Saturday, 30 January 2010
I have had several requests about a birthday cake for diabetics - this one is courtesy of Information About Diabetes.com - there are other recipes on this site as well. It sounds so good that even non diabetics should enjoy it. Use ordinary unsweetened whipped cream. Birthday Cake For Diabetic Recipe Ingredients: 2 cup sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt 6 tbsp margarine, softened 1 1/4 tsp vanilla 1/4 tsp almond extract 1 cup sugar 1 egg 3/4 cup milk 1/2 cup sugar-free strawberry jam 1 cup nondairy whipped topping Preparation: Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine,vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food colouring to the whipped topping before putting it on top of cake. Birthday Cake For Diabetic Recipe provided for you by Information About Diabetes.com
Thursday, 28 January 2010
This is a bit complex but really good. i use 'Bright Lights' chard in red and yellow - they have a nice mellow flvour.
=== crust === 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 3 tablespoons sour cream 1 egg 2 cups all-purpose flour 2 tablespoons butter -- softened 1/2 teaspoon salt === filling === 2 tablespoons olive oil 1 large onion -- thinly sliced 1 red bell pepper -- seeded, sliced thin 1 pound Swiss chard -- (preferably ruby -- chard) 1 egg 1/4 cup chopped fresh basil leaves salt -- to taste black pepper -- freshly ground, to -- taste 3/4 pound cheddar cheese -- grated Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes. In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour. For the filling, heat the oil in a skillet, and slowly sauté the onion until soft, about 5 minutes. Add the red pepper slices and sauté for 5 minutes longer. Preheat the oven to 350F. Bring a large pot of water to a boil. Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible. Stir together the egg, basil, pepper, salt, and the cooked chard. Grease a 10-inch tart pan with a removable bottom. Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese. Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot. This recipe serves 10 to 12 as an appetizer or 4 to 6 as a light lunch.
Wednesday, 27 January 2010
This is a classic with a difference - a clove or two of finely chopped garlic would add to the flavour - if you line this! I often add a teaspoon of dry mustard to the flour as our cheese, at the moment, is very bland - this is a choice you can make - sometimes a bit of salt is also needed depending on your taste and the flavour of the cheese. 1/4 cup all-purpose flour 2 cups milk 2 finely chopped red and yellow peppers mixed 1/2 envelope dry onion soup mix 1 pound cheese - cheddar or good tasting Gouda Put flour into fondue pot. Gradually add milk, cook and stir over medium heat until thickened. Add peppers and soup mix. Gradually add cheese, stir until melted. Reduce heat to maintain slight bubbles during serving. Dip cubes of French bread, broccoli, cauliflower, cherry tomatoes, ham cubes. You can replace the milk with dry white wine - add a very small tot of vodka if you do so that the cheese does not go stringy.
Monday, 25 January 2010
We have friends who cannot take any wheat - and so this is a good recipe to give them - you can coat the shortbread's in chocolate and sandwich them with butter cream for an extra treat!
If you can eat wheat - well they are just as delicious!
½ cup cornstarch 175 grams butter (3/4 cup) 3/4 cup confectioner's sugar 1 cup rice flour Sift the dry ingredients. cornstarch, sugar and rice flour together.
Add butter. Mix with hands until soft dough forms. (or use a food processor) Refrigerate one hour. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased cookie sheet Flatten with lightly floured fork. Bake at 150 C for (300 degrees Fahrenheit) 20-25 minutes or until edges are lightly browned. Variations Coated Shortbread Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Jelly Shortbread Press top of ball with thumb. Add a dab of jelly. Nuts and or Zest Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork.