I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.
Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.
Either way, check these out and enjoy!
Autumn Squash Casserole
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
Butternut Squash, Apple, Onion Au Gratin
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Mini Pumpkin Whoopie Pies
Prep: 20 min
Cooking: 10 min
Yields: 36 mini pies
Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
NUTRITION FACTS
Amount Per Serving 36 mini pies:
Serving Size 1/36 of recipe:
Calories 130, Total Fat 6g, Dietary Fiber 0g,
Pumpkin Smoothie
Prep: 4 min
Yields: 6 servings
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
NUTRITION FACTS
Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g
Pumpkin Mousse
Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.
Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Makes 8 servings.
Vegan Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Old-Fashioned Soft Pumpkin Cookies
This one is from Very Best Baking Kitchen
Prep: 10 min
Cooking: 18 min
Cooling time: 2 min cooling
Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Tips from Very Best Baking Kitchen
Note:For a variation add 1/2 cup chocolate chips or nuts to the recipe.NUTRITION FACTS
Amount Per Serving 36 cookies
Serving Size 1/36 of recipe
Calories 120, Total Fat 3g, Dietary Fiber .5g
Pumpkin Apple Muffins
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
Makes 2 dozen
Thursday, October 17, 2013
Tuesday, September 17, 2013
Return of the Chili
This is a rerun of a blog post from January 21 of this year. The recipes are really good, and, since we're heading into autumn, I figured several chili recipes would come in handy. So, without any further introduction, I bring you five chili recipes. (Actually, four recipes and a very tweaked variation.)
Winter meals and summer meals tend to be different. When it's cold out, we tend to want something to warm us up, while the hot summer months make cooking over a hot stove almost unbearable.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four recipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
Winter meals and summer meals tend to be different. When it's cold out, we tend to want something to warm us up, while the hot summer months make cooking over a hot stove almost unbearable.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four recipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
Friday, September 13, 2013
Vegan Delights
One of my favorite magazines is Vegetarian Times. Other magazines may come and go on my I-like/love-this-magazine list, but this is one of three that always makes the list.
Today's offerings come from Vegetarian Times' emailing list, and are also available on the Vegetarian Times website. I make no claims that they are my recipes, nor are they my creations. If you click on the recipe's name, the link will take you to V.T.'s page where you can view the recipe; I've also included the issue that each recipe can be found in.
Enjoy!
Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
Fabulous Vegan Fudge Cake with Bittersweet Icing
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
Chocolate Espresso Oatmeal Cookies
Makes 48 cookies
from the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats."
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information
Per Cookie:
Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Today's offerings come from Vegetarian Times' emailing list, and are also available on the Vegetarian Times website. I make no claims that they are my recipes, nor are they my creations. If you click on the recipe's name, the link will take you to V.T.'s page where you can view the recipe; I've also included the issue that each recipe can be found in.
Enjoy!
Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
Fabulous Vegan Fudge Cake with Bittersweet Icing
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
Chocolate Espresso Oatmeal Cookies
Makes 48 cookies
from the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats."
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information
Per Cookie:
Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Tuesday, August 13, 2013
Two Mac and Cheeses, Two quick breads, a crock pot rice pudding, and a dump cake
It's been a while since I've posted any recipes here, so I went through my "recipes from the internet" folder. Unfortunately, while the first mac and cheese recipe is (I'm pretty sure) an old Weight Watchers' recipes, I'm not sure where the others are from. But hopefully you'll find something you'll want to try.
BAKED MACARONI AND CHEESE
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
ORANGE BREAD
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice
1/4 c. sugar
Pour over warm cake.
CROCK POT RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
DUMP CAKE
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
IRISH SPICE BREAD
1 & 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice *
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz light corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
BAKED MACARONI AND CHEESE
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
ORANGE BREAD
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice
1/4 c. sugar
Pour over warm cake.
CROCK POT RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
DUMP CAKE
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
IRISH SPICE BREAD
1 & 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice *
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz light corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
Tuesday, July 2, 2013
Email List Desserts
By now, you probably know that I've been on several email recipe lists. The following are from a few more lists. I've listed where they're from. Enjoy!
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Saturday, June 29, 2013
Two Soups, Chicken Sandwiches, and Dessert (Weight Watchers recipes)
If you're like me, you probably get way more emails than you could possibly read on a daily basis. But you probably have certain people or emailing lists whose emails you almost always read.
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"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," the recipe reads.
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
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"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," the recipe reads.
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
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Saturday, May 18, 2013
Munchies
Most of us realize that we need to eat healthy foods. Many of us even try to eat healthy. But there are times we simply want something a little snacky. So, in honor of all snackiness, here are today's offerings. Enjoy!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
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