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These cookies make a delicious, healthy snack, low in fat and sugar.
2 cups unsweetened shredded coconut
1/3 cup flour
½ t baking powder
1/8 t salt
¼ t cinnamon
Beat until stiff:
5 egg whites
Add:
3 T sugar
1 t vanilla
to the egg whites; continue beating for 5 minutes.
Carefully fold the beaten egg whites into the coconut mixture by hand. Use a teaspoon to drop the batter onto a cookie sheet lined with parchment paper. Bake at 350° for 15 minutes. Makes 2 dozen.
Amazingly delicious with or without whipped cream!
2/3 cup of sugar
3 T butter
1 t grated lemon rind
3 juiced lemons
4 eggs, separated
1/3 cup flour
1.5 cups milk
Cream the butter and sugar, then add the egg yolks; beat until light yellow. Sift and add in the flour, beating on a lower speed, then add the milk, lemon rind and lemon juice. Beat the egg whites and fold them into the lemon mixture. Pour into a casserole dish and place it in a pan with water. Bake for 45 min - 1 hour at 350°.
1 cinnamon stick
3 oz. milk chocolate
2 oz. dark semi-sweet chocolate
1 oz. unsweetened chocolate*
1 t vanilla
pinch of salt
dash of cayenne pepper
Simmer the milk with the cinnamon stick for 10 minutes. Stir in the chocolate and let it melt in the hot milk. Add the vanilla, salt and cayenne pepper, and serve.
*If you like things very sweet, you can skip the unsweetened chocolate and use 3 oz. of dark semi-sweet chocolate.
This recipe works best with applesauce or frozen fruit. If using frozen fruit, thicken 2 cups of it on the stove with 2 T cornstarch. Mix the cornstarch with c. ½ cup of water, bring the fruit with its juice to a boil, add the cornstarch and water and allow the mixture to boil until the liquid is clear and not milky.
Prepare your favorite pancake recipe, adding enough milk or water to make it slightly runny, or use the recipe below. Your pancake should cover most of the bottom of a large frying pan. Place your pancakes in a warm oven until all are cooked. On a large serving plate or on individual plates, roll up each pancake with c. 1/3 cup of fruit, placed along the diameter, with 1-2 T of crème fraise on top. Sprinkle with powdered sugar and serve.
Pancakes
Mix together:
2 eggs
1 T canola oil
1 cup milk
1 cup buttermilk
Sift into the wet ingredients and mix lightly:
1.5 cups of flour
½ t baking soda
½ t salt
1 T sugar
Heat a large frying pan, adding 1 T. of oil. Pour c. ¾ cup of batter into the pan and swirl it around until it covers most of the pan. Let the pancake bubble and turn glossy on the edges before you flip it. (Pancakes made with sour milk or buttermilk are very tender and will break apart if you flip them too soon.) Cook the second side for only a minute or less. Makes 6-8 pancakes.
Crème fraise
If you don’t regularly keep crème fraise in your refrigerator, here’s how to make a light version: mix together 1 pint of light cream and 2-3 T sour cream, pour it into a glass jar and let it sit at room temperature for about 36 hours. If your oven has a “proofing” setting, leave the cream in your oven at 85°; it will thicken faster at this temperature. Once the cream has thickened, give it a stir, cover, and refrigerate.