Sugar Busters July/aug/sept 2003, Third Quarter Recipe Board

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  • This recipe came from:


    Recipe By : Judy Mento

    Serving Size : 1 Preparation Time :0:00
    1/3 cup water -- scant
    1 tablespoon cocoa powder -- no sugar
    pinch salt
    1 teaspoon butter
    1 tablespoon peanut butter -- no sugar; optional
    1 ounce oats, rolled (raw) (3/8 cup)
    6 packets Equal sweetener
    1/8 teaspoon vanilla extract
    2 tablespoons nonfat dry milk powder
    2 teaspoons nonfat dry milk powder

    In saucepan, combine water, cocoa, salt, butter, and peanut butter (if using). Bring to boil. Add oats, stirring constantly, cook for about 30 seconds more. Remove from heat.

    Add other ingredients and stir to combine.

    Line plate with waxed paper. Drop cookies by teaspoonfuls onto waxed paper.

    Set in refrigerator until firm. Makes 1 serving.

    NOTE: The milk powder adds some protein to this, but I think I would also eat some additional protein with this if peanut butter not added. Good for breakfast or a snack. I only make one serving at a time – this is too good. I usually prefer this without the peanut butter, but it depends on my mood.
  • Thought this was a good one for those who can't find agave but choose to use brown rice syrup. AGAVE CAN BE SUBSTITUTED for it though! This came from the following site:


    2/3 cup soymilk
    2 tablespoons lemon juice
    1 1/4 cups whole wheat flour
    1/2 cup oat flour
    1/2 cup brown rice syrup
    4 teaspoons baking powder
    1 teaspoon dried grated lemon rind (or 1 tablespoon fresh)
    1 egg white
    1 1/2 cups fresh or frozen blueberries


    1/4 cup quick-cooking oats
    1 tablespoon toasted wheat germ
    1/8 teaspoon ground nutmeg
    2 teaspoons brown rice syrup

    1. To make topping, combine oats, wheat germ, and nutmeg. Stir in the honey until the mixture is moist and crumbly. Set aside.

    2. Combine the milk and lemon juice, and set aside for 2 minutes.

    3. Combine the flours, brown rice syrup, baking powder, and lemon rind, and stir to mix well. Stir in the lemon juice mixture and the egg white. Fold in the blueberries.

    4. Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and sprinkle with the topping.

    5. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Recipe yields 9 servings.
  • This came from the same site as the previous recipe. Sounds YUMMY!


    1 oz. Dried shiitake mushrooms
    1 1/2 cups boiling water
    8 oz. Medium or firm tofu
    1/2 teaspoon salt
    2 tablespoons lemon juice
    2 tablespoons canola oil or safflower oil
    1 tablespoon plus 1 teaspoon tahini (sesame seed paste)
    2 tablespoons water or sesame oil
    2 medium onions, finely chopped
    1 lb. Domestic white mushrooms, thickly sliced (about 3 cups)
    freshly ground black pepper to taste
    1/2 teaspoon paprika
    1/4 cup plus 2 tablespoons tamari sauce
    1 teaspoon fresh thyme leaves or 1/4 teaspoons dried thyme leaves
    2 tablespoons minced fresh dill weed or 1 teaspoon dried dill weed
    3 cups cooked buckwheat groats, brown rice or buckwheat noodles
    2 tablespoons minced fresh parsley

    1. In a bowl, combine shiitake mushrooms and boiling water. Cover and soak for 1 hour.

    2. Squeeze liquid out of mushrooms; cut off stems and discard. Slice caps as thinly as possible. Reserve mushroom-soaking liquid.

    3. Combine tofu, salt, lemon juice, oil, and tahini in a food processor. Process until smooth; set aside.

    4. Add onion; sauté until almost tender, about 3 minutes. Add sliced shiitakes and white mushrooms, pepper, and paprika; continue to sauté about 5 minutes. Add 1/2 cup reserved mushroom-soaking liquid, wine, and tamari sauce. Cover and cook over low heat 5 minutes.

    5. Stir in tofu mixture, thyme, and dill weed. Cook until slightly thickened. Serve over hot groats, rice, or noodles. Garnish with parsley and additional paprika. Recipe yields 4 servings.
  • I found this on a website, someone took it from the book, LAURELS KITCHEN, which is a vegetarian cookbook and added their own notes.


    This may be the easiest pizza crust recipe in the world, and it's tasty too! If you prefer a thin crust, use additional pans and don't cook the pizza quite as long. The sauce recipe comes from Laurel's Kitchen, with only minor modifications. I think it's wonderful on a pizza, but I don't recommend it for pasta.

    Mix together:

    4 cups wholegrain flour
    ¼ cup soy flour
    2 tsp baking powder
    2 tsp salt


    1 1/3 cup water
    ½ cup oil

    Knead briefly. Press into greased 12-in. by 18-in. greased rectangular pan or two 12-in. round pizza pans. Bake at 425° F for 15 minutes. Spread sauce on top and add desired toppings. (Nonvegans can add cheese, but personally I think it's better without.)

    Tomato Sauce

    Saute until onion is soft:

    2 Tbsp olive oil
    ½ onion, chopped
    1 clove garlic, minced

    Add and stir well:

    1 small carrot, grated
    2 Tbsp (or more) chopped green pepper
    1 bay leaf
    1 tsp oregano
    ½ tsp thyme
    ¼ tsp basil
    2 Tbsp chopped fresh parsley


    2 cups fresh tomatoes, coarsely chopped
    1 (6 oz) can tomato paste
    1 tsp salt
    ¼ tsp sugar
    1/8 tsp freshly ground black pepper

    Simmer for half an hour. Remove the bay leaf.
  • Found this recipe on the LOW CARB FRIENDS Board, still don't understand where they thing SB is low carb

    HEARTY WHEAT BREAD (Sugar Busters)

    Recipe By: Dottie
    Categories: Breads & Things

    1 1/2 cups whole wheat flour -- stone ground
    1/2 cup oat bran flour
    1/2 cup oats, rolled (raw) 1/2 cup unprocessed wheat bran
    1/4 cup flax seeds -- ground into meal(about 1/2 cup meal)
    1/2 cup cooked brown rice --optional
    1 teaspoon salt
    1 3/4 cups warm water
    2 packets yeast
    2 large eggs

    Beat the eggs slightly and add to the warm water and butter.
    Proof the yeast in this mixture for 10 minutes, then follow
    bread machine directions for medium loaf/medium crust.

    1355 Calories (kcal); 34g Total Fat; (21% calories from fat); 65g Protein;
    218g Carbohydrate; 374mg Cholesterol; 2274mg Sodium
  • Absolutely NO CLUE where these came from, I've had them in my files forever, there's quite a few in this post!


    Submitted By: YaYee

    Serves: One, if your not into sharing
    Prep Time: 5 minutes
    Effort: Easy


    Large box of sugar free Jello
    Chopped pecans (optional)
    8 oz package of cream cheese

    How to Prepare:

    Mix Jello according to package directions. In a separate bowl whip the cream cheese until soft and fluffy. Add the jello mixture and chill. About 2 hours into the chilling you can add chopped pecans. This is really tasty. I prefer lime or strawberry jello.



    Submitted By: Todd
    Prep Time: 5 minutes
    Effort: Easy


    1 8oz package cream cheese
    1 tbs baking cocoa
    6 packets artificial sweetener
    1/2 tsp vanilla

    How to Prepare:

    Allow cream cheese to reach room temperature. Add baking cocoa, vanilla, and sweetener. Mix thoroughly until even in color and texture. Spoon onto wax paper and keep in the freezer. Great for those chocolate cravings!



    Submitted By: Karen
    Effort: Easy

    4 tbsp. heavy cream
    1/2 tsp. cocoa
    1 tsp. sugar-free instant chocolate pudding powder
    Sweetener to taste
    1/2 tsp. vanilla
    2 tbsp. peanut butter (optional)

    How to Prepare:

    Whip heavy cream until peaks form. Add all other ingredients and continue beating until all are well blended. Use spatula to scrape into a small bowl .Chill for at least 5 minutes - then enjoy



    Submitted By: Trish in Ca
    On: Aug-31-02_05:27_PM
    Effort: Average


    1 tablespoon artificial sweetener
    1/2 teaspoon Vanilla Extract
    1/2 cup Heavy Cream
    6 tablespoons Table Salt
    3 cups Ice
    1 Sandwich Sized Ziploc Bag
    1 Gallon Sized Ziploc Bag

    How to Prepare:

    (No Ice Cream Maker Needed. It really works, trust me!!) In the sandwich sized Ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients. In the gallon sized Ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6 tablespoons of table salt. Place the sealed sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream). Once desired hardness has been achieved, remove smaller baggie and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!) Recipe makes about a 1/2 cup of ice cream. I have doubled the recipe and it still works well.



    Submitted By: Christine
    Effort: Easy


    1 Pkg. Sugarfree Jello (I used strawberry)
    1/2 cup heavy cream

    How to Prepare:

    Simply prepare a package of Sugar-free JELLO as directed (I used strawberry), but in place of part of the cold water you add, use some heavy cream. I probably used somewhere between 1/3 and 1/2 cup, but I think any amount would work, it would just change the thickness of the cream layer. Pour into a bowl, pop it into the fridge, and as it chills, a creamy jello layer rises to the top and a clear fruit layer stays on the bottom. It was amazingly satisfying to my sweet-tooth. I imagine it would look pretty if one actually used a mold rather than a regular old bowl like I did.
    Satisfying like ice-cream, and it took all of 5 minutes to make.



    Makes 2 servings._

    Here's a scrumptious dessert for chocoholics in the Right Carbsstage. Melting the chocolate in a microwave takes only minutes._

    2 ounces bittersweet chocolate
    1 tablespoon strong, decaffeinated, black coffee
    2 (.035-ounce) envelopes sugar substitute
    4 egg whites_

    Preheat the oven to 350 degrees. Place the chocolate in a microwave-safe bowl and microwave on high for 2 minutes to melt. Stir in the coffee and sugar substitute.Beat the egg whites until stiff peaks form. Fold into the chocolate mixture. Spoon into 2 soufflé dishes (each 1-1/3 high x 4 inches in diameter or a single Pyrex bowl 3 inches high x 6 inches in diameter).Bake in the oven for 8 minutes and serve warm._

    Helpful Hints

    Buy high quality chocolate for best results.
    Instant coffee can be used.

    169 calories, 11g protein, 9g carbohydrate, 15g fat (9g saturated), 0 mg cholesterol, 111mg sodium, 0g fiber

    Makes 24 Named for the rock group Red Hot Chili Peppers, whose vocalist petitioned chef Mäni Naill, author of Sweet & Natural Baking (Chronicle Books), for a dairy-free peanut butter cookie.

    1 cup whole-wheat pastry flour
    1-1/2 teaspoons baking soda
    1/2 teaspoon sea salt
    1 cup unsalted, nonhydrogenated, smooth peanut butter, stirred well
    3/4 cup liquid fruit juice reduction or fruit juice concentrate USE AGAVE
    1 teaspoon vanilla extract

    For Dipping

    1 cup malt-sweetened chocolate chips *** see note below
    1 teaspoon vegetable oil

    1. Position oven racks in center and top third of oven and preheat to 350°F. Lightly spray two large baking sheets with cooking spray.
    2. In medium bowl, whisk together flour, baking soda and salt. In second medium bowl, mix peanut butter, fruit juice reduction and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.
    3. Using a level tablespoon of dough for each cookie, roll dough into balls. Place balls 2 inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.
    4. Bake until tops are lightly browned, about 10_12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.
    5. To dip, melt chocolate chips with vegetable oil in double boiler over hot water. Tip pan; dip cookie halfway into pooled chocolate. Place on baking sheet lined with wax paper; refrigerate 15 minutes until set.

    From Sweet & Natural Baking (Chronicle Books) by Mäni Naill.

    **I'd use either unsweetened carob chips, or one of the great high cocoa content chocolates we can have to do this

    3 egg whites
    1/4 teaspoon cream of tartar
    6 Tablespoons agave

    Beat egg whites until light and frothy, add cream of tartar and continue beating until whites are stiff.

    Gradually add agave and beat until glossy.
    Pile meringue onto cooled pie, spreading until it touches the edges of crust.

    Bake in preheated hot oven (425 degrees) 5-6 minutes.

    4 cups peeled and sliced apples
    1 Tablespoon lemon juice
    1/3 cup flour
    1 cup oats
    1/2 cup agave
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 cup margarine

    Spray pie pan with vegetable spray. Put apples in the pan. Sprinkle juice over apples. Mix all other ingredients together. Pour over apples. Bake at 375 degrees for 30 minutes or until golden brown. Yield 10 servings

    3 medium-large sweet potatoes, (About 1 1/2 lb.) quartered
    1 teaspoon grated fresh ginger
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon salt
    1 tablespoon minced orange peel, preferably organic
    2 tablespoons orange juice
    2 tablespoons agave
    3/4 cup yogurt cheese
    1/4 cup pecans

    Preheat oven to 350ºF. Lightly oil a 1-quart or 9 inch baking dish.
    Steam the sweet potato pieces for a bout 25 minutes until tender. When they are cool enough to handle, remove the skins and mash with a potato masher or fork until completely smooth. Mash in remaining ingredients except the pecans.
    Turn the mixture into the prepared baking dish. Decorate the top with pecans.
    Bake for 20 to 25 minutes until the top is lightly browned.Makes 6 servings

    Notes: If sweet potatoes are precooked, (either leftover baked or unsweetened canned) use 2 cups mashed. Recipe easily doubled for the holidays.

    Per serving: 193 calories, 3.5gm. Fat, <1gm. Saturated fat, 5gm protein, 37gm carbohydrate, 100mg, calcium.

    Biscuit Crust:

    1 3/4 C. whole wheat pastry flour
    1/2 t. salt
    2 t. baking powder
    1/2 t. baking soda
    2 T. butter or margarine
    3/4 C. buttermilk or soymilk
    2 t. agave

    Biscuit topping:

    In a large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter or margarine into flour until mixture resembles coarse meal. In measuring cup, combine buttermilk or soymilk and agave. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk or soymilk if dough is too dry. Knead lightly in bowl, 3-5 minutes, until dough is no longer sticky. Turn dough out onto a lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges. Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling. 20-30 minutes.

    **Note: if you don't have agave go ahead and use honey, or brown rice syrup, it's a minimal amount and won't kill you!
  • This recipe came from the site:


    Yield:_ 12 large or 24 mini-muffins

    1/2 c Chopped cranberries (raw)
    -OR- blueberries
    1/4 c Honey or maple syrup USE AGAVE
    2 tb Unrefined vegetable oil
    3/4 c Orange juice
    1 c Oat Bran
    1 c Whole Wheat Pastry Flour
    1 tb Non-alum baking powder

    Place berries, honey, oil, orange juice in blender and blend slightly._ Mix dry ingredients. Add liquid to dry and mix. Fill oiled muffin tins and bake at 400 F. for 20 to 25 minutes or until nicely browned. The smaller muffins rise better.
  • From the PRACTICAL KITCHEN website, here's two recipes:


    Makes 30 Muffins

    In a large bowl mix and let stand:

    3 cups bran flakes (can substitute part All-Bran cereal)
    1 cup boiling water

    Beat in medium bowl and add to bran:

    2 eggs
    1 1/4 cups sugar or 1 cup honey USE 1 CUP AGAVE, or a bit less
    2 cups buttermilk
    1/2 cup corn or other oil

    Sift together and fold into bran:

    2 cups whole wheat flour
    1/2 cup soy flour
    2 1/2 tsp. soda
    1/2 tsp. salt

    Bake at 375F for 15 minutes in a greased muffin tin.
    A variation of these muffins was developed for the
    Nebraska centennial. The addition of soy is quite
    fitting and increases the protein content. The
    batter may be refrigerated in covered jars several
    weeks. These are delicious with ricotta cheese
    and honey.



    Mix together:

    1 1/2 cups Whole Wheat Flour
    1/2 cup Soy Flour
    1 teaspoon Salt
    1/4 cup Sesame Seeds, ground
    2 teaspoon Baking Powder

    In another bowl beat with an electric mixer:

    1-2* Eggs
    1/2 cup Yogurt or Buttermilk
    1/4 cup Oil
    1/2 cup Honey USE AGAVE
    1 tablespoon Orange Peel, grated
    Juice from 2 Oranges

    Pour the mixture into the dry ingredients and stir
    just enough to moisten them. Fill muffin tins 2/3 full
    and bake at 350(F) about 20 min. or until muffins are
    golden. This fairly sweet muffin goes well with a
    light meal.

    *2 Eggs make a much lighter muffin.
  • From the GHF Newsletter:


    Makes: 4 servings

    - 10 ounces dried black beans, washed and soaked overnight
    - 6 cups water
    - 1 medium onion, chopped
    - 3 cloves of garlic
    - 2 tomatoes, peeled
    - 2 tablespoons garlic, minced
    - 1 1/2 teaspoons ground cumin
    - 1 tablespoon olive oil
    - 1/2 cup non/lowfat yogurt or sour cream


    Drain the beans and combine with the water and half the onion in a 4-quart
    pot. Bring to a boil over high heat. Add the 3 cloves of garlic. Reduce the
    heat, cover, and simmer for 1 1/2-2 hours.

    Blend together the tomatoes, second half of onion, minced garlic, and cumin.
    Heat olive oil in a pan over medium-high heat, and add the tomato mixture.
    Cook for 5-10 minutes, stirring frequently. Stir in 1 cup of the liquid from
    the beans, reduce heat to medium low, and simmer for 15-17 minutes. Stir
    into the beans, mix well.

    Taste and adjust seasoning if necessary. Add 1-2 spoonfuls of yogurt or sour
    cream to each serving.

    Nutritional Information:

    Serving size: 1 cup
    Calories: 320
    Fat: 3 g
    Cholesterol: 3 mg
    Carbs: 23 g
    Protein: 11 g
    Fiber: 5 g
    Sodium: 140 mg
  • Matthew's Triscuit Snacks

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Triscuits (crushed -- save half for
    1 cup honey(agave)
    1 cup raisins(dried apricots)
    1 cup chunky peanut butter(nsa)
    1/4 cup powdered milk

    Mix ingredients together and form into balls. Roll balls in crushed Triscuits saved aside. Refrigerate at least one hour.
    I plan on making this today... But have not tried yet... sounds yummy though