In this issue:

Thursday's Diabetic Recipe: *Breakfast Rollups*
Requests & Replies from Subscribers:  Jam Squares

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And Here Is Today's Recipe!
 

 

* Exported from MasterCook *

Breakfast Rollups

Recipe By : Real Food for Real People
Serving Size : 6      Preparation Time :0:00
Categories : Breakfast & Brunch               Diabetic
Low Carb                Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Sausage Links
1 1/3 cups Pancake Mix, complete
1/3 cup Wheat Gluten
1/3 cup Almond Meal
2 cups Milk
2 Eggs
2 tablespoons Butter or Margarine -- melted
2 small Apples -- grated
1/4 teaspoon Ground Cinnamon -- optional

* Use 12 precooked sausage links; either turkey, pork, or beef.

Use a heavy skillet. Do not preheat. Place sausage links in cold skillet, turn heat to low
and cook, turning links several times. Turn heat to medium and continue cooking links until
they are thoroughly cooked and brown. Drain and keep links warm. To prepare pancakes,
combine pancake mix, vital wheat gluten, almond meal, eggs and milk. Blend until smooth,
adding a bit more milk if necessary to make a thin batter. Add in the melted margarine,
grated apples and cinnamon; blend well. Using a heavy griddle, preheat; with a paper towel
rub a tiny bit of oil onto hot griddle. Pour batter, making 4-inch circles. Cook until bubbles
appear and bottom is slightly browned when edge is lifted. Turn pancakes over and cook on other side until browned. Roll one sausage link in each pancake, place seam side down
on serving plate. Serve immediately with sugar-free maple syrup, or use a topping of
applesauce and sour cream. For a different taste, try using yogurt as a topping, or Splenda
mixed with cinnamon.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 560 Calories; 34g Fat (55.3% calories from fat);
28g Protein; 35g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 841mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I need a recipe for chewy granola bars. Thanks so much!

Lauralee

I know that there is a substitution equivalent for heavy cream, but I can't remember what it
is. Can you tell me what can be substituted for 1 cup of heavy cream? Thank you.

Jessica

Hi!

I would love some lunch ideas for sending with my children who are in school. They are
older (Middle School and High School) so I need to send things that are "cool" for kids this
age, yet nutritional. Help!

Sue

~ Subscriber Responses ~
 

Michel was inquiring about a home-made crescent dough recipe for pizza crust. I don't
have such a one, but here is one I have used for over 30 years.

Easy Pizza Dough

1 pkg regular yeast (1 1/2 Tbsp loose yeast)
1 cup lukewarm water
1 1/2 tsp salt
2 Tbsp oil or melted shortening
3 cups sifted flour

Sprinkle yeast on water and let sit for 5 minutes in large bowl. When bubbly, add oil and
salt and mix in about half the flour and beat until smooth. Add remaining flour and
mix/knead until smooth and not sticky. Let rest for approximately 5 minutes to allow dough
to relax so it will spread more easily. This dough will cover a 17 x 11 (jelly-roll) pan.
Alternatively, it can be used for two smaller pans, either rectangular or circular. Pat gently
to the edges which are slightly thicker to retain filling. Let rise in a warm place until about
double in thickness. Dress the pizza with tomato sauce, spices, an assortment of
vegetables, meats, fruits and grated mozzarella cheese according to what your eaters like.
I once substituted coarsely grated tofu for meat and our kids loved it! Bake at 450 deg. F.
for approximately 25 - 30 minutes or until crust is golden brown.

Jack Poulter On an Island in the Pacific            jpoulter@islandnet.com
 

This recipe is for Anna from Maine who was looking for ways to use her jelly. Even though
the recipe calls for preserves I think jelly would work just fine. I have never submitted a
recipe before but I enjoy your e-zine very much and make this recipe often. I first found it in
a whole grain cookbook that I bought many years ago.

Jam Squares

1 cup butter, softened
1 cup packed brown sugar
1 3/4 cups all-purpose flour
2 cups rolled oats 3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
3/4 cup fruit preserves, any
flavor

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
2. In a medium bowl, cream together the butter and brown sugar until smooth. Combine the
flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts.
Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the
prepared pan. Spread preserves over the base and crumble the reserved oat mixture over
the top.
3. Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into
squares.

Vickie            eyore8819@yahoo.com
 

This recipe comes to us from Sue DeVries.

I use this flour mix for all of my "old" recipes from the days before I had to eat gluten-free.
My cookies turn out great!

Gluten Free Flour Mix for Cookies

** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)

Egg Replacer

Use Egg Beaters or generic equivalent in cookies that call for eggs. There is also a way to
replace eggs with ground flax seed but I don t know it.

Roben Ryberg's Snickerdoodles

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by
Roben Ryberg, scheduled for publication in the spring of 1999. Roben Ryberg: "We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. I'm sure you'll enjoy this crackled-top cookie as much as our testers did."

1/2 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla flavoring
1/2 cup potato starch
3/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with 1/2 teaspoon cinnamon

Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and
vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder,
xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be
sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape
into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in
sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each "ball" to even thickness of about 1/3
inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking
time to test for doneness. Browning is not a good indicator for these cookies.Makes about
3 dozen cookies.

Gluten-Free Potato Bread

by Sandra J. Leonard from The Gluten-Free Baker Newsletter

It has been a real challenge learning to bake without the use of gluten. I am proud to say
that it can be done with a bit of patience, a good attitude and a smiley face. Won't you try
a few of my favorite gluten-free recipes for bread and rolls? Come join me in my kitchen

Think that this is the one!...What one you ask? The gluten-free bread that tastes really
good, has a good texture and almost feels like real bread....that's what! It makes a
delicious sandwich too. Yield: 1-1/2 lb. loaf

2 Tablespoons sugar
1-1/2 - two cups water saved from boiled potatoes or water
dry yeast
1-1/2 cups white rice flour
1/2 - 1 teaspoon salt
3/4 cup sweet rice flour (glutinous)
1 Tablespoon Sure-Jel *
1/2 cup potato starch flour
1 Tablespoon plus 1 teaspoon quick-rise
1/2 cup potato flakes *
1/2 cup dry milk powder *
3 teaspoons xanthan gum *
2 Tablespoon vegetable oil
3 eggs, slightly beaten or egg substitute

* See Ingredient Source Below

Notes:
Save all the water when boiling potatoes. This water is then cooled slightly and refrigerated
until ready to make Potato Bread. When ready to make Potato Bread, heat the potato
water slightly in the microwave to take the chill off, before using. Use in place of water. If
using quite a bit of salt in the water when cooking the potatoes, use the lesser amount in
the Potato Bread recipe.
When using regular dry yeast (not quick rise) use 1-1/2 Tablespoons for this recipe.

Directions for Making Gluten-Free Breads Manually

1.All gluten-free bread recipes can be made manually. As there is no gluten in these
breads that need to rest, making gluten-free bread is quite easy. The bread
is mixed, allowed to rise and then baked. Gluten-free bread making eliminates the need for
'punching dough down', a second kneading and a second rising before baking. Gluten-free
breads can be made very easily.

2.Most important would be to have all ingredients at room temperature.

3.Mix a small pinch of sugar (from amount used in the recipe) with 1/8 cup of warm water
(110 - 112 degrees F). Water is taken from the total amount used in the recipe or deducted
from total amount of other liquid used in recipe.

4.Add the dry yeast to the sugar/water mixture. Stir until well mixed. Set aside for 5-10
minutes. The mixture will become very foamy. This step is called 'proofing' or 'proofing the
yeast'. It is used to make sure that the yeast is active.

5.Mix the dry ingredients together and stir them well by hand or use a whisk to blend.

6.Mix the wet ingredients together.

7.Alternately add the dry and wet ingredients together until well mixed and the dough is
smooth.

8.Grease baking container to be used. Insulated bakeware keeps over browning to a
minimum.

9.Place dough into greased baking container.

10.Cover baking container with a piece of plastic wrap that has been oiled or greased on
one side. Greased side facing the dough. (Greasing the plastic wrap keeps it from sticking
to the bread dough during the rise.)

11.Allow the dough to rise in a draft free, warm place for 45 - 60 minutes.

12.Remove plastic wrap that covered the dough.

13.Preheat oven to 375. Use of a convection oven will result in a higher, lighter loaf.

14.Bake bread for approximately 40 - 50 minutes. If bread looks too brown on the top
before the baking has completed, place a piece of aluminum foil (shiny
side facing dough) loosely over top of the bread while it continues to bake.

15.Remove bread from the baking container when it comes from the oven. Allow the bread
to totally cool on a wire cooling rack.

I hope you find these useful. I have more cookie and bread recipes if you are interested.
Also, thanks to Janet in California for the Funchi recipe.

Mary          D_bnight@yahoo.com
 

Quick Honey Mustard Dressing
Serve this easy sauce with salads or chicken tenders.

Makes 1 cup

1/2 cup Mayonnaise
1/4 cup Honey
1/4 cup Dijon mustard

Blend all ingredients well. Refrigerate until needed.

meremorgan@yahoo.com
 

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