RUM CAKE

Ingredients

1 18 oz package of yellow cake mix
4 whole eggs
2 tbsp grated lemon peel
1 3 oz package of Jello vanilla pudding filling
1/2 cup Bacardi dark rum
1/2 cup water
1/2 cup canola cooking oil


Glaze

4 oz butter
1 cup sugar
1/2 cup Bacardi rum
1/4 cup water
dusting powdered sugar


Directions

Preheat oven to 350 degrees. Prepare the cake mix, using a large bowl. Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil. Mix well. Grease and flour the bundt pan, then pour mix into it. Use a 12 cup bundt circular pan. Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly. Remove cake from oven and let cool.

Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Make holes in cake by pricking the top of the cake all over. Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze. Sprinkle powdered sugar on top of cake. Serve using serving plate and enjoy!

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APPLE PIE

Ingredients:

4 medium apple(s), McIntosh, peeled and thinly sliced
3 Tbsp reduced-calorie margarine, chilled and cut up in small chunks
1 cup all-purpose flour
2 Tbsp water, or more if necessary
1/3 cup uncooked old fashioned oats
2 tsp sugar
1 Tbsp cornstarch
2 Tbsp reduced-calorie margarine, melted
5 Tbsp all-purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
2 Tbsp sugar

Directions:

Preheat oven to 400ºF. Start by making the crust. First, in a large mixing bowl or a food processor, combine 2 teaspoons of sugar and 1 cup of flour. Add 3 tablespoons of chilled, reduced calorie margarine and process until mixture looks crumbly, like coarse meal. If you don’t have a food processor, just use your fingers. Then start to mix in cold water, one tablespoon at a time, and mix well forming a dough. Using a rolling pin, flatten dough in a circle a bit larger than a9-inch pie pan. Press dough into the bottom and up the sides of the pie pan.

Next, make the filling. To do this, combine 1/4 cup of sugar, apples, cinnamon and cornstarch in a large bowl; add in the apple slices and toss to coat. Place mixture in prepared piecrust.

Finally, make the topping by mixing 2 tablespoons of sugar, melted margarine, 5 tablespoons of flour, 2 tablespoons of sugar and oats in a small bowl; scatter over apples.

Bake for about 45 to 50 minutes or until crumbly topping is golden brown in color and apples are tender. Cool for at least a half hour before serving. Serves 8.

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APPLE BUTTER BREAD

Ingredients:

1/2 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1 egg
3/4 cup buttermilk
2 teaspoons soda
2 cups flour
1 cup apple butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice
1/2 teaspoon cloves
1/2 cup pecans

Cream butter and sugar. Add egg and beat well. Combine buttermilk and soda. Combine flour and spices. Add alternately with buttermilk beginning and ending with flour. Stir in apple butter and pecans. Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hr or until wooden pick inserted comes out clean. Cool in pan for 5 mins; remove to wire rack and cool completely.

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BBQ WHEAT MEAT RIBS

After rinsing completely rinsing your wheat gluten mass, allow it to rest about 20 minutes. While it’s resting, combine the following ingredients in a bowl.
2 t. smoked paprika
2 T. nutritional yeast (not to be confused with the yeast you use to make bread)
2 t. onion powder
1 t. garlic powder
Mix these dry ingredients together with a fork. Then add:
2 T. peanut butter or almond butter, or cashew butter. (For those who may have nut allergies, you may substitute tahini.)
1 ½ t. liquid smoke (liquid or powdered will work fine)
1 T. of soy sauce. (I prefer to use low sodium)

With your hands, incorporate your rested gluten dough with this mixture until the ingredients looks evenly distributed.
Preheat your oven to 350 degrees F. and coat an 8×8 baking dish with cooking spray.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. With a sharp knife, score the dough evenly into 16 rib shaped strips. (A sharp knife is key for this recipe)

Place your mixture in the oven and bake it for about 25 minutes. (You can also cook this in your solar oven for about 1 hour.) When it’s finished baking, re-score each strip. With a butter knife or spatula, gently loosen the ribs from the pan. (You’ll want them to stay in two 8- piece sections when it’s time to grill them.) Once you’ve loosened them a bit, coat the exposed side of the baked dough with your favorite barbeque sauce. (You can also substitute Chinese 5 Spice mixed with butter, Hoisin sauce, or sweet honey mustard.) The ribs turn out best if your sauce choice is nice and thick.

Prepare your grill with cooking spray, and heat to medium-high heat. Then remove the two 8-piece sections of ribs from the pan and place them sauce side down on a hot grill. Coat the exposed side of ribs with more sauce. Grill for about 3 minutes then turn over, and apply more sauce. You should grill them twice on each side, applying a generous amount of your favorite sauce.

Remove the ribs from the grill and serve with your favorite side dishes.

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EASY LEMON COOKIES

1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 Tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration

Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice & lemon zest until well blended. Refrigerate at least 15 minutes, and up to overnight to make the dough easier to handle. Roll teaspoonfuls of dough into balls and then drop into a small bowl of powdered sugar. Roll around until lightly or heavily covered, depending on how much you want. Once sugared, place on an ungreased or parchment-lined cookie sheet. Bake for 6-9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Makes 60 cookies

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CHIPOTLE PORK CHOPS WITH CORN SALAD

1 tablespoon(s) chipotle pepper sauce
1 teaspoon(s) ground cumin
1 teaspoon(s) olive oil
1 clove(s) garlic, crushed with press
Salt
4 (8 ounce, 3/4-inch thick each) bone-in pork loin or rib chops
3 medium ears of corn, husks and silks removed
2 medium tomatoes, chopped
1/2 avocado, peeled and cut into 1⁄4-inch pieces
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
2 tablespoon(s) fresh lime juice Prepare outdoor grill for covered direct grilling over medium heat.
In cup, combine chipotle sauce, cumin, olive oil, garlic, and 1/4 teaspoon salt. Rub an even coating of spice mixture on both sides of pork chops.
Place pork chops on hot grill rack. Cover grill and cook pork chops 10 to 11 minutes or until nicely browned on the outsides and still slightly pink on the insides, turning chops over once.
Meanwhile, cut kernels from corn and transfer to medium bowl. Add tomatoes, avocado, cilantro, lime juice, and 1/4 teaspoon salt; stir to combine. Makes about 3 cups corn salad.
Serve corn salad with grilled pork chops and additional pepper sauce if you like.

Nutritional information given is for one serving pork only.

Each 1/4 cup corn salad: about 35 calories, 1 g protein, 6 g carbohydrate, 2 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 55 mg sodium.

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CHINESE DUMPLINGS

2 cup(s) (packed) sliced Chinese cabbage (Napa)
1/2 pound(s) ground pork
2 tablespoon(s) soy sauce
1 tablespoon(s) dry sherry
2 teaspoon(s) cornstarch
1 1/2 teaspoon(s) minced, peeled gingerroot
1 green onion, minced
36 (3/4 12-ounce package) wonton-skin wrappers*, 3 1/2" by 3 1/4"
1 large egg white, beaten

Prepare filling: In 2-quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible.
Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl. Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.

Arrange half of wonton-skin wrappers on large sheet of waxed paper. With pastry brush, brush each wrapper lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrapper. Bring opposite corners of wonton wrapper up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling

In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently with spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through.

Meanwhile, prepare Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons angel-hair-thin strips peeled gingerroot. Makes about 1/2 cup sauce. Each teaspoon sauce: About 7 calories, 0 g protein, 2 g carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 240 mg sodium.

With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.


Nutritional information is based on one serving without sauce.

*Available in Asian food stores or some supermarkets in the refrigerator case in the produce section.
Soy Dipping Sauce (below)
Green onions for garnish

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CHICKEN & RICE

teaspoon(s) Vegetable oil
1 1/2 pound(s) chicken thighs, skin removed
1/4 teaspoon(s) ground black pepper
3/4 teaspoon(s) salt
1 medium onion, finely chopped
1 medium green pepper, cut into 1-inch pieces
1 lemon
1 1/2 cup(s) regular long-grain white rice
1 large garlic clove, crushed with press
1/8 teaspoon(s) ground red pepper
1 can(s) (14 to 14 1/2 ounces) chicken broth
1 1/4 cup(s) water
1 package(s) (10 ounces) frozen peas In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken to skillet; sprinkle with black pepper and 1/4 teaspoon salt. Add onion and green pepper to same skillet with chicken. Cook until chicken is browned and vegetables are tender, about 10 minutes, turning chicken over once and stirring vegetable mixture occasionally.
Meanwhile, with vegetable peeler, remove 3-inch strip peel from lemon. Cut lemon into wedges; reserve.
Stir lemon peel, rice, garlic, ground red pepper, broth, water, and remaining 1/2 teaspoon salt into mixture in skillet; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in frozen peas; cover and cook 5 minutes. Remove skillet from heat; stir in olives. Spoon into serving dish if you like. Serve with lemon wedges to squeeze over each serving.
1/3 cup(s) drained salad olives or chopped pimiento-stuffed olives

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