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.

Title: Potato Griddle Cakes
Categories: Bread Osg1966
Servings: 1

2 c Potatoes; grated
1 ea Egg; beaten
1/2 c Flour; sifted
1 ts Baking powder
1 ts Salt; level
1/8 ts Pepper

Mix and bake on greased griddle in three-inch cakes. Serve with butter
and syrup.

Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH
—–

from the “New McDougall Cookbook”

garbanzo shepherd’s pie

1 large onion, chopped 1/4 tsp garlic powder
1/2 lb mushrooms, chopped 2 tsp cornstarch mixed w/ 1/4 cup cold water
1/2 cup water 2 cups cooked garbanzo beans
1 1/2 cups diced carrots 1 1/2 cups frozen peas, thawed
3/4 cup diced celery mashed potatoes (recipe follows)
1/2 bunch spinach, washed and trimmed (about 2 cups)
2 cups low-fat soy milk
1 tblsp soy sauce
1/2 tblsp Parsley Patch seasoning, general blend

preheat oven to 325 degrees F. Place the onion and mushrooms in a large pot
with the water. cook, stirring, for 5 min. add the carrot and celery, and
continue to cook, stirring frequently, until the carrot and celery are tender,
about 10 min. add the spinach, cover, and steam until wilted, about 1 min.
remove from heat.
in a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and
garlic powder. add the cornstarch mixture and cook, stirring, until the
mixture boils and thickens. add to the vegetable mixture, then stir in the
garbanzos and peas.
spoon into six to eight individual casserole dishes. top with mashed potatoes
and sprinkle with paprika. bake for 30 min. or until golden.

mashed potatoes

4 large potaotes, peeled and diced
1 cup low-fat soy milk
1/4 tsp onion powder

steam potatoes over boiling water for 15 min. place in a bowl; add the
soy milk and onion powder. mash until smooth.

HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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