| November 22, 2004 |
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| On Saturday, my mom (Maggie), sister (Roni), and I did a lot of baking. I made several sugar free recipes while my sister made recipes with sugar. My mom did all the shopping and kept us company while we baked. Here are the recipes for what I made this weekend; they all turned out great:
Chinese Haystacks for WLS Patients (Be careful that you don't put too much PB) 4 squares unsweetened Baker's chocolate 3/4 cup Splenda 3/4 - 1 cup Skippy Carb Options Peanut Butter creamy or crunchy (depending on if you like the PB or chocolate taste better) Melt in a pot on the stove. The texture will look grainy b/c of the Splenda, but they still taste the same 2 cups Chow Mein Noodles (crunchy) Pour into bowl. Then, add PB and chocolate mixture. Stir until evenly coated. Put piece of wax paper on counter, and make haystacks on wax paper. Let cool. Chocolate Meringue Pie for WLS Patients (Tastes GREAT!!!) PreHeat oven to 350 degrees. Mini Graham Cracker Crusts (6 in a pkg) SF instant pudding (made with Skim Milk) 1/2 tub of Cool Whip mixed in with the pudding Pour mixture into mini pie crusts (leave a little space at top b/c it rises). Separate bowl: 6 egg whites - Beat until frothy 2 Tbsp Cornstarch 1/2 tsp Cream of Tartar 2/3 cup Splenda 2 tsp Vanilla Beat until peaks Pour meringue on top of mini pies. Cook for 15-20 minutes until golden brown. Cinnamon Swirl Coffee Cake (from Splenda.com) Makes: 1 cake Servings: 16 slices Preparation Time: 20 min. Bake time: 50-60 min. Cake Batter: 3 cups Cake Flour 1 Tbsp. Baking Powder 3/4 tsp. Baking Soda 1/2 cup butter 1 1/3 cups SPLENDA� Granular 1 Egg 1/4 cup Egg Substitute (or 2 egg whites) 2 tsp. Vanilla 1 1/2 cups Light Sour Cream I added 1 cup chopped pecans to the top Filling: 3 Tbsp. Brown Sugar 2 Tbsp. Cinnamon 1. Preheat oven to 350� F. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside. 2. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA� Granular and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside. 3. Make Filling: Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well. 4. Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter. 5. Bake in preheated 350� F oven 50-60 minutes or until a toothpick inserted near the center comes out clean. Trail Mix (Low Carb Chex Mix) PreHeat oven to 300 degrees Microwavable bowl: 6 tbsp Worcestchire Sauce 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 tbsp Mrs. Dash Mix it all together. In a pan: 1 cup Almonds 1 cup Pecans 1 cup Peanuts 1/2 cup Sunflower Seeds Add mixture and stir until evenly coated. Spread nuts into a single layer. Cook 10-12 minutes until golden and crisp. Pour onto paper towel to soak up excess grease. Let cool. Put in air tight container. *Optional: 1/2 cup Raisins for a little sweet & salty taste. Peanut Butter Fudge (Protein Snack) From OH Cooking & Baking Forum - Not sure who posted it originally. 1 stick of butter (or margarine) 1/2 cup of peanut butter (I used Skippy Carb Options Crunchy PB) 2 oz. of cream cheese 1 cup of granular Splenda 2 scoops of vanilla flavored Protein Whey Powder How To Prepare: Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 min. Remove and stir in the cream cheese until completely dissolved. Stir in the Splenda and then stir in the Designer Whey Powder. Grease a 6 1/2 inch square container (I used a 1 quart corning ware cassarole dish. Lined with wax paper). Pour in the dish. Put in the refrigerater until cool. To speed up this process place in the freezer until cool. Cut it into 20 - 1 inch square pieces. Carbs per serving (including complete nutritional information if known): 2.2 per piece when cut into 20 pieces Preparation Time: 5 minutes Effort: Easy The Next 3 Recipes were posted on the OH Cooking & Baking Forum by Charl gettin' Thinner. I used a pre-made Reduced Fat Graham Cracker crust for 1 of the cheese cakes instead of making my own; this recipe really makes 2. For the rest, I used a package of 8 pastry shells (mini pies) that can be found in the freezer section: Heavenly Cheesecake (FABULOUS!!!!!!!!!!!!!!!!) 1 8- or 9- inch baked Cheesecake Crumb Crust 1 cup low-fat cottage cheese 8 oz tub-style light cream cheese 8 oz non-fat cream cheese, room temperature 1 1/4 cups Splenda Granular 2 Tbs all-purpose flour 2 Tbs cornstarch 1 tsp vanilla extract 1/2 tsp almond extract 1 large egg 3 large egg whites 1 1/4 cups light sour cream Preheat over to 350 degrees. Wrap 8-inch (or 9-inch) springform pan with crust tightly in heavy-duty foil to make waterproof. Place cottage cheese into a food processor or blender. Puree until completely smooth. Spoon into a large mixing bowl and add nonfat and light cream cheeses. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth. Add large egg and then egg white, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top. Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan. Bake for 60 minutes or until sides of cake appear firm and center jiggles slightly. (For a 9-inch pan, back 50 - 55 minutes.) Turn off heat, open oven door, and let cheesecake cool in the oven for 30 minutes. Remove from water bath and finish cooling. Refrigerate at least 6 hours before serving. Makes 12 servings Per serving: Calories 180 Fat 8 grams (saturated 5) Carbohydrate 15 grams (sugar 7) Fiber 0 grams Protein 11 grams Sodium 350 milligrams Diabetic exchange = 1 carbohydrate, 1 1/2 lean meat Cheesecake Crumb Crust 3/4 cup graham cracker crumbs (about 12 squares) 2 Tbs Splenda Granular 1 Tbs margarine or butter, melted Preheat oven to 350 degrees. Spray an 8- or 9-inch springform pan, as specified in cheesecake recipe, with nonstick cooking spray. If starting with whole graham crackers, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of prepared pan. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. (Be sure the crust is completely cool when using for unbaked cheesecakes.) Variation: Chocolate Crumb Crust. Substitute chocolate graham crackers for the regular grahams. Add 1 teaspoon of cocoa powder along with the Splenda and butter or margarine to the crumbs. Strawberry Sauce and Coulis (FABULOUS!!! - Tastes like Strawberry Jam when cold!) This is one of the most versatile sauces I know of. Unstrained, it makes a nice chunky sauce for ice cream or plain cakes. Strained, it makes a smooth fruit sauce, or coulis, that is an elegant accompaniment to desserts such as the Heavenly Cheesecake or Strawberry Souffle. 2 cups strawberries, fresh or frozen 1/3 cup Splenda Granular 1 Tbs lemon juice 1/2 cup water 2 Tbs cornstarch 1 Tbs orange liqueur (optional) Place the berries in a heavy, non-aluminum saucepan. Add remaining ingredients (except liqueur) and stir until cornstarch dissolves. Place over medium heat and bring to a boil. Turn down and simmer for 1 minute, stirring constantly. Remove from heat and stir in liqueur if desired. Variation: For smooth Strawberry Coulis, strain the strawberry sauce through a fine strainer or sieve, pressing on the fruit to drain all the liquid. Throw away pulp. Makes 8 servings (2 tablespoons each). Per serving: Calories 15 Fat 0 grams (saturated 0) Carbohydrate 3 grams (sugar 1) Fiber 0 grams Protein 0 grams Sodium 0 milligrams Diabetic exchange = 1 free food For a dramatic and elegant dessert presentation, Strawberry Coulis can be drizzled, pooled, or painted onto plates before adding dessert. ENJOY!!!!!!! |
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