This is the SUGAR BUSTERS SEPTEMBER 2001 RECIPE BOARD.
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If you don't need a really stiff topping, this recipe works fine. Also, if you wish, you can set the topping in the freezer where it will stiffen further and keep it's shape. If this recipe isn't stiff enough for you, beat 2 egg whites in the chilled bowl until almost firm, then add teh water and milk powder, and you'll get a stiffer topping.
WHIPPED TOPPING
1 cup instant milk powder
1 cup ice water
2 tsp vanilla extract
sweetener to taste (optional)
Chill a mixing bowl and beaters well, 15 to 30 minutes.
Into the chilled bowl, measure the milk powder and ice water. Beat, stirring occasionally, until half stif.
Beat in the vanilla extract, then taste. If you wish, add sweetener to taste and beat until stiff. Total beating time will be about 20 minutes.
I haven't tried this recipe YET, but it sounds pretty darned easy!!!
NUTS AND WHEAT COOKIES
1 cup filberts (hazelnuts) you can sub. with Brazil Nuts if desired
1 cup WW Pastry Flour
1/2 cup agave
1/4 cup unsaturated vegetable oil
In your blender or food processor, grind the nuts to a flour, then dump them into a large mixing bowl.
Add the remaining ingredients and mix well.
Knead gently, working the dugh into a cohesive ball. (This is NOT like kneading bread: knead only to get everything to stick together so you can cut it easily.)
Form into a sausage shape, about 2 inches in diameter and 7 or 8 inches long. (This "sausage" can be stored in your refrigerator for a day or so, if you don't have time to bake it now.)
Cut dough into 1/2-inch slices. Then cut each slice in half. Flatten eah piece to a 1/4-inch thickness and set on a large, greased baking sheet. THese cokies will not spread, so there's no need to leave room between them.
Do not preheat oven. Starting in a cold oven, bake at medium temperature (about 325 degrees) for 20-25 minuttes, or until the bottoms begin to brown. Don't allow the bottom of the cookies to scorch. Watch them well.
Had this one in my filing cabinet, but don't know where I got it from.
BROWN RICE PILAF
2 tsp. olive oil
1 clove garlic, crushed
1 small onion, chopped
1 c. brown basmati rice
2 c. boiling water
1/2 tsp salt
1/4 tsp each oregano and basil
Sauté garlic and onion in oil until transparent. Add the uncooked rice to the pan, and stir fry for a few minutes until the rice releases a nutty aroma. Don't open the cover while cooking! That's the secret for great rice. A rice cooker is also a great invention. Yields 3 cups, 1/2 c. = 1 serving.
2 egg yolks
1 Tbl softened butter
1/3 cup agave nectar
2 1/2 Tbl whole wheat flour
1/4 cup lemon juice
1 cup milk
2 egg white, beaten stiff,
Preheat oven to 350F
In a medium-size bowl, beat egg yolks lightly. Add butter and agave nectar. Stir in flour then add lemon juice and milk. Fold in egg whites.
Pour into 5 ungreased, individual custard cups. Place cups in baking pan, pour water into the pan aroudn the cups to a level of about halfway up the sides ofthe cups. Bake in preheated oven for about 35 minutes.
4 ounces of unsweetened baking chocolate
1/2 cup of agave nectar
1 teaspoon of pure vanilla extract
1/2 cup almonds or pecans, toasted
What you do:
In a double boiler, heat chocolate until melted. Add syrup, vanilla, and almonds. Stir well.
Using two teaspoons, drop mixture onto parchment paper in 18 mounds. Allow to cool and harden.
Store in an airtight container. These candies will last long, long, time- unless you eat them all!
NOTE: I haven't tried this one, can't even remember from where it came. Original recipe called for honey, so agave should work out fine. Let me know if anyone tries it, I dare not, they surely wouldn't last a long, long time around me!!!
Sugar Busters September 2001 Recipe Board
