In another large bowl, beat egg beaters until foamy.
Add bananas,
dry envelope of liquid butter buds (don’t reconstitute, just throw
in dry), coffee creamer and vanilla.
Stir into dry ingredients
until just blended.
Fold in nuts.

Pour into prepared muffin pan and bake at 400 degrees for 20-22
minutes, until a toothpick comes out clean.

500 g 4 x Veal Cutlets

125 g Raw Ham thin slices

4 Eggs

1 pn Flour

1 tb Butter or margarine

1 pn White pepper

2 ts Cornstarch

1/2 pt Water

Cook the eggs for about 8 minutes.
Flatten the veal cutlets.
Cover with ham.
Wrap the eggs in the cutlets.
Roll in the flour.
Heat butter in a saucepan.
Brown the rolls from all sides.
Add
water and cook gently for 30 minutes.
Take the swallownests out and
keep warm.
Mix the cornstarch with a little water.
Add mixture and
pepper to the sauce.
Make it cook one more time.
Pour over the
swallownests and serve.
Combine with mashed patatos and
vegetables.

1 Eggs

2 md Bananas; mashed ripe

1/3 c Butter; melted

1/4 c Pineapple fruit spread

1 ts Vanilla extract

1 1/4 c Flour

1/3 c Coconut, flaked unsweetened

1/2 ts Baking powder

1/2 ts Salt

3 1/2 oz Macadamia nuts; chopped

Preheat oven to 375.
Combine egg, banana, butter, fruit spread,
and vanilla in medium bowl.
Add flour, coconut, baking powder, and
salt; mix well.
Stir in nuts.
Drop tablespoonsful of dough 2″ apart
onto lightly greased cookie sheets.
Bake 10-12 minutes, until
lightly browned.
Cool on wire racks.
Store in tightly covered
container.
Nutrition information per cookie: 96 calories, 1 gm
protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg
sodium, 1/3 diabetic starch/bread exchange, 1-1/4 diabetic fat
exchange, 1/4 diabetic fruit exchange.
Source: “Sugar-Free
Desserts,” the December 1992 issue of _Favorite All-Time Recipes_
magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

———————————–CRUST———————————–
15 oz Pkg Pillsbury

-Refrigerated Pie Crusts 1/4 c Coconut

1 T Sugar

2 T Maple syrup

———————————-FILLING———————————-
3 1/2 c Hot cooked mashed sweet

-potatoes 1/2 c Butter, melted

6 Eggs

1 c Sugar

1 t Cinnamon

1/2 t Salt

1/2 t Cloves

1/2 c Milk

1/2 c Half&half

1/2 c Coconut milk

1/2 c Maple syrup

1/2 c Orange juice

2 T Candied ginger, minced

1 t Vanilla

1 t Orange extract

1 c Walnuts, chopped

———————————-TOPPING———————————-
1 T Grated orange peel

1 c Whipping cream, whipped

Prepare pie crusts according to package directions for one crust
filled pie using two 9″ pie pans.
Flute edges to form a high rim.
In small bowl, combine remaining crust ingredients; mix well.
Spread half of mixture evenly over bottom of each crust;
refrigerate.
Heat oven to 425 degrees.
In medium bowl, combine
sweet potatoes and butter; mix well.
Set aside.
In large bowl,
combine eggs and 1 c sugar; beat well.
Add sweet potato mixture and
remaining filling ingredients except walnuts; mix well.
Stir in
walnuts.
Pour into crust-lined pans.
Bake pies for 10 minutes.
Reduce temperature to 350 degrees; bake an additional 45 to 55
minutes or until knife inserted near center comes out

clean.
Cool completely.
Just before serving, fold orange peel
into whipped cream; spread over pies.
Store in refrigerator.
Makes
2 pies of 8 servings each.

1 c Walnut pieces

1 1/2 c Mashed bananas *

2 1/4 c Granulated sugar

3/4 c Solid Crisco shortening

3 Eggs

3 c Sifted all-purpose flour

1 ts Baking powder

1 1/4 ts Baking soda

3/4 ts Salt

6 tb Buttermilk

* About 3 - 4 large, they can be overrippened and black.
Preheat
oven to 350 degrees.
Chop walnuts in blender (remove nuts from
blender and set aside).
Cut bananas into pieces; puree in blender
jar.
With electric mixer, cream sugar & shortening at medium
speed.
Add eggs to creamed mixture and beat until light and fluffy.
Add puree banana mixture to above.
Mix together the flour, baking
powder, baking soda and salt; add to creamed mixture alternately
with buttermilk.
Mix thoroughly.
Fold in nuts.
Pour into greased
and floured tube pan (can be made in loaf bread pan’s also).
Bake
60 - 70 minutes or until btread tests done with a cake tester.
Cool
in pan on wire rack for 1 hour, remove from pan to serving
dish.

4 lb Spinach

Salt 2 c Ricotta

2 Eggs

1 1/2 c Freshly grated parmesan

Pepper Freshly grated nutmeg Flour 6 tb Butter, melted

Wash the spinach and remove the stems.
In a large pan with the
lid on, steam the leaves with a little salt in the water that
clings to them, turning them over, until they crumple.
Strain and
squeeze every bit of water out with your hands: this is
all-important and is the secret of success (otherwise the dumplings
would fall apart).
Finely chop the leaves Mash the ricotta and stir
in the eggs, half the parmesan, salt, pepper, nutmeg and spinach.
Work very well, shape into balls the size of a walnut and roll in
flour.
Fill a large saucepan halfway with water, bring to the boil
and very carefully drop in the dumplings.
Keep the water barely
simmering until the rise to the surface - they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very
hot with melted butter and the remaining parmesan.