Recipes: Hot, frothy (nonalcoholic) butterbeer

HOT, FROTHY (NONALCOHOLIC) BUTTERBEER

Serves 3.

Adapted from www.potterparties.com

• 2¹/₂c. milk

•¹/₂c. butterscotch chips

Directions

Place milk in a microwave-safe bowl. Microwave for 2 minutes. Stir and microwave again for 2 to 3 minutes or until hot, but not boiling. Remove milk from microwave.

Place butterscotch chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and return to the microwave for another 30 seconds. Stir until smooth.

Pour melted butterscotch into warmed milk. Blend with a hand mixer until well-combined and frothy. Pour into mugs and serve.

Nutrition information per serving:

Calories 254 Fat 12 g Sodium 110 mg

Carbohydrates 29 g Saturated fat 9 g Calcium 248 mg

Protein 7 g Cholesterol 16 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 milk, 1 other carb, 3½ fat.

GILLYWEED

Serves 12.

• 2 (10-oz.) pkg. frozen chopped spinach, thawed and drained

• 1 c. grated Parmesan cheese

•¹/₂c. (1 stick) butter, melted

• 4 green onions, finely chopped

• 4 eggs, lightly beaten

• Salt and pepper to taste

• 1 to 2 c. Italian-style seasoned bread crumbs

Directions

Preheat oven to 350 degrees. In a medium bowl combine spinach, cheese, butter, green onions, eggs, salt and pepper and just enough bread crumbs to make the mixture hold together. Shape into 1-inch balls. Arrange in a single layer on a large baking sheet. Bake 10 to 15 minutes until lightly browned.

Nutrition information per serving:

Calories 178 Fat 13 g Sodium 323 mg

Carbohydrates 9 g Saturated fat 7 g Calcium 194 mg

Protein 8 g Cholesterol 97 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ bread/starch, 1 medium-fat meat, 1½ fat.

MRS. WEASLEY'S ROAST CHICKEN DINNER

Serves 4 to 6.

• 1 whole chicken

• Salt and pepper, to taste

• 1 yellow onion, quartered

• Fresh herbs, such as rosemary, thyme and sage

• 1 lb. carrots, cut into large chunks

• Red new potatoes

Directions

Rinse chicken and pat dry with paper towels. Season with salt and pepper and stuff cavity with onion and fresh herbs. Place vegetables in the bottom of a 5-quart slow cooker. Place in slow cooker and cook 6 to 8 hours.

Nutrition information per serving of 6:

Calories 425 Fat 14 g Sodium 472 mg

Carbohydrates 44 g Saturated fat 4 g Calcium 84 mg

Protein 31 g Cholesterol 88 mg Dietary fiber 7 g

Diabetic exchanges per serving: 3 bread/starch, 3 medium-fat meat.

PUMPKIN PASTIES

Makes 12 to 14 pasties.

From www.family.go.com

• 2 c. canned pumpkin

• 2 eggs

•³/₄c. firmly packed brown sugar

• 1 tsp. vanilla extract

• 1 tsp. pumpkin pie spice

• Dough for 2 double-crust pies

• 1 egg, beaten

• Granulated sugar

Directions

Preheat oven to 350 degrees. In a small bowl, combine pumpkin, eggs, brown sugar, vanilla extract and pumpkin pie spice until well-blended. Set aside.

Roll out dough and cut into 5-inch circles.

Drop 2 tablespoons of filling onto one side of each circle. Dampen edges with water, fold one side over the other and pinch to seal. Cut small slits into the top of each pasty to vent.

Brush the tops with beaten egg and sprinkle with sugar. Place on baking sheets. Bake 15 to 20 minutes or until golden. Remove from oven and let cool slightly.

Nutrition information per serving of 14:

Calories 264 Fat 13 g Sodium 252 mg

Carbs 33 g Saturated fat 3 g Calcium XX mg

Protein 4 g Cholesterol 41 mg Fiber XX g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2½ fat.

CAULDRON CAKES

Makes 24.

From www.recipezaar.com

2 c. flour

3¹/₂tsp. baking powder

1 tsp. salt

3/4 tsp. cinnamon

1/8 tsp. ginger

1¹/₂c. sugar

1/2 c. butter, softened

3 eggs

1 tsp. vanilla extract

1 c. milk

Frosting and sprinkles for decorating, if desired

Honey

Directions

Preheat oven to 350 degrees. Grease 24 muffin cups with nonstick cooking spray. Set aside.

In a bowl, combine flour, baking powder, salt, cinnamon and ginger. Set aside.

In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs and vanilla and mix for 2 minutes. Gradually add some of the flour mixture, alternating with milk, until batter is smooth.

Pour into prepared cups, filling half full. (You want these cakes to be semiflat.) Place in oven and bake 25 minutes or until a toothpick inserted comes out clean.

Cool slightly and serve with honey.

Nutrition information per serving:

Calories 136 Fat 5 g Sodium 210 mg

Carbohydrates 21 g Saturated fat 3 g Calcium 58 mg

Protein 2 g Cholesterol 37 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 bread/starch, ½ other carb, 1 fat.

COCKROACH CLUSTERS

Makes about 2 dozen.

From www.potterparties.com

• 1 (12-oz.) bag chocolate chips

• 1 tsp. grated chocolate

• 1 c. raisins

• 2 c. thin pretzel sticks, broken into 1-inch pieces

Directions

Place chocolate in a microwave-safe bowl. Microwave on high for 2 minutes and stir. Continue microwaving in 15-second increments, stirring between each heating until chocolate is almost completely melted.

Remove from microwave and stir in grated chocolate until melted. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm.

Nutrition information per serving:

Calories 100 Fat 4 g Sodium 72 mg

Carbohydrates 17 g Saturated fat 3 g Calcium 8 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 1 fat.

TREACLE TART

Serves 8.

Treacle is the British term for what Americans call molasses. Both are byproducts created during sugar refining. From "Great British Cooking: A Well-Kept Secret," by Jane Garmey (1981).

• 2 c. treacle or molasses

• 1¹/₂c. fresh white bread crumbs

• 1 tsp. lemon juice

• 1 (9-in.) pie shell, with additional pastry for lattice top

• 1 egg, beaten with 1 tsp. water

• Whipped cream, for topping

Directions

Preheat oven to 350 degrees. Mix the treacle, bread crumbs and lemon juice and spread into the pie shell. Roll out the remaining pastry, cut it into 1/4-inch strips and form a lattice top over the filling. Brush the pastry with the egg and water mixture and bake 10 minutes.

Reduce the heat to 300 degrees and bake another 20 to 25 minutes, or until filling is lightly set. Serve hot with whipped cream.

Nutrition information per serving:

Calories 433 Fat 11 g Sodium 258 mg

Carbohydrates 82 g Saturated fat 4 g Calcium 197 mg

Protein 3 g Cholesterol 20 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1½ bread/starch, 4 other carb, 2 fat.

MUM'S MEAT PIE

Serves 6.

From www.ehow.com

• 1 lb. ground beef

• 1 large yellow onion, diced

• 2 carrots, diced

• 1 large potato, diced

• 1 (14.5-oz.) can diced tomatoes

• 1 tsp. (or cube) beef bouillon

•¹/₄c. water, or more to taste

• Ketchup

• Worcestershire sauce

• Salt and pepper, to taste

• 1 tbsp. cornstarch

•¹/₄c. water

• Dough for 9-in., two-crust pie

Directions

Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown ground beef and drain excess fat. Add onions and sauté for 2 to 3 minutes. Add carrots and potatoes. Cooking, stirring occasionally, for 5 minutes. Add tomatoes, beef bouillon and water. (If you want more gravy, add water.)

Add one squirt of ketchup and a dash of Worcestershire sauce. Season with salt and pepper. Simmer 30 minutes.

Mix cornstarch with water until dissolved. Add to beef mixture. Simmer until gravy is thickened.

Drain the beef mixture, saving the tomato "gravy" for later.

Roll out half the pie dough about¹/₄inch thick and line a 9-inch pie pan. Fill pan with beef mixture. Roll out remaining dough and place on top of meat mixture. Cut off excess pastry by running a knife around the outer edge of the pie plate. Pinch and seal edges of pie.

Bake for 30 to 45 minutes or until crust is golden brown. Remove from oven and let cool slightly before serving. Reheat tomato gravy and serve on the side.

Nutrition information per serving:

Calories 437 Fat 22 g Sodium 590 mg

Carbohydrates 41 g Saturated fat 7 g Calcium 66 mg

Protein 18 g Cholesterol 47 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 2 bread/starch, 1 medium-fat meat, 3½ fat.