Browsed by
Tag: Pie

Chocolate Cream Banana Pie

Chocolate Cream Banana Pie

1/2 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 1/2 T. cold better butter or trans-fat free spread

1/4 C. brown sugar

2 1/2 T. cornstarch

1 egg

2 C. fat-free milk

2 ounces bittersweet chocolate, chopped

1 tsp. vanilla extract

1 ripe but firm banana

Whipped cream (optional)

Coat a pie pan with vegetable oil spray. In a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Tilt the pan to coat the side with crumbs. Press the remaining crumbs with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, in a saucepan, combine the sugar and cornstarch. Whisk to mix. In a bowl, beat the egg with a fork. Add the milk and stir to blend. Add to the saucepan, whisking constantly, or until blended. Cook, stirring constantly, over medium heat for about 5 minutes, or until thickened. Remove from the heat. Add the chocolate and vanilla. Stir until the chocolate melts. Let stand, stirring occasionally, to cool completely. Cut the banana into thin slices. Arrange on the bottom and sides of the reserved crust. Dollop the cooled pudding into the pan. Refrigerate for at least 5 hours, or until set. Serve, garnished with 1 T. of whipped cream (if using) per slice.

Yield: 8 servings

Calories: 145

Fat: 6.5g

Fiber: 3g

Mixed Berry Cobbler with Cornmeal Crust

Mixed Berry Cobbler with Cornmeal Crust

1/4 C. brown sugar

1 1/2 T. cornstarch

4 C. (about 1 1/4 pounds) frozen mixed berries, thawed

3/4 C. stone-ground cornmeal

2 T. whole wheat pastry flour

1 1/2 T. brown sugar

1 1/2 tsp. baking powder

Salt

2 1/2 T. cold better butter or trans-fat free spread, cut into chunks

1/3 C. fat-free milk

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

Yield: 6 servings

Calories: 190

Fat: 4.5g

Fiber: 4g

Grape-and-Currant Tart with Fontina Cheese

Grape-and-Currant Tart with Fontina Cheese

1/2 C. boiling water
1/4 C. dried currants
6 (3/4-oz.) slices white bread
Vegetable cooking spray
1 1/2 C. skim milk, divided
1 1/4 C. (5 oz.) diced fontina cheese
1 1/4 C. seedless red grapes, halved
2 T. all-purpose flour
1/3 C. sugar
2 T. yellow cornmeal
1 tsp. grated lemon rind
3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp. extra-virgin olive oil
1 T. sugar
2 tsp. chopped fresh rosemary

Preheat oven to 350°. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 C. milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. Place flour in a bowl, and gradually add remaining 1 C. milk, stirring with a wire whisk until blended. Stir in 1/3 C. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 T. sugar and rosemary. Bake at 350° for 45 minutes or until set; let cool on a wire rack.

Yield: 8 servings
Calories: 219
Fat: 7.6g
Fiber: .8g

Plum Pinwheel Tart

Plum Pinwheel Tart

Tart dough:
2/3 C. granulated sugar
6 T. stick margarine or butter
1 tsp. vanilla extract
2 oz. block-style fat-free cream cheese (about 1/2 C.)
1 large egg
2 C. all-purpose flour
1/4 tsp. salt

Tart filling:
Cooking spray
4 C. thinly sliced ripe red-fleshed plums (about 12 medium)
1/4 C. red currant jelly
2 T. water
1 large egg
1 tsp. water
2 T. turbinado or granulated sugar

Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring C., and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours. Preheat oven to 400°. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 T. water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 tsp. water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400° for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.

Yield: 10 servings
Calories: 293
Fat: 8.6g
Fiber: 2.1g

Pear Crisp

Pear Crisp

1/4 C Splenda

3 graham crackers

1/4 C light butter

1 tsp. ground cinnamon

2 T. all purpose flour

3 C peeled and sliced Bartlett pears

2 T. all purpose flour

1/4 C Splenda

1 T. lemon juice

3 T. water

1/2 tsp. ground cinnamon

Preheat oven to 350ºF. Coat an 8″ x 8″ baking dish with cooking spray. Set aside. To make topping: Place Splenda, graham crackers, butter, cinnamon, and flour in food processor. Blend until crumbly. Set aside. To make filling: In large bowl, gently toss together pears, flour, Splenda, lemon juice, water, and cinnamon. Place in prepared baking dish. Cover with topping. Bake 40 to 45 minutes or until bubbling around edges. Serve warm.

Anise Hyssop Pear Tart

Anise Hyssop Pear Tart

3 large Bartlett Pears

1 to 1 1/2 C. coarsely chopped Anise Hyssop Leaves and Flowers

2 C. Half and half

2 T. Cornstarch

2 Egg yolks

Pernod Liquid to taste, optional

1/2 C. cold Butter

3oz. cold Cream Cheese

1 C. Flour

3-4 fresh or dried Anise Hyssop Flower Stalks, for garnish

In a saucepan, combine chopped anise hyssop leaves and flowers and half-and-half. Slowly bring to a simmer. Remove from heat and allow anise hyssop to steep for 2 to 3 hours. With a knife, decoratively score round sides of pears. Lay pears, flat side down, in a buttered 9×13″ pan. Cut butter and cream cheese into cubes. Combine in a food processor with flour. Whirl until mixture holds together. Press this dough evenly over bottom and sides of an 11″ tart pan with removable bottom. In a 375 F. oven, set pastry on a low rack and pears on a rack above. Bake until crust is golden and pears turn brown, 20 to 30 minutes. Cool. Strain and discard the leaves from the half-and-half. In a saucepan, mix sugar and cornstarch, then stir in the cooled half-and-half. Stir over medium-high heat until boiling. Stir some of the cream into the egg yolks, then add the yolks and cream back to the pan and stir 1 minute. Stir in Pernod if desired. Pour hot anise hyssop cream into crust. Set pears, round side up, in cream. Let cool, cover lightly, and chill 8 hours or overnight. Before serving, scatter anise hyssop florets between the pears and place a small leaf cluster in the center of the tart.

Crisp Broccoli Spears with Asian Peanut Dipping Sauce

Crisp Broccoli Spears with Asian Peanut Dipping Sauce

1 pound broccoli

1/4 C. smooth or chunky peanut butter

2 T. rice vinegar

1 T. reduced-sodium soy sauce

1 1/2 tsp. brown sugar

1 clove garlic, minced

1 tsp. asian chile sauce

2 T. hot water

Cut the broccoli into long spears. Fill a large bowl with ice cubes and water to cover. Bring a large saucepan of salted water to a boil. Add the broccoli spears and cook just until bright green and slightly tender, about 3 minutes. Drain and immediately transfer the broccoli to the cold water to stop the cooking. When cool, drain well and blot dry. In a medium bowl, combine the peanut butter, vinegar, soy sauce, sugar, garlic, and chile sauce. Whisk together, adding hot water as necessary to make a sauce. Serve with the broccoli spears.

Sherry Flavored Roasted Chicken Pot Pie

Sherry Flavored Roasted Chicken Pot Pie

1 uncooked pastry sheet

2 Tbsp Spanish extra virgin olive oil

2 garlic cloves, chopped

2 green onions, thinly sliced

1 leek, chopped (just the white)

1/2 pound baby carrots

1/2 pound mushrooms

1 C. dry Sherry

Salt and pepper

2 whole roasted or cooked chicken breasts

1 C. drippings from the roasted chicken (or equivalent of stock)

1-2 Tbsp corn starch

1 C. fresh Mozzarella cheese, grated

Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well. Add corn starch diluted in a little cold water to thicken the sauce. Add salt and pepper to taste. Arrange half of the grated cheese on the bottom of a baking pan. Pour the chicken mixture on top and cover with the rest of the cheese. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed. Prick the surface with a fork to let the steam out while baking. Bake for 25-30 minutes or until golden. Serve warm.

Tomato Tart

Tomato Tart

2 or 3 medium thinly sliced red or yellow tomatoes or both (about 3/4 pounds)
1 refrigerated pie crust from a 15-ounce package
1 egg white
2 T. store-bought pesto
3 ounces crumbed feta cheese (about 1/2 C.)
1/8 tsp. each salt and pepper
1 tsp. olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (approximately 15 minutes on one side and 5 minutes on the other). Press crust into bottom and up sides of a 10-inch tart pan with removable bottom. Trim any excess dough. Prick bottom of crust with fork; line shell with foil. Fill with pie weights or any dried beans (to hold down crust). Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.
Spread pesto over crust; sprinkle with cheese. Arrange drained tomatoes, slightly overlapping in concentric circles (circles within circles). Sprinkle with salt and pepper. Bake 25 to 30 minutes or until tomatoes are soft and crust is golden. Brush with oil. Cool on rack 10 minutes. Remove pan sides. Slice and serve.

Yield: 8 servings
Calories: 185
Fat: 12g
Fiber: trace

Country Chicken Cobbler

Country Chicken Cobbler

1 bag (16 ounces) frozen mixed vegetables (carrots, cauliflower and broccoli)
1 can (10 3/4 ounces) condensed cream of potato soup
3/4 C. whole milk
1/8 tsp. ground black pepper
2 C. (1/2-inch pieces) rotisserie chicken meat (about 10 ounces)
1 tube (10 to 12 ounces) refrigerated buttermilk biscuits, each cut into quarters

Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken. Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole or 13″ by 9″ ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.

Yield: 6 main-dish servings
Calories: 320
Fat: 8g
Fiber: 4g

Easy Tamale Pie

Easy Tamale Pie

1 1/2 (16-oz.) tubes of polenta, crumbled
Cooking spray
2 (15-oz.) cans low-fat chili
1 C. (4 oz.) preshredded sharp cheddar cheese
6 T. bottled salsa
6 T. reduced-fat sour cream

Preheat oven to 475°. Place crumbled polenta in an 11 x 7-inch baking dish coated with cooking spray. Top with chili and cheddar cheese. Bake at 475° for 13 minutes or until bubbly. Top each serving with 1 T. salsa and 1 T. reduced-fat sour cream.

Yield: 6 servings
Calories: 324
Fat: 9.7g
Fiber: 6.6g

Cold Artichoke Starter

Cold Artichoke Starter

2 large artichokes, about 10 ounces each
1/4 C. white wine vinegar
1 tsp. mustard seeds
1/2 tsp. whole peppercorns
water
2 shallots, minced
1/2 C. finely chopped flat-leaf parsley
1/3 C. finely minced fresh herbs — all or 1 or the following: chervil, dill, thyme, or tarragon
1 tsp. capers, rinsed
1 small clove garlic, minced
juice and grated zest of 1 lemon
1 T. olive oil
freshly ground pepper

Remove coarse outer leaves from artichokes and trim stems flush with the base. Using a sharp knife, cut off top third of each artichoke. Trim thorny tips from remaining leaves and rinse under running cold water.
Place artichokes side by side in a pot just large enough to hold them securely. Add vinegar, mustard seeds, and peppercorns to the bottom of the pot. Fill with water to come about half way up the sides of the artichokes. Cover and bring to a boil over high heat.
Reduce heat and simmer, partially covered, until artichoke bottoms are tender when pierced, about 35 minutes. Drain. Transfer artichokes to a small metal pan and place in freezer for about 15 to 20 minutes, until chilled. Or, cover and refrigerate artichokes until the next day. In a small bowl, combine the shallots, parsley, herbs, capers, garlic, lemon juice, lemon zest, and olive oil. Using a sharp knife, cut chilled artichokes in half lengthwise. Remove sharp-pointed inner leaves and scoop out the fuzzy centers. Set each half on a salad plate and top with an equal portion of the shallot mixture and season with pepper.

Yield: 4 servings
Calories: 72
Fat: 4g
Fiber: 4g

Tomato Pie in Zucchini Crust

Tomato Pie in Zucchini Crust

Olive oil cooking spray
1 lb. zucchini, grated, all liquid squeezed out
3 scallions, white part and 1 inch green, chopped
2 large cloves garlic, minced
1 tsp. fresh thyme leaves
4 fluid oz. egg substitute
1/2 C. dry unseasoned bread crumbs
Freshly ground pepper
1 C. grated skim milk mozzarella cheese
1/4 C. freshly grated Parmesan cheese
1 T. reduced calorie mayonnaise
1 lb. fresh tomatoes, thinly sliced
2 T. minced fresh basil

Preheat oven to 350°F. Coat a nonstick skillet with cooking spray. Also coat a 9-inch pie pan with cooking spray. Set aside. Add the grated, squeezed dry zucchini, scallions, garlic, and thyme to the skillet. Cook over high heat until the zucchini and other vegetables are softened. Remove from heat. Add 2 fluid oz. of the egg substitute, bread crumbs, and pepper. Press into the bottom and sides of the pie pan. Bake for 15 minutes. In a small bowl, combine the two cheeses, mayonnaise and remaining egg substitute. Spread on top of the baked shell. Top with overlapping circles of tomato slices. Coat with cooking spray, Bake for 30 minutes until the pie is browned and set when a tester inserted near the center comes out clean. Serve warm or cold.

Yield: 6 servings
Calories: 153 calories
Fat: 6g
Fiber: 2g

Plum Crisp

Plum Crisp

6 large red or black plums, pitted and sliced
2 fluid ounces (1/4 C.) dry marsala wine
3 T. firmly packed light brown sugar
4 ounces granola
1/4 tsp. cinnamon

Preheat oven to 425o F. Spray an 8″ square baking pan with nonstick cooking spray. Arrange plum slices in prepared baking pan. Sprinkle plums with marsala and 1 T. of the sugar; bake, tightly covered, 15 minutes. Meanwhile, in small bowl, combine granola, cinnamon and the remaining 2 T. sugar. Sprinkle granola mixture over baked plums; bake, uncovered, 10 minutes longer, until topping is golden brown and mixture is bubbly.

Yield: 4 servings
Calories: 287
Fat: 7g
Fiber: 5g

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

1 pint low-fat chocolate (or vanilla) ice cream, slightly softened
1 C. canned pumpkin
1 tsp. pumpkin pie spice
1 C. Cool Whip Lite

Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving.

Yield: 8 servings
Calories: 90
Fat: 3g
Fiber: 1g

French Plum Tart

French Plum Tart

1 pastry shell
Firm, ripe plums
refrigerated butter cooking spray
Custard:
1 large egg
1/3 cup Splenda
1/4 cup all-purpose flour
1 cup evaporated skim milk
1 tablespoon cognac OR
1 teaspoon vanilla extract
1 tablespoon sugar
2 teaspoons grated orange zest

Preheat oven to 375°F. Line a 7-inch tart pan with the pastry. Cover with a sheet of aluminum foil and press down into the crevice. Fill the aluminum cover with beans, rice, or pie weights. Bake for 10 to 12 minutes, until lightly golden. Remove from oven and set on a wire rack to cool. Remove foil and beans or rice or pie weights. Discard foil, and beans or rice if used. Meanwhile, cut plums in half and discard the pit. Arrange the plums, cut side down on the partially baked tart shell. Lightly spritz the plums with butter spray and bake for 15 minutes, until plums begin to soften. While tart is baking, whisk the egg and Splenda until egg is thick and yellow colored. Whisk in flour, then evaporated milk and cognac or vanilla. Spoon the custard mixture around the bottom of the plums. Combine the sugar and orange zest. Sprinkle over the plums. Return the tart to the oven and bake for another 20 minutes, or until the custard is puffed and golden. Let cool before serving.

Yield: 4 servings
Calories: 209
Fat: 8g
Fiber: 1g

Fresh Cherry Cobbler

Fresh Cherry Cobbler

1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg white, lightly beaten
1 T. sugar
4 C. pitted fresh cherries (about 1 3/4 lb.)
1 C. splenda
3 T. uncooked quick-cooking tapioca
1 T. fresh lemon juice
1/8 tsp. salt
2 T. chilled butter, cut into small pieces

Preheat oven to 375�. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 T. sugar. Bake at 375� for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 1 C. sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375� for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Yield: 8 servings
Calories: 216
Fat 10.4g
Fiber: 1.7g

Southwest Tamale Tart

Southwest Tamale Tart

1 cup reduced fat Bisquick
1/2 cup cornmeal
1 1/2 cups reduced fat cheddar cheese, shredded
4 ounces chopped green chiles,drained
1/3 cup beef (or vegetable) broth, condensed
15 ounces black beans, canned, rinsed and drained
1/2 cup fresh cilantro, chopped
2 small tomatoes, seeded and chopped
salsa, optional
fat-free sour cream, optional

Heat oven to 350º. Grease spring form pan, 9×3 inches. 2. Mix baking mix, cornmeal, 1 cup of the cheese and the chilies thoroughly. Stir in beef broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining cheese. Bake 35 minutes. Loosen side of tart from pan; remove side. Arrange tomatoes around edge of tart. Cut into wedges; serve with Toppings (not included in calorie count).

Yield: 6 servings
Calories: 255
Fat: 4g
Fiber: 6g

Fall Pear Galette

Fall Pear Galette

from Cooking Light, October 2003

Cooking Spray
1/2 (15oz.) package refridgerated pie dough
1/3 C. (2oz.) shredded sharp Cheddar Cheese
5 ripe Bartlett or D’Anjou pears, peeled, cored and cut into 1″ slices
1 T. lemon juice
1/8 tsp. ground nutmeg
1/4 C. packed brown sugar
3 T. all-purpose flour

Caramel:
1/3 C. granulated sugar

Preheat oven to 400. To prepare galette, line a jelly roll pain with foil and coat foil with cooking spray. Roll dough into an 11″ circle, place on baking sheet. Sprinkle crust with cheese leaving a 1″ border. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour, toss gently. Arrange fruit on dough leaving a 2″ border (pears with be piled high on dough). Fold edges of dough towards center, pressing gently to seal (dough will only partially cover pears). Bake at 400 for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack. To prepare caramel, heal sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolive sugar evenly (about 4 minutes). Remove from heat, drizzle over galette.

Yield: 8 servings

Calories: 292
Fat: 9.7
Fiber: 3g

Savory Tomato Tart

Savory Tomato Tart

1 T. extra virgin olive oil
1 lg. onion, sliced as thin as possible (2 c.)
Pastry for 9″ pie crust
4 oz. goat cheese, crumbled (1 c.)
2 tsp. coarsely chopped fresh thyme or 1/2 tsp. dried
3 med. tomatoes, cut into 1/4″ thick slices

Preheat oven to 450 degrees. In a skillet, heat oil over medium high heat. Add onion and cook, stirring often, until golden brown. Remove from heat. Lay pastry dough flat on an ungreased baking sheet. Spread onion evenly on top, leaving a 1″ border. Dot with goat cheese, sprinkle with thyme and some pepper. Place tomato slices on top overlapping slightly. Sprinkle with salt and pepper. Fold pastry over topping crimping the edges. Bake until crust is golden, 18 to 20 min.

Yield: 8 servings
Calories: 163
Fat: 9g
Fiber: 3g

Seven Onion Tart

Seven Onion Tart

2 T. plus 2 tsp. Olive oil
4 Cloves Garlic, chopped
1/2 C. Sliced Green Onions
1 C. Shopped Shallots
2 1/4 C. Sliced Red Onion
2 1/4 C. Sliced Brown Onion
1 3/4 C. Cottage Cheese
4oz. Feta Cheese
1 tsp. Oregano
2 C. Leeks, sliced (white only)
1 1/2 C. Sifted Flour
1 T. Baking Poder
2 T. Finely chopped Chives
1/4 tsp. Salt
1/3 C. Butter, wrapped in plastic and frozen
1/2 C. Evaporated Milk
1 C. Shredded Mozzarella

Heat olive oil in large non-stick skillet and sauté garlic, green onion, shallot, red onion, and brown onion over medium low heat about 30 minutes, stirring frequently. While onions are cooking, combine cottage and feta cheese and 1/2 tsp. Oregano in food processor and whirl until smooth. Wash leeks carefully and steam until tender. Drain on paper towels. Preheat oven to 425. To make crust combine flour, baking powder, chives, remaining oregano and salt in medium bowl. Grate frozen butter into flour mixture. Use a pastry blender to mix until the flour is the constancy of oatmeal. Make a well and pour in all milk at once. Mix dough with knife. It will be moist. Knead dough on lightly floured surface 8 to 10 times. Press dough into 10-12” pie plate. Cover with half the mozzarella. Pour in half the cottage/Feta mixture and remaining mozzarella. Spread cooked onions in the pie pan next. Cover with remaining cheese mixture. Arrange drained leeks over cheese. Bake 20-25 minutes or until crust is golden brown. Let stand 15 minutes before slicing.

Improbable Pumpkin Pie

Improbable Pumpkin Pie

1/2 cup Bisquick reduced-fat baking mix
2 T. reduced-calorie margarine
1 1/2 cups fat-free evaporated milk
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
16 oz. canned pumpkin
2 large egg(s)
3/4 cup sugar

Pre-heat oven to 350 degrees. Spray a pie plate with Pam or other similar spray. Mix all ingredients together in a medium size bowl and pour into the plate. Bake at 350 degrees for 50-55 minutes. The crust will naturally form from the Bisquick.

Baking Powder Pie Crust

Baking Powder Pie Crust

2-1/4 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. water
3 T. olive oil

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Add water and oil to flour mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Divide dough in half. Working with one half at a time, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Note: Dough can be stored up to 3 days in the refrigerator in a zip-top plastic bag.

Yield: 2 (10-inch) crusts
Serving size: 1/6 crust

Calories: 116
Fat: 3.6 g
Fiber: 0.6 g

Blackberry Yogurt Pie

Blackberry Yogurt Pie

untitled18 graham cracker squares

1/4 cup sugar

1/4 cup finely chopped nuts (almonds, pecans or walnuts)

1/4 cup unsalted butter, melted

2 1/2 cups plain whole milk yogurt, strained

2 large Horizon Organic eggs, lightly beaten

1/4 cup sugar

2 T. cornstarch

1 tsp. vanilla

1 1/2 cups fresh or frozen whole blackberries, thawed

 

To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt. Preheat oven to 325 degrees. Prepare crust. Pulverize graham crackers in blender. In a small bowl combine graham cracker crumbs, sugar and finely chopped nuts. Add butter and mix well. Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup mixture to garnish pie. Chill. Prepare filling. Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla. Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.

 

Yield: 8 servings

Calories: 289

Fat: 13g

Fiber: 2g

 

Hollandaise-Asparagus Tart

Hollandaise-Asparagus Tart

1 cup all-purpose flour
2 T. sugar
3 T. vegetable shortening
3-1/2 T. ice water
Cooking spray
1 pound asparagus spears, trimmed
2/3 cup evaporated skim milk
1/2 tsp. grated lemon rind
2 T. fresh lemon juice
1/2 tsp. dried tarragon
1/4 tsp. salt
1 large egg
1 large egg white
1/2 cup (2 oz.) grated fresh Parmesan cheese

Preheat oven to 450&176; Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450&176; for 10 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 375. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spoke like in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375&176; for 30 minutes or until puffy and lightly browned. Serve warm.

1/6th recipe calories: 212

Crustless Pumpkin Pie

Crustless Pumpkin Pie

1 can pumpkin
1 C. Egg Beaters
1 C. 2% milk
1/2 C. Splenda
3 tsp. pumpkin pie spice

Mix all ingredients. Spray 8″ glass pan with oil. Fill with mix. Bake at 450 degrees for 20 minutes and 350 degrees for 40-50 minutes.

Peach Crisp

Peach Crisp

4 soft peaches
Cinnamon
Nutmeg
3 pkg. Splenda
1/4 C. Oatmeal
1 tsp. Vanilla Extract + 2 tsp. water

Take peaches and cut them up, sprinkle with cinnamon, nutmeg, and Splenda. Scatter the oatmeal over the top. Pour the vanilla extract and water mixture evenly over everything. Cover and bake at 350 until the peaches are tender; uncover and cook a few minutes more to let the oatmeal get crunchy.

Savory Onion Tart

Savory Onion Tart

1/2 tsp. dry yeast
1/2 tsp. sugar
3/4 C. warm water (100 to 110 degrees)
2-1/4 C. all-purpose flour, divided
1 tsp. kosher or sea salt, divided
Cooking spray
1-1/2 tsp. olive oil
6 C. thinly sliced onion
2 T. half-and-half
1-1/2 T. chopped fresh thyme, divided
1/4 tsp. black pepper

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring C., and level with a knife. Stir in 2 C. flour and 1/2 tsp. salt until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Roll the dough into a 12-inch circle on a floured surface. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Preheat oven to 425 degrees. Heat oil a large nonstick skillet over medium heat. Add the onion; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1/2 tsp. salt, half-and-half, and 1 T. thyme. Spread mixture over dough in pan. Bake at 425 degrees for 25 minutes or until crust is golden brown. Sprinkle with 1-1/2 tsp. thyme and pepper. Let stand 5 minutes. Cut into 6 wedges.

Yield: 6 servings

Calories: 238
Fat: 2.7g
Fiber: 3.7g

Crisp Potato Hash Browns

Crisp Potato Hash Browns

4 C. shredded peeled baking potato (about 1 1/4 lb.)
1/4 C. thinly sliced green onions
1/4 C. chopped green bell pepper
2 T. cornstarch
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
Cooking spray

Preheat oven to 475°. Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat. Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 C. potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

Yield: 8 servings
Serving size: 1 hash brown

Calories: 97
Fat: 0.7g
Fiber: 1.7g

Carmelized Onion & Roasted Red Pepper Tart

Carmelized Onion & Roasted Red Pepper Tart

1 package dry yeast (about 2-1/4 tsp.)
1 tsp. honey
3/4 C. warm water (100 degrees to 110 degrees)
1-1/2 C. bread flour, divided
1/4 C. whole wheat flour
1 T. olive oil
1 tsp. sea salt
Cooking spray
1 T. olive oil
6 C. vertically sliced onion
1 tsp. sea salt
3 thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 tsp. freshly ground black pepper
1 T. chopped fresh thyme
Thyme sprigs (optional)

To prepare crust, dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flours into dry measuring C., and level with a knife. Stir 1 C. bread flour and 1T. oil into yeast mixture. Cover and let rise in a warm place(85 degrees), free from drafts, 1-1/2 hours or until bubbly. Stir in1/2 C. bread flour, whole wheat flour, and 1 tsp. salt. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. To prepare the topping, heat 1 T. oil in a 12-inchnonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1tsp. salt, thyme sprigs, garlic, and bay leaves; cook for 15minutes or until deep golden brown, stirring frequently. Remove from heat. Discard thyme sprigs and bay leaves. Prepare broiler. While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15minutes or until blackened. Place in a zip-top plastic bag, and seal .Let stand for 15 minutes. Peel and coarsely chop. Preheat oven to 425 degrees. Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425degrees for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

Leek & Bacon Tart

Leek & Bacon Tart

Crust:
1 C. all-purpose flour
1/4 tsp. salt
2 T. chilled butter or stick margarine, cut into small pieces
2 T. vegetable shortening
1/4 tsp. cider vinegar
4 to 5 T. ice water

Filling:
6 bacon slices, cut crosswise into thin strips
7 C. chopped leek (about 3 large)
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
1-1/4 C. egg substitute
2/3 C. fat-free milk

To prepare crust, lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and 1/4 tsp. salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 T. at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes. Preheat oven to 425 degrees. Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425 degrees for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 tsp. drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust. Combine egg substitute, milk, 1/4 tsp. salt, and 1/8 tsp. pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425 degrees F for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.

Yield: 6 servings
Serving Size: 1/6 Tart Pan

Calories: 275 calories
Fat: 10g
Fiber: 2g

Notes: I thoght this was very tasty, although it isn’t quick and easy with all the steps involved. I just have a slice and some fruit, and it’s a stick with me breakfast. Since Mal won’t eat it, it’s hard to eat it all before it goes bad though, so I probably won’t make it that often.

Manakeesh (Middle Eastern Spice Tart)

Manakeesh (Middle Eastern Spice Tart)

1 T. sugar
1 C. warm water
2 tsp. active dry yeast
3 C. all-purpose flour
1 tsp. salt
4 T. zaatar (Zaatar is an herb mixture composed of savory, thyme, sumac, and sesame seeds. A prepared mixture of this herb mixture can be found at most Middle Eastern groceries.)
2 T. olive oil
1/2 tsp. lemon juice

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). One hour before baking, start preheating the oven with baking stones inside at 500 degrees F. Roll out 6 equal circles of dough. Meanwhile, in a small mixing bowl, mix zaatar mix with the olive oil and lemon juice. Pour the zaatar mixture equally on the dough circles and smooth it over the dough surface. Place on stone and bake until dough is done (8-10 minutes). Eat warm.

Yield: 6 servings
Serving Size: 1 bread round w/ spices

Calories: 260
Fat: 5.2g
Fiber: 1.6g

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.

 

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.

 

Grilled Pear and Prosciutto Starter

Grilled Pear and Prosciutto Starter

4 slices prosciutto

4 T.s balsamic vinegar

4 slices fresh parmesan cheese

2 pears, any variety

4 sprigs mint

Peel, halve, & core the pears. Grill the pears on medium heat, turning once, until they are heated through & have nice grill marks on both sides, about 5-7 minutes. Alternately, you can sauté the pears in a little butter or apple juice to heat them through & soften them up a bit. Place one pear half on each plate. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), & then a mint leaf. Drizzle a T. of balsamic vinegar around each pear half. Spice up with salt & pepper if desired.

Gillian McKeith’s Sweet Potato Shepherd’s Pie

Gillian McKeith’s Sweet Potato Shepherd’s Pie

2 tsp virgin olive oil

1 garlic clove. Peeled and cubed

1 onion, peeled and sliced

2 sticks celery, washed and sliced

1 bay leaf

1 small butternut squash, peeled, halved, deseeded and cut into small pieces

450ml vegetable stock (made with 1 vegetable stock cube or your own stock)

420g can ‘no added’ salt red kidney beans, rinsed in a colander under cold running water and drained

2 red or yellow peppers, washed, deseeded and sliced

4 tomatoes, washed and sliced in half

2 medium courgettes, sliced

1 broccoli head, finely chopped

3 medium carrots, sliced

2 tbsp finely chopped fresh parsley

1tsp arrowroot

4 sweet potatoes, steamed for 15 minutes until soft, and mashed

 

Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approximately 3 minutes. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil over a medium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, peppers, tomatoes, courgettes, broccoli and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken. Transfer into a baking dish, mix the sweet potato mash with a little of the cooking water and a dash of tamari sauce and add as a topping and bake for 15 minutes at 200 degrees C/400 degrees F/Gas 6. Just enough to set.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

“Apple Pie” Pudding

“Apple Pie” Pudding

“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.

Hippie Tacos

Hippie Tacos

Hippie Tacos

 

1 lb. ground Beef

2 C. cooked Whole Wheat Berries

2 pkg. Taco Seasoning (packaged or homemade)

15 10” tortillas (homemade from ingredients, or use shelf stable taco shells / tortillas)

Taco Toppings (lettuce, spinach, cheese, tomato, avocado, onion, cilantro, etc.)

 

Brown ground beef and drain fat. Stir in the cooked wheat berries, sprinkle with taco seasoning and add 1 ½ C. water to pan. Bring to a boil, then reduce heat and simmer a few minutes for water to cook off and seasonings to thicken. Spoon into tortillas and top with your favorite taco toppers.

LTS Impossible Cheeseburger Pie

LTS Impossible Cheeseburger Pie

LTS Impossible Cheeseburger Pie

 

2 C. Freeze Dried Beef Crumbles

1 C. Freeze Dried Shredded Cheddar Cheese

3 C. dried chopped Onions

1 2/3 C. Water

1 T. Worcestershire Sauce

¾ C. Bisquick

1 C. Reconstituted Milk

½ C. Water

4 T. Whole Egg Powder

1 T. Yellow Mustard, optional

 

Combine beef, cheese, onion, water and Worcestershire sauce in the pie plate. Allow to rest until most of the liquid is absorbed. Grease a 9” pie plate and heat oven to 400. In separate bowl combine bisquick, milk, water, egg powder, and mustard, if using. Whisk or stir vigorously with a fork until well blended. Pour batter over beef and cheese mixture. Bake at 400 for about 25 minutes, or until knife inserted in center comes out clean.