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Category: Desserts & Fruit

Lemony Poached Golden Apples

Lemony Poached Golden Apples

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.

Blueberry Turnovers

Blueberry Turnovers

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

Raspberry-Almond Coffeecake

Raspberry-Almond Coffeecake

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

Baked Apple Frittata

Baked Apple Frittata

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

Lemon Pistachio Biscotti

Lemon Pistachio Biscotti

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

Beavertails

Beavertails

Beavertails1/2 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.

Jeweled Jell-o

Jeweled Jell-o

 

 

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.

Chocolate Valentino Cake

Chocolate Valentino Cake

 

1 lb. semisweet chocolate, roughly chopped

4 oz. plus 1 oz. of unsalted butter

5 large eggs separated

 

 

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.

 

Roasted Pear & Vanilla Bean Frozen Yogurt

Roasted Pear & Vanilla Bean Frozen Yogurt

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.

Orange Ricotta Fritters

Orange Ricotta Fritters

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

 

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.

Jellied Pineapple Slices

Jellied Pineapple Slices

15oz Pineapple Slices
1 packet lime-flavored j-ello

Boiling water

 

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.

SBD Apple and Almond Soufflé

SBD Apple and Almond Soufflé

souf3 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:

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Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting

Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting

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.

Hawaiian Pecan and Chocolate Pie

Hawaiian Pecan and Chocolate Pie

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.

 

Faworki (Polish Egg Twist Bread)

Faworki (Polish Egg Twist Bread)

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.

 faworki

 

Yield:

Calories:

Fat:

Fiber:

Chocolate Truffle Tart

Chocolate Truffle Tart

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.

 

Roasted Prosciutto-Wrapped Pear with Blue Cheese Cream

Roasted Prosciutto-Wrapped Pear with Blue Cheese 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

 

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.

Gorgonzola, Fig and Walnut Tartlets

Gorgonzola, Fig and Walnut Tartlets

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

 

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.

Cheese and Fruit Plate

Cheese and Fruit Plate

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.

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

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.

Cranberry Jell-O Mousse

Cranberry Jell-O Mousse

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.

Berries Macedonia

Berries Macedonia

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.

 

Yield:

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Fat:

Fiber:

Chocolate Pecan Torte

Chocolate Pecan Torte

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.

 

Candied Almonds

Candied Almonds

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.

 

Candied Citrus Peel

Candied Citrus Peel

citrus-peel-su-1683581-l3 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.

 

Almond Toffee Brittle

Almond Toffee Brittle

brittle1 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

 

 

Cranberry Quatre Quarts Cake

Cranberry Quatre Quarts Cake

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.

Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

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.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Chorus Girls Cookies

Chorus Girls Cookies

The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!

 

cookies1 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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Schlopp with a Cherry on Top

Schlopp with a Cherry on Top

schlopp-cherry-top-pictureJuice of 1 orange

1/4 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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Hershey’s Best Loved Chocolate Cheesecake

Hershey’s Best Loved Chocolate Cheesecake

4.1.2Quick Chocolate Crumb Crust (recipe follows)

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.   Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

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Kiwi & Lemon Sorbet

Kiwi & Lemon Sorbet

Sorbet-01026 kiwis, peeled and diced

3/4 C. of sugar

1/4 C. water

Juice of 1 lemon (1/4 C.)

 

Make a simple syrup with the sugar and water on low heat. Cool. Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish. Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.

 

 

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Honey Cookies

Honey Cookies

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

 

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

 

Heather Honey Ice Cream

Heather Honey Ice Cream

honeyicecream2 plump, moist vanilla beans

2 C. heavy cream

1 C. whole milk

1/2 C. heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)

 

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey.  Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Remove the vanilla pods, and stir the mixture again to blend. Transfer it to an ice cream maker and freeze according to manufacturer’s instructions.

 

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Red, White, and Blue Cheesecake

Red, White, and Blue Cheesecake

1 C. reduced fat graham cracker crumbs (about 8 whole graham crackers)

1/4 C. light butter, melted

32 oz fat free cream cheese (soft or block, brought to room temperature)

1 1/4 C. sugar

1 egg

5 egg whites

6 oz fat free vanilla yogurt

1 tbsp vanilla extract

1 tsp. vanilla extract

1 tbsp cake flour

2 tsp. cake flour

1/4 C. blueberries

1 pint med strawberries, trimmed to uniform size (about 3 c)

 

Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.

 

Yield: 12 servings

Calories; 140

Fat: .5g

Fiber: 1g

 

 

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

 

Preheat oven to 300 degrees.  In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds.  Mix well with wire whisk and set aside.  In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.  Scrape down sides of bowl then add egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.  Add flour mixture and mix at low speed until just combined.  Do not overmix.  Drop by rounded T. onto ungreased cookie sheets, 2 inches apart.  Bake for 23-25 minutes until cookies are slightly brown along edges.  Immediately transfer cookies with a spatula to a cool surface.  Light and Crunchy Cookie.

 

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

 

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

 chocolate-Crinkle-Cookies

 

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Blueberry Pound Cake

Blueberry Pound Cake

1 C. butter, softened

3 C. sugar

1-1/2 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 C. all-purpose flour

1/4 tsp. baking soda

1 C. (8 oz.) sour cream

3 C. fresh or frozen blueberries

Confectioners’ sugar

 

Sauce:

1 C. sugar

1/4 C. cornstarch

1/2 C. cranberry juice concentrate

6 C. fresh or frozen blueberries

 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.  Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

 

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Aunt Joshia Mae’s Blackberry Doobie Dumplings

Aunt Joshia Mae’s Blackberry Doobie Dumplings

2 C. self-rising flour

2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar.  Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

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Chocolate Dessert with Raspberry Sauce

Chocolate Dessert with Raspberry Sauce

12 squares (1 oz each) semisweet chocolate

2/3 C. butter

5 eggs

2 T. sugar

2 T. all-purpose flour

Raspberry Sauce:

2 C. fresh/frozen whole, unsweetened raspberries

1 3/4 C. water

1/4 C. sugar

4 tsp. cornstarch

1 T. water

Whipped cream

Whole, fresh raspberries to garnish

 

Line bottom of a 9″ springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler.  Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle).  Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Put through a sieve; discard seeds. Add water if needed to make 2 C. juice. Combine cornstarch and 1 T. water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. To serve, spoon about 2 T. sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 C. sauce)