Hopefully, the weather is beginning to cool off where you are and it's starting to feel fall-ish. These recipes are great for a fall weekend. Heck, they're good anytime! Enjoy!
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
HERBED CARROT SOUP
This comes from the December 2005 issue of Runner’s World; reprinted from HerbWise: Growing, Cooking, WellBeing by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable or chicken stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
ROASTED VEGETABLES WITH POLENTA AND BABY GREENS
From the March, 2006 issue of Publix Supermarket's GreenWise Magazine.
6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices
1/4 C organic olive oil
1/4 tsp kosher salt
1 clove garlic, minced
1 Tbs organic olive oil
1/4 – 1/2 tsp crushed red pepper
2 C milk
2 C water
1 C cornmeal
1/2 C finely shredded Parmesan cheese
1 Tbs snipped fresh basil
1/2 tsp kosher salt
Shredded Parmesan Cheese
Organic baby greens
In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.
Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5-10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.
To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately. Makes 6 servings.
Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.
GOURMET GREEN BEANS
From Publix Supermarket's April 2006 issue of Aprons
2 (12-ounce) bags fresh snipped green beans (snapped, if desired)
1 (8-ounce) package sliced baby portabella mushrooms
3/4 cup water
2 tablespoons garlic butter
1 tablespoon sesame seeds
1 teaspoon seasoned salt
Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.
Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.
Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.
Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%
HOT CROSS BUNS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 12 buns.
4 to 4 1/2 cups bread flour, divided
1/2 cup whole wheat flour
1 package Fleischmann's Active Dry Yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup raisins
Vanilla Glaze
3/4 cup confectioners' sugar, sifted
2 tablespoons milk
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Combine 2 cups of bread flour, whole wheat flour, yeast, sugar, salt, cinnamon & nutmeg in a large bowl; stir until thoroughly blended.
Combine milk & butter in saucepan. Warm over low heat, stirring occasionally, until butter melts. Remove from heat & let cool to lukewarm. Stir in eggs.
Add milk mixture to flour mixture; beat for 200 strokes. Stir in raisins. Add 2 cups bread flour; mix until flour is incorporated. Turn dough out onto a floured surface. Knead lightly, adding enough of the remaining bread flour to make a soft dough that isn't sticky. Knead about 5 minutes, or until dough is smooth & elastic. Lightly rub surface of dough with oil or butter; place in rinsed bowl. Cover and let rise in warm, draft-free place 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough & transfer to a floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls on a lightly greased baking sheet, leaving about 1 inch between balls. Cover with a clean towel and let rise 45-60 minutes, or until doubled. Use a sharp knife or razor blade to cut a deep cross in top of each ball.
While dough is rising, preheat oven to 375 degrees. Bake buns 15 to 20 minutes, or until golden. Remove from baking sheet and place on wire rack. Let buns cool 15 minutes.
While buns are cooling, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in a bowl; mix until smooth. Use a pastry brush to apply the glaze to the still-warm buns. Serve warm.
Note: You can make these the night before and they'll still taste fresh in the morning. Measure the vanilla carefully for the glaze. It can easily overwhelm the subtlety of the dough if it is out of proportion with the other flavors.
Currants are the traditional fruit for hot cross buns, but I much prefer raisins. You will sometimes see hot cross buns with candied orange peel or citron, but they taste too much like fruitcake for me to enjoy them. If you like that sort of thing, reduce the raisins to 1/2 cup, and add 1/4 cup candied orange peel or other fruitcake-type confection.
Commercial bakeries sometimes omit cutting the cross and simply pipe on some bright yellow frosting-yuck! Don't even think about it!
Showing posts with label Tiramisu Cake. Show all posts
Showing posts with label Tiramisu Cake. Show all posts
Friday, September 26, 2014
Wednesday, September 24, 2014
More Desserts!
Oh, boy! More delicious desserts. Enjoy!
CHOCOLATE PEANUT BUTTER COMBOS CANDY
Peggy Trowbridge Filippone runs About.com’s Home Cooking guide. She writes, “These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. What more could you ask for? You may use miniature pretzel twists or the newer square shape. Set up a production line and let the kids help.”
Prep Time: 1 hour, 15 minutes; Cook Time: 10 minutes; Total Time: 1 hour, 25 minutes; Yield: about 48 candies
Ingredients:
1 cup of peanut butter, smooth or crunchy
1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
Preparation:
In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least 1 hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
CHOCOLATE BANANA PARFAIT
Yield: 4 servings; Online Recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
CHOCOLATE PEANUT BUTTER COMBOS CANDY
Peggy Trowbridge Filippone runs About.com’s Home Cooking guide. She writes, “These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. What more could you ask for? You may use miniature pretzel twists or the newer square shape. Set up a production line and let the kids help.”
Prep Time: 1 hour, 15 minutes; Cook Time: 10 minutes; Total Time: 1 hour, 25 minutes; Yield: about 48 candies
Ingredients:
1 cup of peanut butter, smooth or crunchy
1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
Preparation:
In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least 1 hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
CHOCOLATE BANANA PARFAIT
Yield: 4 servings; Online Recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
Tuesday, September 16, 2014
Weekday Recipes, a little late
Sometimes, we all run a little late...we miss our ride to work, school or wherever else life takes us, or there's a change in plans. Which, of course, is why today's Confessions blog is a little late coming out. And while the recipe for the New York-Style Cheesecake is not exactly something you can make when you're running late, others of today's offerings can be. (And, as an aside, tomorrow's post will most likely have photos!) With all that said, here's today's post. Enjoy!
NEW YORK-STYLE CHEESECAKE
I'm not sure what emailing list this is from...possibly one of the About.com's blogs. The recipe starts off, “Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.” Prep Time: 35 minutes; Cook Time: 1 hour, 05 minutes
Ingredients:
9 whole graham crackers, about 1-1/2 cups crumbs
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 pounds (4 - 8 ounce packages) cream cheese, softened
4 eggs
2 teaspoons vanilla, divided
16 ounces sour cream, divided
Preparation:
Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SWEET POTATO MASALA AND EGG MILE-HIGHS
From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”
1 sweet potato, peeled and shredded
5 large eggs, divided
1/4 tsp. Eden Organic Ground Coriander, divided
1/4 tsp. Eden Organic Cumin Powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; Gluten-Free
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
NEW YORK-STYLE CHEESECAKE
I'm not sure what emailing list this is from...possibly one of the About.com's blogs. The recipe starts off, “Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.” Prep Time: 35 minutes; Cook Time: 1 hour, 05 minutes
Ingredients:
9 whole graham crackers, about 1-1/2 cups crumbs
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 pounds (4 - 8 ounce packages) cream cheese, softened
4 eggs
2 teaspoons vanilla, divided
16 ounces sour cream, divided
Preparation:
Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SWEET POTATO MASALA AND EGG MILE-HIGHS
From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”
1 sweet potato, peeled and shredded
5 large eggs, divided
1/4 tsp. Eden Organic Ground Coriander, divided
1/4 tsp. Eden Organic Cumin Powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; Gluten-Free
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
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