Emailing List Recipes
Most of us, if we've been using computers long enough, have ended up on numerous emailing lists. I'm no different.
Early on, the emailing lists tended to be recipe lists, where everyone would post recipes for everyone else's enjoyment. That's where today's recipes are from: the infamous long-since-forgotten emailing lists. Check out the Peanutty Butter Chocolate Brownie, the Frozen Lemon Cheesecake Yogurt Bars, or any of the other desserts in today's post. Enjoy!
SWEET POTATO PIE
This recipe makes 2 pies
Ingredients
Pie filling:
1-1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1-1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
FROZEN LEMON CHEESECAKE YOGURT BARS
While this was from the infamous long-since-forgotten emailing list, it did state that it was from the September 1997 issue of Vegetarian Times. Unfortunately, I couldn't find a link for it. Makes 8 servings
Ingredients
2 cups nonfat plain yogurt
1 cup lemonade, frozen concentrate -- partially thawed
2/3 cup nonfat dry milk
1/2 cup skim milk
1/3 cup sugar
2 tablespoons lemon zest -- grated
1/2 cup fresh lemon juice
Directions
In food processor or blender, combine all ingredients; process until smooth.
Fill popsicle molds or small paper cups with yogurt mixture. If using paper cups, cover each cup with aluminum foil. Insert popsicle stick into each mold or cup. freeze until mixture hardens. Carefully remove from molds or cups before serving.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
Another goodie from the list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
ANGEL FOOD CAKE
This recipe begins, “Angel food cake is a lovely, light dessert that is leavened with egg whites. Serve it with fruit, a dusting of powdered sugar, and, if you want, sweetened whipped cream. This cake is special enough to serve for a holiday.”
Prep Time: 30 minutes; Cooking Time: 30-40 minutes; Serves: 10 to 12
Ingredients
7 to 12 egg whites
3/4 - 1-1/2 teaspoons cream of tartar
1-1/4 to 1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla, or other extract or flavoring
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 to 1/2 teaspoon salt, optional
Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in flavorings.
Sift together flour, remaining sugar and salt (if desired). Sift about 1/2 cup of the flour mixture over whites. Gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
Bake in preheated 375°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 30 to 40 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit (if desired).
Chocolate - Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.
PEACHY DESSERT
This serves 12
Ingredients
1 angel food cake
3-1/2 oz. package instant vanilla pudding
1-1/2 cups milk
6 oz. peach yogurt
1/3 cup sliced almonds, toasted
21 oz. can peach pie filling
1 (8-oz.) container of Cool Whip
Directions
Trim crust from angel food cake and tear into bite-sized pieces. Beat instant vanilla pudding mix with the milk and then stir in peach yogurt. In a 9x13-inch pan (or a pretty glass truffle bowl) layer half of the angel food cake pieces, then half of the peach pie filling and half of the pudding mixture. Repeat layers. Cover the top with Cool Whip. Garnish with sliced almonds. Refrigerate at least 4 hours.
NOTE: For a lower calorie dessert you can substitute instant sugar free pudding, low fat yogurt and 1% or skim milk.
PEANUTTY BUTTER CHOCOLATE BROWNIE
This looks like from a diabetic emailing list.
Yield: 16 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
Ingredients
1/4 cup creamy peanut butter
1 tablespoon water
1 tablespoon vegetable oil
1 large egg
1 egg white
1/2 of an 18.25 ounce box devil's food cake mix
Directions
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.
Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.
Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.
Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
Early on, the emailing lists tended to be recipe lists, where everyone would post recipes for everyone else's enjoyment. That's where today's recipes are from: the infamous long-since-forgotten emailing lists. Check out the Peanutty Butter Chocolate Brownie, the Frozen Lemon Cheesecake Yogurt Bars, or any of the other desserts in today's post. Enjoy!
SWEET POTATO PIE
This recipe makes 2 pies
Ingredients
Pie filling:
1-1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1-1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
FROZEN LEMON CHEESECAKE YOGURT BARS
While this was from the infamous long-since-forgotten emailing list, it did state that it was from the September 1997 issue of Vegetarian Times. Unfortunately, I couldn't find a link for it. Makes 8 servings
Ingredients
2 cups nonfat plain yogurt
1 cup lemonade, frozen concentrate -- partially thawed
2/3 cup nonfat dry milk
1/2 cup skim milk
1/3 cup sugar
2 tablespoons lemon zest -- grated
1/2 cup fresh lemon juice
Directions
In food processor or blender, combine all ingredients; process until smooth.
Fill popsicle molds or small paper cups with yogurt mixture. If using paper cups, cover each cup with aluminum foil. Insert popsicle stick into each mold or cup. freeze until mixture hardens. Carefully remove from molds or cups before serving.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
Another goodie from the list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
ANGEL FOOD CAKE
This recipe begins, “Angel food cake is a lovely, light dessert that is leavened with egg whites. Serve it with fruit, a dusting of powdered sugar, and, if you want, sweetened whipped cream. This cake is special enough to serve for a holiday.”
Prep Time: 30 minutes; Cooking Time: 30-40 minutes; Serves: 10 to 12
Ingredients
7 to 12 egg whites
3/4 - 1-1/2 teaspoons cream of tartar
1-1/4 to 1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla, or other extract or flavoring
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 to 1/2 teaspoon salt, optional
Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in flavorings.
Sift together flour, remaining sugar and salt (if desired). Sift about 1/2 cup of the flour mixture over whites. Gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
Bake in preheated 375°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 30 to 40 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit (if desired).
Chocolate - Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.
PEACHY DESSERT
This serves 12
Ingredients
1 angel food cake
3-1/2 oz. package instant vanilla pudding
1-1/2 cups milk
6 oz. peach yogurt
1/3 cup sliced almonds, toasted
21 oz. can peach pie filling
1 (8-oz.) container of Cool Whip
Directions
Trim crust from angel food cake and tear into bite-sized pieces. Beat instant vanilla pudding mix with the milk and then stir in peach yogurt. In a 9x13-inch pan (or a pretty glass truffle bowl) layer half of the angel food cake pieces, then half of the peach pie filling and half of the pudding mixture. Repeat layers. Cover the top with Cool Whip. Garnish with sliced almonds. Refrigerate at least 4 hours.
NOTE: For a lower calorie dessert you can substitute instant sugar free pudding, low fat yogurt and 1% or skim milk.
PEANUTTY BUTTER CHOCOLATE BROWNIE
This looks like from a diabetic emailing list.
Yield: 16 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
Ingredients
1/4 cup creamy peanut butter
1 tablespoon water
1 tablespoon vegetable oil
1 large egg
1 egg white
1/2 of an 18.25 ounce box devil's food cake mix
Directions
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.
Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.
Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.
Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
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