—–CRISCO CRUST—– 1 1/3 c All-purpose flour 1/2 t Salt 1/2 c Butter flavor Crisco shorten 4 T Cold water —–PECAN FILLING—– 4 Eggs,slightly beaten 1/4 c Brown sugar,packed 1/4 c Granulated sugar 1 c White corn syrup 1/2 t Salt 1 t Vanilla extract 1 T Bourbon 2 T Butter,melted 1 c Chopped pecan nuts —–CRUNCH TOPPING—– 1/3 c Brown sugar,packed 3 T Butter 3 T Honey 1 1/2 c Pecan halves Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll crust into circle 1/8″ thick and about 1 1/2″ larger than inverted 9″ pie plate.Gently,ease dough into pie plate,being careful not to stretch the dough.Fold pastry edge under to make double thickness around rim.Flute as desired. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For Topping:Combine sugar,butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan halves.Stir until pecans are well coated. During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. |
1 c Rhubarb rib, cut into 1″ Pieces 1/2 Pie crust 1/2 c Sugar 2 Eggs 1/2 c Sugar 1 c Milk Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. |
2 oz Unpeeled ginger root 3/4 c Sugar 2 tb Lemon zest - with some white pith 3 tb Sugar 8 tb Butter; room temperature 2 Eggs 1 c Buttermilk 2 c All-purpose flour 1/2 ts Salt 3/4 ts Baking soda PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too little.) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don’t walk away from the pan–this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm. |
2 c Ripe peaches; finely chopped 1 1/4 c Sugar 1/2 Juice of lemon 2 lg Eggs 2 c Heavy or whipping cream 1 c Milk The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. |
2 Bananas; ripe, mashed 1/2 c Canola oil like Crisco; 2 lg Eggs; 2 tb Frozen orange/pineapp. conc. 1 3/4 c Flour; 2 ts Baking powder; 1/4 ts Baking soda; 1/2 ts Orange peel; Cooking spray; Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1 large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel. Original nutritional info. 1/18 recipe = 1 bread, 1 fat Joslin Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg potassium. Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray. In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended. Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 5 minutes, then transfer to a wire rack. Slice the first sample while the loaf is still warm. Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well. Slice is smaller than a slice of regular bread (about half size). Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down on cholesterol use 1 whole egg and 2 whites, or home made egg substitute. When comparing bread recipes, consider serving size as well as calories. Does the serving taste good alone or would I add 1 tsp margarine (1 fat)? 1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3 grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium 1 tb regular strawberry jam made of equal parts fruit and sugar would add 54 calories, 14 grams carbohydrate or 1 fruit exchange |
Stephen Ceideburg 2 Eggs, beaten Salt to taste 2 tb Milk 2 Aubergines (eggplants), -finely sliced Oil for deep frying Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg |
2 Carrots 2 Celery stalks 1 Parsley root 1 Onion, quartered 5 Peppercorns 1 Bay leaf 2 ts Salt 6 c Water 2 lb Fish fillet (carp, sole, -pike, or similar fillets) —–SAUCE—– 3 tb Butter 3 tb Flour 3/4 c Horseradish, cream style 1 ts Sugar 1/4 ts Salt 2/3 c Sour cream 2 Eggs, hardboiled, peeled, -and sieved 1. Combine vegetables, dry seasonings, and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. 2. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. 3. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. 4. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. 5. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. 6. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. 7. Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce. |
6 Eggs; hard boiled 4 ts Butter 1 Apple; peeled, cored & fine 1 Onion; minced 2 ts Curry powder 2 ts Flour 1 1/2 c Milk 2 ts Parsley; minced Preheat oven to 350F. Slice eggs & place in double layer, slightly overlapping in greased baking dish. Set aside. SAUCE:Melt butter in pan over low heat. Add apple & onion. Cook, stirring till onion is limp & apple reduced to a puree (10 min). Stir in curry powder, then flour & salt. Stir till smooth. Slowly add milk, stirring as added. Cook, stirring till sauce is thick & smooth. Pour sauce over eggs & place in oven till bubbly hot. Top with parsley. Serve with chutney. |
3 Eggs 1 1/2 c Sugar 2 tb Grated orange zest 1 ts Vanilla extract 1/2 c Flour 6 oz Butter; melted 1 c Fresh cranberries Here’s a filling that should work nicely with cranberries. You may want to adjust sugar–the filling is tart, but you might like it sweeter. This recipe is enough for a 10-inch tart, about 1-inch deep. PREHEAT OVEN TO 350F. Whisk together eggs, sugar, zest and vanilla. Add the flour until well mixed. Set aside. In a small saucepan, heat the butter over high heat until foamy and brown. Pour the butter in a steady stream over the egg mixture, beating to incorporate. Add the cranberries and pour the mixture into your tart shell. Bake for 45 to 50 minutes. Let cool completely before serving. |
| Ingredients | |||
| 1 | cup | flour, all-purpose | |
| 1/2 | cup | flour, whole wheat | |
| 1 | tablespoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | sugar | |
| 2 | each | eggs | |
| 3/4 | cup | milk | |
| 3 | tablespoon | avocado oil | |
| 1 | cup | carrots, coarsley grated | |
| 3/4 | cup | apricots, dried, chopped | |
| 3/4 | cup | raisins | |
| 1/2 | cup | walnuts, coarsley chopped | |
Directions: | |||
| In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4″ muffin tin cups greased with additional avocado oil. Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch. Serve warm. | |||