Extreme Cuisine

-sliced Breadcrumbs as required 2 Eggs

1 Very small bunch [a few

-stems] parsley, finely -chopped 1/8 l Milk (1/2 cup plus 1/2 Tbsp)

30 g Butter (2 Tbsp)

pepper and salt to taste marjoram (optional in some areas) Soak the rolls in lukewarm milk for 1/2 hour.
Add the remainder of the ingredients and mix well.
If mixture is too wet, add some breadcrumbs.
Shape into dumplings.
Carefully put dumplings into barely salted, simmering water and cook for 25 minutes.
Serve as accompaniment to sauces, mushrooms, or in soups.
Serves 4.

2 ea Egg whites or 1/4 cup

–cholesterol-free egg prod.
1/2 c Buckwheat flour

1/2 c Whole wheat flour

1 c Skim milk

1 tb Sugar

2 tb Vegetable oil

3 ts Baking powder

1/2 ts Salt

1/4 c Wheat germ or wheat

-bran Beat egg whites with hand beater in medium bowl until foamy.
Beat in remaining ingredients except wheat germ just until smooth.
Spray griddle or 10-inch skillet with nonstick cooking spray.
heat griddle over medium heat or to 375?.
For each pancake, pour about 3 tablespoons batter onto hot griddle.
Cook pancakes until puffed and dry around edges.
Sprinkle each pancake with about 1 teaspoon wheat germ.
Turn and cook other sides until golden brown.

3/4 c Flour

1 1/2 ts Baking powder

1/2 ts Cinnamon

1/4 ts Baking soda

1 Dash Salt, nutmeg, & cloves

1/3 c Instant nonfat dry milk powd

2 tb Plus 2 tsp.
margarine

1 tb Plus 1 tsp.
Fimrly packed

1 Brown sugar

1 Large egg, separated

2 Sm.
pared, grated applies

2 tb Raisins

1 tb Plus 1 tsp.
frz.
concen.

Apple juice (no sugar added) 1 Grated orange peel

1 Dash cream of tartar

Preheat oven to 375 degrees F.
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves stir in milk powder and set aside.
In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy.
Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended.
In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter.
Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping).
Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean).
Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool.
Makes 4 servings of 2 MUFFINS EACH!

1 c AM Blue Cornmeal

1 c AM Whole Wheat Flour

1 tb Dry yeast

2 ts Non-alum baking powder

1 ts Sea salt (optional)

1 tb Butter; softened

1 c Milk

1 Egg slightly beaten

1 ts Honey

Mix dry ingredients.
Cut or mash butter into dry ingredients thoroughly.
Stir liquids until honey dissolves.
Combine mixtures. Stir gently but completely.
Let rise 1 hour.
If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour.
Divide dough in 3 parts.
Lightly knead each part in unbleached flour.
Roll dough thin, 1/8 inch thick.
Cut into squares or pie shapes.
Heat oil to 375 F.
Drop into hot oil.
Cook until golden on one side; turn once; cook till golden.
Source: Arrowhead Mills “Something Sweet” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

4 cups flour

2 cups sugar

2 large eggs

4 teaspoons baking powder

1/2 cup butter or margarine

4 Tablespoons milk or cream

3 pounds sliced peaches

TOPPING: 1 1/2 cups flour

1/2 cup butter or margarine

1 cup sugar

Mix together flour, sugar, eggs, baking powder, butter and milk with hands to make a smooth dough.
If dough does not stick together, add 1-3 tablespoons more milk.
Put three quarters of the dough mixture into a greased 12×18 inch edged cookie sheet or jelly roll pan.
Roll with rolling pin or press with hands to cover entire pan including edges.
Cover dough with peaches and sprinkle with a little sugar.

To make topping, combine flour, butter and sugar into a crumb mixture.
Sprinkle over dough.
Roll rest of dough into strips and cover peaches with a lattice top.
(I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs.
I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 minutes.

1 ts Sugar

1 tb Yeast (1 envelope)

1/4 c Warm water

1 1/2 c Brown rice flour

1 1/2 c White rice flour

1 ts Salt

1 tb Xanthan gum (2 tb Certo?)

2/3 c Skim milk powder

1 1/4 c Warm water

1/4 c Margarine

3 Eggs

Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water.
Sprinkle yeast over water.
Stir briefly.
Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt margarine in 1 1/4 cup warm water.
Add this mixture to the softened yeast and in turn add this to the dry ingredients.
Beat well.
Add 3 eggs and beat well for 2 minutes.
Cover.
Let rise until double (1 1/2 hours).
Beat again for 3 minutes.
Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.
Bake at 400 F for 15 minutes, cover with foil if top is getting too brown.
Continue baking for about 45 minutes longer.
Remove from pan and leave unwrapped just until cool.
1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.
6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

1 1/8 lb Flour

7 oz Sugar

1 pn Salt

1 ts Vanilla

1 ts Lemon juice

4 tb Rum

1 pn Cardomom (generous)

1 pn Mace (generous)

2 Eggs

4 1/2 oz Butter

4 1/2 oz Currants well drained

9 oz Sultanas

9 oz Almonds, finely chopped

3 1/2 oz Candied lemon peel

1 3/4 oz Butter for brushing

2 tb Powdered sugar for dusting

1 3/4 oz Beef drippings

9 oz Cottage cheese, well drained

Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs.
Draw in some flour from the sides of the well to mix with these and form a thick paste.
Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel.
Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste.
If it should stick, add a little more flour.
Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional “stollen” shape.
Line a baking dish with greased waxed paper and place stollen on this. Preheat the oven for 5 minutes at 500F.
Then bake at a moderately hot over (375F) for 50-60 minutes.
As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.

2 c Flour

2 ts Baking powder

1 1/2 c Bran

2 oz Butter

1 c Milk

1 ts Curry powder

1 tb Treacle OR

1 tb Golden syrup

3/4 c Mashed bananas

3 tb Sweet condensed milk

1/2 ts Baking soda

Preheat oven to 350oF, prepare pans.
Sift flour & baking powder, stir in bran & make a well in the centre.
Melt the butter, curry pdr, treacle & condensed milk together.
Dissolve the soda in the milk & pour into the dry ingredients with the butter mixture & the bananas.
Stir until just combined.
Spoon into pans & bake for 15-20 mins or until well risen & golden.
Makes 16-18 muffins.
Microwave Instructions: Place paper muffin cases into a microwave-proof muffin tray.
Just over half fill each case.
Place on a microwave-proof rack & cook on high power for 2 1/2 to 3 mins or until no wet spots are visible.
Repeat with remaining mixture.
For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.

3 To 3-1/2 cups all purpose

-flour 1 1/2 ts Slt

1/4 ts Sugar

2 pk Active dry yest

1 tb Margarine, softened

1 1/4 c Very warm water (120 - 130)

1 Egg white, beaten

1 tb Cold water

Toasted sesame seed or -poppy seed In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved yeast.
Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto well floured board.
Divide dough into 16 equal pieces.
Roll each piece of dough into a rope, 18 inches long.
Cut each rope into three 6-inch ropes.
Place on greased baking sheets, rolling to grease all sides of dough.
Cover with plastic wrap. Freeze until firm.
Transfer to plastic bags.
Freeze up to 4 weeks. Remove from freezer, place on ungreased baking sheets.
Cover; let stand at room temperature until fully thawed, about 30 minutes.
Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes.
Brush with combined egg white and cold water, sprinkle with seeds.
Bake at 375 20 to 25 minutes, or util done.
Remove from baking sheets and cool on wire racks.
From: Fleischmann’s Bake it Easy Yeast Book Shared By: Pat Stockett

1 1/2 c Flour

1 ts Baking soda

1 ts Cinnamon, ground

1/4 ts Nutmeg, ground

1/2 c Dried fruit bits

1 Eggs

3/4 c Sugar

1 c Applesauce

1/2 c Water

1 tb Buttermilk powder

2 c Cheerios

Preheat oven to 350.
Spray 13×9″ baking pan with nonstick cooking spray.
Combine flour, baking soda, cinnamon, and nutmeg. Stir in dried fruit.
Beat egg and sugar on high speed 1 minute. Stir in applesauce.
Alternately beat in flour and buttermilk.
Stir in 1-1/2 cups of cereal.
Pour batter into pan.
Sprinkle top with remaining cereal.
Bake 15 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack.
Nutrition per serving: 119 cal.
2 g protein; 1 g fat; 26 g carbohydrate; 96 mg sodium; 14 mg cholesterol.
Great for anyone who is rushed in the mornings. Posted on “Randa’s Recipes” board on MEDICO, Houston TX MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

2 Eggs

1 c Milk

1/2 Stick melted unsalted butter

1 pk Bran muffin mix (see MM#:33)

1/4 c Raisins (optional)

In lge.
mixing bowl, beat eggs & milk, then whisk in melted butter.
Stir in mix just until it is moistened don’t over-mix. Stir in raisins if desired.
Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink back from sides of cups slightly.
Serve immediately. Leftovers may be stored in plastic bags in ‘fridge for later rewarming in moderate oven or mircowave.

In another bowl, combine flours, cornmeal &amp salt.
Make a well in the centre & pour in wet mixture.
Mix together, then knead in a floured bowl for 10 minutes.
Let rise, covered till doubled in bulk.
Punch down dough & divide into 6 pieces.
Roll each piece into a long coil with hands, about 1-inch in diameter.
To make each loaf, braid 3 coils & pinch ends together.

Place on a floured baking sheet, cover with damp cloth & let rise till doubled in bulk.
Brush tops with soymilk &amp bake in a preheated 350F for 40 to 50 minutes, till tops are golden.

1 c Sugar

1/4 c Margarine or butter; softene

1 1/2 c Dairy sour cream

1 1/2 ts Vanilla

2 Eggs

2 c Apples; pared & chopped

Powdered sugar or glaze
—–streusel filling—–
1/4 c Brown sugar packed

1/4 c Nuts; finely chopped

1 ts Ground cinnamon

—–glaze—–
1/4 c Margarine or butter

2 c Powdered sugar

1 ts Vanilla

1 ts Milk (to 2 ts)

Heat oven to 350.
Grease and flour 12-cup bundt cake pan. Prepare Streusel Filling.
Mix remaining ingredients except apples and powdered sugar; beat vigorously 1 minute.
Spread 1/3 of the batter (about 1-1/4 cups) in pan and sprinkle with half of the Streusel Filling (about 1/4 cup) and half of the apples; repeat. Spread with remaining batter.
Bake until wooden pick inserted near center comes out clean, 45-50 minutes; cool 10 minutes.
Invert on heatproof serving plate; remove pan.
Sprinkle cake with powdered sugar.
STREUSEL FILLING: Mix all ingredients until crumbly.
GLAZE: Heat margarine or butter in saucepan until melted.
Stir in powdered sugar and vanilla.
Stir in 1-2 tb milk, 1 ts at a time, until smooth and of desired consistency.
—–

1 c MILK (HOT)

1 pk YEAST

1/2 c BUTTER

1/4 c SUGAR

1 t SALT

1 x EGG

3 1/2 c FLOUR

1/3 c BUTTER MELTED

1/2 c SUGAR

1 1/2 ts CINNAMON

COOL THE MILK TO LUKEWARM.
ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER, SUGAR AND SALT TOGETHER.
ADD TO YEAST MIXTURE.
STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH.
KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED BOARD.
PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED.
TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS.
ROLL DOUGH OUT TO 1.4 ” THICKNESS AND CUT WITH A 2″ BISCUIT CUTTER.
DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR - CINNAMON MIX.
PLACE INTO A WELL BUTTERED RING MOLD.
BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.

Make the biscuits: sift the flour, baking powder, and salt together into a large bowl.
Using two knives or a pastry blender, cut in the butter until the texture ranges from cornmeal to the size of small peas.
(These two steps can be done quickly in a food processor.) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky.
Work quickly without overworking the dough.

Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together.
Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds.
(You will have 10 biscuits.) Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes.

While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.
To test the seasoning, fry a tiny patty and taste; adjust if necessary.

Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side. Transfer the sausage patties to a warmed platter and keep warm.

Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of the skillet.
Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter.
Cook, stirring constantly, until it turns golden brown, at least 2 minutes.
Then slowly pour in the milk, stirring constantly and cook until the gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of black pepper.

To serve, split two biscuits in half.
Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage.
Mince the fresh sage and sprinkle some over the sausage and gravy.
Set the biscuit tops at an angle, partially covering the sausages and serve immediately.

4 servings (with extra biscuits).

2 c Whole wheat flour

2 ts Baking powder

1/2 ts Baking soda

1/2 ts Ground nutmeg

2 Eggs

1/2 c Vegetable oil

2 tb Sugar

1 1/2 c Sliced bananas (2 large)

Combine the flour, baking powder, baking soda, and nutmeg in a mixing bowl.
Stir to blend.
Put the eggs, oil, sugar and bananas in a blender.
Puree until smooth.
Pour the banana mixture into the flour.
Mix well.
Pour into an oiled 9 x 5 inch loaf pan.
Bake at 350 F for 40 to 50 minutes.
Cool on a wire rack.
Let stand 10 minutes before removing from pan.
Cool thoroughly before serving. 1/15 recipe - 164 calories, 1 bread, 1/2 fruit, 1 1/2 fat exchanges 21

grams carbohydrate, 3 grams protein, 8 grams fat 70 mg sodium, 114 mg potassium, 37 mg cholesterol Source: Am.
Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

1 1/3 c Flour

1 ts Baking soda

1 1/4 ts Salt

3/4 c Sugar

1 Orange; grated peel only

6 tb Butter; cut into 1″ pieces

2 lg Eggs

1 Orange; Juice only

1 1/4 c Fresh cranberries, chopped

1 c Walnuts or pecans, chopped

PREHEAT OVEN TO 350F.
Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins.
Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice.
Beat or process until smooth.
Add the cranberries, nuts and the flour mixture, beating until just combined.
Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins.
Remove

1 c AM Blue or Yellow Cornmeal

1/2 c Pre-cooked AM Bits-O-Barley

1 ts Baking soda

1/2 ts Sea salt (optional)

1 Egg lightly beaten

2 tb AM Unrefined Vegetable Oil

1 c Buttermilk

2 tb Honey

1/3 c Finely chopped onion

1/2 c Canned whole kernel corn

Preheat oven to 350 F.
Mix the cornmeal, Bits-O-Barley, baking soda and sea salt.
Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened.
Turn into a well-oiled and heated large iron skillet.
Bake 30-35 minutes or until well browned.
Cut in wedges and serve hot.
Source: Arrowhead Mills “Bits-O-Barley″ tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

1 c Warm Water

3 1/2 c Wheat/Oat Bran Cereal

2 1/2 c Unbleached All-purpose Flour

2 1/2 ts Baking Soda

1/2 c Butter/Margarine, Room Temp.

1 1/2 c Granulated Sugar

2 ea Large Eggs

2 c Butter/Sour milk.

Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy.
Add sugar 1/2 cup at a time, beating after each addition.
Blend in eggs, one at a time, beating well after each addition.
Scrape sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours before baking.
To bake muffins, heat oven to 400 degrees F.
Grease 2 1/2-inch Muffin Cups.
Stir batter gently.
Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.