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    You are in: Home / Cookbooks / Healthy for the Holidays II
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    274 recipes in

    Healthy for the Holidays II

    A compilation of healthy recipes from all the players in the Healthy for the Holidays Challenge running from November 25 to December 31.
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    The cobbler takes its name from the biscuit dough crust on top - it is rough looking or 'cobbled'. The Dictionary of Americanisms traces the first instance of the word cobbler (as it applies to a pie dish) in print to 1859: "Cobbler...a sort of pie, baked in a pot lined with dough of great thickness, upon which fruit is placed." This is a C21st version of the cobbler, adapted from Betty Crocker's 'Slow Cooker Cookbook'. A delicious cobbler which you can make in minutes and have ready just when you need it without heating up the kitchen, or having to check it in the oven when you're preparing or enjoying your main course. Using your crock pot for desserts is a fabulous way to simplify meal preparation, particularly when you have guests. This recipe can easily be varied to make other cobblers: using berries, peaches or apples, or by combining perhaps raspberries and strawberries or apples and peaches.

    Recipe #133293

    NOT a recipe for the faint-hearted! Unless you have an ice cream machine, there is some whisking to be done throughout the freezing period, but that just means making it on a day when you're going to be home, and keeping your eye on the time! You don't have to sit with it constantly! I've not made this yet, but it really sounds well worth the forward-planning! I found this recipe in the October 2005 issue of the Australian magazine 'Delicious'. It's Belinda Jeffrey's recipe, her first recipe in this magazine in a section called "fresh start". She says at the beginning of the recipe "Begin this recipe the day before"! Well, yes, you'd need to! This ice cream sounds so delicious - I just love the inclusion of Greek-style yoghurt, absolutely my favourite yoghurt! I'm posting it here for the 2005 Zaar World Tour, as a Greek and as an Australian recipe. Preparation times are rather difficult to calculate: it really does depend on how many times you decide to repeat step 8! I've based my calculation on the minimum preparation time required. I think pistachio nuts would taste great in this recipe, perhaps 1/4 cup, added at the final whisking stage.

    Recipe #139959

    A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled.

    Recipe #141391

    A delicious, sweet, brandy-flavoured Turkish pastry from 'The Best of Lebanese and Middle Eastern Cooking', posted for the 2005 Zaar World Tour. I have not yet made these, so what appear below are my guesstimates of the preparation and cooking times. From the accompanying picture, they look delicious, and I love the sound of them from the ingredients. I'd love to learn how and why they came to be called "Bonnets of the Turks", but my internet search not only failed to provide an answer to that question, but also failed to provide another recipe anything like this one.

    Recipe #141452

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or Aussie Recipe #122581; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. This sauce will keep in the fridge for at least a week, but I really can't see it lasting that long! I found this recipe in the colour magazine supplement in yesterday's 'The Sunday Age', a Melbourne newspaper and I'm posting it for the 2005 Zaar World Tour.

    Recipe #142631

    2 Reviews |  By ladypit

    I bought a huge bag of baby Spinach at the store and have been looking for ways to use it up. Found something similar to this in my "Weight Watchers Miracle Foods: More Fruits, More Veggies" cookbook. This has been tweaked to my own tastes. The original calls for more beets and less orange. As the original was written it would be 1 point for 1 cup. This might be just a tad more and would be a CORE recipe for WW. Even if you're not on WW though, it is a healthy tasty recipe!

    Recipe #109963

    A delicious yet low-fat twice-baked potato side dish with a blend of classic Middle Eastern flavours: chickpeas, cumin and coriander. Serve with roasts or with your favourite Middle Eastern main course dish. Adapted from "Practical Cookery: low fat". These potatoes could also be served on their own as a light vegetarian meal. In view of the comments by reviewers about the potatoes being a bit dry, I have added a tablespoon of tahini. I have also added some garlic. I'm not sure how the recipe escaped having garlic in it when I first posted it!

    Recipe #120297

    Old-fashioned comfort food that looks after itself until you're ready to serve it! Enjoy Baked Apples in summer without heating up the kitchen, or at any time of the year. Adapted from a recipe in Betty Crocker's "Slow Cooker Cookbook". If you are planning to make this recipe, please read Rita's experience with this recipe, and my notes below.

    Recipe #133458

    A recipe I found in a 2002 copy of the Australian magazine "Super Food Ideas". I haven't made it yet but I'm posting it here for safekeeping and because I couldn't find anything similar already posted. From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying! The estimated preparation and cooking times below do not include cooling time.

    Recipe #133560

    Another fabulous recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It's part of a suggested Father's Day luncheon. I am posting it here for safe-keeping, and for the Zaar World Tour 2005.

    Recipe #135176

    Adapted from a recipe I found in Rodale's 'All Occasion Cookies: 100 Fast and Fabulous Treats', and which I have posted for the 2005 Zaar World Tour. I deliberated for some time over whether or not to post this recipe - there are a handful of similar recipes already posted - but so often it's the small differences between recipes, be it in the ingredients or in the instructions, that make the end results very different. Serve after a Chinese meal, as part of a Chinese New Year Banquet or at any time as a dessert or snack.

    Recipe #137444

    A flavoursome Danish apple pudding with hazelnuts, honey and lemon. This dessert can be made well ahead of serving time as it is served chilled. Hazelnuts although high in fat contain mostly monosaturated fat which helps to lower levels of blood cholesterol in the body. I found this recipe on an International Masters '1001 recipes for pan or wok' card.

    Recipe #138126

    A classic and somewhat old-fashioned Australian dessert which, in 2005, you are unlikely to come across in Australian city restaurants. I was recently delighted to find them on the menu in an Australian country pub, somewhat off the beaten track and I am posting this recipe, for the 2005 Zaar World Tour, from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.

    Recipe #139041

    The word flummery derives from the Welsh word 'llymru'. In Scotland, a flummery would include oatmeal; elsewhere in the British Isles, it was a sweet dessert made with fruit. This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or centurey past they come, they have been updated to suit C21st tastes. This recipe harks back to "the days (in Australia) when many people had a passionfruit vine growing over the fence and kept a few chooks in the backyard, (when) this luscious flummery would have been an economical pudding". This is a prepare-ahead dessert, and the preparation and cooking times do not include the 6-8 hours needed for cooling. The probably Scottish origins of this particular flummery recipe are evident from the suggestion that it be served with shortbread biscuits.

    Recipe #139157

    One of several recipes which were part of an article about using ouzo as an ingredient in Greek recipes, from the October 2005 issue of the cooking magazine 'Australian Good Taste', posted for the 2005 Zaar World Tour. I have posted the other recipes separately: Recipe #139433, Recipe #139459, and Recipe #139460.

    Recipe #139444

    Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.

    Recipe #140896

    Not sure where the original version came from but this includes my tweaks over the years. The results are a lovely crepe than can used for entreés or desserts without having to worry about fat and calories. Bon appettit! For those following Weight Watchers, it's 2 points per serving.

    Recipe #106966

    This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

    Recipe #111587

    As one of those people who eat oatmeal 3 or 4 times a week, I am always looking for was to make my daily bowl more interesting. This recent invention was quite wonderful and sophisticated in flavor. Not a kid dish as the ginger adds a bit of spice, use more or less if you are inclined.

    Recipe #112474

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