Title: Apricot-Cardamom Bars
Categories: Desserts, Cookies, Low-fat
Yield: 24 bars

1 c All-purpose flour
1/2 c Brown sugar, packed
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cardamom; OR…
1/8 ts -Ground cloves
1/2 c Apricot nectar
-OR- Orange juice
1/4 c Unsweetened applesauce
2 tb Cooking oil
1 Egg; slightly beaten
1/2 c Dried apricots
-(finely snipped)

——————————-APRICOT ICING——————————-
1/2 c Powdered sugar
3 ts Apricot nectar
-OR- Orange juice

In a medium mixing bowl stir together flour, brown sugar, baking powder,
baking soda, and cardamom or cloves; set aside. Stir together apricot
nectar or orange juice, applesauce, oil, and egg till combined. Add to
dry ingredients, stirring till just combined. Stir in the snipped
apricots.

Spread batter in an ungreased 11 x 7 x 1-1/2-inch baking pan. Bake in a
350 F oven about 25 minutes or till a wooden pick inserted near the center
comes out clean. Cool in pan on a wire rack. Drizzle with Apricot Icing.
Cut into bars.

Apricot Icing: In a small mixing bowl, stir together 2 to 3 teaspoons
apricot nectar or orange juice.

Nutrition facts per serving: 67 cal., 1 g total fat (0 g sat. fat), 9 mg
chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value: 3%
vit. A, 3% vit. C, 0% calcium, 3% iron.

* Source: Better Homes and Gardens, January 1994
* Typed for you by Karen Mintzias

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Title: FROZEN BREAD CARAMEL ROLLS
Categories: Breads, Breakfast
Yield: 32 servings

2 ea Loaves froz bread (16 oz ea)
4 oz Butterscotch or vanilla
Pudding mix NOT instant
1/2 c To 1c brown sugar, packed
2 tb Milk
1/2 c Butter or margerine
1 ts Cinnamon

Thaw frozen bread. Break up one loaf in bottom of 9×13 pan. Melt butter
and add brown sugar, pudding mix, and cinnamon. Mix all together and pour
half over bread.

Bread second loaf on top, cover and pour remaining mixture over.

Let rise in warm place until doubled in bulk, or overnight in the frig.
When risen, dough should reach the top of the pan.

Bake 30 mins at 350.

Shared by Lisa Greenwood

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Title: GREEK TSOUREKI ( EASTER BREAD)
Categories: Greek, Breads, Holiday
Yield: 2 servings

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
Red-dyed, hard-boiled eggs
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and
scald. Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the
salt, eggs 3 tablespoons of the orange juice, and the orange rind,
stirring continuously, and gradually add half the flour until the mixture
begins to bubble. Continue adding flour gradually by hand; the dough will
be sticky, but should not be stiff. Flour your fingers lightly and knead
for 15 minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10″ x 2". Braid the three
ropes together; pinch to seal the ends if leaving long, or join together
to form a long round loaf (see note below). Repeat with the other half of
the dough to make a second tsoureki. Place in large baking pans or on a
cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2
hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note: If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf. After baking, though lovely, the eggs will be inedible. Also in
some provinces, the tsoureki is formed with a large braid and a smaller
one over it, making a much larger loaf requiring a longer baking time.

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Title: MASHED TURNIPS WITH ROASTED GARLIC
Categories: Vegetables, Side dish, Garlic, Diabetic, Turnips
Yield: 8 servings

1 1/2 lb Small turnips, peeled and
-quartered (675 g)
1 Ripe Bartlett pear, about 6
-oz. (118 g), peeled, cored,
-and chopped
4 cl Garlic, roasted and peeled
1 tb Margarine (15 g)
2 tb Skim milk – optional (30 ml)
1/4 ts Salt – optional (1.25 ml)
Freshly ground pepper to
-taste

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
copyright 1993, ISBN#0-553-08760-6..
We used a pear to sweeten the strong flavor of
turnips, then added some roasted garlic for a robust
alternative to mashed potatoes.
Steam turnips over boiling water until fork tender,
about 15 minutes. Drain turnips and place in a food
processor or blender along with pear, garlic, and
margarine. Process until smooth, adding skim milk as
needed. Season with salt and pepper.
Makes 8 servings.
PER SERVING: Calories – 41, protein – 1 g,
carbohydrate – 7 g, fat – 2 g, calories from fat –
30%, dietary fiber – trace, cholesterol – trace,
sodium – 129 mg, potassium – 144 mg. Joslin Exchanges
1 vegetable.

—–

Title: Adapt Your Own Recipe
Categories: Diabetic, Info/help
Yield: 1 servings

1 Info/help

REDUCE CHOLESTEROL ~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute ~ Use more
vegetables and grains and less meat in recipe ~ Use soy-based product
to replace part of meat eg. tofu ~ Use nonfat milk products instead
of whole milk

REDUCE FAT CONTENT ~ Use reduced calorie mayonnaise and salad
dressing ~ Blend cottage cheese or yogurt with milk for sour cream
topping ~ Replace regular whipping cream with low-cal topping or
yogurt ~ Remove visible fat from meat and skin from poultry before
cooking ~ Decrease oil in marinades and salad dressing; increase
vinegar, water and seasonings ~ Use foods canned in their own juice
or water ~ De-fat meat drippings by refrigerating and skimming fat
off the top ~ Decrease the amount of fat used in baked goods by 1/3
to 1/2 and increase fluids called for to reach desired consistency. ~
Cheese that is finely grated or thinly sliced goes further ~ Pour
some of the fat off the top of “natural” peanut butters

REDUCE SODIUM CONTENT ~ Use low-salt or no-salt-added products ~
Increase your use of herbs and spices in place of salt in recipes ~
Use fresh foods whenever possible in place of canned or processed
(soup mixes, cured meats etc) or rinse canned foods (tuna) with water
~ Do not add salt to water when cooking pasta or other foods

REDUCE SUGAR CONTENT ~ Decrease the amount of sugar called for in
traditional recipes by at least 1/3; substitute fruit juices, nectars
or pureed fruits. ~ Use fruit canned in water or fruit juice ~ Use
non caloric sweeteners if needed to increase the sweetness of a
recipe without added calories. (Most baked desserts require at least
3/4 tsp. sugar per serving to achieve a desirable flavor.)

Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
1990.

MMMMM

DECORATED SPICE COOKIES

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spice-cookie dough:
4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and salt
1/4 teaspoon each ground allspice and cloves
1 1/2 cups butter or margarine, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, allspice
and
cloves until blended. In another large bowl beat butter and sugar
with
electric mixer until light and fluffy. Beat in egg and vanilla.
Reduce
mixer speed to low and gradually add flour mixture, beating until
well
blended. Divide dough in thirds. Shape each into a ball and flatten
to a
1-inch-thick round. Wrap in plastic wrap and refrigerate 1 hour or
until
firm enough to roll. Heat oven to 375 degrees F. Have cookie sheets
ready.
On a lightly floured surface roll one third of the dough at a time
(keep
remainder refrigerated) to 1/4-inch thickness. Cut dough in desired
shapes
with floured 3-inch cookie cutters. Place 1 inch apart on ungreased
cookie
sheets. (Chill and reroll scraps.) Bake about 12 minutes or until
cookies
are golden on undersides and edges are just starting to brown. Cool
completely on sheet on wire rack. Ice and decorate as desired. Let
stand
until icing hardens, about 2 hours

– – – – – – – – – – – – – – – – – –

NOTES : Yield: About fifty 3-inch cookie

Title: FLUFFY FROSTING – SUGARFREE
Categories: Cakes, Diabetic, Condiments, Low-cal, Low-fat
Yield: 16 servings

1/2 c Sugar
2 tb Water
2 pk Sweet N Low
2 Lg eggs
1/4 ts Cream of tartar
1/2 ts Vanilla

Combine sugar, water, Sweet N Low, egg whites, and
cream of tartar in top of a double boiler and beat at
high speed for 1 minute. Set over simmering water in
the bottom of the double boiler. Continue to beat at
high speed for 4-5 minutes or until soft peaks form.
Remove from heat. Add vanilla to frosting and
continue beating at high speed 1-2 minutes or until
thick enough to spread on a cooled cake. Use about 2
1/2 tablespoons per portion if frosting individually;
or use this amount to frost a 2-layer cake or a 9 inch
square cake, both of which would then be cut into 16
equal servings. You can change the frosting easily by
adding a couple drops of food coloring and some
flavoring, such as 2 drops of red coloring and some
peppermint flavoring. 1 serving = 1 vegetable (1-1 1/2
tablespoons may be used as a topping for cake or
pudding without counting it as an exchange. calories
23

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Title: Zucchini Soup
Categories: Diabetic, Soups/stews, Side dishes, Crockpot, Curries
Yield: 4 servings

1 lb Small zucchini; cleaned 2 tb Water
-sliced thinly 1/2 ts Curry powder;
1 tb Margarine; 1/2 ts Salt
2 tb Onion; chopped finely 1/2 c Skin milk;
1 Clove garlic; crushed 1 3/4 c Chicken broth;

Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE

CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64
Low-sodium diets: Omit salt. Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Garlic pita wedges
Categories: Appetizers, Low-Fat, Mcdougall
Yield: 32 servings

1/2 c Oil-free italian dressing
2 Cl Garlic; more to taste
1/4 ts Paprika
4 Whole-wheat pita bread; spli
Finely chopped fresh parsley

Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Preheat the
oven to 350 degrees.
Place the dressing, garlic, and paprika in a blender jar.
Process until smooth. Transfer to a bowl.
Cut each pita circle into four wedges. Generously brush some of the
garlic mixture on the inside of each wedge. Place the wedges in a single
layer on a dry baking sheet, brushed sides up. Sprinkle with chopped
parsley, if desired. Bake for about 15 minutes, or until browned.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Steamed Apple-Date Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dates,pitted (8oz)
1/2 c Apple cider
3/4 c Sugar
1/2 c Butter or margarine,softened
4 Eggs
2 c Flour,all-purpose
2 t Baking powder
1/2 t Cinnamon,ground
1/4 t Cloves,ground
1 Apple,peeled,large
3/4 c Walnuts
Red candied cherries
Green candies cherries
—–CUSTARD SAUCE—–
4 Egg yolks
1/3 c Sugar
1/8 t Salt
2 c Milk
1 t Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch large
than top of bowl to use as cover. Grease 1 side of foil well; set aside.
2. In blender at medium speed or in food processor with knife blade
attached, blend dates and apple juice until smooth; set aside.
4. In large bowl, with mixer at low speed, beat sugar and butter or
margarine just until blended. Increase speed to high; beat until light and
fluffy. Add eggs, next 5 ingredients, and date mixture; beat at low speed
until blended. Increase speed to medium; beat 1 minute, occasionally
scraping bowl with rubber spatula. With rubber spatula, gently fold in
chopped apple and walnuts. Spoon pudding mixture into prepared bowl. Cover
bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway
up side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce
heat to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted
through foil into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen
pudding with metal spatula and invert into warm platter. Garnish pudding
with red and green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot,
not boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture
thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla
extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

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