|
CraftE's Recipe Club This issue "W" :-) 07-24-08
|
CraftELady
|
Jul 24, 2008 08:04 PDT
|
This mailing contains links to commercial websites.
If you object to this content please use the delete button NOW.
****************************************************
Your Ad Here
mailto:sal-@craftelady.com?Subject=CLM-TopAd
****************************************************
Have You Forgotten?
http://www.andiesisle.com/Have-You-Forgotten.html
A CraftELady Mailing
Online since 1996!
To Make a Donation:
http://www.craftelady.com/donate.html
For a complete list of mailings visit
http://www.craftelady.com/craftelady_mailings.html
************************************************
Today's Recipes Online:
http://www.craftelady.com/recipes/072408.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Waldorf Astoria Cake
2. Warm Broccoli Salad [Low Calorie-Low Cholesterol-Low Sodium]
3. Watermelon and Lime Freeze [Low Fat-Low Calorie-Low Cholesterol-Low
Sodium]
4. WHITE CANDY CANE FUDGE
5. Whole Wheat Carrot Muffins [Low Fat-Low Calorie-Low Sodium]
------------------------------------------------------
1. Recipe: Waldorf Astoria Cake
Categories: None
Yield: 1 Servings
1/2 c Shortening
1 1/2 c Sugar
2 Eggs
2 oz Red food coloring
1 tb Cocoa (up to 3)
1 c Buttermilk
1/2 ts Salt
2 c Cake flour
1 ts Vanilla extract
1 ts Baking soda
1 ts Vinegar
3/4 ts Almond extract (opt.)
Preheat oven to 350 F. Cream shortening and sugar; blend in eggs, one at
a time. Make a paste of red food coloring and cocoa. Add to creamed
mixture. Add buttermilk and salt alternately with the flour. Stir in
vanilla. Add baking soda, vinegar and almond extract. Divide batter
between 2 (10-inch) round, ungreased layer pans and bake 30 minutes.
Cool. FROSTING: Cook together: 4 1/2 Tbs. flour and 1 cup milk over
medium heat, stirring constantly to avoid lumps. Cool. IN separate bowl
cream 1 cup sugar, 1 cup butter and 1 tsp. vanilla until lightly fluffy.
Blend creamed mixture and cooled cooked mixture together, mixing until
fluffy.
Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall"
<wch-@nevia.net> on Aug 16, 1997
Source: FreeGroups.net
------------------------------------------------------
2. Recipe: Warm Broccoli Salad
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
Ingredients:
1 Lbs. broccoli florets\cooked
4-1/2 tsp. lemon juice
1 Tbs. virgin olive oil
1/4 tsp. salt (optional), or to taste
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Place broccoli in a steamer basket over boiling water. Cover saucepan
and steam 5-6 minutes, or until just tender. Transfer broccoli to
serving bowl. Combine lemon juice, oil, salt and pepper to taste in a
jar with a tight-fitting lid. Shake vigorously. Pour over broccoli and
toss.
Per Serving: calories 63, fat 4.4g, calories from fat 62%, protein 3.4g,
cholesterol 0.0mg, dietary fiber 3.3g
Nutrients Exchanges
Calories 63 Milk Exchanges 0.0
Protein 3.4g Vegetable Exchanges 1.1
Carbohydrates 6.2g Fruit Exchanges 0.0
Dietary Fiber 3.3g Bread Exchanges 0.0
Sugar 2.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 4.4g Lean Meat Exchanges 0.0
Saturated Fat 1.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 2.8g Fat Exchanges 0.7
Poly-unsaturated Fat 0.5g
% Calories from Fat 62%
Cholesterol 0.0mg
Sodium 29.6mg
Vitamins Minerals
Vitamin A 157.7IU Calcium 52.6mg
Thiamin (B1) 0.6mg Copper 0.5mg
Riboflavin (B2) 0.1mg Iron 1.0mg
Niacin (B3) 0.7mg Magnesium 27.6mg
Vitamin B6 0.2mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 67.3mg
Vitamin C 87.2mg Potassium 338.2mg
Vitamin E 3.5IU Selenium 2.2mcg
Folate 57.4mcg Sodium 29.6mg
Pantothenic Acid 0.6mg Zinc 0.5mg
Source: Nubella
------------------------------------------------------
3. Recipe: Watermelon and Lime Freeze
Servings: 6
Preparation Time: 15 min.
Cooking Time: 0 min.
Ingredients:
1/2 cup water
1/4 cup sugar
4 cup seedlesswatermelon chunks
6 lime, juiced
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
In a saucepan, bring water and sugar to a boil; stir until sugar is
dissolved. Remove from heat and let cool. Purée the watermelon in a
blender or food processor. Add the watermelon and lime juice to the
water-sugar mixture. Pour into a 7 x 11 inches baking pan. Cover and
freeze for 6 hours, or overnight. Let soften slightly (for about 5-10
minutes) before serving.
Per Serving: calories 93, fat 1.7g, calories from fat 16%, protein 1.3g,
cholesterol 0.0mg, dietary fiber 3.2g
Nutrients Exchanges
Calories 93 Milk Exchanges 0.0
Protein 1.3g Vegetable Exchanges 0.0
Carbohydrates 25.6g Fruit Exchanges 1.2
Dietary Fiber 3.2g Bread Exchanges 0.0
Sugar 16.9g Other Carbohydrates/Sugar Exchanges 0.5
Fat Total 1.7g Lean Meat Exchanges 0.0
Saturated Fat 0.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.3g Fat Exchanges 0.0
Poly-unsaturated Fat 0.7g
% Calories from Fat 16%
Cholesterol 0.0mg
Sodium 4.6mg
Vitamins Minerals
Vitamin A 38.4IU Calcium 39.9mg
Thiamin (B1) 1.1mg Copper 1.1mg
Riboflavin (B2) 0.4mg Iron 0.8mg
Niacin (B3) 0.4mg Magnesium 17.0mg
Vitamin B6 0.6mg Manganese 1.2mg
Vitamin B12 0.0mcg Phosphorus 26.4mg
Vitamin C 37.4mg Potassium 214.6mg
Vitamin E 0.6IU Selenium 0.6mcg
Folate 10.0mcg Sodium 4.6mg
Pantothenic Acid 0.4mg Zinc 0.9mg
Source: Nubella
------------------------------------------------------
4. RECIPE: WHITE CANDY CANE FUDGE
INGREDIENTS:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
DIRECTIONS:
Butter an 8-inch square baking pan; line bottom and sides
with foil allowing foil to extend over sides of pan by
about 1". Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes. Pour mixture
into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about
6 hours or overnight. Cut into 1" squares, diamond shapes or
rectangles. Store in refrigerator.
Yield: 64 pieces
Categories: Sweets, Desserts, Candy, Snacks,
Source: Rosemary
------------------------------------------------------
5. Recipe: Whole Wheat Carrot Muffins
Servings: 12
Preparation Time: 10 min.
Cooking Time: 15 min.
Ingredients:
1-1/4 cups whole wheat flour
1/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt (necessary)
2 egg
1 cup lowfat yogurt or skim milk
2 Tbs. molasses
1 Tbs. vegetable oil
1/2 cup carrots\grated, shredded
This Recipe is considered:
Low Fat
Low Calorie
Low Sodium
Cooking Directions:
Preheat oven to 375° F. Combine first 4 ingredients in a bowl. Beat eggs
with a fork in another bowl, then beat in next 3 ingredients. Stir in
carrots. Add liquid to the dry mixture and stir until just moistened.
Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve
warm.
Per Serving: calories 97, fat 2.4g, calories from fat 22%, protein 4.0g,
cholesterol 32.4mg, dietary fiber 1.7g
Nutrients Exchanges
Calories 97 Milk Exchanges 0.1
Protein 4.0g Vegetable Exchanges 0.1
Carbohydrates 15.6g Fruit Exchanges 0.0
Dietary Fiber 1.7g Bread Exchanges 0.6
Sugar 4.2g Other Carbohydrates/Sugar Exchanges 0.1
Fat Total 2.4g Lean Meat Exchanges 0.1
Saturated Fat 0.6g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.6g Fat Exchanges 0.3
Poly-unsaturated Fat 1.2g
% Calories from Fat 22%
Cholesterol 32.4mg
Sodium 76.3mg
Vitamins Minerals
Vitamin A 146.2IU Calcium 89.9mg
Thiamin (B1) 0.3mg Copper 0.1mg
Riboflavin (B2) 0.2mg Iron 1.1mg
Niacin (B3) 1.1mg Magnesium 31.3mg
Vitamin B6 0.2mg Manganese 0.7mg
Vitamin B12 0.2mcg Phosphorus 148.6mg
Vitamin C 0.6mg Potassium 258.8mg
Vitamin E 1.3IU Selenium 14.5mcg
Folate 12.5mcg Sodium 76.3mg
Pantothenic Acid 0.4mg Zinc 0.7mg
Source: Nubella
************************************************
|
|
 |
|
