My husband just had bypass surgery. He loves home made cookies and
pastries.
I am trying to limit his saturated fat but I don't want to limit the
calories because he is much to thin.

I know that many of the cooking oils are healthy but I have not been
able to find many recipes for desserts made with oil.

Any recipes or suggestion would be much appreciated.

Thanks!

Look for _Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine_ by Mary
Estella. The last chapter is desserts that use oil and tofu but no
butter or eggs.


--Lia


Carol wrote:
> My husband just had bypass surgery. He loves home made cookies and
> pastries.
> I am trying to limit his saturated fat, but I don't want to limit the
> calories because he is much too thin.
>
> I know that many of the cooking oils are healthy, but I have not been
> able to find many recipes for desserts made with oil.
>
> Any recipes or suggestion would be much appreciated.
>
> Thanks!

"Carol" > wrote in message
om...
> My husband just had bypass surgery. He loves home made cookies and
> pastries.
> I am trying to limit his saturated fat but I don't want to limit the
> calories because he is much to thin.
>
> I know that many of the cooking oils are healthy but I have not been
> able to find many recipes for desserts made with oil.
>
> Any recipes or suggestion would be much appreciated.
>
> Thanks!

Go he
http://www.deliciousdecisions.org/cb/results.cfm

This is the cookbook from the American Heart Association.

You'll find things like:

CHOCOLATE OATMEAL COOKIES
Serves 36; 1 cookie per serving

1 1/2 cups firmly packed brown sugar
3/4 cup acceptable margarine
1/2 cup sifted cocoa
2 teaspoons vanilla
1/2 cup skim milk
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups quick-cooking oatmeal

Preheat oven to 350 F.

In a large mixing bowl, cream sugar and margarine together. Add cocoa,
vanilla and milk. Mix well. In a medium bowl, sift together flour, baking
powder and salt. Blend into margarine mixture. Stir in oatmeal. Drop by
teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes.

Calories: 108
Protein: 2 g
Carbohydrates: 16 g
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 99 mg


Dimitri

"Carol" > wrote in message
om...
> My husband just had bypass surgery. He loves home made cookies and
> pastries.
> I am trying to limit his saturated fat but I don't want to limit the
> calories because he is much to thin.
>
> I know that many of the cooking oils are healthy but I have not been
> able to find many recipes for desserts made with oil.
>
> Any recipes or suggestion would be much appreciated.
>
> Thanks!

Applesauce and other sweetened fruit goo can be used to great effect in
place of oil.

I also recommend using soy margarine which is non-hydrogenated. The only
thing about soy margarine is you may want to do a little experimentation.
I've noticed things brown much faster using soy. For me this has usually
just required closer monitoring and shorter baking times. With delicate
cookies you may want to lower the oven temp 25 degrees.

cheers

(Carol) wrote in message . com>...
> My husband just had bypass surgery. He loves home made cookies and
> pastries.
> I am trying to limit his saturated fat but I don't want to limit the
> calories because he is much to thin.
>
> I know that many of the cooking oils are healthy but I have not been
> able to find many recipes for desserts made with oil.
>
> Any recipes or suggestion would be much appreciated.
>
> Thanks!

Lemon Olive Oil Cookies

Ingredients:
2 c unbleached all purpose flour
1 c sugar, plus 2 tbsp. for rolling
1/2 tsp. baking soda
1/2 c plus 2 tbsp. Made in Napa Valley Extra Virgin Olive Oil with
Lemon
2 tbsp. milk
Zest from 1 large lemon (or equal to 1 tbsp.)
Juice from 1 large lemon (or equal to 2 tbsp.)


Preparation:

Preheat the oven to 350°. Line two baking sheets with parchment paper.

Sift together the flour, 1 cup of the sugar, and the baking soda into
a medium bowl. In a small bowl, stir together all of the lemon olive
oil, milk, lemon zest and juice. Add the liquid ingredients to the dry
ingredients, stirring until the mixture comes together in a uniform
mass.

Place the remaining 2-tbsp. sugar in a small bowl. To make cookies,
pinch off a teaspoon of dough and roll into balls approximately 1-inch
in diameter. As the balls are formed, roll them in sugar and place
them 2 inches apart on the baking sheets. Bake the cookies, one sheet
at a time, until cooked through and very lightly browned, about 12-15
minutes. Note: do not overbake, the cookies will be soft to the touch
and have a crackled surface when done. With a wide metal spatula
transfer the cookies to a wire rack to cool completely. Store in an
airtight container.

Tried these last month. Wonderful with tea, or espresso.


*****************************************


Torta di Capezzana (Olive Oil Cake)

Servings: 12

3 eggs
2 1/2 c granulated sugar
1 1/2 c extra-virgin olive oil
1 1/2 c milk
Grated zest of 3 oranges, plus 1 orange, sliced, for garnish
2 c unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

Confectioners' sugar for dusting

Preheat an oven to 350 degrees F. Butter and flour a 12-inch cake pan.
In a large bowl, whisk together the eggs and granulated sugar until
blended. Add the olive oil, milk, and orange zest and mix well. In
another bowl, stir together the flour, baking powder, baking soda, and
salt. Add to the egg mixture, stirring just until blended. Do not
overmix. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 50 to
55 minutes. Remove to a wire rack to cool completely. Loosen the sides
with a knife and invert onto a serving plate.
Dust the cake with confectioners' sugar and cut into 12 slices.
Garnish the individual servings with fresh orange slices.

Grabbed both of these off the net. But the torta is very close to an
Orange Olive Oil cake my grandma used to make. Deeeelish! She used to
orange extract, and a shot of orange liquore.

Cheers,

Steve

What is "acceptable" margerine?


"Dimitri" > wrote in message m>...
> "Carol" > wrote in message
> om...
> > My husband just had bypass surgery. He loves home made cookies and
> > pastries.
> > I am trying to limit his saturated fat but I don't want to limit the
> > calories because he is much to thin.
> >
> > I know that many of the cooking oils are healthy but I have not been
> > able to find many recipes for desserts made with oil.
> >
> > Any recipes or suggestion would be much appreciated.
> >
> > Thanks!
>
> Go he
> http://www.deliciousdecisions.org/cb/results.cfm
>
> This is the cookbook from the American Heart Association.
>
> You'll find things like:
>
> CHOCOLATE OATMEAL COOKIES
> Serves 36; 1 cookie per serving
>
> 1 1/2 cups firmly packed brown sugar
> 3/4 cup acceptable margarine
> 1/2 cup sifted cocoa
> 2 teaspoons vanilla
> 1/2 cup skim milk
> 1 3/4 cups all-purpose flour
> 2 1/2 teaspoons baking powder
> 1/2 teaspoon salt
> 1 1/2 cups quick-cooking oatmeal
>
> Preheat oven to 350 F.
>
> In a large mixing bowl, cream sugar and margarine together. Add cocoa,
> vanilla and milk. Mix well. In a medium bowl, sift together flour, baking
> powder and salt. Blend into margarine mixture. Stir in oatmeal. Drop by
> teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes.
>
> Calories: 108
> Protein: 2 g
> Carbohydrates: 16 g
> Total Fat: 4 g
> Saturated Fat: 1 g
> Polyunsaturated Fat: 1 g
> Monounsaturated Fat: 2 g
> Cholesterol: 0 mg
> Sodium: 99 mg
>
>
> Dimitri

What is "acceptable" margerine?


"Dimitri" > wrote in message m>...
> "Carol" > wrote in message
> om...
> > My husband just had bypass surgery. He loves home made cookies and
> > pastries.
> > I am trying to limit his saturated fat but I don't want to limit the
> > calories because he is much to thin.
> >
> > I know that many of the cooking oils are healthy but I have not been
> > able to find many recipes for desserts made with oil.
> >
> > Any recipes or suggestion would be much appreciated.
> >
> > Thanks!
>
> Go he
> http://www.deliciousdecisions.org/cb/results.cfm
>
> This is the cookbook from the American Heart Association.
>
> You'll find things like:
>
> CHOCOLATE OATMEAL COOKIES
> Serves 36; 1 cookie per serving
>
> 1 1/2 cups firmly packed brown sugar
> 3/4 cup acceptable margarine
> 1/2 cup sifted cocoa
> 2 teaspoons vanilla
> 1/2 cup skim milk
> 1 3/4 cups all-purpose flour
> 2 1/2 teaspoons baking powder
> 1/2 teaspoon salt
> 1 1/2 cups quick-cooking oatmeal
>
> Preheat oven to 350 F.
>
> In a large mixing bowl, cream sugar and margarine together. Add cocoa,
> vanilla and milk. Mix well. In a medium bowl, sift together flour, baking
> powder and salt. Blend into margarine mixture. Stir in oatmeal. Drop by
> teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes.
>
> Calories: 108
> Protein: 2 g
> Carbohydrates: 16 g
> Total Fat: 4 g
> Saturated Fat: 1 g
> Polyunsaturated Fat: 1 g
> Monounsaturated Fat: 2 g
> Cholesterol: 0 mg
> Sodium: 99 mg
>
>
> Dimitri

"Carol" > wrote in message
om...
> What is "acceptable" margerine?

http://www.americanheart.org/present...dentifier=4776

AHA Recommendation
Butter is rich in both saturated fat and cholesterol, so it's potentially
highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the build
up of cholesterol and other substances in artery walls. Such plaque deposits
increase the risk of heart attack and stroke.

Most margarine is made from vegetable fat and provides no dietary
cholesterol. The more liquid the margarine (in tub or liquid form), the less
hydrogenated it is and the less trans fatty acids it contains. On the basis
of current data, we recommend that consumers follow these tips:

Use naturally occurring, unhydrogenated oil such as canola or olive oil when
possible.

Look for processed foods made with unhydrogenated oil rather than
hydrogenated oil or saturated fat.

Use margarine as a substitute for butter, and choose soft (liquid or tub)
margarines over harder, stick forms. Use margarine with no more than 2 grams
of saturated fat per tablespoon and with liquid vegetable oil as the first
ingredient.

The American Heart Association's Nutrition Committee strongly advises that
healthy Americans over age 2 limit their intake of saturated fat and trans
fat to less than 10 percent of total calories. Healthy people should adjust
their total fat intake to match their energy expenditure so they don't gain
weight. To lose weight, it's helpful to limit total fat to no more than 30
percent of calories.

Minimize trans fat intake. If you limit your daily intake of fats and oils
to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids.
The Food and Drug Administration (FDA) is requiring that food manufacturers
list trans fat on food labels so it will be easier for consumers to avoid
trans fats. Manufacturers have until January 1, 2006 to comply.

What are fatty acids?

Fats and oils are mixtures of fatty acids. Each fat or oil is designated
"saturated," "monounsaturated" or "polyunsaturated," depending on what type
of fatty acid predominates.

Saturated fatty acids have all the hydrogen the carbon atoms can hold.
Saturated fats are usually solid at room temperature, and they're more
stable -- that is, they don't combine readily with oxygen and turn rancid.
Saturated fatty acids raise blood cholesterol, which raises the risk of
coronary heart disease and stroke.


Monounsaturated fatty acids have only one unsaturated bond. Monounsaturated
oils are liquid at room temperature but start to solidify at refrigerator
temperatures. For example, salad dressing containing olive oil turns cloudy
when refrigerated but is clear at room temperature. Monounsaturated fatty
acids seem to lower blood cholesterol when substituted for saturated fats.


Polyunsaturated fatty acids have more than one unsaturated bond.
Polyunsaturated oils, which contain mostly polyunsaturated fatty acids, are
liquid at room temperature and in the refrigerator. They easily combine with
oxygen in the air to become rancid. Polyunsaturated fatty acids help lower
total blood cholesterol when substituted for saturated fats.
In addition, dietary cholesterol found in animal fats also raises total
blood cholesterol and LDL ("bad") cholesterol.
What are trans fatty acids and where do they come from?
A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon
double bonds with hydrogen atoms "attached." In nature most unsaturated
fatty acids are cis fatty acids. This means that the hydrogen atoms are on
the same side of the double carbon bond. In trans fatty acids the two
hydrogen atoms are on opposite sides of the double bond.
Trans double bonds can occur in nature as the result of fermentation in
grazing animals. People eat them in the form of meat and dairy products.
Trans double bonds are also formed during the hydrogenation
(hi"dro-jen-A'shun or hi-DROJ'en-a"shun) of either vegetable or fish oils.
French fries, donuts, cookies, chips and other snack foods are high in trans
fatty acids. In fact, nearly all fried or baked goods have some trans fats.
How does hydrogenation create trans fatty acids?
To help foods stay fresh on the shelf or to get a solid fat product, such as
margarine, food manufacturers hydrogenate polyunsaturated oils. Hydrogenate
means to add hydrogen.
How are trans fatty acids harmful?
In clinical studies, trans fatty acids or hydrogenated fats tend to raise
total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL
("good") cholesterol when used instead of cis fatty acids or natural oils.
These changes may increase the risk of heart disease. It's not clear if
trans fats that occur naturally have the same effect on cholesterol and
heart disease as those produced by hydrogenating vegetable oils


>
>
> "Dimitri" > wrote in message
> m>...
>> "Carol" > wrote in message
>> om...
>> > My husband just had bypass surgery. He loves home made cookies and
>> > pastries.
>> > I am trying to limit his saturated fat but I don't want to limit the
>> > calories because he is much to thin.
>> >
>> > I know that many of the cooking oils are healthy but I have not been
>> > able to find many recipes for desserts made with oil.
>> >
>> > Any recipes or suggestion would be much appreciated.
>> >
>> > Thanks!
>>
>> Go he
>> http://www.deliciousdecisions.org/cb/results.cfm
>>
>> This is the cookbook from the American Heart Association.
>>
>> You'll find things like:
>>
>> CHOCOLATE OATMEAL COOKIES
>> Serves 36; 1 cookie per serving
>>
>> 1 1/2 cups firmly packed brown sugar
>> 3/4 cup acceptable margarine
>> 1/2 cup sifted cocoa
>> 2 teaspoons vanilla
>> 1/2 cup skim milk
>> 1 3/4 cups all-purpose flour
>> 2 1/2 teaspoons baking powder
>> 1/2 teaspoon salt
>> 1 1/2 cups quick-cooking oatmeal
>>
>> Preheat oven to 350 F.
>>
>> In a large mixing bowl, cream sugar and margarine together. Add cocoa,
>> vanilla and milk. Mix well. In a medium bowl, sift together flour, baking
>> powder and salt. Blend into margarine mixture. Stir in oatmeal. Drop by
>> teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes.
>>
>> Calories: 108
>> Protein: 2 g
>> Carbohydrates: 16 g
>> Total Fat: 4 g
>> Saturated Fat: 1 g
>> Polyunsaturated Fat: 1 g
>> Monounsaturated Fat: 2 g
>> Cholesterol: 0 mg
>> Sodium: 99 mg
>>
>>
>> Dimitri