Lower Fat Cheesecake
Ingredients & Directions -CRUST- 1 c Oat bran (or rolled oats) 2 tb Butter; melted 2 tb Honey 1 ts Vanilla FILLING 1/4 c Arrowroot powder -OR- corn starch 1 c Lowfat plain yogurt 2 c Lowfat cottage cheese 1/2 c Honey 4 Egg yolks 2 tb Fresh lemon juice 2 ts Vanilla 1/2 ts Sea salt 4 Egg whites — beaten until stiff CRUST: Grind oat bran to flour in a blender. Stir butter into bran. Add honey and vanilla. Press into bottom of cheese cake pan. Bake at 350 F. for 15 minutes. Cool. (May be placed in freezer if you’re in a hurry.) FILLING: In a blender or processor blend all ingredients, except egg whites, until smooth. Fold stiffly beaten whites into the mixture. Pour over crust. Bake at 300 F. for 45 to 50 minutes or until center is firm (does not jiggle). Turn off heat. Leave door of oven partially open. Let cake cool in oven 1 hour. Finish cooling at room temperature. Then can be refrigerated. Yields 1 cheesecake
Zoji's Hearty Oatmeal Bread
Ingredients & Directions -S DUNLAP USN (RET) XRVR35A 2 2/3 c Bread flour 1 1/4 c Water 1/2 c “quick” oatmeal 1 1/2 tb Powdered milk 3 tb Vital gluten; 2 tb Brown sugar -(optional, but good) 3 tb Butter; (margerine) 1 pk Yeast 1 1/2 ts Salt Bake on the “regular” cycle, and you’ll get a truly fine and tasty “white” loaf that won’t last very long. This is my contribution to your 1993….how about a few of your “bulletproof” favorites in return? Have the very finest of New Years…. Stan Dunlap Yields 1 servings
Country Corn Bread Of Sticks
Ingredients & Directions Appeared in Sun-Sentinel -Food Section 7/6/95 1 1/2 c Cornmeal 1/3 c All-purpose flour 2 ts Baking powder 1/2 ts Baking soda 1 ts Sugar 1/2 ts Salt 2 ea Eggs, beaten 1 1/2 c Buttermilk 1/4 c Vegetable oil or bacon -drippings Preheat oven to 450 degrees. Combine cornmeal, flour, baking powder, baking soda, sugar and salt, stirring well. Combine eggs, buttermilk and oil, or bacon droppings if using; add to cornmeal mixture, stirring just until moistened. Place a well greased 8-inch cast-iron skillet, 8-inch square pan or cast-iron corn-stick pan in oven for 4 minutes or until hot. Remove pan from oven; spoon batter into pan, filling indentations in corn-stick pan three-fourths full. Bake for 15 to 20 minutes or until lightly browned. Makes 6 to 8 servings. Makes 1-1/2 dozen corn sticks. Per serving (corn bread): 200 calories, 5 grams protein, 9 grams fat, 24 grams carbohydrates, 55 milligrams cholesterol, 432 milligrams sodium, 43 percent calories from fat. Per corn stick: 89 calories, 2 grams protein, 4 grams fat, 11 grams carbohydrates, 24 milligrams cholesterol, 192 milligrams sodium, 43 percent calories from fat. Yields 6 servings
Very Easy Banana Pie
Ingredients & Directions 1 lg Or 2 small bananas, peeled -and sliced 1 Envelope plain gelatin 1 c Water 1 pk (0.9 oz) sugar free instant -banana pudding 1 ts Sugar, 1/4 tsp ground -cinnamon, blended 3/4 c Ice cubes 3/4 c Low fat ricotta cheese 1 Chocolate flavored -ready-crust pie crust Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well. Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed. Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/sugar mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, sugar and remaining pudding. Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate. Add mint leaves immediately before serving, if available. Yields 1 Servings
Alfie & Archie's Dog Biscuits
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 ts Salt 1/2 ts Garlic powder 1 ts Brown sugar 6 tb Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. Yields 10 Servings
Cottage Dill Bread For Bread Machine
Ingredients & Directions -Electric Bread -REGULAR LOAF- 1/2 c Water 1 1/4 c Cottage cheese 2 c White bread flour 1/2 tb Dry onion 1 tb Dry milk 1/2 tb Dill seed 1 tb Sugar 1/2 tb Dill weed 1 ts Salt 1 ts Fast rise yeast; **OR** 1 tb Butter 2 ts -Active dry yeast LARGE LOAF 3/4 c Water 3/4 c Cottage cheese 3 c White bread flour 1 tb Dry onion 1 1/2 tb Dry milk 1 tb Dill seed 2 tb Sugar 1 tb Dill weed 1 1/2 ts Salt 2 ts Fast rise yeast; **OR** 1 1/2 tb Butter 3 ts -Active dry yeast +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow loading instructions for your particular bread machine. — from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter Elliott Yields 8 servings
Cran-apple Pie
Ingredients & Directions 1 1/2 c Pillsbury’s Best All Purpose -Flour*, sifted 1/2 ts Salt 1/4 c Funsten’s Blanched Almonds; -finely chopped 1/2 c Shortening 5 tb Cold water —Cran-Apple Filling— 4 c Cranberries (1 pound) 1/3 c Water 2 1/2 c Sugar 1/3 c Pillsbury’s Best All Purpose -Flour, sifted 2 c Apples (2 medium); finely -chopped 1/2 c Funsten’s Blanched Almonds; -chopped BAKE at 400 degrees for 25 to 30 minutes. MAKES 9-inch pie. Sift together flour and salt into mixing bowl. Stir in 1/4 cup blanched almonds, finely chopped. Cut in shortening until particles are the size of small peas. Sprinkle 5 to 6 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form two-thirds of the dough into a ball. Flatten to about 1/2-inch thickness, smoothing edges. Roll out on floured surface to a circle 1 1/2 inches larger than an inverted 9-inch piepan. Fit loosely into pan. Cran-Apple Filling: Cook cranberries in water in large saucepan over low heat until berries burst, 7 to 10 minutes. Stir occasionally. Sieve; return to saucepan. Combine sugar and flour, blend into cranberries. Add apples. Heat to boiling. Pour hot filling into pastry-lined pan. Sprinkle with 1/2 cup chopped blanched almonds, around edge of filling. Roll out remaining dough. Cut into strips 1/2 inch wide; crisscross over filling to form lattice top. Trim and seal ends; fold bottom crust over to cover. Flute. Bake in moderately hot oven (400 degrees) 25 to 30 minutes until golden brown. *For use with Pillsbury’s Best Self-Rising Flour, omit salt and decrease water to 4 to 5 tablespoons. NOTES : “Junior 2nd Prize Winner in Pillsbury’s 8th Grand National Recipe and Baking Contest by Barbara Campbell, Dayton, Virginia. Adapted by Ann Pillsbury.” Yields 1 Servings
