Sugar Busters July/aug/sept 2003, Third Quarter Recipe Board
This is the SUGAR BUSTERS JULY/AUG/SPET 2003, THIRD 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.
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*(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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I have not tried this recipe, yet adapted it to be used in our WOE. Some people like using brown rice flour, so here's one recipe that does us it!
OATMEAL RAISIN* COOKIES
Preheat oven to 350 degrees.
3 cups steel-cut oats
1 ½ c. brown rice flour/whole wheat pastry flour
1 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
1 c. applesauce
½ c. agave
½ c. canola/olive oil
¼ c. silken tofu
1 tsp. Kahlua rum (vanilla is fine)
½ c. raisins in 1/3 c. water, use both ***(see below)
½ c. chopped walnuts
Mix thoroughly and drop by spoonfuls onto a sprayed cookie sheet. Bake for about ten minutes. Makes a few dozen.
[b]***This can be omitted, or you could use a few raisins, maybe a 1/4 cup if you so incline as this makes a few dozen and you'd probably only get 1-2 raisins, OR dried apricots chopped into raisin type pieces can be substituted.
The following recipes are from the HFS WHOLE FOODS and sounded yummy enough, and easy enough to post
CREAMY FETA & ROASTED GARLIC DRESSING
1 to 2 whole heads roasted garlic
1 cup crumbled feta cheese
1/2 cup sour cream
1/2 cup ricotta cheese
1/2 cup cottage chese
1 tsp hot sauce
1 Tbl lemon juice
salt to taste
Place all ingredients in the bowl of a food processor fitted with a metal blade. Pulse util the dressing is smooth but still a little coarse. Refridgerate and use as a dip or sauce for vegetables.
Combine all ingredients in a large bowl. Refridgerate.
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SPINACH ARTICHOKE DIP
2 cups grated Parmesan cheese
2 cups grated Monterey Jack cheese
1 cup mayo
1 cup sour cream
1 (14-15oz) can artichoke hearts, drained and diced
1 (10oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tbl)
1/2 tsp freshly ground pepper
Preheat oven to 400F. Combine the cheeses, mayo and sour cream in a large bowl until well blended. Add the artichoke hearts, spinach, garlic and pepper. Mix well. Place the mixture in a 1 to 1 1/2-qt. casserole dish. Bake the dip uncovered for 15 minues, or until the mixture is bubbling.
Preheat the oven to 350F. Spread the garlic on the bottom of a 5x9" au gratin dish, a ramekin, or a very small casserole at least 1 1/2 inches deep. Crimble the goat cheese on top of the garlic. Place the rosemary sprig between the cheese and the side of the dish, following the curve of the dish. Tamp the cheese down with the back of a spoon so that the surface is even. Add the olive oil until it reaches about 1/8 inch from the top of the dish. Bake 10 minutes, until bubbling.
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OVEN GLAZED SWEET POTATO OVEN FRIES
Olive or canola oil for spraying potatoes
2 pounds medium sweet potatoes, skin on, well scrubbed, sliced in 1/4-inch-thick rounds
1/4 cup sf orange marmalade
juice of 1/2 lemon
1/2 tsp salt
freshly ground white pepper to taste
Preheat oven to 450F
Lightly spray a baking pan with the oil and arrange sweet potato slices in rows, not overlapping. Mix the marmalade with the lemon jiuce, and brush on the slices. Season with salt and pepper and bake for 15 to 20 minutes, until crispy and golden brown.
1 1/2c brown rice flour
2c oat flour
1/2tsp salt
1 1/2c chopped pecans
1/4c canola oil
1/2c maple syrup (or rice syrup) USE AGAVE
1/3c apple juice
1tsp vanilla extract (omit if using maple syrup)
Directions :
Mix dry and liquid ingredients separately and then combine to make thick dough. Divide dough into 4 balls and chill for 2 hours. Preheat oven to 350 degrees. Press dough into 3-inch cookies, place on oiled cookie sheet and bake 25 minutes until firm, but not browned. Cool to crisp.
There's a recipe on an older board for WW pita, but here's another one to try from a site on the web that I don't have the url to give the person credit. Have tried it, so good luck!
WHOLE WHEAT PITA BREAD
3 teaspoons Active Dry Yeast
1 teaspoon honey (necessary) *USE AGAVE*
1 1/8 cups warm water (112 degrees F)
2 1/4 cups whole wheat flour (fine ground)
1/2 cup whole wheat flour (rough ground)
1 teaspoon salt
Add yeast and honey to warm water in a medium-size bowl
and let stand until foamy, about 5 minutes. Combine the
flours and salt in a large mixing bowl. Pour yeast mixture
into center and stir until dough can be gathered into a
ball. Knead dough on a floured board until smooth. Place
dough in a large, lightly oiled bowl. Cover with a damp
towel and place in a dry, draft-free place for 1-2 hours
or until dough has doubled in size. Punch down dough;
place on lightly floured board. Divide dough into 12 equal
pieces. Shape into circles and place on nonstick cookie
sheets. Allow to rest, covered with damp towel for 30
minutes. On lightly floured board, roll out each piece of
dough to a circle, about 5 inches in diameter. Place on
cookie sheets and let stand about 30 minutes. Preheat
oven to 500 degrees F, and bake on middle rack for 5
minutes. Remove pitas from cookie sheets and let cool
on rack. Store in airtight container in refrigerator.
2 cups warm water
2 tablespoons dry yeast
1/2 teaspoon sugar (can use agave)
4 1/2 cups whole wheat flour
1 egg yolk beaten
Coarse salt
Dissolve yeast and sugar in warm water. Stir in the flour
and knead for 8 to 10 minutes. Cover and let rise in a
warm place until doubled in bulk.
Punch down and form into 12 small balls. Roll each out
into a sausage shape, then form into pretzel shape. If
desired, brush with beaten egg yolk and sprinkle with
coarse salt. Allow to rise until not quite doubled.
Bake at 475 degrees F for about 10 minutes.
1 Cup Whole Wheat Flour
1 Cup Oats
1 Cup Oat Bran
1/2 Tsp Baking Powder
1/2 Tsp Soda
1/2 Tsp Salt
1 Tsp Cinnamon (optional, can substitute 1/2 Tsp Allspice, 1/4 Tsp Nutmeg)
2 Tbsp Instant Buttermilk Powder
3/4 Cup Egg Substitute
1 1/2 Cups any Unsweetened (chunky is best) Applesauce. For variety use grated fresh apples
1 Tsp Vanilla (optional)
1/2 Cup Water
1/2 Cup Agave
Directions:
Preheat oven to 375 degrees. Mix wet and dry ingredients in seperate bowls then mix all together. Place 6 paper cups in large muffin tin OR use non-stick muffin tins OR use lightly oiled muffin tin and fill with batter. Bake 40 minutes. Makes 6 three inch muffins or about a dozen two inch muffins. Cooking time will vary with smaller muffins. Time varies with muffin size and oven.
Found this on another site and it can be adapted to be SB legal!
SENSATIONAL CAROB CHIP COOKIES
Contributed by Cindi Swinney
2 cups whole wheat pastry flour
3/4 cups maple syrup USE AGAVE
1 teaspoon vanilla
3/4 cup non-dairy carob chips
1/2 cup Vanilla Rice Dream
1/2 cup almond oil
1 tablespoon non-aluminum baking powder
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Mix all ingredients except carob chips and nuts in a large bowl; then stir in nuts and carob chips._ Drop by scoop or spoon onto a lightly oiled cookie sheet or baking stone._ Bake 10-20 minutes. (The edges should be brown)
Variation: You may substitute raw honey for maple syrup, however, the taste is much milder. On occasion, try using 1/2 cup melted butter in place of the almond oil. These give the cookies a much different flare
1 cup teff flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup applesauce
1/2 cup sesame oil
1/2 cup agave
1 egg, lightly beaten
Combine teff and wheat flour, baking soda, cinnamon, allspice and salt. In a separate bowl mix the applesauce, oil, agave and egg. Combine the two mixtures and pour into an oiled 9-inch square cake pan. Bake in a 350-degree oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
2 cups spelt flour
1 cup oat flour
1 teaspoon nonaluminum baking powder
1 1/3 cups buttermilk, soy or rice milk
2 tablespoons vegetable oil (optional)
2 teaspoons agave (optional)
Preheat oven to 350 degrees. Mix dry ingredients. Blend liquids. Combine mixtures. Batter should be like thick oatmeal. (Add1/4 cup water if too stiff.) Drop by rounded 1/4 cup onto oiled and floured baking sheet. Bake 35 minutes or until golden brown.
2 cups spelt flour
2 tablespoons baking powder
1/2 teaspoon salt (optional)
1 3/4 cups water, milk or milk substitute
1 egg or egg substitute
2 tablespoons vegetable oil
1 tablespoon agave
In large mixing bowl, combine spelt flour, baking powder & salt. In smaller bowl, blend agave, oil and milk, milk substitute or water. Pour liquid ingredients into dry ingredients and mix with minimal strokes.
Pour onto preheated oiled griddle, turning once when edges begin to dry and bubbles form.
North American crackers with graham flour, honey, and cinnamon
I originally got this recipe from a newspaper and played
around a bit until I thought it tasted like Sunshine Honey
Grahams. I've occassionally used ordinary whole wheat flour
when I didn't have any graham flour and it still worked
alright. Graham flour is coarser.
INGREDIENTS (Makes 36-40)
1/2 cup butter
2 cups graham flour
1 tsp baking powder
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/4 cup honey USE AGAVE
1 egg, beaten
1/4 cup hot water
PROCEDURE
(1) Preheat oven to 350 deg. F. Using a pastry
blender or two knives, cut butter into flour until
mixture has the texture of cornmeal. Stir in bak-
ing powder, brown sugar and cinnamon. Add egg and
hot water and mix until well blended.
(2) Knead dough 2 or 3 minutes. Set half aside. Roll
out into a square about 1/8 inch thick. Place on
ungreased baking sheet. Score dough into 2-inch
squares, using a sharp knife.
(3) Bake at 350 deg. F for 10 minutes or until lightly
browned. Roll out and bake remaining half of
dough. Cool baked crackers and gently separate
into squares.
RATING
Difficulty: moderate (judgment required). Time: 10 minutes
preparation, 20 minutes cooking and cooling. Precision:
measure the ingredients.
1 Cup Whole Wheat Flour
1 Cup Rolled Oats
1/2 tsp. Salt
3 tsp. Baking Powder
1/2 tsp. Nutmeg
2 tsp. Cinnamon
1 1/2 tsp. STEVIA
1 Egg
3/4 Cup Milk
1/4 Cup Oil (or 1/4 Cup Applesauce)
1 Medium Apple Cored and Course Chopped
3/4 Cup Raisins (omit or use very few if you so desire)
Preheat oven 400 degrees. Mix first seven ingredients thoroughly. In separate bowl mix remaining ingredients. Gradually mix dry ingredients into moist ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes.
1/2 cup margarine
3/4 cup honey USE AGAVE
1 egg
2 cups whole-wheat flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins USE 1/4 CUP IF YOU WANT, BUT I'D OMIT
1 cup chopped pecans
Method
Preheat oven to 375 degrees. Grease cookie sheet.
Cream margarine with honey. Add egg. Beat well. Sift whole-wheat flour with baking soda, cinnamon, cloves, nutmeg and salt. Add alternately with zucchini to egg mixture. Stir in oats, raisins and pecans. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 10 to 12 minutes. Makes 3 dozen.
1/2 cup dry nonfat milk
1/3 cup of cold water
flavoring extract
packet sweetener of choice
Then put in fridge to chill for 1-2 hours. Chill beaters, too._ Then beat with electric mixer until it forms peaks._ Then add 1 teaspoon of vanilla (or other extract); then beat again._ Then add sugar substitute to taste. Then beat again and refrigerate until you use it.
Use like Cool Whip, or you may freeze it and it tastes like vanilla ice cream.
Sugar Busters July/aug/sept 2003, Third Quarter Recipe Board
