Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Garden Patch Spaghetti and Meatballs and Ranch Cheddar Chicken. Enjoy!
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
GARDEN PATCH SPAGHETTI & MEATBALLS
This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”
Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
1 pound ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tablespoon vegetable oil
1 jar (25 ounces) Prego® Marinara Italian Sauce
2 cups frozen peas and carrots
1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)
Grated Parmesan cheese
Directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
RANCH CHEDDAR CHICKEN
This came from the infamous long-since-forgotten emailing list. Chicken couldn't get much simpler than this!
1/2 c. Hidden Valley Original Ranch dressing
1 Tbsp. flour
4 chicken breasts (skinless & boneless)
1/4 c. shredded sharp cheddar cheese
1/4 c. grated Parmesan cheese
Preheat oven to 375 degrees, mix together dressing and flour. Coat each chicken breast with mixture. Place chicken on baking sheet. Combine both cheeses and sprinkle over chicken. Bake 20-30 minutes until tender. Enjoy.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
Showing posts with label No-Bake French Silk Oreo Pie. Show all posts
Showing posts with label No-Bake French Silk Oreo Pie. Show all posts
Thursday, November 29, 2018
Thursday, November 15, 2018
Pies - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with something to add to your Thanksgiving table next week: Pies, including No-Bake French Silk Oreo Pie (yum!) and Double Apple Pie. Enjoy!
DOUBLE GOOD BLUEBERRY PIE
Many of us end up on the occasional emailing list. I know I have! This comes from one of those infamous long-since-forgotten emailing list.
Ingredients
3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
2 c. blueberries
1 tbsp. butter
1 tbsp. lemon juice
2 c. blueberries
1 baked 9 inch pie shell
Sweetened whipped cream
Directions
Combine sugar, cornstarch and salt in saucepan. Add 2 cups blueberries and water. Cook over medium heat, stirring constantly until mixture boils, thickens and is clear. Add butter and lemon juice. Cool. Place 2 cups blueberries in pie shell. Top with cooled mixture. Chill. Garnish with whipped cream.
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
DOUBLE GOOD BLUEBERRY PIE
Many of us end up on the occasional emailing list. I know I have! This comes from one of those infamous long-since-forgotten emailing list.
Ingredients
3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
2 c. blueberries
1 tbsp. butter
1 tbsp. lemon juice
2 c. blueberries
1 baked 9 inch pie shell
Sweetened whipped cream
Directions
Combine sugar, cornstarch and salt in saucepan. Add 2 cups blueberries and water. Cook over medium heat, stirring constantly until mixture boils, thickens and is clear. Add butter and lemon juice. Cool. Place 2 cups blueberries in pie shell. Top with cooled mixture. Chill. Garnish with whipped cream.
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
Tuesday, October 16, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's six yummy recipes include Mexican Lasagna and French Silk Oreo Pie. Enjoy!
CHUNKY PIZZA SOUP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 tb Oil, vegetable
1 Onion, chopped small
1/2 C Mushrooms, sliced
1/4 C Green peppers, slivered
1 C Tomatoes, undrained
1 C Stock, beef
1 C Pepperoni, thin sliced
1/2 tsp Basil, dried
1 C Cheese, mozzarella shredded
Directions
Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.
BANANA MUFFINS WITH TART LEMON ICING
This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
POINTS® Value: 3; Servings: 18; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
CHUNKY PIZZA SOUP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 tb Oil, vegetable
1 Onion, chopped small
1/2 C Mushrooms, sliced
1/4 C Green peppers, slivered
1 C Tomatoes, undrained
1 C Stock, beef
1 C Pepperoni, thin sliced
1/2 tsp Basil, dried
1 C Cheese, mozzarella shredded
Directions
Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.
BANANA MUFFINS WITH TART LEMON ICING
This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
POINTS® Value: 3; Servings: 18; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
Thursday, October 4, 2018
Desserts - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with desserts.
Who doesn't love something snacky once in a while? Here are six yummy desserts to help you through the day, including Four-Flavor Sheet Pan Pie and Chocolate Lover's Chocolate Mousse Pie. Enjoy!
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
DOUBLE CHOCOLATE BROWNIES
Recipe Yield: Yield: 16 brownies
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Notes:
Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
CELEBRATION CAKE
This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.
If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…
According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”
To view this online, click here.
INGREDIENTS: COCONUT CAKE
1 cup shredded, unsweetened coconut 1 cup coconut milk
5 egg whites
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
2-1/4 cups cake flour
1-3/4 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, room temp.
2 pints fresh raspberries (for assembly)
LEMON CREAM
3 egg yolks
1/2 cup granulated sugar
1/3 cup lemon juice
3 tablespoons unsalted butter 1 cup whipping cream
WHITE CHOCOLATE FROSTING
12 ounces white chocolate chips
8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.
2 tablespoons fresh lemon juice
DIRECTIONS: COCONUT CAKE
Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.
In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.
Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.
Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.
LEMON CREAM
Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.
Cool in the refrigerator for 30 minutes.
Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.
WHITE CHOCOLATE FROSTING
Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.
Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.
ASSEMBLY
Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.
To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.
To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!
Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
Who doesn't love something snacky once in a while? Here are six yummy desserts to help you through the day, including Four-Flavor Sheet Pan Pie and Chocolate Lover's Chocolate Mousse Pie. Enjoy!
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
DOUBLE CHOCOLATE BROWNIES
Recipe Yield: Yield: 16 brownies
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Notes:
Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
CELEBRATION CAKE
This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.
If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…
According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”
To view this online, click here.
INGREDIENTS: COCONUT CAKE
1 cup shredded, unsweetened coconut 1 cup coconut milk
5 egg whites
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
2-1/4 cups cake flour
1-3/4 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, room temp.
2 pints fresh raspberries (for assembly)
LEMON CREAM
3 egg yolks
1/2 cup granulated sugar
1/3 cup lemon juice
3 tablespoons unsalted butter 1 cup whipping cream
WHITE CHOCOLATE FROSTING
12 ounces white chocolate chips
8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.
2 tablespoons fresh lemon juice
DIRECTIONS: COCONUT CAKE
Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.
In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.
Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.
Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.
LEMON CREAM
Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.
Cool in the refrigerator for 30 minutes.
Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.
WHITE CHOCOLATE FROSTING
Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.
Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.
ASSEMBLY
Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.
To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.
To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!
Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
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