It's Monday, which, of course, means Meatless Monday! Here are six vegetarian recipes for you to try your hand at. Enjoy!
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and
1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and
1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to
7 1/2-inch square with metal spatula.
(Use a ruler to make straight edges.)
Cool, then cover with plastic wrap. Chill
2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with
cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Showing posts with label Caramel Apple Oatmeal Crisp. Show all posts
Showing posts with label Caramel Apple Oatmeal Crisp. Show all posts
Monday, March 14, 2016
Tuesday, September 30, 2014
Weekday Meals
I don't know about you, but I love autumn. What's not to like? The weather is getting cooler (hopefully), the kids are back in school, and the food is wonderful. That said, here are some fall-ish recipes for you to try. Enjoy!
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BAKED APPLES BURNETTE
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/743.shtml
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
4 MacIntosh or Rome apples
2 tablespoons raisins
1 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Few drops pure vanilla extract
1/4 cup water
1 tablespoon frozen orange juice concentrate
Directions
Preheat oven to 375 degrees F.
Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.
Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.
Place apples in a baking dish and add water mixed with orange juice.
Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.
Nutritional Information Per Serving: Calories: 96; Protein: 1 g; Fat: 1 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
BROCCOLI AND CHEESE PIE
Yield: 4 servings
Source: "Diabetes Cookbook for Dummies"
Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
Nonstick cooking spray
1 cup fresh broccoli, small florets
1/2 cup low-sodium chicken broth
2 egg whites, lightly beaten
1 whole egg, lightly beaten
1 cup skim milk
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Directions
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.
In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
EASY SPOON BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking guide. She writes, “If you need to serve a bread with your meals, but don't feel like taking a long time preparing a yeast bread, try out this recipe for an easy spoon bread. It rises with baking powder, not active dry yeast, so there is no waiting for rising times.
“This bread goes well with a gravy meal, such as a roast with gravy and mashed potatoes or a roasted chicken with gravy. You can also serve it topped with whipped butter.
“Leftovers can be covered and saved in the refrigerator for up to 24 hours. To reheat, cover with gravy and cut meat. Cover dish with plastic wrap or lid and reheat in the microwave. It is not as good as when it was fresh out of the oven, but it is still better than any prepackaged meal you might buy in the freezer department in the grocery store.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 8 servings
You can view this online here.
Ingredients
1-1/3 cups water1 cup yellow cornmeal
1-1/2 tsp salt
1-1/3 tsp granulated sugar
1/4 cup butter
1-1/4 cups milk
3 large eggs, lightly beaten
1 tsp baking powder
Preparation
Grease a 2 quart pan or casserole dish. Bring water to a boil. Remove from the burner and let cool for 5 minutes. In a medium bowl, mix together the cornmeal, salt, and sugar. Pour the hot water over the cornmeal mix and mix. Add butter and mix until completely melted. Set bowl aside and let the mixture cool. Finally, add the milk, eggs, and baking powder.
Scrape the batter into the greased pan. Place the pan into a larger, shallow pan that is filled with water. Place in a preheated oven at 350 degrees F. Bake for 35 minutes or until the top is a firm crust. Remove from the oven and serve immediately using a spoon.
Note: Elizabeth adds, “You can use any type of milk in this recipe: whole milk, skim, low fat, etc...Soy milk can be replaced with almond milk or any time of milk.”
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BAKED APPLES BURNETTE
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/743.shtml
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
4 MacIntosh or Rome apples
2 tablespoons raisins
1 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Few drops pure vanilla extract
1/4 cup water
1 tablespoon frozen orange juice concentrate
Directions
Preheat oven to 375 degrees F.
Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.
Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.
Place apples in a baking dish and add water mixed with orange juice.
Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.
Nutritional Information Per Serving: Calories: 96; Protein: 1 g; Fat: 1 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
BROCCOLI AND CHEESE PIE
Yield: 4 servings
Source: "Diabetes Cookbook for Dummies"
Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
Nonstick cooking spray
1 cup fresh broccoli, small florets
1/2 cup low-sodium chicken broth
2 egg whites, lightly beaten
1 whole egg, lightly beaten
1 cup skim milk
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Directions
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.
In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
EASY SPOON BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking guide. She writes, “If you need to serve a bread with your meals, but don't feel like taking a long time preparing a yeast bread, try out this recipe for an easy spoon bread. It rises with baking powder, not active dry yeast, so there is no waiting for rising times.
“This bread goes well with a gravy meal, such as a roast with gravy and mashed potatoes or a roasted chicken with gravy. You can also serve it topped with whipped butter.
“Leftovers can be covered and saved in the refrigerator for up to 24 hours. To reheat, cover with gravy and cut meat. Cover dish with plastic wrap or lid and reheat in the microwave. It is not as good as when it was fresh out of the oven, but it is still better than any prepackaged meal you might buy in the freezer department in the grocery store.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 8 servings
You can view this online here.
Ingredients
1-1/3 cups water1 cup yellow cornmeal
1-1/2 tsp salt
1-1/3 tsp granulated sugar
1/4 cup butter
1-1/4 cups milk
3 large eggs, lightly beaten
1 tsp baking powder
Preparation
Grease a 2 quart pan or casserole dish. Bring water to a boil. Remove from the burner and let cool for 5 minutes. In a medium bowl, mix together the cornmeal, salt, and sugar. Pour the hot water over the cornmeal mix and mix. Add butter and mix until completely melted. Set bowl aside and let the mixture cool. Finally, add the milk, eggs, and baking powder.
Scrape the batter into the greased pan. Place the pan into a larger, shallow pan that is filled with water. Place in a preheated oven at 350 degrees F. Bake for 35 minutes or until the top is a firm crust. Remove from the oven and serve immediately using a spoon.
Note: Elizabeth adds, “You can use any type of milk in this recipe: whole milk, skim, low fat, etc...Soy milk can be replaced with almond milk or any time of milk.”
Wednesday, September 24, 2014
More Desserts!
Oh, boy! More delicious desserts. Enjoy!
CHOCOLATE PEANUT BUTTER COMBOS CANDY
Peggy Trowbridge Filippone runs About.com’s Home Cooking guide. She writes, “These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. What more could you ask for? You may use miniature pretzel twists or the newer square shape. Set up a production line and let the kids help.”
Prep Time: 1 hour, 15 minutes; Cook Time: 10 minutes; Total Time: 1 hour, 25 minutes; Yield: about 48 candies
Ingredients:
1 cup of peanut butter, smooth or crunchy
1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
Preparation:
In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least 1 hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
CHOCOLATE BANANA PARFAIT
Yield: 4 servings; Online Recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
CHOCOLATE PEANUT BUTTER COMBOS CANDY
Peggy Trowbridge Filippone runs About.com’s Home Cooking guide. She writes, “These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. What more could you ask for? You may use miniature pretzel twists or the newer square shape. Set up a production line and let the kids help.”
Prep Time: 1 hour, 15 minutes; Cook Time: 10 minutes; Total Time: 1 hour, 25 minutes; Yield: about 48 candies
Ingredients:
1 cup of peanut butter, smooth or crunchy
1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
Preparation:
In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least 1 hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
CHOCOLATE BANANA PARFAIT
Yield: 4 servings; Online Recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
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