Sugar Busters October 2001 Recipe Board
 

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This recipe is from the ALLRECIPES site-sounded interesting!



No Bake Bumpy Peanut Butter Nuggets


1/2 cup natural peanut butter
1/4 cup nonfat dry milk powder
1/4 cup unsweetened flaked coconut
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 cup wheat germ
1/4 cup unsweetened apple juice concentrate, thawed


1 Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.

2 Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.

Makes approx. 30

YummY!
 

Deb--Those sound good. Gonna try them soon!

I just love new recipes!!!!

Cranberry Oat Cookies

3/4 cup butter, softened
1/2 cup Agave Nectar
1 large egg
2 tsp vanilla
3 cups oatmeal
3/4 cup sgww pastry flour (scant)
3/4 tsp baking soda
1 tsp cinnamon
1 cup dried cranberries
1/2 cup chopped pecans (optional)

Combine flour, baking soda and cinnamon.

Cream butter, agave nectar and vanilla together on medium speed of electric mixer until light and creamy. Add egg and beat then add flour mixture and beat on low speed until blended. Stir in oats, cranberries and nuts.

Drop dough by heaping teaspoonfuls onto greased baking sheets. Press flat for crisp cookies; leave mounded for chewy cookies.

Bake at 325 degrees for 12-15 minutes, or until edges are golden brown. Makes about 3 dozen cookies.

NB. I made just half a batch and used one small egg. The original recipe called for 1 egg and 2 tbsp water. I omitted the water as I substituted agave nectar for the sugar, so add a littler water if necessary, altho I didn't need any for the half batch I made.

This recipe makes 10-13 dozen cookies, depending on how thick the cookies are. Start these cookies well before you need them. They need to refrigerate before being baked! If you don't have time to make all the cookies at once, you can freeze the dough to bake later. The baked cookies also freeze well.

CUT-OUT COOKIES


1-1/2 c. sweet butter at room temperature
1-1/2 c. agave nectar
2 eggs
1 tsp. baking soda
4-5 c. whole wheat pastry flour
extra whole wheat pastry flour for kneading

Cream the butter and agave. Mix in the eggs. Add the baking soda and the flour, little by little. Mix well. Refrigerate for at least one hour to one day. When you take out the dough, preheat the oven to 325F. Take out a little dough at a time and knead some extra flour into it. Roll out on a well-floured board or table to about 1/8 inch thickness. Cut into desired shapes. If you do not feel like rolling it out, make small balls (about a teaspoonful of dough) and press down with a fork. Or, make a dough log, wrap well in plastic wrap, freeze, then slice off cookies to bake as needed. Whatever method you use, place the cookies on an ungreased cookie sheet. Bake for about 6 minutes until the bottoms are light brown. Do not over bake! Remove immediately to cool.

*NOTE: I haven't made these, can't remember where the recipe came from, but I would think you could easily make half-batch.

I searched for this recipe. We picked a lot of apples last week and I want to try to use them up. And with Thanksgiving being this weekend for Canadians and only a month away for Americans, I thought it might be useful. Now I have to experiment with the apple filling! Help in this department would be greatly appreciated.

I haven't tried this yet, but Fanny Farmer recipes usually turn out good.

Whole Wheat Pie Crust


A low GI pie crust from The Fanny Farmer Baking Cookbook.


1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold water

Mix the flour, baking powder and salt in a bowl. Drop in the shortening and using a pastry blender, two knives or your fingertips, work the shortening into the flour until it resembles coarse brown bread crumbs; there will be irregular bits and pieces but all the flour should be "touched" by the fat, while the mixture should remain light and dry. Sprinkle on the water, a tablespoon at a time, stirring well with a fork after each addition and adding the third tablespoon of water by droplets. Depending on the amount of moisture in the flour, you might need to add a little more or a little less. Add enough water so that the dough holds together easily and can be rolled out.

Shape the dough into a cake about 1 inch thick and 3 inches in diameter, and place it on a lightly whole-wheat-floured surface. Sprinkle the top of the dough with a little more flour and begin to roll lightly in all directions. Lift and turn the dough often and flour it sparingly if it sticks. Roll the dough until it is about 1/8 inch thick and at least 2 inches larger than an inverted 8 inch pie pan. Place the dough in the pan, then trim and crimp the edges.

Fill the pie with the desired filling and bake according the recipe's directions.

To bake the pie unfilled:
Preheat the oven to 425 degrees.

Prick the bottom and sides with a fork at 1/2 inch intervals and press a 12 inch square of heavy-duty aluminum foil snugly into the pie shell. Bake for 8 minutes. Remove the foil and bake for another 2 minutes if you want a partially baked shell. If you want a fully baked shell, bake for 6 to 8 minutes after removing the foil, or until the crimped edge is beginning to brown and the bottom seems dry and crisp. Check the shell once or twice during baking and if it begins to swell, prick it gently with the tines of a fork.

Yield: 1 8 inch pie shell.


Busy Cooks - http://busycooks.About.com

Lentils with Pita Bread

1/2 cup lentils
1 small onion
Small piece of squash - grated
Green pepper
1 tomato - cut into 8-12 pieces
Parsley, basil, salt and pepper
Sprinkling of lemon juice

Cook lentils until tender. Drain off water and set aside. Chop onion and fry in pan for about 5 minutes. Add green pepper and squash and cook a few minutes more. Add lentils to pan with seasonings. Mix well. Add chopped tomato and cook for a couple of minutes. Sprinkle on a little lemon juice. Serve with lettuce and grated cheese and a little dressing if desired in a pita bread or tortilla. Also good cold as a side dish.

For variety use zucchini, or any left over veggies.


Spicy Lentils with Squash

¾ cup lentils
2 cups water
1 medium onion, chopped
1 stick of celery, chopped
1 cup butternut or pepper squash or sweet potato
1 tsp cumin seeds
1 tsp coriander powder
½ tsp black pepper
6 cardamom seeds
Bay leaf
1 tbsp unsalted chicken mix
½ tsp salt
2 tomatoes, chopped, or ½ cup canned tomatoes
2 tspn oil

Put oil in pan and fry onion until translucent. Add cumin seeds and fry for 10-20 seconds, add other spices, celery, chicken mix, salt, water, tomatoes and lentils. Bring to boil, cover and cook on low heat until lentils are almost tender - approx 30-45 minutes depending on type of lentil used. Add squash and continue to cook for another 15 minutes.

Serve with whole grain bread or over a bed of brown or basmati rice.

Greek-Style Beef Stew

This flavorful dish is also known as Stifado.

Serves 4

2 pounds Beef stew meat (cubed)
3 Tablespoons Butter
1 medium Onion, diced
1/4 cup Tomato paste
1 1/2 cups Beef broth
1 1/2 Tablespoons Red wine vinegar
1 teaspoon Garlic, minced
1 teaspoon Oregano
1 pound Pearl onions
1/2 cup Walnuts
1/2 cup Feta cheese

Heat the butter in a heavy pot. Add the beef and brown. Add the onion and cook until soft. Add the tomato paste, broth, vinegar, garlic and oregano. Cover and simmer one hour. Add the onions and simmer one more hour. Remove from the heat. Add the walnuts and cheese. Cover and allow to set 10 minutes before serving.

- Nick Sundberg

CAROB PECAN SQUARES

1 egg, beaten
1/3 c oil
1/3 cup agave syrup
1/4 tsp salt
1 tsp vanilla
3/4 c WW flour
1/3 c broken pecans (or sliced almonds, or chopped walnuts)
1/3 c unsweetened carob chips

In a medium bowl blend together the firt 5 ingredients. Add flour and mix well. Stir in pecans and carob chips. Pour mixture into a greased baking pan 8x8x2, spreading evenly. Bake at 375 for about 15 minutes or until lightly browned and mixture pulls away from the sides of the pan. Cut into 16 squares. Cool in pan.

NOTES This recipe is sooo easy! I warn you now, it's delicious!! Mine was ready at about 14 minutes, so keep and eye on it, the edges brown first. I used sliced almonds instead of pecans, only because I didn't have any pecans in the house. Of course, I'm going to be in BIG TROUBLE with these in the house!!:eek:

YUM - MEEE!!
 

Spanakopita in Pastry Cups

1 box (10 ounces) puff pastry shells, thawed
2 boxes (10 ounces each) frozen chopped spinach
3 tablespoons margarine or butter
1 small onion (for 1/2 cup chopped)
2 1/2 cups low fat milk
3 tablespoons flour
2 packages (4 ounces each) already crumbled feta cheese
1/4 teaspoon dried dill
1 tablespoon lemon juice from concentrate
1/4 teaspoon black pepper
salt to taste
1 1/2 cups already cooked cubed turkey or chicken breast meat (optional)

1. The oven should be already heated to 400 degrees
2. Bake the thawed pastry shells on an ungreased baking sheet until golden brown, 16 to 18 minutes.
3. Meanshile, place the spinach in a microwave safe bowl and microwave 15 minutes, covered, on high, until defrosted and hot. Melt the margarine in a 12 inch nonstick skillet over medium-high heat. While the margarine melts, peel and coarsely chop the onion adding it to the skillet as you chop. Cook until soft, about 3 minutes, stirring occasionally. While the onion cooks, measure out the milk and set it aside.
4. When the onion is soft and translucent, reduce the heat to medium. Sprinkle the flour over the onion and cook for 1 minute, stirring constantly, to remove the raw taste from the flour. Add the milk, a little at a time, stirring constantly. Cook, stirring frequently, until the sauce thickens, 3 to 5 minutes.
5. Reduce the heat to low. Add the feta cheese, dill, lemon juice, pepper and salt (if desired). Stir to melt the cheese, about 1 minut5e. Remove from the heat and set aside while you check on the puff pastry and spinach; they both should be done by now. Remove them from the oven and microwave respectively.
6. Drain the spinach well. Return the skillet to the heat and stir in the spinach and turkey (if using). Stir well to mix.
7. Remove the tops from the puff pastry shells and set them aside. Remove the uncooked dough circles from the shells and discard. Place the shells on individual serving plates and fill each with 3/4 cup of the spinach mixture. Replace the reserved pastry tops and serve.

Serves 6 - with meat
Serves 4 - without meat
This is from DESPERATION DINNERS! a truly wonderful cookbook for busy people. Every recipe takes 20 minutes or less to make (some take longer the first time you make the recipe). (For working cooks - This recipe has a picture on the recipe meaning to pre-heat the oven as soon as you walk in the door from work so that the oven is pre-heated by the time you change clothes and get back into the kitchen. )

DEEEEE-LISH!!
 

MANGO CHICKEN

1 cup uncooked basmati rice, rinsed well and drained
1 1/2 cups chicken broth
1 1/2 pounds skinless, boneless chicken breasts
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1 cup chopped red onion
1 mango, peeled and diced into 1/2 inch pieces
3 tablespoons fresh lime juice
1/3 cup chopped cilantro

1. Add rinsed basmati rice to chicken broth and bring to a boil. When broth reduces to level of the rice, lower heat to a simmer, cover and cook until liquid is absorbed and rice is tender. Remove rice from heat, fluff with a fork, and keep warm.
2. Season chicken with salt and pepper and 1 tablespoon olive oil. Cook chicken breasts in skillet over moderate heat until done, 4 to 5 minutes per side. Remove chicken from skillet. When chicken is cool enough to handle, cut into 1/2 inch chunks.
3. Add remaining 2 tablespoons olive oil to skillet in which chicken was cooked. Heat oil and saute onion until soft, about 5 minutes.
4. Add the cooked rice and diced chicken to the sauteed onions. Mix well and warm over low heat.
5. Combine the cilantro and lime juice with the diced mango and mix well.
6. Remove the heated chicken and rice to a large serving dish. Add the mango mixture and serve immediately.

Servings: 4
Fiber: 2 g, 518 Calories, 16g fat (28.6% calories from fat), 45g Protein, 47g carbohydrate, 105mg Cholesterol, 681mg Sodium. Exchanges: 2 grain (starch), 5 1/2 lean meat, 1/2 vegetable, 1/2 fruit, 2 fat.

This is from the SugarBusters! for Kids book (page 153). There are some KILLER quick and easy recipes in this book! I checked it out from the library and photocopied our favorites. Sonya gives it "2 (TWO) Thumbs Up"!

ABSOLUTELY BRILLIANTLY DIFFERENT!
 

Tomato Florentine Soup
The flavors of tomatoes, spinach, and prosciutto combine to create a satisfying soup.

Serves 4

2 Tablespoons Olive oil
1/2 cup Onion, diced
1 teaspoon Garlic, minced
1 cup Crushed tomatoes
1 cup Tomatoes, diced
2 cups Chicken broth
3/4 cup Spinach, chopped
1/4 cup Red wine
1 Tablespoon Basil
1 1/2 teaspoon Oregano
2 ounces Prosciutto (or country ham), diced
Romano cheese, grated

Heat the oil in a heavy saucepan. Add the onion and garlic and cook until just soft. Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs. Bring to a boil. Reduce the heat and simmer 35 minutes. Add the prosciutto and simmer 10 minutes longer. Serve warm garnished with the Romano cheese.

- Nick Sundberg

Sweet and Sour Pork

1-1 1/2 pound lean pork, cubed
1 onion, chopped
1 tbsp oil
1 stick celery, chopped
1 green or red pepper
2 tbsp red or white wine vinegar
Sweetener of choice to equal 2 tbsp sugar
4-6 oz pineapple juice
3-4 tbsp soya sauce
1/2 tsp ginger
1 tbsp chicken soup mix (I use salt free)
Small can tomatoes (8-10 ozs) or 4 medium tomatoes, chopped
Salt and pepper to taste
Bay Leaf

Fry onion and celery in oil for a few minutes. Add all other ingredients except the green/red pepper. Bring to boil and simmer for about 40 minutes, until the meat is almost tender. Cut green/red pepper into bite size pieces and add to pot and continue cooking for approx fifteen minutes or until the meat is cooked. Add a cup of frozen peas and cook for about 5 minutes more.

Serve over basmati rice.

PEANUT BUTTER BALLS

1/2 c. any nut butter-peanut, almond, cashew, etc.
2T agave syrup
3T powdered instant non-fat milk

1. Stir in ingredients together. Knead briefly, then form into 16 inch sized balls. Roll lightly in carob powder, ground nuts, or leave plain. Allow to stand 20 minutes or more for the milk powder to dissolve.
2. Store refrigerated.

NOTES You may add a tad more milk powder if your PB (or other nut butter) is too thin, but shouldn't require more than another 1/2tsp or so. I let mine stand in the fridge. I liked them a lot. Just remember, they may be small, but they still have calories and fat!!!