Archive for April, 2015

Spiced Bran Muffins

Recipe

1 Apr

SPICED BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Light vegetable oil spray
1/2 c Molasses
2 tb Honey
2 lg Egg whites
1/4 c Yogurt, plain, nonfat
1/4 c 2% Milk
1/2 c Wheat bran
1 c Whole wheat flour
1 1/2 ts Baking powder
1 tb Ground ginger
1 t Ground cloves
1/4 c Walnuts, chopped
1/4 c Golden raisins

Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over
low heat just until it begins to steam. Remove the
pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a
large mixing bowl until blended. Whisk in the
molasses-and-honey mixture. Using a wooden spoon,
stir in the bran, flour, baking powder, and spices.
Fold in the walnuts and raisins.
Turn the batter into the prepared muffin tin and bake
for 15 to 20 minutes, until a tester inserted into the
center of a muffin comes out clean. Serve warm.

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Filed under: Diabetic, Snacks

Card Gingerbread

Recipe

1 Apr

Title: Card Gingerbread
Categories: Snacks, Cookies
Yield: 24 servings

1/3 c Butter
1/2 c Dark molasses
1/2 ts Soda
1/4 ts Cinnamon
1/3 c Brown sugar
2 1/2 c Flour (sifted)
1/2 tb Ginger (scant)
1/4 ts Salt
1 Egg (slightly beaten)

Cream butter and sugar. Mix in egg; stir in molasses. Sift flour
with dry ingredients and add to butter. Turn to floured board and
roll 1/4″ thick; cut in oblong 3“X4”. Score cards with knife in 1/2″
parallel lines. Place on greased cookie sheet. Bake in slow (325 F)
oven 10 minutes. Yield: 2 dozen cards Like Mammy’s (Mammy was
Florence Reeves Sykes, my mother’s paternal grandmother) SOURCE:
Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

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Filed under: Appetizers, Low Fat Cal, Low Fat Low Cal

Horseradish Sauce

Recipe

1 Apr

Title: HORSERADISH SAUCE
Categories: Sauces
Yield: 1 servings

3 tb Horseradish, fresh;grated
-OR-
1/4 c -Bottled horseradish
-drained squeezed dry
1 ts Lemon juice
1 ts Wine vinegar
1 1/2 ts Sugar
1/4 ts Prepared English mustard
-Salt
1/2 c Heavy cream

“Serve with hot or cold roast beef.”
Mix the Horseradish , lemon juice, vinegar, sugar and
mustard in a small bowl and add a pinch of salt. Whip
the cream until it is stiff and fold into the other
ingredients. Chill until needed. It is a good idea to
chill Horseradish for at least 3 hours before serving.
MAKES: 3/4 CUP

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Filed under: Diabetic, Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Rice, Vegetables, Vegetarian

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Archive for April, 2015

Spiced Bran Muffins

Card Gingerbread

Horseradish Sauce

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