This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.
2 cups chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar (or artificial sweetener equiv)
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar or Splenda sugar substitute
1/2 cup chocolate chips, melted
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons superfine sugar or Splenda sugar substitute
8 servings 4½ hours 20 min prep
PREPARATION:.
Preheat oven to 375ºF.
In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
Press into 9" pie pan.
Bake for 8-9 minutes until just set.
Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
Beat until smooth and fluffy.
Then add melted chocolate chips and vanilla; beat until smooth.
In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
Beat a spoonful of this mixture into the chocolate mixture to lighten.
Then fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours. Serves 8.
Chocolate, bananas, and coconut - YUM! Needs at least 4 hours chilling. Looks very pretty in crystal wine glasses. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com.
Banana Puree:
2 lbs bananas, peeled & cut into large pieces (about 4)
1 cup champagne or other sparkling white wine
1/4 cup sugar
Chocolate Mousse:
9 ounces semisweet chocolate, finely chopped
3/4 cup sugar
3 large eggs
2 cups heavy cream, cold
Garnish:
Grated coconut
8-10 servings
35 min
20 min prep
Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.
Reduce to a gentle simmer and cook, partially covered for 15 minutes.
Transfer the mixture into the bowl of a food processor and blend until smooth.
Set aside to cool.
Place the chocolate in the top of a double boiler and melt it over gently simmering water.
Stir until melted and set aside.
Whisk the eggs and sugar together in a heatproof bowl.
Place the bowl over simmering water and whisk until the mixture is warm.
Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
Whisk in the melted chocolate.
Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
Fold the cream into the chocolate mixture.
To serve:.
Place about 2 tablespoons of the banana purée in individual serving dishes.
Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve - up to 4 hours in advance.
Found this recipe on Walmart.com. Yes, they have a hugh list of recipes.
Servings 7
Ingredients:
1/2 lb lean ground beef
1/2 lb lean ground turkey
1 cup chopped onions
1/2 cup chopped green bell pepper
1 cup Kellogg's® All-Bran® cereal
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 can (15.5 oz) kidney beans
1/2 cup water
1 tsp salt
2 tbsp chili powder
1/4 tsp garlic powder
1 bay leaf
Directions:
In 4-quart saucepan, cook beef, turkey, onions and green pepper over medium heat, stirring frequently, until meat is no longer pink.
Drain off fat and liquid.
Stir KELLOGG'S ALL-BRAN cereal and remaining ingredients into meat mixture.
Bring to boil, stirring frequently.
Cover and reduce heat to low.
Cook 1 hour longer, stirring frequently.
Remove bay leaf before serving.
VARIATION:
For vegetarian chili, omit both beef and turkey. Add 1 can (15.5 oz) great northern beans.
Place all ingredients in 4-quart saucepan.
Bring to boil, stirring frequently.
Cover and reduce heat to low.
Cook 1 hour longer, stirring frequently.
Remove bay leaf before serving.
Nutrition Facts
Serving Size 1 Cup Chili (281g)
--------------------------------------------------------------------------------
Amount Per Serving
Calories 220
Calories from Fat 60
Total Fat 7 g 10%
Saturated Fat 2 g 11%
Cholesterol 35 mg 12%
Sodium 1000 mg 42%
Total Carbohydrate 25 g 8%
Dietary Fiber 7 g 29%
Sugars 7 g
Protein 18 g
Vitamin A 30%
Vitamin C 50%
Calcium 8%
Iron 25%
These are wonderfully light and full of flavor and definitely available to those watching their calorie intake.
36 meringues
3¼ hours
15 min prep
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated Splenda
3/4 cup powdered Splelnda
1 teaspoon almond extract
1/2 cup dried tart cherries, chopped
3 ounces cocoa powder
Preheat oven to 200ºF.
Cover a large baking sheet with parchment paper. (this will be either to pipe cookies onto or you can draw circles for the "layers" and then turn the parchment over).
Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form.
Increase speed to high, and gradually add sugar, a little at a time, beathing until stiff peaks form. Add extract; beat just until blended.
Fold in cherries and powder.
Fill a bag and with star tip pipe either kisses or whatever shape you want.
Bake for an hour to an hour and a half (longer for bigger shapes).
Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry.
Carefully remove meringue from paper.
I learned about using tofu for "alternative" foods when I attended culinary school. Take a breath and just read through this recipe. Try to keep an open mind and give it a try. This is very tasty, very creamy, VERY healthy ice cream substitute that you and your family will truly enjoy.
SILKEN TOFU ICE CREAM
Ingredients:
16 oz firm silken tofu -or- 8 ounces soy yogurt
16 oz strawberries (or other fruit) frozen
2 cups vanilla-flavored rice milk or soy milk
1 cup sugar, Splenda, maple syrup or brown rice syrup (or a combination)
4 tablespoons vanilla extract
Instructions:
Combine all ingredients in a blender or food processor until thoroughly combined and smooth (about 1 1/2 to 2 minutes). You can also place in a stainless steel bowl and mix together by hand.
Then, place in a metal bowl and put in the freezer, stirring occasionally (every 15 minutes). This is known as the semi-fredo method. Or make in your ice cream maker per its instructions.
FLAVOR TIPS AND IDEAS:
For Banana, blend in 2 ripe bananas
For Ginger, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add first to food processor so it gets ground up).
Flavored liquers or syrups are another way to add punch and interest. Try Kahlua or creme de menthe and chocolate chips, or coffee liqueur, or instant coffee. Just remember, most alcoholic beverages will not freeze, so your ice cream may not get real firm. Also, if the liqueur is very sweet, reduce the amount of the sweetener/sugar/syrup that you used in the base recipe.
Now, let your imagination run wild and try some daring combinations. I've tried fresh mint and cocoa (powder) and kiwi/key lime -- YUM!!
1 pound ground beef
1 stalk celery, minced
2 tablespoon onion, chopped
3-4 cups cabbage, chopped, 1/3 small cabbage or 8 ounces
2 tablespoon butter
8 small mushrooms, chopped, 3 ounces
Salt, to taste
1/2 teaspoon pepper
Garlic powder, to taste
1 cup chicken broth
3/4 cup heavy cream
8 ounce cheddar or Monterey jack cheese, shredded
2 eggs, beaten
Brown the hamburger, celery and onion in a very large nonstick skillet; drain fat. Add the cabbage and butter; cook until the cabbage starts to wilt. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly. Season with pepper, salt and garlic powder to taste. Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely. Stir in the cheese, then the beaten eggs. Pour into a greased 10-inch pie plate. Bake at 350º for 25-30 minutes until set.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 453 Calories; 37g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 340 Calories; 28g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
2 pounds boneless chicken breasts
Salt and pepper, to taste
3 4-ounce cans mushrooms, drained
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch dressing mix, 1/2 ounce or a scant 2 tablespoons
2 tablespoons heavy cream
1/4 cup parmesan cheese, 1 ounce
Place chicken pieces in a single layer in a 9x13" baking dish; season lightly with salt and pepper on both sides. Cover with mushrooms. Blend sour cream, mayonnaise, ranch dressing mix and cream; spread over mushrooms. Sprinkle parmesan cheese over all. Bake at 375º 45-60 minutes or until top is brown and crusty and chicken is done. I baked mine 45 minutes and the chicken was a little over done and dry. I suggest checking it after 30-35 minutes.
Makes 6 servings
Per 1/6 Recipe: 334 Calories; 17g Fat; 38g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
2 bags frozen cauliflower, thawed
1 can green beans, optional
1 package bacon, cooked and crumbled
2 cups shredded cheese, any kind (I use colby-jack)
1/2 stick butter, melted
1 cup mayonnaise
2 teaspoons curry powder
salt & pepper to taste
Preheat oven to 350 degrees. Cook bacon until crispy. Cool and then crumble. In a casserole dish, mix the mayonnaise, melted butter, curry powder, salt & pepper. Add the cauliflower, bacon, and can of green bean (optional). Mix thoroughly, coating cauliflower with mayo mixture. Top with shredded cheese. Bake in a 350 degree oven for 30 minutes.
My family loves this recipe. We generally add a lot of curry to it, but you can cut back or add more depending on your taste.
Enjoy!
8 ounces fresh or steamed Chinese egg noodles
1/4 cup 1/3-less-salt chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoons rice wine or dry sherry
1 teaspoon sugar substitute
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1-1/2 cups fresh pea pods, sliced diagonally
1 cup thinly sliced green or red bell pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced
Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside. Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
Makes 6 - 1 1/3 cup servings
Nutritional Information Per Serving:
Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg.
Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable
I came across this recipe when I was searching recipes for my Mom and a diabetic friend.
Baked Chicken Breasts Supreme
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
Remove chicken from marinade; coat each piece with crumbs.
Arrange on a lightly greased shallow baking pan.
Bake, uncovered, at 350*F (175*C) for 45 minutes or until juices run clear.
Makes 8 servings.
Nutrition information per serving: 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
Diabetic Food Exchanges: 3 1/2 lean meat; 1 starch; 1/4 skim milk.
Chocolate Dream Pie
The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat.
Chocolate Dream Pie
1 packet unflavored gelatin
1 1/2 cups (375 ml) Skim milk
1/4 cup (50 ml) cocoa
1 tbsp (15 ml) cornstarch
1 egg, separated
Artificial sweetener equivalent to 10 tsp sugar
1 tsp (5 ml) vanilla
1/4 cup (50 ml) instant skim milk powder
1/4 cup (50 ml) ice water
9 inch (1 L) baked Oatmeal Pie Crust (recipe below)
Sprinkle gelatin over 1/4 cup (50 ml) milk to soften.
Let stand 5 minutes.
Whisk 1 cup (250 ml) milk and cocoa together until well blended.
Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes.
Stir together cornstarch, egg yolk and remaining 1/4 cup milk.
Stir into cocoa mixture; continue cooking over low heat
until mixture thickens. Mix in gelatin and sweetener until they
dissolve. Remove from heat and stir in vanilla.
Chill until partially set. Beat together egg white, skim milk
powder and ice water until stiff peaks form. Fold into chocolate
mixture. Spoon into pie shell.
Chill about 4 hours until set.
Makes 8 servings.Each serving: 1/8 pie including crust
17 g carbohydrate 6 g protein 9 g fat 173 calories
Variation: Chocolate Mousse: Prepare filling as in recipe above.
Spoon into 6 individual molds or a rinsed 4 cup mold Chill
about 4 hours until set.
Makes 6 servings. Each serving: about 1/2 cup (125 ml)
7 g carbohydrate 5 g protein 2 g fat 66 calories
So attractive to serve, so much flavour and yet few calories make this a perfect dessert. Try other canned fruits too. Also fresh fruit works great. I got thi rom Splenda.com
Fruit Layer:
1 can sliced peaches in juice (14 oz/398 ml)
1 tbsp. margarine (15 ml)
1/4 cup (50 ml) Splenda granular
1/2 tsp. (2 ml) cinnamon
Cake Layer:
1/4 cup (50 ml) margarine , softened
1 egg
1/4 tsp. (1 ml) almond extract
1 1/2 cups (375 ml) all-purpose flour
1/2 cup (125 ml) Splenda granular
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
3/4 cup (175 ml) skim milk
Heat oven to 350° F. Drain peaches, reserving 1 tbsp. (15 ml) juice. Melt margarine in 9 inch round cake pan in oven. Combine Splenda and cinnamon; sprinkle over margarine. Drizzle with reserved juice. Arrange peach slices on top.
For cake, cream margarine until softened. Beat in egg and almost extract. Combine flour, Splenda, baking powder, baking soda and salt, beating until smooth after each addition. Spread gently over peaches in pan.
Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled , cut in wedges.
Makes 8 servings.
26.3 g carbohydrate 4.4 g protein 7.4 g fat 189 calories (per peice)
Just in time for Valentines Day for that someone special.
Sugar-free Strawberry Cheesecake
Ingredients:
1 pkg lowfat cream cheese
1 pkg sugar free Strawberry Banana Jello
2 cups sugar free low fat whipped topping
Fresh Strawberries (add bananas if you like)
1 graham cracker crust made with any granulated diabetic sweetener
Preparation:
Disolve jello with 1/2 cup boiling water.
Mix into creamcheese until there aren't any lumps. Fold the whipped topping into this mix.
Cut your strawberries (and bananas) length wise, so the cuts are flat.
Line the bottom of your crust with the fruit.
Cover with the cheesecake mix.
If you want to add another layer of fruit in the middle, that's fine.
Top with fresh strawberries quartered. Refrigerate until set.
Follow the simple steps below for a turkey roast that is amazingly moist and
tender. Watch turkey carefully while it cooks and take it out just when it's
done. Overcooked turkey is dry and correctly cooked turkey has a texture
similar to chicken.
Apricot Turkey Roast
Yield: 8 servings
2 pound skinless boneless turkey roast
3 tablespoons unsweetened apricot preserves
1 cup reconstituted dried onion soup mix
6 slices day-old challah or white bread
1. Preheat the oven to 350F. Lightly coat a medium baking dish with olive oil
cooking spray.
2. Place the turkey in the baking dish and cover it with the apricot
preserves.
3. Soak each slice of bread with onion soup. Completely cover the turkey with
the bread.
4. Bake for 1 hour, or until the juices from the turkey run clear. The center
of the roast should be slightly pink.
5. Mash the bread and serve it with slices of the roasted turkey.
NUTRITIONAL INFORMATION PER SERVING
Calories: 168 Fat: 2.2g Cholesterol: 49mg
Carbouhydrates: 15.1g Protein: 21g Sodium: 286mg
Beet Salad with Apples
7 medium beets
2 tart apples
1 tablespoon plus 1 teaspoon prepared mustard
4 tablespoons mayonnaise
1 teaspoon sugar
salt and freshly ground pepper
Preheat the oven to 350 degrees.
Wrap each beet in a piece of foil, sealing tight. Place all the beet
packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave
the beet packages on the baking dish, but carefully pull open a corner
of the foil package to let the steam escape. Let the beet packages sit
in this manner for 5-10 minutes. Carefully open the foil package more
fully. Let the beet packages sit in this manner for an additional 5-10
minutes or until the beets can be handled comfortably. Slide your
fingers over the surface of the beets and the skin of the beets will
peel off easily. Cut the beets into 1/4-inch julienne sticks.
Coarsely grate the apples and combine with the beet sticks. Add the
remaining ingredients and blend well. Taste and adjust seasoning with
salt and pepper. Serve cold.
Note: Faye Levy says that 2 tablespoons sour cream can replace 1/2 the
mayonnaise for meatless dinners.
Black & white cookies
Black & white cookies
1 3/4 cups sugar
1/2 pound butter
4 eggs
1 cup milk
1/2 tsp vanilla
1/4 tsp lemon extract
2 1/2 c cake flour
2 1/2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
Frosting:
4c confectioners' sugar
1/3 to 1/2 cups boiling water
1 oz bittersweet choc
In a large mixing bowl combine the sugar and butter until fluffy. Add eggs, milk , vanilla and lemon ext and mix until smooth. In a med bowl , combine flours , baking powder and salt.
Add dry ingr to the wet in batches , stirring well . Drop soupspoonful of dough 2" apart on buttered baking sheets. Bake at 375* until edges begin to brown , 20-30 minutes. Let cool completely.
To make frosting , put confections' sugar in a bowl . Stir in enough water to make the mixture thick and spread able. Remove half the frosting to the top of a double boiler over simmering water. Add choc and warm the mixture until choc is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with choc frosting and the other half with white frosting.
makes 2 dozen large cookies.
3 large onions, sliced
3 tablespoons sesame or sunflower oil
5 to 8 small green chiles, such as Thai or serranos, stems and seeds removed
4 curry leaves*
1/2 teaspoon ground turmeric
2 large tomatoes, peeled and chopped
3 cloves garlic, crushed
2 teaspoons grated ginger
1 tablespoon cayenne powder
4 chicken breasts, skin removed
2 red bell Peppers stems and seeds removed, diced
2 teaspoons tamarind paste** diluted in 1/2 cup boiling water
Salt to taste
1 to 2 teaspoons sugar, optional
Saute the onions in the oil until they are soft, add the green chiles
and curry leaves and continue to saute until the onions are golden.
Stir in the turmeric, tomatoes, garlic, ginger and cayenne, and simmer
for 10 minutes.
Add the chicken, bell peppers, tamarind water mixture, and enough water just
to cover. Season with salt and simmer for about 30 minutes or until the
chicken is tender and the sauce is reduced. Taste and add the sugar if the
sauce is too sour. Serve with rice and flat Indian bread.
Serves: 4
Heat Scale: Hot
*Curry Leaves: The aromatic leaf of the curry plant. If it is not available,
omit from the recipe.
**Tamarind Paste: Paste made from the pulp of tamarind tree pods. Tastes
rather like a mixture of apricots and lemons. Available in Asian markets.
Here is an easy, very light fruit mousse. I haven't tried it with other fruits but imagine that it would work well with apricots, come summer, or peaches. You might need to blanch the peaches to keep them from turning brown.
Mango Mousse
2 ripe mangos
6 Tbsps honey
1 cup fruit juice
1 envelope unflavored gelatin
Cut mango into cubes. The easiest way to do this is to hold the mango upright and slice down along the flat sides of the seed. Score the flesh of the fruit, cutting to but not through, the skin. Then cut the pieces off from the skin. Peel the center slice and cut as much as possible away from the seed.
Puree the mango with the honey in a blender or processor.
Sprinkle the gelatin over the juice and allow to stand for a few minutes to soften the gelatin.
Heat the juice until the gelatin has dissolved.
Combine the juice-gelatin mixture with the fruit puree and refrigerate until it is cold and beginning to thicken.
Beat with a mixer on high speed until the mixture is very light and foamy.
Pour into a mold or individual dessert dishes and chill until set.
(Simple and delicious)
250ml castor sugar 125ml potato flour 5 jumbo size eggs
125ml cake meal 1Tblsp water 1 Tblsp lemon juice
Separate eggs. Beat whites till stiff. In separate bowl beat yolks, sugar
and liquids till thick and creamy. Fold cake meal and flour into yolk
mixture. Fold stiff whites into flour mixture and blend well. Pour into 2
greased round cake tins. Bake at 180 degrees C for 35 mins.
cool and sandwich halves together with jam, cream etc.
Enjoy !.
Pozsonyi roulade filled with poppyseeds 4 loaves
Poppyseed filling
1/2 cup granulated sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon fine-grated lemon rind
1/2 pound poppyseeds, ground
pinch of ground cinnamon
pinch of ground cloves
(If I remember rightly, I think I put sultanas and grated apple in the poppy
filling - not the walnut)
Dough
1/3 cup milk
1/2 envelope of yeast
1 pound flour
1/2 pound butter
1/4 pound sugar
1 egg yolk
pinch of salt
1 whole egg, sparated
1. Make the filling: Mix sugar with 1/2 cup water and cook for a few
minutes until syrupy.
2. Add honey, butter, lemon juice and rind. Take off the heat and stir in
pppyseeds and spices. Keep the filling warm.
3. Make the dough: Warm milk gently and dissolve the yeast in it.
4. Mix flour, butter and sugar until the mixture forms crumbs, Add egg
york, the milk with the yeast, and the salt. Knead the mixture well and
divide it into four portions.
5. Stretch each portion into a thin sheet. Spread one quarter of the
filling on each piece of dough. Roll them up tightly and press end to make
a secure closing.
6. Beat the egg yolk with 1 teaspoon of water. Brush the rolls with the
eggyolk glaze and let them rise while the egg is getting dry.
7. Place the rolls in a cool spot (refrigerator will do) for 1 to 2 hours,
until firm. Preheat oven to 375 F.
8. Now brush the rolls with beaten egg white, and prick with a fork in 3 or
four places.
9. Place rolls on a baking sheet and bake in the preheated oven for 40
minutes.
Variation: Make a walnut filling in the same way, but add 2 tablespoons
crumbs of spongecake or other plain cake to the filling ingredients.
(I would make half the quantity of each and have two of each)
Note: One of the oddities of thes traditional Austro-Hungarian recipe is
that the dough rises, then it is chilled. Chilling should last for at least
1 hour, but it is possible to prepare the dough a day before and bake it the
following day. Chilling will crackle the egg-yolk glaze and after baking
the surface will look somewhat like a turtle. This is a difficult type of
dough to make.
There is something uneexplainable about local tradition; the Sachertorte is
best in Vienna, Dobos is the finest in Budapest, cheescake is richest in New
York, and this pastry and its crescent offspring were the best in the city
of Pozsony, today's Bratislava. People went there for the sole purpose of
eating the best of all possible wanut loaves or crescents. It is not the
ingredients that make the difference in these examples but the unbroken line
of tradition, passing on the trade secrets and the little tricks to the next
generation.
3 to 4 tbsp. vegetable or peanut oil
1 large onion, chopped
3 to 4 cups chicken or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tbsp. maple syrup or honey
4 cups pumpkin or butternut squash puree
Salt to taste
Heat the oil over low heat. Add the onion and saute slowly, stirring often, until limp but not brown, 12 to 15 minutes. (The slower the cooking, the sweeter the onions.) Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour half the tomatoes (including their juice) into a food processor. Add the maple syrup or honey. Process until pureed. Add half the pumpkin and process again. Add this mixture to the simmering stock. Repeat with the remaining tomatoes and pumpkin. (You will have used all the maple syrup or honey on the first batch.)
Season with salt. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes. Serve very hot.
3 (6-inch-square) matzos
1 pound cottage cheese
3 large eggs
7 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup pecans, chopped (2 ounces)
1/3 cup raisins
1/2 stick (1/4 cup) unsalted butter, melted
Acompaniment: sour cream (optional)
Preheat oven to 325 degrees F.
Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans and raisins.
Coat bottom and sides of an 8-inch square baking dish or pan with half of butter.
Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage-cheese mixture.
Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
Bake pudding in middle of oven until golden, puffed and set, about 1 hour. Cut into squares and serve pudding warm.
Serves 6.
1 envelope dry yeast
1/4 cup milk; lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk; scalded
2 eggs; slightly beaten
4 cups all-purpose flour
1 egg yolk
Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the
milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a
deep mixing bowl, combine the butter, remaining sugar, salt and scalded
milk, and stir until all are blended. When lukewarm, stir in the yeast.
Add the eggs and about 2 cups of the flour, and beat to a smooth batter.
Add remaining flour to make a tender dough. Turn out on a floured board
and knead for about 2 minutes. Grease a large mixing bowl; grease whole
surface of the large ball of dough and place dough in bowl. Cover. Let
rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4
hours.) Again knead on a floured board for about a minute. Roll out 1/8
of an inch thick. Cut into 3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape true
hamantaschen, pinch edges of a circle together over filling, leaving about
1/2 open, forming a cornucopia. Then fold over the flap and pinch these
edges firmly together. Arrange well apart on a greased cookie sheet.
Cover with a cloth and let rise again in a warm place to double in bulk.
Brush tops with the egg yolk, thinned with a little water. Bake in a
moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.
Holupckas (stuffed cabbage) recipe
freeze the head of cabbage at least 24 hours before preparing and then defrost for a few hours . the leaves are then soggy and easy to work with. This is an old trick taught to me by a friends mother.
then depending on the size of the cabbage take about 1 pound of chopped meat and about 1/2 cup of uncooked rice and mix
add seasoning as you like it. you can add salt ,pepper, garlic, a grated onion ,camune is also good...
take a small portion of the filling, remember that it will expand in cooking and place it at the end of the leave and roll it closed. when it is half way rolled fold over the sides towards the middle and finish rolling . when all the leaves are filled place them in gently boiling tomato juice also seasoned to taste . If you like you can add some sugar and lemon juice to the liquid .cook on a low fire till done.
I hope this recipe helps and sorry that it isn't more precise but most of my cooking was taught to me by
my mother who just through things together and so that is how I cook.
Lekach (Honey Cake)
"Honey cake is the traditional cake of Rosh Hashanah, symbolizing the hope that the new Year will be sweet, and also of Purim."
2 eggs
1 cup (200 g) sugar
1/2 cup (125 ml) light vegetable oil
Scant 1 cup (250 g) dark liquid honey
2 tbsp. rum or brandy
1/2 cup (125 ml) warm strong black coffee
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 tsp. cinnamon
1/4 tsp. powdered cloves
grated zest of 1 orange
2 cups (300g) flour, plus extra to dust the drived fruit and nuts 1/2 (50 g) coarsely chopped walnuts or slivered almonds
1//3 (40g) golden raisins
Beat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, brandy, and coffee.
Mix the baking powder, baking soda, salt, cinnamon, cloves, and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.
Dust the golden raisins and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake, and stir them into the batter.
Line a 9 inch pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter. OR divide between two 9 by 5 inch loaf pans. Bake the large cake in a preheated 350 degree oven for 1 1/4 hours, or longer, until firm and brown on top, and the smaller ones for 1 hour.
Since I am allergic to milk protein, I had to do something to get peanut butter cups back into my life! The only problem is, these are so good, that my family rarely leaves me any.
Ingredients:
100% Peanut Butter, like Laura Scudder's Creamy, 16 oz. jar
12 ounces high quality bittersweet dark chocolate (the kind without milk fat. I use Scharffen Berger 70%)
Soy protein powder, 1/2 cup
Honey, 1/2 cup (don't use wild honey if you're feeding small children)
Vanilla Extract (I use Trader Joe's Bourbon Vanilla, 3 tablespoons)
Vanilla beans, ground, 1 tablespoon
Caster sugar (aka Baker's sugar, 1/2 cup)
Margarine, 2-3 tablespoons
This is so easy, it's almost embarrassing. You mix the peanut butter, the honey, the protein powder, 1 tablespoon of ground vanilla beans, and a tablespoon of vanilla extract in a large mixing bowl. When it's well mixed, you pat it into an 8" X 8" glass baking dish, making it an fairly even layer (no sense being precise, some pieces should have more chocolate for the fun of it.)
Melt the margerine in a double boiler, then add broken up chunks of the 12 oz. of bittersweet chocolate. When it finishes melting, add about 1/3-1/2 cup of caster sugar. After the sugar melts, turn off the burner and stir in 1 tablespoon of vanilla extract. Then pour it on top of the peanut butter mixture, as evenly as possible.
Cover the dish with foil and place in the refrigerator for a couple of hours, until the chocolate is hardened. It cuts well with a sharp kitchen knife. If it's for a party, I cut 1" squares and put them in pretty paper cups. If it's just for me, I leave it in the pan and keep it in the fridge so it stays moist.
Last Christmas, a 13 X 9 X 2 double batch disappeared before I got more than one piece! Thank goodness I keep a lot of chocolate in the house so I could make more after they all went home.
This may sound weird at first, but it's really great (even my 15 yr old son loved it!)It's super power due to the ammount of protein and guilt free 'cause I make it that way (it can be as guilty or as guilt free as you chose)I came up with this one when trying to add extra protein to my diet and was pleasatly surprised.(it tastes like banana bread french toast)
Ingredients:
3/4 c. of egg substitute (I use Egg
Beaters)(doen't work as well with real eggs)
1 big scoop of GNC Brand Banana Creme Protein Powder
Carb style,whole grain or whatever kind of bread you chose (this is one of those places where you decide how guilty you want it)
Sunkist brand Honey Roasted Almond slivers
Mix Egg Beaters and protein in a shaker (they have them at GNC)Shake really hard to make sure all of the lumps are gone.
Dip bread in the mixture and cook in a skillet srayed with non-stick cooking spray.
When the first side is cooking sprinkle almonds on the "wet" side and continue cooking as usual.
When done sprinkle with more almonds (as desired) and serve with Butter spray (or butter or margarine) and syrup (sugar free or regular)
(Depending on your bread and all the extras, the carb count is pretty low and the protein level is somewhere around 40g or so)
I'm in the process from recovering from interstitial cystitis. I've been able to add back a lot of foods at this point, but I still can't have much vinegar without getting sick. One of the challenges in healthful eating has been to develop easy salad dressings that don't make me sick. This is one that would have knocked me down with pain a year ago but that causes me no problems now!
Dijon Dressing
2 T. grainy dijon mustard
4 T. olive or canola oil
1 tsp. honey
(Add other ingredients as you deem necessary.)
Combine ingredients in a jar. Put the lid on the jar, and shake it well. Let the dressing sit in the fridge for an hour or more for the flavors to meld. You will want to toss the dressing with your salad well so that the grains of mustard are spread out in the salad.
I served a salad of butter lettuce, freshly shaved Parmesan Reggiano, toasted walnut halves, and very alkaline avocado. (The alkalinity of foods like avocado can help balance small amounts of acid in people with acid disorders.) I think finely sliced apples or tangerine sections would make a nice addition. But it was also very tasty as it was.
This recipe is from a book called fast food fix - it's really good - a bit of effort but worth it to have good crispy french fries on a diet.
Makes 1 serving
244 calories, 5 g protein, 46 g carbohydrates, 5 g fat,
I found this recipe on this website:
www.AimeesAdventures.com
it has a lot more low-cal recipes with pictures
1 oz. Lean Roast Beef, Chipped or Sliced Thin
1 Wedge Laughing Cow Original Cheese
1 Lite Hotdog Bun (1 point)
Desired amount of Bell Pepper, sliced thin
Desired amount of Onion, sliced thin
Black Pepper
Spray a small skillet with non-stick cooking spray. Cook the bell pepper and onion over medium-low heat until tender (I ended up with about 1/4 cup of the cooked pepper onion mixture).
Add roast beef to the skillet along with the cheese. Use a spatula and break the cheese up a bit. Cook and stir until the beef is hot and the cheese has melted.
Sprinkle with desired amount of black pepper. Serve in the hotdog bun.
I like to toast my bun in a 250 degree oven while I'm cooking the cheese steak ingredients. This makes the outside sort of crispy.
If you're making more than one cheese steak, it's a great way to keep the completed cheese steaks hot while you cook all of them.
Just keep an eye on them so they don't get hard or burnt. Serve the cheese steaks with fat free mayo, lettuce, diced tomatoes, or anything else you can fit on top.
Just be sure to add additional points if you add something that needs to be counted.
Serves: 1
Per Serving: 170 Calories; 3g Fat (17.9% calories from fat); 16g Protein; 15g Carbohydrate; 5g Dietary Fiber; 15mg Cholesterol; 450mg Sodium. WWP: 3 (www.AimeesAdventures.com)