17
1
tablespoon extra virgin olive oil
(mild in flavor)
1
teaspoon dry mustard
1/8
teaspoon ground white pepper
1/8
teaspoon kosher salt
2/3
cup flavorless vegetable oil
Place egg substitute, vinegar, olive oil, dr y
mustard, pepper and salt in the blender jar.
Cover blender jar. Set on Speed 12. Turn
blender on and blend for about 5 seconds.
With blender running, remove the Measured
Pour Lid, and add the vegetable oil in a
slow steady stream, taking about 30 to 40
seconds to add the oil. Hold the Measured
Pour Lid loosely over the opening to
prevent spattering. The mayonnaise will
thicken and emulsify as the oil is added,
about 30 to 40 seconds. Turn blender off.
Mayonnaise may be used immediately or
placed in an airtight, covered container and
refrigerated. Mayonnaise will thicken further
when refrigerated.
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g
fat 13g • sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg
fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a
comparable alternative to purchased spice
mixtures, but much fresher and more
economical. Adjust the spiciness to taste
with the amount of cayenne used.
Makes about 1/2 cup
2
teaspoons coriander seed
1
teaspoon mustard seed
1/2
teaspoon celery seed
1/2
teaspoon white peppercorns
1/2
teaspoon black peppercorns
1
bay leaf, roughly broken
3
tablespoons sweet paprika
1
tablespoon kosher salt
1/2
tablespoon sugar
2
teaspoons dried minced garlic
2
teaspoons minced dry onions
1 - 2 teaspoons cayenne pepper, to
taste
2
teaspoons dry oregano
1
teaspoon dry thyme leaves
1
teaspoon dry basil
1/2
teaspoon dry rosemary
1/2
teaspoon ground allspice
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay
leaf in the blender jar. Cover jar and set
on Speed 14. Blend until seeds are finely
ground, 10 to 15 seconds. Add the remain-
ing ingredients and blend until no signs of
the bay leaf are visible, about 30 seconds.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add
as a seasoning to rice or dressing to
brighten up flavors.
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg
fiber 1g
DESSERTS & SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with
a cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2/3
cup pecan halves
45
vanilla wafers (may use reduced
fat)
1/3
cup unsalted butter, melted
Pumpkin Filling:
2
large eggs
1/2
cup brown sugar
1
can (12 ounces) evaporated fat
free milk
1
can (15 – 16 ounces, 1-1/2 cups)
solid pack pumpkin (not pie filling)
1
tablespoon cornstarch
1/4
cup molasses
1
tablespoon vanilla extract
1
teaspoon cinnamon
1
teaspoon ginger
1/4
teaspoon freshly grated nutmeg
Preheat the oven to 375° F.
Place the pecans in the blender jar; cover
the blender jar. Set on Speed 6 and Pulse 8
to 10 times to finely chop. Remove and
transfer to a 10-inch deep-dish pie plate.
Place 15 cookies in the blender jar; cover
the blender jar. Set on Speed 18 and Pulse
5 times to chop the cookies, then blend for
10 seconds to pulverize; add the cookie
crumbs to the nuts in the pie plate and
repeat with the remaining cookies. Stir the
nuts and cookies with a fork to blend; add
the melted butter and stir to combine.
Press the cookie/nut mixture evenly onto
the sides and bottom of the pie plate. Bake
in the preheated 375° F oven for 5 minutes.
Remove and let cool on a rack while contin-
uing. Lower the oven temperature to 350° F.
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