WildStar

As always, thank you for the Diabetic Recipes. I can never get enough of them.

:blush 2: No prob her is a good place to find the Kinds of foodsyou need. fabulousfoods.recipes

:) Candied Orange Peels

 

Talk about cheap! Make candied orange peels and use up what you'd normally throw

away. You can also make candied lemon or grapefruit peel.

 

peels from 3 large oranges

3/4 cup water

2 Tbs. corn syrup

2 3/4 cup sugar (divided)

 

Cut peels into 1/4" strips. Boil in enough water to cover for 15 minutes and

then drain. Boil the corn syrup, water, and 2 cups of the sugar and stir till sugar

is dissolved. Add the orange peels and simmer for 40 minutes.

 

Put cookie racks on wax paper. Drain the orange peels. Put the peels onto the racks

and drain 5 minutes.

 

Separate the peels and leave on the racks another hour.

 

You're a Diabetic too? My soon-to-be-ex gave me a CD ROM of five Diabetic Cookbooks on one disc. It has just about every recipe known to humankind. And the exchange rates and Carb Info. I use it all of the time and many of the dishes in there turned out fantastic.

One thing that I have learned, "Splenda is more expensive than Heroin." B)

B) LMBO I must agree with you on that. and feel free to share on this area the recipes.

 

Birthday Meatloaf

 

 

 

 

Kooky Cake Recipe (Birthday Meatloaf)

 

Serves 10 to 12

The cakes can be prepared up to 1 day ahead: Reheat at 325° for 15 to 20 minutes, then make the frosting. Assemble just before serving.

 

 

 

 

 

Vegetable-oil cooking spray

 

 

 

1 tablespoon unsalted butter

 

 

 

1 medium onion, finely chopped (about 1 cup)

 

 

 

2 garlic cloves, minced

 

 

 

1 celery stalk, finely chopped (about 1/2 cup)

 

 

 

2 1/2 pounds ground beef

 

 

 

1 small carrot, peeled and finely grated (about 1/2 cup), peels reserved for decorating

 

 

 

1/4 cup tomato sauce

 

 

 

1 tablespoon Worcestershire sauce

 

 

 

1 large egg, lightly beaten

 

 

 

1/2 cup old-fashioned rolled oats

 

 

 

1 tablespoon ground mustard

 

 

 

1 1/2 teaspoons salt

 

 

 

1/4 teaspoon freshly ground pepper

 

 

 

Mashed Potatoes

 

 

 

1/4 cup cooked green peas

 

 

 

 

1. Preheat oven to 350°.Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onion, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool.

 

2. Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.

 

3. Gently press into prepared pans. Bake until instant-read thermometer registers 160°, about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to wire rack set over rimmed baking sheet. Tent with foil.

 

4. Bring 2 cups water to boil in small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.

 

5. Place 1 meat loaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meat loaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco #10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately.

 

 

 

__._,_.___

Crispy Irish Corned Beef And Potato Cakes

By Chef Jamie Roraback

 

To Serve Four

1 tbsp. vegetable oil

¾ c. onions

1½ c. mashed potatoes

1½ c. cooked corned beef scraps, free of fat, shredded or diced small

3 egg yolks

4 tbsp. Italian parsley, chopped

1 c. all-purpose flour

3 eggs, whisked with 3 tbsp. water for egg wash

2 c. bread crumbs, any preferred type, seasoned to tast

Salt and black pepper to taste

 

Heat sautee pan on medium heat, add vegetable oil and onions. Cook for about two minutes until softened and sweet smelling. In large bowl, combine the onions with the mashed potatoes, corned beef scraps, egg yolks, chopped parsley, and salt and pepper to taste. Gently mix until combined. Form into eight patties about ½-inch thick, place on baking sheet and let chill in refrigerator or freezer until very firm.

 

Dredge each patty in the flour, dip in egg wash letting excess drip off, and dredge in bread crumbs, pressing gently to adhere breading. Heat sautee pan on medium heat with about ¼-inch of vegetable oil. Test oil by dropping in a few bread crumbs and look for a gentle sizzle. Place four of the patties in the hot oil, brown for about one minute, flip over, and cook until golden. Drain on paper towels or cooling rack. Repeat with the other four patties. If inside is not thoroughly heated through, place on cookie sheet and heat in 400 F oven for five minutes or until hot inside. Serve with cucumber salad, cabbage salad, boiled root vegetables, or use as a foundation for a poached egg for breakfast.

 

 

 

KILLIAN'S IRISH RED GREY CORNED BEEF

 

Prep Time: 20 Minutes

Cook Time: 2 Hours and 30 Minutes

Ready In: 2 hour and 50 Minutes

Makes 6 servings

 

Ingredients:

5 pounds grey corned beef brisket

1 cup brown sugar

1 1/2 Bottles (18 fluid ounce) bottle Killian's Irish Red Beer

1 onion, peeled and left whole

1/4 cup chopped fresh parsley

2 bay leaves

1 head cabbage, cored and cut into wedges

4 large carrots, peeled and sliced

6 large potatoes, cut in quarters

 

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the grey corned beef brisket completely and pat dry.

 

2. Place the grey corned beef brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the grey corned beef brisket to coat entire beef, including the bottom. Pour the 1 bottle of Killian's Irish Red Beer around, and gently over the grey corned beef brisket to wet the sugar.

 

3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

 

4. During the last hour, put vegetables in the roasting pan. Pour in with the remaining 1/2 bottle of Killian Irish Red Beer.

 

5. Slice corned beef across grain and serve.

 

 

IRISH STEW

 

serves 4-6

 

2 lbs. potatoes, thinly sliced

2 lbs. lamb chops

1 lb. onions, thinly sliced

4 carrots, thinly sliced

2 parsnips, halved and thinly sliced salt and pepper

1 tbsp. fresh parsley, chopped

1 tbsp. fresh thyme, chopped

1 oz. butter

Thyme sprigs to garnish

------------ --------- --------- --------- --------- --------- --------- -------

Directions: Preheat oven to 375 degrees.

 

Arrange one-third of the potatoes in a casserole and add half the chops, onions, carrots and parsnips. Season well with salt and pepper and sprinkle with half the chopped herbs. Repeat these layers once more and finish with a layer of potatoes. Add one (1) pint of water, cover with buttered greaseproof paper (using a little of the butter) and a lid. Bake for 1-1/2 hours, then remove the lid and greaseproof paper. Dot the potatoes with the remaining butter and cooked, uncovered for 10-15 minutes.

Garnish with thyme sprigs and serve hot with soda bread.

 

 

IRISH COFFEE

 

serves 1

 

1 tbsp. Irish whiskey

1 tsp. sugar

Strong black coffee

1-2 tbsp. double cream

------------ --------- --------- --------- --------- --------- --------- -------

Directions: Pour the whiskey into a small warmed goblet and add the sugar. Fill to within 1/2-inch of the top with black coffee and stir quickly to dissolve the sugar. *Top with 1/4-inch layer of double cream. *The best way to do this is to hold a spoon over the coffee and gently pour the cream over the back of the spoon so that the cream floats on the the top of the coffee. Do not stir the cream into the coffee.

 

 

 

BROWN SODA BREAD

 

1-3/4 cups all purpose flour

1-3/4 cups whole wheat flour

3 tablespoons wheat bran

3 tablespoons wheat germ

3 tablespoons old fashioned oats (Quaker) If you can't find wheat bran or wheat germ, double up on the oats

2 tablespoons dark brown sugar

1-1/2 teaspoons baking soda

1/2 teaspoon salt

2 tablespoons chilled butter cut into pieces

2 cups (about) buttermilk

------------ --------- --------- --------- --------- --------- --------- -------Direction s: Preheat over to 425F.

 

Cover baking sheet with flour and shake off excess.

Combine first 9 ingredients, rubbing butter with fingertips (or in Cuisinart) until it resembles fine meal. Stir in enough buttermilk to form a soft dough. Gently knead for about a minute on a floured surface and form into a round, about 6" dia and 2-3" high. Cut a deep X across top. Place on baking sheet and bake for about 35 mins. Bread should be golden brown and sound hollow when tapped on bottom.

I have also added sultanas to this bread and it is very good. If the bread lasts around for a day, it is also good toasted.

 

GLAZED IRISH TEA CAKE

 

--CAKE--

 

3/4 cup butter- room temperature

1 cup Sugar

2 tsp pure Vanilla extract

2 lg Eggs

3 oz Cream cheese- room temperature

1 3/4 cups Cake flour

1 1/4 tsp Baking powder

1/4 tsp Sal

1 cup Dried currants (or dates)

2/3 cup Buttermilk

------------ --------- --------- --------- --------- --------- --------- -------

Directions for Cake: Preheat oven to, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

Use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

 

--GLAZE--

 

1/2 cup Confectioners' sugar, sifted

2 tsp Fresh lemon juice

 

 

Directions for Glaze : combine sugar and lemon juice in small bowl. Stir until smooth.

 

 

APPLE AND BLACKBERRY PUDDING WITH CREAM

 

Preheat oven to 375 degrees. Peel and core about six green cooking apples, thin. Combine the apples with about two pounds of blackberries, or black raspberries, and add about 6 tablespoons of sugar and about half a teaspoon of cinnamon. Mix it all together in a 1 and a half quart baking dish or casserole. Beat together another 6 tablespoons of sugar and an equal amount of soft butter, til fluffy. Beat well, two eggs, then beat them into the butter mixture. Sift a cup of flour together with 2 tablespoons of cornstarch, and add them to the butter mixture. Spread the mixture over the fruit. Bake for about 35-40 minutes. Sprinkle with confectioners sugar when done, and serve with lightly whipped cream. Enjoy!

 

 

IRISH WHISKEY CAKE

 

12 oz. mixed dried fruit

4 tbsp. Whiskey

6 oz. butter

6 oz. soft brown sugar

grated peel of one orange

3 eggs, beaten

8 oz. plain flour

1 tsp. baking powder

pinch of salt

1 tsp. mixed spice

2 oz. ground almonds

------------ --------- --------- --------- --------- --------- --------- -------

Directions: Soak the mixed fruit in the whiskey over night. Preheat oven to 325 degrees.

 

Grease 8-inch cake tin. Cream the butter and sugar until fluffy. Add the orange zest. Gradually beat the eggs. Sift the flour, baking powder, salt and mixed spice and add to the egg mixture with the fruit, whiskey and the ground almonds. Pour/turn the mixture into the cake tin and bake for

1-1/2 to 2 hours.

Variation: Cover the top of the mixture with halved glacé cherries and sprinkle with sugar before baking to give create a crunchy topping.

 

BLACK PUDDING (IRISH)

Serving Size : 8 Preparation Time :0:00

Categories : Irish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

1 lb Pig's liver

1 1/2 lb Unrendered lard, chopped

120 fl Pig's blood

2 lb Breadcrumbs

4 oz Oatmeal

1 Medium onion, chopped

1 t Salt

1/2 ts Allspice

1 Beef casings

 

Servings: 8

 

(Always served with an Irish "fry". The preparation of this pudding may be

impracticalthese days due to the difficulty of procuring fresh pig's blood

and casings.) . Stew liver in boiling salted water until tender. Remove

liver, and mince. Reserve cooking liquor. Mix all ingredients in large

bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in

one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch

slices as required and fry in hot fat on both sides until crisped.

 

 

 

Boiled Bacon And Cabbage

 

Serving Size : 4 Preparation Time :0:00

Categories : Irish Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

2 1/2 lb Collar of bacon

Medium-sized cabbage

 

(NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When

people here want what North Americans call bacon, they ask for "rashers"

or "streaky rashers". As far as I can tell, "collar of bacon" is a cut

from the hock, picnic shoulder, or shoulder butt (I am here using terms

from the diagram in THE JOY OF COOKING). You want any thick cut of pork,

with or without bones, about four inches by four inches by four or five

inches. It does not have to have been salted first, but if you want to

approximate the taste of the real Irish thing, put it down in brine for a

day or two, then (when ready to cook it) bring to a boil first, boil about

10 minutes, change the water, and start the recipe from the following

point. .

 

Place the joint in a pot, cover with cold water and bring to the boil,

Remove the scum that floats to the surface. Cover and simmer for 1 1/2

hours (or 30 minutes per pound). Cut cabbage into quarters and add to

pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your

liking. (Test constantly: don't overdo it!) Drain, and serve with

potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you

can get it) HP sauce.

 

 

CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE

Categories: Beef, Irish

Yield: 8 servings

 

1 Onion

4 Cloves, whole

4 lb Corned beef

2 Parsley sprigs

8 Peppercorns, whole

2 lb Cabbage

1 c Sour cream

1 tb Prepared horseradish

 

Work Time: 15 minutes Total Time: 3 hours 45 minutes

 

Peel onion and stick with cloves. Put corned beef,

onion parsley and peppercorns in a large pot and cover

with water. Cover, bring to a simmer and cook gently

until tender, 2-1/2 to 3 hours. Cut cabbage into

wedges and core. Add to the pot, cover and simmer

until tender, about 30 minutes. Combine sour cream

with horseradish. Serve the meat and cabbage with

some of the broth ladled over all and the horseradish

on the side.

 

Per serving: 553 calories, 36g protein, 40g fat, 2808

mg sodium, 11g carbohydrates, 135 mg cholesterol.

 

 

Fadge (Potato Bread)

Categories: Breads, Irish

Yield: 1 servings

 

2 lb Unpeeled "old" potatoes

1 Egg, beaten

1/2 Stick butter

3 T Flour

1 1/2 T Chopped parsley

1 1/2 T Chopped chives

1 1/2 T Chopped lemon thyme

-(these three mixed, opt)

Creamy milk

Salt

Freshly ground pepper

Seasoned flour

Bacon fat or butter for

-frying

 

(From "The Festive Food of Ireland" by Darina Allen. Roberts

Rhinehart; $12.95)

 

Boil the potatoes in their jackets, pull off the skins and mash

straight away.

 

Add the egg, butter, flour and herbs (if using) and mix well. Season

with plenty of salt and pepper, adding a few drops of creamy milk if

the mixture is too stiff.

 

Shape into a 1" round and then cut into eight pieces. Dip in seasoned

flour.

 

Bake on a griddle over an open fire or fry in bacon fat or melted

butter on a gentle heat. Cook the fadge until crusty and golden on

one side, then flip over and cook on the other side (about 4-5

minutes on each side).

 

Serve on its own on hot plates with a blob of butter melting on top.

 

 

 

 

Irish Omelet

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Irish Cheese/eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

4 large eggs -- separate out yolks

1 large potato -- mashed

1 Squeeze lemon juice

1 tablespoon chives -- chopped

Salt and peppers

1 tablespoon Butter

 

* Or four large ones. -- Separate the eggs and beat the yolks: add to the

mashed potato, mixing thoroughly, then add the lemon juice, chives, and

salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites

until stiff and stir them into the potato mixture. Cook the mixture until

golden, then run under the broiler to finish and puff it up. Serve at

once.

- - - - - - - - - - - - - - - - - -

 

 

Bailey's Original Irish Cream

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

1 cup Light cream

1 14-oz can Eagle sweetened

Condensed milk

1 2/3 cups Irish Whiskey

1 teaspoon Instant coffee

2 tablespoons Hershey's chocolate syrup

1 teaspoon Vanilla

1 teaspoon Almond extract

 

Combine all the ingredients in a blender set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate.

The liqueur will keep for at least 2 months if kept cool.

Be sure to shake the bottle well before serving. Makes 4 cup

 

Irish Pot-Roasted Chicken

 

Ingredients:

 

Chicken, about 4.5 lb

4 oz Oatmeal

Medium onion, chopped

2 T Butter

3 T Stock

Salt and pepper

6 oz Bacon

3 x Med. onions, sliced

2 lb Potatoes

Seasoned flour

3 T Dripping or oil

4 x Med. carrots, sliced

 

If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.

 

Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour.

 

Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.

 

Servings: 4

 

 

Corned Beef & Cabbage

 

3 pound corned beef brisket

1 teaspoon peppercorns

5 cloves

1 bay leaf

3 onions, quartered

6 carrots, halved

6 potatoes, quartered

1 head cabbage, in 6 wedges

 

Place brisket in large pot and cover with water. Add spices (omit if using spice packet included with brisket). Cover. Simmer on very low flame for three hours, until tender. Add onions, carrots and potatoes. Simmer another 15 minutes. Add cabbage and cook until tender, 10 to 15 minutes more. Remove meat and drain, serve with vegetables, broth and Irish Soda Bread.

 

 

 

Lasagna Meatloaf

 

 

Total Time: 1 hr 10 min

Makes: 24 servings

 

 

Ingredients:

 

Sauce:

1 Tbsp. olive oil

1 onion, chopped

2 tsp. dried basil

2 cans (19 oz. each) chopped tomatoes, undrained

5 ½ oz. can tomato paste

½ tsp. crushed red pepper (optional for those who like a little heat)

 

Filling:

6 cups fresh spinach

1 egg

1 cup ricotta cheese

½ cup mozzarella cheese, shredded

3 Tbsp. PARMESAN cheese, grated

3 Tbsp. fresh parsley, chopped

2 Tbsp. milk

1/8 tsp. nutmeg

1/4 tsp. salt

1/4 tsp. pepper

 

Meat:

1 ½ lb. lean ground beef

1 egg, beaten

1 onion, chopped

3 cloves garlic, minced

½ cup bread crumbs

3 Tbsp. PARMESAN cheese

½ tsp. salt

½ tsp. pepper

 

Preparation:

Preheat oven to 350° F. Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and ½ cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with salt and pepper and, if desired, crushed red pepper. Set aside.

 

Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2-3 minutes. Set aside.

 

Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside.

 

Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18" X 8" rectangle and remove top layer of paper.

Leaving a 1" border on all sides, spread a layer of spinach over meat, followed by cheese mixture and 1 cup of sauce.

Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9" X 5"

 

loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145° F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce.

 

 

Notes:

This is as about as spectacular as meatloaf gets. Stuffed with a cheesy spinach filling and rolled it's as impressive as it is delicious. It's also a sneaky way to get kids to eat spinach.

 

In a hurry?

Subsitute your favorite bottled pasta sauce for the home made version here.

 

CHOCOLATE CAKE (Diabetic)

 

6 tablespoons margarine

10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or

1 1/2 cups Equal® Spoonful™

4 ounces unsweetened chocolate

1/3 cup skim milk

1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot

spreadable fruit

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup all-purpose flour

2 teaspoons instant espresso coffee crystals

1/8 teaspoon salt

1 egg yolk

Rich Chocolate Glaze (optional, recipe follows)

1 teaspoon vanilla

 

Heat margarine, chocolate, milk, apricot preserves, and espresso

crystals in small saucepan, whisking frequently, until chocolate is

almost melted.

Remove pan from heat; continue whisking until chocolate is melted and

mixture is smooth. Whisk in egg yolk and vanilla; add Equal®,

whisking until smooth.

 

Beat egg whites and cream of tartar to stiff peaks in large bowl.

Fold chocolate mixture into egg whites; fold in combined flour and

salt.

 

Lightly grease bottom of 9-inch round cake pan and line with

parchment or baking paper. Pour cake batter into pan.

 

Bake in preheated 350*F (175*C) oven until cake is just firm when

lightly touched, 18 to 20 minutes and toothpick comes out clean (do

not overbake). Carefully loosen side of cake from pan with small

sharp knife, which will keep cake from cracking as it cools. Cool

cake completely in pan on wire rack; refrigerate until chilled, 1 to

2 hours.

 

Remove cake from pan and place on serving plate. Spread with Rich

Chocolate Glaze, if desired. Garnish with light whipped topping,

chocolate drizzle and/or raspberries, if desired.

 

Makes 12 servings

Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11

g fat, 18 mg chol.,

108 mg sodium.

Food Exchanges: 1/2 bread, 2 fat.

 

Rich Chocolate Glaze

1/4 cup skim milk

2 ounces unsweetened chocolate, cut into small pieces

3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or

1/2 cup Equal® Spoonful™

 

Heat milk and chocolate in small saucepan, whisking frequently, until

almost melted; remove from heat and whisk until chocolate is melted

and smooth. Whisk in Equal®

 

Cool to room temperature; refrigerate glaze, if necessary, until

thickened enough to spread.

 

Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g

fat, 0 mg chol., 3 mg sodium. Food Exchanges: 1/2 fat.

 

Recipe source: The NutraSweet Company.

 

 

 

 

 

 

 

 

Apple Streusel Muffins

 

2 c. flour

1 c. sugar

1 Tbsp. baking powder

1 1/4 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking soda

2 large eggs

1 c. sour cream

1/4 c. butter, melted

1 c. apples unpeeled and finely diced. (about 1 apple).

 

TOPPING

1/4 c. sugar

3 Tbsp. flour

1/4 tsp. cinnamon

2 Tbsp. cold butter

 

Preheat oven to 400 deg. Grease 12 large muffin cups. In a large

bowl stir together the the dry ingredients. In a small bowl

thoroughly combine eggs, sour cream and butter. Add all at once along

with the apple to the dry ingredients.

 

Stir until moistened, about 20 -25 strokes then divide batter evenly

among the greased muffin cups.

 

For the topping, combine sugar, flour and cinnamon. Cut in butter

until mixture forms

course crumbs. Sprinkle wach muffin with streusel topping. Bake

approximately 20 - 25 minutes or until when toothpick inserted into the

middle of a muffin comes out dry.

 

Recipe source: 1Recipes_Galore2007 yahoo group, submitted by Punkin Pie.

 

NOTE: I made this as bread by putting the batter into a large loaf pan sprinkling the topping on the top of the batter. Bake at 375 for about 45 minutes.

Hot and Spicy Nuts

 

Hot and spicy nuts are a great snack for any game. They also make a nice addition to sports-theme gift baskets.

Prep Time: 10 minutes

Refrigerate: 1 hour

 

Makes 3 cups or 15 (3-tablespoons) servings.

 

 

Ingredients:

3 tablespoons brown sugar

1 teaspoon McCormick® Season-All® Seasoned Salt

1 teaspoon McCormick® Curry Powder

1 teaspoon McCormick® Ground Cinnamon

1 teaspoon McCormick® Ground Cumin

1/4 teaspoon McCormick® Ground Red Pepper

1 egg white

3 cups mixed nuts, such as pecans, almonds and cashews

 

 

Directions:

1. Preheat oven to 250°F. Mix brown sugar, Season-All, curry powder, cinnamon, cumin and red pepper in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.

2. Spread nuts in single layer on lightly greased baking sheet.

3. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

 

 

:VBGal2: Walnut Raisin Apple Bake :VBGal:

 

1/2 cup apple cider

Juice of 1 lemon

2 teaspoons maple syrup

2 tablespoons raisins

1 tablespoon dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground walnuts

4 large Macintosh apples, cored

Pour the cider, lemon juice, and maple syrup into an electric

crockpot.

Combine the raisins, cinnamon, and walnuts in a small bowl. Place the

apples in the crockpot. Using a spoon, fill the center of the apples

with the raisin mixture. Cover and cook on LOW until the apples are

tender, 2 to 3 hrs.

----------------------------------------------

Apple Cobbler in the Crock

4 medium tart apples

1/2 cup honey

1 grated rind and juice of 1 lemon

1 dash cinnamon

5 tbs butter

3/4 cup natural cereal with nuts and fruits Oil to grease pot Grease

side of your crockpot lightly with oil. Core, peel and slice apples;

place in crock. Add honey, lemon rind, lemon juice and cinnamon.

Combine

butter and cereal. Add to crock; mix thoroughly. Cover. Cook on Low

for

6 to 8 hrs or High for 2 to 3 hrs. Serve with vanilla ice cream or

whipped topping, if desired.

----------------------------------------------

Danish Apple Pudding

1 1/3 cups zwieback (14 slices) -- finely crushed

1/2 cup melted butter

1/2 cup brown sugar -- packed

1 tsp cinnamon

16 ounces can applesauce

1/2 cup chilled whipping cream

Combine zwieback crumbs with melted butter, sugar and cinnamon. Spoon

applesauce into 1-qt. souffle or baking dish. Top with crumb mixture.

Place baking dish in slow- cooking pot. Cover pot and cook on low for

3

to 4 hrs. Serve warm or chilled. Whip cream; spoon onto pudding.

 

 

Rum Raisin Cheesecake

 

Categories: Cakes Desserts

Servings: 10

 

1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts

3 T Brown Sugar, Packed 3 T Margarine,

Melted

16 oz Cream Cheese, Softened 1/3 c Granulated Sugar

1/4 c Unbleached All-purpose Flour 2 ea Large Eggs

1/2 c Sour Cream 3 T Rum

2 T Margarine 1/3 c Brown Sugar,

Packed

1/3 c Raisins 1/4 c Chopped Nuts

2 T Old Fashioned Oats, Uncooked

 

Combine oats, nuts, brown sugar and margarine; press onto bottom

of 9-inch

springform pan. Bake at 350 degrees F., 15 minutes.

 

 

Combine cream cheese, granulated sugar and 2 T flour, mixing at

medium

speed on electric mixer until well blended. Add eggs, one at a

time,

mixing well after each addition. Blend in sour cream and rum; mix

well.

Pour over crust. Cut margarine into combined remaining flour and

brown

sugar until mixture resembles coarse crumbs. Stir in raisins,

nuts and

oats. Sprinkle over cream cheese mixture. Bake at 350 degrees

F., 50

minutes. Loosen cake from rim of pan; cool before removing rim of

pan.

 

 

Overnight Eggnog Streusel Coffee Cake

Fix and forget this coffee cake! Once it's made, it's stored in the fridge until you're ready to bake it the next day.

 

Prep Time:20 min

Start to Finish:9 hr 20 min

Makes:15 servings

 

 

5 Ratings : 0 Reviews : Be the first to review

 

Streusel Topping

1/3 cup granulated sugar

1 tablespoon Gold Medal® all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

Coffee Cake

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 cup eggnog

1 container (8 ounces) sour cream

1 teaspoon rum extract

2 eggs

2 1/2 cups Gold Medal® all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Eggnog Glaze

1/2 cup powdered sugar

1 to 2 tablespoons eggnog

 

1. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

3. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.

4. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

5. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

High Altitude (3500-6500 ft) No changes.

 

 

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From Lavender.Lin. ..

>>>

Peanut Butter Chocolate Fudge

 

Ingredients:

 

* 8 oz cream cheese

* 1 cup Splenda

* 1 oz. unsweetened baker's chocolate

* 1/4 cup heavy cream

* 4 teaspoons peanut butter

 

Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping

and stirring at 1 minute intervals. Melt chocolate in separate bowl until

creamy. Combine chocolate with cream cheese mixture and whisk in Splenda and

cream. Pour into buttered glass pan and chill at least 4 hours.

 

Cut in squares and enjoy. (This recipe yields a more "gooey" fudge than

traditional fudge, but if you want more uniform squares, place pan in freezer

for 30 minutes before cutting.)

 

Cut into 16 pieces — 3.8 grams net carbohydrate per piece.

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:VBGal2: Raspberry Cookies

 

----------------------------------------------------------

 

Ingredients

 

10-14 cookies)

1 pkg. Jiffy Raspberry Muffin Mix

1 TBSP instant vanilla pudding mix

2 TBSP quick oats

1 TBSP butter or margarine, softened

1 egg

 

Procedure

 

Preheat oven to 375. Lightly grease (or line with parchment paper) a cookie sheet.

Blend Raspberry Muffin Mix, instant vanilla pudding mix and quick oats in a small bowl. Mix in softened butter or margarine until mixture resembles fine crumbs. Mix in egg until well blended. Roll int 3/4" to 1" balls and flatten slightly with a fork. Place on cookie sheet and bake 10-12 minutes, or until lightly browned.

Recipe source: "Jiffy" mixes recipes book.