Foods Recipes

3 Eggs

1/3 c Sugar

2 tb Vegetable oil

1 ts Vanilla extract

1 1/4 c Flour

1 ts Baking powder

1/3 c Chopped blanched almonds

2 ts Ground cinnamon (less needed

Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used. Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2 inch slices when ready to serve. Place each slice on a lightly oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My note - warm briefly in microwave.) 1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6 grams

carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg potassium, 44 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93

1 c All-purpose flour

1 c Yellow corn meal

1/3 ts Salt

3/4 c Sugar

4 ts Baking powder

2 Eggs

1/2 c Melted margarine

1 c 2 % skim milk

1 ts Orange extract

1 cn Economy mandarin orange

Slices Grease an 8x8x2 inch pan. Mix together well, stirring so that orange slices preak apart. Pour mixture into pan. Bake at 425 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean. Serving size: 3" square Exchanges: 1 starch, 1/2 fat Submitted by Dick Miale Copyright 1993, Steven Leichter, MD (Endocrinology) Provided by EVMS (Eastern Virgina Medical School), Norfolk, VA and demonstrated by Dr. Leichter at the Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA.

--------------------------------1 POUND LOAF-------------------------------- 1/4 c (plus 2 tb) Milk

1 ts Active dry yeast

1 2/3 c Bread flour

2/3 c Rye flour

1 ts Salt

1/2 ts Ground cardamom

3 tb Vegetable oil

2 ts Barley malt syrup*

1/4 c Honey

2 Eggs

1. Scald the milk and let cool to room temperature.

2. Add the milk and all remaining ingredients in the order suggested by

your bread machine manual and process on the basic bread cycle. * Available in health food stores ~--

4 lb Spinach

Salt 2 c Ricotta

2 Eggs

1 1/2 c Freshly grated parmesan

Pepper Freshly grated nutmeg Flour 6 tb Butter, melted

Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very well, shape into balls the size of a walnut and roll in flour. Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings. Keep the water barely simmering until the rise to the surface - they do so very quickly. Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan.

1 c Walnut pieces

1 1/2 c Mashed bananas *

2 1/4 c Granulated sugar

3/4 c Solid Crisco shortening

3 Eggs

3 c Sifted all-purpose flour

1 ts Baking powder

1 1/4 ts Baking soda

3/4 ts Salt

6 tb Buttermilk

* About 3 - 4 large, they can be overrippened and black. Preheat oven to 350 degrees. Chop walnuts in blender (remove nuts from blender and set aside). Cut bananas into pieces; puree in blender jar. With electric mixer, cream sugar & shortening at medium speed. Add eggs to creamed mixture and beat until light and fluffy. Add puree banana mixture to above. Mix together the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Mix thoroughly. Fold in nuts. Pour into greased and floured tube pan (can be made in loaf bread pan's also). Bake 60 - 70 minutes or until btread tests done with a cake tester. Cool in pan on wire rack for 1 hour, remove from pan to serving dish.