Saturday, February 28, 2009

Butterscotch Cookies with Burnt Butter Icing

Butterscotch Cookies with Burnt Butter Icing 1/2 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup dairy sour cream 1 cup finely chopped walnuts Burnt Butter Icing (recipe folllows) Beat butter and sugar until light and fluffy. Blend in the eggs and vanilla. Mix well. Add combined dry ingredients alternately with the sour cream. Mix well after each addition. Stir in the nuts. Chill 4 hours or over night. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheets. Bake at 400 F. for 8 to 10 minutes or until lightly browned. Cool. Frost with Burnt Butter Icing. Burnt Butter Icing: Melt 6 tablespoons of butter in a small saucepan over medium heat. Continue heating until golden brown. Cool. Blend in 2 cups sifted powdered sugar and 1 tsp vanilla. Add 2 to 3 tablespoons water, a little at a time, until spreading consistency is reached. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 27, 2009

Maple Apple Crisp

Maple Apple Crisp "Sliced apples are slathered in syrup, arranged in a baking dish and covered with a wonderful crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin ice cream." 5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened Preheat oven to 375 degrees F. Place apples in an 8 x 8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Yields: 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Thursday, February 26, 2009

Coconut-Pecan Sweet Potatoes

Coconut-Pecan Sweet Potatoes 2 lb sweet potatoes, peeled and shredded 1/3 cup brown sugar, packed 1/4 cup melted butter 1/4 cup coconut 1/4 cup broken pecans, toasted 1/4 tsp ground cinnamon 1/4 tsp coconut flavoring 1/4 tsp vanilla Toasted coconut -- optional In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, February 25, 2009

Apple Cake with Maple Walnut Glaze

Apple Cake with Maple Walnut Glaze Cake 2 1/4 cups all purpose flour 2 cups sugar 1 1/2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp salt 1 cup vegetable oil 4 eggs 1/4 cup pure maple syrup 1 tsp vanilla 3 cups grated peeled tart apples (about 3 apples) 1 cup golden raisins 1 cup chopped walnuts Glaze 2 Tbsp cornstarch 2 Tbsp water 1 1/2 cups pure maple syrup 2 tsp vanilla 1 cup chopped walnuts, toasted Heat oven to 350. Grease bottom and sides of 10 in tube pan (do not use tube pan with removable bottom). Line bottom with parchment paper, spray paper with nonstick cooking spray. In lg. bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until blended. Stir in oil until dry ingredients are moistened. Stir in eggs, 1/4 cup maple syrup and 1 tsp vanilla until blended. Stir in apples, raisins and 1 cup walnuts until combined. Spoon batter into pan. Smooth top with spatula. Bake 1 hour or until tests done. Cool in pan on rack 15 min. Run knife around edge of pan and center tube to loosen cake. Invert onto wire rack. Remove parchments. Turn cake top side up to cool completely. Meanwhile, in a small bowl, stir together cornstarch and water. Place 1 1/2 cups maple syrup and cornstarch mixture in med. pan. Bring to boil over med. heat. Reduce heat to simmer, and boil 3 min, stirring freq. until mixture thickens slightly. Remove from heat, stir in 2 tsp vanilla. Reserve 1/4 cup glaze. Cool to room temp. Stir 1 cup walnuts into remaining glaze. Cool to room temp. Spoon over top of cooled cake, letting glaze drip down sides. To serve, spoon reserved glaze over each slice. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, February 07, 2009

mato Florentine Soup

Tomato Florentine Soup 1/3 cup diced onion 2 cloves garlic, chopped 1 TB olive oil 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained 1 cup chicken broth 1 cup baby spinach leaves, snipped In sauce pan, sauté onion and garlic in oil. Add remaining ingredients. Heat thoroughly and until spinach is wilted. Makes: 2 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 06, 2009

Famous Autumn Potato Salad

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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