Marty, thanks, I was wondering around the health food stores yesterday just
looking at what is available - lots, even organic canned stuff. I am not
sure yet what is the difference but we use organic canned foods (such as
tomato sauce, beans) at our supermarket. Do you know what makes a canned
good organic? I will look for the white grape juice but have never used any
kind of artificial sweetner. Apparently, I one of the rare people that can
taste the chemical they use in low sugar recipes. Weightwatchers, diet
pepsie, coke, etc. We have sea salt. I forgot to look for arrowroot powder
that I believe is a sub for cornstarch. Slowly, changing and looking
forward to getting Beth Ginsberg's cook books.
I got the cranberry recipes from a northern Canada cookbook - a lodge on
the shores of Hudson Bay Parellel 59 or something.
Anytime, you come, will bake you up a batch. We love muffins!
About chickens, we use the free range eggs and we checked - no hormones.
All grown here. There is one farmer who opens his farm to tourists so that
they can meet the animals. It has brought him a lot of new customers and
educates the general population as well.
At 06:43 AM 1/16/99 -0800, you wrote:
>Dear Jeanne,
>
>Since you asked my opinion. This is how we would modify and it is
>basically the recipe we used in our muffins except we use either a sugar
>substitute....say white grape juice or artificial sugar sweetener (not
>aspartame). YOu may purchase this in any health food store.
>
>The other is that we substitute salt with sea salt as suggested by the
>Livingston Foundation and Anne Frahm.
>
>We substitute eggs with Egg Beaters and actually we get eggs from
>Livingston which grows their own organic chickens but do not sell them.
>They only sell the eggs.
>
>These are just suggestions, but when are you going to invite us to
>sample the muffins. We'll be right over as long as we don't have to make
>a connecting flight thru Chicago, LOL.
>
>God Bless and thanks for recipe.
>marty and Barb
>
>james kissinger wrote:
>>
>> 1 1/4 cups flour (your choice) we use (1/2 unbleached/1/2 whole wheat
>> 1 1/4 cups rolled oats (slow type)
>> 1/2 cup sugar
>> 1 1/2 tsp baking powder
>> 1 tsp baking soda
>> 1/2 tsp salt
>> 2 eggs
>> 2 cups mashed banana
>> 1/3 cup vegetable oil (canola)
>> 1 cup cranberries (the big american cranberries may have to be chopped up)
>> a judgement call needed here.
>>
>> Combine dry ingredients
>> Beat egg, banana and oil until smooth
>> Add to dry, blend and add cranberries
>> Fill greased muffin cups almost full
>> Bake 375f for 20 to 25 min until set and golden
>>
>> makes about 12 muffins
>>
>> * can ripen bananas in oven, peel and bake 450f for 10 min or until very
soft
>>
>> Frozen cranberries will release their sugar while baking so experiment
>> until you get the taste you prefer. Don't defrost before using. We get ours
>> from a local health food store.
>> PS if you use whole cranberries, they can be make up cranberry juice and
>> then strained cranberries used in the recipe. Reduce to 1/3 cup.
>>
>> Marty, I am curious on how I could modify this recipe - suggestions
welcome.
>>
>> Just a note
>> The bog cranberries grow wild in Manitoba and throughout Canada and in the
>> northeastern states, I believe. The berries stay on the plant over winter
>> and were a mainstay of First Nations people. They maintain colour and shape
>> when frozen and dry well too. Flavour improves after one frost.
>>
>> The large or American bog cranberry is the common one sold in stores. BC is
>> the largest producer in Canada and Wisconsin in the states so my cookbook
>> tells me.
>>
>> Cranberries can be used with other fruit, dried apricots, peaches,
>> nectarines, oranges, apples, as well as banana.
>>
>> James is the muffin and granola maker in our family, if anyone wants more
>> muffin recipes.
>> Jeanne
>
>
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