1/2 c mayonnaise
1/2 c sour cream
1/3 c orange marmalade
1 T rice milk
In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate until serving. Serve with fruit. Especially good with fresh strawberries and green grapes. Yield: 1-1/3 cups.
Oven Omelet
1/4 c butter
1 1/2 dozen eggs
1 c sour cream
1/2 of a 10 oz package of frozen spinach
1 c rice milk
2 t salt
1/4 c chopped green onions
1 c shredded Colby Jack Cheese
Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs,sour cream, milk and salt until blended. Add onions and spinach.
Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese,
then return to oven for 10 minutes or until eggs are set and the cheese is melted.
Garnish with chopped chives.
Serves 8-10
1 1/2 dozen eggs
1 c sour cream
1/2 of a 10 oz package of frozen spinach
1 c rice milk
2 t salt
1/4 c chopped green onions
1 c shredded Colby Jack Cheese
Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs,sour cream, milk and salt until blended. Add onions and spinach.
Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese,
then return to oven for 10 minutes or until eggs are set and the cheese is melted.
Garnish with chopped chives.
Serves 8-10
Mint Nut Bread
2 1/2 c rice flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T extra virgin olive oil
3/4 c apple juice
3/4 c rice milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint
Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together.
Add the walnuts and mint.
Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well. Serves 8
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T extra virgin olive oil
3/4 c apple juice
3/4 c rice milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint
Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together.
Add the walnuts and mint.
Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well. Serves 8
Sage Cream Cheese
2-8-oz. pkgs. cream cheese, softened
1/2 c butter, softened
1 T lemon juice
3-4 t minced fresh sage
1 clove garlic, minced
Blend all ingredients well. Serve at room temperature. Serves: 8-10
1/2 c butter, softened
1 T lemon juice
3-4 t minced fresh sage
1 clove garlic, minced
Blend all ingredients well. Serve at room temperature. Serves: 8-10
Rosemary Fruit Punch
46-oz. can pineapple juice
1/2 c Splenda or 1/4 c stevia
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary
Make a concentrate by bringing to a boil 1 c of the pineapple juice, the Splenda or stevia, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool.
To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16
1/2 c Splenda or 1/4 c stevia
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary
Make a concentrate by bringing to a boil 1 c of the pineapple juice, the Splenda or stevia, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool.
To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16
Raspberry Iced Tea
4 qts. water
1 pkg (12 oz) frozen unsweetened raspberries
1-1/2 c Splenda or 3/4 c stevia
10 individual tea bags
1/4 c lemon juice
Raspberry Ice cubes (see below)
In a Dutch oven, bring waster to a boil. Remove from the heat; stir in the sugar
until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice. Yield: 4 qts.
Raspberry Ice Cubes: Gently rinse the fresh berries. Then place three berries in each section of an ice cube tray. Fill each section of the tray with the Raspberry Tea. Freeze the trays several hours or overnight.
Serves 16
1 pkg (12 oz) frozen unsweetened raspberries
1-1/2 c Splenda or 3/4 c stevia
10 individual tea bags
1/4 c lemon juice
Raspberry Ice cubes (see below)
In a Dutch oven, bring waster to a boil. Remove from the heat; stir in the sugar
until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice. Yield: 4 qts.
Raspberry Ice Cubes: Gently rinse the fresh berries. Then place three berries in each section of an ice cube tray. Fill each section of the tray with the Raspberry Tea. Freeze the trays several hours or overnight.
Serves 16
Simple Breakfast Ideas for One
Pancakes, waffles or French Toast are simple to fix, and serve. Even if you make the pre-made varieties they can be spruced up with these toppings:
Fruit Sauce: Place 2 T of water in a small pan. Add a handful of fresh or frozen blueberries, raspberries, or strawberries to the pan. Cook, partially covered, until the juice is released. Add a little stevia or Splenda and lemon juice to taste. Serve as a topping!
Apple Banana Topping: Slice 1 small apple and 1 banana. Melt 2 T
of butter in a skillet. Cook the fruit until it's soft. Serve it over the pancakes or waffles and top with maple syrup or confectioners' sugar if desired.
Very Simple Toppings: Heat any flavor of pie filling in a microwave safe bowl until warm and serve. Sprinkle the pancakes, waffles or French Toast with chopped nuts and berries, then top with syrup.
Fruit Sauce: Place 2 T of water in a small pan. Add a handful of fresh or frozen blueberries, raspberries, or strawberries to the pan. Cook, partially covered, until the juice is released. Add a little stevia or Splenda and lemon juice to taste. Serve as a topping!
Apple Banana Topping: Slice 1 small apple and 1 banana. Melt 2 T
of butter in a skillet. Cook the fruit until it's soft. Serve it over the pancakes or waffles and top with maple syrup or confectioners' sugar if desired.
Very Simple Toppings: Heat any flavor of pie filling in a microwave safe bowl until warm and serve. Sprinkle the pancakes, waffles or French Toast with chopped nuts and berries, then top with syrup.
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