Other recipes in this category
  • Date Coffee Cake
    1/3 c. mashed ripe bananas
    1/2 c. butter softened
    3 lg. eggs
    1 1/4 c. water
    1 1/2 c. chopped dates
    1 tsp. vanilla
    2 tsp. baking powder
    1 tsp. baking soda
    3 c. unbleached white flour
    Beat together mashed bananas and butter until creamy add eggs vanilla and water beat. Measure in flour baking soda and baking powder beat well stir in dates. Spoon batter into oiled and floured 9 x 13 inch baking pan and spread evenly.TOPPING
    1/3 c. chopped dates
    1/3 c. chopped walnuts
    1/3 c. flaked coconut
    Combine these three and sprinkle over batter. Bake at 350 degrees for 20 to 25 minutes or until inserted knife comes out clean. Cool on rack 8 to 10 minutes.
  • Grandma Kintcheloe Egg Custard
    2 eggs beaten
    1 1/2 c. part Pet milk and part other
    milk
    2 tsp. sugar
    Pinch salt
  • Sugar - Free Spice Cookies
    2 c. water
    1 c. raisins
    2 sticks margarine
    1 c. prunes chopped
    1 c. dates chopped
    2 egg whites
    2 tsp. soda
    1/2 tsp. salt
    2 tsp. vanilla
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    Dash cloves
    2 1/3 c. flour and maybe 1/4 more
    1/2 - 1 c. nuts
  • Chicken Breasts With Carrot And Zucchini Stu
    2 sm. whole chicken breasts
    1 c. carrots shredded (about 2 sm.)
    1 c. zucchini shredded (about 1 med.)
    1 tsp. salt
    1/4 tsp. poultry seasoning
    1 envelope chicken-flavored bouillon
    1/4 c. water
    With sharp knife remove skin and excess fat from chicken breasts. Cut each breast in half along breastbone remove breastbone. From cut side of each chicken breast half with tip of sharp knife cut and scrape meat away from rib cage gently pulling back meat to form pocket set aside. In medium bowl combine carrots zucchini salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket secure with toothpicks. In 10 inch skillet place chicken sprinkle with bouillon. To skillet add water over medium high heat heat to boiling. Reduce heat to low cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. Makes 4 servings 180 calories per serving.
  • Pineapple Fluff
    2 c. unsweetened pineapple with juice
    1 1/3 c. non-fat dry milk
    3 pkgs. Equal
    3 tbsp. lemon juice
    1 tsp. vanilla
    1 tsp. butter-flavoring
    1 pkg. lemon or lime D-Zerta gelatin
    Dissolve D-Zerta in 1/2 cup boiling water. Put pineapple dry milk sugar substitute lemon juice vanilla and butter flavoring in blender and blend 1 minute scraping sides. Add gelatin and blend 3 more minutes until foamy. Pour into a square dish and refrigerate. Yield 4 servings.