Dayrecipe Food Community

This is a home style cookie with no pretense or “fancying up”. Start to finish is 30 mins and I can promise you that your house will small like your baking an apple pie. It’s also healthy and diabetic created so they are legal for those who are sugar challenged. If sugar and fat content is not a problem in your life, simply use sugar where it says Splenda and go for the full fat yogurt (you lucky puppy!).

MAKES: 30 cookies

INGREDIENTS:

• 1/2 cup fat free vanilla yogurt
• 4 egg whites (or 2 whole eggs)
• 1/4 cup margarine
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cups Splenda sugar substitute
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon apple pie spice
• 1/2 teaspoon salt

DIRECTIONS:

1. Beat together the yogurt, egg whites, margarine, applesauce and vanilla.
2. Mix together the remaining ingredients in another bowl.
3. Add the dry ingredients to the wet mix and stir until it all comes together and the flour has been absorbed.
4. Drop onto a greased or parchment lined cookie sheets.
5. Flatten the drops with a glass bottom that has been dampened and dipped into Splenda and add a tiny pinch of the apple pie spice to the tops of each cookie.
6. Bake at 375 for 10-12 minutes.

Here is a perfect summer salad that is both refreshing and healthy. It’s very easy to make and is wonderful when served with a tall glass of iced tea (oolong tea would be a great choice). You can make the dressing early in the day and keep it refrigerated until ready to use. This can be either a full vegetarian meal or a wonderful side salad served with grilled meats. Using it as a side salad would give you more than 4 servings.

MAKES: 4 servings

INGREDIENTS:
Dressing:

• 1/2 cup plain yogurt (I used fat free)
• 1 tablespoon vegetable oil
• 2 teaspoons honey, liquid (warm it if need be so that it will mix easily)
• 2 teaspoon ground cinnamon
• 1/4 teaspoon curry powder or ras el hanout
• lettuce or spinach leaf, as needed

Salad:

• /4 cup unsalted pistachios, toasted and coarsely chopped
• 3 medium tart apples, cored and diced (peel the apples only if they have a tough thick skin)
• 1/4 cup raisins or mixed dried fruit
• 3 cups celery with leaves, diced
• 2 tablespoons fresh mint leaves, chopped

DIRECTIONS:

1. Toast pistachio nuts and set aside to cool.
2. Once you’ve cooled and chopped the pistachios, combine them with the remaining salad ingredients.
3. Whisk together the dressing ingredients in a non-reactive bowl.
4. Pour the dressing over the salad and toss well.
5. Divide and place a serving on a bed of lettuce or spinach leaves.

“While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse,” writes Marge Frazier of Houston, Texas. “The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious.”

Makes 6 servings.

INGREDIENTS

• maple dressing
• 1/4cup mayonnaise
• 1/4cup pure maple syrup
• 3tablespoons champagne vinegar or other white wine vinegar
• 2teaspoons sugar
• 1/2cup vegetable oilsalad
• 15-ounce bag mixed baby greens (about 10 cups lightly packed)
• 2granny smith apples, peeled, cored, cut into matchstick-size strips
• 1/2cup dried tart cherries
• 1/2cup chopped walnuts, toasted

DIRECTIONS For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

Active time: 15 min Start to finish: 2 1/4 hr

Makes about 6 cups or 6 servings.

INGREDIENTS

• 1teaspoon fennel seeds, toasted
• 3cups sparkling apple cider (not hard) or apple juice
• 1 1/2tablespoons superfine granulated sugar

DIRECTIONS Finely grind fennel seeds in an electric coffee/spice grinder or with a mortar and pestle, then stir together with cider and sugar until sugar is dissolved. Pour mixture through a fine sieve into an 8- to 9-inch baking pan, discarding solids.

Freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

This is a delicious, creamy salad ~ perfect for the summertime. The combination of the creamy dressing with the crunch of the apple and celery makes this salad so appealing. My family enjoys eating this salad with barbequed chicken, cold cuts or falafel and fresh crusty bread, but you can serve it wherever you would serve a regular salad with a creamy dressing or even in place of coleslaw.

INGREDIENTS: