1 fresh pineapple, peeled, cored and chopped
1 cup almond milk
1 tablespoon honey optional
To get started, you’ll want to freeze the pineapple chunks. The frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.
1 bottle Riesling Wine
5 Pears (Red pears are best if in season)
1 cup Water
1/2 cup Sugar
1/4 cup Pear Ginger Preserves
1/2 Vanilla bean, split
Zest of 1 orange
Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Pour over crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorator gels and sprinkles to resemble presents. Store leftover bars in refrigerator.
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2½ c. flour
½ c. cocoa
1 tsp. cinnamon
½ tsp. each ginger, nutmeg, salt, baking powder and baking soda
¼ tsp. ground cloves
¾ c. unsalted butter, softened
¾ c. dark brown sugar
1 egg
½ c. dark molasses
1 tbsp. grated peeled fresh ginger
Sanding sugar or white frosting
Whisk together flour, cocoa, spices, salt, baking powder and baking soda. Cream butter and brown sugar. Add egg, molasses and grated ginger. Stir in flour mixture. Halve dough. Secure in plastic wrap. Chill 1 hour. Roll each on lightly floured surface to ¼-inch thickness. Cut into shapes. Bake at 325 for 12 minutes until cookies are firm. Cool. Decorate as desired.
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1 c. butter (softened)
2½c. flour
2c. sugar
¾ c. cocoa powder
2t. vanilla
1t. baking soda
2 eggs
½ t. salt
¼ t. peppermint extract
1/4c. sugar (to roll balls in)
Preheat oven to 350 degrees. Cream butter and sugar together until fluffy, then add eggs, vanilla, & peppermint and mix well. Sift dry ingredients. Add to batter and mix to blend. Roll dough into teaspoon size balls and roll the balls in a bit of sugar to coat them.  Place rolls onto an un-greased cookie sheet. Bake at 350 degrees for 8 minutes. Let cookies cool just a bit then push candy cane kisses in center (can leave out peppermint extract and replace with other kisses if desired).
1 pint blueberries, cleaned
1 mango, peeled and diced into 1/2-inch pieces
1 jicama (8 ounces), peeled and diced into 1/2-inch pieces
2 T. sugar
1 jalapeño chili (red or green), seeded and minced
2 T. fresh mint, finely chopped
1 T. balsamic vinegar
Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.
3/4Â Â cup butter, softened
3/4Â Â cup granulated sugar
3Â Â eggs
2Â Â tablespoons orange juice
1Â Â teaspoon vanilla
1 1/2Â Â cups all-purpose flour
1Â Â teaspoon baking powder
1/4Â Â teaspoon salt
3/4Â Â cup sweetened dried cranberries
1Â Â tablespoon grated orange peel
2Â Â tablespoons coarse or granulated sugar
Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
8 oz. lime yogurt
4 eggs
3/4 C. sugar
1 tsp. vanilla
1/2 C. grapeseed oil
Zest of 2 lemons, minced
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. powdered sugar
2 tsp. orange juice
Whisk flour, baking powder and salt. Set aside. With an electric mixer, beat yogurt, eggs, sugar, vanilla and oil until combined. Switch to a spatula and fold in flour mixture until incorporated. Coat a 9 x 5 loaf pan with floured baking spray (or use parchment paper coated with baking spray as well) and pour in batter. Smooth evenly. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a cake tester comes out clean. Allow cake to cool at least an hour. When cake is cool, move to a serving plate or cake platter. Mix powdered sugar with orange juice until smooth and drizzle the glaze over cake.
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3/4 cup whole basmati rice
2 cups coconut milk
4 cups whole milk
3 cinnamon sticks
1/4 teaspoon cardamom green powder
1/8 teaspoon cloves powder
1/4 teaspoon star anise powder
1/4 teaspoon cinnamon powder
1 vanilla bean, split lengthwise
Pinch Kosher salt
5 tablespoon sugar
1/4 cup raisins
Ripe mango slices, for garnish
Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.
2 C blueberries (and 1/4 c extra for topping)
8 oz Silken tofu
1 tbsp maple syrup
1/2 tsp vanilla extract
1/2 C mixed nuts
1/2 C soft brown sugar
In a blender, mix 2 cups blueberries with tofu, syrup, and vanilla. Pour the mixture into four individual bowls. Top with the mixed nuts and a few blueberries. Chill for 1 hour. Heat the brown sugar in a small saucepan and cook until it dissolves. Pour it on top of each bowl and chill for another hour.
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1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed
orange and yellow food color
candy corn (for garnish)
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY’S 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 1/2 cup vegetable oil 1 tsp. fresh grated lemon peel 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/4 tsp. salt 3 tbsp. granulated sugar (I used about 2 tbsp.)
Topping 2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice 1/2 cup coarsely chopped pistachio nuts
1. In large bowl, beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
2. Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets
4 eggs
1-1/2 C. sugar
1 C. oil
1 can of pumpkin (16 oz.)
2 C. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Walnuts and raisins (optional)
 
Preheat oven to 325°. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13×9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
3 oz. cream cheese (softened)
1 stick margarine (softened)
1 tsp. vanilla
2 C. confectioners’ sugar
Cream all the above ingredients, gradually adding sugar a little at a time.
Yield:
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12 T. unsalted butter (1-1/2 sticks of butter), at room temperature
3 T. superfine sugar (also called fruit sugar)
1/2 C. pistachios (shelled and unsalted), chopped (not too finely)
1 tsp. vanilla extract
2-1/4 C. all-purpose flour
1 T. finely grated lemon rind
icing sugar (for dusting)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets. Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.
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2 C. flour
2 T. chopped crystallized Ginger
1/2 C. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
1 C. unsalted butter, softened
5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract
For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine. Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling. For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.
5 C. orange pekoe simple syrup
4 C. orange juice
1 C. water
Orange Pekoe Simple Syrup
1 quart water
4 C. sugar
6 bags orange pekoe tea
To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.
**You should be able to fit about 4 to 5 peaches per quart size canning jar, depending on the size of your peaches. Peaches should be ripe, but not over-ripe and bruised.
1. Sterilize your wide-mouth canning jars in the dishwasher before beginning your peaches. Wash off your peaches and set aside.
2. Bring a large pot of water (half full) to a boil. Then set up a large bowl of ice water near your boiling water pot. Immerse a few peaches in your boiling water for 30 seconds. Quickly remove them with a large, slotted serving spoon. Immediately tranfer peaches and immerse into your bowl of ice water to quickly cool them. Leave peaches in the cool water for about 1 minute. Remove peaches and set aside on the counter top.
3. Prepare the syrup for bottling your peaches. You can choose from three different consistencies: light, medium or heavy syrup.
light: 1 and 2/3 cup sugar to 4 cups of water
medium: 2 and 2/3 cup sugar to 4 cups of water
heavy: 4 cups sugar to 4 cups of water
Mix together your water and sugar in a pot on the stove and bring to a boil over medium heat.
4. Peel, halve and pit peaches that have been plunged into the boiling and ice baths. Soak the halved peaches in an ascorbic acid solution. To make the ascorbic acid solution you need to mix 8 cups of water with 3 Tablespoon of Fruit Fresh or Citric Acid. Fruit fresh can be found near the canning supplies in most grocery stores.
5. Let the peaches soak fully immersed for a few minutes in your ascorbic acid solution. The ascorbic acid solution will prevent your peaches from turning brown.
6. Fill each jar by placing the cut sides of the peaches down and towards the middle of the jars. Fill the jar with as many peach halves as possible, but be careful not to squish them.
7. Fill the jar with your prepared syrup. Carefully stick a butter knife into the sides of the jar to remove excess air bubbles. Leave a 1/2 inch headspace at the top of the jar.
8. Place lids and rings on your jars and place filled jars into a boiling water bath. Make sure that the water covers the tops of the jars when the rack is lowered into the pot. Boil and process for 25 minutes for quart size jars or 20 minutes if you are using pint sized jars.
9. After 25 minutes remove jars from boiling bath and set on a towel to cool. Do not move until the jars have sealed. You should hear a light popping sound as the lid seals. If a jar does not seal (you can tell by pushing on the lid), you can reprocess the jar, or just put it in your fridge and eat within a few days.
The best part of canning is seeing all your beautiful hard work lined up on your storage room shelf, and eating summery peaches in the middle of winter isn’t so bad either!
Taken from The Idea Room in case the post goes away there.
2 C. strawberries
3/4 C. honey
6 kiwifruit, peeled and sliced
2 C. peaches, peeled and pitted
12 3-ounce paper C. or Popsicle molds
12 Popsicle sticks
In a blender or food processor, puree the strawberries with 1/4 C. of the honey. Divide mixture evenly among the 12 C. or Popsicle molds. Freeze until firm, about 30 minutes. When the strawberry layer is firm, puree the kiwifruit with another 1/4 C. honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes. Puree the peaches with the remaining 1/4 C. of honey and pour peach puree into the molds. Freeze until firm and ready to serve.
Yield:
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4 bananas
2 C. of chocolate chips
8 Popsicle sticks
1 C. of red, white & blue sprinkles*
Wax paper
Melt the chocolate chips in microwave for 2-5 minutes stirring and checking every minute or so. Peel each banana and cut in half. Push popsicle stick through the flat bottom of the halved banana. Dip in the melted chocolate. Roll in the sprinkles. Freeze for at least 2 hours. *You can also use chopped nuts, granola, graham cracker crumbs, or your favorite cereal.
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1 C. unsalted butter, softened
1/2 C. sugar
3 eggs
3 egg yolks
1 lb. bittersweet chocolate, melted
1 C. flour
1 C. toasted, ground pecans
1 tsp. pure vanilla extract
6 oz. white chocolate, in 1-oz. pieces
3/4 C. heavy cream, whipped
2 oz. bittersweet chocolate, grated
Preheat oven to 350°. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together. Distribute the batter among six 8-oz. well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-oz. piece of white chocolate into the middle of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate. Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm.
1 cup & 2 tablespoons All-Purpose Flour
1/3 cup Sugar
1 1/2 tablespoon Lemon Zest, finely grated
7 tablespoons Unsalted Butter, cut into 1/4″ cubes
1 Egg Yolk
For the Glaze:
1 cup Powdered Sugar
3 tablespoons Lemon Juice, freshÂ
In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!) Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them. For the Glaze: Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.
1 C. Kahlua
1 pint vanilla ice cream
1 C. light cream
1/8 tsp. almond extract
1 1/2 C. crushed ice
Combine first four ingredients in electric blender. Add crushed ice. Blend on high speed until frothy. Pour into chilled Champagne glasses
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13/4 C. all-purpose flour
21/4 tsp. baking powder
1/2 tsp. salt
3 T. butter
3 T. canola oil
1 C. sugar
4 egg whites
2/3 C. buttermilk
1 T. fresh lime juice
11/2 tsp. grated lime zest
1 tsp. vanilla extract
Preheat the oven to 350°F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray. Combine the flour, baking powder, and salt in a medium bowl and set aside. In another bowl combine the butter, oil, and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until the batter is smooth. Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown. Remove from the oven and cool in the pan on a rack for at least 10 minutes before slicing.
This easy-to-make bread pudding freezes extremely well (after baking and cooling) and therefore can be made ahead of time and popped in the microwave to reheat for a fast and healthy breakfast. It can also be made into muffins. Just mound the mixture into each of 12 sprayed muffin tins or custard cups and shorten the baking time by about 5 minutes.
1-1/2 C. non-fat milk
2 tsp. corn oil margarine, melted
4 egg whites
1/4 C. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
12 slices whole-wheat bread, diced into 1/2-inch cubes
2/3 C. dark raisins
Preheat the oven to 350°F. Spray a 9 x 12-inch baking dish with non-stick cooking spray. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for 5 minutes. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3 x 4 inches in size.
Yield: 12 servings
Calories: Â 143
Fat: 3g
Fiber:
1/2 stick (1/4 C.) butter, melted
3/4 C. brown sugar
2 clementines, peeled
2/3 C. all-purpose flour
1/3 C. fat-free soy flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
salt
2 eggs
1/2 C. fat-free plain yogurt
1/4 C. canola oil
1 tsp. orange extract
Preheat the oven to 350°F. Coat a 9″ round cake pan with vegetable oil spray. Drizzle the butter evenly over the bottom. Scatter 1/4 C. sugar into the pan bottom. Press with a fork to spread the sugar evenly. Separate the clementines into sections. With a small knife, cut each section in half lengthwise to create two skinny half-moons. Lay the section halves, cut side up, in a spiral starting at the outer edge of the pan. Continue laying the sections in spirals, not overlapping, until the pan bottom is completely covered. Set aside. On a sheet of waxed paper, combine the flours, baking powder, baking soda, cinnamon, and salt. Blend with a fork. In a bowl, beat the eggs, yogurt, and oil with a fork until smooth. Add the remaining 1/2 C. sugar and the extract. Beat until smooth. Stir in the dry ingredients. Dollop the batter carefully into the prepared pan. Bake for about 30 minutes, or until browned and a tester inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes. Place a heatproof platter over the pan. Holding the platter and the pan firmly with oven mitts, turn over the cake onto the tray. Using a serrated knife, cut the cake into wedges. Serve warm.
Yield: 12 servings
Calories: 167
Fat: 9g
Fiber: 1g
16oz. Can Cherry Pie Filling
3/4 C. Crushed Pineapple, drained
1 can Sweetened Condensed Milk
14oz. Container Cool Whip, thawed
1/2 C. Coarsely Chopped Pecans
Combine all ingredients, and mix well. Pour into attractive serving dish and chill until ready to serve.
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2 melons, your choice, cut up
1 banana, sliced
1 C. fresh berries
1 C. grapes, red or green seedless
1 C. whipping cream
2 T. orange liqueur OR orange juice concentrate
1/4 C. salad dressing
For the Fruit Salad: Combine first 4 ingredients in a bowl. Chill. For Orange Creme: In a deep bowl with an electric mixer whip cream. When just starting to thicken drizzle in orange flavoring and continue beating until cream thickens. When thick, fold in salad dressing. Keep refrigerated until ready to serve. Serve in a side dish with fruit.
1 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne (optional)
6 cups coleslaw mix (a 1-pound bag)
2 Granny Smith apples, peeled, cored, and cut into matchsticks
1 cup pecans, toasted and chopped
1 cup raisins
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, and cayenne, if using. Stir in the coleslaw mix, apples, pecans, and raisins. Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving. Serves 8 to 10.
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1 box yellow cake mix
4 eggs
1/2 C. oil
1 (12-ounce) carton sour cream
1 (4-serving) package instant vanilla pudding
1/2 C. sugar
1/2 tsp. cocoa
2 tsp. cinnamon
3/4 to 1 C. chopped pecans
Combine cake mix, eggs, oil, sour cream and pudding mix in a bowl and beat until smooth. Combine sugar, cocoa, cinnamon and nuts in a bowl and mix well with a whisk. To make mini-bundt cakes or C. cakes, fill C. 1/2 full with batter, sprinkle cinnamon mixture on top, cover with batter and run a knife through the mixture to create a swirl through the cakes. To make a Bundt cake, fill greased Bundt pan with 3/4 of the batter, top with cinnamon mixture, spoon remaining batter on top and run a knife through around the batter to create a swirl effect. Bake in a preheated 325-degree oven for 45 minutes if making C. cakes and 60 minutes for a cake, until a cake tester or toothpick inserted in center comes out clean. Cool cake on wire rack and dust with brown or powdered sugar through a sieve.
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3/4 C. apple juice, or white grape juice or water
1/2 C. sugar
5 fresh California peaches, pureed
3 T. orange juice
2 tsp. finely grated orange peel
In large saucepan, heat apple juice and sugar until sugar dissolves. Cool. In large bowl, combine peaches, orange juice and orange peel. Stir into sugar mixture. Freeze in ice cream maker according to manufacturer’s directions. Thirty minutes before serving, process in blender or food processor and refreeze until serving. Note: You may omit freezing in ice cream maker and freeze in loaf pan. Thirty minutes before serving, process in blender or food processor and refreeze until serving.
3/4 C. all purpose flour
3/4 C. cake flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
2 tsp. lemon zest
1/2 C. sour cream
2 ripe avocado, cubed
Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.
Yield:
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CUSTARD:
1/4 tsp. canola oil
1 3/4 C. whole milk
2 tsp. plain gelatin
3 tbsp sugar
2 tbsp finely grated clementine zest (if not available, substitute tangerines)
pinch of salt
3 tbsp fresh clementine juice
SAUCE:
1 C. frozen blueberries, thawed
1 tbsp sugar
1 tbsp water
Coat four 6 ounce custard C. or 5 ounce ramekins with oil. To prepare custard: Pour 1/4 C. of the milk into small, heatproof bowl, sprinkle with gelatin, and let stand 5 minutes. Place bowl in larger bowl of hot water and stir until gelatin dissolves. Meanwhile, in medium saucepan, combine sugar, clementine zest, salt, and the remaining milk and bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove from heat. Stir in gelatin mixture and juice. Pour through fine strainer into 4 C. glass measuring C.. Evenly divide milk mixture among custard C.. Chill, loosely covered, for at least 3 hours until set, or up to 1 day. To prepare sauce: In medium saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring, 5 minutes or until softened and sauce forms. Sauce can be refrigerated, tightly covered, up to 1 week. Dip bottom of each custard C. into bowl of hot water about 10 seconds and run table knife around edge. Invert onto serving plates and serve with sauce.
Yield: 4 servings
Calories: 149
Fat: 4g
Fiber: 1g
8oz. Cottage Cheese (2%)
½ tsp. Salt
1 Egg, beaten
½ tsp. Vanilla
¼ C. dried Cherries
¼ C. sliced Almonds
¾ C. Skim Milk
2 Eggs, well beaten
1 C. sifted Flour
¼ tsp. Salt
2 tsp. Olive Oil
In a small bowl, prepare filling. Mix cottage cheese with salt, egg, vanilla, dried cherries and almonds. To prepare batter, stir milk into beaten eggs and gradually fold in flour and salt. Beat until smooth. Heat a bit of the oil in a 7†skillet over medium heat. Pour enough batter in to the hot pan to just cover the bottom. As soon as the edges begin to curl away from the pan, turn out onto wax paper and spread with a spoonful of the cheese filling. Fold sides over to make a neat package. Make additional blintzes with remaining batter and filling. Place filled blitzes on a hot buttered frying pan and cook until browned. Turn and cook on the other side. Serve at once.
from The Idiot’s Guide Glycemic Index Cookbook
Yield: 8 blitzes, 2 per serving
Calories: 286
Fat: 10g
Fiber: 1g
Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!
1 cup butter
2 cups sugar
1 tsp. vanilla
2 eggs
5 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. soda
1/4 cup milk
Red, hard, transparent candies/crushed to fine pieces
Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff. Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.
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1/2 C. sour cream
2 large eggs
1/4 C. olive oil
1 tsp. grated lemon peel
1 tsp. lemon juice
3/4 C. all-purpose flour
1/2 C. polenta or yellow cornmeal
1 tsp. baking powder
3/4 C. sugar
1/2 C. pine nuts
In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 C. sugar. Stir or beat into sour cream mixture until well blended. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 C. sugar evenly over the top. Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.
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1/2 C. sugar
1 envelope unflavored gelatin
3 C. Florida Tangerine Juice, divided
1 tsp. tangerine peel, grated
In a medium bowl, combine sugar and gelatin. Heat 1 C. tangerine juice to boiling. Add to gelatin and stir until gelatin is completely dissolved. Stir in remaining 2 C. juice and grated peel. Cool. Pour into ice cube trays or 9 X 9-inch metal pan; cover and freeze. When almost frozen, scrape into a large mixing bowl. Beat until smooth, but still frozen. Return mixture to pan; cover and freeze until almost frozen. Again scrape into mixing bowl and beat. Spoon into pan, cover and freeze until firm. Serve.
1/4 C. finely grated fresh lemon zest
2/3 C. fresh lemon juice
2 C. sugar
3 C. heavy cream (nice and cold!)
1 C. whole milk
1/4 tsp. salt
Have your ice cream maker ready. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring until sugar is completely dissolved. about 10 minutes and cool to room temperature. In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice cream maker and freeze. Transfer lemon ice cream to an airtight container and put into freezer to harden.
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1/4 C. Sugar
1 T. Cornstarch
1/4 tsp. Orange Zest
3/4 C. Orange Juice
2 tsp. Butter
in saucepan combine sugar, cornstarch, and orange peel. Stir in orange juice. Cook and stir until thickened and bubbly. Remove from heat and stir in butter. Serve warm over gingerbread or ice cream. Yum!
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Vanilla Dough:
½ cup (1 stick) unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups plus 1 tablespoon all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
Chocolate Dough:
½ cup (1 stick) unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon all-purpose flour
1/3 cup natural cocoa powder (I used Hershey’s Cocoa Powder)
½ teaspoon baking soda
¼ teaspoon salt
Decorations:
½ cup white chocolate chips
½ cup bittersweet chocolate chips
To prepare vanilla dough: Combine the butter and sugar in a large mixing bowl and use an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract. In a medium bowl, sift or whisk together the flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Set aside. To prepare the chocolate dough: In a second large mixing bowl, combine butter and sugar using an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract. In a medium bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Preparation for baking: Cover both batches of dough with plastic wrap and refrigerate for about 2 hours or until firm enough to shape. Divide each batch of dough in half. Shape each half of the vanilla dough in a log with a 1 ½ inch diameter and 8 to 9 inches long. Roll it in a piece of wax paper on the counter will help make it smooth. Using your thumbs, make an indention along one long side of the long to create an apostrophe shape. Wrap in plastic and refrigerate. Repeat the process with the chocolate dough. Remove vanilla dough from refrigerator and unwrap one piece. Invert vanilla dough into one of the chocolate ones to create a round, interlocking yin-yang log. Roll a few times to ensure they adhere. Repeat the process with the remaining logs. Wrap in plastic and refrigerate for at least 3 hours and up to overnight. The dough can also be frozen. Baking: When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Using a serrated knife, cut the cookie dough into 1/4 –inch thick disks and arrange them about 1 ½ inches apart on the pan. Invert one white chocolate chip in the chocolate half of each cookie and a chocolate chip in the vanilla half. Bake for 8 to 10 minutes, or until cookies have spread, puffed, and begun to brown around the edges. Let them cool on the pans 5 to 10 minutes Transfer cookies to a wire rack to cool completely. Repeat with the remaining dough. Store in airtight container at room temp for up to a week or freeze up to one month.
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