Tuesday, August 26, 2008

Blueberry Muffins

  • 2 large Eggs
  • 2 c Whole wheat flour
  • 1 c Unsweetened applesauce
  • 1/2 tsp Cinnamon
  • 1/4 cup Light oil (sunflower, corn)
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 c Fresh or frozen blueberries (without sugar)

1. Prepare muffin cups with oil or use paper or foil liners.
2. Preheat oven to 425 F.
3. In a large bowl, stir together flour, cinnamon, baking soda and salt. Set aside.
4. In a small bowl beat eggs;then stir in applesauce and oil.
5. Pour egg mixture into the dry ingredients and beat until well mixed.
6. Gently stir in blueberries.
7. Fill muffin cups 2/3 full.
8. Bake at 425 F for 30 minutes or until nicely browned.
9. Serve warm or cold.
10. These freeze well.

I think this is a recipe that came from my diabetic Grandma so I hope it works for you! I've never made them myself but I know I've eaten them and they were pretty good!

Monday, August 25, 2008

Delightful Lemon Mousse with Raspberry Sauce

Delightful Lemon Mousse with Raspberry Sauce
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
2 tsp. grated lemon peel
ice cubes
1 cup cold apple juice
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed, pureed in blender

STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.

POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.

REFRIGERATE 4 hours or until firm.

Yummy fruit salad

I never did get around to posting a fruit salad when it was the theme so here it goes. My sister in law Angela made it for us one night and I have made it a couple of times.

-2-3oz vanilla pudding,
- 1 cup buttermilk,
- 1-8oz cool whip
-2 cans mandarin oranges
-1 package broken striped fudge cookies

Add pudding, buttermilk and cool whip together and chill. When ready to serve add oranges and cookies

Sunday, August 24, 2008

Canned Pizza Sauce

Since I noticed a lot of pizza recipes I thought it would be good to add some homemade sauce to it. It is so nice to have some canned and use it whenever, I can mine in half pint jars and that is plenty for a couple of pizzas but I guess it depends upon how much you like. I will list two recipes below, one a really simple easy one and the other a little more homemade.

Very simple pizza sauce:
- 6lbs of fresh tomatoes
- 1 pouce MRS WAGES pizza sauce
- 5 T sugar

Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Cut into halves or quarters and blend in blender or food processor to smooth consistency (puree).

Measure 5 pints of puree into a large saucepan, add pouch of MRS. WAGES Pizza Sauce Mix and granulated sugar. Mix well.

Bring sauce to a boil. Reduce heat to medium for 25 minutes. Stir frequently. Sauce is now ready to eat, or to can or freeze for future use. To freeze, pour into freezer containers, and store

Process 35 minutes in boiling water bath. Boiling water should cover jars by one inch.
(you can get this sauce in Wal-Mart)

Homemade pizza sauce:
- 5 lbs tomatoes
-2 cloves garlic mashed
-1 tsp rubbed oregano
-1/2 tsp black pepper
-1 tsp basil
-1 1/2 C. chopped onions
- 1 1/2 T olive oil
- 2 tsp salt
-2 tsp brown sugar
- 1/4 tsp chili paste or ground red pepper

Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Cut into halves or quarters and blend in blender or food processor to smooth consistency (puree).

Run chopped onions through food proccessor

Simmer all ingredients together for 20-30 minutes

Pour into jars and process pints for 35 min.

Another good idea I read about was to make a ton of tomatoe paste to use for whatever and if you wanted to make pizza sauce add the ingredients to the canned tomato paste. Whatever works!