Thursday, December 6, 2007

Apple Cider Donuts

Apple Cider Doughnuts
1 cup (100g) Cambrooke Foods MixQuick
2/3 cups apple cider
1/2 tsp. ground cinnamon
Directions- Mix the ingredients with a fork until blended.
- Using a doughnut batter dispenser, drop batter and fry in a preheated deep fat fryer at approximately 380 F until browned. Be sure to flip them so both sides are golden.
- Drain on a wire rack. Sprinkle with sugar and cinnamon mix if desired.
- Makes 5 donuts.
Per Total Recipe
PHE: 4 mg
Pro: 0.4 g
LEU: 9 mg
Calories: 440

Apple Cran Stuffing (by Marie Donnelly)

Adapted this CBF recipe using their cranberry scones in place of their bread. My son doesn't care for the scones, so I decided to try & use them this way. Success! Hope you enjoy!

Artisan Bread Apple Stuffing (Adapted)
1 loaf CBF Artisan Bread (long roll)or about 3/4 of an Artisan
Baby Boule (round roll)~ Coarsely chopped (here is where I used four cranberry scones, could use five, but either s/b fine)
1 small apple 120 gm ~ cored and coarsely chopped (I also added about 1/3 cup of Craisins, dried cranberries)
½ medium onion 100 gm ~ finely chopped
1 medium scallion 25 gm ~ finely chopped
2 small celery stalks 90 gm ~ finely chopped
3 Tbs. butter (I added another Tbs. or so, of butter)
1 tsp. CBF Chicken-Flavored Consomme & Seasoning
½ cup water
½ tsp sage
¼ tsp thyme
Saute onion, scallion and celery in butter until soft, 3 minutes.
Add apple and saute 5 minutes more.
Add sage, thyme and CBF Chicken-Flavored Consomme & Seasoning.
Add water.
Reduce heat and add CBF Artisan bread and mix thoroughly until
completely blended.

Fruit Dip (by Amy Wilson)

one big container of marshmallow fluff
one tub of cool whip
1 table spoon of vanilla
mix together with a mixer...yummy!

Quiche (by Margaret Knight)

PKU Perspectives Egg Mix (depending on size of Quiche dish - this is how many eggs you will need) I have a small Quiche dish - I use 2 - lo phe eggs - I think 28 grams on the scale -make the mix like the package states (use two tablespoons of water for each egg - so 4 tablespoons and 2 teaspoons of oil (check - I cannot remember)- do exactly what the pku perspectives package says).
mix - lo-phe milk with egg mix I use lo-phe - non dairy creamer (whichever creamer you like - use) Just Like a high phe - quiche mix the ingredients together.
Crust:Make the crust following your favorite lo -phe crust recipe (I use Cambrookes - but I will try some different baking mixes soon - just to compare) If you use cambrooke - use the mix quick recipe to make a pie crust - they will e-mail you the pie crust recipe if you askI do not pre-cook the crustI bake it all together
PUTTING IT ALL TOGETHER:Take the pie crust and line it with your favorite lo-phe cheese (keep track of the phe) Take your favorite veggies and line it on top of the cheese (keep track of the phe)Take the liquid mix and pour over QuichePre-heat oven to 350I bake for 30 minutes and then check - stick a fork in - if it comes out without liquid - Quiche is done.

Cinnamon Rolls (by April Sharp)

Cinnamon Rolls:
58g Bisquick (209.96mg)
2T sugar, separated (0mg)
75g MixQuick (0.75mg)
1T margarine (0mg)
66g non-dairy creamer (14.52mg)
½t cinnamon (0mg)

Heat oven to 375. Grease muffin pan. Stir Bisquick, MixQuick, 1T sugar and non-dairy creamer until dough forms. Beat 20 strokes. Place dough on surface sprinkled with MixQuick; roll in MixQuick to coat. Shape into a ball; knead 10 times. Roll or pat dough into a 8x4 rectangle. Spread with margarine. Mix 1T sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at the 8-inch side. Pinch edge of dough into roll to seal. Cut into 6 equal pieces. Arrange with cut sides down in muffin pan. Bake 15-20 minutes. Cool slightly; remove from pan to wire rack. Cool completely.
May spread with frosting if desired. For frosting, mix ¾c confectioners sugar and 1/8c margarine until light and fluffy then add 1T non-dairy creamer and ½t vanilla until smooth and spreadable.
Phe per recipe: 225.23mg Approx. phe per gram without frosting: 0.96mg