Title: ICE-CREAM CAKES
Categories: Desserts
Yield: 6 servings

6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).

LUXURO CAXE: Split spongecake layer into 2 layers.
Spread bottom cake layer with favorite ice cream; top
with second cake layer. Sprinkle with fruit sugar and
salted pecans or almonds. Pass chocolate sauce.

MELBA CAKE: Spoon 1 pt. ice cream onto spongecake
layer or square; top with

PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt.
vanilla ice cream into waxed-paper-lined 9″ layer pan;
freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9″
plain-cake layer into 2 layers- place 1 layer on waxed
paper- place ice-cream layer on top; spread with 1/4
cup jelly, jam, or drained canned crushed pineapple;
top with second cake layer. Now work quickly: Spread
sides of cake with whipped cream; on top, spread thin
layer jelly; then decorate cake with whipped cream in
pastry tube. Freeze till cream is set- freezer-wrap;
freeze. To serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto
chocolate-cake layer; drizzle chocolate sauce over ice
cream.

SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
layer pans, bake cake made from cake mix. Cool- remove
from pans. Press 1 qt. raspberry sherbet into same
waxed-paper-lined pans; freeze. Unmold each sherbet
layer onto one cake layer; set one on top of other.
Freeze-wrap; freeze. To serve, thaw in refrigerator
about 1 hr.- then frost sides with 1 pt. heavy cream,
whipped.

—–

Title: Poor Knights – Heirloom Recipe From 1500’s Britain 🙂
Categories: Desserts, British, Breads
Yield: 4 servings

4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
1/2 ts Cinnamon
1 1/4 tb Sugar
Oil for frying
Confectioners sugar to serve
Cinnamon to serve

This dish originated during the middle ages in England and spread all
over the world with many variations. Traditionalists should use
bread, but stale cake is a good substitute. Red wine can be used
instead of white. Substitute milk for wine and you have a more
recognizable dish called, incorrectly, french toast.

Bread: Cut off crusts and cut into quarters. Place in a deep dish.
Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed,
over the bread and leave to soak for 3 minutes. Heat the oil [1/4
inch deep]. Drain the bread and slide it into the hot oil {Watch your
hands as it ‘spits’}. Fry until golden brown on both sides Drain on
absorbent kitchen paper. Sprinkle with confectioners sugar and ground
cinnamon. From Ron’s Plaice in Blackpool:) Mar 1996.

MMMMM

Title: SANTA FE RED
Categories: Main dish, Meats, Tex-mex, Chili
Yield: 6 servings

3 lb Pork shoulder coarse ground
1 ts Salt
8 tb Chili powder
1 ts Cayenne flakes
1/2 ts Ground Mexican oregano
3 tb Ground cumin
1 12oz can. beer (not lite)
3 c Stewed tomatos
1 c Tomato paste
2 Med. onions coarsely choppe
1 c Chicken broth
1/2 ts Allspice

3-4 ea medium cloves of garlic minced Pour beer,
chicken broth, stewed tomatos, and tomatos paste into
a large mixing bowl. Mix throughly and set aside. Into
a large cast iron pot melt 2 Tblspns bacon grease.
Saute’ the meat with the onions and 1/2 of the garlic.
When the meat is fairly well done, pour mixture in the
bowl, into the pot and stir well. Add the rest of the
garlic, 2 Tblspns of cumin, the pepper flakes, salt,
the oregano as it cooks. Bring to a medium boil for
5-8 minutes, then reduce heat to Simmer for 1 – 1 1/2
hrs. stirring frequently. 5 minutes before taking off
of the heat add the remianing cumin stir well. You
may water by the 1/2 cup if necessary to make this
less thick or masa harina (fine ground yellow
cornmeal) by the 1/4 cup to thicken it. **NOTE**
Very good on hot dogs! ENJOY!!!

—–

Title: Low Cal Snickers Pie
Categories: Low cal, Pie
Yield: 8 Servings

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

—–

Title: Almond Rice
Categories: Diabetic
Yield: 6 sweet ones

1 c Long-grain brown rice;
2 c Water
1 ts Low-sodium bouillon granules
2 tb Almonds; slivered
-=OR=-
2 tb Pine nuts;
2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off
heat and let rice stand in water, covered, 6 hours. When ready to
cook, add bouillon granules and brine to a boil. Cook 10 minutes
until water is absorbed and rice is tender. Drain, if necessary.
Add almonds and lemon zest. Let stand a few minutes, then fluff with
a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD
EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;

Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you

MMMMM

Title: TRIPLE TREAT SQUARES
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
1 1/2 c Graham cracker crumbs
1/4 c Brown sugar
6 tb Butter; melted
1 pn Nutmeg
2 c Chocolate chips
1 c Flaked coconut
1 c Walnuts; chopped
7 oz Jar of Marshmallow creme
2 tb Milk
1 ts Vanilla

Heat oven to 350. Combine crumbs, sugar, butter and nutmeg. Press
into 9×13″ pan. Bake for 10 minutes; remove from oven. Mix chocolate
chips with coconut and walnuts. Spread over first layer. Thin
marshmallow creme with milk and vanilla. Drizzle over top. Bake
additional 15 minutes. Cool before cutting into squares. Makes about
32 squares.

—–

Title: Loshen Kugel (Noodle Pudding)
Categories: Diabetic, Desserts, Pasta
Yield: 6 servings

2 Eggs 1 tb Vegetable oil
1 tb Sugar 1 c Unsweetened apple juice
1/4 ts Ground nutmeg 1/2 c Raisins
2 1/2 c Cooked broad noodles 1/4 c Chopped walnuts or pecans

Beat the eggs and sugar until fluffy. Add the remaining other
ingredients, except the nuts. Pour into a well oiled 2 qt casserole
dish or an 8 inch baking pan. sprinkle on the nuts. Bake in a 350 F
oven for 40 to 50 minutes or until browned. calories per serving: 225
Source: The American Diabetes Association holiday Cookbook

MMMMM

Title: BUTTERSCOTCH APPLE CRUMB PIE
Categories: Pies
Yield: 8 servings

———————————-FILLING———————————-
1 1/2 t Lemon juice
4 c Tart cooking apples
1 x Pared,cored,sliced
1/2 c Sugar
1/4 c All-purpose flour
1 t Cinnamon
1/8 t Salt
1 ea 9″ unbaked pie shell

———————————-TOPPING———————————-
1 c Nestle Butterscotch Flavored
1/4 c Butter
3/4 c All-purpose flour
1/8 t Salt

Preheat oven to 375 degrees.In large bowl,combine lemon juice and
apples;toss until well coated.Stir in sugar,flour,cinnamon and
salt;mix well.Turn into 9″ unbaked pie shell.Cover edges with
aluminum foil.Bake @ 375 degrees for 20 minutes.
TOPPING: Melt over hot (not boiling water,Nestle Butterscotch Flavored
Morsels and butter;stir until smooth.Remove from heat;stir in flour
and salt.Blend until mixture forms large crumbs.Remove foil from
pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
minutes longer.

—–

Title: CANDIED ORANGE PEEL
Categories: Holidays, Fruit
Yield: 3 servings

INGREDIENTS:
8 Oranges
Water
1 c Boiling water
4 c Sugar

Makes about 3-4 lbs of candy.

(TIP): Collect the orange halves over a period of time and
refrigerate them in a plastic bag until you have enough to prepare
candied peel. You may candy *whole* orange halves, if you wish.
Just boile them without cutting them into strips. When cooled, they
make lovely containers for candies and nuts, or holiday desserts.

Wash the oranges. Cut into halves and squeeze out the juice. Use the
juice for some other purpose, of course. Place the oranges into a
large saucepan and cover with cold water.

Place over high heat and heat to a boil. Add cold water to cover
again. Heat to a boil and drain. Repeat this process five times in
all. Drain well and scoop out the pulp. Cut the oranges into 1/4
inch wide strips.

Combine 1 cup of boiling water with 2 cups of the sugar. Heat
until the sugar is dissolved. Stir in the orange strips. Place
over medium heat and boil for about 30 minutes, until all the
liquid is evaporated. Watch carefully so the peels don’t scorch.
Cool. Roll the strips in the remaining 2 cups of sugar. Place
on waxed paper to dry. Package and store in airtight containers.

MMMMM

Lemony Glaze (see below)
1/3 cup butter melted *
1 teaspoon baking powder
1 cup sugar
1 teaspoon salt
3 tablespoons lemon extract
1/2 cup milk *
2 eggs *
1 1/2 tablespoons grated lemon peel
1 1/2 cups all-purpose flour
1/2 cup chopped pecans

Lemony Glaze
1/4 cup lemon juice
1/2 cup sugar

Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar
and lemon extract until fluffy. Add eggs, beating until mixture is
blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3
of the flour into the egg mixture. Add 1/3 of the milk. Stir until
blended. Continue adding flour and milk alternately until all is
blended. Do not overmix. Fold in lemon peel and pecans. Pour batter
into prepared pan. Bake one hour or until wooden pick inserted in center
comes out clean. Remove bread from oven and immediately pour lemony
glaze slowly over the top. Let stand 15 – 20 minutes. Turn out onto
rack to cool. May be frozen.

Before serving bread bring to room temperature. Cut in thin slices.
(This is easy to do, since this stuff is pretty dense and moist).
Serve with butter, or lemon curd or clotted cream. (I like it best
with lemon curd).

Variation:

Bake it in smaller loaf pans for finger-food sized slices for parties.

* For Vegans:

Margarine works well in this. I have never tried it with egg substitutes
or dairy milk substitutes, but I don’t see why it wouldn’t work. The
texture might be different, but I think it would still taste good.
(I doubt that it would be much more dense than the original version).

Notes:
This has been a huge success everywhere it has showed up.
Preheat oven to 350 degrees F. Grease and flour a 9"x5″ loaf pan.