1â„2 cup part-skim ricotta cheese
1â„2 tsp. unsweetened cocoa powder
1â„4 tsp. vanilla extract
1 package sugar substitute
Dash espresso powder
5 mini chocolate chips
Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.
1 Serving: 261 calories
Cooking spray
1 cup all-purpose flour
1/4 cup semisweet chocolate minichips
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/4 cup creamy peanut butter
1 T. vegetable oil
1 tsp. vanilla extract
1 large egg
1 large egg white
Preheat oven to 350 degrees. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl. Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Yield: 16 servings
Serving size: 1 brownie
Calories: 125
Fat: 4.2 g
Fiber: 0.5 g
Filling:
1/3 C. sugar
1/3 C. (3 oz.) 1/3-less-fat cream cheese, softened
2 tsp. all-purpose flour
1/2 tsp. vanilla extract
1 large egg white
Brownies:
Cooking spray
3/4 C. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 C. sugar
2/3 C. unsweetened cocoa
1/4 C. butter, melted
1 T. water
1 tsp. vanilla extract
1 large egg
2 large egg whites
3 T. raspberry preserves
Preheat oven to 350 degrees. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 C. flour into dry measuring C., and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 C. sugar and the next 6 ingredients (1 C. sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
1 brownie (1/16) calories: 161
1 egg white
1/4 C. sugar
1 T. brown sugar
1 T. corn syrup
1 T. shortening
1 1/2 T. egg substitute
3/4 C. all-purpose flour
1/4 tsp. plus a pinch of salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 C. mini chocolate chips
Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you’re in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.
Yield: 11 Servings
Serving Size 13 cookies
Calories: 105
Fat: 11g
1 egg white
1/4 C. sugar
1 T. brown sugar
1 T. corn syrup
1 T. shortening
1 1/2 T. egg substitute
3/4 C. all-purpose flour
1/4 tsp. plus a pinch of salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 C. mini chocolate chips
Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you’re in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.
Yield: 11 Servings
Serving Size 13 cookies
Calories: 105
Fat: 11g
2 C. fresh strawberries (can work with other fruits as well)
3 T. fruit-juice-sweetened berry preserves
1 C. Yogurt Cheese
1/2 tsp. vanilla extract
1 to 2 T. maple syrup
Combine the berries and preserves in a blender or food processor and puree.
Pour into a bowl and beat in the Yogurt Cheese, vanilla and maple syrup until evenly combined. The amount of maple syrup needed will depend on the sweetness of the berries and individual taste; begin with 1 T. and taste and adjust if needed. Transfer the mixture to a shallow metal pan or freezer container. Cover with foil. Freeze for 2 to 3 hours, until firm. Break the mixture into chunks and return it to the food processor. Process until smooth. This may require a little stopping and scraping the sides until the frozen Yogurt Cheese begins to soften. Continue until the mixture is the consistency of soft-serve ice cream. At this point you can eat the frozen Yogurt Cheese or return it to a freezer container and freeze solid. If frozen, let sit at room temperature for 10 to 15 minutes before serving to soften slightly.
Makes 1 pint
Per 1/2 C: 110 calories, <1gm. fat
3/4 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. baking powder
2 T. canola oil, olive oil or butter at room temperature
6 T. Thick Yogurt Cheese
Mix the flour, salt and baking powder in a bowl. Using a pastry blender, wire whisk or fork, cut in the oil or butter until it is thoroughly incorporated. Work in the yogurt cheese and then gently knead the dough with your hands to form a ball of soft dough. Chill the dough for at least 30 minutes before rolling. Place the dough on a pastry cloth or waxed-paper-lined surface. Roll into an 11-inch circle. Drape it into a 9-inch pie pan or tart pan, or cut for individual tarts. Press gently into the bottom and up the sides of the pan. Crimp or flute the edges as desired. If there are any tears in the pastry, they can be easily mended by pressing on a thin overlay of the dough. Bake as directed in recipes.
Crust:
1 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 C. hot fat-free milk
1/4 C. vegetable shortening
Filling:
1 C. dried apples, chopped
1/2 C. dried cranberries
1/2 C. water
1/2 C. apple cider
1/4 C. packed brown sugar
Remaining ingredients:
Cooking spray
1 large egg white
1 T. water
1 1/2 tsp. turbinado sugar or granulated sugar
To prepare dough, lightly spoon the flour into a dry measuring C.; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.
To prepare filling, combine dried apples, dried cranberries, 1/2 C. water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature. Preheat oven to 450°. Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 T. filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 T. water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.
Yield: 8 servings
Serving size: 1 pie
Calories: 203
Fat: 6.2g
Fiber: 1.9
2 C. sifted all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
2 T. sugar
3 T. unsalted butter, at room temperature
1/4 C. vegetable shortening
1 egg, lightly beaten
1 T. water, or as needed
For Filling:
1/2 lb. low fat Ricotta Cheese
1/2 lb. Light Cream Cheese
1/2 C. Sugar
1/2 C. Splenda
2 T. all-purpose flour
2 egg yolks
1 tsp. ground cinnamon, plus cinnamon for garnish, optional
Grated orange or lemon zest, optional
FOR PASTRY: In a food processor fitted with the metal blade, combine the flour, salt, baking powder and sugar and process briefly to mix. Add the butter and shortening and process with rapid on-off pulses until the mixture resembles coarse meal. Add the egg and the 1 T. water and process to form a soft dough, adding a little more water if needed. Gather the dough together and place it on a lightly floured work surface. Knead until the dough is smooth and holds together, 5-10 minutes. Wrap in plastic wrap; refrigerate until needed. To make the pastry by hand, combine the flour, salt, baking powder and sugar in a bowl and stir to mix. Add the butter and shortening and, using a pastry blender or 2 knives, cut them into the dry ingredients until the mixture resembles coarse meal. Add the egg and the 1 T. water and, using a fork, stir together until the mixture forms a soft dough, adding a little more water if needed. Gather the dough together, then knead, shape and refrigerate as directed for the processor method.
FOR FILLING: In a bowl, combine the cheese(s), sugar and splenda, flour, egg yolks, the 1 tsp. cinnamon and the orange or lemon zest, if using. Stir to mix thoroughly. Preheat an oven to 350 degrees F. Divide the dough into 12 equal balls. On a lightly floured work surface, roll out each ball into a round 4 inches in diameter. Carefully transfer each round to a tartlet tin 2 1/2 inches in diameter, pressing the dough firmly but gently into the tin and fluting the edges. Place the pastry-lined tins on a large baking sheet. Alternatively, butter a large baking sheet. Form the 4-inch rounds into free-form tart shells, pinching the edges to make a fluted rim, and place on the prepared baking sheet. Carefully spoon the cheese filling into the tart shells, gently smoothing the tops with a rubber spatula. Bake until the tops are a pale golden brown, 20-25 minutes.
Transfer to wire racks and let cool. Sprinkle with cinnamon, if using, and serve at room temperature.
Yield: 12 tartlets
Calories: 289
Fat: 12g
Fiber: 1g
1 C. Fresh blueberries
1 C. Sliced strawberries
1 T. Sugar
1/2 C. Yogurt Cheese
1/4 C. Honey
3/4 C. Orange juice
8 Crepes (6 1/2″)
Combine blueberries, strawberries and sugar in small bowl; set aside. Prepare sauce, beat yogurt cheese and honey until well mixed and soft; slowly beat in orange juice. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1 T. sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes. Pour remaining sauce over crepes.
3 golden delicious apples, cored
11/2 C. apple juice
11/2 tsp. grated fresh lemon peels
1/8 tsp. ground ginger
Remove peel around top half of each apple. Combine remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Place apples in hot juice. Cover and simmer about 15 minutes or until apples are tender but still hold their shape. Baste and rotate apples frequently. Remove apples with slotted spoon; halve each apple and place in individual serving dishes. Strain juice and return to pan. Boil until juice is reduced to 1 C.; serve warm over warm apples.
Crust:
1/2 C. all-purpose flour
2 T. sugar
2 T. (1 oz.) 1/3-less-fat cream cheese
1 T. butter
Dash of salt
1 T. ice water
Filling:
2/3 C. blueberries
1 1/2 T. sugar
1 tsp. cornstarch
1 tsp. grated lemon rind
1 tsp. fresh lemon juice
1 large egg white, lightly beaten
Cooking spray
1 tsp. sugar, divided
To prepare crust, lightly spoon flour into a dry measuring C.; level with a knife. Place flour, 2 T. sugar, cream cheese, butter, and salt in a food processor; pulse 5 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Preheat oven to 400°. Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place dough in freezer for 5 minutes or until the plastic wrap can be easily removed. To prepare filling, combine blueberries and next 4 ingredients (blueberries through juice) in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 T. blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal. Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 tsp. sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling, and sugar. Bake at 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack. Note: Expect the blueberries to ooze out of the crust a little during baking.
Yield: 4 servings
Serving size: 1 turnover
Calories: 177
Fat: 5.8g
Fiber: 1.1g
1 C. fresh raspberries
3 T. brown sugar
1 C. all-purpose flour
1/3 C. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 C. plain low-fat yogurt
2 T. stick margarine, melted
1 tsp. vanilla extract
1 large egg
Cooking spray
1 T. sliced almonds
1/4 C. sifted powdered sugar
1 tsp. skim milk
1/4 tsp. vanilla extract
Preheat oven to 350°. Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 tsp. vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 tsp. vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Yield: 8 servings
Calories: 176
Fat: 4.5g
FIber: 1.7g
butter-flavored cooking spray
1 1/2 C. egg substitute
1/3 C. low fat (1%) milk
1/4 C. unbleached all-purpose flour
2 large Granny Smith apples, cored, thinly sliced, and sprinkled with fresh lemon juice
1 T. packed light brown sugar
1 T. fresh thyme leaves
Preheat oven to 425°F. Lightly coat a 3-quart ovenproof pan with cooking spray. In a bowl, whisk together egg substitute, milk, and flour. Pour into prepared pan. Toss the apple slices with the brown sugar and thyme leaves. Arrange apple slices in the middle of the batter and bake until frittata is puffed, golden brown, and set in center when pan is gently shaken, 8 to 10 minutes. Cut into wedges to serve.
Yield: 4 servings
Calories: 155
Fat: 1g
Fiber: 3g
2 1/2 C. flour
1 C. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly ground black pepper
1 pinch salt
3 fresh lemons
3 large eggs
1 C. crushed pistachio nuts
powdered sugar, for rolling
Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt. Finely grate 1 T. of zest from the lemons and set aside. Squeeze 4 T. of juice through a strainer and reserve. In a separate bowl, whisk the eggs, lemon zest and juice together. Add this to the flour mixture along with the pistachios and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.
Yield: 72 Biscotti
Serving Size: 3 biscotti
Calories: 120
Fat: 3g
Fiber: 0g
1/2 C. warm water
4.5 tsp. active dry yeast (2 envelopes)
Pinch of granulated sugar
1/3 C. granulated sugar
1 C. warm milk
1 tsp. pure vanilla
2 eggs, lightly whisked
1/3 C. canola oil
1 1/2 tsp. salt
2.5 C. whole wheat flour
2.5 C. all-purpose flour, plus more for dusting work surface and your hands
4 C. canola oil for frying
2 C. granulated sugar, tossed with 2 tsp. cinnamon (reserve in a shallow bowl)
Lemon
In a large bowl, stir together warm water, yeast and a pinch of sugar. Let stand until it is slightly foamy (about 5 minutes). Add the remaining 1/3 C. of sugar, milk, vanilla, eggs, oil and salt. Stir until smooth. Mix in about half of flour and continue stirring, with a wooden spoon, gradually adding the remaining flour until it all has been incorporated. Flour your hands and turn dough onto a floured surface. Knead for about 5 minutes. The dough will be very sticky, but resist the temptation to add more flour. Transfer dough to a greased bowl and cover with a clean dish towel. Let dough sit covered until it rises and doubles (about 45 minutes). Lightly deflate dough and pinch off a piece about the size of a golf ball. Gently form into a ball with your hand. On a floured surface, use a rolling pin to roll out the small ball of dough into an oval shape, about 2 x 4 inches. Put it onto a lightly floured baking sheet and and cover it with a tea towel while you continue to do the same with remaining dough. Heat about 4 inches of oil in a deep-fryer (375F/190C)) or Dutch oven. Before placing flattened dough into oil, gently stretch to enlarge the oval (I stretched mine to about 4 x 7 inches), to resemble a beaver tail. Carefully slip the dough ovals into oil (one or two at a time). Fry, turning once, until golden brown, about 30 seconds per side. Carefully remove from oil and let drain momentarily on paper towels. While still warm, toss lightly in cinnamon sugar. If desired, squeeze a bit of lemon over the pastry.
4 small boxes of Jell-o, different colors
1 can sweetened condensed milk
2 envelopes unflavored gelatin
Water
Dissolve each box of jell-o separately, into one cup of hot water. Pour into individual containers (small Tupperware works well) and chill overnight. Ready a 9 x 13 pan. Cut flavors of jello into small blocks. Mix together carefully in pan. In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool. Pour cooled milk mixture over jell-o and chill overnight.
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1 lb. semisweet chocolate, roughly chopped
4 oz. plus 1 oz. of unsalted butter
5 large eggs separated
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Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold. Garnish with powdered sugar and serve with a good quality vanilla ice cream.
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1/3 C. water
1/3 C. firmly packed dark brown sugar
2 T. unsalted butter, cut into small chunks
3 firm Bosc pears, peeled, halved, cored (about 1 pound)
1 vanilla bean
1 17.6oz (2 C.) Greek yogurt
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Add the water into the dish and sprinkle sugar, butter and scraped vanilla bean on top of the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35-40 minutes. Let cool on a cooling rack. When the baking dish has cool down, cover with saran wrap and place in the fridge to chill for at least half an hour, or up to a day. Using a blender, process the roasted pears, with its juice and the yogurt until smooth. Transfer to the freezer bowl of your ice cream machine and freeze according to the manufacturer’s instructions.
1 large egg
3 T. granulated sugar
1/2 tsp. finely grated fresh orange zest
1/2 tsp. fresh orange juice
1/2 C. whole-milk ricotta
1/3 C. all-purpose flour
1/8 tsp. salt
1 C. olive oil
Confectioners’ sugar for dusting
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Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.
15oz Pineapple Slices
1 packet lime-flavored j-ello
Boiling water
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Drain syrup from pineapple and measure into saucepan. Add sufficient boiling water to make 1.5 C. liquid. Bring to boiling point, remove from stove and stir in jelly crystals until dissolved. Cool. Return pineapple slices to can pour cooled jelly into can around slices. Chill until firm. Run hot knife around sides of can and unmold onto serving plate. Serve sliced, with cream or ice cream.
3 medium baking apples, peeled, cored, and cut into bite-size pieces
1/4 C. water
3 tsp. sugar substitute
1/2 tsp. almond extract
5 egg whites
1/4 C. sliced almonds, toasted (optional)
In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.) Preheat the oven to 425°F. In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish. Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.
Yield:
Calories:
Fat:
Fiber:
1 C. butter (room temperature)
2 C. sugar
4 eggs separated (room temperature)
2 tsp. vanilla extract
3 C. all-purpose flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of cloves
1/2 tsp. salt
1 1/4 C. eggnog
1/2 C. butter (1 stick)
1/2 C. shortening
4 C. icing sugar
1 tsp. orange extract
6 T. eggnog
Orange icing colouring (just a tiny bit!)
Icing sugar for dusting
Preheat oven to 350 degrees. Grease or line muffin tins. In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes). Add two egg yolks and mix for an additional minute. Add remaining egg yolks and mix for an additional minute. In a separate bowl, combine flour, baking powder, salt and spices. Alternate between adding dry ingredients the eggnog to the butter mixture, a little bit at a time. In small bowl, beat egg whites on high until stiff peaks form. With a rubber spatula, add about 1/2 C. of the egg whites to the mixture and fold in gently, to separate and lighten the batter. Add remaining egg whites and fold in gently until no white streaks are present. Fill C.cake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the Cupcakes comes out clean. Allow Cupcakes to cool in the pan for ten minutes before removing to a wire wrack. Allow to cool completely before decorating. For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes). Add orange extract and mix until combined. Add icing sugar a little at a time, mixing until combined after each addition. Once all of the icing sugar has been mixed in, add eggnog 1 T. at a time until icing has reached desired consistency. Mix in a small amount of orange coloring to achieve a color that will contrast with the white icing sugar dust, but is not too dark. Frost Cupcakes using a 1M tip to make a swirl and dust with icing sugar by placing a few T. of icing sugar in a small strainer and gently tapping the side.
1 9 inch prepared pie shell
1 cup chopped Hawaiian Vintage Chocolate
5 whole eggs
1 cup & 1 Tbs. sugar, in all
1 & 1/2 cup light karo syrup
1 T. molasses
1 tsp. cinnamon
1 Tbs. & 1 tsp. vanilla, in all
2 cups roasted pecan pieces
1 cup melted chocolate
1/3 cup heavy cream
Preheat the oven to 350 degrees F. Lay the chocolate pieces on the bottom of the pie shell. In a mixing bowl, whisk the whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon and 1 tablespoon vanilla together. Whisk until incorporated. Pour the mixture over the chocolate pieces. Top the filling with the pecan pieces. Bake for 30-45 minutes or until the center is firm to the touch. For the ganache: In a double boiler, slightly heat the melted chocolate. Remove from the heat and whisk in the cream. Remove the pie from the oven and allow to cool to room temperature. Spread the ganache over the top of the pie and allow to set for 10 minutes under refrigeration. Garnish the pie with whipped cream.
2 whole eggs
2 egg yolks
1/2 tsp. salt
4 T. sugar
1 tsp. cream
1 tsp. butter 1 C. flour
1/2 tsp. almond extract
Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth and firm Proceed to cut and fry in hot fat until light brown.
 
Yield:
Calories:
Fat:
Fiber:
2 C. of chocolate cookie crumbs (famous wafers)
1/4 C. sugar
1/3 lb. unsalted butter, melted
14 oz. bittersweet chocolate
2 T. unsalted butter
4 eggs, separated
3/4 C. powdered sugar
1/4 C. raspberry liqueur
pinch vanilla extract
6 oz. bittersweet chocolate
3/4 C. heavy cream
For the crust, grind cookies in the food processor until finely ground. Add sugar and mix. Add the melted butter and mix well to incorporate. Press the crumbs into a well greased 9 inch removable bottom flan pan. Refrigerate at least 30 minutes. Place chocolate and butter in a bowl and melt over a water bath. Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook over a water bath while whisking. Cook until the mixture is thick and resembles softly whipped cream. Remove the crust from the refrigerator and paint the bottom of the crust with about 2 oz. of the melted chocolate. When the chocolate and egg mixture is about the same temperature fold the chocolate into the egg mixture using broad strokes. In a clean mixer place egg whites and whip until whites hold a soft peak. Fold the egg whites into the chocolate mixture using broad strokes. Pour into crust and refrigerate for 1 hour. For the ganache, place the chocolate in a food processor and break pulse and break the pieces up a bit. Place cream in a pan and heat until the cream comes to a boil. Pour cream over chocolate and process until the chocolate is smooth. Let cool for about 5 minutes. Pour ganache over the top of the tart if you like at this point you can top with fresh berries. Refrigerate at least 1 more hour. Serve cold with whipped cream.
6 slices proscuitto, very thin and trimmed of excess fat
1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges
1/2 C. (3 ounces) blue cheese, crumbled (about 1/2 C.)
2 T. light cream
1/2 tsp. thyme, finely chopped
Freshly ground black pepper
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Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened. Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
6 dried figs or pitted dates, coarsely chopped (1/3 C.)
1 T. packed Domino® or C&H® Dark Brown Sugar
1/8 to 1/4 tsp. ground cinnamon
1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts
1/2 C. crumbled Gorgonzola cheese (2 oz)
1 T. honey
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Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin C.. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each C.. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. cheese. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
9oz. dried Mission Figs, chopped
2 ½ ox. Hazelnuts, chopped
12oz. jar Apricot Preserves
8oz. Gouda
8oz. Blue Cheese
8ox. Brie Round
1lb. Strawberries
7oz. dried Apricots
64 Whole Wheat Crackers
Parsley Springs
In small serving bowl mix figs, nuts and apricot preserves. To serve place cheeses on decorative platter, surround with strawberries, apricots and crackers. Garnish with parsley.
1/2 C. blanched whole almonds
2 T. almond oil or extra-virgin olive oil
4 ounces fresh goat cheese, room temperature
4 ounces fresh ricotta cheese
Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries
3 T. wildflower or orange-blossom honey
Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.
1 (20 oz) can crushed pineapple
1 (6 oz) pkg. strawberry Jell-O
1 c water
1 can WHOLE cranberry sauce
3 T. lemon juice
¼ tsp. nutmeg
2 C. sour cream
½ C. pecans, chopped
Drain pineapple and save all juice. Add juice to Jell-O and water. Stir until boiling and Jell-O is dissolved. Remove from heat. Blend in cranberries, lemon juice and nutmeg. Chill until slightly set. Blend in sour cream, pineapple and pecans. Pour into dish and chill overnight.
1/2 C. blueberries
1/2 C. blackberries
1/2 C. raspberries
12 fresh or frozen sweet cherries
2 rip nectarines, cut into bite-size pieces
1 C. white wine or apple juice
1 T. sambuca (anise liqueur) or 2 tsp. pure brandy extract
Combine all ingredients in mixing bowl. Toss gently. Cover and refrigerate 2 to 4 hours. Serve in wineglasses or compote dishes.
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1/2 lb. bittersweet chocolate
1/2 lb. unsalted butter
1 T. instant espresso powder
3/4 C. granulated sugar
3/4 C. dark cocoa powder
6 eggs, slightly beaten
2 C. toasted ground pecans
1/4 C. dark rum
1/2 tsp. cinnamon
1/2 C. confectioners’ sugar
Freshly whipped cream, for garnish
Fresh mint sprigs, for garnish
In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9″ cake pan. Bake in a standard oven at 350° or in a convection oven at 325° for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.
1 Egg White
2 cups whole Blanched Almonds
1/2 cup Granulated Sugar
1 1/2 tsp. Cinnamon
Pinch Salt
1 Tbs. Butter, melted
In a small bowl, beat the egg white until frothy. Add the almonds and stir gently to coat completely. Drain any excess egg white from almonds, and set aside. In a medium bowl, combine sugar, cinnamon, and salt. Add the drained almonds, and coat completely. Prepare the grill for low to moderate heat. Place nuts in a single layer in a large foil pan. Place the pan in the center of the cooking grate. Grill for about 15 minutes, turning the nuts once halfway through the grilling time. When nuts turn a dark brown, brush with butter to coat completely. Let cool before serving, and enjoy.
3 C. citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits
12 C. cold water
2 1/2 C. sugar
1/2 C. honey
1 3/4 C. boiling water
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 C. cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 C. fresh water. In a large saucepan, combine 1 1/2 C. sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 C. sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salts
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped
Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.  In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes). To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.
Serving Size: 1 ounce
Calories: 158
Fat: 9.4g
Fiber: .4g
3 large eggs, separated
¾ cup granulated sugar
¾ cup salted butter
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup dried cranberries
Preheat oven to 350 degrees. Butter a 10-inch round cake pan and set aside. Beat egg whites until stiff peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla, flour, and dried cranberries, and then fold in the egg whites. Pour into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool for 10 minutes in pan, and then transfer to a wire rack for complete cooling.
3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
1/2 cup sugar, plus 1/2 cup
1 pound cranberries, rinsed, picked over, and patted dry
1 large egg
1 teaspoon vanilla
1 teaspoon minced orange rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup red currant jelly
Sweetened whipped cream, as accompaniment, if desired
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand. In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.
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The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/4 roll (16.5 oz size) Pillsbury® Create ‘n Bake® refrigerated gingerbread cookies
Round or flower-shaped candy sprinkles
40 miniature candy-coated chocolate baking bits
Drinking straw
Red sugar
Yellow and green decorating icing (or other colors as desired)
Heat oven to 350°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired. Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.
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Juice of 1 orange1/4 cup canola, sunflower, or other light cooking oil
1/4 cup honey
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 cup pearled barley
1 cup rolled rye
1 cup quinoa
1 cup oat bran
4 cups uncooked oatmeal(not quick-cooking)
1/4 cup chopped walnuts
1/2 cup golden raisins
1 ripe banana
4 ounces plain or flavored
Yogurt
1 Maraschino cherry
Preheat the oven to 300°F. In a large bowl, mix together the orange juice, oil, honey, sesame seeds, and poppy seeds. Add the barley, rye, quinoa, oat bran, and rolled oats. Mix until all are well coated, using your hands if necessary. Spread on two large, ungreased baking sheets and bake until lightly toasted, about 45 minutes to 1 hour, stirring every 15 minutes or so. Stir in the walnuts after about 30 minutes. Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to three weeks.) Cut the banana in half and peel it. Cut each half lengthwise to make 4 long slices. If desired, heat in a frying pan or microwave. Put 1/4 cup of granola in a bowl, top with half the yogurt, and add the banana slices. Add another 1/4 cup of granola and the remaining yogurt and top with the cherry. Makes about 8 cups of granola and 1 serving of Schlopp
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