1 1/2 c granulated sugar
10 Tbsp butter, softened
2 eggs
3/4 tsp coconut extract
3 c all-purpose flour
1/2 tsp salt
1/4 c sweetened flaked coconut, toasted
1 3/4 c buttermilk
1 Tbsp grated orange rind
1 tsp baking soda
1 1/4 c powdered sugar
1/2 c orange juice
Preheat oven to 350 degrees; grease and flour a 10" tube pan. Beat sugar and butter with mixer on medium speed until well-blended. Add eggs, one at a time; beat well after each. Stir in extract. Combine flour, salt and coconut. Combine buttermilk, rind and soda. Add flour mixture to sugar mixture alternately with buttermilk mixture; begin and end with flour. Pour into prepared pan; bake at 350 degrees for 55 minutes. Combine sugar and orange juice in a saucepan; bring to a boil and cook 1 minute. Pierce cake with fork; drizzle with glaze. Cool in pan on wire rack.
NOTES
From Cooking Light.
Untried.
Friday, March 20, 2009
Chai Spice Biscotti
2 3/4 c all-purpose flour
1 c sugar
1 Tbsp loose chai spice tea (about 3 tea bags)
2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
1 Tbsp vegetable oil
1 Tbsp orange juice
3 eggs
Combine flour, sugar and spices in a large bowl.
Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.
VARIATIONS
Cranberry-Chocolate Chip Biscotti
2 3/4 c flour
1 c sugar
1/2 c dried cranberries
1/3 c semisweet chocolate chips
2 tsp baking powder
1/8 tsp salt
1 Tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs
Espresso-Chocolate Chip Biscotti
2 3/4 c flour
1 c sugar
1/2 c semisweet chocolate chips
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 c instant coffee granules
2 tsp hot water
1 Tbsp vegetable oil
2 tsp vanilla extract
3 eggs
NOTES
From Cooking Light.
Untried.
1 c sugar
1 Tbsp loose chai spice tea (about 3 tea bags)
2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
1 Tbsp vegetable oil
1 Tbsp orange juice
3 eggs
Combine flour, sugar and spices in a large bowl.
Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.
VARIATIONS
Cranberry-Chocolate Chip Biscotti
2 3/4 c flour
1 c sugar
1/2 c dried cranberries
1/3 c semisweet chocolate chips
2 tsp baking powder
1/8 tsp salt
1 Tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs
Espresso-Chocolate Chip Biscotti
2 3/4 c flour
1 c sugar
1/2 c semisweet chocolate chips
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 c instant coffee granules
2 tsp hot water
1 Tbsp vegetable oil
2 tsp vanilla extract
3 eggs
NOTES
From Cooking Light.
Untried.
Butterscotch Bundt Cake
2 Tbsp dry bread crumbs
7 Tbsp butter, softened, divided
2 c packed dark brown sugar
2/3 c (6 oz) cream cheese
2 tsp vanilla extract
3 eggs
1 egg white
2 1/4 c all-purpose flour
1/2 c cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c milk
1 Tbsp powdered sugar
Preheat oven to 325 degrees. Grease a 12" Bundt pan; dust with breadcrumbs.
Melt 4 Tbsp butter in a large saucepan over medium hear. Add brown sugar and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
Add 3 Tbsp butter, cream cheese and vanilla to bowl; beat with mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, one at a time, beating well after each.
Combine flour, cornstarch, baking soda and salt; whisk well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour; mix after each addition.
Pour batter into prepared pan. Bake at 325 degrees for 1 hour 5 minutes or until a wooden pick inserted 1" from edge comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over cake.
NOTES
From Cooking Light.
Untried.
7 Tbsp butter, softened, divided
2 c packed dark brown sugar
2/3 c (6 oz) cream cheese
2 tsp vanilla extract
3 eggs
1 egg white
2 1/4 c all-purpose flour
1/2 c cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c milk
1 Tbsp powdered sugar
Preheat oven to 325 degrees. Grease a 12" Bundt pan; dust with breadcrumbs.
Melt 4 Tbsp butter in a large saucepan over medium hear. Add brown sugar and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
Add 3 Tbsp butter, cream cheese and vanilla to bowl; beat with mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, one at a time, beating well after each.
Combine flour, cornstarch, baking soda and salt; whisk well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour; mix after each addition.
Pour batter into prepared pan. Bake at 325 degrees for 1 hour 5 minutes or until a wooden pick inserted 1" from edge comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over cake.
NOTES
From Cooking Light.
Untried.
Grilled Sweet Potatoes with Orange-Chipotle Glaze
4 large sweet potatoes (about 2 lbs)
1 can chipotle chiles in adobo sauce
2 Tbsp butter, melted
1 Tbsp chopped fresh cilantro
1/2 tsp salt
1 (6oz) can thawed orange juice concentrate, undiluted
Heat up your grill.
Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water. While potatoes are cooking, remove 3 Tbsp adobo sauce from canned chiles. Save remaining sauce and chiles for another use. Combine 3 Tbsp adobo sauce, butter, cilantro, salt and juice in a small bowl. Grill potatoes 4 minutes on each side or until done, basting frequently with glaze.
NOTES
From Cooking Light.
Untried.
1 can chipotle chiles in adobo sauce
2 Tbsp butter, melted
1 Tbsp chopped fresh cilantro
1/2 tsp salt
1 (6oz) can thawed orange juice concentrate, undiluted
Heat up your grill.
Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water. While potatoes are cooking, remove 3 Tbsp adobo sauce from canned chiles. Save remaining sauce and chiles for another use. Combine 3 Tbsp adobo sauce, butter, cilantro, salt and juice in a small bowl. Grill potatoes 4 minutes on each side or until done, basting frequently with glaze.
NOTES
From Cooking Light.
Untried.
Greek-Style Scampi
1 tsp olive oil
5 garlic cloves, minced
1/2 c chopped fresh parsley, divided
2 (28 oz) cans whole tomatoes, drained, coarsely chopped
1 1/4 lb large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
4 c hot cooked spaghetti (about 8 oz uncooked)
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add 1/4 c parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13"x9" baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice and pepper; serve over pasta.
NOTES
I think this is from Cooking Light.
Untried.
5 garlic cloves, minced
1/2 c chopped fresh parsley, divided
2 (28 oz) cans whole tomatoes, drained, coarsely chopped
1 1/4 lb large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
4 c hot cooked spaghetti (about 8 oz uncooked)
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add 1/4 c parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13"x9" baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice and pepper; serve over pasta.
NOTES
I think this is from Cooking Light.
Untried.
Red Lentil Burgers with Aioli
Aioli:
1/4 c mayonnaise
1/2 tsp fresh lemon juice
1 garlic clove, minced
Burgers:
2 c water
3/4 c dried red lentils
3/4 tsp salt, divided
1 c diced onion
1/2 c finely diced carrot
3 garlic cloves, chopped
2 c chopped mushrooms
1 tsp dried marjoram
1/4 tsp black pepper
1/3 c dry breadcrumbs
1 Tbsp fresh lemon juice
2 egg whites
1 Tbsp vegetable oil
Other:
hamburger buns
lettuce
sliced tomato
sliced onion
sliced pickles
To make aioli: Combine all ingredients; cover and chill.
To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes. Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes. Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.
NOTES
From Cooking Light.
Takes a long time start to finish. Cheaper and tastier than store-bought though.
These have a really great flavor; don't hold together too well. I would definitely not try them on a grill.
Texture is not really very burger like, but it helps to add condiments.
The aioli is quite good.
I use an egg in place of 2 egg whites, never use marjoram, sometimes skip lemon juice -- all work fine.
Have replaced mushrooms with mashed chickpeas, good flavor as well -- this version was more popular with the kids.
1/4 c mayonnaise
1/2 tsp fresh lemon juice
1 garlic clove, minced
Burgers:
2 c water
3/4 c dried red lentils
3/4 tsp salt, divided
1 c diced onion
1/2 c finely diced carrot
3 garlic cloves, chopped
2 c chopped mushrooms
1 tsp dried marjoram
1/4 tsp black pepper
1/3 c dry breadcrumbs
1 Tbsp fresh lemon juice
2 egg whites
1 Tbsp vegetable oil
Other:
hamburger buns
lettuce
sliced tomato
sliced onion
sliced pickles
To make aioli: Combine all ingredients; cover and chill.
To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes. Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes. Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.
NOTES
From Cooking Light.
Takes a long time start to finish. Cheaper and tastier than store-bought though.
These have a really great flavor; don't hold together too well. I would definitely not try them on a grill.
Texture is not really very burger like, but it helps to add condiments.
The aioli is quite good.
I use an egg in place of 2 egg whites, never use marjoram, sometimes skip lemon juice -- all work fine.
Have replaced mushrooms with mashed chickpeas, good flavor as well -- this version was more popular with the kids.
Greek Chicken Casserole
1 Tbsp olive oil
2 c chopped onion (about 1 large)
2 Tbsp dried thyme
1-2 tsp black pepper
10 garlic cloves, minced
6 c cubed red potatoes (about 2 lb)
2 c cut green beans (about 1/2 lb)
1/4 c water
2 Tbsp finely chopped olives
2 (14 1/2 oz) cans diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 lb)
1/2 c (2 oz) crumbled feta cheese
Heat oil in a large ovenproof Dutch oven over medium heat. Add onion; saute 3 minutes. Add thyme, pepper, garlic; saute 1 minute. Increase heat to medium-high. Add potatoes; saute 8 minutes or until potatoes begin to brown. Stir in beans, water, olives and tomatoes. Remove from heat. Nestle chicken thighs into potato mixture and top with feta. Cover and bake at 375 degrees for 45 minutes.
NOTES
From Cooking Light.
Untried.
2 c chopped onion (about 1 large)
2 Tbsp dried thyme
1-2 tsp black pepper
10 garlic cloves, minced
6 c cubed red potatoes (about 2 lb)
2 c cut green beans (about 1/2 lb)
1/4 c water
2 Tbsp finely chopped olives
2 (14 1/2 oz) cans diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 lb)
1/2 c (2 oz) crumbled feta cheese
Heat oil in a large ovenproof Dutch oven over medium heat. Add onion; saute 3 minutes. Add thyme, pepper, garlic; saute 1 minute. Increase heat to medium-high. Add potatoes; saute 8 minutes or until potatoes begin to brown. Stir in beans, water, olives and tomatoes. Remove from heat. Nestle chicken thighs into potato mixture and top with feta. Cover and bake at 375 degrees for 45 minutes.
NOTES
From Cooking Light.
Untried.
Zebra-Stripe Cheesecake
Crust:
1 c graham cracker crumbs
2 Tbsp butter, melted
Filling:
32 oz cream cheese, softened
1 c sugar
1/2 c milk
2 tsp vanilla extract
2 eggs
2 egg whites
4 oz semisweet chocolate, melted
To make crust: Combine crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a greased 9" springform pan.
To make filling: Beat cream cheese with a mixer on high speed until smooth. Add sugar, milk, vanilla; beat well. Add eggs and egg white, one at a time; beat well after each. Divide filling in half. Add melted chocolate to 1/2 filling and mix well.
Pour 1/3 white batter into pan. Pour 1/2 chocolate batter in center of white batter; spread to within 1" of edge. Pour 1/3 white batter over chocolate; spread to within 1" of edge. Pour remaining chocolate on white; spread 1" from edge. Finish with white batter, spread 1" from edge.
Bake at 325 degrees for 1 hour and 10 minutes or until almost set, when the center barely moves. Cool, cover, chill.
NOTES
From Cooking Light.
Untried.
1 c graham cracker crumbs
2 Tbsp butter, melted
Filling:
32 oz cream cheese, softened
1 c sugar
1/2 c milk
2 tsp vanilla extract
2 eggs
2 egg whites
4 oz semisweet chocolate, melted
To make crust: Combine crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a greased 9" springform pan.
To make filling: Beat cream cheese with a mixer on high speed until smooth. Add sugar, milk, vanilla; beat well. Add eggs and egg white, one at a time; beat well after each. Divide filling in half. Add melted chocolate to 1/2 filling and mix well.
Pour 1/3 white batter into pan. Pour 1/2 chocolate batter in center of white batter; spread to within 1" of edge. Pour 1/3 white batter over chocolate; spread to within 1" of edge. Pour remaining chocolate on white; spread 1" from edge. Finish with white batter, spread 1" from edge.
Bake at 325 degrees for 1 hour and 10 minutes or until almost set, when the center barely moves. Cool, cover, chill.
NOTES
From Cooking Light.
Untried.
Mashed Potatoes with Roasted Garlic and Rosemary
2 whole heads garlic
2 lbs peeled cubed potatoes (Yukon gold recommended)
1 c chopped onion
2 Tbsp plan yogurt
1 tsp dried rosemary, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
Remove white papery skin from garlic heads -- do not peel or separate cloves. Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potatoes and onion in a saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer 15 minutes or until potatoes are tender. Drain in a colander over a bowl, reserving 1/4 c cooking water.
Combine garlic, potatoes, reserved cooking liquid, and remaining ingredients; mash.
NOTES
From Cooking Light.
Untried.
I think I'd probably saute the onions instead of boiling with the potatoes.
2 lbs peeled cubed potatoes (Yukon gold recommended)
1 c chopped onion
2 Tbsp plan yogurt
1 tsp dried rosemary, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
Remove white papery skin from garlic heads -- do not peel or separate cloves. Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potatoes and onion in a saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer 15 minutes or until potatoes are tender. Drain in a colander over a bowl, reserving 1/4 c cooking water.
Combine garlic, potatoes, reserved cooking liquid, and remaining ingredients; mash.
NOTES
From Cooking Light.
Untried.
I think I'd probably saute the onions instead of boiling with the potatoes.
Roasted Banana Bread
2 ripe bananas, unpeeled
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp butter, softened
2/3 c sugar
2 large eggs
1/2 c unsweetened coconut milk
1 tsp vanilla extract
Preheat the oven to 325 degrees.
Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.
Combine the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. Cream the butter and sugar together. Add eggs one at a time, stirring after each.
Squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the butter mixture and blend thoroughly. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Pour into a lightly greased 9 by 5-inch loaf pan.
Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.
NOTES
Adapted from 101cookbooks.com
Roasting the bananas gives this bread such a great flavor, and the coconut milk adds a nice subtle touch as well. After using this recipe I always roast my bananas now! And I usually double the recipe too.
Freezes well -- nice and moist once thawed.
Probably would work well as muffins too, although I haven't tried it that way.
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp butter, softened
2/3 c sugar
2 large eggs
1/2 c unsweetened coconut milk
1 tsp vanilla extract
Preheat the oven to 325 degrees.
Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.
Combine the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. Cream the butter and sugar together. Add eggs one at a time, stirring after each.
Squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the butter mixture and blend thoroughly. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Pour into a lightly greased 9 by 5-inch loaf pan.
Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.
NOTES
Adapted from 101cookbooks.com
Roasting the bananas gives this bread such a great flavor, and the coconut milk adds a nice subtle touch as well. After using this recipe I always roast my bananas now! And I usually double the recipe too.
Freezes well -- nice and moist once thawed.
Probably would work well as muffins too, although I haven't tried it that way.
Wednesday, March 18, 2009
Cream Cheese and Jelly Turnovers
1 pre-made pie crust
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam
Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.
Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.
Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.
Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.
NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam
Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.
Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.
Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.
Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.
NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.
Taco Soup
1 lb lean ground beef
1 onion, chopped
3 (15 1/2 oz) cans mild chili beans, undrained
1 (14 1/2 oz) can whole tomatoes, undrained
1 (14 1/2 oz) can corn, undrained
1 (8 oz) can tomato sauce
1 ( 1/4 oz) pkg taco seasoning
1 1/2 c water
1 1/2 c shredded Cheddar cheese
Brown beef with onions in large saucepan; drain. Add all remaining ingredients except for cheese; stir, breaking up tomatoes. Bring to a boil. SImmer on medium-low heat 5 minutes, stirring occasionally.
Serve topped with cheese.
NOTES
From Kraft.
Untried.
1 onion, chopped
3 (15 1/2 oz) cans mild chili beans, undrained
1 (14 1/2 oz) can whole tomatoes, undrained
1 (14 1/2 oz) can corn, undrained
1 (8 oz) can tomato sauce
1 ( 1/4 oz) pkg taco seasoning
1 1/2 c water
1 1/2 c shredded Cheddar cheese
Brown beef with onions in large saucepan; drain. Add all remaining ingredients except for cheese; stir, breaking up tomatoes. Bring to a boil. SImmer on medium-low heat 5 minutes, stirring occasionally.
Serve topped with cheese.
NOTES
From Kraft.
Untried.
Creamy Crab and Red Pepper Spread
2 green onions, thinly sliced, divided
8 oz cream cheese
1 (6 oz) can lump crabmeat, drained
1/2 c shredded Cheddar cheese
1/2 c finely chopped red peppers
1 Tbsp Dijon mustard
crackers
Reserve 2 Tbsp onions. Mix remaining onions with all remaining ingredients except crackers; cover and refrigerate at least 1 hour. Sprinkle with reserved onions and serve with crackers.
NOTES
From Kraft.
Untried.
8 oz cream cheese
1 (6 oz) can lump crabmeat, drained
1/2 c shredded Cheddar cheese
1/2 c finely chopped red peppers
1 Tbsp Dijon mustard
crackers
Reserve 2 Tbsp onions. Mix remaining onions with all remaining ingredients except crackers; cover and refrigerate at least 1 hour. Sprinkle with reserved onions and serve with crackers.
NOTES
From Kraft.
Untried.
White-Chocolate Raspberry Cheesecake Bars
12 Oreo cookies, finely crushed
2 Tbsp butter, melted
3 (1 oz) squares white chocolate, divided
2 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c raspberry preserves
Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of an 8" square pan.
Melt two white chocolate squares.
Beat cream cheese, sugar and vanilla until blended. Add melted white chocolate; mix well. Add eggs, one at a time, mixing well after each. Pour over crust.
Bake 25-28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining white chocolate and drizzle over cheesecake. Refrigerate 4 hours and cut into bars.
NOTES
From Kraft.
Untried.
2 Tbsp butter, melted
3 (1 oz) squares white chocolate, divided
2 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c raspberry preserves
Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of an 8" square pan.
Melt two white chocolate squares.
Beat cream cheese, sugar and vanilla until blended. Add melted white chocolate; mix well. Add eggs, one at a time, mixing well after each. Pour over crust.
Bake 25-28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining white chocolate and drizzle over cheesecake. Refrigerate 4 hours and cut into bars.
NOTES
From Kraft.
Untried.
Monday, March 16, 2009
Navarin of Spring Vegetables
6 c vegetable stock
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste
Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.
NOTES
From a Moosewood Cookbook.
Untried.
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste
Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.
NOTES
From a Moosewood Cookbook.
Untried.
Tomato Garlic Soup
2 Tbsp olive oil
4-6 garlic cloves, minced or pressed
1 Tbsp paprika
6 c tomato juice (46 oz)
1 c water or vegetable stock
Saute garlic in oil, 1-2 minutes, til sizzling and golden. Sprinkle in paprika and cook 30 seconds more. Do not scorch paprika or soup will be bitter. Add tomato juice and water or stock. Cover; bring to a boil, then reduce heat and simmer 10-15 minutes. Serve topped with croutons, Parmesan and parsley.
NOTES
I think this is from a Moosewood Cookbook.
Untried.
4-6 garlic cloves, minced or pressed
1 Tbsp paprika
6 c tomato juice (46 oz)
1 c water or vegetable stock
Saute garlic in oil, 1-2 minutes, til sizzling and golden. Sprinkle in paprika and cook 30 seconds more. Do not scorch paprika or soup will be bitter. Add tomato juice and water or stock. Cover; bring to a boil, then reduce heat and simmer 10-15 minutes. Serve topped with croutons, Parmesan and parsley.
NOTES
I think this is from a Moosewood Cookbook.
Untried.
Artichoke Heart Soup
1 Tbsp olive oil
1 c onions, thinly sliced
3 garlic cloves, minced or pressed
5 artichoke hearts (1 14-oz can)
1 c chopped tomatoes
2 c peas
8 c soup stock
1 Tbsp fresh lemon juice
1-2 Tbsp basil, chopped (1/2 tsp dried)
1 tsp salt
1/4 tsp black pepper
Saute onions and garlic in oil 5 minutes until lightly browned, stirring occasionally. Meanwhile, cut artichoke hearts into eighths. When onions are golden brown, add artichokes and cook 5 minutes, stirring. Stir in tomatoes and peas; simmer 5 more minutes. Add remaining ingredients. Increase heat to medium high and cook 10 minutes. Serve topped with grated Parmesan or Romano cheese and fresh chopped parsley.
NOTES
I think this is from a Moosewood Cookbook.
Untried.
1 c onions, thinly sliced
3 garlic cloves, minced or pressed
5 artichoke hearts (1 14-oz can)
1 c chopped tomatoes
2 c peas
8 c soup stock
1 Tbsp fresh lemon juice
1-2 Tbsp basil, chopped (1/2 tsp dried)
1 tsp salt
1/4 tsp black pepper
Saute onions and garlic in oil 5 minutes until lightly browned, stirring occasionally. Meanwhile, cut artichoke hearts into eighths. When onions are golden brown, add artichokes and cook 5 minutes, stirring. Stir in tomatoes and peas; simmer 5 more minutes. Add remaining ingredients. Increase heat to medium high and cook 10 minutes. Serve topped with grated Parmesan or Romano cheese and fresh chopped parsley.
NOTES
I think this is from a Moosewood Cookbook.
Untried.
No-Rise Pizza Dough
2 c flour
1 tsp salt
1 tsp yeast
1 c warm water
2 tsp olive oil
1 1/2 c flour
Combine the 2 c flour with salt and yeast. Add the warm water and olive oil; stir to combine. Add in remaining 1 1/2 c flour, working with hands if necessary until flour is incorporated. Turn dough out onto a floured surface and knead 4-6 minutes, until dough is smooth and elastic. Cover; let rest 10 minutes, then roll out into desired pizza shape, top with sauce, toppings and cheese. Bake in a 425 degree oven for about 20 minutes, or until crust is golden and sounds hollow when tapped.
NOTES
From Recipezaar.
Good basic dough. This is enough to stretch onto a big rectangular cookie sheet.
I usually double the yeast, yields better end product.
1 tsp salt
1 tsp yeast
1 c warm water
2 tsp olive oil
1 1/2 c flour
Combine the 2 c flour with salt and yeast. Add the warm water and olive oil; stir to combine. Add in remaining 1 1/2 c flour, working with hands if necessary until flour is incorporated. Turn dough out onto a floured surface and knead 4-6 minutes, until dough is smooth and elastic. Cover; let rest 10 minutes, then roll out into desired pizza shape, top with sauce, toppings and cheese. Bake in a 425 degree oven for about 20 minutes, or until crust is golden and sounds hollow when tapped.
NOTES
From Recipezaar.
Good basic dough. This is enough to stretch onto a big rectangular cookie sheet.
I usually double the yeast, yields better end product.
Spinach Artichoke Dip
1 (10 oz) box frozen cut or chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
2-4 cloves garlic minced (to taste)
1/2 c cream cheese
3/4 c sour cream
1 c grated Cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or sliced French bread
Heat oven to 400 degrees. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine all ingredients. Scrape into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.
NOTES
From Real Simple, adapted.
This is the best basic recipe I've found for this dip, and it's pretty forgiving if you want to play with the amounts of various ingredients.
1 (14 oz) can artichoke hearts, drained and roughly chopped
2-4 cloves garlic minced (to taste)
1/2 c cream cheese
3/4 c sour cream
1 c grated Cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or sliced French bread
Heat oven to 400 degrees. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine all ingredients. Scrape into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.
NOTES
From Real Simple, adapted.
This is the best basic recipe I've found for this dip, and it's pretty forgiving if you want to play with the amounts of various ingredients.
Merry Brownies
1 c butter (2 sticks)
3/4 c cocoa powder
2 c sugar
2 tsp vanilla extract
2-4 eggs (add more for richer but more unhealthy brownies)
1 1/2 c all-purpose flour
1/2 c powdered sugar for sifting
Preheat oven to 325 degrees. Grease a 9"x13" glass pan. Melt butter in a small pan over low heat, then sift in cocoa and whisk until smooth. Pour into a large mixing bowl, let cool.
Add sugar and vanilla; mix well. Lightly whisk the eggs; then add to batter and stir to blend. Add flour; stir until just combined. Brownies should be stirred by hand until just blended. Spoon into baking dish.
Bake for 30-40 minutes, until the middle springs back when lightly pressed and the edges start to pull away from the sides of the pan. Let cool; then sift powdered sugar over the top. Cut into small squares or use a festive cookie cutter and store in a covered container.
NOTES
From Penzeys.
Untried.
3/4 c cocoa powder
2 c sugar
2 tsp vanilla extract
2-4 eggs (add more for richer but more unhealthy brownies)
1 1/2 c all-purpose flour
1/2 c powdered sugar for sifting
Preheat oven to 325 degrees. Grease a 9"x13" glass pan. Melt butter in a small pan over low heat, then sift in cocoa and whisk until smooth. Pour into a large mixing bowl, let cool.
Add sugar and vanilla; mix well. Lightly whisk the eggs; then add to batter and stir to blend. Add flour; stir until just combined. Brownies should be stirred by hand until just blended. Spoon into baking dish.
Bake for 30-40 minutes, until the middle springs back when lightly pressed and the edges start to pull away from the sides of the pan. Let cool; then sift powdered sugar over the top. Cut into small squares or use a festive cookie cutter and store in a covered container.
NOTES
From Penzeys.
Untried.
Blueberry Oat Scones
2 1/2 c all-purpose flour
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar
Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.
Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.
Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.
NOTES
From Penzeys.
Untried.
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar
Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.
Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.
Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.
NOTES
From Penzeys.
Untried.
Easy Fudge
1 c granulated sugar
1/2 c cocoa powder
1/4 c butter
1/3 c milk
1 Tbsp light corn syrup
1/3 c chopped pecans (optional)
1 tsp vanilla extract
1 1/2 - 2 c powdered sugar
Butter an 8"x8" square pan. Combine granulated sugar, cocoa, butter, milk and corn syrup in a heavy bottomed 2-quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring constantly and making sure you're reaching to bottom of pan while stirring. When mixture comes to a boil, stir for one more minute. Remove from heat; pour into a large bowl and let cool without stirring until the bottom of the pan is lukewarm (about 1 hour). Stir in nuts and vanilla. Start with 1 1/4 c powdered sugar. Sift powdered sugar into the pan, stirring to blend. As dough stiffens, it is easiest to continue mixing with your hands, adding more powdered sugar if necessary. Add enough powdered sugar to make the fudge smooth and non-sticky. When the fudge is the consistency of smooth bread dough, press into greased pan. Refrigerate until firm, about 1 hour, then cut into 1" squares.
NOTES
From Penzeys.
Untried.
1/2 c cocoa powder
1/4 c butter
1/3 c milk
1 Tbsp light corn syrup
1/3 c chopped pecans (optional)
1 tsp vanilla extract
1 1/2 - 2 c powdered sugar
Butter an 8"x8" square pan. Combine granulated sugar, cocoa, butter, milk and corn syrup in a heavy bottomed 2-quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring constantly and making sure you're reaching to bottom of pan while stirring. When mixture comes to a boil, stir for one more minute. Remove from heat; pour into a large bowl and let cool without stirring until the bottom of the pan is lukewarm (about 1 hour). Stir in nuts and vanilla. Start with 1 1/4 c powdered sugar. Sift powdered sugar into the pan, stirring to blend. As dough stiffens, it is easiest to continue mixing with your hands, adding more powdered sugar if necessary. Add enough powdered sugar to make the fudge smooth and non-sticky. When the fudge is the consistency of smooth bread dough, press into greased pan. Refrigerate until firm, about 1 hour, then cut into 1" squares.
NOTES
From Penzeys.
Untried.
Raspberry Cream Cheese Kringle
Dough:
4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk
Filling:
8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans
Glaze:
2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract
To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.
Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.
NOTES
From Penzey's.
Untried.
4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk
Filling:
8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans
Glaze:
2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract
To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.
Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.
NOTES
From Penzey's.
Untried.
Lasagna-Style Baked Ziti
1 lb ziti
1 Tbsp olive oil
1 large yellow onion, diced
3/4 tsp salt
1/4 tsp pepper
1 lb lean ground beef
3 cloves garlic, minced
1/2 c chopped fresh oregano (optional)
1 (26 oz) jar pasta sauce
1/2 c (2 oz) grated Parmesan
1 (15 oz) container ricotta
1 (10 oz) box frozen spinach, thawed and squeezed to remove liquid
1 c grated mozzarella
Cook ziti according to package direction.
Heat oven to 400 degrees. IN a large pot, over medium-low heat, heat oil. Add onion, salt and pepper. Cover and cook until onion is softened, 5-7 minutes. Add beef; increase heat to medium-high and cook until no trace of pink remains, 5-8 minutes. Drain any remaining liquid.
Add garlic and oregano (if using) and cook for 2 minutes. Add pasta sauce and heat for 3 minutes. Remove from heat. Add cooked pasta and toss to coat. Add Parmesan, ricotta and spinach and toss again.
Spread the mixture into a 9"x13" baking dish or individual ramekins and sprinkle with mozzarella. Bake until mozzarella melts, about 15 minutes.
NOTES
From Real Simple.
Untried.
1 Tbsp olive oil
1 large yellow onion, diced
3/4 tsp salt
1/4 tsp pepper
1 lb lean ground beef
3 cloves garlic, minced
1/2 c chopped fresh oregano (optional)
1 (26 oz) jar pasta sauce
1/2 c (2 oz) grated Parmesan
1 (15 oz) container ricotta
1 (10 oz) box frozen spinach, thawed and squeezed to remove liquid
1 c grated mozzarella
Cook ziti according to package direction.
Heat oven to 400 degrees. IN a large pot, over medium-low heat, heat oil. Add onion, salt and pepper. Cover and cook until onion is softened, 5-7 minutes. Add beef; increase heat to medium-high and cook until no trace of pink remains, 5-8 minutes. Drain any remaining liquid.
Add garlic and oregano (if using) and cook for 2 minutes. Add pasta sauce and heat for 3 minutes. Remove from heat. Add cooked pasta and toss to coat. Add Parmesan, ricotta and spinach and toss again.
Spread the mixture into a 9"x13" baking dish or individual ramekins and sprinkle with mozzarella. Bake until mozzarella melts, about 15 minutes.
NOTES
From Real Simple.
Untried.
Mushroom Barley Soup
1 c barley
1 1/2 tsp olive oil
2 medium yellow onions, diced
1/2 tsp salt
1/4 tsp pepper
1 large carrot, diced
20 oz button mushrooms, sliced
5 c chicken broth
2 bay leaves
8 sprigs fresh thyme
toasted sourdough bread
IN a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add broth, bay leaves and thyme and simmer, uncovered, for 10 minutes. Stir in cooked barley and cook for 5 minutes more. Remove and discard bay leaves. If desired, season with additional salt and pepper, and serve with sourdough toast.
NOTES
From Real Simple.
Untried.
1 1/2 tsp olive oil
2 medium yellow onions, diced
1/2 tsp salt
1/4 tsp pepper
1 large carrot, diced
20 oz button mushrooms, sliced
5 c chicken broth
2 bay leaves
8 sprigs fresh thyme
toasted sourdough bread
IN a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add broth, bay leaves and thyme and simmer, uncovered, for 10 minutes. Stir in cooked barley and cook for 5 minutes more. Remove and discard bay leaves. If desired, season with additional salt and pepper, and serve with sourdough toast.
NOTES
From Real Simple.
Untried.
Vegetable Shepherd's Pie
2 lb sweet potatoes, peeled, cut into 2" chunks
1 Tbsp plus 1/2 tsp salt
6 Tbsp butter
1 large yellow onion, thinly sliced
2 parsnips, peeled, sliced 1/4" thick
2 stalks celery, sliced 1/4" thick
2 medium fennel bulbs, cut into a 1/2" dice
2 c Brussels sprouts, halved
2 Tbsp chopped fresh flat-leaf parsley leaves
1/2 tsp black pepper
2 c vegetable broth
3 c fresh spinach or torn Swiss chard leaves
pinch ground nutmeg
Place sweet potatoes and 1 Tbsp salt in a large pot. Add enough cold water to cover; bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Meanwhile, in a large saucepan, over medium-low heat, melt 2 Tbsp butter. Add onion and cook 10 minutes. Add parsnips, celery, fennel, Brussels sprouts, parsley, pepper and remaining salt and toss. Add the broth, increase heat, and simmer until vegetables are tender, 15-20 minutes. Add spinach or Swiss chard and stir until wilted. Remove from heat. Using a slotted spoon, transfer vegetables to a casserole or 9" pie plate. Drain the potatoes and return to pot. Add remaining butter and mash until smooth. Spread mashed potatoes over vegetables. Set broiler on high. Broil until lightly browned, 3-5 minutes. Sprinkle with nutmeg.
NOTES
From Real Simple.
Have made a variation of this: potatoes and carrots in place of parsnips, omitting fennel, Brussels sprouts and nutmeg, and adding chickpeas. Chickpeas were a mistake, but otherwise quite good -- using sweet potatoes in place of ordinary potatoes as a topping is an excellent variation on standard shepherd's pie.
1 Tbsp plus 1/2 tsp salt
6 Tbsp butter
1 large yellow onion, thinly sliced
2 parsnips, peeled, sliced 1/4" thick
2 stalks celery, sliced 1/4" thick
2 medium fennel bulbs, cut into a 1/2" dice
2 c Brussels sprouts, halved
2 Tbsp chopped fresh flat-leaf parsley leaves
1/2 tsp black pepper
2 c vegetable broth
3 c fresh spinach or torn Swiss chard leaves
pinch ground nutmeg
Place sweet potatoes and 1 Tbsp salt in a large pot. Add enough cold water to cover; bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Meanwhile, in a large saucepan, over medium-low heat, melt 2 Tbsp butter. Add onion and cook 10 minutes. Add parsnips, celery, fennel, Brussels sprouts, parsley, pepper and remaining salt and toss. Add the broth, increase heat, and simmer until vegetables are tender, 15-20 minutes. Add spinach or Swiss chard and stir until wilted. Remove from heat. Using a slotted spoon, transfer vegetables to a casserole or 9" pie plate. Drain the potatoes and return to pot. Add remaining butter and mash until smooth. Spread mashed potatoes over vegetables. Set broiler on high. Broil until lightly browned, 3-5 minutes. Sprinkle with nutmeg.
NOTES
From Real Simple.
Have made a variation of this: potatoes and carrots in place of parsnips, omitting fennel, Brussels sprouts and nutmeg, and adding chickpeas. Chickpeas were a mistake, but otherwise quite good -- using sweet potatoes in place of ordinary potatoes as a topping is an excellent variation on standard shepherd's pie.
Stewy White Beans
2 Tbsp olive oil
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 lb mustard greens or kale, stems removed, leaves sliced into 1" strips
juice from 1 lemon
2 tsp brown sugar
1 bay leaf
1/4 tsp red pepper flakes
2 c vegetable broth
1 (28 oz) can whole or diced tomatoes, undrained
1 (15 oz) can white beans, drained
1 1/2 tsp salt
1/2 tsp black pepper
Heat oil in a large pot over medium-low heat. Add shallots and cook 4 minutes. Add garlic and greens and cook, stirring frequently, until greens begin to wilt, 3-5 minutes. Add 1 Tbsp lemon juice, brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add beans and cook 5 minutes. Remove and discard the bay leaf. Season with salt, pepper, and (if desired) the remaining lemon juice.
NOTES
From Real Simple.
Untried.
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 lb mustard greens or kale, stems removed, leaves sliced into 1" strips
juice from 1 lemon
2 tsp brown sugar
1 bay leaf
1/4 tsp red pepper flakes
2 c vegetable broth
1 (28 oz) can whole or diced tomatoes, undrained
1 (15 oz) can white beans, drained
1 1/2 tsp salt
1/2 tsp black pepper
Heat oil in a large pot over medium-low heat. Add shallots and cook 4 minutes. Add garlic and greens and cook, stirring frequently, until greens begin to wilt, 3-5 minutes. Add 1 Tbsp lemon juice, brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add beans and cook 5 minutes. Remove and discard the bay leaf. Season with salt, pepper, and (if desired) the remaining lemon juice.
NOTES
From Real Simple.
Untried.
Vegan Pumpkin Coconut Bread
3 1/2 c flour
2 c brown sugar
2/3 c white sugar
2 1/2 c pumpkin puree
1 c oil
2/3 c coconut milk
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2/3 c sweetened flaked coconut
Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut. Pour into two greased and floured loaf pans.
Bake at 350 degrees for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.
NOTES
From Allrecipes.com
May make as muffins -- bake 25 minutes at 350 degrees.
2 c brown sugar
2/3 c white sugar
2 1/2 c pumpkin puree
1 c oil
2/3 c coconut milk
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2/3 c sweetened flaked coconut
Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut. Pour into two greased and floured loaf pans.
Bake at 350 degrees for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.
NOTES
From Allrecipes.com
May make as muffins -- bake 25 minutes at 350 degrees.
Lentil Soup I
2 c lentils, picked over and rinsed
1 Tbsp olive oil
1 large onion, chopped
1 tsp kosher salt
1 (28 oz) can crushed tomatoes
2 c water
3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (stalks, too)
3 Tbsp balsamic vinegar (or to taste)
1 tsp cumin (or to taste)
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat; then add the onion and salt and saute until tender, a couple minutes. If you’re using your greens’ stalks, add them and sauté a couple more minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in vinegar and cumin. Stir in the chopped greens, and cook another minute. Taste and adjust the seasoning if need be.
NOTES
From Cheap Healthy Good.
Yum!
1 Tbsp olive oil
1 large onion, chopped
1 tsp kosher salt
1 (28 oz) can crushed tomatoes
2 c water
3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (stalks, too)
3 Tbsp balsamic vinegar (or to taste)
1 tsp cumin (or to taste)
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat; then add the onion and salt and saute until tender, a couple minutes. If you’re using your greens’ stalks, add them and sauté a couple more minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in vinegar and cumin. Stir in the chopped greens, and cook another minute. Taste and adjust the seasoning if need be.
NOTES
From Cheap Healthy Good.
Yum!
Crustless Quiche
sautéed veggies
1 c milk
1/2 - 3/4 lb. grated cheddar cheese
4-5 eggs, beaten
salt, pepper, dried or fresh herbs
2 garlic cloves, pressed or chopped
Saute assorted vegetables (onion, mushroom, broccoli, spinach, peppers, zucchini, whatever) in olive oil, along with salt, pepper, herbs (basil, thyme, rosemary, oregano, whatever) and garlic.
Arrange the veggies in the bottom of a quiche pan, or a 9"-10" pie plate. There should be enough to cover the entire bottom.
Mix milk, cheese and eggs together and pour over the veggies, spreading the mix evenly with a fork. Place pan on a cookie sheet because it makes it easier to handle.
Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.
NOTES
From Slashfood.
Easy, versatile, delicious.
I may never make a standard quiche again.
1 c milk
1/2 - 3/4 lb. grated cheddar cheese
4-5 eggs, beaten
salt, pepper, dried or fresh herbs
2 garlic cloves, pressed or chopped
Saute assorted vegetables (onion, mushroom, broccoli, spinach, peppers, zucchini, whatever) in olive oil, along with salt, pepper, herbs (basil, thyme, rosemary, oregano, whatever) and garlic.
Arrange the veggies in the bottom of a quiche pan, or a 9"-10" pie plate. There should be enough to cover the entire bottom.
Mix milk, cheese and eggs together and pour over the veggies, spreading the mix evenly with a fork. Place pan on a cookie sheet because it makes it easier to handle.
Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.
NOTES
From Slashfood.
Easy, versatile, delicious.
I may never make a standard quiche again.
Best Chocolate Pudding
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
Combine the cornstarch, sugar and salt in a saucepan. Slowly whisk in the milk. Heat over medium-low heat and stir constantly, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Pour into a serving bowl or into individual serving dishes.
If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
NOTES
From Smitten Kitchen.
AMAZINGLY good.
Easy to modify:
- I have used vanilla soymilk and/or skim milk in place of whole milk.
- I have used unsweetened cocoa powder + brown sugar to taste + 1-2 Tbsp butter in place of the chocolate (stir cocoa and sugar in with dry ingredients; add butter while mixture is heating)
- I have used peppermint extract instead of vanilla, added while pudding was heating.
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
Combine the cornstarch, sugar and salt in a saucepan. Slowly whisk in the milk. Heat over medium-low heat and stir constantly, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Pour into a serving bowl or into individual serving dishes.
If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
NOTES
From Smitten Kitchen.
AMAZINGLY good.
Easy to modify:
- I have used vanilla soymilk and/or skim milk in place of whole milk.
- I have used unsweetened cocoa powder + brown sugar to taste + 1-2 Tbsp butter in place of the chocolate (stir cocoa and sugar in with dry ingredients; add butter while mixture is heating)
- I have used peppermint extract instead of vanilla, added while pudding was heating.
Fresh Broccoli Salad
2 large heads broccoli
1 small red onion, chopped
1 large tomato, chopped, or 2 c cherry tomatoes, halved
1/4 c shallots, chopped
1 tsp salt
1 tsp dried basil, or 1 Tbsp fresh, minced
1/2 c olive or vegetable oil
1/4 c red wine vinegar
1-2 tsp honey or sugar
Bring a large pot of water to a rolling boil. Cut broccoli into large florets. While the water is coming to a boil, prepare the dressing by whisking together oil, vinegar, 1 tsp sugar and basil. Add onion, tomato and shallots. Toss to coat and set aside. Add the broccoli to the boiling water and cook for no more than 2 minutes. Drain, rinse very briefly, return to the hot pot and put the lid on. Dry the broccoli at least 1 minute. (If floret tops are holding water when added to the salad, the dressing will be watery.) Place the warm broccoli in a large serving bowl. Shake salt on top; toss to coat. Pour on the dressing and toss again. Taste and add extra sugar or honey as desired. Serve warm or at room temperature.
NOTES
From Penzey's (adapted).
Untried.
1 small red onion, chopped
1 large tomato, chopped, or 2 c cherry tomatoes, halved
1/4 c shallots, chopped
1 tsp salt
1 tsp dried basil, or 1 Tbsp fresh, minced
1/2 c olive or vegetable oil
1/4 c red wine vinegar
1-2 tsp honey or sugar
Bring a large pot of water to a rolling boil. Cut broccoli into large florets. While the water is coming to a boil, prepare the dressing by whisking together oil, vinegar, 1 tsp sugar and basil. Add onion, tomato and shallots. Toss to coat and set aside. Add the broccoli to the boiling water and cook for no more than 2 minutes. Drain, rinse very briefly, return to the hot pot and put the lid on. Dry the broccoli at least 1 minute. (If floret tops are holding water when added to the salad, the dressing will be watery.) Place the warm broccoli in a large serving bowl. Shake salt on top; toss to coat. Pour on the dressing and toss again. Taste and add extra sugar or honey as desired. Serve warm or at room temperature.
NOTES
From Penzey's (adapted).
Untried.
Vanilla Cupcakes with Chocolate Frosting
Cupcakes:
1 3/4 c flour
1 Tbsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 c butter, softened
1 c sugar
2 eggs
1/2 c plus 2 Tbsp milk
1 Tbsp vanilla extract
Frosting:
4 Tbsp butter, softened
2 C powdered sugar
1/4 c cocoa powder
1/2 tsp vanilla extract
1/4 c milk
Preheat oven to 375 degrees. Line muffin pans with 18 cupcake papers; set aside.
To make cupcakes: Sift flour, baking powder, salt and cinnamon into a large bowl. Add the remaining ingredients and beat until smooth. Spoon batter into the cupcake papers so they are half full. You should get 18 cupcakes. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean.
To make frosting: Put the softened butter into a bowl. Sift the powdered sugar and cocoa over the butter. Cream together on low speed to blend. Gradually add the vanilla and milk and mix on medium speed until frosting is smooth. Add more milk if you like a thinner consistency.
NOTES
From Penzey's.
Untried.
1 3/4 c flour
1 Tbsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 c butter, softened
1 c sugar
2 eggs
1/2 c plus 2 Tbsp milk
1 Tbsp vanilla extract
Frosting:
4 Tbsp butter, softened
2 C powdered sugar
1/4 c cocoa powder
1/2 tsp vanilla extract
1/4 c milk
Preheat oven to 375 degrees. Line muffin pans with 18 cupcake papers; set aside.
To make cupcakes: Sift flour, baking powder, salt and cinnamon into a large bowl. Add the remaining ingredients and beat until smooth. Spoon batter into the cupcake papers so they are half full. You should get 18 cupcakes. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean.
To make frosting: Put the softened butter into a bowl. Sift the powdered sugar and cocoa over the butter. Cream together on low speed to blend. Gradually add the vanilla and milk and mix on medium speed until frosting is smooth. Add more milk if you like a thinner consistency.
NOTES
From Penzey's.
Untried.
Sunday, March 15, 2009
Salad with Cherries, Prosciutto and Cheese
1 Tbsp olive oil
2 oz thinly sliced prosciutto or ham, chopped
3 garlic cloves, crushed
1/3 c champagne vinegar or white wine vinegar
1/4 c water
1 Tbsp finely chopped fresh basil (or 1 tsp dried)
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp black pepper
8 c salad greens
1 c sweet cherries, pitted and quartered
1/2 c (2 oz) crumbled feta cheese
Heat oil in a large nonstick skillet over medium heat. Add prosciutto; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Remove from heat; stir in vinegar and next 6 ingredients. Combine greens, cherries and cheese in a large bowl; add vinaigrette and toss well.
NOTES
Source unknown.
Untried.
2 oz thinly sliced prosciutto or ham, chopped
3 garlic cloves, crushed
1/3 c champagne vinegar or white wine vinegar
1/4 c water
1 Tbsp finely chopped fresh basil (or 1 tsp dried)
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp black pepper
8 c salad greens
1 c sweet cherries, pitted and quartered
1/2 c (2 oz) crumbled feta cheese
Heat oil in a large nonstick skillet over medium heat. Add prosciutto; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Remove from heat; stir in vinegar and next 6 ingredients. Combine greens, cherries and cheese in a large bowl; add vinaigrette and toss well.
NOTES
Source unknown.
Untried.
Black Forest Cherry Cheesecake
Topping:
2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch
Crust:
1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white
Filling:
1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved
To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.
To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.
To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.
Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.
NOTES
From Cooking Light.
Untried.
2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch
Crust:
1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white
Filling:
1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved
To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.
To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.
To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.
Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.
NOTES
From Cooking Light.
Untried.
Vanilla-Roasted Peach Soup with Cardamom Cream
3 peaches, halved and pitted (about 2 lb)
2 Tbsp sugar
1 (4") piece vanilla bean, split lengthwise
1 1/2 Tbsp honey
1 1/2 c orange juice
1/8 tsp salt
1/8 tsp vanilla extract
1/4 c sour cream
1/8 tsp ground cardamom
sliced peeled peaches
Combine peach halves and sugar in a large bowl. Scrape seeds from vanilla bean; add seeds to bowl and discard bean. Toss mixture well.
Place peach halves, cut sides down, on parchment paper-lined baking sheet. Bake at 350 degrees for 25 minutes or until tender; cool. Peel and discard skins.
Place peach halves and honey in a blender or food processor and process until smooth. Add juice, salt and vanilla; process until well-blended. Pour into a bowl; cover and chill 2 hours.
Combine sour cream and cardamom. Ladle soup into bowls; top with cardamom cream and garnish with sliced peaches.
NOTES
From Cooking Light.
Untried.
2 Tbsp sugar
1 (4") piece vanilla bean, split lengthwise
1 1/2 Tbsp honey
1 1/2 c orange juice
1/8 tsp salt
1/8 tsp vanilla extract
1/4 c sour cream
1/8 tsp ground cardamom
sliced peeled peaches
Combine peach halves and sugar in a large bowl. Scrape seeds from vanilla bean; add seeds to bowl and discard bean. Toss mixture well.
Place peach halves, cut sides down, on parchment paper-lined baking sheet. Bake at 350 degrees for 25 minutes or until tender; cool. Peel and discard skins.
Place peach halves and honey in a blender or food processor and process until smooth. Add juice, salt and vanilla; process until well-blended. Pour into a bowl; cover and chill 2 hours.
Combine sour cream and cardamom. Ladle soup into bowls; top with cardamom cream and garnish with sliced peaches.
NOTES
From Cooking Light.
Untried.
Apricot Cobbler Bars
5 Tbsp butter, softened
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed
Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.
NOTES
From Cooking Light.
Untried.
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed
Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.
NOTES
From Cooking Light.
Untried.
Watermelon-Kiwi Skewers with Strawberry Cream
3/4 c sliced strawberries
1/2 c vanilla yogurt
1 Tbsp cream cheese
1 tsp fresh lemon juice
1/2 tsp powdered sugar
24 (1/2") watermelon balls
2 kiwifruit, peeled, cut into 12 pieces each
Process first five ingredients in a blender until smooth. Cover and chill.
Thread fruit onto skewers; serve with sauce.
NOTES
From Cooking Light.
Untried.
1/2 c vanilla yogurt
1 Tbsp cream cheese
1 tsp fresh lemon juice
1/2 tsp powdered sugar
24 (1/2") watermelon balls
2 kiwifruit, peeled, cut into 12 pieces each
Process first five ingredients in a blender until smooth. Cover and chill.
Thread fruit onto skewers; serve with sauce.
NOTES
From Cooking Light.
Untried.
Brown Sugar Peach Pie with Coconut Streusel
1/2 pkg refrigerated pie crust dough
2/3 c packed brown sugar, divided
1/4 c uncooked quick-cooking tapioca
1/2 tsp ground cinnamon
6 c peeled, sliced ripe peaches, divided (about 3 lb)
1/3 c regular oats
1/4 c sweetened flaked coconut
1 1/2 Tbsp butter, melted
Fit dough into a 9" pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 degrees for 12 minutes. Remove weights and foil; cool crust on wire rack.
Combine 1/3 c sugar, tapioca and cinnamon; sprinkle over 4 1/2 c peaches. Toss gently; let stand 15 minutes. Spoon into prepared crust. Top with 1 1/2 c peaches. Place pie into 425 degree oven; immediately reduce heat to 350 degrees and bake pie 30 minutes.
Combine 1/3 c sugar, oats, coconut and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake 30 more minutes or until pie is bubbly. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
2/3 c packed brown sugar, divided
1/4 c uncooked quick-cooking tapioca
1/2 tsp ground cinnamon
6 c peeled, sliced ripe peaches, divided (about 3 lb)
1/3 c regular oats
1/4 c sweetened flaked coconut
1 1/2 Tbsp butter, melted
Fit dough into a 9" pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 degrees for 12 minutes. Remove weights and foil; cool crust on wire rack.
Combine 1/3 c sugar, tapioca and cinnamon; sprinkle over 4 1/2 c peaches. Toss gently; let stand 15 minutes. Spoon into prepared crust. Top with 1 1/2 c peaches. Place pie into 425 degree oven; immediately reduce heat to 350 degrees and bake pie 30 minutes.
Combine 1/3 c sugar, oats, coconut and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake 30 more minutes or until pie is bubbly. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Roasted Corn, Black Bean and Mango Salad
1 Tbsp vegetable oil
2 garlic cloves, minced
3 c fresh corn kernels (about 6 ears)
2 c diced peeled ripe mango (about 2 lb)
1 c chopped red onion
1 c chopped red bell pepper
1/3 c fresh lime juice
3 Tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15 oz) cans black beans, rinsed and drained
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add remaining ingredients; stir well.
NOTES
From Cooking Light.
Untried.
2 garlic cloves, minced
3 c fresh corn kernels (about 6 ears)
2 c diced peeled ripe mango (about 2 lb)
1 c chopped red onion
1 c chopped red bell pepper
1/3 c fresh lime juice
3 Tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15 oz) cans black beans, rinsed and drained
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add remaining ingredients; stir well.
NOTES
From Cooking Light.
Untried.
Lavender-Apricot Swirls
2 1/4 c all-purpose flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled butter, cut into small pieces
2 Tbsp chopped fresh lavender leaves
1/2 c milk
1 egg, lightly beaten
2 Tbsp apricot preserves
1 1/2 tsp sugar
Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse meal. Stir in lavender. Add milk and egg, stirring until just moist. Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9"x7" rectangle. Spread preserves over dough, leaving a 1/2" border. Beginning with long side, roll up jelly-roll style; pinch seam to seal (do not seal ends. Cut roll into 9 (1") slices. Place rolls, cut side up, in greased 8" round pan. Sprinkle with sugar. Bake in a 375 degree oven for 35 minutes or until golden brown.
NOTES
From Cooking Light.
Untried.
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled butter, cut into small pieces
2 Tbsp chopped fresh lavender leaves
1/2 c milk
1 egg, lightly beaten
2 Tbsp apricot preserves
1 1/2 tsp sugar
Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse meal. Stir in lavender. Add milk and egg, stirring until just moist. Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9"x7" rectangle. Spread preserves over dough, leaving a 1/2" border. Beginning with long side, roll up jelly-roll style; pinch seam to seal (do not seal ends. Cut roll into 9 (1") slices. Place rolls, cut side up, in greased 8" round pan. Sprinkle with sugar. Bake in a 375 degree oven for 35 minutes or until golden brown.
NOTES
From Cooking Light.
Untried.
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