Fruit Sweet And Sugar Free - Information #1 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
The Ranch Kitchen Restaurant and Bakery
***************************************
: Just north of Yellowstone National Park on Montanas
breathtaking Route 89 in the Paradise Valley is The Ranch Kitchen, a
log-cabin-style restaurant offering the best of Montana home cooking.
: The Ranch Kitchen is in Corwin Springs, just eight miles
north of Gardiner, Montana, which is the northern entrance to
Yellowstone Park. Actually, along with the Cinnabar General Store
next door, The Ranch Kitchen is Corwin Springs. Built as a dude ranch
lodge in the twenties and expanded to include a large dance hall
during the thirties, the original building has been remodeled into a
cozy country restaurant housing a professional dinner theater.
: Since it became The Ranch Kitchen in the summer of 1982, its
all-American breakfasts, hearty lunches, home-style dinners, and
elaborate theater buffets have made the restaurant a favorite of
local residents and park visitors.
: The Ranch Kitchens breads, muffins and desserts have become a
trademark of the restaurant. Many of the recipes developed that first
summer have been grand-prize and blue-ribbon winners at the local
county and state fairs. We still use those recipes today, along with
many new ones, and have since switched to fruit sweeteners for all of
our baked goods. No meal at The Ranch Kitchen is complete without
something from the bakery.
: Each of the recipes presented has been developed and served
at The Ranch Kitchen. Guests are always asking, if, how, and when
they can have the recipe from the Very-Berry Syrup on their pancakes
to the apple butter on their toast, to the french bread with the
spaghetti to the carrot cake or pumpkin pie they had for dessert.
People always want to know how we do it, how we get our desserts to
taste and look so delicious without using refined white sugar.
: Part of the answer stems from the standard of excellence held
by everyone at the restaurant. Our goal is to offer the best, and to
show that healthier food doesnt have to be heavy. We are always
working to produce lighter, better, and tastier pastries, sweets, and
breads, while lowering the content of sugar, fat, and cholesterol.
: Throughout the years, as our techniques in the bakery
improved and our palates were refined, our offerings evolved. As we
studied more about healthier food and nutrition, we adapted out
recipes accordingly. The first year we used a lot of white and brown
sugars and dabbled with honey. Year two found us switching to
fructose. Year three was our love affair with maple sugar and maple
syrup. In year five we began experimenting with natural fruit
sweeteners, and by year six we had found the mixed fruit sweetener we
still prefer today.
: Weve also experimented with different flours, substituting
brown rice flour and whole wheat flour for unbleached white flour and
using rolled oats and finely ground nuts where possible. Weve also
lowered the cholesterol in many items by eliminating eggs and dairy
products and replacing them with oil, almond or soy milks, or
unsweetened applesauce.
: Working with alternative sweeteners and whole grains always
puts ones skills to the test. Here I share with you the techniques
and tips Ive developed over the years, so that you can make your own
quality baked goods at home.
Fruit Juice Concentrates ************************
: Natural fruit juice concentrates are an excellent alternative
to refined white sugar in baked goods as they give excellent flavour
and texture. They contain many micro nutrients, the vitamins and
minerals that are necessary for their assimilation and our
metabolism. And their flavour is so rich and sweet that it is
possible to reduce the total amount of sweetener by at least 50 per
cent in any recipe that uses them.
: Fruit juice concentrates are fruit juices evaporated in a high
vacuum using low temperatures (the mixtures boil at 110 degree
fahrenheit) until they reach a thicker consistency. Fruit
concentrates come in a number of flavours and are readily available
in the refrigerator section of most natural food stores in pints,
quarts, or gallons.
: If you cant find a commercially made fruit sweetener, you can
substitute frozen fruit juice concentrates, such as unsweetened apple
and orange juice, which are available in almost every grocery store,
but you will have to cook them down to concentrate them.
: Heres my general rule for adapting a recipe that calls for
sugar: Simply reduce the amount of sugar by half and replace that
amount with a concentrated fruit sweetener. You will then have to
adjust only your techniques and not the liquid or dry ingredients. If
there is a slightly acidic aftertaste in the finished produce, it is
from too much sweetener and you can reduce it even more next time.
: Another substitution we have made for refined white sugar is
coconut powder to replace powdered sugar. Once the coconut is finely
powdered, it is mixed with a little dry milk powder and sifted over
pastries to resemble the delicate look of powdered sugar. We also use
raisin water (the liquid remaining from plumping raisins) and
fruit-sweetened james as other replacements for white sugar.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Information #2
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
My Own Story ************
: For myself, I eat fewer sweet treats and a more balanced
grain and vegetable diet, I can cut back the quantity of sweetener
even more. Ive discovered a whole range of new tastes as my taste
buds begin to savor all flavours again, not just sweet.
: Fruit sweeteners provide an excellent transition for those
seeking to replace refined white sugar with whole foods. Since they
can be used in smaller amounts than sugar with comparable results,
they help you moderate your intake of sweets. For many people, fruit
sweeteners do not produce the pronounced side effects often
associated with excess sugar consumption, wide mood swings,
uncontrolled emotions, crying spells, increased sleep requirements,
headaches, out of control food binges, fidgeting, lack of appetite,
and irritability.
: I have had all of these symptoms myself. And because I had no
idea of their cause, I thought I was going crazy.
: In 1973, while working as the pastry chef at one of northern
Californias finest restaurants, I felt an incredible amount of
mental, emotional, and physical stress. I thought I could no longer
cope with life. I was concerned, but since I didnt know that there
might be a physical cause for my problems, I chose to deal with the
mental and emotional symptoms by spending the summer at a healing
retreat on a small island in British Columbia. That it was an almost
sugar-free summer was a bonus of which I took little notice. Our
hosts served delicious vegetarian meals using the vegetables from
their large organic garden. By the end of the summer, I had lost
weight, grown tan and healthy, and was ready to deal with the world
again.
: Over the next few years, the symptoms returned. During those
years, as I was not specializing exclusively in sweets, but cooking
entrees as well, the symptoms were not as severe. However I would
notice my head start to swim and my eyes begin to twitch on those
mornings when I chose to sample a dessert left over from the evening
before instead of eating a good breakfast.
: In 1978, while living in a small town on the northern
California coast, I heard a lecture on sugar, nicotine, alcohol, and
drugs. I was overwhelmed and excited by what I heard, for I had never
before realized the extent of sugars effects. Here was the key to
all that I had experienced during the previous six to seven years.
: Changes were definitely in order. I did not work with sugar
again until 1982, when I moved to Montana and began working as the
pastry chef in The Ranch Kitchen restaurant. Since I then had a
better understanding of what was wrong with sugar, I was able to
begin to stop some of the excessive nibbling. However, just working
with sugar eight hours a day (where it came in through the pores of
my skin, and I breathed it in through my mouth and nose) was more
than enough.
: In 1985, wanting to improve my skills I worked in a fine
French hotel for almost a year under a very talented French pastry
chef. It was a renewed struggle not to eat everything in sight!
Everything was absolutely delicious and in such large quantities - 60
quarts of magnificently light and fluffy cake batter and cheesecake
and lemon mousse and 20 quarts of raspberry buttercream!
: I often found it impossible to resist such overwhelming
temptation. Even though I had a strong constitution, I became quite
vulnerable to sugar, since products made with sugar had become the
greater part of my diet. Many of the symptoms were returning, along
with new ones, such as extreme sleepiness, I couldnt even drive the
45 minutes home without pulling off the freeway onto a side street to
take a nap. My doctor was very concerned and had me take all the
recommended supplements for hypoglycemia - large doses of vitamins B
and C, chromium, calcium, magnesium, and protein, to try to stabilize
and regulate my blood sugar levels.
: Besides taking the supplements, I prayed a lot for strength to
resist this addiction to sugar. Even though I knew the effects of
sugar and knew what it was doing to me, I was unable to control my
eating. I was addicted to sugar, plain and simple.
: That winter, I attended another lecture on sugar and its
connection with hypoglycemia. I knew it was an accurate lecture
because I was experiencing almost every symptom.
: It was after this lecture that The Ranch Kitchen bakery began
working with fruit juice concentrates. When the mixed fruit
concentrate was found, we knew we had discovered a realistic
alternative. Its flavour was delicious, and we needed to use only
half as much fruit concentrate as sugar to get comparable results.
Best of all, its effects on the body and emotions were not as extreme.
: Fruit concentrates are not the final answer to health.
Moderation in your intake of sweets along with a well balanced diet
is the key. You should eat sweets only occasionally and make whole
grains, legumes, and vegetables the focus of your diet, with fish or
meat as needed. But for those special occasions when you want a sweet
treat, you now have a delicious alternative. Isnt it nice to know
that you can offer something beautiful and delicious to your friends
and family without having to worry about the destructive effects of
sugar? Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
The Ranch Kitchen Restaurant and Bakery
***************************************
: Just north of Yellowstone National Park on Montanas
breathtaking Route 89 in the Paradise Valley is The Ranch Kitchen, a
log-cabin-style restaurant offering the best of Montana home cooking.
: The Ranch Kitchen is in Corwin Springs, just eight miles
north of Gardiner, Montana, which is the northern entrance to
Yellowstone Park. Actually, along with the Cinnabar General Store
next door, The Ranch Kitchen is Corwin Springs. Built as a dude ranch
lodge in the twenties and expanded to include a large dance hall
during the thirties, the original building has been remodeled into a
cozy country restaurant housing a professional dinner theater.
: Since it became The Ranch Kitchen in the summer of 1982, its
all-American breakfasts, hearty lunches, home-style dinners, and
elaborate theater buffets have made the restaurant a favorite of
local residents and park visitors.
: The Ranch Kitchens breads, muffins and desserts have become a
trademark of the restaurant. Many of the recipes developed that first
summer have been grand-prize and blue-ribbon winners at the local
county and state fairs. We still use those recipes today, along with
many new ones, and have since switched to fruit sweeteners for all of
our baked goods. No meal at The Ranch Kitchen is complete without
something from the bakery.
: Each of the recipes presented has been developed and served
at The Ranch Kitchen. Guests are always asking, if, how, and when
they can have the recipe from the Very-Berry Syrup on their pancakes
to the apple butter on their toast, to the french bread with the
spaghetti to the carrot cake or pumpkin pie they had for dessert.
People always want to know how we do it, how we get our desserts to
taste and look so delicious without using refined white sugar.
: Part of the answer stems from the standard of excellence held
by everyone at the restaurant. Our goal is to offer the best, and to
show that healthier food doesnt have to be heavy. We are always
working to produce lighter, better, and tastier pastries, sweets, and
breads, while lowering the content of sugar, fat, and cholesterol.
: Throughout the years, as our techniques in the bakery
improved and our palates were refined, our offerings evolved. As we
studied more about healthier food and nutrition, we adapted out
recipes accordingly. The first year we used a lot of white and brown
sugars and dabbled with honey. Year two found us switching to
fructose. Year three was our love affair with maple sugar and maple
syrup. In year five we began experimenting with natural fruit
sweeteners, and by year six we had found the mixed fruit sweetener we
still prefer today.
: Weve also experimented with different flours, substituting
brown rice flour and whole wheat flour for unbleached white flour and
using rolled oats and finely ground nuts where possible. Weve also
lowered the cholesterol in many items by eliminating eggs and dairy
products and replacing them with oil, almond or soy milks, or
unsweetened applesauce.
: Working with alternative sweeteners and whole grains always
puts ones skills to the test. Here I share with you the techniques
and tips Ive developed over the years, so that you can make your own
quality baked goods at home.
Fruit Juice Concentrates ************************
: Natural fruit juice concentrates are an excellent alternative
to refined white sugar in baked goods as they give excellent flavour
and texture. They contain many micro nutrients, the vitamins and
minerals that are necessary for their assimilation and our
metabolism. And their flavour is so rich and sweet that it is
possible to reduce the total amount of sweetener by at least 50 per
cent in any recipe that uses them.
: Fruit juice concentrates are fruit juices evaporated in a high
vacuum using low temperatures (the mixtures boil at 110 degree
fahrenheit) until they reach a thicker consistency. Fruit
concentrates come in a number of flavours and are readily available
in the refrigerator section of most natural food stores in pints,
quarts, or gallons.
: If you cant find a commercially made fruit sweetener, you can
substitute frozen fruit juice concentrates, such as unsweetened apple
and orange juice, which are available in almost every grocery store,
but you will have to cook them down to concentrate them.
: Heres my general rule for adapting a recipe that calls for
sugar: Simply reduce the amount of sugar by half and replace that
amount with a concentrated fruit sweetener. You will then have to
adjust only your techniques and not the liquid or dry ingredients. If
there is a slightly acidic aftertaste in the finished produce, it is
from too much sweetener and you can reduce it even more next time.
: Another substitution we have made for refined white sugar is
coconut powder to replace powdered sugar. Once the coconut is finely
powdered, it is mixed with a little dry milk powder and sifted over
pastries to resemble the delicate look of powdered sugar. We also use
raisin water (the liquid remaining from plumping raisins) and
fruit-sweetened james as other replacements for white sugar.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Information #2
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
My Own Story ************
: For myself, I eat fewer sweet treats and a more balanced
grain and vegetable diet, I can cut back the quantity of sweetener
even more. Ive discovered a whole range of new tastes as my taste
buds begin to savor all flavours again, not just sweet.
: Fruit sweeteners provide an excellent transition for those
seeking to replace refined white sugar with whole foods. Since they
can be used in smaller amounts than sugar with comparable results,
they help you moderate your intake of sweets. For many people, fruit
sweeteners do not produce the pronounced side effects often
associated with excess sugar consumption, wide mood swings,
uncontrolled emotions, crying spells, increased sleep requirements,
headaches, out of control food binges, fidgeting, lack of appetite,
and irritability.
: I have had all of these symptoms myself. And because I had no
idea of their cause, I thought I was going crazy.
: In 1973, while working as the pastry chef at one of northern
Californias finest restaurants, I felt an incredible amount of
mental, emotional, and physical stress. I thought I could no longer
cope with life. I was concerned, but since I didnt know that there
might be a physical cause for my problems, I chose to deal with the
mental and emotional symptoms by spending the summer at a healing
retreat on a small island in British Columbia. That it was an almost
sugar-free summer was a bonus of which I took little notice. Our
hosts served delicious vegetarian meals using the vegetables from
their large organic garden. By the end of the summer, I had lost
weight, grown tan and healthy, and was ready to deal with the world
again.
: Over the next few years, the symptoms returned. During those
years, as I was not specializing exclusively in sweets, but cooking
entrees as well, the symptoms were not as severe. However I would
notice my head start to swim and my eyes begin to twitch on those
mornings when I chose to sample a dessert left over from the evening
before instead of eating a good breakfast.
: In 1978, while living in a small town on the northern
California coast, I heard a lecture on sugar, nicotine, alcohol, and
drugs. I was overwhelmed and excited by what I heard, for I had never
before realized the extent of sugars effects. Here was the key to
all that I had experienced during the previous six to seven years.
: Changes were definitely in order. I did not work with sugar
again until 1982, when I moved to Montana and began working as the
pastry chef in The Ranch Kitchen restaurant. Since I then had a
better understanding of what was wrong with sugar, I was able to
begin to stop some of the excessive nibbling. However, just working
with sugar eight hours a day (where it came in through the pores of
my skin, and I breathed it in through my mouth and nose) was more
than enough.
: In 1985, wanting to improve my skills I worked in a fine
French hotel for almost a year under a very talented French pastry
chef. It was a renewed struggle not to eat everything in sight!
Everything was absolutely delicious and in such large quantities - 60
quarts of magnificently light and fluffy cake batter and cheesecake
and lemon mousse and 20 quarts of raspberry buttercream!
: I often found it impossible to resist such overwhelming
temptation. Even though I had a strong constitution, I became quite
vulnerable to sugar, since products made with sugar had become the
greater part of my diet. Many of the symptoms were returning, along
with new ones, such as extreme sleepiness, I couldnt even drive the
45 minutes home without pulling off the freeway onto a side street to
take a nap. My doctor was very concerned and had me take all the
recommended supplements for hypoglycemia - large doses of vitamins B
and C, chromium, calcium, magnesium, and protein, to try to stabilize
and regulate my blood sugar levels.
: Besides taking the supplements, I prayed a lot for strength to
resist this addiction to sugar. Even though I knew the effects of
sugar and knew what it was doing to me, I was unable to control my
eating. I was addicted to sugar, plain and simple.
: That winter, I attended another lecture on sugar and its
connection with hypoglycemia. I knew it was an accurate lecture
because I was experiencing almost every symptom.
: It was after this lecture that The Ranch Kitchen bakery began
working with fruit juice concentrates. When the mixed fruit
concentrate was found, we knew we had discovered a realistic
alternative. Its flavour was delicious, and we needed to use only
half as much fruit concentrate as sugar to get comparable results.
Best of all, its effects on the body and emotions were not as extreme.
: Fruit concentrates are not the final answer to health.
Moderation in your intake of sweets along with a well balanced diet
is the key. You should eat sweets only occasionally and make whole
grains, legumes, and vegetables the focus of your diet, with fish or
meat as needed. But for those special occasions when you want a sweet
treat, you now have a delicious alternative. Isnt it nice to know
that you can offer something beautiful and delicious to your friends
and family without having to worry about the destructive effects of
sugar? Submitted By JIM WELLER On 10-09-95
Source from luhu.jp