Real Recipes

1 package Jell~O Orange Gelatin Sugar Free
3/4 C. boiling water
2 Tbls. raisins
1/2 C. cold orange juice
ice cubes
1/2 C. shredded carrots

Completely dissolve gelatin in boiling water. Stir in raisins. Combine juice and enough ice cubes to measure 1~1/4 C.. Add to gelatin. Stir until slightly thickened. Remove any unmelted ice. Stir in carrots. Spoon into individual dishes or small serving bowl. Refrigerate until firm, about 2 hours.

1 package Jell~O Gelatin, any flavor, sugar free
cold cereal with milk (no sugar), or any sliced fruit, or ready to eat waffles
butter

Sprinkle some dry gelatin over cereal, or sprinkle over favorite fruit. Or prepare waffles following package directions, then butter waffles while they are still warm. Immediately sprinkle some dry gelatin over waffles.

1 package frozen broccoli, chopped
1 Tbls. margarine plus 1 tsp. margarine
1 C. onions, finely chopped
8 oz. skinned chicken, cooked, cubed
4 eggs
2/3 C. nonfat milk powder
1~1/4 C. water
1/4 C. flour
1/4 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
1 tsp. baking powder
2 tsp. Worcestershire sauce
4 oz. cheddar cheese, grated

Cook broccoli according to package, but for only half the specified time. Drain. Place in an 8~inch square pan that has been sprayed with nonstick cooking spray. In a small saucepan, melt margarine. Cook onions until tender, about 10 minutes. Spoon onions over broccoli. Spread chicken evenly over onions and broccoli. Preheat oven to 350 degrees F. In blender; combine eggs, dry milk, water, flour, salt, pepper, baking powder, and Worcestershire sauce. Blend until smooth, and pour over chicken. Sprinkle with cheese. Bake, uncovered, 30 minutes until top is brown and mixture is set. Let stand 5 minutes before serving.

1 package dry yeast (1 tsp.)
1/4 C. warm water
1 C. whole wheat flour
1~1/2 C. unbleached flour
1 Tbls. sugar
1/4 tsp. salt
1/2 C. low fat milk
2 eggs
Cranberry Orange Filling:
1~1/2 C. fresh or frozen cranberries
1 orange, peeled
2 Tbls. brown sugar or fructose
1/4 C. unsweetened applesauce
frozen orange juice concentrate

Soften the yeast in the warm water. Combine the flours, sugar, and salt in a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add the milk, eggs, and softened yeast. Mix well. Cover and refrigerate for 2 hours, or overnight. Meanwhile, make the cranberry orange filling by combining the cranberries, orange, brown sugar, and applesauce in a food processor. Grind until coarse. Transfer to a saucepan and cook over medium heat for 10 minutes. Cool. After chilling, roll the dough into an 18 by 12 inch rectangle on a floured surface. Spread with the filling. Roll up jellyroll fashion. Cut into 18 rolls with a sharp knife. Place in an oiled 13 by 9 inch baking pan. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Bake at 350 degrees F. for 25 to 30 minutes, or until golden brown. Glaze with orange juice concentrate.

1 package dry yeast
1/4 C. warm water
3/4 C. milk, scalded and cooled
2 Tbls. sugar replacement
1 tsp. salt
1 egg
2 Tbls. margarine, softened
3~3/4 C. flour
1 C. raisins

Soften yeast in warm water allow to rest 5 minutes. Combine milk, sugar replacement, salt, egg, and margarine mix thoroughly. Stir in yeast mixture. Add 1 C. of the flour. Beat until smooth. Mix in raisins. Blend in remaining flour. Knead for 5 minutes. Cover; allow to rise for 2 hours. Punch down and form into loaf. Place in greased 9 by 5 inch loaf pan cover. Allow to rise for 1 hour. Bake at 400 degrees F. for 30 minutes, or until loaf sounds hollow and is golden brown. Remove to rack.

1 package Dream Whip (1 envelope), or sugar free whipped topping mix
1/2 tsp. vanilla
1/2 C. skim milk
1 package (2 oz.) sugar free chocolate pudding

Blend together skim milk, vanilla, and Dream Whip, or sugar free whipped topping mix. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as frosting on low fat cupcakes using 1 Tbls. per cupcake, or to frost cake or brownies.

1 package boneless fresh turkey breast slices (about 1 lb.)
1 Tbls. margarine
2 Tbls. lemon juice
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
8 oz. fresh mushrooms, sliced (about 2 C.)
2 small zucchini, thinly sliced
1/4 C. green onions, thinly sliced

Melt margarine in 12~inch skillet over medium~high heat. Stir in lemon juice, garlic, basil, and oregano. Add turkey breast slices. Cook 1~1/2 to 2 minutes on each side, or until lightly browned. Remove turkey from skillet; keep warm. Add mushrooms, zucchini, and onions to same skillet. Cook and stir over medium~high heat until zucchini is crisp and tender. Arrange vegetables and turkey on large serving platter.

1 package active dry yeast, or 1 Tbls.
2 Tbls. sugar
1/4 C. warm water (110 to 115 degrees)
2 C. all purpose flour
2 to 2~1/2 C. whole wheat flour
1/2 tsp. salt
1 egg
2 Tbls. vegetable oil
1~1/4 C. water
1 egg, beaten
1 Tbls. poppy seeds

Dissolve the yeast and sugar in 1/4 C. of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture, and remaining 1~1/4 C. of water. Mix well. Knead the dough on a floured board, adding more whole~wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake at 375 degrees F. for 40 to 45 minutes, or until golden brown.

1 package active dry yeast (1 Tbls.)
1/4 C. warm water (110 to 115 degrees F.)
1 egg
2 Tbls. honey
1 C. unbleached white flour
8 oz. crushed pineapple in its own juice
1 C. grated carrots (2 medium)
1/4 C. raisins (dark or golden)
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 C. sunflower seeds
1~1/2 C. whole wheat flour
1/2 C. bran
2 Tbls. vegetable oil

Sprinkle yeast over warm water in a bowl. Stir to dissolve yeast. Combine egg, honey, yeast mixture, unbleached white flour, and pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil; blend well. Spoon dough into a lightly oiled 10~inch tube pan. Let rise until doubled in a warm place for 60 minutes. Bake at 350 degrees F. for 25 minutes or until browned. Cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.

1 package active dry yeast
1~1/2 C. lukewarm water
1~1/2 C. milk
1~1/2 tsp. salt
3 Tbls. honey
3 Tbls. shortening
6 C. unsifted whole wheat flour

Dissolve yeast in lukewarm water. Scald milk and pour into large bowl. Add salt, honey and shortening to scalded milk. Stir until honey dissolved. When milk mixture has cooled to lukewarm, add yeast mixture. Gradually add whole wheat flour. Stir well after each addition, as whole wheat flour absorbs water slowly. When dough is stiff enough to handle, turn it onto a floured board and knead thoroughly, gradually adding remainder of flour. Place dough in greased bowl and let rise in warm place 2 to 3 hours, or until doubled in bulk. Punch down and shape into 2 loaves. Place in nonstick 9~ by 5~inch loaf pans and allow to rise until almost doubled, about 2 hours, still keeping dough warm. Bake at 325 degrees F. for 1~1/2 hours, or until loaves sound hollow when tapped with fingers. Remove from pans and cool on wire rack.