Recipe: TALK TKL Recipes 7-31-97 Berries and More

    Betsy, NY (9:05:52 pm) :
Date: Thu, 21 Jul 1994 17:14:50 -0700
From: Carolyn K. Peterson
To: Multiple recipients of list EAT-LFrom Grandma Rose's Book of Sinfully Delicious...
SOUR CREAM FRESH BLUEBERRY CAKE
1/2 cup sweet butter, softened
1 teaspoon baking soda
1 cup granulated sugar
1 cup sour cream
3 eggs
1 teaspoon vanilla
2 cups flour
2 cups blueberries
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon baking powder
1. Preheat oven to 325 degrees.
2. Thoroughly grease and flour a 9 x 13 x 2 inch pan.
3. Cream butter and granulated sugar. Add eggs, one at a time, beating
well after each addition.
4. Sift dry ingredients (I never sift!)--and add gradually to the egg
mixture alternately with sour cream ending with flour.
5. Stir in vanilla and 1 cup of blueberries.
6. Pour half the batter into the pan. Cover with remaining berries and
sprinkle with brown sugar. Add remaining batter.
7. Bake 45-50 minutes. Cool in pan minutes. Remove to wire rack to
finish cooling.
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Betsy, NY (9:12:54 pm) :
From: dboyes@is.rice.edu (David E Boyes)
Newsgroups: alt.creative-cook
Subject: berry-cobbler.fmt
BERRY-COBBLER - Berry cobbler
This recipe was lifted from TV Guide's series of recipes
from television stars. It is similar to the recipe for
Berry Pudding found in Edna Staebler's Food That Really
Schmecks cookbook. I will list a few variations on it at
the end.
INGREDIENTS (Serves 6)
1/2 cup sugar (for sprinkling)
4 cups berries (fresh or frozen)
1 cup sugar (for the batter)
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup butter (softened)
nutmeg
PROCEDURE
(1) Preheat oven to 375 deg. F.
(2) Sprinkle 1/2 cup of sugar on the berries, and
place them in the bottom of a 2-quart baking dish.
(3) Combine the remaining dry ingredients (flour,
sugar, baking powder and salt).
(4) Add the milk and softened butter, and beat well.
(5) Spoon the batter over the berries. Sprinkle some nutmeg on top.
(6) Bake for about 45 minutes.
NOTES
You can use pretty well any type of berry for the base. A
favourite of mine is a combination of strawberries, raspber-
ries, and blueberries.
The base of this turns out to be a bit thin and liquidy. If
you strain the juice from the fruit, add a couple of table-
spoons of flour to the juice, and then pour the juice over
the fruit in the baking dish, the base will be semi-firm.
You do not need to sprinkle the full 1/2 cup of sugar on the
berries; with sweeter berries, much less will often suffice.
If you would like a sweeter, candy-like batter, try adding
more sugar to the batter. I wouldn't recommend putting more
than 1 1/4 cups of sugar into the batter, though-the crust
of the batter will be very candy-like, but the centre of the
batter will not procgiy bake if you do.
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Betsy, NY (9:20:20 pm) :
Date: Thu, 7 Jul 1994 14:03:26 -0400
From: Elaine Henzler HENZLEEF@SNYBUFVA.CS.SNYBUF.EDU
Hi - we went strawberry picking yesterday and farm we were at
had these recipes printed: Here there are for you
STRAWBERRY NUT BREAD
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tblespoon cinnamon
1 1/2 cups sugar
4 eggs
1 1/4 cups oil
2 cups strawberries, sliced
1 1/4 chopped nuts (if desired)
Sift all dry ingred in a large bowl. In another bowl, combine remaining
ingred. mixing well. Make a well in the center of the dry ingred. Add
the liguid mixture stirring just enough to moisten dry ingred. Pour into
2 greased loaf pans (I used one tube pan). Bake at 350 deg. for one
hour or until done.
STRAWBERRY PIE - SUGAR FREE
1 baked 9 inch pie shell
4 cups sliced or whole strawberries
Glaze:
1 box jello sugar free vanialla pudding, cooked type (not instant) 4
serving size
1 box jello sugar free strawberry jello, 4 serving size
2 1/2 cups cold water
In a saucepan mix pudding mix, jello mix and 2 1/2 cups water.
Stir over medium heat until mixture comes to a full boil. Remove
from heat. Cool in refrigerator until slightly thickened. Arrange
strawberries in pie shell. Pour cooled mixture over berries. Chill
until set. Serve with whipped cream!
FROZEN STRAWBERRY SANDWICHES - JUST FOR KIDS!
1 quart frozen vanilla yogurt
3 cups fresh strawberries, washed, hulled and sliced
18 graham crackers
Soften frozen yogurt. Fold in sliced strawberries. Arrange 9
crackers in an 8" squre pan. Spread yogurt mixture over crackers.
Cover with remaining crackers to make sandwiches. Freeze until firm.
Cut into 9 squares.
JELLIED SALAD
1 large package raspberry gelatin
1 cup water
1 cup sour cream or sour cream substitute
2 cups fresh strawberries, washed, hulled and sliced
1/2 cups honeydew melon, diced
Dissolve gelatin in hot water. Whisk sour cream or sour cream
substitute into gelatin mixture. Add diced melon. Pour mixture
into blender on medium until frothy. Pour into glass serving container.
Add sliced berries, mix lightly. Refrigerate until firm and garnish
with melon balls and washed, unhulled, large berries, cut in halves.
This can easily be doubled or tripled for buffet serving.
STRAWBERRY PASTRIES
2-8 oz. cans refrigerated crescent rools
2-8oz. packages cream cheese, softened
3/4 cup sugar
4 cups strawberries, washed, hulled and sliced
1 egg white, beaten
fresh strawberries for garnish
Preheat oven to 325. Press the dough from one package of rolls into the
bootom of a greased 9" x 13" pan. In a separate bowl, mix cream cheese
and sugar until smooth. Spread on dough. With rolling pin, roll out
the 2nd package of dough to a rectangle approx 9"x11". Place
sliced berries on top of cream cheese misture. Top with rolled dough.
Brush with egg white. Sprinkle top with 1 tablespoon sugar. Bake at
325 for 35 min. Serve warm. Makes 24 small or 16 large portions.
STRAWBERRY LEMONADE
1 pint strawberries
1 6 ounce can frozen lemonade
3 cans water
Ice cubes
Place berries, frozen lemonade and water in blender. Blend. Pour
over ice cubes in glasses.
STRAWBERRY A LA COLONY
2 pt. strawberries
1/2 cup sugar
1/3 cup Cointreau or Grand Marnier
1/2 pt. vanilla ice cream
1/2 cup heavy cream
1/4 tsp. almond extract
Gently was berries in cold water. Drain on paper towels, hull.
Turn into serving bowl. Sprinkle with sugar and Cointreau, toss.
Chill 1 hour, stirring occasionally.
Let ice cream soften in refrigerator about 1 hour
Beat heavy cream until stiff and fold in almond extract
Gently fold whipped cream and softened ice cream into strawberry
mixture. Serve at once - makes 8 servings.
ENJOY THESE!!
Elaine
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Kathy, IN (9:23:22 pm) : Here's our favorite cobbler
1/2 c butter or margerine
Syrup
1 c sugar
1 c water
Cobbler
1 1/2 c self risong flour
1/2 c butter or margerine
1/3 c milk room temp
2 c berries or diced fruit fresh or frozen
1/2-1 t cinnamon
2T sugar
melt 1/2 c butter in 10" round or oval dish set aside. Heat sugar and water
til sugar melts; set aside. Make cobbler dough by cutting butter or
margerine into flour until particles like fine crumbs. Add milk stir with
fork until dough leaves side of bowl. Turn on floured board and knead 3-4
times. roll out to 11x9x1/4".
Spread fruit on top and sprinkle with cinnamon and extra sugar if desired.
roll up jelly roll style and cut in 1 1/4" slices. Carefully place on melted
butter in dish. Pour on sugar syrup, be careful not to get syrup on slices.
(crust will absorb liquid) Bake at 350 1 hr. 15 min before removing from
oven sprinkle 2T of sugar over crust. 8 serv
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Betsy, NY (9:30:23 pm) :
rec.food.recipes
christi@meaddata.com (Christi Wilson)
Thu Aug 04 20:44:26 EDT 1994
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Betsy, NY (9:32:16 pm) :
RASPBERRY SWIRL CHEESECAKE
Crust:
2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup melted butter
Cheesecake:
1 pound Breakstone cream-style cottage cheese
1 pound cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup melted butter or margarine
1 pint sour cream
1 tablespoon Grand Marnier (or other orange liqueur)
1 teaspoon almond extract
Filling:
1/4 cup seedless raspberry preserves
1/4 teaspoon raspberry oil or extract
1 teaspoon cornstarch
Crust: Combine all ingredients and pat into bottom and sides of a 9-inch
springform pan. Bake at 350 degrees for 10 minutes and cool.
Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour
into large mixing bowl. Add cream cheese. Beat with high speed of electric
mixer
until blended and creamy. Add sugar. On low speed, add cornstarch, Grand
Marnier, eggs and almond extract. Beat until blended. Add melted butter and
sour
cream and blend at low speed.
Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.
Assembly: Pour some cheesecake into crust, spoon on half the raspberry
mixture. Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to create a
marbling effect.
Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges.
Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on
wire rack. Chill, remove sides of pan.
Decorate with chocolate leaves if desired. Serves 12.
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Kathy, IN (9:33:43 pm) : Here's a great slush mix from the make a mix
cookbook my kids love
Fruit slush
4 c sugar
4 c water
6 oz frozen oj concentrate
1/2 c lemon juice
46 oz can pineapple juice
Combine sugar and water in a medium saucepan. Heat til sugar dissolved. Add
juices. Fill 6-7 ice cube trays and freeze til firm (you can pop the frozen
cubes out and store in freezer bags) fill glass with cubes and cover with
ginger ale ( we use sprite)
let stand ~ 15 minutes and it makes a slush
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Betsy, NY (9:33:43 pm) :
rec.food.recipes
christi@meaddata.com (Christi Wilson)
Thu Aug 04 20:44:26 EDT 1994
RASPBERRY CHEESECAKE
Crust:
2 tablespoons sugar
1 1/4 cups crushed graham cracker crumbs
4 tablespoons softened butter or margarine
First Layer:
3 8-ounce packages cream cheese
3 eggs
1 cup sugar
2 1/2 teaspoons vanilla
Second Layer:
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
Topping:
1 10-ounce package frozen raspberries
2 tablespoons sugar
1 tablespoon cornstarch
Blend crushed graham crackers, sugar and soft butter or margarine and pat
into bottom only of large, deep, spring-form pan. Preheat oven to 350
degrees.
Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour
into pan. Bake 35 minutes. Refrigerate 30 minutes to stop cooking action.
Mix
together sour cream, sugar and vanilla until smooth and spread over cake.
Bake
5 minutes at 350 degrees. Refrigerate until cool.
To make topping, cook raspberries with sugar and cornstarch over medium
heat,
stirring until thickened. Cool and add to top of cake. Refrigerate.
Lewiston Morning Tribune, 2/2/94
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Velma Tn (9:35:28 pm) : It looks like it's the berries. My favorite
recipe--sorry it isn't fat-free or sugar-free
VELMA'S BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans
Beat sour cream, 2 T. flour, 3/4 C sugar,egg,vanilla, and salt together
until smooth--about 5 mins. Fold in
blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes
(May need to adjust temp. and time for
frozen berries). Remove from oven and sprinkle on topping, and bake 10
minutes more. Chill before serving.
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Velma Tn (9:37:30 pm) : I'm full of blueberries tonight since I have so many
on hand.
Blueberry Pudding Cake
Recipe From : Windjammer Cooking
Serving Size : 8
* 2 cups blueberries
* 2 tablespoons lemon juice
* 1 cup flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon nutmeg
* 3/4 cup sugar
* 1/2 cup milk
* 1 egg
* 1/4 cup butter -- melted
* 1 teaspoon vanilla
* 1 cup sugar
* 1 tablespoon cornstarch
* 1 cup boiling water
Place blueberries and lemon juice in an 8x8 inch pan. Mix flour, baking
powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter,
and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and
sprinkle over batter. Pour boiling water over all. Bake at 350^ for 40 - 50
minutes.
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Velma Tn (9:39:20 pm) : Here you go with one, Kathy, you can probably
substitute other berries with the same flavor of Jello.
STRAWBERRY PIE - SUGAR FREE
1 baked 9 inch pie shell
4 cups sliced or whole strawberries<
Glaze:
1 box jello sugar free vanialla pudding, cooked type (not instant) 4
serving size
1 box jello sugar free strawberry jello, 4 serving size
2 1/2 cups cold water
In a saucepan mix pudding mix, jello mix and 2 1/2 cups water.
Stir over medium heat until mixture comes to a full boil. Remove
from heat. Cool in refrigerator until slightly thickened. Arrange
strawberries in pie shell. Pour cooled mixture over berries. Chill
until set. Serve with whipped cream!
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Kathy, IN (9:40:10 pm) : Pineapple Coleslaw
4 c cabbage shredded
1 c unpeeled red apples diced
1 c pineapple chunks
1 c mini marshmallows
1/2 c celery chopped
salad dressing
lettuce
combine ingredients except for dressing and lettuce. add enough dressing to
moisten, toss lightly and serve in lettuce lined bowl
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Betsy, NY (9:42:57 pm) :
From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller)
Subject: Sugar-free Cheesecake Recipe
SUGAR-FREE CHEESECAKE
Ingredients:
1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
Fresh fruit (My favorite - and everybody else's favorite - is
fresh strawberries but I also like fresh blueberries)
1 prepared graham cracker pie shell - on my diabetic diet I am
allowed a small amount of graham crackers but if you
cannot have graham crackers just pour the mixture
into a plain pie pan
To Prepare:
Beat cream cheese until smooth. Slowly add milk, beating until
creamy. Add pudding mix; beat until smooth and thickened. Pour
half of this mixture into graham cracker pie shell (or plain pie
pan if preferred). Place a layer of fresh fruit on top of this
mixture (if using strawberries chop the berries into small pieces
- if using blueberries I place whole berries on mixture). Pour
the other half of the mixture on top of the fruit, completely
covering the fruit. Top with whole fresh fruit. Refrigerate and
enjoy.
This recipe can be made quickly and is a favorite dessert of mine.
Marilyn Miller
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Velma Tn (9:47:57 pm) :
Microwave Blueberry Crisp
2 cups blueberries
2 Tbsps butter or margarine
1/2 cup sugar
1/4 cup flour
1/2 cup oats
1 Tbsp lemon juice
In a small bowl, mix sugar, flour, and oats
Put 2 Tblsps butter in pie plate and melt in micro. for 20 seconds. and pour
over dry ingredients in bowl and mix well.
Put blueberries in pieplate and sprinkle with lemon juice and 2 Tblsps
sugar. Sprinkle topping mixture over blueberries. Cook in the microwave 4 or
5 minutes. This makes 2 servings--can double or triple recipe, but give it
longer cooking time.
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Kathy, IN (9:49:32 pm) : Banana Salad
6 lg bananas
1 sm pkg. peanuts, ground
4 eggs
1 c sugar
1T vinegar
1 c butter
Cook last 4 ingredients until thick. Set to cool. Slice and quarter bananas.
spread layer of bananas, then layer of dressing, etc until bananas all used.
Sprinklw with peanuts. Serves 12
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Betsy, NY (10:01:07 pm) :
From: "Kelli Ealy" KEALY@marvin.csrv.uidaho.edu
Newsgroups: rec.food.recipes
Black-n-Blue Berry Pie
Pastry for two crust 9-inch pie, unbaked
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon (optional)
2 cups blueberries
2 cups blackberries
1 tablespoon lemon juice
2 tablespoons margarine
Heat oven to 425 degrees. Mix sugar, flour, and cinnamon. Stir in
berries. Turn into pastry-lined pie plate; sprinkle with lemon juice
and dot with margarine. Cover with top crust that has slits cut in
it; seal and flute.
Cover edge of pie with foil to prevent excess browning; remove foil
during last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in
crust, 35-45 minutes.
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Betsy, NY (10:04:02 pm) :
Strawberry smoothie
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1 8 oz. carton plain nonfat yogurt
1/4 cup skim milk
3 packets Equal or 1 tsp. Equal Measure
3 cups frozen strawberries
1 cup ice cubes
Method: In a blender container combine yogurt, milk, and Equal. With the
blender running, add berries a few at a time through opening in lid.
Blend until smooth, then add ice cubes one at a time through opening in
lid, blending until slushy. Pour into glasses. Makes 4 six-ounce
servings.
Nutrition Information:
Serving size: 6 oz.
82 calories
4 g. protein
17 grams carbo.
0 g. fat
1 mg. cholesterol
58 mg. sodium
Diabetic Food Exchanges: 1/2 Milk, 1 Fruit
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CarolB, Fl (10:18:29 pm) :
Here is a nice rum cake for you all.
* Exported from MasterCook *
Bacardi Rum Cake
Recipe By : Gerry Rosenfield
Serving Size : 12 Preparation Time :1:20
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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CAKE
1 cup pecans -- chopped
1 18 1/2 oz pk yellow cake mix, with pudding
3 eggs
1/3 cup Wesson Oil
1/2 cup dark rum
GLAZE
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
Preheat oven to 325*. Grease and flour 12 cup Bundt pan. Sprinkle nuts over
bottom of pan. Mix cake mix, eggs, Wesson Oil, and rum together. Pour batter
over nuts. Bake one hour. Cool. Invert on serving plate. Prick top with
fork. Spoon glaze evenly over all. Repeat until all glaze is used up.
To make glaze: Melt buttler in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and add rum.
- - - - - - - - - - - - - - - - - -
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Dee, OK (10:20:18 pm) : Title: Apple Pie (No Sugar)
Categories: Pies/pastry, Diabetic
Yield: 4 servings
4 c Apple
1/2 c Frozen apple juice
Concentrate, undiluted
2 ts Tapioca or cornstarch
1/2 To 1 tsp. cinnamon
Mix apples and all ingredients until well coated; pour into pastry
shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.
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CarolB, Fl (10:21:47 pm) : OK, This is my sister's fruit salad. It looks a
whole lot llike Velma's Fruit Salad
Recipe By : Marcia Rainwater
Serving Size : 6 Preparation Time :24:00
Categories : Christmas Salads
Thanksgiving
Amount Measure Ingredient -- Preparation Method
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2 eggs
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons orange juice
1 16 oz.carton sour cream
1 can mandarin oranges
1 can pineapple chunks
1 can sweet anne cherries
1 can pears
2 bananas
2 cups miniature marshmallows
Mix eggs, sugar,vinegar and orange juice in a pan. Cook until thick. Cool.
Add the sour cream. Drain fruits very well. Cut fruit into bite size pieces.
Mix all and chill 24 hours.
- - - - - - - - - - - - - - - - - -
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Dee, OK (10:29:04 pm) : Recipe via Meal-Master (tm) v8.01
Title: Peach Melba
Categories: Diabetic, Desserts
Yield: 6 servings
6 Peach halves, fresh or can 1/2 c Raspberries, pureed
1/3 c Low-fat vanilla yogurt Sugar subs. if needed
Place each peach half in a serving dish. Spoon about 1 tbsp yogurt
over each peach half. Pour on the raspberry puree. Add sugar
substitute before serving if the puree needs to be sweetened.
1 serving = 62 calories, 1 fruit exchange 1 gram protein, 13 grams
carbohydrate, 0 fat, 37 mg sodium
Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier March 94
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Dee, OK (11:02:53 pm) : Recipe via Meal-Master (tm) v8.01
Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 6 sweet ones
1/2 c White rice; 1/4 c Sugar;
1/4 c Water; 1 ts Vanilla extract;
2 c Skim milk; 1/2 c Raisins;
Cook the rice in 3/4 c water over medium heat until tender, about 45
minutes. Add the skim milk and sugar. Cook slowly over low heat
until thickened, about 30 minutes. Cook. Add the vanilla and
raisins and spoon into six serving dishes.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FRUIT
EXCHANGE + 1/2 MILK EXCHANGE; CAL: 189;
PRO: 4g; CAR: 28g; FAT: 2g; SOD: 283mg;
Source: Quick & Easy Diabetic Menus by Betty Wedman, M.S.,R.D.
Brought to you and yours via Nancy O'Brion & her Meal Master
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Dee, OK (11:05:17 pm) : Title: BAKED APPLE MICROWAVE
Categories: Fruits, Desserts, Diabetic, Microwave, Low-fat
Yield: 1 servings
1 Apple, about 8 oz
-- cored and peeled
2 tb Orange or apple juice
-- (unsweetened)
1/8 ts Ground cinnamon
1 pn Grated nutmeg
2 tb Raisins
Core and peel each apple. Place each apple in
individual glass casserole, fill center with raisins,
pour juice over raisins. Sprinkle with cinnamon and
nutmeg. Cover (wax paper) and bake in microwave on
high about 2 min (CHECK - your apples could be
different) until tender. Serve warm.
Estimated cost per serving about 63 cents, allowing 50
cents for the apple.
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