Peanut Butter Sandwich Loaf

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:55
Categories : Breads For Dessert Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1/3 cup sugar
3/4 cup creamy peanut butter
1 cup milk
1 egg
1/4 teaspoon orange extract — optional

1. Sift flour and mix thoroughly with the salt, sugar and baking powder.
Add the peanut butter and mix in with a pastry blender.
2. Beat the egg and add the milk and orange extract to the egg; blend.
Pour this mixture into the flour mixture and stir until thoroughly combined
but do not beat.
3. Grease a 9 x 5-inch loaf pan. Pour mixture into pan and bake in
preheated 350-degree oven for 50-55 minutes. Cool before slicing.

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Title: Grilled Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings

4 Boneless, skinless chicken
-breast halves
2 T Low-sodium soy sauce
2 T Dark sesame oil
2 T Lemon juice
2 t Sugar
1/2 c Slivered almonds
1 lg Ripe mango
1 cn Sliced water chestnuts,
-rinsed and drained (8 oz)
6 c Torn leaf lettuce

1. Prepare grill and ignite charcoal or preheat broiler; preheat oven
to 350’F. Trim all fat from chicken breasts and cut lengthwise into
1/2″ wide strips; set aside.

2. In small bowl whisk together soy sauce, sesame oil, lemon juice and
sugar; divide in half. Toss half the soy sauce mixture with the
chicken strips and reserve half for the salad dressing.

3. Thread chicken on skewers and grill over medium coals about 4
minutes per side, or until done.

4. Meanwhile, toast almonds on a dry cookie sheet at 350’F. for five
minutes, or just until lightly browned. Peel and cut up mango; drain,
rinse and drain water chestnuts. Wash and tear lettuce into bite-size
pieces. Combine almonds, mango and lettuce in large bowl. When
chicken is cooked, add to salad and toss with remaining soy sauce
mixture.

MMMMM

Vanilla Wafer Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Vanilla wafers — crushed>>>>
2 cups Sugar
(12 oz. box)
6 Eggs
2 Sticks of oleo
1 cup Coconut
1/2 cup Sweet milk
1 cup Pecans

Cream sugar and butter until fluffy, add eggs, 1 at a time, beating
after each addition. Add milk and crushed wafers. Fold in coconut and
pecans. Pour into prepared tube or Bundt pan and bake at 300 F. for 1
hr.
or until done.

When cake tests done, remove from oven and let cool in pan on rack for
15 min. Turn out onto another rack (or same rack) and continue
cooling.

When cake is completely cool, either glaze, dust with 10x sugar or ice
as desired.

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Title: Chocolate Mousse Flan
Categories: Desserts, Company
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 tb Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 tb Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert.
PASTRY: Combine flour, icing sugar and 1 melted square chocolate.
Cut in 1/2 cup softened butter (with pastry blender or in food
processor) till mixture resembles coarse crumbs, form into ball with
hands. Press into bottom and sides of flan ring pan with removable
bottom that has been greased. Chill 1 hour. Bake at 425F for 10
minutes; cool.
MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5
sqaures chocolate and 2 tbsp butter, stir until melted. Blend in 2
eggs yolks well, remove from heat. Beat egg whites till frothy,
gradually add 1/4 cup sugar, beating till stiff peaks form. Gently
fold into chocolate mixture; pour into pastry crust, chill 10 minutes.
GARNISH: Shortly before serving, sprinkle 3 squares (coarsely
grated- use a vegetable peeler to make curls) over mousse. Lay 3
strips of wax paper across flan. Sift icing sugar over flan; remove
wax paper.
NB: Don’t make or serve this on a hot day; it will melt.
from Baker’s Chocolate

MMMMM

CHIPITS BLACK FOREST COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter, softened
2/3 c Lightly packed brown sugar
1 Egg
1 c All-purpose flour
1 1/4 c Granola cereal
1/2 c Flaked coconut
1/2 c Maraschino cherries, chopped
1/4 c Chopped nuts
1/2 t Baking powder
1/2 t Grated orange rind, optional
1 pk Milk chocolate chips

Cream butter with sugar and add egg until light. Stir in remaining
ingredients. Mix well. Drop by tablespoon onto ungreased baking sheet.
Bake at 350F (180C) for 10-12 minutes or until golden brown. Cool.

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Title: Granny Twichell’s Secret Chocolate Cupcake
Categories: Desserts, Bakery
Yield: 1 servings

10 oz Semisweet chocolate; broken
-into
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken
Into
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of
a double boiler over medium heat. Place 10 ounces semisweet
chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in
the top half of the double boiler. tightly cover with plastic wrap.
Allow to heat for 8 minutes. Remove from the heat and stir until
smooth. Set aside until needed. Place the eggs, sugar and vanilla
extract in the bowl of an electric mixer fitted with a paddle. Beat
on medium until lemon-colored and slightly thickened, about 4
minutes. Add the melted chocolate mixture and beat on medium for 15
to 20 seconds more. Add the cake flour, baking soda and chocolate
chips, and beat on low for 10 seconds. Increase to medium and beat
for an additional 10 seconds. Remove the bowl from the mixer. Use a
rubber spatula and thoroughly combine the batter. Evenly divide the
mixture into 18 bake cups that have already been positioned into
muffin tins, filling the cups to within 1/4 below the rim. Bake in
the preheated oven until a toothpick inserted in the center comes out
clean, about 25 to 30 minutes. Remove from the oven and allow to cool
to room temperature.

MMMMM

Title: CHINESE SILK APPLES
Categories: Chinese, Desserts
Yield: 6 servings

3 Apples
2 Egg whites
2 tb Flour
2 tb Cornstarch
Peanut oil for deep frying
1/2 c Sugar
1/4 c Honey
1/3 c Water
1 tb Peanut oil

Quite an experience to eat – the apples is still warm
and soft, the top is crunchy and icy. Great after a
wok dinner.

Peel the apples, core and cut into wedges about 1/2
inch thick. Whip egg whites until frothy. Add flour
and cornstarch and beat into a smooth batter. Heat the
oil to 375F. Dip each apple wedge into egg white
batter, place in hot oil and try, a few at a time,
until crisp and brown. Place in a single layer on a
warm service platter. Bring remaining ingredients to
a boil in a saucepan and cook to a hard ball stage
syrup; 280 F on candy thermometer. Pour over apple
wedges and serve at once, accompanied by a large
crystal bowl of water containing lots of ice cubes.
Each person picks up an apple wedge with a fork or
small tongs and dips it into the ice water to
crystallize the sugar and harden the top, which forms
silk-like threads….hence the name. Serves 6.

Origin: Found in recipe box bought at garage sale.
Shared by: Sharon Stevens

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Pineapple Honey Mustard Eggroll (won ton/dim sum?)

pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers

Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make “honey” mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting — too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.

Chicken-Rice Casserole

Recipe By : Betty Crocker Cookbook – Page 307
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/3 Cup All-Purpose Flour
1 1/2 tsp Salt
1/8 tsp Pepper
1 Cup Chicken Broth
1 1/2 Cups Skim Milk
1 1/2 Cups Cooked Rice
—White or Wild
2 Cups Cooked Chicken Breast Halves
4 Ounces Mushrooms
1/3 Cup Chopped Green Bell Pepper

Heat oven to 350°. Melt metter in large saucepan over low heat. Blend
in flour, salt and pepper. Cook over low heat, stirring until mixture is
smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining
ingredients.
Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole.
Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.

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If you eat only when you ‘re hungry, if you don’t feel guilty about what
you’re eating, and if you stop eating when you’re full—you are an
“intuitive eater.”

Tips on how to change

…Reject the “diet mentality”
Throw out the diet books and magazine articles that make rosy promises.
If you allow even one small hope to linger that “a new and better diet”
is just around the corner, you won’t be free to discover intuitive
eating.
…Honor your hunger
Keep your body well-fed; otherwise, you can trigger a primal drive to
overeat. If you become very hungry, all your good eating intentions
will vanish.
…Make peace with food
Give yourself unconditional permission to eat.
…Respect your body
Accept your genetic blueprint. It’s difficult to reject the diet
mentality if you’re overly critical of your body shape.
…Feel your fullness
Listen to your body for signal that you are no longer hungry. Pause
in the middle of eating and ask yourself how the food tastes and what
your current “fullness” level is.
…Discover satisfaction
When you eat that you really want in a pleasant environment, you feel
satisfied and content. By giving yourself this experience, you’ll find
that it takes much less food to decide when you’ve had enough.
…Cope with your emotions with out using food
Find non-food ways to resolve stress, frustratrion, fatigue, anger,
loneliness, etc.
…Challenge the food police
Put your foot down and say “NO!” to thoughts that say you’re “good” for
skipping lunch or “bad” because you ate a piece of cake.
…Exercise
Keep it simple–a little goes a long way. Try 15 min of
exercise before
work and 15 minutes before dinner.
…Honor your health
Make food choices that honor your health and you taste buds–while
making you feel good.

Source: Intuitive Eating: A Recovery Book for the Chronic Dieter, Evelyn
Tribole and Elyse Resch, $21.95