Cinnamon Rolls 3 Recipe
Recipe
Ingredients
1 cup warm water (110-115 f)
1/4 cup instant dry milk
1 package active dry yeast
3 1/2 cup all purpose flour, divided
1/8 tsp ground ginger
1/4 cup vegetable oil
1 tsp salt
1 tsp cinnamon (optional)
1 liquid sugar subsitute to
1 equal 2 tbsp sugar,optional
1 1/2 tsp margarine at room temp
1/2 cup brown sugar twin granulated
1 sugar substitute
1 1/2 tbsp margarine at room temp
Recipe
Preparation
Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed,
using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon,
sweetener, and 1 1/2 c flour to batter and mix at low speed, using
dough hook, for another 4 minutes. Use as much of the remaining flour
as necessary to make a smooth resilient dough. Shape the dough into
a ball and place in a bowl that has been well greased with margarine.
Turn the ball over to coat the top with magarine. Cover with a cloth
and set in a warm place until doubled in volume. Turn dough onto a
lightly floured working surface and knead lightly. Form into a ball
an return to greased bowl, turning the top again to cover it with
margarine. Cover with a cloth and set in a warm place until doubled
in volume. Use 1 1/2 tsp margarine to grease the sides and bttom of a
9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly
floured working surface. knead lightly and form into a ball. Cover
with a cloth and let rest 10 min. Roll dough out to form a 9 by 16
inch rectangle. Spread the softened 1 1/2 tbsp of margarine evenly
over the dough. Sprinkle evenly with the brown sugar substitute and
cinnamon mixture. Roll into a long roll like a jelly roll and cut
into 24 equal slices. Place the slices, cut side down, in the cake
pan, spacing them evenly. Cover with a cloth an let rise until
double in volume. Bake at 375 F for 25 to 30 minutes or until golden
brown. Turn rolls out of the pan onto a wire rack and serve warm, if
possible. Energy per 1 roll serving: 99 calories CHO 14 gm; PRO 2 gm;
FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt. Use salt-free
margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings:
24
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Food Tips of the Week
Diet tips
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some reduced carb diet tips:
* Don't skip meals
Most low carbohydrate recipes are, rather obviously, low in carbs. Our bodies need energy, and carbs are a very efficient source of energy. A low carbohydrate diet requires extreme care in managing your intake of energy, as any energy provided by protein and fat is slower acting.
* Make reduced carbohydrate bread crumbs for breaded foods.
While you can sometimes buy reduced carb bread crumbs, you can make them yourself by simply using low carb bread. All you have to do is toast the low carbohydrate bread in a preheated oven on a sheet of cookie paper. Once it is well toasted, process it in your food processor or blender. Keep in a tupperware container.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is not enough, definitive proof available, allyl sulfides are also thought by nutritionalists to aid in antiinflammatory effect, arteriosclerosis and physical exhaustion.
Foods containing allyl sulfides are low in calories, so make sure you add them to your weight loss regime.
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