Recipes Included On This Page Lemon Bread Lemon Sauce (Amish) Lemon-Tahini Sauce Light Gingerbread - GF Light Lemon Cheesecake - GF Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup margarine 2 cups sugar 3 eggs 3 1/2 cups flour 1 tablespoon baking powder -- plus 1/2 teaspoon baking powder 1 1/2 teaspoons salt 2 cups lemon pudding -- or lemon sauce* 3 tablespoons milk Preheat oven to 350*F. Grease two loaf pans. In a large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each. Sift the dry ingredients together (or just cut a knife through it for awhile; the trick is to put air into the dry ingredients) and add them to the eggs. Add the lemon pudding and milk and mix until very well blended. Pour the batter into the prepared loaf pans. Bake at 350*F for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Yields 2 loaves. * You can use 2 packages of dry pudding, canned pudding or the following lemon sauce: Lemon Sauce (Amish) 1 tablespoon butter 1/2 cup sugar 4 teaspoons all-purpose flour 1/4 teaspoon nutmeg 1 cup water 1 teaspoon grated lemon peel 2 tablespoons lemon juice In a small saucepan melt butter. Stir in sugar, flour and nutmeg to blend. Add water, lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Cook for 1 minute longer. (You can also do this one in the microwave!) Makes 1 1/3 cups sauce. Contributed to the FareShare Gazette by Valerie; 9 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 5g Fat (29.2% calories from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 259mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Lemon Sauce (Amish) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1/2 cup sugar 4 teaspoons all-purpose flour 1/4 teaspoon nutmeg 1 cup water 1 teaspoon grated lemon peel 2 tablespoons lemon juice In a small saucepan melt butter. Stir in sugar, flour and nutmeg to blend. Add water, lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Cook for 1 minute longer. (You can also do this one in the microwave!) Makes 1 1/3 cups sauce. Contributed to the FareShare Gazette by Valerie; 9 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 539 Calories; 12g Fat (19.1% calories from fat); 1g Protein; 111g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat; 6 1/2 Other Carbohydrates. * Exported from MasterCook * Lemon-Tahini Sauce Recipe By :Lorna Sass, Short-Cut Vegetarian, page 23 Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch flat-leaf parsley -- (small bunch) [about 30 sprigs] 1/2 cup sesame tahini 2 large garlic cloves -- (2 to 4) 4 tablespoons freshly squeezed lemon juice -- (4 to 5) 2 tablespoons water -- (2 to 6) 3/4 teaspoon salt -- or to taste 1/8 teaspoon cayenne -- (optional) Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse and drain. Bounce the colander up and down to shake off excess water. Place the tahini, parsley, garlic, 4 tablespoons lemon juice and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley). Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week. Thin as needed with additional fresh lemon juice - or water, if you're out of lemons. Cuisine : "No Cook" Yield : "1 cup" NOTES : Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entree. The amount of garlic you'll need depends upon your taste. I like to start with two cloves and blend in more if needed - keeping in mind that the sauce's flavor will be somewhat diluted when mixed with other ingredients. Contributed to the FareShare Gazette by Chupa; 21 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (4.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1601mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Light Gingerbread - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 9 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light or dark bean flour 1/2 cup cornstarch 1/4 cup tapioca flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon xanthan gum 1/2 cup sugar 1/4 cup honey 4 tablespoons margarine 1/2 cup boiling water 1 egg -- plus 1 egg white or 1/2 cup liquid egg substitute Preheat oven to 350F. Spray an 8-inch square cake pan with vegetable oil spray. In a medium bowl, blend together the bean flour, cornstarch, tapioca flour, baking soda, pumpkin pie spice and xanthan gum. In a large mixing bowl, put the sugar, honey, margarine, water and egg. Beat slightly. Add the flour mixture and beat well. Pour batter into the prepared pan and bake for about 30 to 40 minutes or until a tester comes out clean. Serve plain, with sweetened whipped cream or a simple lemon sauce. This recipe is for a small 8-inch square cake. Double the recipe for a 9- x 13-inch cake and add 10 to 15 minutes to the baking time. This is a rice-free cake. Xanthan Gum: This is a powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. It is now available in some health food stores. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 15 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 6g Fat (31.9% calories from fat); 1g Protein; 26g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Light Lemon Cheesecake - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Crust** 1 1/2 cups GF dried cookie crumbs or graham cracker or sweet bread crumbs 2 tablespoons margarine -- melted **Filling** 6 ounces lemon gelatin powder 8 ounces light cream cheese 1 cup sour cream substitute or fat-free sour cream 1/2 cup sugar 1 teaspoon vanilla 1/2 cup orange marmalade -- for topping or kiwi marmalade -- optional Egg free, no bake. Author's note: A very light cheesecake for the calorie conscious, egg free for the cholesterol counters. This can be made for the diabetic using the sugar-free gelatin. If you have Mock Sour Cream use this in place of the sour cream substitute. Top this with the marmalade or make Raspberry Sauce. **Crust** Preheat oven to 350F. Mix the crumbs and margarine. Pat into a 9-inch springform pan, reserving 2 tablespoons for topping if neither marmalade nor Raspberry Sauce is used. Bake for 7 to 10 minutes. Let cool. **Filling** In a large mixing bowl, dissolve the gelatin in 2 cups boiling water. Add 1 cup ice water. Refrigerate until almost set, about 1 hour. Meanwhile beat together the cream cheese, sour cream, sugar and vanilla. When the gelatin is almost set, with mixer at high speed beat the cream cheese blend into the gelatin for 5 minutes. Pour into the prepared pan. Sprinkle the reserved crumbs over top if using. Refrigerate until set - about 4 hours. To serve with topping rather than crumbs, thin the marmalade slightly with orange juice and spread on top of the cheesecake. Xanthan Gum: This is a powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. It is now available in some health food stores. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (25.3% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 129mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates.

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