HungryRecipes.com

-Nancy Speicher DPXX20A 1 1/2 c Whole blanched almonds;

-chopped (12 oz) 1 c Butter or margarine

1 1/2 c Sugar

3 tb Light corn syrup

3 tb Water

8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven

(375F) 10 minutes, or until lightly golden. 2. Combine butter or margarine, sugar, corn syrup and water in a

medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out onto wax paper. 3. Melt chocolate squares in the top of a double boiler over hot

water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound. From Family Circle 11/72 Homemade Candies

1/2 c Water

2 c Bread Flour

1 tb Dry milk

1/2 ts Salt

1 tb Butter

1/4 c Lemon yogurt

1 1/2 tb Honey

1/4 c Sliced and toasted almonds

2 ts Dried lemon peel

2 tb Poppy seeds

1 ts Lemon extract

2 ts Yeast

1 pound loaf

1 c Long-grain brown rice;

2 c Water

1 ts Low-sodium bouillon granules

2 tb Almonds; silvered

-=OR=- 2 tb Pine nuts;

2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

1/2 c Whole almonds

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 ts Vanilla extract

2 T Amaretto

3/4 c Sour cream

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

——————————PATTI – VDRJ67A—————————— ———————————–PASTRY———————————– 2 c Flour

3 tb Sugar

3/4 c Butter or margarine; cut up

1 Egg; slightly beaten

1 tb Fresh lemon juice

4 tb Water; iced

———————————-FILLING———————————- 6 Egg yolks

3/4 c Sugar

1/8 ts Salt

3/4 c Brazil nuts -OR- almonds;

- pulverized 1/3 c Dark -OR- light raisins

3 c Tart appples; shredded

- about 3 large 1/2 ts Cinnamon

6 tb Apricot jam

6 tb Butter or margarine; melted

———————————SERVE WITH——————————— Slightly sweetened whipped – cream Toasted slivered almonds Mix flour and sugar in bowl. Cut butter into mixture until pieces are the size of peas. Blend the egg, lemon juice and 3 tbls water. Sprinkle over the dry ingredients. Toss with fork until four is moistened. Press into a ball. Add last tbls of water if needed. Roll pastry into a 9×13″ baking pan, building the edge up about 1″. In small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at high speed until thick and lemon colored. Blend in the nuts and raisins. Fold in the appples and cinnamon. Spread apricot jam over the pastry. Top with apple-nut mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to oven. Bake 15-20 minutes longer until top is golden. Cut into squares. Serve warm with slightly sweetened whipped cream and garnished with almonds.

1/3 c Dried apple rings;

1/4 c Heaped bulgur;

2/3 c Cup natural yogurt

-=OR=- 2/3 c Fromage frais;

1/4 c Milk;

A little artifical sweetener -(optional) Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk. Cover and set aside for 30 minutes, or until the bulgur is softened and swollen. The grain should stillhave some bite, although it can be left covered in the refrigerator overnight. Stir well and add extra milk necessary to make the mixture creamy. The mixture can be sweetened with artificial sweetener if liked. Very the fruit, if you like, or add fresh fruit to the plain soaked bulgar. Food Exchanges were not listed. Source: The Diabetic Cookbook by Bridget Jones. Brought to you and yours via Nancy O’Brion and Her Meal-Master

1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit; leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1 1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. From WWiVNet. Reposted in Home Cooking by Cathy Harned.

1 1/4 lb Fresh asparagus;

1 c Water

2 tb Lime juice; fresh

1/4 c Pimento;

1 tb Pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter.

Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled. Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master