Title: Granny Twichell’s Secret Chocolate Cupcake
Categories: Desserts, Bakery
Yield: 1 servings

10 oz Semisweet chocolate; broken
-into
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken
Into
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of
a double boiler over medium heat. Place 10 ounces semisweet
chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in
the top half of the double boiler. tightly cover with plastic wrap.
Allow to heat for 8 minutes. Remove from the heat and stir until
smooth. Set aside until needed. Place the eggs, sugar and vanilla
extract in the bowl of an electric mixer fitted with a paddle. Beat
on medium until lemon-colored and slightly thickened, about 4
minutes. Add the melted chocolate mixture and beat on medium for 15
to 20 seconds more. Add the cake flour, baking soda and chocolate
chips, and beat on low for 10 seconds. Increase to medium and beat
for an additional 10 seconds. Remove the bowl from the mixer. Use a
rubber spatula and thoroughly combine the batter. Evenly divide the
mixture into 18 bake cups that have already been positioned into
muffin tins, filling the cups to within 1/4 below the rim. Bake in
the preheated oven until a toothpick inserted in the center comes out
clean, about 25 to 30 minutes. Remove from the oven and allow to cool
to room temperature.

MMMMM

Title: CHINESE SILK APPLES
Categories: Chinese, Desserts
Yield: 6 servings

3 Apples
2 Egg whites
2 tb Flour
2 tb Cornstarch
Peanut oil for deep frying
1/2 c Sugar
1/4 c Honey
1/3 c Water
1 tb Peanut oil

Quite an experience to eat – the apples is still warm
and soft, the top is crunchy and icy. Great after a
wok dinner.

Peel the apples, core and cut into wedges about 1/2
inch thick. Whip egg whites until frothy. Add flour
and cornstarch and beat into a smooth batter. Heat the
oil to 375F. Dip each apple wedge into egg white
batter, place in hot oil and try, a few at a time,
until crisp and brown. Place in a single layer on a
warm service platter. Bring remaining ingredients to
a boil in a saucepan and cook to a hard ball stage
syrup; 280 F on candy thermometer. Pour over apple
wedges and serve at once, accompanied by a large
crystal bowl of water containing lots of ice cubes.
Each person picks up an apple wedge with a fork or
small tongs and dips it into the ice water to
crystallize the sugar and harden the top, which forms
silk-like threads….hence the name. Serves 6.

Origin: Found in recipe box bought at garage sale.
Shared by: Sharon Stevens

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Pineapple Honey Mustard Eggroll (won ton/dim sum?)

pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers

Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make “honey” mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting — too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.

Chicken-Rice Casserole

Recipe By : Betty Crocker Cookbook – Page 307
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/3 Cup All-Purpose Flour
1 1/2 tsp Salt
1/8 tsp Pepper
1 Cup Chicken Broth
1 1/2 Cups Skim Milk
1 1/2 Cups Cooked Rice
—White or Wild
2 Cups Cooked Chicken Breast Halves
4 Ounces Mushrooms
1/3 Cup Chopped Green Bell Pepper

Heat oven to 350°. Melt metter in large saucepan over low heat. Blend
in flour, salt and pepper. Cook over low heat, stirring until mixture is
smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining
ingredients.
Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole.
Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.

– – – – – – – – – – – – – – – – – –

If you eat only when you ‘re hungry, if you don’t feel guilty about what
you’re eating, and if you stop eating when you’re full—you are an
“intuitive eater.”

Tips on how to change

…Reject the “diet mentality”
Throw out the diet books and magazine articles that make rosy promises.
If you allow even one small hope to linger that “a new and better diet”
is just around the corner, you won’t be free to discover intuitive
eating.
…Honor your hunger
Keep your body well-fed; otherwise, you can trigger a primal drive to
overeat. If you become very hungry, all your good eating intentions
will vanish.
…Make peace with food
Give yourself unconditional permission to eat.
…Respect your body
Accept your genetic blueprint. It’s difficult to reject the diet
mentality if you’re overly critical of your body shape.
…Feel your fullness
Listen to your body for signal that you are no longer hungry. Pause
in the middle of eating and ask yourself how the food tastes and what
your current “fullness” level is.
…Discover satisfaction
When you eat that you really want in a pleasant environment, you feel
satisfied and content. By giving yourself this experience, you’ll find
that it takes much less food to decide when you’ve had enough.
…Cope with your emotions with out using food
Find non-food ways to resolve stress, frustratrion, fatigue, anger,
loneliness, etc.
…Challenge the food police
Put your foot down and say “NO!” to thoughts that say you’re “good” for
skipping lunch or “bad” because you ate a piece of cake.
…Exercise
Keep it simple–a little goes a long way. Try 15 min of
exercise before
work and 15 minutes before dinner.
…Honor your health
Make food choices that honor your health and you taste buds–while
making you feel good.

Source: Intuitive Eating: A Recovery Book for the Chronic Dieter, Evelyn
Tribole and Elyse Resch, $21.95

Title: BAHAMA BREEZE
Categories: Alcohol, Beverages
Yield: 4 servings

1 oz Rum, dark
1/2 oz Liqueur, banana
1/2 oz Liqueur, apricot
1/2 oz Rum, coconut
1/4 oz Grenadine
1/4 oz Honey
1/2 oz Juice, lemon
1 oz Juice, orange
1 oz Juice, pineapple

Blend well with a couple ice cubes. Pour over ice in tall glass. Garnish
with orange, cherry, etc.

Got this recipe from the bartender at our hotel on Elbow Cay years ago.

Posted on GEnie by F.ST.JOHN1 [Fred], Nov 27, 1991 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: PINEAPPLE-PEACH FRAPPE’
Categories: Diabetic, Beverages, Kids, Low-fat/cal
Yield: 6 sweet ones

1/2 c Pineapple;water-packed
-Chunks
1/2 c Pineapple juice; unsweetened
2 Water-packed peach halves;
-Canned and dice
1 c Low-fat yogurt;plain,
-unsweetened
1 c Skim milk;
Sugar subsitute to equal 2
-tablespoons sugar

1. Combine pineapple, juice, and peaches in container
of an electric blender or food processor; process
until pureed. 2. Add yogurt, milk, and sugar
subsititute; continue to process until smooth and
thickened. 3.Pour into individuals glasses, and serve
immediately. Food Exchange Per-Serving: 1 FRUIT
EXCHANGE + 1 MILK EXCHANGE; CAL: 133; CHO: 6 MG; CAR:
23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their
Families Brought to you and yours via Nancy O’Brion
and Her Meal Master Typed for you and yours by her
neighbor Sophia Robinson=age 12

—–

PENNE W/ EGGPLANT RICOTTA SALATA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch
Dice
3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of
olive oil. Add tomatoes and cook over high heat, tossing until
slightly softened, about three minutes. Stir in remaining garlic and
season with salt and pepper.
Salt the boiling pasta water. Add the penne until al dente about 13
minutes. Drain the pasta and return it to the pot. Add the ricotta
salata and toss. Add the eggplant and toss again. Add the tomatoes
and toss gently. Transfer the pasta to a large warmed bowl or
platter and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Mashed Winter Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 3/4 lb Winter squash; Ground cinnamon for garnish
1/2 ts Vegetable oil; -(optional)
1 1/2 tb Margarine; cut into pieces;

Preheat oven to 350 degrees Cut each squash into lengthwise quarter;
scoop out seeds and discard. Score yellow meaty part of each quarter
with a knife. Brush bottom of a shallow baking pan with the
vegetable oil. Place squash pieces in pan with remove skin from
squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH EXCHANGE;
Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S and Katharine Middleton

MMMMM

Title: YANG CHOW EGGPLANT IN HOT SPICY GARLIC SAUCE
Categories: Chinese, Main dish
Yield: 2 servings

Vegetable oil
1 lb Japanese eggplant, peeled
-and cut into 3×1-inch
-pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil

Heat about 1/2 cup vegetable oil in skillet. Add
eggplant pieces. Fry 2 to 3 minutes until golden.
Remove from pan and drain on paper towels.

Combine 1 teaspoon vegetable oil, ginger and garlic in
wok. Heat until hot. Add pork, bamboo shoots, cooking
wine, broth, soy sauce, sugar, vinegar and chile oil
to taste. Cook and stir until sauce begins to boil.

Add eggplant and toss to coat well. Bring to boil and
cook 30 seconds longer. Mix cornstarch with water to
make paste. Stir into sauce mixture and cook 30
seconds. Turn heat off. Add green onions and sesame
oil. Makes 2 main course, or 3 to 4 appetizer servings.

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