Sugar Busters April/may/june 2003, Second Quarter Recipe Board
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:
*(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:
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!
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.
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.
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.
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
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.
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
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.
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.
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.
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.
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.
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.
Sugar Busters April/may/june 2003, Second Quarter Recipe Board
