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
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
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
2teaspoons 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,
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
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