Pineapple Cookies
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 1 Egg 3 1/2 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 cn (8-9 oz) crushed pineapple Cream sugar and shortening, add egg, add dry ingredients, stir in pineapple with juice. Drop by teaspoon on greased baking sheet. Bake at 375 degrees 10 minutes, or until lightly browned on the edges. makes about 5 dozen. Applesauce variation: Use 1 1/2 c applesauce instead of pineapple. use 3/4 c brown sugar and 3/4 c white sugar instead of just white sugar use 1 1/2 c whole wheat flour and 2 c white flour instead of just white add 1 tsp cinnamon and 1/4 tsp mace. Mix and bake as above. Yields 5 Dozen
Wheat-free Healthy Pancakes
Ingredients & Directions 1/2 c Millet Cinnamon 1/2 c Rice flour 1/2 c Applesauce 1 ts Baking soda 1/3 c Apple juice concentrate 1 ts Cream of tartar 2 Egg whites — unbeated 1 ts Arrowroot 4 tb To 6 tablespoons of water 1/2 ts Applepie spice or ground 1/2 c Fresh apple — peel/slice Stir together millet, rice flour, baking soda, cream of tartar, arrowroot and apple pie spice in medium bowl. Mix together apple sauce, apple juice concentrate, egg whites and water in a separate bowl. Stir in dry ingredients into wet ingredients until blended. Spray non stick skillet or griddle with vegetable oil. Use less than 1/4 cup per pancake pour batter onto hot griddle until golden brown when pancakes have bubbly surface and dry edges turn and cook until done. Makes four 4 inch pancakes. From Barbara Luboff L.A. Dietitian who has a wheat sensitivity. Yields 1 Servings
Grilled Garlic Bread
Ingredients & Directions 1 Loaf French bread 3/4 ts Garlic powder 1/2 c Softened butter or margarine Slice bread but not through the bottom crust. Add garlic powder to butter and blend thoroughly. Spread between slices and over top of bread. Wrap in aluminum foil; seal edges. Heat on back of grill 45 minutes to 1 hour, depending on heat of coals. Serve hot. Yields 6 Servings
Big Cookie – Ww – #2
Ingredients & Directions 1 1/2 oz Oatmeal; dry 1/3 c Nonfat dry milk 1 ts Baking powder 1 ts Cinnamon 2 tb Raisins 2 tb Peanut butter; (chunky) 1 ts Vanilla 1/2 Banana;(mashed)(adds sweet) 2 tb Water; (maybe 3 T) Combine all. Divide into 2 cookies on a sprayed baking sheet. Bake at 350 F. for 5-8 min. Do not over-bake. This makes 2 soft cookies. 1 cookie = 1 bread, 1/2 milk, 1 protein, 1 fat & 1 fruit. Yields 2 Servings
Crawfish Cakes With Chipotle Tartar Sauce
Ingredients & Directions -TARTAR SAUCE- 2 Dried chipotle peppers 1/2 c Prepared mayonnaise 1 tb Chopped green onions Juice of 1 lemon Salt and pepper CRAWFISH CAKES 2 tb Plus 1 teaspoon oil 1 c Shelled crawfish tails 2 tb Each chopped onion, red -pepper and celery 1/2 ts Chopped garlic Creole spice 1 Egg 1/2 c Bread crumbs Chopped parsley,; for -garnish Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce. Yield: 2 first course servings Yields 1 Servings
Multigrain-sunflower Bread~ (abm)
Ingredients & Directions 1 pk Active dry yeast 1 1/2 c Bread flour 1 1/2 c Whole-wheat flour 2/3 c Oat flour 1/2 c Cornmeal 1/2 c Unprocessed bran 1 ts Salt 1/3 c Sunflower seeds 2 tb Chopped walnuts 2 tb Poppy seeds 2 tb Caraway seeds (optional) 1 c Warm water 1/3 c Warm milk 1 1/2 tb Vegetable oil 4 tb Honey 1/4 c Egg substitute Place all dry ingredients in the order listed into the bread machine. Then pour in the liquids. (Hint: Measuring the oil before the honey helps the honey slide right off the measuring spoon.) Select basic bread setting and press start. Yields: 1 loaf/10 slices. Per serving: 271 calories, 7.4g fat (24% of calories), 5g dietary fiber, 8.7g protein, 45.6g carbohydrates, no cholesterol, 231mg sodium. Yields 1 servings
Dill Bread
Ingredients & Directions 2 pk Yeast 1/2 c Warm water 2 tb Butter 2 ts Salt 2 tb Instant minced onion 2 Eggs 2 c Cottage cheese, cream style 2 tb Sugar 1/2 ts Soda 2 tb Dill seed 4 1/2 c Flour, or more as needed Heat cottage cheese to lukewarm. Soften yeast in warm water, let stand 10 minutes. Combine cottage cheese, butter, sugar, salt, soda, onion and dill seed. Add eggs and yeast mixture. Beat well; add flour gradually; beat well after each addition. Cover and let rise until double in size, about 1 hr. or more. Punch down, turn into 2 well greased coffee cans. let rise until double in bulk. Bake at 350 F. for 35 to 45 minutes. Cool 5 minutes, turn onto rack. Brush with melted butter, sprinkle with salt. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A Yields 2 servings
