Non-Fat Mayonnaise Can Still Be Homemade

Dear Laura: For years I made my own mayonnaise in the blender, mainly because it had no sugar and no preservatives (or any of those other things I can’t pronounce). But, of course, the main ingredient was oil - major fat! Now that the “free” non-fat mayonnaise has come out and I’m cutting down on my fat intake, I buy that kind. I would still like to make my own. Do you have a recipe for non-fat mayonnaise or salad dressing? Thanks. - Carol, Post Falls.

Dear Carol: This cooked dressing may meet your needs.

Cooked Salad Dressing

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard powder

3/4 cup cider or white vinegar

1/3 cup apple juice

1/2 teaspoon lemon juice

4 ounces liquid egg substitute or 4 egg whites, lightly beaten

Combine cornstarch, salt and mustard powder in saucepan; stir to blend and eliminate any lumps. Gradually stir in vinegar, apple juice and lemon juice to make a smooth paste.

Cook over low heat, stirring frequently until boiling. Cook about 3 minutes more. Warm egg substitute or lightly beaten egg whites with a small amount of cooking sauce, then gradually, stirring constantly to avoid curdling, add egg to cooking sauce. Cool and refrigerate in covered container.

Yield: 1-1/2 cups.

Dear Laura: We recently visited a friend who served a delicious cherry torte. It had a meringue base that I think had chopped almonds in it. It was baked in a 9- by 13-inch pan. She served it topped with cherry pie filling. I would appreciate it very much if you have a similar recipe. - Margaret, Coeur d’Alene

Dear Margaret: I located an almond meringue, but not one with directions for baking in a 9- by 13-inch pan. Fill it with your favorite cherry filling. For variety consider other fillings such as fresh seasonal fruits (poached pears or apricots, or raw seedless grapes, blueberries or strawberries), glazed with a compatible jelly or a light lemon sauce.

Almond Meringue Shell

2 egg whites

1/3 cup superfine sugar

1/2 teaspoon almond extract

1/2 cup ground toasted almonds

Line a large baking sheet with parchment paper. Draw two 8-inch circles on the parchment paper; set aside.

Separate egg whites from yolks while cold; allow whites to come to room temperature before beating. Beat whites in a medium bowl until stiff but not dry. Gradually beat in sugar; continue beating until stiff and glossy. Beat in almond extract. Fold ground almonds into beaten egg whites.

Using the 8-inch circles on the parchment as a guide, spread meringue evenly over each circle, forming a slightly thicker rim around the edges. Bake in preheated oven at 300 degrees for 30 to 35 minutes until shells are firm and lightly browned. Remove from oven. Place baking sheet with meringues on wire rack and allow to cool 10 minutes. Carefully remove from parchment; cool completely on wire rack.

Yield: 2 (8-inch) meringue shells.

Dear Laura: Please print a recipe for brown bread made in a bread machine. I have tried several variations on my own, but cannot produce a loaf as good as my white bread recipe. Thank you. - Betty, Spokane.

Dear Betty: The following recipe is from “The Bread Machine Newsletter.” Choose recipe size based on the amount of flour recommended in the recipes that were provided with your machine. Ingredient amounts are listed for a small loaf (2 cups flour), followed by amounts for a medium loaf (3 cups flour) and large loaf (4 cups flour).

Using a Unifine milled high-protein flour may improve your whole-wheat loaves. At least one brand, Flourgirls, is available in some local supermarkets. Some of the company’s flour sacks have a card attached with bread machine tips and a 100 percent whole-wheat bread recipe.

For additional bread machine information and recipes contact:

Flourgirls, P.O. Box 565, Pullman, WA 99163.

Fleischmann’s Yeast Baker’s Help Line, 800-777-4959.

Red Star Yeast Baking Assistance, 800-445-4746.

General Mills Consumer Service, 800-328-6787.

Honey Whole-wheat Bread

3/4 cup water or milk (1-1/8 cup; 1-1/2 cup)

1/4 cup honey (1/3 cup; 1/2 cup)

1/8 teaspoon salt (rounded 1/8 teaspoon; 1/4 teaspoon)

1-1/2 tablespoons gluten flour, optional (2-1/4 tablespoons; 3 tablespoons)

2 cups whole-wheat bread flour (3 cups; 4 cups)

1-1/2 teaspoons yeast (2 teaspoons; 2-1/2 teaspoons)

Combine in machine according to manufacturer’s instructions. Select whole grain or basic white cycle.

Yield: 1 loaf.

Cook’s note: If you don’t have whole-wheat bread flour, you may use all-purpose whole-wheat flour and add the gluten flour. The added gluten creates a higher-rising loaf. Use either active dry yeast or quick-rising yeast.

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The following fields overflowed: SUPCAT = COLUMN, QUESTION & ANSWER, RECIPE - Cook’s Notebook CREDIT = Laura Carnie The Spokesman-Review