Recipes published in ‘Cookoff’

Applesauce Cupcakes

Recipe

26 Oct

Title: Applesauce Cupcakes
Categories: Cakes, Diabetic
Yield: 12 servings

1/2 c Margarine 1 ts Cinnamon
1 Egg 1 1/2 ts Nutmeg
1/4 c Sugar 1 c Unsweetened applesauce
1 1/2 c Flour 1 ts Vanilla
1 ts Baking soda 1/4 c Chopped walnuts
1/4 ts Salt

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately
with applesauce, mixing well after each addition. Stir in vanilla
and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use
paper baking cups. Bake 15-20 min.

1 cupcake – 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7
gm protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg
potassium, 1 gm fiber, 23 mg cholesterol

Source: Am. Diabetes Assoc., Family Cookbook Vol 1 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

MMMMM

Filed under: Cookoff

Crockpot Porridge

Recipe

20 Oct

Crockpot Porridge

Recipe By : PARENTING Magazine – 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Breakfasts Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cracked wheat
3/4 cup rolled oats — NOT instant or quick
3 cups water
1/2 cup raisins
1/4 cup wheat germ
1/2 cup apple — grated
1/4 teaspoon cinnamon
milk
honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins, wheat germ,
apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

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Filed under: Cookoff

Sesame Granola

Recipe

27 Jun

SESAME GRANOLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Vegetable oil
1/2 c Honey
1 t Vanilla extract
2 c Rolled oats (quick
-or old fashioned
-oatmeal, uncooked)
2 c Wheat flakes
1 c Sunflower seeds
1 c Raisins
3/4 c Sesame seeds
1/2 c Walnuts, chopped
1/2 c Coconut, flaked

Preheat oven to 350 degrees F. Combine all the dry ingredients and mix
well (do not break up the wheat flakes).

Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix
in the other ingredients stir until everything is coated well. Spread into
a 13×19-inch baking pan and bake at 350 degrees F. for 15-20 min or until
golden brown. Allow to cool before removing from pan.

NOTES:

* A crunchy sesame seed granola — I got this recipe from the back of a
page from a green engineering pad with a circuit diagram on the other side.
Where it came from before that I do not know. Yield: About 6 servings.

* These are much better than any store bought granola. I eat it as desert
or carry it instead of gorp when backpacking. It is very good eaten
straight, with no milk.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking
: Precision: no need to measure.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

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Filed under: Cookoff

Dried Apple Pie

Recipe

3 Jun

Title: Dried Apple Pie
Categories: Pies
Yield: 1 9″ pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

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Filed under: Cookoff

Chicken Broth Mix

Recipe

9 Apr

Date: Tue, 08 Feb 94 01:06:43 PST
From: Michelle Dick

From Now and Zen Epicure

CHICKEN BROTH POWDER

1 cup “good tasting” nutritional yeast flakes
1 T salt
1/2 t ground ginger
1/2 t turmeric
1 t ground black pepper
1 t marjoram
1 t tarragon
1 t paprika
1 t rosemary
2 t sage
2 t celery seed
2 t thyme
2 t garlic powder
2 t onion powder

Filed under: Cookoff

Fishermans Bouillabaisse

Recipe

29 Jun

Title: Fisherman’s Bouillabaisse
Categories: Soups/stews, Fish/sea
Yield: 4 servings

1/4 c Olive Oil 1 ts Thyme Leaves
2 ea Med. Cloves Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes **
1 c Water 1 1/2 lb Lobster Tails ***
1/2 c Dry White Wine 1 lb Fish ****
1 ea Env. Soup Mix * 6 ea Clams, Well Scrubbed
1 tb Finely Chopped Parsley 6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or
~————————————————————————–
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

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Filed under: Cookoff

Red Chili Powder

Recipe

18 Dec

Red Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Rinse chiles with cold water, dry. Place chiles on baking sheet. Bake at 350
degrees for about 2 minutes, until stiffened, turn frequently. Cool. Remove
and discard stems, seeds, inner veins and any dark spots. Place chiles in
electric blender, process at high speed until ground. Sieve powder to remove
large flakes, if desired. Store in a cool, dark place or freeze.

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Filed under: Cookoff

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Recipes published in ‘Cookoff’

Applesauce Cupcakes

Crockpot Porridge

Sesame Granola

Dried Apple Pie

Chicken Broth Mix

Fishermans Bouillabaisse

Red Chili Powder

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