 |
 |
      |
Ingredients
9-inch square baking pan
1½ cup all-purpose flour
1½ tsp baking powder
1½ tsp cinnamon
¾ tsp salt
¾ cup oil
1 cup + 2 tbs sugar
2 large eggs
1½ tsp vanilla extract
1½ cups grated carrot
1 cup toasted slivered almonds, divided
3 tbs honey
½ cup heavy cream, whipped
Ingredients
For Mixture
125 g (4½ oz) margarine
125 g (4½ oz) sugar
2 tsp vanilla sugar
¼ tsp lemon essence
1 pinch salt
3 eggs
200 g (7 oz) plain flour
2 tsp baking powder
1-2 tbsp wine
Ingredients
Mixture
125 g (4½ oz) margarine
125 g (4½ oz) sugar
1 tsp vanilla sugar
1 tbsp rum essence
1 pinch salt
8 egg yolks
300 g (10½ oz) ground hazelnuts
50 g (2 oz) chopped hazelnuts
1 tsp baking powder
8 egg whites
INGREDIENTS:
2 tbsp margarine
4 small sweet apples cut into rings
6 tsp sugar
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/2 tsp cinnamon
DIRECTIONS:
1. In a large frying pan over medium heat, melt the margarine.
2. Add apples and sauté until tender (about 10 minutes).
3. In a small bowl, mix the sugar, cinnamon, nutmeg and vanilla extract.
4. Pour over the apples and sauté another 3 minutes.
5. Serve hot or cold.
INGREDIENTS:
1 cup and 2 Tblsps whole wheat or white flour
1 egg
1/2 tsp baking powder
1/2 cup melted diet margarine
6 packets sweetener
24 halves dried apricot cut in small pieces
18 dried pitted prunes cut in small pieces
DIRECTIONS:
1. Mix baking powder and flour in a small bowl.
2. In a large bowl, mix margarine and sweetener until fluffy.
3. Add 1 egg.
4. Stir in the flour mixture.
5. Blend by hand.
6. Add cut up dried fruit and mix well.
7 .Spray a 12×8 cooking dish with nonstick cooking spray and spread the mixture evenly in the pan.
8. Bake at 350 degrees for 30 minutes or until top is lightly brown.
9. Cool and cut into 12 bars.
INGREDIENTS:
1/8 cantaloupe
1/2 kiwi
1/8 cup blueberries
1 1/4 cups watermelon
1 tsp shredded, unsweetened coconut
DIRECTIONS:
1. Using a melon baller, make balls of cantaloupe, and set them aside.
2. Slice kiwi into thirds and set aside.
3.Cut watermelon into about 6 small chunks.
4 .Rearrange the fruits into three groups containing even amounts of each fruit and then spear them attractively on a skewer.
5 .Sprinkle with coconut.
INGREDIENTS:
1 pkg. (1-1/2 c.) chopped pitted dates
¾ c. boiling water
½ c. shortening or oil
2 eggs
1 t. vanilla
1-1/3 c. sugar
1-1/3 c. flour
1 t. cocoa
1 t. baking soda
¼ t. salt
¾ c. chopped nuts
½ c. confectioner sugar
DIRECTIONS:
Mix dates and boiling water in small bowl. Let cool. Mix shortening/oil, eggs and vanilla until light and flurry. Mix sugar, flour, cocoa, baking soda and salt. Add to batter alternately with date mush. Spoon into greased 9”x13” baking pan. Sprinkle nuts over top. Bake at 350 degrees for 40-45 minutes. Put confectioner’s sugar in colander and sift over cake. Cut in squares.
INGREDIENTS:
1-1/2 c. water
1 c. instant couscous
½ c. chopped dried apricots, dried cherries, or dried cranberries
¼ t. salt (optional)
1 T. unsalted butter (optional)
DIRECTIONS:
In a small saucepan, bring the water to a boil Add the remaining ingredients and boil for one minute. Remove from heat, and let stand for one additional minute. Serve immediately.
INGREDIENTS:
12 dried pitted prunes
12 dried apricot halves
6 dried pear halves, cut into ½-inch pieces
1-3/4 c. apple juice
2 T. sugar
1 T. brandy (optional)
DIRECTIONS:
Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.
INGREDIENTS:
1 large onion
1 T. oil
1 chicken, quartered
¼ t. ginger
½ t. cinnamon
¼ c. apricot jam
1 c. orange juice
Juice of one lemon
2 c. chicken broth or water
1 c. prunes, pitted
1 c. dried apricots
1 c. roasted, unsalted almonds (1/2 c. chopped coarsely, ½ c. whole)
Salt and pepper to taste
DIRECTIONS:
Chop the onion. Sauté in large pot with oil until soft, but not browned. Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces. When onion is finished, place chicken in the pot, and brown on all sides. Add all other ingredients, reserving ½ c. whole almonds for garnish. Cook over low flame for at least 40 minutes, adding more broth if necessary. Add salt and pepper. Serve with rice and garnish with remaining almonds.
