HIGH-PROTIEN BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
1/3 c Brown sugar, packed
1 Egg
1 1/2 c Whole wheat flour
1/3 c Wheat germ
1/4 c Dry milk
1 1/2 ts Baking powder
1 c Milk
1 c Fresh/frozen blueberries
1/4 c Brown sugar, packed
1/3 c Whole wheat flour
1/2 ts Cinnamon
1/4 c Butter or margarine

Cream together butter and sugar. Beat in the egg.

In another bowl, combine whole wheat flour, wheat
germ, dry milk and baking powder mixing well.

Add dry ingredients alternately with milk to the
butter mixture. Stir until combined, but do not
overbeat. Fold in blueberries.

Fill greased muffin pans. Sprinkle Crumb Topping over
each muffin.

Bake at 400 degrees for 20 minutes. Let muffins cool
a few minutes before removing from pan.

CRUMB TOPPING: Combine 1/4 cup packed, brown sugar
with 1/3 cup whole wheat flour and 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter or margarine.

TIPS: Butter, especially sweet butter, gives the
muffins a special taste. If sweet butter is used, add
1/2 teaspoon salt to dry ingredients.

NUTRITION NOTE: The wheat germ “complements” the
flour and almost doubles the protien value. The dry
milk “supplements” the flour and increases the protien
value by 50%

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Title: Carrot-Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1/2 c All purpose flour 1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder 1 ts Baking powder
1/4 ts Baking soda 1/2 ts Salt
1/4 ts Ground nutmeg 1/4 ts Ground cinnamon
1/4 c Solid shortening 1/3 c Brown sugar
1/2 c Molasses 1 ea Egg
1 c Shredded carrots 1 ts Vanilla
1 3/4 c Quick cook rolled oats

Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
and cinnamon. Cream together the shortening, sugar, and molasses; add the
egg, then the dry ingredients. Stir until well blended. Add the carrots,
vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased
cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until
lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.

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Title: CHOCOLATE SILK PIE
Categories: Pies
Yield: 1 servings

1/2 c Butter
3/4 c Sugar
1 oz Bake’s unsweetened chocolate
1 ts Vanilla
2 Eggs
1 Pie shell (9 inch)
1/2 pt Whipping cream

Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after each addition on medium
speed. Pour into cool pie shell, chill for 2 hours. Then top with whipped
cream.

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Title: STEAMED BROWNIE PUDDING WITH RASPBERRY SAUCE
Categories: Desserts, Sauces
Yield: 8 servings

———————————-PUDDING———————————-
6 oz Chocolate, semi-sweet
6 ea Eggs
1 c Sugar
1/2 ts Vanilla extract
1/4 c Flour
1 tb Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Pecans, chopped
1/4 ts Salt

———————————–SAUCE———————————–
2 c Raspberries
1/4 c Sugar
3 tb Raspberry liqueur
2 ts Lemon juice

Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust
with sugar, tapping out excess. Generously butter inside of lid. Chop
chocolate and melt in double boiler over hot, not simmering, water. Remove
from heat and cool until tepid.

Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture
is pale yellow and forms a thick ribbon when beaters are lifted. Beat in
cooled chocolate and vanilla. Mix flour, baking powder, and baking soda,
and beat into chocolate mixture just until mixed. Stir in pecans.

Beat egg whites with clean dry beaters in clean dry bowl at low speed until
foamy. Add salt, increase speed to high, and continue beating until they
begin to form stiff peaks. Stir 1/4 of whites into chocolate mixture to
lighten, then farefully fold in remaining whites. Pour batter into prepared
pan. Cover with lid or aluminum foil.

Place covered mold in large pot, and add enough boiling water to come
halfway up sides of mold. Cover pot tightly and bring to boil over high
heat. Reduce heat to low and steam pudding, keeping watter simmering at
all times and adding water as necessary, until toothpick inserted in center
comes out clean, about 1 hour and 45 minutes. Transfer pudding to wire cake
rack and cool 5 minutes.

Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds.
Slice pudding into wedges and serve warm with sauce.

From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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VICKI’S NOGGIN-KNOCKIN’ EGGNOG

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dark rum
1/2 c Brandy
1/2 c Bourbon
6 lg Eggs, separated
1 c Sugar
3 c Milk, whole
1 1/2 c Heavy cream
Nutmeg, grated

Combine liquors. Beat yolks until pale and lemon-colored (I do it in a
food processor). Add sugar a little at a time, beating till sugar is
dissolved and mixture is thick. Slowly pour mixture in a fine stream into
the liquor, beating constantly. Beat in milk. (Food processor bowl won’t
hold it all.)

Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended. Chill.
Top with grated nutmeg.

Vicki’s notes:

* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, I’ll probably die of salmonella poisoning… but what a
way to go!

* Will need 1 pint of cream, 1 pint of Meyer’s dark rum, and 1/2 pint each
of Jim Beam bourbon and E J brandy.

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Parmesan Puffs

Recipe By : Gourmet – January ’90
Serving Size : 8 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup milk
1/2 stick unsalted butter
1/4 teaspoon salt
1/2 cup flour
2 large eggs
1 cup fresh grated Parmesan

In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and
the salt. Bring the mixture to a boil over high heat. Reduce the heat to
moderate, add the flour all at once, and beat the mixture with a wooden spoon
until it leaves the side of the pan and forms a ball. Transfer the mixture
to a bowl, whisk in the eggs, one at a time, whisking well after each
addition and stir in the Parmesan and pepper to taste. Drop the batter in 8
mounds on a buttered baking sheet and bake the puffs in the upper third of a
preheated 400 oven for 20 minutes, or until they are crisp and golden. The
puffs may be stored overnight in an airtight container.

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Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound lean, smoked bacon
3 Pounds red or white “creamer” potatoes
1/2 Cup finely chopped red onions, rinsed in ice w
1/3 Cup chopped fresh herbs such as parsley, chive
Mustard-Beer Vinaigrette (recipe follows)
Salt and freshly ground pepper
–Garnish–
Sieved hard boiled eggs, if desired

Cook the bacon until crisp and drain on paper towels. Chop coarsely and
reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.

Cook the potatoes in lightly salted water until tender but not mushy. Drain,
cool slightly, and slice unpeeled into thick rounds. While the potatoes are
still warm, gently mix them with the reserved bacon, onions, herbs and
vinaigrette. Correct seasoning and serve warm or at room temperature.

Yield: 6 to 8 serving

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Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

SPICED ZUCCHINI AND PEAS IN TOMATO SAUCE (TOR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dish
Vegetarian Ethnic
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onions
3 Garlic cloves — minced
1 Celery rib — sliced
2 tb Canola oil
1/2 ts Tumeric
1/2 ts Cumin powder
3 c Cubed zucchini
2 1/2 c Tomato sauce
1 c Frozen peas
3 pn Cayenne pepper

Saute onions, garlic, and celery in oil for 2 minutes.

Add tumeric, cumin and zucchini. Cook over medium
heat for 5 minutes.

Add tomato sauce, peas and cayenne pepper and cook
until zucchini is tender, about 15 minutes.

Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb,
5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of
tomato sauce.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you
by Karen Mintzias

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FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

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