Recipe Of The Month

Pumpkin Pie Wontons

 MAKES 16 IN 30 MINUTES OR LESS

 1 cup canned pumpkin
 2 Tbs. maple syrup
 3 Tbs. light brown sugar
 1 tsp. pumpkin pie spice
 16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

1. Preheat oven to 400 [degrees] F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
 2. Place one wonton wrapper flat on work surface. Spoon 1 tablespoon filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
3. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
 4. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.

BROWNIES 

These are served the first night of The McDougall Program for dessert, with Vanilla Soy Ice Cream.  People line up for seconds!  Remember, these are a rich treat for a special occasion.

Servings:  makes one square pan
Preparation Time:  15 minutes
Cooking Time:  30 minutes

Dry Ingredients:
1 cup unbleached white flour
2/3 cup reduced fat cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup chopped cashews or walnuts (optional)

Wet Ingredients:
1 cup Wonderslim Fat Replacer
1 cup organic cane sugar
1 teaspoon vanilla
2 tablespoons Egg Replacer mixed in ½ cup water

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl.  Set aside.
Mix Wonderslim Fat Replacer and organic sugar together in a separate bowl.  Stir in vanilla.
Mix Egg Replacer and water together and whisk until very frothy.  Add to sugar mixture and stir to combine.  Add wet ingredients to dry ingredients and stir until mixed.  DO NOT OVERMIX.  Spoon into a non-stick 8 inch square baking dish and flatten.  Bake for 30 minutes.

Hints:  Wonderslim Fat Replacer is sold in jars in most natural food stores.  It is made from plums and apples and is an excellent fat replacer in baked goods.  Wonderslim also makes the reduced fat and caffeine free cocoa powder.  Organic cane sugar is made by Wholesome Sweeteners. (Regular granulated sugar may be used instead, if desired.)  Egg Replacer is made by EnerG Foods.  It is sold in boxes in the natural food store.  It is used to replace eggs in baking. All of these products should be available in your natural food store.

  Chowchow

  5  green bell peppers
  5  red bell peppers
  2   large  green tomatoes
  2  large  onions
     1/2 small  cabbage
     1/4 cup  pickling salt
  3  brown cups  sugar
  2  cups  white vinegar -- 5% acidity
  1  cup  water
  1   tablespoon  mustard seeds
  1 1/2  teaspoons  celery seeds
     3/4 teaspoon  turmeric

Chop first 5 ingredients.


Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling water bath 15 minutes.


 Simply SinfulDessert

 
     1/2 cup  almonds (slivered almonds)
  1container  soft tofu -- drained
  1bag  semi sweet chocolate chips or carob chips -- melted
  2bananas -- sliced thin (2 cookies(like graham crackers) -- enough for 3 layers
  2 tablespoons  maple syrup or other sweetener
               soymilk to thin the pudding
 

 

Put the almonds in a food processor & pulse until very fine. Put in
the tofu & the sweetener & blend until smooth. Melt the chips (I put
them in the microwave) & add to the tofu while the processor is
running. Add enough soymilk to thin the mix to pudding consistency.
Use a rectangular or square Tupperware type container. Spoon some
pudding into the bottom of the container, top with a layer of
cookies, then a layer of bananas and continue until you have used up
everything...end with a pudding layer. Refrigerate until chilled.
 
 

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