Fruit Sweet And Sugar Free - Ingredients #3 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) ********************
Dried Fruit: ************ Use naturally dried, unsweetened fruit
found in natural food stores rather than fruit dried with sulfur
dioxide or sweetened with additional sugar.
Eggs: ***** All of these recipes have been formulated using large
eggs. When separating eggs, learn to do it cleanly. That means there
should be no yolk in the whites, and no whites (or very little white)
in with the yolks. The greatest volume can be gotten from eggs that
are brought to room temperature before whipping. However, it is
preferable to begin with chilled whites when you use the following
technique to stiffly whip egg whites.
Egg Whites: To whip whites, place a small portion of the sweetener in
the recipe in with the cold whites right from the beginning. Although
this will slightly retard the whipping action, it will prevent the
whites from over-whipping and becoming dry and difficult to fold into
other mixtures. Begin using a medium high speed for whipping the
whites, once they have whitened, increase the speed to high. The
whites will take a little longer to become stiff this way and there
will be less air beaten into them, producing a slightly less volume,
however, the whites will be stronger and deflate less when folded
into the other ingredients. Salt from the amount in the recipe and/or
a squeeze of fresh lemon juice can be added just before the whipping
is completed both to tighten the structure and stabilize the whites.
For best volume when working with a small number of egg whites, it is
important that the mixing bowl, the whip or the beaters, and the
whites themselves be free of any trace of egg yolk or grease.
Egg Yolks: ********** When preparing cakes, the sweetener and yolks
are often whipped together (without additional heat) beyond the
formation of a ribbon until they are very light and fluffy. This
creates greater volume and a finer texture in finished cakes.
Flour: ****** A point of pride in my adopted state: Montana, with its
long, hot summer days, cool nights and good soil, is the home of most
of the best wheat in the United States. Its wheat is so well known
that many professionals specify Montana wheat for their baking. The
following flours are used in the recipes throughout this book. They
can be purchased in natural food stores, some gourmet stores, and
most supermarkets. Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #4
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Unbleached White Flour: *********************** Bleached by an aging
process rather than a chemical process, unbleached white flour is
made from a blend of hard wheats, but it is still a good all purpose
flour. When combined with whole wheat pastry flour, it gives
unsurpassed flavour and texture to pastries and biscuits.
Whole Wheat Flour: ****************** Containing both the bran and the
germ, whole wheat flour is made from hard wheat and is used mainly in
breads. It might also be labeled as whole wheat bread flour.
Whole Wheat Pastry Flour: ************************* Because this flour
still contains the bran and germ, it is slightly brownish in colour.
It is made from soft wheat and is best used in pastries, biscuits,
and cakes. Whole wheat pastry flour may be used interchangeably with
white cake flour.
White Cake Flour: ***************** Made from soft wheat, this flour
makes the whitest, lightest and most tender cakes.
Brown Rice Flour: ***************** For those who are gluten
sensitive, brown rice flour, which is available from natural food
stores, is a good alternative to wheat in everything but yeasted
breads. Brown rice flour often gives a crunchy, crumbly texture. Yet,
in most baked goods, the difference in texture is not even
noticeable. Brown rice flour should be stored in the refrigerator as
it is especially susceptible to rancidity. When rice flour is rancid,
it will impart a slightly bitter aftertaste to baked goods.
Oat Flour: ********** Available from natural food stores, oat flour
has very little gluten and is best used in combination with other
flours. If you would like to make your own oat flour, blend rolled
oats, 1/2 cup at a time, in either a food processor or electric
blender. Once ground, oat flour should be stored in the refrigerator,
as it is especially susceptible to rancidity. When oat flour is
rancid, it will impart a slightly bitter aftertaste to baked goods.
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
Ingredients (contd) ********************
Dried Fruit: ************ Use naturally dried, unsweetened fruit
found in natural food stores rather than fruit dried with sulfur
dioxide or sweetened with additional sugar.
Eggs: ***** All of these recipes have been formulated using large
eggs. When separating eggs, learn to do it cleanly. That means there
should be no yolk in the whites, and no whites (or very little white)
in with the yolks. The greatest volume can be gotten from eggs that
are brought to room temperature before whipping. However, it is
preferable to begin with chilled whites when you use the following
technique to stiffly whip egg whites.
Egg Whites: To whip whites, place a small portion of the sweetener in
the recipe in with the cold whites right from the beginning. Although
this will slightly retard the whipping action, it will prevent the
whites from over-whipping and becoming dry and difficult to fold into
other mixtures. Begin using a medium high speed for whipping the
whites, once they have whitened, increase the speed to high. The
whites will take a little longer to become stiff this way and there
will be less air beaten into them, producing a slightly less volume,
however, the whites will be stronger and deflate less when folded
into the other ingredients. Salt from the amount in the recipe and/or
a squeeze of fresh lemon juice can be added just before the whipping
is completed both to tighten the structure and stabilize the whites.
For best volume when working with a small number of egg whites, it is
important that the mixing bowl, the whip or the beaters, and the
whites themselves be free of any trace of egg yolk or grease.
Egg Yolks: ********** When preparing cakes, the sweetener and yolks
are often whipped together (without additional heat) beyond the
formation of a ribbon until they are very light and fluffy. This
creates greater volume and a finer texture in finished cakes.
Flour: ****** A point of pride in my adopted state: Montana, with its
long, hot summer days, cool nights and good soil, is the home of most
of the best wheat in the United States. Its wheat is so well known
that many professionals specify Montana wheat for their baking. The
following flours are used in the recipes throughout this book. They
can be purchased in natural food stores, some gourmet stores, and
most supermarkets. Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #4
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Unbleached White Flour: *********************** Bleached by an aging
process rather than a chemical process, unbleached white flour is
made from a blend of hard wheats, but it is still a good all purpose
flour. When combined with whole wheat pastry flour, it gives
unsurpassed flavour and texture to pastries and biscuits.
Whole Wheat Flour: ****************** Containing both the bran and the
germ, whole wheat flour is made from hard wheat and is used mainly in
breads. It might also be labeled as whole wheat bread flour.
Whole Wheat Pastry Flour: ************************* Because this flour
still contains the bran and germ, it is slightly brownish in colour.
It is made from soft wheat and is best used in pastries, biscuits,
and cakes. Whole wheat pastry flour may be used interchangeably with
white cake flour.
White Cake Flour: ***************** Made from soft wheat, this flour
makes the whitest, lightest and most tender cakes.
Brown Rice Flour: ***************** For those who are gluten
sensitive, brown rice flour, which is available from natural food
stores, is a good alternative to wheat in everything but yeasted
breads. Brown rice flour often gives a crunchy, crumbly texture. Yet,
in most baked goods, the difference in texture is not even
noticeable. Brown rice flour should be stored in the refrigerator as
it is especially susceptible to rancidity. When rice flour is rancid,
it will impart a slightly bitter aftertaste to baked goods.
Oat Flour: ********** Available from natural food stores, oat flour
has very little gluten and is best used in combination with other
flours. If you would like to make your own oat flour, blend rolled
oats, 1/2 cup at a time, in either a food processor or electric
blender. Once ground, oat flour should be stored in the refrigerator,
as it is especially susceptible to rancidity. When oat flour is
rancid, it will impart a slightly bitter aftertaste to baked goods.
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp