SUGARLESS BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1/2 ts Salt (opt)
1 tb Baking powder
1/4 ts Cinnamon
1/4 ts Nutmeg
2 Eggs
1/4 c Vegetable oil
3/4 c Orange juice
1 t Orange or lemon rind
1 c Blueberries,rinsed,drained
2 ts Flour,to toss blueberries in

In a large mixing bowl, sift together the flour, salt
, baking powder, cinnamon and nutmeg. Preheat oven to
400 F. In a small bowl, beat eggs lightly, add the
oil, orange juice and grated rind, and add this
mixture to the flour mixture.Before the flour and
liquid ingredients are fully combine, fld in the
blueberries, stirring gently. Fill 12 or more well
greased muffin tins about 2/3 full with the batter.
Bake the muffins for 20-25 minutes. From *Prodigy’s
Healthy eating Bulletin Board. From Jane Brody’s Good
Food Book.

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German Chocolate Cake Mix Cookies

Recipe By : Austin American-Statesman, November 3, 1993
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg German Chocolate Cake Mix — pudding included
1 cup Semisweet Chocolate Chips
1/2 cup Rolled Oats
1/2 cup Raisins
1/2 cup Oil
2 Eggs — slightly beaten

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend
well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased
cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1
minute; remove from cookie sheets.

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NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies
puff during baking then settle when removed from the oven, forming a pretty,
crinkled top.

Title: Progres with Grand Marnier I (Biscuit)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

——————————BISCUIT NOISETTE——————————
6 lg Egg whites 1 oz Flour
1 pn Salt 5 oz Hazelnuts, finely ground
1 oz Juice, lemon 5 oz Sugar
1 oz Sugar

Biscuit Noisette:
=================

Put the egg whites into a blender with salt and lemon juice. Add
1 ounce of sugar to the egg whites while blending.

In a separate bowl, blend the flour, 5 ounces of sugar and ground
hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture
and fold in with a spatula.

Butter the bottom of a baking sheet, cover with buttered
parchment paper. Pour biscuit dough on parchment and place in 475 F
over for 5 minutes, rotating pan often. When cooked, cool in the
refrigerator.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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Beard’s Shortbread

Recipe By : James Beard
Serving Size : 32 Preparation Time :0:00
Categories : Cookies 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour, all-purpose — sifted
1/2 cup sugar
1 cup butter — room temperature
1 egg yolk

In bowl mix flour, sugar and butter together, either by hand or in
electric mixer. Add egg yolk and knead in well. Divide mixture into 4 parts
and roll each into square or circle about 1/2-inch thick. Mark pattern in
crust by lightly tapping with tip of fork. Cut each circle into 8 triangles
or each square into 8 smaller squares. Place pieces on lightly buttered and
floured baking sheet. Bake at 350 degrees 15 minutes, then reduce heat to
300 degrees and bake 30 minutes more, until shortbread is delicate light
brown. Makes 32 shortbreads.
Source: James Beard

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Title: GLAZED SUGAR COOKIES
Categories: Cookies
Servings: 36

MMMMM—————————–COOKIES———————————-
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg

MMMMM——————————GLAZE———————————–
1 c Sifted confectioners’ sugar
2 T Water or milk
1/2 t Vanilla extract
Food coloring (opt)

MMMMM—————————–TOPPINGS———————————-
Red and green sugar crystals
Nonpariels
Cinnamon candies

1. Preheat oven to 375’F.

2. FOR COOKIES, combine cookie mix, contents of buttery flavor packet from
Mix and egg in large bowl. Stir until thoroughly blended Roll dough to
1/8″ thickness on lightly floured surface. Cut dough into desired shapes
using floured cookie cutters. Place cookies 2″ apart on ungreased baking
sheets. Bake at 375’F. for 5-6 minutes or until edges are light golden
brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool
completely.

3. FOR GLAZE, combine confectioners’ sugar, water and vanilla extract in
small bowl. Beat until smooth. Tint glaze with food coloring, if desired.
Brush glaze on each cookie with clean pastry brush. Sprinkle cookies with
sugar crystals, nonpariels or cinnamon candies before glaze sets. Allow
glaze to set before storing between layers of waxed paper in airtight
container.

Makes 2 1/2 to 3 dozen cookies.

MMMMM

Tamarind-Honey Dressing

Recipe By : Terrific Pacific Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Tamarind

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Tamarind Pulp
1/2 Cup water, boiling
3 Tablespoons Lime Juice,Fresh
1 1/2 Tablespoons Soy Sauce — or to taste
2 1/2 Teaspoons Ketchup
2 Tablespoons honey — or to taste
1 1/2 Teaspoons Ginger,Fresh,grated
2 cloves garlic, crushed
2 Chili Peppers,Red,Hot,dried, crumbled
1 Tablespoon lemongrass, fine sliced,fresh — lower 3 inches,inner
salt — to taste
pepper, white, ground,fresh

1. Soak tamarind pulp in boiling water off heat for 15 minutes. Stir mash
with a fork to help it dissolve. Strain through a fine strainer into a bowl,
pressing on the solids with the back of a wooden spoon to extract all the
liquid.
2. In a bowl, combine the tamarind juice, lime juice, say sauce, ketchup,
honey, ginger, garlic, chiles lemongrass. Stir well to dissolve the honey.
Season with the salt pepper.

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Serving Ideas : Good with grilled chicken shrimp salad.

Title: Chocolate No Bake Cookies
Categories: Cookies, Heritage, Kids
Servings: 1

1/2 c Butter
2 c Sugar
1/2 c -Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring to a boil for 30
seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
on wax paper and let harden.

one of my grandmother’s Terrill’s recipes
Source: grandma (via mom)
posted by Anne MacLellan

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Title: Easy Blueberry Cobbler
Categories: Diabetic, Desserts
Yield: 6 @ 1/2 each

3 c Fresh Blueberries 1 c A-p flour
Vegetable Cooking spray Sugar substitute to equal
1 tb Lemon Juice -1 1/2 cups sugar
1 Egg; beaten 1/4 c + 2 tb margarine, melted
(egg sub may be used) -reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
cooking spray; sprinkle with lemon juice. Combine egg, flour, and
sugar substitute; stir until mixture resembles coarse meal. Sprinkle
over blueberries. Drissle melted margarine over top. Bake at 375
degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1
Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
Fiber: 1 gm; Sodium: 114 mg

(From Jungle.Boy via GEnie)

MMMMM

Title: Apple Juice
Categories: Beverages, Canning
Yield: 1 guide

Quality: Good quality apple juice is made from a blend of varieties. For
best results, buy fresh juice from a local cider maker within 24 hours
after it has been pressed.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.

Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Apple Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 10 min.
Process Time at Altitudes of Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 15 min.
Process Time at Altitudes of Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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BAKLAVA

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Greek Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Walnuts (16 oz), chop fine
1/2 c Sugar
1 t Ground cinnamon
1 lb Phyllo sheets
1 c Unsalted butter, melted
1 c Honey

Grease 13″ by 9″ baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to
extend up sides of pan; brush with butter or margarine. Repeat to make 5
more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into
approximately 13″ by 9″ rectangles if desired; otherwise, just be sure to
butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with
butter or margarine. Repeat to make at least 6 layers, overlapping small
strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of
the walnut mixture. Repeat step 3 three more times. Place remaining phyllo
on top of last walnut layer. Trim any phyllo that extends over top of pan.
With sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not
boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at
least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.

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