AMERICANA BANANA ROLL

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A14
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Banana sheet cake:
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg — room temperature
1/2 cup mashed ripe banana — (1 large)
1 tablespoon sour cream
1 teaspoon lemon zest
5 1/2 tablespoons unsalted butter — room temperature
1/2 cup granulated sugar
Filling:
3/4 cup heavy cream — (6 ounces)
2 tablespoons sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla
Glazed Raspberries:
1 cup fresh raspberries — room temperature
3 tablespoons red currant jelly

Position rack in lower third of oven; preheat oven to 375 degrees. Using a
paper towel, lightly
grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet
with solid shortening,
and line the pan with foil, leaving a 2-inch overhang at each short end (the
dab of shortening
holds the foil in place). Lightly grease the foil with shortening, and
sprinkle with allpurpose flour.
Shake the pan to distribute flour, and tap out excess.
Pour the flour, baking soda, baking powder, and salt in that order into the
triple sifter or sieve.
Sift onto a sheet of waxed paper to distribute the ingredients; set aside.
Crack the egg into a
small bowl, and whisk briefly just to combine the yolk and white. Combine
the mashed banana,
sour cream, and lemon zest in a small bowl; set aside.
Place the butter in the bowl of a heavyduty mixer. With the flat beater
(paddle), cream the butter
on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter
in color. (This is a
small amount in a large bowl, but you can adjust most heavyduty machines so
the attachment
reaches lower in the bowl.) Maintaining the same speed, add the sugar in a
steady stream. Then
stop the mixer, and scrape the mixture slinging to the sides into the center
of the bowl. Continue
to cream at the same speed until the mixture is light in color and fluffy in
appearance (about 3 to
4 minutes).
With the mixer still on medium speed, pour in the egg, very cautiously at
first, as if you were
adding oil when making mayonnaise. Continue to cream for 1 to 2 more
minutes, scraping the
sides of the bowl at least once. When the mixture is quite fluffy and has
increased in volume,
detach the beater and bowl. Tap the beater against the edge of the bowl to
free the excess.
With the aid of a metal spatula, lift half the flour mixture, and sprinkle
it over the creamed
mixture. Stir it in with a rubber spatula. Then add the mashed banana
mixture, stirring to blend.
Scrape the sides of the bowl with each addition. Add the remaining flour
mixture, and stir until
smooth.
Scoop the thick batter onto five different areas over twothirds of the
prepared baking sheet. With
a metal spatula, spread and coax the batter to cover the twothirds of the
sheet. Now extend it to
the rest of the sheet in as even a layer as possible. (At first you will not
believe it will cover the
entire sheet, but it will. You do not have to rush. The layer will be very
thin, but that is just the
way it should be. It will increase in volume in the oven.) Bake for 8 to 10
minutes, or until the
cake is light golden brown, the sides are beginning to contract from the
metal, and the cake
springs back when lightly touched in the center. Remove the pan from the
oven. Using a
thinbladed knife, gently release any portion of the cake sticking to the
long sides of the pan. Pull
up on the foil overhangs, one at a time, to release foil from the pan’s
edges. Finally, loosen foil
from the bottom of the pan by gently lifting up on the flaps, and transfer
it to a large rack to cool.
Place a sheet of foil over the cake, and manipulate the foil in a tent
fashion (this holds in the
moisture as it cools, but prevents sticking to the cake). Cool for 30
minutes. Yield: one 12 x 15
1/2-inch cake
For the filling: Combine the filling ingredients in a 1 1/2 quart deep
mixing bowl, and whip them
until some cream dropped from the beater or whisk does not disappear on the
surface of the
mixture in the bowl. Another test is to draw the beater or whisk through the
center of the cream in
the bowl; if the track stays in place, you are ready to spread the filling
on the cake. The cream
will appear soft, shiny, andsmooth but stiffer than for most desserts. It
will coat the cake layer,
sticking to it and staying in place when rolled.
Assembling The Dessert: Lift the cake on its sheet of foil so that one of
its long sides is parallel
to the edge of your counter. (The cake will be rolled lengthwise.) Spread
the cream evenly over
the cake with a rubber spatula, up to 1 inch before reaching the long end
farthest from you.
(Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of the cake nearest you over onto itself.
Then, with the aid of
the foil that extends on either side of the cake, roll the cake lengthwise
until you reach the other
end. With you hands, wrap some of the roil around the roll to assist you in
rounding the shape as
you work toward the other end of the cake (otherwise, the cake will stick to
your hands).
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a
light coating of powdered
sugar over it to disguise any cracks in the cake. Lift it onto a serving
plate with the aid of a long,
wide spatula or a baking sheet without sides. If desired, decorate top of
roll with Glazed
Raspberries.
Glazed Raspberries: To decorate the top of the roll, place the raspberries
into a 3 quart bowl.
Heat currant jelly just until it’s almost melted, but not hot. Pour the
jelly through a strainer over
the berries (push it through the strainer with a rubber spatula.) Gently
slide the rubber spatula
under the berries, and fold the two together. Repeat this three more times.
The object is to coat
the berries evenly. Carefully scoop the raspberries on top of the cake, down
the length of the roll.

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Title: JULIENNE BEETS WITH HORSERADISH
Categories: Harned 1994, Side dish, Vegetables
Yield: 4 servings

16 oz Sliced beets (1 can)
— undrained
1/4 c Sugar
2 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2 1/2 tb Prepared horseradish
1 tb Butter or margarine
Commercial sour cream
— (opt’l.

Drain beets, reserving liquid. Set liquid aside.
Slice beets into julienne strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon
juice and salt in a medium saucepan, stirring well.
Cook over medium heat until thickened, stirring
constantly. Add horseradish and butter, stirring
until butter melts. Gently stir in beets and bring
mixture to a boil. Reduce heat; simmer 5 to 10
minutes, or until mixture is thoroughly heated. Top
each serving with a dollop of sour cream, if desired.

From _First There Must Be Food_ by Northwestern
Memorial Hospital/Chicago, IL. In _America’s Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 306. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.

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LASAGNA with TOFU

Recipe By : FF MailList: Houston Post,Tofu Cookery,Hagler (R.Simmons)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Italian
Vegan Tofu
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups spaghetti sauce — up to 4 cups
1 1/2 pounds firm tofu — (use Lowfat tofu)
1/4 cup lemon juice
2 teaspoons dried basil
2 teaspoons honey
1 teaspoon salt
1 clove garlic — up to 3; minced
1/2 pound lasagna noodles — cooked

Note:
It was a bit runny when I made it last night (but quite tasty), and the
next time, I think I’ll use half tofu and half LF cottage cheese or even
mashed potato. This is a lot of tofu, so look for a brand with the lowest
fat you can find (mine had 8g/lb).

Preheat oven to 350 deg F

In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).

Start making layers in a 9″ x 13″ baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).

Bake for about 30 minutes.

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Per serving: 356 Calories; 13g Fat (32% calories from fat); 19g Protein;
45g Carbohydrate; 0mg Cholesterol; 821mg Sodium

Title: Barbacoa De Cabeza
Categories: Beef, Mexican
Yield: 1 van load

1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro

corn or flour tortillas

Before you actually get the cabeza (beef head), understand that it
won’t look very nice -in fact it will look pretty gruesome.
Therefore, I suggest purchasing the thing the day you cook it.

In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.

Clean the cabeza, removing eyes, ears, etc. Discard the tongue.
Leaving it will impart an odd taste to the meat. Wrap the cabeza in
a paper sack, along with onions, garlic, and cilantro. Wrap THAT in
burlap.

Dig a hole 2 feet deep and build a driftwood fire in it. Wait until
the fire goes to coals, then cover them with ashes, followed by the
cabeza, then about 2 inches of dry dirt or sand. Fill up the hole.
Add 6 to 8 inches of dirt or sand over it. Build a fire on top of
the ground. Use slow-burining wood such as oak or mesquite.

Leave the cabeza in the hole 12 to 18 hours. For example, if you
begin cooking it at 4:00 p.m., it should be ready by the next
morning. Serve with tortillas.

Serves one vanload.

If you want to try barbacoa de cabeza at homne, try wrapping the
cabeza in foil and bakinng it in an oven or over a charcoal grill.
Using foil in place of the paper bag keeps the cabeza slightly
moister while

MMMMM

Title: Blueberry Spread
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 32 servings

1 tb Unflavored gelatin (1 pkg); 2 tb Granulated sugar;
1/3 c Cold water; 4 ts Lemon juice;
3 c Blueberries; lightly crushed 1 ts Grated lemon rind;
1/2 ts Ground ginger;

In saucepan, sprinkle gelatin over water. Stir over low heat until
gelatin is completely dissolved.

Add blueberries, ginger, sugar, lemon juice and rind. Bring to a
boil. Cover and cook 5 min or until fruit is tender; stir
occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours
or until set.

Store in refrigerator for up to 1 month or for 1 year in the freezer.

Makes 2 cups. Preparation 10 min, cook about 5 min.

Strawberries – use orange rind, no ginger Peach 2 cups, pear 1 cup,
replace lemon rind with 1/2 tsp nutmeg

Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.

Source: Choice Menus by Marjorie Hollands Margaret Howard 1993
Canadian Diabetes Assoc. Shared Blueberry tested by Elizabeth
Rodier Aug 93.

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GERMAN SHENSEL CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
1 t Baking powder
1/4 ts Salt
2/3 c Sugar
3/4 c Butter
Grated rind of 1 lemon
1 Egg
Milk
1/4 ts Almond extract
3 1/2 c Peeled apples, cut in thin
-wedges

There are many versions of this one. The following
has been a favorite for years. To be truly German, it
should be served warm with whipped cream on top.

Shensel topping (recipe follows) whipped cream

Combine the first 4 ingredients. Cut in the butter
until quite fine,then add lemon rind. Beat egg
lightly in a cup and add enough milk to make 1/2 cup
liquid. Add almond extract and pour over dry
ingredients,tossing with a fork until a ball of soft
dough is formed. If necessary,add a few drops of
milk. Place dough in bottom of an unbuttered 9x13x2
inch baking pan. Flour fingers and pat dough evenly to
cover bottom and halfway up sides of pan. Refrigerate
while preparing apples. Arrange apples over dough in
even, slightly overlapping rows. Cover with the
Shensel topping and bake in a 375 F oven for 30-40
minutes; Cut into squares and top with whipped cream.
Serves 10-12.

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Title: BAKED CUSTARD
Categories: Diabetic, Desserts
Yield: 4 servings

2 c Water
3 lg Eggs;
3/4 c Instant dry milk;
1 1/2 ts Vanilla;
1/4 ts Salt;
Dry sugar;sub equal to 1/4
Cup sugar;
Nutmeg;(optional)
Boiling water;

Heat 2 cups water to 110 degrees to 115 degrees.
Place eggs, dry milk, vanilla, salt and dry sugar
substitute in a bowl and mix well. Stir hot water into
egg mixture. Blend well, and pour a fourth of mixture
into each of 4 custard cups. Sprinkle custard lightly
with nutmeg, if desired, and place the cups in an 8″
or 9″ cake pan. Pour boiling water around the cups to
a depth of 1 1/2". Bake at 325 degrees for about 1
hour, or until a knife comes out clean from the center
of custard. Cool at room temperature. Serve warm or
chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT
EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

Brought to you and yours via Nancy O’Brion and her

From the files of Al Rice, North Pole Alaska, Feb 1994

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Title: Irish Vegetables
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 Bay leaf; 1/2 c Cauliflowerets;
1 c Water 1/4 c Piniento; chopped
2 tb Wine vinegar; Salt to TASTE (very little
1/2 c Corn; -for me
1/2 c Broccoli flowerets; Fresh ground pepper;
1/2 c Carrot;

eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a
boil; add vegetables. Simmer (steam for me) until vegetables are
tender. If you MUST simmer, drain, remove bay leaf. Add salt and
pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK,
IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51

The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: Chinese-Style Apple Salad
Categories: Apples, Salads
Yield: 7 servings

1 Apple,cubed
1 c Sliced mushrooms
1 c Bean sprouts
1 c Chinese pea pods
1/4 c Diagonally sliced celery
1/4 c Red pepper,thinly sliced

MMMMM———————SOY SAUCE DRESSING————————–
3 T Vegetable oil
2 T Cider vinegar
1 T Soy sauce
1/4 t Salt
1/4 t Pepper

From the Washington Apple Commission.

Choose Golden Delicious, Granny Smith, Newtown Pippins, Rome Beauty or
Winesap apples for this salad.

Combine apples and vegetables; toss with Soy Sauce Dressing. (Note:
Shredded cooked chicken or small pink shrimp may be added.) Makes
about 7 1/2 cup servings

Soy Sauce Dressing: Combine vegetable oil, cider vinegar, soy sauce,
salt and pepper. Mix well. Makes about 1/2 cup.

Nutritional analysis per serving (without shrimp or chicken): 83.4
calories; 5.6 grams total fat (0.4 grams saturated fat); 1.3 grams
protein; 6.4 grams carbohydrates; trace of cholesterol; 209.7
milligrams sodium.

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Title: GINGER APPLE CRISP
Categories: Low-cal, Desserts, Fruits
Yield: 6 servings

1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tb Flour
2 tb Crystallized ginger, chopped
-or 1 tsp ginger
2 tb Margarine/butter melted
6 Rome or McIntosh apples,
-peeled, cored and thinly
-sliced (6 cups)
2 tb Sugar
2 ts Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt
-or vanilla ice milk

Heat oven to 400F. Spray 8 inch square (1 1/2 quart)
baking disk with non stick spray. In a small bowl,
combine the cornflake crumbs, brown sugar, flour and
ginger; mix well. Add in melted margarine or butter
and mix well. Place apples in spray-coated dish. Add
sugar and lemon juice; toss to coat. Sprinkle apples
with crumb mixture; press gently. Bake for 25-30
minutes or until apples are tender and mixture is
bubbly. Cool slightly; serve with frozen vanilla
yogurt or ice milk.

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