Prep: 5 Min
Cooking: 20 Min
Yields: 32 Servings (1 Tablespoon per serving)
Ingredients:
1 can (15 oz) Libby’s 100% Pure Pumpkin
2/3 Cup packed brown sugar
¼ cup honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Directions:
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy duty saucepan.
Bring to a boil over medium-high heat; reduce heat to low. Cook; stirring frequently, for 20-25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
Recipes makes 2 cups.
Wednesday, December 1, 2010
Wednesday, August 18, 2010
Peach Dumplings - two recipes
I haven't tried either recipe yet, but they both sound tasty!
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Fresh Peach Dumplings Served with Hard Sauce
By: MARYBAKEWELL (allrecipes.com)
"This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce."
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Original Recipe Yield 6 dumplings
Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavored shortening
5 tablespoons ice water
6 fresh peaches - peeled, pitted and halves
1/4 cup butter, softened
1 egg
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
Directions
In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.
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Peach Dumplings
By: Bettiann (allrecipes.com)
"My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My Dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a desert. Again, different ways to serve them my friend's mother sprinkled hers with ricotta cheese and sugar."
Prep Time: 2 Hrs
Cook Time: 20 Min
Ready In: 2 Hrs 20 Min
Original Recipe Yield 10 dumplings
Ingredients
8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package vanilla wafers, crushed
Directions
Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.
FOOTNOTE -Peach dumplings are a lot of work, but can be frozen whole after cooking, and are even better reheated, so make extras. To reheat, my dad would melt lots of butter in a fry pan. Cut the peach dumpling in half, remove the pit and fry until hot. Flipping once if you choose. The edges that touch the fry pan get a nice crispy brown. Yum!
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Fresh Peach Dumplings Served with Hard Sauce
By: MARYBAKEWELL (allrecipes.com)
"This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce."
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Original Recipe Yield 6 dumplings
Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavored shortening
5 tablespoons ice water
6 fresh peaches - peeled, pitted and halves
1/4 cup butter, softened
1 egg
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
Directions
In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.
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Peach Dumplings
By: Bettiann (allrecipes.com)
"My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My Dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a desert. Again, different ways to serve them my friend's mother sprinkled hers with ricotta cheese and sugar."
Prep Time: 2 Hrs
Cook Time: 20 Min
Ready In: 2 Hrs 20 Min
Original Recipe Yield 10 dumplings
Ingredients
8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package vanilla wafers, crushed
Directions
Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.
FOOTNOTE -Peach dumplings are a lot of work, but can be frozen whole after cooking, and are even better reheated, so make extras. To reheat, my dad would melt lots of butter in a fry pan. Cut the peach dumpling in half, remove the pit and fry until hot. Flipping once if you choose. The edges that touch the fry pan get a nice crispy brown. Yum!
Peach Bread
By: Janie (allrecipes.com)
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Original Recipe Yield 2 loaves
Ingredients
3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
Bake for about 1 hour, or until a tester inserted in the center comes out clean.
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I made this with fresh peaches and it was very good!
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Original Recipe Yield 2 loaves
Ingredients
3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
Bake for about 1 hour, or until a tester inserted in the center comes out clean.
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I made this with fresh peaches and it was very good!
10 Tactics for Overcoming Sugar Addiction
Here's another interesting article...
Are you addicted to sugar?
When I ask that question, most people attending my weight-management lectures raise their hand. Addiction to sugar is stronger for some people than others, but the truth is sugar is a powerfully addictive substance. If you've overindulged in cookies, candy, cake, or ice cream—and who hasn't, at some point—you know its seductive pull. Food manufacturers bank on it when they load sugar into soft drinks, breakfast cereal, soups, salad dressings, spaghetti sauce, energy bars, and even catsup.
THE DETAILS: Addiction to sugar is probably more common than you think. Americans consume an average of 20 to 30 teaspoons (about ½ cup!) daily of this substance, which has been linked to a variety of health problems, including obesity, hypertension, heart disease, diabetes, irritable bowel syndrome (IBS), attention and memory problems, hyperactivity, anxiety, and depression. Every month a new study comes out adding to the list of dangers posed by consuming sugar and its cousins, high-fructose corn syrup, maltose, and dextrose. Despite the risks, we continue to eat sugar because it is so addictive.
Would a tax on sugary drinks and sweets help you slim down?
In fact, sugar meets all the criteria for an addictive substance:
•It stimulates release of neurotransmitters in the brain, such as dopamine and serotonin, in a manner similar to alcohol, cocaine, and other drugs of abuse.
•People eat it compulsively, despite negative consequences and the intention to stop.
•With continued use, people develop a tolerance to its effects.
•Heavy sugar consumers have trouble functioning without it.
•When consumption ceases, withdrawal symptoms occur.
WHAT IT MEANS: Breaking free from a dependency on sugar is easier said than done. Because the roots of sugar addiction are both physical and emotional, you need a combination of physical and psychological approaches. The less you eat sugar, the less you will crave it. If you get withdrawal symptoms, know they will only last a few days and then you'll feel more balanced and energetic than ever.
These 10 recommendations will make it easier to get a sugar problem under control.
#1: Keep sugar and sugar products out of your house. This includes white and brown sugar, corn syrup, and maple syrup.
#2: Eat enough healthy food to satisfy your hunger. Eat healthy, whole food snacks like fruit, carrots, red pepper, cherry tomatoes, dates, and dried fruit to satisfy your sweet tooth. Drink plenty of water, too. Add a little fruit juice to sweeten iced tea, carbonated water, and other sugar-free drinks. Frozen fruit, whole or pureed, makes a delicious alternative to ice cream. Once you have cleared sugar from your system, your taste buds will become more sensitive, and these whole natural foods will taste sweeter and more satisfying. If you slow down and eat mindfully, you'll enjoy these foods even more.
#3: Eat three regular meals each day that combine complex carbohydrates (vegetables, whole grains, and fruits), lean protein (poultry, fish, meat, dairy, tofu) and healthy fats (milk, cheese, omega-3's, olive oil and other cold-pressed oils). This will help you maintain a steady blood sugar level throughout the day and reduce your sugar cravings. Eating a diet high in fiber also helps to reduce sugar cravings.
Drop those fries! Sugar is just as addictive and bad for you as excess sodium.
#4: Take a multivitamin and mineral supplement. Chromium picolinate and l-glutamine help to reduce cravings for some people.
#5: When you go out, make sure you are not ravenously hungry, especially if sugary sweets will be the only food available. Bring your own healthy snacks with you, or eat before going out.
#6: Get regular exercise, plenty of sunlight, and adequate sleep to reduce sugar cravings.
#7: Learn to identify and manage cravings that are not a result of physical hunger, but instead are rooted in stress or anxiety. Develop alternative ways of managing stress: Take a walk, call a friend, read a book, play with your pet, watch a movie. Breathe, meditate, listen to music, or take a hot bath to activate your body's relaxation response. Relaxation helps to balance your blood sugar and reduce cravings.
#8: If you have turned to sugar to deal with uncomfortable feelings, learn to identify the specific feelings and respond appropriately to them. If you are tired, take a break or rest, rather than trying to persevere in the face of fatigue. If you are bored, find something stimulating to do. If you are lonely, reach out to a friend. Overcoming your sugar addiction involves really paying attention to what you are feeling, and giving yourself what you really need instead of using sugar as a substitute.
#9: If you do overindulge in sugar, acknowledge that you slipped, and get back on track as soon as possible. Let go of the guilt and shame. Eating sugar is unhealthy, but it's not a sin. As with other addictions, it doesn't matter if you need multiple attempts to quit, just that you keep trying until it sticks.
#10: Be kind to yourself. To end the struggle with sugar, learn to nourish your body well and respond compassionately to your own feelings. The best sugar substitute is genuine self-acceptance.
Are you addicted to sugar?
When I ask that question, most people attending my weight-management lectures raise their hand. Addiction to sugar is stronger for some people than others, but the truth is sugar is a powerfully addictive substance. If you've overindulged in cookies, candy, cake, or ice cream—and who hasn't, at some point—you know its seductive pull. Food manufacturers bank on it when they load sugar into soft drinks, breakfast cereal, soups, salad dressings, spaghetti sauce, energy bars, and even catsup.
THE DETAILS: Addiction to sugar is probably more common than you think. Americans consume an average of 20 to 30 teaspoons (about ½ cup!) daily of this substance, which has been linked to a variety of health problems, including obesity, hypertension, heart disease, diabetes, irritable bowel syndrome (IBS), attention and memory problems, hyperactivity, anxiety, and depression. Every month a new study comes out adding to the list of dangers posed by consuming sugar and its cousins, high-fructose corn syrup, maltose, and dextrose. Despite the risks, we continue to eat sugar because it is so addictive.
Would a tax on sugary drinks and sweets help you slim down?
In fact, sugar meets all the criteria for an addictive substance:
•It stimulates release of neurotransmitters in the brain, such as dopamine and serotonin, in a manner similar to alcohol, cocaine, and other drugs of abuse.
•People eat it compulsively, despite negative consequences and the intention to stop.
•With continued use, people develop a tolerance to its effects.
•Heavy sugar consumers have trouble functioning without it.
•When consumption ceases, withdrawal symptoms occur.
WHAT IT MEANS: Breaking free from a dependency on sugar is easier said than done. Because the roots of sugar addiction are both physical and emotional, you need a combination of physical and psychological approaches. The less you eat sugar, the less you will crave it. If you get withdrawal symptoms, know they will only last a few days and then you'll feel more balanced and energetic than ever.
These 10 recommendations will make it easier to get a sugar problem under control.
#1: Keep sugar and sugar products out of your house. This includes white and brown sugar, corn syrup, and maple syrup.
#2: Eat enough healthy food to satisfy your hunger. Eat healthy, whole food snacks like fruit, carrots, red pepper, cherry tomatoes, dates, and dried fruit to satisfy your sweet tooth. Drink plenty of water, too. Add a little fruit juice to sweeten iced tea, carbonated water, and other sugar-free drinks. Frozen fruit, whole or pureed, makes a delicious alternative to ice cream. Once you have cleared sugar from your system, your taste buds will become more sensitive, and these whole natural foods will taste sweeter and more satisfying. If you slow down and eat mindfully, you'll enjoy these foods even more.
#3: Eat three regular meals each day that combine complex carbohydrates (vegetables, whole grains, and fruits), lean protein (poultry, fish, meat, dairy, tofu) and healthy fats (milk, cheese, omega-3's, olive oil and other cold-pressed oils). This will help you maintain a steady blood sugar level throughout the day and reduce your sugar cravings. Eating a diet high in fiber also helps to reduce sugar cravings.
Drop those fries! Sugar is just as addictive and bad for you as excess sodium.
#4: Take a multivitamin and mineral supplement. Chromium picolinate and l-glutamine help to reduce cravings for some people.
#5: When you go out, make sure you are not ravenously hungry, especially if sugary sweets will be the only food available. Bring your own healthy snacks with you, or eat before going out.
#6: Get regular exercise, plenty of sunlight, and adequate sleep to reduce sugar cravings.
#7: Learn to identify and manage cravings that are not a result of physical hunger, but instead are rooted in stress or anxiety. Develop alternative ways of managing stress: Take a walk, call a friend, read a book, play with your pet, watch a movie. Breathe, meditate, listen to music, or take a hot bath to activate your body's relaxation response. Relaxation helps to balance your blood sugar and reduce cravings.
#8: If you have turned to sugar to deal with uncomfortable feelings, learn to identify the specific feelings and respond appropriately to them. If you are tired, take a break or rest, rather than trying to persevere in the face of fatigue. If you are bored, find something stimulating to do. If you are lonely, reach out to a friend. Overcoming your sugar addiction involves really paying attention to what you are feeling, and giving yourself what you really need instead of using sugar as a substitute.
#9: If you do overindulge in sugar, acknowledge that you slipped, and get back on track as soon as possible. Let go of the guilt and shame. Eating sugar is unhealthy, but it's not a sin. As with other addictions, it doesn't matter if you need multiple attempts to quit, just that you keep trying until it sticks.
#10: Be kind to yourself. To end the struggle with sugar, learn to nourish your body well and respond compassionately to your own feelings. The best sugar substitute is genuine self-acceptance.
46 smart uses for salt
This is a long article but it's interesting to see some of the different ways to use salt.
By Melissa Breyer
How many ways can you use salt? According to the Salt Institute, about 14,000! The salt website has tons of handy tips for using salt around the house, and the best of the bunch -- plus my additions -- are listed below.
I can't think of another more versatile mineral. Salt is the most common and readily available nonmetallic mineral in the world. In fact, the supply of salt is inexhaustible.
For thousands of years, salt (sodium chloride) has been used to preserve food and for cleaning, and people have continued to rely on it for all kinds of nifty tricks.
So with its nontoxic friendliness and status as an endlessly abundant resource, let's swap out some toxic solutions for ample, innocuous, and inexpensive salt.
There are a number of forms of salt produced for consumption (and by default, housekeeping!): unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Kosher salt is sodium chloride processed to have flat crystals. And in case you're wondering, Epsom salt is an entirely different stuff: magnesium sulfate to be exact (which is a salt that I consider to be, essentially, miraculous).
Here are just a few of the many ways you can put salt to good use in your home:
In the Kitchen
Aside from all of the alchemy that salt performs in terms of baking chemistry and food flavor, salt has a number of other great applications in the kitchen.
Test egg freshness.
Put two teaspoons of salt in a cup of water and place an egg in it -- a fresh egg will sink, an older egg will float. Because the air cell in an egg increases as it ages, an older egg is more buoyant. This doesn't mean a floating egg is rotten, just more mature. Crack the egg into a bowl and examine it for any funky odor or appearance -- if it's rotten, your nose will tell you. (Bonus fact: if you have hard-boiled eggs that are difficult to peel, that means they are fresh!)
Set poached eggs.
Because salt increases the temperature of boiling water, it helps to set the whites more quickly when eggs are dropped into the water for poaching.
-Prevent fruits from browning.
Most of us use lemon or vinegar to stop peeled apples and pears from browning, but you can also drop them in lightly salted water to help them keep their color.
-Shell nuts more easily.
Soak pecans and walnuts in salt water for several hours before shelling to make it easier to remove the meat.
-Prevent cake icing crystals.
A little salt added to cake icings prevents them from sugaring.
-Remove odors from hands.
Oniony-garlicy fingers? I like soap and water, then rubbing them on anything made of stainless steel (it really works), but you can also rub your fingers with a salt and vinegar combo.
-Reach high peaks.
Add a tiny pinch of salt when beating egg whites or whipping cream for quicker, higher peaks.
-Extend cheese life.
Prevent mold on cheese by wrapping it in a cloth moistened with saltwater before refrigerating.
-Save the bottom of your oven.
If a pie or casserole bubbles over in the oven, put a handful of salt on top of the spill. It won't smoke and smell, and it will bake into a crust that makes the baked-on mess much easier to clean when it has cooled.
Personal Care
-Extend toothbrush life.
Soak toothbrushes in salt water before your first use; they'll last longer.
-Clean teeth.
Use one part fine salt to two parts baking soda -- dip your toothbrush in the mix and brush as usual. You can also use the same mix dissolved in water for orthodontic appliances.
-Rinse your mouth.
Mix equal parts salt and baking soda in water for a fresh and deodorizing mouth rinse.
-Ease mouth problems.
For cankers, abscesses, and other mouth sores, rinse your mouth with a weak solution of warm saltwater several times a day.
-Relieve bee-sting pain.
Ouch? Immediately dampen area and pack on a small pile of salt to reduce pain and swelling.
-Treat mosquito bites.
A saltwater soak can do wonders for that special mosquito-bite itch -- a poultice of salt mixed with olive oil can help too.
-Treat poison ivy.
Same method as for treating mosquito bites. (Salt doesn't seem to distinguish between itches.)
-Have an exfoliating massage.
After bathing and while still wet give yourself a massage with dry salt. It freshens skin and boosts circulation.
-Ease throat pain.
Mix salt and warm water, gargle to relieve a sore throat.
Around the House
-Deter ants.
Sprinkle salt at doorways, window sills, and anywhere else ants sneak into your house. Ants don't like to walk on salt.
-Extinguish grease fires.
Keep a box of salt near your stove and oven, and if a grease fire flares up, douse the flames with salt. (Never use water on grease fires; it will splatter the burning grease.) When salt is applied to fire, it acts like a heat sink and dissipates the heat from the fire -- it also forms an oxygen-excluding crust to smother the fire.
-Drip-proof candles.
If you soak new candles in a strong salt solution for a few hours, then dry them well, they will not drip as much when you burn them.
-Keep cut flowers fresh.
A dash of salt added to the water in a flower vase will keep cut flowers fresh longer. (You can also try an aspirin or a dash of sugar for the same effect.)
Arrange artificial flowers.
-Artificial flowers can be held in place by pouring salt into the vase, adding a little cold water and then arranging the flowers. The salt become solid as it dries and holds the flowers in place.
-Make play dough.
Use 1 cup flour, 1/2 cup salt, 1 cup water, 2 tablespoons oil, and 2 tablespoons cream of tartar. Stir together flour, cream of tartar, salt, and oil, and slowly add water. Cook over medium heat stirring frequently until dough becomes stiff. Spread onto wax paper and let cool. Knead the dough with your hands until it reaches a good dough consistency. (Read about juice dyes here.)
-Repair walls.
To fill nail holes, fix chips or other small dings in white sheet-rock or plaster walls, mix 2 tablespoons salt and 2 tablespoons cornstarch, then add enough water (about 5 teaspoons) to make a thick paste. Use the paste to fill the holes.
-Deter patio weeds.
If weeds or grass grow between bricks or blocks in your patio, sidewalk, or driveway, carefully spread salt between the cracks, then sprinkle with water or wait for rain to wet it down.
-Kill poison ivy.
Mix three pounds of salt with a gallon of soapy water (use a gentle dish soap) and apply to leaves and stems with a sprayer, avoiding any plant life that you want to keep.
-De-ice sidewalks and driveways.
One of the oldest tricks in the book! Lightly sprinkle rock salt on walks and driveways to keep snow and ice from bonding to the pavement and allow for easier shoveling/scraping. But don't overdo it; use the salt sensibly to avoid damage to plants and paws.
-Tame a wild barbecue.
Toss a bit of salt on flames from food dripping in barbecue grills to reduce the flames and calm the smoke without cooling the coals (like water does).
Cleaning
Salt works as an effective yet gentle scouring agent. Salt also serves as a catalyst for other ingredients, such as vinegar, to boost cleaning and deodorizing action. For a basic soft scrub, make a paste with lots of salt, baking soda and dish soap and use on appliances, enamel, porcelain, etc.
-Clean sink drains.
Pour salt mixed with hot water down the kitchen sink regularly to deodorize and keep grease from building up.
-Remove water rings.
Gently rub a thin paste of salt and vegetable oil on the white marks caused by beverage glasses and hot dishes on wooden tables.
-Clean greasy pans.
Cast-iron skillets can be cleaned with a good sprinkling of salt and paper towels.
-Clean stained cups.
Mix salt with a dab of dish soap to make a soft scrub for stubborn coffee and tea stains.
-Clean refrigerators.
A mix of salt and soda water can be used to wipe out and deodorize the inside of your refrigerator, a nice way to keep chemical-y cleaners away from your food.
-Clean brass or copper.
Mix equal parts of salt, flour, and vinegar to make a paste, and rub the paste on the metal. After letting it sit for an hour, clean with a soft cloth or brush and buff with a dry cloth.
-Clean rust.
Mix salt and cream of tartar with just enough water to make a paste. Rub on rust, let dry, brush off and buff with a dry, soft cloth. You can also use the same method with a mix of salt and lemon.
-Clean a glass coffee pot.
Every diner waitress' favorite tip: add salt and ice cubes to a coffee pot, swirl around vigorously, and rinse. The salt scours the bottom, and the ice helps to agitate it more for a better scrub.
Laundry
-Attack wine spills.
If a tipsy guest tips wine on your cotton or linen tablecloth, blot up as much as possible and immediately cover the wine with a pile of salt, which will help pull the remaining wine away form the fiber. After dinner, soak the tablecloth in cold water for 30 minutes before laundering. (Also works on clothing.)
-Quell oversudsing.
Since, of course, we are all very careful in how much detergent we use in our laundry, we never have too many suds. But if someone overfills ... you can eliminate excess suds with a sprinkle of salt.
-Dry clothes in the winter.
Use salt in the final laundry rinse to prevent clothes from freezing if you use an outdoor clothes line in the winter.
-Brighten colors.
Wash colored curtains or washable fiber rugs in a saltwater solution to brighten the colors. Brighten faded rugs and carpets by rubbing them briskly with a cloth that has been dipped in a strong saltwater solution and wrung out.
Remove perspiration stains.
-Add four tablespoons of salt to one quart of hot water and sponge the fabric with the solution until stains fade.
-Remove blood stains.
Soak the stained cloth in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen, or other natural fibers that can take high heat.)
-Tackle mildew or rust stains.
Moisten stained spots with a mixture of lemon juice and salt, then spread the item in the sun for bleaching -- then rinse and dry.
-Clean a gunky iron bottom.
Sprinkle a little salt on a piece of paper and run the hot iron over it to remove rough, sticky spots.
-Set color.
Salt is used commonly in the textile industry, but works at home too. If a dye isn't colorfast, soak the garment for an hour in 1/2 gallon of water to which you've added 1/2 cup vinegar and 1/2 cup salt, then rinse. If rinse water has any color in it, repeat. Use only on single-colored fabric or madras. If the item is multicolored, dry-clean it to avoid running all of the colors together.
By Melissa Breyer
How many ways can you use salt? According to the Salt Institute, about 14,000! The salt website has tons of handy tips for using salt around the house, and the best of the bunch -- plus my additions -- are listed below.
I can't think of another more versatile mineral. Salt is the most common and readily available nonmetallic mineral in the world. In fact, the supply of salt is inexhaustible.
For thousands of years, salt (sodium chloride) has been used to preserve food and for cleaning, and people have continued to rely on it for all kinds of nifty tricks.
So with its nontoxic friendliness and status as an endlessly abundant resource, let's swap out some toxic solutions for ample, innocuous, and inexpensive salt.
There are a number of forms of salt produced for consumption (and by default, housekeeping!): unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Kosher salt is sodium chloride processed to have flat crystals. And in case you're wondering, Epsom salt is an entirely different stuff: magnesium sulfate to be exact (which is a salt that I consider to be, essentially, miraculous).
Here are just a few of the many ways you can put salt to good use in your home:
In the Kitchen
Aside from all of the alchemy that salt performs in terms of baking chemistry and food flavor, salt has a number of other great applications in the kitchen.
Test egg freshness.
Put two teaspoons of salt in a cup of water and place an egg in it -- a fresh egg will sink, an older egg will float. Because the air cell in an egg increases as it ages, an older egg is more buoyant. This doesn't mean a floating egg is rotten, just more mature. Crack the egg into a bowl and examine it for any funky odor or appearance -- if it's rotten, your nose will tell you. (Bonus fact: if you have hard-boiled eggs that are difficult to peel, that means they are fresh!)
Set poached eggs.
Because salt increases the temperature of boiling water, it helps to set the whites more quickly when eggs are dropped into the water for poaching.
-Prevent fruits from browning.
Most of us use lemon or vinegar to stop peeled apples and pears from browning, but you can also drop them in lightly salted water to help them keep their color.
-Shell nuts more easily.
Soak pecans and walnuts in salt water for several hours before shelling to make it easier to remove the meat.
-Prevent cake icing crystals.
A little salt added to cake icings prevents them from sugaring.
-Remove odors from hands.
Oniony-garlicy fingers? I like soap and water, then rubbing them on anything made of stainless steel (it really works), but you can also rub your fingers with a salt and vinegar combo.
-Reach high peaks.
Add a tiny pinch of salt when beating egg whites or whipping cream for quicker, higher peaks.
-Extend cheese life.
Prevent mold on cheese by wrapping it in a cloth moistened with saltwater before refrigerating.
-Save the bottom of your oven.
If a pie or casserole bubbles over in the oven, put a handful of salt on top of the spill. It won't smoke and smell, and it will bake into a crust that makes the baked-on mess much easier to clean when it has cooled.
Personal Care
-Extend toothbrush life.
Soak toothbrushes in salt water before your first use; they'll last longer.
-Clean teeth.
Use one part fine salt to two parts baking soda -- dip your toothbrush in the mix and brush as usual. You can also use the same mix dissolved in water for orthodontic appliances.
-Rinse your mouth.
Mix equal parts salt and baking soda in water for a fresh and deodorizing mouth rinse.
-Ease mouth problems.
For cankers, abscesses, and other mouth sores, rinse your mouth with a weak solution of warm saltwater several times a day.
-Relieve bee-sting pain.
Ouch? Immediately dampen area and pack on a small pile of salt to reduce pain and swelling.
-Treat mosquito bites.
A saltwater soak can do wonders for that special mosquito-bite itch -- a poultice of salt mixed with olive oil can help too.
-Treat poison ivy.
Same method as for treating mosquito bites. (Salt doesn't seem to distinguish between itches.)
-Have an exfoliating massage.
After bathing and while still wet give yourself a massage with dry salt. It freshens skin and boosts circulation.
-Ease throat pain.
Mix salt and warm water, gargle to relieve a sore throat.
Around the House
-Deter ants.
Sprinkle salt at doorways, window sills, and anywhere else ants sneak into your house. Ants don't like to walk on salt.
-Extinguish grease fires.
Keep a box of salt near your stove and oven, and if a grease fire flares up, douse the flames with salt. (Never use water on grease fires; it will splatter the burning grease.) When salt is applied to fire, it acts like a heat sink and dissipates the heat from the fire -- it also forms an oxygen-excluding crust to smother the fire.
-Drip-proof candles.
If you soak new candles in a strong salt solution for a few hours, then dry them well, they will not drip as much when you burn them.
-Keep cut flowers fresh.
A dash of salt added to the water in a flower vase will keep cut flowers fresh longer. (You can also try an aspirin or a dash of sugar for the same effect.)
Arrange artificial flowers.
-Artificial flowers can be held in place by pouring salt into the vase, adding a little cold water and then arranging the flowers. The salt become solid as it dries and holds the flowers in place.
-Make play dough.
Use 1 cup flour, 1/2 cup salt, 1 cup water, 2 tablespoons oil, and 2 tablespoons cream of tartar. Stir together flour, cream of tartar, salt, and oil, and slowly add water. Cook over medium heat stirring frequently until dough becomes stiff. Spread onto wax paper and let cool. Knead the dough with your hands until it reaches a good dough consistency. (Read about juice dyes here.)
-Repair walls.
To fill nail holes, fix chips or other small dings in white sheet-rock or plaster walls, mix 2 tablespoons salt and 2 tablespoons cornstarch, then add enough water (about 5 teaspoons) to make a thick paste. Use the paste to fill the holes.
-Deter patio weeds.
If weeds or grass grow between bricks or blocks in your patio, sidewalk, or driveway, carefully spread salt between the cracks, then sprinkle with water or wait for rain to wet it down.
-Kill poison ivy.
Mix three pounds of salt with a gallon of soapy water (use a gentle dish soap) and apply to leaves and stems with a sprayer, avoiding any plant life that you want to keep.
-De-ice sidewalks and driveways.
One of the oldest tricks in the book! Lightly sprinkle rock salt on walks and driveways to keep snow and ice from bonding to the pavement and allow for easier shoveling/scraping. But don't overdo it; use the salt sensibly to avoid damage to plants and paws.
-Tame a wild barbecue.
Toss a bit of salt on flames from food dripping in barbecue grills to reduce the flames and calm the smoke without cooling the coals (like water does).
Cleaning
Salt works as an effective yet gentle scouring agent. Salt also serves as a catalyst for other ingredients, such as vinegar, to boost cleaning and deodorizing action. For a basic soft scrub, make a paste with lots of salt, baking soda and dish soap and use on appliances, enamel, porcelain, etc.
-Clean sink drains.
Pour salt mixed with hot water down the kitchen sink regularly to deodorize and keep grease from building up.
-Remove water rings.
Gently rub a thin paste of salt and vegetable oil on the white marks caused by beverage glasses and hot dishes on wooden tables.
-Clean greasy pans.
Cast-iron skillets can be cleaned with a good sprinkling of salt and paper towels.
-Clean stained cups.
Mix salt with a dab of dish soap to make a soft scrub for stubborn coffee and tea stains.
-Clean refrigerators.
A mix of salt and soda water can be used to wipe out and deodorize the inside of your refrigerator, a nice way to keep chemical-y cleaners away from your food.
-Clean brass or copper.
Mix equal parts of salt, flour, and vinegar to make a paste, and rub the paste on the metal. After letting it sit for an hour, clean with a soft cloth or brush and buff with a dry cloth.
-Clean rust.
Mix salt and cream of tartar with just enough water to make a paste. Rub on rust, let dry, brush off and buff with a dry, soft cloth. You can also use the same method with a mix of salt and lemon.
-Clean a glass coffee pot.
Every diner waitress' favorite tip: add salt and ice cubes to a coffee pot, swirl around vigorously, and rinse. The salt scours the bottom, and the ice helps to agitate it more for a better scrub.
Laundry
-Attack wine spills.
If a tipsy guest tips wine on your cotton or linen tablecloth, blot up as much as possible and immediately cover the wine with a pile of salt, which will help pull the remaining wine away form the fiber. After dinner, soak the tablecloth in cold water for 30 minutes before laundering. (Also works on clothing.)
-Quell oversudsing.
Since, of course, we are all very careful in how much detergent we use in our laundry, we never have too many suds. But if someone overfills ... you can eliminate excess suds with a sprinkle of salt.
-Dry clothes in the winter.
Use salt in the final laundry rinse to prevent clothes from freezing if you use an outdoor clothes line in the winter.
-Brighten colors.
Wash colored curtains or washable fiber rugs in a saltwater solution to brighten the colors. Brighten faded rugs and carpets by rubbing them briskly with a cloth that has been dipped in a strong saltwater solution and wrung out.
Remove perspiration stains.
-Add four tablespoons of salt to one quart of hot water and sponge the fabric with the solution until stains fade.
-Remove blood stains.
Soak the stained cloth in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen, or other natural fibers that can take high heat.)
-Tackle mildew or rust stains.
Moisten stained spots with a mixture of lemon juice and salt, then spread the item in the sun for bleaching -- then rinse and dry.
-Clean a gunky iron bottom.
Sprinkle a little salt on a piece of paper and run the hot iron over it to remove rough, sticky spots.
-Set color.
Salt is used commonly in the textile industry, but works at home too. If a dye isn't colorfast, soak the garment for an hour in 1/2 gallon of water to which you've added 1/2 cup vinegar and 1/2 cup salt, then rinse. If rinse water has any color in it, repeat. Use only on single-colored fabric or madras. If the item is multicolored, dry-clean it to avoid running all of the colors together.
Sunday, August 8, 2010
Friday, July 30, 2010
Berry Pot Pies
Prep: 15 Min.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Banana Cake with Fudge Frosting
Yields 15 servings
Cake:
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Directions
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan with shortening. Mix flour, baking soda, cinnamon and salt; set aside.
Beat sugar and butter in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with fudge frosting.
- - -
Frosting:
Ingredients
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Directions
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Cake:
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Directions
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan with shortening. Mix flour, baking soda, cinnamon and salt; set aside.
Beat sugar and butter in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with fudge frosting.
- - -
Frosting:
Ingredients
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Directions
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Fudge Frosting
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Spicy Mocha Frosting
2 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons baking cocoa
2 tablespoons hot water
1 teaspoon ground cinnamon
1/2 teaspoon instant coffee granules
Beat all ingredients on medium speed until smooth and spreadable.
1/4 cup butter or margarine, softened
2 tablespoons baking cocoa
2 tablespoons hot water
1 teaspoon ground cinnamon
1/2 teaspoon instant coffee granules
Beat all ingredients on medium speed until smooth and spreadable.
Milano Cookies Caramel Ice Cream Cake
Prep: 20 Min.
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Wednesday, July 21, 2010
Eliminate Kitchen Odors
Eliminate Kitchen Odors
By Arianne Cohen Womans Day
The kitchen can be home to many sweet-smelling feasts, but when those aromas are overpowered by a reeking appliance or accessory, the family would probably prefer to stay hungry. If you’re battling offensive odors from your garbage disposal, refrigerator, trash can, dishwasher or stove top, read on for easy solutions to keep things clean and fresh-scented year round.
The Stink: Garbage Disposal
The Solution: Pour a cup of boiling water through the disposal, which will clean off the blades. Then grind up citrus peels like lemon or orange rind.
The Stink: Refrigerator
The Solution: Soak a cotton ball in vanilla extract, then put it in a little bowl on the lowest open shelf. Remove in a few days when dry. (If you prefer the smell of coffee, try a bowl of used coffee grounds instead.)
The Stink: Garbage Can
The Solution: Try SimpleHuman Charcoal Filters. These ingenious strips of charcoal stick to the inside of the lid, and can be recharged by placing in sunlight. ($3.99 for two at SimpleHuman.com)
The Stink: Dishwasher
The Solution: A half-full dishwasher can stink up a kitchen in no time, so run the light rinse, with no soap. The steam will remove most of the food. If odors persist, get in the empty machine with a sponge and nailbrush, and clean out all the filters and parts on the bottom—something is likely stuck.
The Stink: Stove
The Solution: Before you turn on the burner, turn on the range hood—every single time. Why? Some of the particles and gases that come off the stovetop while you’re cooking have been connected to respiratory health problems, particularly in children. And regularly clean your range hood filter (you can usually access it by snapping off the tabs near the vent).
By Arianne Cohen Womans Day
The kitchen can be home to many sweet-smelling feasts, but when those aromas are overpowered by a reeking appliance or accessory, the family would probably prefer to stay hungry. If you’re battling offensive odors from your garbage disposal, refrigerator, trash can, dishwasher or stove top, read on for easy solutions to keep things clean and fresh-scented year round.
The Stink: Garbage Disposal
The Solution: Pour a cup of boiling water through the disposal, which will clean off the blades. Then grind up citrus peels like lemon or orange rind.
The Stink: Refrigerator
The Solution: Soak a cotton ball in vanilla extract, then put it in a little bowl on the lowest open shelf. Remove in a few days when dry. (If you prefer the smell of coffee, try a bowl of used coffee grounds instead.)
The Stink: Garbage Can
The Solution: Try SimpleHuman Charcoal Filters. These ingenious strips of charcoal stick to the inside of the lid, and can be recharged by placing in sunlight. ($3.99 for two at SimpleHuman.com)
The Stink: Dishwasher
The Solution: A half-full dishwasher can stink up a kitchen in no time, so run the light rinse, with no soap. The steam will remove most of the food. If odors persist, get in the empty machine with a sponge and nailbrush, and clean out all the filters and parts on the bottom—something is likely stuck.
The Stink: Stove
The Solution: Before you turn on the burner, turn on the range hood—every single time. Why? Some of the particles and gases that come off the stovetop while you’re cooking have been connected to respiratory health problems, particularly in children. And regularly clean your range hood filter (you can usually access it by snapping off the tabs near the vent).
Thursday, July 8, 2010
10 Ways to Hide Cooking Goofs
By Joe Kita, Readers Digest
You can hide everything from overcooked vegetables to stale rolls.
1. Overdone pasta: Put in ice water or run under cold water for a few minutes to stop the cooking process and contract the starch. Then reheat in tomato sauce—the acid will perk it up further.
2. Sticky noodles: Drain and cool immediately. Then return the pasta to a sauté pan, add at least one tablespoon of olive oil, and toss while reheating.
3. Overcharred steak: It's all about spin, says John DeShetler, professor and chef at the Culinary Institute of America. Rub it with a mix of ground pepper, chili powder, and garlic, then present as "blackened." Or slice it up as is and use in stir-fries, salads, or fajitas.
4. Oversalted soup: For clear soups, add some uncooked pasta or a raw, peeled potato to the pot. The starch will absorb much of the salt. Discard the pasta or potato after 15 to 20 minutes.
5. Dry fish: Brush with a butter-and-lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory. The sauce will add moisture, and "cool" herbs like these, flavor.
6. Overcooked vegetables: Cool as quickly as possible, in ice water, just like with pasta, then reheat briefly in hot stock and squirt on some acid (lemon, lime, or even orange) before serving.
7. Stale rolls: Wet your fingers and flick some water on them, then microwave in a microwave-safe cooking bag for no more than five seconds, or wrap in foil and heat in a 250-degree oven for ten minutes.
8. Limp greens: Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.
9. Overripe fruit: When it's too far gone for even fruit salad, use for smoothies, purees, sorbets, or ice cream.
10. Burned bread: Scrape off the worst, brush with olive oil, sprinkle with Parmesan cheese, and present as crostini; or use for croutons.
You can hide everything from overcooked vegetables to stale rolls.
1. Overdone pasta: Put in ice water or run under cold water for a few minutes to stop the cooking process and contract the starch. Then reheat in tomato sauce—the acid will perk it up further.
2. Sticky noodles: Drain and cool immediately. Then return the pasta to a sauté pan, add at least one tablespoon of olive oil, and toss while reheating.
3. Overcharred steak: It's all about spin, says John DeShetler, professor and chef at the Culinary Institute of America. Rub it with a mix of ground pepper, chili powder, and garlic, then present as "blackened." Or slice it up as is and use in stir-fries, salads, or fajitas.
4. Oversalted soup: For clear soups, add some uncooked pasta or a raw, peeled potato to the pot. The starch will absorb much of the salt. Discard the pasta or potato after 15 to 20 minutes.
5. Dry fish: Brush with a butter-and-lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory. The sauce will add moisture, and "cool" herbs like these, flavor.
6. Overcooked vegetables: Cool as quickly as possible, in ice water, just like with pasta, then reheat briefly in hot stock and squirt on some acid (lemon, lime, or even orange) before serving.
7. Stale rolls: Wet your fingers and flick some water on them, then microwave in a microwave-safe cooking bag for no more than five seconds, or wrap in foil and heat in a 250-degree oven for ten minutes.
8. Limp greens: Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.
9. Overripe fruit: When it's too far gone for even fruit salad, use for smoothies, purees, sorbets, or ice cream.
10. Burned bread: Scrape off the worst, brush with olive oil, sprinkle with Parmesan cheese, and present as crostini; or use for croutons.
Tuesday, June 29, 2010
Banana Layer Cake
Prep: 15 min
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Friday, June 25, 2010
S’more Dip
Prep: 10 Min
Ready In: 10 Min
Yields 16 Servings
(2 Tbsp dip and 10 graham sticks per serving)
Ingredients
1 ½ cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks
Directions
In small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spread evenly.
Drop marshmallow crème by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow crème is softened. Immediately with knife, make several swirls through marshmallow and chocolate, creating a marbled appearance.
Serve immediately with graham sticks for dipping.
---
Tip – Store leftovers covered in refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave on high for 30 seconds to 2 minutes or until chocolate is softenend.
Ready In: 10 Min
Yields 16 Servings
(2 Tbsp dip and 10 graham sticks per serving)
Ingredients
1 ½ cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks
Directions
In small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spread evenly.
Drop marshmallow crème by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow crème is softened. Immediately with knife, make several swirls through marshmallow and chocolate, creating a marbled appearance.
Serve immediately with graham sticks for dipping.
---
Tip – Store leftovers covered in refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave on high for 30 seconds to 2 minutes or until chocolate is softenend.
No Bake Brownies
Prep: 15 Min + Chilling
Yields 8 servings
Ingredients
½ cup semisweet chocolate chips
¼ cup plus ½ tsp evaporated milk, divided
¾ cup crushed vanilla wafers (about 20 wafers)
½ cup mini marshmallows
¼ cup confectioner’s sugar
¼ cup chopped pecans or walnuts
Directions
In a microwave safe bowl, melt chocolate ships with ¼ cup milk; stir until smooth. Transfer 2 Tbsp to another bowl; stir in remaining milk and set aside for topping.
In a small mixing bowl, combine the crushed wafers, marshmallows, confectioner’s sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4 x 3 x 2 inch loaf pan coated with nonstick cooking spray. Spread with reserve chocolate mixture. Cover and refrigerate for 1 hr or until firm. Cut into bars.
Yields 8 servings
Ingredients
½ cup semisweet chocolate chips
¼ cup plus ½ tsp evaporated milk, divided
¾ cup crushed vanilla wafers (about 20 wafers)
½ cup mini marshmallows
¼ cup confectioner’s sugar
¼ cup chopped pecans or walnuts
Directions
In a microwave safe bowl, melt chocolate ships with ¼ cup milk; stir until smooth. Transfer 2 Tbsp to another bowl; stir in remaining milk and set aside for topping.
In a small mixing bowl, combine the crushed wafers, marshmallows, confectioner’s sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4 x 3 x 2 inch loaf pan coated with nonstick cooking spray. Spread with reserve chocolate mixture. Cover and refrigerate for 1 hr or until firm. Cut into bars.
Caramel Cheesecake
Prep: 35 min
Bake: 40 min
Yields 12 servings
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 (14 oz) pkg vanilla caramels
1 (5oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping
Whipped cream
Directions
Preheat oven to 350oF. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9 inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Bake: 40 min
Yields 12 servings
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 (14 oz) pkg vanilla caramels
1 (5oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping
Whipped cream
Directions
Preheat oven to 350oF. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9 inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Pumpkin-Pecan Cheesecake
Prep: 30 min
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Cookies ‘n Crème Brownies
Ingredients
1 package fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
1 cup oreo crumbs
½ tub chocolate or vanilla frosting
2/3 cup oreo crumbs
Directions
Heat oven to 350oF. Make brownies as directed on package in 13 x9 inch pan – except stir 1 cup cookie crumbs into the batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs.
1 package fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
1 cup oreo crumbs
½ tub chocolate or vanilla frosting
2/3 cup oreo crumbs
Directions
Heat oven to 350oF. Make brownies as directed on package in 13 x9 inch pan – except stir 1 cup cookie crumbs into the batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs.
Tiny Peanut Butter Cheesecakes
Prep: 25 Min
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Praline Cheesecake Bites
Prep: 40 min
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Banana Muffins with White Chocolate Recipe
Ingredients
1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar
1/4 cup (55 grams) light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.
1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar
1/4 cup (55 grams) light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.
Volume Equivalents Chart
1 1/2 teaspoons = 1/2 tablespoon
3 teaspoons = 1 tablespoon = ½ fluid ounce
2 tablespoons = 1 ounce = 1/8 cup
8 ounces (16 tablespoons) = 1 cup
2 cups = 1 pint = 16 ounces
2 pints = 1 quart = 4 cups = 32 ounces
4 quarts = 1 gallon = 16 cups = 128 ounces
1 pound = 16 ounces
3 teaspoons = 1 tablespoon = ½ fluid ounce
2 tablespoons = 1 ounce = 1/8 cup
8 ounces (16 tablespoons) = 1 cup
2 cups = 1 pint = 16 ounces
2 pints = 1 quart = 4 cups = 32 ounces
4 quarts = 1 gallon = 16 cups = 128 ounces
1 pound = 16 ounces
Wednesday, June 23, 2010
Bacon Cheeseburger Salad
4 Servings
Prep/Total Time: 30 min.
Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices
Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.
Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.
--
I had the pampered chef version of this recipe and it was tasty so I'm looking forward to trying this version!
Prep/Total Time: 30 min.
Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices
Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.
Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.
--
I had the pampered chef version of this recipe and it was tasty so I'm looking forward to trying this version!
Monday, May 17, 2010
White Chicken Chili in Crockpot
1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
Lasagna Soup
2 tsp olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
HOT DOGS IN THE CROCKPOT
1 pack of hot dogs (mini or regular-cut into pieces if you use regular)
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
Creamy Pumpkin Pudding
1 cup mashed cooked pumpkin
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
BLT DIP
1 (16oz) container of sour cream
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
Ham and Cheese Breakfast Quiche
2 (12 oz.) packages of frozen hash brown potatoes---I had a 30 oz and just kept some out
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
Tilapia Veracruz
1/2 Cup Kraft Sun-Dried Tomato Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
Wednesday, May 5, 2010
Strawberry Cake Recipe
Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
Tuesday, May 4, 2010
Chocolate Caramel Raspberry Sauce
PREP TIME: 20 min
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
Triple Berry Angel Cake
Ingredients:
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
Chicken Bake
5-8 Skinless cooked chicken breasts – cubed
1 can cream of chicken soup
16 oz sour cream
Mix all together chicken soup and sour cream, coat chicken with mixture.
Crumble ritz crackers and coat in melted butter (2 packs to 1 stick), top chicken.
Bake at 350 degrees 30-45 minutes. Serve with broccoli and/or cheese.
---
This is another bridal shower recipe
1 can cream of chicken soup
16 oz sour cream
Mix all together chicken soup and sour cream, coat chicken with mixture.
Crumble ritz crackers and coat in melted butter (2 packs to 1 stick), top chicken.
Bake at 350 degrees 30-45 minutes. Serve with broccoli and/or cheese.
---
This is another bridal shower recipe
Grilled Banana’s Foster
Sauce:
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
Mrs. Filbert’s Banana Nut Bread
Yields: 1 Loaf
2 cups all-purpose flour
1 tsp. baking soda
½ tsp salt
½ cup (1 stick) Mrs. Filbert’s Vegetable Oil Spread
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
2 medium ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts, toasted
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan; set aside.
In medium bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Mrs. Filbert’s Spread and sugar until light and fluffy. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately add four mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and walnuts. Evenly spoon batter into prepared pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
---
This recipe was also given to me at my bridal shower
2 cups all-purpose flour
1 tsp. baking soda
½ tsp salt
½ cup (1 stick) Mrs. Filbert’s Vegetable Oil Spread
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
2 medium ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts, toasted
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan; set aside.
In medium bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Mrs. Filbert’s Spread and sugar until light and fluffy. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately add four mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and walnuts. Evenly spoon batter into prepared pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
---
This recipe was also given to me at my bridal shower
Smuckers & Pillsbury Brownie Pizza
Prepare Pillsbury Traditional Fudge Brownie Mix as directed on package
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Wednesday, April 28, 2010
Cheddar Chicken Spaghetti
Yields: 6-8 Servings
1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
---
My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
---
Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!
1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
---
My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
---
Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!
Cocoa-Marshmallow Cookies
Yields: 2 Dozen
1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
12 large marshmallows halved
Frosting:
2 cups confectioners sugar
2 tablespoons baking cocoa
1 tablespoon butter, softened
3 to 4 tablespoons milk
In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well.
Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half a marshmallow on each cookie, bake 2 minutes longer.
Remove from the oven and press marshmallow down a fork. Cool. Meanwhile, for frosting, in a large bowl, combine confectioners sugar, cocoa, butter and enough milk to reach desire spreading consistency. Swirl frosting on top of marshmallow.
1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
12 large marshmallows halved
Frosting:
2 cups confectioners sugar
2 tablespoons baking cocoa
1 tablespoon butter, softened
3 to 4 tablespoons milk
In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well.
Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half a marshmallow on each cookie, bake 2 minutes longer.
Remove from the oven and press marshmallow down a fork. Cool. Meanwhile, for frosting, in a large bowl, combine confectioners sugar, cocoa, butter and enough milk to reach desire spreading consistency. Swirl frosting on top of marshmallow.
Double Chocolate Fondue
Yields: 1-1/3 cups
1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels
In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows
1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels
In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows
Cheeseburger Biscuit Bake
Yields: 5 Servings
1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces)tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces)shredded cheddar cheese divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of the dish. Bake uncovered at 400 degrees for 18-22 minutes or until the meat mixture is bubble and biscuits are golden brown.
1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces)tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces)shredded cheddar cheese divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of the dish. Bake uncovered at 400 degrees for 18-22 minutes or until the meat mixture is bubble and biscuits are golden brown.
Easy Ham Hash
1 pound finely ground fully cooked ham
1 large onion, finely chopped
3 medium potatoes, peeled and cooked
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon prepare mustard
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded monterey jack cheese
In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, parmesan cheese, mustard, worcestershire sauce, horseradish and pepper.
Spoon into a greased 11 x 7 inch baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and cheese is melted.
1 large onion, finely chopped
3 medium potatoes, peeled and cooked
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon prepare mustard
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded monterey jack cheese
In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, parmesan cheese, mustard, worcestershire sauce, horseradish and pepper.
Spoon into a greased 11 x 7 inch baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and cheese is melted.
No Turn Omelet
Yields: 8-10 Servings
8 eggs, lightly beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed processed cheese (Velveeta)
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt
In a large bowl, combine all ingredients. Pour into a greased shallow 3 qt or 13 x 9 inch baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
8 eggs, lightly beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed processed cheese (Velveeta)
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt
In a large bowl, combine all ingredients. Pour into a greased shallow 3 qt or 13 x 9 inch baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Slow Cooked Pork Barbecue
Yields: 8-10 Servings
1 boneless pork loin roast (3-4 pounds)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup cola
8-10 sandwich rolls, split
Cut roast in half; place in a 5 qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.
Remove meat; skim far from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
1 boneless pork loin roast (3-4 pounds)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup cola
8-10 sandwich rolls, split
Cut roast in half; place in a 5 qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.
Remove meat; skim far from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
Pizza Chicken Roll-ups
Yields: 4 Servings
4 Boneless skinless chicken breast halves
12 Pepperoni slices
8 Slices mozzarella cheese, divided
1 can (15 oz) pizza sauce
Flatten chicken to 1/4 in. thickness. Place three slices of pepperoni and one slice of cheese to each. Roll up tightly; secure with toothpicks. Place in a greased 11 x 7 x 2 inch baking dish. Spoon pizza sauce over top.
Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
---
Note: This recipe turned out great, but I wouldn't recommend using colored toothpicks, it turns the chicken interesting colors after it bakes :-).
Variation: You could try this with spaghetti sauce instead of the pizza sauce. Or you could use ham instead of pepperoni.
Recipe is from a Taste of Home magazine.
4 Boneless skinless chicken breast halves
12 Pepperoni slices
8 Slices mozzarella cheese, divided
1 can (15 oz) pizza sauce
Flatten chicken to 1/4 in. thickness. Place three slices of pepperoni and one slice of cheese to each. Roll up tightly; secure with toothpicks. Place in a greased 11 x 7 x 2 inch baking dish. Spoon pizza sauce over top.
Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
---
Note: This recipe turned out great, but I wouldn't recommend using colored toothpicks, it turns the chicken interesting colors after it bakes :-).
Variation: You could try this with spaghetti sauce instead of the pizza sauce. Or you could use ham instead of pepperoni.
Recipe is from a Taste of Home magazine.
Buffalo Chicken Dip
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I use ranch)
1/2 cup any flavor Franks Redhot Sauce (I use traditional or Wing Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I prefer blue cheese)
1/2 cup shredded cheese, any flavor (I prefer cheddar)
2lbs of chicken breast
-Preheat oven to 350
-Grill/boil chicken breast until fork tender, then let cool.
-In a large mixing bowl, put in softened cream cheese. Beat with a mixer until smooth.
-Mix in dressing, hot sauce, and blue cheese. Beat with a mixer until all combined.
-Shred chicken breast in food processor, or take two forks and pull apart until all chicken is broken up.
-Mix chicken into liquid/cheese mixture, combine with spatula
-In baking pan, spread chicken mixture evenly. Top with 1/2 cup shredded cheese.
-Bake in oven for 20 minutes.
-This can also be done in a crock pot, set on low, just add the mixture to the crock pot, turn on low until thoroughly heated.
Thanks again for the recipe Bryan!!
1/2 cup blue cheese or ranch salad dressing (I use ranch)
1/2 cup any flavor Franks Redhot Sauce (I use traditional or Wing Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I prefer blue cheese)
1/2 cup shredded cheese, any flavor (I prefer cheddar)
2lbs of chicken breast
-Preheat oven to 350
-Grill/boil chicken breast until fork tender, then let cool.
-In a large mixing bowl, put in softened cream cheese. Beat with a mixer until smooth.
-Mix in dressing, hot sauce, and blue cheese. Beat with a mixer until all combined.
-Shred chicken breast in food processor, or take two forks and pull apart until all chicken is broken up.
-Mix chicken into liquid/cheese mixture, combine with spatula
-In baking pan, spread chicken mixture evenly. Top with 1/2 cup shredded cheese.
-Bake in oven for 20 minutes.
-This can also be done in a crock pot, set on low, just add the mixture to the crock pot, turn on low until thoroughly heated.
Thanks again for the recipe Bryan!!
Monday, March 29, 2010
Cheesy-Topped Mashed Potato Casserole
Prep Time: 15 Min
Total Time: 30
Min Makes: 4 servings (1/2 cup each)
INGREDIENTS
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
DIRECTIONS
Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.
Total Time: 30
Min Makes: 4 servings (1/2 cup each)
INGREDIENTS
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
DIRECTIONS
Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.
Little Peeper Cookies
Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 18 cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices
DIRECTIONS
Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.
In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.
Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.
Tuesday, March 23, 2010
5 MINUTE CHOCOLATE MUG CAKE
Ingredients
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
Monday, March 22, 2010
Chocolate Marble Cake
Serves: 12
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Applesauce Snacking Cake
Serves: 8
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 55 Minutes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ cup reduced-calorie margarine
¼ cup molasses
½ cup egg substitute
1 teaspoon vanilla extract
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add SPLENDA® Granulated Sweetener and beat on medium speed until very smooth, approximately 1½ minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 55 Minutes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ cup reduced-calorie margarine
¼ cup molasses
½ cup egg substitute
1 teaspoon vanilla extract
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add SPLENDA® Granulated Sweetener and beat on medium speed until very smooth, approximately 1½ minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Frozen Strawberry Layer Cake
Makes 12 servings
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
Cinnamon Swirl Coffeecake
Serves: 16
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Italian Cream Pie with Strawberry Sauce
Serves: 12
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
KOOL-AID® INVISIBLE Kool Pops
Serves: 16
Prep Time: 5 Minutes
Total Time: 3 Hours 5 Minutes
Ingredients
1 (.23 ounce) package KOOL-AID® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 quarts water
16 paper or plastic (5oz) cups
16 ice cream sticks
Directions
Empty contents of packet into large pitcher. Add SPLENDA® Granulated Sweetener. Add cold water to equal 2 quarts. Stir to dissolve.
Pour soft drink evenly into paper cups. Freeze 1-½ hours or until almost firm. Insert pop stick into center of each cup.
Freeze an additional 1-½ hours or until firm. Store in freezer.
Note
Use this recipe to make flavorful ice cubes
Prep Time: 5 Minutes
Total Time: 3 Hours 5 Minutes
Ingredients
1 (.23 ounce) package KOOL-AID® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 quarts water
16 paper or plastic (5oz) cups
16 ice cream sticks
Directions
Empty contents of packet into large pitcher. Add SPLENDA® Granulated Sweetener. Add cold water to equal 2 quarts. Stir to dissolve.
Pour soft drink evenly into paper cups. Freeze 1-½ hours or until almost firm. Insert pop stick into center of each cup.
Freeze an additional 1-½ hours or until firm. Store in freezer.
Note
Use this recipe to make flavorful ice cubes
Apple Dip
Serves: 8
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
1 (8 ounce) package ⅓ less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions
Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
Use sliced apples for dipping.
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
1 (8 ounce) package ⅓ less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions
Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
Use sliced apples for dipping.
Chocolate Yogurt Pops
Serves: 4
Prep Time: 3 Minutes
Total Time: 3 Hours 3 Minutes
Ingredients
1 (8 ounce) container plain nonfat yogurt
¼ cup sugar-free cocoa mix
¼ cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Prep Time: 3 Minutes
Total Time: 3 Hours 3 Minutes
Ingredients
1 (8 ounce) container plain nonfat yogurt
¼ cup sugar-free cocoa mix
¼ cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
EZ Baked Apples
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Peach Frozen Yogurt
Serves: 24
Prep Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
Ingredients
1½ cups low-fat evaporated milk
3 egg yolks
⅔ cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract
6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt
Directions
Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.
Prep Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
Ingredients
1½ cups low-fat evaporated milk
3 egg yolks
⅔ cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract
6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt
Directions
Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.
Chocolate Chunk Banana Bread
Serves: 18
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
2 cups all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
⅓ cup oil
¼ cup milk
½ cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.
Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
Pour into greased loaf pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
2 cups all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
⅓ cup oil
¼ cup milk
½ cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.
Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
Pour into greased loaf pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Roasted Dessert Pears
Serves: 8
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Fresh Strawberry Pie
Serves: 8
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Watermelon Raspberry Popsicles
Serves: 8
Prep Time: 20 Minutes
Total Time: 6 Hours 20 Minutes
Ingredients
2 cups watermelon, seeded and diced
1 cup fresh raspberries
⅓ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Directions
Place all ingredients in blender or food processor. Blend until smooth. Pour ingredients out of blender. Strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp.
Pour extracted juice into popsicle molds and freeze at least 6 hours or overnight.
Prep Time: 20 Minutes
Total Time: 6 Hours 20 Minutes
Ingredients
2 cups watermelon, seeded and diced
1 cup fresh raspberries
⅓ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Directions
Place all ingredients in blender or food processor. Blend until smooth. Pour ingredients out of blender. Strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp.
Pour extracted juice into popsicle molds and freeze at least 6 hours or overnight.
Raspberry Ice
Serves: 8
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Peach Melba Sipper
Serves: 5
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon cornstarch
1 (16 ounce) package frozen unsweetened sliced peaches
1 (8 ounce) container plain yogurt
¼ cup reduced fat milk or peach nectar
¼ cup SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon almond extract
1 cup ice cubes
Directions
Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.
Combine SPLENDA® Granulated Sweetener and cornstarch in a small saucepan; stir in raspberry puree. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Chill.
Spoon or drizzle1 tablespoon raspberry sauce into each glass. Set aside.
Process peaches, yogurt, milk, SPLENDA® Granulated Sweetener, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides. Pour into glasses. Top with remaining raspberry sauce. Garnish, if desired. Serve immediately.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon cornstarch
1 (16 ounce) package frozen unsweetened sliced peaches
1 (8 ounce) container plain yogurt
¼ cup reduced fat milk or peach nectar
¼ cup SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon almond extract
1 cup ice cubes
Directions
Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.
Combine SPLENDA® Granulated Sweetener and cornstarch in a small saucepan; stir in raspberry puree. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Chill.
Spoon or drizzle1 tablespoon raspberry sauce into each glass. Set aside.
Process peaches, yogurt, milk, SPLENDA® Granulated Sweetener, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides. Pour into glasses. Top with remaining raspberry sauce. Garnish, if desired. Serve immediately.
Sweet 'n Simple 'Powdered Sugar Glaze'
Serves: 5
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
1½ cups SPLENDA® No Calorie Sweetener, Granulated
¼ cup cornstarch
5 teaspoons water
Directions
Place SPLENDA® Granulated Sweetener and cornstarch in blender jar. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
Note
Serving Size: 1 tablespoon glaze
To flavor the glaze try adding any of the following: 1/2 teaspoon vanilla extract, 1 drop maple flavor, 1 teaspoon lemon zest, 1 teaspoon orange zest, or 1/2 teaspoon rum flavor.
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
1½ cups SPLENDA® No Calorie Sweetener, Granulated
¼ cup cornstarch
5 teaspoons water
Directions
Place SPLENDA® Granulated Sweetener and cornstarch in blender jar. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
Note
Serving Size: 1 tablespoon glaze
To flavor the glaze try adding any of the following: 1/2 teaspoon vanilla extract, 1 drop maple flavor, 1 teaspoon lemon zest, 1 teaspoon orange zest, or 1/2 teaspoon rum flavor.
Pumpkin Cake with Cream Cheese Frosting
Serves: 20
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Easy Pear Crisp
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Chocolate Velvet Mousse
Serves: 6
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Friday, March 19, 2010
Banana Cream Pie
Prep Time: 35 min
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
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this recipe is from foodnetwork.com
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
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this recipe is from foodnetwork.com
Banana Sorbet
Prep Time: 10 Min
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
Colored Sugar
Ingredients
1 cup white sugar
2 drops any color liquid food color
Directions
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
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This is interesting, I've never even thought to make my own colored sugar!
1 cup white sugar
2 drops any color liquid food color
Directions
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
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This is interesting, I've never even thought to make my own colored sugar!
Old Fashioned Hard Candy
Ingredients
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners' sugar
Directions
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners' sugar
Directions
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Caramel Candies
Cook Time: 20 Min
Prep Time: 45 Min
Ingredients
1 1/4 cups brown sugar
1 2/3 cups white sugar
1 cup butter
1 cup corn syrup
1 1/4 cups heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract
Directions
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
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recipe from allrecipes.com
Prep Time: 45 Min
Ingredients
1 1/4 cups brown sugar
1 2/3 cups white sugar
1 cup butter
1 cup corn syrup
1 1/4 cups heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract
Directions
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
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recipe from allrecipes.com
Cordon Bleu Chicken Rolls
Yield 6 to 8 servings
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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recipe from allrecipes.com
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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recipe from allrecipes.com
Peach Pie Smoothie
Prep Time:10 min
Yield: 1 serving, serving size: 2 cups
Ingredients
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
Directions
Put all ingredients into a blender and blend until smooth.
Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg
Excellent source of: Protein, Vitamin C, Calcium,
Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin
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recipe from Foodnetwork.com
Yield: 1 serving, serving size: 2 cups
Ingredients
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
Directions
Put all ingredients into a blender and blend until smooth.
Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg
Excellent source of: Protein, Vitamin C, Calcium,
Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin
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recipe from Foodnetwork.com
Brown Sugar Banana Nut Bread
Prep Time: 10 Min
Cook Time: 50 Min
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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recipe from allrecipes.com
Cook Time: 50 Min
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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recipe from allrecipes.com
Parmesan Steak "Fries"
Cook Time:40 min
Level: Easy
Yield: 4 servings, serving size 4 wedges
Ingredients
Cooking spray
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Salt
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.
Per Serving:
Calories 200; Total Fat 6g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 7 g; Carb 31 g; Fiber 2 g; Cholesterol 5 mg; Sodium 135 mg
Excellent source of: Vitamin B6, Potassium
Good source of: Protein, Vitamin C, Calcium, Manganese
Level: Easy
Yield: 4 servings, serving size 4 wedges
Ingredients
Cooking spray
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Salt
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.
Per Serving:
Calories 200; Total Fat 6g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 7 g; Carb 31 g; Fiber 2 g; Cholesterol 5 mg; Sodium 135 mg
Excellent source of: Vitamin B6, Potassium
Good source of: Protein, Vitamin C, Calcium, Manganese
Saturday, March 13, 2010
Cinnamon Applesauce Cookies
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Optional Icing:
•1 cup confectioners’ sugar
•1 tablespoon water
In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.
Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.
Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.
Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.
Makes 12 large cookies.
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I found this heart smart recipe on Wilton's website.
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