Chocolate-chocolate Pie
Ingredients & Directions 2/3 c Unbleached flour 3 tb Oats; 1-minute 1 tb Regular wheat germ 1/4 ts Baking powder 3 tb Cold; sweet, soft corn ; oil margarine 3 tb Ice water 1 oz Semisweet chocolate 1/2 c Evaporated skim milk 1 1/2 tb Cocoa powder 1 ts Vanilla extract 2 ts Unflavored powdered gelatin 1 Egg yolk 2 Egg whites 1/4 c Unsweetened apple juice 1 tb Granulated fructose; plus 2 ts Granulated fructose; -available in health ; food stores TO PREPARE THE CRUST: Preheat oven to 450?F. Measure flour into workbowl of food processor that has been fitted with steel blade. Add oats, wheat germ, and baking powder. Process for 15 seconds. Remove cover. Drop margarine in 3 separate spots over dry mixture. Cover and process until mixture is crumbly (about 6 seconds). With machine running, pour water through feed tube. Process until a mass forms (about 10 seconds). Place dough on large sheet of waxed paper. Knead briefly into a ball. Press into a 9-inch circle. Cover with another sheet of waxed paper. Place on a flat plate and chill for 30 minutes. Between the two sheets of waxed paper, gently roll dough into an 11-inch circle (pastry will be very thin). Change sheets of waxed paper if they tear. Carefully peel off top sheet. Lift up bottom sheet with dough, invert, and ease into a 9-inch pie pan. Gently pull off paper. Bake shell until bottom is lightly browned (10 to 12 minutes). Place in freezer so it will be cold when filling is added. FOR THE FILLING: Place 1 inch of water in a medium-size saucepan and bring to a simmer. Chop chocolate and place in a small metal or glass bowl. Set bowl in saucepan and stir constantly with a rubber spatula until chocolate is melted. Remove bowl from heat and set aside. Keep water at a simmer. In a large metal bowl, whisk together milk, cocoa, and vanilla. Separate 2 tablespoons of this mixture into a small mixing bowl, and put the remaining mixture in the freezer. Add 2 teaspoons of water to the bowl containing the 2 tablespoons of mixture. Sprinkle with the gelatin and set aside. Place the egg yolk and whites into separate medium-size mixing bowls. Into the yolk, whisk apple juice and 2 teaspoons fructose. Set the bowl in saucepan and whisk vigorously until the yolks are foamy and hot to the touch. Remove bowl from heat. Beat mixture with an electric mixer on high until peaks begin to form (about 4 to 5 minutes). Set aside. Into the egg whites, whisk the remaining 1 tablespoo! n fructose. Place bowl on top of simmering saucepan (if water has evaporated, add more). Whisk until whites are hot to the touch. Remove bowl from heat and beat whites with an electric mixer on medium-high until almost stiff (about 1 minute). Set aside. Remove chocolate milk mixture from freezer and beat with an electric mixer on medium-high until foamy (about 2 minutes). Gently fold the chocolate/gelatin mixture into the whipped yolks, then add to the chocolate milk bowl. Whisk the whipped whites briefly to smooth them, and add to the mixture. Quickly fold all ingredients together and pour the mixture into the prepared pie shell. Place in the freezer for 20 to 30 minutes. Transfer pie to refrigerator until completely set. Yield: 1 pie Serving size: 1 slice Nutrition per serving: Exchanges: 1 starch / bread 1 1/2 fat from THE DIABETIC GOURMET MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Yields 1 servings
Columbian Fresh Banana Cake With Sea Foam Fro
Ingredients & Directions -BANANA CAKE- 1 pk Yellow Cake Mix (18.5 Oz) * 1/8 ts Baking Soda 2 Eggs 3/4 c Coca-Cola 1 c Mashed Ripe Bananas 2 ts Lemon Juice 1/3 c Finely Chopped Nuts SEA FOAM FROSTING 2 lg Egg Whites 1 1/2 c Light Brown Sugar, Packed 1/8 ts Cream Of Tartar ** 1/3 c Coca-Cola 1 ts Vanilla Extract 1 ds Salt * Do notuse a cake mix that has pudding or which requires oil. ** You may substitute 1 tablespoon of corn syrup. ——————— ————– ~– TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice;add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well greased, lightly floured 9″ X 13″ X 2″ baking disk. Bake in a preheated 350?F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling. TO MAKE SEA FOAM FROSTING: In the top of a double boiler, combine all of the ingredients, except the vanilla extract. Beat for 1 minute at high speed with an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Yields 1 Servings
Ann Cooper's Apple Pancakes With Maple Pecan Butter
Ingredients & Directions Apple Pancakes— 2 Eggs 2 c Buttermilk 1/4 c (1/2 stick) butter, melted 1 3/4 c All-purpose flour 3 tb Granulated sugar 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1 1/2 c Chopped, peeled, tart red Apples Maple Pecan Butter— 1 c (2 sticks) butter, softened 3/4 c Chopped pecans 1/2 c Maple syrup Make Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Set aside while making pancakes. For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in apples. Heat large non-stick griddle or skillet until hot. Melt a little of the butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200 degree oven while preparing remaining batter. Serve warm with Maple Pecan Butter. Serving Size: 1 pancake Nutritional Information per serving Calories 280 Total Fat 19 g Total Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg Yields 16 Servings
Hungarian Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder 4 tb Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 ts Salt 1 tb Lemon Juice 1 x Cold Water; ** CHEESECAKE 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) —— Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. Yields 10 servings
Cream Cheese Macaroon Cheesecake
Ingredients & Directions 3 c Soft coconut macaroon cookie Crumbs 4 (8oz) packs softened cream Cheese 1 2/3 c Sugar 4 Eggs 2 ts Vanilla Strawberry halves Preheat oven to 300. Press crumbs onto bottom & 1 1/2″ up sides of 9″ springfoam pan. Beat cream cheese & sugar in large bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crumbs. Bake 1 hour 30 minutes. Loosen cake from rim of pan; cool before removing rim. Chill thoroughly. Top with fruit. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Double Apple Bread
Ingredients & Directions 1 c Walnuts 1/2 c Butter 1 c Plus 2 T light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c Applesauce, unsweetened 1 2/3 c Flour 1/2 c Whole wheat flour – preferably stoneground 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1 lg Tart apple*, pared, cored, – quartered and chopped 1/2 c Raisins, plumped if dry** * Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat. Drain thoroughly. Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside. In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!) Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts. Spread the batter in the prepared pan with a spatula, smoothing the top. Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding. Cool completely before wrapping or serving. Yields 1 9×5 loaf
Irish Bread
Ingredients & Directions 1/4 lb Butter 2 ea Eggs 2 1/2 ts Baking powder 1 c Milk 1/2 c Sugar 2 1/2 c Flour 1/4 ts Salt 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8″ X 8″ pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon Yields 1 servings
