Wednesday, March 31, 2010

EASY AS PIE--KEY LIME

1 9-inch baked pie shell
1 cup lemon curd
1 tbsp grated lime zest
1 tbsp lime juice
7 drops yellow food coloring
5 drops green food coloring
16-oz carton frozen whipped topping, thawed.
thin lime slices for garnish, if desired

Combine the lemon curd, lime zest, lime juice, green and yellow food colorings together. Fold 3 cups of the whipped topping into the mixture; blend in well. Spread the mixture into the baked pie crust. Top with the remaining whipped topping. Garnish with thin lime slices, if desired.

Monday, March 29, 2010

APRICOT BARS

1 cup + 2 tbsp whole-wheat flour
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup packed brown sugar
2 tbsp canola oil
2 tbsp frozen orange juice concentrate
1 tsp vanilla
2 tsp butter

Filling:

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water

Cook and stir the apricots, orange juice, and water together in a 1-quart saucepan. Over medium heat, heat just to boiling. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally, or until the apricots are tender and the mixture has thickened. Set aside to cool.

Meanwhile, heat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking oil spray; set aside.

In a medium bowl, stir together 1 cup of the whole-wheat flour, the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the egg, brown sugar, oil, orange juice concentrate, and the vanilla at medium speed until smooth. Stir in the flour mixture just until blended. Reserve 1/2 cup of this dough mixture for the topping. Pat the remaining dough into the prepared pan. Spead the apricot filling over the dough.

To the reserved dough add the remaining 2 tablespoons whole wheat flour and the butter; blend with a pastry blender or a fork until crumbly. Sprinkle over the apricot filling.

Bake at 350 degrees for 25 to 30 minutes or until the top is a golden brown and firm. Cool completely before cutting into 16 bars.

Note: The orange juice replaces some of the fat in this recipe plus the majority of the flour is whole-wheat, thus making this recipe healthier than most bars.

Thursday, March 25, 2010

ALMOND-TOPPED CHOCOLATE-ALMOND TURNOVERS

1 sheet refrigerated pie dough
1/3 cup almond paste
6 tbsp chocolate chunks
1 egg, beaten
sliced almonds for garnish
1 1/2 tsp sugar for garnish

Preheat oven to 400 degrees. Grease a baking sheet with canola oil or spray with a nonstick cooking spray.

Place the dough on a floured surface. Fold in 2 opposite sides to meet in the middle; roll to 12-inches x 8-inches. Cut the dough into 6 squares. Shape the almond paste into 6 disks and place 1 disk in the lower corner of each square; top with 1 tablespoon of the chocolate chunks. Brush the squares with some of the egg. Fold the dough over the filling to make a triangle; seal the edges with the tines of a fork. Using remaining egg, brush the top of the turnover and sprinkle with almonds and a pinch of sugar on each. Place on the prepared baking sheet and bake at 400 degrees for 10 minutes or until golden brown.

Note: You could also make this with Nutella as the filling.

Wednesday, March 24, 2010

LIGHTENED UP BROWNIES

1/2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup + 2 tbsp sugar
1 egg or 1/4 cup egg substitute
2 tsp vanilla
1 oz unsweetened chocolate, melted
1 envelope whipped topping mix (half of a 2.6-oz box)
1/2 cup low-fat milk

Preheat oven to 350 degrees. Line an 8-inch baking pan with enough foil to hang over the sides. Coat the foil well with nonstick cooking spray. Set aside.

In a small bowl, combine the flour, half the cocoa powder, the baking powder, baking soda, and salt; set aside.

In a medium mixing bowl, using an electric mixer at low speed, combine the buttermilk, one cup of the sugar, egg, and half the vanilla. Beat in the flour mixture then the melted chocolate. Pour into the prepared baking pan and bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

With mixer on low speed, combine the topping mix, remaining cocoa and remaining sugar. Add the milk and the remaining vanilla. Increase speed to medium and beat until fluffy. Spread over the brownies.

Tuesday, March 23, 2010

KENTUCKY APPLE CAKE

1 cup vegetable oil
2 cups sugar
2 eggs
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 large apples, sliced thick
1 cup chopped nuts

Mix the oil, sugar, and eggs together. Sift the flour, baking powder, salt, and baking soda together into the sugar mixture. Mix the two mixtures together well. Stir in the vanilla, apples, and nuts. Pour the mixture into a greased 9 x 13 x 2-inch baking pan. Bake at 350 degrees for 50 to 55 minutes. This cake does not need frosting.

Sunday, March 21, 2010

HEAVENLY CHOCOLATE MOCHA MOUSSE

1 cup chocolate chips
2 egg yolks
1 tsp instant coffee granules
1/4 cup warm (not hot) water
2 cups whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Mini pastry tart shells, optional

In a heavy saucepan, over hot (not boiling) water, melt the chocolate chips. Add the instant coffee granules to the warm water and stir to dissolve. Beat the egg yolks with the coffee water. Gradually add the chocolate to the egg yolk mixture (do not add all at once as you will cook the yolks). Chill the mixture for 10 minutes just to cool; do not allow to set. Meanwhile, whip the whipping cream with the powdered sugar and vanilla. Gently fold the chocolate mixture and the whipped cream mixture together. Fill dessert dishes or the mini pastry shells, if desired. Chill for 2 hours before serving.

Variation: Serve with a dollop of whipped cream sprinkled with chocolate shavings.
Variation: Add 1/4 teaspoon cinnamon to the mixture.
Variation: Omit the coffee granules for a regular chocolate mousse.

Saturday, March 13, 2010

QUICK TO MAKE PEANUT BUTTER CHOCOLATE PIE

1 Graham cracker pie shell
2 squares (1-oz each) semi-sweet baking chocolate
1 can (14-oz) sweetened condensed milk
1/4 cup creamy peanut butter
1 container (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, melt the chocolate squares for 15 seconds. Stir chocolate to see if completely melted. If not, cook in 15 second intervals until completely melted. Remove from the microwave and add the sweetened condensed milk and the peanut butter to the chocolate, mixing well. Fold in the whipped topping until well blended. Spoon the mixture into the graham cracker crust.

Freeze for at least six hours. To serve, garnish with whipped cream, chocolate shavings, chopped peanuts, etc. Use your imagination to make this recipe your own.

Note: Store any leftovers in the freezer.

Friday, March 12, 2010

CHEWY LEMON NUT BARS

1 1/3 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.

Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.

Bake at 350 degrees for 25 minutes. Cool before cutting into bars.

Wednesday, March 10, 2010

CHOCOLATE SYRUP BROWNIES

1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

Monday, March 8, 2010

PEANUT BUTTER BANANA PUDDING (Diabetic Instructions Included)

1 cup sugar*
3 tbsp all-purpose flour
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics use sugar-free chocolate wafers.