Sugar Doodles

Recipe By : Hershey’s Bake Shoppe Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookie/Shaped/Pressed

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
22 1/3 ozs golden sugar cookie mix
2 whole eggs
1/4 c olive oil
1 tsp water
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
1/2 c peanut butter chips
5 tbsps sugar, rainbow mix
1 tbsp granulated sugar

In a mixing bowl, combine cookie mix, eggs, oil, and water. Mix well. Stir
in all the chips. Cover and refrigerate dough 1 hour or until easy to
handle. Preheat oven to 375. Shape dough into 1 1/2″ balls. Place colored
sugar and granulated sugar in a large recloseable bag; shake well to blend.
Place two balls into bag, reclose and shake well. Place sugared balls two
inches apart onto prepared baking sheet. Repeat until all balls are coated
with sugar mixture. Bake for 10 minutes or until set. Cool completely.

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Per serving: 227 Calories; 9g Fat (37% calories from fat); 3g Protein; 34g
Carbohydrate; 18mg Cholesterol; 97mg Sodium

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Popularity: 3% [?]

Easy Peach Crunch

Recipe By : Phyllis Morris
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1lb 13oz can peaches — drained
cinnamon
3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg

Place drained peaches in bottom of pan. Cover with cinnamon. Mix together
flour, baking powder, salt, sugar and egg. Sprinkle on top of fruit. Melt
butter and pour over top. Bake at 375 for 30 minutes.

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NOTES : May substitute peaches with other canned fruit.

Popularity: 4% [?]

Title: Souper Gravy For Roast Meat or Poultry
Categories: Sauces
Yield: 12 Servings

4 tb Roasted meat or poultry
-drippings in pan

1 can condensed Cream of Chicken,
-Cream of Mushroom or Cream
-of Broccoli Soup
1/3 c water

After roasting meat or poultry, remove roast from pan.
Spoon off excess fat, reserving 2 to 4 tablespoons
drippings. Stir in soup and water. Over medium heat,
heat through, stirring to loosen browned bits. Serve
with roast. Makes about 1 1/2 cups gravy.

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Popularity: 2% [?]

Chicken Stock

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
20 Lb Chicken Backs — sawn
10 Lb Veal Bones — sawn
5 Lb Chicken Feet
1/2 Celery — chopped
1 Leek — chopped
2 Onions — chopped
1/2 Bunch Parsley Stalks
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to the
boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for up
to 3 hours, with skimming to remove any scum that rises.

3. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 3:00

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Popularity: 3% [?]

Date: Tue, 27 Jul 93 14:18:16 BST
From: Michael Traub

Low fat Date and Banana Cake
—————————-

This recipe is my modification of the one found in “The Vegan Cookbook”,
by Gordon Baskerville and Alan Wakeman, published by Faber and Faber
1986.

2/3 lb Wholemeal Flour
2 tbsp Baking Powder
6 Dates, pitted
2 tbsp Date Syrup
1 tbsp Barley Malt Extract
3 Bananas
3 tsp Vanilla Essence
1/8 pt Soy Milk
1/8 pt Water
1/4 lb Apple Sauce
1 doz Whole Almonds to Garnish

Mix the flour and baking powder together. Cut the dates up with a pair of
scissors and add to the flour. Put the bananas, the date syrup, malt
extract, apple sauce, vanilla essence, water and soya milk in a blender
and blend for about twenty seconds. You don’t really want the bananas to
be totally pulverised, a few little chunks are nice. Mix the liquid and
dry ingredients together. Place in a 6 inch baking tin, which has been
previously coated with non-fat spray and dusted with flour. Optionally
place a few almonds on top of the cake for decoration. Spray the top of
the cake with a little soya milk or oil (optional, though the cake gets
quite crusty without it). Bake in an oven at about 170 deg C/ 340 deg F
for approximately an hour or until a knife comes out clean.

This makes quite a substantial cake. To make a lighter cake use a flour
with less bran in it and use concentrated apple juice as a sweetener
instead of barley malt extract.

Popularity: 4% [?]

SUPER MOIST BANANA BLACK WALNUT MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
2 1/4 ts BAKING POWDER
1/2 ts SALT
2/3 c GRANULATED SUGAR
1/2 c BUTTER
1/4 ts PURE VANILLA EXTRACT
1/4 c HONEY
1 t ORANGE ZEST
2 lg EGGS
4 md BANANAS, over-ripe (BLACK),
-mashed
1/3 c BLACK WALNUTS, coarsely
-chopped

Preheat the oven to 350-degrees.

Grease (or spray with PAM), 8 LARGE muffin cups. I put
6 in one and 2 in the other; set aside.

Sift together into a bowl the flour, baking powder (or
baking soda–mine turned out great) and salt; set
aside.

In another bowl, cream the butter, sugar, vanilla and
honey and add the orange zest. Beat in the eggs and
bananas. Gradually add the sifted ingredients to the
banana mixture. Fold in the nuts. Divide the batter
among the 8 muffin cups, they should be about 2/3 full.

Bake for 30-35 minutes, or until a cake tester (or
toothpick) inserted in the center comes out clean. I
checked mine at 25 minutes and noticed they were
browning on top too much, but they were still runny in
the middle. I covered the pans with aluminum foil and
baked for 5 more minutes, they were done.

Turn out onto wire racks to cool completely.

Linda/BDT Burbank, CA (USA) Internet address:
linda.magee@burbank.com

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Popularity: 2% [?]

Title: TOMATO APPLE CATCHUP
Categories: Vegetables, Fruits, Sauces
Yield: 3 servings

15 lb Ripe Tomatoes; Cored And
-Quartered
4 lg Sour Apples
1 lb Medium Onions; Peeled And
-Sliced
12 lg Garlic Cloves; Peeled
2 c ;Cold Water
3 tb Salt
1 1/2 ts Pepper
1 c Granulated Sugar
2 ts Celery Seed
2 ts Mustard Seed
1 tb Whole Allspice
1 tb Whole Cloves
1 3-Inch Stick Of Cinnamon
1 qt White Vinegar

Simmer the tomatoes and the diced, cored apples,
covered, until soft then press them through a coarse
sieve. Cook the onions and garlic in water, covered,
20 minutes. Strain through a coarse sieve and add to
the tomato pulp in a large pickling kettle. Add the
salt, pepper, and sugar to the kettle. Tie the next 5
ingredients i a cheesecloth bag and add to the
mixture. Simmer, uncovered, 1 hour, stirring
occasionally. Add the vinegar, and cook, uncovered,
until thick, about 2 hours. Remove the spice bag and
pour the catchup at once into clean, hot preserve jars
and seal according to the jar or lid manufacturers
directions.

YIELD:

3 1/2 pints

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Popularity: 2% [?]

Title: CREAM CHEESE APPLE DIP
Categories: Appetizers
Yield: 12 servings

24 oz Cream cheese
6 tb Milk
2 1/4 c Brown sugar
3 ts Vanilla
6 Apples; sliced

Blend all ingredients together. Dip sliced granny
smith apples in the dip, then into crushed peanuts.
Enjoy! Makes a great fruit dish for a party or
buffet or you can just enjoy it at home like we do.
Hope you like it!

—–

Popularity: 7% [?]

Title: LAYERED VEGETABLE TERRINE
Categories: Breakfast, Vegan
Yield: 8 servings

MMMMM————————–TERRINE——————————-
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt
Freshly ground white pepper

MMMMM—————————SALAD——————————–
3 lg Carrots; peeled
1 sm Handful of fresh chives
— snipped
2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt
Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to
15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
with the carrots and then the cauliflower. Stir the chives into the
pea puree, the almonds into the carrot puree, the nutmeg into the
cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into
each puree until just combined. Season well and spoon the pea mousse
into the prepared pan, carefully smoothing the surface. Top with the
carrot mousse and then the cauliflower mousse, smoothing the surface
of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to
come two thirds of the way up the sides of the pan. Transfer to the
oven and bake for 40 minutes. Remove the wax paper and cook for 10
to 15 minutes more, until the top feels firm to the touch. Remove
from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and
toss with the chives. Blend the oil, vinegar, and salt and pepper
and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the
salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias

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Popularity: 3% [?]

Title: Gingerbread Men
Categories: Diabetic, Cooky/bars, Low-fat/cal
Yield: 1 servings

2 c Wholewheat flour 1 ts Ground cinnamon
1/4 ts Salt 1/3 c Margarine
1 ts Baking powder 6 tb Gran. sugar-free sweetener
1 ts Baking soda 1 Egg, beaten
2 c Natural bran 3 tb Orange juice
3 ts Ground ginger, or to taste 1 ts Margarine to grease
1 ts Mixed spice (allspice?)

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the
flour mixture. Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.

Bake for 15-20 min or until crisp and lightly browned. Cool on a
wire tray and store in an airtight container.

TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

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Popularity: 5% [?]