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Recipes I've Shared:
If you can't do wheat, here is a nice rye flour flat bread. Best served warm from the oven.
This version uses oatmeal reduced to flour consistency in food processor and no added fat. Yummy
I tasted these the first time at my sister's in Panama. Came home, got buckwheat flour and started making them for me. Have fun.... can use applesauce instead of butter. Add 1 mashed banana for more sweetness
substituted 1 cup of whole wheat flour for white and used fat free half and half instead of heavy cream
I use a Greek yogurt topping with sprinkle of cinnamon. (yogurt is not calculated in recipe)
Who says pumpkin is only for desserts? Serve this with
dinner or as part of a light lunch
This is from the blog sicilean.com from a Spark member. Check out the blog... great, healthy real food.
Tried this at our college snack bar and Sodexo gave me the recipe. I will put in the weight and volume amounts that I had to estimate in the list to get the nutrition info.
This is a variation on the rice pudding made with eggs, whole milk and sugar my mother always made.
This recipe was taught to me by a cook at a restaurant in Kiz Kalasi, Turkey, a resort town on the Mediterranean.