Desserts

September 9, 2000

Batch 4

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<Summ>

<Nam>

Cranberry Almond Biscotti

</Nam>

<Nam>

Dutch Chocolate Pudding

</Nam>

<Nam>

Neolithic Farmer & apos;s Pie Recipe

</Nam>

<Nam>

Orange Zucchini Loaf--Not The Same Ol & apos; Zucchini Bread

</Nam>

<Nam>

Raspberry Summer Pudding

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Cranberry Almond Biscotti

Recipe By :Rhiannon Shaw

Serving Size : 0 Preparation Time :0:00

Categories : Desserts Fruit

New Import

Amount Measure Ingredient -- Preparation Method

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

2 1/4 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 eggs

2 egg whites

1 tablespoon almond or vanilla extract

3/4 cup sliced almonds

Preheat oven to 325°.

Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg

whites, and almond or vanilla extract in a separate mixing bowl. Add to dry

ingredients , mixing just until moist, using an electric mixer on medium speed.

Add sweetened dried cranberries and almonds; mix thoroughly.

On a floured surface, divide the batter in half and pat each half into a log

approximately 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and

bake for 30 minutes.

Reduce oven temperature to 300°. Cut biscotti into 1/2-inch slices. Stand

upright on cookie sheet and bake for an additional 20 minutes. Let cool and

store in a loosely covered container. Makes about 2 1/2 dozen.

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

Per serving: 2614 Calories (kcal); 69g Total Fat; (23% calories from fat); 69g

Protein; 440g Carbohydrate; 374mg Cholesterol; 1357mg Sodium

Food Exchanges: 15 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat;

13 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Desserts

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<DirS>

<DirT>

Preheat oven to 325°.

</DirT>

<DirT>

Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg

whites, and almond or vanilla extract in a separate mixing bowl. Add to dry

ingredients , mixing just until moist, using an electric mixer on medium speed.

Add sweetened dried cranberries and almonds; mix thoroughly.

</DirT>

<DirT>

On a floured surface, divide the batter in half and pat each half into a log

approximately 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and

bake for 30 minutes.

</DirT>

<DirT>

Reduce oven temperature to 300°. Cut biscotti into 1/2-inch slices. Stand

upright on cookie sheet and bake for an additional 20 minutes. Let cool and

store in a loosely covered container. Makes about 2 1/2 dozen.

</DirT>

</DirS>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Dutch Chocolate Pudding

Recipe By :Cooking Live

Serving Size : 4 Preparation Time :0:00

Categories : Desserts New Import

Amount Measure Ingredient -- Preparation Method

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

1 cup sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

pinch salt

2 1/4 cups milk

2 ounces semisweet chocolate -- chopped

2 tablespoons missing ingredient -- butter

1 1/2 teaspoon vanilla extract

whipped cream (optional)

In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and

salt. Whisk in about half of the milk to make a smooth paste and stir in the

rest. Place the saucepan over medium heat and cook, stirring constantly, until

the mixture comes to a boil and begins to thicken, about 6 minutes.

Continue to cook, stirring, for 1 minute longer, until smooth and very thick.

Remove the saucepan from the heat and add the chocolate, butter and vanilla,

stirring until they are both melted.

Pour the pudding into 4 dessert bowls or one larger serving dish. Place a sheet

of plastic wrap directly on the surface of the pudding to prevent a skin from

forming on top and refrigerate until firm. (This will take about 30 minutes for

individual dishes, longer for the large bowl.) Serve plain or topped with the

optional whipped cream.

Source:

" Recipe courtesy Georgia Downard "

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

Per serving: 389 Calories (kcal); 10g Total Fat; (21% calories from fat); 7g

Protein; 75g Carbohydrate; 19mg Cholesterol; 71mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 4

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Desserts

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

butter

</IPrp>

</IngR>

<DirS>

<DirT>

In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and

salt. Whisk in about half of the milk to make a smooth paste and stir in the

rest. Place the saucepan over medium heat and cook, stirring constantly, until

the mixture comes to a boil and begins to thicken, about 6 minutes.

</DirT>

<DirT>

Continue to cook, stirring, for 1 minute longer, until smooth and very thick.

Remove the saucepan from the heat and add the chocolate, butter and vanilla,

stirring until they are both melted.

</DirT>

<DirT>

Pour the pudding into 4 dessert bowls or one larger serving dish. Place a sheet

of plastic wrap directly on the surface of the pudding to prevent a skin from

forming on top and refrigerate until firm. (This will take about 30 minutes for

individual dishes, longer for the large bowl.) Serve plain or topped with the

optional whipped cream.

</DirT>

</DirS>

<Srce>

Recipe courtesy Georgia Downard

</Srce>

</RcpE>

<RcpE name= " Neolithic Farmer & apos;s Pie Recipe " author= " Themestream.com

August 10, 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Neolithic Farmer's Pie Recipe

Recipe By :Themestream.com August 10, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Fruit Grains

New Import Pie

Amount Measure Ingredient -- Preparation Method

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

1 cups blueberries -- frozen or fresh. (1-

1 scoop soy protein powder (about 2 tablespoons)

2 pounds tofu made with calcium sulfate instead of

1 pound chloride

1/2 cup pink grapefruit juice--buy freshly squeeze -- (1/2-2/3)

1 cup walnuts

1/2 cup almonds

1/4 cup extra virgin olive oil cold pressed -- quality is

important

1/2 cup frozen blueberries

1/2 cup frozen strawberries

1 cup oat bran

1 cup oat meal--old fashioned rolled oats uncook

1/2 cup flax seed meal -- (1/2-2/3)

1 tablespoon of lecithin granules

optional for a sweeter taste to your pie add 1/2 cu

In a blender blend the grapefruit juice and tofu. Taste it and it will taste

like a rather lemony soy milk product. Pour into a large glass bowl. You may

first add to the bowl, the oat bran, protein powder, lecithin, and flax seed

meal, stir, then finally the oat meal, then all the fruit and nut ingredients.

Stir everthing. Pour all ingredients into the bowl and mix with a large spoon.

If you need more sweetness, consider fruit, but please go lightly here. You

don't want sugar to raise those insulin levels. I like it without sweetener. You

can serve with soy butter, peanut butter, or other high protein or nut butter

topping if you wish. The addition of the Omega-3 oils in the form of flax seed

meal, is helpful, and at least helped me. This is a nutritious nut and fruit

cookie that can supplement a meal on the run.

Add one cup to one and a half cups of frozen or fresh blueberries. If you can't

get blueberries, any berries may be used. For a sweeter taste to your pie add

1/2 cup chopped dates or dried black figs.

Your pie crust:

Mix 2 cups of whole wheat or other whole grain flour with a little filtered

water and a quarter of a cup of extra virgin cold pressed olive oil. Knead dough

into balls and roll out thin enough to drape a nine inch deep dish pie plate. If

you don't have enough dough, keep adding flour to water and a little olive oil

and roll out with a rolling pin on wax paper or parchment over your cutting

board or on a floured wooden cutting board.

Coat 2 or 3 pie plates with the olive oil. (I use glass cookie sheets). Drape

your pie crust over your pie plate baking dish and push inside. Fluke edges and

poke holes in bottom with a fork so crust won't swell and crack. Bake in a 350

degree F oven for 5-10 minutes or from 30 to 45 minutes, until the crust is

light brown and a bit firm to the touch. Remove pie crust baking dishes from

over and cool for a few minutes. Then, add your pie batter mixture with whole

berries floating on top. Return pie to the oven. Bake pie for 40-45 minutes at

350 degrees F, or until the tofu has hardened when you stick in a fork. Let

cool. Tofu will further harden or jell to a pie consistency. It will look like a

white pie with blueberries set around the top. Refrigerate. When cool, serve.

Use a metal spatula to cut slices of pie onto a covered cake dish or other glass

bowl. Cover and leave cool in refrigerator. It can be served cold or with a

heated sauce served on top, such as berries, dates, or raisins heated in their

own juice and cooled with a teaspoon of pectin added. My favorite is to serve

with strawberries heated in their own juice and a few blueberries. I add a

teaspoon of pectin (I use grapefruit or apple pectin) to the water and heat

until simmering. Then cool and watch the pectin jell the berries in their

juices. Spoon it over the top of the tofu blueberry pie. The crust should be

crisp, light brown, and flaky. That's why it's browned a little first before you

add the batter and bake the tofu until somewhat firm. Serve with herb or green

tea.

The key ingredient is the soy protein powder and the absence of granulated white

sugar, fruit juice concentrate, or dairy fat.

Description:

" Tofu Blueberry Pie with a Nutritious Grain and Olive Oil Crust. "

Source:

" Anne Hart "

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

Per serving: 1547 Calories (kcal); 115g Total Fat; (57% calories from fat); 62g

Protein; 128g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 6 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 19

1/2 Fat; 0 Other Carbohydrates

NOTES : Anne Hart's nutritious vegan tofu pie recipe making the soy, oat, flax

meal tofu blueberry pie Behavioral science journalist, Anne Hart's TOFU PIE

recipe with healthy, low-sodium and only natural fruit sweetening. No bleached

flour ingredients. Use oat bran, flax seed meal, and oat meal instead of flour.

No eggs, baking powder, soda, or dairy products.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Fruit

</CatT>

<CatT>

Grains

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Pie

</CatT>

</CatS>

<IPrp>

frozen or fresh. (1-1 1/2)

</IPrp>

</IngR>

<IngR name= " soy protein powder (about 2 tablespoons) " unit= " scoop "

qty= " 1 " ></IngR>

<IngR name= " tofu made with calcium sulfate instead of magnesium (two "

unit= " pounds " qty= " 2 " ></IngR>

<IngR name= " pink grapefruit juice--buy freshly squeezed carton " unit= " cup "

qty= " 1/2 " >

<IPrp>

(1/2-2/3)

</IPrp>

</IngR>

<IPrp>

quality is important here

</IPrp>

</IngR>

<IngR name= " oat meal--old fashioned rolled oats uncooked " unit= " cup "

qty= " 1 " ></IngR>

<IPrp>

(1/2-2/3)

</IPrp>

</IngR>

<IngR name= " for a sweeter taste to your pie add 1/2 cup chopped dates or dried

black figs. " unit= " optional " ></IngR>

<DirS>

<DirT>

In a blender blend the grapefruit juice and tofu. Taste it and it will taste

like a rather lemony soy milk product. Pour into a large glass bowl. You may

first add to the bowl, the oat bran, protein powder, lecithin, and flax seed

meal, stir, then finally the oat meal, then all the fruit and nut ingredients.

Stir everthing. Pour all ingredients into the bowl and mix with a large spoon.

If you need more sweetness, consider fruit, but please go lightly here. You

don & apos;t want sugar to raise those insulin levels. I like it without

sweetener. You can serve with soy butter, peanut butter, or other high protein

or nut butter topping if you wish. The addition of the Omega-3 oils in the form

of flax seed meal, is helpful, and at least helped me. This is a nutritious nut

and fruit cookie that can supplement a meal on the run.

</DirT>

<DirT>

Add one cup to one and a half cups of frozen or fresh blueberries. If you

can & apos;t get blueberries, any berries may be used. For a sweeter taste to your

pie add 1/2 cup chopped dates or dried black figs.

</DirT>

<DirT>

Your pie crust:

</DirT>

<DirT>

Mix 2 cups of whole wheat or other whole grain flour with a little filtered

water and a quarter of a cup of extra virgin cold pressed olive oil. Knead dough

into balls and roll out thin enough to drape a nine inch deep dish pie plate. If

you don & apos;t have enough dough, keep adding flour to water and a little olive

oil and roll out with a rolling pin on wax paper or parchment over your cutting

board or on a floured wooden cutting board.

</DirT>

<DirT>

Coat 2 or 3 pie plates with the olive oil. (I use glass cookie sheets). Drape

your pie crust over your pie plate baking dish and push inside. Fluke edges and

poke holes in bottom with a fork so crust won & apos;t swell and crack. Bake in a

350 degree F oven for 5-10 minutes or from 30 to 45 minutes, until the crust is