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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
A variation on Irish soda bread from the New York Times.
With no wheat flour, this is gluten free.
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
Got this from a Secret of Success... estimated number of servings.
A vegetarian delight.
I use a Greek yogurt topping with sprinkle of cinnamon. (yogurt is not calculated in recipe)
This flat rye bread cooks up quickly in 10 minutes.
Who says pumpkin is only for desserts? Serve this with
dinner or as part of a light lunch
Luscious green velvet soup to serve as appetizer or main dish.
A wonderful alternative to applesauce. Use tart, crisp apples
Baked late summer vegetables
This is from the blog sicilean.com from a Spark member. Check out the blog... great, healthy real food.
A Christmas favorite at our house.
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.
I always thought stew meant lamb. Never had beef stew until I was an adult.
I took Mom's wonderful recipe and did some subsitutions.
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.