Sugar Busters APRIL/MAY/JUNE 2003, Second Quarter Recipe Board

[Debelli]

This is the SUGAR BUSTERS APRIL/MAY/JUNE 2003, SECOND QUARTER RECIPE BOARD

When posting a recipe, please make sure all ingredients are SB LEGAL. If there are any ingredients that are NOT SB LEGAL, please post a note with an alternate ingredient that may be substituted in it's place.

If you would like to view any of the old recipe boards, please click on any one of the links below, and they will take you directly to that particular board:

JAN/FEB/MARCH 2003, FIRST QUARTER RECIPE BOARD

http://www.3fatchicks.com/forum/showthread.php?s=&threadid=24274

APRIL/MAY/JUNE 2002 SECOND QUARTER RECIPE BOARD:

http://www.3fatchicks.com/forum/showthread.php?s=&threadid=14779

JANUARY/FEBRUARY/MARCH 2002 FIRST QUARTER RECIPE BOARD:

http://www.3fatchicks.com/forum/showthread.php?threadid=12046

DECEMBER 2001 RECIPE BAORD:

http://64.119.161.199/forum/showthread.php?postid=133441&t=8839#post133441

NOVEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=10560

OCTOBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9786

SEPTEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9038

AUGUST 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=7953

JULY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/showthread.php?threadid=6987

JANUARY-JUNE 2001 RECIPE BOARDS:

http://www.3fatchicks.com/forum/showthread.php?threadid=13439

YEAR 2000 RECIPE BOARD:

http://www.3fatchicks.com/forum/showthread.php?threadid=12700

*(please note, the recipes for the 3rd and 4th quarters of 2002 are not listed, all recipes were put directly on to the categorized boards)


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http://members.aol.com/eldemila/recipes.jpg

[Debelli]

Carob Cake




3/4 cup carob powder
1/2 cup oil
1/2 cup butter
1 cup agave
1 1/4 cup buttermilk
3 eggs, separated
1 1/2 tsp vanilla
1/4 cup rice or oat flour
2 3/4 cup whole wheat pastry flour
3/4 tsp salt
3 tsp baking powder _______

Gently heat carob and oil for 4 - 5 minutes. Cool. Cream butter and agave; add vanilla and egg yolks, beating well. Stir in the cooled carob mixture. Mix dry ingredients, add to creamed mixture alternately with buttermilk, beginning with flour. Beat egg whites to stiff peaks with cream of tartar; fold into cake batter and spoon into 2 lightly buttered and floured 9 inch round cake pans. Bake at 350F for about 30 - 35 minutes or till a toothpick inserted in centre comes out clean. Cool in pans 10 minutes, then turn out onto racks. Frost and serve!

Tip: Butter bottom, not side of your cake pans!

[Debelli]

Chocolate Chip Taste-Alikes


3 cups whole-wheat flour
1 teaspoon baking soda
3/4 cup unsweetened applesauce
3/4 cup agave
2 teaspoon vanilla extract
3/4 cup unsweetened carob chips
1/2 cup chopped nuts (optional)

PREHEAT the oven to 350 degrees. In a large bowl, combine the flour and baking soda. Stir together the applesauce, agave, and vanilla in a separate bowl. Add the dry ingredients and stir well. Fold in the carob chips or chocolate chips and nuts.

DROP the batter by the tablespoonfuls onto a nonstick or lightly oiled cookie sheet. Flatten with a fork.

BAKE until light brown, about 12 minutes.

[Debelli]

Simple Carob Brownies

2/3 c. Water
1/3 c. Oil
¾ c. agave
1 t. Vanilla
1 t. Salt
½ c. Carob Powder

Stir in a large bowl until smooth, and then gradually stir in the following:

2 c. Whole Wheat Pastry Flour
2/3 c. chopped Walnuts (optional)

Spread in an oiled 8 x 8 pan and bake at 375 degrees for 30 minutes.

[Debelli]

Custardy Yogurt Cheese Cheesecake

3 cups yogurt cheese
3 eggs, separated
2/3 cup agave
2 tablespoons arrowroot
1 teaspoon vanilla


Preheat oven to 325ºF. Prepare a 9-inch springform pr 9x1 ½ inch deep tart pan with a removable bottom by rubbing it with butter and dusting it with flour. If the pan has a tendency to leak, as many do, wrap the outside of the pan with foil.

Place the yogurt cheese in a mixing bowl. With a rotary or electric mixer, beat in the egg yolks, one at a time. Beat in the agave, starch and vanilla.

In a separate bowl, use a clean beater to beat the egg whites until they form soft peaks. Gently fold the beaten whites into the yogurt cheese mixture until evenly blended.

Pour the batter into the prepared pan. Place the pan in the center of the oven.

Bake for 60 to 70 minutes, until the center is set and the surface is nicely colored. Turn the oven off, open the door and leave the cheesecake inside to cool slowly for 30 minutes. Remove the cake from the oven, cool to room temperature, then refrigerate for several hours, until well chilled.

Consider adding swirls or dollops of fruit preserves, (1/4-cup total) over the top of the cheesecake before baking.

[Debelli]

Found this one on COOKS.COM

PIZZA WITH WHOLE WHEAT BATTER CRUST



Beat 2 eggs. Add 2/3 cup milk. Then add 1 cup whole wheat flour, 1 teaspoon salt, 1 teaspoon oregano and a pinch of pepper. Spray a pizza pan with a non-stick cooking spray. Pour the batter onto the pizza pan and spin the pan until the batter covers the bottom of the pan. Bake at 425 degrees for 10 minutes.

Top as desired, then return to oven and bake 20 minutes more or until the cheese begins to brown.

[Debelli]

Yertle's Roasted Sweet Potato and Onion Lasagne

recipe contributed by Co-op Member Marc Hause

Ingredients

1 lb. thin fresh egg pasta-- 4 or 5 9x13 in sheets (or equivilent amount strips) (use WW instead)
4 tbsp. olive oil and more for brushing
2 large sweet potatoes--unpeeled and slice lengthwise into 1/4 in pieces
3 large spanish onions--thinly sliced
salt and fresh ground black pepper
1 tsp. sucanat or other sugar
2 tbsp. chopped fresh rosemary
2 cloves garlic--crushed
pinch of grated nutmeg
1/2 lb. fontina cheese--thinly sliced
1/2 c. fresh grated parmesan cheese

Directions:

Preheat oven to 450F. Brush 9x13 in. baking dish and baking tray with oil. Arrange potatoes in baking tray and brush with 2 tbsp. oil. Roast 15-20 minutes or until tender, then set aside. Turn oven to 400F. In large saute pan heat 2 tbsp. oil. Add oinion, salt and pepper. Cook medium heat for 10 minutes, until onions release juices. Add sugar and turn up heat. Continue cooking 20 minutes, stirring often, until onions are very soft but not brown or burnt. Stir in rosemary, garlic and nutmeg. Taste--adjust seasoning. Line baking dish with cooked pasta, then sweet potatoes, then more pasta. Next layer onion and cheeses. Repeat until fillings and pasta are used. End with pasta layer. Brush pasta with oil. Bake 35--40 minutes or until top is golden brown. Serves 4

[Debelli]

Peach Cobbler

1 1/2 Tbs. butter
1 egg, beaten
1 1/2 cups whole-wheat flour
1 cup skim milk, soymilk, or water
1 tsp. baking powder
2 cups fresh peaches
1/2 cup agave

Melt butter in a 9x9-inch pan or a baking dish of similar size. Mix the flour, baking powder, agave, egg and milk. Pour mixture into butter. Add the fruit on top of batter. Bake 30 minutes at 400.

[Debelli]

WW PASTRY PANCAKE MIX

7 3/4 cups packed freshly ground whole wheat pastry flour
7 teaspoons baking powder (non-aluminum)
1 teaspoon sea salt
2 TB cinnamon (opt)

In a large bowl, mix together well. Place in a ziploc bag and label. Keep in fridge.

To use:

WW Pancakes (makes ten to twelve 4-inch pancakes)

In a bowl mix well:

1 egg
1 cup milk (can use soy)
2 TB agave
1 tsp vanilla

Add 1 1/2 cup WW pancake mix, and mix until combined. On an heated ungreased griddle, drop batter by 1/4 cupfuls until surface is full of bubbles and looks dry. Flip over and cook on other side

[Debelli]

CINNAMON BUNS

Ingredients:

DOUGH:

1 1/3 cup Lukewarm water
1 tsp agave
3 cup Whole wheat flour

FILLING:

1/2 cup Smooth natural sf peanut butter
1/4 cup agave
1/2 cup Unsweetened applesauce
2 tbsp Cinnamon
2 tbsp Water
1/2 cup chopped pecans or walnuts
_

Instructions: Combine the water, agave, and yeast in a large bowl. Let sit for 5 minutes until foamy. Add the flour 1 cup at a time, beating well after each addition. When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic. Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour. (If a very light dough is desired, you may punch it down, cover, and allow to rise another 40 to 45 minutes)

While the dough is rising, combine the peanut butter and agave in a saucepan and mix over low heat until easily blended (or warm in microwave until easily blended). Beat in all the remaining
ingredients except the nuts.

Remove the risen dough from the bowl and knead about ten times on a clean board. Roll out into a large rectangle about 15" X 14". Spread with filling to 1/2" of the edge. sprinklenuts evenly over the filling. Roll the rectangle into a log, starting at the 15-in side, pinch the edges to seal, and slice into 1" thick rounds. (They will be VERY gooey) Place on a nonstick baking sheet, cover, and allow to rise for about 20 minutes, or until light. Bake in a preheated 350 F oven for 20 to 25 minutes, until golden brown on top.

[Debelli]

Can't remember which site I got this from:

Honey Wheat Cookies
Submitted by: Evie G.

This recipe has been scaled to yield 24 servings.
Original recipe makes 48 servings.

"These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them."


Ingredients

1/4 cup butter or margarine, softened
1/4 cup natural peanut butter
1/4 cup honey (SUBSTITUTE AGAVE)
1/2 egg
1-1/2 teaspoons vanilla extract
1/2 cup sifted whole wheat flour
1/4 cup dry milk powder
1/4 cup wheat bran
1/2 teaspoon baking soda


Directions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, (agave)egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
3 Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

[Debelli]

From: "Uprisings: Whole Grain Bakers Book"

Sweet Oat Bread

Description:

2 1/4 c Warm water
1/4 c Honey (use agave)
1 T Yeast
1 ea Egg
1/4 c Melted or very soft butter
2 c Oats
6 c Hard whole wheat flour
1/4 c Soy flour
1 t Salt

Not many bakeries still offer a basic yeasted bread that's rich with
butter and eggs. This one's delicious - a good bread to introduce a friend or family member to the delights of whole grain bread.
Mix the water, honey, and yeast and let sit a few minutes. Add
remaining ingredients, adding whole wheat flour as needed. Knead dough well until it is smooth and elastic. Let rise, shape into loaves and place in oiled pans. Let rise again and bake at 350F for 45 min.

Makes 2 loaves

[Rosalie]

Peanut Butter Oatmeal Cookies

Makes about 6 dozen

2 cups old fashioned oats
1 & 1/4 cups stone ground whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 & 1/2 cups peanut butter (super chunky is great!)
1/2 cups granulated fructose
1/2 cup agave syrup
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. In small bowl mix oats, flour, baking powder, baking soda, and salt.

In large mixer bowl with mixer at medium, beat butter and peanut butter until smooth.

Beat in vanilla, eggs, sugar and syrup, then add flour/oatmeal mixture and mix until blended. Drop by rounded teaspoon on ungreased cookie sheets.

Bake 12 minutes or until lightly browned. Remove from cookie sheets before cool. Cool completely on wire rack. Store in tightly covered container.

[Debelli]

From: Lean and Luscious and Meatless

Baked Zucchini Sticks

Serves 4

Baked vegetables are easy and delicious. Serve these topped with Herbed Tomato sauce.

2 zucchini (8 oz. each), unpeeled, cut lengthwise into eighths
3 Tbs. wheat germ
1/4 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. dried oregano
Preheat oven to 450ºF.


Lightly oil a baking sheet or spray with a nonstick cooking spray. Arrange zucchini, cut sides up, on a plate or a sheet of waxed paper. Let stand five minutes.

In a small bowl, combine remaining ingredients, mixing well. Spread onto a plate. Dip cut sides of zucchini into wheat germ mixture, pressing lightly so crumbs stick to zucchini. Place zucchini, cut sides up, on baking sheet. Sprinkle with any remaining crumbs.

Bake 15 minutes, until tender-crisp.

Per serving: 38 calories, 3 g protein, 1 g fat, 6 g carbohydrate, 0 mg cholesterol.

[Debelli]

From Lean and Luscious and Meatless

Dusty Cauliflower

Serves 4

This is truly cauliflower at its best! For a spectacular variation, try "Dusty Mushrooms." Simply replace the cauliflower with four cups of fresh mushrooms, cut into halves or quarters.

4 cups cauliflower, cut into small flowerets
2 Tbs. vegetable oil
3 Tbs. oat bran
3 Tbs. dry breadcrumbs
1 Tbs. plus 1 tsp. grated Parmesan cheese
1/8 tsp. pepper
Dash garlic powder


Preheat oven to 400ºF. Lightly oil a 10 x 15-inch baking pan or spray with a nonstick cooking spray. Place cauliflower in a large bowl. Drizzle with oil and toss until cauliflower is evenly coated. Combine remaining ingredients and sprinkle over cauliflower. Toss until coated. Spread cauliflower in prepared pan. Sprinkle with any remaining crumbs. Bake 18 to 20 minutes, until lightly browned.

Per serving: 124 Calories, 4 g protein, 8 g fat, 12 g carbohydrates, 2 mg cholesterol.

[Debelli]

From GREAT GRAINS:


Apricot and Pecan Brown Rice


Serves 4

1/4 cup pecans, toasted and chopped
2-1/2 cups chicken or vegetable broth
1 cup brown rice
1/4 cup coarsely chopped dried apricots
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. fresh lemon juice
2 Tbs. safflower oil
2 celery stalks, chopped
4 scallions, chopped
1/4 cup chopped parsley
1/3 cup nonfat plain yogurt
1 Tbs. Dijon mustard


Preheat the oven to 375 degrees F. Lightly coat a 2-quart baking dish with vegetable cooking spray.

In a medium saucepan, heat the broth over high heat to boiling. Add the brown rice, apricots, and salt. Reduce the heat to low, cover, and cook until the rice is tender, about 45 minutes.

In a large bowl, combine the rice mixture with the pepper, lemon juice, oil, celery, scallions, parsley, yogurt and mustard. Mix well. Stir in the toasted pecans. Spoon the rice mixture into the prepared pan. Cover with a lid or aluminum foil and bake for 15 minutes. Uncover and bake 15 minutes longer, or until crispy on top.

[Fillise]

At last--I've found a blueberry muffin recipe I like!

This is from recipe-zaar

2 cups whoel wheat flour (I use pastry)
1 tsp baking soda
1 1/4 cups buttermilk
2 egg whites lightly beaten
1/3 cup vegetable oil
1/2 cup agave
1 cup blueberries, fresh or frozen

1. Preheat oven to 325

2. Coat 12 muffin cups with cooking spray

3. Sift together the flour and the baking soda

4. In a separate bowl, whisk together the buttermilk, eff whites, oil, and agave until creamy, then stir in the blueberries.

5. Pour the wet ingeredients into the dry''

6. Fold together with a rubber spatula until the batter is moist, yet remains slightly lumpy,

7. Pour into muffin cups and bake 30-35 minutes.

Nutrition information:

Serving size 1 muffin: 184 calories. From fat, 59 calories. Total Fat 6.6 grams (Sat fat 1 g, Poul un sat. 3.7g, Monounsat. 1.6g)
Cholesterol 1 mg. Sodium 143 mg., Total Carbs 29.1 g Dietary Fiber 2.8g. Protein 4.3 g.

Note: These muffins freeze extremely well. I place two into a zip lock bag and freeze them. If I put them out the night before I want them (in the bag) they thaw and taste fresh by the next morning. It's important to let them thaw in the same bag you froze them in--that way they won't dry out.

Susan

[Debelli]

From Stealth Health:

Spinach-Cheese Squares

Serves 6

6 egg whites
1 whole egg
1/3 cup all-purpose flour (use ww instead)
1 tsp. dry mustard powder
1/2 tsp. baking powder
1 10-oz. package frozen chopped spinach, thawed and well drained
1 4-oz. can diced green chilies
1 cup nonfat cottage cheese
1 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded reduced-fat Swiss cheese


Preheat the oven to 350º F. Spray a 10 x 10 inch baking pan with non-stick vegetable spray.

In a large bowl, use an electric mixer on low to beat the egg whites and whole egg. Mix in the flour, dry mustard, and baking powder. Do not over-mix or the final product will be tough.

Beat in the spinach, green chilies, cottage cheese, cheddar cheese, and Swiss cheese. Pour the mixture into the prepared pan. Bake for 45 to 50 minutes until golden brown and the center is set. Remove from the oven and let stand for 15 minutes. Cut into six squares and serve.

Per serving: 210 calories, 23 g protein, 7 g fat, 13 g carbohydrate, 59 mg cholesterol

[Debelli]

Hazelnut Jam-filled Thumbprint Cookies

Use a variety of jams—raspberry, apricot, blueberry—to make these rich-tasting, colorful cookies. Kids love to make the thumbprints.

Yields 2 dozen cookies

Prep time: 15 minutes

Cooking time: 15 minutes

2 cups whole-wheat pastry flour
1 cup hazelnuts, ground
2 teaspoons baking powder
¼ teaspoon sea salt
1/3 cup canola oil or melted, unsalted butter
1/3 cup orange juice
1/3 cup agave
1¼ teaspoons almond extract
¼ teaspoon vanilla extract
SF Raspberry, blueberry or apricot preserves

1. Preheat oven to 350F. Combine flour, ground hazelnuts, baking powder and salt in a mixing bowl.

2. In a separate bowl, mix oil, juice, syrup, and almond and vanilla extracts together. Add wet ingredients to dry and mix well, kneading a little.

3. Use a tablespoon to scoop dough and form into balls. Flatten into circles. Place on lightly oiled or parchment-lined cookie sheet. Indent each cookie with your thumb and put ½ teaspoon preserves in the imprint. Bake 15 minutes or until edges turn golden.

[Debelli]

Agave-Graham Muffins

Makes: 12 muffins

Dry Ingredients:


1 1/2 cups graham flour
3/4 cup wheat germ, toasted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Wet ingredients:

1 cup plus 3 tablespoons low-fat butermilk
1/4 cup canola or corn oil
1 large egg
1/4 tablespoons agave
1 teaspoon vanilla extract


Preheat the oven to 350°F. Coat a muffin tin with spray, oil, or butter and set aside. Combine all the dry ingredients thoroughly in a large bowl. Whisk together all the wet ingredients in a medium bowl. Add the wet ingredients to the dry and mix just untl evenly blended, using as few strokes as possible.

Fill each muffin cup with batter. Bake for about 20 minutes, or until the tops begin to brown. Remove from the pan and place on a cooling rack. For optimal taste, let cool completely before serving.

[Debelli]

From: http://www.nutritionlifestyles.com

Whole Wheat Pancakes

2 cups Whole Wheat flour
1 tsp salt
2 tsp baking powder (Rumford- non aluminum)
½ tsp soda
2 cups buttermilk
2 eggs
2 tbls oil
1 tbl honey (use agave or other sweetener)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.

[Debelli]

From: James Kirkland <kirkland@fastlane.net>

Meringue Cookie Treats

2 Tbsp Non-fat powdered milk
3 tsp Stevia Blend or 1/4 to 3/8 tsp. of Stevioside (white extract)
2 egg whites at room temp.
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Mix dry ingredients together. In a separate bowl, beat egg whites. While beating, slowly add the dry ingredients. Beat until mixture is stiff. Add vanilla and mix just until blended. Place small half-teaspoon size drops on oiled parchment paper. You can use a pastry bag to make the drops.

Bake in preheated oven at 350 until dry all the way through and slightly golden, about 25 minutes. Remove from oven and allow to cool. Store in an airtight container. Makes about 45 drops.

[Debelli]

These sounded easy, but haven't tried my hand at it after doing the conversions.


PEANUT BUTTER COOKIES



1 cup natural peanut butter
1/2 tsp vanilla
1/2 tsp salt
1/2 cup agave
1 1/4 cup whole wheat pastry flour

Mix together and bake at 350* for 10 minutes.

[Debelli]

From GLOBAL HEALTH:


Lentil Salad with Cucumber Vinaigrette

Makes: 4 servings

Ingredients:

1 cup green lentils
1 onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
1/2 red onion, chopped
1/2 teaspoon gingerroot, peeled and chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons soy sauce
2 teaspoons ground black pepper
1 cucumber, peeled and diced
1 teaspoon sherry vinegar
1 branch of dill
1 teaspoon Dijon mustard
3 large tomatoes, chopped


Directions:

Boil the lentils and onion for about 45 minutes in water. Drain the lentils and cool. Transfer the lentils to a bowl and add the carrots, celery, red onion, ginger, lemon juice, soy sauce, and pepper. Mix well and set aside.

Place the diced cucumber in a blender, add the sherry vinegar, dill, and Dijon mustard. Blend until smooth.
Place tomatoes on the lentil mixture and pour the vinaigrette.

Nutritional Information:

Serving size: 1 cup
Calories: 65
Fat: 0.5 g
Cholesterol: 0 mg
Protein: 4 g
Carbohydrates: 12 g
Fiber: 2 g
Sodium: 240 mg

[Debelli]

Cheese Danish
from EmmBee

You need a mini casserole pan - 4" X 4"

About 2 T crushed almonds
1 packet equal
1 T butter

Melt butter, mix together almonds, equal and butter in mini casserole pan. Press to bottom of the pan.

4 oz cream cheese
2 - 3 packets of equal
1 egg

Beat together in a bowl until smooth. Pour on top of almond "crust", bake at 350 for 20 minutes._ Take out and cool (I stuck mine in the freezer for 30 minutes while taking a shower). Yummy!!!!

[Debelli]

From the Low Carb Cookbook by Fran McCullough:

LC SPINACH PIE

Serves 8

2 10 oz packages whole leaf frozen spinach, defrosted
2 tbsp. butter
1 bunch scallions including the firm green, chopped (about 3/4 c)
1/2 medium onion, chopped
6 eggs beaten well
1 15 oz container whole milk ricotta
1/2 lb. feta, crumbled
1 tbsp. chopped dill
1/4 c chopped parsley
Pinch of grated nutmeg
Salt and pepper to taste
Olive oil for pan

Per serving: protein 9 g fat 16.9 carb 5 g

Preheat oven to 350

Let spinach drain in a colander in the sink. Easiest way to get excess moisture out is to line hand with double thickness of paper towels and squeeze handfuls of spinach dry. Chop and set aside.

Melt butter in large skillet; when it foams add the scallions and chopped onion. Cook over medium_ heat until soft then add spinach and sprinkle of salt and pepper; cook for 3 min stirring from time to time.

Beat eggs in large mixing bowl and whisk in the ricotta.

Stir in remaining ingredients then oil a 13x9 inch baking dish well including the sides. Mix spinach with egg/cheese mixture, taste for seasoning, and pour in the pan (note: at this point I added more salt).

Bake pie for 30-40 min until moisture disappears and top has dappled golden spots. Remove from the oven and let sit 5 min before serving. Even yummier the next day!

[Rosalie]

Crockpot Cranberry Pork Roast

3-4 pound Pork Roast trimmed of fat
1/2 tsp. poultry seasoning
1/2 cup cranberries
1/4 cup orange marmalade
1/2 cup apple juice

Mix together last three ingredients. Brown roast in pan in small amount of oil. Place in crockpot and sprinkle on the poultry seasoning. Spread cranberry mixture over the roast and cook on high for about 6 hours or low for 9-10 hours.

I made this a few days ago and used some left over cranberry sauce that I had made. I used about 6 oz. of the sauce. The original recipe which I found in a cookbook when I was browsing in the bookstore called for the whole berries. Also orange juice but I replaced that with the apple juice as that is what I had on hand and it turned out delicious.

[Rosalie]

Cream of Broccoli Soup

2 small heads broccoli
1 1/2 cups chicken stock (or 10 oz. can plus 2 oz. water)
2 cups 2% milk
1-2 bayleaves (optional)
1/4 c grated parmesan cheese
Salt and pepper to taste

Cut broccoli into small pieces and cook in chicken stock for about 15 minutes. Add the milk, salt and pepper and bayleaves (if using) and bring to a simmer and continue cooking until tender. Remove the bayleaf and puree soup in blender. Return to pan and sprinkle parmesan cheese on top. When cheese is melted stir soup and serve.

I used the bayleaf when I made this yesterday and it really added a nice flavour.

[Debelli]

Raspberry Spinach Salad With Baked Crusted Cheese

Yield: 2 Servings

Ingredients

1/2 c part-skim farmer's cheese
1 c feta cheese, crumbled
1 clove garlic, crushed
1/2 ts fresh dill weed snipped
1/4 c whole wheat pastry flour
2eggs, beaten
1/4 c fine bread crumbs, toasted
1clove garlic, crushed
1/3 c rice wine vinegar
2 tb fresh or frozen raspberries
1 ts honey
1/3 c olive oil
1 tsp fresh ground black pepper
10 oz spinach washed and dried
2 scallions, sliced

Instructions

First, make the cheese patties by placing the farmer cheese, feta cheese, garlic and dill in a blender or food processor. Blend until well combined. With a tablespoon and floured hands, form the cheese into 2 large or 4 small patties.

Spread the flour in a shallow plate, the egss in a shallow bowl and the bread crumbs in another plate. Carefully dredge each patty in flour, themdip in the egg, and finally roll in the bread crumbs, gently pressing so the crumbs adhere. Dip each patty once more in the egg and coat again with crumbs. Place patties on a lightly oiled baking sheet and refrigerate until 20 minutes before serving.

Preheat the oven to 350#161#F. Bake the cheese patties until well browned (about 20 minutes).

While the patties are baking, prepare the dressing. Place the garlic, vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified and set aside.

Arrange the spinach leaves and scallions in a large bowl and toss with the dressing. Divide the spinach between the plates and top each with a hot cheese patty. Grind fresh black pepper over each and serve immediately with a basket of hot French bread.


Recipe by: The Garden of Earthly Delights Cookbook

[Debelli]

Sounded interesting, though I don't know where it came from:


DROP SWEET COOKIES

4 ounces soft tofu
1/2 cup brown rice syrup (USE AGAVE)
3 tablespoons canola oil
1 1/2 tsp vanilla extract
1 cup whole-wheat pastry flour
1/2 tsp each: baking powder, baking soda and salt
3/4 tsp ground nutmeg
54 whole almonds (optional)


Preheat oven to 350o._ In_ a blender, blend tofu, syrup, oil and vanilla until smooth._ Set aside.

Sift together dry ingredients._ Stir in tofu mixture and stir to combine._ Drop by teaspoonfuls onto ungreased baking sheets._ Top with almonds.

Bake for 7 minutes or until cookies are still puffy and have just begun to brown on the bottom.

Makes about 4 dozen cookies.

[Debelli]

Oatmeal Raisin:nono: Chews

Serves: 48

Chewy & Moist

1 cup of whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup butter
2/3 cup of agave
1 egg beaten
1 cup rolled oats
1 cup of raisins (how about some dried cranberries instead, maybe walnuts too)

Sift together flour, baking soda, baking powder, salt and cinnamon. Cream butter and add agave gradually. Beat until creamy and light. Add beaten egg. Stir in sifted dry ingredients and mix well. Add rolled oats and raisins (cranberrries or walnuts). Drop from teaspoon on un-greased baking sheet. Bake in preheated 350º oven 10-12 minutes. Makes 48 cookies

[Debelli]

From a website called DR. BOB-seems simple enough!

WHOLE WHEAT SHORTBREAD COOKIES

3/4 cup butter
1/4 cup honey (USE AGAVE!)
2 cups whole wheat flour


Heat oven 350o. Mix butter and honey (AGAVE)._ Stir in flour Roll dough 1/2” thick on flured surface. Cut into small shapes._ Place on ungreased cookie sheet. Bake 20 min.

[Debelli]

From the HENHOUSE.COM website:

Coconut Walnut Chip Cookies

Number Of Servings: 1

Ingredients

3/4c walnuts
1/4tsp baking soda
1/4tsp salt
1 1/2c whole wheat pastry flour
1/4c canola oil
1/3c rice syrup or honey (USE AGAVE)
1egg, slightly beaten
1/2tsp vanilla
1/2 tsp coconut extract

Directions

Preheat oven to 350 degrees. Chop walnuts and add to baking soda, salt and flour. In a separate bowl beat oil and syrup together. Add egg, vanilla, and coconut extract and beat well. Add oil mixture to flour mixture, adding more flour if necessary to make a stiff dough. Drop dough by spoonfuls on lightly oiled cookie sheets and press with fork to about 1/2 inch thickness. Bake 12-15 minutes or until golden. Remove and cool cookies on a wire rack.

Nutrition Facts

Calories: 80
Carbohydrates: 8g
Cholesterol: 10mg
Fat: 5g
Protein: 2g

[Debelli]

Don't know the site this came from but it was submitted by someone named JUNIPERBERRY:

HEALTH COOKIES

Mix together the following ingredients in a blender or food processor:

1 Cup peanut butter or almond butter or tahini (sesame butter), or any combination of these, totaling 1 cup.
3/4 Cup of honey, maple syrup, or blackstrap molasses, or any combination of these totaling 3/4 cup. USE AGAVE!
2 whole eggs or 4 egg whites.
1/2 Cup water or apple juice.

Mix the following ingredients together thoroughly in a large bowl:

2 Cups spelt or whole wheat pastry flour.
2 Cups grated carrots.
2 cups rolled oats.
1 tsp. baking powder.
1 tsp. baking soda.
1/2 tsp. nutmeg.
1 tsp. cinnamon.
1/2 tsp. salt.


Combine the wet ingredients with the dry ingredients. Add a handful of each of the following ingredients, or pick and choose which ones to add:

sesame seeds
sunflower seeds
chopped walnuts
wheat germ
anything else that sounds good

BE SURE TO ADD 1-1 1/2 CUPS CAROB CHIPS!

Place large dallops on oiled cookie sheet and flatten somewhat. _Bake at 375 degrees farenheit for about 12 to 15 minutes or until done.

[Debelli]

From Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! By Janet Podleski

ROCKIN' MOROCCAN STEW

Makes 6 servings

Moroccan vegetable stew with sweet potatoes, chickpeas, and ginger. This unique recipe came right out of Africa! Say "yes, please" to chickpeas and you can eat to the beat!

Ingredients:

2 tsp olive oil
1 cup chopped onions
½ cup each diced celery and chipped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (14-½ oz) tomatoes, drained and cut up
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
½ tsp salt
¼ tsp black pepper
¼ cup raisins (omit/pick out or only a couple)
2 tbsp each light peanut butter and chopped, fresh cilantro


Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Makes 6 servings

[Debelli]

This is from THE STEVIA COOKBOOK

NORMA'S ALMOND BUTTER COOKIES

1/2c unsalted (sweet) butter, softened
3/4 tsp white stevia powder
1 egg, lightly beaten
1 cup almond butter
2 tsp vanilla flavoring
1/2tsp sea salt
1/2 tsp baking soda
1 1/2c brown rice baking mix*

CINNAMON SPRINKLES

1tsp ground cinnamon
1/8 tsp white stevia powder
Dash vanilla powder (optional)

*Fern's brand is recommneded; however you can substitute this ingredient with 1 1/2c brown rice flour, 1Tbl baking powder, and 3/4 tsp sea salt.

Preheat oven to 350F. Combine the cinnamon sprinkle ingredients in a small bown and set aside. Lightly grease a cookie sheet or line with parchment paper.

Place the butter in a medium-sized mixing bowl and whisk util light and fluffy. Stir the stevia into the beaten egg, then addi t to the butter, along iwth the lmond butter, vanilla, salt and baking soda. Whisk until smooth.

Using a wooden spoon, add the rice flour, 1/2 cup at a time, stirring well after each addition. The dough should be thick enough to hold its shape on a tablespoon.

Drop heaping teaspoons of the cookie dough onto the cookie sheet, about 2 inches apart.

Lightly press each mound of dough with the back of a fork in a criss-cross pattern.

Sprinkle each cookie lightly with the cinnamon sprinkles, and bake 15 minutes, or until lightly browned.

Makes 2 dozen.

VARIATION You can substitiue peanut butter for the almond butter and eliminate the cinnamon sprinkles.

[Debelli]

Another one from THE STEVIA COOKBOOK:

DARK CHOCOLATE ALMOND CLUSTERS

8 ounces unsweetened chocolate
3Tbl grade orange rind
1tsp orange flavoring
1Tbl rum flavoring
1/2tsp white stevia powder (or to taste)
1/2 c roasted, unsalted whole almonds

Break the chocolate into 1-inch pieces, then slowly melt it in a double boiler set over medium-low heat (the water should be simmering gently, not boiling)

Remove from the heat and slowly stir in the orange rind, orange flavoring, run flavoring, and stevia, stirring until smooth and well combined.

Transfer the chocolate to a shallow bowl and refrigerate for 30 minutes, or until the chocolate begins to get firm. Stir in the almonds.

Drop heaping tablespoons for the mixture onto a cookie sheet line with wax paper. The clusters should be about 1-inch in diameter. Refrigerate 1 hour, or until the clusters are set.

VARIATION: Add any of your favorite chopped nuts or dried fruit to the clusters. Pecans, pistachios, peanuts and dried apricots are good choices.

[Debelli]

Another from the STEVIA COOKBOOK:

FAVORITE CHOCHOLATE CREAM CHEESE FROSTING

2 packages (8 ounces each) of cream cheese, at room temperature
1/2 tsp white stevia powder
3Tbl skim milk
1/3 c organic cocoa powder
1 tsp vanilla flavoring

Place cream cheese, stevia and 1 Tbl of the milk in a small bolw, and whisk until fluffy.

Stir in the cocoa, vanilla, and enough of the remaining milk to form a smooth, spreadable frosting.

Use immediately, or store int he refrigerator for several days.

Yield: Enough to frost two 9-inch single layer cakes, 1 doezen standard muffins, or 2 dozen mini-muffins

[Debelli]

Sweet Sweet Potatoes

2 pounds sweet potatoes -- peeled, grated
1/3 cup agave
1/4 cup butter -- melted
1/4 cup flaked unsweetened coconut
1/4 cup broken pecans -- toasted
1/4 tsp cinnamon
1/4 tsp coconut extract
1/4 tsp vanilla

In a crock pot, combine potatoes, agave, butter,
coconut, pecans and cinnamon. Cover and cook on Low for 6 to 8
hours or on High for 3 to 4 hours. Stir in coconut and
vanilla extracts.

[Ellen]

1/2 cup creamy peanut butter
1/2 cup coconut milk (I use the lite- find it in Asian section)
2 T agave
2 T lime juice
2 T soy sauce
1 -2 T curry powder
1 t ground coriander
2 cloves of garlic, minced
2 T fresh grated ginger

Mix together, and remove about 3/4 cup to a jar, and refrigerate.

6 boneless chicken breasts

Slice into 1/2 by 2 inch pieces and put into remaining sauce to marinate. Leave for at least one hour.

Soak about 20 bamboo skewers in water for 30 minutes. Thread pieces of chicken onto skewers. Grill over hot coals until done. (doesn't take long...) Serve with brown rice, salad and the peanut sauce.

Serves about 5.

[Teensybean]

Strawberry Rhubarb Crisp

Topping:

3/4 c WW flour
3/4 c Splenda
1 tsp Nutmeg
dash salt
6 TBl butter
3/4 c rolled oats

Filling:

2 pints strawberries, stemmed and halved
3 cups rhubarb slices, 1/3 inch thick
2/3 c Splenda
2 TBl ww flour

Heat oven to 400*

In a large bowl, mix flour, sugar, nutmeg and salt; blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

In another large bowl, mix 4 cups of the strawberries (reserve remaining berries), the rhubarb, sugar and flour to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping.

Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream, or ice cream if desired.

Yield: 8 servings.

Nutrition per serving (according to fitday, using my brands)with out additional toppings;

Calories 196
Fat 9
Sat Fat 5
Poly 0
Mono 0
Carbs 29
Fiber 5
Protein 4

[Fillise]

Ok I made a SB blueberry cobbler last night that was yummy:

Take three cups of fruit (blueberries, peaches, blackberries--whatever you like)
1/2 -1 cup sugar substitute (I just drizzled some agave--didn't measure)

Mix fruit and sweetner in a bowl and set aside.

Melt 1/2 cup butter or margerine in a deep baking dish.

Mix together in a bowl:

3/4cup WW flour
1/2 cup agave (or 3/4 cup Splenda)
1/2 cup milk (3/4 cup milk if you use Splenda)
2 tsp baking powder
pinch salt.

Pour batter into pan with melted butter

DO NOT STIR

Pour fruit on top of batter

DO NOT STIR

Bake at 275 for 1 hour (300 if using Splenda)


This is quite tasty and a good way to enjoy summer fruit!