Cajun Creole Spice Blend

1tablespoon 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, dry 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

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

2teaspoons coriander seed

1teaspoon mustard seed 1/2 teaspoon celery seed

1/2 teaspoon white peppercorns

1/2 teaspoon black peppercorns

1 bay leaf, roughly broken

3tablespoons sweet paprika

1tablespoon kosher salt 1/2 tablespoon sugar

2teaspoons dried minced garlic

2teaspoons minced dry onions

1 - 2 teaspoons cayenne pepper, to taste

2 teaspoons dry oregano

1teaspoon dry thyme leaves

1teaspoon 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

45vanilla wafers (may use reduced fat)

1/3 cup unsalted butter, melted

Pumpkin Filling:

2 large eggs

1/2 cup brown sugar

1can (12 ounces) evaporated fat free milk

1can (15 – 16 ounces, 1-1/2 cups) solid pack pumpkin (not pie filling)

1tablespoon cornstarch 1/4 cup molasses

1tablespoon vanilla extract

1teaspoon cinnamon

1teaspoon 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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