GINGER CUPCAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Molasses
1/2 c Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Sifted cake flour
1 c Sour milk
2 Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly. Cool to
lukewarm. Sift soda and flour together and add alternately with milk and
eggs, beating thoroughly after each addition. Pour into greased muffin
pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes.
Randy Rigg The Pinnacle Club BBS 812-963-9139

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Title: Honeycomb Toffee
Categories: Candy
Yield: 1 Servings

1 c Sugar
4 T Golden syrup
3 t Bicarb of soda

Mix the sugar and golden syrup in a large saucepan, simmer on low heat
for 7 minutes.
Remove from heat and quickly add soda and mix it in. This will foam
up.
Quickly pour into a greased 8″ square pan.
Leave to set.
Golden syrup is much more tasty than glucose and that is what gives it
the nice golden color.

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Title: Cranberry Concentrate
Categories: Diabetic, Beverages, Fruits
Yield: 8 servings

2 c Cranberries; 2 Slices lemon;
2 1/2 c Water 12 ts Artif. sweetener
(aspartame)

Combine cranberries, water and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil; reduce heat and simmer uncovered
30 min.

Add sweetener, stir until dissolved. Strain, stirring and mashing
berries until a fairly dry pulp remains in strainer. Store
concentrate in refrigerator.

OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then
wrap and store them in the freezer. OR freeze in a plastic ice cube
tray that holds 2 cups and makes 16 cubes.

CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice
cubes) with 3/4 cup water, sugar-free ginger ale or soda water.

1 cup serving – 1 ++ extra, 12 calories 3 g carbohydrate

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.

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Title: Lemon Cream Cheese Pie
Categories: Desserts, Pies
Yield: 12 servings

———————BETTY ANN CLEAVER———————
1 c Sugar
1/2 c Cornstarch
2 1/2 c Cold water
3 Egg yolks, beaten
2/3 c Lemon juice, divided
1/8 ts Salt
3 tb Butter or margarine
1 cn Sweetened condensed milk
1 pk Cream cheese,(8 oz)softened
1 pk Lemon instant pudding,small
2 Pie shells (9"), baked
Whipped cream
Lemon slices

In a saucepan, combine sugar and cornstarch. Gradually
stir in water, mixing until smooth. Cook and stir over
medium-high heat until thickened and clear. Quickly
stir in egg yolks. Bring to a boil; boil for 1 minute,
stirring constantly. Remove from heat; stir in 1/3 cup
lemon juice, salt, and butter. Cool for several hours
or overnight. In a mixing bowl, blend sweetened
condensed milk (14 oz.) and cream cheese until smooth.
Stir in pudding mix (3.4 oz) and remaining lemon
juice. Fold into chilled lemon filling. Divide and
spoon into baked pie shells. Refrigerate for several
hours. Garnish with whipped cream and lemon slices.

Yield: 2 pies.

Source: , Sept. 1993

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GRAPES WITH YOGURT SAUCE

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe small banana — peeled and sliced
1/2 cup plain whole milk yogurt
Superfine sugar to taste
1 Dash rum
1 1/2 cups red seedless grapes — rinsed and halved
Mint leaves — or chopped
pistachio nuts for garnish

Puree banana with yogurt and season with some superfine sugar and a dash of rum
. Spoon into the
bottom of wine glasses and spoon grapes over the top; garnish with mint or pist
achios.

Yield: 2 servings

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Cabbage Soup with White Beans and Noodles

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99
Serving Size : 4 Preparation Time :0:40
Categories : Bacon Beans/Legumes
Bobbie Not Sent Cabbage
Fast And Healthy Magazine Healthwise
Pasta/Noodles Pillsbury
Soups,Stocks Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon extra virgin olive oil
3 cups green cabbage — chopped
1/2 cup chopped onion
4 1/2 cups hot water
1/2 cup uncooked medium egg noodles
2 teaspoons chicken boullion cubes
15 1/2 ounce can navy beans — drained/rinsed
4 slices low-sodium bacon
1/2 teaspoon salt
cider vinegar — if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until
browned, stirring frequently.
Add water, noodles, bouillon and beans; mix well.
Bring to a boil. Reduce heat; simmer 20 minutes.
Meanwhile, place several layers of microwave-safe paper towels in
Microwave-safe plate. Place bacon slices in single layer on towels, cover
with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot
to remove excess grease; remove from paper towels. Cool slightly; crumble
and set aside.
Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual
soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred
into soup as desired.
Makes 4 (1 1/4 c.) servings.
Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130 mg.
sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein
Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99, p. 16
MC formatting by bobbi744@acd.net ICQ# 12099532

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Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer

Title: Plum Pudding
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 8 servings

2 c Wholewheat breadcrumbs 1/2 ts Salt
1 c Wholewheat flour 1 3/4 c Carrots, grated
1 ts Baking powder 1 c Green apples, grated
1 c Dried mixed fruit 5/8 c Skim milk
1 Grated rind of 1 sm. orange 5 tb Gran. sugar-free sweetener
1 Juice of 1 sm. orange 4 tb Margarine
1 Grated rind of 1 lemon 1 ts Liquid gravy browning
1 Juice of 1 lemon 1 Egg, beaten
2 ts Mixed baking spices 2 tb Plus 2 tb. brandy
1/2 ts Grated nutmeg 1 ts Margarine to grease dish
1/2 ts Ground cinnamon

Mix all the dry ingredients together. Add the carrots and apples.
Put the milk, sweetener, margarine and gravy browning into a small
saucepan and warm gently until the margarine has melted.

Cool and add to the dry ingredients along with the fruit juice, egg
and 2 tb. brandy. Mix well together. Pour into a greased baking
dish, cover with a lid or foil. Steam for 5 hours by placing covered
dish in a heavy kettle over 1 inch of boiling water. Cover kettle.

Allow to cool, cover with foil and store in a cool dry place. Use
within 7-10 days. Steam for 2 hours on the day the pudding is
required. To serve, warm 2 tb. reserved brandy in a large serving
spoon or ladle, ignite and pour over pudding.

The flamed pudding may be served with Clear Brandy Sauce or a
sugar-free egg custard sauce, flavored with brandy.

1/8 pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams
protein, 8 grams fat.

SAUCE Blend the cornstarch with a little cold water and stir into the
boiling water. Boil for 2-3 minutes, stirring. Remove from the heat
and add brandy and sweetener.

1/8 sauce = 50 cal, negligible carb.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Nov 93

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Title: Chow-Down Chowder
Categories: Low-cal, Soups/stews, Vegetables
Yield: 6 servings

14 1/2 oz Chicken broth, can 13 1/2 oz Evaporated skim milk, can
1 c Broccoli, frozen, cut 8 oz Corn, whole kernal, drained
1 c Mushrooms, fresh, sliced 1 tb Pimiento, chopped
1/2 c Onion, chopped 1/4 ts Salt
1 tb Margarine 1/8 ts Pepper
2 tb Flour, all-purpose

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover
and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan
cook mushrooms and onions in margarine till tender. Stir
in flour, salt, and pepper. Add milk all at once. Cook and stir till
bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn,
and pimiento; heat through.
BETTER HOMES AND GARDENS

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Buttermilk Wheat Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1 1/2 cups buttermilk
1 1/2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/3 cup whole wheat flour
2 1/4 teaspoons active dry yeast — 1/4 oz. pkg.

Load bread machine in order suggested by manufacturer. Process on White
Bread cycle.
Source: , MC formatting by bobbi744@sojourn.com

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Serving Ideas : # 1 recipe in our family.

NOTES : One of the best. Wonderful light bread with cruspy crust. Very
large loaf.

Title: Snowy Apricot Bars
Categories: Cookies
Yield: 75 cookies

6 oz Dried apricots
1/2 c Firm butter
1/2 c Granulated sugar
2 1/2 c Bisquick baking mix
2 c Packed brown sugar
4 Eggs, beaten
2/3 c Bisquick baking mix
1 ts Vanilla
1 c Chopped nuts (opt)
Powdered sugar

Place apricots in 2-quart saucepan; add enough water
to cover. Heat to boiling; reduce heat. Simmer
uncovered 10 minutes; drain. Cool; chop and reserve.

Heat oven to 350 deg. F. Cut butter into sugar and 2
1/2 C. baking mix until crumbly. Pat into ungreased
jelly roll pan, 15 x 10 x 1 or so. Bake 10 minutes.

Beat brown sugar and eggs. Stir in apricots, 2/3 C.
baking mix, vanilla and nuts. Spread over baked layer.
Bake 30 minutes longer. Cool completely; cut into
bars, about 2 x 1 inch. Roll in powdered sugar (I dust
it on top). Makes 75 cookies.

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