Archive for March, 2012

Farina and Fruit

Recipe

1 Mar

Title: Farina and Fruit
Categories: Diabetic, Breakfast, Nuts/grains
Yield: 3 servings

Ingredients 1/4 ts Vanilla extract;
1 c Skin milk; 1 ts Margarine; reduced-calorie
2 Pitted dates; chopped Sugar Substitute to
1/8 ts Salt; -equal 2 tb sugar
2 tb Uncooked farina; 1/8 ts Grd cinnamon

Combine milk, dates, and salt in a small saucepan; bring to a boil.
Gradually stir in farina and vanilla. Reduce and simmer, stirring
constantly, 2-3 mins or until thickened. Remove from heat; add
margarine and sugar substitute, stirring until margarine melts. Spoon
mixture into a hot serving bowl, and sprinkle with cinnamon. Serve
hot.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1/2 cup

Exchanges: 1 Starch; Chol: 1 mg; Calories: 71; Carbo: 12 gm Protein:
3 gm; Fat: 1 gm; Fiber: Tr.; Sodium: 112 mg

(From Jungle.Boy via GEnie)

MMMMM

Filed under: Cold

Chocolate And Chestnut Loaf

Recipe

1 Mar

Title: CHOCOLATE AND CHESTNUT LOAF
Categories: Desserts, Cakes
Yield: 10 servings

15 1/2 oz Can unsweetened chestnut
Puree
6 oz Unsalted (sweet) butter
4 oz Castor sugar (v. fine grain)
8 oz Darkest plain chocolate
2 tb Brandy
Piped cream (optional)
Maron glace (optional)

Recommended to make 1 day ahead.

Melt Chocolate (this should be at least 55% cocoa –
75% is great!).

Put better in bowl. Beat until pale and creamy. Add
sugar and beat until fluffy andf light. Add chestnut
puree and beat until thoroughly blended and smooth. (a
mixer is so much easier!!! I didn’t have one and found
the best way to make sure it wasn’t lumpy was to press
the puree through a sieve first – interesting
texture!).

Add melted chocolate, brandy and 1 tb of water. Mix
thoroughly.

Brush a 2lb bread tin lightly with oil and line with
greaseproof paper and brush LIGHTLY with oil.

Put mixture into tin – flatten top and place lightly
oiled greaseproof paper on top. Cover tin with foil
and refigerate for at least 8 hours.

Serve straight from fridge optionally decorated with
piped cream and/or maron glace.

Note: This is a VERY rich desert; a 3/4 inch slice is
usually enough!

Time: about an hour (+8 hours cooling)
Source: My sister

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Filed under: Appetizers, Japanese, Vegetables

Eggs Bene-Lox

Recipe

1 Mar

EGGS BENE-LOX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1 Slice toast OR
1/2 English muffin, toasted
Sour cream
1 tb Hollandaise sauce (#25)
1 sl Lox
Kosher caviar

Soak toast in sour cream and place in ramekin or small
baking dish. Cover toast with lox and break egg on
top. Bake in 350 F. oven for abt. 12 to 15 min., or
until egg is set. Remove from baking dish. Add
Hollandaise Sauce and sprinkle with caviar. Serve
immediately.

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Filed under: Poultry, Soups, Theme Week, Vegetables

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Archive for March, 2012

Farina and Fruit

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