More About AEROBICSAHOLIC
Recipes I've Shared:
Nan's old time recipe.
I grew up eating this sauce poured over blueberry cake, or on top of Christmas cake/pudding.
One of those cakes our family makes at Christmas time. It is similar to a light fruit cake.
Nothing healthy about this recipe...yet another once in a while treat!
We always use brown sugar in our pickled beets.
Very moist cake. It freezes well.
I found this recipe in one of those fundraiser cookbooks someone had given me. It's a traditional Newfoundland recipe, I think.
I re-arranged the ingredients in the recipe to be easier to follow. There's alot!
A Christmas tradition! Very good cake, but high in calories.
Makes a very wet cake.
A good cake for those chilly days of winter. Warm and spicy, and has blueberries from the Summer.
Very good cake. Popular family recipe.
Why is it Christmas cakes are so high in caloires...oh yeah, all the fruit and butter and sugar and eggs...oh my! Tis the season!!!
These are "moreish"...which means if you eat one you'll want more...
This cake is very good! I grew up eating this every Christmastime (of course not the whole cake).
Recipe has been taken directly from the Kraft brand website. I changed the maraschino cherries to glace cherries, because I always have glace cherries in my baking cuppboard.
Great source of protein, healthy fats and good carbs. Get's you going in the morning, and keeps you full until lunch.
You can also double this recipe to make a sandwich for lunch instead. Mmm...and as an extra special treat, enjoy with a glass of chocolate milk.
I made this on the fly one day with items already in the pantry, and it turned out really good. Spice measurements are estimated, as I eyeballed the amounts.
My take on a recipe already on SparkRecipes.
These are nice and fluffy.
I like to lay these on cooling racks after they are fried, so they don't become soggy as they cool. Once cooled I pile the cakes in a bag (or tub) and freeze them. To re-heat thaw them out, and pop them in the toaster to heat through.
I modified a recipe found on the back of a Heinz ketchup bottle. It has less fat and less sodium.
Here's the modifications I made:
*Instead of 12 slices of bacon, use 3 slices.
*Instead of 12 chicken drumsticks, use 12 x 3 oz. peices of skinless, boneless chicken breast.
*Instead of seasoning the chicken with salt, omit the salt. (You can add salt if desired, but it is not reflected in the nutritional information.)
I use a 12 quart pressure canner to process the jars (7 of them in a single layer).
You can add 1 tsp. of coarse pickling salt to each 1 L jar at the same time as the lemon juice, but it's not needed to preserve the tomatoes.
Recipe taken from the Company's Coming Preserves book, and only submitted for nutritional analysis.
Because the coarse salt is rinsed away, the amounts being consumed is minimal. Salt is therefore not included in the nutritional information.
These taste way better than the tin canned variety...I think it's because there's no metal taste to these (I have sensitive taste buds). They stay fresh for a very long time, and keep their natural pear color.
This are my Nan's old time recipe.
It's a Newfoundland tradition to have a tea bun with a cup of tea, and you always use Carnation condensed milk in your tea.
A tea bun is kind of like a regular biscuit with a little sweetness. You can omit the raisins, or substitue for some other dried fruit, if desired.
I'm so glad I have the will power to keep away from these buns, though I don't make them very often because others in my family don't have the same amount of will power.
Makes 3 loaves.
This cake is very moist, but my Dad loves it dearly so it must be good!
I find alot of apple crisp recipes don't have enough apples in them. I like a thick layer of apples to go with my crisp, so I use almost a full 5 lb. bag of apples in mine.
We like to dress this cheesecake up with a dallop of homemade jam and whipped topping.
You can increse the filling amount by using the factor:
1 pkg. cream cheese + 1/4 c. sugar +1/4 tsp. vanilla + 1 egg
I found this recipe on the back of a label, which was attached to a new loaf pan I had purchased. I added a little apple juice to the recipe to moistened it a bit.
My Nan always made these muffins using the berries I would pick for her. These are really good!!
There isn't anything "healthy" about this recipe, but it does make a nice treat. I call it a once-in-a-blue-moon recipe, because I only make it once in a blue moon (when I know I have lots of people to help me eat it).
Cream Cheese + Brownies = Mmmm...and Unhealthy!
I found this recipe in an old Betty Crocker cookbook.
I make these each Christmas for my brother's girlfriend. It's a once a year kind of recipe (up there with cheesecake).
These are very moist, so keep in the fridge until ready to serve. Or you can freeze them and eat them straight from the freezer...very good!
I found this recipe on a package some where, but that was years ago. I posted it here for nutritional information purposes.
These are awesome cookies! Very chewy!!
Named after a family friend, who happened to be the mayor of our small community. This recipe was in his family for ages.
My dad says these taste like Bear Paws cookies.
These are so good. You can buy them in the bakery section of our grocery stores here in Canada, but making them homemade is so much better!
The original recipe called for 3/4 lb. of dates, but our family likes lots of dates, so we use a full pound. As well, the original recipe called for 1 c. of brown sugar in the date mixture, but that's too sweet, so we use 2 tbsp.
These are really good. The original recipe called for figs, but I diddn't like it much, so I added dates in it's place.
I made these for Christmas one year, and they are delicious! They do stick together a bit, so keep them spread out in a container.
I wonder if I sprinkle some sugar on top of them afterwards will they remain seperate...? I'll keep you updated after I make them again.
I make it different ways, but this is the way I make it most because it's easiest.
Makes enough dressing for a 10-15 lb. turkey. In my original recipe I used 1/2 c. butter, but I lightened it up by listing chicken broth instead.
A friend of our family was visiting and made these muffins. They are delicious!
My mom used to make these for birthday parties when I was a kid. I love these easy to make treats.
I don't like wing, but I do like baked chicken, so here is the sauce on it's own. You can do what ever you like with the chicken - you can fry it before baking it, or skin it and put it directly in the sauce.
I re-did the chewy oatmeal cookies. I added fruits and nuts to make them trail mix cookies.
This recipe was taken from a Parkay Margarine package. Listed here for nutritional information purposes.
Again, I forgot the name of the cookbook this recipe was taken from, but I did modify it to reduce the salt and fat.
This recipe was found on a Tetley Tea and Carnation Evaporated Milk advert.
Found this one in a cookbook...though not sure which one now.
A lady gave this to me last year while I was at a campground. My Dad really likes it.
This recipe was taken from the Food Network website. Entered here for calculation of nutrition and use in food plan.
Taken directly from the Splenda brand website.
Adapted from a recipe found on "Thompson's White Pea Beans" package.
This cake is really good, espeically with some whipped topping. I am going to try and prepare this recipe with Splenda, and if it turns out good I will also include this recipe at a later date.
These are nice and fluffy and oh so good!
Everyone raves about these muffins.
I removed the added salt from my Aunt's recipe to make it "lower" in sodium.
One of the co-owners of the gym I go to gave me this recipe.
Sauce recipe also works well with pork chops.