QUICK CHRISTMAS TREE BREAD

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
(or make your own, mixing raisins,
currants, snipped dried apricots, apples,
prunes-whatever’s on hand)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice or ground
cinnamon, or 3/4 teaspoon ground cinnamon,
and 3/4 teaspoon ground cloves or ground a
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted
butter, cut into small pieces
Granulated sugar or homemade vanilla pearl

Check to see that one rack is in bottom third of oven and heat oven
to 425
degrees F.

Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix
well.
Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to
mix
well. Add butter and cut in with pastry blender or rub in with
fingers,
until mixture looks like fine granules.

Stir milk mixture and pour over flour mixture. Stir with a fork until
a
soft dough forms. Turn out dough onto a lightly floured surface and
give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a little
more
flour.) Cut off about one-fourth of the dough. Put remaining dough on
an
ungreased cookie sheet at least 16 inches long. Using both rolling
pin and
fingers, pat and roll dough into a flat triangle about 12 inches long
and 9
inches wide across the bottom. With scissors, make about ten diagonal
cuts
down each long side of the triangle, cutting to within about 1 inch
of the
center.

Shape a small piece of reserved dough into a trunk at bottom of tree
and
remaining dough into a “pot.” Dough may now be covered with plastic
wrap
and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes. Beat egg white with a fork until broken up.
Brush
over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer,
until
light brown. With two spatulas, carefully transfer tree to a wire
rack. If
possible, cool at least 2 hours before serving. Let guests break off
small
pieces.

Yield: 10 to 12 small servings

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CORNBREAD STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Unsalted butter
2 md Onions — finely diced
2 Celery stalks — finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves — -ÿÿ
1 t -Dried thyme
2 tb Chopped fresh sage leaves
-ÿÿ
1 t -Dried sage

MELT THE BUTTER in a large pot over medium heat on the
stove. Add the onion and cook 5 minutes, stirring
occasionally. Add the celery and continue to cook,
stirring occasionally, for 10 minutes. Remove from the
heat and pour into a mixing bowl. Add the cornmeal,
broth, salt, pepper, thyme and sage and mix well.
Remove the pot from the heat and scrape mixture into a
large mixing bowl. Place the mixing bowl, covered, in
the refrigerator and completely chill the stuffing
before stuffing a bird or freezing. To freeze, divide
stuffing between 6 lidded plastic containers or
airtight freezer bags, label and place in freezer for
up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.

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Title: LOW CAL GRAHAM CRUST
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers
(2 1/2 in squares)
3 tb Melted margarine
2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well
with a fork. Press crumbs evenly around the edges and
on the bottom of the pie tin. Bake at 350 for 6
minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of
recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100
mg; Food exchanges per serving: 1/2 bread, 1 fat Low
sodium diets: Use salt-free margarine Source: The New
Diabetic Cookbook

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Title: Mistletoe Mint Cookies
Categories: Cookies, Christmas
Yield: 1 servings

3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 Eggs
2 1/2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt
12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough. When ready to bake,
line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough
into very small balls (about 1/2 teaspoon per ball). Place 2 inches
apart and bake for 10 minutes. Remove from oven and while cookies are
still on pan, place half a candy piece on each cookie. Remove to waxed
paper, wait about a minute and swirl the candy pieces across top of
cookie. Recipe by Marge Hummel of Anamosa, Iowa; as published in the
Cedar Rapids Gazette 19Nov94

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Title: STEAMED BUN DOUGH
Categories: Chinese
Yield: 6 servings

2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard

Mix flour, baking powder, sugar together on a clean
surface. Make a “well” in the middle of the mixture.
Gradually pour the milk into the well while using your
fingers to combine it with the dry mixture. After the
milk has been absorbed, add the H2 O and continue to
work the dough. Add lard in small pieces and continue
working the dough. Using a dough scraper in one hand,
gather the dough together while kneading with the
other hand. Knead for 12 – 15 minutes until it becomes
elastic. Cover dough with a moderately damp cloth and
allow to rest for one hour. Must be used within 1 – 2
hrs. Con’t be frozen. If not all used within that time
frame, use as starter for the following Form a well in
1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
baking powder, 1/3 C. sugar and combine well. Add 1
Tbs. HOT water and combine well. Add 2 Tbs. lard,
combine well. Knead for 12 – 15 as per above. Most
Chinese chefs use dough made from starter as they
claim it tastes better.

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Title: STRAWBERRY GELATO (SHERBET)
Categories: Italian, Desserts
Yield: 1 servings

-MM BY H PEAGRAM
1 qt Strawberries
1/2 c Lemon juice
1/4 c Orange juice
2 1/2 c Sugar
2 1/2 c Water

Wash strawberries and pass them through a sieve. Add
lemon juice and orange juice. Combine sugar and water
in small saucepan and cook until syrupy. Cool and add
to fruit mixture. Place in ice cream freezer or in
refrigerator tray and freeze about 1 hour or until it
has consistency of thick mush. If refrigerator is
used, stir mixture frequently. Serves about 6

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Sweet Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sweet butter or oil
1 medium onion — finely chopped
3 stalks celery — thinly sliced
5 sweet potatoes (about 2 pounds) — peeled and grated
2 large McIntosh apples — peel, core, grate
5 cups chicken stock or bouillon — or
vegetable stock or bouillon
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt — or to taste

serves 6 to 8

Heat the butter in the pressure cooker. Saute the onions until soft, about 3 m
inutes. Add the celery and grated potatoes and toss to coat with the butter.
Add the grated apples, stock, 1 teaspoon orange zest, and salt. Lock the lid i
n place and over high heat bring to high pressure. Adjust the heat to maintain
high pressure, and cook for 4 minutes. Let the pressure drop naturally or use
a quick-release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

If the soup seems too thin, puree about 1 third of it and stir the puree back i
nto the soup. Stir in the remaining 1/2 teaspoon orange zest and salt to taste
. Heat thoroughly before serving.

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ENGLISH TEA CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter, softened
1 c Sugar
2 Eggs
2 Scant c flour
1/2 ts Baking powder
1/4 ts Salt
1 t Vanilla
1 tb Cherry juice
12 Maraschino cherries
1/2 c White raisins or currants

(served at English High Tea)

Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream
butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder
and salt together. Gradually add to butter mixture. Add vanilla and cherry
juice. Fold in cherries and raisins. Bake 1 1/4 hours.

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PITTU

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Rice flour
250 g Coconut
1/2 ts Salt
75 ml Hot water
180 ml Thick coconut milk

Roast and sieve the flour well. Grate the coconut.
Place the flour in a bowl and add the salt. Slowly
pour in the hot water, mixing with your fingers as you
do so until it resembles breadcrumbs. Add the grated
coconut and mix well in. Place the mixture in the
pittu mould and place over a pan of boiling water
until steam emerges from the top of the pittu mould.
Cover with half a coconut shell and steam for a
further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough
into loaf shape, wrap in muslin and steam for about
15 minutes. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Title: CORN PUDDING (FINSAND)
Categories: Diabetic, Side dish
Yield: 6 servings

16 oz Can of corn;
1 Egg;
1 ts Pimiento; Chopped
1 ts Green pepper;
1 ts Margarine;
1 ts Sugar replacement;
3/4 c Milk;
Salt to taste;
Fresh ground pepper;
Vegetable cooking spray;

Combine all ingredients, except vegetable cooking
spray. Pour into baking dish coated with vegetable
cooking spray. Bake at 325F for 35 to 40 minutes, or
until firm. Food Exchange per serving: 1 STRACH/BREAD
EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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