1 C. Shredded Mozzarella Cheese
1/2 C. Chopped Pepperoni
1/2 C. Pizza Sauce
2 Pkg. Refrigerator Biscuits
1 tsp. Milk
1/4 C. Grated Parmesan Cheese
Combine mozzarella, pepperoni, and pizza sauce, set aside. Separate biscuits and flatten to 3 inch circles. Place 1 tsp. of pepperoni mixture in center of biscuit circle. Fold and pinch together edge to seal. Place seam side down on a cookie sheet. Brush with milk and sprinkle with parmesan cheese. Bake at 350 for 12-15 minutes.
Chocolate Malt Shortbread Cookies
113 g Unsalted butter ½ cup, room temperature
60 g Powdered sugar ½ cup, sifted
½ tsp Sea salt
½ tsp Vanilla
28 g Malted milk powder 4 tbsp
125 g AP Flour 1 cup
60 g Chopped milk chocolate
Have a sheet of parchment or plastic wrap about 12×12 laid out on your counter. In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your butter and powdered sugar together until creamy and smooth. Add in your salt, vanilla and malted milk powder and mix thoroughly. Add in your flour. If using a mixer, mix on low until flour is incorporated and crumbly. Add your chopped chocolate and mix into the dough with a rubber spatula until evenly dispersed. The dough will still look pretty crumbly but if you press it together it should stick. Using your hands, push the dough together with your hands until it becomes a a large ball or mass. Move the dough to your parchment or plastic wrap. Shape the dough into a log shape (round or square). There are no hard and fast rules on what size it needs to be but I generally end up with something about 6 inches long and 2 inches wide on both the other sides. Wrap in your plastic wrap or parchment after shaping. Place your cookie dough into the refrigerator for about 1 hour, but up to 24 hours is fine. Preheat your oven to 350°F and line a baking sheet with parchment. After your dough has chilled at least one hour, remove it from the refrigerator and wrapping then slice into slices that are about ¼” thick. Place your slices onto your cookie sheet giving them about 2-2½ inches space and place directly into the oven. Bake your cookies for 10-12 minutes. For softer cookies right around the 10 minute mark the cookies should be set and ready to come out. If you want crisper cookies, wait a few more minutes until the edges have started to brown. After the cookies have come out of the oven, I often use my spatula to fix any uneven spreading and reshape the cookies. Let sit on the baking sheet for about 5 minutes before transferring to a wire cooling tray. Store cookies in an airtight container for up to a week. Enjoy!
Chocolate Root Beer Cake
2 C. quality root beer
1 C. unsweetened cocoa powder
1/2 C. unsalted butter, cut into 1-in. pieces, plus extra for the pan
1 1/4 C. sugar
1/2 C. firmly packed dark brown sugar
2 C. all-purpose flour, plus extra for the pan
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs
Ganache
1/3 C, heavy Cream
¼ tsp. instant espresso powder
1/3 C. (3 oz) semisweet chocolate chips
Preheat the oven to 325°F. Mist a 12-C. nonstick fluted tube pan with cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt. In a large saucepan, combine the root beer, cocoa, and butter. Heat over medium heat, whisking constantly, until the butter is melted and the mixture is smooth. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and whisk in the vanilla. Let cool for 15 minutes. One at a time, whisk the eggs into the root beer mixture in the saucepan, whisking well after each addition. In two or three additions, whisk the flour mixture into the saucepan, and whisk until smooth. Scrape into the prepared tube pan. Bake until a wooden skewer inserted into the cake comes out clean, about 40 minutes. Let cool for 20 minutes in the pan on a wire rack. Place another cooling rack on top and invert to unmold the cake onto the rack, then let cool completely: Bring the cream and instant espresso to a simmer in a medium saucepan over medium heat, whisking to dissolve the coffee. Remove. from the heat. Add the chips and let stand to soften the chips, about 3 minutes. Whisk until smooth. 8. Place the cake on a rack over a half-sheet pan. Drizzle the ganache on top of the cake. Refrigerate to set the ganache, about 20 minutes. Slice and serve. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.)
Financiers en Aperitif
7 T. butter
½ C. ground almonds
¼ C. all-purpose flour
1½ tsp baking powder
½ tsp sugar
3 eggs, separated
½ tsp salt
5 oz cheese, ham, bacon, olives, cherry tomatoes, or leftover roasted vegetables (whatever you fancy really)
Preheat the oven to 350°F and butter and flour a financier pan.* Start melting the butter in a pan over a medium heat. Carry on melting until the butter turns a dark golden brown (this is called beurre noisette), then immediately take the pan off the heat. Mix the dry ingredients together in a bowl. Whisk the egg whites and salt to soft peaks in another bowl. Beat the egg yolks in a third bowl, and slowly incorporate the warm butter (if the butter is still very hot, it will curdle the eggs). Sift the dry ingredients into the egg and butter mix and then fold in half the egg whites followed by the cheese, ham, bacon, etc. Fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake for 12–15 minutes or until the cakes spring back when touched. Leave to cool in the pan. Financiers are best eaten the same day, but will keep in an airtight container for a couple of days.
Too-Much-Butter Garlic Knots
Store Bought Pizza Dough
1 cup melted butter,
2 tablespoons chopped parsley,
2 teaspoons garlic powder
pinch kosher salt.
Parmesan
Before you begin, leave your dough out at room temperature for at least an hour so that it’s pliable enough to work with. Heat your oven to 400º and line two baking sheets with parchment paper so that you’re ready to go when your garlic knots are done! Then, melt the butter in a small pot and add garlic and salt. Cook over low heat until the mixture starts to froth around the edges, and then immediately remove it from the stove and set it aside for later. Make sure your work surface is lightly dusted with flour so the dough doesn’t stick, then stretch the dough into a rectangle about 12” x 10”. Don’t worry if it’s not exactly perfect! Use a pizza wheel or a knife to cut the dough into quarters. Then, cut each quarter into four vertical dough strips. Each strip will be around 6” long. To shape your knots, work with the dough strips one at a time. Roll a strip into a rope and then tie it into a knot. Either tuck the ends into the center of the knotted dough ball or leave them loose (either way is fine!) and then place it on your prepared baking sheet. Brush each knot with your prepared garlic butter—making sure not to get too many garlic pieces on the dough, or they’ll likely burn in the oven—and reserve about 2/3 of the garlic butter for later use. Bake the knots for 15-20 minutes, until they’re golden brown all over. As they bake, mix the parsley into your butter mixture. Toss the warm knots with the garlic-parsley mixture and sprinkle them with Parmesan cheese just before serving.
2 1/2 C. unbleached all-purpose flour
1/2 C. freshly grated pecorino Romano cheese
1/4 C. finely chopped dried tomatoes
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cracked black pepper
tsp. salt
1 C. milk
1 C. tightly packed coarsely shredded zucchini
2 large eggs
1/4 C. olive oil
Heat oven to 400ºF. Spray muffin cups (12 regular or 24 miniature) with cooking spray. Combine flour, grated cheese, dried tomatoes, sugar, baking powder, baking soda, pepper, and salt in a large bowl. Stir until blended. In a separate bowl stir the milk, zucchini, eggs, and oil until well blended. Add to the dry ingredients all at once and fold together just until evenly moistened. Do not overmix. Divide the batter evenly among the muffin C.. Bake until a toothpick inserted in center comes out clean, 22 to 25 minutes for regular muffins, or 11 to 12 minutes for the mini muffins. Cool muffins on a wire rack before removing from pan.
Yield: 12 servings
Calories: 166
Fat: 6.3g
Fiber: 1g
1 1/4 C. flour
3 T. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 T. unsalted butter, at room temperature
2 T. extra-light olive oil
1/2 C. packed light brown sugar
1 egg
1 tsp. vanilla extract
1/3 C. buttermilk
1/2 C. seedless raspberry jam
1 T. confectioners’ sugar
Preheat oven to 375°F. Line twelve 2-1/2-inch muffin-tin cups. with paper liners. In medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. In large bowl, with electric mixer, beat butter, oil, and brown sugar until light and fluffy. Add egg and vanilla and beat until well combined. On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Spoon one-third of batter into muffin cups. Make a small well in batter. Dividing evenly, spoon raspberry jam into each well. Spoon remaining batter evenly over raspberry jam. Bake 20 minutes, or until tops of cupcakes spring back when lightly touched. Turn cupcakes out onto a wire rack to cool completely. Dust tops of cooled cupcakes with confectioners’ sugar before serving.
Yield: 12 servings
Calories: 167
Fat: 5g
Fiber: 1g
1/3 cup 1% low-fat milk
1 tablespoon dark brown sugar
1/8 teaspoon ground cinnamon
1 large egg
2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices)
Cooking spray
1/2 cup mashed ripe banana (about 1 banana)
1 tablespoon granulated sugar
2 tablespoons fat-free caramel topping
Powdered sugar (optional)
Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes. Preheat oven to 350°. Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.
Yield: 2 servings
Calories: 297
Fat: 4.5g
Fiber: 2.3g
3 tsp. olive oil, divided
1/4 C. chopped shallot or red onion
11/2 T. chopped fresh or 11/2 tsp. dried basil
1/2 tsp. dried oregano
1/4-1/2 tsp. crushed red pepper flakes
1 (4.25-ounce) can black olives, drained and finely chopped (about 3/4 C.)
3/4 C. bottled roasted red and yellow peppers, drained and coarsely chopped
2 tsp. red wine vinegar
Coarse salt to taste
1 loaf frozen wheat bread dough (such as Rhodes), thawed per package directions
1/4 C. freshly grated Parmesan cheese, divided
Vegetable cooking spray or canola oil
Preheat the oven to 325F. Place a nonstick skillet over medium heat and add 2 tsp. oil and the shallots. Cook for 2-3 minutes or until the shallots begin to soften. Stir in the next three ingredients; cook for 1 minute. Remove from the heat and stir in the olives, peppers, and vinegar. Taste for seasoning and add salt as needed. Turn the dough onto a lightly floured surface and roll into a 12- 3 9-inch rectangle. Spread the olive mixture over the dough, leaving a 1/2-inch border around the edges. Sprinkle 2 T. of the cheese over the olive mixture. Roll the dough up lengthwise (like a carpet) and pinch the ends closed. Slice gently with a serrated knife into 1-inch-width rolls; place the rolls on a baking sheet lightly coated with cooking spray or oil. Brush the rolls with the remaining tsp. of oil and cover with plastic wrap; let rise, away from drafts, for 30 minutes or until doubled in bulk. Uncover the rolls and sprinkle with the remaining 2 T. Parmesan cheese. Bake at 325F for 20-25 minutes or until golden brown. Serve warm or at room temperature. Note: These rolls freeze well.
Yield: 12 servings
Calories: 144
Fat: 4.8g
Fiber: 1.8g
1 1/2 C. unbleached white flour
1 C. whole-wheat flour
2 tsp. baking powder
2 tsp. cinnamon
2 eggs, beaten
1/4 C. sugar
1/2 C. unsweetened applesauce
2 T. canola oil
1/4 C. orange juice
1 tsp. orange extract
1 C. fresh cranberries
Preheat the oven to 350 degrees. Combine the flours, baking powder, and cinnamon in a medium bowl. Set aside. In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat. Pour the batter into 12 nonstick muffin C. and bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely. To lower the calories even more you can substitute Splenda for the sugar.
Yield: 12 servings
Calories: 152
Fat: 4g
Fiber: 2g
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Yield: 16 servings
Calories: 187
Fat: 5.4g
Fiber: 1.1g
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup reduced-fat sour cream
1/2 teaspoon ground cardamom
1/3 cup finely chopped pistachios
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in pistachios. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.
Yield: 1 loaf, 16 servings
Calories: 185
Fat: 5.5g
Fiber: 1.3g
Cooking spray
2 C. reduced-fat packaged biscuit mix
1 T. sugar
1/4 tsp. ground nutmeg
1/2 C. buttermilk
1/4 C. egg substitute
Red-fat biscuit mix or all-purpose flour
1 T. margarine or butter, melted
2 T. sugar
1/4 tsp. ground cinnamon
Spray a baking sheet with nonstick coating; set aside. Combine the 2 C. biscuit mix, 1 T. sugar, and nutmeg in a mixing bowl. Combine the buttermilk and egg substitute in another bowl. Add all at once to dry ingredients; stir just till moistened. Knead dough on a board sprinkled with additional biscuit mix or all-purpose flour for 10 to 20 strokes. Roll dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. Remove the centers and reroll. Place doughnuts on prepared baking sheet. Bake in a 400º oven for 10-12 minutes. Combine the 2 T. sugar and the cinnamon. Brush tops of doughnuts very lightly with melted margarine or butter and dip tops in cinnamon mixture. Serve warm.
Yield: 9 doughnuts
Calories: 140
Fat: 3g
Fiber: 0g
1 (1-lb.) loaf frozen white bread dough
2 T. butter or stick margarine, divided
4 C. finely chopped peeled Granny Smith apple (about 1 1/4 lb.)
1/2 C. packed brown sugar, divided
3 T. chopped slivered almonds
Cooking spray
4 oz. Brie cheese
1 tsp. all-purpose flour
Thaw dough in refrigerator 12 hours. Melt 1 T. butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 C. brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size. Preheat oven to 350°. Combine 1/4 C. brown sugar and flour in a medium bowl; cut in 1 T. butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.
Yield: 16 servings
Serving size: 1 slice
Calories: 162
Fat: 4.7g
Fiber: 1.3g
Chive Popovers
refrigerated butter-flavored cooking spray
2 large eggs
1 C. unbleached flour
1/4 tsp. salt
1 C. 1% lowfat milk
1/4 C. minced fresh chives
Preheat oven to 400°F (200 C°), Gas Mark 6. Lightly coat 8 popover cups, muffin cups, or custard cups with cooking spray. In a food processor or blender, combine eggs, flour, and salt. Process until well blended, 10 seconds. With the machine running, pour in milk through the feed tube. Process until smooth. Stir in chives. Fill prepared C. with batter, filling to 1/4-inch below the rim. If using individual cups, set them well apart on a baking sheet. Bake 35 minutes, until puffed and golden brown. (Don’t open oven door while popovers are baking or they will fall.) Remove from oven and run a sharp thin-bladed knife around the edge of each popover to loosen. Invert into a basket and serve immediately.
Yield: 8 servings
Calories: 83
Fat: 2g
Fiber: 0g
The Best Perfectly Buttery Shortbread
1 C. (2 sticks/225 g) salted butter, cut into tablespoons, at room temperature
¾ C. (150 g) granulated sugar (reserve a spoonful for sprinkling)
1 tsp. Diamond Crystal kosher salt
1¾ C. (255 g) all-purpose flour (if you aren’t using a scale, sift the flour, then scoop it into the measuring cups; go for 2 scant cups)
Optional 6 ounces semisweet chocolate chips or bars, roughly chopped
2 T. unsalted butter at room temperature, cut into ½-inch cubes
Flaky salt
1. Line an 8 × 8-inch pan with two wide strips of parchment paper, crossing over one another, for easy lift-out later. (You can use a 9 × 9-inch pan, or a 9-inch cake pan, and so on; just start checking the cookies earlier for doneness using the visual cues in step 4.) 2. In a large bowl, use a wooden spoon to combine the butter, sugar, and salt until mostly uniform but still dense; it will look like the store-bought almond paste you’d use to make rainbow cookies. Add the flour. Integrate into the butter mixture with the wooden spoon, or your hands, or a fork, or some combination—the resulting mixture will look like crumbles of streusel, and if you pinch one, the insides should be uniform (not just a clump of butter coated in flour). Press the crumbles evenly into the pan. 3. Cover tightly and chill in the refrigerator for 1 hour, or up to 24 hours. 4. Heat the oven to 300°F. Sprinkle the reserved sugar evenly over the dough. Use a fork to “dock” the surface, i.e. make holes all over that go about halfway down. Bake for 40 to 45 minutes, until barely golden around the edges and just set and dry to the touch in the center. 5. Let cool for about 10 minutes, then lift out of the pan using the parchment overhangs. Carefully cut into 8 square bars, or 16 long rectangular bars. 6. If topping with chocolate, melt two-thirds (about 4 ounces) of the chocolate in 10-second bursts in the micro wave, stirring between each one. When melted, add the rest of the chocolate and the butter and stir until melted. Return to the microwave for 10 seconds. Stir. (Repeat if not silky smooth. Chocolate is fickle.) 7. Dip each shortbread cookie into the chocolate to cover it partially. Sprinkle with flaky salt. Set on a rimmed rack in the fridge to let the chocolate harden. Store loosely covered at room temperature or tightly covered in the refrigerator. These also freeze very well, tightly covered, for weeks.
Milk Powder Shortbread
Swap in 1/3 C. (48 g) whole milk powder for 48 g (roughly a heaping 1/3 cup) of the all-purpose flour; the best way to do this is to measure out the 48 g whole milk powder in a bowl on the scale, and then add all-purpose flour until you reach the full 255 g. These will finish baking about 5 minutes earlier than the standard recipe; start checking at 3 5 minutes.
Vanilla Bean-Citrus Sugar Shortbread
Just before you make the shortbread, rub 2 T. citrus zest into the sugar. Scrape the insides of 2 vanilla beans or add 1 T. vanilla bean paste into the butter mixture before you mix in the flour.
Salty Chocolate Buckwheat Shortbread
Swap in 40 g (scant 1/3 cup) buckwheat flour for 40 g (heaping 1/4 cup) of the all-purpose flour. Add 40 g (scant 1/2 cup) cocoa powder. Before making the dough, toast both flours and cocoa powder on a parchment-lined sheet pan at 300°F for 12 to 15 minutes. Let cool, get rid of any lumps with a whisk or fork, and add to the recipe in place of the plain flour.
Tahini Date Shortbread
Swap in 3 T. tahini for 3 T. of the butter. Before baking, drizzle the shortbread with tahini, pinches of the reserved sugar, and several pitted, finely diced dates.
Toasted Rice Flour and Jam Shortbread
Swap in 70 g (scant 1/2 cup) rice flour for 70 g (scant ¥2 cup) of the total flour. Toast both flours on a parchment-lined sheet pan at 3 00°F for 12 to 15 minutes. Let cool, then use in the recipe in place of the all-purpose flour. Before baking the dough, dollop a few tsp. of raspberry jam on the surface and use a martini pick, toothpick, or knife to swirl it, without integrating it too much (leave the swirls distinct). You could also swirl some peanut butter into the surface. Bake as directed.
Browned Butter Shortbread
Brown half of the butter in a small saucepan; when it foams, add 2 T. milk powder and whisk. Let the mixture come back to a soft room temperature, then add the rest of the room-temperature butter and proceed with the recipe.
Grape-Nuts Shortbread
Sprinkle 1/4 C. Grape-Nuts plus 1 T. additional sugar evenly over the parchment in the pan. Press the dough into it as if the sugary Grape-Nuts are a roughly hewn bottom crust. Before chilling the dough, sprinkle an additional ¼ C. Grape-Nuts and 1 more T. sugar over the dough. Press hard so some of the cereal wedges into the top of the dough. Bake as directed.
from Cooking Light, September 2003
Cake:
Cooking Spray
1 C. Flour
1/4 tsp. Vanilla
Dash Salt
4 lg. Eggs
1/2 C. Sugar
1/4 C. dark Rum
1 14oz. can fat-free Sweetened Condensed Milk
1 5oz. can Evaporated fat-free Milk
Fruit:
1 C. cubed Pineapple
1 C. cubed peeled Kiwifruit
1 C. cuped peeled Mango
1 T. sugar
Custard:
1/4 C. Egg Substitute
2 T. Sugar
1 T. Cornstarch
1/2 C. skim Milk
1/4 tsp. Vanilla
Preheat oven to 375 degrees. To prepare cake, coat a 9″ round cake pan with wax paper; coat wax paper with cooking spray and set pan aside. Lightly spoon flour into a dry measuring cup and level with a knife. Place 1/4 tsp. Vanilla, salt and eggs in a large bowl, beat with a mixer at high speed 2 minutes. Gradually add 1/2 C. sugar, beating until thick and pale, about 3 minutes. Sift flour over egg mixture, 1/4 C. at a time; fold in. Scrape batter into prepared pan. Bake at 375 for 20 minutse or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack. Combine the rum, condensed and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat and allow to cool to room temperature. Pierce top of cake in several places with a skewer. Pour rum mixture evenly over top of the cake in two batches, beginning at outer edge and working inwards. Cool to room temperature. Cover and refrigerate overnight. Run a knife around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate. To prepare fruit, combine all fruit with 1 T. of sugar and toss gently. Cover and refrigerate overnight. To prepare custard, place egg beaters in a bowl and set aside. Combine 2 T. sugar and cornstarch in a small saucepan. Gradually add 1/2 skim milk, stirring with a whisk until well blended. Bring to a boil over medium heat’ cook 1 minute, stirring constantly. Remove from heat. Slowly stir in one-fourth hot milk mixture into egg beaters. Once that is mixed in, add the egg mixture into the hot milk, stirring constantly, to prevent curdling. Cook over medium heat one minute or until thick. Remove from heat and spoon into a bowl and place into a large ice filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Stir in 1/4 tsp. vanilla; spread custard over cake. Serve with fruit mixture.
Yield: 12 servings
Serving Size: 1 cake slice and 1/4 C. fruit
Calories: 255
Fat: 2.2g
Fiber: 1.2g
2 eggs
3/4 C. sugar
1/4 tsp. ground ginger
1/2 tsp. vanilla
1/4 tsp. salt
1 T. butter, melted
2 tsp. baking powder
1 3/4 C quick cooking oats
Heat oven to 350. In large bowl beat eggs until frothy. Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer. Blend in butter and baking powder, then fold in the oats. Cover a large cookie sheet with ungreased foil. Drop the batter onto sheet in rounded tsp.fuls spaced 2″ apart. Bake in center of oven until the edges are golden brown, 10 to 12 minutes. Remove from pan while hot and cool on a rack. Repeat with remaining batter.
2 1/4 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/3 C. Fleischmann’s margarine, softened
1 1/4 C. sugar
3/4 C. Egg Beaters 99% Real Egg Product (3 eggs)
1 1/4 C. bananas, mashed
2/3 C. plain nonfat yogurt
In small bowl, combine flour, baking powder and baking soda; set aside. In large bowl, with electric mixer at medium speed, beat margarine and sugar until well combined. At low speed, blend in egg beaters and bananas. Add flour mixture alternately with yogurt, mixing until smooth. Stir in walnuts if desired. Spoon batter into greased and floured 13x9x2-inch baking pan. Bake at 350 degrees F. for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Dust with confectioner’s sugar if desired before serving.
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
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
Lemon Verbena and Toasted Rice Shortbread
3/4 C. jasmine rice (see note)
2 sticks (1/2 cup) unsalted butter, room temperature
3/4 C. (85g) confectioners’ sugar
1 T. ground lemon verbena or chamomile
1 1/2 C. (188g) all-purpose flour
1/2 tsp kosher salt
Add the rice to a frying pan over medium heat, stirring frequently, until all of the rice is an even, deep golden brown color (about 7 minutes). Remove from the pan and let cool to room temperature. Grind the rice to a fine powder using a spice grinder, coffee grinder, or high-powdered food processor. Measure out 1/2 C. of rice flour to use in the recipe. Make the shortbread. Preheat the oven to 300F. Before proceeding, make sure that your butter is at room temperature. The butter should have some give to it when pressed with your index finger but should not feel very soft and greasy. With an electric mixer, cream together the butter and confectioners’ sugar just until creamy and smooth. In a coffee/spice grinder or small food processor, chop the dried lemon verbena leaves into small pieces. Alternatively, you can use ground leaves from a tea bag. Measure out 1 T. of ground leaves and add to the butter mixture. Mix to combine. Stir in 1/2 C. of rice flour, salt, and half of the all-purpose flour. Once combined, mix in the remaining flour and stir just until combined. Press the dough together a few times with your hands until it comes together easily. Butter a 9″ x 13″ baking dish and line with parchment paper. Press the dough into the pan in an even layer. Bake for 20 minutes, until the shortbread is a pale gold. Remove from the oven and cut into rectangles (size of your choosing). Prick cookies with a fork. Then return to the oven for about 8 minutes, until the shortbreads are golden. The shortbreads should still be light in color. Turn off the oven and leave the door cracked open for at least one hour. Then remove cookies from the oven and let cool completely. Notes: If you don’t have a grinder, you can try buying rice flour and toasting it in a pan until deeply golden brown.
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.
Split Pea Tortellini Soup Mix in a Jar
3 oz. dried cheese-filled tortellini (2/3 C.)
1/4 C. dried tomatoes
1/3 C. dried split green peas
1/2 C. dried chopped carrots
1 T. instant chicken bouillon granules
2 T. Tomato Powder
1 T. dried minced onion
1 1/2 tsp. dried basil
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. ground pepper
Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions.
Add 5 C. water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. Optional: Add 1 C. chopped cooked ham or sausage or add imitation bacon bits to the pot.
Mason Jar Creamy Tomato-Basil Tortellini
Heaping ½ C. Tomato Powder
1 tsp. Beef Bouillon
½ tsp. dried Oregano
1 tsp. Garlic Powder
¾ tsp. dried Basil
Pinch Crushed Red Pepper Flakes
¼ C. non-Instant Milk Powder
1 T. Cornstarch
1 tsp. Sugar
2 tsp. Salt
2 C. dry Tortellini
Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar and salt in the bowl and place on top of tomato mixture. Add tortellini to jar. To use mix contents of jar with 4 C. of water in a large skillet with a lid. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20-25 minutes, until pasta is soft. Stir occasionally, and add more water if needed.
LTS German Pancakes
1 C. Whole Wheat Flour
3 T. dried Whole Egg, sifted
2 T. Sugar
¼ tsp. Baking Powder
1 C. Reconstituted Dry Milk
2/3 C. Water
1 tsp. Vanilla
Oil
Whisk together dry ingredients; add liquid ingredients and beat 1 minute. Cook large pancakes. Spread with Jam, roll up, and eat with fingers. Lemon Syrup: Mix together bottled lemon juice and powdered sugar little by little until you reach desired consistency.
LTS Tootsie Rolls
1 C. Honey
1 tsp. Vanilla
½ C. Cocoa
1 C. Non-Instant Powdered Milk
Cook honey to 255< (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.
Peanut Cookies
1 C. brown sugar
1 C. white sugar
1 C. shortening
2 eggs
1 lb. vanilla
1 ½ C. flour
1 tsp. Soda
3 C. Quaker oats (not the quick kind)
6 ½ to 8 oz. salted Spanish peanuts
Cream together sugars and shortening. Add eggs and vanilla and beat until fluffy. Stir in flour, baking soda and oatmeal. Add peanuts. Place golf ball sized scoops on cookie sheet, lightly press down with bottom of glass. Bake at 350 until done, about 10 minutes.
Andes Mint “Chip” Cookies
1/2 c. + 1/2 T. butter powder
3/4 c. dark brown sugar
1/2 c. white sugar
1 tsp. baking soda
1 tsp. baking powder
2 T. powdered whole eggs
4 T. water
1/4 c. water (if needed, if the dough seems too dry; it should have the consistency of a chocolate chip cookie dough when mixed)
2 tsp. vanilla
1 package Andes Mints, broken up into chunks
2 2/3 c. sifted all-purpose flour
Blend it all in in order listed. Chill in fridge for an hour. Roll into balls and flatten slightly and put on cookie sheets. Bake for 8-10 minutes at 350.
Easy Cake Mix stra
1 box Spice Cake Mix
1 15 oz. can Pumpkin Puree
1 11-12 oz. bag Chocolate Chips
Add cake mix to bowl. Add spoonfuls of the pumpkin puree, mixing in between until the texture resembles cookie dough. You may need as little as one C. of the puree. Fold in chocolate chips. Bake at 350 for 12 minutes.
Foraged Huckleberry Donuts
1 C. Huckleberries, smaller sized is better
1⁄3 C. water
1 C. baking mix, such as bisquick (or homemade version)
3 T. white sugar
2 T. dry milk
2 T. dry egg powder
1⁄4 C. cooking oil
1 paper lunch bag
1⁄4 C. powdered sugar
In bowl, combine baking mix with water. Stir in granulated sugar, dry milk, and egg powder. If too dry, you can add a bit more water, but it should be a dough, not a batter. Gently mix in huckleberries. Place powdered sugar in paper bag. Heat half oil in a pot over medium heat. Add in spoonfuls of dough without touching and cook until browned on one side, flip, and brown the other side. While still hot, place in paper bag and toss to coat. Repeat, adding and heating more oil if necessary, until dough is used up.
“Apple Pie” Pudding
1 C. crushed Honey Graham Crackers
¼ C. Brown Sugar
1 tsp. Cinnamon
4 C. diced Dried Apples
¼ C. Cornstarch or Flour
½ C. Instant Milk
2 C. Water
Mix all ingredients together in a bowl. Heat water to near boiling. Stir in apple mixture, cover pan and remove from heat. Allow to sit 10 minutes to rehydrate.
Spiced Raisin Cake
1 C. Brown Sugar
1 C. cold water
1 ½ C. of raisins
1/3 C. shortening
1 tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp. Cloves
½ tsp. Salt
Boil the above ingredients for 3 minutes then let cool. Once cooled, add the rest below:
1 tsp. Baking soda
2 C. Flour
½ tsp. Baking powder
Bake in a flat pan at 350 degrees for 35 minutes. Best eaten warm, right out of the oven.
Basic Cake
2 C. Whole Wheat or White Flour (or half and half)
1 T. Baking Powder
1 tsp. Salt
½ C. Oil
1 ½ C. Sugar
1 ½ tsp. Vanilla
1 C. Milk
2 Eggs
Combine all ingredients and mix well. Pour into greased and floured 9×13” baking pan. Bake at 350 for 30-40 minutes or until done.
Basic Drop Cookies
1 ¼ C. Whole Wheat or White Flour
½ tsp. Baking Soda
½ tsp. Salt
¼ C. Oil
½ C. Sugar
¼ C. Brown Sugar
2 tsp. Water
1 Egg
1 tsp. Vanilla
Chocolate Chips or Nuts, Optional
Combine oil, water and sugars and mix until smooth. Add remaining ingredients and mix well. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for 8-10 minutes.
Banana Chocolate Walnut Granola Bars
3 T. Coconut oil, plus more for greasing the pan
2/3 C. Honey
1/4 C. Brown sugar
1/2 tsp. Salt
2 tsp. Vanilla extract
2 C. Rolled oats
1 C. Crispy rice cereal
1 C. Walnuts
1 C. Banana chips
1 C. Chocolate chips
Preheat the oven to 300 degrees F. Grease a 9 by 13 inch baking pan with coconut oil. In a mixing bowl, combine the oats, crispy rice cereal, walnuts, and banana chips. Place the coconut oil, honey, brown sugar, salt and vanilla in a small pot and bring to a boil over medium heat. Boil for about a minute and then pour over the oatmeal mixture. Stir well, add the chocolate chips, and stir again. Pour the mixture into the prepared baking pan. With wet fingers, press the mixture into the pan so that the top is even. Bake for 30 minutes. The bars should be golden brown. Let cool completely and cut into bars. Let cool for about 15 minutes, and then turn out onto a cutting board. Slice, enjoy a warm piece with butter, and cover the rest with foil or in a food storage container for your trip.
Milled Cornbread
2 C. freshly ground Corn kernels
2 Eggs
Approximately 2 C. Milk
2 tsp. Sugar
¾ C. freshly Ground Wheat Berries
4 tsp. Baking Powder
Beat eggs in bowl, add milk and sugar, then corn meal, flour and baking powder. Depending on coarseness of grind and age of corn and wheat, you may need to add a little more milk or a little more cornmeal to get the batter consistency right. Pour batter into a well greased pan and bake at 350 about 30 minutes, or until cooked through and just browning on edges.
Sweet Cornbread with Honey Butter
2 T. Dry Milk Powder (non instant)
2/3 C. white sugar
½ tsp. baking soda
1 C. cornmeal
1 C. white flour
½ C. butter powder
2 T. egg powder
½ tsp. salt
1 1/4 C. + 2 tsp. water
1 T. vinegar
Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix, and let sit for 5 minutes. When you add the vinegar to the milk, it will foam up and get a few chunks in it – don’t worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into ¼ C. plus 2 tsp. water. Add milk mixture into the egg/butter mixture. Mix together. Add the rest of the ingredients in and stir until few lumps remain. Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. You can also cook it in mini muffin tins, about 1 tsp. batter per greased muffin cup (do not use paper liners).
Honey Butter
1 C. butter powder
1 C. honey
½ C. water
1 C. powder sugar
1 tsp. vanilla
Using wire whisk or Kitchen Aid beat ingredients until creamy
Corny Bacon Muffins
½ C. Shelf Stable Bacon Pieces or Bacon Bits
1 C. enriched flour
1/4 C. sugar
4 tsp. baking powder
3/4 tsp. salt
1 C. yellow corn meal
2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)
1 C. milk (1/3 C. powdered milk, 1 C. water)
1/4 C. vegetable oil
If using non shelf stable bacon, cook until crisp; drain and cut in small pieces. Sift together the flour, sugar, baking powder, and salt. Stir in corn meal, then add eggs, milk, and vegetable oil. Stir until just smooth, add bacon bits and fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.
Simple Gravy for Biscuits
½ C. Fat
5-6 T. Flour
1 C. (8 oz.) Evaporated Milk
1 C. Water
1 T. Bouillon Granules, optional
Salt & Pepper to Taste
You can use any number of fats. Bacon grease works well if you are making biscuits and gravy to go with bacon for breakfast. You can use the fat left in the pan after cooking skin on chicken or fattier pork or ground beef or sausage, etc. You can use plain shortening, or even oil or melted butter. If you are not using an animal fat, you might want to add the bouillon granules in increase flavor. If you do that, don’t add salt without tasting for seasoning first as bouillon has a lot of salt. You can also sauté finely diced onion in the fat until it is soft, then increase the heat and proceed with the recipe. Gravy can stand the addition of different seasonings and herb blends. Try a sprinkle of hot sauce or Worcestershire at the end.
Heat fat in a skillet until very hot, just below smoking. Sprinkle flour into fat and stir until all lumps are gone, stirring constantly. The longer you cook the flour in the oil, the darker the gravy will be. However, the flour will thicken less as you cook it longer, so you will have a thinner gravy. Mix evaporated milk and water together and add all at once to the flour and fat, while continuing to stir constantly. (Be careful while adding the liquid so you don’t splash and burn yourself.) Continue to cook over medium high heat, stirring, until gravy has reached desired thickness. Season to taste and serve over biscuits.