deluxe bake it recipes

8/15/2019 deluxe bake it recipes

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* Exported from MasterCook *

Almond Cheesecake with Oreo Crust

Recipe By :Susan CarlisleServing Size : 6 Preparation Time :0:45Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------24 Oreo cookies -- crushed

1/3 cup granulated white sugar8 ounces cream cheese -- at room temperature2 eggs

1/4 teaspoon vanilla extract1/4 cup butter -- melted

1 cup sliced almonds1 whole peach -- sliced as garnish

OR

1 whole orange -- sliced as garnishOR

1 cup berries -- as garnishOR

1 cup pineapple chunks -- as garnish

Preheat oven to 350 F.

Oreo Crust: In a blender or food processor crush cookies and save 1/4 cupfor topping. Add melted butter and blend 1 to 2 seconds. Press into a9-inch pie plate. Refrigerate until needed.

Almond Cheesecake: Finely grind almonds with sugar in a food processor.

Add cream cheese and blend until smooth. Add eggs and almond extract andblend using pulse switch. Spoon mixture onto the Oreo cookie crust. Bakeuntil filling is set about 18 minutes. Cool completely.

Option: Arrange fresh fruit decoratively on top of the cheesecake beforeserving.

Description:"Ground almonds, sugar, cream cheese and eggs baked into a creamycheesecake on an Oreo cookie crust."

Yield:"1 9-inch Pie"

Ratings : Cholesterol Rating 3 Complete Meal 1

Complexity 2 Cost 4Depth 3 Difficulty 3Fanciness 5 Fat Content 7Good for Crowds 10 Kid Appeal 9Portability 9 Sweetness 7

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Per serving: 518 Calories (kcal); 38g Total Fat; (64% calories from fat); 11gProtein; 36g Carbohydrate; 125mg Cholesterol; 350mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2


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Other Carbohydrates

Nutr. Assoc. : 2647 652 0 0 0 0 0 26349 0 2130706543 0 2130706543 02130706543


Angel Biscuits

Recipe By :Frances BoltonServing Size : 6 Preparation Time :0:45Categories : Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package active dry yeast

1/4 cup water -- warm2 1/2 cups white wheat flour

1/2 teaspoon baking soda

1 teaspoon baking powder1 teaspoon salt2 tablespoons granulated white sugar -- or a little more

1/2 cup vegetable shortening or Crisco1 cup buttermilk

Preheat oven to 400 F. Dissolve yeast in water, set aside.

Mix dry ingredients. Cut in shortening with pastry blender. Slowly addyeasted water.

Turn dough out on floured pastry board and knead lightly as for regularbiscuits. Roll and cut with biscuit cutter. Place rounds in a greased pan.

Let the biscuits rise slightly before baking for 12 - 15 minutes or untilbrowned and done.

Description:"Light and fluffy buttermilk, baking powder and yeast biscuits.Frances says these taste like KFC biscuits. They are so light, if theyhad wings they'd fly away."

Cuisine:"American"

Yield:"1 Dozen"

Ratings : Cholesterol Rating 1 Complete Meal 0Complexity 3 Cost 3

Depth 0 Difficulty 5Fanciness 0 Good for Crowds 10Kid Appeal 8

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Per serving: 380 Calories (kcal); 18g Total Fat; (43% calories from fat); 7gProtein; 46g Carbohydrate; 1mg Cholesterol; 586mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;1/2 Other Carbohydrates


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Nutr. Assoc. : 26366 0 5534 0 0 0 652 1564 0


Apple Cake

Recipe By :

Serving Size : 6 Preparation Time :1:30Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 eggs2 cups granulated sugar1 cup vegetable oil

1/2 cup orange juice1 teaspoon vanilla extract3 cups white flour3 tablespoons baking powder

4 apples2 tablespoons granulated sugar2 teaspoons cinnamon

Mix everything except the apples, sugar, and cinnamon together and setaside.

Peel and slice the apples, and toss them with the sugar and cinnamon.

In a buttered cake pan, alternate layers of the batter and the apples,starting with the batter. Bake at 350 for 1 hour and 15 minutes.

Description:

"Apples and orange juice give moisture and depth to a spicy cake thatis nonetheless the soul of simplicity."

Cuisine:"American"

Yield:"1 Cake"

T(Baking Time):"1:15"

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Per serving: 938 Calories (kcal); 40g Total Fat; (37% calories from fat); 10gProtein; 137g Carbohydrate; 125mg Cholesterol; 771mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 1/2 Fat; 5Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 30 0 0


Apple Cake Surprise


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Recipe By :Serving Size : 12 Preparation Time :1:30Categories : Cake Christmas

Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups granulated white sugar

1/2 cup oil2 eggs4 cups diced apples

SIFT TOGETHER:

2 cups white wheat flour1 teaspoon salt2 teaspoons cinnamon1 1/2 teaspoons nutmeg2 teaspoons baking soda

1/2 cup nuts1/2 cup dates1/2 cup coconut

1/2 cup raisins

Preheat oven to 350 F. Beat together sugar, oil and eggs. Stir in apples.Add apple mixture to sifted dry ingredients. Pour into greased baking pan.Bake for 1 hour or until tested done.

Yields 9 13-inch baking dish.

Description:"A hearty apple cake loaded with coconut, dates, nuts and raisins assurprise additions."

Cuisine:"American"

Yield:"1 Cake"

Ratings : Cholesterol Rating 0 Complete Meal 2Complexity 2 Cost 5Depth 0 Difficulty 2Fanciness 5 Fat Content 6Good for Crowds 9 Intensity 6Kid Appeal 3 Portability 10Sweetness 8

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Per serving: 406 Calories (kcal); 15g Total Fat; (31% calories from fat); 5gProtein; 67g Carbohydrate; 31mg Cholesterol; 400mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 2Other Carbohydrates

Nutr. Assoc. : 652 0 0 2065 0 0 3309 0 0 0 0 0 0 0 0



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Apple Flan (Clafouti)

Recipe By :Serving Size : 8 Preparation Time :2:00Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/4 pounds apples -- sliced 1/4" thick (peeled too, if you feel like

it)3 tablespoons butter (3 to 4 tablespoons)

1/4 cup cognac1/8 teaspoon cinnamon1/3 cup granulated sugar

3 eggs1 cup milk

1/3 cup granulated sugar1/8 teaspoon salt

1 tablespoon vanilla2/3 cup white flour -- sifted

Saut the apples in the butter until the fragrance reaches a peak or untillightly browned. Remove from heat, add the cognac, cinnamon and sugar,stir, and let sit for 1/2 hour. Strain the liquid into a measuring cup,then add milk to make 1 1/4 cup. Heat the oven to 350 F.

In a blender, food processor, mixer or bowl, mix the milk and theremaining ingredients to make a batter.

Lightly butter a glass or ceramic baking dish and heat in the oven for afew minutes until hot. Pour in 1/8 to 1/4-inch of batter until set. Addthe apples and cover with the remaining batter.

Bake until a clean knife stuck into the center comes out clean (of egg,that is the apple will stick to it) or about 1 hour.

Sprinkle with powdered sugar and serve warm.

Serves 6 to 8

Description:"Baked saut ed apples with a fragrant cognac custard."

Cuisine:"French"

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Per serving: 243 Calories (kcal); 7g Total Fat; (28% calories from fat); 4gProtein; 37g Carbohydrate; 86mg Cholesterol; 113mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1Other Carbohydrates

NOTES : For the simplicity of the ingredients, this is a really fancy,impressive dish.

Nutr. Assoc. : 0 222 0 0 0 0 0 0 0 0 0


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Apple Pandowdy


Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

APPLES6 apples -- tart, peeled, cored and sliced thin

1/2 cup packed dark brown sugar1/4 cup granulated sugar1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/4 teaspoon salt

BISCUIT DOUGH

1 1/2 cups white flour1 1/2 tablespoons granulated sugar2 1/4 teaspoons baking powder

3/4 teaspoon salt1/2 cup butter -- chilled and cut into 10 pieces

6 tablespoons milk -- or more if needed1 cup heavy cream -- chilled, whipped and lightly sweetened with

sugar (optional)

Preheat oven to 350 F.

In a large mixing bowl, toss apples, both sugars, nutmeg, cinnamon,cloves, and salt to combine. Put apple mixture into a buttered 9-inchbaking dish.

For the dough, sift flour, sugar, baking powder, and salt into a largemixing bowl. Rub butter in with your fingers or cut in with a pastryblender until mixture resembles coarse meal. Sprinkle with 6 tablespoonsof the milk and toss with a fork. Add more milk if necessary to make asoft dough.

On a lightly floured surface, roll dough 1 inch larger than baking dish.Dough should be about 1-inch thick. Lay dough over baking dish with theapples. Flute or otherwise secure dough to edge of dish. Bake until crust

is golden brown and apples are soft and bubbly, 40 to 45 minutes. Servewarm or at room temperature, garnished with whipped cream.

Description:"Apples and spices baked under a biscuit-dough blanket."

Cuisine:"American"

Source:"Cook's Magazine September/October 1984"

Ratings : Cholesterol Rating 0 Complete Meal 0Complexity 0 Cost 3


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Depth 5 Difficulty 5Fanciness 5 Fat Content 7Good for Crowds 7 Intensity 0Intricacy 3 Kid Appeal 7Looks 7 Portability 7Richness 5 Sweetness 7

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Per serving: 444 Calories (kcal); 24g Total Fat; (46% calories from fat); 4gProtein; 57g Carbohydrate; 73mg Cholesterol; 544mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Apple-Caramel Upside Down Cake

Recipe By :Serving Size : 8 Preparation Time :2:00Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 large apple, for cooking -- about 1/2 pound10 tablespoons butter -- softened1 1/4 cups plus 3 tablespoons granulated sugar2 eggs1 cup pecans (4 ounces)

1 teaspoon cinnamon2 cups white flour1 teaspoon baking powder

1/2 teaspoon baking soda1/4 teaspoon salt

1 cup sour cream1/2 teaspoon vanilla extract

PREPARATION: Peel, core, and thinly slice the apple. Melt 2 tablespoonsbutter in a 9-inch, cast-iron skillet over medium-low heat. Add appleslices and saut until wilted, about 3 minutes. Transfer slices to aplate. Increase heat to high, add 1/4 cup sugar to skillet and cook,stirring frequently, until sugar melts and turns golden, about 3 minutes.

Remove skillet from heat and arrange the apple slices in a circularpattern over the bottom. Set skillet aside.

Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and setaside. Sift flour with baking powder, baking soda, and salt; set aside.Beat remaining butter in a bowl until lightened. Gradually beat in 1 cupsugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredientsinto the batter.

COOKING: Adjust oven rack to middle position and heat oven to 350 F.Sprinkle half of the pecan mixture over the apples. Using your fingers or


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a spoon, carefully spread half of the cake batter over pecans. Sprinklethe remaining pecan mixture over the batter and carefully spread theremaining cake batter over pecans. Bake the cake until top is golden and atoothpick inserted in the center comes out clean, about 45 minutes. Coolon a rack for 5 minutes. Run a small knife along the edge of the cake andcarefully invert cake onto a serving platter. If apples stick to theskillet, loosen with a knife and arrange on the cake. Serve slightly warmor at room temperature. (Can cover and store at room temperature up to 2

days.)

Description:"White sour-cream cake with nut and a caramel-apple "frosting.""

Cuisine:"American"

Source:"Cook's Magazine September/October 1988"

Ratings : Cholesterol Rating 8 Complete Meal 0Complexity 0 Cost 5Depth 5 Difficulty 7Fanciness 5 Fat Content 7Freeze-ability 2 Good for Crowds 7

Intensity 5 Intricacy 3Kid Appeal 8 Looks 5Portability 7 Richness 0Serving Temperature 5 Sweetness 7

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Per serving: 542 Calories (kcal); 31g Total Fat; (50% calories from fat); 7gProtein; 62g Carbohydrate; 98mg Cholesterol; 383mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2Other Carbohydrates

NOTES : The trick in this recipe is to melt the sugar over high heat,

stirring it often to achieve a delicate caramel color, then removethe warm caramel from the stove and gently, but quickly, arrangethe saut ed apple slices in the bottom of the pan. A cast-iron,9-inch skillet can be used for the upside-down cake, or aprofessional 9-inch baker's pan with straight sides will do in apinch.

Nutr. Assoc. : 30 0 652 0 1089 0 0 0 0 0 0 0


Apple-Cranberry Lattice Tart

Recipe By :Serving Size : 8 Preparation Time :2:00Categories : Christmas Dessert

Fruit Dessert Pie


PASTRY1/2 cup lard -- chilled

2 cups white flour


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2 teaspoons granulated sugar1/2 teaspoon salt1/4 cup vegetable shortening -- chilled

2 eggs1 1/2 teaspoons red wine vinegar3 tablespoons cold water

APPLE-CRANBERRY FILLING

1/4 cup halved walnuts (1 ounce)1 orange2 large apples (1 pound)1 cup cranberries -- chilled

1/2 cup raisins (3 1/2 ounces)1 cup plus 1 tablespoon granulated sugar

1/2 cup firmly packed dark brown sugar1 tablespoon instant tapioca

1/2 teaspoon cinnamon1/8 teaspoon ground cloves

PREPARATION: For the pastry, cut the lard into 1/2-inch pieces. If makingthe dough by hand, put the flour, sugar, and salt in a bowl. Cut the lard

and shortening into the dry ingredients with a pastry blender, or workquickly with fingertips until mixture resembles a coarse meal with somepea-sized pieces remaining. Lightly beat 1 egg with the vinegar and 1tablespoon of the cold water and add it to the bowl, tossing with a fork.Add water, a tablespoon at a time, until dough just holds together.

If using a food processor, put lard, flour, sugar, salt, and shorteninginto the workbowl fitted with the metal blade and process until mixtureresembles a coarse meal. Lightly beat 1 egg with the vinegar and 1tablespoon cold water. Add the egg mixture and pulse until dough holdstogether. Divide the dough into two equal discs. Wrap in plastic andrefrigerate for 1 hour. (Can refrigerate overnight, or wrap in plastic andfreeze up to 1 month.)

For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zestinto a large bowl and squeeze in 2 tablespoons orange juice. Peel andgrate apples into the bowl. Stir in cranberries, raisins, 1 cup sugar,brown sugar, tapioca, cinnamon, and cloves.

COOKING: Butter a 9-inch fluted tart pan with a removable bottom. In asmall bowl, lightly beat the remaining egg with 1 tablespoon cold water.On a lightly floured work surface, roll out one disc of dough to an11-inch circle and ease it into the tart pan. Trim the edge, leaving a1/2-inch border, and brush edge of crust with egg. Pour filling into thecrust and pack it evenly with the back of a spoon.

Roll out the remaining dough to an 11-inch square. With a sharp knife orserrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To form thelattice, put 5 strips horizontally across the top of the tart at 1-inchintervals. Working carefully, weave 5 vertical strips over and under thehorizontal strips, taking care not to break the strips as you work. Trimand flute the edge. Brush the pastry with egg. Sprinkle walnuts in thespaces between the latticework and dust the top of the pie with theremaining tablespoon granulated sugar. Adjust oven rack to middle positionand heat oven to 425 F. Put the pie on a foil-lined baking sheet and bake15 minutes. Reduce heat to 350 F and bake until crust is golden andfilling is bubbling, about 35 minutes. Serve at room temperature.


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Description:"A succulent, spicy fruit tart for ending a festive meal."

Cuisine:"American"

Source:"Cook's Magazine September 1988"


Complexity 0 Cost 3Depth 7 Difficulty 0Fanciness 8 Fat Content 5Freeze-ability 3 Good for Crowds 7Intensity 8 Intricacy 7Kid Appeal 5 Looks 8Portability 7 Richness 7Serving Temperature 5 Sweetness 5Tartness 7

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Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2Fat; 2 1/2 Other Carbohydrates

NOTES : A smashing dessert, this makes a perfect ending for any holidaymeal. Since the tart is not overly sweet, it can be served withvanilla ice cream on the side.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5471 0 30 0 4680 652 3036 5254 0 0


Applesauce Cake



1/2 cup butter1 cup firmly packed brown sugar1 egg2 teaspoons vanilla

SIFT TOGETHER:

1 3/4 cups white flour or cake flour1/2 teaspoon salt

2 teaspoons cinnamon1 teaspoon baking soda

1/4 teaspoon nutmeg1/4 teaspoon ground cloves (optional)

1/2 cup raisins1/2 cup nuts

1 cup applesauce1/4 cup powdered sugar -- for garnish


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Heat oven to 350 F.

Cream butter and sugar together, then add egg and vanilla.

Sift dry ingredients together and stir into butter mixture. Add raisinsand walnuts, then applesauce. Pour into greased cake pan and bake forabout 40 or 50 minutes, or until center is springy, your toothpick test is

clean, and cake pulls away from the sides of the pan.

Cool and dust with powdered sugar, or mix powdered sugar together with alittle water, adding just a sprinkle of water at a time while stirring,until desired thickness is achieved, and glaze the cake.

Description:"A light, moist apple spice cake."

Source:"Earth Kitchen Cookbook by Dee Bell"

Yield:"1 9-inch Pie"


Complexity 0 Depth 2Difficulty 2 Fanciness 5Fat Content 0 Good for Crowds 0Intensity 2 Intricacy 2Kid Appeal 7 Looks 2Portability 10 Richness 3Serving Temperature 5 Sweetness 7Tartness 7

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Per serving: 585 Calories (kcal); 23g Total Fat; (34% calories from fat); 7gProtein; 90g Carbohydrate; 73mg Cholesterol; 572mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2

1/2 Other Carbohydrates

NOTES : Applesauce cake is even better the second day. This cake is nicelyaltered with a caramel glaze or a cream cheese icing.

Nutr. Assoc. : 0 0 0 0 0 0 5534 0 0 0 0 2130706543 0 0 0 0 0


Applesauce Cake Icing

Recipe By :Serving Size : 10 Preparation Time :0:10

Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoons butter1 1/2 teaspoons vanilla extract3 cups powdered sugar5 tablespoons heavy cream

PREPARATION: In a large bowl, beat the butter with the vanilla until


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lightened. Gradually beat in the confectioners' sugar and continue beatinguntil fluffy. Beat in cream, as necessary, to thin the icing to aspreadable consistency. Spread icing over the sides and top of cake.

Description:"Sugary, buttery topping."

Cuisine:

"American"Source:"Cook's Magazine September/October 1988"

Ratings : Cholesterol Rating 10- - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 7g Total Fat; (31% calories from fat); traceProtein; 36g Carbohydrate; 23mg Cholesterol; 50mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 21/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0


Applesauce Cookies

Recipe By :Serving Size : 24 Preparation Time :0:20Categories : Cookie


CREAM TOGETHER:

1/2 cup butter3/4 cup brown sugar1/4 cup granulated sugar

2 eggs1 cup applesauce2 teaspoons vanilla

SIFT TOGETHER:

1 3/4 cups white flour1 teaspoon baking soda2 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup raisins (optional)3/4 cup chopped nuts

3 tablespoons powdered sugar -- for garnish

Heat oven to 400 F. Grease cookie sheets.

Cream the sugars and butter together until smooth and creamy. Add eggs,vanilla and applesauce.


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Mix together the dry ingredients and add to creamed mixture. If raisins ornuts are desired, add now, then spoon 2 heaping tablespoons per cookieonto cookie sheet.

Bake about 8 minutes, until light, golden brown. Remember they willcontinue to bake for a little while after they come out of the oven. Dustwith powdered sugar.

You can also bake these as bars by spreading the mixture out in awell-greased, or foil-lined baking pan for about a half an hour in a 350 Foven. Dust with powdered sugar and cut into squares.

Description:"Light, fluffy, cake-like apple-spice cookies."

Cuisine:"American"


Yield:"2 Dozen"


Complexity 0 Cost 3Depth 0 Difficulty 1Fanciness 3 Fat Content 0Good for Crowds 10 Intensity 0Kid Appeal 7 Looks 3Portability 0 Richness 0Sweetness 6

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Per serving: 139 Calories (kcal); 7g Total Fat; (43% calories from fat); 2gProtein; 18g Carbohydrate; 26mg Cholesterol; 143mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

NOTES : As children we would leave out the cloves and sometimes even thenutmeg. These cookies are quite fine even without raisins,especially after they sit a day.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0


Apricot Sauce


Categories : International Sauce

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 orange

3/4 cup apricot preserves1/2 cup apple juice

PREPARATION AND COOKING: Grate 1 teaspoon of orange zest into a mediumsaucepan. Stir in the preserves and apple juice and bring to a boil.


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Reduce heat and simmer until slightly thickened, about 10 minutes. Servewarm.

Description:"Tart, fruit-rich topping for Dutch Apple Souffl Pancake."

Cuisine:"Dutch"

Source:

"Cook's Magazine September/October 1988"Yield:"3/4 Cup"

Ratings : Freeze-ability 10 Looks 7Serving Temperature 5 Tartness 8

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Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 31g Carbohydrate; 0mg Cholesterol; 17mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0


Arabic Honey Cake

Recipe By :Hanadi RifaeServing Size : 10 Preparation Time :0:45Categories : Cake Dessert

International


1/3 cup butter -- melted3 eggs

1/2 cup granulated white sugar1/2 teaspoon vanilla extract1/2 cup plus 1 tablespoon white wheat flour1/2 teaspoon baking powder

TOPPING

1/2 cup butter1/2 cup granulated white sugar1/3 cup honey

1/2 cup slivered almonds1/2 teaspoon ground cinnamon

Butter a cake pan. Preheat the oven to 400 F.

Beat the eggs, sugar and vanilla until the mixture whitens. Add the meltedbutter and mix well. Sift the flour and baking powder together and gentlyadd to the previous mixture. Pour in the prepared pan and bake 10 - 12minutes.

Meanwhile prepare the topping. Melt the butter on medium heat. Add the


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rest of the ingredients and bring to a boil, stirring constantly. Pour thetopping gently on the cake and return it to the oven for another 15 - 20minutes.

Description:"Vanilla cake with a honey, cinnamon, almond topping baked into it. Aneasy, but to die for, cake."

Cuisine:

"Middle Eastern"Yield:"1 10-inch cake"

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Per serving: 333 Calories (kcal); 21g Total Fat; (53% calories from fat); 4gProtein; 36g Carbohydrate; 97mg Cholesterol; 199mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 5534 0 0 0 0 652 0 0 0


Baklava

Recipe By :Trudi BarnesServing Size : 20 Preparation Time :2:00Categories : Dessert International

Pastry


3/4 cup butter1/2 cup vegetable oil

2 pounds filo dough8 cups shelled walnuts2 teaspoons ground cinnamon1 teaspoon ground cloves

SYRUP

4 cups granulated white sugar3 cups water1 cinnamon stick1 piece orange peel

1/3 cup honey

1/4 cup light corn syrup1 1/2 tablespoons fresh lemon juice -- from 1/2 lemon

Preheat oven to 325 F. Combine nuts and spices in bowl.

Melt butter and add oil. Keep warm while brushing filo. Brush bottom ofpan with butter. Place 1 filo in pan, brush with butter and add anotherfilo, continue until there are 4 layers of filo in bottom of pan.

Brush with butter and sprinkle 1/4 pastry with nut mixture. Allow 2 pastrylayers between nut filling; butter between each sheet of filo. Repeat


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until all nut mixture is used. End with 3 top layers of filo. Cut beforebaking with a sharp knife. Cut lengthways first and then cut diagonally tomake diamond shapes. (Pour any extra butter/oil mixture over top.) Bakefor 1 hour and 15 minutes.

To make syrup: Cover and boil to approximately 220 F the sugar, water,cinnamon stick and orange peel. Then add honey, light corn syrup and thelemon juice to the sugar/water mixture. Bring to a boil, cool and pour

over hot Baklava. I usually make the syrup while the Baklava is cookingand then pour it over the Baklava as soon as I remove it from the oven.

Description:"Baked layers of buttery filo dough and spiced walnuts; smothered in acitrus, cinnamon and honey syrup. Greek pastry, lots of walnuts andhoney. This is very rich!"

Cuisine:"Mediterranean"


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Per serving: 735 Calories (kcal); 43g Total Fat; (57% calories from fat); 16gProtein; 56g Carbohydrate; 19mg Cholesterol; 297mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3Other Carbohydrates

Nutr. Assoc. : 0 0 0 5471 0 0 0 0 652 0 0 0 0 0 0


Banana Cake



1/4 cup butter1 cup granulated sugar

1/2 cup firmly packed brown sugar2 eggs1 tablespoon vanilla

1 cup bananas

SIFT TOGETHER:2 cups cake flour or white flour1 teaspoon baking soda

1/2 teaspoon salt

SOURED MILK STIR TOGETHER:1/2 cup milk1/2 teaspoon vinegar

OR


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1/2 cup sour creamOR

1/2 cup yogurt

Heat oven to 350 F. Cream together butter and sugars, add eggs, vanillaand banana. Mix together well.

Sift together the dry ingredients and blend into the creamed mixture.

Gradually add soured milk or yogurt or sour cream and stir just untilwell-blended.

Pour into greased and lightly-floured baking pan and bake for 40 to 45minutes. Center should barely spring back when pressed, the toothpick testshould come out clean, and the sides should pull away from the pan. Eithercool and serve plain, with ice cream, dusted with powdered sugar, frosted,or serve warm with vanilla pudding. (See recipe in the Fabulous andFlavorful cookbook.)

Description:"A moist, sweet banana-freckled cake."

Source:

"Earth Kitchen Cookbook by Dee Bell"Yield:"1 9-inch cake"

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Per serving: 355 Calories (kcal); 8g Total Fat; (19% calories from fat); 4gProtein; 68g Carbohydrate; 64mg Cholesterol; 377mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2Fat; 2 1/2 Other Carbohydrates

NOTES : Not much can compare with the smell of banana cake baking. It's agreat way to sell a house.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 239 0 0 0 0 0 0 0 2130706543 0 2130706543


Banana Nut Bread

Recipe By :Serving Size : 12 Preparation Time :1:30Categories : Bread Breakfast

Dessert

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------CREAM TOGETHER:

1/3 cup butter2/3 cup light brown sugar

2 teaspoons vanilla2 eggs -- well beaten1 1/4 cups mashed bananas-ripe

1/2 cup chopped nuts

MIX TOGETHER:


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1 3/4 cups white flour2 1/4 teaspoons baking powder

1/2 teaspoon salt

Heat oven to 350 F. Grease a loaf pan.

Cream together butter and sugar, then add eggs and vanilla.

Gently fold in mashed bananas until well-mixed, then very gradually stirin mixed dry ingredients. Move quickly but add just a little at a time.

Fold in nuts. Spread batter in loaf pan and bake for about 1 hour. Centerwill spring back to the touch, toothpick test will be clean and the breadwill be pulled away from the sides of the pan.

Description:"Flavorful and basic banana bread."


Yield:"1 Loaf"

Ratings : Cholesterol Rating 3 Complete Meal 7Complexity 2 Cost 3Depth 0 Difficulty 0Fanciness 0 Fat Content 5Freeze-ability 8 Good for Crowds 0Intensity 0 Kid Appeal 5Portability 0 Richness 0Sweetness 7

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Per serving: 213 Calories (kcal); 9g Total Fat; (39% calories from fat); 4gProtein; 29g Carbohydrate; 45mg Cholesterol; 246mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;


Nutr. Assoc. : 0 0 0 0 0 0 4111 0 0 0 0 0 0


Banana Nut Bread with Buttermilk

Recipe By :Lisa DugoniServing Size : 12 Preparation Time :1:30Categories : Bread Breakfast

Snack


3/4 cup butter or margarine1 1/2 cups granulated white sugar1 1/2 cups mashed bananas (3 medium bananas)2 eggs -- well beaten1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda


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3/4 teaspoon salt1/2 cup buttermilk

OR1/2 cup milk -- soured

AND1 teaspoon vinegar

3/4 cup chopped walnuts

Preheat oven to 325 F. Cream butter and sugar together thoroughly.

Blend in bananas, eggs and vanilla. Sift flour, baking soda and salttogether. Add to banana mixture, alternating with buttermilk and mixingthoroughly after each addition. Add nuts and gently mix. Pour batter intogreased and floured loaf pan. Bake for 1 1/4 hours, or until done.

Description:"Sweet and hearty, traditional batter bread."

Cuisine:"American"

- - - - - - - - - - - - - - - - - - -

Per serving: 364 Calories (kcal); 17g Total Fat; (41% calories from fat); 6gProtein; 49g Carbohydrate; 63mg Cholesterol; 376mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 0 652 2142 0 0 0 0 0 0 0 2130706543 0 2130706543 0


Banana-Nut Bread


Snack

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup firmly packed brown sugar

1/2 cup butter2 eggs1 1/2 cups mashed bananas -- very ripe, about 3 to 41 tablespoon lemon juice

2 cups sifted white flour3 teaspoons baking powder

1/2 teaspoon salt1 cup chopped nuts

Preheat oven to 350 F. Butter a large loaf pan.

Sift the flour, baking powder and salt together.

Cream the brown sugar together with the butter, then mix in the eggs.Thoroughly mix in the bananas and lemon juice, then mix in the flour


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mixture as quickly as possible.

Fold in the chopped nuts, then pour into the prepared pan. Bake for 45minutes to 1 hour, until a toothpick inserted in the center of the loafcomes out clean.

Serves 6 to 8 people

Description:"A loaf that needs no introduction."

Cuisine:"American"

Ratings : Cholesterol Rating 3 Complete Meal 7Complexity 2 Cost 3Fat Content 5 Freeze-ability 8Intricacy 2 Kid Appeal 5Looks 3 Portability 10Serving Temperature 5 Sweetness 7Tartness 5

- - - - - - - - - - - - - - - - - - -

Per serving: 476 Calories (kcal); 23g Total Fat; (42% calories from fat); 8gProtein; 63g Carbohydrate; 78mg Cholesterol; 461mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat;2 Other Carbohydrates

NOTES : A perennial favorite when banana ripening outstrips consumption.Nutr. Assoc. : 0 0 0 0 0 26379 0 0 0


Basbousa

Recipe By :Hanadi RifaeServing Size : 16 Preparation Time :0:45Categories : Dessert


SYRUP3 cups granulated white sugar1 1/2 cups water4 drops lemon juice

BATTER

1 cup granulated white sugar

1 cup coconut1 cup yogurt1 cup vegetable oil1 1/2 cups semolina flour2 eggs2 teaspoons baking powder1 cup heavy cream -- optional

GARNISH

1 cup pine nuts or almonds


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Prepare syrup by putting the sugar and water in a heavy saucepan. Bring toa boil while constantly stirring to dissolve the sugar. Let it boil untilit appears clear. Add a few drops of lemon juice and let it boil for aminute or so. Remove from saucepan and let it cool completely.

Preheat the oven to 350 F. In a bowl combine all the remaining ingredientsand stir until well mixed. If you are going to bake in a pan then oil itbefore you pour the batter. If you want to do bite-size pieces, then line

the mini-muffin pan with the paper cups and pour the batter in them.Decorate the surface with whole blanched almonds or with pine nuts. Bakeuntil golden.

Remove from oven and pour some syrup on each and return the pan to theoven for a few minutes to dry the surface.

Yields a 9 13-inch baking dish.

Description:"Sweet treats of yogurt, coconut, macaroon-style mini-muffins;garnished with nuts and covered with syrup. Delicious dessert. It canbe served cut up or in small mini-muffin shapes."

Cuisine:"Middle Eastern"

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Per serving: 506 Calories (kcal); 26g Total Fat; (45% calories from fat); 6gProtein; 65g Carbohydrate; 46mg Cholesterol; 83mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2Other Carbohydrates

Nutr. Assoc. : 0 652 0 0 0 0 652 0 0 0 0 0 0 0 0 0 4489


Beer Bread

Recipe By :Serving Size : 12 Preparation Time :0:45Categories : Bread International

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups white wheat flour -- self-rising

3 tablespoons granulated white sugar1 12-ounce can beer

Preheat oven to 350 F. Put all ingredients in a bowl. Stir well. Pour intobread pan. Bake for 1 hour. Top with butter or margarine and bake foranother 10 minutes. Cool before slicing.

Description:"A simple batter bread made with self-rising flour and beer forleavening."

Cuisine:


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"Northern European"Yield:"1 Loaf"

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Per serving: 134 Calories (kcal); trace Total Fat; (2% calories from fat); 3gProtein; 27g Carbohydrate; 0mg Cholesterol; 398mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3312 652 142


Berry Patch Blueberry Muffins


Categories : Bread BreakfastSnack

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup oats1 cup buttermilk1 cup white wheat flour1 teaspoon baking powder

1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup brown sugar

1 egg

1/4 cup butter -- melted1 cup fresh or frozen blueberries -- thawed if necessary,

drained well

Preheat oven to 400 F. Combine oats and buttermilk in small bowl; setaside and let stand.

Combine flour, baking powder, soda, salt, brown sugar, stir well.

Add egg and melted butter to oats.

Add dry ingredients and stir just until all is moistened. Gently fold inblueberries. Spoon into muffin pan until three-quarters full each. Bake

for 17 to 20 minutes.

Description:"Hearty oat and buttermilk blueberry muffins."

Cuisine:"American"

Yield:"1 Dozen"

Ratings : Cholesterol Rating 4 Cost 3Difficulty 2 Fat Content 8Good for Crowds 10 Portability 10


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Sweetness 7- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 5g Total Fat; (27% calories from fat); 5gProtein; 28g Carbohydrate; 27mg Cholesterol; 252mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

Serving Ideas : Great for breakfast. Goes well with my Classy Ham and CheeseCasserole (see recipe in the Fabulous and Flavorful cookbook).

NOTES : Add fresh fruit, orange juice and coffee. A major success forbrunch or baby shower.

Nutr. Assoc. : 0 0 5534 0 0 0 0 0 0 175


Best Pie Pastry

Recipe By :

Serving Size : 32 Preparation Time :1:30Categories : Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 tablespoons butter -- chilled2 cups all-purpose flour1 teaspoon salt4 tablespoons vegetable shortening

1/4 cup cold water -- or more if needed

PREPARATION:Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butterand shortening into dry ingredients with a pastry blender or work quicklywith fingertips until mixture resembles a coarse meal with some pea-sizedpieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening intothe bowl and process with the steel blade until mixture resembles a coarsemeal. Continue processing, gradually adding water, until dough forms aball. Divide the dough in half if making 2 single-crust pies or so thatone piece is slightly larger than the other for a double-crust pie. Form 2discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at roomtemperature until workable before rolling.

Description:"Cook's tested as the flakiest pastry with flavor."

Source:"Cook's Magazine November 1987"

Yield:"2 9-inch pies"


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Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1gProtein; 6g Carbohydrate; 6mg Cholesterol; 89mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the

flakiest crust without sacrificing flavor.Nutr. Assoc. : 0 0 0 0 0


Bhutte ki Roti (NAN) Indian Bread

Recipe By :Susan CarlisleServing Size : 8 Preparation Time :0:20Categories : Bread International

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 ears corn

OR1 1/2 cups kernel corn2 cups all-purpose flour

1/2 cup all-purpose flour3 fresh jalape o chilies -- seeded and minced1 1/2 teaspoons salt1 tablespoon oil

Using a sharp knife, remove corn from cob. Combine corn with first measureof flour, chilies, oil and salt in a large bowl. Mix until dough gathers

together. Knead dough in bowl until a heavy, slightly sticky dough forms.Add remaining flour as necessary.

Divide the dough into 8 pieces. Roll into smooth balls, dusting with flourto prevent sticking. Cover with plastic. Roll 1 ball out on a lightlyfloured surface to a 7-inch round, dusting frequently with flour. Coverwith a kitchen towel. Repeat with remaining dough balls. Do not let breadrounds touch each other.

Heat griddle or heavy large skillet over high heat until hot; about 3minutes. Reduce heat to medium-high. Bake breads until spotted brown,pressing gently with a spatula to ensure even cooking; about 1-1/2 minutesper side. (Can be prepared 4 days ahead.) Cool. Wrap tightly and

refrigerate. Reheat on hot, dry griddle.

Description:"Tortilla-style griddle breads made with fresh corn and jalape os."

Cuisine:"Indian"

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Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Serving Ideas : This bread goes well with any roasted meat. Or, try it withMexican food in place of the usual tortillas.

Nutr. Assoc. : 2865 0 2130706543 0 0 26360 0 0


Big Blueberry Popover

Recipe By :Serving Size : 6 Preparation Time :1:00Categories : Bread Fruit Dessert


1 cup milk1/2 teaspoon vanilla extract

2 tablespoons butter -- melted1/4 teaspoon salt1/8 teaspoon fresh ground nutmeg1/4 cup granulated sugar

1 cup sifted white flour2 eggs -- beaten

1/4 teaspoon ground cinnamon1 cup blueberries or other berries

TO PREPARE: Mix first 5 ingredients plus 3 tablespoon sugar in a largebowl. Stir in flour, then eggs until just combined; let this batter stand

for 5 minutes. Meanwhile, mix remaining 1 tablespoon sugar and cinnamon ina separate bowl; set aside.

TO COOK AND SERVE: Adjust oven rack to middle position and heat oven to450 F. Place berries in a buttered 9-inch pie pan. Pour batter over theberries; sprinkle cinnamon-sugar over the batter. Transfer pan to the ovenand bake for 20 minutes. Reduce oven temperature to 350 F; bake untilpopover is firm and golden brown, 15 to 20 minutes longer. Cut popoverinto wedges and serve immediately.

Description:"Pan-baked berries under a souffl -like topping: an equally easyalternative to muffins."

Cuisine:"American"

Source:"Cook's Magazine June 1990"

Ratings : Cholesterol Rating 5 Complete Meal 0Complexity 0 Cost 3Depth 0 Difficulty 0Fanciness 3 Fat Content 3Good for Crowds 8 Intensity 3Intricacy 2 Kid Appeal 10Looks 7 Portability 5


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Richness 5 Serving Temperature 7Sweetness 8 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 7g Total Fat; (28% calories from fat); 5gProtein; 34g Carbohydrate; 78mg Cholesterol; 167mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Great for breakfast a refreshing change of pace from muffins.Great with blueberries, but any berry can be used.

Nutr. Assoc. : 0 0 0 0 962 0 26379 0 0 176


Biskotini


Categories : Cookie International


1/4 pound butter1 cup granulated sugar2 eggs

1/2 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon baking powder

2 teaspoons anise seedPinch salt

2 1/2 cups white flour1/2 cup light cream

OR1/2 cup half and half

In a large mixing bowl, cream butter and sugar until light and fluffy. Addeggs, 1 at a time, beating well after each addition. Add vanilla.

In another bowl, combine baking soda, baking powder, anise seeds, salt,and flour. Add this mixture to batter in 3 batches alternately with cream.Blend in almonds. Cover dough and chill until firm enough to handle, 1 to2 hours.

Heat oven to 350 F.

Divide dough in half. On a buttered baking sheet, using floured hands,form each half of dough into a 1 1/2- to 2-inch wide and 15- to 16-inchlong roll. Leave about 3 inches between the rolls on the sheet.

Bake until golden and firm to the touch, about 30 minutes. Lower oven heatto 225 F. Remove baking sheet and let rolls cool about 15 minutes.

Using a sharp knife, cut rolls into 1/2-inch diagonal slices. Place slicesclose together on ungreased baking sheets and toast in oven until dry,


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crunchy, and lightly browned, about 1 hour. Cool completely and store inan airtight container.

Yields: 4 to 4 1/2 dozen

Description:"Sweet hard biscuits with anise seed."

Cuisine:

"Italian"Source:"Cook's Magazine September/October 1984"

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Per serving: 65 Calories (kcal); 3g Total Fat; (36% calories from fat); 1gProtein; 9g Carbohydrate; 15mg Cholesterol; 41mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

NOTES : Biskotini are traditionally dipped in port before eating.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 483 0 2130706543


Bisquick Bread

Recipe By :Susan CarlisleServing Size : 12 Preparation Time :1:00Categories : Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups Bisquick baking mix

1/2 cup granulated sugar1 egg1 1/4 cups milk1 1/2 cups chopped walnuts -- optional

Preheat oven to 350 F. Mix first 4 ingredients together. Beat vigorouslyfor 30 seconds. Stir in nuts. Pour batter into greased loaf pan. Bake 45to 50 minutes. Cool before slicing.

BREAD PAN ALTERNATIVES Soup cans, No. 2 cans or 1-pound coffee tins may beused for baking bread. To prepare cans for baking thoroughly wash and dry,then grease them well with butter or margarine. Follow your favorite breadrecipe. Fill your choice of can slightly more than half full of dough.

Cover and put them in a warm place to rise if making a yeast bread. Bakein a preheated 350 oven: soup cans: 40 minutes; No. 2 cans: 45 to 50minutes, and coffee cans: 50 to 55 minutes.

Description:"A quick bread made with sweetened Bisquick and eggs (walnutsoptional). A good recipe for boaters and/or campers."

Cuisine:"American"

Ratings : Cholesterol Rating 1 Complete Meal 2Cost 1 Depth 1


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Difficulty 0 Fanciness 0Fat Content 1 Good for Crowds 0Serving Temperature 6

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 14g Total Fat; (45% calories from fat); 7gProtein; 30g Carbohydrate; 19mg Cholesterol; 367mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 1/2 Other Carbohydrates

NOTES : *1 loaf pan equals 5 soup cans, 3 No. 2 cans or 2 one pound coffeetins.

Nutr. Assoc. : 2250 0 0 0 0


Black Cake

Recipe By :Cindy VinoresServing Size : 8 Preparation Time :24:00

Categories : Breakfast CakeChristmas DessertInternational


FIRST DAY3 cups strong coffee or espresso -- reserve for second measure of

coffee1 cup raisins

SECOND DAY

1/4 cup butter or margarine

1 cup granulated sugar2 tablespoons grape jelly

3/4 cup strong coffee or espresso -- reserved from the day before2 cups white wheat flour3 teaspoons baking powder

1/2 teaspoon baking soda3 teaspoons cocoa

1/4 teaspoon allspice1 teaspoon pumpkin pie spice1 cup chopped nuts

1/2 cup chopped citron1 cup semisweet chocolate chips1 teaspoon lemon extract

2 teaspoons vanilla extract

First day: Brew strong coffee or espresso. Simmer raisins in the coffeefor 15 minutes. Drain off coffee and cool it separately. Cool and storeraisins

Second day: Preheat oven to 325 F. Cream sugar, butter, and jelly. Setaside. Sift flour 3 times before measuring. Measure and sift all dryingredients together. To butter - sugar mixture, add dry ingredientsalternately with second measure of cooled coffee. Add extracts.


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Stir in: cocoa powder, chocolate chips, raisins, nuts and citron. Pourinto greased and floured tube pan.

Bake for 1 1/2 hours. Cool 10 minutes before turning out on towel coveredcake rack.

Description:"Fruitcake-style Christmas bread of coffee, nuts, chocolate chips,

cocoa, spices and fruit. An interesting alternative to fruit cake forChristmas. Very attractive when baked in a tube pan."

Cuisine:"Italian"

Yield:"1 9-inch cake"


- - - - - - - - - - - - - - - - - - -


Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 3 1/2Other Carbohydrates

Nutr. Assoc. : 0 2349 0 0 0 0 0 0 2349 5534 0 0 0 0 0 0 2429 0 0 0


Blueberry Muffins


Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 3/4 cups white wheat flour3 teaspoons baking powder

1/2 teaspoon salt1/2 cup granulated sugar

1 egg1 cup milk

1/4 cup butter -- melted

TOSS TOGETHER:1 cup fresh blueberries

1/2 cup granulated sugar1/4 cup white wheat flour

Preheat the oven to 375 F. Grease muffin tin.

Mix flour, baking powder,salt and sugar in a large bowl. Add the egg, milkand butter, stirring only enough to dampen the flour; the batter shouldnot be smooth.


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To add blueberries: mix together second measure of sugar and flour,sprinkle it over blueberries, toss gently and stir them into batter last.Spoon into the muffin pans filling each cup about 2/3 full. Bake for 20 -25 minutes.

Description:"A basic, delicious and traditional blueberry muffin recipe. These arethe real thing, good with lots of butter."

Cuisine:"American"

Ratings : Cholesterol Rating 2 Complete Meal 4Complexity 2 Cost 4Depth 0 Difficulty 2Fanciness 0 Fat Content 3Good for Crowds 10 Intensity 0Kid Appeal 10 Portability 10Richness 0 Sweetness 9

- - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g

Protein; 36g Carbohydrate; 29mg Cholesterol; 266mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 OtherCarbohydrates

Nutr. Assoc. : 5534 0 0 0 0 0 0 0 0 0 0 5534


Bolillos - Crusty Rolls

Recipe By :Susan Carlisle

Serving Size : 10 Preparation Time :3:00Categories : Bread International

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package active dry yeast1 1/3 cups lukewarm water1 tablespoon honey1 tablespoon vegetable shortening -- melted and cooled1 1/2 teaspoons salt4 cups white wheat flour

1/4 cup cold water

1 teaspoon cornstarch

Preheat oven to 375 F. Sprinkle yeast over the warm water in a large bowl.Let stand 5 minutes. Stir honey, shortening and salt into yeast mixture.Add half the measure of flour. Mix at low speed until very elastic; about5 minutes. Gradually stir in as much of the remaining flour as needed tomake a soft dough. Knead dough on a floured surface until the dough issmooth and elastic, adding only as much of the remaining flour needed toprevent sticking as you knead.

Place the dough in a greased bowl. Turn dough over to grease top. Let the


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dough rise, covered and in a warm place, until doubled; about 1 hour.Punch down dough. Knead briefly on a floured surface. Let rest 10 minutes.Divide dough into 10 equal pieces (or number of servings per recipe made).Roll each piece into a ball on the floured surface with the palm of thehand.

Starting at the center and working toward opposite ends, roll each ballinto an oval, tapered at both ends. Each piece should be about 5-1/2

inches long and 2 inches wide at the center. Place, evenly spaced on 2greased baking sheets. Let rise, loosely covered, for about 25 minutes oruntil double in size. Meanwhile mix cold water and cornstarch in a smallsauce pan. Heat over high heat, stirring constantly, to boiling. Boiluntil thick and clear; about 2 minutes.

Brush raised rolls with warm cornstarch mixture. Slash each rolllengthwise with a razor blade to within 1/2 inch from ends, cutting about1/2 inch deep. Bake until rolls are golden brown and sound hollow whentapped; 30 to 35 minutes. Remove from baking sheet. Cool on wire racks.

Description:"Mexican-style, oval-shaped, individual yeasted breads with crusty

tops."Cuisine:"Mexican"

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Per serving: 203 Calories (kcal); 2g Total Fat; (8% calories from fat); 5gProtein; 40g Carbohydrate; 0mg Cholesterol; 322mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26366 5472 0 0 0 5534 0 0


Bran Muffins



1 cup milk1 cup bran2 eggs -- lightly beaten2 tablespoons butter -- melted2 teaspoons vanilla1 cup white flour1 tablespoon baking powder

1/4 cup brown sugar1/2 teaspoon salt

Preheat oven to 375 F. Mix together bran and milk and let stand for 10


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minutes. Grease muffin tins. Stir eggs, vanilla and melted butter intobran mixture.

Mix together dry ingredients and add to wet mixture, stirring only enoughto mix all together. Spoon into each muffin tin until about three-fourthsfull. Bake for about 20 minutes.

Description:

"Healthy, hearty and delicious bran muffins."Cuisine:"American"


Ratings : Cholesterol Rating 3 Complete Meal 3Complexity 1 Cost 2Depth 4 Difficulty 1Good for Crowds 10 Intensity 5Kid Appeal 4 Portability 10

- - - - - - - - - - - - - - - - - - -

Per serving: 103 Calories (kcal); 4g Total Fat; (30% calories from fat); 3gProtein; 16g Carbohydrate; 39mg Cholesterol; 251mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Feel free to add raisins and nuts, toasted coconut, currants,dates or dried cranberries.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Bread Pudding

Recipe By :Serving Size : 6 Preparation Time :1:30Categories : Breakfast Dessert

Pudding

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------7 slices bread - French, or day-old white bread

1/4 cup butter (approximately) -- softened3 eggs -- beaten4 cups milk

1/4 cup brown sugar

1/4 cup granulated sugar2 teaspoons vanilla

1/4 teaspoon salt1/2 teaspoon cinnamon1/2 cup raisins, chopped dates

OR1/2 cup dried fruit

Heat oven to 325 F. Slather butter on one side of each of the breadslices. Lay them out in a buttered baking dish so the bread slices coverboth the sides and the bottom.


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Beat the eggs, mix together sugar, salt and cinnamon and stir into theeggs, then slowly incorporate the milk into this mixture untilwell-blended. Add vanilla and raisins. Pour this over the bread.

If you have used large slices of bread and have some leftover, push themdown into the milk mixture until they soak up liquid, then turn them overand push them down again to soak. Let this sit for about 15 minutes. Cover

and bake for 30 minutes, then uncover and continue to bake for 30 moreminutes. The pudding will come out of the oven very bouffant and willslowly fall.

Description:"Bread slices baked into a pudding with eggs, sugar, milk and butteryvanilla flavor."

Cuisine:"English"



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Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 11gProtein; 47g Carbohydrate; 136mg Cholesterol; 456mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1Other Carbohydrates

NOTES : If you like a little more texture, add a few chopped nuts to thisrecipe or some toasted coconut. Some people like this without thecinnamon.

Nutr. Assoc. : 594 222 0 0 0 0 0 0 0 4680 0 2130706543


Breadsticks


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1-ounce package breadstick dough1 1/2 tablespoons garlic salt

1 1/2 tablespoons dried basil

Preheat oven according to package directions. Unroll dough on bread board.Cut in half across to make 16 pieces. (I found the "perforations"inadequate, so I cut dough lengthwise where indicated.)

Sprinkle each piece lightly with garlic salt and sweet basil. Press doughso herb will adhere. Twist each piece and place on ungreased baking sheet,pressing the ends down hard so they will stick. Bake according to packagedirections.


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Description:"Breadstick dough from the grocery dairy case twisted with herbs andgarlic salt, then baked."

Cuisine:"American"

Ratings : Cholesterol Rating 0 Complete Meal 3Complexity 1 Cost 1Fat Content 1 Good for Crowds 10

Kid Appeal 7 Portability 5Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 8 Calories (kcal); trace Total Fat; (27% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 596mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 2338 0 0


Brownies

Recipe By :Serving Size : 12 Preparation Time :0:45Categories : Cookie Dessert


1/4 cup butter2 ounces unsweetened chocolate

1 cup granulated sugar1 egg

1/2 cup white flour1/8 teaspoon salt1/2 cup chopped nuts

2 teaspoons vanilla1 tablespoon powdered sugar (optional) - as garnish

Heat the oven to 300 F. Grease a square 8-inch pan and sprinkle withflour. (You can also line the pan with greased and floured wax paper.)

Melt the butter and chocolate together on low in a stovetop pan. Blendthem by stirring well.

Remove the pan from the heat and stir in this order: the sugar, salt, egg,vanilla, flour and the nuts. Pour and spread the mixture into the bakingdish and bake for 30 minutes. Cool, dust with powdered sugar and cut intosquares.

Description:"The basic chewy and rich brownie."

Cuisine:"American"

Source:


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"Earth Kitchen Cookbook by Dee Bell"T(Baking Time):"0:30"

Ratings : Cholesterol Rating 2 Complete Meal 2Complexity 1 Cost 4Depth 4 Difficulty 1Fat Content 7 Freeze-ability 9Good for Crowds 10 Intensity 7

Kid Appeal 10 Looks 5Richness 7 Sweetness 10

- - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 10g Total Fat; (46% calories from fat); 3gProtein; 24g Carbohydrate; 26mg Cholesterol; 67mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2788


Butter Cookie Cutouts

Recipe By :Serving Size : 12 Preparation Time :1:00Categories : Christmas Cookie

Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups sifted white flour

1/2 teaspoon baking powder1/2 cup granulated sugar

1 egg -- unbeaten2 teaspoons vanilla

1/8 teaspoon salt1 cup butter

FROSTING

2 tablespoons water - approximately, and very hot2 cups powdered sugar

Food coloring (optional)

Heat oven to 350 F. Sift flour, baking powder and salt together. Cream

butter and sugar together thoroughly, add egg and vanilla. Beat untilfluffy.

Gradually stir in sifted dry ingredients until well-blended. Roll smallamounts of dough 1/2 inch thick on a lightly floured board. Shape withcookie cutter. Bake on an ungreased cookie sheet at 350 until delicatelybrowned, 10 to 12 minutes.

Description:"Traditional iced Christmas cookies."

Cuisine:


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"American"Source:"Earth Kitchen Cookbook by Dee Bell"

Ratings : Cholesterol Rating 3 Complete Meal 2Complexity 3 Cost 3Difficulty 3 Fat Content 5Freeze-ability 10 Good for Crowds 10Kid Appeal 10 Looks 10

Portability 10 Sweetness 8

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Per serving: 358 Calories (kcal); 16g Total Fat; (39% calories from fat); 4gProtein; 50g Carbohydrate; 57mg Cholesterol; 204mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2Other Carbohydrates

NOTES : Christmas cookies, Valentine hearts, Easter bunnies; let yourcutter and your holiday be your guide.

Nutr. Assoc. : 26379 0 0 0 0 0 0 0 0 1582 0 2130706543


Buttermilk Pie with Grapefruit

Recipe By :Serving Size : 12 Preparation Time :2:00Categories : Dessert Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Best Pie Pastry -- see recipe

5 cups granulated sugar6 tablespoons white flour10 tablespoons butter6 eggs3 cups buttermilk2 teaspoons vanilla2 teaspoons red wine vinegar6 grapefruits1 cup apricot preserves or apricot jam

PREPARATION: Make the Best Pie Pastry recipe.

On a lightly floured work surface, roll out half the dough to measure

slightly larger than a 9-inch pie pan and line pan with dough. Flute orcrimp edges. Repeat with the second half. Chill prepared pie shells atleast 20 minutes or even overnight.

Heat oven to 450 F. Press a double thickness of aluminum foil against thedough to hold it in place. Bake in preheated oven for 10 minutes. Reduceheat to 375 F, remove foil, and bake until beginning to brown, about 10minutes more.

Combine sugar and flour. Melt the butter, in a bowl, whisk togetherbutter, eggs, buttermilk, vanilla, and red wine vinegar. Mix into flour


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mixture. Reduce oven heat to 350 F. Pour filling into the pie shells andbake in preheated oven until a toothpick inserted into the middle comesout clean, about 45 minutes. Cool.

With a sharp paring knife, peel the grapefruits, cutting right down to theflesh to remove all the white pith. Cut sections away from grapefruitmembrane.

Heat the apricot jam with 1 tablespoon of water in a small saucepan overlow heat until dissolved; strain if using preserves.

Arrange grapefruit sections on top of pie and brush with apricot glaze.

Pie can be prepared several hours ahead.

SERVING: Cut into wedges and serve.

Description:"Sweet, rich buttermilk pie is even better with the contrast of tangygrapefruit."

Cuisine:

"American"Source:"Cook's Magazine November 1987"


Ratings : Cholesterol Rating 7 Cost 2Depth 5 Difficulty 3Fanciness 7 Fat Content 7Freeze-ability 3 Good for Crowds 7Intensity 10 Intricacy 3Kid Appeal 3 Portability 7Richness 10 Serving Temperature 5Sweetness 8 Tartness 10

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Per serving: 666 Calories (kcal); 18g Total Fat; (23% calories from fat); 7gProtein; 124g Carbohydrate; 129mg Cholesterol; 320mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 61/2 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 665 2075


Best Pie Pastry

Recipe By :Serving Size : 32 Preparation Time :1:30Categories : Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 tablespoons butter -- chilled2 cups all-purpose flour


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1 teaspoon salt4 tablespoons vegetable shortening

1/4 cup cold water -- or more if needed

PREPARATION:Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter

and shortening into dry ingredients with a pastry blender or work quicklywith fingertips until mixture resembles a coarse meal with some pea-sizedpieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening intothe bowl and process with the steel blade until mixture resembles a coarsemeal. Continue processing, gradually adding water, until dough forms aball. Divide the dough in half if making 2 single-crust pies or so thatone piece is slightly larger than the other for a double-crust pie. Form 2discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room

temperature until workable before rolling.

Description:"Cook's tested as the flakiest pastry with flavor."

Source:"Cook's Magazine November 1987"


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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces theflakiest crust without sacrificing flavor.

Nutr. Assoc. : 0 0 0 0 0


Butterscotch Pudding

Recipe By :

Serving Size : 8 Preparation Time :0:10Categories : Dessert Pudding

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 egg yolk2 cups milk

1/4 cup white flour1/2 cup dark brown sugar1/8 teaspoon salt


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1 tablespoon butter1 teaspoon vanilla

FOR CREAM PIE FILLING, ADD:

1 teaspoon butter or margarine

Mix egg yolk and milk together well.

In a saucepan, mix together dry ingredients until well blended. Slowlystir in milk/egg mixture taking care to not make lumps. Turn on low flame,add butter and continue to stir until mixture thickens.

Pour into pudding cups. Chill or serve warm.

Description:"Quick, delicious and creamy dessert almost as fast as instant."

Cuisine:"American"



Complexity 1 Cost 2Difficulty 1 Fanciness 2Fat Content 2 Good for Crowds 7Kid Appeal 10 Looks 3Portability 5

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Per serving: 129 Calories (kcal); 5g Total Fat; (31% calories from fat); 3gProtein; 19g Carbohydrate; 40mg Cholesterol; 89mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 OtherCarbohydrates

NOTES : This only takes a few minutes more than store-bought instant

pudding but it actually has some nutritional value.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Calvino's Christmas Bread


Christmas DessertSnack

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 1/2 cups white wheat flour3 cups granulated white sugar2 teaspoons baking soda1 1/2 teaspoons salt1 teaspoon cinnamon2 cups pumpkin pur e1 cup oil5 eggs


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2/3 cup water2 cups semisweet chocolate chips or one 12-ounce

package semisweet chocolate chips1 1/2 cups chopped nuts; walnuts, macadamia nuts or

pecans1 cup raisins

Preheat oven to 350 F. In medium bowl, mix flour, sugar, soda, salt,

cinnamon. Sift together. Mix in a large bowl, pumpkin, oil, water, eggs.Mix well. Add small amount of dry ingredients until all is added then, addnuts, raisins and chips. Grease well and flour loaf pans. Bake for 50 to60 minutes.

Description:"A cinnamon-pumpkin bread with nuts, raisins and chocolate chips."

Yield:"2 loaves"

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Per serving: 404 Calories (kcal); 19g Total Fat; (41% calories from fat); 6g

Protein; 56g Carbohydrate; 39mg Cholesterol; 255mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 5534 1440 0 0 0 4652 0 0 0 4886 2677 0


Candied Orange Zest

Recipe By :

Serving Size : 8 Preparation Time :1:30Categories : Candy

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 orange1 1/2 cups granulated sugar

1/3 cup light corn syrup

PREPARATION: For the candied orange zest, strip off the orange zest with avegetable peeler or a small knife and slice into 1/8-inch-wide strips. Putzest in a small saucepan with boiling water to cover. Boil for 5 minutesto remove bitter taste. Drain and rinse under cold water. Bring 1 cup

sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Removefrom heat, stir in zest, and let stand 30 minutes. Bring liquid back to aboil; set aside 30 minutes. With a fork, remove orange strips from syrup,one at a time, and put them 1/2-inch apart on a rack set over a pan tocatch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plateand roll cooled orange strips in sugar.

Candied orange zest can be made one week ahead and stored, tightlycovered, at room temperature.

Description:


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"Bittersweet citrus preparation."Source:"Cook's Magazine May 1988"

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Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 50g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 OtherCarbohydrates

Nutr. Assoc. : 0 0 0


Carrot Cake


Categories : Cake

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups grated carrots2 cups white flour2 teaspoons granulated sugar2 teaspoons baking powder2 teaspoons baking soda2 teaspoons cinnamon

1/4 teaspoon salt4 eggs1 1/4 cups vegetable oil

1 cup roughly chopped pecansCream Cheese Icing for Carrot Cake -- see recipe

Mix the sugar and oil. Add eggs, beating after each one. Add carrots. Siftthe dry ingredients together, and stir them in. Butter a 9 13 pan, pourin the batter and bake at 325 for 40 minutes. Top with Cream CheeseFrosting for Carrot Cake.

Serves 12 to 16

Description:"The perennial favorite: a super-moist, rich carrot-based cake."

Cuisine:

"American"Ratings : Cholesterol Rating 8 Cost 3

Depth 3 Difficulty 2Fanciness 1 Fat Content 10Freeze-ability 8 Good for Crowds 8Intensity 8 Intricacy 2Kid Appeal 7 Portability 7Richness 7 Serving Temperature 6Sweetness 10

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Per serving: 498 Calories (kcal); 34g Total Fat; (60% calories from fat); 5gProtein; 45g Carbohydrate; 78mg Cholesterol; 375mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;2 Other Carbohydrates

NOTES : This is a classic "health-oriented" cake whose fat content canstop your heart in a second. (But the sugar will restart it)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20148 2130706543


Cream Cheese Icing for Carrot Cake

Recipe By :Serving Size : 28 Preparation Time :0:10Categories : Cake

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces cream cheese -- softened

1/4 pound butter -- softened1 pound powdered sugar1 teaspoon vanilla extract

With the butter and cream cheese at room temperature, mix everythingtogether well (this is the kind of thing food processors are made for) andapply to your carrot cake.

Description:"Rich sugary cream-cheese fluff."

Cuisine:"American"

Yield:

"3 1/2 cups"Ratings : Cholesterol Rating 10 Depth 7

Difficulty 0 Fat Content 10Freeze-ability 8 Good for Crowds 8Intensity 8 Intricacy 0Kid Appeal 8 Richness 8Sweetness 10 Tartness 0

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Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1gProtein; 16g Carbohydrate; 18mg Cholesterol; 58mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other

Carbohydrates

Nutr. Assoc. : 0 0 0 0


Carrot-Raisin Muffins with Cinnamon-Apple Butter

Recipe By :


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Serving Size : 12 Preparation Time :0:45Categories : Bread Snack

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Cinnamon-Apple Butter -- see recipe1 cup white flour -- plus

2 tablespoons white flour1 1/2 cups wheat bran -- unprocessed

1/4 teaspoon salt1 teaspoon baking soda3 tablespoons granulated fructose

1/2 cup raisins - (3 ounces)1 medium carrot -- finely grated1 cup buttermilk

1/4 cup vegetable oil5 tablespoons molasses1 egg -- beaten

TO PREPARE: Prepare the Cinnamon Apple Butter recipe.

For the muffins, grease or line a 12-cup muffin tin with paper muffincups; set aside. Mix first 7 muffin ingredients in a large bowl. Addremaining ingredients; stir until just combined.

TO COOK: Heat oven to 400 F. Fill each muffin cup two-thirds full ofbatter. Bake until muffin tops are golden and a cake tester inserted intothe center of a muffin comes out clean, 15 to 20 minutes. Transfer muffinsto a wire rack; cool. (Can be stored in an airtight container up to 3 daysor frozen up to 1 month.)

Description:"Low fat and healthy muffins."

Cuisine:"American"

Source:"Cook's Magazine April 1990"

Yield:"12 Muffins"

Ratings : Cholesterol Rating 0 Complete Meal 0Complexity 0 Cost 2Depth 2 Difficulty 0Fanciness 2 Fat Content 0Freeze-ability 8 Good for Crowds 10Intensity 3 Intricacy 0Kid Appeal 8 Looks 5

Portability 10 Richness 7Serving Temperature 5 Sweetness 7Tartness 3

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Per serving: 160 Calories (kcal); 6g Total Fat; (28% calories from fat); 3gProtein; 29g Carbohydrate; 16mg Cholesterol; 182mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2Other Carbohydrates

NOTES : Chef Kelly Mills, of the Four Seasons Hotel in San Francisco,


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Calif., avoids processed sugars, using alternative sweetenerswhenever he can. His high-fiber muffins are naturally sweetenedwith carrots and raisins, as well as with fructose. And he simmersapples in spice-infused apple juice to sweeten his fresh applebutter. Fructose or fruit sugar can be found in most grocerystores and health food markets. You can substitute 6 tablespoonssugar for the fructose in this recipe, if you wish.

Nutr. Assoc. : 2130706543 2130706543 0 0 0 0 3483 4680 0 0 0 0 0


Cinnamon-Apple Butter

Recipe By :Serving Size : 16 Preparation Time :0:20Categories : Fruit Dessert Sauce


3 medium apples - McIntosh, Jonathan or Winesap -- peeled, cored,and sliced thin

1/2 cup apple juice1/2 teaspoon ground cinnamon1/8 teaspoon ground allspice1/8 teaspoon ground cloves

TO PREPARE AND COOK: Bring all ingredients to boil in a medium saucepan;simmer, stirring occasionally until apples soften, about 10 minutes. Coolslightly, then transfer apple mixture to a food processor or blender;pur e until smooth. (Can be cooled, covered, and refrigerated up to 3days.)

Description:"Apples simmered with sweet spices, sweetened with apple juice, andpur ed."

Cuisine:"American"

Source:"Cook's Magazine April 1990"

Yield:"2 Cups"

Ratings : Cholesterol Rating 0 Complete Meal 0Cost 0 Depth 7Difficulty 0 Fanciness 3Fat Content 0 Freeze-ability 10

Good for Crowds 10 Intensity 7Kid Appeal 10 Richness 7Saltiness 8 Serving Temperature 7Sweetness 0 Tartness 8

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Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); traceProtein; 5g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 30 0 0 0 0


Cassata Di Fragole

Recipe By :Leigh Anne RichardsonServing Size : 10 Preparation Time :2:00Categories : Dessert International


SHELL6 egg whites1 1/2 cups granulated white sugar1 teaspoon vinegar

FILLING1 box strawberries -- freshly sliced, reserve some whole for

garnish1/3 cup granulated white sugar

1 pint heavy cream1 teaspoon vanilla

SHELL: Preheat oven to 325 F. In a large bowl, beat egg whites untilfoamy. Add sugar gradually until soft peaks are formed. Beat in vinegar.Turn into a greased 9-inch spring form pan and spread smooth on top. Bakefor one hour. Place on a wire rack to cool thoroughly. When cool, loosenaround the outside edge. Remove sides of pan. Fill the center of meringuewith the filling. If the edges break off, replace and secure with the

filling. Serve immediately or chill overnight. Before serving, decoratetop with whole berries with stems. Cut into wedges to serve.

FILLING: Hull and slice the strawberries. Add sugar to strawberries andgently mix. Whip cream with vanilla until soft peaks are formed. Gentlyfold in strawberry mixture.

Description:"An elegant dessert of delicious strawberries and cream in a meringueshell. Beautiful to serve!"

Cuisine:"Italian"

Ratings : Cholesterol Rating 0 Depth 4

Difficulty 7 Fanciness 8Fat Content 7 Good for Crowds 7Portability 5 Sweetness 5Tartness 3

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Per serving: 318 Calories (kcal); 18g Total Fat; (48% calories from fat); 3gProtein; 38g Carbohydrate; 65mg Cholesterol; 51mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 21/2 Other Carbohydrates


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Nutr. Assoc. : 0 0 1440 0 0 0 0 1440 0 0


Cheese Onion Bread



1/2 cup chopped onions1 teaspoon oil1 egg

1/2 cup milk1 1/2 cups Bisquick baking mix or biscuit mix1 cup grated sharp Cheddar cheese2 tablespoons chopped fresh parsley

2 tablespoons butter -- melted

Preheat oven to 400 F. Saut onion in hot oil until tender.

Combine egg and milk and add to biscuit mix. Stir until moistened.

Add onion, parsley and half of the measured amount of cheese. Spread doughin a greased round cake pan. Sprinkle with remaining cheese and butter.Bake 20 minutes.

Description:"A fast and easy Bisquick bread made with Cheddar, onions andparsley."

Cuisine:"American"

Yield:"1 loaf"


Ratings : Cholesterol Rating 1 Complete Meal 2Complexity 1 Cost 1Depth 2 Difficulty 1Fanciness 2 Fat Content 4Good for Crowds 10 Intensity 0Kid Appeal 0 Portability 10Richness 0

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Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 4gProtein; 11g Carbohydrate; 32mg Cholesterol; 263mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

NOTES : Good, quick recipe for the boater.Nutr. Assoc. : 0 0 0 0 2250 20081 0 0


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Cherry Cobbler



CHERRIES AND SAUCE2 1/2 cups canned cherries1 cup juice drained from cherries, water added

to total 1 cup1/2 cup granulated sugar

1 tablespoon cornstarch1/4 teaspoon salt

1 tablespoon lemon juice1 tablespoon butter

BISCUIT TOPPING1 1/4 cups white flour1 1/2 tablespoons granulated sugar

1/2 teaspoon salt1 1/2 teaspoons baking powder4 tablespoons shortening or butter

1/3 cup milk

Drain juice from cherries and add water to 1 cup. Combine sugar,cornstarch and salt in sauce pan. Stir in cherry juice. Bring to boil andstir 1 minute. Remove from heat and add lemon juice and butter and pourover cherries in casserole dish.

Sift flour, sugar, salt and baking powder together, then cut in shorteningor butter. Add milk and mix till moistened. Knead lightly on floured boardfor 1/2 minute. Pat out to fit casserole and cover cherries.

Bake at 400 F for 20 to 25 minutes.

Description:"Fruit in a sweet, thick sauce baked with a shortbread topping."

Cuisine:"American"


Ratings : Cholesterol Rating 1 Complexity 1

Cost 3 Depth 0Difficulty 1 Fanciness 3Fat Content 4 Good for Crowds 10Intricacy 1 Kid Appeal 10Portability 0 Sweetness 7Tartness 5

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Per serving: 335 Calories (kcal); 11g Total Fat; (29% calories from fat); 4gProtein; 56g Carbohydrate; 7mg Cholesterol; 420mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1


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Nutr. Assoc. : 0 0 1582 0 0 0 0 0 0 0 0 0 0 0 1368 0


Chocolate Chip Cookies

Recipe By :Dee BellServing Size : 24 Preparation Time :0:30Categories : Cookie


1/2 cup butter3/4 cup light brown sugar1/4 cup granulated sugar

1 egg1 teaspoon vanilla

1 cup plus 2 tablespoons white flour1/2 teaspoon salt1/2 teaspoon baking soda

1 cup plus 2 tablespoons semisweet chocolatechips

1/2 cup chopped nuts (optional)1/2 cup oatmeal or 1 tablespoon white flour

(optional)

Heat the oven to 375 F. Cream together butter and sugars, add beaten eggand vanilla.

Mix together dry ingredients and slowly stir into wet mixture. If not

using nuts, add extra flour or oats now. When well-mixed, stir inchocolate chips and nuts.

Using a heaping tablespoon per cookie, drop onto cookie sheet and bake forabout 10 minutes (only 8 minutes if using a dark cookie sheet). Removefrom oven when light brown. (They will finish baking a little after theyare out of the oven.

Description:"A brown sugar cookie with crisp edges and chewy centers, loaded withchocolate chips."

Cuisine:"American"

Yield:"2 Dozen"

Ratings : Cholesterol Rating 2 Complete Meal 2Complexity 1 Cost 3Difficulty 1 Fat Content 5Freeze-ability 10 Good for Crowds 10Kid Appeal 10 Looks 7Sweetness 9 Tartness 0

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Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1gProtein; 16g Carbohydrate; 18mg Cholesterol; 115mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrat

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