Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 2 oz Shredded extra-sharp cheddar -cheese; (1/2 cup) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Cloves garlic; minced 2 oz Diced pimento; (1 jar) -drained 3 Egg whites; at room -temperature 1 tb Sugar Roasted Summer Squash Vegetable cooking spray -ROASTED SUMMER SQUASH- 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups. NOTES : Prepare the Roasted Summer Squash first. Yields 4 Servings
Oregon Hazelnut-stuffed French Bread
Ingredients & Directions 1 Bread: 2 tb Dry yeast 2 1/2 c Warm water; (105-110) 7 c Bread flour; unsifted 1 tb Salt 1 tb Butter; melted Combine: 1 egg white; 1 -tablespoon water Cornmeal for dusting FILLING 2 Garlic cloves; chopped 1 tb Dijon mustard 3/4 c Finely chopped oregon -hazelnuts 1/3 c Olive oil 1/2 c Chopped sun-dried tomatoes 1/4 c Butter; soft 1 c Grated swiss cheese Thoroughly mix all filling ingredients together and set aside. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15×12 inches. Spread each with 1/2 of the filling. Roll up sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread. Recipes Yields 2 servings
Oatmeal-raisin Cookies
Ingredients & Directions 1 1/2 c Quick oats 1/2 c Plus 1 tb all-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 ts Pumpkin pie spice 2 tb Brown Sugar Twin 1/3 c Sugar Twin or Sprinkle Sweet 2 tb Plus 2 ts reduced-calorie -margarine 1 Egg; slightly beaten (or -equivalent egg substitute) 1/2 c Unsweetened applesauce 1/4 c Yoplait plain fat-free -yogurt 6 tb Raisins Preheat oven to 350 degrees. Spray 2 cookie sheets with butter-flavored spray. In a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, Brown Sugar Twin, and Sugar Twin. Melt margarine and blend into oat mixture. Add egg, applesauce, yogurt, and raisins. Mix gently to combine. Drop by tablespoon to form 24 cookies on prepared cookie sheets. Bake 20 to 22 minutes. Place cookie sheets on wire racks and allow to cool completely. Nutritional info: 1 serving (3 cookies)=111 calories, 3 gm fat, 3 gm protein, 18 gm carbohydrate, 148 mg sodium, 3 gm fiber. Diabetic exchanges: 1 starch, 1/2 fruit, 1/2 fat. Yields 24 Cookies
Mom's Coconut Pie
Ingredients & Directions 4 Eggs, well beaten 1/2 c Self rising flour 1 3/4 c Sugar 1/2 Stick of butter, melted 1 ts Vanilla 2 c Milk 1 pk Coconut (7 oz.) Combine all ingredients. Mix well and pour into 2 pie pans. Bake at 325 degrees for 30 minutes or until brown. This recipe makes its own crust. Yields 1 Servings
Caramel Crunch Apple Pie
Ingredients & Directions 9 Inch unbaked pie crust 28 Caramels 2 tb Water 3/4 c Flour 1/3 c Butter 4 c Apple slices — peeled 1/3 c Sugar 1/2 ts Cinnamon 1/2 c Walnuts — chopped Melt caramels with water over low heat, stirring frequently until smooth. Layer apples and caramel sauce into pie crust. In medium bowl, combine flour, sugar, and cimmamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake at 375 F for 40 to 45 minutes or until apples are tender. Yields 1 Servings
Great Oatmeal Cookies
Ingredients & Directions 1 1/2 c Raisins 2 Eggs 1 1/2 ts Vanilla 1 c Shortening 3/4 c Sugar; plus 2 tb Sugar 1 1/3 c Brown sugar, packed 2 c Flour 1 1/8 ts Salt 1/2 ts Baking soda 2 1/8 ts Baking powder 3 3/4 c Rolled oats Cover raisins with warm water and soak 10 minutes. Drain thoroughly and set aside. Combine eggs, 2 tablespoons water, vanilla, shortening and sugars in mixer bowl. Sift flour with salt, soda and baking powder. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth. Add oats and raisins and mix until blended. Form into 2-inch-thick logs. Wrap in waxed paper and chill until firm. Slice rolls into 1/2-inch thick slices and place on baking sheets. Flatten to 1/4-inch thickness and bake at 375F 10 to 12 minutes. From Yields 32 Servings
Whiskey Cake
Ingredients & Directions CAKE 1 Box Yellow Cake Mix 1 c Milk 1 Box Instant Vanilla Pudding 1 1/2 oz Whiskey 4 Eggs 1 c Walnuts TOPPING 1/2 c Butter 1/2 c Whiskey 1 c Sugar Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan. Bake at 350 degrees for 50-60 minutes. While cake is baking make topping. Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake. Yields 10 servings
