FRUIT CANDY BARS

(Yield: 24 bars)
Ingredients:
------------
1 env. unflavored gelatin
1/4 cup (60 mL) water
1 cup (250 mL) dried apricots
1 cup (250 mL) raisins
1 cup (250 mL) pecans
1 tblsp (15 mL) flour
2 tblsp (30 mL) orange peel (grated)
1 tsp (5 mL) rum extract
Instructions:
-------------
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and
stir until gelatin is completely dissolved. Combine apricots,
raisins, pecans, flour and orange peel in blender or food processor,
working until finely chopped. Add to gelatin mixture. Add rum extract
and stir to completely blend. Line 8-in. (20 cm) square pan with
plastic wrap or waxed paper. Spread fruit mixture evenly into pan,
and set aside to cool completely until candy is firm. Turn out onto
cutting board, cut into 24 bars and wrap individually.
Exchange 1 bar: 1 fruit
1/2 fat
Calories 1 bar: 68

FRUIT COOKIES

(Yield: 60 cookies)
Ingredients:
------------
1/2 cup (60 mL) margarine
4 tsp (20 mL) granulated sugar replacement
2 eggs
2 cups (500 mL) flour (sifted)
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) nutmeg
1/4 cup (60 mL) hot apple juice
1/4 cup (60 mL) raisins (chopped)
1/4 cup (60 mL) currants
Instructions:
-------------
Cream together margarine and sugar replacement. Add eggs; beat until
fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add
alternately with hot apple juice to creamed mixture. Fold in raisins
and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto
lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at
350 degrees F (170 C) for 12 to 15 minutes.
Exchange 1 cookie: 1/2 fruit
Calories 1 cookie: 27

DOUBLE FUDGE BALLS

(Yield: 60 balls)
Ingredients:
------------
1/3 cup (90 mL) margarine (soft)
3 tblsp (45 mL) evaporated skimmed milk
dash salt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) cocoa
1 cup (250 mL) Powdered Sugar Replacement
1 recipe Semisweet Dipping Chocolate
Instructions:
-------------
Cream together margarine, milk, salt and vanilla until fluffy. Stir
in cocoa and sugar replacement. Knead or work with hands until dough
is smooth, and form dough into 60 small balls. Dip balls in
chocolate, cool completely; dip again and cool.
Exchange 1 ball: 1/3 bread
1/2 fat
Calories 1 ball: 50

FRENCH VANILLA ICE CREAM

(Yield: 1 1/2 qt. (1 1/2 L))
Ingredients:
------------
5 egg yolks
1/4 cup (60 mL) granulated sugar replacement
dash salt
2 cups (500 mL) evaporated skim milk
1-in. piece (2.5-cm piece) vanilla bean
2 cups (500 mL) lo-cal whipped topping (prepared)
Instructions:
-------------
Combine egg yolks, sugar replacement and salt in top of double
boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook
and stir over simmering water until mixture is thick and vanilla bean
is dissolved. Cool completely. With electric beater, beat well, and
then fold in topping. Pour into freezer trays, cover with waxed
paper, and freeze for 1 hour. Scrape into large bowl and beat until
smooth and fluffy. Return to freezer trays. Cover. Freeze firm.
Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61

CREAM CHEESE COOKIES

(Yield: 30 cookies)
Ingredients:
------------
1/4 cup (60 mL) vegetable shortening
1/4 cup (60 mL) cream cheese (softened)
2 tsp (10 mL) granulated fructose
1 tsp (5 mL) granulated sugar replacement
1 egg
1 tblsp (15 mL) water
1 cup (250 mL) flour
1/2 tsp (2 mL) baking powder
dash salt
Instructions:
-------------
Cream together shortening, cream cheese, fructose and sugar replacement.
Add egg and water, beating well. Sift together flour, baking powder and
salt, and add to creamed mixture. Mix until thoroughly blended. Shape
into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2
hours or overnight. Cut into thin slices and place on ungreased cookie
sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes.
Exchange 2 cookies: 1/2 fruit
1/2 fat
Calories 2 cookies: 74

COOKIE BRITTLE

(Yield: 60 pieces)
Ingredients:
------------
1/2 cup (125 mL) margarine
2 tsp (10 mL) vanilla
1 tsp (5 mL) salt
3 tblsp (45 mL) granulated sugar replacement
2 cups (500 mL) flour (sifted)
1 cup (250 mL) semisweet chocolate chips
1/2 cup (125 mL) walnuts (chopped fine)
Instructions:
-------------
Combine margarine, vanilla, salt and sugar replacement in mixing bowl
or food processor; beat until smooth. Stir in flour, chocolate chips
and walnuts. Press into ungreased 15 x 10-in. (39 x 25-cm) pan. Bake
at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into
2 x 1-in. (5 x 2.5-cm) pieces and cool completely. Break into candy
pieces.
Exchange 1 piece: 1/2 fat
1/3 bread
Calories 1 piece: 48

COTTON CANDY COOKIES

(Yield: 36 cookies)
Ingredients:
------------
3 egg whites (beaten stiff)
2 tblsp (30 mL) granulated sugar replacement
or granulated fructose
2 tsp (10 mL) orange oil (or your favorite oil)
1 tsp (5 mL) orange rind (grated)
Instructions:
-------------
Beat sugar replacement, orange oil and rind into the stiff egg
whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees
F (165 C) for 8 to 10 minutes. Remove from pan immediately.
Exchange 6 cookies with sugar replacement: Negligible
Calories 6 cookies with sugar replacement: 10
Exchange 6 cookies with fructose: 1/5 fruit
Calories: 6 cookies with fructose: 22

CINNAMON COOKIES

(Yield: 20 cookies)
Ingredients:
------------
2 eggs
2 tblsp (30 mL) water
5 tsp (25 mL) granulated sugar replacement
1 tsp (5 mL) cinnamon
1 1/2 cup (375 mL) flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Instructions:
-------------
Beat eggs and water until light and fluffy. Beat in sugar replacement
and cinnamon. Combine flour, baking soda and salt in sifter; sift
half of the dry ingredients over egg mixture. Fold to completely
blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls
onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375
degrees F (190 C) for 10 to 12 minutes.
Exchange 1 cookie: 1/2 bread
Calories 1 cookie: 41

CHOCOLATE BANANA MOUSSE

(Yield: 8 servings)
Ingredients:
------------
1-oz. sq. (28-g sq.) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 tblsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)
Instructions:
-------------
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in
freezer.) Cook and stir over simmering water until chocolate melts.
Pour amount of hot chocolate mixture over egg yolks and beat well.
Pour egg mixture into chocolate mixture on top of double boiler. Stir
in salt. Cook and stir over hot water until mixture thickens. Cool
completely. Scrape cold or slightly frozen milk into mixing bowl and
beat until very stiff. Fold chocolate mixture into stiffly beaten
milk. Fold in vanilla and banana slices. Spoon into mould, freezer
tray or individual cups and freeze until firm.
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69

CHOCOLATE BUTTER CREAMS

(Yield: 30 creams)
Ingredients:
------------
3-oz. pkg. (90g pkg) cream cheese (softened)
2 tblsp (30 mL) skim milk
1 1/2 tsp (7 mL) white vanilla extract
1 cup (250 mL) powdered sugar replacement
1 recipe Semisweet Dipping Chocolate
Instructions:
-------------
Beat cream cheese, milk and vanilla until fluffy; stir in powdered
sugar replacement. Form into 30 balls and dip each one in chocolate.
Exchange 1 cream: 1/4 low-fat milk
Calories 1 cream: 31

BLUEBERRY CREPES

BLUEBERRY CREPES
================
(Yield: 12 servings)
Ingredients:
------------
12 Rich Crepes
2 tblsp (30 mL) cornstarch
2 tblsp (30 mL) granulated sugar replacement
dash salt
1 cup (250 mL) skim milk
1 tblsp (15 mL) lemon juice
2 tsp (10 mL) vanilla extract
2 cups (500 mL) fresh blueberries (rinsed)
1 cup (250 mL) lo-cal whipped topping (prepared)
Instructions:
Reserve crepes. Combine cornstarch, sugar replacement, salt, milk,
lemon juice and vanilla in saucepan. Cook and stir over medium heat
until slightly thickened; remove from heat. Crush 1 cup (250 mL) of
the blueberries and add to cream mixture. Return to heat, and cook
and stir until thickened. Cool. Fold in remaining blueberries. Divide
evenly between crepes, and fold or roll the crepes. Top each with
heaping 1 tblsp (15 mL) topping.
Exchange 1 serving: 1/2 bread
1/2 fat
Calories 1 serving: 72

BLINTZES

Ingredients:
12 Lo-Cal Crepes
1 cup (250 mL) creamed cottage cheese
2 tblsp (30 mL) granulated sugar replacement
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon peel (grated)
2 tblsp (30 mL) Powdered Sugar Replacement
Instructions:
-------------
Reserve crepes. Combine cottage cheese, granulated sugar replacement,
vanilla and lemon peel in mixing bowl. Whip with fork until thoroughly
blended. Fill each crepe with heaping 1 tblsp (15 mL) of cottage cheese
filling, roll each one to form blintzes and place in shallow pan. Bake
at 350 F (175 C) for 15 minutes, or until warm. Sift the powdered sugar
replacement over the blintzes.
Microwave: Cook on Medium for 1 minute. Sift the powdered sugar
replacement over the blintzes.
Exchange 1 serving: 1/3 bread
1/3 lean meat
Calories 1 serving: 30

APPLE DUMPLINGS

(Yield: 4 dumplings)
Ingredients:
------------
1 recipe Basic Pie Shell
4 apples
1 tblsp (15 mL) lemon juice
3 tblsp (45 mL) granulated sugar replacement
or granulated fructose
1/4 tsp (2 mL) cinnamon
4 tsp (20 mL) margarine
1 egg white (slightly beaten)
Instructions:
-------------
Roll out pie dough and cut into 4 equal pieces. Peel and core apples
and sprinkle them with lemon. Place 1 apple in center of each piece
of dough. Combine sugar replacement and cinnamon in a bowl,
sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5
mL) margarine. Bring opposite ends of dough up over apple. Moisten
slightly with water; seal securely. Brush with beaten egg white and
place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45
minutes, or until pastry is golden brown.
Exchange 1 dumpling: 2 bread
1 fruit
2 1/2 fat
Calories 1 dumpling: 221

Flourless Mocha Cake

1 lb. Bittersweet chocolate
1 cup unsalted butter
6 large eggs
2 t. River Roasters espresso powder
Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn
it. Beat the eggs till triple in volume and soft peaks form. Using a wire whisk, fold ½ the egg
mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks
remain. Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.

Banana coffee Blend

1 cup River Roasters cold strong coffee
1 banana
½ cup milk
1 tsp. chocolate syrup
ice cubes
Put all the ingredients in a blender and blend thoroughly. Top with whipped cream.

Coffee Caramel Sauce

2 cups packed dark brown sugar
3//4 cup River Roasters strong dark coffee
¾ cup heavy cream
Place all ingredients into a small sauce pan. Bring to a boil. Reduce heat and simmer to just
before the soft ball stage-about 230 degrees on candy thermometer-for about 15minutes. Serve
right away over ice cream, or refrigerate and serve cold.

Chocolate Covered Espresso Beans

1 bag River Roasters espresso beans
1 bag chocolate chips
1 sheet waxed paper
Melt the chocolate chips in a plastic container in your microwave. Place the beans on a sheet of
waxed paper on a cookie sheet. Spoon the melted chocolate over the beans. Set them in the
fridge to harden. Once they are hard, pour another layer of chocolate over them, and cool again.
When they are hardened, eat and enjoy!

Paris Iced Café

1 cup River Roasters chilled , strong coffee
2 scoops ice cream
whipped cream
Place the ice cream in a tall shake glass. Pour cold coffee over. Top with whipped cream.

Millionaire Coffee

½ oz. Kahlua
½ oz. Bailey’s Irish Cream
½ oz. Grand Marnier
½ oz. Frangelico
River Roasters strong coffee
Whipped cream
Pour coffee into a tall mug. Add liqueurs, top with whipped cream, and serve.

Irish Monk Coffee

1 cup River Roasters strong coffee
1/2 oz. Bailey’s Irish Cream
3/4 oz. Frangelica liqueur
whipped cream
Fill cup with coffee. Add liqueurs, top with whipped cream, and serve.

Keoke Coffee

1 cup River Roasters strong coffee
½ oz. Brandy
½ oz. Kahlua
¼ oz. Crème de Cacao
whipped cream
Pour liqueurs into coffee, top with whipped cream, and serve.

Amaretto Coffee

1 cup River Roasters strong coffee
1 shot amaretto
steamed milk
Pour steamed milk into cup. Add the coffee and amaretto. Top with whipped cream , if desired.

Cafe Royale

Pour a cup of strong coffee. Place a lump of sugar on a spoon. Over the sugar cube, pour a shot
of bourbon. Light the soaked sugar cube with a match and let it burn out. Stir and serve. Very
dramatic!

Raspberry Mocha

1 –2 shots River Roasters espresso raspberry syrup
steamed milk whipped cream
chocolate syrup
Fill cup with steamed milk. Add espresso and syrups. Top with whipped cream.

Coffee Grog (servers 12)

2 Tblsp. butter 1 ½ cups heavy cream or half & half
1 cup brown sugar 12 small strip of orange peel
1/8 tsp. ground allspice 12 small strips of lemon peel
1/8 tsp. ground cinnamon 9 cups River Roasters coffee
1/8 tsp. ground nutmeg 1 ½ tsp. rum extract
1/8 tsp. ground cloves
Melt the butter in saucepan over low heat. Stir in brown sugar and spices. To serve, combine in
each cup 1 t. butter mixture, 2T. cream, 1 strip each orange and lemon peel, and 1/8 t. rum extract. Add hot coffee and stir.

Café Viennese

2 cups River Roasters strong coffee or espresso
whipped cream
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Pour coffee into 2 cups. Topped as desired with whipped cream. Sprinkle with spices.

Spiced Cream Coffee

¾ tsp. Ground cinnamon ½ cup heavy cream
¼ tsp. ground nutmeg 2 cups River Roasters coffee
1 Tblsp. sugar 2 tsp. chocolate syrup
Whip the cream with the spices and sugar. Divide the coffee into 2 cups. Spoon 1 t. of chocolate syrup into each cup. Add coffee, and top with spiced cream.

Café Borgia

2 cups River Roasters strong coffee
1/2 cup heavy cream, whipped orange zest
Divide the coffee into two cups. Top with whipped cream, add zest, and serve.

KFC Honey BBQ Dipping Sauce

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

Tender Roast

Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG
Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F
for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve
One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot
water and keep warm.