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Posted by Olga at recipegoldmine.com 5/17/02 6:55:10 am
The applesauce makes this style of carrot cake moist and light.
Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.
1 cup unsweetened applesauce
3 eggs
5 tablespoons corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 1/3 cups whole wheat flour
2 cups grated carrots
Combine in large bowl until well blended.
Add grated carrots last until just blended. Pour into pan and bake for approx. 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting.
Makes 32 small pieces.
Calories per serving 75: Protein 2 g: Fat 2 g: Cholesterol 28 mg: Carbohydrates 11 g: Sodium 90 mg
Lemon Cream Frosting
8 ounces low-fat ricotta cheese
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/2 tablespoon arrowroot or cornstarch zest from one lemon
4 tablespoons chopped walnuts
Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.
I once had a sparrow alight upon my shoulder for a moment, while I was hoeing in a village garden, and I felt that I was more distinguished by that circumstance that I should have been by any epaulet I could have worn. — Henry David Thoreau
Posted by FootsieBear at recipegoldmine.com May 8, 2001
Source: American Heart Association Low-Fat Low Cholesterol Cookbook
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried savory
1 teaspoon dried mace
1 teaspoon dried onion powder
1 teaspoon freshly ground black pepper
1 teaspoon powdered sage
Mix all ingredients gently till well blended. Store in airtight container in cool, dry place for up to 6 months.
Makes about 1/3 cup.
Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I will not forget you. — William Arthur Ward
-Deidre-Anne Penrod, FGGT98B —–INGREDIENTS—– Carrots Celery Radishes Salami, polish ham, cold Cuts, cut in halves or in Triangles Cream cheese Cherry tomatoes Tuna or deviled ham salad Olives, black and green Green onions Whatever else you want THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end–not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many “almost through” slices on the tip. They will open after theyve been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight.) (CONTINUED IN PART 2) |
An atheist is a man who has no invisible means of support. — John Buchan
Yield: 6 servings
1 pound crabmeat
1 teaspoon celery salt
1 chicken bouillon
1 cup boiling water
Dash of pepper
1/4 cup onion, chopped
1/2 quart water
1/2 quart heavy cream
1 cup butter
Thickener of choice
Chopped parsley
Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley.
Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium; 178 mg Cholesterol
Enter any 11-digit prime number to continue… — Anon.
Servings: depends on appetites! Ingredients: 1 cup cornmeal 2 egg beaten 2 1/4 cups flour 1 cup milk 1 Tbsp. worcestershire sauce 1/2 tsp. hot sauce (like Tabasco) 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. Mrs. Dash 1/4 tsp. Garlic Powder 3/4 tsp. Cayenne Pepper 1 qt. sliced dill pickles Vegetable Oil salt & pepper Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, hot sauce, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste. Also works great with pepperoncinis! |
When life seems chaotic, you don need people giving you easy answers or cheap promises. There might not be any answers to your problems. What you need is a safe place where you can bounce with people who have taken some bad hops of their own. — Real Live Preacher
4 (3 ounce) packages sugar-free raspberry
gelatin (or flavor of your choice)
4 cups boiling water
1 1/2 cups cold water
1 (46 ounce) jar unsweetened applesauce
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13 x 9-inch dish coated with nonstick cooking spray. Refrigerate for 8 hours or overnight.
Cut into squares.
Makes 16 servings - 1 WW point per serving
42 Cal, 0 chol., 10g Carb., 1g Protein, trace Fat
In Mexico we have a word for sushi Bait. — Jose Simon
Posted by Olga at recipegoldmine.com 5/17/02 7:03:17 am
This is a sumptuous, creamy cheesecake.
Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white
Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat (1%) light cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar
Preheat oven to 375 degrees F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.
Reduce oven temperature to 300 degrees F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.
In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.
Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.
Makes 12 servings.
Per serving 203 calories, 5.4 g fat
The world moves, and ideas that were once good are not always good. — Dwight D Eisenhower
1 lg Orange 1 oz Tofu 3/4 c Sugar; (less if desired) 3 tb Oil 1/2 c Water or orange juice 2 c Flour 1 ts Baking soda 1 ts Cream of tartar 1/4 ts Salt Preheat the oven to 350 degrees F. Finely grate the zest from the orange. Squeeze out and strain the oranges juice. Set zest and juice aside. In a bowl, thoroughly mash the tofu with the sugar, or blend together with an electric mixer. Mix in the finely grated orange zest and juice from the orange, oil, and water (or additional orange juice). In a large bowl, sift together the flour, baking soda, cream of tartar and salt. Blend in the orange juice mixture. Spoon batter into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until muffins are starting to brown very lightly, and toothpick inserted in center comes out clean. Karens notes: I always use tofu as an egg-replacer in baked goods, with excellent results. It may only be luck, or coincidence, so if you don have a piece of tofu handy, try omitting it. These muffins are pretty sweet, so you may want to decrease the amount of sugar used. The sugar does seem to act as a humectant though, so the muffins will stay a little moister in storage if you use more sugar. From the kitchen of Karen Mintzias |
One of the hardest things in life is having words in your heart that you can utter. — James Earl Jones
1/2 c Yogurt 1/2 c Milk 1/2 ts Baking soda 1 ts Sugar 4 tb Butter/oleo 2 ea Eggs, lightly beaten 3 pk Dry yeast (1 pack=10 oz) 3 c White flour 1/2 ts Salt 1/2 ts Poppy seed Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes. |
It is destruction to the weak man to attempt to imitate the powerful. — Phaedrus
