Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 144, August 11, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

* Exported from MasterCook *

Chocolate-Walnut Brownies

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Cookies                            Desserts
Diabetic                          Low Carb.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter or Margarine -- softened
1 1/2 cups Splenda brand Sucralose, no calorie sweetener
2 Eggs
1 teaspoon Vanilla
2 tablespoons Cream -- or water or coffee
1 cup Almond Meal -- (flour)
1 teaspoon Xanthan Gum
1 pinch Salt
1 teaspoon Baking Soda
4 ounces Unsweetened Baking Chocolate -- melted
1/4 cup Walnuts -- chopped

Preheat oven to 350 degrees F. Prepare an 8x8 square pan with non-stick
cooking spray. In a large bowl, cream together the butter and Splenda. Add the
eggs, one at a time, mixing well. Add the vanilla and cream, blending well. In a
small bowl, mix together the almond flour, xantham gum, salt and baking soda.
Add the almond flour mixture to the butter mixture, alternating with the chocolate.
Fold in the nuts. This makes a very stiff batter - almost dough-like. Spread the
batter in the greased pan, and baking for about 12-13 minutes, or until a knife
inserted comes out clean. Cut into 16 1-inch squares


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 13g Fat (74.4% calories
from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 155mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

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Hi Kaylin,

I save recipes from almost every day of your e-zine. Thanks so much for doing it for all of us. I'm looking for a recipe for an Amish cookie that I've purchased at an Amish bakery, but they won't give me the recipe (what a surprise!!). It's called "Almonds Sticks" or something similar. The cookie is a stick shape, with a basic sugar dough of some sort with cinnamon in it, and slivered almonds throughout.  It's very crunchy and I love them!! Anyone have anything that sounds similar?  Thanks.

Vivian

Hi Kaylin,

I have been on this site and gotten lots of recipes and help before. I hope someone out there in recipe land can help again. We used to be able to get a bread called black bean and salsa bread. Our store has stopped carrying it, and I can't locate the name of the bakery that sells it. Can someone help with a recipe for it. Thanks so much for all your hard work, and to the great recipe helpers out there.

Carol

I'm growing tomatillos! Not on purpose but because we moved into a house where they were already growing in the garden. Any good recipes for these? Thanks in advance!

Anne in Eastern Pa

Hi Sarah,

I used to make up a batch of "breakfast burritos" on Sundays for my hubby. Sooo
simple.

I used scrambled eggs- cooked of course, adding any ingreds you want (onions, peppers, cheese, bacon, sausage) and wrap in a warm flour tortilla. Then put in individual baggies. Just wrap the burrito in a paper towel.. microwave for about 1 min 30 secs.. then off you go.

Hope this helps. And they will keep in the frig for about 4 days too!!

Leasa             leasabraymen101@yahoo.com

Banana Split Cake
DDJ

2 frozen pound cakes (10 3/4 ounces each), thawed
1/2 gallon brick-style Neapolitan or vanilla ice cream, slightly softened
4 ripe bananas
1/4 cup chocolate syrup
1/4 cup finely chopped pistachio nuts
1 1/2 cups heavy cream
2 tablespoons confectioners_ sugar
2 teaspoons vanilla
Garnish (optional):
Finely chopped pistachio nuts and maraschino cherries

1. Using long serrated knife, split cakes horizontally into 3 equal layers. Place 2
bottom layers on serving plate, long sides together.
2. Cut two 1/2-inch-wide lengthwise slices of ice cream and position on the bottom
cake layers on the serving plate. Place in freezer along with the remaining ice
cream until hardened. Keep remaining cake layers covered.
3. Remove ice cream and cake layers from freezer. Top ice cream with 2 of the
bananas, cut into thin slices. Drizzle with half the chocolate syrup and sprinkle
with half the pistachio nuts.
4. Repeat layering, with cake, ice cream, syrup and nuts; fill in any spaces on
ends of layers with additional strips of ice cream. Finish top with cake layers.
Return to freezer until hardened.
5. About 15 minutes before serving the cake, beat together the heavy cream,
confectioners' sugar and vanilla in a small bowl with electric mixer on medium
speed until soft peaks form. Spread the beaten heavy cream mixture with a
spatula over all four sides of the cake and the top to completely cover.
6. Garnish the cake, if desired, with chopped pistachios and maraschino cherries.

Banana Split Cake

2 T. granulated sugar
1 stick butter or margarine, melted
2 cups graham cracker crumbs
2 sticks butter or margarine softened enough to cream
1 t. vanilla or almond extract
2 c. powdered sugar
2 large ripe bananas, thinly sliced
1 can (20-ounce) crushed pineapple, drained and sweetened with
1/2 c. granulated sugar
1 c. each: shredded coconut, sliced strawberries, coarsely chopped pecans
2 c. heavy cream, shipped with
2 T. granulated sugar

Combine granulated sugar, 1 stick melted butter or margarine and graham cracker
crumbs; mix well and line 9" X 12" dish or pan with crumbs. Combine 2 sticks
butter or margarine, extract and powdered sugar and beat in electric mixer for 15
minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in
order listed, over filling, garnishing top with extra strawberries. Refrigerate several
hours before cutting in 3" squares. Serves 12.

Larry          spaceforfood@aol.com

Hi Kaylin and Su,
Here is a cloned version of Marie Callender's Lemon Cream Pie and one of the
Sour Cream Blueberry pie. They are from CopyKat.com.

Shalom, from Spike the Grate          spikethegrate@hotmail.com

SOUR CREAM AND BLUEBERRY PIE
Marie Callenders’, from CopyKat.com

Notes: This was the last and final pie recipe from our visit at Marie Callenders.
One thing we noticed right off was that the pie had apples in it. It wasn't just
blueberries.

1 9" Baked and Cooled Pie Shell
Blueberry Apple Filling
1 15oz can blueberries in heavy syrup drained reserve juice in one bowl and
berries in another bowl
1 1/2 cup water
1 cup apple's (Delicious are best) peeled, cored, and diced, large pea size
1/4 tsp. salt
3 tbsp. cornstarch
1/4 cup water
3/4 cup sugar
1/2 tsp. lemon juice
1/4 tsp. cinnamon

In a 2 quart saucepan combine diced apples with water, sugar, and salt at
medium temperature until the apples are done but not mushy, about 10 minutes.
While apples are cooking mix cornstarch with 1/4 cup water and dissolve
cornstarch. When apples are done, add lemon juice and berry juice, cook and stir
until blended. While stirring on medium heat, add dissolved cornstarch slowly, and
stir constantly until thickened. Add berries and cinnamon mix through. Remove
from heat and cool before placing into cooled prepared pie shell. Refrigerate until
thoroughly chilled.

Sour Cream Topping-

1 cup. sour cream
1 tsp. vanilla
1/2 cup sugar
1 Tbsp. cream cheese
1/2 tsp. Knox gelatin (unflavored)
2 Tbsp. cold cater

Dissolve gelatin in 2 Tbsp. water and set aside. Mix the sour cream, sugar, cream
cheese, dash of salt in a pan. Warm on low heat until sugar is dissolved and
everything is mixed thoroughly. Stir and watch that mixture does not burn or dry
out. When all is smooth and blended add vanilla and stir. Gradually add gelatin
until the mixture has a firm consistency of soft pudding, remove from heat.

Sour Cream topping may be smoothed over Blueberries while lukewarm; then chill.
May be garnished with whipped cream.

LEMON CREAM CHEESE PIE
Marie Callender's – from CopyKat.com

Graham Cracker Crust
1 1/4 cups Graham Crackers Crumbs
1/4 cup Sugar
4 Tbsp. Butter Melted

Mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 -
8 minutes remove from oven and cool.

Cream Cheese Layer-

12 oz. cream cheese
1/3 cup sugar
1/3 cup sour cream
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. Knox gelatin (unflavored)
1 tbsp. cold water

Combine cream cheese, sugar, sour cream and salt in medium sized pan and
cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix
gelatin with water and dissolve. When dissolved add to mixture along with vanilla
and stir well. Cook until mixture reaches a light boil and cook for 2 minutes.
Remove from heat and cool off. When its lukewarm, layer cream cheese on crust
and refrigerate until cooled.

Lemon Topping-

1 1/2 cups Water
1 cup Sugar
1/2 cup Fresh Lemon Juice
4 Egg Yolks Beaten
5 Tbsp. Cornstarch
1 Tbsp. Grated Lemon Peel
1/4 tsp. Salt
2 Tbsp. Butter

Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan
and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until
thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the
mixture is completely blended pour egg mixture in to the hot pudding stir and cook
until the pudding reaches boiling stage. Stir and let boil slowly for about 5
minutes. Remove from heat add butter and vanilla stir and set aside until cooled
off. When lemon mixture reaches room temperature gently smooth it over the
cream cheese mixture and chill for several hours before serving. Fresh whipped
cream may be added for garnish.

Here is a recipe that is quick to make, can be frozen. Transfer them from the
freezer to the fridge and it takes just a couple minutes in the microwave in the
morning. Also portable....wrap in a paper towel and out the door with it.

BREAKFAST BURRITOS
makes 24

Great for that run in the morning breakfast. You can also take frozen burritos with
you when going camping. Just place the bag of frozen burritos into the ice chest,
and by the time you're ready for breakfast the first morning, the burritos are fully
thawed. Then simply reheat them in a large skillet over the camp stove or fire grate.

12 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
1/2 cup chunky salsa (your choice of heat)
2 cups cheddar cheese, shredded
24 large flour tortillas (you can also use whole wheat)

Optional Ingredients-
1 green pepper, finely diced
6 potatoes, shredded and fried until cooked through (or use hash browns)
jalapeno, slices
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops

1. Scramble eggs in large skillet until done; stir in cooked sausage and any
optional ingredients you choose. Set aside the salsa and shredded cheese.
2. Warm each tortilla in microwave 20-30 seconds or until warm and flexible.
3. Place 1/2 cup egg mixture into tortilla; add a little of the shredded cheese and a
spoonful or so of the salsa; roll burrito-style.
4. Wrap each burrito in foil and freeze in single layer on cookie sheet.
5. When fully frozen, place wrapped burritos in large zip-top freezer bags; freeze.
6. TO SERVE: Replace foil with a paper towel and cook in Microwave until
heated through (about 2 min.)
7. Or thaw, then replace foil with a paper towel and cook in microwave until heated
through.
8. You could leave them in the foil, and heat in the oven or a toaster oven, but it
takes a little longer. Note: You may have to adjust the time.

Harlean Greathouse             rockytopp@direclynx.net

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