egg -subtitute 2 Jalapeno peppers, seeded and -minced very fine. 1 oz Low fat mozzarella cheese or -more to taste, sliced very -thin or shredded (Cheddar -or American cheese works -well too) Heat oven to 425 deg F. Place butter in 8 or 9 inch square glass baking dish and place in oven for 3 minutes or until melted. Meantime combine dry ingredients in mixing bowl. Add milk and egg and mix until well blended. Add minced Peppers and mix well. Taking dish from oven, tilt the dish back and forth, till the entire bottom is coated with butter. Pour remaining butter into corn meal batter and mix well on low mixer power. Pour mixture into hot baking dish. Bake 20 minutes or until done. remove from oven. Cover top with the thin slices of Mozzarella. Return to oven for 1 minute. Remove and let cool. Serve warm . Makes 9 squares. Note : I had this for breakfast this morning. With this recipe no more butter will be needed, It is quite moist, but of course you can or use some low sugar jam Yields 1 Servings
Potato Bread
Ingredients & Directions -GAYE LEVY DTXT63A -MEDIUM LOAF- 3/4 c Mashed Potatoes 1 T Sugar 3/4 c Potato water 1 1/2 c Bread flour 2 1/4 T Vegetable oil 1 1/2 c Whole Wheat flour 3/4 t Salt 1 1/2 t Yeast This recipe is from Donna German’s Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific…. German Book II) Yields 1 servings
Lemon Ice Torte With Strawberry-rhubarb Sauce
Ingredients & Directions -CRUST- 3 c Blanched slivered almonds; -toasted (about 12 ; ounces) 1/2 c Sugar 5 tb Margarine; melted 1/4 ts Ground cinnamon 1/3 c Strawberry preserves 3 pt Lemon or pineapple ice; -sherbet or sorbet -SAUCE- 1 c Sugar 1/2 c Water 1 Vanilla bean; split -lengthwise 1 20 ounce bag frozen -unsweetened rhubarb 1 20 ounce bag frozen -unsweetened ; strawberries 1 1 pint basket fresh -strawberries Fresh mint sprigs For Crust: Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes. Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely. Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.) For Sauce: Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce. Serves 8. Yields 1 servings
Buttermilk Biscuits With Milk Gravy
Ingredients & Directions 2 c All-purpose flour 1/2 ts Soda 3/4 ts Salt 2 ts Baking powder 1/2 c Shortening 1 1/2 c Buttermilk Preheat oven to 450. Mix flour, soda, salt, and baking powder. Cut in shortening with a pastry blender. Add buttermilk and mix quickly until dough forms a ball. Turn out on a floured surface and knead a few times. Pat or roll out to a 1/2-inch thickness; then cut with a floured biscuit cutter. Bake approximately 12 mintes on an ungreased baking sheet. Yield: approx. 15 biscuits MILK GRAVY: Save 4 tablespoons of pan drippings (or butter) and place over low heat. Stir in 4 tbs. of flour and continue stirring until smooth and bubbly. Add 2 cups milk and stir until thickened. Salt and pepper to taste and serve piping hot. From Yields 15 Servings
