* Exported from MasterCook * A Wok in the Pork- Stir-fried Pork Tenderloin, Vegetables, and Pineapple Chunks in a Sweet-and-sour Sauce Recipe By :Janet and Greta Podleski Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil 1 1/4 pounds pork tenderloin -- cut into cubes or strips 2 tsp grated gingerroot 1 clove garlic -- minced 1 1/2 cups chopped green bell pepper 1 1/2 cups sliced carrots 1 cup chopped onions 1 14 oz can pineapple chunks -- (14 oz) undrained 1/4 cup ketchup 1/4 cup white or rice vinegar 3 tbsp brown sugar 2 tbsp reduced-sodium soy sauce 1 tbsp cornstarch 1/2 tsp chili powder 4 cups cooked brown rice 1. Heat olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot, and garlic. Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown. Remove pork from wok and keep worm. Add green pepper, carrots, and onions to wok. Cook and stir for about 5 minutes, or until vegetables are tender. 2. Meanwhile, prepare sauce. Drain pineapple, reserving 1/2 cup juice. In a small bowl, combine reserved pineapple juice, ketchup, vinegar, brown sugar, soy sauce, cornstarch, and chili powder. Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through. Serve over hot, cooked rice. Makes 4 servings Description: "You'll squeal with delight when you discover that this sweet-and-sour pork dish won't make you porky." Source: "Crazy Plates- ISBN # 0968063128" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 566 Calories; 8g Fat (12.6% calories from fat); 37g Protein; 88g Carbohydrate; 8g Dietary Fiber; 92mg Cholesterol; 576mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : Jeannette's Note: As with all of the Loonyspoons/Crazy Plates entrees, this makes a HUGE amount- you could easily divide it into 6 portions. Nutr. Assoc. : 0 0 0 0 0 0 0 26135 0 5554 0 0 0 0 0 0 * Exported from MasterCook * Applesauce Cake Recipe By :LAMBYCAN Serving Size : 16 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 golden cake mix 2 eggs 2 cups unsweetened applesauce 1/2 cup sugar cinnamon (to taste) 1. Coat bundt pan with cooking spray. 2. Beat together cake mix, eggs and applesauce until smooth. 3. Combine sugar and cinnamon in a separate bowl. 4. Place 1/3 of sugar mixture in bottom of bundt pan. Add 1/2 cake mixture. Add 1/3 of sugar mixture, rest of cake mixture and rest of sugar mixture. Bake at 350° for 40 - 45 minutes. Variations: Use Lemon cake mix and add chopped nuts to sugar mixture. Use Devil Food cake mix and substitute cocoa for cinnamon. Description: "This is REALLY good!" Source: "WeightWatchers.com Community Recipe Swap" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 3g Fat (14.5% calories from fat); 1g Protein; 36g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 210mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates. NOTES : 3.5 points per serving based on nutritional information I used ginger, allspice, and nutmeg instead of the cinnamon, and it was great! Nutr. Assoc. : 5719 0 0 0 0 * Exported from MasterCook * Award Winning Soft Chocolate Chip Cookies ( Original Recipe) Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter -- softened 1 1/2 cups packed brown sugar 1/2 cup sugar 2 packages instant pudding mix -- (3.4 ounce), vanilla 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups walnuts -- chopped , optional 1. Preheat oven to 350° degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Description: "Submitted by: Debbi Borsick" Yield: "6 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 8g Fat (45.8% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : " Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Pork Chops in Gravy Recipe By :Jeannette Field Serving Size : 4 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 4- 6 chops 1 large onion -- cut in quarters like an apple 2 tablespoons olive oil -- or pan spray the pan 2 tablespoons paprika -- optional 1/4 cup flour -- or more as needed 2 cups chicken stock -- or 2 cups water and enough chicken stock mix to make stock needed 1. Put flour on a plate and flour the chops well on both sides. 2. Heat the oil in a large skillet and brown the chops on both sides (do chops in batches if necessary). Place browned chops in a dutch oven, layering them if needed. 3. Add the stock or water and stock mix to the pot, the onions, and the paprika is using. Bring to a boil and reduce heat to a low simmer. Cover pot. Cook, turning chops occasionally, until chops are tender, about 35-40 minutes. 4. Oven Note: I do my chops in the oven like this: 1. Preheat the oven to 400 or 425 degrees. 2. Spray a casserole dish large enough to hold all of the chops with cooking spray. Add the chops, sprinkle with salt and pepper, toss on the onions. Mix the chicken stock with flour (you might want to use less stock and less flour) and pour over chops and onions. 3. Cover or not with foil, and bake for 40 minutes. Or you can cook them at 350 degrees for 1 hour, but I don't like waiting that long for dinner. :) Description: "My mother's recipe for basic, simple pork chops. Can be done in a skillet or in the oven." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 22g Fat (58.1% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 1134mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bottom Slice Recipe By :Jean Pare Serving Size : 36 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BOTTOM LAYER: 1/2 cup Butter -- or hard margarine, softened 1/4 cup Cocoa powder 1/4 cup Granulated sugar 1 cup All-purpose flour FILLING: 2 large eggs 1 1/4 cups Brown sugar -- packed 1 tsp all-purpose flour 1 tsp baking powder 1 tsp vanilla 1 cup coconut -- medium shred 3/4 cup Chopped walnuts ICING: 1 1/4 cups confectioner's sugar 1/4 cup Cocoa powder 3 tbs Butter -- or margarine, softened 1 1/2 tbs Hot prepared coffee 1. Bottom Layer: Crumble all ingredients together and press in ungreased 9 x 9 inch (22 x 22 cm) pan. Bake in 350°F oven for 15 minutes. 2. Filling: Beat eggs until frothy. Add sugar, flour, baking powder, vanilla, coconut and walnuts. Stir to combine. Spread over bottom layer. Bake in 350°F oven for 30 minutes. Cool. 3. Icing: Measure all 4 ingredients into small bowl. Beat well. Add more liquid or icing sugar as needed for easy spreading. Spread over cooled bars. Cuts into 36 squares. Description: "The cocoa in the bottom layer makes a nice change from the usual." Source: "Company's Coming 150 Delicious Squares- ISBN #0969069502" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 6g Fat (46.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2349 * Exported from MasterCook * Bohnen Soup (oma Soup) Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For soup: 1 pound beef -- chuck steak, stewing beef, whatever type you have 6 cups salted water 3 carrots -- chopped 1 pound green beans -- cut into pieces, frozen also works well 1 1/2 pounds potatoes -- peeled and cubed 3/4 teaspoon savory For Roux: 2 tablespoons butter -- written as "a chunk of butter" 1/4 cup flour -- or enough to make a crumbly mixture 1. Cut beef into small pieces. Drop into the water, bring to a boil and reduce heat to simmer for 45 minutes. Add the veggies and savory leaves and simmer until tender. 2. While the soup is simmering, make the roux: In a frying pan, melt the butter. Add the flour and stir until a "crumb cake-topping"- like texture is achieved. Turn down the heat to warm. Pour some soup broth into the frying pan, stirring constantly, until the roux is the consistency of gravy. Be careful, the mixture gets "clumpy". 3. Add the roux gravy to the pot. Simmer for a little longer. Turn off heat and let stand. Description: "This is a soup the my grandmother (Oma) would make frequently. This was always a treat in our house!!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2214 Calories; 112g Fat (45.1% calories from fat); 110g Protein; 197g Carbohydrate; 32g Dietary Fiber; 366mg Cholesterol; 630mg Sodium. Exchanges: 10 Grain(Starch); 12 Lean Meat; 10 Vegetable; 14 1/2 Fat. NOTES : All measurements are approximate as Oma rarely measured anything. Use as much or as little of the meat and veggies as you want/ have. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butter Tart Squares Recipe By : Serving Size : 25 Preparation Time :0:20 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 2 tablespoons granulated sugar 1/2 cup margarine -- or butter, I guess 2 eggs 1 1/4 cups packed brown sugar 1/4 cup margarine -- melted (or butter, I guess) 1 cup raisins 1 tablespoon vinegar 1 teaspoon vanilla 1 teaspoon all-purpose flour 1. Preheat oven to 350 deg. 2. Mix first 3 ingredients in a food processor or mixing bowl until crumbly. 3. Press into a greased 9" square pan. 4. Bake for 10 to 12 minutes or until light golden color. 5. Beat eggs and brown sugar together with a whisk until well blended. 6. Stir in remaining ingredients and mix well. 7. Spread over base and bake 25 to 30 minutes longer, or until just set and golden. 8. ******COOL COMPLETELY ***BEFORE*** SERVING!!! THEY TASTE ***TERRIBLE** IF NOT COMPLETELY COOLED!!!!***** ( (Jeannette's tip ( ) Source: "From Robin Hood Flour Company" Yield: "25 squares" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 6g Fat (36.6% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : Freezing: excellent Tip: Underbaking gives a soft, slightly runny filling, bake longer for a firmer, set filling. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot Pancakes Recipe By :Parents Magazine Serving Size : 18 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory new recipe Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 4 ounces strained carrots (baby food) -- 1 jar 3/4 cup lowfat milk 2 tsp. brown sugar 1 egg 1. In medium bowl, using wire whisk, stir together flour, baking powder, and salt. In small bowl combine carrots, milk, sugar, and egg. Pour wet ingredients into flour mixture; stir with rubber spatula just until blended. 2. Drop batter (about 2 Tbs. per pancake) onto a hot greased skillet or griddle. As bubbles appear around edges of pancakes, flip them to cook the other side. If batter gets too thick, add a little water. Description: "Top these pancakes with a smear of cream cheese and a sprinkling of shredded carrot. Kids love the creamy, crunchy texture." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; trace Fat (10.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : Yield: 18 three-inch carrot pancakes. To freeze: Cool pancakes on wire rack. Wrap pancakes and freeze up to 3 months. To serve, thaw at room temperature for a few minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Checkerboard Squares Recipe By :Esther Brody Serving Size : 72 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup softened butter -- or margarine 1/2 cup granulated sugar 6 tablespoons packed brown sugar 1 egg 2 teaspoons vanilla 1 1/2 teaspoons baking powder 1 1/2 cups all purpose flour -- PLUS 2 tablespoons all purpose flour 2 ounces unsweetened chocolate -- melted In a bowl, beat butter and sugars until smooth and creamy. Beat in egg until incorporated. Stir in vanilla and baking powder. Gradually add flour, mixing in as much as possible, then stirring in remainder with a wooden spoon. Divide dough in half. Knead melted chocolate into one portion of dough until combined. Divide plain and chocolate doughs in half. Shape each portion into 8" logs. (You will have 2 plain logs and 2 chocolate logs). Wrap each tightly in plastic wrap and refridgerate for 2 hours until firm. On a floured surface, place one plain roll and one chocolate roll side by side. Top the plain roll with a chocolate roll and the chocolate roll with the plain roll. Press logs together firmly so they adhere and, using your hands, square the sides to make a sqaure shaped log. Wrap tightly in plastic wrap and refridgerate 6 hours until firm. Preheat oven to 375°F. Using a knife, cut logs into slices 1/4" thick (good luck! :D). Place about 2" apart on ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes until bottoms are lightly browned. Immediately transfer to wire racks to cool. Source: "The 250 Best Cookie Recipes- ISBN # 0778800369" Yield: "6 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 2g Fat (48.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Coconut Macaroons Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box angel food cake mix, fat free, Betty Crocker brand 10 ounces preshredded coconut 1/2 cup water Combine all ingredients (it might look hopeless at first, but it WILL come together )and drop by teasoonfuls onto a greased cookie sheet. Bake at 350 for 10 minutes (they will spread a bit and get slightly puffy). Remove to a rack to cool. Once they cool, they sort of collapse, and get that lovely crusty outside with a soft centre. Description: "Jacinda Private Member # 13043 posted March 10, 2002 04:51 PM" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 5g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Chicken Paprikash Recipe By :Jeannette Field based on a Weight Watcher's Magazine recipe Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3 oz skinless boneless chicken breast -- cut into 1" pieces 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped scallions 1 cup chopped red bell pepper 2 cloves garlic -- minced 1 tablespoon paprika 1/2 teaspoon dried thyme 1 cup low-sodium chicken broth 1/2 cup light sour cream 3 cups hot cooked rice -- white rice 1. Spray a non stick skillet with cooking spray. Cook the chicken pieces well and remove to a plate and keep warm. 2. Add the scallions, bell pepper, and garlic to the pan. Stirring frequently, cook 4-5 minutes or until tender. Stir in paprika and thyme, cook 1 minute more. 3. Stir in the broth, bring to a boil and reduce heat to low. Simmer for 5 minutes, until reduced by half (Okay, it takes me about 15 minutes for it to reduce by 1/2). 4. Stir in sour cream, and add cooked chicken and simmer for 1- 2 minutes, until heated through. 5. Serve over the hot rice. Description: "light version" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 3g Fat (8.3% calories from fat); 28g Protein; 46g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 214mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : 4.99 points for 2 cups hot cooked rice 6.19 points with 3 cups hot cooked rice Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pudding Cake Recipe By :Ginny Clark Serving Size : 9 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1/2 cup sugar 2 tablespoons cocoa powder -- unsweetened 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup skim milk -- non fat 2 tablespoons applesauce 1 teaspoon vanilla 1/2 cup brown sugar 1/4 cup cocoa powder -- unsweetened 1 3/4 cups water -- VERY HOT!!!! 1. Preheat oven to 350 degrees. Spray 8x8 inch pan with pan spray. 2. Mix well together flour, cocoa powder, baking powder, and salt. Add and stir in milk, applesauce, and vanilla. Pour into pan. 3. Mix and sprinkle the brown sugar and cocoa powder. SLOWLY pour over top the VERY HOT WATER. 4. Bake for 45 minutes. 5. Now, I have no idea how you get it out of the pan. I assume you let it cool a bit then invert over a plate. Who knows? Source: "Lighten Up!- Isbn: 0446675075" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 1g Fat (4.7% calories from fat); 3g Protein; 32g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : 1/9= 2.20333 points Lighten Up! By Ginny Clark isbn:0446675075 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Coffee Cake Recipe By :Ginny Clark Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 1/4 cups whole wheat flour 1/4 cup oats -- most likely rolled or slow cook 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Wet Ingredients: 1/4 cup applesauce 1 cup milk -- most likely skim 2 teaspoons vanilla 1 tablespoon cinnamon 2 tablespoons sugar Topping: 1 cup oats -- see above 3 tablespoons brown sugar 3 tablespoons apple juice 1 teaspoon cinnamon 1. Preheat oven to 375 degrees. Spray an 8x8 pan with pan spray, or use non stick. 2. Combine dry ingredients in a bowl. Stir in rest of ingredients *EXCEPT* those for topping!! 3. Pour into the pan. Mix together ingredients for topping. Sprinkle onto batter and pat down. 4. Bake for 20- 25 minutes. Source: "Lighten Up! isbn: 0446675075" Yield: "12 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 2g Fat (12.5% calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 1/12= 2.266666 points It doesn't specify in the recipe what kind of oats or milk to use. I'm just assuming skim milk and rolled oats. Lighten Up! By Ginny Clark isbn:0446675075 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Sugar Strips Recipe By :Jeannette Field Serving Size : 24 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pieces phyllo dough -- 12 x17 in sheets 1/3 cup sugar 1 tablespoon cinnamon butter flavored pan spray 1. Preheat oven to 400 degrees. Spray a large baking sheet with non stick spray, or line with parchment paper. 2. Mix the sugar and cinnamon in a small bowl. Set aside. 3. Place phyllo sheets on a work surface (I use a jelly roll pan lined with a tea towel) and cover with a damp tea towel. 4. Remove the first sheet and lay it with short side toward you. 5. Spray with butter flavored spray. Sprinkle with about 2 tsp. sugar/cinnamon mix. 6. Fold the phyllo dough in half (should form a 12 x 8.5 inch rectangle). Spray again and sprinkle with 2 tsp, cinnamon sugar. 7. Fold in half again (6 X 4.25 " rectangle) and spray. Sprinkle with 1/2 tsp cinnamon sugar. 8. Cut into 8 short strips with a serrated knife. Place strips on baking sheet 1/2 " apart (or the melted sugar will stick them together) 9. Repeat twice more until you have 24 strips. Bake until crisp, about 8-10 minutes. Cool on wire racks. Description: "a lowfat phyllo dough crisp sprinkled with cinnamon sugar" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (9.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : 3=1.14 points The baking temperature may be changed if you find they are too brown and crispy, or you can change the temp- maybe 375. Experiment!!! Nutr. Assoc. : 0 0 0 5440 * Exported from MasterCook * Citrus Spice Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon cinnamon 1/4 cup packed brown sugar 1 cup reduced fat Bisquick® 6 1/3 tablespoons Sunny Delight Citrus Beverage -- 1/3 cup + 1 tbs or 5 Alive beverage 1. Preheat oven to 400°F. 2. Spray cookie sheet or mini muffin tins with non-fat cooking spray 3. Mix all ingredients together in medium bowl until well blended 4. Drop rounded spoonfuls onto cookie sheet/mini muffin tins 5. Bake in oven for 4 minutes or until bottoms are lightly golden brown Description: "posted by pluumeria on Bootcamp Buddies site (http://www.healthdiscovery.net/ubb/ultimatebb.php)" Source: "2nd serving~Busy Peoples Low Fat Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (10.3% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : Makes 24 cookies/mini muffins @ .541 points for 1 For a milder citrus taste, use the 5 Alive. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Classic Fudge Brownies Recipe By :Elizabeth Baird Serving Size : 16 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 oz unsweetened chocolate -- coarsely chopped 1 cup granulated sugar 1 tsp vanilla 2 eggs -- beaten 3/4 cup all-purpose flour 1/2 cup chopped walnuts -- or pecans 1. In heavy saucepan, heat butter with chocolate over low heat until almost melted, stirring occasionally. Remove from heat; stir until completely melted. Stir in sugar, vanilla and eggs, blending well. Stir in flour and walnuts just until combined. 2. Spread in greased 8-inch (2 L) square cake pan, smoothing top. Bake in 350°F (180'C) oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Let cool on rack; cut into squares. Makes 16 brownies. Source: "Canadian Living Best Cookies and Squares- ISBN #034539870x" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 12g Fat (54.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates. NOTES : Jeannette's note: I made these for the kids' class on their birthday. I omitted the nuts- it's a nut free school- but I chopped up some Hersey's mini kisses, sprinkled them on the top of the brownies while they were still hot and then smoothed it out for a glaze and let it cool. Even the principal loved them! Per brownie: about - 183 calories - 3 g protein - 12 g fat - 19 g carbohydrate Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Macaroons Recipe By :Martha Stewart Living "Cookies" magazine Dec 2001 Serving Size : 12 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 1/2 cups unsweetened shredded desiccated coconut 2 large egg whites 1 teaspoon pure vanilla extract pinch table salt 1. Preheat oven to 350°. Have ready a baking sheet lined with parchment paper. 2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. 3. Dampen hands with cold water. Form a heaping tablespoon of mixture into a loose haystack shape; place on prepared baking sheet. Repeat with remaining, mixture, spacing about 1 inch apart. 4. Bake until golden brown, about 15- 18 minutes, rotating half way through. Transfer baking sheet to a wire rack to cool. 5. Store macaroons in an air tight container for up to 3 days. Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 11g Fat (56.7% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : If using sweetened coconut, reduce sugar to 1 tbs. Nutr. Assoc. : 0 26643 0 5403 0 * Exported from MasterCook * Cranberry Bread Recipe By :Ginny Clark Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dry ingredients: 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon wet ingredients: 1 cup cranberries -- whole or chopped 3/4 cup cranberry juice -- most likely not light 1/4 cup applesauce 1. Perheat oven to 350 degrees. 2. Combine dry ingredients ina bowl. Add wet ingredients and stir just to moisten. 3. Pour into a non stick loaf pan and bake for 45 min. or until done. Source: ""Lighten Up!"" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; trace Fat (1.8% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : 1/12= 2.345 points The recipe did not say which size loaf pan- I assume a standard size. Lighten Up! By Ginny Clark isbn:0446675075 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Pistachio Biscotti Recipe By :Maria Robbins Serving Size : 50 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vodka 1 cup dried cranberries 2 cups flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 medium eggs 2 large egg white 2 teaspoons vanilla extract 1 tablespoon orange zest 1 cup pistachio nuts 1. Preheat oven to 325°. Line 2 cookie sheets with baking parchment. Sprinkle the vodka over the cranberries and set aside. 2. Place the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle and stir to blend. Add the eggs, egg whites, vanilla extract, and orange zest and beat on low speed until the dough just comes together. Remove the bowl from the mixer and fold in the cranberries with their vodka and the pistachios. 3. Remove the dough to a lightly floured surface and divie into 3 equal pieces. Shape each piece of dough into a log about 12 inches long and 2 inches in diameter. Place 2 of the logs 4 inches apart on one of the prepared cookie sheets and the third log on the other sheet. Bake for 30 minutes, until the logs are firm to the tough and turn a light golfen color. Remove from the oven and place cookie sheets on wire racks. Let them cool for 10 minutes. Reduce oven temp. to 300°. 5. Slide the baked logs onto a cutting bored. Using a long serrated knife, cut each log diagonally into 1/2" slices. Arrange the biscotti, cut sides down, on the cookie sheets. Bake for an additional 15 minutes on each side, until dry and toasted to a light golden color. 6. Remove biscotti to a wire rack and let cool completely. Store in aan airtight container. They will keep for up to a month. Description: "These are so **YUMMIE**!!!!!" Source: "Biscotti and Other Low Fat Cookies isbn #0312167822" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 1g Fat (25.1% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Puffs With Pudding Recipe By :Jeannette Field based on: Serving Size : 12 Preparation Time :0:25 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1 cup water 1/4 cup margarine -- or butter 1 cup all purpose flour 4 eggs 2 cups fat free milk 1 package fat free sugar free pudding -- any flavor 2 tablespoons sifted powdered sugar 1. Coat a baking sheet with cooking spray (parchment paper); set aside. in a medium saucepan bring water, butter, and 1/4 teaspoon salt to boiling. Add flour, all at once, stirring vigorously.Cook and stir until mixture forms a ball that doesn't separate . Cool 10 minutes. 2. Add the 4 eggs, 1 at a time, beating smooth after each addition. Drop batter by heaping tablespoons, 3 inches apart, onto prepared baking sheet, making 12 mounds. Bake in a 400° oven for 30 minutes of until golden brown and puffy. cool. split cream puffs; remove any soft dough inside. 3. Meanwhile, make pudding according to package directions and chill. When puffs are cool and prepared, divide pudding amongst the puffs (about 2 tbs. pudding per puff should be right). Spinkle with powdered sugar and serve. Puffs are HUGE!!! Description: "Billows of real whipped cream make cream puffs laden with fat and calories. We've filled these with pudding, which saves you about 50 calories and 12 grams fat over a serving of the classic." Source: "Better Homes and Gardens Best Ever Low-Cal Recipes bn #123482887RT" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 5g Fat (44.1% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2.736 per puff I got 14 HUGE puffs from this recipe- you could get 15 or 16 easily. 2.41 points for 1/14th 2.19 points for 1/15th 2.07 points for 1/16th Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Wonton Cups Recipe By :Jeannette Field Serving Size : 8 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 wonton wrappers -- 3 1/2 " wrappers butter flavored cooking spray 1. Preheat oven to 375° F. 2. Spray 8 cups of a muffin tin with butter flavored pan spray. 3. Layer 4 wonton wrappers per cup, spraying after each layer is placed, so that 4 points are standing up from the cups (like flower petals) 4. Spray assembled wonton cups with additional butter flavored spray. 5. Bake for NO LONGER THAN 12 MINUTES (or they will burn) on the bottom rack of the oven. When done, remove from oven and let sit for 2 minutes in pan. GENTLY remove the cups from the pan onto a rack (if they come apart, simply reassemble and let cool.) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; trace Fat (4.8% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat. NOTES : 1.66 points for 1 For a sweet dessert, sprinkle wontons with cinnamon sugar before baking and fill with seasonal fruit. Nutr. Assoc. : 0 0 * Exported from MasterCook * Crunchy Coleslaw Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons cider vinegar -- 1/4 cup + 2 tbs 2 teaspoons vegetable oil 1 1/3 tablespoons sugar -- 1 tbs + 1 tsp 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground white pepper 4 cups cabbage -- chopped (or packaged slaw mix) 1/4 cup onion -- chopped 1. Combine first 6 ingredients; stir well with a wire whisk. 2. Combine slaw mix (or cabbage) and onion in a bowl; pour dressing mixtures over slaw, and toss gently. Cover and chill. Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 3g Fat (31.2% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dad's Corn Pancakes Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large ears of corn -- raw flour -- as needed 1/2 teaspoon salt -- to taste 3 tablespoons bacon grease -- or butter 1. Slit the kernels of one ear of corn at a time lengthways down the middle and scrape the liquid into a bowl. 2. When done, add enough flour so that the batter pour off the spoon like pancake batter. Add the salt. 3. Melt the bacon grease or butter (as bad as it is, the bacon grease tastes batter) in a pan or on a griddle. 4. Make one small pancake first for "quality control"-making sure the batter is okay. 5. If pancake is okay, or batter has bee adjusted to perfection, make more pancakes. They go very well with bacon and tomatoes. Description: "My father's recipe for what I think are the *best* corn pancakes! Worth the effort and calories!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 665 Calories; 44g Fat (55.1% calories from fat); 12g Protein; 68g Carbohydrate; 10g Dietary Fiber; 40mg Cholesterol; 1334mg Sodium. Exchanges: 4 1/2 Grain(Starch); 8 Fat. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Dad's Kuchen Recipe By :Jeannette Field Serving Size : 15 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1 cup milk -- scalded 2 tablespoons butter -- margarine, or lard (1 oz) 1 egg 1 teaspoon salt 1/4 cup sugar 1 package yeast 2 tablespoons warm water -- or 1tbs. milk and 1 tbs. warm water 3 cups flour -- to 4 cups, enoughto make a stiff dough 1 lemon rind -- grated saffron extract, optional Cinnamon Topping : 1/2 cup sugar 1/4 teaspoon cinnamon 1 cup walnuts -- chopped Struesel Topping: 2 tablespoons butter -- or margarine 1/3 cup flour 2 apples -- , or plums (2 to 3), sliced 1. Mix batter ingredients and allow to rise in a warm place for about 3 hours. 2. Place in 10" ish x 9" ish pan. 3. Choose a topping, and mix topping with fingers. 4. Add nuts and topping, or fruit and topping and let rise for 1 hour. 5. Bake at 350 deg. for about 20-30 min. A brownish crust is nice. Description: "This was my Dad's recipe, given to him by his mother (my grandmother). He would bake these the night before Christmas and Easter. Usually they were mostly gone by the time I got up, but they are delicious!" Yield: "2 pans" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 9g Fat (32.4% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 186mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This was my Dad's recipe, given to him by his mother (my grandmother). He would bake these the night before Christmas and Easter. Usually they were mostly gone by the time I got up, but they are delicious! After Dad died in 1997 (age 75), my mother wrote these up for me. I hope you enjoy them! Dad's other recipe I have is Spanish Rice. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Diagonals (Magic Carpet Cookies) Recipe By :Betty Crocker Serving Size : 60 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft butter 1/2 cup sugar 1 egg 1 tablespoon flavoring (almond or vanilla) 2 2/3 cups Gold Medal® Flour* 1/2 teaspoon baking powder 1/2 teaspoon salt Heat oven to 375°. Cream butter, sugar, egg and flavoring until creamy. Mix dry ingredients and blend in. Divide dough in half. Reserve half for trim. Then roll the remaining dough into 2 rectangles, 12x6 inches on a well floured cloth-covered board. Cut each rectangle lengthwise into 3 equal strips. With spatula carefully lift each strip onto an ungreased baking sheet, placing about 1 inch apart. Spoon reserved dough into cookie press.** If dough is too dry to go through cookie press, work in 1 to 2 teaspoons cream. Using smallest star design, press out in long ropes on each side of each strip and also one down the center. Bake about 10 minutes, or until edges are delicately browned. Cool. Fill in between the rows of "trim" with jelly or Powdered Sugar Icing (below). Carefully cut 1-inch diagonal pieces with a sharp knife. Makes 60 to 70. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 2g Fat (42.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : **If you do not have a cookie press--shape 12-inch long ropes about pencil thickness to place on edges and down center. Print with tines of fork. Powdered Sugar Icing: Combine 1 cup sifted powdered sugar, 1/2 teaspoon flavoring and enough cream for spreading consistency. Tint with food coloring, if desired. Success Tips: Use butter in cookie dough. Moisten edges of strips before putting on trim--helps to seal it in place. Do not use GOLD MEDAL Self-Rising Flour in this recipe. 10/10/61 Nutr. Assoc. : 0 0 0 1273 -9657 0 0 * Exported from MasterCook * Farina Dumpling Soup ( Oma's) Recipe By :Jeannette Field Serving Size : 8 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups chicken stock 1/4 cup butter -- or margarine, softened 1 large egg 1/2 cup farina® -- or Cream of Wheat 1/8 teaspoon salt chopped fresh chives (optional) 1. Whip the butter or margarine and beat in the egg. 2. Gradually pour in the farina or cream of wheat and the salt. Mix well and let "ripen" 30 minutes 3. Bring stock to a boil. 4. Scoop out farina mixture with a spoon and form into dumplings. Drop into boiling stock and simmer on "low" for at least 30 minutes. 5. Serve with chopped fresh chives sprinkled on top. Reheats well. Description: "A comfort soup made by my grandmother" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 7g Fat (54.5% calories from fat); 3g Protein; 10g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 2247mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : This can be made with less stock. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fat Free Banana Bread Recipe By :From Boot Camp Buddies Website - http://www.healthdiscovery.net/ubb-cgi/ultimatebb.cgi Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 3/4 cup sugar -- white 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 egg whites 1 cup banana -- mashed 1/4 cup applesauce 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. 2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. 3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing. Description: "Fat Free Banana Bread- lowfat" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; trace Fat (1.7% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : 2.4 points per serving Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Kuchen ( Oma's) Recipe By :Jeannette Field Serving Size : 24 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup butter 2 eggs 1 cup flour 1 1/2 tsp baking soda 2 tbsp milk 3 apples -- 3- 4 as needed, sliced thinly 1/2 cup cinnamon sugar 1. Combine eggs, butter, sugar. Add flour, baking soda and milk. Spread thinly on greased cookie sheet or pyrex dish. Cover with fruit. Apples, peaches, nectarines, plums, etc. Sprinkle with cinnamon & sugar. 2. Spread thinly on greased cookie sheet or13"x 9" pyrex dish. Cover with fruit. Sprinkle with cinnamon & sugar. 3. Bake at 375° for approx. 50 min or until browned. Description: "Oma's recipe! Yummie!!!!" Source: "Oma" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 4g Fat (38.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : You can use any fruit that will work- Apples, peaches, nectarines, plums, etc. Even grapes! Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grandma Schaffrath's Molasses Drop Cookies Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 cup molasses 1 cup milk -- soured* 1 cup shortening -- (butter) 1 egg 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1 teaspoon salt 4 cups flour -- (4 to 5) Raisin & Nut ad lib (if you can get black walnuts .... Yum) 1. Cream sugar & shortening together; add egg; mix milk & molasses; sift flour, salt, soda, and 7 spices together into combined liquids. Should make a stiff batter 2. Drop onto greased cookie sheet. 3. Bake at 350, 10 - 15 min. Description: "Grandma Schaffrath was my father's mother. Our family grew up on molasses, especially cookies. My sister emailed me this recipe, and I post it as written. I hope you like them!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5503 Calories; 223g Fat (36.1% calories from fat); 65g Protein; 821g Carbohydrate; 16g Dietary Fiber; 220mg Cholesterol; 3699mg Sodium. Exchanges: 25 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 43 Fat; 28 Other Carbohydrates. NOTES : *add I tsp vinegar to milk One piece of info. On the recipe card Dad typed for me years ago, it says I egg, though no place in the mixing instructions does it say when to add it. So Mom and I thought that either Dad forgot to put it in, (on his card which he's had for like - ever, it doesn't have the mix in part either - we looked) or, it doesn't go in. The egg just sits on the counter for company and wishes it was in the batter. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hamburger Cookies- Lightened 1 Recipe By :Company's Coming Magazine- Oct 2001 Serving Size : 30 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuit Base: 2 cups reduced fat Bisquick® 1 teaspoon onion powder 1/2 cup water Filling: 1 pound lean ground turkey 2 tablespoons Egg Beaters® 99% egg substitute 1 teaspoon salt 1/2 teaspoon pepper 1 small onion -- chopped 1 large egg, fork beaten, optional seasame seeds, or poppy seeds, optional 1. Biscuit Base: Combine biscuit mix and onion powder in a medium bowl. Gradually add water, mixing with a fork, until a soft dough forms. Turn Out onto a lightly floured surface. Knead 6 to 8 times until smooth. Roll out into a 15 X 18 inch rectangle. 2. Filling: Combine first 5 ingredients in a medium bowl. Mix well. Spread evenly over biscuit base. Roll up tightly, jelly roll style, starting from the long side. Cut into 3/8" (9mm) thick slices. Arrange, 1 inch apart on a lightly greased (parchment papered) baking sheet. 3. Brush with egg and sprinkle with seeds (if using). Bake at 450 degrees for 15 minutes until biscuit is lightly golden. Description: "These are best served fresh out of the oven because they are very tender and flavorful. Dip in ketchup or salsa" Yield: "30 pieces" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 2g Fat (26.5% calories from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. NOTES : for extra zip, season the beef filling. 1.066 for 1 piece Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hamburger Cookies- Lightened 2 Recipe By :Company's Coming Magazine- Oct 2001 Serving Size : 30 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuit Base: 2 cups reduced fat Bisquick® 1 teaspoon onion powder 1/2 cup water Filling: 1 pound lean ground beef 2 tablespoons Egg Beaters® 99% egg substitute 1 teaspoon salt 1/2 teaspoon pepper 1 small onion -- chopped 1 large egg, fork beaten, optional seasame seeds, or poppy seeds, optional 1. Biscuit Base: Combine biscuit mix and onion powder in a medium bowl. Gradually add water, mixing with a fork, until a soft dough forms. Turn Out onto a lightly floured surface. Knead 6 to 8 times until smooth. Roll out into a 15 X 18 inch rectangle. 2. Filling: Combine first 5 ingredients in a medium bowl. Mix well. Spread evenly over biscuit base. Roll up tightly, jelly roll style, starting from the long side. Cut into 3/8" (9mm) thick slices. Arrange, 1 inch apart on a lightly greased (parchment papered) baking sheet. 3. Brush with egg and sprinkle with seeds (if using). Bake at 450 degrees for 15 minutes until biscuit is lightly golden. Description: "These are best served fresh out of the oven because they are very tender and flavorful. Dip in ketchup or salsa" Yield: "30 pieces" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 4g Fat (46.3% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : for extra zip, season the beef filling. 1.593 points for 1 piece. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hershey's Light Chocolate Brownies Recipe By :Hershey's recipe from an ad in Weight Watcher's Magazine Serving Size : 16 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons light corn oil spread 1 cup granulated sugar 1/2 cup HERSHEY'S COCOA powder 1 teaspoon vanilla extract 1/2 cup frozen egg substitute -- thawed* 1/2 cup all-purpose flour 1/4 cup walnuts -- finely chopped, optional Powdered sugar 1.Heat oven to 350°F: lightly spray 8-inch square baking pan with light vegetable cooking spray. 2. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. 3. Pour batter into prepared pan. 4. Bake 25 minutes or until edges begin to pull away from sides of the pan. Cool in pan on wire rack. Dust with powdered sugar. Cut into 16 squares. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (33.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : *2 slightly beaten egg whites may be substituted Nutr. Assoc. : 3931 0 5390 0 0 0 0 0 * Exported from MasterCook * Honey Dijon Tarragon Chicken Recipe By :Jeannette Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts -- boneless, skinless (4 @ 4oz each) 1/4 cup dijon mustard 1/4 cup honey 2 tablespoons dried tarragon Mix the mustard, honey, and tarragon in a bowl. Put the chicken in an oven proof oblong dish and spoon sauce over chicken, making sure to get every piece with some sauce. Bake in the oven for: 45 minutes @ 350 OR 25 minutes @ 400 Description: "Chicken in a Honey Dijon mustard sauce with tarragon- Lowfat" Source: "Jean Pare's "Company's Coming: Main Meals"" Yield: "4 points" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 7g Fat (31.3% calories from fat); 15g Protein; 20g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Fat; 1 Other Carbohydrates. NOTES : This is a great recipe! My sister and my best friend use it as their "company dish". It's very easy and YUMMIE!! I don't use bonless chicken breasts- too expensive. If you are using bone in, like I do, substitute 4.5 oz breasts for the boneless, and increase the cooking time to either 1 hour @ 350, or 45 min @ 400. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Individual Brownie Recipe By :From the kitchen of LOTUSGIRL Serving Size : 1 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Betty Crocker® Lowfat Brownies mix 1 tbsp sugar free fat free vanilla yogurt 1. Mix together in a custard cup, and microwave for 1 minute. Source: "Weight Watchers.com Community Recipe Swap" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : 1 point Nutr. Assoc. : 0 0 * Exported from MasterCook * Jamaican Rice & Peas Recipe By :Elm Street Magazine Serving Size : 8 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon -- chopped 1 onion -- chopped 1 clove garlic -- minced 1 28 oz/ 796 ml can diced tomatoes -- undrained 1 19 oz/ 540 ml can red kidney beans -- drained and rinsed well 1 1/2 cups long-grain rice 3/4 cup water 2 teaspoons dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper hot pepper sauce to taste 1. Cook bacon in a large saucepan over medium heat for 5- 7 minutes, until crisp. Remove bacon with a slotted spoon and let drain onto paper towels. Pour off all but 1 tbs bacon fat from saucepan. Add onion and garlic, then cook, stirring frequently, over medium heat for 5 to 7 minutes, until onion is soft but not brown. 2. Stir in tomatoes with their juice, beans, rice, water, thyme, salt and pepper, then bring to a boil over high heat. Reduce heat to low, then simmer, covered for 25 minutes, until rice is tender and has absorbed most of the liquid. 3. Remove sauce pan from heat and let stand, covered for 10 minutes, until most of the liquid is absorbed. Seasoned with salt and hot pepper sauce to state, then served garnished with the chopped bacon. Description: "You adjust the hotness with hot sauce" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 1g Fat (5.5% calories from fat); 9g Protein; 45g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 166mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. NOTES : I usually skip the bacon part of the recipe. If you add ground beef this makes a great main meal for 4 people. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jammin' Almond Bars Recipe By :Esther Brody Serving Size : 16 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base: 1 3/4 cups old-fashioned rolled oats 1 cup all purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon salt Topping: 3/4 cup raspberry jam -- seedless, if possible 1/2 cup chopped almonds -- coarsely chopped Preheat oven to 375° F. Base: In a bowl mix together oats, flour, brown sugar, baking powder and salt. Add butter and mix until combined. Set aside one-third and press remainder into a greased 9-inch square cake pan. Topping: Stir jam until smooth and spread evenly over base. In a bowl mix together almonds and reserved crumb mixture. Sprinkle over jam layer, pressing down lightly. Bake in preheated oven for 25 to 30 minutes or until golden brown. Place pan on a rack to cool completely, then cut into bars. Source: "The 250 Best Brownies Bars & Squares- ISBN # 0778800350" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 3g Fat (14.9% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : I like to cut these into 32's by cutting the squares in half on the diagonal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jeannette's Light Potato Salad Recipe By :Jeannette Field Serving Size : 3 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Potatoes 3 stalks celery -- chopped 1 cup lettuce -- crisp, chopped 1/4 cup light Miracle Whip® 1. Boil or steam potatoes until tender. When cooked, peel and cube. Cool. 2. In a bowl, mix remaining ingredients. 3. Add potatoes and mix thoroughly. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 5g Fat (22.0% calories from fat); 5g Protein; 39g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 176mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : Makes: 4 servings @ 2.5 points per serving 3 servings @ 3 points per serving Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Jumbo Raisin Cookies Recipe By :Jeannette Field Serving Size : 77 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream Mix: 2 cups raisins 1 cup water 1 cup margarine -- or butter 1 1/2 cups sugar 2 eggs -- well beaten 1 teaspoon vanilla 2 tablespoons milk Dry Mix: 4 cups flour 2 teaspoons salt 1 cup rolled oats -- (not instant or quick!!) 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 1/2 teaspoons cloves 1 1/2 teaspoons allspice 1/2 teaspoon ginger -- (optional) 1) Put raisins and water into a sauce pan, and let simmer to plump them. Cool. 2) Preheat the oven to 400 deg. 3) Cream the next 5 ingredients in the Cream Mix. Stir in the cooled raisins and the water. 4) In a separate bowl, mix all the ingredients for the Dry Mix. 5) Gradually add the Dry Mix to the Cream Mix. You will have to stir with a wooden spoon as it gets very thick. 6) Make tablespoon-sized globs of dough and placed on greased/parchement papered cookie sheets. 7) Bake for 10-12 minutes and feed promptly to your family. Description: "Another one of my mother-in-law's recipes. These are really good, but be warned that my husband and I also call them "Farto Cookies"." Yield: "77 small cookies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 3g Fat (30.1% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : N.B. I have added nuts, chocolate chips, and other stuff to this. It comes out great!! For as much of the whatever you are putting in, decrease the amount of raisins- but not water!! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Junior Mint Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1/4 cup butter -- or stick margarine 3 ounces Junior Mints -- 32 mints 1 cup all purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints. Source: "Cooking Light Annual Year 2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 3g Fat (30.9% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : POINTS: 2.545 PER SERVING: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat, 19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Chocolate-Coconut Biscotti Recipe By :Dona Z. Meilach Serving Size : 24 Preparation Time :0:00 Categories : new recipe Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1 cup sugar 2 tablespoons vegetable oil 1 teaspoon lemon juice 1 teaspoon coconut extract 2 3/4 cups all-purpose flour -- or unbleached 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup flaked coconut 1 cup golden raisins 1 ounce unsweetened baking chocolate -- melted, or 1 envelope Nestle Choco Bake, or 2 tbs. unsweetened coco powder 1/2 cup white chocolate chips Beat together the eggs and sugar until fluffy. Mix in the oil, lemon Juice, and coconut extract and blend well. Add the flour, baking powder, baking soda, and salt and blend until smooth. Fold in the coconut and raisins. Remove half of the dough from the howl onto an aluminum foil-lined baking sheet (if sticky, refrigerate for about 10 minutes). Shape into a log and flatten to about 3 1/2 to 4 inches wide, 3/8 inches high, and about 15 Inches long. Add the chocolate flavoring to the remaining dough in the mixing bowl and mix until the dough turns chocolate-colored. Fold in the white chocolate chips. Remove the dough from the bowl and make a log next to and the same size as the white log. Using the foil to lift, flip the white log on top of the chocolate log. Press them together lightly and smooth the top and edges. Bake in the oven at 350° for 25 to 30 minutes. Cool for 10 minutes. Transfer to a cutting board and slice the combined log diagonally into 1/2- to 3/4-inch slices. Stand the slices up on a baking sheet and return to oven to toast for about 10 minutes on each side. Cool. Description: "Double-layered biscotti of white and chocolate dough are easy to make and attractive. Fill the white layer with dark chocolate chips and both layers with coconut and golden raisins." Source: "Making Your Own Biscotti and Dunking Delights ISBN 0517704951" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : Yields 2 dozen biscotti Optional: Spread melted chocolate on the tops of the slices. I used semisweet chocolate chips instead of the raisins. YUMMIE!!!! (177 Calories; 6g Fat (31.8% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Bars Recipe By :The Toronto Star Serving Size : 16 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/4 cup icing sugar 1 cup all-purpose flour 1/2 teaspoon Salt 2 eggs -- beaten 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1 lemon rind -- grated 1 large lemon -- juiced 1/2 teaspoon baking powder 2 tablespoons powdered sugar 1. 1n a bowl blend butter, 1/4 cup icing sugar,1 cup flour and salt.. Pat into an 8" square baking pan. 2. Bake in 1 a 350F oven for 15 to 20 minutes or until pale 1 golden. 3. In another bowl, beat together eggs, granulated sugar, lemon rind and juice. 4. Blend 2 tablespoons flour and baking powder, stir into mixture. 5. Pour over cooked base. Bake 15 to 20 minutes or until set. 6. Dust with 2 tablespoons sifted icing sugar. Let cool in pan on rack. Cut dessert into squares. Makes 16. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (44.4% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Poppy Seed Loaf Recipe By :The Toronto Star Serving Size : 12 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour, all-purpose 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1/3 cup vegetable oil 1 cup milk 1/4 cup poppy seeds grated rind of 1 lemon Glaze: 1/4 cup lemon juice 1/4 cup sugar 1. In a bowl, combine flour, sugar, baking powder, and salt. 2. In a large bowl, lightly beat eggs with oil and milk until smooth. Add poppy seeds and lemon rind. Add dry ingredients and comine just until moistened. 3. Spoon into a 9 x 5 loaf pan, well greased or lined with parchment paper. Bake in preheated 350 degree oven 50 to 60 minutes or until a toothpick comes out clean. 4. Meanwhile, make the glaze by combining the sugar and lemon juice in a small saucepan, and heating until sugar dissolves. 5. Remove loaf from oven, pierce many places with skewer or toothpick and pour glaze over top. Cool on rack 10 minutes. Remove loaf from pan and cool completely. Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 9g Fat (34.0% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 5.25 points Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Light Orange Cranberry Muffins Recipe By :Jeannette Field Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 2 Eggs 1/4 cup Vegetable Oil 2 tablespoons Granulated Sugar 1) Preheat oven to 350(. 2) Mix flour, baking powder, baking soda, and salt in a small bowl. Set aside. 3) Beat eggs, oil, sugars, zest together until smooth. 4) Alternately add flour mix and milk to egg mixture. Stir after each addition to combine thoroughly. 5) Stir in cranberries. 6) Spray a standard 12" muffin pan with cooking spray. 7) Fill each cup equally with batter. 8) Bake for 25- 30 minutes, until the tops are brown. 9) Cool before removing from pan. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 5g Fat (42.3% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : The recipe makes a tart muffin with a subtle sweet aftertaste. Vary sugar, zest, and cranberries to taste. 1 muffin = 3 pts (1 B, 1 FA, 11 OC) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Low Fat Cranberry Cake Recipe By :Jeannette Field Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 eggs 1/2 cup granulated sugar 1/3 cup corn syrup 1 cup unsweetened applesauce 1 grated orange peel 1 orange, juiced 1 can cranberry sauce -- whole berry 1 cup raisins icing sugar 1. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. In large bowl, lightly beat eggs. 2. One at a time, stir in until blended: sugar, corn syrup, apple sauce, orange rind and juice. 3. Stir cranberry sauce with a fork until softened; stir into egg mixture. 4. Fold in flour mixture and raisins just until moistened. Do not ovemix. 5. Spoon into lightly greased 13 x 9- inch (3.5 L) baking pan. Bake in 350° F (180°C) oven 40 to 45 minutes or until toothpick comes out clean. Cool on wire rack. Dust with icing sugar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 1g Fat (4.0% calories from fat); 4g Protein; 59g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1006 0 0 0 * Exported from MasterCook * Lowfat Basic Meatloaf Recipe By :Jeannette Field Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound extra lean ground beef 1/2 pound lean ground turkey 1 onion -- chopped 1 tablespoon egg substitute -- OR 1 egg pepper, to taste 1. Preheat oven to 425 deg. 2. Beat egg in bowl if using real egg. If not, ignore this step. 3. Place chopped onion and egg (substitute) in a bowl and add the meats. Mix with hands (you'll get a better consistency). 4. Cover a roasting rack with aluminum foil (slice slits into the foil to drain the fat below), and spray with nonstick cooking spray. 5. Shape into a flat-ish mound on the rack and cover it with foil. Bake in oven for 45 min. 6. After 45 minutes, uncover the meatloaf and let bake until brown, or switch to the "broil" setting and broil until lightly crispy. Description: "a plain, simple meatloaf made with both beef and turkey" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 14g Fat (55.6% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 86mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : When I worked this out based on the ingredients I used (and not MasterCook), I got a point value of 4.875 for 1/4th of the meatloaf using egg substitute and a value of 5.25 for 1/4th using a real egg. Based on MasterCook values it's 5.586 points for 1/4th using the egg substitute and 5.89 points for 1/4th using a real egg. You get to choose the points you use for it! Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lowfat Chili Recipe By :Jeannette Field Serving Size : 3 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces lean beef -- either cubed or ground 1 cup rice -- raw 1 onion -- chopped 2 stalks celery -- chopped 1 5.5 oz /156 ml can tomato paste 1 28 oz/ 796 can tomatoes -- crushed with your fingers 1 can kidney beans -- drained (optional) 2 cups water salt -- to taste pepper -- to taste chili powder -- to taste 1. Spray a Dutch oven or large pot with cooking spray. Brown meat on medium high heat. 2. Add onion and celery and sauté until fragrant, about 3 minutes. 3. Add in rice, stirring until lightly toasted, about 30 seconds. 4. Stir in tomato paste and mix quickly. You want the tomato paste to become a little toasted as well. 5. Mix in the can on tomatoes and the beans if using. Add water, stir, bring to a boil and cover. 6. Turn the heat down to low, and simmer for about 25 minutes, or until rice is tender. Check and stir frequently. Add more water if rice sticks to bottom of pot. 7. After 25 minutes (or when rice is tender), add the seasonings and stir. Taste for correct seasoning and serve when you like the results. Description: "Something I created when I was trying to find a good chili recipe." Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 496 Calories; 14g Fat (26.2% calories from fat); 26g Protein; 65g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 493mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fat. NOTES : 1/3 recipe= 8.5 points 1/3 w/ beans= 9.5 points 1/4recipe =6.5 points N.B. If the chili is too watery, let it stand for a few minutes uncovered until the water is absorbed. Other things can be added as well: green pepper, carrots, other veggies you like. I don't know how many cups this makes, I just eyeball the portions. The whole pot is 24 points. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Magic Bars Recipe By : Serving Size : 54 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter -- or hard margarine 1 1/2 cups Graham cracker crumbs 11 oz Sweetened condensed milk 1 cup Semisweet chocolate chips 1 cup Chopped walnuts 1 1/3 cups coconut -- Flaked 1. Melt butter in 9 x 13 inch (22 x 33 cm) pan. Sprinkle graham crumbs over butter in pan. Carefully spread condensed milk over top trying to get it as even as possible. Sprinkle chocolate chips over top, followed by walnuts, then coconut. With your hand, press down slightly all over. Bake in 350°F (175°C) oven for 25 to 30 minutes or until lightly browned. Cut when cool. Cuts into 54 squares. Since this is a very thin bar, it could be cut into 40 large squares. Source: "Company's Coming 150 Delicious Squares- ISBN #0969069502" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 5g Fat (57.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : Variation: An equal amount of butterscotch chips can be added along with the chocolate for an extra special taste treat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mama Field's Old Fashioned Rice Pudding Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 1 cup milk 2 tablespoons butter (or margarine) 1/2 cup brown sugar 2 eggs a pinch of salt raisins (optional) 1/2 teaspoon vanilla (optional) 1 pinch nutmeg (optional) 1.- Heat the butter at a very low temperature, melting it before gradually introducing its companion, the brown sugar. (Leave the raisins where they are.) 2.- Meanwhile, back on the counter, the eggs should be beaten within an inch of their embryonic lives then, to add insult to injury, pour the milk on top of them and stir! (Don't touch those raisins, buddy, I mean it.) (My note: if using vanilla, dump it in now, along with the nutmeg if using) 3.- Hearts will warm (sigh) as the cold mix is gently and slowly combined with the warm (not hot!) mix and a pinch of salt is added for taste. (Did I *mention* raisins, yet? Then keep your grubby little fingers off them!) 4.- The rice is sprinkled over this lovely traditional church marriage of cold and warm, blending at the same time (if you are not ambidextrous - ask a passing stranger for assistance). if you like raisins, then now is the time to add them. (My note: keep on the stove until mixture thickens) 5.- Stick this lumpy concoction into the fridge and let it cool. Then serve to the astonishment of your grateful guests. (If you still have your raisins left, then... it's TOO LATE!! Throw the whole thing out and start again and *this* time pay closer attention!) Description: "My mother-in-law's rice pudding recipe. It has a nice butterscotchy flavor. My husband typed this out, I'm posting it the way he wrote it. Enjoy!!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1273 Calories; 19g Fat (13.2% calories from fat); 34g Protein; 239g Carbohydrate; 2g Dietary Fiber; 407mg Cholesterol; 270mg Sodium. Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 2 1/2 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mini Crispy Wonton Cups Recipe By :Jeannette Field Serving Size : 8 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 wonton wrappers -- 3 1/2" wrappers butter flavored cooking spray 1. Preheat oven to 375° F. 2. Spray 8 cups of a mini muffin tin with butter flavored pan spray. 3. Layer 2 wonton wrappers per cup, spraying after each layer is placed, so that 4 points are standing up from the cups (like flower petals) 4. Spray assembled wonton cups with additional butter flavored spray. 5. Bake for NO LONGER THAN 10 MINUTES (or they will burn) on the bottom rack of the oven. When done, remove from oven and let sit for 2 minutes in pan. GENTLY remove the cups from the pan onto a rack (if they come apart, simply reassemble and let cool.) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; trace Fat (4.8% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat. NOTES : .94 points for 1 For a sweet dessert, sprinkle wontons with cinnamon sugar before baking and fill with seasonal fruit. Nutr. Assoc. : 0 0 * Exported from MasterCook * Mock Apple Cobbler Recipe By :Rita Serving Size : 1 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup applesauce 1 tsp sugar -- or one package of sweet N Low or Equal 1/8 tsp cinnamon 2 tsps graham cracker crumbs 2 tbs Cool Whip® 1. Mix the sweetener and cinnamon into the applesauce, sprinkle the graham cracker crumbs over it. Microwave for about 50 seconds. Top with Cool Whip Source: "Wayne World Site: http://www.homestead.com/ww_wayne/MemberRecipe_MockApple.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 2g Fat (11.9% calories from fat); trace Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 1 point Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mona's Chocolate Chip Cookies Recipe By :Mona B. Spencer- Vancouver, Washington Serving Size : 48 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- plus 1/4 cup 1 teaspoon baking soda 1 teaspoon salt 1 cup granulated sugar 1/2 cup brown sugar, packed 2 eggs 1 teaspoon vanilla extract 1 cup butter -- or margarine, softened 'til almost melted 12 ounces semisweet chocolate chips -- 2 cups 2 cups coarsely chopped walnuts, optional 1. Preheat oven to 375°. 2. Sift the flour with the baking soda and salt. Add the sugar, eggs, vanilla, and butter or margarine, and beat with a wooden spoon until the mixture is smooth and well combined. Stir in the chocolate chips and nuts. 3. Drop by teaspoonfuls onto ungreased baking sheets, spacing cookies about 2" apart. Bake for 10- 12 minutes, or until cookies are golden. Remove to wire racks to cool. Description: "Finalist" Source: "101 Perfect Chocolate Chip Cookies by Gwen Steege isbn #1580173128" Yield: "4 dozen" Ratings : Family Favorite 10 Finalist/Award Winner 10 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 6g Fat (46.5% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : Whether you choose butter or margarine, Mona's recipe is sure to please. Remember that butter will make the cookies crisp and margarine will make them cakey. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Field's Macaroni and Cheese Recipe By :Jeannette Field Serving Size : 8 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta -- preferably macaroni 3 cups milk 3 tablespoons flour 3 tablespoons butter -- or margarine 1/2 teaspoon dry mustard 1/4 small onion -- chopped dash pepper 3/4 pound cheddar cheese -- or 1 lb. 1. Cook the pasta in salted boiling water until al dente. 2. Drain and dump into cold water. 3. Mix flour, milk, mustard powder and pepper. 4. Melt butter or margarine over medium heat and add onion. Saute until translucent and add milk mixture. 5. Stir until thickened and reduce heat to low. 6. Grate cheese and mix with the white sauce. 7. When cheese sauce is ready, drain pasta and add to the cheese sauce, one handful at a time. 8. Mix thoroughly and serve. The sauce should be creamy! Description: "Another one of my mother-in-law's recipes! Yummie!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 489 Calories; 22g Fat (41.5% calories from fat); 21g Protein; 50g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 357mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Field's Onion Quiche Recipe By :Jeannette Field Serving Size : 8 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust, frozen -- 9 " 2 pounds onions -- thinly sliced 2 tablespoons butter -- or more if needed 1 cup milk 1 cup heavy cream 3 eggs nutmeg -- to taste 1. Remove egg from refrigerator 30 minutes before using. 2. Preheat the oven to 400 deg. 3. Fry onions in butter until transparent, about 20 minutes. 4. Combine the remaining ingredients, fold in onions. Pour into pie crust. 5. Bake for 30 minutes, or until set. Description: "My mother-in-law's recipe!" Yield: "1 quiche" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 22g Fat (66.6% calories from fat); 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Field's-ish Pineapple Upside-down Cake Recipe By :Jeannette Field Serving Size : 32 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans pineapple slices -- drained 1 C. brown sugar 4 tbs. soft margarine 1 3/4 C. flour 1 1/4 C. sugar 2 1/2 tsp. baking powder with sodium aluminum sulfate 1 tsp. salt 1/3 C. soft butter 1 egg 1 C. milk 1 tsp. vanilla 1) Preheat oven to 350 deg. and grease 2 8-inch pans. 2) Mix brown sugar and 4 tbs. butter to form a crumbly mixture. Spread evenly over bottom of pans. 3) Place pineapple rings over brown sugar mixture. 4) Mix flour, sugar, baking powder, and salt in a bowl. Add butter, and 2/3 C. milk and blend for 2 minutes on medium. 5) Add egg, 1/3 C. milk, and vanilla, and mix for 2 more minutes, scraping the bowl constantly. 6) Pour batter over pineapple, just covering the surface. 7) Bake for 30 minutes, or until golden. 8) Cool on rack and invert onto plate. Description: "I asked my mother-in-law for her Pineapple Upsidedown cake because my husband had a craving for it. She told me to just get a one egg cake recipe, and she then told me the topping. The recipe for the cake part comes from the Joy Of Cooking." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 3g Fat (26.4% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : Cake can be frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New England Corn Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornbread 3/4 cup all purpose flour 2 tbs sugar 2 tsps baking powder 1 1/2 tsp salt 1 1/2 cups fat free milk 2 eggs -- lightly beaten 3 tbs unsalted butter -- melted 1. Preheat oven to 425°. Spray a 9" cast iron skillet or 9" rouns cake pan with non stick spray (I use muffin tins myself). 2. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. Combine eggs, milk, and butter in another bowl. Slowly stir in the milk mixture into the cornmeal mixture until just combined. Pour the batter into the skillet and bake until the cornbread pulls aay from the sides of the pan and the dges brown slightly, 20-25 minutes. Cool in skillet 10 minutes before cutting into 12 wedges. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 6g Fat (32.4% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 568mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 3 points per 1/12th- 150 cal.; 4 g fat; 1 g d.f. I use coarsly ground cornmeal from Bob's Stone Mill- I find it crunchier and tastier. This recipe converted my husband from a cornbread hater to a cornbread lover! Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oma's Butter Christmas Cookies Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter 1/4 teaspoon Salt 1 cup Sugar 1 Egg 2 cups Flour 1 teaspoon Baking soda 3 tablespoons Milk 1/2 teaspoon Vanilla 1 Egg -- beaten Sprinkles -- to decorate 1) Preheat oven to 400° 2) Blend butter, sugar, salt and egg. 3) Blend together dry ingredients. 4) Blend milk and vanilla. 5) Mix dry ingredients and milk alternately to wet ingredients. 6) Blend well. 7) Chill dough for 2- 3 hours. 8) Place 1/4 of dough on a floured surface and roll to 1/8" thick. 9) Cut out with cookie cutters, brush with egg and sprinkle with sprinkles. 10) Place on greased baking sheet. 11) Bake 12- 15 min. Description: "Oma was what my siblings and I called our grandmother (German for "Nana"). Every year until a few years before her death in 1999 (age 92!) she made these recipes for Christmas." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2663 Calories; 105g Fat (35.2% calories from fat); 39g Protein; 394g Carbohydrate; 7g Dietary Fiber; 629mg Cholesterol; 2868mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 19 1/2 Fat; 13 1/2 Other Carbohydrates. NOTES : While perhaps not your conventional Christmas cookie, these always mean Christmas to me. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oma's Hazelnut Christmas Cookies Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup sugar 1 egg 1/2 cup ground hazelnuts -- (or more) 5 1/2 cups flour -- sifted 1/4 teaspoon baking soda Sprinkles to decorate 1) Preheat oven to 375° 2) Blend butter, sugar, salt and egg. 3) Add dry ingredients and nuts. Blend well. 4) Shape into a roll, 2 1/2" diam. 5) Roll in wax paper. Chill overnight. 6) Cut thin slices, since cookies spread. Brush with egg and add sprinkles. 7) Place slices on greased cookie sheet and bake for 12- 15 min. Description: "Oma was what my siblings and I called our grandmother (German for "Nana"). Every year until a few years before her death in 1999 (age 92!) she made these recipes for Christmas." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4005 Calories; 127g Fat (28.5% calories from fat); 82g Protein; 631g Carbohydrate; 22g Dietary Fiber; 435mg Cholesterol; 1323mg Sodium. Exchanges: 35 Grain(Starch); 1 1/2 Lean Meat; 23 Fat; 6 1/2 Other Carbohydrates. NOTES : While perhaps not your conventional Christmas cookie, these always mean Christmas to me. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Oma's Spatzle Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/2 cup water 1/2 teaspoon salt 2 cups flour -- 2 to 3 cups flour, enough to make a stiff batter 8 cups salted water -- boiling 1. In a bowl, add the eggs and water and beat until mixed. Add the flour and salt and stir until a stiff batter is achieved. 2. Place a small amount of batter on a cutting board, and cut it into the slowly boiling water. Repeat with remaining batter. 3. When all the batter is used, and all the pieces float to the top, fish them out and drain in a colander. Rinse with very hot/boiling water. Description: "German pasta-like noodles. Oma's recipe, really yummie!!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1041 Calories; 11g Fat (10.0% calories from fat); 37g Protein; 192g Carbohydrate; 7g Dietary Fiber; 374mg Cholesterol; 1185mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Fat. NOTES : Okay, the recipe I have is written in text, so I'm doing the best I can to give accurate measurements! Things like "some salt" are hard to pin down! The recipe reads as follows in the original: " For amount of egg used, use the same amount of water in a measuring cup. Some salt. Add flour until stiff. Cut into boiling salted water. Fish out when they look done, before water boils over. After fishing out, place in strainer to drain. Rinse with very hot/boiling water." Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Oma-style Beef Stew Recipe By :Jeannette Field Serving Size : 4 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces sirloin steak, trimmed -- cubed 3 tablespoons flour 10 ounces potatoes -- cubed 1 cup green beans, frozen 1 cup carrots -- chopped 1/2 cup onion -- chopped 1/4 teaspoon thyme 1/2 teaspoon savory salt -- to taste 1/4 teaspoon pepper 1 10 oz can Campbell's beef broth -- condensed 10 ounces water -- fill the soup can with water 1. Spray a large pot with pan spray. Flour the beef and brown in the pot. Add the broth and water, bring to a boil. 2. Reduce the heat to a simmer and add the remaining vegetables. Simmer until the vegetables and meat are tender, about 30- 45 minutes. Add the seasonings, and let sit off the heat for 5 minutes. Serve! Description: "This stew is based on Oma's Bohnen Soup." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 14g Fat (40.4% calories from fat); 21g Protein; 25g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orient Express Recipe By :Greta and Janet Podleski Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces linguini -- uncooked 1 cup onions -- chopped 2 cloves garlic -- minced 1 cup fat free chicken broth 1/4 cup soy sauce -- low sodium 1/4 cup ketchup 3 tablespoons seasoned rice vinegar 3 teaspoons lemon juice 3 teaspoons sesame oil 3 teaspoons grated ginger root 2 teaspoons honey -- or brown sugar 1 teaspoon hot pepper sauce 1/2 teaspoon black pepper 2 tablespoons cornstarch 2 large chicken breasts without skin 1 1/2 cups broccoli florets 1 cup sweet red pepper 1 cup carrots 1. Prepare linguini according to package directions. Drain and keep warm. 2. While pasta is cooking, prepare sauce. Spray a large sauce pan with nonstick spray. Add onion and garlic. Cook and stir over medium heat until tender, about 5 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, ginger root, honey or brown sugar, hot pepper sauce, and black peppe. Bring mixture to a boil, stirring often. Blend cornstarch with an equal amount of water until smooth. Add to sauce. Cook and stir until sauce thickens, about 1 minute. 3. Add cookied chicken strips, broccoli, red pepper, and carrots to sauce. Stir well. Cook for 3- 4 minutes, until vegetables are tender- crisp. Pour sauce over warm linguini and toss to coat evenly. Serve immediately. Source: "LoonySpoons" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 583 Calories; 7g Fat (10.3% calories from fat); 41g Protein; 88g Carbohydrate; 6g Dietary Fiber; 68mg Cholesterol; 1572mg Sodium. Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This make 4 *huge* portions!! It is probably better to divide it into 6 portions, or half the recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prize ~ Winning Double Chocolate Chip Cookies Recipe By :Junior League of Las Vegas ~ Las Vegas, Nevada Serving Size : 36 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/4 teaspoon baking soda 1 cup butter or margarine -- softened 1 teaspoon vanilla extract 1 cup granulated sugar 1/2 cup dark brown sugar -- firmly packed 1 egg 1/3 cup unsweetened cocoa powder 2 tablespoons milk 1 cup pecans -- chopped or walnuts 6 ounces semisweet chocolate chips -- 1 cup 1. Preheat the oven to 350°. 2. Combine the flour and baking soda; set aside. 3. Using an electric mixer, in a large bowl, cream the butler or margarine. Add the vanilla and sugars, then beat until fluffy. Beat in the egg. At low speed, beat in the cocoa, then the milk. With a wooden spoon, mix in the dry ingredients just until blended. Stir in the nuts and chocolate chips. 4. Drop by rounded teaspoonfuls onto nonstick or foil lined baking sheets, spacing well apart. Bake for 12 to 13 minutes. Remove from the oven and cool slightly before transferring to a cooling rack. Description: "Grand Prize Winner- The grand prize winner of all 2,600 submitted to The Orchards' 1987 contest is this rich, moist, double-chocolate cookie." Source: "101 Perfect Chocolate Chip Cookies by Gwen Steege isbn #1580173128" Yield: "3 dozen" Ratings : Finalist/Award Winner 10 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 9g Fat (51.7% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : This recipe was first published in Winning at the Table, by the Junior League of Las Vegas. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Krispie Squares Recipe By :Jeannette Field Serving Size : 24 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine -- or butter 40 marshmallows -- 5 C. Mini Marshmallows 1/2 teaspoon vanilla -- optional 6 cups crispy rice cereal 1) Melt margarine on LOW. 2) Add marshmallows and stir until melted and blended. 3) Remove from heat. 4) Stir in vanilla and cereal until coated. 5) Using a lightly buttered spatula (or your lightly buttered fingers), press into a greased 13" x 9" pan. 6) Cool and cut into 24 squares. 80 Calories per square. OR 6) Press into a greased 8' square pan and cut into 12 squares (thicker squares result). 160 calories per square. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 2g Fat (20.7% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Rice Krispy Chicken Recipe By :Jeannette Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts -- boneless and skinless (4 @ 4oz each) 1/4 cup fat-free ranch salad dressing -- or other fat free creamy dressing 3 cups Rice Krispies® -- crushed with hand (you still want big bits along with smaller crumbs) Brush the chicken breasts with salad dressing. Put the Rice Krispies into a pie plate. Roll the chicken in the cereal. Put chicken onto a parchment papered cookie sheet. Add some more cereal to the bare spots. Spray with pan spray, or for crispier topping do not spray. Bake for 25- 30 minutes at 400, or until the juices are clear. Description: "Chicken breast brushed with FF creamy salad dressing and rolled in Rice Krispies- Lowfat" Yield: "5 points" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.2% calories from fat); 15g Protein; 20g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 405mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : I made this one day when I had run out of corn flakes. It works out really well! I don't use boneless chicken breasts- too expensive. If you use bone in, like I do, 4.5 oz raw breast will substitute for the boneless. Cook for 45 minutes if using bone in breasts. The measurments here are approximate- I very often eyeball the dressing and the rice crispies. I figure not more than 1/2 C. of cereal will cling to a piece of chicken Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Rocky Road Squares Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : new recipe Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs 1/4 cup honey 1/4 cup butter -- melted 2 cups mini marshmallows 3 1/2 ounces pecans -- roughly chopped or Pecan Pieces 1 cup semisweet chocolate chips 1. Preheat oven to 400°F. 2. In a bowl, stir together graham crumbs, honey and butter. Pat into bottom of 8-inch (2 L) square baking dish. Bake for 8 minutes. 3. Sprinkle marshmallows over hot graham crust. Sprinkle with pecans, then chocolate chips. Bake for 8 to 10 minutes or until marshmallows begin to turn golden and chocolate chips are soft. Cool on wire rack. 4. Chill until firm. Makes 16 squares. Source: "No Name™ Graham Cracker Crumbs box recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 11g Fat (53.6% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates. NOTES : I cut these into 32 pieces (cut the 16 squares diagonally into triangles.) 84 Calories; 5g Fat (53.6% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * S'mores Recipe By :Jeannette Field Serving Size : 1 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 graham cracker -- squares 1 large marshmallow -- or 7 mini marshmallows 2 Hershey kisses -- or other 1 point chocolate 1. Place 1 cracker on a small sheet of aluminum foil. Unwrap chocolate and place on cracker. 2. Add marshmallow(s) and top with second cracker. 3. Wrap the foil around the sandwich and place in a toaster oven. 4. Toast on Dark or bake at 400 for 3-5 minutes. 5. Enjoy! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 4g Fat (29.1% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : 1 serving= 3 points Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * S'mores Bars Recipe By :Lauren Chattman Serving Size : 16 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter -- melted 1 cup graham cracker crumbs 1 cup finely chopped walnuts 2 cups miniature marshmallows 1 cup milk chocolate chips 1. Preheat the oven to 325° degrees. Line an 8- inch square baking pan with heavy-duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least I inch overhanging the top of the pan on all sides. 2. Combine the melted butter and graham cracker crumbs in a medium mixing bowl and stir until all the crumbs are moistened. Sprinkle the mixture across the bottom of the prepared baking pan and press it with your fingertips into an even layer. 3. Sprinkle the chopped walnuts evenly over the crumbs. Bake for 10 minutes. Remove the pan from the oven and sprinkle the marshmallows and chocolate chips evenly over the nuts. Return the pan to the oven and bake until the marshmallows are golden, another 13 to 15 minutes. Let the pan cool completely on a wire rack. Refrigerate it for 10 minutes. 4. Grasping the overhanging foil on either side of the pan, lift out the bars and place them on a cutting board. Cut them into 16 squares. S'mores Bars will keep, wrapped in plastic and at room temperature, for 4 or 5 days. Description: "A lot of kids prefer these to Four-Layer Bars, maybe because they completely lack nutrtional value whereas Four-Layer Bars at least have dried fruit." Source: "Mom's Big Book Of Baking- ISBN #1558321942" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 11g Fat (60.0% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. NOTES : Jeannette's note: I can't get these to stay together- I think it's the nuts keeping the marshmellows from sticking to the graham cracker crumbs. Next time I make them I'm going to put the nuts on top of the marshmallows with the chips. I use either pecans or almonds instead of walnuts. I find walnuts too bitter when baked. This is a variation on Four-Layer Bars, with marshmallows rather than sweetened condensed milk holding the ingredients together. Nutr. Assoc. : 0 0 1581 0 0 * Exported from MasterCook * Spanish Rice Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice -- (or more) 1 can tomato paste -- (medium) salt -- to taste 1 onion -- medium, chopped 1 stalk celery -- chopped (1 to 2) 1 green pepper -- chopped ground beef -- any amount 1/4 cup cooking oil 1. Heat the oil in an iron skillet or dutch oven and brown the onion. 2. Add the rice to the skillet and stir until well mixed with oil and onion. 3. Add a cup of water to the mixture, followed by the tomato paste, celery, and pepper. 4. Stir until mixed well, cover and simmer. 5. Periodically stir the mixture, adding more water to keep the rice from sticking (good luck!). Stir well. 6. When the rice is tender, add the ground meat, stirring well into rice mixture. 7. Cover and cook until the meat is done. Description: "This was my Dad's recipe. He used to make it when he took his Boy Scout troop on campouts. My brother, sister, and I loved it too, and would frequently request it." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1345 Calories; 57g Fat (37.6% calories from fat); 21g Protein; 192g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1085mg Sodium. Exchanges: 9 1/2 Grain(Starch); 8 Vegetable; 11 Fat. NOTES : I like to brown the meat first, because sometimes the meat doesn't cook all the way. Your choice, I wrote it as given to me by Dad. It's the basis for my Chili recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Super Duper Snickerdoodles Recipe By :Jill Van Cleave Serving Size : 14 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- at room temperature 3/4 cup granulated sugar 1 large egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons granulated sugar 1 tablespoon cinnamon 1. In a mixing bowl, cream together butter and 3/4 cup sugar until smooth. Add egg, milk, and vanilla and blend. 2. In a separate bowl, mix together flour, cream of tarter, baking soda, and salt and add to the creamed mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour until dough is firm enough to handle. 3. Preheat oven to 375° F. 4. On a plate, mix 2 tbs. sugar with cinnamon. Scoop and roll the dough into 1 1/2" balls; then roll in cinnamon sugar to coat all sides. Arrange sugar coated balls on ungreased cookie sheets, spacing them 2 1/2" apart. 5. Bake until edges of cookies are firm to the touch, about 12 minutes (do not overbake.) Using a spatula, transfer cookies to a rack and let cool. Source: "Big, Soft Chewy Cookies isbn # 0809239698" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 7g Fat (38.8% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 3.643 points for 1 if recipe makes 14; 1.873 for one if recipe makes 28 Store cookies in an airtight plastic storage bag at room temp. for up to 3 days. These cookies may be frozen in a tightly covered container for up to 6 months. This dough may be covered with plastic wrap and refrigerated for up to 5 days, or frozen up to 3 months. Thaw before baking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough - Mrs. Field's Sticky Buns Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough Recipe Topping: 1/2 cup margarine -- softened 1 cup brown sugar, packed 1. Take a piece of dough the size of a small bowl. Roll it in your hands into the shape of a snake about 2" in diameter. Cut the roll of dough into 1 1/2" inch slices (depends on the size of your muffin tin. Or can be placed in a cake pan) 2. *Very Well* grease the tins- even into the corners and sides. Mix the filling into a mixture the constistancy of Cream of Wheat. Put 2-ish rounded tsp. of mixture into muffins tins or place at the bottom of the cake pan under the buns. 3. Roll pieces of dough in your hands into balls (you need flour on your hands so dough does not stick). Let rise 30 to 40 minutes (cover with plastic bags). 4. Preheat oven to 350 degrees. 5. Bake for 30 to 40 minutes. Check frequently for sufficent browning and rising. Let sit for 1 minute on a rack and quickly turn out onto wax paper. Lift onto cake rack. Description: "My Mother-in-law's recipe!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8108 Calories; 278g Fat (30.8% calories from fat); 148g Protein; 1254g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 5745mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 52 Fat; 24 1/2 Other Carbohydrates. NOTES : (Quantities of margerine and sugar may vary depending on tins used.) Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Braids Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough Recipe 1. Divide the above dough into 4 or 5 parts. Take one part and divide it into 3 equal portions. Roll with hands into a long roll about 18" long. 2. Braid 3 of the rolls together and place on a well greased cookie sheet and let rise 30- 40 minutes, covered, until ready for baking. 3. Preheat oven to 350 degrees. 4. Bake for 30 - 40 minutes. Check frequently for sufficient browning and rising. Remove when done and cool. Description: "My Mother-in-law's recipe!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Chelsea Buns Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough Recipe 1/4 cup margarine -- melted 1/2 cup brown sugar, packed -- or less 2 tablespoons cinnamon -- or less 1/2 cup raisins 1/2 cup nuts (optional) Topping: 2 tablespoons margarine 1/2 cup brown sugar, packed 1 tablespoon cinnamon -- optional 1. Roll out dough into a rectangle. Spread surface with margarine and sprinkle with the brown sugar, cinnamon, raisins and nuts evenly. 2. Roll up into a long roll. Cut into slice and place cut side down in a pan sprinkled with brown sugar and margerine topping. Let rise 30 to 40 minutes (cover with plastic bags). 3. Preheat oven to 350 degrees. 4. Bake for 30 - 40 minutes. Let sit for 1 minute then turn out right away on wax paper. Description: "My mother-in-law's recipe!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8176 Calories; 256g Fat (28.0% calories from fat); 151g Protein; 1327g Carbohydrate; 52g Dietary Fiber; 424mg Cholesterol; 5493mg Sodium. Exchanges: 58 Grain(Starch); 2 1/2 Lean Meat; 4 Fruit; 1 1/2 Non-Fat Milk; 47 1/2 Fat; 24 1/2 Other Carbohydrates. NOTES : Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Tea Rings Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough Recipe 1/4 cup margarine -- melted 1/2 cup brown sugar, packed -- or less 2 tablespoons cinnamon -- or less 1/2 cup raisins 1/2 cup nuts (optional) 2. Roll out dough into a rectangle. Spread surface with margarine sprinkle with brown sugar, cinnamon and 1/2 cup raisins (nuts may be added). 3. Roll up into a long roll. For a tea ring join together and pinch it well. Place on a well greased cookie sheet. Take scissors and cut into roll making cuts about 1 1/2" wide and not through to the bottom of the dough. Let rise 30 to 40 minutes (cover with plastic bags). 3. Preheat oven to 350 degrees. 4. Place into oven for 30 to 40 minutes. Check frequently for sufficient rising and browning. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7541 Calories; 233g Fat (27.7% calories from fat); 151g Protein; 1214g Carbohydrate; 49g Dietary Fiber; 424mg Cholesterol; 5182mg Sodium. Exchanges: 57 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 Fruit; 1 1/2 Non-Fat Milk; 43 Fat; 17 1/2 Other Carbohydrates. NOTES : Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Ultimate Sugar Cookie Recipe By :Esther Brody Serving Size : 50 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1/2 cup butter -- softened 1 egg 1 tsp vanilla 1/4 tsp lemon extract 1/4 tsp almond extract -- (optional) 1 tbsp milk -- or cream Granulated or tinted sugar for sprinkling 1. Preheat oven to 375°. 2. In a bowl, sift together flour, baking powder and salt. 3. In another bowl, cream sugar and butter until smooth. Beat in egg until well incorporated. Stir in vanilla, almond extract and lemon extract, if using, and milk or cream. Gradually add flour mixture and mix until dough is firm enough to handle. Wrap in plastic wrap and refrigerate for 1 hour. 4. On a lightly floured surface, roll dough out to 1/8-inch thickness. Using cookie cutters or a glass dipped in flour, cut out desired shapes. Place about 2 inches apart on ungreased cookie sheets and sprinkle with sugar. Bake in preheated oven for 8 to 10 minutes until lightly browned. Immediately transfer to wire racks to cool. Makes about 50 small cookies Source: "The 250 Best Cookie Recipes- ISBN # 0778800369" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 2g Fat (34.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Variations: Sour Cream Cookies: Sift 1/4 tsp nutmeg and 1/4 tsp baking soda with the flour. Reduce baking powder to 1/2 tsp. Substitute 1/2 tsp lemon extract for the vanilla. Substitute 1/3 cup sour cream for the milk. Lemon Sugar Cookies: Substitute 1 tsp lemon extract and 2 tsp (10 mL) grated lemon zest for the vanilla. Chocolate Sugar Cookies: Add 2 squares (each 1 oz/28 g) melted unsweetened chocolate after the egg. If desired, add 1 cup finely chopped nuts to the flour mixture. Shaped Sugar Cookies: Add 1/3 cup chopped almonds and the grated zest of 1/2 lemon to the flour mixture. Shape into 1-inch balls and flatten with a fork. Jeannette's note: I made these for Emma and Maddie's birthday party for the kids to decorate and take home. I used the lemon extract and the almond extract and I'm still hearing how good they are! So give it a try! I made a confectioner's sugar, half and half, and lemon juice glaze frosting for the cookies. Yum! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tim Field's Curried Meat Recipe By :Jeannette Field Serving Size : 4 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz. beef -- veal, or other meat cut into 1/2 " squares 1 1/2 tsp. curry powder -- or paste 1/2 tsp. salt 1/2 tsp. pepper 1/2 can tomato paste -- (small tin) water to dilute 1 medium onion -- sliced like an apple 2 stalks celery -- cut into thin strips 1/2 C. raisins 1 apple -- or peach, or pear,sliced like an apple 1) Spray skillet with pan spray. Brown meat . 2) Sprinkle curry powder, salt, and pepper over the meat. 3) Add tomato paste and water (do not dilute paste very thinly!) and stir. 4) Add the remaining ingredients and simmer for 30 minutes. 5) Stir frequently and serve over hot rice. Description: "My mother-in-law gave this recipe to my husband. I am not a big fan of curry, I was nervous when Tim first made this for me (we were dating), but it's WONDERFUL!! YOU control the heat of the curry, so add as little or as much as you like." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 14g Fat (43.5% calories from fat); 15g Protein; 26g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 1 1/2 Fat. NOTES : Vary the fruit you use. Serve over hot rice. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tim's Molten Lava Brownies Recipe By :Jeannette Field Serving Size : 16 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1 cup brown sugar, packed 1 teaspoon baking soda 1 cup stick margarine pinch salt 2 eggs 4 tablespoons cocoa powder 1. Melt margarine in sauce pan, and put all the dry ingredients in, then the eggs. 2. Don't mix too much, use a spoon. 3. Grease an 8" square pan and pour in batter. Bake at 350 degrees for 19 minutes. Description: ""Invented' by accident by my husband Tim, from a recipe his mother gave him." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 12g Fat (59.3% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : I have quoted almost exactly the recipe my husband wrote out. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Zesty Barbeque Spareribs Recipe By :The Comfort Food Cookbook by Johanna Burkhart Serving Size : 4 Preparation Time :0:00 Categories : Regular Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs pork spareribs -- (3 to 4 lbs) Salt and pepper 1 cup ketchup -- or prepared chili sauce 1/2 cup honey 1 small onion -- finely chopped 2 cloves garlic -- minced 2 tbsp Worcestershire sauce 2 tbsp lemon juice 1 tbsp Dijon mustard 1 tsp Tabasco sauce -- or other hot pepper sauce (or to taste) 1 lemon -- cut into wedges 1. Preheat oven to 375°F. 2. Place ribs on rack in roasting pan; season with salt and pepper. Cover with foil. Roast in preheated oven for 45 minutes. 3. In a small saucepan, combine chili sauce, honey, onion, garlic, Worcestershire sauce, lemon Juice, mustard and Tabasco sauce; bring to a boil. Reduce heat; simmer, stirring occasionally, for 10 to 15 minutes or until slightly thickened. 4. Remove foil; brush ribs generously on both sides with sauce. Roast, uncovered, for 45 minutes, brushing generously every 15 minutes with sauce, or until spareribs are nicely glazed and tender. 5. Cut into serving-size portions; serve with any remaining sauce and lemon wedges. Source: "Robert Rose's Favorite Cooking For Kids- ISBN # 0778800156" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 822 Calories; 50g Fat (54.1% calories from fat); 38g Protein; 58g Carbohydrate; 2g Dietary Fiber; 165mg Cholesterol; 1001mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0