Title: GARY’S CHOCOLATE CREAM PIE
Categories: Desserts, Pies, Chocolate
Yield: 8 servings

1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
-recipe)
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)

Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick. Make or purchase your favorite pie shell. I
personally like the good old fashioned, plain pie shell. My family seems to
prefer a cookie type of shell. If you make your own, you must pre-bake it
as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
add to the chocolate pudding. Because the pudding is so thick, you will
probably want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a piping
bag and pipe onto top of pie. Shave bittersweet chocolate on top as
garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

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Title: Cream Biscuits
Categories: Breads, Londontowne
Yield: 1 servings

4 c Flour 1 1/2 ts Baking soda
1 ts Salt 1/4 c Butter
3 ts Cream of tartar 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Mrs. William C. Edmonston

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DEDE’S BUTTERMILK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Buttermilk or
4 tb Dry buttermilk powder and
1 1/8 c Water
(for Welbilt/Dak machines
Add 2 T more buttermilk)
3 c Bread flour
1 1/2 ts Salt
1 tb Butter or margarine
3 tb Honey
1/4 ts Baking soda*
1 1/2 ts Red Star active dry yeast

* Prodigy “research” has shown that if using powdered buttermilk we
should omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and
pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

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Title: CUCUMBER DIP-ADA
Categories: Appetizers, Greek, Low-cal, Diabetic
Yield: 1 servings

1 Cucumber (thinly sliced)
1 Onion, small (thinly sliced)
1 ts Salt
1/2 ts Garlic powder
1 ts Lemon juice
1/2 ts Marjoram
8 oz Lo-cal yogurt

Peel and thinly slice cucumber and onion. Sprinkle
with salt. Allow to r Combine garlic powder, lemon
juice, marjoram, and yogurt; mix thoroughly. Fold in
sliced cucumber and onion. Chill. Yield: 2 Cups 1
serving = 1 milk calories: 100

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BLINTZES WITH RASPBERRY SAUCE

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

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

16 oz container low-fat cottage
: cheese —
1 % milkfat
3 TB Egg Beaters® 99% egg
: substitute
1/2 ts sugar
10 prepared Crepes
: CREPES:
1 c flour
1 c skim milk
1/2 c Egg Beaters® 99% egg
: substitute
1 TB maragarine — melted

For Crepes: In medium bowl, blend flour, milk, Egg
beaters and margarine;let stand 30 minutes.

Heat lightly greased 8-inch non-stick skillet or crepe
pan over medium-high heat. Pour in scant 1/4 cup
batter, tilting pan to cover bottom. Cook 1 to 2
minutes;turn crepe and cook 30 seconds to 1 minute
more. Place on waxed paper, Stir batter and repeat to
make a total of 10 crepes.

In small bowl, combine cottage cheese, egg beaters and
sugar; spread about 2 tablespoonfuls mixture down
center of each crepe. Fold crepes into thirds; fold
top and bottom of each crepe to meet in center forming
blintzes. In lightly greased nonstick skillet, over
medium heat,place blintzes seam-side down; cook for 4
minutes or until golden brown. Turn over and cook 4
more minutes or until golden brown. Top with Raspberry
Sauce….

RASPBERRY SAUCE: In blender or food processor;puree 1
(16oz.) package thawed frozen raspberries; strain.
Stir in 2 tablespoons sugar.

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NOTES : Serving 1 blintz Calories 161 each Fat 2 grams

Recipe By : Diet Delights Cookbook—Feb.1993

From: Ctlindab@usa.Nai.Net

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PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MARGE NEMETH (GNFK05B)
3 cup Whole wheat flour
1/2 cup Soy flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Applesauce
1/2 cup Water
3/4 cup Honey
3/4 cup Peanut butter

In a medium size bowl, mix flours, baking powder and soda. In a large bowl, mix
applesauce, water, honey and peanut butter until smooth. Add flour mixture to
peanut butter mixture and mix well. drop by tablespoons onto cookie sheet.
Flatten with fork dipped in flour. Bake at 300 F for 15 minutes.
FromMcDoughall Cookbook,Vol.II. From *Prodigy’s Healthy Eating Bulletin Board.

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Title: ORANGE LEMON FROSTING
Categories: Cakes
Yield: 1 servings

2 ts Orange rind; grated 4 c Conf. sugar; sifted
1/2 ts Lemon rind; grated 1 ts Orange juice; approx.
3 tb Butter 1 ts Lemon juice; approx.
2 Egg whites; unbeaten Orange food coloring
1 ds Salt

ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt and blemns. Add sugar, alternately with
fruit juices, beating until smooth and of right consistency to
spread. Add coloring.
Makes frosting to cover top of 1 8x8x2″ layer and sides of 2 layers.

MMMMM

Title: Pumpkin Cookies (Fj P.453)
Categories: Cookies
Yield: 10 servings

1 c Margarine or butter
2 1/2 c Brown sugar (packed)
4 Eggs
1 ts Vanilla
3 c Pumpkin (canned)
5 c Flour
8 ts Baking powder
1 ts Salt
1 ts Ground cinnamon
1 ts Ground nutmeg
2 c Raisin (optional)
1 c Chopped pecans (optional)

Cream the margarine and sugar together.
Add eggs and beat thoroughly.
Mix in vanilla and pumpkin.
Combine the dry ingredients and add to creamed mixture.
Stir in raisins or pecans if used.

Bake 2″ apart on paper lined (baking paper) sheet tray or lightly
greased cookie sheet. Use well rounded table spoon and then flatten
each cookie a little with the bottom of a glass that was dipped in
sugar to keep from sticking.

Conventional Oven: 350 degrees until lightly browned.
Convection Oven: 325 degrees until lightly browned.

These baking times are just a guide line. You should do what works
best for your oven. Enjoy!

These cookies should be soft and chewy.
entered recipe on 11-21-96kwc

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CRANBERRY-CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3/4 c Flour
1/2 c Whole Wheat Flour
1 c Yellow Corn Meal
1/3 c To 1/2 c Sugar — to taste
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Salt — optional
2/3 c Buttermilk
1/3 c Orange Juice
1/3 c Vegetable Oil
1 Egg
4 ts Grated Orange Rind
1 c Fresh Cranberries — coarse chp

Preheat oven to 400. In a lg. bowl, combine the
flours, meal, sugar, baking powder, baking soda, and
salt. In a 2-c measure or sm. bowl, combine the
buttermilk, orange juice, oil, egg, and orange rind.
Add buttermilk mixture to the flour mixture, stirring
the ingred. til they are just moist. Stir in the
cranberries. Distribute the batter among 12 greased
muffin cups. Place the muffin tin in the hot oven,
and bake the muffins for 20-25 min.

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Canned Spiced Peaches from the South

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:45
Categories : Canning Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves — * see note

* Use additional cloves and cinnamon sticks for spicier peaches. This recipe
calls for 24 medium-sized peaches, which is about 6 pounds total weight.

1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar,
and 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves
in a double thickness of cheesecloth; add to the saucepan.
2. Place pan over medium heat and stir until sugar is dissolved. Bring
to boiling, cover, and boil for five minutes. Uncover and boil five minutes
longer.
3. While sugar mixture is boiling, prepare peaches. Have a large pot of
water boiling rapidly. Wash peaches, and working with 7 to 8 peaches at a
time, plunge them into the boiling water. Immediately plunge into cold
water and gently slip off the skins. Leave peaches whole or cut in half and
remove pit. Whole peaches are the usual southern tradition.
4. Insert a whole clove into each peach, or for spicier peaches insert
several cloves. Add peaches to hot syrup. Bring syrup to boiling again and
simmer peaches for 10 minutes or until tender.
5. Quickly drain one sterilized jar. Pack hot peaches into jar, adding
a cinnamon stick for spicier flavor. Cover top with waxed paper and set
aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8
more peaches for 2nd jar. Repeat again for 3rd jar.
6. Bring syrup to boiling and pour into jars to within 1/2 inch of top.
Wipe away any food about fill line and on rim of jar; immediately seal.

Yield: about 3 quarts.

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