Title: Applesauce Brownies
Categories: Diabetic, Cakes, Desserts, Fruits
Yield: 16 servings

1/3 c Vegetable oil 1 ts Baking powder
1/2 c Unsweetened applesauce 1/2 ts Baking soda
1/2 c Unsweetened cocoa powder 2 lg Eggs
1/2 c Sugar 1 ts Vanilla extract
1 c All-purpose flour 1/4 c Chopped nuts

16 big servings, 24 servings if you follow the 1 tsp. sugar per
serving guideline of ADA, or try using part sugar/part artificial
sweetener to cut down on calories. The original recipe is almost
like cake.

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until
dissolved. Add eggs and vanilla. Mix dry ingredients together and
stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined
sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if
you forget.)

Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more
squares.

1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3
grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium

1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein,
18 grams carbohydrate, 5 grams fat, 56 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94.

MMMMM

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

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No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

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Title: Bulghur Wheat
Categories: Diabetic, Breakfast, Nuts/grains, Fruits, Vegetarian
Yield: 1 servings

MMMMM——————–BRING TO A BOIL IN A————————-
-small saucepan -simmer, covered until
2/3 c Water -liquid absorbed
1/3 c Bulghur Wheat;

MMMMM—————-BLEND TO A FINE POWDER IN A———————
-blender 2 tb Cashews;

MMMMM——————–ADD AND BLEND AGAIN————————-
1/2 ts Vanilla -pour over bulghur
wheat and
1/2 c Milk or yogur (low-fat) -Cook 5 minutes more.

MMMMM—————————-ADD———————————
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;

Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

CHANTILLY CREAM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Heavy cream
1 t Vanilla extract
1 t Brandy
1 t Grans Marnier
1/4 c Sugar
2 tb Sour cream

Refigerate mixing bowl and beaters until well chilled;
at least 30 minutes. Combine cream, vanilla, brandy
and Grand Marnier in the chilled bowl and beat with
electric mixer on medium speed for 1 minute. Add sugar
and sour cream and beat on medium just until soft
peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g
carb, 2g fat (69%)

Source: Chef Prudhomme’s Louisiana Kitchen Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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Title: Brownie Crust Pie
Categories: Pies
Yield: 8 servings

1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any read-made pie filling

Make brownie mix according to directions on box. Add chocolate chips
and bake in springform pan as directed on box. Let cool. Mix cream
cheese with Cool Whip. Spread on brownie crust and chill for eight
hours or overnight. Remove springform – draw knife around the edge
for easy removal. Top with pie filling and serve.

MMMMM

Title: Whipped Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
—–

Title: Savory Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 2 servings

1 ea Lge. Carrot, Thinly Sliced 2 tb Dry Red Wine
2 tb Chopped Onion 1/2 ts Sugar
1 tb Water 1/4 ts Salt
1/2 lb Lean Ground Beef 1 x Dash Garlic Powder
1 c Tomato Sauce 1 x Dash Pepper
1/2 c Water 2 tb Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

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Crepes Di Godiva

Recipe By : Giuseppe Manco, Quisiana Trattoria, New York
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crepes:
1 large egg
2/3 cup all-purpose flour
2/3 cup milk
2 tablespoons butter — melted
1/4 cup Godiva Liqueur
3/4 tablespoon sugar

Pastry Cream:
5 large egg yolks
1/3 cup sugar
2/3 teaspoon orange zest
7 tablespoons flour
2 2/3 cups milk — scalded
3/4 cup Godiva Liqueur — divided
whipped cream as needed
strawberries for garnish
fresh mint leaves for garnish

For the crepes, combine the eggs and flour in a blender and blend until
smooth. Gradually add the milk until fully mixed. Pour in the butter,
Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for
two hours. For each crepe, pour 2 tablespoons (1 oz) of batter onto a
lightly greased 8-inch non-stick saute’ pan and tilt to cover the bottom
of the pan. Cook on medium-high heat until the edges are light brown,
turn over and cook for one additional minute. Stack the crepes with wax
paper between each, cover and refrigerate. Yields approximagely eight
crepes. For the pastry cream, beat the egg yolks, sugar, and orange
zest in a mixer, add the flour and mix until smooth. Gradually add the
milk and 1/2 cup of Godiva Liqueur until blended. Pour into a saucepan
and bring to a boil; boil for four minutes, stirring constantly. Remove
from heat and stir in the remaining Godiva Liqueur. Strain the pastry
cream into a bowl, cover and refrigerate. Yields one quart. To serve,
fill each crepe with 1/2 cup pastry cream, fold it in half and garnish
with whipped cream, strawberries, and fresh mint.

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