PUMPKIN MUFFINS #3

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pumpkin
1 t Cinnamon
2 Eggs — or egg substitute
1 t Vanilla extract
6 tb Flour
1 t Baking powder
4 tb Raisins
1/2 c Carrots — grated
2/3 c Powdered milk
10 pk Sweet Low
2 ts Pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam.
Divide equally. Bake at 350 degrees F. for 25 minutes.
Makes 12 muffins. Each serving – of six (6) muffins,
YES 6 MUFFINS, equals the following Weight Watchers
Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1
1/2 Vegetables. This is a no fat recipe! You may
substitute Egg Beaters for the eggs and Equal for the
Sweet and Low. These freeze well.

Recipe By : Weight Watchers

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

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CANDY BAR HOT CHOCOLATE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 Egg yolks
2 oz Milk choc candy bar*
1 c Milk

1. Beat the egg yolks in a small bowl, and set them
aside.
2. Coarsely chop the chocolate, and place it in a
2-cup microwave-safe glass measuring cup with a spout.
Add the milk.
3. Place the measuring cup, uncovered, in the
microwave. Whisking once or twice, cook at medium-high
power (70%) until the chocolate is melted and well
blended, 2-1/2 to 3 minutes.
4. Remove the cup from the microwave and slowly pour
the chocolate into the reserved egg yolks, whisking
constantly. Return the mixture to the measuring cup
and cook in the microwave until heated through, 1
minute.
5. Pour into mugs and serve. *with fine nuts (such as
Toblerone)

From: Dottie Cross

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Title: PISTACHIO SALAD
Categories: Salads
Yield: 1 servings

1 pk Pistachio pudding
1 cn Crushed pineapple and juice
(Large can)
1 c Miniature marshmallows
1 lg Carton of Cool Whip
Nuts

Mix pudding, crushed pineapple and juice together. Add marshmallows. Add
Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate.
Randy Rigg

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Title: Crisscross Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 1/2 c Unbleached all-purpose flour
3/4 ts Baking soda
1/4 ts Salt
1/2 c Butter or margarine
1 c Peanut butter
1/2 c Granulated sugar
2/3 c Brown sugar; packed
1 lg Egg
1 ts Vanilla extract

Stir the flour, baking soda, and salt together, blending well, and set
aside. In a large mixing bowl, beat the butter and peanut butter together
for 30 seconds. Add the sugars and beat until fluffy. Add the egg and
vanilla, beating well. Add the dry ingredients and blend well. Shape the
dough into 1-inch balls and place on ungreased cookie sheets. Press in a
crisscross pattern using a fork and flattening the balls. Bake in a
preheated 375 Degree F. oven for about 10 minutes.

Yield: About 4 dozen cookies

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Title: Rum-Flavored Fruit Sauce
Categories: Sauces, Diabetic
Yield: 8 servings

1/4 c Boiling water 1 Orange, peeled
1/4 c Raisins Juice of 1 lemon (2 tb)
4 Ripe bananas, peeled 3/4 ts Rum extract (optional)

Pour the boiling water over the raisins and let stand until the
raisins are plump. Then combine all the ingredients in a blender and
puree until smooth.

Delicious on pancakes, waffles, and French toast. Makes about 2 cups.

1/8 recipe about 1/4 cup – 74 calories, 1 fruit exchange 19 grams
carbohydrate, 1 gram protein, 0 fat 1 mg sodium, 289 mg potassium, 0
cholesterol

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

MMMMM

Korean Marinade

Recipe By : Anne Padgett
Serving Size : 12 Preparation Time :0:00
Categories : Sauces And Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil
1/2 cup lsoy sauce
1 tablespoon vinegar
2 cloves garlic — minced
cayenne pepper — to taste
2 tablespoons sesame seeds — crushed

Mix together well. Can be used with any meat. Marinate at least 1 hour.
Makes about 3/4 cup.

per Tablespoon: 25 Kcal 2g fat (0.3g sat fat) 68% CFF 553mg Na
(0.9g PRO/2.0g FAT/1.2g CHO)
Exchanges: 1/2 FAT

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NOTES : SODIUM: Use low sodium soy sauce to decrease the sodium level per
serving to 323mg.

Next Day Rice Pudding

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cooked rice
half and half
raisins
sugar, to taste
ground cinnamon, fresh raspberries or seedless grapes

Heat rice in a microwave or in a double boiler with some raisins and sugar
to taste. When hot, gradually stir in half and half until rice has absorbed
some and is warm and creamy. Taste for sweetness and dust with a sprinkling
of ground cinnamon, raspberries or sliced seedless fresh grapes.

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Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
Categories: cakes
Yield: 8 servings

————————————CAKE————————————
2 c flour; unbleached
2 c sugar
1/2 lb butter
2 tb cocoa; unsweetened
1 c pepsi
1/2 c buttermilk
2 eggs; large, beaten
1 ts baking soda
1 ts vanilla extract
1 1/2 c marshmallows; miniature

———————————-FROSTING———————————-
6 tb butter
1 c brown sugar; dark, packed
2/3 c peanut butter
1/4 c milk
2/3 c peanuts; chopped

CAKE:

Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended. Add
buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in
marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from
oven and frost while still warm.

FROSTING:

Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts.
Spread over warm cake. Place frosted cake under broiler about 4-inches
from heat source. Broil just a few seconds, or until topping starts to
bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

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Title: Drunken Tuna Dip
Categories: Appetizers, Cheese, Dips, Fish, Vegetables
Yield: 6 servings

1 1/2 tb Brandy
1 c Cream Cheese; Softened
1/4 c Sour Cream
1/4 c Mayonnaise
3/4 c Fresh Tuna; Flaked, OR
6 1/2 oz Tuna; Flaked, Well Drained
2 tb Green Onion; Minced, Use All
1 tb Lemon Juice
1/8 t Hot Sauce
1/8 t Salt

Beat the brandy and cream cheese to a smooth and creamy consistency.
Blend in the sour cream and mayonnaise. Mix in the tuna and green
onion, blending well. Add the remaining ingredients and blend until
almost smooth. May be served at room temperature or chilled.
Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese
Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks

MMMMM

YELLOW BISCUIT

Recipe By : Southwestern Cookery cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
4 tablespoons shortening
1 egg, — beaten in cup

Fill the cup with milk. Add to the dry ingredients. Roll and cut. Fold
in half and butter. Let rise 1/2 hour and bake.
>From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. John
Floyd, Farley
Typed by Ethel Snyder
Date August 12, 1997

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