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FareShare Gazette Recipes-- October 2000 - D's
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* Exported from MasterCook * Devil Dogs with Blood Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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Hot dog buns
Wieners
KetchupCook hot dogs as normal, either boiled or grilled. With scissors cut out little triangles in top part of bun facing outward. The bun should look like a mouth. Place wiener in bun and add ketchup for blood affect. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Apple Dumplings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1 Basic Pie Shell recipe
4 apples
1 tablespoon lemon juice -- (15 mL)
3 tablespoons granulated sugar replacement -- (45 mL)
or granulated fructose
1/4 teaspoon cinnamon -- (2 mL)
4 teaspoons margarine -- (20 mL)
1 egg white -- slightly beatenRoll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 teaspoons (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown. Yields 4 dumplings. Exchange 1 dumpling: 2 bread; 1 fruit; 2 1/2 fat Calories 1 dumpling: 221 Contributed to the FareShare Gazette by Neris; 28 October 28, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Apple Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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2 pounds Macintosh apples -- peeled
cored and thinly sliced -- (7 cups)
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon Butter Buds Sprinkles
4 packets Sweet'N Low
or 1 1/4 teaspoons bulk
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets phyllo dough -- thawed
Non-fat frozen vanilla yogurt -- optionalPreheat the oven to 375 F. Spray a 9-inch pie pan with non-stick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with non-stick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely. Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with non-stick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving. Serve with non-fat frozen vanilla yogurt, if desired. Makes 1 9-inch pie, 8 servings. Variation : Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples. Per serving (1/8 pie): 115 calories, 1 g protein, 29 g carbohydrate, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 65 mg sodium. Diabetic exchanges: 1/2 starch, 1-1/2 fruit MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Chocolate Banana Mousse Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas -- slicedCombine chocolate, 1/4 cup (60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm. Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Chocolate Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar -- plus
2 tablespoons granulated sugar
12 packets Sweet'N Low granulated sugar substitute -- divided
or 4 teaspoons bulk
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites -- at room temperature
1/4 teaspoon cream of tartar1.Preheat oven to 325°F. Spray bundt pan with non-stick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. 2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'N Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. 3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'N Low until stiff peaks form. Fold into batter. Spoon batter into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. Per Serving (1/12 of cake): 112 calories, 3 g protein, 18 g carbohydrate, 4 g fat, (1 mg cholesterol, 183 mg sodium) Diabetic Exchanges: 1 starch/bread exchange, 1 fat exchange MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Diabetic Chunky Peanut Butter Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup margarine -- softened
1/3 cup crunchy peanut butter
1/3 cup granulated sugar
1 1/4 teaspoons Sweet'N Low
1 egg
1/2 teaspoon vanilla extract
2 tablespoons chopped unsalted peanutsIn small bowl, mix flour and baking powder. In large bowl, with mixer at edium speed, beat margarine, peanut butter, sugar and Sweet'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9-1/2 inches. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours. Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch intervals, then slice; place 1 inch apart on ungreased cookie sheet. If necessary, reshape cookies gently with fingers. Bake 6 to 8 minutes or until lightly browned on bottom. Immediately remove cookies to wire rack; cool. Makes 3 dozen cookies. Per serving (2 cookies): 114 calories, 3 g protein, 11 g carbohydrate, 7 g fat, 1 g saturated fat, 12 mg cholesterol, 72 mg sodium. Diabetic exchanges: 1 starch, 1 fat MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Date Nut Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
1 teaspoon liquid sweetener
1 1/2 cups diabetic applesauce
2 cups flour
1 cup finely sliced dates
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon soda
1 cup chopped pecans
1 teaspoon vanillaCream butter; add liquid sweetener and vanilla; mix. Add egg and applesauce; mix well. Sift together cinnamon, cloves, soda and flour. Add all dry ingredients to butter mixture and beat well. Add dates and pecans. Beat until well blended. Pour into greased loaf pan and bake in 350-degrees F. oven for 1 hour. Cookbooks online MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Date-Nut Coffee Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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**Cake**
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets Sweet'N Low
or 1 teaspoon Bulk
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup Butter Buds Mix -- liquified
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts
**Topping**
1/4 cup all-purpose flour
1 tablespoon light brown sugar -- packed to measure
1 tablespoon margarine -- softened
1 packet Sweet'N Low
1/4 teaspoon ground cinnamonPreheat oven to 350F. Spray an 8-inch square baking pan with non-stick cooking spray. In a large bowl, combine the flour, sugar, Sweet'N Low, baking powder, baking soda and salt. In a 1-cup measure, combine the Butter Buds, milk, egg and vanilla. Add to the dry ingredients, stirring until blended. Add the dates and walnuts. Pour into prepared pan. Topping: In a small bowl, mix together all the topping ingredients until crumbly. Sprinkle over the batter. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into 2-inch squares. Per serving (1 square): 110 calories, 2 g protein, 22 g carbohydrates, 2 g fat, 1 g saturated fat, 15 mg cholesterol, 75 mg sodium. Diabetic exchanges: 1 starch/bread, 1/2 fruit MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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2 cups flour
1/2 cup oil
3 large bananas
4 tablespoons buttermilk
1 1/2 tablespoons liquid sweetener
1 1/2 cups pecans
1 teaspoon soda
2 eggs
1 teaspoon vanilla
1 cup raisinsBlend all ingredients. Pour into 5 x 9 x 2-inch pan and bake at 350 degrees F. for 45 minutes until tester comes out clean. Cookbooks online MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Strawberry Shortcake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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**Berries**
1 quart fresh strawberries -- sliced
[about 4 cups]
2 tablespoons sugar
2 packets Sweet'N Low
**Shortcakes**
2 cups all-purpose flour
2 tablespoons sugar
2 packets Sweet'N Low
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons reduced-calorie stick margarine
1/3 cup 1% fat milk
1/3 cup reduced-fat sour cream
3/4 cup reduced-fat frozen whipped topping -- thawedBerries: In a large bowl, toss the strawberries, sugar, and Sweet'N Low. Cover. Refrigerate until ready to serve. Preheat oven to 450 F. In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4- inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with non-stick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack. To serve: Split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake. Per serving (1 shortcake with berries and whipped topping): 150 calories, 3 g protein, 26 g carbohydrate, 4 g fat, 1g saturated fat, 1 mg cholesterol, 65 mg sodium. Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - |
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