Tuesday, January 29, 2013

4th of July Desserts Suitable for Diabetics

I know this is a poor title for a January post.  But since I as getting ready to archive this article from the web, I thought these desserts could also work for the upcoming Presidents Day.  So before I deep six this one, here it is one more time.  The recipes in this article are not from this blog but from my diabetic food blog.  They are however very tasty for anyone and you can substitute the sugar-free items for sugar ones, if desired.

July 4 is not only the birthday of our great country, it is also a day synonymous with the 5Fs; family, friends, fun, fireworks and food. And we diabetics don't want to be cheated on the food part of the celebration! Following, I have pulled together some great recipes that are suitable for diabetics and I believe, excellent dessert ideas for your Fourth of July celebrations

AMERICANA PARFAITS
1/2 cup fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
3/4 cup frozen sugar-free whipped topping, thawed

Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.

In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses.

Refrigerate 1 hour or until set but not firm.

Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.

OREO COOKIE DESSERT
2 small pkgs sugar-free instant vanilla pudding mix
3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Oreo sugar-free cookies, broken into pieces
Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.

SUNSHINE CUPS
3/4 cup boiling water
1 small pkg sugar-free orange gelatin
1/2 cup cold orange juice
1/2 cup cold water
1/2 cup fresh raspberries
1 small can mandarin oranges, rinsed and drained

Put dry gelatin into a medium mixing bowl. Stir in boiling water and still at least two minutes until gelatin is completely dissolved. Stir in juice and cold water. Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression.

Take 3/4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments into the remaining gelatin mixture. Pour into 6 serving dishes or into 1 larger bowl. Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume. Spoon over gelatin.

Refrigerate at least 3 hours until firm.

If you don't mind heating up the oven--I suggest doing this early in the day--try these apple dumplings. We all know Apple Pie is considered very American but why not show your family and friends how creative you are by changing things up a little and going with Apple Dumplings instead?

APPLE DUMPLINGS
2 cups self-rising flour
1/2 cup shortening
3/4 cup low-fat milk
5 cups chopped apples
1 cup Equal Sugar-Lite or Splenda Blend
1 tsp cinnamon

Preheat oven to 375 degrees.

Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour sauce over all.

Bake 1 hour.

To make sauce:

Bring to boiling:
2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water

NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results. But be aware of this when fitting this recipe into your diet!

CHERRY DELIGHT
1 sugar-free angel food cake
1 pkg (8 oz) light cream cheese, softened
1 small pkg sugar-free instant vanilla pudding mix
1 tsp vanilla extract
3 tbsp Splenda
1 can lite cherry pie filling or no-sugar-added cherry pie filling
1 small carton sugar-free frozen whipped topping, thawed
1/3 cup chopped pecans, if desired for garnish

Tear cake into bite size pieces and lay on bottom of a 9x13-inch pan.
 
Mix pudding according to package directions and refrigerate until set.

Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top.

Refrigerate 1 hour before cutting to serve.

So whether you are diabetic or will be entertaining diabetics, try one of these easy, delicious recipes and enjoy dessert without feeling guilty or sabatoging your diet. Happy Holiday!

Sunday, January 27, 2013

Celebrate a Hoosier Tradition With This Yummy Persimmon Bread With Raisins and Nuts

This is another of my Internet articles going into the archives.  Even though it is being posted here out of season, it has only been on the web for a couple of years but is doing well considering not everyone knows what persimmons are!  Since most of my readers are familiar with persimmons, I will share it here before filing it away.

As the kids head back to school, the days grow shorter, the leaves begin to change colors and there is a feeling of fall in the air, Hoosiers begin to think of delicious treats made with persimmons. These delicious little fruits are so popular we even have festivals to celebrate them. Festivals always mean fun, beauty queens, exciting rides, etc. But the most popular of events at Persimmon Festivals is the Persimmon Judging Contests. Probably the most popular persimmon food is the puddings. Either you love them or you hate them, there is no in between! And most people seem to love them. In addition to puddings there are breads, cookies, candies, novelty desserts, etc. Todays recipe is for a Persimmon Bread. This recipe goes back in my life as far as I can remember.     
 
PERSIMMON BREAD WITH NUTS AND RAISINS

3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil (I recommend Canola for health purposes)
2 cups persimmon pulp
1/2 cup chopped nuts*
1/2 cups raisins
2 eggs
Preheat oven to 350 degrees. Grease two loaf pans well and set aside.
Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.

*We Hoosiers usually use pecans or hickory nuts.

Enjoy!

Saturday, January 26, 2013

CHOCOLATE-ALMOND-MACAROON TART

This dessert takes a little time but it is so worth it.  The first time I saw this I just knew I had to have the recipe!  Two of my very favorite things; coconut and chocolate.

1 1/4 cups chocolate wafer crumbs
1 cup blanched almonds, ground
1/2 cup butter, melted; divided
2 egg whites
1/3 cup granulated sugar
1 pkg (7-oz) flaked coconut
2 tsp vanilla, divided
1/3 cup sweetened condensed milk
3 (1-oz. each) squares unsweetened chocolate, chopped
3 large eggs
1/2 cup sugar
1/8 tsp salt
3/4 cup whole natural almonds
4 (1-oz each) squares semisweet chocolate, chopped
1/2 cup whipping cream
1 tbsp light corn syrup
6 (1-oz each) squares semisweet chocolate, chopped
1 ounce white chocolate, chopped
1 1/2 tsp pure vegetable shortening

Preheat oven to 350 degrees.

To make crust: Combine the wafer crumbs, ground almonds, and 1/4 cup melted butter together, stirring well.  Pat the mixture onto the bottom and up the sides of a lightly greased 11-inch tart pan with removable sides.  Bake crust for 10 minutes at 350 degrees.

Beat the egg whites at high speed with an electric mixer until soft peaks form.  Gradually add the 1/3 third cup of sugar, beating until thick - approximately 4 minutes.  Stir in the coconut, 1 tsp of the vanilla, and the condensed milk.  Spread mixture over the baked crust.

In a heavy saucepan over medium-low heat, combine the other 1/4 cup butter and the unsweetened chocolate.  Cook until completely melted; remove from the heat.

Beat the 3 eggs at medium speed of electric mixer until thick and pale.  Gradually add 1/2 cup sugar, the salt and the other teaspoon of vanilla; beat until blended.  Stir in the melted chocolate mixture.  Spoon this mixture over the coconut mixture.  Bake at 350 degrees for 40 minutes.  Allow to cool completely then remove the sides of the tart pan.

Spread the whole almonds on a baking sheet and bake at 350 degrees for 8 to 12 minutes.  Allow to cool.

Melt the 4 squares of semisweet chocolate in the top of a double boiler over hot rather than simmering water.  Remove from the heat and all to cool until the chocolate reaches 90 degrees on an instant-read thermometer.  Add the cooled roasted almonds; stir constantly until the chocolate begins to set; this will take 2 to 3 minutes.  Remove the chocolate covered almonds and lay out to dry on wax paper.

Place the 6-ounces of chocolate in a heat-proof bowl.  Bring the whipping cream and corn syrup to a boil in a small saucepan; remove from the heat.  Pour the hot mixture over the chocolate in the bowl; allow to stand for 1 minute then whisk until smooth.  Pour the chocolate mixture over the baked tart.  Place the chocolate coated almonds around the edge of the tart.

Melt the white chocolate and shortening in the top of a double boiler over hot water.  Remove from the heat and drizzle over the tart. 

Let stand until the topping is set before cutting.





Friday, January 25, 2013

A Wide Variety of Answers To Your Sweet Tooth - Rice Pudding, Raspberry Mousse, or Buttermilk Donuts

This is another of the old internet articles I am archiving this week.  I will share this with you before I bury it.

This article is designed to help you satisfy your sweet tooth. The recipes in this article are of no particular order, just good 'sweet' recipes for a number of occasions. From Rice Pudding made with ice cream to a delicious Raspberry Mousse to Old Fashion Buttermilk Doughnuts, your sweet tooth will be satisfied!

ICE CREAM RICE PUDDING
3 cups cooked rice
2 pkgs (4-oz size) vanilla instant pudding mix
1 1/4 cups milk
1 1/4 cups vanilla ice cream, softened
1/2 tsp cinnamon
2 cups whipped topping
Rice the rice with cold water and drain well.
Combine the pudding mix, milk, ice cream, and cinnamon in a mixer bowl. Beat the mixture for 1 minute. Fold in the rice. Chill until serving time. Before serving, fold in the whipped topping. Spoon pudding into serving dishes and enjoy.

RASPBERRY MOUSSE
2 pkgs (10-oz each) frozen red raspberries in syrup, thawed
2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

OLD FASHION BUTTERMILK DONUTS
3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.

Measure 1 1/2 cups flour and the remaining ingredients into a large mixer bowl. Blend for 30 seconds on low- speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.

Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.

With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.

Yield: 2 dozen donuts

NOTE: Do not use self-rising flour for this recipe as it will not turn out well.


Enjoy!

Thursday, January 24, 2013

Blueberry Bread Recipes to Celebrate National Blueberry Month

This Internet article was first printed in June 2009 and several times since.  Tomorrow it goes into the archives so I am sharing with you before it goes into never never land.  No, National Blueberry Month is not in January.  As stated earlier this was a late June article going into July actual Blueberry Month.

Celebrate National Blueberry Month with blueberry recipes every week in July. But don't limit blueberries to just July. Blueberries are scientifically known to be one the healthiest foods we have. So pack a powerful punch with these Healthy Blueberry Scones and Blueberry Loaf Bread.

LEMON-BLUEBERRY SCONES
1 1/4 cups whole grain pastry flour
1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.

Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated)

BLUEBERRY LOAF
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
1 cup fresh blueberries
vegetable oil spray

Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.

Combine all-purpose flour, whole wheat flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.

16 slices at 85 calories, 15 g carbs, 2 g protein per slice

Enjoy!



Wednesday, January 23, 2013

Tonight as I was browsing through one of my favorite cooking sites, look what I saw!  Isn't this just the cutest thing?  This set of two giant cookie cake pans is made by Nordic Ware so you know it is quality.
 
You get 2 10-inch pans currently on sale for $17.95!  I checked the reviews and out of 18 reviews the rating is 4.5 out of 5.  Just think of the fun you can have with this set of pans!  To order or get more information, click on the Cooking.com link in the right-hand column.

OLD FASHION BLACK FOREST TORTE

This is an old recipe from Imperial Sugar shared during their 150 year anniversary celebration.

1 3/4 cups Imperial Granulated Sugar
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cocoa
1 cup (2 sticks) softened margarine
1 1/4 cups buttermilk
1 teaspoon vanilla
3 eggs

Combine all ingredients except eggs into large mixer bowl.  Beat at low speed to blend, then beat 2 minutes at medium speed.  Add eggs; beat 2 minutes longer.  Pour one-fourth of batter into each of four greased and waxed-paper-lined 8-inch layer cake pans; layers will be thin.  Bake in preheated oven at 350 degrees about 15 minutes, or until wooden pick inserted in center comes out clean.  Two layers may stand while first two bake, if necessary.  Cool slightly; remove from pans and continue cooling.  Fill and frost layers with chocolate filling and whipped cream, alternately.  Makes 16 servings.  Frost and fill with chocolate frosting of your choice and whipped cream. Top off with maraschino cherries.

Tuesday, January 22, 2013

Apple Recipes for Microwave Apple Crunch and Dessert or Snack Apple Squares

Another of my old 2009 Internet articles I am putting into the archives.  Thought I would share it with you before it goes into oblivion.  This article was first published in August 2009 and was republished last July.

As we come into apple season, here are a couple of apple recipes that are so easy even beginning cooks can make them easily. Just image the delicious taste of Microwave Apple Crunch with it's butter, oats, Granny Smith apples, etc! The Dessert or Snack Apple Squares are perfect for after school snacks with milk as well as for dessert, pitch-ins, picnics, etc.

MICROWAVE APPLE CRUNCH

1/4 cup butter
1/2 cup Graham cracker crumbs
1/2 cup quick-cooking oats
3 tbsps packed brown sugar
2 tbsps all-purpose flour
1 tsp ground cinnamon
2 lbs Granny Smith apples, peeled, cored and thinly sliced
1/4 cup sugar

Melt butter in a small microwave-safe bowl. Stir in the Graham cracker crumbs, oats, brown sugar, flour and cinnamon. Stir until well blended; set aside. Put apples and sugar in an 8-inch square microwave-safe dish and toss to mix. Sprinkle the topping mixture from the bowl evenly over the apples. Microwave uncovered on high for 8 to 10 minutes until the apples are tender when pierced with a fork. Use a rotating microwave pad or turn the mixture halfway through the cooking time for even cooking. Remove from the microwave and set on a flat surface for 30 minutes until just warm and topping is firm.

DESSERT OR SNACK APPLE SQUARES

FILLING:

1 cup sugar
4 tbsp cornstarch
1 cup boiling water
1/2 cup margarine
1/2 tsp grated lemon rind
1 tbsp lemon juice
2 cups sliced apples, coarsely chopped

Combine all the above ingredients, except apples, in a saucepan. Cook over medium heat, stirring often, until the mixture is thick. Remove from heat and add apples. Let apple mixture stand while making crumbs.

CRUMB MIXTURE:

2 cups flour
1/4 tsp salt
1 cup light brown sugar
1/2 cup margarine
3/4 cups quick oats, uncooked

Mix all the ingredients together, mixing thoroughly. Reserve 1 cup of the mixture. Spread the remaining mixture in the bottom of a 9 x 13-inch baking pan. Spread the filling over the crumbs. Sprinkle 1/2 teaspoon cinnamon over the filling mixture. Sprinkle the reserved cup of crumbs over the top. Bake in a 350 degree oven for 30 to 35 minutes.

Enjoy!

Monday, January 21, 2013

MOIST CARROT BUNDT CAKE

I have been doing some housecleaning of my files and getting rid of some of the old articles I wrote for the Internet a few years ago.  Here is an article about a Carrot Bundt Cake that was published in 2009.  I thought I would share it with you before telling it bye-bye (the article, not the recipe)!

Looking for a tasty dessert to impress your family, friends, or co-workers? Stun them with this carrot cake that is lower fat than most carrot cakes. Baked in a Bundt pan, this cake makes a beautiful presentation that is sure to impress even your harshest critics! And the cream cheese frosting is a combination of low-fat and regular cream cheese allowing you to cut back even more on fat and calories without giving up flavor. Tasty, lovely, and lower in fat; now that is a great combination!

MOIST CARROT BUNDT CAKE

1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups shredded carrots
1 can (8-oz) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts

FROSTING:

5 ounces reduced-fat cream cheese
1 pkg (3-oz) cream cheese, softened
1 tsp vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugars, applesauce, oil, eggs, egg whites, and vanilla until well blended. In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. After combined, beat into the sugar mixture until well blended. Stir in the carrots, pineapple, raisins, and walnuts. Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.

To make the frosting: In a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost the entire cake (this is not a drizzle-type frosting.) Sprinkle with the toasted walnut pieces. Store cake in refrigerator.

Yield: 16 servings



Sunday, January 20, 2013

CLASSIC ICE WATER PIE CRUST

2 cups all-purpose flour
1 tsp salt
3/4 cup chilled vegetable shortening
5 to 6 tbsp ice water

Using a wire whisk, whisk the salt into the flour.  Using a pastry blender or two knives, cut the shortening into the flour until the mixture is pea-size crumbly.  Sprinkle the ice water, a tablespoon at a time, over the surface and stir with a fork until the dry ingredients are moistened.

Shape dough into a ball and roll out crusts.  Do cut-outs for the top, if desired.

Enough for a 9-inch pie.
This pie is made with this crust. 

Saturday, January 19, 2013

STRAWBERRY LEMONADE

3 cups quartered fresh strawberries
1 cup cold water
1 tbsp sugar
1 can (6-oz) frozen lemonade concentrate, undiluted
2 cups chilled sparkling water

In a blender, combine the strawberries, cold water, and sugar; process until smooth.

In a pitcher, combine the lemonade concentrate and the strawberry puree; stir until the lemonade is completely dissolved.  Add the sparkling water.

Serve over ice.  Garnish with whole strawberries and/or lemon slices, if desired.

Yield: 1 1/2 quarts

PEACH BUTTERMILK PIE

Pastry for a 2-crust pie
5 fresh peaches, peeled
1/4 cup butter, softened
1 1/2 cups + 1/8 cup granulated sugar
3 tbsp all-purpose flour
3 eggs
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400 degrees.
Fit half of pastry into a 9-inch pie shell; set aside.

Chop enough of the peaches to make 1 cup.  Puree the rest of the peaches; set aside.

Cream the butter in bowl of electric mixer at high speed.  Gradually add 1 1/2 cups of the sugar, beating well.  Add the flour and beat until smooth.  Add eggs; beat until blended.  Add the buttermilk, peach puree, and vanilla extract, beating well.

Place the cup of chopped peaches over the bottom of the pastry-lined pie plate.  Pour the buttermilk mixture gently over the peaches.

Cut the remaining pastry into strips and arrange over pie in a lattice pattern.  Trim and seal edges making a fluted edge.  Sprinkle the 1/8 cup of sugar over top of the pie.

Bake at 400 degrees 5 minutes then lower heat to 350 degrees and continiue to bake for 55 minutes or until set and browned.  If edge of pastry starts to get too brown, cover with foil or a pie shield.



Yield: 8 servings.
Per serving: 493 calories, 22 g (11 g sat) fat, 101 mg cholesterol, 318 mg sodium, 1 g fiber, 73 g carbs, 6 g protein

5-CUP SALAD

1 cup mini marshmallows
1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1/2 cup sour cream

Combine all ingredients by folding together gently in a bowl.  Cover and chill until ready to serve.

Friday, January 18, 2013

BITTERSWEET CHOCOLATE COOKIES

1 cup all purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1 tsp salt
1 stick butter
4 tbsp canola oil
1 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups 70% Bittersweet Chocolate, chunked
3/4 cup coarsely chopped pecans, toasted

Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper.

Sift the two flours, baking soda, and salt into a medium bowl; set aside.

In the large bowl of a stand mixer, using the paddle attachment, cream the butter, canola oil, brown sugar, and granulated sugar together on medium speed for 2 minutes or until well blended.  Scrape down the sides of the bowl.

Beat the eggs and vanilla together in a small bowl.  Add to the butter mixture and blend together well; scrape down bowl.  Using low speed, add the flour mixture and beat just until well blended.  Scrape down the bowl and stir in the chocolate and pecans.

Drop the cookie dough by rounded tablespoons onto the baking sheets, placing cookies about 2-inches apart.  Bake at 350 degrees 12 to 13 minutes or until golden brown but center appears slightly not done.  DO NOT OVERBAKE!   Cool a couple of minutes on the cookie sheets then transfer to wire racks to cool completely.  It is okay for cookies to crinkle as they cool.


Cookies may be stored in airtight containers at room temperature for up to a week.

Wednesday, January 16, 2013

MARGARET'S APPLE CAKE

3 cups grated tart apples
2 cups granulated sugar
1 tbsp lemon juice

Combine the above ingredients and let stand for a few minutes.

3 cups sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt

Combine the above three ingredients; set aside.

3 eggs, beaten
1 cup canola oil
1 cup chopped English walnuts

Add the eggs and oil to the apple mixture and combine.  Add the flour mixture and the walnuts, mixing together well.

Pour the batter evenly divided between 2 9-inch well greased round cake pans.  Bake in a 350 degree oven for 30 to 40 minutes.

Remove from oven and cool in pan on a wire rack 5 to 10 minutes.  Remove from pans and cool completely on the wire rack.

Make Cream Cheese Frosting:
4-oz cream cheese, softened
3 tbsp butter
1 tsp vanilla
1 lb confectioners' sugar
1/4 cup chopped English walnuts for garnish

Beat the softened cream cheese and butter together until creamy.  Add the vanilla; mix in.  Gradually beat in the confectioners' sugar until of spreading consistency.

Use frosting to fill between the layers and frost top and sides.  Sprinkle the chopped walnuts over the top.


MINT JULEP BROWNIES

4 squares (1-oz each) unsweetened chocolate
1 cup butter
4 large eggs
2 cups sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tbsp bourbon
1 tsp peppermint extract
1 tbsp powdered sugar
fresh mint leaves for garnish, if desired

In a heavy saucepan, combine the chocolate and butter.  Cook the mixture over low heat, stirring constantly, until melted and blended.  Set aside to cool for 10 minutes.

In a large mixer bowl, beat the eggs at medium speed with electric mixer until thick and pale (this will take a couple of minutes).  Gradually add the sugar to the eggs, beating well.

Add the cooled chocolate mixture to the egg mixture then add the flour, salt, bourbon, and peppermint extract; beat at low speed for 1 minute.

Spoon the batter into a lightly greased and floured 9 x 13 x 2-inch baking pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 10 minutes. 

Before serving, sprinkle the brownies with the powdered sugar and cut into bars.  Garnish each bar with a mint leaf, if desired.

Yield: 48 bars

Tuesday, January 15, 2013

LEMONADE CUPCAKES & FROSTING

This is a recipe from New York that I got from a friend.

6-oz white chocolate, chopped
1 1/2 cups all-purpose flour
1 stick butter, softened
1 cup sugar
2 large eggs
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tbsp lemon zest
1 tbsp lemon juice

Preheat oven to 350 degrees.

Process chocolate in food processor until finely chopped.  Toss with one tablespoon of the flour; set aside.

In the large mixer bowl, beat the softened butter and sugar together at medium speed until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each.

Whisk together the flour, salt, and baking soda; add to the butter mixture alternately with the milk.  Beat at low speed until blended until after each addition.  Add the lemon juice and zest and beat for a minute.  Stir in the white chocolate.

Spoon the batter evenly into 18 paper-lined muffin cups, filling each about 2/3s full.

Bake cupcakes at 350 degrees for 18 to 20 minutes or until the cakes are firm but not dry.  Remove to wire racks and allow to cool completely.  Frost completely cooled cupcakes with the Lemonade Frosting recipe below.

LEMONADE FROSTING
1 stick butter, softened
2 tsp salt
5 cups confectioners' sugar, sifted, divided
1 tbsp milk
1 tbsp cream
1 tsp vanilla
2 tbsp lemon juice
2 tbsp lemon zest
Thin strips of lemon peel for garnish, if desired

Beat butter and salt together at medium speed of an electric mixer about 30 seconds or until smooth and creamy.  Add half of the powdered sugar, the milk, and cream; beat until well blended, scraping down sides of bowl as needed.  Add the remaining half of the confectioners' sugar, vanilla, lemon juice and zest.  Beat until blended, scraping down bowl as needed.  Beat on high speed until light and fluffy, about 5 minutes.

Frost the cupcakes and garnish with strips of lemon peel if desired.


Yield: 1 1/2 dozen frosted cupcakes

GERMAN CHOCOLATE UPSIDE DOWN CAKE

TOPPING:
1/4 cup butter
3/4 cup water
2/3 cup firmly packed brown sugar
1 cup flaked coconut
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans

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

In a small saucepan, over low heat, melt the butter with the water while stirring constantly.  Stir in the brown sugar and spread the mixture evenly over the bottom of the prepared pan.  Sprinkle the coconut, marshmallows and pecans over all.

CAKE:
1 pkg (2-layer size) German Chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 large eggs

In a large mixer bowl, combine the cake mix, water, sour cream, oil, and eggs at low speed until moistened.  Beat the mixture at high speed for two minutes.  Gently spoon the batter evenly over the topping in the baking pan. 

Bake cake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool slightly.  Invert and cut into squares to serve.  Top with whipped cream, if desired.
Yield: 16 servings

Monday, January 14, 2013

PEAR AND ALMOND CRISP

2 1/2 lb fresh pears, peeled and cut into 1-inch chunks
1 lemon
1/2 cup granulated sugar, divided
1/3 cup all-purpose flour
2 tbsp whole-wheat flour
1 1/4 tsp ground cinnamon, divided
1/4 cup packed brown sugar
1/3 cold butter, cut into pieces
1/2 cup sliced raw almonds
Whipped cream for serving

Preheat oven to 375 degrees.

Grate enough zest from the lemon to make 1/2 teaspoon.  Squeeze enough juice from the lemon for 4 1/2 teaspoons.

In a large mixing bowl combine the whole-wheat flour, 1/4 cup of the granulated sugar, and 3/4 teaspoon of the cinnamon.  Add the pears, lemon zest, and lemon juice to the mixture; toss to coat the pears.  Spoon the pear mixture into a 2-quart casserole dish that has been lightly sprayed with canola cooking spray.

Mix the brown sugar with the remaining granulated sugar, all-purpose flour, and remaining cinnamon in a medium mixing bowl.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Stir in the almonds and sprinkle the mixture over the pear mixture.

Make the crisp for 40 to 45 minutes or until the topping is golden brown and the pear mixture is bubbly.

To serve, top individual servings with whipped cream if desired.

Sunday, January 13, 2013

OREO SHAKE

4 tsp chocolate syrup
8 Oreo cookies
1 1/2 cups milk
2 cups vanilla ice cream, softened

Drizzle 1 teaspoon of the chocolate syrup down the insides of 4 clear glasses.

Chop half of the cookies up fine; set aside.

Cut the remaining cookies in fourths and place in blender.  Add the milk and ice cream; blend until smooth.

Divide the shake mixture evenly between the four glasses.  Top with the chopped cookies for a garnish.

Serve as soon as possible.
Yield: 4 servings

Saturday, January 12, 2013

CHOCOLATE MERINGUES WITH FRESH FRUIT

For a light and tasty desssert, try these meringue shells filled with your favorite fruits and/or berries!

2 large egg whites
1/2 tsp vanilla extract
1/4 tsp cream of tartar
dash of salt
1/2 cup sugar
3 tbsp unsweetened cocoa powder, sifted
1/2 cup vanilla low-fat yogurt
2 cups assorted fresh fruit for topping
1/4 cup white baking chips
1 tsp shortening

In a medium mixing bowl place the egg whites, cover, and let stand at room temp for half an hour.

Cover a baking sheet with plain brown paper and draw 6 3-inch circles on the paper.  You want circles to be even so draw around a 3-inch jar lid or other round object; set aside.

Add the vanilla, cream of tartar, and salt to the egg whites.  Using an electric mixer on medium speed, beat mixture until soft peaks form (the tips will curl under for soft peaks).  Add the sugar, one tablespoonful at a time, beating continuously on high speed approximately 7-8 minutes until stiff peaks form (tips will stand up straight for stiff peaks).  Gently fold in the cocoa powder.

Spread about a tablespoonful of the meringue onto each of the six circles you drew on the brown paper.  Use a pastry bag fitted with a half-inch star tip to pipe remaining meringue around edges of circles, building edges up as you go to form shells.  If you don't have a pastry bag, you can evenly divide the meringue among the six circles then use the back of a spoon to press down in the center forming shells.

Bake meringues in a 300 degree oven for 35 minutes.  Turn off the oven and let the meringues dry in the oven with the door shut for 1 hour (important not to open the door!). 

Remove meringues from the oven and peel off the brown paper.  Store in an airtight container.  Note that meringues are fragile and it is best not to stack them.

One hour before serving time, spread a rounded tablespoon of yogurt in the center of each meringue shell.  Chill.  Before serving, arrange a third cup of the assorted fruit in the shell over the yogurt.  Melt the shortening and white chocolate chops together in the microwave for a few seconds until melted; stir well.  Drizzle over the fruit-filled meringue shells.

Yield: 6 servings

Friday, January 11, 2013

BROWN SUGAR BROWNIES

I have several brownie recipes on this blog but brownies are the most popular recipes we have.  So brace yourself, here is another one.

1 cup packed brown sugar
1 stick butter
2 large eggs
2 squares (1-oz each) unsweetened chocolate, melted
1/2 cup all-purpose flour
1 cup coarsely chopped nuts
canola nonstick cooking spray

Preheat oven to 325 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray and set aside.

In a large mixing bowl, beat the sugar and butter together until light and fluffy.  Beat the eggs in, one at a time.  Beat in the chocolate then the flour.  Stir in the nuts.


Pour the batter into the pan and cut into 24 bars.

Thursday, January 10, 2013

KIDS COOKIES

Anyone will love these cookies.  I call them kids cookies because children seem to really like them.  Perhaps it is because of the peanut butter with the jelly centers!  But what big kid doesn't like pb&j, too?

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup creamy peanut butter
1/4 cup unsweetened applesauce
1/2 tsp vanilla
1 large egg
1 cup quick cooking oats
sugar, for topping
3 tbsp jelly (your flavor choice) for centers

Preheat oven to 350 degrees.

In a large bowl combine the flours, sugars, baking soda, salt, cinnamon, nutmeg, butter, oil, peanut butter, applesauce, vanilla, and egg; mix together well.  Stir in the oats.

Shape the dough into 1-inch balls and place about 2-inches apart on ungreased cookie sheets.  Put some sugar in a small bowl and dip fork into the sugar.  Using the fork, flatten cookies making a crisscross patterns on the surface of the cookies.  Place 1/8 teaspoon of the jelly in the center of each cookie.

Bake in 350 degree oven for 8 to 12 minutes or until a light golden brown color.  Immediately remove from the cookie sheets to wire racks to cool.

Yield: 60 cookies


Wednesday, January 9, 2013

TO MY FELLOW CHOCOHOLICS!

Each morning I check to see what the top 5 recipes are on this blog for the past week. The list is based on the past 7 days. Often I have to smile as I realize many of you are chocoholics like me.  Often 3 out of the 4 are chocolate recipes.  Today I laughed as I read the list, all 4 were chocolate recipes!  Two brownie recipes, a chocolate bundt cake and a chocolate pie.  Readers after my own heart!

EASY WW STRAWBERRY PIE

1 reduced-fat graham cracker pie crust
1 pkg (4-serving size) sugar-free strawberry jello
1/4 cup water
1 carton (8-oz) reduced-fat frozen whipped topping, thawed
2 cartons (6-oz each) fat-free strawberry yogurt
8 large fresh strawberries for garnish, if desired

In a glass microwave safe measuring cup, heat the water to boiling in the microwave.

In a large glass mixing bowl combine the gelatin and the boiling water. Using a wire whisk, stir until gelatin is completely dissolved. Again, using the whisk, stir in the two cartons of yogurt. Gently fold in the whipped topping until blended.

Using a silicone spatula, transfer the mixture into the crust, spreading evenly. Cover and refrigerate for at least 2 hours to set.

To serve, cut pie into 8 slices. Top each slice with a fresh strawberry you have cut to fan out, if desired.
 
Approximately 5 WW pts per serving.

Monday, January 7, 2013

SOUR CREAM CHOCOLATE CHIP BUNDT CAKE

1 cup baking cocoa powder
6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.

In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted.  Set aside to cool.

Meanwhile, combine the flour, salt, and baking soda.

In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy.  Add the eggs and blend until combined.

Fold the sour cream into the cooled chocolate mixture.  Add to the butter mixture alternately with the flour mixture and blend.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely.  Sprinkle with powdered sugar for garnish. Add a fresh strawberry or two with each serving, if desired.

Yield: 12 servings.


Friday, January 4, 2013

CANDY BAR BROWNIES

4 large eggs, lightly beaten
2 cups sugar
3/4 cup butter, melted
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cocoa powder
4 (2.07-oz each) Snickers candy bars, coarsely chopped
3 (1.55-oz each) Hershey's Chocolate candy bars, chopped fine

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Combine the eggs, sugar, butter, and vanilla in a large mixing bowl.

In another bowl, combine the flour, baking powder, salt, and cocoa powder; stir into the sugar mixture.  Fold in the Snickers candy.

Spoon the batter into the prepared pan; sprinkle with the chopped Hershey's bars.

Bake brownies at 350 degrees for 30 to 35 minutes until done.  Cool in the pan on a wire rack.  Cut into 30 squares for serving.


Wednesday, January 2, 2013

CHOCOLATE ICEBOX PIE

For those of you who don't remember them, an icebox was the predecessor to the refrigerator.  I am old enough to remember going into town to the ice house and getting big blocks of ice for the icebox!

2 1/2 cups milk
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tbsp butter
7 tbsp cornstarch
6 tbsp water
3 extra-large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whipped cream for topping
chocolate curls or shavings for garnish, if desired

Combine 2 cups of the milk with the granulated sugar, cocoa powder and butter in a medium saucepan; bring just to boiling over medium heat.

In a medium mixing bowl, mix the cornstarch and water until the cornstarch is completely dissolved.  Stir in the remaining half cup of milk.  Using a wire whisk, whisk in the egg yolks and the vanilla extract until well blended.  Gradually add the mixture to the saucepan while whisking constantly.  Cook for approximately 2 minutes, stirring constantly, until the mixture is thickened and smooth.  Add the marshmallows and stir until they are smoothly melted into the mixture.  Pour the filling into the baked pie shell.  Press plastic wrap directly onto the filling and refrigerate at least two hours.


To serve, remove from the refrigerator, remove the plastic wrap and spread whipped cream over the top.  Garnish with the chocolate curls and/or shavings, if desired.


Tuesday, January 1, 2013

GOOEY BUTTER CAKE

This recipe was given to me by family friends years ago.

1 box (2-layer size) yellow cake mix
1 stick butter
3 eggs
1 box (1 lb) powdered sugar
1 (8-oz) brick cream cheese

Mix the cake mix, butter, and 1 egg together; press into the bottom of a 9 x 13-inch baking pan.

Mix the powdered sugar, cream cheese, and remaining 2 eggs together and beat well until smooth.  Pour the mixture over the cake mix batter and bake at 350 degrees for 40 minutes.  Allow to cool before cutting.