Text 32926, 93 rader
Skriven 2013-01-23 10:09:57 av Stephen Haffly (1:396/45.27)
  Kommentar till text 32691 av BURTON FORD (1:123/140)
Ärende: PB&B
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Hi Burt,

On (15 Jan 13) BURTON FORD wrote to JIM WELLER...

 BF> Haven't had a Peanut Butter and Banana in years.   Forgot about it.
 BF> I'd just have the two, not honey and seeds.

Try Peanut Butter and Banana with a sprinkle of cinnamon. That's right
tasty. It also works by using a tortilla and making it as a wrap.

 BF> No bananas in the house.

That's too bad.

Exported from Gourmet recipe manager:

Title: Chocolate Hazelnut Biscotti
Yield: 24 servings
Preparation Time: 45 minutes
Category: Diabetic
Cuisine: Italian
Source: The Diabetes Holiday Cookbook, 2002 by Carolyn Leontos, MS,RD,CDE,
Debra Mitchell, CEPC, and Kenneth Weicker, CEC, John Wiley & Sons, Inc..
Website: http://www.dlife.com/diabetes/diabetic-recipes/recipeDetailPrint.html?

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Ingredients
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5 tbsp salted butter , melted
5 tbsp sweetener (sugar substitute) (Splenda)
2 eggs
1 tsp vanilla extract
1 1/4 cup Flour, bread, unenriched
1/2 tsp low sodium baking powder
2 tbsp Cocoa Powder, unsweetened
1/4 cup Baking Chips, chocolate morsels, semi sweet, mini
1/4 cup chopped hazelnuts , lightly toasted

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Instructions
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1 Preheat the oven to 350 degrees F. Place the melted butter and
Splenda in the bowl of an electric mixer fitted with the paddle
attachment. Mix together until combined. Add the eggs and vanilla and
mix together.
 2 Sift together the flour, baking powder, and cocoa and add them to
the liquid ingredients.
 3 Add the chocolate chips and hazelnuts. Mix together to form a
dough.
 4 Remove the dough from the bowl and place it on a lightly floured
surface. Knead it together and roll it out into a cylinder, 12 inches
long.
 5 Place the cylinder on a cookie sheet that has been sprayed lightly
with nonstick cooking spray.
 6 Flatten the dough with the palm of your hand to form a strip
2-1/2-inches thick. Bake for 18 to 20 minutes, until set.
 7 Remove from the oven and cool.
 8 When the dough is cool, cut it into 1/2-inch slices and arrange
them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15
minutes, until crispy.


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Notes
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Nutrition Information:
Amount Per Serving
       Calories    73.9
       Total Carbs    9.7 g
       Dietary Fiber    0.5 g
       Sugars    3.9 g
       Total Fat    4.3 g
       Saturated Fat    2.1 g
       Unsaturated Fat    2.2 g
       Potassium    39.8 mg
       Protein    1.8 g
       Sodium    22.9 mg
      Dietary Exchanges
 1 Fat, 1/4 Starch
Elegant Italian cookies with chocolate chips and toasted hazelnuts.


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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