Recipes Included On This Page Glazed Pineapple Cookies Gluten-Free Baking Powder Grand Marnier Cake Grandma's Apple Pie (Using Stevia Powder) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Glazed Pineapple Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla 3/4 cup pineapple crushed 1 cup brown sugar 1 egg 1/2 cup Crisco Powdered sugar Preheat oven to 325. Drain the pineapple, save juice for glaze. Cream Crisco and sugar then add egg vanilla and pineapple blend well. In another bowl combine dry ingredients. Combine the dry mixture with the moist mix blend well. Drop by rounded teaspoonfuls onto a cookie sheet, bake at 325 for 18 to 20 minutes. After cookies are cool make a glaze with the pineapple juice and powdered sugar drizzle over cookies. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 11 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 14g Carbohydrate; 8mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Gluten-Free Baking Powder Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cream of tartar 1/2 cup cornstarch 1/4 cup baking soda In a small processor or sifter, blend or sift together cream of tartar, cornstarch and baking soda until well blended. Transfer to container with tight-fitting lid; label. Store at room temperature. Makes 1 1/4 cup. Source : "Full of Beans, 1993, p. 211" S(MC formatting by): "bobbi744@acd.net" NOTES : All gluten-free baked goods - pancakes, biscuits, muffins, quick breads, cookies, cakes - are made using gluten-free baking powder. It is smart to make up a supply of it to keep on hand. Keep handy in the cupboard and use within three months. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 25 January 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 430 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 103g Carbohydrate; 0mg Cholesterol; 15146 mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grand Marnier Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 3 eggs 1 teaspoon Grand Marnier 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups sour cream zest orange 1 cup chopped walnuts Preheat oven to 350 deg. Cream 1 cup butter with 1 cup sugar until pale and fluffy. Beat in 3 egg yolks, one at a time. Add 1 teaspoon Grand Marnier. Sift together 2 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon baking soda. Add dry ingredients to batter, alternating with 1 1/2 cups sour cream, beginning and ending with dry ingredients and mixing until smooth. Stir in zest of 1 orange and 1 cup chopped walnuts. Beat until stiff, 3 egg whites. Fold into batter. Pour batter into a greased 9-inch tube pan. Bake in 350 deg. oven for 50-55 minutes, or until cake tests done. Topping: Combine 1/2 cup sugar, 1 cup orange juice, and 1/3 cup Grand Marnier. Pour over hot cake while it is in the pan. Sprinkle with blanched slivered almonds and let cake cool before removing from the pan. Enjoy with a hot cup or tea or coffee. Contributed to FareShare Gazette by ChefAlice <ChefAlice@aol.com>; 20 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 628 Calories (kcal); 43g Total Fat; (60% calories from fat); 11g Protein; 53g Carbohydrate; 151mg Cholesterol; 497mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Grandma's Apple Pie (Using Stevia Powder) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for a 9 inch -- 2 crust pie 6 cups peeled and thinly sliced pie apples such as Jonathan or Winesap. 1 teaspoon fresh lemon juice -- (1 to 2) 1 1/2 teaspoons Stevia Extract Powder 2 tablespoons whole wheat pastry flour -- (2 to 3) 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1 Dash cloves or allspice 2 tablespoons butter Fit bottom pastry into a pie dish. In a large mixing bowl sprinkle lemon juice over apples and stir to mix. Using a cup or small bowl stir together stevia, flour, nutmeg, cinnamon, and cloves or allspice. Sprinkle spice mixture over apples and carefully stir to coat apples. Pile apples into crust. Dot with butter. With water, moisten the outer rim of the lower crust. Place upper crust on pie and crimp edges together. Slit top of pie to allow steam to escape. Place on a cookie sheet. Bake at 350 degrees in a preheated oven for 55 to 60 minutes. Aluminum foil can be placed over the pie during the last 15 minutes to prevent over-browning. Cool on a rack, cover and leave at room temperature overnight or refrigerate if you like. This pie is delicious at any temperature. S(MC Format by Art) NOTES : This recipe came from the website: http://www.homestead.com/stevia/recipes.html as did the following information. Other recipes are available on that site, as well as Stevia products and cookbooks. It also includes many links for those interested to browse. Stevia in the Kitchen by Jeffrey Goettemoeller There are hundreds of species of the genus Stevia native to North and South America. Only one species, rebaudiana, tastes sweet enough to be called "sweet leaf" in Brazil and Paraguay where it grows wild. Amazingly, Stevia sweetens with almost zero calories, does not encourage cavities, is non-glycemic, and may even strengthen the pancreas. All this makes it a great natural alternative to artificial sweeteners and sugar. Recipes: Certain issues present a challenge when cooking with stevia. First, very little is required due to its tremendous sweetness. Bulk that would normally be provided by sugar must instead be supplied by other dry ingredients. Also, some way must be found to distribute the small amount of stevia evenly throughout the other ingredients. Sometimes this is done by mixing with liquid ingredients first. Another challenge is the slight taste of stevia itself. This is not a problem if ingredients are adjusted and selected so that they interact harmoniously with the stevia. Green Stevia Powder is more of a challenge in this regard than is Stevia Extract Powder Stevia Extract Powder: Pure Stevia Extract Powder is your best choice for most recipes. Almost all of the recipes in Stevia Sweet Recipes list it as an option. This white powder is an extract of the sweet glycosides in the stevia plant. Because of their unique structure, these glycosides do not contribute calories to the diet. The main glycoside is called stevioside. Stevia Extract Powder contains 80-95% stevioside. The percentage should be listed on the label. We recommend a pure stevia product, with no maltodextrin or other fillers. These fillers may not be tolerated by those who must avoid easily metabolized carbohydrates, and the "pure" Stevia Extract Powder is almost always a better buy in terms of sweetening power for your money. Stevia Extract powder is 200 to 300 times sweeter than regular white sugar. One teaspoon has roughly the same sweetening power as 1 cup granulated cane sugar, though the conversion rate varies depending on the ingredients it is combined with. Green Stevia Powder: Green Stevia Powder is dried Stevia leaf which has been finely ground. Many of our recipes list it as an option. The green powder seems to work best with beverages, as well as pineapple, kiwi, and some pies. It contains the full range of nutrients found in stevia, but does present some additional challenges for use in recipes, with it's green color and licorice-like taste. We use it only in those recipes where it works well. One nice thing about Green Stevia Powder is that you can make it yourself by grinding dried leaves in a blender or coffee grinder with metal blades. You can even use home-grown stevia this way! A good rule of thumb is to use 3-4 teaspoons of Green Stevia Powder in place of 1 cup of regular cane sugar. Here again, the conversion rate varies according to the recipe. Liquid Stevia Extract: Liquid extract is convenient for sweetening beverages. Most liquid extracts have an alcohol base, though a water extract may be made by boiling or soaking fresh or dried leaves leaves and straining with a coffee filter, or by stirring Stevia Extract Powder into water. Water extracts have a limited shelf life and should be stored in the refrigerator. A dropper bottle works well as a dispenser. - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 23g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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