...with Health Craft Cookware

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The ability to bake cakes, bread, cookies, casseroles, lasagna or meatloaf on top of the stove "on low heat" demonstrates Health Craft’s waterless, greaseless, cookware’s ability and capacity to evenly conduct heat. 

For example: to bake a small cake, use the 1.25-Qt/Small Sauté Skillet and coat the inside of the pan with butter or a non-stick cooking spray. Then pour the cake batter into the pan until the pan is half full, cover and close the vent. Set the pan on the burner and adjust the heat to medium. When the cover is hot to the touch and spins freely on a cushion of water (usually about 5 minutes), reduce the heat to low and finish baking about 10-12 minutes.


         

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Flour Tortillas

 

Yields: 12-7 (18 cm) inch tortillas

Preparation Time: 45-50 minutes

Equipment: French chef knife, Cutting Board, large stainless Mixing Bowl, small stainless Mixing Bowl, 10-inch Gourmet Skillet

 

TORTILLAS

2              cups all-purpose-flour

¼             cup cold vegetable shortening cut into piece

1              teaspoon salt

2/3          cups warm water

 

In the large Mixing Bowl blend flour and shortening until the mixture resembles a meal.

 

In the small Mixing Bowl stir together salt and 2/3 cups warm water, add warm salted water to flour mixture and toss mixture until water is incorporated. Form dough into a ball and knead it on a lightly floured surface for 2-3 minutes, or until smooth. Divide dough into 12 equal pieces, for each piece into a ball, and let dough stand, covered with plastic wrap, for at least 20 minutes.

 

On a lightly floured surface roll one ball of dough at a time into a 7 to 8 inch round.

 

Preheat 10-inch Gourmet Skillet over medium-high heat for about 2-3 minutes. Place the tortilla in the pan, turning it ounce, for 1-2 minutes or until it is puffy and golden on both sides. Remove and wrap tortilla in a kitchen towel. Repeat the process of rolling and cooking with the remaining tortillas. Continue to wrap each one, stacking and enclosing them in a towel as they are done. Tortillas may be made in advance and kept chilled in a Zip Lock bag.

 

TO WARM TORTILLAS

If tortillas are very dry, pat each tortilla between dampened hands before stacking. Stack in skillet, cover, and place over warm burner 10 minutes.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 114; Fat Grams 4; Carbohydrate Grams 16; Protein Grams 2; Cholesterol mg 0; Sodium mg 178.

 

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 4; Sodium Points 8; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.

 

         

 

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Italian Focaccia

 

Serves: 8

Preparation Time: 1 hour 50 minutes

(1 hour 30 minutes rising time)

Equipment: Large stainless Mixing Bowl, 13-inch Chef Pan,

 

Focaccia is as flavorful a simple country bread can get. Olive oil and rosemary give this yeast-raised its glorious Italian flavor.

 

1              package active dried yeast

1              cup (240 ml) warm water (105°F – 115°F)

         tablespoons fresh rosemary, sniped

3              tablespoons olive oil

2              teaspoons salt

2½ - 3     cups all purpose flour

                coarsely ground black pepper (optional)

 

In the Mixing Bowl, dissolve yeast in warm water. Stir in rosemary, olive oil, salt and enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5-10 minutes. Place in greased bowl; turned grease side up, cover and let rise in a warm place until in doubles in size. About 1 hour. (Dough is ready when indentation remains when untouched).

 

Punch down dough. Press into oiled 13-inch (33 cm) Chef Pan. On top of dough, make depressions with fingers, about 2” (5 cm) apart. Brush with oil and sprinkle with pepper. Let rise uncovered, about 30 minutes. Cook covered (vent closed) on medium heat, about 15 minutes. Reduce heat to low and continue to cook covered with the vent open 10 more minutes. Bake until golden brown, check when done by gently lifting the bottom with a spatula. Brush with additional oil and serve warm.

 

NOTE: for darker crust on the top, after the first 15 minutes of cooking time on top of the stove, the Chef Pan can be placed in the oven without the cover and finished cooking at 375°F (190°C) for 10 minutes.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 288; Fat Grams 6; Carbohydrate Grams 46; Protein Grams 13; Cholesterol mg 0; Sodium mg 547.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 0; Fat Grams 6; Sodium Points 24; Fiber Points 3; Carbohydrate Points 3; Cholesterol Points 0.

 

                       

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Dutch Babies

 

Serves: 6

Preparation Time: 35 minutes

Equipment: 13-inch Chef Pan

 

1/3          cup unsalted butter

4              whole eggs

1              cup (240 ml) skim milk

1              cup flour

                Ground nutmeg

 

Place butter in 13-inch Chef Pan and place in preheated 400°F (210°C) oven. While butter melts, mix batter.

 

In the large mixing bowl, whisk eggs until blended and foamy, blend in milk and flour. Remove pan from oven and pour in batter. Return pan to oven and bake until puffy and well browned (20-25 minutes).

 

Dust pancake with ground nutmeg and serve at ounce with toppings listed below.

 

POWDERED SUGAR CLASSIC

Have a shaker or bowl of powdered sugar and thick wedges of lemon ready. Sprinkle powdered sugar on hot pancake, squeeze on fresh lemon juice and serve.

 

FRUIT

Sliced strawberries and peaches sweetened to taste or any fruit in season, cut and sweetened.

 

SYRUP

Pass warm honey, maple syrup, or any favorite fruit syrup or sauce.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 192; Fat Grams 10; Carbohydrate Grams 18; Protein Grams 6; Cholesterol mg 28; Sodium mg 62.

 

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 1; Fat Grams 10; Sodium Points 7; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 3.

 

                       

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Cornbread

  on top of the stove

 

Serves: 16

Preparation Time: 60 minutes

Equipment: 5-quart stainless Mixing Bowl, 13-inch Chef Pan

 

2              whole eggs

4              cups white self-rising cornmeal

3              cups (720 ml) 1% milk

4              tablespoons sugar

2              tablespoons unsalted butter or low-cal margarine

 

In the Large Mixing Bowl, whisk eggs until frothy, add flour, milk, sugar, and mix well. Melt butter in 13-inch (33 mm) Chef Pan over medium heat. Pour the batter in the pan, reduce to low heat, and cover (vent closed) bake for about 45 minutes. Test for doneness with toothpick.

 

NOTE: A tip when baking on top of the stove, or in our Electric Saucepan or Skillet. When removing the lid, invert immediately and move from over the top of what’s baking. The moisture condenses on the lid and will drip when vapor seal is broken.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 162; Fat Grams 2; Carbohydrate Grams 31; Protein Grams 5; Cholesterol mg 2; Sodium mg 511.

 

THE POINT SYSTEM: Calorie Points 2; Protein Points 1; Fat Grams 2; Sodium Points 22; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.

 

                       

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Griddle Oat Scones

 

Serves: 8

Preparation Time: 20 minutes

Equipment: Large stainless Mixing Bowl, 13-inch Chef Pan

 

1              cup quick rolled oats

1              cup all-purpose flour

½             teaspoon salt

2              teaspoons baking powder

1              teaspoon baking soda

¼             cup cold unsalted butter

2/3          cup (160 ml) buttermilk

 

In the large Mixing Bowl, combine oats, flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut the butter in with the flour mixture until it looks like coarse crumbs. Stir in the buttermilk until the dough holds together. On a floured surface knead the dough, and then form into a ball. Flatten it to a circle, about ½-inch (1.5 cm) thick. With a knife, cut dough into 8 pie-shaped wedges.

 

Rub a small amount of flour on a cold, 13-inch Chef Pan. Heat the pan on medium-low heat for 5 minutes. Place scone wedges in the pan and cook 6-8 minutes on each side. Turn only once.

 

Serve hot with jam or fruit preserves.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 156; Fat Grams 7; Carbohydrate Grams 20; Protein Grams 4; Cholesterol mg 16; Sodium mg 444.

 

THE POINT SYSTEM: Calorie Points 2; Protein Points ½; Fat Grams 7; Sodium Points 19; Fiber Points 1; Carbohydrate Points 1 ½; Cholesterol Points 2.

 

                       

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 Nan Bread
Baked Leavened Bread

         From India

 

Serves: 4

Preparation Time: 45 minutes

Equipment: Measuring spoons, large stainless Mixing Bowl, 1-quart Saucepan, 10-inch Gourmet Skillet

 

1              cup whole meat wheat flour

1              teaspoon sugar

½             teaspoon baking powder

½             teaspoon salt

3              tablespoons milk

¼             cup plain yogurt

1              ounce (30 g) yeast dissolved in a little bit of milk

2              tablespoons unsalted butter, melted or 1 egg yoke

1              tablespoon poppy seeds

 

Sift flour, sugar, baking powder and salt into large mixing bowl.

 

In Saucepan, warm milk and yogurt on low heat, add yeast, butter and egg. Whisk to combine thoroughly.

 

Make a depression in the center of flour and pour milk mixture a little at a time until all is absorbed. On floured surface knead well for about 15 minutes until smooth and springy, adding a little more flour if the dough is sticky. Cover and leave to rise until double in bulk size (approximately 2 hours, unless weather is hot, in which case dough might rise in half the time).

 

Divide into 8 equal portions and roll into balls with well floured hands. Cover and set aside for about 15 minutes. Flatten each ball into a thick pancake. With the help of a little flour, toss from one palm to the other.

 

To Bake: Brush tops with melted butter or beaten egg yolk, sprinkle with poppy seeds. Cook in preheated 10-inch Gourmet Skillet on medium-heat; when first side is browned, flip and brown the other side.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 343; Fat Grams 10; Carbohydrate Grams 51; Protein Grams 16; Cholesterol mg 69; Sodium mg 435.

 

THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 2; Fat Grams 10; Sodium Points 19; Fiber Points 3; Carbohydrate Points 3 ½; Cholesterol Points 7.

 

         

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Garlic Bread

 

Serves: 12

Preparation Time: 10 minutes

Equipment: French Chef Knife, Cutting Board, Double Griddle, 8-inch Chef Pan

 

4              cloves garlic, minced

¼             cup diet margarine or unsalted butter

1              loaf Italian or French bread, sliced

 

Preheat Double Griddle over medium heat. In the 8-inch Chef Pan sauté garlic in butter or margarine 2-3 minutes. Using a pastry brush, lightly brush one side of bread with butter/garlic mixture and place on Double Griddle, buttered side down. Cook each piece about 2-3 minutes until golden brown, turn and brown unbuttered side.

 

To Serve: Serve alone with pasta, or top with Salsa (see recipe above) for an excellent Bruschetta.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 86; Fat Grams 3; Carbohydrate Grams 13; Protein Grams 2; Cholesterol mg 0; Sodium mg 196.

 

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 9; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.

 

                       

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Soda Bread

 

Yields: 2 dozen

Preparation Time: 1 hour 10 minutes

Equipment: 5-quart stainless Mixing Bowl, Large Skillet, 10-inch Chef Pan

 

4              cups flour

1              teaspoon baking soda

1              teaspoon salt

1              tablespoon unsalted butter

½             cup (120 ml) buttermilk

½             cup raisins (optional)

 

Sift flour, baking soda and salt together into 5-quart Mixing Bowl. Cut in butter with a fork or pastry cutter. Add buttermilk and stir. Knead dough for several minutes on a floured surface. Form into 2-inch balls; flatten slightly. Using a floured knife, cut slits in tops of dough balls. Place in ungreased Large Skillet and cover with inverted 10-inch Chef Skillet to form a high dome cover, bake over low heat for 45 minutes or until done.

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 246; Fat Grams 2; Carbohydrate Grams 48; Protein Grams 7; Cholesterol mg 4; Sodium mg 456.

 

THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 1; Fat Grams 2; Sodium Points 19; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 0.

 

                       

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Marbled Brownies

 

Yields: 2 dozen

Preparation Time: 30 minutes

Equipment: 2 large mixing bowls, Large Skillet or 13-inch (33 cm) Chef Pan

 

¼             cup + 2 tablespoons unsalted butter, softened or diet margarine, softened

½             cup cream cheese, softened

½             cup sugar

2              eggs, beaten

1              teaspoon vanilla extract

¾             cup all-purpose flour

½             teaspoon baking powder

                Dash of salt

3              tablespoons unsweetened cocoa

 

Cream butter and cream cheese together, gradually add sugar, beating at medium speed with an electric mixer until light and fluffy. Add eggs and vanilla, beating well.

 

In a separate mixing bowl, combine flour, baking powder and salt; add to butter/cream cheese mixture, beating well. Divide batter into 2 separate mixing bowls, sift cocoa over half of batter and fold in gently.

 

Spoon the cocoa batter into the Large Skillet or 13-inch Chef Pan. Pour remaining half vanilla batter over cocoa batter. Gently cut threw batter with a butter knife to create a swirling marble effect. Cover (close vent) bake on top of the stove over medium-low heat for 20 minutes, test with toothpick.

 

To Serve: Allow brownies to cook, and then cut into 2-inch squares.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 57; Fat Grams 2; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 2; Sodium mg 74.

 

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 2; Sodium Points 3; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

 

                       

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Poppy Seed Icebox Cookies

 

Yields: 64 cookies

Preparation Time: 1 hour

Equipment: Mixing Bowls, Electric Mixer, Large 12-inch Electric Skillet

 

1/3          cup margarine or unsalted butter, softened

2/3          cup sugar

1              egg, beaten

2              tablespoons skim milk

½             teaspoon almond extract

          cups all-purpose flour

½             teaspoon baking soda

¼             teaspoon salt

¼             teaspoon ground nutmeg

2              tablespoons poppy seeds

 

Cream margarine or butter; gradually add sugar, beating well at medium well at medium speed with electric mixture until light and fluffy. Add egg, beating well. Add skim milk and almond extract. Combine flour, baking soda and nutmeg; add to creamed mixture, beating well. Stir in poppy seeds.

 

Divide dough into 4 equal portions; place each portion on a sheet of plastic wrap, and refrigerate or freeze until firm. Unwrap logs, can cut into ¼-inch (75 mm) slices.

 

Preheat 12-inch Electric Skillet or 13-inch Chef Pan to 275°F (135°C). Place slices 1-inch (2.5 cm) apart. Cover with vent open and cook 20 minutes. Cool on wire racks.            

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 25; Fat Grams 1; Carbohydrate Grams 5; Protein Grams 0; Cholesterol mg 0; Sodium mg 24.

 

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 1; Sodium Points 1; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

 

                       

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Light Cheesecake

 

Serves: 12 to 14

Preparation Time: 1 hour 30 minutes

Equipment: Kitchen Machine food cutter, 12-Electric Skillet

 

CRUST

2/3          cup graham crackers, grated blade #1

1              tablespoon sifted powdered sugar

1              tablespoon fresh lemon zest, grated blade #1

2              tablespoons margarine or unsalted butter, melted

 

FILLING

1              15 ounce (430 g) carton low-fat ricotta cheese

1              8 ounce (230 g) package light cream cheese, softened

1              cup sugar or sugar substitute

2              tablespoons all-purpose flour

1              tablespoon fresh squeezed lemon juice

2              teaspoons vanilla

2              eggs

2              egg whites

1              8 ounce (230 g) carton plan low-fat yogurt

 

For crust; combine crackers, powdered sugar and lemon zest with butter or margarine. Press into the bottom of 10-inch Chef Pan. Cook over low heat 5 minutes. Cool.

 

For Filling; in a large mixing bowl combine ricotta and cream cheese, sugar, flour, lemon zest, lemon juice and vanilla. Beat with an electric mixer until well blended. Add eggs and egg whites, beating on low speed just until combined.  Stir in yogurt. Pour into crust-line pan. Bake over low heat 1 hour 15 minutes or until center appears nearly set when shaken. Chill thoroughly.

               

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 176; Fat Grams 3; Carbohydrate Grams 26; Protein Grams 9; Cholesterol mg 39; Sodium mg 344.

 

THE POINT SYSTEM: Calorie Points 2½; Protein Points 1; Fat Grams 3; Sodium Points 15; Fiber Points 0; Carbohydrate Points 1½; Cholesterol Points 4.

 

                       

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Angel Food Cake

 

Serves: 10

Preparation Time: 2 hours

Equipment: Electric Mixer, Mixing Bowls, 6-quart Stockpot, 4.5-quart Dutch Oven Cover

 

1 ¼         cups (300 ml) egg whites (approximately 7 large eggs)

½             teaspoon salt

1              teaspoon cream of tartar

2              tablespoons water

1 ½         cups sugar

½             teaspoon vanilla

½             teaspoon almond extract

1              cup cake flour

 

With and electric mixer, beat eggs whites and salt in a large bowl at high speed until frothy, about 1 minute. Add cream of tartar. Beat 3 minutes, add water, and continue beating at high speed until whites will stand at peaks, about 3-4 minutes. Turn mixer to low speed; add sugar gradually and flavoring. Beat about ½ minute longer. Sift flour twice and fold in by hand.

 

Put Angel Food Cake tube in center of 6-quart (6 L) Stockpot (or make with a slim, tall, heavy glass inverted). Pour batter into dry pan. Cover with 4.5-quart Dutch oven cover (or 10-inch Chef Pan inverted on 6-quart). Put on cold, small burner. Turn heat to low. Bake for 50 minutes. DON’T PEEK! LIFTING THE COVER WILL CAUSE CAKE TO FALL. Cake top will cook dry but not brown.

 

To cool, place four knife handles evenly under edges of inverted pan. Let cool for 1 hour, and then remove cake. Loosen with knife around edge of glass. Lightly brush off crumbs.

 

Serve with Almond Sauce, Chocolate-Marshmallow Sauce or Red Plum Sauce. 

               

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 150; Fat Grams 0; Carbohydrate Grams 34; Protein Grams 0; Cholesterol mg 0; Sodium mg 300.

 

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Grams 0; Sodium Points 13; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points 0.

 

                       

Almond Sauce

Yield: ¾ cup

Preparation Time: 15 minutes

Equipment:

 

3              tablespoons sugar

2              teaspoons cornstarch

½             cup (120 ml) water

3              tablespoons amaretto

½             teaspoon fresh squeezed lemon juice

2              tablespoons sliced almonds

¼             teaspoon almond extract

 

In 1-quart Saucepan, combine sugar and cornstarch, and stir. Place over medium heat and bring to a simmer. Cook 2 minutes or until thickened, stirring constantly.

 

Stir in amaretto and lemon juice, heat until mixture comes to a simmer. Remove from heat and stir in almonds and extract.  

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 65; Fat Grams 2; Carbohydrate Grams 11; Protein Grams 1; Cholesterol mg 0; Sodium mg 1; Calorie Points 1.

 


Chocolate Marshmallow Sauce

Yields: 1 cup

Preparation Time: 15 minutes

Equipment: 1-quart (1.5 L) Saucepan

 

1/3          cup miniature marshmallows

2              tablespoons unsweetened cocoa

1              tablespoon cornstarch

1              cup (240 ml) skim milk

1              tablespoon light corn syrup

1              teaspoon vanilla extract

¼             teaspoon ground cinnamon

¼             cup miniature marshmallows

1              tablespoon chopped pecans

 

Combine 1/ cup marshmallows, cocoa, and cornstarch in a 1-quart (1.5 L) Saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Stir in ¼ cup marshmallows and pecans.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 84; Fat Grams 1 ½; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.

 


Red Plum Sauce

Yields: 1 ¼ cups

Preparation Time: 15 minutes

Equipment: 2-quart (2 L) Saucepan

 

½             cup sugar

2              teaspoons cornstarch

½             teaspoon ground cinnamon

½             cup (120 ml) peach or apricot nectar

1              cup sliced red plums

½             teaspoon almond extract

 

Combine sugar, cornstarch and cinnamon in 2-quart (2 L) Saucepan, stir well. Add nectar, stir until smooth. Stir in plums. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in almond extract.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 74; Fat Grams 0; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.

 

                       

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Stovetop Strawberry Shortcake

 

Serves: 8

Preparation Time: 30 minutes

Equipment: 12-inch Electric Skillet, 3-quart stainless Mixing Bowl

 

                Backing mix

4              cups strawberries

¼             cup sugar

                Non-dairy whipped topping or whipped cream

 

Make Shortcake recipe according to directions on box, adding additional sugar. Roll dough out to ½-inch (1.5 cm) thickness, using a 3-inch (7.5 cm) diameter cookie cutter, cut our shortcakes. 

 

Preheat 12-inch Electric Skillet or 13-inch (33 cm) Chef Pan to 275°F (135°C). Place shortcake in pan, cover (vent open), and bake for 20 minutes. DO NOT PEEK. After cooling, cut shortcakes in half lengthwise.

 

While shortcakes are baking, wash and remove stems, and halve strawberries. Place in 3-quart Mixing Bowl and sprinkle with sugar. Let set until shortcakes are cooled.

 

To Serve: Place bottom half of shortcake on individual dessert plates. Spoon 2-3 tablespoons strawberries onto shortcake, place top half of shortcake on top of strawberries, spoon on more strawberries and top with whipped cream.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 296; Fat Grams 10; Carbohydrate Grams 50; Protein Grams 3; Cholesterol mg 0; Sodium mg 307.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 0; Fat Grams 10; Sodium Points 13; Fiber Points 1; Carbohydrate Points 3 ½; Cholesterol Points 0.

 

                       

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Baked Apples

 

Serves: 5

Preparation Time: 50 minutes

Equipment: 3-quart (3 L) Saucepan, 1-quart (1.5 L) Saucepan

 

5              whole apples stem and cores removed

1              tablespoon sugar

¼             teaspoon cinnamon

4              tablespoons unsalted butter

1              cup sugar

1              tablespoon water

                sliced almonds and raisins for garnish

 

Pare the apples by peeling about ½-inch of skin around the center.

 

Place apples in the 3-quart (3 L) Saucepan, place sugar and cinnamon in the top of the apple where the stem was removed, cover (close vent) cook the waterless way over low heat 20-25 minutes.

 

 In the 1-quart (1.5 L) Saucepan, make syrup, over medium heat with butter, sugar and water, stir as cooking. About 4 to 5 minutes.

 

To Serve: Place apples in individual serving bowls, top with syrup, sliced almonds and raisins.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 199; Fat Grams 5; Carbohydrate Grams 41; Protein Grams 0; Cholesterol mg 12; Sodium mg 48.

 

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 0; Fat Grams 5; Sodium Points 2; Fiber Points 1½; Carbohydrate Points 3; Cholesterol Points 1.

 

                       

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Banana Chiffon Cake

 

Serves: 12

Preparation Time: 1 hour 15 minutes

Equipment: 3-quart stainless Mixing Bowl, Electric Mixer, 5-quart stainless Mixing Bowl, 6-quart (6 L) Stockpot, 4 ½ Dutch oven cover.

 

2              cups cake flour

         cups sugar

1              tablespoon baking powder

1              teaspoon salt

½             cup (120 ml) canola oil

          cups (360 ml) egg substitute (or 1 whole egg)

¾             cup (180 ml) water

1              ripe banana, mashed

1              teaspoon vanilla

6              egg whites

½             teaspoon cream of tartar

 

GLAZE

                Powdered sugar

                Water

                Bananas, sliced

               

In the 3-quart Mixing Bowl, sift together cake flour, baking powder and salt. Add oil, egg substitute, and water. Mix well with electric mixer. Add banana and vanilla, beat well.

 

In the 5-quart Mixing Bowl, whip egg whites and cream of tartar to form airy stiff peaks.

 

In the 6-quart Stockpot, make a tube pan by placing a tall glass inverted into the center of the pan.  Spray the pan and glass with a cooking spray. Pour the cake batter around the glass, cover with 4 ½-quart Dutch oven cover. Place 6-quart on cold burner, turn to medium heat for 5 minutes then reduce heat to low and bake cake on top of the stove for 55 minutes. Cake is done when a toothpick is inserted and removed cleanly.

 

Remove from heat, allow to cool, 30-40 minutes. Run a knife around edges and center glass, invert pan onto plate.

 

Glaze with thin icing of powdered sugar and water. Top with sliced bananas.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 267; Fat Grams 10; Carbohydrate Grams 42; Protein Grams 4; Cholesterol mg 18; Sodium mg 279.

 

THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 10; Sodium Points 12; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 2.

 

                       

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Pineapple Upside-Down Cake

 

Serves: 12

Preparation Time: 35 minutes

Equipment: 3-quart stainless Mixing Bowl, Large Skillet

 

1              20 ounce (570 g) can sliced pineapple (reserve liquid)

½             box pineapple upside down cake mix, or yellow cake mix

2              eggs

1/3          cup butter

¾             cup raw sugar

7              Maraschino cherries

               

 

Drain pineapple juice into measuring cup. In the 3-quart Mixing Bowl, combine ½ box cake mix with eggs, and ½ cup pineapple juice. Mix well and let stand, about 5 minutes.  Mix again and let stand another 5 minutes.

 

In the Large Skillet, melt the butter over low heat, turning to coat the skillet up the sides to near the rim. Allow skillet to cool slightly, dust bottom and sides with sugar. Drain pineapple rings on paper towels and place in the bottom of Skillet, place a maraschino cherry in the center of each pineapple. Pour cake batter into the Skillet.

 

Cover (close vent) and cook over medium heat 5 minutes, reduce the heat to low and cook for 25-30 minutes. Test for doneness with toothpick.

 

Invert large cake plate over skillet, turn quickly and lift Skillet from cake. Serve warm of cold.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 247; Fat Grams 9; Carbohydrate Grams 40; Protein Grams 2; Cholesterol mg 38; Sodium mg 257.

 

THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 9; Sodium Points 11; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 4.

 

                       

                            Variation

Apricot Upside-Down Cake

Serves: 12

Preparation Time: 1 hour

Equipment: 13-inch (33 cm) Chef Pan

 

1              stick (115 g) margarine or unsalted butter

1              cup light brown sugar

2              14.5 ounce (410 g) cans apricot halves, drained and juice reserved

1              8 ounce (230 g) can crushed pineapple, drained and juice reserved

1              teaspoon cinnamon

½             teaspoon nutmeg

1              stick (115 g) unsalted butter or margarine

1              cup sugar

2              eggs, beaten

1              cup flour, sifted

          teaspoon baking powder

½             teaspoon baking soda

½             teaspoon salt

½             cup (120 ml) buttermilk

1              teaspoon vanilla

 

In the 13-inch (33 cm) Chef Pan, melt butter, covering the sides of the pan. Add brown sugar and ½ cup (120 ml) apricot juice to butter. Simmer about 5 minutes or until slightly thickened. Arrange apricot halves in pan; sprinkle crushed pineapple over apricots, sprinkle with cinnamon and nutmeg. Remove from heat and set aside.

 

In the Mixing Bowl, cream butter and sugar, add eggs, and mix well. Alternately add flour, baking powder, baking soda and buttermilk, mix well. Add vanilla last. Pour batter over fruit mixture. Cover, close vent, and cook over low heat 45 minutes. Cool slightly, invert onto cake plate and serve warm with ice cream.    

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 247; Fat Grams 9; Carbohydrate Grams 40; Protein Grams 2; Cholesterol mg 38; Sodium mg 257.

 

THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 9; Sodium Points 11; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 4.

 

                       

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Carrot Cake with Cream Cheese Frosting

 

Serves: 16

Preparation Time: 1 hour

Equipment: Kitchen Machine food cutter, Large Skillet

 

CARROT CAKE

          cup all-purpose flour

          cup sugar

½             cup oat or wheat bran

1              teaspoon baking powder

1              teaspoon baking soda

1              teaspoon cinnamon

3              cups carrots, shredded blade #1

2/3          cup (160 ml) oil or applesauce

3              egg whites

¼             cup (60 ml) corn syrup

 

Coat Large Skillet with cooking spray…

 

Combine flour, sugar, oat or wheat bran, baking powder, baking soda, and cinnamon. Add grated carrots, cooking oil (or applesauce), egg whites, and corn syrup. Beat with an electric mixer until thoroughly mixed. Pour batter into Large Skillet, cover (close vent) and bake on top of the stove on low heat for 45-55 minutes. Test for doneness with a toothpick. To remove cake from pan, shake the skillet to loosen from sides and bottom, invert over cake plate. Allow to cool before frosting.

 

CREAM CHEESE FROSTING

½             cup fat-free cream cheese

          cups powdered sugar, separated

2              teaspoons vanilla

½             teaspoon fresh lemon zest, grated blade #1 (or orange zest)

 

In a mixing bowl, combine cream cheese, 2 cups powdered sugar, vanilla and lemon zest with an electric mixer at medium speed. When thoroughly combined, gradually add the remaining 1 ¼ cups of powdered sugar. Frost carrot cake, sprinkle with shredded carrots and top with mint leaves.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 338; Fat Grams 9; Carbohydrate Grams 63; Protein Grams 3; Cholesterol mg 1; Sodium mg 158.

 

THE POINT SYSTEM: Calorie Points 5; Protein Points 0; Fat Grams 9; Sodium Points 7; Fiber Points 0; Carbohydrate Points 4; Cholesterol Points 0.

 

                       

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Chocolate Chip Cookie Bars

 

Yields: 24

Preparation Time: 40 minutes

Equipment: 13-inch (33 cm) Chef Pan or Large Skillet

 

1              cup low fat margarine or unsalted butter

          cups brown sugar, packed or raw sugar

2              eggs

1              teaspoon vanilla

1              teaspoon baking soda

½             teaspoon salt

2              cups rolled oats

          cups all-purpose flour

1              12 ounce (345 g) bag chocolate chips

 

In a mixing bowl, cream butter or margarine together with sugar, add eggs and vanilla and blend together.

 

In a separate bowl, combine baking soda, salt, rolled oats and flour. Add the flour mixture to the cream mixture and blend thoroughly. Stir in the chocolate chips.

 

Press the chocolate chip mixture into a cold Chef Pan or Skillet. Cover (close vent) and cook over medium heat for 5 minutes, reduce to low and cook 25-30 minutes. Test for doneness.  Allow to rest 5-10 minutes before cutting and serving.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 217; Fat Grams 8; Carbohydrate Grams 36; Protein Grams 3; Cholesterol mg 0; Sodium mg 195.

 

THE POINT SYSTEM: Calorie Points 3; Protein Points 0; Fat Grams 8; Sodium Points 8; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 0.

 

                       

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Caramel Flan

 

Serves: 8

Preparation Time: 3 hours

Equipment: 1-quart (1.5 L) Saucepan, 1¼-quart Saucepan push button handle removed, Large Skillet, Steamer Rack, 4½-quart Dutch oven cover

 

CARAMEL

½             cup sugar

¼             cup (60 ml) water

 

CUSTARD

4              eggs, slightly beaten

6              tablespoon sugar

2              cups (480 ml) half-n-half (half milk, half cream)

1              teaspoon vanilla

1              cup (240 ml) water

 

To create Caramel; in the 1-quart Saucepan, combine sugar and water, cook over low heat and stir until sugar is completely dissolved. When completely dissolved, increase to high heat, continuing to stir until syrup turns a deep golden brown color. Remove from heat and pour into 1¼-quart saucepan. Turn saucepan to coat the bottom and sides.

 

To make Custard; combine all ingredients in a mixing bowl, and mix well. Pour custard mixture into Caramelized 1 ¼-quart Saucepan, cover (vent closed). Add 2 cups of water to the large skillet, place 1¼-quart covered Saucepan on Steamer Rack, and cover with 4½-quart Dutch oven cover.  Turn to medium-high heat until a vapor seal forms around the rim. Reduce to medium heat and cook 45 minutes. Remove from heat.

 

Using the push-button handle and a pot-holder, remove the 1¼-quart from Steamer Rack, uncover and allow cooling, then covering and refrigerating.

 

To Serve; remove the cover and place a serving dish inverted over the pan, invert the pan onto the plate.  Garnish with lemon zest.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 174; Fat Grams 7; Carbohydrate Grams 25; Protein Grams 4; Cholesterol mg 22; Sodium mg 52.

 

THE POINT SYSTEM: Calorie Points 2½; Protein Points 0; Fat Grams 7; Sodium Points 2; Fiber Points 0; Carbohydrate Points 1½; Cholesterol Points 2.

 

                       

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Easy One-Egg Cake

 

Serves: 12

Preparation Time: 30 minutes

Equipment: 8-inch Sauté Skillet,

 

                Unsalted butter or non-stick cooking spray

          cups un-sifted all-purpose flour

¼             cup sugar

2              teaspoons baking powder

½             teaspoon salt

¼             cup shortening

2/3          cup (160 ml) skim milk

1              egg

1              teaspoon vanilla

 

Butter generously the 8-inch Sauté Skillet. In a large Mixing Bowl, combine flour, sugar, baking powder, salt, shortening and milk. Blend well with an electric mixer at low speed, about 1 minute. Increase to medium speed, and add egg and vanilla, mix about 2 minutes. Allow batter to set for 10-15 minutes before cooking.

 

Pour batter into Skillet, cover (vent closed), and cook on low heat for 18-20 minutes.   Invert cake onto plate, frost by placing a chocolate candy bar on top to melt, spread with a butter knife of spatula.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 142; Fat Grams 4; Carbohydrate Grams 23; Protein Grams 2; Cholesterol mg 0; Sodium mg 149.

 

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Grams 4; Sodium Points 7; Fiber Points 0; Carbohydrate Points 1½; Cholesterol Points 0.

 

                       

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