Recipes Included On This Page Grand Marnier Cranberry Sauce Guilt-free Carrot and Plum Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Grand Marnier Cranberry Sauce Recipe By :Bon Appetit, March 1995 Serving Size : 4 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh cranberries 1 1/4 cups sugar 2 tablespoons frozen orange juice concentrate -- thawed 2 tablespoons Grand Marnier or other orange-flavored liqueur Preheat oven to 325 deg. F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled. Makes 2 cups. From : Bon Appetit, March 1995 Contributed to the FareShare Gazette by Norm; 25 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 325 Calories; trace Fat (0.5% calories from fat); 1g Protein; 79g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit; 4 Other Carbohydrates. * Exported from MasterCook * Guilt-free Carrot and Plum Cake - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown rice flour 1 teaspoon xanthan gum -- (scant) 1 cup sugar 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 1 teaspoon dried lemon peel 16 ounces canned plums with some juice 3/4 cup liquid egg substitute 3 tablespoons vegetable oil 3 cups grated carrots Lactose free, soy free, cholesterol free. Preheat oven to 350F. Spray a bundt pan with vegetable oil spray and dust with rice flour. In a large mixing bowl, combine flour, xanthan gum, sugar, baking soda, baking powder, salt, spice and lemon peel. Set aside. Drain the plums, reserving the juice; pit them and puree them in the food processor, adding enough of the reserved juice to make 1-1/4 cups. Combine the puree, egg substitute and oil, beating to mix well. Stir into the flour mixture along with the grated carrots. Pour batter into prepared pan and bake for 1 hour and 10 minutes or until a tester comes out clean. Cool in pan 10 minutes before turning out. If desired, while still warm, drizzle on a thin icing of confectioners' sugar mixed with fruit juice. Xanthan Gum: This is a powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. It is now available in some health food stores. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (19.4% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

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