phuss11 – Page 4

Carrot Pudding

2015-04-12 19:47:40

Write a review

Save Recipe

Nutrition Facts

Serving Size

830g

Amount Per Serving

Calories 2896

Calories from Fat 1705

% Daily Value *

Total Fat 190g

292%

Saturated Fat 35g

173%

Trans Fat 0g

Polyunsaturated Fat 63g

Monounsaturated Fat 85g

Cholesterol 186mg

62%

Sodium 2765mg

115%

Total Carbohydrates 278g

93%

Dietary Fiber 12g

49%

Sugars 118g

Protein 28g

Vitamin A

903%

Vitamin C

24%

Calcium

46%

Iron

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 cup margarine - 2 tbsp
1/2 cup brown sugar
1 egg
1 tbsp water
2 cups grated carrots
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 tsp lemon juice

Instructions

Bake in 8 inch pan at 325F

beta

calories

2896

fat

190g

protein

28g

carbs

278g

Recipes https://recipes.rebeccahussman.com/

Savoury Cheese Pie

2015-04-12 19:46:02

Write a review

Save Recipe

Cook Time

40 min

Cook Time

40 min

Nutrition Facts

Serving Size

1131g

Amount Per Serving

Calories 2459

Calories from Fat 1421

% Daily Value *

Total Fat 160g

246%

Saturated Fat 66g

332%

Trans Fat 0g

Polyunsaturated Fat 28g

Monounsaturated Fat 58g

Cholesterol 629mg

210%

Sodium 4060mg

169%

Total Carbohydrates 159g

53%

Dietary Fiber 10g

41%

Sugars 29g

Protein 98g

Vitamin A

127%

Vitamin C

40%

Calcium

209%

Iron

34%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3/4 cup flour
1/2 tsp salt
1/4 tsp dry mustard
1 cup shredded cheddar cheese
1/4 cup melted margarine
2 cups sliced mild onion
2 tbsp margarine
1 cup cooked noodles
2 eggs
1 cup hot milk
1/2 tsp salt
pepper to taste
1 cup grated cheddar cheese

Instructions

Sift flour, salt and mustard into a bowl.
Stir in 1/4 cup melted margarine and 1 cup of cheese.
Mix well and press into the bottom and sides of a 9 inch pie plate.
Saute the onions in 2 tbsp margarine and add noodles.
Toss and spread over crust.
Beat eggs and add milk, salt, pepper, and remaining cheese and pour over noodles.
Bake at 325F for 40 minutes.
If you wish, you can sprinkle some cheese on top before it is completely cooked (about 5 minutes before)

beta

calories

2459

fat

160g

protein

98g

carbs

159g

Recipes https://recipes.rebeccahussman.com/

Fresh Fruit Cheese Pie

2015-04-12 19:44:11

Write a review

Save Recipe

Nutrition Facts

Serving Size

1099g

Amount Per Serving

Calories 1766

Calories from Fat 743

% Daily Value *

Total Fat 83g

128%

Saturated Fat 17g

84%

Trans Fat 0g

Polyunsaturated Fat 25g

Monounsaturated Fat 34g

Cholesterol 48mg

16%

Sodium 2199mg

92%

Total Carbohydrates 180g

60%

Dietary Fiber 8g

30%

Sugars 123g

Protein 79g

Vitamin A

66%

Vitamin C

161%

Calcium

65%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Crust

1 1/4 cups graham cracker crumbs
1/3 cup melted margarine
1 tsp cinnamon

Filling

1 envelope gelatin
2 tbsp cold water
2 tbsp lemon juice
1/2 cup skim milk scalded
2 egg whites
1/2 cup icing sugar
2 cups cottage cheese
1 tsp grated lemon rind

Topping

Fresh strawberries, kiwi fruit, sliced bananas or any fruit.

Crust

Combine cracker crumbs, melted margarine and cinnamon.
Press into 9 inch pie plate and bake at 375F for 10 minutes.
Cool.

Filling

Place gelatin, water and lemon juice in blender and blend at low speed.
Add scalded milk.
When gelatin is dissolved, add egg whites, icing sugar, cottage cheese and lemon rind.
Blend at high speed until smooth.
Pour into crust and chill until firm (2 hours).
Top with fresh fruit before serving.

beta

calories

1766

fat

83g

protein

79g

carbs

180g

Recipes https://recipes.rebeccahussman.com/

Rhubarb Sour Cream Crunch

2015-04-12 19:39:08

Write a review

Save Recipe

Nutrition Facts

Serving Size

1106g

Amount Per Serving

Calories 2595

Calories from Fat 1017

% Daily Value *

Total Fat 116g

178%

Saturated Fat 68g

340%

Trans Fat 2g

Polyunsaturated Fat 7g

Monounsaturated Fat 30g

Cholesterol 468mg

156%

Sodium 306mg

13%

Total Carbohydrates 379g

126%

Dietary Fiber 13g

53%

Sugars 283g

Protein 25g

Vitamin A

77%

Vitamin C

57%

Calcium

72%

Iron

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Pastry

1 egg
1 cup sour cream
1 cup sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups rhubarb

Topping

1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/3 cup soft butter
1 tsp grated orange rind

Instructions

On a lightly floured surface, roll out pastry and fit into pie plate.
Whisk egg and sour cream in a bowl.
Combine sugar, corn starch, cinnamon and nutmeg; stir into egg mixture.
Stir in rhubarb and spoon into pastry shell.
In a bowl, combine rolled oats, sugar, and flour.
Cut in butter until crumbly.
Stir in orange rind.
Sprinkle over rhubarb filling.
Bake at 400F for 15 minutes then at 375F for 40 minutes.
Topping should be golden brown and filling puffed and set.

beta

calories

2595

fat

116g

protein

25g

carbs

379g

Recipes https://recipes.rebeccahussman.com/

Squash Pie

2015-04-12 19:37:02

Write a review

Save Recipe

Nutrition Facts

Serving Size

813g

Amount Per Serving

Calories 1593

Calories from Fat 1086

% Daily Value *

Total Fat 123g

189%

Saturated Fat 71g

353%

Trans Fat 1g

Polyunsaturated Fat 8g

Monounsaturated Fat 36g

Cholesterol 1229mg

410%

Sodium 1959mg

82%

Total Carbohydrates 30g

10%

Dietary Fiber 7g

26%

Sugars 14g

Protein 92g

Vitamin A

222%

Vitamin C

293%

Calcium

187%

Iron

45%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 big pepper or butternut squash
1/4 tsp nutmeg
2 tbsp butter or margarine
1 clove garlic
1 large onion peeled and sliced
5 eggs
1/2 lb grated Edam cheese
2 tsp chopped parsley
1 cup chopped spinach
1/2 tsp coriander
Pepper and salt

Instructions

Bake squash for 50 min. at 400F.
Melt butter in heavy pan and sauté onion.
Add seasoning and garlic.
In a large bowl, beat eggs and add onion, butter and cheese.
When squash is cool, remove skin and seeds.
Mash pulp.
Beat pulp into egg mixture.
Add parsley and spinach.
Pour into greased pie plate and bake at 350F for 40 minutes.

beta

calories

1593

fat

123g

protein

92g

carbs

30g

Recipes https://recipes.rebeccahussman.com/

Rhubarb and Strawberry Pie with Pastry Hearts

2015-04-12 19:34:42

Write a review

Save Recipe

Nutrition Facts

Serving Size

1169g

Amount Per Serving

Calories 4019

Calories from Fat 2152

% Daily Value *

Total Fat 245g

377%

Saturated Fat 153g

767%

Trans Fat 10g

Polyunsaturated Fat 11g

Monounsaturated Fat 63g

Cholesterol 641mg

214%

Sodium 1817mg

76%

Total Carbohydrates 439g

146%

Dietary Fiber 12g

49%

Sugars 219g

Protein 31g

Vitamin A

152%

Vitamin C

280%

Calcium

17%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Pastry

2 cups flour
1/2 tsp salt
1 tsp grated orange rind
1 1/4 cups butter
Unsalted chilled
1/3 cup ice water

Filling

1 cup sugar
1/4 tsp salt
2 tsp corn starch
2 tbsp minute tapioca
1/4 cup orange juice
1 1/2 cups sliced strawberries
1 tbsp butter

Instructions

Combine the flour, salt and orange rind in a large bowl.
Cut the butter into the dry ingredients until it looks like oatmeal.
Sprinkle on the water while stirring and pressing to form dough.
Shape into 2 balls.
Flatten, wrap and chill.
In a large bowl, blend together sugar, salt, corn starch, tapioca and nutmeg.
Prepare the rhubarb, orange juice and strawberries and reserve.
Roll out 1/2 the dough and line a 10 inch pie plate.
Trim the pastry about 1/2 inch from rim and turn under and flute.
Roll out the remaining dough and cut out 2 dozen 2 1/2 inch hearts.
Toss the rhubarb in the sugar mixture, add the orange juice and spoon evenly into the lined pie plate. Scatter on the strawberries and dot with butter.
Place the hearts randomly over the top.
Bake at 450F for 10 min, then 350F for 35 minutes.
Cool on a rack and serve with ice cream.

beta

calories

4019

fat

245g

protein

31g

carbs

439g

Recipes https://recipes.rebeccahussman.com/

Peach Pie Supreme

2015-04-12 19:20:53

Write a review

Save Recipe

Nutrition Facts

Serving Size

1775g

Amount Per Serving

Calories 2614

Calories from Fat 876

% Daily Value *

Total Fat 98g

151%

Saturated Fat 33g

167%

Trans Fat 1g

Polyunsaturated Fat 20g

Monounsaturated Fat 38g

Cholesterol 433mg

144%

Sodium 1123mg

47%

Total Carbohydrates 417g

139%

Dietary Fiber 22g

89%

Sugars 305g

Protein 37g

Vitamin A

107%

Vitamin C

138%

Calcium

16%

Iron

58%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 unbaked pie crust
8 peaches, peeled and sliced
1/3 cup sugar sprinkled over the peaches

Mix Together

1 cup sugar
2 tbsp flour
2 tbsp butter
2 eggs well beaten

Instructions

Pour mixed ingredients over peaches.
Bake at 425F for 15 min, then 350F for 45 minutes.

beta

calories

2614

fat

98g

protein

37g

carbs

417g

Recipes https://recipes.rebeccahussman.com/

Magic Muffins

2015-04-12 18:26:07

Write a review

Save Recipe

Nutrition Facts

Serving Size

3824g

Amount Per Serving

Calories 9496

Calories from Fat 3134

% Daily Value *

Total Fat 355g

547%

Saturated Fat 201g

1007%

Trans Fat 11g

Polyunsaturated Fat 28g

Monounsaturated Fat 96g

Cholesterol 1926mg

642%

Sodium 10215mg

426%

Total Carbohydrates 1443g

481%

Dietary Fiber 63g

250%

Sugars 742g

Protein 193g

Vitamin A

369%

Vitamin C

39%

Calcium

211%

Iron

203%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 cups boiling water
2 cups natural bran
1 cup raisins
1/4 cup wheat germ
2 cups flour
2 cups whole wheat flour
5 tsp baking soda
1 tsp salt
1 1/2 cups butter
2 1/2 cups sugar
6 eggs
4 cups sour milk with 4 tbsp vinegar
4 cups quick cooking oats
1 cup chopped dates
1/2 cup chopped dried apricots

Instructions

Have 2 medium and one large bowl ready.
Preheat oven to 375F.
Pour water over bran, raisins and wheat germ in medium bowl.
Mix and set aside.
Stir together in another medium bowl, flour, baking soda and salt.
Set aside.
Cream butter and sugar in the large bowl.
Beat in eggs one at a time.
By hand, stir in sour milk, bran mixture, oats, flour mixture, dates and apricots.
Combine well.
Spoon into greased muffin tins; bake for 30 minutes.
If small muffin tins, bake for 20 minutes.
Batter will stay fresh in fridge for 1 month.

beta

calories

9496

fat

355g

protein

193g

carbs

1443g

Recipes https://recipes.rebeccahussman.com/

Pumpkin Muffins

2015-04-12 18:23:47

Write a review

Save Recipe

Nutrition Facts

Serving Size

735g

Amount Per Serving

Calories 1917

Calories from Fat 494

% Daily Value *

Total Fat 56g

86%

Saturated Fat 33g

165%

Trans Fat 2g

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 318mg

106%

Sodium 782mg

33%

Total Carbohydrates 331g

110%

Dietary Fiber 12g

50%

Sugars 161g

Protein 34g

Vitamin A

420%

Vitamin C

12%

Calcium

82%

Iron

44%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 1/2 cups flour
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin or sweet potato
1/4 cup butter
1 egg
1/2 cup raisins

Instructions

Combine all ingredients and mix until flour is moistened.
Spoon into muffin cups.
Bake at 400F for 20 minutes.

beta

calories

1917

fat

56g

protein

34g

carbs

331g

Recipes https://recipes.rebeccahussman.com/

Rocky Mountain Bran Muffins

2015-04-12 18:21:07

Write a review

Save Recipe

Cook Time

35 min

Cook Time

35 min

Nutrition Facts

Serving Size

829g

Amount Per Serving

Calories 2785

Calories from Fat 1412

% Daily Value *

Total Fat 162g

249%

Saturated Fat 17g

86%

Trans Fat 1g

Polyunsaturated Fat 42g

Monounsaturated Fat 94g

Cholesterol 206mg

69%

Sodium 2834mg

118%

Total Carbohydrates 306g

102%

Dietary Fiber 21g

84%

Sugars 187g

Protein 51g

Vitamin A

Vitamin C

10%

Calcium

101%

Iron

90%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1/2 cup oil
1 tsp baking soda
1/2 cup brown sugar
1/2 tsp salt
1 egg
1/4 tsp cinnamon
2 tbsp molasses
1/4 tsp nutmeg
1/2 cup flour
1/8 tsp cloves
1/2 cup wheat germ
1 1/2 cups bran
1/4 cup sesame seed
1/2 cup raisins
1/4 cup sunflower seeds
1 cup buttermilk

Instructions

Preheat Oven to 400F.
Beat oil, brown sugar, egg and molasses well.
Add remaining ingredients and beat together.
Pour batter into paper muffin cups.
Bake at 400F for 35 minutes.

beta

calories

2785

fat

162g

protein

51g

carbs

306g

Recipes https://recipes.rebeccahussman.com/