2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
0: Recipe By : Charisa Martin, inspired by Anna Thomas of "The New Vegeterian Epicure" [Gets 4 of 4 stars
1: ] Combine egg replacer, melted margarine water and sugar in cuisinart
2: Blend until smooth
3: Add in flours, cocoa, protein powder, baking powder, soda, salt and mix until just blended
4: Add in almonds and "pulse" in cuisinart until just mixed
5: Turn the dough out onto a flat surface, and shape (flouring hands as needed) into a log 14-16" long and about 2-3" wide
6: (note: shaved almonds look great, and you don't need more than one pulse, or none--just roll them into the dough as you shape it
7: ) Bake at 325 degrees for 20 minutes (use baking parchment or spray a pan-release on the pan
8: ) Cool on rack for 15 minutes
9: Slice at diagonal angle, into 12 pieces
10: Place back on cookie sheet and bake at 275 degrees for an additional 40 minutes, turning over at athe 20 minute mark
11: When completely cool, melt the chocolate, and spread on the top of each biscotti
12: They are ready to eat when the chocolate is cool
13: These will last several weeks wrapped tightly and protected from moisture, but they usually don't last more than a few hours in our household
14: Variations: Cranberry-ginger Add 1/4 cup each dried cranberries and candied ginger
15: Omit the cocoa, increase the flour by 3 T
16: Anise Add 1-2T anise seed, omit cocoa, incrase flour by 3T
17: Gingerbread Add 3/4 teasp
18: ground ginger, 1 t
19: cinnamon, and pinch of cloves
20: Reduce sugar to 1/3 cup +1T
21: and add 2 T
22: molasses
23: Orange-Walnut Use 1/4 cup orange marmalade, reduce sugar to 1/3 cup, replace almonds with chopped, toasted walnuts
24: Chocolate Chip Add dark chocolate chips instead of almonds, omit cocoa, incrase flour by 3 T
25: Serving Ideas : Great with a fresh cup of coffee, and wonderful as gifts NOTES : 175 calories per biscotti fat: 6
26: 1g sat
27: fat: 2
28: 1g cholesterol: 0 carbohydrate: 24
29: 4g dietary fiber: 2
30: 3g protein: 7
31: 7g sodium: 124mg Percentages based on a 2000 kcal daily diet: A: 1% C:0% Calcium: 3% Iron: 7% Posted to EAT-LF Digest by Charisa Martin <charisa@moonstruckmuses
32: com> on May 27, 1998