Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 133
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried apricots
1 1/2 cups yogurt
2 tablespoons honey
2 tablespoons chopped pecans
Cover apricots with hot water and soak for 30 minutes. Drain well.
In a food processor or blender, combine the apricots, hogurt, and honey. Process until smooth. Chill.
NOTES : To serve, sprinkle nuts on each portion.
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Appetizers Breads
Desserts Fruit
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup flour
1/4 cup butter -- softened
3 ounces cream cheese (1 package) -- softened
8 ounces Brie (1 round)
1 egg
1 teaspoon water
Apple slices
crackers
In a large mixer bowl, combine flour, butter and cream cheese. Beat at low speed, scraping bowl often, until mixture forms a dough, 2 to 3 minutes; shape into ball. Wrap tightly in plastic wrap; refrigerate, 30 to 60 minutes.
Heat oven to 400 degrees.
Divide pastry in half. On lightly floured surface, roll out each half of dough to 1/8-inch thickness. Cut a 7 inch circle from each half. Place one circle on cookie sheet. Place Brie cheese on center of pastry circle and top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs. In small bowl beat egg with water; brush over top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from cookie sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple slices and crackers. Makes 8 servings.
Recipe By : Dean Ornish, Eat More, Weigh Less, pg 361
Serving Size : 6 Preparation Time :0:40
Categories : Cereals/Grains Desserts
Fruit Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a biol, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas -- mashed
1/2 cup chopped nuts
Preheat oven to 400 degrees.
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/4 cup sugar
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
3/4 cup milk
1/3 cup cooking oil
3/4 cup fresh or frozen blueberries -- thawed
Preheat oven to 400 degrees.
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetarian
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Fresh raspberries*
1/3 cup Sugar
2 tablespoons Orange-flavored liqueur**
2 each Cantaloupes
3 cups Raspberry sherbet
* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)
In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.
Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams butter
100 grams sugar
100 grams margarine
2 eggs
1 teaspoon vanilla extract
200 grams flour
1 1/2 teaspoons baking powder
dash milk
8 ounces cream cheese
500 grams cottage cheese -- small curd
8 ounces sour cream
200 grams sugar
2 egg
3 egg whites
3 egg yolks
5 tablespoons cornstarch
5 tablespoons flour
Mix together butter, sugar, margarine, eggs, vanilla extract, flour, baking and dash milk till smooth. Line form with wax paper and smooth dough along sides and bottom of form.
Preheat oven to 350 degrees.
Mix cottage cheese, cream cheese, and sugar. Then add 2 whole eggs and 3 egg yolks. In a separate bowl, beat 3 egg whites until stiff. Fold gently into cheese filling.
Add cheese filling to form. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upside down on cooling rack. When cool invert onto serving platter.
Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
3/4 cup milk
1/3 cup cooking oil
1 cup fresh or frozen cranberries -- coarsely chopped
Preheat oven to 400 degrees.
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add cranberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 16 Preparation Time :0:20
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2/3 cup margarine
7 tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 grams flour (about 2 cups)
3 egg yolks
125 grams sugar (about 1 1/2 cups)
125 grams margarine
3 egg whites
125 grams almonds (about 2 cups) -- finely ground
80 grams sugar (about 1/4 to 1/2 cup)
Mix together first four ingredients: flour, egg yolks, sugar and margarine in a large bowl. Knead well on lightly floured surface. Set aside.
Beat egg whites till stiff. In separate bowl mix together almonds and sugar. Fold into egg whites until nearly smooth.
Preheat oven to 325 degrees.
Roll out dough, cut circles. Put teaspoon of filling into each circle and pinch together to make a hat. Keep rolling remaining dough to cut circles till dough is gone. Place hats on lightly greased cookie sheet and bake for 15 to 20 minutes or until lightly browned.
NOTES : One - 1/2 cup - stick of margarine is approximately equal to 110 grams.
Recipe By : Paulette Mitchell, Veg. Menu Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Brie -- whole cheese
2 teaspoons butter -- melted
1/4 cup pecan halves
2 apples -- cut in wedges
2 pears -- cut in wedges
Preheat oven to 350 degrees.
Place Brie in a 6-inch round baking dish; brush with melted butter. Arrange pecan halves decoratively on top. Bake just until cheese begins to melt, 10 to 15 minutes. To serve, scoop up with apple or pear wedges, or spread on slices of bread.
Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 8 Preparation Time :0:15
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter or margarine
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups flour
1 teaspoon baking powder
Preheat oven to 400 degrees.
Cream butter and sugar. Add egg, vanilla, and almond extracts. Beat well. Add flour and baking powder gradually mixing well. Force dough through cookie press into ungreased cookie sheet. Bake about 7 to 8 minutes. Cool
Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flour
125 grams sugar (1/2 cup)
125 grams margarine
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
2 eggs
125 grams raisins
125 grams corinthen (special raisins)
1/2 pound cottage cheese (small curd)
125 grams nuts (1 1/2 cups)
On a large mixing surface, mix together flour, sugar, and baking powder. In a well in the center, place the margarine, vanilla extract, and eggs. With a sharp knife cut up and miix the margarine pieces in the mixture till dough is consistency of peas.
Preheat oven to 325 degrees.
Add on top the raisins, corinthen, cottage cheese and nuts. Mix and then knead together well. Form into one large loaf or two small loaves. Place on lightly greased cookie sheet with aluminum foil inbetween loaves. Brush lightly with melted butter. Bake for 1 hour. Brush once or twice more during baking.