January 9th, 2010 by alice
Tags: Bread, Fruit, Slice
INGREDIENTS
- 1loafday-old white bread
- 2cupsmixed fruit(packet)
- 1cupbrown sugar
- 250gsuet
- 1/2teaspoonspices, mixed
- 2largeeggs
- 1cup unsaltedmixed nuts (optional)
- 2tablespoonsraw sugar
DIRECTIONS
- soak the bread in cold water for 10 minutes and then squeeze out as much water as you can.
- mix all other ingredients into it.
- press down into large square baking tray lined with cooking paper sprinkle raw sugar over the top then cook in the oven on 180 for up to a hour and a half or until it feels hard when you press on the top.
- the nuts can be left out for a more moist bread.
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December 18th, 2009 by alice
Tags: 2007, Cheese, Fruit, Spread
INGREDIENTS
- 1English muffin
- 1/2cupcream cheese
- 1teaspoonliquid honey
- 1/4cupdried figs, about three
- 2tablespoonssunflower seeds
DIRECTIONS
- First toast the English Muffin in the toaster.
- Chop the three figs ( or apricots) into small pieces,and take the shells off the sunflowers seeds.
- I buy mine without shells just for some recipes like this and salads, that way I dont have to put them in my mouth to bite them open.
- Cream by mashing and stirring the cheese, figs, and honeyin a bowl, until smooth.
- I use the cream cheese in the little containers mom says they are called soft tub cream cheeses.
- Stir in lastly the shelled sunflower seeds.
- Spread on your toasted muffin.
- Place into your tupperware container for lunch packing.
- This might be a little more that enough to use on one muffin , depends if you like a little or a lot of cheese.
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November 14th, 2009 by alice
Tags: Dip, Fruit, Lemon
INGREDIENTS
- 2cupssour cream
- 1 (1 ounce)packagevanilla instant pudding mix
- 1/4cupmilk
- 4teaspoonslemon juice
- 1teaspoon gratedlemon peel
- fresh fruit
DIRECTIONS
- In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended.Serve with fruit.
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September 12th, 2009 by alice
Tags: Bars, Fat, Fruit, Low, Oatmeal
INGREDIENTS
- 1/2cupSplenda sugar substitute
- 3/4cupbrown sugar
- 2egg whites
- 2tablespoonsoil
- 2tablespoonsskim milk
- 8ounceslow-fat vanilla yogurt
- 2teaspoonsvanilla
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1teaspooncinnamon
- 3cupsoats
- 1cupdried fruit
DIRECTIONS
- Preheat oven to 350.
- In medium bowl, mix together flour, soda, salt, cinnamon.
- In mixing bowl, mix together Splenda, brown sugar, oil, milk, egg whites, vanilla, and yogurt.Blend well.
- Add in flour mixture; stir well.
- Stir in dried fruit and oats.
- Spread into sprayed 13×9 pan.
- Bake at 350 for 28-32 minutes.
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August 28th, 2009 by alice
Tags: Dried, Fruit, Fruitcake, Orange
INGREDIENTS
- 1 1/2cupsall-purpose flour
- 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4cupbutter
- 3/4cup packedbrown sugar
- 2eggs
- 1teaspoon finely shreddedorange peel
- 1/2cuporange juiceor apple juice
- 2tablespoonslight corn syrup
- 1teaspoonvanilla
- 3/4cup snippeddried apricots
- 1/2cupdried tart cherriesor raisins
- 1/2cuppitted dates, chopped
- 1/2cup choppedpecansor walnuts
- 1/4cupbrandyor orange juice(1/4 to 1/3 cup)
- pearlsugar (optional)
- orange peel, curls (optional)
DIRECTIONS
- Grease and lightly flour an 8-inch fluted tube mold or, grease an 8×4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
- Combine flour, baking powder, and baking soda; set aside.
- In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
- Add the brown sugar; beat until mixture is combined.
- Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
- Combine orange peel, juice, corn syrup, and vanilla.
- Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Combine fruits and nuts and fold into batter, spread into prepared pan.
- Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
- If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
- Cool cake in tube pan on wire rack 10 minutes.
- Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
- Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
- Wrap in foil.
- Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
- If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
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