Wednesday Recipes

A little late today (been running late all week), but here it is: six Wednesday recipes. Enjoy!

APPLE CREAM PIE

This comes from Tablespoon.com, and begins, “A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.” Prep Time: 35 min; Total Time: 2 hr 25 min; Servings: 8

To view this online, click here.

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3/4 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

6 cups thinly sliced peeled apples (6 medium)

1/2 cup whipping cream

1 teaspoon vanilla

Topping

1 egg white, beaten

1 tablespoon coarse sugar

Directions

Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.

Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.

Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.

MINI CHOCOLATE “PHILLY” SOUFFLÉS

This comes from Bev Cooks, an email newsletter put out by Bev Weidner. I've recently subscribed to her emailing list, and recommend it. Seriously, check it out! This recipe makes 6 – 8 mini soufflés.

To view this online (along with Bev's descriptions and photos), go to http://bevcooks.com/2015/09/mini-chocolate-philly-souffles/.

2 Tbs. butter

2 Tbs. all-purpose flour

1/2 cup milk

1/2 tsp salt

1 (8 oz) package cream cheese, cubed

2/3 cup sugar

2 (1 oz) squares unsweetened chocolate, melted

1 1/2 tsp vanilla

4 eggs, separated

Melt the butter in a small saucepan. Add the flour and whisk until combined. Add the milk and salt and keep whisking until the mix comes together to form a simple white sauce, just a minute or two.

Add the cream cheese, 1/3 cup sugar, melted chocolate and vanilla; stir over a low heat until smooth. Remove the pan from the heat.

Gradually add the lightly beaten egg yolks, and then let slightly cool. Using a hand mixer, beat the egg whites until soft peaks form. To this bowl, gradually add the remaining sugar, and keep mixing until stiff peaks form.

Gently fold the chocolate mixture into the egg whites, being careful not to over mix.

Pour the mixture into 6-8 (buttered and lightly sugared) ramekins, about 3/4th of the way up. Place on a baking sheet and bake at 350 for an hour.

Lightly dust with powdered sugar and serve immediately!

BROCCOLI & PASTA

This recipe comes from FamilyTime.com's newsletter, and starts off, "Serve this simple pasta with French dinner rolls and Perrier for a simple and elegant dinner." Serves 3; Prep. Time: 5 minutes; Cooking time: 10 minutes

To view this online, click here.

Ingredients

1/4 cup olive oil

2 1/2 cups fresh broccoli florets

3 cloves garlic, finely chopped

1/4 teaspoon red pepper, crushed

1 package (9-oz,) BUITONI® refrigerated Fettuccine, cooked, drained and kept warm

1/3 cup shredded Romano cheese

Directions

Heat oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately.

SPINACH PINWHEELS

Servings: 24; 1 slice per serving

Source: The New American Heart Association Cookbook

To view online, click here.

Ingredients

1 teaspoon light margarine

1/2 cup finely chopped onion

10-ounce package frozen no-salt-added chopped spinach, thawed

1/2 cup nonfat or part-skim ricotta cheese

1 tablespoon fresh lemon juice

Dash of nutmeg

Dash of cayenne

10-ounce package of refrigerated pizza dough

Vegetable oil spray

White of 1 egg, slightly beaten

1 tablespoon sesame seeds

Directions

In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.

In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.

Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.

With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.

Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.

With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.

Bake for 15 to 18 minutes, or until light golden brown.

Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread

EASY ITALIAN FRITTATA

I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”

Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)

1 medium onion, thinly sliced

1 medium red bell pepper, cored, seed and chopped

1 small zucchini, trimmed, halved lengthwise and sliced

Salt and freshly ground black pepper

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

6 large eggs

1/3 cup pitted, chopped black olives, such as kalamata (optional)

1/4 cup grated Parmesan cheese

1/3 cup shredded Fontina cheese

2 tablespoons chopped parsley, for garnish

Directions

Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.

In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.

Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.

Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.

Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.