In this issue:

Friday Recipe: *Homemade Pudding Mix*
Requests & Replies from Subscribers:  Zucchini Spice Cake

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Homemade Pudding Mix

Recipe By : Real Food for Real People
Serving Size : 36             Preparation Time :0:00
Categories : Desserts              Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Nonfat Dry Milk Powder
2 2/3 cups Sugar -- or Splenda
1 1/3 cups Cornstarch
1 1/3 cups Unsweetened Cocoa Powder
1/2 teaspoon Salt


Sift together all ingredients into a large mixing bowl. Label and store in an airtight
container or zip baggie. For gift giving, place 1 cup mix into a small container or zip baggie
and attach the following directions:

Chocolate Pudding

Combine mix (1 cup) with 2 cups milk in a saucepan. Bring to a boil, stirring constantly;
stir in 1 tablespoon butter or margarine and 1/2 teaspoon vanilla extract. Pour into a bowl
or individual serving dishes and serve warm or cold as desired.

(for 4 servings)
Per Serving (excluding unknown items): 212 Calories; 7g Fat (30.6% calories from fat); 7g
Protein; 31g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 161mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 1 Other
Carbohydrates.

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

Per Serving (excluding unknown items): 110 Calories; trace Fat (3.8% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 72mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1 Other
Carbohydrates.

NOTES : For a fat-free version, leave out the butter or margarine and substitute water for
the 2 cups milk in the pudding.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hey-o, Kaylin,

If someone does come across with the cookie recipe for Scott J -- the Baltimore Jewish
not-shortbread with chocolate dollop -- do you think you might post it, please? That sounds
a very tasty sort of cookie, and I've never even heard of it before now.

Cariad

Hi Kaylin and Everyone,

I am looking for "something different" to do with apricot puree. I have recipes for the usual
jams, cookies and muffins and while they are all good, I've still got quite a bit of the puree
from last year's apricot crop to use up before we start all over again this year. I'd sure
appreciate some help. Thanks a lot.

Joan

Hi,

I was wondering if anyone had any recipes on some teething biscuits my son has 2 in and
more on the way and I'm sure he would appreciate some recipes that would help (as well
as his mom). Thanks so much!

Cindy

~ Subscriber Responses ~
 

Hi Kaylin!

I am so glad tobe getting this e-zine again! I am once again looking forward every day to
it appearing in my in-box!! For Anna who wanted a use for her jelly. I make glazed chicken
breast for dinner quite often and in 1/2 hour have a gourmet meal! Brown the boneless,
skinless chicken breasts and cook until almost done.[ Could use bone-in but will take
longer]  Add 1/2 to 1 cup any kind of jelly or jam and let it boil down while glazing the chicken!! it
will burn very quickly when it gets thick so watch closely!! when it is glazed to your liking
plate it and serve!!! I have used apple, blackberry, grape and peach [ my husband's favorite]!!
Mine is Apple. Anna enjoy!

kbunnybaby39@aol.com
 

Allison asked about a zucchini cake with cream cheese icing. Here is one possible recipe:

ZUCCHINI-SPICE CAKE
(from cooks.com)

2 c. all-purpose flour*
2 c. finely chopped zucchini (about 3 med.)
1 1/4 c. sugar
1 c. chopped nuts
1/2 c. vegetable oil
1/3 c. water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches. Beat all
ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2
minutes, scraping bowl occasionally. Pour into pan. Bake 45-50 minutes or until wooden
pick inserted in center comes out clean. Cool on wire rack. 16 servings; 240 calories per
serving. *If using self-rising flour, decrease baking soda to 1/2 teaspoon and
omit salt.

CREAM CHEESE FROSTING

1 pkg. (8 oz.) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 c. powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually
beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency. Frosts a
13x9 inch cake or fills and frosts two 8 or 9 inch cake layers. Refrigerate any remaining
frosting. 16 servings; 175 calories per serving.

Jack Poulter On an Island in the Pacific             jpoulter@islandnet.com
 

For Karyn, who's looking for cookies for her kids:

Almost Fat Free Ginger Snaps

Based on Cookie Jar Gingersnaps in "The Complete Cookie Book" by Elizabeth Wolf
Cohen

2 cups all-purpose flour
3/4 cup prune butter (see below)
1 Tbsp ground ginger
1/2 cup sugar
2 tsps baking soda
1 egg
1 1/2 tsps ground cinnamon
1/4 cup molasses
1/2 tsp ground cloves
1/2 tsp salt
Sugar for rolling

Preheat oven to 350*F. Into a medium bowl, sift together flour, ginger, baking soda,
cinnamon, cloves, and salt. In a large bowl with electric mixer, beat prune butter and sugar
until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until
completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls
of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover
the surface completely; then place balls 2 inches apart on ungreased baking sheets. Bake
until cookies are slightly rounded and tops appear lightly browned and crackles. Remove
baking sheets to wire racks to cool slightly. Then, using a metal pancake turner or palette
knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie
dough and sugar. Store in airtight containers.

Prune Butter

To make one cup, combine 8 oz prunes and 6 Tbsps water or fruit juice in food processor.

A chef commented: "Yesterday I took a cookie recipe that I wanted to try, and I made
exactly according to the recipe (it was great!) and then I made another batch, using the
Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune
Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to
keep sweetness consistent with the original recipe. The low-fat recipe was a difficult texture
to work with, and they didn't spread out nicely when cooking. They remained little clumps.
But they did taste very good. I have a hard time telling the difference between the two,
believe it or not. Who would have thought substituting prunes for Crisco was a wise
choice?"

Notes: The cookies have 39.5 calories (3.6% from fat) and 0.2g fat each. They also have
more dietary fiber, potassium and calcium than the originals, and less cholesterol. They
were delicious, but rolling them into balls was a nightmare. They stuck to everything. They
may need more flour. They also didn't flatten out as much as the originals. They kept their
ball shape, for the most part.

* Prune Butter is from "Secrets of Fat Free Baking" by Sandra Woodruff.

Cariad             cariad@rocketmail.com
 

I have always substituted honey for molasses in recipes, using the same amount of honey
as the amount of molasses called for. It makes a lighter colored and (to me) a much better
tasting product.

I found the following on substituting honey for sugar in my files.

For 1 cup sugar use the following:

3/4 cup honey
1/4 tsp baking soda
reduce liquid by 3 1/3 teaspoons of 1.6 ounces

Mary                  D_bnight@yahoo.com
 

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