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

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  • 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.

    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:

    APRIL/MAY/JUNE 2003, SECOND QUARTER RECIPE BOARD

    http://www.3fatchicks.com/forum/show...threadid=26194

    JAN/FEB/MARCH 2003, FIRST QUARTER RECIPE BOARD

    http://www.3fatchicks.com/forum/show...threadid=24274

    APRIL/MAY/JUNE 2002 SECOND QUARTER RECIPE BOARD:

    http://www.3fatchicks.com/forum/show...threadid=14779

    JANUARY/FEBRUARY/MARCH 2002 FIRST QUARTER RECIPE BOARD:

    http://www.3fatchicks.com/forum/show...threadid=12046

    DECEMBER 2001 RECIPE BAORD:

    http://64.119.161.199/forum/showthre...839#post133441

    NOVEMBER 2001 RECIPE BOARD:

    http://64.119.161.199/forum/showthre...threadid=10560

    OCTOBER 2001 RECIPE BOARD:

    http://64.119.161.199/forum/showthre...?threadid=9786

    SEPTEMBER 2001 RECIPE BOARD:

    http://64.119.161.199/forum/showthre...?threadid=9038

    AUGUST 2001 RECIPE BOARD:

    http://64.119.161.199/forum/showthre...?threadid=7953

    JULY 2001 RECIPE BOARD

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

    JANUARY-JUNE 2001 RECIPE BOARDS:

    http://www.3fatchicks.com/forum/show...threadid=13439

    YEAR 2000 RECIPE BOARD:

    http://www.3fatchicks.com/forum/show...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)


    IF YOU ARE LOOKING FOR A PARTICULAR RECIPE AND WANT TO DO A SEARCH GO TO THE SEARCH TAB AT THE TOP OF THE PAGE, OR THE LINK BELOW, AND PUT IN YOUR KEY WORD(S). IN THE SEARCH OPTION choose SB RECIPES and tag SEARCH RESULTS AS POSTS then click on PERFORM SEARCH and your item, if on the board, should come up easily. Here's the link:

    http://www.3fatchicks.com/forum/search.php

    If you find a bad link to any of the recipe boards, please take a moment to let me know so I can fix the problem.

    THANKS!


  • 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 c. brown rice flour/whole wheat pastry flour
    1 tsp. Baking soda
    2 tsp. Cinnamon
    tsp. Salt
    1 c. applesauce
    c. agave
    c. canola/olive oil
    c. silken tofu
    1 tsp. Kahlua rum (vanilla is fine)
    c. raisins in 1/3 c. water, use both ***(see below)
    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.

    ####################


    FETA DILL DRESSING

    1 cup yogurt
    3 Tbl finley crumbled feta
    1 Tbl lemon juice
    1 Tbl minced fresh dill
    2 tsp lemon pepper

    Combine all ingredients in a large bowl. Refridgerate.

    $$$$$$$$$$$$$$$$$$$$

    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.

    %%%%%%%%%%%%

    WARM HERBED GOAT CHEESE DIP

    2 cloves garlic, finely minced (1 tsp)
    4 ounces plain mild goat cheese
    1 sprig fresh rosemary (about 2" long)
    1/4 cup extra-virgin olive oil

    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.

    &&&&&&&&&&&&

    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.
  • This recipe is from the HENHOUSE.COM site:

    PECAN CRISPIES

    Ingredients:

    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.

    ***Here at home, we freeze our pita!
  • From the same site as the previous recipe:

    BREAD PRETZEL

    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.

    Makes 12 pretzels.
  • YUMMY OATEY NO-FAT MUFFINS


    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
  • SPICY APPLESAUCE CAKE

    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.
  • QUICK SPELT BISCUITS

    (Makes 18)

    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.
  • SPELT PANCAKES

    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.
  • This recipe came from this site/page:

    http://www.masterstech-home.com/The_...oneyGrahamCrac

    GRAHAM-CRACK

    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.
  • from the website: http://www.herbalbodywrapsetc.com/recipes.htm

    OATMEAL APPLE MUFFINS

    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.

    Recipe by Vicky Mosser
  • From the COOKING MAGAZINE.COM site:

    UNBELIEVABLE OATMEAL COOKIES

    Ingredients

    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.
  • No idea from where this one came!

    FAT-REE, SUGAR-FREE "COOL WHIP"

    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.