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Tips, Recipes, & Reviews… From My Peeps!

Sweet Corn Tomalitos

Wednesday May 14, 2008

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.

3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.


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Low Fat Chocolate Chip Banana Nut Bread

Saturday Mar 29, 2008

Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

2 eggs 2/3 c. white sugar
4 very ripe bananas, mashed ¼ c. apple sauce
1/3 c. nonfat milk 1 tbsp extra virgin olive oil
1 tbsp vanilla extract 1 tbsp Kahlua
1¾ c. all purpose flour 2 tsp baking powder
½ tsp baking soda ½ tsp salt
1/3 c. chopped walnuts 1 c. chocolate chips

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6.
Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.


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Low Carb Tiramisu

Saturday Mar 29, 2008

Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda


Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.


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Hamantaschen

Saturday Mar 29, 2008

Submitted by JamiSings
Dough Ingredients:

3 c. flour ½ c. almonds, finely ground
1½ tsp baking powder ¼ tsp salt
½ c. sugar Zest of one lemon
½ lb. unsalted butter or margarine 1 egg
2 tbsp cold water 1 tbsp lemon juice
1 egg white, beaten

Poppy Seed Filling Ingredients:

4 oz. poppy seeds ½ c. milk
1 tbs unsalted butter or margarine ¼ c. seedless raisins, plumped
¼ c. toasted walnuts, pecans, or almonds 1 tbsp honey
½ tsp vanilla extract

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.


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Mocha Chip Cookies

Saturday Mar 29, 2008

Submitted by Carli
Yields About 2 Dozen large Cookies

1 c. softened butter 1 c. brown sugar
1 1/3 c. white sugar 2 eggs
1 tbsp vanilla extract 1 tsp baking soda
1 tsp baking powder 1 tsp salt
3½ c. flour 2 tbsp crushed instant coffee
16 oz. chocolate chips  

1. Cream the butter & sugars until fluffy.
2. Beat in eggs & vanilla extract.
3. Combine dry ingredients & beat into butter mixture.
4. Stir in chocolate chips.
5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.


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