Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

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HONEY-BRAN MUFFINS FROM BOB HOGAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wheat bran
3 tb Boiling water
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod
1/4 c Skim milk
2 tb Brown sugar, packed
2 tb Vegetable oil
2 tb Honey
2/3 c All-purpose flour
1 1/2 ts Baking powder
ds Salt

Heat oven to 400ø.

Spray bottoms of 6 medium muffin cups, 2 1/2″ x 1 1/4″
with nonstick cooking spray, or line with paper baking
cups.

Mix wheat bran and boiling water; reserve.

Beat milk, brown sugar, oil, honey and egg whites in
medium bowl.

Stir in bran mixture and remaining ingredients just
until flour is moistened (batter will be lumpy).

Divide batter evenly among muffin cups (cups will be
about 3/4 full).

Sprinkle with sugar if desired.

Bake about 20 to 25 minutes or until golden brown.
Immediately remove from pan.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 150 Protein
4%

Protein, g 3 Vitamin A
*

Carbohydrate, g 23 Vitamin C
*

Fat, g 5 Thiamin
8%

Unsaturated 4 Riboflavin
8%

Saturated 1 Niacin
: 6%

Dietary Fiber, g 1 Calcium
8%

Cholesterol, mg 0 Iron
: 6%

Sodium, mg 210

Potassium, mg 100

SOURCE: Betty Crocker’s New Choices Cookbook

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Sour Milk Doughnuts

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sifted flour
1/2 ts Salt
1 t Baking soda
1/2 ts Baking powder
1 t Freshly grated nutmeg
1/2 ts Ginger
3/4 c Sugar
2 tb Lard
2 Eggs
1 c Sour milk or buttermilk

Lard to melt for deep frying

Sift dry ingredients (except sugar) three times.
Cream sugar and lard well, add the eggs, and beat with
an electric mixer. Add milk to egg mixture and beat
well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into
2 parts and roll on a floured board to 1/2 inch
thickness; cut with doughnut cutter. Melt lard in deep
fryer and heat to 375F. Fry doughnuts quickly,turning
as soon as they come to the top (do not crowd kettle).
Cook to golden brown. Roll in granulated sugar while
still hot if desired. Lard may be strained, covered,
stored in refrigerator, and used again for frying.
Makes about 2 dozen doughnuts.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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Title: Delight-Full Double Deck
Categories: Cookies
Yield: 16 servings

1 18.25 oz. devil’s food cake
1 c Chocolate chips
1 18.25 oz. white cake mix
1 c Choclate drink mix; powdered
1 1/2 c Cream; heavy
1/2 c Walnuts; chopped

Prepare cake layers: Heat oven to 350 Grease 9 x 13 pan. Prepare batter
for devil’s food cake as directed but using 1 egg, 1/2 c. oil and no
water; pat evenly into prepared pan. Bake 15 to 18 minutes until dry to
touch. Remove pan from oven, maintaining oven temperature; sprinkle hot
crust with chocolate chips. Let stand 2 to 3 minutes. Using metal spatula,
smooth chocolate into thin, even layer; set pan aside. Prepare white cake
mix according to package directions, beating in drink mix, pour batter
over crust. Bake 50 to 55 minutes until wooden pick inserted in center
comes out clean. Cool in pan. Prepare frosting: In large bowl with
electric mixer at high speed, beat cream and powdered sugar until stiff.
To serve. Loosen cake from pan; invert onto wire rack. Using second rack,
invert again so crust is on bottom. Spread cream over top of cake;
decorate with walnuts and cocoa powder. Makes 16 servings. Calories: 597

—–

Cape Breton Oatmeal Shortbread

Recipe By : United Church Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c all-purpose flour
1 tsp baking powder
1 1/4 c margarine
1 c brown sugar
1/2 tsp vanilla
1 1/2 c rolled oats

Cream margarine. Gradually add brown sugar and vanilla. Add rolled oats,
flour and baking powder. Combine well. Turn dough onto lightly floured
surface. Knead lightly. Pat or roll dough in a rectangular shape, not too
thin. Cut into slices. Bake in 350 oven, 20-25 minutes. Cool on wire
racks.

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Title: Whole Wheat Buttermilk Pancakes
Categories: Diabetic, Holidays, Pancakes, Vegetarian, Breakfast
Yield: 12 servings

1/2 c Whole Wheat Flour 1 Egg
1/2 c Unbleached White Flour 1 c Buttermilk -or- Sour
Milk (1
1 ts Sugar -cup lowfat milk + 1
1 ts Baking Powder -tablespoon vinegar)
1/2 ts Baking Soda 2 tb Vegetable Oil
1/4 ts Salt

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour
mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie
syrup.

Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3
Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

MMMMM

Title: Cranberry Pear Tart
Categories: Pies, Cranberries
Yield: 8 servings

1/4 c Water
3/4 c Sugar
1/2 c Red currant jelly
3 c Fresh or frozen cranberries
-(a 12-ounce package),
-thawed, if frozen
1 Firm,ripe pear,pared,cored
-and chopped,about 1 cup
1/2 c Butter
1 1/4 c All-purpose flour
1/4 c Sugar
2/3 c Finely chopped walnuts
-(or finely ground)
1/2 t Ground cinnamon
2 Egg yolks
1/2 t Cream of tartar
4 Egg whites
1/2 c Sugar

From “The Family Circle Christmas Treasury.”

Combine the water, 3/4 cup sugar and the jelly in a medium-size
saucepan. Place over medium heat until the jelly melts and the sugar
dissolves. Bring to boiling. Add the cranberries and the pear. Cook,
uncovered, over medium heat until the cranberries pop and the mixture
thickens slightly, for 10-15 minutes. Cool completely.

Preheat oven to 375’F. Cut the butter into the flour in a medium-size
bowl with a pastry blender, until crumbly. Mix the 1/4 cup sugar,
walnuts and cinnamon. Add the egg yolks. Mix lightly with a fork just
until the pastry holds together and cleans the side of the bowl.
Press the dough over the botton and up the sides of a 9″ tart pan
with a removeable bottom. Prick the bottom with a fork. Refrigerate
for 30 minutes.

Bake the shell in a preheated oven 12-15 minutes, or until golden
brown. Cool completely. Spoon the cooled cranberry filling into the
cooled pastry shell. Reset the oven to 400’F.

Beat the egg whites with the cream of tartar in a medium-size bowl
until soft peaks form. Gradually beat in the 1/2 cup sugar until
stiff, but not dry, peaks form. Spread half the meringue over top of
the tart. Pipe the remaining meringue in a lattice pattern.

Bake in the 400’F. oven for 3-6 minutes, or until the meringue is
golden brown. Decorate with additional cranberries, if desired. Makes
8 servings.

Nutritional analysis per serving: 418 calories; 17.7 grams total fat;
(8 grams saturated fat); 5.6 grams protein; 22.8 grams carbohydrates;
98 milligrams cholesterol; 152.2 milligrams sodium.

MMMMM

Peanut Butter Meringue Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch pie shell — baked
2 1/2 cups milk — scalded
1/2 cup sugar
1/2 cup flour, all-purpose
1/8 teaspoon ground ginger
2 egg yolks — beaten
1 teaspoon vanilla
1/2 cup peanut butter
MERINGUE:
3 large egg whites — room temp
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar

Prepare the prebaked pie shell; cool completely. In the top of a
double boiler set over simmering water, combine 1/2 cup of the hot milk
with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in
the double boiler and cook, stirring frequently, for 20 minutes or
until thickened. Stir a small amount of the hot custard into the egg
yolks. Combine the egg yolk mixture with the mixture in the double
boiler. Cook for 2 minutes more. Remove the pan from the heat. Add the
vanilla. Beat the peanut butter with the remaining milk. Add the peanut
butter mixture to the hot custard. Turn the filling into the pie shell.
Preheat the oven to 350 degrees. While the filling is still hot,
prepare the meringue. Beat the egg whites, vanilla, and cream of tartar
until the mixture holds stiff peaks. Gradually add the sugar, 1
tablespoon at a time, beating until very stiff and glossy. All the
sugar must be dissolved. Spread the meringue over the hot filling,
sealing it to the edge of the crust. Bake 12 to 15 minutes or until
golden brown. Cool, and chill until serving.

One 9-inch single-crust pie

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Middle Eastern Sandwiches

Recipe By : Elizabeth Powell
Serving Size : 1 Preparation Time :0:05
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese — crumbled
1 leaf romaine lettuce
1/4 teaspoon tomato — chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives — chopped
Lemon dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open
pocket and spread one side with hummus. Spoon in tabouli. Add remaining
ingredients, drizzling salad dressing over all. This serves one, but is
easily multiplied for many. * Broiled pieces of pita bread are
excellent for dipping extra hummus.

– – – – – – – – – – – – – – – – – –

NOTES : See recipe for Lemon Dill dressing.
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 0

VEGETABLE TAMALE PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Low-Cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VEGETABLE FILLING—–
14 ounces Beans, cooked pinto — drained
1 cup Onion, white — chopped
1/2 cup Pepper, green bell — cubed
2 Pepper, jalapeno — seeded and

2 cups Tomatoes, chopped canned — drained
1/2 cup Pepper, red bell — cubed
6 ounces Cheese, sharp cheddar — grated
8 Olives, ripe — sliced
3/4 teaspoon Garlic
3/4 teaspoon Cumin — ground
3/4 teaspoon Chile powder
—–TAMALE TOPPING—–
1/2 cup Flour — all purpose
1 tablespoon Flour, all purpose — (add to

1 1/2 teaspoons Baking powder
3 3/4 ounces Cornmeal — yellow
1/2 teaspoon Baking soda
1/8 teaspoon Salt
1 large Egg — @ room temp
1/2 cup Yogurt — plain
2 teaspoons Margarine — melted cooled
1 tablespoon Chives; cut to garnish — opt.

Preheat oven to 375xF.

Spray an 8"x8″ pan with non-stick cooking spray. Into prepared baking pan,
place all filling ingredients. Toss until well mixed; set aside. To prepare
tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking
soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and
margarine. Add to dry ingredients and stir just until dry ingredients are
moistened. Spoon mixture evenly on top of vegatable filling. If desired,
sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and
bubbly, topping is lightly browned and a toothpick inserted in center of
topping
comes clean.

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