I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: Cordelia on November 24, 2011, 05:27:50 PM
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Anybody have one they can share? I'm looking for one, having trouble finding one online. I was looking for one that uses eggwhites.
Thanks.
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Have you tried just looking for a sugar cookie recipe? If you are looking for renal-friendly with chocolate it in, they tend to shy away from chocolate on most kidney sites. Find a good sugar cookie recipe, and then just do it as a drop or bar cookie after mixing in the chips. Or, adapt a classic to be more renal friendly.
This is classic Tollhouse - obviously, I already erased the optional nuts - no good for D patients. You may have to fiddle with it a bit to get the combo you like best.
If you don't want to use the eggs, you can substitute with:
egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe, or even a teaspoon of applesauce for moisture.)
Tollhouse
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda --- if you are making bar cookies, this can be lowered a bit as well - no need to have them as fluffy.
* 1 teaspoon salt ----cut this in half. You'll never miss it, really.
* 1 cup (2 sticks) butter, softened ----butter is always tastier, but do what you must!
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs ---- or 4 egg whites and any additions as suggested above.
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels ---you can lower the chocolate content by switching to 1 cup of mini
chips, which scatter farther, giving you the taste with half the chocolate.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes (They lie - it always takes longer than this.) or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
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Hi JBeany, it's funny you mentioned about a sugar cookie recipee as I did end up stumbling across one lastnight and had thought about making it instead! :rofl;
I'll definitely keep your recipee in mind for what I need the recipee for a Christmas gathering, thanks! :cuddle; :thumbup; It sure sounds yummy!
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I thought chocolate is high is phosphorous?
Either way I don't like chocolate but i have a bunch of cookie recipes like sugar cookies, jam thumbprint cookies, lemon-thyme cookies.
Any of these sound good to you I could post the recipe.
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Definitely, please! Thanks Rain, I'm always looking for 'new' things.
Yes, chocolate has phosphorus in it but from my understanding, it can actually be higher in ....postassium!
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Here is the lemon thyme cookies, I will post the rest once I have more time to type them in.
Lemon- Thyme Cookies
½ cup butter
¼ cup granulated sugar
1 tablespoon snipped fresh thyme or 1 tsp dried thyme
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
¼ tsp ground cardamom
1 ¼ cups all purpose flour
Coarse sugar or granulated sugar
Preheat oven to 350F. Beat butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add ¼ cup granulated sugar. Beat until combined, scraping side of bowl occasionally. Beat in thyme, lemon peel, lemon juice and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Knead mixture until smooth; form dough into a ball.
Divide dough into three equal portions. Roll each portion into a 6x4 ½ inch rectangle (about ¼ inch thick) on a lightly floured surface. Cut dough into 1 ½ inch squares with a scalloped-edge pastry wheel. Sprinkle cut-outs with course sugar. Place cut-outs on ungreased cookie sheets.
Bake in a preheated oven for 12-15 minutes or until edges are just lightly browned. Transfer cookies to wire racks and let cook. Makes 36.
Note- Check them after 10 minutes, mine where done at 10 minutes.
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Oh my gosh, those sound really yummy, too, Rain, thanks so much! :yahoo; :thumbup;
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jbeany, your adaptions to the traditional Tollhouse cookie recipe sound amazing--can't wait to try them!
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I had never heard of Tollhouse
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IN 1930, the woman who owned the Tollhouse Inn was trying to make chocolate cookies, but ran out of baker's chocolate. She chopped up a hunk of Nestle semi-sweet, thinking it would melt and make a solid chocolate cookie when she stirred it in. It didn't, of course. It was the first ever chocolate chip cookie. She sold the recipe to Nestle, which still prints it on all the bags of chips it sells.
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And yes, chocolate is bad for D patients because of both phos and potassium! That's why you can't find chocolate recipes in Kidney friendly cookbooks.
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Yes, I'm aware, I was mainly referring to using egg whites instead of regular eggs to help minimize the phosphorus in the egg.