Stroke Smart Magazine
November/December 2008
NUTRITION
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Holiday Baking
Make it a Family Affair
By Monica Owen, MS, RD, LD
Baking can still be part of your holiday tradition after stroke — if you focus on what you can do and not on what you can’t.
Allow yourself plenty of time for preparation of your food. Set out all of your ingredients beforehand. Read your recipe over a couple of times before getting started to help avoid any mistakes.
Use recipes that allow family members to participate. This will keep you from becoming overly tired during the hectic pace of the holidays and provide extra hands to do the things you have trouble doing. The cookie recipe below is a great one for the whole family. Let the younger members of the family assemble the house shaped cookies before baking and then decorate the cookies with an assortment of candies and sprinkles.
This recipe and more holiday baking recipes can be found on http://www.bettycrocker.com/.
Monica Owens is a dietician at Pikeville Medical Center in Pikeville, Ky.
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Holiday House Cookies
Recipe Provided by Betty Crocker
1 pouch Betty CrockerŽ gingerbread cookie mix
? cup butter, margarine or spread,* softened 1
Tbsp. water
1 egg
1 container (1 lb) Betty CrockerŽ Rich & Creamy white or vanilla frosting
Assorted small candies
*If using spread, use one that has more than 65 percent oil. |
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1. Heat oven to 375°F.
2. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
3. Divide dough in half.
4. Working with half of the dough at a time, roll out on floured surface into 9x6-inch rectangle.
5. Cut rectangle into six 3-inch squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
6. Bake 8 to 11 minutes or until set. Cool 5 minutes.
7. Remove from cookie sheet. Cool completely, about 15 minutes.
8. Decorate with frosting and candies.
Nutrition Information 1 Serving: Calories 370 (Calories from Fat 150); Total Fat 17g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 55mg; Sodium 400mg; Total Carbohydrate 50g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
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