Nutty Orange Oatmeal Cookies
Ingredients & Directions 1/3 c Softened unsalted margarine 1 c Rolled oats 1/3 c Plain lowfat yogurt 1/4 t Baking soda 1/4 c Packed brown sugar 2 T Chopped walnuts 1 t Vanilla 1/4 t Grated orange peel Preaheat oven to 325 F. Blend margarine, yogurt, sugar, and vanilla. Mix in remaining ingredients. Shape dough by rounded teaspoons into 1 inch balls. Place 2 in apart on an ungreased cookie sheet; flatten slightly with fork. Bake at 325 for 12 to 15 minutes. Remove immediately from baking sheet. From the All-In-One Diabetic Cookbook (no artificial sweeteners) Analysis of one serving = 3 cookies: 1 starch/bread exchange, 1/2 fat exchange – Cal 102, Pro 3, Fat 3, carb 12, Na 15, Chol 0 Yields 18 servings
Peanut Butter And Jelly Cake
Ingredients & Directions 2 1/2 c Flour, all-purpose 1/3 c Peanut butter 2/3 c Sugar 1 1/4 c Milk 4 ts Baking powder 3 Eggs 1/2 ts Salt 1 ts Vanilla extract 1 c Sugar, brown 1/4 c Peanut butter (layer) 1/3 c Shortening 1/2 c Jelly, red (layer) FLUFFY FROSTING 3/4 c Sugar 1/4 ts Salt 1/4 c Corn syrup, light 1/4 ts Cream of tartar 2 tb Water 1 ts Vanilla extract 2 Egg whites Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. Yields 8 servings
Howard Johnson Pancakes
Ingredients & Directions 2 Eggs 1/2 c Sugar 1 pt Milk 4 ts Baking powder 1/2 c Melted butter or margarine Flour Combine all ingredients;mix well.Add flour as necessary to thicken. From Yields 2 Servings
Impossible Pumpkin Pie 3
Ingredients & Directions 1 1/3 c Milk 3 tb Butter or margarine – softened 4 Eggs 1/2 c Sugar 1/2 c Buttermilk biscuit mix 1 c Canned pumpkin Pumpkin pie spice Whipped cream (optional) Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream, if desired. (C) 1992 The Los Angeles Times Karen Mintzias Yields 8 Servings
Applesauce-carrot Cake W/lemon Cream Che
Ingredients & Directions –CAKE– 2 c All-purpose flour 2 ts Baking powder 2 ts Baking soda 3/4 ts Salt 1 tb Ground cinnamon 1 ts Ground allspice 1 ts Fresh-grated nutmeg 1/2 c Drained canned crushed -pineapple in unsweetened -juice 1/4 c Raisins 1/2 c Pecan or walnut pieces 1 c Sugar 3 lg Eggs 1 c Packed dark brown sugar 1 1/4 c Bland vegetable oil 1/2 c Applesauce 2 ts Pure vanilla extract 2 c Finely shredded peeled -carrots (about 4) 2/3 c Shredded sweetened coconut FROSTING 8 oz Cream cheese (regular or -“light” but not nonfat); -softened 1/2 Stick unsalted butter; -softened 1 c Confectioners’ sugar 1 sm Lemon; Grated zest and -juice of 1/2 ts Pure vanilla extract 1/4 ts Lemon extract Yields 10 Servings
Molasses Cookie Baskets With Lemon Sorbet And Gingered Frui
Ingredients & Directions COOKIES 1/4 c Unsalted butter; (1/2 stick) 1/4 c Sugar 1/4 c Light unsulfured molasses 1/2 ts Grated lemon peel 1/2 ts Ground ginger 1 ts Vanilla extract 1/2 c All purpose flour; sifted -FRUIT- 1/2 c Sugar 1/2 c Water 1/4 c Minced crystallized ginger 1 Basket strawberries; hulled, -quartered ; (1-pint) 1 Basket blueberries; -(1/2-pint) 2 Peaches; peeled, pitted, ; sliced 2 pt Purchased lemon sorbet For cookies: Preheat oven to 325F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes. Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter. Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes. For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well. Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over. Serves 6. Yields 1 servings
Corn Cakes With Creme Fraiche And Russia Caviar
Ingredients & Directions 1 1/2 c Corn kernels, preferably Fresh 1/2 c Milk 1/3 c Cornmeal 1/3 c Flour 2 Eggs 4 tb Melted unsalted (sweet) Butter 2 Egg yolks 1/2 ts Salt 1/2 ts Pepper 1/4 c Chopped fresh chives pn Cayenne pepper 1/2 c Clarified unsalted (sweet) Butter Creme fraiche (recipe Follows) Beluga Caviar Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached. Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps. In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives. Heat a large saute pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar. Yield: about 12 servings ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A33 Yields 4 servings
