DIABETIC SWEETENER-SUGAR EQUIVALENTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Equivalents

Amount Measure Ingredient — Preparation Method
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EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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Popularity: 16% [?]

Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugar-butter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 ts of rose preserve at
evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

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Popularity: 10% [?]

Title: Impossible Cherry-custard Pie
Categories: Fruits, Pies
Servings: 8

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY

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Popularity: 14% [?]

Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

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Popularity: 9% [?]

PORTUGESE SWEET BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
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2 Pkgs. yeast
1 c Milk
1/2 c Warm water
1 t Salt
1 c Sugar
2 oz Butter or margarine
3 Beaten eggs
7 c Flour

Preheat oven to 350 degrees F. Combine yeast, water
1 teas. sugar; let stand 5 minutes. Beat eggs in
large bowl. In small pan, combine milk, salt, butter
and sugar; stir over low heat until milk is warm
(butter may not be melted). Gradually stir in egg,
then beat in 3 cups flour; add yeast and heat until
smooth. Gradually add enough remaining flour to make
dough; turn on to lightly floured board and knead 8
to 10 minutes. Place in greased bowl, cover, let rise
until doubled in bulk (1-1/2 hours). Form into 4 small
loaves (I usually use cake pans for baking the
bread.). Let rise until doubled or at least an hour.
Bake at 350 degrees for 20 minutes. Cool on rack.

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Popularity: 5% [?]

Title: Italian cheese terrine
Categories: Cheese eggs
Yield: 3 Cups

1 8 oz pk soft, cream cheese
2 tb Butter/margarine,softened
1/2 c Grated Parmesan Cheese
2 tb Commercial pesto
9 1 oz. slices Muenster or
Mozzarella cheese, divided
Basil-Tomato Sauce
Garnish: fresh herb sprig

Beat cream cheese and butter at medium speed with an electric mixer
until creamy. Add Parmesan cheese and pesto; beat until smooth. Set
aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to
hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in
half; arrange cheese triangles in bowl pinwheel fashion, slightly
overlapping to line bowl. Spread half of cream cheese mixture over
cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster
cheese in half crosswise; arrange cheese rectangles over tomato
mixture. Repeat with remaining cream cheese mixture, Basil-Tomato
Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic
wrap over layers, sealing securly; place a heavy object, such as a
small cast-iron skillet, on top to compact layers. Chill at least 8
hours or up to 3 days. Invert terrine onto a cheese board or serving
platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

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Popularity: 4% [?]