Title: Hardee’s Cinnamon Biscuits
Categories: Breads, Copycat
Yield: 1 servings

Patdwigans fwds07a
MIXTURE
1 oz Box Bran Flakes
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH
2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c carbonated water
1/2 ts Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in
cinnamon and brown sugar and use high speed, on-off,
for about 3 seconds or till crumbled, but not
powdered. Empty into small bowl. Stir in melted butter
with fork till mixture is completely softened. Set
aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir
biscuick together with sugar and raisins. Put
buttermilk, water and vanilla into measuring
cup, without stirring and pour into Bisquick mixture.
Use fork to mix until all of the liquid is absorbed.
Then knead in the bowl with hands, dipping into
additional Bisquick, to make dough smooth and no
longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the mixture over the
dough and then working it into your hands till most of
it is pretty well evenly distributed throughout the
dough. Divide dough into 12 equal parts
and shape each into 1/2″ thick patty, arranging close
together in Pam sprayed 2 8″ round layer cake pans. Bake at
400 degrees for 25 minutes or until evenly golden. Remove pan
to wire rack and wipe tops with icing at once using
the following recipe or your favorite cream cheese recipe.

ICING-
In small bowl with electric mixer on high speed, beat 2
tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons
sour cream, dash of salt and 1-1/2
cups powdered sugar until smooth.Place a rounded tablespoon
of icing top each biscuit right out of the oven,
letting the icing stand on the warm biscuits half a
minute before spreading it. Refrigerate any leftover
icing in covered container to use within 2 weeks or
freeze to use in 6 months. Source: Copy cat recipes

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Oklahoma Style Brisket Sandwiches

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound beef brisket — trimmed
1 large onion — sliced
2 bay leaves
1 cup catsup
2 tablespoons Worcestershire sauce
4 teaspoons brown sugar
2 teaspoons instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4
teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce
heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding
cooking liquid. Place brisket and onion in a 2 quart rectangular baking
dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee
granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a
350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or
rolls. Place remaining sauce in a gravy boat for people to help themselves!
Makes 8 to 10.

Serve with “Salad Ole w/Chili Vinaigrette.”

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Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Chocolate Sunrise

Recipe By : John McCarthy
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz unsweetened pineapple slices
1/4 cup water
1 cup all purpose flour
1/4 cup granulated sugar
1 egg
1/8 cup margarine
1/4 cup corn syrup
1/2 Tsp baking powder
3 Tablespoons cocoa powder

Preheat oven to 425 degrees F. Strain the pineapple juice from the
slices, and save. Cut the pineapple slices into quarters. In a large
bowl, mix the flour, baking powder, sugar. Add pineapple juice and egg,
and mix until you get a smooth batter. Slowly add the cocoa powder and
corn syrup mixing through. Add margarine and beat until mixed through
the entire batter.

On a greased cookie sheet, drop mixture into balls approximately 1/2 inch
apart. Top each cookie with one pineapple quarter, pressing firmly into
place. Bake for 15 minutes.

This is a recipe that I created a few months ago that I think should go
over well in the newsgroup. The reason for creating it is that living
with a diabetic, I’ve had to often modify my recipes so that he doesn’t
have too much of a sugar intake.

– – – – – – – – – – – – – – – – – –

Title: Cranapple Relish
Categories: Diabetic, Fruits, Relishes, Low-fat/cal
Yield: 6 servings

1 Apple; 1/2 ts Ground coriander;
1 Navel orange; peeled 2 pk Equal sweetener (4 tsp);
2 c Fresh or frozen cranberries;

Shred the apple in a food processor or with a hand grater. Quarter
the orange and combine with the cranberries in a food processor or
food grinder. Process until coarsely chopped. Blend the apples,
cranberry mixture, coriander, and sweetener together. Cover and
refrigerate until ready to serve.

1/2 cup serving – 39 calories, 1/2 fruit exchange 10 grams
carbohydrate, 0 pro, 0 fat, 0 sodium, 88 potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Chocolate Lava Cakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE LAVA FILLING—–
3 ounces Bittersweet or Semisweet — Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
—–CAKES—–
8 ounces Bittersweet or Semisweet — Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter — softened
1/2 cup Sugar
3 large Eggs — separated
—–TOPPINGS—–
Cocoa powder for the tops
Ice cream =OR= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over

=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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NUT ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Hazel nuts
3 oz Breadcrumbs
1 Carrot — grated
1 Onion — grated
1 Apple — grated
1 tb Tomato puree
1 t Marmite
1 t Olive oil
Garlic to taste

Put vegetables in water, boil a few minutes, reserve
water. Mix all, roll into shape, cover with
breadcrumbs, bake 40 minutes at Mark 6 Serve with
gravy made with tomato puree garlic and reserved
water. OH- forgot essential detail – must roast the
hazel nuts at about 300 until skins blacken and then
remove the skins – roasting hazelnuts makes all the
difference (don’t eat them all separately-)

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Title: Rhubarb-Strawberry Cobbler
Categories: Desserts 999
Servings: 8

———————————-FILLING———————————-
1 1/4 c Sugar
3 T Flour, all purpose
1 1/2 t Cinnamon
1 1/2 t Orange Rind
6 c Rhubarb, coarsely chopped
3 c Strawberries, sliced
———————————-TOPPING———————————-
1 1/2 c Flour, all purpose
3 T Sugar
1 1/2 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
3 T Margarine, chilled
1 c Buttermilk

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in.
(3.5 L) baking dish. Bake in 400F (200C) oven 10 minutes.

TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda
and salt. Using fingers or two knives, cut in margarine until mixture
resembles small peas. With fork, stir in buttermilk just until soft dough
forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
Bake in 400F (200C) oven 25 minutes or until topping is golden brown and
has risen.

—————————————————————————–

Title: CRANBERRY APPLE PIE
Categories: Pies, Desserts, Fruits
Yield: 8 servings

1 Pie shell, 9″ 2-crust
-unbaked
4 Apple, Granny Smith
2 c Cranberries
1 c Sugar
2 tb Flour
1 ts Nutmeg

Preheat oven to 450 F. Peel, core, and slice apples
1/8″ thick. Roll pie crust out on lightly floured
board to 1/8″ thick. Cut out two 11″ rounds. Fit one
round into a 9″ tart pan. Combine cranberries,
apples, sugar, flour, and nutmeg. Spoon into a pie
plate. Cover with the second round. Seal the edges;
crimp decoratively. Make slits in the top to allow
steam vents. Bake 10 minutes; then reduce heat to 375
F., and bake 35 to 40 minutes more. Serve warm or
chilled.

—–

Title: Chips Ahoy Ice Cream Cake
Categories: Cakes, Chocolate, Ice cream
Yield: 12 servings

32 Chips Ahoy chocolate chip
-cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream, any combination
-of flavors

prepared whipped topping for garnish strawberries or maraschino
cherries, for garnish

Finely roll 20 cookies. Combine cookie crumbs and margarine. Press
onto bottom of 9-inch springform pan or pie plate; stand remaining
cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping
over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over
fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into
balls; arrange over ice cream layer. Freeze until firm, about 4 hours
overnight. To serve, garnish with whipped topping, remaining fudge
topping, strawberries or maraschino cherries. Serve immediately.
Makes 12 servings.

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