Pecan Oatmeal Cookies
Ingredients & Directions 1 c Rolled oats; 1/4 c Egg; whites 1/2 c All-bran, Bran Buds, Fiber 1 ts Vanilla One or 100% Bran 3 ts Water 1/4 c Pecans; 1 c All-purpose flour 1/2 c Margarine; (1 stick) 1/2 ts Baking powder 1/2 c Sugar; 1/2 ts Baking soda 1/2 c Brown Sugar; 1/4 ts Salt Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1 1/2 tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0 Yields 24 servings
Honey Sponge Cake
Ingredients & Directions 6 Eggs, separated/room temp 1 c Granulated sugar 1/4 c Almond powder (OR 1 ts Almond extract) 1 tb Honey 1 1/2 c All purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Baking soda 4 tb Milk 2 tb Melted butter, cooled (OR peanut oil) In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering. From Yields 1 Servings
Portugese Sweet Bread (santos)
Ingredients & Directions 2 Pkgs. yeast 1 c Milk 1/2 c Warm water 1 ts Salt 1 c Sugar 2 oz Butter or margarine 3 Beaten eggs 7 c Flour Preheat oven to 350 degrees F. Combine yeast, water & 1 teas. sugar; let stand 5 minutes. Beat eggs in large bowl. In small pan, combine milk, salt, butter and sugar; stir over low heat until milk is warm (butter may not be melted). Gradually stir in egg, then beat in 3 cups flour; add yeast and heat until smooth. Gradually add enough remaining flour to make dough; turn on to lightly floured board and knead 8 to 10 minutes. Place in greased bowl, cover, let rise until doubled in bulk (1-1/2 hours). Form into 4 small loaves (I usually use cake pans for baking the bread.). Let rise until doubled or at least an hour. Bake at 350 degrees for 20 minutes. Cool on rack. Yields 1 Servings
Honey Cookies
Ingredients & Directions 2 c Honey 1 c Sugar 1 c Lard 1 c Sour cream; or milk 2 Eggs 2 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1 ts Cloves 1/2 ts Salt Flour; to form a soft dough Cream fat. Add honey, sugar and continue creaming. Add eggs and mix well. Add alternately dry ingredients sifted together and sour cream or milk. Chill and roll. Cut with lightly floured cookie cutter, place on ungreased baking sheet. Bake in moderate oven 375 F. Yields 1 Servings
Quick Peanut Streusel Cake
Ingredients & Directions Topping: 3 ts Peanuts; finely chopped 1 ts Brown sugar 1 ts Wheat germ 1/2 ts Cinnamon Cake: 1 Pkg pillsbury microwave yell -w cake mix with pan 1/2 c Water 1/3 c Oil 1/4 c Dairy sour cream 1 Egg 1 Egg yolk Filling: 1/3 c Peanuts; finely chopped 1/3 c Peanut butter chips Using solid shortening, grease 7″ round pan, provide with mix. In small bowl, combine all topping ingredients; blend well. Sprinkle evenly in bottom of prepared pan; set aside. In medium bowl, combine all cake ingredients. Beat with spoon, about 75 strokes or until well blended. Pour half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts and peanut butter chips evenly over batter. Pour remaining batter over filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer has wet spots and it pulls away from sides of pan. If cake is not done, add additional time in 30 second intervals. Immediately, invert onto serving plate. Serve warm or cool. Yields 8 Servings
Asian Chicken Pot Pie
Ingredients & Directions 4 6-Ounce Boneless And -Skinless Chicken breast 1/2 ts Chinese black vinegar 1 Head broccoli 1/2 lb Water chestnuts 1 lg Carrot 1 Stalk celery 1 sm Bokchoy 2 tb Olive oil 2 tb Cornstarch 1/2 ts Chinese 5 spice Salt and pepper to taste 3 Garlic cloves, chopped 2 tb Chopped onion 1 ts Chopped ginger 1 c Chicken broth 8 Sheets phyllo dough 2 tb Melted butter 1 tb Chopped Chinese chives 4 lg Rosemary sprigs Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning. Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes. Transfer immediately to serving plates and garnish with rosemary sprigs. Yield: 4 servings Yields 1 Servings
Blueberry Oatmeal Drop Biscuits
Ingredients & Directions 1 c Unbleached flour 1/2 c Whole wheat flour 1/2 c Rolled oats (NOT instant) 1/3 c Oat bran 1 ts Baking powder 1/2 ts Baking soda 3/4 ts Salt 1/2 ts Ground cinnamon 1/4 c Cold unsalted butter, cut in -1/4-inch pieces 1/4 c Granulated OR firmly packed -light brown sugar 1 lg Egg 1/2 c Milk 1/4 c Plain yogurt 1 c Fresh blueberries Preheat the oven to 400F. Lightly oil a large baking sheet. In a large bowl, combine the flours, oats, oat bran, baking powder, baking soda, salt, and cinnamon. Add the butter and cut it in with a pastry blender until it is broken into very small pieces. Stir in the sugar. In a small bowl, lightly beat the egg, milk, and yogurt together. Make a well in the center of the dry ingredients; pour in the liquid ingredients and stir lightly. When there are only a few traces of the dry ingredients visible, fold in the blueberries. Using about 1/4 cup of the batter for each biscuit, drop evenly spaced mounds onto the prepared baking sheet. Bake for 20 minutes, turning the baking sheet midway through so they brown evenly. Serve warm. These biscuits look and taste like oversize blueberry oatmeal cookies. Makes 12 biscuits. Nutrient Value per Biscuit: 143 Calories, 5 g Fat, 223 mg Sodium, 4 g Protein, 21 g Carbohydrate, 30 mg Cholesterol. [1001 HOME IDEAS; January 1991] Yields 12 Servings
