Yes, it's a Double-Post Tuesday. Easter is this Sunday. Here are six recipes to try out for Easter - or at any time, for that matter, including Ham With Cola and Maple Glaze and Easter Bunny Cake. Enjoy!
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Showing posts with label Easter Bunny Cake. Show all posts
Showing posts with label Easter Bunny Cake. Show all posts
Tuesday, April 11, 2017
Thursday, March 24, 2016
Easter Recipes
Here are six recipes to try out for Easter - or at any time, for that matter. Enjoy!
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Friday, April 3, 2015
Holiday Weekend Recipes
Today is Good Friday; Sunday is Easter. And for our friends and family members who are Jewish, Passover begins this evening. (Here's a link I found to give a little more background on Passover, for anyone who's interested.) So, while today's blog has recipes to serve over a holiday weekend, they can be served anytime. Enjoy!
Note: If you follow a religion/faith, I'm not ignoring you. There are so many ways to worship God/Allah/the Great Spirit. I'd love to hear from you and hear what you follow, what this means to you, and (since this is a food blog) some of the foods you might use when you're celebrating.
CHAROSET
This came from the link from today's intro. It starts off, "This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate; I usually just eye-ball it. The recipe below makes a very large quantity, but we usually wind up making more before the holiday is over. Other fruits or nuts can be used."
4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon
Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
HONEY CUPCAKES (for PASSOVER)
This comes from Nichelle Stephens, About.com's Cupcake expert, who writes, "Honey cake is a Jewish traditional dessert that is often served at high holidays like Passover and Rosh Hashanah. I am not Jewish, but I had my first Seder meal at the Catholic elementary school that I attended in Alabama. Now that I have gotten your attention with the previous sentence, it is important as a food writer to sample foods from different cultures and countries. The cool thing about cupcakes is that you can be inspired to bake cupcakes from food all over the world. Honey cupcakes are a nice treat for both kids and adult that will be welcomed at Passover Seder dinner along family and friends. A Passover seder is a festive holiday meal. In some ways, it is somewhat similar to Thanksgiving where families gather, but there are prayers and a ritual that happens throughout the meal. These honey cupcakes are adapted from a Baked-Delicious.com recipe that originally had whole wheat flavor. For Passover, it is necessary to use unleavened bread like matzo for baking." Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
A pinch of salt
1 tsp ground allspice
1/2 tsp grated nutmeg
1 teaspoon baking soda
3/4 cup honey
1 lemon (only use the juice the zest)
4 tablespoons butter
2 tablespoons milk
2 eggs
Preparation
Preheat oven to 325F. In a large bowl, sift the cake meal, flour, salt, spices and baking soda. In a saucepan over low heat, melt the honey and butter. Add in the lemon zest and juice and stir until well blended. Make a well in the center of the bowl that has the dry ingredients. Slowly add the honey mixture, stirring until it is well blended.
Beat the eggs and mil together in a measuring cup or small bowl. Then slowly beat into the batter. Use an ice cream scoop to pour the batter into baking cups. Bake for 30-35 minutes until the center cupcake is well risen and springy.
Set the pan on a cooling rack for 5 minutes.
Make a honey syrup with 4 tablespoons honey, 2 tablespoons water and the grated zest of one lemon. Drizzle or brush honey syrup on top. For garnish you can add lemon zest and chopped almonds or peanuts on top. Honey cupcakes keep well and taste even better after two or three days.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
Note: If you follow a religion/faith, I'm not ignoring you. There are so many ways to worship God/Allah/the Great Spirit. I'd love to hear from you and hear what you follow, what this means to you, and (since this is a food blog) some of the foods you might use when you're celebrating.
CHAROSET
This came from the link from today's intro. It starts off, "This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate; I usually just eye-ball it. The recipe below makes a very large quantity, but we usually wind up making more before the holiday is over. Other fruits or nuts can be used."
4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon
Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
HONEY CUPCAKES (for PASSOVER)
This comes from Nichelle Stephens, About.com's Cupcake expert, who writes, "Honey cake is a Jewish traditional dessert that is often served at high holidays like Passover and Rosh Hashanah. I am not Jewish, but I had my first Seder meal at the Catholic elementary school that I attended in Alabama. Now that I have gotten your attention with the previous sentence, it is important as a food writer to sample foods from different cultures and countries. The cool thing about cupcakes is that you can be inspired to bake cupcakes from food all over the world. Honey cupcakes are a nice treat for both kids and adult that will be welcomed at Passover Seder dinner along family and friends. A Passover seder is a festive holiday meal. In some ways, it is somewhat similar to Thanksgiving where families gather, but there are prayers and a ritual that happens throughout the meal. These honey cupcakes are adapted from a Baked-Delicious.com recipe that originally had whole wheat flavor. For Passover, it is necessary to use unleavened bread like matzo for baking." Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
A pinch of salt
1 tsp ground allspice
1/2 tsp grated nutmeg
1 teaspoon baking soda
3/4 cup honey
1 lemon (only use the juice the zest)
4 tablespoons butter
2 tablespoons milk
2 eggs
Preparation
Preheat oven to 325F. In a large bowl, sift the cake meal, flour, salt, spices and baking soda. In a saucepan over low heat, melt the honey and butter. Add in the lemon zest and juice and stir until well blended. Make a well in the center of the bowl that has the dry ingredients. Slowly add the honey mixture, stirring until it is well blended.
Beat the eggs and mil together in a measuring cup or small bowl. Then slowly beat into the batter. Use an ice cream scoop to pour the batter into baking cups. Bake for 30-35 minutes until the center cupcake is well risen and springy.
Set the pan on a cooling rack for 5 minutes.
Make a honey syrup with 4 tablespoons honey, 2 tablespoons water and the grated zest of one lemon. Drizzle or brush honey syrup on top. For garnish you can add lemon zest and chopped almonds or peanuts on top. Honey cupcakes keep well and taste even better after two or three days.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
Tuesday, March 31, 2015
Week Day Meals
Today's blog is a little late, but sometimes that can't be helped. In the meantime, enjoy!
ANGEL HAIR PASTA WITH PESTO
This comes from Tyler Florence of The Food Network's How to Boil Water. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield:4 to 6 as a side dish; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/angel-hair-pasta-with-pesto-recipe.print.html?oc=linkback
Ingredients
Leaves from 2 bunch fresh basil2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta
Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
MIXED BERRY COBBLER
This comes from some long-forgotten emailing list. Makes 8 servings
Filling
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries,raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
Topping
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir).
In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.
Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
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/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
ANGEL HAIR PASTA WITH PESTO
This comes from Tyler Florence of The Food Network's How to Boil Water. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield:4 to 6 as a side dish; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/angel-hair-pasta-with-pesto-recipe.print.html?oc=linkback
Ingredients
Leaves from 2 bunch fresh basil2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta
Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
MIXED BERRY COBBLER
This comes from some long-forgotten emailing list. Makes 8 servings
Filling
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries,raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
Topping
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir).
In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.
Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
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/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
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