I've known many people over the years who have had diabetes, and have cooked for several of these friends and family members. If you've never had to cook for someone with diabetes, the first thing that comes to your mind would be Wow! I'm glad I don't! Too many rules, too many things I'd never be able to fix, just 'way too intimidating! And if you suddenly find yourself trying to cook for a diabetic, especially if you or a family member have been recently diagnosed, the idea can be daunting.
Fortunately, there are several reputable websites that can help you learn how to cook delicious meals that the entire family can eat, including the diabetic. One of my favorites is Diabetic Gourmet. Since I've cooked for a diabetic or two, I've tried numerous recipes from their site. Here are a few of their more recent offerings.
PEACH MELBA
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/575.shtml
Ingredients
4 large ripe peaches
2 cup plus 2 tablespoons raspberries
1/2 cup part-skim ricotta cheese
2 tablespoons non-fat dry milk powder plus water to make 1/4 cup
1 tablespoon unsweetened grape juice
Directions
Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins. Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. Spoon puree over peaches, top with berries and serve cold.
Nutritional Information Per Serving
Calories: 112 ; Protein: 5 g ; Fat: 3 g ; Sodium: 50 mg; Cholesterol: 10 mg ; Carbohydrates: 18 g
Exchanges: 1 Fruit, 1 Milk
BUTTERSCOTCH OATMEAL COOKIES
Find this recipe at: http://www.diabeticgourmet.com/recipes/html/1082.shtml
Yes, you really can have cookies if you're a diabetic. Just remember: Moderation! Note the serving size: 1 cookie. Not a dozen, not the whole batch. But one is better than none, right? And you can always have another later on in the day. (Just remember to follow your doctor's orders regarding your diet. If he or she says not to have these, then it's always best to follow that advice.)
Yield: about 4 dozen cookies; Serving size: 1 cookie
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving
Calories: 130 ; Protein: 1 g ; Fat: 7 g ; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
FRESH SPINACH SALAD
Yield: 6 cups (4 servings)
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/578.shtml
Ingredients
5 cups (5 ounces) packed torn spinach leaves (about 1/2 of a 10-ounce bag), washed and thick stems removed
1-1/2 cups (3 ounces) thinly sliced mushrooms
1/3 cup thinly sliced red onion rings
1/3 cup prepared fat-free or light red French or honey Dijon salad dressing
1/8 teaspoon freshly ground pepper
1/4 cup croutons (optional)
Directions
In a large bowl, combine the spinach, mushrooms, and onion; toss to mix.
Drizzle the dressing over the salad; toss to coat the greens.
Sprinkle the salad with freshly ground pepper and top with croutons if desired.
Nutritional Information Per Serving
Calories: 50 ; Protein: 2 g ; Sodium: 208 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Sugars: 7 g ; Carbohydrates: 10 g
Exchanges: 1/2 Starch, 1 Vegetable
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: Cooking with The Diabetic Chef
Book Info: http://diabeticgourmet.com/book_archive/details/23.shtml
View Online: http://diabeticgourmet.com/recipes/html/498.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving
Calories: 110 ; Protein: 7 g ; Fat: 3 g ; Sodium: 283 mg; Cholesterol: 3 mg ; Carbohydrates: 15 g; Dietary Fiber: 5 g, Sugars: 3 g
Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
Find great DINNER recipes at: http://diabeticgourmet.com/recipes/Main_Courses/
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Directions
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving
Calories: 173 ; Protein: 9 g ; Fat: 2 g ; Sodium: 238 mg; Cholesterol: 0 mg ; Carbohydrates: 32 g
Exchanges: 1-1/2 Starch, 2 Vegetable
Thursday, May 29, 2014
Sunday, May 18, 2014
Yummy Impressive Desserts
There are times when we want really yummy food that also impresses those we fix it for. Today's offerings were from several email lists that I subscribe to. I've added where each have come from.
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
Monday, May 12, 2014
I Want Something Snacky!
I know someone who, as a child, would occasionally tell her parents, "I want something snaaaaacky!" Nothing would work except for something snacky, something really yummy.
We all have a child living in us, a child who really, really, really wants something snacky. And while we might know that certain things are good for us - salads, soups, and the like - nothing will do like some good snacky foods.
This is the post for those goodies. Most of these are from other sources, which I've named. Enjoy!
PARISIAN-STYLE SWEET CREPES
Makes 8 crêpes
This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
nutritional information
Per Crêpe:
Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: <1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
BEAN BURGER
My kids had this one evening when I had a class at the local junior college; they loved it.
Note: If you're a vegetarian, use one or two packages of tofu crumbles in place of the hamburger. You can also find this recipe in an e-cookbook of mine on Amazon.com. It's called Off The Wall Cooking.
1 1/2 lbs. hamburger
2 cans baked beans
2 T mustard (or to taste)
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
The next two sandwich recipes are also from Off the Wall Cooking.
BANANA-HAM SANDWHICH
After a business trip, my dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." This one ended with, "GOOD!" Both this (and the next) are definitely that.
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
We all have a child living in us, a child who really, really, really wants something snacky. And while we might know that certain things are good for us - salads, soups, and the like - nothing will do like some good snacky foods.
This is the post for those goodies. Most of these are from other sources, which I've named. Enjoy!
PARISIAN-STYLE SWEET CREPES
Makes 8 crêpes
This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
nutritional information
Per Crêpe:
Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: <1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
BEAN BURGER
My kids had this one evening when I had a class at the local junior college; they loved it.
Note: If you're a vegetarian, use one or two packages of tofu crumbles in place of the hamburger. You can also find this recipe in an e-cookbook of mine on Amazon.com. It's called Off The Wall Cooking.
1 1/2 lbs. hamburger
2 cans baked beans
2 T mustard (or to taste)
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
The next two sandwich recipes are also from Off the Wall Cooking.
BANANA-HAM SANDWHICH
After a business trip, my dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." This one ended with, "GOOD!" Both this (and the next) are definitely that.
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
Friday, May 9, 2014
Egg-zactly What To Fix...
Most Americans grew up eating eggs once in a while. Heck, many of us grew up thinking that breakfast wasn't breakfast if it didn't include eggs, cereal, toast, coffee, and juice--or any combination of the above. Pancakes and French toast were usually relegated to weekends, but they usually involved eggs.
While there are probably hundreds, if not thousands of ways to fix eggs, there are some that have become favorites around my house, including (are you ready?) three ways to dress up scrambled eggs, that staple of so many breakfast tables.
GRANDPA SHWEDO'S SCRAMBLED EGGS
My dad and his dad both loved to cook. Whenever Dad's parents would spend the weekend, Mom knew better than to attempt to fix every meal; there were entire weekends when the only time Mom could make an appearance in the kitchen was when it was time to clean up. Siiigh... This was one of Grandpa's Sunday morning specials. While the sour cream might not seem like anything special, it definitely perks up the taste of scrambled eggs very nicely.
I've written the instructions for two servings. You can adjust the amount accordingly.
4-6 large eggs
3-4 Tablespoons sour cream (you can use low-fat, if you'd like)
salt and pepper to taste
margarine for the pan
Crack eggs into a medium-sized bowl (or any bowl that won't have you spilling eggs on the counter). Add sour cream and stir well. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
MARY'S SCRAMBLED EGGS
I visited my oldest son and his wife almost ten years ago. Mary fixed these scrambled eggs, which are as easy to fix as Grandpa's are. (Scrambled eggs really shouldn't be difficult!) Her "secret"? Cheese. Again, I'm giving you instructions for two servings. Adjust accordingly.
4-6 large eggs
2-4 Tablespoons milk (doesn't have to be exact)
1/4 - 1/2 C shredded cheese (I usually use sharp cheddar for this)
margarine for pan
salt and pepper to taste
Crack eggs into bowl, add milk and cheese. Stir. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
VEGGIE SCRAMBLED EGGSThis is how I sometimes fix scrambled eggs. You can start off with plain scrambled eggs, which is what I'm doing for this recipe, or start off with Grandpa's or Mary's version. Whatever works for you! Again, this is for two people.
4-6 large eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, diced (see note)
1 potato, peeled and diced small
margarine for pan
salt and pepper to taste
Melt margarine in pan over medium heat. Add the diced veggies and cook over medium heat, stirring frequently so they don't burn. Crack eggs into bowl, add milk, and stir. Pour over the veggies, then stir frequently in the pan. Add salt and pepper just before the eggs are done. Enjoy!
Note: Whenever I run out of peppers, I usually buy a bunch of them in a variety of colors, usually green, red, orange and yellow, trying to get an equal number of each. Then I chop them all up, removing the seeds and stems, and put them into a freezer-safe container with lid. Then, whenever I need peppers, I've got a colorful mix to add to whatever I'm fixing. Usually I guess-timate the amount, approximately 1-2 peppers-worth. But if this doesn't sound like something you're into, no problem. Simply dice up any color pepper you want and add to the mix.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
1-2 eggs
1-2 pieces of bread
margarine for the pan
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
While there are probably hundreds, if not thousands of ways to fix eggs, there are some that have become favorites around my house, including (are you ready?) three ways to dress up scrambled eggs, that staple of so many breakfast tables.
GRANDPA SHWEDO'S SCRAMBLED EGGS
My dad and his dad both loved to cook. Whenever Dad's parents would spend the weekend, Mom knew better than to attempt to fix every meal; there were entire weekends when the only time Mom could make an appearance in the kitchen was when it was time to clean up. Siiigh... This was one of Grandpa's Sunday morning specials. While the sour cream might not seem like anything special, it definitely perks up the taste of scrambled eggs very nicely.
I've written the instructions for two servings. You can adjust the amount accordingly.
4-6 large eggs
3-4 Tablespoons sour cream (you can use low-fat, if you'd like)
salt and pepper to taste
margarine for the pan
Crack eggs into a medium-sized bowl (or any bowl that won't have you spilling eggs on the counter). Add sour cream and stir well. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
MARY'S SCRAMBLED EGGS
I visited my oldest son and his wife almost ten years ago. Mary fixed these scrambled eggs, which are as easy to fix as Grandpa's are. (Scrambled eggs really shouldn't be difficult!) Her "secret"? Cheese. Again, I'm giving you instructions for two servings. Adjust accordingly.
4-6 large eggs
2-4 Tablespoons milk (doesn't have to be exact)
1/4 - 1/2 C shredded cheese (I usually use sharp cheddar for this)
margarine for pan
salt and pepper to taste
Crack eggs into bowl, add milk and cheese. Stir. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
VEGGIE SCRAMBLED EGGSThis is how I sometimes fix scrambled eggs. You can start off with plain scrambled eggs, which is what I'm doing for this recipe, or start off with Grandpa's or Mary's version. Whatever works for you! Again, this is for two people.
4-6 large eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, diced (see note)
1 potato, peeled and diced small
margarine for pan
salt and pepper to taste
Melt margarine in pan over medium heat. Add the diced veggies and cook over medium heat, stirring frequently so they don't burn. Crack eggs into bowl, add milk, and stir. Pour over the veggies, then stir frequently in the pan. Add salt and pepper just before the eggs are done. Enjoy!
Note: Whenever I run out of peppers, I usually buy a bunch of them in a variety of colors, usually green, red, orange and yellow, trying to get an equal number of each. Then I chop them all up, removing the seeds and stems, and put them into a freezer-safe container with lid. Then, whenever I need peppers, I've got a colorful mix to add to whatever I'm fixing. Usually I guess-timate the amount, approximately 1-2 peppers-worth. But if this doesn't sound like something you're into, no problem. Simply dice up any color pepper you want and add to the mix.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
1-2 eggs
1-2 pieces of bread
margarine for the pan
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Wednesday, May 7, 2014
Mixed Berry & Jasmine Tea Scones, Classic Pizza Margharita, and Grilled Vegetable Wraps
I've grabbed several very yummy recipes from some of the emailing lists that I'm on. Credit is given to each list...Enjoy!
MIXED BERRY & JASMINE TEA SCONES
This is from one of my all-time favorite emailing lists. http://www.thekitchn.com/TheKitchn has all sorts of recipes, as well as what's new in kitchen-ware, hints for up-dating one's kitchen, etc. I whole-heartedly recommend getting signed up for Sara Kate's emails, as well as emails from the TheKitchn's partner, Apartment Therapy. (You can view this recipes on TheKitchn here.)
Serves 6 to 8
1 tablespoon loose jasmine tea leaves
1 1/2 cup unbleached all-purpose flour
1/2 cup almond flour
1/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
4 ounces frozen blackberries
4 ounces frozen raspberries
3/4 cup plus 2 tablespoons heavy cream
Course sugar, to top
Heat oven to 375°F. Line a baking sheet with parchment or Silpat.
Place jasmine tea leaves in a coffee grinder or food processor, and process to a fine grind. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl. Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand. Pour 3/4 cup of the heavy cream over the mixture and pulse another 3 to 4 times in 3-second bursts or until dough starts to come together. Turn dough into a bowl and fold in berries.
Transfer the dough to a heavily-floured work surface and pat it into 1-inch-thick square. Using a knife, cut dough into 3-inch x 4-inch rectangles and then halve each rectangle diagonally. Transfer triangles to the parchment-lined baking sheet. Refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. When ready to bake, remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar.
Transfer to oven and bake for 20 to 25 minutes, or until tops and bottom edge start to turn golden. Cool scones on a wire rack before serving.
Recipe Notes
Berry Mix: Use any mix of berries you have on hand, just keep the total ratio of berries to 8 ounces. Frozen or fresh berries will work. Keep in mind if you use fresh berries, they will break in the process of folding and color the dough. Fresh berries will also require a bit more flour on your work surface while you shape the dough into triangles.
Freezing Scones: To freeze, wrap the shaped, unbaked scones in a layer of foil and another layer of plastic wrap. Scones can be baked from frozen, but add 5 to 7 minutes on to the baking time.
CLASSIC PIZZA MARGHARITA
This came from Family Time's emailing list. To view the recipe on the site, click here.
An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy.
Prep. time: 5 minutes; Cooking time: 15 minutes; Serves: 8; Source: Nestle® Very Best Meals
Ingredients
1 (12-in.) prepared pizza crust or Italian bread shell
1/3 cup BUITONI® Refrigerated Pesto with Basil
3 plum tomatoes, thinly sliced
6 ounces mozzarella cheese, shredded
1/2 teaspoon red pepper (optional), crushed
Directions
SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper. BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
*BUITONI Refrigerated Reduced-Fat Pesto with Basil can be substituted.
GRILLED VEGETABLE WRAP
From Vegetarian Times. This is from theMay/June 2010 issue, page 66.
Makes 2 wraps
30 minutes or fewer
According to Vegetarian Times, "When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week." Enjoy!
Ingredients
12 thin asparagus spears, trimmed
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves
Directions
Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
Mash together beans, garlic, and chile sauce in small bowl until smooth.
Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
MIXED BERRY & JASMINE TEA SCONES
This is from one of my all-time favorite emailing lists. http://www.thekitchn.com/TheKitchn has all sorts of recipes, as well as what's new in kitchen-ware, hints for up-dating one's kitchen, etc. I whole-heartedly recommend getting signed up for Sara Kate's emails, as well as emails from the TheKitchn's partner, Apartment Therapy. (You can view this recipes on TheKitchn here.)
Serves 6 to 8
1 tablespoon loose jasmine tea leaves
1 1/2 cup unbleached all-purpose flour
1/2 cup almond flour
1/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
4 ounces frozen blackberries
4 ounces frozen raspberries
3/4 cup plus 2 tablespoons heavy cream
Course sugar, to top
Heat oven to 375°F. Line a baking sheet with parchment or Silpat.
Place jasmine tea leaves in a coffee grinder or food processor, and process to a fine grind. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl. Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand. Pour 3/4 cup of the heavy cream over the mixture and pulse another 3 to 4 times in 3-second bursts or until dough starts to come together. Turn dough into a bowl and fold in berries.
Transfer the dough to a heavily-floured work surface and pat it into 1-inch-thick square. Using a knife, cut dough into 3-inch x 4-inch rectangles and then halve each rectangle diagonally. Transfer triangles to the parchment-lined baking sheet. Refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. When ready to bake, remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar.
Transfer to oven and bake for 20 to 25 minutes, or until tops and bottom edge start to turn golden. Cool scones on a wire rack before serving.
Recipe Notes
Berry Mix: Use any mix of berries you have on hand, just keep the total ratio of berries to 8 ounces. Frozen or fresh berries will work. Keep in mind if you use fresh berries, they will break in the process of folding and color the dough. Fresh berries will also require a bit more flour on your work surface while you shape the dough into triangles.
Freezing Scones: To freeze, wrap the shaped, unbaked scones in a layer of foil and another layer of plastic wrap. Scones can be baked from frozen, but add 5 to 7 minutes on to the baking time.
CLASSIC PIZZA MARGHARITA
This came from Family Time's emailing list. To view the recipe on the site, click here.
An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy.
Prep. time: 5 minutes; Cooking time: 15 minutes; Serves: 8; Source: Nestle® Very Best Meals
Ingredients
1 (12-in.) prepared pizza crust or Italian bread shell
1/3 cup BUITONI® Refrigerated Pesto with Basil
3 plum tomatoes, thinly sliced
6 ounces mozzarella cheese, shredded
1/2 teaspoon red pepper (optional), crushed
Directions
SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper. BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
*BUITONI Refrigerated Reduced-Fat Pesto with Basil can be substituted.
GRILLED VEGETABLE WRAP
From Vegetarian Times. This is from theMay/June 2010 issue, page 66.
Makes 2 wraps
30 minutes or fewer
According to Vegetarian Times, "When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week." Enjoy!
Ingredients
12 thin asparagus spears, trimmed
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves
Directions
Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
Mash together beans, garlic, and chile sauce in small bowl until smooth.
Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
Sunday, May 4, 2014
Yummy Desserts
There are some days when one wants nothing more than a yummy dessert to finish off a meal. To that end, feel free to try any of the following recipes. Enjoy!
RASPBERRY UPSIDE DOWN CAKE
Makes 9 servings
1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Bisquick® Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired
Heat oven to 350°. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. High Altitude (3500-6500 ft): Not recommended for use.
SOFT LEMONADE COOKIES
1 cup butter, softened
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
3/4 cup thawed lemonade concentrate, divided
Additional sugar
In a large bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Combine the flour and the baking soda. Add to the creamed mixture alternately with 1/3 cup lemonade concentrate. Beat well after each addition. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 F for 8 minutes. Remove to wire racks. Brush with the remaining lemonade concentrate. Sprinkle with the sugar. Allow to cool. Makes 6 dozen.
LEMON RICOTTA GRANITA
This recipe is from Giada De Laurentiis, from The Food Network.
Prep Time: 20 min; Inactive Prep Time: 5 hr 0 min; Cook Time: 5 min.; Level: Easy; Serves: 6 servings
Ingredients
1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting
Directions
Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.
CHOCOLATE ESPRESSO CUPS
Another recipe from Giada De Laurentiis
Prep Time: 5 min; Cook Time: 15 min; Serves: 4 to 6 servings (6 cups)
Ingredients
5 cups whole milk
1/2 cup espresso
8 ounces dark chocolate, chopped into small pieces
1 tablespoon sugar
1 tablespoon vanilla extract
Directions
Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
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.
RASPBERRY UPSIDE DOWN CAKE
Makes 9 servings
1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Bisquick® Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired
Heat oven to 350°. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. High Altitude (3500-6500 ft): Not recommended for use.
SOFT LEMONADE COOKIES
1 cup butter, softened
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
3/4 cup thawed lemonade concentrate, divided
Additional sugar
In a large bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Combine the flour and the baking soda. Add to the creamed mixture alternately with 1/3 cup lemonade concentrate. Beat well after each addition. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 F for 8 minutes. Remove to wire racks. Brush with the remaining lemonade concentrate. Sprinkle with the sugar. Allow to cool. Makes 6 dozen.
LEMON RICOTTA GRANITA
This recipe is from Giada De Laurentiis, from The Food Network.
Prep Time: 20 min; Inactive Prep Time: 5 hr 0 min; Cook Time: 5 min.; Level: Easy; Serves: 6 servings
Ingredients
1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting
Directions
Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.
CHOCOLATE ESPRESSO CUPS
Another recipe from Giada De Laurentiis
Prep Time: 5 min; Cook Time: 15 min; Serves: 4 to 6 servings (6 cups)
Ingredients
5 cups whole milk
1/2 cup espresso
8 ounces dark chocolate, chopped into small pieces
1 tablespoon sugar
1 tablespoon vanilla extract
Directions
Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
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.
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