Rhubarb Custard Pie
1 pie crust see below
2 eggs, beaten 1/2 c egg beaters
1 2/3c. sugar
4c. sliced rhubarb
2T. butter margarine
1/4c. melted butter just under 1/4 margarine will work
1/3c. brown sugar
1/4t. baking soda
Bake at 350º for about 45 minutes. I like it served cold with whipped cream. This one wasn't nearly as fatty as I thought and I think I can make it. The pie crust is the hard part.
Carrot Cake or Bars with Cream Cheese Frosting
4 eggs, beaten thick 1c egg beaters
1 1/2c. oil sub at least 1c of it to applesauce
2t. baking soda
1 can carrots, drained and mashed
Mix well, add carrots last. Bake in a 9x13 pan for cake or 2 pans for bars at 350º for 30-35 minutes for bars or longer for cake (when a pick comes out clean it is done). Cool completely and frost.
4T. butter marg
1 package cream cheese soy cream cheese
1 lb. powdered sugar
1T. lemon juice
Cream butter and cheese, carefully and slowly add sugar. Beat in flavorings. Use this recipe for frosting any cake.
I made this one once a little while ago and it did not turn out so good. I didn't mash the carrots enough and I don't know what else I did wrong. The frosting was good but runnier than normal. I hope someone makes this and gives an opinion.
1 Angel food cake, cut or torn into pieces
2 (0.78 ounce) packages instant vanilla-flavored cappuccino mix you can find almost non dairy mixes but they still have some caffeine
1c. hot water
1 8oz. block Neufchâtel cheese soy cream cheese. Maybe needs a little flour or cornstarch for thickening.
1/2c. brown sugar
1 tub cool whip lite this has some HFCS in it if you can't get one without.
Raspberry purée (optional)
Place cake pieces in a 9x13 inch-baking dish. Combine cappuccino mix and water, pour over cake. Combine cream cheese, sugar, vanilla and cinnamon in large bowl. Beat at high speed until fluffy, fold in whipped topping. Spread mixture on top of cake cubes. Sift cocoa over top. Cover and chill 1 hour. Serve with raspberry purée if desired.
1 10oz. frozen raspberries in syrup, thawed
2T. lemon juice
Place raspberries in syrup and juice in a food processor and process until smooth. I forego the sauce as it doesn't make it better. I am trying this on Saturday and hope it is good. It will NOT be completely safe as there will be a little dairy, coffee and HFCS in it. But I am at least trying.
Junior Mint Brownies
1/4c. butter or margarine I made this with applesauce on Friday and it was good but fluffier and a little bit tough. DH said he liked them better that way. But I like mine fudgy. Add the applesauce after microwaving the mints.
3oz. Junior Mints or 2 large Peppermint Patties this adds a bit of chocolate but it has never bothered me at all.
1/4t. baking soda
1 large egg I used 1/4 plus 1/8c egg beaters for the 1 1/2 eggs.
1 large egg white
Preheat oven to 350º. Coat an 8-inch square pan with cooking spray. Combine butter and mints, microwave 30 seconds, stir until smooth. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, and eggs in a large bowl. Beat at medium speed until blended. Add mint mixture, beat well. Add flour mixture, beat until just mixed. Pour into prepared pan and bake for 20 minutes or until wooden pick comes out clean. Cut into 16 bars.
1 16oz. can peaches, in syrup
1 20oz. package frozen blueberries
1/4t. grated lemon zest
2t. lemon juice
3 slices white bread, cut into small cubes
3/4c. quick oats
3T. brown sugar
3T. melted butter margarine
Preheat oven to 375º. Drain peaches, reserve syrup. Combine sugar and cornstarch in a saucepan, add syrup and blueberries. Cook over medium heat, stirring, until thickened and bubbly. Stir in zest, juice and peaches. Combine bread, oats, brown sugar and cinnamon in a large bowl. Stir in melted butter. Spoon half of fruit mixture into a 1 ½ quart baking dish. Top with half of topping and repeat layers. Bake covered, 20 minutes, uncovered 10 minutes. I double the topping recipe because I like lots of topping. Serve warm with ice cream. This adapted well to the diet. I made it this winter.
Pie crust I haven't made thsi before but I think it seems low in fat.
1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
Food Processor variation: Preheat oven to 400º. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400º for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
Yield: 1 (9-inch) crust
Well these are my new challenges/experiments. Let me know what you think and if anything doesn't sound right or safe.
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!