Well it has been awhile since I posted a new recipe. I thought since I get a lot of requests for this one I would post it. It makes a large batch of mix, it is low sugar, low fat, and low sodium. And even though it tastes good, it is really a good whole grain mix that is good for you too. I have never had complaints about how it tastes.
7 3/4 C of unbleached flour
1 1/2 C quick cooking oats (blend 3/4 C of them to flour in blender)
1 1/2 C of whole wheat flour
2 C of corn meal
1 C of wheat or oat bran
3/4 C of sugar
1/2 C of ground flax seed
1 1/2 C of chopped pecans
5 3/4 Tbs of baking powder
2 1/2 tsp of baking soda
2 1/3 Tbs of dry malt
1 3/4 tsp salt
Mix all of the above ingredients in a large bowl. Store in tupperware type container that seals tight. When you are ready to make waffles or pancakes use the following recipe.
2 C of the Harvest Grain Mix
1 3/4 C of buttermilk
2 large eggs
2 tsp of vanilla
6 Tbs of melted butter or oil
1/4 C of water
Mix well, if the mixture appears too thick, add a little more water. Makes about 6-8 pancakes or waffles.
Tuesday, May 31, 2011
Thursday, April 28, 2011
No Sugar Added Raspberry Dessert
This is something I love when I want something sweet.
2 2/3 C crushed pretzels, 3/4 C butter melted
Bake 10 minutes in 9x13 pan at 350.
8 oz cream cheese, 10 oz sugar-free Cool Whip
Whip together and spread over crust. Chill.
2 small pkgs sugar-free raspberry jello, 2 C boiling water,
2 pkgs unsweetened frozen raspberries or fresh
Stir together. Let set a short while, then pour over cheese layer and refrigerate.
2 2/3 C crushed pretzels, 3/4 C butter melted
Bake 10 minutes in 9x13 pan at 350.
8 oz cream cheese, 10 oz sugar-free Cool Whip
Whip together and spread over crust. Chill.
2 small pkgs sugar-free raspberry jello, 2 C boiling water,
2 pkgs unsweetened frozen raspberries or fresh
Stir together. Let set a short while, then pour over cheese layer and refrigerate.
Chinese Almond Cookies Sugar Free
By request! Another good sugar free Cookie recipe.
1/2 C butter
1/2 C shorting
1 egg
1/4 tsp Splenda or Stevia
2 1/2 tsp almond extract
2 C flour
1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 lb of blanched almonds
1 lightly beaten egg
Cream butter, shorting, egg, sugar substitute, and almond flavoring together. Combine flour, soda, baking powder, and salt. Gradually add to flour mixture. Divide dough into two equal parts. Roll out in log shape until desired circumference. Wrap in plastic wrap and chill for 2-4 hours. Slice off in 1/2 inch circles, and place on cookie sheet. Place an almond on top of each cookie. Brush with beaten egg. Bake at 325^ for 15-20 minutes or until golden brown.
1/2 C butter
1/2 C shorting
1 egg
1/4 tsp Splenda or Stevia
2 1/2 tsp almond extract
2 C flour
1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 lb of blanched almonds
1 lightly beaten egg
Cream butter, shorting, egg, sugar substitute, and almond flavoring together. Combine flour, soda, baking powder, and salt. Gradually add to flour mixture. Divide dough into two equal parts. Roll out in log shape until desired circumference. Wrap in plastic wrap and chill for 2-4 hours. Slice off in 1/2 inch circles, and place on cookie sheet. Place an almond on top of each cookie. Brush with beaten egg. Bake at 325^ for 15-20 minutes or until golden brown.
Sugar Free Jello Spritz Cookies
This is a good sugar free cookie recipe that is colorful and tasty!
3/4 C butter
1 4 oz pkg of any flavor sugar free gelatin
1 egg
1 tsp vanilla
1 3/4 C flour
1/2 tsp baking powder
Cream butter and add gelatin; cream smooth and fluffy. Add egg and vanilla. Mix baking powder into flour and gradually add to creamed mixture. You can roll out the dough and cut into shapes or use cookie press. Bake at 400 degrees for 7-8 minutes.
3/4 C butter
1 4 oz pkg of any flavor sugar free gelatin
1 egg
1 tsp vanilla
1 3/4 C flour
1/2 tsp baking powder
Cream butter and add gelatin; cream smooth and fluffy. Add egg and vanilla. Mix baking powder into flour and gradually add to creamed mixture. You can roll out the dough and cut into shapes or use cookie press. Bake at 400 degrees for 7-8 minutes.
Tuesday, April 26, 2011
Ham and Potatoe Casserole
2 cups cut up ham
1 can cream of mushroom soup
1 small can evaporated milk(2/3 cup)
1/3 cup water
1/4 cup chopped onion
1/2 tsp salt
3 cups thinly sliced, peeled, raw potatoes
1 cup raw sliced carrots
Mix together in baking dish, cover and cook for at least an hour at 350. I usually double the recipe and cook it for 2-3 hours.
Red Beans and Rice
I first had these from Popeye's Chicken. I loved them so much I had to learn how to make them at home. These can be made from scratch or canned beans so they are very economical side dish. Works especially good with southern dishes, such as Gumbo, or Fried Chicken. If you make them from scratch (raw beans) you can mitigate some of the gas effect by the treatment of the beans. It works for me, but some people still have a little trouble even when they are prepared this way. I will give you the raw bean treatment, and the can variation. In any case they are worth the time and preparation if you like this southern treat!
Red Beans and Rice
1 lb small red beans OR 3 15oz cans red beans
2-3 meaty ham hocks or a meaty ham bone
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp Creole seasoning (I use Tony Chachere's)
1/4 tsp of red pepper (you can use more if you like it spicy)
4-5 C cooked rice
If you are making raw beans, rinse the beans and soak overnight in water. When you are ready to prepare the beans bring to boil in fresh water, add water after the beans; just enough to cover them. Bring to rolling boil. Boil for about 5 minutes. Add a Tbs of baking soda; turn off heat and cover with lid. Let sit for about an hour. Stir and bring heat back to a boil. Boiling until beans are soft and tender.
Place ham bone or ham hocks in a sauce pan with 1-2 cups of water. Cover with a lid and boil over low heat until meat comes off or is loose enough to pull off. Remove the meat from the bone and place in food processor with the seasonings and 2 cans OR 2/3 of the cooked beans with the liquid of the canned beans or some of the liquid from the cooked beans. This will be hot, so let cool before you put in blender. Process on pulse for 4-5 pulses. Add meat/bean mixture back to sauce pan and add the last can of whole beans if making with the canned beans. Stir in well and heat through. Serve over rice or stir the rice into the mixture if you prefer it the southern way. This is best with a long grain cooked rice, not the quick cooking kind.
Red Beans and Rice
1 lb small red beans OR 3 15oz cans red beans
2-3 meaty ham hocks or a meaty ham bone
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp Creole seasoning (I use Tony Chachere's)
1/4 tsp of red pepper (you can use more if you like it spicy)
4-5 C cooked rice
If you are making raw beans, rinse the beans and soak overnight in water. When you are ready to prepare the beans bring to boil in fresh water, add water after the beans; just enough to cover them. Bring to rolling boil. Boil for about 5 minutes. Add a Tbs of baking soda; turn off heat and cover with lid. Let sit for about an hour. Stir and bring heat back to a boil. Boiling until beans are soft and tender.
Place ham bone or ham hocks in a sauce pan with 1-2 cups of water. Cover with a lid and boil over low heat until meat comes off or is loose enough to pull off. Remove the meat from the bone and place in food processor with the seasonings and 2 cans OR 2/3 of the cooked beans with the liquid of the canned beans or some of the liquid from the cooked beans. This will be hot, so let cool before you put in blender. Process on pulse for 4-5 pulses. Add meat/bean mixture back to sauce pan and add the last can of whole beans if making with the canned beans. Stir in well and heat through. Serve over rice or stir the rice into the mixture if you prefer it the southern way. This is best with a long grain cooked rice, not the quick cooking kind.
Monday, April 18, 2011
Greek Yogurt or Your Favorite Yogurt
I just discovered how easy yogurt is to make! Considering that Greek yogurt is about $1 for 8 oz or less this is really quick and easy to do! You get slightly less than the 2 quarts of yogurt, but the whey that you strain off is good for Sour dough tasting bread or pancakes. The slightly thicker stuff that is strained off can be used as a Keifer type dressing base.
2 qts of milk
2 Tbs of your favorite yogurt ( unsweetened and unflavored)
You can use any kind of milk from whole to nonfat. I suggest letting the lower fat content milks ferment for a longer period of time.
Heat the milk over very low heat. The temp should not be over 110^. Its best to use a candy or digital thermometer to make sure its not too hot. Remove from heat stir in the yogurt. Whisk in in well. Cover with a good tight lid. You need to place it in a warm place. The source I got the recipe from said that you could wrap it tight in a towel, and place on a heating pad set to low. I preheated my oven to 150^ while I was heating the milk, and then turned it off so it was cooling when I placed the yogurt mixture in the oven. The recipe source said that you could place it on top of your refrigerator, or if you have a gas stove just place it in the oven the pilot light keeps it warm enough. Keep it covered and leave in warm place for 8-12 hours.
Now the yogurt. You want to read the label. Make sure that the yogurt you are using as a culture has no additives or preservatives in it. Use your favorite store brand, but just make sure its a pure product.
Once you have let the mixture "culture", you can strain it through a double layer of cheese cloth, or they make yogurt strainers you can buy. The longer you let it culture, the more of the base mixture will thicken.
Once you have strained it, you can add fruit, honey, natural sugars, vanilla, herbs, or what ever you like to the yogurt. I like leaving it plain and mixing the fruits in as I eat it. It was yummy!
2 qts of milk
2 Tbs of your favorite yogurt ( unsweetened and unflavored)
You can use any kind of milk from whole to nonfat. I suggest letting the lower fat content milks ferment for a longer period of time.
Heat the milk over very low heat. The temp should not be over 110^. Its best to use a candy or digital thermometer to make sure its not too hot. Remove from heat stir in the yogurt. Whisk in in well. Cover with a good tight lid. You need to place it in a warm place. The source I got the recipe from said that you could wrap it tight in a towel, and place on a heating pad set to low. I preheated my oven to 150^ while I was heating the milk, and then turned it off so it was cooling when I placed the yogurt mixture in the oven. The recipe source said that you could place it on top of your refrigerator, or if you have a gas stove just place it in the oven the pilot light keeps it warm enough. Keep it covered and leave in warm place for 8-12 hours.
Now the yogurt. You want to read the label. Make sure that the yogurt you are using as a culture has no additives or preservatives in it. Use your favorite store brand, but just make sure its a pure product.
Once you have let the mixture "culture", you can strain it through a double layer of cheese cloth, or they make yogurt strainers you can buy. The longer you let it culture, the more of the base mixture will thicken.
Once you have strained it, you can add fruit, honey, natural sugars, vanilla, herbs, or what ever you like to the yogurt. I like leaving it plain and mixing the fruits in as I eat it. It was yummy!
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