Magic Spread Recipes
MAGIC SPREAD
This recipe is from the Failsafe Cookbook. It is a great recipe for allergy sufferers. It tastes just like lemon butter. The spread is great as a topping for yogurt, ice-cream, cheesecakes or on rice cakes or toast Recipe updated Nov 08 to add in the missing directions (Sorry Sydney Mike )
Provided by Jubes
Categories Low Protein
Time 10m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the citric acid and the water in a microwave proof bowl.
- Beat together sugar, eggs and citric acid in water.Stir in the melted butter. Mix well.
- Cook on high, stirring well ever 30 seconds until mixture thickens (about 3minutes). Makes about 2 cups.
- Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 101.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 41.3, Sodium 36.4, Carbohydrate 15.1, Sugar 15.1, Protein 1
MAGIC WHIP
This is a no-fail spread that has the taste and texture of store bought...that "famous brand". It's sweet and tangy and once it sets in the fridge it's perfect! I make this in small quantities, so it comes together really fast. It's great on sandwiches or in your favorite recipes. I had this written in the edge of a...
Provided by Tammy Brownlow
Categories Spreads
Time 15m
Number Of Ingredients 5
Steps:
- 1. In your blender add all ingredients except vegetable oil. Blend until combined.
- 2. On high speed, drizzle oil by tablespoons into blender until you have used all of the oil. Blend 30 seconds longer.
- 3. Spoon into container and refrigerate 30 minutes before using. Enjoy your super easy and economical spread!
MAGIC PICKLE DIP
An easier version of my family's favorite snack. I used to make them as a wrap but I find this so much easier! Serve with whole wheat crackers.
Provided by Futurechef6912
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 0.9 g, Cholesterol 18.5 mg, Fat 5 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 295.5 mg, Sugar 0.3 g
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- Add the flour and cornstarch and continue to mix until the spread is glossy and silky smooth. Transfer the spread to a jelly jar or Mason jar with a tight fitting lid. I use a repurposed 14 ounce jelly jar or a Mason jar designed to hold 2 cups.
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- Bake your cake as directed. Remove the baked cake from the oven to cool. Allow the cake to cool for about ten minutes before tapping it lightly on the sides to gently loosen. Turn the cake out onto a wire rack to cool completely.
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