Most of us go into the last week of the old year making New Year's resolutions. These usually entail something like losing weight, exercising more, saving more money, and other worth-while things.
The problem, of course, is that we lose sight of our resolutions fairly quickly. While the following recipes won't help you keep your resolutions (or help me with mine), they might help in the following way: the turkey pot pie (a Campbell's recipe) will help you use up any holiday turkey (hopefully not left over on the counter from Thanksgiving!), the risotto (from Diabetic Gourmet) shows that if you're diabetic or cooking for a diabetic, the food can still taste good while being good for you, the spinach omelet (from Weight Watchers) is healthy and light. The apple & cranberry crisp? I don't know about you, but if I don't have something a little snacky once in a while, I'm going to have problems keeping to any kind of diet.
Enjoy the following. Oh, and one other thing: Happy New Year's!
CAMPBELL'S® EASY TURKEY POT PIE
Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
APPLE & CRANBERRY CRISP
Filling:
12 apples
1/4 cup sugar
3 tablespoons flour
1/4 cup dried cranberries
Juice of one lemon
Topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1/2 cup oats
1/4 cup flour
1/2 cup slivered almonds
Preheat oven to 375 degrees.
Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.
Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.
Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top.
Makes 10 generous servings.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g
Diabetic Exchanges: 2 Starch/Bread
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
Friday, December 27, 2013
Saturday, November 30, 2013
Six Pumpkin Recipes (And One Gingerbread)
I know, I know...Two days after Thanksgiving, and if you're like many Americans, you have a ton of turkey and other leftovers in your 'fridge, just begging to be used. What's a person to do? Look for recipes for all that food. And I very nearly started blogging recipes to use up turkey and leftover mashed potatoes/sweet potatoes/stuffing/everything else in all those containers.
Problem is, most people know how they're going to use up their leftovers. Turkey becomes turkey sandwiches and/or turkey casserole. Mashed potatoes become potato pancakes; that's not a bad idea for mashed sweet potatoes, too. This year was the first that I actually found a new leftover turkey recipe that I might use (turkey sliders); unfortunately, after cutting it out from the flier (I'm thinking a Publix flier), I promptly managed to lose it.
But then, it seems that recipes for using up the leftovers are everywhere. So, rather, I've put together six pumpkin recipes and one gingerbread one. Many of these have graced this blog before, while a few others are new contributions. None of these are my inventions. If I know where they came from, I mention it; if not, and if someone knows where they came from, let me know. (Thanks, in advance.)
Pumpkin Smoothie
Prep: 4 min
Yields: 6 servings
Probably from Nestle/Libby's
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
NUTRITION FACTS
Amount Per Serving 6 servings
Serving Size 1/6 of recipe
Calories 150
Total Fat 1.5g
Dietary Fiber 3g
Pumpkin Carrot Swirl Bars
Prep: 20 min
Cooking: 25 min
Yields: 48 servings
Probably from Libby's/Nestle
Ingredients
2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows)
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
NUTRITION FACTS
Amount Per Serving 48 servings
Serving Size 1/48 of recipe
Calories 70
Total Fat 2g
Dietary Fiber 1g
Pumpkin Cheesecake
Wow a holiday crowd with this amazing pumpkin cheesecake!
From Recipe Cookbook Nestle® Very Best Baking
Prep Time 25 minutes
Cooking Time 55 minutes
Serves 16
Ingredients
1 1/2 cup graham cracker crumbs
1/3 cup butter, melted OR 1/3 cup margarine, melted
1/4 cup granulated sugar
3 package cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 eggs
1 can LIBBY ® 100% Pure Pumpkin
2/3 cup NESTLÉ ® Carnation ® Evaporated Milk
2 tablespoon cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
PREHEAT oven to 350° F.
FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Vegan Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth8, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Pumpkin Orange Cake Roll
This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.
from Recipe Cookbook Nestle® Very Best Baking
Prep Time 15 minutes
Cooking Time 30 minutes
Serves 10
Ingredients
1 package (16-oz.) angel food cake mix
2 1/2 teaspoons orange peel, grated, divided
1 1/4 cups LIBBY ® 100% Pure Pumpkin
1/2 cup sugar
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoon CROSSE & BLACKWELL® Red Currant Jelly, optional
Directions
PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.
PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.
BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack for 20 minutes.
COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.
Pumpkin Soup
For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.
Prep Time 10 minutes
Cooking Time 20 minutes
Serves 6
Not sure where this came from.
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth (or veggie broth)
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
GINGERBREAD
Sweeten the season with our gingerbread.
This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family.
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
DIRECTIONS:
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
Whoever first posted this (probably on one of the emailing lists I was on, years ago), added, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Problem is, most people know how they're going to use up their leftovers. Turkey becomes turkey sandwiches and/or turkey casserole. Mashed potatoes become potato pancakes; that's not a bad idea for mashed sweet potatoes, too. This year was the first that I actually found a new leftover turkey recipe that I might use (turkey sliders); unfortunately, after cutting it out from the flier (I'm thinking a Publix flier), I promptly managed to lose it.
But then, it seems that recipes for using up the leftovers are everywhere. So, rather, I've put together six pumpkin recipes and one gingerbread one. Many of these have graced this blog before, while a few others are new contributions. None of these are my inventions. If I know where they came from, I mention it; if not, and if someone knows where they came from, let me know. (Thanks, in advance.)
Pumpkin Smoothie
Prep: 4 min
Yields: 6 servings
Probably from Nestle/Libby's
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
NUTRITION FACTS
Amount Per Serving 6 servings
Serving Size 1/6 of recipe
Calories 150
Total Fat 1.5g
Dietary Fiber 3g
Pumpkin Carrot Swirl Bars
Prep: 20 min
Cooking: 25 min
Yields: 48 servings
Probably from Libby's/Nestle
Ingredients
2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows)
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
NUTRITION FACTS
Amount Per Serving 48 servings
Serving Size 1/48 of recipe
Calories 70
Total Fat 2g
Dietary Fiber 1g
Pumpkin Cheesecake
Wow a holiday crowd with this amazing pumpkin cheesecake!
From Recipe Cookbook Nestle® Very Best Baking
Prep Time 25 minutes
Cooking Time 55 minutes
Serves 16
Ingredients
1 1/2 cup graham cracker crumbs
1/3 cup butter, melted OR 1/3 cup margarine, melted
1/4 cup granulated sugar
3 package cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 eggs
1 can LIBBY ® 100% Pure Pumpkin
2/3 cup NESTLÉ ® Carnation ® Evaporated Milk
2 tablespoon cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
PREHEAT oven to 350° F.
FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Vegan Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth8, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Pumpkin Orange Cake Roll
This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.
from Recipe Cookbook Nestle® Very Best Baking
Prep Time 15 minutes
Cooking Time 30 minutes
Serves 10
Ingredients
1 package (16-oz.) angel food cake mix
2 1/2 teaspoons orange peel, grated, divided
1 1/4 cups LIBBY ® 100% Pure Pumpkin
1/2 cup sugar
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoon CROSSE & BLACKWELL® Red Currant Jelly, optional
Directions
PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.
PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.
BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack for 20 minutes.
COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.
Pumpkin Soup
For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.
Prep Time 10 minutes
Cooking Time 20 minutes
Serves 6
Not sure where this came from.
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth (or veggie broth)
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
GINGERBREAD
Sweeten the season with our gingerbread.
This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family.
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
DIRECTIONS:
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
Whoever first posted this (probably on one of the emailing lists I was on, years ago), added, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Friday, November 22, 2013
Stuff for the Holidays
A little of this and that to spice up your holiday meals.
Spice Tea
I used to make this every year for Christmas presents.
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
Rose Hip Marmalade
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.
Onion Supreme
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
Cranberry Pie
Dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
Variation
2 T cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
Egg Nog Pumpkin Pie
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
Peanut Butter Pie
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
Spice Tea
I used to make this every year for Christmas presents.
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
Rose Hip Marmalade
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.
Onion Supreme
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
Cranberry Pie
Dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
Variation
2 T cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
Egg Nog Pumpkin Pie
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
Peanut Butter Pie
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
Thursday, October 17, 2013
Fall Recipes - Pumpkin, Squash Recipes
I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.
Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.
Either way, check these out and enjoy!
Autumn Squash Casserole
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
Butternut Squash, Apple, Onion Au Gratin
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Mini Pumpkin Whoopie Pies
Prep: 20 min
Cooking: 10 min
Yields: 36 mini pies
Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
NUTRITION FACTS
Amount Per Serving 36 mini pies:
Serving Size 1/36 of recipe:
Calories 130, Total Fat 6g, Dietary Fiber 0g,
Pumpkin Smoothie
Prep: 4 min
Yields: 6 servings
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
NUTRITION FACTS
Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g
Pumpkin Mousse
Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.
Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Makes 8 servings.
Vegan Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Old-Fashioned Soft Pumpkin Cookies
This one is from Very Best Baking Kitchen
Prep: 10 min
Cooking: 18 min
Cooling time: 2 min cooling
Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Tips from Very Best Baking Kitchen
Note:For a variation add 1/2 cup chocolate chips or nuts to the recipe.NUTRITION FACTS
Amount Per Serving 36 cookies
Serving Size 1/36 of recipe
Calories 120, Total Fat 3g, Dietary Fiber .5g
Pumpkin Apple Muffins
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
Makes 2 dozen
Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.
Either way, check these out and enjoy!
Autumn Squash Casserole
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
Butternut Squash, Apple, Onion Au Gratin
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Mini Pumpkin Whoopie Pies
Prep: 20 min
Cooking: 10 min
Yields: 36 mini pies
Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
NUTRITION FACTS
Amount Per Serving 36 mini pies:
Serving Size 1/36 of recipe:
Calories 130, Total Fat 6g, Dietary Fiber 0g,
Pumpkin Smoothie
Prep: 4 min
Yields: 6 servings
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
NUTRITION FACTS
Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g
Pumpkin Mousse
Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.
Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Makes 8 servings.
Vegan Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Old-Fashioned Soft Pumpkin Cookies
This one is from Very Best Baking Kitchen
Prep: 10 min
Cooking: 18 min
Cooling time: 2 min cooling
Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Tips from Very Best Baking Kitchen
Note:For a variation add 1/2 cup chocolate chips or nuts to the recipe.NUTRITION FACTS
Amount Per Serving 36 cookies
Serving Size 1/36 of recipe
Calories 120, Total Fat 3g, Dietary Fiber .5g
Pumpkin Apple Muffins
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
Makes 2 dozen
Tuesday, September 17, 2013
Return of the Chili
This is a rerun of a blog post from January 21 of this year. The recipes are really good, and, since we're heading into autumn, I figured several chili recipes would come in handy. So, without any further introduction, I bring you five chili recipes. (Actually, four recipes and a very tweaked variation.)
Winter meals and summer meals tend to be different. When it's cold out, we tend to want something to warm us up, while the hot summer months make cooking over a hot stove almost unbearable.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four recipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
Winter meals and summer meals tend to be different. When it's cold out, we tend to want something to warm us up, while the hot summer months make cooking over a hot stove almost unbearable.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four recipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
Friday, September 13, 2013
Vegan Delights
One of my favorite magazines is Vegetarian Times. Other magazines may come and go on my I-like/love-this-magazine list, but this is one of three that always makes the list.
Today's offerings come from Vegetarian Times' emailing list, and are also available on the Vegetarian Times website. I make no claims that they are my recipes, nor are they my creations. If you click on the recipe's name, the link will take you to V.T.'s page where you can view the recipe; I've also included the issue that each recipe can be found in.
Enjoy!
Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
Fabulous Vegan Fudge Cake with Bittersweet Icing
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
Chocolate Espresso Oatmeal Cookies
Makes 48 cookies
from the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats."
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information
Per Cookie:
Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Today's offerings come from Vegetarian Times' emailing list, and are also available on the Vegetarian Times website. I make no claims that they are my recipes, nor are they my creations. If you click on the recipe's name, the link will take you to V.T.'s page where you can view the recipe; I've also included the issue that each recipe can be found in.
Enjoy!
Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
Fabulous Vegan Fudge Cake with Bittersweet Icing
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
Chocolate Espresso Oatmeal Cookies
Makes 48 cookies
from the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats."
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information
Per Cookie:
Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Tuesday, August 13, 2013
Two Mac and Cheeses, Two quick breads, a crock pot rice pudding, and a dump cake
It's been a while since I've posted any recipes here, so I went through my "recipes from the internet" folder. Unfortunately, while the first mac and cheese recipe is (I'm pretty sure) an old Weight Watchers' recipes, I'm not sure where the others are from. But hopefully you'll find something you'll want to try.
BAKED MACARONI AND CHEESE
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
ORANGE BREAD
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice
1/4 c. sugar
Pour over warm cake.
CROCK POT RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
DUMP CAKE
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
IRISH SPICE BREAD
1 & 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice *
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz light corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
BAKED MACARONI AND CHEESE
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
ORANGE BREAD
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice
1/4 c. sugar
Pour over warm cake.
CROCK POT RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
DUMP CAKE
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
IRISH SPICE BREAD
1 & 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice *
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz light corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
Tuesday, July 2, 2013
Email List Desserts
By now, you probably know that I've been on several email recipe lists. The following are from a few more lists. I've listed where they're from. Enjoy!
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Saturday, June 29, 2013
Two Soups, Chicken Sandwiches, and Dessert (Weight Watchers recipes)
If you're like me, you probably get way more emails than you could possibly read on a daily basis. But you probably have certain people or emailing lists whose emails you almost always read.
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture," the recipe reads.
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture," the recipe reads.
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Saturday, May 18, 2013
Munchies
Most of us realize that we need to eat healthy foods. Many of us even try to eat healthy. But there are times we simply want something a little snacky. So, in honor of all snackiness, here are today's offerings. Enjoy!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Thursday, April 25, 2013
Emailing List Recipes
I was on several foodie and recipe emailing lists for a number of years and discovered many wonderful recipes while on them. Unfortunately, some of the lists closed, others slowed down, and the rest...It got so that if I didn't check certain email accounts in a timely way, I'd end up overwhelmed. Now I'm not on any of them, though there are times I really miss them.
Here are a few recipes found from a few of the lists. If the recipes have where they came from, I've included that info.
Fresh Apple Cake with Caramel Sauce
from: Bountiful Harvest Cookbook
Whoever posted this on the emailing list wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece) Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
State Fair Corn Dogs
1 c. flour
3/4 c. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
Pumpkin Apple Butter
A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.
Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup(about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.
Tiramisu
The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."
INGREDIENTS:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
PREPARATION:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Fettuccine Alfredo
"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.
Ingredients:
8 ounces fettuccine
8 ounces cream cheese, cut in small pieces
3/4 cup grated Parmesan cheese
1 stick (8 tablespoons) butter
1/2 cup milk
Preparation:
Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.
Serves 4.
Pasta Roma Soup
Cook Time: 25 minutes
Someone wrote that it "Mimics Olive Garden's soup." If you'd prefer a vegetarian version of this, you could use a soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
Serves 4.
Here are a few recipes found from a few of the lists. If the recipes have where they came from, I've included that info.
Fresh Apple Cake with Caramel Sauce
from: Bountiful Harvest Cookbook
Whoever posted this on the emailing list wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece) Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
State Fair Corn Dogs
1 c. flour
3/4 c. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
Pumpkin Apple Butter
A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.
Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup(about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.
Tiramisu
The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."
INGREDIENTS:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
PREPARATION:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Fettuccine Alfredo
"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.
Ingredients:
8 ounces fettuccine
8 ounces cream cheese, cut in small pieces
3/4 cup grated Parmesan cheese
1 stick (8 tablespoons) butter
1/2 cup milk
Preparation:
Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.
Serves 4.
Pasta Roma Soup
Cook Time: 25 minutes
Someone wrote that it "Mimics Olive Garden's soup." If you'd prefer a vegetarian version of this, you could use a soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
Serves 4.
Sunday, April 21, 2013
Roadfood.com
Most of us who use the internet fairly frequently have managed to get ourselves onto emailing lists. While some of these lists may be of little value, making us wonder What was I thinking?, others are consistently good, if not great.
One of my favorite emailing lists comes from www.roadfood.com. Run by an active group of team members, it "was conceived in 2000 as a website devoted to finding the most memorable local eateries along the highways and back roads of America," according to the site. While Jane and Michael Stern drive around the country "looking for good food," they post on Roadfood, they have also collaborated on over forty books dealing with good food. (I want their job!) They are backed by what seems like a great bunch of people.
So, without further chit-chat, here are a few recipes that were in several of their emails several years back. You can go to www.roadfood.com to look up these recipes and many more. And please sign up for their emails. They're definitely worth the time to read them.
MACARONI AND CHEESE
"The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal," according to the email.
Recipe Source: Blue Willow Inn
Preparation Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions:
Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese.
Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes.
Remove from oven and top with reserved cheese.
Return to oven only long enough for the cheese to melt.
POTATO AND ONION SOUP
"Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's
Preparation Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil. Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
BREAD AND BUTTER PUDDING
According to their email, "At Thanksgiving, when we found that our beloved Wave Hill Bakery in Wilton, Connecticut, had day-old loaves available, we reached back into the archives for an oh-so-yummy recipe for bread and butter pudding, published in our first cookbook, "Square Meals." We found it in a 1930s cookbook in which the author felt that the answer to good health was to eat maximum amounts of butter and sugar! If you are looking for the ultimate comfort food, diet be damned, here's the recipe:"
10 slices day-old white bread
8-12 tablespoons butter
4 eggs
2 egg yolks
2/3 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup sifted confectioners' sugar
Heavily butter the inside of a 2-quart baking dish. Butter each slice of bread. Arrange bread in several layers, butter side up, across the bottom of the pan, cutting slices to fill any large gaps.
Beat together the eggs, yolks, sugar, and salt. Scald the milk and cream together and add this to the egg mixture very, very slowly, stirring constantly. Add vanilla. Pour this over the bread in the baking dish and let the dish sit 15-20 minutes.
Preheat oven to 325 degrees.
Set the baking dish in a large pan in about 1 inch of hot water. Bake 1 to 1-1/2 hours until set.
Sift confectioners' sugar atop the pudding and put it under a hot broiler for a few minutes to glaze. Watch carefully to make sure it doesn't burn.
Serve tepid.
6 - 8 servings.
Note: This is me again (Robin, your friendly blogger). Please check out www.roadfood.com for these and other yummy recipes, as well as little snippets about where the recipes are from. Enjoy!
One of my favorite emailing lists comes from www.roadfood.com. Run by an active group of team members, it "was conceived in 2000 as a website devoted to finding the most memorable local eateries along the highways and back roads of America," according to the site. While Jane and Michael Stern drive around the country "looking for good food," they post on Roadfood, they have also collaborated on over forty books dealing with good food. (I want their job!) They are backed by what seems like a great bunch of people.
So, without further chit-chat, here are a few recipes that were in several of their emails several years back. You can go to www.roadfood.com to look up these recipes and many more. And please sign up for their emails. They're definitely worth the time to read them.
MACARONI AND CHEESE
"The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal," according to the email.
Recipe Source: Blue Willow Inn
Preparation Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions:
Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese.
Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes.
Remove from oven and top with reserved cheese.
Return to oven only long enough for the cheese to melt.
POTATO AND ONION SOUP
"Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's
Preparation Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil. Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
BREAD AND BUTTER PUDDING
According to their email, "At Thanksgiving, when we found that our beloved Wave Hill Bakery in Wilton, Connecticut, had day-old loaves available, we reached back into the archives for an oh-so-yummy recipe for bread and butter pudding, published in our first cookbook, "Square Meals." We found it in a 1930s cookbook in which the author felt that the answer to good health was to eat maximum amounts of butter and sugar! If you are looking for the ultimate comfort food, diet be damned, here's the recipe:"
10 slices day-old white bread
8-12 tablespoons butter
4 eggs
2 egg yolks
2/3 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup sifted confectioners' sugar
Heavily butter the inside of a 2-quart baking dish. Butter each slice of bread. Arrange bread in several layers, butter side up, across the bottom of the pan, cutting slices to fill any large gaps.
Beat together the eggs, yolks, sugar, and salt. Scald the milk and cream together and add this to the egg mixture very, very slowly, stirring constantly. Add vanilla. Pour this over the bread in the baking dish and let the dish sit 15-20 minutes.
Preheat oven to 325 degrees.
Set the baking dish in a large pan in about 1 inch of hot water. Bake 1 to 1-1/2 hours until set.
Sift confectioners' sugar atop the pudding and put it under a hot broiler for a few minutes to glaze. Watch carefully to make sure it doesn't burn.
Serve tepid.
6 - 8 servings.
Note: This is me again (Robin, your friendly blogger). Please check out www.roadfood.com for these and other yummy recipes, as well as little snippets about where the recipes are from. Enjoy!
Thursday, April 18, 2013
More "Breaking Bread" Recipes
I really loved watching Breaking Bread with Father Dominic when it was on TV. It was one of the first cooking shows I got hooked on. So...I'm posting a few more of the recipes from the show.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
Wednesday, April 17, 2013
More Diabetic Recipes
Many people, upon learning that they have diabetes, have three immediate questions: How will this change my life? What medications will I need to take? What can I safely eat?
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet.
Here are some yummy recipes. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
Find great DESSERT recipes at:
http://diabeticgourmet.com/recipes/Desserts
RECIPE FROM THE ARCHIVE:
Fresh Cranberry and Wild Rice Stuffing
http://diabeticgourmet.com/recipes/html/184.shtml
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
Find great MAIN DISH recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Baked Potato Pancakes
http://diabeticgourmet.com/recipes/html/436.shtml
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
Find great MUFFIN recipes at:
http://diabeticgourmet.com/recipes/Breads/Muffins
ANOTHER RECIPE TO TRY:
Fruit Scones
http://diabeticgourmet.com/recipes/html/616.shtml
Raisin-Pumpkin Muffins
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
Find great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
ANOTHER RECIPE TO TRY:
Pumpkin Risotto
http://diabeticgourmet.com/recipes/html/612.shtml
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet.
Here are some yummy recipes. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
Find great DESSERT recipes at:
http://diabeticgourmet.com/recipes/Desserts
RECIPE FROM THE ARCHIVE:
Fresh Cranberry and Wild Rice Stuffing
http://diabeticgourmet.com/recipes/html/184.shtml
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
Find great MAIN DISH recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Baked Potato Pancakes
http://diabeticgourmet.com/recipes/html/436.shtml
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
Find great MUFFIN recipes at:
http://diabeticgourmet.com/recipes/Breads/Muffins
ANOTHER RECIPE TO TRY:
Fruit Scones
http://diabeticgourmet.com/recipes/html/616.shtml
Raisin-Pumpkin Muffins
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
Find great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
ANOTHER RECIPE TO TRY:
Pumpkin Risotto
http://diabeticgourmet.com/recipes/html/612.shtml
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