Greatest Recipes

3 c Bran flakes, crushed

1/2 c Toasted wheat germ

2/3 c Peanut butter

1/4 c Orange juice

2 tb Honey

1/2 c Raisins, chopped

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. “These nutty-flavored treats are a favorite with all kids… big and little! Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated, tightly-covered container.” About 24 balls In a large bowl, combine bran flakes, wheat germ, peanut butter, orange juice, honey and raisins. Mix well. Shape dough in palms to form balls. Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80, Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium: 20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.

1 Banana

1/4 c Grape pulp

1/2 c Chopped pecans

1 Orange

Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you From: Jon Judd {Cooking Echo}

1 1/2 lb Lean pork

8 oz Pork fat, without gristle

1/2 ts Ground allspice

1 ts Salt

1 x Fresh-ground pepper

1 x Pinch dried sage or marjoram

1 oz White breadcrumbs (optional)

1 x Ground ginger, mace, nutmeg

1 x Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

2 c Sugar

6 oz Evaporated milk

1 ds Salt

1 ts Corn syrup

4 oz Unsweetened chocolate

2 tb Butter

1 ts Vanilla

Walnuts Butter sides of heavy 2 quart suacepan. In it combine sugar, milk, chocolate,salt and corn syrup. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (234 F) Remove from heat, add butter without stirring. Cool to lukewarm(110F), add vanilla and beat vigorously until fudge stiffens and loses it gloss. Quickly stir in walnuts,push from pan(don’t scrape sides) into buttered shallow pan. Score while warm, cut when firm.

2 1/2 c Barley flour

2 ts Baking powder

ds Salt 2 Eggs

1/4 c Rich cream

1/4 c Honey

Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well. Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and make an all-barley bread. So it seems one could substitute oats for some of the barley in this recipe to make Barley/oats muffins.

-Joyce Burton, PDPP83A 1 c +2 T. flour

1/2 c Nonfat dry milk powder

1/4 c Brown sugar; firmly packed

2 ts Baking powder

1/4 ts Nutmeg

1/2 ts Baking soda

1 c +2 T. buttermilk

1 Egg; lightly beaten

1/4 c Less 2 t. vegetable oil

2 tb Sweet whipped butter, melted

1 Banana; ripe, mashed

1/2 c Golden raisins; plumped

1 oz Walnuts; chopped

Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside. In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12 servings, 1 muffin each. One muffin equals 1/4

protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute Cookbook. Formatted by Joyce Burton..PDPP83A.