Vegetarian Mince Pies
Ingredients & Directions 1 lb Fresh ripe pears, chopped 1 Lemon rind, grated 1 Orange rind, grated 1 lb Mixed dried fruit 4 oz Candied peel 4 oz Glace cherries 4 oz Dates, chopped 2 oz Flaked almonds 1 ts Allspice 1/2 ts Nutmeg 1/2 ts Powdered ginger 4 tb Whisky or other liquid Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat. Rose Elliot, “The Vegetarian Christmas Cookbook” Sent by Mum. From Yields 1 Tarts
Cheese Biscuits
Ingredients & Directions 1/4 lb Cheddar cheese, grated 1/4 lb Butter or oleo 1 1/4 c Flour Pinch of salt Grate cheese and cream with butter. Add flour, salt and sugar; chill. Make into tiny biscuits, put 1/2 pecan on top of each. Bake at 400 F. for 10 minutes. Reduce heat to 350 for 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Yields 1 Servings
Mrs Dipaola's Fig-apricot Rum Cake
Ingredients & Directions === CAKE === 1 c Egg whites 2 c Sifted all-purpose flour 1 1/2 c Sugar 1 tb Baking powder 1 ts Salt 1/2 c Vegetable oil 5 Egg yolks 3 tb Grated orange peel 1 ts Vanilla extract 1/2 ts Cream of tartar === RUM SYRUP === 1 1/2 c Sugar 1 md Unpeeled orange; sliced 1 Unpeeled lemon; sliced 1 c Dark rum === APRICOT GLAZE === 1 c Apricot preserves 1 tb Fresh lemon or orange juice === GARNISH === 2 cn Whole Kadota figs – (17-oz -ea); drained 1 cn Whole peeled apricots – -(17-oz); drained, pitted 1/2 c Walnuts 1 c Whipped heavy cream; -optional To make the CAKE: Bring egg whites to room temperature in bowl of an electric mixer, about 1 hour. Heat oven to 325 degrees. In a large bowl, sift dry ingredients together. Make a well in the center. Add, in this order: the oil, egg yolks, 3/4 cup water, orange peel, and vanilla. Combine with a wooden spoon until smooth. Set batter aside. Add cream of tartar to warm egg whites. Beat on high speed using the whisk attachment until stiff peaks form. Gently fold the egg whites into the reserved batter. Transfer batter to a 10-inch nonstick angel-food-cake pan. Bake 55 minutes. Increase the temperature to 350 degrees, and bake until a cake tester inserted into the center of the cake comes out clean, about 10 minutes. Invert pan over the neck of a bottle, and let cool completely, about 1 1/2 hours. To make RUM SYRUP: In a medium saucepan, combine sugar and 1 1/2 cups water. Bring to a boil; stirring until sugar has dissolved. Add orange and lemon slices, and continue boiling until syrup has reduced to 1 cup, 30 to 40 minutes. Remove pan from heat, and discard orange and lemon slices. Add the rum. Make holes about an inch apart in the top of the cake, using the cake tester. Pour the warm syrup slowly over the cake. Let stand at room temperature until the syrup has been absorbed, about 1 hour. To make the APRICOT GLAZE: In a small saucepan set over low heat, melt the preserves. Stir in the lemon juice. Strain, and discard solids. Set aside. To serve: Carefully loosen the cake from the pan. Turn out onto a wire rack and transfer, top-side up, to a serving platter. Brush reserved apricot glaze over top and sides. Chill 3 to 4 hours. Garnish with figs, apricots, walnuts, and whipped cream. Serve. Serves 8 to 10. Yields 8 servings
Banana Cream Pie
Ingredients & Directions 1 Vanilla wafer crumb crust -(see 2/2) 1 1/2 ts Granulated gelatin 1/4 c Cold water 1 1/2 c Hot skim milk 1/4 c Of flour 1/2 c Cold skim milk 2 Eggs beaten Sugar substitute equivalent -to 3 tablespoons sugar 1 1/2 ts Pure vanilla extract 1 lb Firm-ripe bananas Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. The slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 1/2 cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9″pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) – (g) (mg) (mg) :24 5 7 174 0.8 174 79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk exchange..you can use unsalted margarine to eliminate salt. Shared by Al Massery alvism@aol.com Shared by Al File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 8 Sweet ones
Sandi's Chocolate Chip Sour Cream Cake
Ingredients & Directions Sandi Brooks wfcj53b 1 ts Salt 1/4 lb Butter 1 ts Baking powder 1 c Sugar 1 ts Baking soda 2 Eggs 1 ts Vanilla 1 c +2T sour cream 12 oz Pkg semi sweet choc chips 2 c Flour 1/4 c Cinnamon sugar Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10″ tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. Reformatted for MM by Marilyn Frieman WJFH60B Yields 12 servings
Lemon Saffron Bread
Ingredients & Directions 1 1/2 c Flour 1 1/2 ts Baking Powder 1/4 ts Baking Soda 1/4 ts Salt 1 pn Powdered Saffron 1/4 c Hot Water 1 tb Lemon peel; grated 1/4 c Lemon Juice 1/4 c Shortening 1/2 c Sugar 1 Egg Beaters? 99% Egg -Substitute Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2 – 3 hours. Remove; let cool 10 minutes then remove from pan. From “Culinary Arts Institute Crockery Cooking” *This was quite good but I cooked it for the full 3 hours and think it was over-cooked…will cut it back by a 30 minutes and then check it. – Reggie eat-lf-request@lists.best.com Yields 12 Servings
Bran Molasses Sunflower Bread
Ingredients & Directions 1 1/2 Cakes fresh yeast -lukewarm (95 F) 3/4 c Lukewarm water (95 F) 6 To 7 cups all-purpose flour 2 tb Sugar -or bread flour 1/3 c Molasses 1 1/4 c Unprocessed bran flakes 1/4 c (1/2 stick) unsalted butter, 1/2 c Sunflower seeds -room temperature 1 tb Salt 1 1/2 c Milk, scalded and cooled to Makes 2 loaves Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let stand until foamy, about 10 minutes. Meanwhile, add molasses and butter to milk and stir until butter melts. Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl. Whisk in yeast and milk mixtures until smooth, about 3 minutes. Using wooden spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft mass. Knead on heavily floured surface until smooth and satiny, kneading in more flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/2 hours. Grease two 9×5-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Cut in half. Pat each piece out into rectangle. Roll up jelly roll fashion, pinching seams to seal. Place seam side down in prepared pans. Cover with towel and let rise in warm draft-free area until doubled in volume, about 45 minutes. Position rack in center of oven and preheat to 375 F. Bake until loaves pull away from sides of pans, about 45 minutes. Immediately remove from pans. Cool completely on racks. Yields 2 servings
