Fruit Sweet And Sugar Free - Ingredients #9 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) ********************
Oil: **** Often oil can be substituted for butter to lower the
cholesterol in baked goods. Canola oil is recommended. It is a
high-quality tasteless oil, high in monounsaturated fats and very low
in saturated fat. It should be stored in a cool place. If you prefer
to use unrefined oils, be careful that their taste is mild enough not
to overwhelm the other ingredients in the recipe. Many delicate
cakes, like the sponge cakes in this book, will be ruined by a too
strong tasting oil (so I once learned, too late). Unrefined oils can
easily become rancid and must be stored in the refrigerator once they
have been opened.
Peaches, Nectarines and Apricots: *********************************
Always use ripe peaches, nectarines, and apricots. If the fruit is
not ripe when you begin, it will not ripen after cooking but will
remain hard and green tasting. Peaches, nectarines and apricots are
usually used peeled. To peel them, bring a pot of water to a boil,
add only a few pieces of fruit at a time to the pot so that the water
continues to boil. Count to 10 and remove the fruit to a bowl of cold
water. Use the point of a small knife to remove the peel. If the peel
does not come off easily, return the fruit to the boiling water for
another couple of seconds and try again.
Peach Extract: ************** My favorite discovery of 1989! You will
find I add a dab of peach extract in many unsuspected places, where
its use heightens and brightens flavours. Naturally flavoured peach
extract is available at many health food stores, or can be purchased
directly from Bickford Laboratories in Cleveland, Ohio
(1-800-283-8322). They require no minimum order.
Pears: ****** Highly flavoured and very perishable, pears are a
wonderful fall and winter fruit. Some of my favorite varieties are
Seckels, Bartletts, Anjous, and Winter Nells. As most pears are
overripe and mealy when they are soft, it is good to know that you
can press a pear gently at the stem end to see if it is ripe. When it
is soft to the touch, the pear is ripe and should be used within the
day (or some people say within the hour!). Do not bake with underripe
pears. They will remain unripe and as hard and thoroughly
disappointing at the end of the baking time as they were at the
beginning. For the least amount of waste, use a vegetable peeler
instead of a knife to peel pears. Tossed in a small amount of lemon
juice diluted with water, pears can be kept from turning brown after
they have been sliced or cut.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #10
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Plumped Raisins: **************** Use plumped raisins in any recipe
requiring raisins. They are more tender and more delicious than dried
raisins. They can be plumped in a large quantity at a time, or in
just the amount you need for the specific recipe. Raisins measure
about the same dry as they do after plumping. To make one cup of
plumped raisins, bring two cups of water to a boil, add one cup of
raisins. When the water returns to a boil, turn off the heat. Let the
raisins plump in the water for 10 to 30 minutes. Drain the raisins,
reserving the raisin water for use in place of the same amount of
water in breads, cookies, or other recipes. Store both plumped
raisins and the raisin water in the refrigerator for two or more
weeks.
Raisin Water: ************* Raisin water is the liquid remaining after
draining plumped raisins. It has a rich, dark brown colour and sweet
flavour. It can be used in place of an equal amount of water in
breads, cookies, or other recipes. Raisin water is often used in
whole wheat breads to give them a deeper colour and sweeter flavour.
Raisin water can be stored for two weeks or more in the refrigerator.
Raspberries and Blackberries: ***************************** As both
raspberries and blackberries are more fragile than strawberries, they
should not be dipped in water, where they would easily become water
logged and flavorless. It is best to sort through them and discard
any spoiled berries, and then to place the good berries on a pan
covered with a clean dry kitchen towel. Shake the pan so that the
berries roll around and clean themselves of dirt, leaves, etc. As
with strawberries, if the berries are to sit before you use them, be
sure they are spaced so as not to touch one another.
Sea Salt: ********* Natural, sun-dried white sea salt contains many
trace amounts of minerals that are important to the functioning of
the human body. Ordinary table salt has had all but the sodium and
chloride removed during the refining process, thus reducing salt from
a vital food to a flavouring agent. I include a small amount of salt
in many recipes where it helps heighten and balance flavours, thus
reducing the amount of sweetener needed by producing a sweeter taste
on the tongue. As high quality natural sun dried sea salt is not
readily available to most Americans, regular commercial salt should
be used only in moderation. Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
Ingredients (contd) ********************
Oil: **** Often oil can be substituted for butter to lower the
cholesterol in baked goods. Canola oil is recommended. It is a
high-quality tasteless oil, high in monounsaturated fats and very low
in saturated fat. It should be stored in a cool place. If you prefer
to use unrefined oils, be careful that their taste is mild enough not
to overwhelm the other ingredients in the recipe. Many delicate
cakes, like the sponge cakes in this book, will be ruined by a too
strong tasting oil (so I once learned, too late). Unrefined oils can
easily become rancid and must be stored in the refrigerator once they
have been opened.
Peaches, Nectarines and Apricots: *********************************
Always use ripe peaches, nectarines, and apricots. If the fruit is
not ripe when you begin, it will not ripen after cooking but will
remain hard and green tasting. Peaches, nectarines and apricots are
usually used peeled. To peel them, bring a pot of water to a boil,
add only a few pieces of fruit at a time to the pot so that the water
continues to boil. Count to 10 and remove the fruit to a bowl of cold
water. Use the point of a small knife to remove the peel. If the peel
does not come off easily, return the fruit to the boiling water for
another couple of seconds and try again.
Peach Extract: ************** My favorite discovery of 1989! You will
find I add a dab of peach extract in many unsuspected places, where
its use heightens and brightens flavours. Naturally flavoured peach
extract is available at many health food stores, or can be purchased
directly from Bickford Laboratories in Cleveland, Ohio
(1-800-283-8322). They require no minimum order.
Pears: ****** Highly flavoured and very perishable, pears are a
wonderful fall and winter fruit. Some of my favorite varieties are
Seckels, Bartletts, Anjous, and Winter Nells. As most pears are
overripe and mealy when they are soft, it is good to know that you
can press a pear gently at the stem end to see if it is ripe. When it
is soft to the touch, the pear is ripe and should be used within the
day (or some people say within the hour!). Do not bake with underripe
pears. They will remain unripe and as hard and thoroughly
disappointing at the end of the baking time as they were at the
beginning. For the least amount of waste, use a vegetable peeler
instead of a knife to peel pears. Tossed in a small amount of lemon
juice diluted with water, pears can be kept from turning brown after
they have been sliced or cut.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - Ingredients #10
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ********************
Plumped Raisins: **************** Use plumped raisins in any recipe
requiring raisins. They are more tender and more delicious than dried
raisins. They can be plumped in a large quantity at a time, or in
just the amount you need for the specific recipe. Raisins measure
about the same dry as they do after plumping. To make one cup of
plumped raisins, bring two cups of water to a boil, add one cup of
raisins. When the water returns to a boil, turn off the heat. Let the
raisins plump in the water for 10 to 30 minutes. Drain the raisins,
reserving the raisin water for use in place of the same amount of
water in breads, cookies, or other recipes. Store both plumped
raisins and the raisin water in the refrigerator for two or more
weeks.
Raisin Water: ************* Raisin water is the liquid remaining after
draining plumped raisins. It has a rich, dark brown colour and sweet
flavour. It can be used in place of an equal amount of water in
breads, cookies, or other recipes. Raisin water is often used in
whole wheat breads to give them a deeper colour and sweeter flavour.
Raisin water can be stored for two weeks or more in the refrigerator.
Raspberries and Blackberries: ***************************** As both
raspberries and blackberries are more fragile than strawberries, they
should not be dipped in water, where they would easily become water
logged and flavorless. It is best to sort through them and discard
any spoiled berries, and then to place the good berries on a pan
covered with a clean dry kitchen towel. Shake the pan so that the
berries roll around and clean themselves of dirt, leaves, etc. As
with strawberries, if the berries are to sit before you use them, be
sure they are spaced so as not to touch one another.
Sea Salt: ********* Natural, sun-dried white sea salt contains many
trace amounts of minerals that are important to the functioning of
the human body. Ordinary table salt has had all but the sodium and
chloride removed during the refining process, thus reducing salt from
a vital food to a flavouring agent. I include a small amount of salt
in many recipes where it helps heighten and balance flavours, thus
reducing the amount of sweetener needed by producing a sweeter taste
on the tongue. As high quality natural sun dried sea salt is not
readily available to most Americans, regular commercial salt should
be used only in moderation. Submitted By JIM WELLER On 10-09-95
Source from luhu.jp