Fruit Sweet And Sugar Free - Ingredients #7 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
Ingredients (contd) ********************
Fruit Sweeteners (contd) *************************
It is necessary to add a small amount of baking soda to batters and
doughs to neutralize the acidity of fruit sweeteners in a proportion
of approximately 1/2 teaspoon baking soda to 2 cups acid ingredients.
Kiwis: ****** Distinctive kiwi fruits have the best texture, least
tart flavour and brightest green colour when they are ripe and barely
soft to the touch. Peel kiwis with a small sharp knife. Be careful to
remove only the outer fuzzy brown peel, leaving the shape and size of
the fruit intact. Kiwis are round or oval shaped fruits. Be careful
not to peel them into hexagons. Once peeled and washed, kiwis quickly
soften and darken in colour. Thus, it is best not to peel or slice
them until just before they are to be used.
Kuzu: ***** Kuzu is the powdered root of the wile arrowroot plant.
The kuzu plant is native to the mountains of Japan and the southern
United States (where it is called kudzu). The plant often grows to a
height of 30 feet, with tough deep roots. The extraction of the
starch from the roots is done by hand in a long and expensive
process. Kuzu can be purchased in natural food stores. It is usually
packaged in small white irregular lumps, which disperse quickly in
cold water to make a milky liquid. When heated and stirred over heat,
the liquid suddenly comes clear and thick. Cook kuzu-thickened
mixtures at a simmer for five minutes to stabilize the kuzu. At the
bakery we sometimes use kuzu as a thickening agent in place of
arrowroot, cornstarch or eggs. Kuzu is used medicinally in the Orient
in a thickened beverage to soothe and strengthen the intestines.
Lecithin Spray/Nonstick Vegetable Spray:
**************************************** I prefer to use Pam, a
spray-on food release made from lecithin and a small amount of soy
oil for stick free baking. It is faster, neater, and more convenient
that using butter or oil for greasing pans. The sides of cake pans
should not be sprayed with a lecithin spray. This I unhappily learned
the day I felt inspired to spray the sides of the cake pan for easier
cleanup. Instead, my cake was unable to rise and its sides collapsed
in on themselves. I can now affirm with certainty that cakes need a
non slippery surface to cling to as they rise in the oven.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #8
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Margarine: ********** Margarine is a less expensive, nondairy
alternative to butter. Although margarine has been manufactured to be
similar to butter, it does fall short of butters taste and texture.
Always use margarine at room temperature unless otherwise directed by
the recipe. Unsalted margarine is preferred so that you can control
the amount and quality of salt in the recipe.
Molasses: ********* All molasses is very high in minerals, but
contains from 35-70 per cent sucrose, even though it has only half
the sweetening power of white sugar. The molasses called for in these
recipes, and the best-tasting, is unsulphured molasses. Unsulphured
molasses is made by concentrating the juice of sun ripened sugar
cane. Sulphured molasses is created as a by-product of refining sugar
cane. It contains sulphur dioxide, which may cause allergic
reactions. A third kind of molasses is very strong-tasting blackstrap
molasses, which is basically a waste product from refining sugar. The
only time I use molasses is in making whole wheat bread and some
spice cookies, where a richer colour and distinct flavour are
desired. Molasses also improves the keeping qualities of breads. If
you prefer not to use molasses at all, you can replace it with an
equal amount of concentrated fruit sweetener.
Nuts: ***** Walnuts, almonds, pecans, and hazelnuts (filberts) are all
prominently featured in many of these recipes, as nuts enhance the
nutritional value as well as the texture, flavour, and appearance of
finished baked goods. I always recommend using toasted nuts unless
otherwise specified in the recipe. To toast nuts, place them in a
single layer on a baking sheet. Bake at 350 degrees for seven to ten
minutes, stirring occasionally. Taste a nut or two to test for
doneness. Over-toasting will make nuts bitter. Cool the nuts before
chopping or grinding. Nuts that will not be used immediately store
well in the refrigerator for a couple of weeks or for a couple of
months in the freezer.
Oats: ***** In these recipes, use only regular rolled oats (also
known as old-fashioned oats). Quick-cooking oats absorb liquids more
quickly and will alter the texture and moistness of any recipes in
which they are used, unless expressly specified.
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
Ingredients (contd) ********************
Fruit Sweeteners (contd) *************************
It is necessary to add a small amount of baking soda to batters and
doughs to neutralize the acidity of fruit sweeteners in a proportion
of approximately 1/2 teaspoon baking soda to 2 cups acid ingredients.
Kiwis: ****** Distinctive kiwi fruits have the best texture, least
tart flavour and brightest green colour when they are ripe and barely
soft to the touch. Peel kiwis with a small sharp knife. Be careful to
remove only the outer fuzzy brown peel, leaving the shape and size of
the fruit intact. Kiwis are round or oval shaped fruits. Be careful
not to peel them into hexagons. Once peeled and washed, kiwis quickly
soften and darken in colour. Thus, it is best not to peel or slice
them until just before they are to be used.
Kuzu: ***** Kuzu is the powdered root of the wile arrowroot plant.
The kuzu plant is native to the mountains of Japan and the southern
United States (where it is called kudzu). The plant often grows to a
height of 30 feet, with tough deep roots. The extraction of the
starch from the roots is done by hand in a long and expensive
process. Kuzu can be purchased in natural food stores. It is usually
packaged in small white irregular lumps, which disperse quickly in
cold water to make a milky liquid. When heated and stirred over heat,
the liquid suddenly comes clear and thick. Cook kuzu-thickened
mixtures at a simmer for five minutes to stabilize the kuzu. At the
bakery we sometimes use kuzu as a thickening agent in place of
arrowroot, cornstarch or eggs. Kuzu is used medicinally in the Orient
in a thickened beverage to soothe and strengthen the intestines.
Lecithin Spray/Nonstick Vegetable Spray:
**************************************** I prefer to use Pam, a
spray-on food release made from lecithin and a small amount of soy
oil for stick free baking. It is faster, neater, and more convenient
that using butter or oil for greasing pans. The sides of cake pans
should not be sprayed with a lecithin spray. This I unhappily learned
the day I felt inspired to spray the sides of the cake pan for easier
cleanup. Instead, my cake was unable to rise and its sides collapsed
in on themselves. I can now affirm with certainty that cakes need a
non slippery surface to cling to as they rise in the oven.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #8
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Margarine: ********** Margarine is a less expensive, nondairy
alternative to butter. Although margarine has been manufactured to be
similar to butter, it does fall short of butters taste and texture.
Always use margarine at room temperature unless otherwise directed by
the recipe. Unsalted margarine is preferred so that you can control
the amount and quality of salt in the recipe.
Molasses: ********* All molasses is very high in minerals, but
contains from 35-70 per cent sucrose, even though it has only half
the sweetening power of white sugar. The molasses called for in these
recipes, and the best-tasting, is unsulphured molasses. Unsulphured
molasses is made by concentrating the juice of sun ripened sugar
cane. Sulphured molasses is created as a by-product of refining sugar
cane. It contains sulphur dioxide, which may cause allergic
reactions. A third kind of molasses is very strong-tasting blackstrap
molasses, which is basically a waste product from refining sugar. The
only time I use molasses is in making whole wheat bread and some
spice cookies, where a richer colour and distinct flavour are
desired. Molasses also improves the keeping qualities of breads. If
you prefer not to use molasses at all, you can replace it with an
equal amount of concentrated fruit sweetener.
Nuts: ***** Walnuts, almonds, pecans, and hazelnuts (filberts) are all
prominently featured in many of these recipes, as nuts enhance the
nutritional value as well as the texture, flavour, and appearance of
finished baked goods. I always recommend using toasted nuts unless
otherwise specified in the recipe. To toast nuts, place them in a
single layer on a baking sheet. Bake at 350 degrees for seven to ten
minutes, stirring occasionally. Taste a nut or two to test for
doneness. Over-toasting will make nuts bitter. Cool the nuts before
chopping or grinding. Nuts that will not be used immediately store
well in the refrigerator for a couple of weeks or for a couple of
months in the freezer.
Oats: ***** In these recipes, use only regular rolled oats (also
known as old-fashioned oats). Quick-cooking oats absorb liquids more
quickly and will alter the texture and moistness of any recipes in
which they are used, unless expressly specified.
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp