1. Coconut Ice Cream Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic cream, fluid, heavy whipping cream, whipped, cream topping, pressurized sugars, granulated shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) Directions: Dissolve the coconut milk powder in the hot water in a large bowl. Whisk until all large lumps are gone. Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain. Mix the coconut "milk" and pastry/heavy cream together. Add the sugar and coconut flavor. Add the shredded coconut, if using. Place the bowl in the fridge to chill for several hours, or up to overnight. Freeze in a 1-quart ice cream maker according to the manufacturer's directions. The ice cream will be dense and soft when finished. Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden. TIPS:. Love Almond Joy or Mounds candy bars? Add chopped chocolate and/or nuts, up to 1/2 cup total, during the last 5 minutes of churning for a tasty treat. If you don't care for the shredded coconut texture, leave it out. No pastry cream filling mix? You can leave out this ingredient, but the ice cream will be less smooth, rich, and creamy. It's definitely worth adding! Source Archive
2. Honey Wheat Bread With Chia and Flax Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d honey butter, without salt seeds, chia seeds, dried water, bottled, generic salt, table seeds, flaxseed wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry Directions: Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes. Optional - brush the dough with milk or egg wash prior to baking. * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. Source Archive
3. Slow Cooker Potatoes Au Gratin by Kim Ingredients: potatoes, raw, skin butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, pepper, black milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, cheddar cheese, cheddar cheese, parmesan, hard Directions: Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center). Drain and rinse potatoes in cold water and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Slowly add milk and stir contantly until sauce starts to thicken. Add in cheese one bag at a time, stirring constantly until cheese is melted. Spray inside of slow cooker with nonstick spray. Place a layer of potatoes along the bottom of the slow cooker. Cover with a layer of cheese sauce. Add your next layer of potatoes, followed by cheese sauce and continue in this fashion. End with a layer of cheese sauce. Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready. Source Archive
4. Ethiopian Spicy Cheese Dip Ingredients: cheese, parmesan, hard butter, without salt spices, pepper, red or cayenne spices, garlic powder spices, cardamom spices, pepper, black Directions: Preparation:. In a bowl, flake the cheese with forks. In small pot, on a law heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), false cardamom, white pepper and garlic powder. Pour the melted spiced butter on the cheese; mix well until completely marinated. Keep it in the fridge and serve it cold. P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water. * You will find these spices in Ethiopian or Indian shops/groceries. Source Archive
5. Buttermilk and Cheddar Breakfast Biscuit Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, buttermilk, fluid, cultured, lowfat cheese, cheddar Directions: Preheat the oven to 450 F. Line a cookie tray with parchment or a Silpat mat. In a bowl, combine the flour, baking soda, baking powder and salt. Dice the butter into cubes and crumble through the flour with your fingers until it becomes coarse. Add the buttermilk and cheese to the flour and gently mix through. The dough will be sticky. Dump the dough onto a floured area and gently fold into a ball. Using your hands pat the dough out to about one inch high. Using a 3 1/2 inch circle cutter, cut out circles and place onto the cookie sheet. Gather up the scraps of dough and form a circle again. Cut it with the circle cutter until the all of the dough has been used. Place the biscuits in the oven and bake for 15 minutes or until golden brown in color. Remove them from the oven, let them cool, slice and serve with your choice of fillings. You could add rosemary to the dough, or chives, or chopped bacon, or Parmesan. So many options! Source Archive
6. Georgia Peach Cobbler Ingredients: peaches, yellow, raw sugars, granulated butter, without salt wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract spices, cinnamon, ground Directions: Peel and slice the peaches and place them in a bowl. Mix with 1/2 cup of white sugar, cover and refrigerate for several hours until the juices start to form. Preheat the oven to 350F. While the oven is preheating place a 9x13 baking dish in the oven with the butter and keep the pan in the oven until butter is melted. In a mixing bowl combine the flour, 1/4 cup of white sugar, brown sugar, baking powder and salt. Blend with a pastry blender and then add the milk and vanilla. Stir together until a smooth batter forms. Remove the baking dish from the oven and pour the batter into the pan over the butter. Do NOT stir. Next add the peaches evenly to the pan, again WITHOUT stirring. Finally sprinkle the top of the peaches evenly with cinnamon. Bake for 35-45 minutes, until batter is set and golden brown. Serve hot with vanilla ice cream. Source Archive
7. Cheesy Kalakand (Barfi) Squares! Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, ricotta, whole milk Directions: Source Archive
8. Low Fat Blueberry Protein Smoothie: No Sugar Added Ingredients: yogurt, greek, plain, nonfat egg substitute, powder blueberries, raw beverages, almond milk, unsweetened, shelf stable sweetener, herbal extract powder from stevia leaf Directions: * It is safe to consume pasteurized egg whites raw as they have been heated then refrigerated which removes the bacteria that can cause illness. Combine all ingredients together in a blender and blend until smooth. Serve immediately. Serves 2. Source Archive
9. Chocolatey Walnut Brownie Bread Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt salt, table sugars, brown cocoa, dry powder, unsweetened wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry nuts, walnuts, english Directions: All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Add ingredients as specified by your bread machines owners manual. Walnuts may be added 5 minutes before end of last kneading cycle. Select white or basic bread and light crust. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. (So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the loaf. Cover with a clean cloth as it cools. Source Archive
10. Quick Easy Dinner Rolls Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salad dressing, mayonnaise, regular Directions: Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray. Mix ingredients in a bowl until well combined and spoon into prepared muffin pan. Bake for 15 minutes or until brown. Source Archive
11. The Easiest Homemade Vanilla Ice Cream Ingredients: cream, whipped, cream topping, pressurized milk, canned, condensed, sweetened vanilla extract Directions: In a mixing bowl using an electric mixer, whip cream until stiff peaks form (about 10 minutes). In a separate bowl mix together condensed milk and vanilla. Pour condensed milk mixture into the whipped cream and fold together until combined. Pour into a freezer proof container (I used a loaf pan) and freeze overnight. Source Archive
12. Buttermilk biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, salted milk, buttermilk, fluid, cultured, lowfat Directions: Preheat your oven to 450 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. Cut the butter into chunks and cut into the flour until it resembles course meal. If your using a food processor, just pulse a few times until this consistency is achieved Add the buttermilk and mix JUST until combined If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick Use a round cutter to cut into rounds You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE! ! The dough needs to be handled as little as possible or you will have tough biscuits. Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit Source Archive