Fruit Sweet And Sugar Free - Ingredients #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
Ingredients ***********
: Choose the finest and freshest ingredients you can find. The
quality of your ingredients and how you work with them will affect the
quality, flavour, texture, and appearance of your finished products.
Some of the items in this introduction may be new to you, or they may
be used in unfamiliar ways. This information will assist you with all
of your baking and most especially with the recipes in this book.
Almond Milk: ************ Almond milk is a delicious, protein-rich
alternative to cows milk. It can be used in any recipe without
alterations in amounts or techniques. To make almond milk, blend
blanched almonds and water on high speed for five minutes. Strain
this mixture through a double thickness of dampened cheesecloth. The
almond pulp remaining in the strainer will have almost no flavour and
should be discarded. The usual proportion of almond milk is 4 parts
water to 1 part almonds (written as 4:1). However this proportion of
water to almonds can be varied depending on how rich a milk is
desired. The lower the ratio of water to almonds, the richer the
milk. A rich almond milk would be 3:1. Keep almond milk under
refrigeration and use it within 4 days.
Amazake: ******** Amazake, or rice milk is a whole-grain product made
by adding cultured brown rice (koji) to sweet brown rice and water.
The mixture is then fermented into a thick liquid that is used both
as a sweetener and a beverage. Amazake is about 21 per cent sugar,
mainly glucose and maltose, and it is high in carbohydrates and other
nutrients, including vitamin B and iron. Amazake comes in many
flavours; however, plain or vanilla is preferred for baking. Amazake
can be purchased in natural food stores in the freezer or the
refrigerator section in half pint, pint, and quart bottles. Once
opened, it will keep for a week under refrigeration.
Apples: ******* Many varieties of apples are available all year long,
but do experiment with some of the shorter-lived fall and winter
varieties. For most recipes, tart, crisp apples are recommended, such
as Granny Smiths, Pippins, and Gravensteins. Golden Delicious
applies, which seem to be available everywhere all the time, will
also work well as long as they have not become too old and mealy. For
the least amount of waste, use a vegetable peeler instead of a knife
to peel apples. Apples can be kept from turning brown after they have
been sliced or cut by tossing them into a small amount of lemon juice
diluted with water.
Baking Powder: ************** Natural food stores sell baking powder
that is free of the aluminum compounds that many people consider to be
unhealthy. Baking powder has about a one-year shelf life and should be
replaced yearly. Store baking powder in an airtight container in a
cupboard, not in the refrigerator, to avoid loss of strength due to
humidity.
Submitted By JIM WELLER On 10-11-95
Title: Fruit Sweet and Sugar Free - Ingredients #2
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ***********
Baking Soda: ************ Used by itself, baking soda has no leavening
ability. But used in combination with an acid ingredients, such as a
fruit sweetener, as well as baking powder, it creates carbon dioxide
bubbles which leaven the batter. Since baking soda is usually very
lumpy in the box, it is important to sift it once before measuring,
and then again with the flour. Otherwise the final produce will have
little dark brown spots scattered throughout which can be quite
bitter.
Butter: ******* I prefer to use unsalted butter because of its
wonderful flavour and delicious aroma. By using unsalted butter you
can easily control both the quantity and the quality of salt in
everything you cook or bake. Unsalted butter has a much sorter shelf
life than salted butter and can become rancid in a couple of weeks in
the refrigerator. However, it may be stored for a couple of months in
the freezer. Unless otherwise stated in the recipe, butter should be
used at room temperature for ease in blending with sweetener or other
ingredients. Butter comes in either 1/4 pound sticks or one pound
solids. A stick of butter equals 1/2 cup, 8 tablespoons or 1/4 pound.
Two sticks equal 1 cup, 16 tablespoons, or 1/2 pound. Three sticks
equal 1-1/2 cups, 24 tablespoons, or 3/4 pound. And 4 sticks of
butter are equivalent to the 1 pound solid, and equal 2 cups or 32
tablespoons. One ounce of butter is equivalent to 2 tablespoons.
Carob Powder: ************* Carob is also known as Saint Johns
Bread. It is an ideal substitute for cocoa powder or chocolate, as it
is similar in both flavour and colour. Carob, a good source of
calcium, is free of the detrimental effects of caffeine, theobromine,
and calcium oxalate, which are all found in cocoa beans. Carob powder
is low in fat and naturally sweet. When you have a choice, choose
dark roasted carob powder, which gives a richer flavour and colour.
Carob powder can be purchased in natural food stores and should be
stored at room temperature. Carob powder has a tendency to form rock
hard clumps, so be sure to sift it before mixing it with other
ingredients.
CornStarch and Arrowroot: ************************* These two
thickeners create beautiful translucent sauces and glazes. Arrowroot
is recommended for use with acid fruits, as it does not break down
and thin in their presence. Dissolve cornstarch in some of the cool
liquid called for in the recipe. Heat the remaining liquid to the
boiling point. Gradually whisk in the dissolved cornstarch, whisking
constantly while the mixture returns to a boil. Reduce the heat and
simmer for five minutes to stabilize the cornstarch. Remove from the
heat. Cornstarch based mixtures will thicken upon cooling and can be
reheated to return to the desired consistency. Dissolve arrowroot in
some of the cool liquid called for in the recipe. Heat the remaining
liquid just to the boiling point and reduce the heat. Whisk in the
dissolved arrowroot. As soon as the mixture thickens, remove it from
the heat. Dont allow the arrowroot to get too how (about 175
degrees) or it will break down and thin the mixture. Arrowroot
thickened mixtures cannot be reheated and retain their original
consistency. Submitted By JIM WELLER On 10-11-95
Source from luhu.jp
Ingredients ***********
: Choose the finest and freshest ingredients you can find. The
quality of your ingredients and how you work with them will affect the
quality, flavour, texture, and appearance of your finished products.
Some of the items in this introduction may be new to you, or they may
be used in unfamiliar ways. This information will assist you with all
of your baking and most especially with the recipes in this book.
Almond Milk: ************ Almond milk is a delicious, protein-rich
alternative to cows milk. It can be used in any recipe without
alterations in amounts or techniques. To make almond milk, blend
blanched almonds and water on high speed for five minutes. Strain
this mixture through a double thickness of dampened cheesecloth. The
almond pulp remaining in the strainer will have almost no flavour and
should be discarded. The usual proportion of almond milk is 4 parts
water to 1 part almonds (written as 4:1). However this proportion of
water to almonds can be varied depending on how rich a milk is
desired. The lower the ratio of water to almonds, the richer the
milk. A rich almond milk would be 3:1. Keep almond milk under
refrigeration and use it within 4 days.
Amazake: ******** Amazake, or rice milk is a whole-grain product made
by adding cultured brown rice (koji) to sweet brown rice and water.
The mixture is then fermented into a thick liquid that is used both
as a sweetener and a beverage. Amazake is about 21 per cent sugar,
mainly glucose and maltose, and it is high in carbohydrates and other
nutrients, including vitamin B and iron. Amazake comes in many
flavours; however, plain or vanilla is preferred for baking. Amazake
can be purchased in natural food stores in the freezer or the
refrigerator section in half pint, pint, and quart bottles. Once
opened, it will keep for a week under refrigeration.
Apples: ******* Many varieties of apples are available all year long,
but do experiment with some of the shorter-lived fall and winter
varieties. For most recipes, tart, crisp apples are recommended, such
as Granny Smiths, Pippins, and Gravensteins. Golden Delicious
applies, which seem to be available everywhere all the time, will
also work well as long as they have not become too old and mealy. For
the least amount of waste, use a vegetable peeler instead of a knife
to peel apples. Apples can be kept from turning brown after they have
been sliced or cut by tossing them into a small amount of lemon juice
diluted with water.
Baking Powder: ************** Natural food stores sell baking powder
that is free of the aluminum compounds that many people consider to be
unhealthy. Baking powder has about a one-year shelf life and should be
replaced yearly. Store baking powder in an airtight container in a
cupboard, not in the refrigerator, to avoid loss of strength due to
humidity.
Submitted By JIM WELLER On 10-11-95
Title: Fruit Sweet and Sugar Free - Ingredients #2
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Ingredients (contd) ***********
Baking Soda: ************ Used by itself, baking soda has no leavening
ability. But used in combination with an acid ingredients, such as a
fruit sweetener, as well as baking powder, it creates carbon dioxide
bubbles which leaven the batter. Since baking soda is usually very
lumpy in the box, it is important to sift it once before measuring,
and then again with the flour. Otherwise the final produce will have
little dark brown spots scattered throughout which can be quite
bitter.
Butter: ******* I prefer to use unsalted butter because of its
wonderful flavour and delicious aroma. By using unsalted butter you
can easily control both the quantity and the quality of salt in
everything you cook or bake. Unsalted butter has a much sorter shelf
life than salted butter and can become rancid in a couple of weeks in
the refrigerator. However, it may be stored for a couple of months in
the freezer. Unless otherwise stated in the recipe, butter should be
used at room temperature for ease in blending with sweetener or other
ingredients. Butter comes in either 1/4 pound sticks or one pound
solids. A stick of butter equals 1/2 cup, 8 tablespoons or 1/4 pound.
Two sticks equal 1 cup, 16 tablespoons, or 1/2 pound. Three sticks
equal 1-1/2 cups, 24 tablespoons, or 3/4 pound. And 4 sticks of
butter are equivalent to the 1 pound solid, and equal 2 cups or 32
tablespoons. One ounce of butter is equivalent to 2 tablespoons.
Carob Powder: ************* Carob is also known as Saint Johns
Bread. It is an ideal substitute for cocoa powder or chocolate, as it
is similar in both flavour and colour. Carob, a good source of
calcium, is free of the detrimental effects of caffeine, theobromine,
and calcium oxalate, which are all found in cocoa beans. Carob powder
is low in fat and naturally sweet. When you have a choice, choose
dark roasted carob powder, which gives a richer flavour and colour.
Carob powder can be purchased in natural food stores and should be
stored at room temperature. Carob powder has a tendency to form rock
hard clumps, so be sure to sift it before mixing it with other
ingredients.
CornStarch and Arrowroot: ************************* These two
thickeners create beautiful translucent sauces and glazes. Arrowroot
is recommended for use with acid fruits, as it does not break down
and thin in their presence. Dissolve cornstarch in some of the cool
liquid called for in the recipe. Heat the remaining liquid to the
boiling point. Gradually whisk in the dissolved cornstarch, whisking
constantly while the mixture returns to a boil. Reduce the heat and
simmer for five minutes to stabilize the cornstarch. Remove from the
heat. Cornstarch based mixtures will thicken upon cooling and can be
reheated to return to the desired consistency. Dissolve arrowroot in
some of the cool liquid called for in the recipe. Heat the remaining
liquid just to the boiling point and reduce the heat. Whisk in the
dissolved arrowroot. As soon as the mixture thickens, remove it from
the heat. Dont allow the arrowroot to get too how (about 175
degrees) or it will break down and thin the mixture. Arrowroot
thickened mixtures cannot be reheated and retain their original
consistency. Submitted By JIM WELLER On 10-11-95
Source from luhu.jp