Applesauce Pancakes
2 cups Biscuit mix (like Bisquick)
2 Eggs
1 cup Applesauce
1/2 cup Milk
1 teaspoon Cinnamon
1 teaspoon Lemon juice
Beat all ingredients with hand beater or whip until smooth.
Pour scant 1/4 cup of batter onto hot, greased griddle.
Bake until golden brown – turn and bake on the other side.
Yield depends on how large you make the pancakes.
Recipes and entries on this web site have been entered for about 1 year. Be sure to search for the other ones that are not on the current screen.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Applesauce Pancakes
Yum
Instead of purchasing car mats for your car floor, go to a carpet store and ask for carpet samples. They will often give them to you at no cost and when they become soiled, or need replacing they can be discarded and replaced easily. They are very good to absorb moisture from melted snow off of your soles or moisture from any thing spilled, etc. They can also be cleaned as you would clean your home carpeting or wash, when needed, in a front loaded laundry wash machine, depending on the backing of the carpet.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Lettuce should never be cut with a metal knife, since it will cause it to turn brown on the edges that touched the metal. Always cut with a plastic knife or break with your hands.
To remove the core, grasp the whole head firmly in your hands and pound it (with the core at the bottom) once very firmly onto a hard flat surface, like the sink edge or a hard counter. Using your fingers, grasp the core and twist it, pulling it out of the lettuce head. As you smell the core, you will find how bitter it is and why you would want to remove the core as soon as possible so the bitterness does not travel up into the lettuce.
To crisp wilted lettuce, rinse it in lukewarm water, wrap in a paper towel and place in the refrigerator.
Do not add dressing to lettuce until serving time or the acid in the dressing will break down the lettuce or greens and make them soft and wilted textured.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
4 Tablespoons Ketchup
2 Tablespoons Vinegar
2 Tablespoons Water
1 tespoon Worchestershire sauce
1 teaspoon Granulated sugar
1/2 teaspoon Salt
1/4 teaspoon Dry mujstard
1/4 teaspoon Chili powder
1/8 teaspoon Pepper or dash Tabasco sauce
8 Chicken wings, tips remeoved
Measure all ingredients, except chicken wings, into medium size bowl; whisk until well blended.
To do ahead, add chicken wings toss well; cover and refrigerate up to 24 hours.
For last-minute preparation, dip chicken wings in sauce to coat; place skin-side down on rack on pan (sprayed with vegetable spray).
Bake at 425 degrees for 20 minutes.
Brush with sauce; turn; brush other side; bake until brown and tender, about 30 minutes longer.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Oven Barbecued Chicken Wings
Yum
1 cup Non-fat dry milk powder
1/2 cup Honey
1/2 cup Peanut butter
1/2 cup Granola-type cereal, crushed
Mix dry milk, honey and peanut butter together, chill.
Form into balls the size of marbles.
Roll in crushed cereal.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
BAKED CHICKEN BREASTS SUPREME
Diabetic ? Low fat
1 1/2 cups Plain low-fat yogurt
1/4 cup Lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. Celery seed
1/2 tsp. Paprika
1 clove Garlic, minced
1/4 tsp. Pepper
8 Boneless skinless chicken breast halves
2 cups Fine dry bread crumbs
In a large shallow dish, combine the first seven ingredients. Add chicken and turn to coat; cover and refrigerate overnight. Remove chicken from marinade; coat with crumbs. Arrange on an ungreased shallow baking pan. Bake, uncovered, at 350? for 45 minutes or until juices run clear.
Yield: 8 servings
Diabetic Exchanges:
One serving equals 3 1/2 lean meat, 1 starch, 1/4 skim milk; also 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Baked Chicken Breasts Supreme
Yum
Eliminating the knot: When sewing with a single thread, does it constantly knot? If so, try this: After you thread the needle, be sure to knot the end that was cut off closet to the spool.
To avoid knots, run the thread through bees wax (soap bars work well too). The bees wax also strengthens the thread.
To thread a needle easier, cut the tread at an angle and dampen the end that will go through the needle or run it lightly over an old soap bar.
A handy pin cushion: A bar of soap makes an ideal place to stick needles and pins. It lubricates them so that they will go through stiff fabrics with ease too.
To mark seams, button locations, etc. use an old soap sliver. Washes out easily with no stain or marks remaining.
Sewing on plastic: Put wax paper over the seam and the sewing machine will not stick to the plastic nor pucker. The wax paper will tear off easily after the job is done.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Keep a clean powder puff in your flour container to easily dust your rollingpin or pastry board.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Cherry Meringue Dessert
1 cup Margarine
2 Tablespoons Granulated sugar (for crust)
1 cup Granlated sugar (for filling)
1 1/2 cups Flour
1 can Cherry pie filling
4 Egg whites
1/2 teaspoon Salt
1 teaspoon Vanilla
Mix margarine, 2 tablespoons sugar and flour.
Spread in an 8×11-inch pan and press down.
Bake 25 minutes in 350-degree oven.
Cover with pie filling.
Beat egg whites and salt; add 1 cup sugar gradulaly. Add vanilla. Beat until very stiff.
Spread over fruit.
Bake in hot oven until meringue is light brown.
Yield: 8-10 servings
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
1 *Egg yolk
3 Tablespoons Dairy sour cream
3 Tablespoons Granulated sugar
1 Tablespoon Rum, brandy or sherry
1 can (8 ounces) Pears, drained
2 Tablespoons Brown sugar
In small saucepan, mix egg yolk, sour cream and granulated sugar. Cook, stirring constantly, until sauce is thickened, about 3 minutes. Cool.
(Store in refrigerator if not using immediately.)
Stir rum into sour cream sauce. Place pears in 2 ungreased 6-ounce baking dishes or one 1 3/4 cup casserole. Pour sauce onto pears; sprinkle with brown sugar. Set oven control at broil and /or 550 degrees. Broil with tops 6 to 8 inches from heat until brown sugar melts, 3 to 4 minutes.
Serve hot or chilled.
Yield: 2 servings
*What about the egg white: Add it to your next scrambled eggs or freeze it in a small container. It can be stored in a covered small container in the refrigerator up to 3 days.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Gourmet Pear
Yum
