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Crums-Topped Fruit Pie
Pumpkin Pie
Oatmeal Raisin Crispies
Apple Cake
Blueberry Muffins
Oatmeal-Apple-Raisin Cookies
Cereal-Raisin Cookies
Cheesecake
Carrot Cake
Angel Food Cake
Kasha With Noodle Style Pasta
Butternut Squash Soup
Pritikin Promise
Homey's Fat-Free Pumpkin Soup
Corn & Black Bean Salad
3 cups sliced fruit
½ cup apple juice
1 Tbs. Cornstarch, pectin
1 Tbs. Vanilla
½ tsp. lemon extract
1 tsp. coriander
1 pie crust
Topping:
1 cup whole wheat bread crumbs
1 Tbs. Cinnamon
1 Tbs. Vanilla
1 tsp. nutmeg
½ tsp. cloves
Filling:
Bring to boil, reduce to thicken. Put onto crust, topping
pressing into fruit. Bake 15 minutes at 375.
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Crust:
½ grape nuts + 2 whites
3 pumpkin
¾ cup evaporated skim milk
¾ cup apple juice conc.
1 ½ tsp. vanilla, cinnamon
¾ tsp. ginger, nutmeg
1/8 tsp. cloves
4 whites
Mix all above ingredients except whites. Beat till
stiff peaks. Fold into pumpkin mix. Bake at 350 until toothpick comes out
clean.
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1 cup butter buds
3 cups oats
¼ cup milk
1 cup sugar
¾ cup flour
1 tsp. baking soda
½ tsp. cloves
½ tsp. cinnamon
1 cup raisins
Bake at 350 for 12-15 minutes.
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APPLE CAKE
1 20 oz. Can unsweetened peeled, sliced apples
½ cup raisins
½ cup frozen apple juice concentrate
1 ¼ cup whole-wheat pastry flour
¾ cup regular rolled oats
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
2 egg whites, beaten until stiff peaks form
Stir together the apples, raisins, and apple juice
in a large bowl. Combine the dry ingredients and stir them into the
apple mixture. Fold tin the beaten egg whites. Turn the batter into a 9
inch round nonstick cake pan and bake uncovered in a 350 oven for 1 14
hours. Cover with aluminum foil and cool for about 10 minutes before
removing from pan.
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BLUEBERRY MUFFINS
1, 12 oz pkg frozen unsweetened blueberries (unthawed)
2 ½ cup whole-wheat pastry flour
½ cup bran
1 Tbs baking powder
1 ½ tsp baking soda
2/3 cup nonfat milk
½ cup nonfat yogurt
¼ cup frozen apple-juice concentrate
1 Tbs vanilla extract
4 egg whites, beaten until stiff
Toss the blueberries with ½ cup of the flour and
set aside. Combine the remaining dry ingredients in a large bowl.
Combine the milk, yogurt, apple juice and vanilla and stir into the dry
ingredients. Fold the egg whites into the batter; then fold in the
floured blueberries. Pour the batter into non-stick muffin tins. Cover
with a dome of aluminum foil. Bake at 425 for 25 minutes. Cool the
muffins, then remove from tins. Replace foil cover to keep them moist or
store in airtight container. Yields 24 muffins.
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3 cups regular rolled oats
1 cup whole-wheat pastry flour
1 Tbs plus 1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
¼ tsp nutmeg
2/3 cup frozen apple-juice concentrate plus ¼ cup water
2 Tbs vanilla extract
1 cup grated apple
¾ cup raisins
3 egg whites, beaten until stiff peaks form
Place the dry ingredients in a large bowl and mix
well. Combine the diluted apple juice, vanilla, apple, and raisins; stir
into the dry ingredients, blending well. Fold in the beaten egg whites.
Drop by heaping tablespoons onto a nonstick cookie sheet, patting down
each mound of batter to flatten slightly. Bake in a 400 oven for about
12 minutes. Allow the cookies to cool for several minutes; then loosen
from sheet with spatula. Yields about 24 cookies.
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2 cups regular rolled oats
1 cup four-grain cereal
1 cup whole wheat pastry flour
1 Tbs cinnamon
1 tsp baking powder
1 tsp baking soda
¾ cup frozen apple-juice concentrate
½ cup canned evaporated skim milk
1 Tbs vanilla extract
1 tsp lemon extract
¾ cup raisins
3 egg whites, beaten until stiff peaks form
Place the dry ingredients in a large bowl, and mix
well. Combine the apple juice, milk, extracts, and raisins, and stir
into the dry ingredients, blending well. Fold in the beaten egg whites.
Drop by heaping tablespoons onto a nonstick cookie sheet, patting down
each mound of batter to flatten slightly. Bake in a 400 oven for about
12 minutes. Let the cookies cool for a few minutes; then loosen from
sheet with a spatula. Yields about 24 cookies.
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CHEESECAKE
Crust:
24 small graham crackers
1 Tbs sugar (heaping)
1 Tbs apple juice concentrate
Filling:
32-38 oz cream cheese
6-7 egg whites
½-3/4 cup fructose
2 tsp vanilla
2 tsp lemon juice (fresh)
grated rind of one lemon
¼ tsp salt
Combine al ingredients and mix until smooth. Bake
at 350 for 60-70 minutes or until set. Let cool completely. Chill 4
hours or overnight.
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CARROT CAKE
3 ½ cups whole-wheat pastry flour
½ cup unprocessed bran flakes
2 Tbs baking powder
1 Tbs baking soda
2 Tbs cinnamon
½ tsp allspice
1 cup nonfat buttermilk
½ cup nonfat yogurt
1 cup apple juice conc
1 Tbs oj conc
2 Tbs vanilla
2 cup grated carrots
½ cup golden raisins (soaked and drained)
1 Tbs grated lemon rind
1 8 oz can unsweetened crushed pineapple (drained)
6 egg whites
Combine the dry ingredients in a large mixing
bowl. Add the buttermilk, yogurt, fruit juices, and vanilla. Use an
electric beater to stir, then switch to high setting and blend until
smooth. Mix in the carrots, pineapple, raisins, and lemon rind. Beat egg
whites until stiff peaks form and fold into the batter. Use a large
nonstick rectangular pan. Add the batter and cover with the aluminum
foil shaped into a dome. Bake at 350 degrees for 1 hour, then remove the
foil and bake 25 minutes longer. Cool cake before serving.
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1 cup flour
¾ cup plus 2 Tbs. sugar
12 egg whites
1 ½ tsp. cream of tartar
¼ tsp. salt
¾ cup sugar
1 ½ tsp. vanilla
½ tsp. almond extract
Heat oven to 375. Stir together flour and first
amount of sugar; set aside. Beat egg whites, cream of tartar and stir
until foamy. Add second amount of sugar, 2 Tbs. at a time, beat until
stiff. Gently fold in flavorings. Sprinkle four-sugar mixture, ¼ cup at
a time and fold in gently. Put beater in ungreased tube pan. Bake 30-35
minutes or until top springs back when touched with finger. Invert pan
to cool. Cool completely!
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2 Tbs. frozen white grape juice conc.
¼ pound mushrooms, sliced
1 medium onion, sliced
2 egg whites
1 cup kasha-medium grain
2 cups boiling water
¼ tsp. salt
1 chicken bouillon cube
12 oz Manischewitz Yolk Free Noodle Style Pasta
In 10, skillet over medium heat, melt 1 Tbs.
margarine. Cook mushrooms and onion until tender. In small bowl, beat
egg slightly. Add kasha and stir until grains are well coated. Push
vegetables to one side of skillet. Add the remaining margarine. Cook
kasha for 2 minutes until grains become separate and dry-stir
constantly. Stir in boiling water, salt, and bouillon over high heat.
Bring to a boil. Reduce heat to low, cover and simmer for 10-12 minutes
until kasha is tender. Cook pasta according to package directions. Drain
pasta and add to skillet. Mix pasta with kasha and vegetables. (Makes 6
to 8 servings.)
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2 large carrots, peeled and sliced (about 1 cup)
1 cup chopped onion
1 clove garlic, minced
1 Tbs. minced fresh ginger
2 tsp. curry powder
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks (about 2
lbs. each)
3 cups apple juice
40 PREMIUM crackers, any variety
In large saucepan, over medium-high heat, cook
carrots, onion and garlic in margarine until tender, about 5 minutes.
Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash
and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15
minutes or until squash is tender. In blender or food processor
container, puree soup, in batches, until smooth. Return to saucepan;
heat through. Serve hot or chilled with crackers. Note: for thinner
soup, add water until desired consistency is reached.
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Noodle Kugel
1 pkg. Noodles (12 oz)
1 ¼ cup golden raisins
¾ cup sugar
2 16 oz. Container cottage cheese
½ cup milk
2 Tbs. cinnamon (heaping)
1 Tbs. vanilla
4 egg whites, beaten until soft peaks form
½ Kugel
½ pkg. Noodles
2/3 cup raisins
1/3 cup sugar
¼ cup milk
1 Tbs. cinnamon
½ Tbs. vanilla
2 egg whites
Bake at 400 for 40 minutes.
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1 medium onion
1/2 cup chopped green onion
1/2 tsp each ground ginger and nutmeg
3 cups canned pumpkin
5 cups fat free chicken stock or broth
salt and pepper to taste
Saute all onions in a nonstick pan (a tablespoon of chicken broth may be
used to add moisture). Add spices. Allow spices to become fragrent
(about 1 min). Remove onion mixture from heat and combine canned pumpkin
and onion mixture. In a blender, combine the pumpkin mixture and chicken
broth until smooth (This step may take two separarte blendings due to
the thickness of the pumpkin mixture). Pour the blended mixture to a
large saucepan or pot and bring to a boil. Add salt and pepper to taste.
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Corn & Black Bean Salad
2 cans shoepek (white
corn) in can - drained
2 cans black beans rinsed & drained
1 red bell pepper diced
5 green onions - tops thinly sliced
dressing: 1/3 c cider
vinegar
1 t sugar
1/2 t black pepper
2 T dijon mustard
1/3 c olive oil
2 cloves garlic - minced
Combine dressing and add
to mixed ingredients. Serve with white or brown rice.
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