br>Follow the recipe for White Bread, but substitute 1/2 cup
Substitute an equal amount of applesauce for the vegetable oil in cookies, cakes and breads.
A 1/3 cup substitution of natural applesauce for 1/3 cup of vegetable oil will eliminate 602 calories and 72 grams of fat in the whole recipe.
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
hili sauce (see below for recipe link).
# Sprinkle with fresh
read/bun substitute while on the Atkins diet.
Recipe makes 4
1 cup honey called for in recipe:
use.
1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe).
OR.
1 cup molasses.
OR.
1 cup light or dark corn syrup.
OR.
1 cup pure maple syrup.
servings is suggested only.
yield is aprox.
Combine sugar and cream of tartar with hot water. If you are making a recipe that calls for a liquid, omit the hot water and just add the sugar and molasses.
If there are other spices in the recipe, increase them just a bit to compensate for the loss of molasses flavor.
horoughly with cake flour or substitute, then carefully mix in salt
beating well. Gradually add egg substitute, beating well. Stir in food
When replacing sugar with honey in a recipe, reduce the amount of liquid by 2 tablespoons for every cup of honey used and reduce oven temperature by 25\u00b0 to 30\u00b0.
cook your pasta \"Ditalini\" (or substitute) for 5 minutes.
Once
remaining melted chocolate mixture, coffee substitute, and salt. Mix well and
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
Combine dry milk and water; refrigerate for 30 minutes.
Beat at high speed for 4 minutes.
Add lemon juice to whipped milk; beat at high speed for 4 minutes.
Stir the sugar and sugar substitute together; add gradually to the whipped milk while it is being beaten.
Add vanilla to whipped topping; refrigerate until used.
Cream butter or butter substitute.
Add sugar and yolks of eggs.
Beat thoroughly.
Stir in unbeaten whites of eggs and beat mixture.
Sift flour, measure, and sift with baking powder and salt.
Add alternately with milk to first mixture.
Sprinkle on caraway seed, beat well, and add flavorings.
Pour into well-oiled loaf pan.
Bake in moderate oven (375\u00b0) for 1 hour.
Clean and halve strawberries.
Combine with sugar substitute and water.
Toss gently to coat berries.
Refrigerate berries at least 2 hours.
Split biscuits and ladle half of your 3/4 cup serving of berries over bottom half of biscuit.
Ladle rest of serving portion over it.
Garnish each serving with a dollop of yogurt.
Combine flour, dates, salt, cinnamon, nutmeg, cloves and soda. Cream margarine.
Add egg, vanilla, apple juice and sugar substitute.
Stir in flour mixture, apples, nuts and raisins. Spray 8 x 12-inch pan with Pam.
Add mixture.
Bake at 350\u00b0 for 25 to 30 minutes.
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Makes 2 shakes.
Note: You can make this recipe, and freeze half for later if you wish.
In a 2 cup glass measuring cup, combine cold water and Carnation Nonfat Dry Milk Powder, stirring to make a paste.
Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is hot but not boiling.
Stir in Splenda.
Cover and refrigerate for at least 2 hours before using. Will keep up to 2 weeks in the refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of a 12-fluid-ounce can of commercial brand.