swedish nuts
Swedish Nuts
1 cup whole almonds
1 cup walnut halves
1 cup cashew halves
1 cup pecan halves
1 cup granulated sugar
Dash of salt
2 stiffly beaten egg whites
1/2 cup butter
Preheat oven to 325 degrees F.
Toast all nuts in a roasting pan until they are light brown.
Beat sugar and salt into the stiffened egg whites. Fold in nuts.
In a 15 x 10 x 1-inch pan, melt butter. Spread nut mixture over butter. Bake for 30 minutes, stirring until nuts are coated with brown and no butter remains.
But what do we mean by the American Revolution Do we mean the American War The revolution was effected before the war commenced. The revolution was in the minds and hearts of the people. — Geoffrey F. Albert
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thumbprint cookies
Thumbprint Cookies
1/3 cup brown sugar
1/2 cup (1 stick) butter
1 egg yolk
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
Maraschino cherries
Cream together the brown sugar, butter, egg yolk and vanilla extract. Stir in flour and salt. Roll into small balls. Dip in slightly beaten egg white. Roll in 3/4 cup chopped nuts. Bake at 375 degrees F for 5 minutes on an ungreased cookie sheet.
Remove from oven and indent each cookie with your thumb. Top with 1/2 maraschino cherry. Bake 8 to 10 minutes longer.
Makes about 36.
Think not disdainfully of death, but look on it with favor for even death is one of the things that Nature wills. — Marcus Aurelius Antoninus
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apple cranberry streusel pie
Apple Cranberry Streusel Pie
3% calorie reduction from traditional recipe
Pie Filling
Pastry for single-crust 9-inch pie
1 cup Equal Spoonful*
1 tablespoon cornstarch
1 1/2 cups fresh or frozen, thawed cranberries
1 cup apple cider or unsweetened apple juice
1/4 cup Equal Spoonful**
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
14 teaspoon salt
5 cups sliced, cored, peeled Granny Smith or other
baking apples (about 5 medium)
Streusel Topping
1/4 cup quick or old-fashioned oats, uncooked
3 tablespoons all-purpose flour
1/2 cup Equal Spoonful***
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold stick butter or margarine, cut into pieces
*May substitute 24 packets Equal sweetener
**May substitute 6 packets Equal sweetener
***May substitute 12 packets Equal sweetener
For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Combine 1 cup Equal Spoonful and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.
Combine 1/4 cup Equal Spoonful, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.
For Streusel Topping, combine oats, flour, 1/2 cup Equal Spoonful, cinnamon and nutmeg in small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.
Bake pie in preheated 400 degree F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving (1/8 pie): 227 calories; 2g protein; 33g carbohydrate; 14g sugar; 11g fat; 6g saturated fat; 20mg cholesterol; 151mg sodium; 3g fiber
Food exchanges: 1 fruit, 1 starch, 2 fat
Do no dishonour to the earth least you dishonour the spirit of man. — Henry Beston
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cream cheese and jelly cookies
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Believe in yourself Have faith in your abilities Without a humble but reasonable confidence in your own powers you cannot be successful or happy — Norman Vincent Peale
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apple streusel pie
Apple Streusel Pie
31% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
3/4 cup Equal? Spoonful*
2 tablespoons cornstarch
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 cups sliced, cored and peeled Granny Smith apples
(about 6 medium)
1/2 cup all-purpose flour
1/2 cup Equal? Spoonful**
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons stick butter or margarine, melted
1/2 cup chopped nuts
*May substitute 18 packets Equal sweetener
**May substitute 12 packets Equal sweetener
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge.
Combine 3/4 cup Equal? Spoonful, cornstarch, lemon juice, 3/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg. Sprinkle over apples in large bowl and toss. Spoon apples into pie crust.
Combine flour, 1/2 cup Equal Spoonful, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake in preheated 375 degree F oven 45 to 55 minutes or until apples are tender and crust is golden. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving: 275 cal., 3 g pro., 33 g carb;, 16g fat, 20 mg chol., 223 mg sodium
Food exchanges: 1 starch, 1 fruit, 3 fat
We need men who can dream of things that never were. — John F. Kennedy
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mango key lime pound cake
Mango Key Lime Pound Cake
40% calorie reduction from traditional recipe
Key Lime Cream
1 package (8 ounces) reduced fat cream cheese, softened
1 1/4 cups frozen light whipped topping, thawed
1/2 cup Equal? Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
1 package (10 3/4 ounces) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
*May substitute 12 packets Equal sweetener
For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal , lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Makes 8 servings
Nutrition information per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat, 16 mg chol., 214 mg sodium
Food exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat
The hardest job for a politician today is to have the courage to be a moderate. Its easy to take an extreme position. — Hubert Humphrey
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nectarine and berry tart
Nectarine and Berry Tart
35% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
5 cups slice nectarines
1 cup raspberries or slice strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal? Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
*May substitute 24 packets Equal sweetener
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal?, lemon rind and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary. Bake tart in preheated 425 degree F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings
Nutrition information per serving: 188 cal., 2 g pro., 29 g carb., 7 g fat, 5 mg chol., 101 mg sodium
Food exchanges: 1 fruit, 1 starch, 1 fat
Genuine goodness is threatening to those at the opposite end of the moral spectrum. — Charles Spencer
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cranberry spritzer
Cranberry Spritzer
Makes 12 servings
48% calorie reduction from traditional recipe
3 cups water
2 cups cranberry juice
1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup Equal? Spoonful*
1 1/2 liters diet lemon-lime soda, chilled
*May substitute 12 packets Equal? sweetener
In a large bowl or pitcher, combine first four ingredients; mix in Equal and stir until dissolved.
Chill for 1 - 2 hours.
Just before serving, stir in soda.
Nutrition information per serving (8 ounces): 89 cal., 0 g pro., 22 g carb., 0 g fat, 0 mg chol., 20 mg sodium
Food exchanges: 1 1/2 fruit
I think that we have created a new kind of person in a way. We have created a child who will be so exposed to the media that he will be lost to his parents by the time he is 12. — David Bowie
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apricot oatmeal bars
Apricot Oatmeal Bars
19% calorie reduction from traditional recipe
1 1/4 cups all-purpose flour
3/4 cup quick or old fashioned oats, uncooked
1/2 cup Equal Spoonful*
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold stick butter or margarine
2 tablespoons water
1 teaspoon vanilla
3/4 cup apricot or peach spreadable fruit
*May substitute 12 packets Equal sweetener
Combine flour, oats, Equal, cinnamon, baking powder and salt. Cut in butter with a pastry blender, until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly on bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375 degree F oven 12 to 15 minutes or until mixture is lightly browned at edge.
Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is slightly browned on top. Cool completely on wire rack. Cut into squares.
Makes 16 servings
Nutrition information per serving (1 square): 108 cal., 2 g pro., 14 g carb., 6 g fat, 15 mg chol., 27 mg sodium
Food exchanges: 1 starch, 1 fat
On his deathbed Death, the only immortal who treats us all alike, whose pity and whose peace and whose refuse are for all — the soiled and the pure, the rich and the poor, the loved and the unloved. — Mark Twain
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grandmas apple crisp
Grandmas Apple Crisp
39% calorie reduction from traditional recipe
Filling
6 cups peeled and slice Granny Smith apples
1/2 cup Equal? Spoonful*
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Topping
3/4 cup quick or old-fashioned oats, uncooked
1/3 cup all-purpose flour
1/4 cup Equal? Spoonful**
1/4 cup chopped pecans
3 tablespoons stick butter or margarine, melted
1/2 teaspoon cinnamon
*May substitute 12 packets Equal? sweetener
**May substitute 6 packets Equal? sweetener
For Filling, combine all ingredients; toss gently to coat apple slices evenly. Place in 8-inch square baking pan.
For Topping, combine all ingredients, stirring until mixture is crumbly. Sprinkle evenly over apple mixture. Bake in preheated 350 degree F oven 30 to 35 minutes or until apples are tender and topping is crisp. Remove from oven and serve warm or at room temperature.
Makes 6 servings
Nutrition information per serving: 193 cal., 4 g pro., 23 g carb., 10 g fat, 15 mg chol., 59 mg sodium
Food exchanges: 1 starch, 1/2 fruit, 2 fat
Sweat plus sacrifice equals success. — Charlie Finley
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