It's amazing how many people are trying to go meatless at least one day a week, even if one eats meat the rest of the week. Of course, many of us are vegetarians all week long, so we're used to eating meatless. But whether you're a full-time Vegetarian or simply trying it out on meatless Mondays, you're sure to enjoy today's offerings. Enjoy!
STRAWBERRY RHUBARB SMOOTHIE
This recipe is from One Green Planet. The recipe can be found online here.
Dairy Free; Kid-Friendly; Soy Free; Vegan
Ingredients
1 cup fresh rhubarb, chopped
1/2 cup orange juice
1 tbsp date syrup Organics Are For Everyone (you can substitute pure maple syrup here)
1/2 tbsp pure vanilla extract
1 cup fresh strawberries, sliced
1/2 cup frozen strawberries
1 fresh banana
12 oz unsweetened vanilla non-dairy milk of choice
1 pinch ground cinnamon
1 tbsp ground flaxseed
Preparation
Combine chopped rhubarb, orange juice, date syrup, vanilla and cinnamon in a small saucepan. Bring to a boil, reduce heat to low and simmer uncovered for five minutes.
Set aside to cool slightly and place in refrigerator to chill for 30 minutes (this can be done ahead of time and you can make more so you can enjoy this all week long).
Combine all ingredients in a blender. Puree until smooth and serve.
CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe
Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."
Ingredients:
1 (12 oz.) box firm silken tofu
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup chocolate chips, melted
1/2 teaspoon almond extract
1 prepared vegan graham cracker pie crust
1 (12 oz.) package frozen dark sweet cherries, thawed and drained
1 cup non-dairy whipped topping
Preparation:
First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.
Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.
To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.
Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.
This recipe makes one pie of 8 servings.
Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g
HONEY-MUSTARD BROCCOLI SALAD
From the June 2013 issue of Vegetarian Times, page 55. The recipe starts with the statement, "Protein- and fiber-rich black beluga lentils make this salad totally satisfying. The lentils are soaked overnight to shorten cooking time and enhance digestibility." Makes 4 servings. To view the recipe at the V.T. website, click here.
Salad
1/2 cup black beluga lentils, rinsed and soaked 8 hours or overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (2/3 cup)
1/4 cup chopped almonds, toasted
Honey-Mustard Dressing
4 Tbs. cold-pressed olive oil
1 Tbs. apple cider vinegar
2 tsp. raw honey or agave nectar
2 tsp. Dijon mustard
To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.
Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.
Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.
LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI
Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."
Ingredients:
1/2 medium onion, chopped
2-3 cloves garlic, minced
2 tbsp water
1 large carrot, sliced thin
1 green bell pepper, chopped small
1 red bell pepper, chopped small
2 tbsp soy sauce
1/2 cup corn kernels
1 15-ounce can kidney beans
1 28-ounce can diced tomatoes (do not drain)
1 12-ounce can tomato juice or V8
water
1 jalapeno or other small spicy pepper, minced
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp seasoned salt
1/2 tsp cayenne pepper
green onions for garnish, optional
Preparation:
In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.
Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.
Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
DECADENT DAIRY-FREE CHOCOLATE TRUFFLES
This is from the May 2006 issue of Vegetarian Times. The recipe, which serves 10 (about 30 truffles), starts, "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
nutritional information Per TRUFFLE: Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
Monday, June 30, 2014
Friday, June 27, 2014
Weekend Meals
Ahhh...Friday. Can the weekend be far behind? We still need to eat, so here are some more yummy recipes for your weekend. Enjoy!
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
SOUTHERN-STYLE BREAD PUDDING
This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.
Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy
Ingredients
Bread Pudding:
4 tablespoons unsalted butter, softened
6 cups 1-inch cubes Italian bread
5 cups half-and-half
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten
Sauce:
2 cups raspberries (a few reserved for garnish)
2 cups sliced strawberries
1 tablespoon honey, plus more if desired
2 teaspoons fresh lime juice
Vanilla ice cream or whipped cream, for serving
Directions
For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.
GLUTEN-FREE BISCUITS WITH JAM
This is from Seattle's Macrina Bakery.
Ingredients
1 cup brown rice flour
1 cup tapioca flour
3/4 cup oat flour
1/2 cup sugar, divided
*1 1/2 teaspoons xanthan gum
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups plus 2 tablespoons heavy cream, divided
1/2 cup good-quality jam or jelly
*Found in the specialty flour section of most food stores.
Preparation
Makes Eight 4-Inch Biscuits
Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.
Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.
Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.
Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.
HEALTHY ONION RINGS
From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4
Ingredients
Nonstick vegetable cooking spray, PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup lowfat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Directions
Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2-inch-thick slices. Separate slices into rings.
In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.
Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
Ingredients:
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions:
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake:
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream:
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble:
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
MACARONI AND CHEESE
This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
SOUTHERN-STYLE BREAD PUDDING
This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.
Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy
Ingredients
Bread Pudding:
4 tablespoons unsalted butter, softened
6 cups 1-inch cubes Italian bread
5 cups half-and-half
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten
Sauce:
2 cups raspberries (a few reserved for garnish)
2 cups sliced strawberries
1 tablespoon honey, plus more if desired
2 teaspoons fresh lime juice
Vanilla ice cream or whipped cream, for serving
Directions
For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.
GLUTEN-FREE BISCUITS WITH JAM
This is from Seattle's Macrina Bakery.
Ingredients
1 cup brown rice flour
1 cup tapioca flour
3/4 cup oat flour
1/2 cup sugar, divided
*1 1/2 teaspoons xanthan gum
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups plus 2 tablespoons heavy cream, divided
1/2 cup good-quality jam or jelly
*Found in the specialty flour section of most food stores.
Preparation
Makes Eight 4-Inch Biscuits
Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.
Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.
Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.
Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.
HEALTHY ONION RINGS
From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4
Ingredients
Nonstick vegetable cooking spray, PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup lowfat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Directions
Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2-inch-thick slices. Separate slices into rings.
In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.
Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
Ingredients:
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions:
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake:
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream:
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble:
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
MACARONI AND CHEESE
This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.
Thursday, June 26, 2014
Diabetic Meals
Yummy recipes for diabetics, those who cook for diabetics, and those who love good food. Enjoy!
BREAD AND TOMATO SALAD
Yield: 6 servings
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/628.shtml
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
4 cups diced seeded tomatoes (1-1/2 pounds)
2 cups cubed whole-wheat country bread (5 ounces), crusts removed
1/4 cup thinly slivered red onion
3 tablespoons chopped fresh basil
2 tablespoons capers, rinsed
Directions
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.
Add tomatoes, bread, onion, basil and capers. Toss to combine.
Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
Nutritional Information Per Serving: Calories: 168; Protein: 3 g; Fat: 9 g; Sodium: 275 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
GINGERED ACORN SQUASH
Servings: 4
Source: American Heart Association Cookbook
View Online: http://diabeticgourmet.com/recipes/html/267.shtml
Ingredients
2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot
Directions
Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.
Nutritional Information Per Serving: Calories: 120; Protein: 1 g; Fat: 1 g; Sodium: 24 mg; Cholesterol: 0 mg; Carbohydrates: 29g; Exchanges: 1 Bread/Starch; 1 Vegetable, 1/2 Fruit
LIGHT LEMON CAKE
Yields 20 servings. See online at http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan. Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals. Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information (Per Serving); Calories: 138; Protein: 3 g; Sodium: 218 mg; Cholesterol: 0 mg; Fat: 2 g; Carbohydrates; 26g; Exchanges: 2 Carbohydrate, 1/2 Fat
SPINACH VEGETABLE KUGEL
Servings: 6
Source: MealLeaniYumm!: All That's Missing is the Fat!
View Online: http://diabeticgourmet.com/recipes/html/2.shtml
Ingredients
10 oz. package (300g) fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal
Directions
Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on high for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
Heat oil in a non-stick skillet on medium heat. Sauté onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on high).
Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Nutritional Information Per Serving Calories: 81; Protein: 4 g; Fat: 2.7 g; Carbohydrates: 11 g; Exchanges: 1/3 Bread/Starch; 1/2 Vegetable
MEAT MARINARA SAUCE
Serves 10, serving size is 1/2 cup. Can be viewed online at http://diabeticgourmet.com/recipes/html/690.shtml
Ingredients
2 tbsp vegetable oil
3/4 cup fresh chopped onion, chopped
1/4 tsp garlic powder
3/4 cup sliced green bell peppers, chopped
30 ounces whole-canned unsalted tomatoes, 2-15 ounce cans
30 ounces no-salt tomato sauce, 2-15 ounce cans
2 bay leaves
1 tsp dried basil
1/4 tsp black pepper
1/4 tsp ground thyme
1 pound 90% lean ground beef or ground turkey
Directions
Heat oil in sauce pan over medium heat. Add onion, garlic powder, and green pepper to oil. Cover and heat 2 minutes, stirring occasionally. Mash tomatoes into small pieces and stir into tomato sauce. Add spices and tomato mixture to sauce pan. Cover and bring to a boil. Reduce heat and simmer.
Brown beef or turkey in skillet. Place in a colander or strainer.
Bring a tea kettle full or 3 quart sauce pan of water to a rapid boil. Place colander over a large bowl and pour boiling water over the meat to remove excess grease.
Add meat to tomato sauce mixture and continue to simmer another 20 minutes on medium heat.
Remove bay leaves and serve over pasta or rice.
Nutritional Information (Per Serving): Calories: 225; Protein: 14 g; Sodium: 67 mg; Fat: 8.5 g; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 11 g; Carbohydrates: 23 g; Exchanges: 3/4 Fat, 1 1/2 Meat, 4 1/2 Vegetable
OLD-FASHIONED BAKED CUSTARD
Makes: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/596.shtml
Ingredients
3 large eggs, slightly beaten, or 3/4 cup egg substitute
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat-free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Directions
Preheat the oven to 325 degrees F.
In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla.
Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.
Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 82, Fat: 3 g, Cholesterol: 108 mg, Sodium: 171 mg, Carbohydrate: 8 g, Dietary Fiber: 0 mg, Sugars: 8 g, Protein: 6 g; Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
BREAD AND TOMATO SALAD
Yield: 6 servings
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/628.shtml
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
4 cups diced seeded tomatoes (1-1/2 pounds)
2 cups cubed whole-wheat country bread (5 ounces), crusts removed
1/4 cup thinly slivered red onion
3 tablespoons chopped fresh basil
2 tablespoons capers, rinsed
Directions
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.
Add tomatoes, bread, onion, basil and capers. Toss to combine.
Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
Nutritional Information Per Serving: Calories: 168; Protein: 3 g; Fat: 9 g; Sodium: 275 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
GINGERED ACORN SQUASH
Servings: 4
Source: American Heart Association Cookbook
View Online: http://diabeticgourmet.com/recipes/html/267.shtml
Ingredients
2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot
Directions
Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.
Nutritional Information Per Serving: Calories: 120; Protein: 1 g; Fat: 1 g; Sodium: 24 mg; Cholesterol: 0 mg; Carbohydrates: 29g; Exchanges: 1 Bread/Starch; 1 Vegetable, 1/2 Fruit
LIGHT LEMON CAKE
Yields 20 servings. See online at http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan. Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals. Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information (Per Serving); Calories: 138; Protein: 3 g; Sodium: 218 mg; Cholesterol: 0 mg; Fat: 2 g; Carbohydrates; 26g; Exchanges: 2 Carbohydrate, 1/2 Fat
SPINACH VEGETABLE KUGEL
Servings: 6
Source: MealLeaniYumm!: All That's Missing is the Fat!
View Online: http://diabeticgourmet.com/recipes/html/2.shtml
Ingredients
10 oz. package (300g) fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal
Directions
Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on high for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
Heat oil in a non-stick skillet on medium heat. Sauté onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on high).
Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Nutritional Information Per Serving Calories: 81; Protein: 4 g; Fat: 2.7 g; Carbohydrates: 11 g; Exchanges: 1/3 Bread/Starch; 1/2 Vegetable
MEAT MARINARA SAUCE
Serves 10, serving size is 1/2 cup. Can be viewed online at http://diabeticgourmet.com/recipes/html/690.shtml
Ingredients
2 tbsp vegetable oil
3/4 cup fresh chopped onion, chopped
1/4 tsp garlic powder
3/4 cup sliced green bell peppers, chopped
30 ounces whole-canned unsalted tomatoes, 2-15 ounce cans
30 ounces no-salt tomato sauce, 2-15 ounce cans
2 bay leaves
1 tsp dried basil
1/4 tsp black pepper
1/4 tsp ground thyme
1 pound 90% lean ground beef or ground turkey
Directions
Heat oil in sauce pan over medium heat. Add onion, garlic powder, and green pepper to oil. Cover and heat 2 minutes, stirring occasionally. Mash tomatoes into small pieces and stir into tomato sauce. Add spices and tomato mixture to sauce pan. Cover and bring to a boil. Reduce heat and simmer.
Brown beef or turkey in skillet. Place in a colander or strainer.
Bring a tea kettle full or 3 quart sauce pan of water to a rapid boil. Place colander over a large bowl and pour boiling water over the meat to remove excess grease.
Add meat to tomato sauce mixture and continue to simmer another 20 minutes on medium heat.
Remove bay leaves and serve over pasta or rice.
Nutritional Information (Per Serving): Calories: 225; Protein: 14 g; Sodium: 67 mg; Fat: 8.5 g; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 11 g; Carbohydrates: 23 g; Exchanges: 3/4 Fat, 1 1/2 Meat, 4 1/2 Vegetable
OLD-FASHIONED BAKED CUSTARD
Makes: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/596.shtml
Ingredients
3 large eggs, slightly beaten, or 3/4 cup egg substitute
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat-free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Directions
Preheat the oven to 325 degrees F.
In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla.
Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.
Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 82, Fat: 3 g, Cholesterol: 108 mg, Sodium: 171 mg, Carbohydrate: 8 g, Dietary Fiber: 0 mg, Sugars: 8 g, Protein: 6 g; Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
Wednesday, June 25, 2014
Have your Cake and eat it, Too!
A popular adage when I was growing up was that you can't have your cake and eat it, too. That never made sense to me; why have cake if you couldn't eat it, right?
Well, here are some really good cake recipes. You can bake 'em, after which, you can have your cake AND eat it! If you live close by, I might even join you! Enjoy!
ROCKY ROAD CAKE
This is from my e-cookbook, Off The Wall Cooking. It's available for sale on Amazon.com; the link to buy the cookbook is here.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients:
Cake:
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
4 eggs
1 C mayonnaise
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Icing
1 tsp. vanilla
8 oz. cream cheese
1 stick butter
1 lb. box of Confectioners' sugar
Directions:
Cake: Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes.
Cool in pan 15 minutes on cooling rack.
Icing: Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TIRAMISU
I'm not sure where I got this from. However, the email said, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling." You'll say it's yummy.
Ingredients:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
Preparation:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much.
Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
POOR MAN'S CAKE
Another cake from my e-cookbook, Off The Wall Cooking. This recipe was from my friend, Maryann. She wrote, "Maybe my cousin's recipe."
Ingredients:
1 C brown sugar
1 C water
1/3 C oil
1 C raisins
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 C flour, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Mix brown sugar, water, oil, raisins, nutmeg & cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
THE CAKE
One last recipe from Off The Wall Cooking. This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
1 package (18 oz.) yellow cake mix
1 package (small) vanilla pudding
1 egg, unbeaten
3/4 C oil
3/4 C sherry
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
CHOCOLATE CARROT CAKE
Not sure where this cake is from. The recipe starts with, "A rich and moist healthy treat." Serves 8
Ingredients:
3/4 cup canola oil
1/2 cup orange juice
1 cup sugar or Sucanet
1/3 cup cocoa powder
1 cup silken tofu
2 cups carrots, finely grated
1 cup whole wheat pastry flour
1 cup Brown Rice Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.
GOOBER CAKE
This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10
Ingredients:
3 cups (12 ounces) sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups (12 3/4 ounces) firmly packed brown sugar
1/2 cup (4 ounces) unsalted butter,at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature
4 eggs, at room temperature
1 1/4 cups whole milk, at room temperature
For the Chocolate Ganache
1 or 1 1/4 cups heavy cream , depending on the type of chocolate
8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting
6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes
1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature
2 1/2 cups (10 ounces) sifted confectioners' sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Preparation:
To make the cake:
Center an oven rack and preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.
Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.
To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.
This cake keeps for up to 3 days at cool room temperature.
To make the chocolate ganache:
Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.
If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.
If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.
Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.
This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).
Well, here are some really good cake recipes. You can bake 'em, after which, you can have your cake AND eat it! If you live close by, I might even join you! Enjoy!
ROCKY ROAD CAKE
This is from my e-cookbook, Off The Wall Cooking. It's available for sale on Amazon.com; the link to buy the cookbook is here.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients:
Cake:
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
4 eggs
1 C mayonnaise
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Icing
1 tsp. vanilla
8 oz. cream cheese
1 stick butter
1 lb. box of Confectioners' sugar
Directions:
Cake: Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes.
Cool in pan 15 minutes on cooling rack.
Icing: Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TIRAMISU
I'm not sure where I got this from. However, the email said, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling." You'll say it's yummy.
Ingredients:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
Preparation:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much.
Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
POOR MAN'S CAKE
Another cake from my e-cookbook, Off The Wall Cooking. This recipe was from my friend, Maryann. She wrote, "Maybe my cousin's recipe."
Ingredients:
1 C brown sugar
1 C water
1/3 C oil
1 C raisins
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 C flour, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Mix brown sugar, water, oil, raisins, nutmeg & cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
THE CAKE
One last recipe from Off The Wall Cooking. This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
1 package (18 oz.) yellow cake mix
1 package (small) vanilla pudding
1 egg, unbeaten
3/4 C oil
3/4 C sherry
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
CHOCOLATE CARROT CAKE
Not sure where this cake is from. The recipe starts with, "A rich and moist healthy treat." Serves 8
Ingredients:
3/4 cup canola oil
1/2 cup orange juice
1 cup sugar or Sucanet
1/3 cup cocoa powder
1 cup silken tofu
2 cups carrots, finely grated
1 cup whole wheat pastry flour
1 cup Brown Rice Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.
GOOBER CAKE
This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10
Ingredients:
3 cups (12 ounces) sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups (12 3/4 ounces) firmly packed brown sugar
1/2 cup (4 ounces) unsalted butter,at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature
4 eggs, at room temperature
1 1/4 cups whole milk, at room temperature
For the Chocolate Ganache
1 or 1 1/4 cups heavy cream , depending on the type of chocolate
8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting
6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes
1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature
2 1/2 cups (10 ounces) sifted confectioners' sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Preparation:
To make the cake:
Center an oven rack and preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.
Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.
To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.
This cake keeps for up to 3 days at cool room temperature.
To make the chocolate ganache:
Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.
If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.
If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.
Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.
This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).
Tuesday, June 24, 2014
Cookies!
Who doesn't love cookies, especially home-made ones? These recipes are sure to please. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
These were one of my Grandma Hallock's specialties. You can find it in my ebook (titled Off The Wall Cooking) from Amazon.com; the direct link to it is here.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter and peanut butter together. Add sugar gradually and cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of Grandma Hallock's specialties. This can also be found in Off The Wall Cooking.
1 C flour
1 C brown suar
3 C quick cooking oatmeal
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour and brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil and place in freeze for several hours. Slice and bake at 375 degrees for 10 minutes.
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without zest!
ANISE CUTOUTS
This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp aniseed
In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen
OLD-FASHIONED SOFT PUMPKIN COOKIES
From another email list, years back. This one indicates that it is from the Very Best Baking Kitchen.
Prep: 10 min; Cooking: 18 min; Cooling time: 2 min cooling ; Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For a variation add 1/2 cup chocolate chips or nuts to the recipe. Remember to follow baking instructions before consuming.
Nutrition: Amount Per Serving (1 cookie): Calories 120; Total Fat 3g; Dietary Fiber .5g
WHITE CHIP COOKIES
One last emailing list; I think it was from Taste of Home.
1 pkg. (9 ounce) devil's food cake mix
1 egg
2 tablespoons baking cocoa
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
In a small bowl, combine the cake mix, egg, cocoa, cream cheese, and milk until well blended. The Batter Will Be Thick. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 F for 14-16 minutes or until a toothpick inserted comes out clean. Makes 1 dozen cookies.
GRANDMA'S PEANUT BUTTER COOKIES
These were one of my Grandma Hallock's specialties. You can find it in my ebook (titled Off The Wall Cooking) from Amazon.com; the direct link to it is here.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter and peanut butter together. Add sugar gradually and cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of Grandma Hallock's specialties. This can also be found in Off The Wall Cooking.
1 C flour
1 C brown suar
3 C quick cooking oatmeal
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour and brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil and place in freeze for several hours. Slice and bake at 375 degrees for 10 minutes.
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without zest!
ANISE CUTOUTS
This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp aniseed
In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen
OLD-FASHIONED SOFT PUMPKIN COOKIES
From another email list, years back. This one indicates that it is from the Very Best Baking Kitchen.
Prep: 10 min; Cooking: 18 min; Cooling time: 2 min cooling ; Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For a variation add 1/2 cup chocolate chips or nuts to the recipe. Remember to follow baking instructions before consuming.
Nutrition: Amount Per Serving (1 cookie): Calories 120; Total Fat 3g; Dietary Fiber .5g
WHITE CHIP COOKIES
One last emailing list; I think it was from Taste of Home.
1 pkg. (9 ounce) devil's food cake mix
1 egg
2 tablespoons baking cocoa
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
In a small bowl, combine the cake mix, egg, cocoa, cream cheese, and milk until well blended. The Batter Will Be Thick. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 F for 14-16 minutes or until a toothpick inserted comes out clean. Makes 1 dozen cookies.
Saturday, June 21, 2014
Cakes
NOTE: I usually don't post on weekends, since I'm trying to make this a daily-Monday-through-Friday blog. But today, in honor of the Summer Solstice, I'm sharing cake recipes.
There are times when we want something sweet when only cake will do. Here are some wonderful ones that are sure to hit the spot. Enjoy!
FRESH APPLE CAKE WITH CARAMEL SAUCE
I'm not sure where this one came from; it was buried in my emails and was from 2008. Whoever sent it wrote that it was from Bountiful Harvest Cookbook. The person wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
Servings: 9; Time: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
Caramel sauce:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce. Yield: 9 servings.
Nutrition Facts One serving (1 piece): Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
PINK PASSION TRIPLE PEANUT BUTTER CAKE
Another cake og unknown origins
1/2 cup peanut butter
1/3 cup peanut oil
2 sticks unsalted butter
8 ozs. whipping cream
6 jumbo eggs
1 1/2 tsps. vanilla flavor
2 tsps. butter flavor
2 1/2 cups flour
2 tsps. baking powder
2 cups sugar
1/4 tsp. salt
Icing:
1/2 cup peanut butter
1/3 cup shortening (butter flavor)
8 ozs. cream cheese
1 tsp, vanilla flavor
1 to 2 tsps. butter flavor
1/3 cup whipping cream, plus 2 tablespoons if too thick
5 cups powder sugar
Cake: Mix peanut butter, oil and butter till smooth, add eggs, flavor and sugar beat till smooth in a mixer - about 2 minutes. Add flour, baking powder and salt. Mix till smooth - about 2 minutes. Spray two 10-inch pans with Bakers Joy and line with wax paper. Divide the batter between the two pans. Bake at 325 degrees for 40 to 45 minute or till done.
Icing: Mix first 3 ingredients till smooth. Add flavor, powder sugar and whipping cream, blend till smooth. Remove 1 1/2 cup of icing to a separate bowl and add 1 tsp. food color and 1 tsp. strawberry jam. Blend with spoon till smooth and set aside.
To assemble: Place 1/2 the strawberry or pink icing in the center of the first layer, cover the remaining layer with the peanut butter frosting. Place the top layer on the cake and secure with 2 paper candy sticks pushed down on opposite sides of the cake. Ice the top layer center with the pink icing and remaining cake with the peanut butter frosting.
Garnish: 1 cup chopped peanuts, unsalted, dry roasted, toffee covered peanuts, and a strawberry on the top. Chopped nuts and toffee peanuts around the bottom of the cake.
PUMPKIN CAKE WITH BROWNED BUTTER ICING
Unknown origin. But whoever sent it wrote, "The browned butter icing is a delicious way to top this great fall cake, but feel free to use your favorite cream cheese icing or, if you're pressed for time, use a purchased frosting."
Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree
Browned Butter Frosting
5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Preparation
Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely. Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.
MUD SLIDE ICE-CREAM CAKE
The email that this was in stated that it was from Betty Crocker. It starts off with, "The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert."
Prep Time: 30 min; Start to Finish: 6 hr; Makes: 15 servings
1 box Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired
Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
PINEAPPLE CREAM CAKE
This one is from the ArcaMax Publishing, ArcaMax Chef Newsletter and can be viewed online here.
4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
One third cup walnuts, chopped
One third cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping
Sprinkle one third of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.
The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.
PUMPKIN SPICE GHOST CAKE
from Familytime.com. To view this one online, go to http://familytime.com/Recipe/ShowRecipe.aspx?RecipeID=14360
The recipe starts with, "Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting." Seriously, though, I'd recommend making this for a Halloween party, rather than giving it out to trick-or-treaters, since most parents prefer pre-packaged candy, etc. for trick-or-treaters.
Serves: 12; Prep Time: 25 minutes; Cook Time: 35 minutes
Cake:
1 spice or carrot cake mix
1 cup LIBBY ® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 packages (3 oz. each) cream cheese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
black string licorice candy, Nestle Raisinets Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
For Cake:
Preheat oven to 350º F. Grease and flour two 8 or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake.
To Garnish
Form licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
There are times when we want something sweet when only cake will do. Here are some wonderful ones that are sure to hit the spot. Enjoy!
FRESH APPLE CAKE WITH CARAMEL SAUCE
I'm not sure where this one came from; it was buried in my emails and was from 2008. Whoever sent it wrote that it was from Bountiful Harvest Cookbook. The person wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
Servings: 9; Time: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
Caramel sauce:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce. Yield: 9 servings.
Nutrition Facts One serving (1 piece): Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
PINK PASSION TRIPLE PEANUT BUTTER CAKE
Another cake og unknown origins
1/2 cup peanut butter
1/3 cup peanut oil
2 sticks unsalted butter
8 ozs. whipping cream
6 jumbo eggs
1 1/2 tsps. vanilla flavor
2 tsps. butter flavor
2 1/2 cups flour
2 tsps. baking powder
2 cups sugar
1/4 tsp. salt
Icing:
1/2 cup peanut butter
1/3 cup shortening (butter flavor)
8 ozs. cream cheese
1 tsp, vanilla flavor
1 to 2 tsps. butter flavor
1/3 cup whipping cream, plus 2 tablespoons if too thick
5 cups powder sugar
Cake: Mix peanut butter, oil and butter till smooth, add eggs, flavor and sugar beat till smooth in a mixer - about 2 minutes. Add flour, baking powder and salt. Mix till smooth - about 2 minutes. Spray two 10-inch pans with Bakers Joy and line with wax paper. Divide the batter between the two pans. Bake at 325 degrees for 40 to 45 minute or till done.
Icing: Mix first 3 ingredients till smooth. Add flavor, powder sugar and whipping cream, blend till smooth. Remove 1 1/2 cup of icing to a separate bowl and add 1 tsp. food color and 1 tsp. strawberry jam. Blend with spoon till smooth and set aside.
To assemble: Place 1/2 the strawberry or pink icing in the center of the first layer, cover the remaining layer with the peanut butter frosting. Place the top layer on the cake and secure with 2 paper candy sticks pushed down on opposite sides of the cake. Ice the top layer center with the pink icing and remaining cake with the peanut butter frosting.
Garnish: 1 cup chopped peanuts, unsalted, dry roasted, toffee covered peanuts, and a strawberry on the top. Chopped nuts and toffee peanuts around the bottom of the cake.
PUMPKIN CAKE WITH BROWNED BUTTER ICING
Unknown origin. But whoever sent it wrote, "The browned butter icing is a delicious way to top this great fall cake, but feel free to use your favorite cream cheese icing or, if you're pressed for time, use a purchased frosting."
Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree
Browned Butter Frosting
5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Preparation
Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely. Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.
MUD SLIDE ICE-CREAM CAKE
The email that this was in stated that it was from Betty Crocker. It starts off with, "The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert."
Prep Time: 30 min; Start to Finish: 6 hr; Makes: 15 servings
1 box Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired
Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
PINEAPPLE CREAM CAKE
This one is from the ArcaMax Publishing, ArcaMax Chef Newsletter and can be viewed online here.
4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
One third cup walnuts, chopped
One third cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping
Sprinkle one third of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.
The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.
PUMPKIN SPICE GHOST CAKE
from Familytime.com. To view this one online, go to http://familytime.com/Recipe/ShowRecipe.aspx?RecipeID=14360
The recipe starts with, "Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting." Seriously, though, I'd recommend making this for a Halloween party, rather than giving it out to trick-or-treaters, since most parents prefer pre-packaged candy, etc. for trick-or-treaters.
Serves: 12; Prep Time: 25 minutes; Cook Time: 35 minutes
Cake:
1 spice or carrot cake mix
1 cup LIBBY ® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 packages (3 oz. each) cream cheese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
black string licorice candy, Nestle Raisinets Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
For Cake:
Preheat oven to 350º F. Grease and flour two 8 or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake.
To Garnish
Form licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
Friday, June 20, 2014
Weekend Meals
It's Friday, which means the end of the work week and the beginning of the weekend. Here's offerings for good weekend meals. Enjoy!
BROWN SUGAR & ALMOND COFFEECAKE
This is from Macrina Bakery in Seattle, Washington. If I ever get around to doing a road trip, this is one place I wouldn't mind checking out. The bakery has an emailing list; this is from that list. The email started with, "This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe."
Makes 1 (9-inch square) cake
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
STATE FAIR CORN DOGS
Not sure where this recipe came from, except that it was in an email from the past.
1 C. flour
3/4 C. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 C. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
PASTA ROMA SOUP
From another long-ago emailing list; again, not sure where it's from, except that the recipe says, "Mimics Olive Garden's soup."
Cook Time: 25 minutes; Serves 4.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
BEST MAC AND CHEESE
From My Daily Moment. Makes 6 servings; ready in 20 minutes
Ingredients
1 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cups skim milk
1 1/2 cup (6 oz.) shredded reduced-fat sharp cheddar cheese
3 tbsp. grated Parmesan cheese
1 tsp. low-sodium Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. hot sauce
4 cups hot cooked medium elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
BROWN SUGAR & ALMOND COFFEECAKE
This is from Macrina Bakery in Seattle, Washington. If I ever get around to doing a road trip, this is one place I wouldn't mind checking out. The bakery has an emailing list; this is from that list. The email started with, "This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe."
Makes 1 (9-inch square) cake
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
STATE FAIR CORN DOGS
Not sure where this recipe came from, except that it was in an email from the past.
1 C. flour
3/4 C. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 C. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
PASTA ROMA SOUP
From another long-ago emailing list; again, not sure where it's from, except that the recipe says, "Mimics Olive Garden's soup."
Cook Time: 25 minutes; Serves 4.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
BEST MAC AND CHEESE
From My Daily Moment. Makes 6 servings; ready in 20 minutes
Ingredients
1 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cups skim milk
1 1/2 cup (6 oz.) shredded reduced-fat sharp cheddar cheese
3 tbsp. grated Parmesan cheese
1 tsp. low-sodium Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. hot sauce
4 cups hot cooked medium elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Thursday, June 19, 2014
Diabetic Delights
If it's Thursday, it must be time for more diabetic recipes! And today, it's a two-for; I entered an earlier diabetic meal post this morning, and the one you're reading here in the afternoon! Twice the diabetic recipes. Consider this one your (ahem...) just desserts.
So many people, when first diagnosed as diabetic (or when someone they love is first diagnosed), think that their food will be boring, and that there will never be anything to snack on. While food changes do need to be made, food doesn't need to be boring. You can even (GASP!) have an occasional snack. Here are a few. Enjoy!
CHERRY ALMOND BARS
Yield: 16 bars; Serving Size: 1 Bar
View Online: http://diabeticgourmet.com/recipes/html/615.shtml
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup reduced-fat margarine
2 tablespoons granulated sugar
2/3 cup ground almonds
1/3 cup, plus 2 tablespoons candied cherries, finely chopped
1 large egg, beaten
3/4 cup skim milk
1 teaspoon almond extract
DirectionsPreheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130 ; Protein: 3 g ; Fat: 5 g ; Sodium: 106 mg;Cholesterol: 14 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat
LEMON CHIFFON PIE
A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.
Serves: 8
Ingredients
1 cup evaporated milk
1 (.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda No Calorie Sweetener, Granulated
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9 inch) graham cracker crust
Directions
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
Pour mixture into crust; cover and chill 1 hour or until set.
Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g
TROPICAL BANANA-PINEAPPLE PIE
Yield: 10 servings
Found online at http://diabeticgourmet.com/recipes/html/1100.shtml
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F.
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.
Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
Refrigerate 2 to 3 hours before serving.
Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
PEACH-ALMOND UPSIDE-DOWN CAKE
Makes: 8 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/608.shtml
Ingredients
1 can (8-1/4 ounces) peaches in juice, well drained
1/2 cup unsweetened applesauce
5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
1 egg
1/2 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup reduced-fat buttermilk
1/4 cup sliced almonds
Directions
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136; Protein: 6 g; Fat: 2.6 g; Sodium: 207 mg; Cholesterol: 27 mg; Carbohydrates: 20 g; Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
BLUEBERRY CHEESECAKE BARS
Serves: 20
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
Nutritional Information (Per Serving): Calories: 100; Protein: 3 g; Sodium: 110 mg; Cholesterol: 40 mg; Fat: 6 g;Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 8 g
RASPBERRY-ALMOND BAR COOKIES
Yield: Makes 24 servings.
View Online: http://diabeticgourmet.com/recipes/html/944.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information (Per Serving): Calories: 86; Protein: 2 g; Sodium: 16 mg; Cholesterol: 19 mg; Fat: 4 g; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
So many people, when first diagnosed as diabetic (or when someone they love is first diagnosed), think that their food will be boring, and that there will never be anything to snack on. While food changes do need to be made, food doesn't need to be boring. You can even (GASP!) have an occasional snack. Here are a few. Enjoy!
CHERRY ALMOND BARS
Yield: 16 bars; Serving Size: 1 Bar
View Online: http://diabeticgourmet.com/recipes/html/615.shtml
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup reduced-fat margarine
2 tablespoons granulated sugar
2/3 cup ground almonds
1/3 cup, plus 2 tablespoons candied cherries, finely chopped
1 large egg, beaten
3/4 cup skim milk
1 teaspoon almond extract
DirectionsPreheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130 ; Protein: 3 g ; Fat: 5 g ; Sodium: 106 mg;Cholesterol: 14 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat
LEMON CHIFFON PIE
A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.
Serves: 8
Ingredients
1 cup evaporated milk
1 (.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda No Calorie Sweetener, Granulated
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9 inch) graham cracker crust
Directions
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
Pour mixture into crust; cover and chill 1 hour or until set.
Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g
TROPICAL BANANA-PINEAPPLE PIE
Yield: 10 servings
Found online at http://diabeticgourmet.com/recipes/html/1100.shtml
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F.
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.
Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
Refrigerate 2 to 3 hours before serving.
Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
PEACH-ALMOND UPSIDE-DOWN CAKE
Makes: 8 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/608.shtml
Ingredients
1 can (8-1/4 ounces) peaches in juice, well drained
1/2 cup unsweetened applesauce
5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
1 egg
1/2 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup reduced-fat buttermilk
1/4 cup sliced almonds
Directions
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136; Protein: 6 g; Fat: 2.6 g; Sodium: 207 mg; Cholesterol: 27 mg; Carbohydrates: 20 g; Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
BLUEBERRY CHEESECAKE BARS
Serves: 20
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
Nutritional Information (Per Serving): Calories: 100; Protein: 3 g; Sodium: 110 mg; Cholesterol: 40 mg; Fat: 6 g;Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 8 g
RASPBERRY-ALMOND BAR COOKIES
Yield: Makes 24 servings.
View Online: http://diabeticgourmet.com/recipes/html/944.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information (Per Serving): Calories: 86; Protein: 2 g; Sodium: 16 mg; Cholesterol: 19 mg; Fat: 4 g; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
Diabetic Offerings
If you've been following this blog, you've read more than once that diabetic food doesn't have to be bland or boring, and that they can be enjoyed by the whole family. Here's another batch of recipes that prove my point. And yes, they come from Diabetic Gourmet. Check out their website. And, as always, Enjoy!
FRUIT SCONES
Yield: Makes 18; Serving Size: 1 scone
Source: Great Healthy Food - Diabetes; View Online: http://diabeticgourmet.com/recipes/html/616.shtml
Ingredients
1 cup all-purpose white flour
1 cup whole wheat flour
2-1/4 teaspoons baking powder
Pinch of salt
1/4 cup soft margarine (at room temperature)
2 tablespoons granulated sugar
1/3 cup raisins
2/3 cup skim milk (keep 2 teaspoons aside for brushingthe tops of the scones before baking)
Directions
Preheat the oven to 425 degrees F.
Sift the flours into a bowl with the baking powder and salt, tipping any leftover bran into the sifted mixture. Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread crumbs. Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add the milk a little at a time, mixing well until a soft dough is formed. Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it all. Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze, and bake near the top of the oven for 15 - 20 minutes until golden. Cool on a wire rack until the scones are just warm, then serve.
Nutritional Information Per Serving: Calories: 78 ; Protein: 2 g ; Fat: 2 g ; Sodium: 157 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Carbohydrates: 14 gExchanges: 1 Starch, 1/2 Fat
CORN BREAD APPLESAUCE MUFFINS
Yield: 8 servings
Source: The New American Heart Association Cookbook
View Online: http://diabeticgourmet.com/recipes/html/545.shtml
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86 ; Protein: 3 g ; Fat: 1 g ; Sodium: 189 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g
Exchanges: 1 Bread/Starch
PINEAPPLE LIME SORBET
Yield: 4 servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version: http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes. Serve garnished with thin slices of lime.
NOTE: If you don't have an ice cream maker, pour into a baking dish and freeze until solid. Break into small pieces; in a food processor, pulse on and off until smooth. Store in freezer until ready to serve.
Nutritional Information Per Serving: Calories: 38, Protein: 1 g, Carbohydrates: 11 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 1 mg, Fiber: 1 g
Diabetic Exchanges: 2/3 Fruit
ZUCCHINI-ONION FRITTATA
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/772.shtml
Ingredients
2 cups fat-free egg substitute
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 medium zucchini squashes, thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon crushed garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 139, Carbohydrate: 7 g, Cholesterol: 5 mg, Fat: 5.4 g, Saturated Fat: 1.7 g, Fiber: 1.4 g, Protein: 16 g, Sodium: 514 mg, Calcium: 142 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
STUFFED PEPPERS
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information (Per Serving): Calories: 119; Protein: 5 g; Sodium: 68 mg; Cholesterol: 1 mg; Fat: 1 g; Carbohydrates: 23 g
Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
CHICKPEA SALAD
Yield: 2 servings
Source: Diabetes Cookbook for Dummies
Online Recipe: http://diabeticgourmet.com/recipes/html/622.shtml
Ingredients
1-1/2 cups canned chickpeas, drained and rinsed
1/4 cup celery, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons lowfat mayonnaise
Pita bread or mixed greens
Directions
In a bowl, coarsely mash the chickpeas.
Add the celery, red pepper, onion, salt, pepper, and mayonnaise and toss well.
Serve over pita bread or mixed greens.
Nutritional Information Per Serving: Calories: 206; Protein: 10 g; Fat: 3 g; Sodium: 641 mg; Cholesterol: 0 mg; Carbohydrates: 35 g; Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat
FRUIT SCONES
Yield: Makes 18; Serving Size: 1 scone
Source: Great Healthy Food - Diabetes; View Online: http://diabeticgourmet.com/recipes/html/616.shtml
Ingredients
1 cup all-purpose white flour
1 cup whole wheat flour
2-1/4 teaspoons baking powder
Pinch of salt
1/4 cup soft margarine (at room temperature)
2 tablespoons granulated sugar
1/3 cup raisins
2/3 cup skim milk (keep 2 teaspoons aside for brushingthe tops of the scones before baking)
Directions
Preheat the oven to 425 degrees F.
Sift the flours into a bowl with the baking powder and salt, tipping any leftover bran into the sifted mixture. Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread crumbs. Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add the milk a little at a time, mixing well until a soft dough is formed. Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it all. Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze, and bake near the top of the oven for 15 - 20 minutes until golden. Cool on a wire rack until the scones are just warm, then serve.
Nutritional Information Per Serving: Calories: 78 ; Protein: 2 g ; Fat: 2 g ; Sodium: 157 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Carbohydrates: 14 gExchanges: 1 Starch, 1/2 Fat
CORN BREAD APPLESAUCE MUFFINS
Yield: 8 servings
Source: The New American Heart Association Cookbook
View Online: http://diabeticgourmet.com/recipes/html/545.shtml
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86 ; Protein: 3 g ; Fat: 1 g ; Sodium: 189 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g
Exchanges: 1 Bread/Starch
PINEAPPLE LIME SORBET
Yield: 4 servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version: http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes. Serve garnished with thin slices of lime.
NOTE: If you don't have an ice cream maker, pour into a baking dish and freeze until solid. Break into small pieces; in a food processor, pulse on and off until smooth. Store in freezer until ready to serve.
Nutritional Information Per Serving: Calories: 38, Protein: 1 g, Carbohydrates: 11 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 1 mg, Fiber: 1 g
Diabetic Exchanges: 2/3 Fruit
ZUCCHINI-ONION FRITTATA
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/772.shtml
Ingredients
2 cups fat-free egg substitute
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 medium zucchini squashes, thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon crushed garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 139, Carbohydrate: 7 g, Cholesterol: 5 mg, Fat: 5.4 g, Saturated Fat: 1.7 g, Fiber: 1.4 g, Protein: 16 g, Sodium: 514 mg, Calcium: 142 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
STUFFED PEPPERS
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information (Per Serving): Calories: 119; Protein: 5 g; Sodium: 68 mg; Cholesterol: 1 mg; Fat: 1 g; Carbohydrates: 23 g
Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
CHICKPEA SALAD
Yield: 2 servings
Source: Diabetes Cookbook for Dummies
Online Recipe: http://diabeticgourmet.com/recipes/html/622.shtml
Ingredients
1-1/2 cups canned chickpeas, drained and rinsed
1/4 cup celery, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons lowfat mayonnaise
Pita bread or mixed greens
Directions
In a bowl, coarsely mash the chickpeas.
Add the celery, red pepper, onion, salt, pepper, and mayonnaise and toss well.
Serve over pita bread or mixed greens.
Nutritional Information Per Serving: Calories: 206; Protein: 10 g; Fat: 3 g; Sodium: 641 mg; Cholesterol: 0 mg; Carbohydrates: 35 g; Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat
Wednesday, June 18, 2014
Dinner!
We all need to eat, and if we can have something that tastes good and is nutritious, fantastic! Here's today's offerings. Enjoy!
MEATBALL SANDWICH
This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.
The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"
Ingredients
For the meatballs:
1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes
1/2 cup milk
2 cloves garlic, minced
3 tablespoons olive oil, divided
8 ounces ground turkey
8 ounces ground pork
2 tablespoons tomato paste or ketchup
1/2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1/2 cup Parmesan, shredded
1 large egg
For the sandwiches:
4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each
1/4 cup pesto
12 ounces fresh mozzarella, sliced into 8 to 12 pieces
2 cups tomato sauce
Preparation
Makes 4 Sandwiches
Assembling the meatballs:
Preheat the oven to 400°F, and line a baking sheet with parchment paper.
Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.
In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.
Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.
Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.
Assembling the sandwiches:
Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.
Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.
In a small saucepan over low heat, warm the tomato sauce.
Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.
Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!
FRESH ASPARAGUS SALAD
Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."
Ingredients
2 tbsp walnut oil
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp kosher salt, plus more for seasoning
1/2 cup walnuts
1 1/2 lbs fresh asparagus
1 spear endive or 1 cup of another favorite spring green
1/4 tsp truffle salt
Preparation
Serves 4
Preheat the oven to 325°F.
In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.
Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.
Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.
Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!
RHUBARB CRUMBLE
Recipe courtesy of the Food Network Kitchen.
Read more: here.
Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy
Ingredients
Crumble
1 C flour
1/3 C oats
3/4 C sugar
pinch of salt
6 T melted butter
1/2 C chopped hazelnuts
Fruit filling
2 pounds chopped rhubarb
1/3 C sugar
1/4 C flour
1/2 vanilla extract
1/2 tsp orange zest
1/4 tsp salt
Directions
Crumble
Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.
Fruit filling
Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
CLASSIC LEMON MERINGUE PIE
Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."
Yield: Serves 6 to 8
Ingredients:
Pastry for single-crust pie (purchased or homemade)
Lemon Filling
1 1/4 cups sugar
1/3 cup cornstarch
Yolks from 4 large eggs
1/2 cup fresh lemon juice
2 cups water
3 tablespoons butter, cut into small pieces
1 1/2 teaspoons grated lemon zest
Meringue
Whites from 3 large eggs
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Preparation:
Preheat the oven to 425°F.
Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.
Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.
Reduce the oven temperature to 350°F.
Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.
Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.
Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.
Bake the pie until the meringue is browned, about 20 minutes.
Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.
Recipe Notes and Tips
To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center
FAST CHICKEN CURRY
From my e-cookbook, Off The Wall Cooking.
1 C sour cream
2-5 oz. cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper, to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
BAKED NOODLES & CHEESE
Another from Off the Wall Cooking.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
MEATBALL SANDWICH
This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.
The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"
Ingredients
For the meatballs:
1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes
1/2 cup milk
2 cloves garlic, minced
3 tablespoons olive oil, divided
8 ounces ground turkey
8 ounces ground pork
2 tablespoons tomato paste or ketchup
1/2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1/2 cup Parmesan, shredded
1 large egg
For the sandwiches:
4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each
1/4 cup pesto
12 ounces fresh mozzarella, sliced into 8 to 12 pieces
2 cups tomato sauce
Preparation
Makes 4 Sandwiches
Assembling the meatballs:
Preheat the oven to 400°F, and line a baking sheet with parchment paper.
Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.
In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.
Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.
Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.
Assembling the sandwiches:
Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.
Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.
In a small saucepan over low heat, warm the tomato sauce.
Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.
Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!
FRESH ASPARAGUS SALAD
Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."
Ingredients
2 tbsp walnut oil
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp kosher salt, plus more for seasoning
1/2 cup walnuts
1 1/2 lbs fresh asparagus
1 spear endive or 1 cup of another favorite spring green
1/4 tsp truffle salt
Preparation
Serves 4
Preheat the oven to 325°F.
In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.
Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.
Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.
Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!
RHUBARB CRUMBLE
Recipe courtesy of the Food Network Kitchen.
Read more: here.
Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy
Ingredients
Crumble
1 C flour
1/3 C oats
3/4 C sugar
pinch of salt
6 T melted butter
1/2 C chopped hazelnuts
Fruit filling
2 pounds chopped rhubarb
1/3 C sugar
1/4 C flour
1/2 vanilla extract
1/2 tsp orange zest
1/4 tsp salt
Directions
Crumble
Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.
Fruit filling
Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
CLASSIC LEMON MERINGUE PIE
Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."
Yield: Serves 6 to 8
Ingredients:
Pastry for single-crust pie (purchased or homemade)
Lemon Filling
1 1/4 cups sugar
1/3 cup cornstarch
Yolks from 4 large eggs
1/2 cup fresh lemon juice
2 cups water
3 tablespoons butter, cut into small pieces
1 1/2 teaspoons grated lemon zest
Meringue
Whites from 3 large eggs
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Preparation:
Preheat the oven to 425°F.
Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.
Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.
Reduce the oven temperature to 350°F.
Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.
Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.
Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.
Bake the pie until the meringue is browned, about 20 minutes.
Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.
Recipe Notes and Tips
To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center
FAST CHICKEN CURRY
From my e-cookbook, Off The Wall Cooking.
1 C sour cream
2-5 oz. cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper, to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
BAKED NOODLES & CHEESE
Another from Off the Wall Cooking.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Subscribe to:
Posts (Atom)