Diabetic Banana Bread
Ingredients & Directions 1/4 c Sugar; 3/4 c Sugar Twin; 1/3 c Margarine; 1 Egg; 2 Egg whites; 1 ts Baking soda; 2 c Flour; 4 tb Milk; 3/4 ts Vinegar; 3 Bananas; ripe, mashed Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Yields 20 Servings
Raggmunk (swedish Potatoe Pancakes)
Ingredients & Directions 3 tb Flour 1/2 ts Salt 1 1/4 dl Skim milk 1 Egg 90 g Potatoes; peeled 1 ts Oil or margarine Whip together the flour and the salt with 1/2 of the milk. Add the egg and the rest of the milk. Grate the potatoe and add. Stir. Melt the margarine in a frying pan, put a thin layer of the mixture in the frying pan and fry, when light brown turn and fry the other side. Serve with unsweetened lingonberry jam and some vegetables. Some of the potatoe may be substituted with carrots. This is a Weight Watchers recipe. Yields 1 Servings
Honey Wheat Bread
Ingredients & Directions 2 pk Active dry yeast 3 t Salt 2/3 c Warm water 1/2 c Honey 5 1/2 c Whole wheat flour 2 T Applesauce or prune puree 2 1/3 c Skim, soy or rice milk 3 c Enriched white flour In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups whole wheat flour, milk and salt. Stir. Warm honey, pour over flour mixture; add applesauce/prune puree. Beat until smooth, using low speed of electric mixer. Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage. Form into a ball. Knead 5 minutes on a lightly floured surface. Divide dough in half; knead 10 minutes. Cover bread with waxed paper. Place dish towel over top. Put in warm place and let raise until doubled in vlume; uncover and punch down. Divide into two loaf pans sprayed with Pam. Cover with waxed paper. Let raise in warm place until doubled in volume again. Bake at 375 degrees 40 – 50 minutes, or until deep brown on top. Yield: 2 loaves. This recipe is adapted from the cookbook “Don’t Eat Your Heart Out”. Yields 1 servings
Lemon Pudding Cake With Raspberry Sauce
Ingredients & Directions 4 Eggs; seperated 1 3/4 c Sugar 1/4 c All-purpose flour 1 c Freshly squeezed lemon juice 1/4 ts Salt 1 1/4 c Milk 4 c Raspberries 8 Sprigs mint Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a seperate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnsih with raspberries. Yield: 8 servings Yields 1 servings
Pita Bread Salad
Ingredients & Directions 4 Pita; (6-inch) rounds 1 lg Green bell pepper 1 md Cucumber 4 md Tomatoes 1 bn Green onions 1 bn Fresh parsley 3 Garlic cloves 1/3 c Fresh lemon juice; (about 2 -large lemons) 1/3 c Olive oil 2 tb Fresh oregano; finely -chopped 1/4 ts Salt 1/4 ts Pepper 2 c Shredded romaine lettuce 4 oz Feta cheese; crumbled (1 -cup) Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet. Bake at 400 for 10 minutes. Cool completely, and place in a zip-top plastic bag. Set aside. Seed and dice bell pepper and cucumber; dice tomatoes and green onions. Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next 4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with cheese. Serve with pita triangles. Yield: 6 to 8 servings. Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano. Yields 1 Servings
Greek Tsoureki ( Easter Bread)
Ingredients & Directions 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2 Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10″ x 2″. Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. Yields 2 Servings
Chocolate Truffle Cake
Ingredients & Directions 16 oz Semisweet chocolate 4 Eggs — separated 1/2 c Unsalted butter 1 c Whipping cream 1 1/2 ts Flour 1 ts Vanilla 1 1/2 ts Sugar 2 tb Powdered sugar 1 ts Hot water Oil the bottom of an 8- or 9-inch springform pan. Melt chocolate and butter in a double boiler. Add flour, sugar, and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 25 minutes in the center of a 425 degree oven. Let cake cool completely, turn out onto serving platter, and dust lightly with powdered sugar. Whip cream, vanilla, and powdered sugar until soft peaks form. Serve on top of cake. Yields 8 servings
