Archive for the ‘Recipe’ Category

My recipe for pretty healthy Sticky Toffee Pudding

March 7, 2008

Here is the traditional recipe for Sticky Toffee Pudding:,1977,FOOD_9936_8781,00.html

As you can see, it uses a lot of butter and sugar.

Last night I made a modified version of the recipe. I must say, it was quite possibly the best tasting dessert I have ever had!

Pretty Healthy Sticky Toffee Pudding

  • 1/2 c. pastry flour
  • 1/2 c. plus 1 tbsp. white flour
  • 1 tsp. baking powder
  • 3/4 c. finely chopped dates
  • 1 1/4 c. boiling water
  • 1 tsp. baking soda
  • 1/4 c. canola oil
  • 1/3 c. granulated sugar
  • 1/4 tsp. stevia
  • 1 large egg
  • 1 tsp. vanilla

Toffee Sauce

  • 1/2 c. canola oil
  • 1/2 c. heavy cream
  • 1/2 c. packed brown sugar
  • 1/4 tsp. stevia

Pudding (cake) Instructions:

  1. Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square glass pan.
  2. Mix the flours and baking powder in a bowl.
  3. In a separate bowl, pour the boiling water over the dates, and stir in the baking soda.
  4. In a third bowl mix the oil, granulated sugar, stevia, egg, and vanilla.
  5. Gradually beat in the flour mixture into the oil mixture.
  6. Add the date mixture to the batter and mix.
  7. Pour into the prepared baking dish.
  8. Bake until the pudding (cake) is done. The recipe above says to bake for 35 minutes, but I had to bake it for 52 minutes.
  9. Remove from oven, remove the pudding (cake) from the pan, and put it on a pan that you can put in the broiler.
  10. Spoon about 1/3 c. of the toffee sauce evenly over the top.
  11. Place pudding (cake) under the broiler for 1 minute, until the topping is bubbly.
  12. Serve immediately, with whip cream on top, and toffee sauce drizzled on the whip cream.

Toffee Sauce: (prepare this while the pudding (cake) is in the oven)

  1. In a sauce pan combine the oil, heavy cream, brown sugar, and stevia.
  2. Bring to a boil, stirring constantly.
  3. Once it’s at a boil, reduce heat to medium, and cook for 8 minutes, stirring constantly.
  4. Turn off the heat, and let sit while the pudding (cake) finishes cooking. It will thicken (that’s good).

Using Stevia in recipes as a sugar substitute

February 27, 2008

Stevia is a naturally occurring herb (a friend once gave me a stevia plant; I chewed on a leaf and it was very sweet!).  When the leaves are dried, the resulting powder is something like 240 times sweeter than sugar.  Consequently, a little bit goes a long way.

Over the years I have experimented with using stevia in recipes.  I have found that if I completely eliminate sugar from the recipe and replace it with stevia, the result is very bland.

However, I have found that stevia works synergistically with sugar to enhance its sweetness.   So, if a recipe calls for, say, 1 1/2 cups of sugar, I reduce the sugar to 1/2 cup and add 1/4 tsp. of stevia.  That seems to work pretty well.

My recipe for pretty healthy chocolate chip cookies

February 17, 2008

I love chocolate chip cookies.

But I don’t like all the butter and sugar that they usually contain.

I am always experimenting, trying to create a healthy chocolate chip cookie. At last, I have come up with a pretty good one.

Combine these dry ingredients in a bowl:

  • 1 1/8 c. pastry flour
  • 1 1/8 c. white flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. stevia
  • 1/2 c. packed brown sugar

Combine these liquid ingredients in a bowl

  • 1/2 c. canola oil
  • 2 tsp. pure vanilla
  • 3.9 oz. container of unsweetened applesauce
  • 2 eggs

Mix the dry and liquid ingredients.  Add 2 c. chocolate chips.

Refrigerate for 30 minutes.

Bake in a pre-heated oven at 375 degrees Fahrenheit for 14 minutes.

Eat warm.

Irish Oatmeal – Wonderful! And Easy to Cook (Here’s How)

August 10, 2007

For years I have been eating oatmeal for breakfast (Quaker Oats). A month ago some friends introduced me to Irish Oatmeal [1]. It is wonderful. It has a nutty taste. I can’t imagine ever going back to Quaker Oats.

If you read the instructions on the can of Irish Oatmeal it says to bring the oatmeal to a boil and simmer 30 minutes. Well, that’s a large investment of time (much larger than with Quaker Oats). However, I discovered a way to reduce the time, so the time investment is comparable with Quaker Oats. The key is to soak the Irish Oats in water overnight. Then you only need bring it to a boil for 2 minutes.

Here’s my recipe that makes beautiful Irish Oats: (this is for a single serving)

  1. Soak overnight in water 1/3 cup of Irish Oats.
  2. In the morning, drain the water, place the oats in a pan, and add 1 1/3 cups water and 1/8 tsp salt.
  3. Bring to a boil, stirring occasionally. Boil for 2 minutes.
  4. Cover and let sit for 15-20 minutes (go take a shower).
  5. Stir and eat.

I usually add raisins, walnuts and prunes to the oatmeal (just prior to eating). For Quaker Oats I added cinnamon but I don’t do so with Irish Oats because the cinnamon masks the wonderful flavor of the Irish Oats.

[1] McCann’s Irish Oatmeal