Re: TY for 'bean cakes' and SBD file-finding for dummies

[Guest guest]

These look fantastic, Ms. Starr --

(Yeah, I'm old enough to remember her. She, quite literally, was my role model

and

motivator) I am going to try these as soon as possible. Sorry for the

repetition, but glad

to have come aboard in time to catch some discussion of them so I could grab

them up! I

know we're not supposed to waste board space thanking each other for stuff, but

it's hard

not to. Seems so ungrateful, so, while I'm at it, I'll also thank Donna for her

instructions

(which I see are in the next emessage, but which I have not yet read here,

online. It'll be

one more posting to thank Ms. Donna, too -- even though I don't yet know what

she's

said. So, whatever it is, it looks like a thank you is well warranted, and I

will take the info

to heart.)

Annie D.

>

> Here you go, Blind Alley Annie!

>

> Carol shared these two weeks ago....

>

> Bean Cake

> 1 15 oz. can black beans (drained & rinsed)

> 1 cup eggbeaters (or 4 eggs)

> 1 cup Splenda

> 3 Tbsp. baking cocoa

> 1 tsp. baking powder

> 2Tbsp oil

> 1 tea Vanilla.

>

>

> mix all in blender - pour into 8x8 glass pan sprayed with Pam.

> Bake at 350 degrees for 35-40 minutes.

>

>

>

>

>

> Cinnamon Pecan Coffee Cake

>

> 1 can great northern beans (drained & rinsed)

> 2 eggs (or equivalent Egg Beaters)

> 1/2 tsp. baking powder

> 1/2 cup Splenda granular

> 3 1/2 Tbsp. canola oil

> 1 tsp. Vanilla

> 1 tsp. ground cinnamon

> 15 pecan halves crushed

>

> Preheat oven to 350. Spray an 8X8 baking dish with canola oil. (I do this in

> front of my open dishwasher so any overspray gets cleaned up the next time I

> run the dishwasher.) Combine all ingredients except beans and pecans in a

> blender and blend until combined. Add beans and blend again. Pour into

> prepared pan and top with nuts. Bake for 35 minutes or until toothpick

> inserted in center comes out clean.

>

> Spicy Gingercake

>

> 1 cup dried small white beans cooked (= about 3 cups cooked product

> or 2 cans white beans from the store)

> drain and rinse well, set aside.

> 4 whole eggs in a bowl, add the drained beans, 1/2 cup fructose (or 1

> cup Splenda), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp

> unsulphured molasses for flavoring, 1 tsp ground dried ginger, 1/2

> tsp cinnamon, 1/2 tsp cardamon, 1/2 tsp nutmeg, 1/4 tsp salt. Puree

> till smooth.

>

> Pour into 8x8 inch cake pan that has been lined with either parchment

> paper or the non-stick aluminum foil (Reynolds Wrap " Release " ). The

> reason to use these products is so your cake doesn't stick like

> superglue to your pan! Beans and eggs are notorious for that and all

> the spray Pam in the world won't help! Plus saves you fat calories!

> Bake at 350 F for 40-45 minutes. Remove from oven and let cool in

> pan. Cake will pull away from sides slightly when cooled in pan and

> make it easier to remove.

> 9 generous pieces

>

> per piece (Made with fructose-- Splenda uses = 66 calories per piece

> and 10 carbs):

> calories 106

> fat calories 20

> fat 2 grams

> saturated fat 1 grams

> cholesterol 94 mg

> sodium 63 mg

> carbs 21 grams

> fiber 6 grams

> protein 6 grams

>

> Banana Nut Bean Cake

> 1 cup packaged dried small white beans-add to saucepan of boiling

> water, cover, turn off heat and leave till later, at least 1 hour.

> 1 HOUR LATER.....

> Strain beans and add back into fresh water and bring to a simmer for

> one hour cooking time.

> Drain into colander.

> Put drained beans into mixing bowl. Add then blend throughly the

> following:

> *1/3 cup fructose (or 2/3 cup Splenda)

> *1 tsp ground ginger

> *1/2 tsp salt

> *1 tsp lemon juice

> *1/2 tsp cinnamon or to taste

> *1/4 tsp nutmeg

> may add sprinkling of coriander

> (optional)

> *1 tsp baking powder

> *tbls ww flour

> *1 tbls butter or oil of choice

> 1/2 ripe banana mashed

> *4 eggs

> *1/4 cup almonds pieces, (save some for the top)

> -------------------

> Pour into 8x8 inch pan which has been lined with either Release brand

> foil from Reynolds or parchment paper. (Beans and eggs being protein

> will stick to any pan surface and oiling doesn't work)

> Bake at 350 for 35-40 minutes.

>

>

>

>

>

>