Archive for January, 2019

Low Cal Graham Crust

Recipe

1 Jan

Title: LOW CAL GRAHAM CRUST
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers
(2 1/2 in squares)
3 tb Melted margarine
2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well
with a fork. Press crumbs evenly around the edges and
on the bottom of the pie tin. Bake at 350 for 6
minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of
recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100
mg; Food exchanges per serving: 1/2 bread, 1 fat Low
sodium diets: Use salt-free margarine Source: The New
Diabetic Cookbook

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Filed under: Chinese, Pork

Mistletoe Mint Cookies

Recipe

1 Jan

Title: Mistletoe Mint Cookies
Categories: Cookies, Christmas
Yield: 1 servings

3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 Eggs
2 1/2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt
12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough. When ready to bake,
line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough
into very small balls (about 1/2 teaspoon per ball). Place 2 inches
apart and bake for 10 minutes. Remove from oven and while cookies are
still on pan, place half a candy piece on each cookie. Remove to waxed
paper, wait about a minute and swirl the candy pieces across top of
cookie. Recipe by Marge Hummel of Anamosa, Iowa; as published in the
Cedar Rapids Gazette 19Nov94

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Filed under: Appetizers

Steamed Bun Dough

Recipe

1 Jan

Title: STEAMED BUN DOUGH
Categories: Chinese
Yield: 6 servings

2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard

Mix flour, baking powder, sugar together on a clean
surface. Make a “well” in the middle of the mixture.
Gradually pour the milk into the well while using your
fingers to combine it with the dry mixture. After the
milk has been absorbed, add the H2 O and continue to
work the dough. Add lard in small pieces and continue
working the dough. Using a dough scraper in one hand,
gather the dough together while kneading with the
other hand. Knead for 12 – 15 minutes until it becomes
elastic. Cover dough with a moderately damp cloth and
allow to rest for one hour. Must be used within 1 – 2
hrs. Con’t be frozen. If not all used within that time
frame, use as starter for the following Form a well in
1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
baking powder, 1/3 C. sugar and combine well. Add 1
Tbs. HOT water and combine well. Add 2 Tbs. lard,
combine well. Knead for 12 – 15 as per above. Most
Chinese chefs use dough made from starter as they
claim it tastes better.

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Filed under: Breads

Strawberry Gelato (sherbet)

Recipe

1 Jan

Title: STRAWBERRY GELATO (SHERBET)
Categories: Italian, Desserts
Yield: 1 servings

-MM BY H PEAGRAM
1 qt Strawberries
1/2 c Lemon juice
1/4 c Orange juice
2 1/2 c Sugar
2 1/2 c Water

Wash strawberries and pass them through a sieve. Add
lemon juice and orange juice. Combine sugar and water
in small saucepan and cook until syrupy. Cool and add
to fruit mixture. Place in ice cream freezer or in
refrigerator tray and freeze about 1 hour or until it
has consistency of thick mush. If refrigerator is
used, stir mixture frequently. Serves about 6

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Filed under: Breadmaker, Whole Wheat

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House Of Munch

Archive for January, 2019

Low Cal Graham Crust

Mistletoe Mint Cookies

Steamed Bun Dough

Strawberry Gelato (sherbet)

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