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Full Online Book HomeLearning KitchenFruit - Apple - Baked Apples Burnette
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Fruit - Apple -  Baked Apples Burnette Post by :tycoon88 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2206

Click below to download : Fruit - Apple - Baked Apples Burnette (Format : PDF)

Fruit - Apple - Baked Apples Burnette

Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

4 MacIntosh or Rome apples
2 tablespoons raisins
1 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Few drops pure vanilla extract
1/4 cup water
1 tablespoon frozen orange juice concentrate

Preheat oven to 375 degrees F.

Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork. Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla. Place apples in a baking dish and add water mixed with orange juice.

Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm
or chilled with syrup.

Nutritional Information Per Serving:
Calories: 96, Cholesterol: 0 mg, Carbohydrate: 22 g,Protein: 1 g, Sodium: 2 mg, Fat: 1 g
Diabetic Exchanges: 1-1/2 Fruit

recipe from: http://diabeticgourmet.com/
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Fruit - Apple -  Baked Apples With Beef Raisin Stuffing Fruit - Apple - Baked Apples With Beef Raisin Stuffing

Fruit - Apple -  Baked Apples With Beef Raisin Stuffing
1/4 cup pumpkin seeds 1 small onion, chopped 2 garlic cloves, chopped 1 tsp. chopped parsley 2 tbsp. chopped chives 1 tbsp. butter 2/3 lbs. ground beef 6 large apples, cored - seeds removed 1 tsp. butter - for the baking dish 1/2 cup raisins 1 pinch of cinnamon salt, pepper and paprika for seasoning 1 tbsp. flour 1/2 cup white wine 1/2 cup beef stock or bouillon Lightly toast the pumpkin seeds in a pan over medium heat. Transfer to a container and set aside. In a large pan, saute chopped onion and garlic in butter for 2-3

Fruit - Apple -  Bbq ‘mericun Apple Pie Fruit - Apple - Bbq ‘mericun Apple Pie

Fruit - Apple -  Bbq ‘mericun Apple Pie
Jerry Soucy is the founder of the Pig and Pepper Barbecue Harvest, a KCBS-sanctioned event held each October to determine the Massachusetts State Barbecue Champion. Founded in 1991, Pig and Pepper is the first, largest, and longest-running KCBS-sanctioned barbecue cookoff in New England, and has raised over $250,000 for charity. Jerry lives near Boston with his wife, two teen-aged children, and a battered old kettle grill named “Sputnik.” When the pie is ready to serve (still warm), enhance the presentation with a garnish of bright autumn leaves or fresh berries. Serve with ice cream, or traditional extra-sharp cheddar cheese the way