Foods Recipes

2 ts Butter

2 tb Fresh breadcrumbs

------------------------------------BASE------------------------------------ 150 g (5oz) ground almonds

210 g (7oz) caster sugar

6 Egg whites

-----------------------------------ICING----------------------------------- 6 Egg yolks

300 ml (10 fl oz) cream

130 g (4oz) caster sugar

75 g (2oz) butter

----------------------------------GARNISH---------------------------------- Flaked roasted almonds To Drink: - Sweet white wine or white port

Grease a 28-cm/11-inch cake tin with a removable base with 2 tsp butter. Coat with the breadcrumbs. Preheat the oven to 200C/400F/Gas Mark 4. Mix the almonds with the sugar. Beat the egg whites to form stiff peaks. Fold into the almond mixture. Pour the mixture into the prepared cake tin. Bake for 18-20 mins in the bottom of the oven. Mix all the ingredients for the icing in a saucepan. Simmer slowly over low heat until the cream has thickened. Add a little boiling water if the cream starts to separate or curdle. Set aside to cool. Spread or pipe the cream on top of the cake base. Let the cake cool before serving, preferably overnight. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit. Posted by : Sue Rykmans. -----

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup sugar

1 egg

1 cup zucchini -- shredded

1/4 cup oil

1/2 cup raisins

1/2 cup pecans

In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well. Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees for 35 to 50 minutes. Makes 2 loaves

6 ea Eggs

2 c Oil

4 c Grated squash

2 c Sugar

6 c Flour

4 ts Cinnamon

1/2 ts Baking powder

2 ts Baking soda

2 ts Salt

2 ts Vanilla

Combine ingredients in Large bowl, mix well. Pour into greased and floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp ginger. Another thing I did often, was bake the batter in cupcake/muffin tins. Then when the kids wanted a snack, they could just take "one" without the worry or mess of slicing from the loaf.

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4 eggs

2 cups sugar

1 cup oil

2 cups loosely packed -- grated zucchini

with skin 2 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup walnuts

2 cups flour

1 Tblsp. vanilla

1 Tblsp. cinnamon

2 apples -- peeled & grated

Combine all ingredients. Bake in two loaf pans at 350 for 1 hr.

2 1/4 c Flour, all-purpose

1/2 c Sugar, granulated

2 ts Baking powder, double acting

1 t Baking soda

1 1/2 c Zucchini

- shredded 3/4 c Egg substitute

1/4 c Vegetable oil

2 tb Lemon juice

1 t Lemon peel

- grated

Preheat oven to 350F. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool. Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. Per serving: 167 calories, 4 g. protein, 5 g. fat, 27 g. carbohydrates, 47 mg. calcium, 161 mg. sodium, 0 mg. cholesterol, 1 g. dietary fiber. Calories from fat: 25.6% Original recipe from Weight Watchers "Simply Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber.