Recipes published in ‘Apricots’

Homemade Granola

Recipe

19 Oct

Title: Homemade Granola
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.

Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.

MMMMM

Filed under: Apricots, Fruit Dinner Salad, Fruits, Rice, Side Dish, Vegetables

Chocolate Extasy

Recipe

15 May

Chocolate Extasy

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

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Filed under: Apricots, Nuts, Pastry, Pies

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Recipes published in ‘Apricots’

Homemade Granola

Chocolate Extasy

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