Oatmeal Pancakes
Ingredients & Directions -MIX TOGETHER IN A MD BOWL- 1 1/2 c Oatmeal; 1/2 c Whole wheat flour; 2 ts Baking powder; 1 ts Cinnamon; BEAT IN 1 c Low-fat milk; 1 Egg; 1 tb Oil; 1/4 c Raisins; Lightly oil a frying pan and spoon batter on by tablespoon turning when the top bubbles. The pancakes are great for lunch sandwishes too. The oatmeal ones are especially good with peanut butter. Food Exchanges per serving: 3 PANCAKES= 3 STARCH/BREADS EXCHANGE + 1 FRUIT EXCHANGE + 1 MILK EXCHANGE + 1 FAT EXCHANGE; CAL: 484; PRO: 18gm; FAT: 12gm; CAR: 76gm; Vegetarian Cooking for Diabetic by Patricia Mozzer Brought to you and yours via Nancy O’Brion and her Meal Yields 9 Pancakes
Caviar Pie
Ingredients & Directions 12 Eggs; hard-boiled mayonnaise Salt and freshly ground -pepper 2 bn Scallion; chopped 8 oz Cream cheese; softened 16 oz Sour cream 2 Jars (large) black caviar -(not jumbo) 1 Jar (large) red caviar (not -jumbo) From: “steven.h.bergstein” steven.h.bergstein@ac.com Date: 25 Mar 96 10:16:14 Grease a 10″ spring-form pan with a little mayonaise. Mash eggs, mayonaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan. Spread scallions on top of egg salad. Mix cream cheese and sour cream until smooth. Spread over scallions. Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate). Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar. Serve with plain crackers such as Carr’s Table Water Biscuits. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
Microwave Chocolate Cake
Ingredients & Directions 1/4 c Cocoa 1/4 ts Baking Soda 2/3 c ;Hot Water, Divided 1/4 ts Salt 3/4 c Unbleached All Purpose Flour 1/4 c Vegetable Oil; PLUS -PLUS 2 tb Vegetable Oil 2 tb Unbleached All-Purpose Flour 1 lg Egg 1 c Sugar 2 ts Vanilla Extract 1/2 ts Baking Powder FROSTING 3 tb Butter Or Margarine; 1 1/3 c Confectioners’s Sugar -Softened 2 tb Milk; Up To 3 Tb May Be Used 1/4 c Cocoa 1/2 ts Vanilla Extract NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens. Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. EASY COCOA FROSTING: In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached. Yields 8 servings
Pumpkin Biscuits (lacto)
Ingredients & Directions 1 c Canned pumpkin (NOT pie Filling) 2/3 c Skim milk or other form of Liquid 1 1/2 c Flour (half white, half WW) 2 tb Wheat germ 2 tb Wheat bran 4 ts Baking powder 1 Clove garlic, minced 1 pn Nutmeg 1 ts Salt (optional) Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at 450 degrees. The garlic doesn’t really give these a pronounced garlic flavor–it just eliminates some of the cloying sweetness of the pumpkin. When these first come out of the oven they are very crisp on the outside and dense and moist on the inside–sort of like little mini-spoonbreads. After they cook the texture becomes more uniform and more like the standard biscuit we all know and love. Yields 1 Servings
Midori Cake
Ingredients & Directions CAKE 1 Box yellow cake mix 3 oz Inst. pistachio pudding mix 4 Eggs 1/2 c Plain yogurt 1/2 c Oil (corn) 1/2 ts Coconut flavoring -MIDORI GLAZE- 2 c Powdered sugar 1/2 c Midori 1/2 c Cream cheese 2 tb Butter 1/2 ts Coconut flavoring Beat cake ingredients for 4 minutes at medium speed. Pour into well greased Bundt pan. Bake at 350 F for 50-55 minutes. Cool about 15 minutes in pan, then turn out onto cooling rack. For glaze: Mix glaze ingredients at high speed until smooth and spreadable. Glaze while cake is slightly warm. Yields 12 Servings
Lemon Balm Bread
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Finely chopped lemon balm 1 c Sugar 2 lg Eggs Pinch of salt 1 1/2 c Sifted flour 1 ts Baking powder 1 Grated rind of lemon 1/4 c Chopped nuts (optional) -GLAZE- 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30 to 45 minutes, depending upon pan size, or until batter tests done with a toothpick. 3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately. Yields 1 Loaf
Grandpa B's Whole Wheat Bread
Ingredients & Directions 1 1/3 c Warm water 2 tb Vegetable oil 1 1/2 c All-purpose flour 3/4 c Whole wheat flour 1/2 c Oatmeal 2 tb Cracked wheat 1/4 c Dry milk 1 1/4 ts Salt 1 tb Dark molasses 2 tb Sugar 1 1/2 ts Active dry yeast In a large bowl, thoroughly mix the whole wheat flour, oatmeal, cracked wheat, dry milk, salt, sugar, and undissolved yeast. Combine warm water, vegetable oil and molasses and add to dry ingredients. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add all-purpose flour 1/4 cup at a time to make a soft dough. Turn dough out on lightly floured pastry cloth or board. Knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Punch down and let rise again until double. Punch down and let rest for 5 minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Cover and let rise until doubled. Bake in 350 degree oven for 45-50 minutes. * This recipe works very well in automatic breadmakers. Follow the directions for your particular machine. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers Yields 6 Servings
