Fat-free Biscuits
Ingredients & Directions 2 c Whole wheat pastry flour 2 ts Baking powder 1 tb Sugar 1/4 c Wonderslim; (or 2 tsp -Egg(Not) plus 1/4 cup -water) (You could probably -also use EnerG egg -replacer) 1 1/2 tb Creme It plus 1 cup water -and 2 tsp vinegar; (or 1 -cup low fat buttermilk) 1/2 ts Baking soda 1/2 ts Salt; (optional) Non-stick spray To Monica: The following recipe was sent to me by Dixie Diners Club with a recent order. I’ve been meaning to try it but haven’t gotten around to it yet. Let us know how you like it. Carla Preheat oven to 400 degrees. Combine flour, baking powder, sugar, salt, baking soda and Wonderslim until of biscuit dough-like consistency. (Add a little more Wonderslim, if needed.) Add Creme It mixture (or buttermilk), mixing together to complete the dough. Drop by large heaping spoonsful, 2″ apart on cookie sheet, lightly coated with non-stick spray. Bake 8-10 minutes. Makes 18 biscuits. Per biscuit: 89 calories, 1 gram fat Yields 1 Servings
Salted Peanut Bread
Ingredients & Directions 1 pk Yeast 1 c Whole wheat flour 2 c Bread flour 1/3 c Nonfat dry milk powder 3 tb Sugar 1/2 ts Salt 2 tb Butter 1 ea Egg 3/4 c Salted peanuts (dry roasted) 1 c Very warm water Place all ingredients in the order listed into the pan. Select white bread and press “start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. Yields 2 Loaves
Pumpkin Spiced Cake #2
Ingredients & Directions 8 tb Butter, softened 1 c Brown sugar 2 1/2 c Sifted cake flour 1/2 ts Salt 2 1/2 ts Baking powder 2 Eggs 1/3 ts Baking soda 3/4 c Buttermilk 1 ts Ground cinnamon 1/3 ts Ground allspice 1/3 ts Ground ginger 1 3/4 c Pumpkin puree 2/3 c Pecans, finely chopped 1 c Heavy cream 1 ts Confectioners sugar 1/2 ts Vanilla extract Cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger together twice. Add the sifted flour and spices to the egg mixture, then add the buttermilk and mix well. Add the pureed pumpkin and the chopped pecans and blend thoroughly, scraping the sides and bottom of the bowl to ensure proper mixing. Divide the batter equally between two buttered and floured layer-cake pans and bake in a preheated 350 degree oven for approximately 25 minutes, or until a tester inserted through the center comes out clean. Cool the layers for 10 minutes. Remove them from the pans and place them in the refrigerator for 45 minutes, or until cold. Whip the cream, vanilla extract and confectioners sugar together until peaks form. Place first layer of cake on cake platter, cover with half of the whipped cream. Place other cake layer on top and finish frosting cake with remaining whipped cream. Yields 1 Cake
Summer Fruit Bread Abm
Ingredients & Directions ———————BEST BREADMACHINE COOKBK EVE——————— 1/2 c Blueberries, frozen 2 1/4 ts Yeast 2 1/4 c Bread flour 1 c Whole wheat flour 1/4 c Sugar 3 tb Dry milk 1/2 ts Cloves, ground 1/4 ts Cinnamon, ground 1 ts Salt 1 c Peaches, chopped 1 1/2 tb Butter 1 Eggs 2/3 c Water Blackberries may be substituted for the blueberries. Nectarines may be substituted for the peaches. If berries are fresh, freeze them anyway so they will not get too mushy in the bread dough. In some machines they will stay partially solid; in others, berries will marbleize the dough. Bring all ingredients except berries to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. Add berries at beep. This sweet, moist bread can go to the beach and is also great on a sailboat, a cruise, or a race, because it keeps well and does not make too many crumbs. Bread makes good boat food because you can eat it with one hand and still have a hand free to take the tiller. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia’s comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Oz
Queen Elizabeth Cake (mrs's Lyons)
Ingredients & Directions 1 c Sugar 1/4 c Butter 1 Beaten egg 1 1/2 c Sifted flour 1/2 ts Salt 1 ts Vanilla 1/2 c Nuts 1 c Chopped dates 1 ts Soda 1 c Boiling water Pour the water over the dates and soda. Let sit while mixing the other ingredients then add the date mixture. Pour into prepared 8 ” pan and bake in 350 oven 35 min. ICING: 5 tblsp. brown sugar, 5 tblsp. cream, 2 tblsp. butter. Put in saucepan and bring to boil and boil 3 min, remove from heat and cool. I thicken this with icing sugar to spread. From Yields 8 Servings
Basel Chocolate-spice Cookies (basel Brunsli)
Ingredients & Directions 1 1/4 c Blanched whole almonds -(about 7 ounces) 1 1/2 c Powdered sugar 3 1/2 tb Unsweetened cocoa powder 2 1/2 ts Ground cinnamon 1/8 ts Ground cloves 3 oz Bitterswet (not unsweetened) -or swmisweet Chocolate, chopped fairly -fine 1/4 ts (generous) almond extract 2 lg Egg whites 2 To 5 Tbl confectioners’ -sugar for rolling out -cookies Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass. Set the dough aside for 5 to 10 minutes to stiffen slightly. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary. Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage. Makes about forty 2 1/4-inch cookies. [THE BALTIMORE SUN; November 25. 1990] Yields 2 Servings
Crab, Salmon And Scallop Cakes
Ingredients & Directions 8 oz Salt-free saltine crackers 2 oz Whole-wheat crackers 3 Egg substitutes 1/4 c Chopped fresh cilantro -leaves 3 Garlic cloves 1 tb Chopped fresh ginger 1 ds Tabasco Salt and ground white pepper -to taste 8 oz Salmon; cut into 1/2-inch -cubes 8 oz Sea scallops; cut into -1/2-inch cubes 8 oz Jumbo lump crabmeat 1/2 Green bell pepper; finely -diced 1/2 Red bell pepper; finely -diced 1/2 Yellow bell pepper; finely -diced 1 tb Extra-virgin olive oil PAPAYA, MANGO & PINEAPPLE RE 1/2 c Diced papaya 1/2 c Diced mango 1/2 c Diced pineapple 2 tb Finely chopped fresh -cilantro 1 tb Finely chopped fresh mint -leaves 1 tb Apple-cider vinegar 1 tb Extra virgin olive oil 1/4 ts Salt 1/4 ts Freshly ground black pepper Chef Jean-Pierre Brehier/Author – Incredible Cuisine Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls. In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix until al the ingredients are liquid. In a large glass or stainless steel bowl, combine the salmon and scallops plus the egg mixture. Mix well until the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully fold in the crabmeat. Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs until totally coated. In a nonstick ovenproof saut?pan, heat the olive oil. Saut?the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple Relish. To prepare Papaya, Mango & Pineapple Relish, combine: Yields 1 Servings
