Marvelous Recipes

If you are one of the millions of people who are becoming concerned by the amount of sugar that we find in virtually everything we buy, with the exception of fresh fruits and vegetables, you will find the following list unbelievable! I was totally amazed by how many different names there are for sugar. When you read the ingredient labels of foods you buy, watch for these other names for sugar!

Barley Malt
Beet Sugar
Brown Sugar
Buttered Syrup
Cane-Juice Crystals
Cane Sugar
Caramel
Carob Syrup sugar, brown sugar,
Corn Syrup Solids
Date Sugar
Dextran
Dextrose
Diastase
Diastatic Malt
Ethyl Maltol
Evaporated Cane Juice
Fructose
Fruit Juice
Fruit Juice Concentrate
Glucose
Glucose Solids
Golden Sugar
Golden Syrup
Grape Sugar
High-Fructose Corn Syrup
Honey
Invert Sugar
Lactose
Malt Syrup
Maltodextrin
Maltose
Mannitol
Molasses
Raw Sugar
Refiner’s Syrup
Sorbitol
Sorghum Syrup
Sucrose
Turbinado Sugar
Yellow Sugar

After reading this extensive list of names for sugar, I began to read the ingredients labels on some of the foods in my pantry. I actually found as many as 4 of these in the same product! Is it any wonder that we have a nation of obese and overweight people! Not to mention so many with the terrible disease, type 2 diabetes! Perhaps our medical and health organizations should take a closer look at the food manufacturing industry and find out why it is necessary to fill our food supply with such excessive amounts of sugar! Could it have any anything to do with the addictive nature of sugar?

Emily

A rich creamy cheesecake dessert your family and friends are sure to request again and again!

1-3/4 cup all-purpose flour
1/2 cup finely chopped walnuts
1/3 cup packed brown sugar
1/3 cup melted butter or margarine
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.

2. In a medium mixing bowl, combine the flour, walnuts and brown sugar. Add the melted butter or margarine, stirring until crumbly; reserve 1 cup of the crumb mixture.

3. Press the remaining crumb mixture over the bottom of a greased 8×8-inch baking pan. Bake for 12 to 15 minutes or until light brown.

4. In a medium mixer bowl, beat the cream cheese and sugar at high speed until light and fluffy. Add the egg, milk, lemon juice and vanilla; mix well. Spread evenly over the baked layer; sprinkle with the reserved 1 cup crumb mixture. Bake for 25 minutes.

5. Cool in the pan on a wire rack. Refrigerate and chill before serving. Cut into 2-inch squares. Makes 16 squares.

Emily

An easy way to enjoy delicious French toast for breakfast or anytime!

Nonstick cooking spray
1 large egg
3/4 cup milk
1-1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
8 slices French bread, cut 1/2 inch thick
Maple syrup

1. Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

2. In a shallow dish, whisk together the egg, milk, vanilla, cinnamon and sugar. Soak each bread slice in egg mixture about 15 seconds on each side. Place soaked bread slices on prepared baking sheet.

3. Bake for 6 to 8 minutes or until bread slices are lightly browned. Turn slices over; bake an additional 6 to 8 minutes or until golden brown. Serve with maple syrup. Makes 4 servings.

Emily

These lightly sweet, cinnamon flavor biscuits are great just the way they are or you can spread them with your favorite jam or jelly!

Cooking spray
2-1/4 cups all-purpose baking mix (Bisquick)
2/3 cup milk
2 tablespoons butter or margarine, melted
3 tablespoons sugar
2 teaspoons ground cinnamon

Lightly coat eight 2-1/2-inch muffin cups with the cooking spray; set aside. In a medium bowl, combine the baking mix and milk until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead lightly until nearly smooth, about 10 times. Pat or roll the dough into an 8-inch square. Brush dough with melted butter; sprinkle with the sugar and cinnamon.

Cut dough into sixteen 2-inch squares. Gently press two squares together, sugar sides up. Place in prepared muffin cups, sugar sides up.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from muffin cups; serve warm. Makes 8 biscuits.

Emily

Sweet, crunchy goodness in every bite! A great snack for any occasion!!

1-1/2 cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 pound English walnut halves

In a 3-quart saucepan, mix together the sugar and sour cream. Cook over low heat until the sugar dissolves, stirring frequently. Stir in the vanilla extract; add the walnuts and stir just until well coated.

Line an 11×7-inch baking sheet with waxed paper; spread coated walnuts onto waxed paper. Bake at 150 degrees F for 2 to 3 hours or until the walnuts are dry and sugary; stir occasionally to separate the walnuts.

Let stand until cool. Store in a tightly sealed container at room temperature. Makes 4 cups.

Emily

Even if you are not a big fan of pumpkin, you will truly enjoy this delightful cake. It has been a favorite of my family for many years.

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup canola oil
2 cups sugar
4 large eggs
2 cups cooked pumpkin (fresh or canned)*
1 cup chopped walnuts

1. In a small bowl, sift together the dry ingredients; set aside.

2. In a large mixing bowl, cream together the oil and sugar. Add eggs and beat well. Add pumpkin and beat until well blended.

3. Gradually add the dry ingredients to the pumpkin mixture, beating well after each addition. Stir in chopped walnuts.

4. Divide batter evenly between 2 greased and floured 9×1-1/2 inch round cake pans.** Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted into middle of layer comes out clean. Remove from oven and cool in pans for 10 to 15 minutes. Turn out onto cooling rack until cold.

5. When cold, frost top of 1 layer with Cream Cheese Frosting or Coconut Pecan Frosting. Add the second layer and frost top and sides with the remaining frosting. Yields 8-10 servings.

* When using canned, be sure to use canned pumpkin. Not pumpkin pie filling.

**Can also be baked in a 13×9-inch baking pan, if preferred.