——————————–1 POUND
LOAF——————————–
1/4 c (plus 2 tb) Milk

1 ts Active dry yeast

1 2/3 c Bread flour

2/3 c Rye flour

1 ts Salt

1/2 ts Ground cardamom

3 tb Vegetable oil

2 ts Barley malt syrup*

1/4 c Honey

2 Eggs

1.
Scald the milk and let cool to room temperature.

2.
Add the milk and all remaining ingredients in the order
suggested by

your bread machine manual and process on the basic bread cycle.
* Available in health food stores ~–

1 c All-purpose flour

1 c Yellow corn meal

1/3 ts Salt

3/4 c Sugar

4 ts Baking powder

2 Eggs

1/2 c Melted margarine

1 c 2 % skim milk

1 ts Orange extract

1 cn Economy mandarin orange

Slices Grease an 8×8x2 inch pan.
Mix together well, stirring so
that orange slices preak apart.
Pour mixture into pan.
Bake at 425
degrees for 30 minutes, or until a toothpick inserted in the center
comes out clean.
Serving size: 3″ square Exchanges: 1 starch, 1/2
fat Submitted by Dick Miale Copyright 1993, Steven Leichter, MD
(Endocrinology) Provided by EVMS (Eastern Virgina Medical School),
Norfolk, VA and demonstrated by Dr.
Leichter at the Diabetes
Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA.

3 Eggs

1/3 c Sugar

2 tb Vegetable oil

1 ts Vanilla extract

1 1/4 c Flour

1 ts Baking powder

1/3 c Chopped blanched almonds

2 ts Ground cinnamon (less needed

Beat the eggs and sugar together until thick.
Add the oil and
vanilla and mix well.
Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch
loaf pan just to cover the bottom of the pan.
Sprinkle on the
cinnamon.
Add another layer of batter and cinnamon.
Continue until
all the batter and cinnamon are used.
Bake in 350 F oven for 20 to
25 minutes or until golden brown.
Bread will be dense.
Remove from
the pan and cool on a wire rack.
Cut into 1/2 inch slices when
ready to serve.
Place each slice on a lightly oiled baking sheet
and toast in a 400 F oven for 5 to 6 minutes.
(My note - warm
briefly in microwave.) 1/2 inch slice - 55 calories, 1/2 fruit
exchange + 1/2 fat exchange 6 grams

carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.

Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman,
1986 Shared and tested by Elizabeth Rodier Nov 93

1/4 c Butter or margarine, melted

1 c Dark brown sugar

1 c Dark amber maple syrup

3 Eggs, well beaten

1/4 t Salt

1 t Vanilla

1 c Pecans

1 9″ pie shell

Cream butter or margarine and sugar.
Add syrup, eggs, salt, and
vanilla.
Mix together and add pecans.
Bake 5 minutes at 450?F then
reduce heat to 350?F and bake about 40 minutes until firm.
Makes
one 9″ pie.

From Connecticut Maple Syrup Recipes by Maple Syrup
Producers

Pastry for one crust 3/4 c Sugar

1 c Dark maple syrup

2 Eggs, slightly beaten

4 T Butter or margarine

1 t Vanilla

1 c Pecans - coarsely broken

Line pie plate with pastry.
Boil sugar and syrup for about 2
minutes.
Pour slowly over beaten eggs, stirring vigorously.
Add
butter (or margarine), vanilla and nutmeats.
Pour into unbaked
pastry lined pie plate.
Bake at 400? for about 30 minutes.
From
Maple Dessert Recipes by Massachusetts Maple Syrup

———————————–CRUST———————————–
1 pk Pie crust (15 oz)

1 t Flour

———————————-FILLING———————————-
1/2 c Sugar

1 t Cinnamon

1/2 t Salt

1/4 c Raisins

1/4 c Chopped pecans

2 cn Pumpkin filling (16 oz)

1 1/2 c Evaporated milk

1 t Maple flavor

2 ea Eggs,slightly beaten

———————————-TOPPING———————————-
1 c Whipping cream

2 T Powdered sugar

1/2 t Maple flavor

1 x Pecan halves

Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10″ tart pan with removable or
a 9″ pie pan.Press in bottom and up sides of pan.
Trim edges,if

necessary.
In a large bowl,combine all filling ingredients;blend
well.
Carefully,pour into pie crust lined pan.Bake for 40 to 50
minutes or until knife inserted in center comes out clean.Cool.In a
small bowl,beat cream until soft peaks form.Blend in powdered sugar
and maple flavor;beat until stiff peaks form.Spoon or pipe over
filling.Garnish with pecan halves.Store in refrigerator.