Pistachio Biscochitos

Makes 5 dozen cookies



Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch.

INGREDIENTS:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar*
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
colored sugar, for decoration

DIRECTIONS:
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.

Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.

Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.

Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

*Demerara and Turbinado are two common types of raw sugar.

The Living Camera

No one can even begin to imagine how great the power of the mind can be.
Meet Stephen Wiltshire, an autistic, who is also called ’The Living Camera’

Horseradish-Crusted Beef Tenderloin

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5 to 10 minutes to the roasting time for well done.

Ingredients


2 tablespoons prepared horseradish

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

2 pounds trimmed beef tenderloin, preferably center-cut (see Note)

1 teaspoon kosher salt

2 teaspoons freshly ground pepper

Creamy Horseradish Sauce
 
Preparation


1.Preheat oven to 400°F.

2.Combine horseradish, oil and mustard in a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.

3.Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Note: You'll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.

Nutrition

Per serving: 220 calories; 11 g fat (5 g sat, 5 g mono); 76 mg cholesterol; 3 g carbohydrates; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.



Nutrition Bonus: Selenium (41% daily value), Zinc (31% dv).



Exchanges: 3 1/2 lean meat

Chocolate Crepes with Orange-&-Chocolate Sauce

If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.


8 crepes ;Active Time: 40 minutes ;Total Time: 2 hours 10 minutes (including chilling and cooling time)

Ingredients


Crepes

6 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 tablespoon sugar

Pinch of salt

1/4 cup skim milk

1 large egg

2 teaspoons canola oil, divided

1/4 cup water

Orange Syrup

1/2 cup sugar

1/2 cup water

Zest from 2 oranges, cut into very thin strips

Filling

1 cup yogurt cheese, (see Tip)

2 1/2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

Chocolate Sauce (recipe follows)
 
Preparation


1.To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.

2.To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool.

3.To make filling: Whisk together yogurt cheese, confectioners' sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.

4.To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)

5.Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.

Tips & Notes

Make Ahead Tip: Crepe batter may be covered and chilled up to 1 day in advance.

Tip: To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition

Per serving: 221 calories; 4 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 41 g carbohydrates; 7 g protein; 1 g fiber; 108 mg sodium; 304 mg potassium.



3 Carbohydrate Serving



Exchanges: 3 other carbohydrate

Bittersweet Chocolate-Orange Truffles

While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes.

4 dozen (1-inch) truffles; Active Time: 1 1/2 hours; Total Time: 12 hours (including 10 1/2 hours chilling time)

Ingredients


Ganache

3/4 cup whipping cream

1 teaspoon freshly grated orange zest

2 1/2 tablespoons orange juice

2 tablespoons superfine sugar, (see Note)

1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract

8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped

Coating

1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring

8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped
 
Preparation


1.To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.

2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.

3.Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.

4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)

5.To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

6.To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

7.Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.

Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.

Nutrition

Per truffle: 61 calories; 5 g fat (2 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 1 mg sodium; 5 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 other carbohydrate, 1 fat

Eggnog

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.


READER'S COMMENT:

"This recipe made a thick tasty eggnog. I used skim milk and half & half, and it turned out great. I made a couple of different recipes, and was told that this one was the better of the two (this one was actually lower fat/calories...
 

12 servings, about 1/2 cup each ; Active Time: 30 minutes;  Total Time: 8 1/2 hours (including 8 hours chilling time)

Ingredients


6 cups 1% milk

1/8 teaspoon freshly grated nutmeg, (see Tip)

2 large eggs

2/3 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 cup brandy, bourbon or rum

2 teaspoons vanilla extract

1/4 cup light whipping cream

Preparation


1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.

5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Tips & Notes

Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.

Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Nutrition

Per serving: 142 calories; 4 g fat (2 g sat, 1 g mono); 48 mg cholesterol; 19 g carbohydrates; 6 g protein; 0 g fiber; 127 mg sodium; 19 mg potassium.



1 Carbohydrate Serving



Exchanges: 1/2 low-fat milk, 1 other carbohydrate



Nutrition Note: Traditional Eggnog: 300 calories, 20 grams fat (11 grams saturated) - This  Eggnog: 142 calories, 4 grams fat (2 grams saturated)

Funny recipe Correction

Apple Cider Buttons

Ingredients:Cookies:


1 cup (2 sticks) butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

1 tablespoon lemon zest, optional

2 cups flour

1/4 teaspoon salt

decorative sugar, for garnish



Filling:

1/2 cup prepared apple cider jelly*


*Apple cider jelly is available from many online gourmet retailers. Apple jelly or another preserve may be substituted. Recipe for homemade jelly is below:


Combine 6 cups fresh apple cider, 4 cups sugar and 1 box (1 3/4 ounces) sure-jell dry, sugar-free pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions).



Cooking Directions:

In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest.

In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm.

Preheat oven to 375°F. Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create “bottom” layer of button. Sprinkle rounded button tops with decorative sugar.

Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely.

Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top on jelly. Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.

Wintermint Wafers

Makes 3 dozen cookies

With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate.




INGREDIENTS:

Chocolate Cookies:

1 cup (2 sticks) butter, softened

1 cup confectioners' sugar

1 teaspoon peppermint extract

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1 1/2 cups flour



Chocolate Coating:

1 pound semi-sweet chocolate, chopped

1 teaspoon peppermint extract

colored sprinkles for garnish



DIRECTIONS:

Chocolate Cookies:

In large bowl, beat butter and confectioners' sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.



Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.



Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.



Chocolate Coating:

Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.



To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack and garnish with colored sprinkles, if desired. Repeat with remaining cookies. Let chocolate set.



Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.

Black Friday!

I'll pass ,thank you!

Pumpknit Pie

I think this took a little bit of talent.

Homemade Cranberry Coffee Cake Recipe Video

Have a pencil and paper ready. Watch video for recipe

Thanksgiving Leftover Casserole

Here's something to do with those leftovers from Thanksgiving!

 

Ingredients

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons butter
• 1 cup finely crushed herb-seasoned dry bread stuffing mix
• 1 cup cooked, diced turkey meat
• 1 cup shredded Cheddar cheese
• 2 cups leftover mashed potatoes

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4. Bake 45 minutes in the preheated oven.

Nutritional Information

Amount Per Serving  Calories: 314 | Total Fat: 15.8g | Cholesterol: 53mg

Letter from a turkey

Letter from a turkey

Happy Thanksgiving Ya'll

Holiday tricks

Simple ways to make the holidays saner and more memorable

Holidays can be a hassle for everyone, even the pros. The difference is the pros all have worked out little tricks -- what the French call trucs -- to make feasts like Thanksgiving a little saner. These tips are so simple you can easily adopt them in your kitchen.




Plan ahead "Don't shop the day before," advised Andrea Nguyen, author of "Asian Dumplings."



"Plan serving dishes ahead of time and mark on the bottom with a sticky (note)," said Nathalie Dupree, the television personality and author of "New Southern Cooking" and other cookbooks.



"Make a time line. Figure out what can be done in advance and when everything is going in the oven," said Kara Brooks, chef and co-owner of the Still River Cafe in Eastford, Conn. "Get a good thermometer, so you know exactly when the turkey is done. Remember that the turkey should rest before carving, so cook your other side dishes 95 percent of the way initially and then finish them when the turkey rests."



Clear the decks "The dishwasher and sink should be empty," Dupree said. "Any last-minute pots and pans should go in a cooler filled with hot soapy water in an out-of-the-way place. They will soak clean, and the dishes can be cleared without having to wash them first, delaying and cluttering everything."



Go personal, not traditional "In order to make people feel really welcome, I make sure that there is something special for everyone: a dish of turnips for someone who loves turnips, mashed potatoes with cream for the spud-o-phile, a special cheese for someone who loves cheese, pear pie for the one who loves pears," said Marlena Spieler, an American cookbook author based in England. "Personal stuff makes your own holiday more personal, and less cookie-cutter-correct-traditional."



Simplicity counts "Because Thanksgiving food is so delicious and we've all got so many favorites, I think the best thing to do when you're planning the meal is also the hardest: Keep it simple," said Dorie Greenspan, author of "Baking: From My Home to Yours" and other works. "It's so easy to plan a meal with more dishes than you, your oven or your refrigerator can handle. Plan a doable menu, and then, when you're sure you can manage it, think about adding a dish or two from your Thanksgiving wish list."



Do your prep "Cook as much ahead as possible, such as cranberry sauce, stuffing, braised leeks, pie," said Barbara Kafka, author of numerous cookbooks, including "Roasting: A Simple Art." "Remember that cold outdoor weather can serve as an extra refrigerator."



Maximize appliances "If you have the luxury of two ovens, you can be reheating your sides in one and cooking your turkey in the other," said chef Ming Tsai, host of "Simply Ming" on public television and owner of Blue Ginger restaurant in Wellesley, Mass. "Or, better yet, you can microwave your sides. This works especially well for sides like creamed spinach that don't have a lot of texture to them."



Think about leftovers "I buy cartons, like Chinese food containers, and pack up doggie bags for people to take goodies home," Spieler said.

A Thanksgiving aperitif

Named for Thanksgiving's inauguration year, the resulting fall-leaf colored cocktail flourishes, thanks to the fruity, spicy flavors in Pimm's, which, despite what you've heard, isn't strictly a summer spirit.




This drink can be served before dinner (it's deceptively light in body) and pairs well with simple, salty nuts, such as almonds or cashews. It makes an excellent prelude to the meal at hand: As one of our taste testers observed, its scent is reminiscent of her grandmother's kitchen during the holidays.


The 1621




Makes: 1 cocktail



Ingredients:

2 ounces Pimm's No. 1 Cup

1 ounce cranberry syrup, see recipe

1 ounce Heering cherry liqueur

1 dash Angostura bitters

Orange wedge, cranberry



Pour Pimm's, cranberry syrup and cherry liqueur into an ice-filled cocktail shaker; shake until well-chilled. Strain into a cocktail glass, straight up.



Add bitters to taste, as the tartness of the syrup will vary. Garnish with orange wedge and a cranberry speared on a cocktail stick or toothpick.



Cranberry syrup

Begin as if you were making cranberry sauce, sans the sugar: Pour a 12-ounce bag of cranberries and one-half a fresh orange, peeled and cubed, into a saucepan and cover with 1 cup water. Heat to a boil, stirring occasionally.



When cranberries begin to pop, remove from heat and stir (if syrup heats too long, it will become gelatinous; thin with a little water). Strain liquid into a measuring cup (yields about 1 cup of ruby-hued syrup).



Chill syrup a few minutes before stirring into cocktails. Excess syrup can be refrigerated for future use -- or added back into your cranberry sauce as needed.

3 dog night?

Almond Lemon Bars with a hint of cinnamon.

Prep Time: 12 minutes

Cook Time: 35 minutes

Difficulty: EASY

Nutrition Facts :Makes 12servings

Amount Per Serving
Calories 148.9
Total Carbs 6.9 g
Dietary Fiber 1.8 g
Sugars 3.8 g
Total Fat 11.9 g
Saturated Fat 1.4 g
Unsaturated Fat 10.4 g
Potassium 115.5 mg
Protein 5.4 g
Sodium 135.6 mg
Dietary Exchanges
2 Fat


Servings Ingredients

1 1/3cup Nuts, almonds, dry roasted, unsalted, whole

4tbsp sugar , divided

6SPLENDA® No Calorie Sweetener packets , divided

4Eggs, large, raw , separated

2tsp grated lemon rind

1/2tsp ground cinnamon (optional)

2tsp vanilla extract

1tsp baking soda

2tbsp olive oil

1pinch salt

1/2tsp vinegar (or lemon juice)


Directions

1 Grind almonds in a food processor with 1 tablespoon of sugar and sugar substitute. Set aside.

2 In a medium-sized bowl, beat egg yolks, 1 tablespoon sugar, 1/2 of the sugar substitute, lemon rind, cinnamon, vanilla extract, baking soda, oil, and salt until light-colored and thick. Stir in almond mixture.

3 In a separate bowl, beat egg whites until soft peaks form. Gradually add vinegar or lemon juice and remaining sugar and sugar substitute, beating until stiff but not dry. Very carefully fold beaten egg whites into almond mixture until combined.

4 Transfer batter to a long loaf pan, which has been lined with wax paper and greased. Bake at 375 degrees F for about 35 minutes, or until tester comes out clean.

5 Cool and turn out onto a plate. Remove wax paper. If desired, top with sugar-free gelatin. Cut into bars.

Shredded Turkey & Pinto Bean Burritos

Created  with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.

1 tablespoon canola oil


1 medium onion, halved and sliced

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chile powder

1 15-ounce can diced tomatoes with green chiles

2 tablespoons lime juice

4 cups shredded cooked turkey or chicken

1 15-ounce can pinto beans, rinsed

6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)

3/4 cup grated Monterey or pepper Jack cheese

2 cups shredded green cabbage

Preparation


1.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tips & Notes

Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 392 calories; 12 g fat (5 g sat, 4 g mono); 84 mg cholesterol; 37 g carbohydrates; 38 g protein; 6 g fiber; 652 mg sodium; 616 mg potassium.



Nutrition Bonus: Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).



2 Carbohydrate Serving



Exchanges: 2 starch, 1 vegetable, 4 lean meat

Walking the Dog

Honey?  Would you take the dog for a walk?  No problem dear!

Whispering Wreath

This warm mixture is a distinctive twist on the classic hot buttered rum.

Ingredients

1 cup sugar

1/4 cup fresh mint leaves, plus 10 for garnish

1/4 cup fresh sage leaves

4 cups water

10 dashes bitters

12 ounces dark rum (1 1/2 cups)

2 tablespoons butter






Preparation


1.Using a muddler or large wooden spoon, mash sugar and herbs together in a large saucepan until the herbs are bruised and fragrant.

2.Add water and bitters; bring to a simmer over medium-high heat, stirring often, about 5 minutes. Stir in rum and cook for 1 minute. Add butter and cook, stirring, until it melts.

3.Strain the mixture into a pitcher. Let stand for about 10 minutes to mellow the flavors. Serve in cordial glasses or other small heat-safe glasses, garnishing each drink with a mint leaf.

Tips & Notes

Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day. Reheat on the stovetop over low heat or in the microwave on Medium.

Nutrition178 calories; 2 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 20 g carbohydrates; 0 g protein; 0 g fiber; 4 mg sodium; 3 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 1 alcohol equivalent

Overnight French Toast with Cinnamon Syrup

A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up to one week in advance.


Ingredients


French Toast

1 large egg

2 large egg whites

3/4 cup nonfat milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon baking powder

8 1/2-inch-thick slices Italian bread

2 teaspoons canola oil, divided

1 teaspoon butter, divided

Cinnamon Syrup

1/2 cup sugar

1/4 cup dark corn syrup

1/4 teaspoon ground cinnamon

1/4 cup water

1/4 cup evaporated fat-free milk
Preparation


1.To prepare French toast: Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, 1/4 teaspoon cinnamon and baking powder in a medium bowl until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight.

2.To make cinnamon syrup: Stir together 1/2 cup sugar, corn syrup, 1/4 teaspoon cinnamon and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated milk. Let cool; transfer to a small pitcher.

3.To cook French toast: Heat 1 teaspoon oil and 1/2 teaspoon butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and 1/2 teaspoon butter. Serve with cinnamon syrup.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving.

Nutrition

Per serving: 376 calories; 6 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 72 g carbohydrates; 10 g protein; 1 g fiber; 370 mg sodium; 230 mg potassium.



Nutrition Bonus: Folate (33% daily value), Selenium (29% dv), Calcium (15% dv).



5 Carbohydrate Serving



Exchanges: 1 starch, 1/2 nonfat milk, 3 1/2 other carbohydrate, 1 fat

Overnight Oatmeal

Here is an easy way to serve a crowd a hearty breakfast . You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

Ingredients


8 cups water

2 cups steel-cut oats, (see Ingredient note)

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

1/4 teaspoon salt, or to taste
 
Preparation


1.Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Tips & Notes

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Nutrition

Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.



Nutrition Bonus: Fiber (36% daily value).



2 Carbohydrate Serving



Exchanges: 2 starch, 1/2 fruit

Deluxe Bacon Sandwich

Double Nut & Date Tassies

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

2 dozen cookies; Active Time: 50 minutes ; Total Time: 1 hour 10 minutes

Ingredients


Crust

1/4 cup whole-wheat pastry flour (see Note)

1/4 cup packed light brown sugar

1/2 cup walnuts, coarsely chopped

1 tablespoon cornstarch

2 tablespoons unsalted butter

Pinch of salt

Filling

4 ounces pitted dried dates (about 3/4 cup)

3/4 cup water

1/4 cup packed light brown sugar

2 1/2 tablespoons unsalted butter

4 tablespoons reduced-fat cream cheese

1 1/4 teaspoons vanilla extract

1/2 cup pecans, chopped

Confectioners’ sugar for dusting or whipped cream for garnish

Preparation


1.Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.

2.To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.

3.To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.

4.Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with a dollop of whipped cream, if desired.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Equipment: 24-cup mini muffin pan or two 12-cup mini muffin pans

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.

Nutrition93 calories; 6 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 10 g carbohydrates; 1 g protein; 1 g fiber; 24 mg sodium; 60 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 1 fat

Chunky Apple-Rhubarb Sauce with Dried Cranberries

Ingredients


1 large green apple, such as Granny Smith, peeled and diced

2 cups diced rhubarb, (2-3 stalks)

1/4 cup diced red onion

1/2 cup unsweetened apple juice

2 tablespoons dried cranberries

1 tablespoon honey

1 1/4-inch-thick slice ginger, peeled

1 teaspoon balsamic vinegar, or to taste
Preparation


1.Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

Nutrition

Per 1/2-cup serving: 76 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 273 mg potassium.



Nutrition Bonus: Vitamin C (15% daily value).



1 Carbohydrate Serving



Exchanges: 1 fruit

Cranberry Pancakes

Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.


--------------------------------------------------------------------------------

READER'S COMMENT:
"My daughter enjoyed them. Next time I will double the recipe. We used dried cranberries pre-soaked in warm water and they still turned out great. Sally, Omaha "

2 servings, 2 pancakes each ;Active Time: 20 minutes ; Total Time: 20 minutes
 
Ingredients


1/2 cup fresh cranberries

1/4 cup all-purpose flour

2 tablespoons plus 2 teaspoons whole-wheat flour

1 tablespoon yellow cornmeal

1 tablespoon sugar

1/2 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract

6 tablespoons nonfat milk

2 tablespoons pasteurized egg substitute, such as Egg Beaters

1 1/2 teaspoons walnut or canola oil

Preparation


1.Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

2.Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

3.Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

4.Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

5.Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition

Per serving: 189 calories; 4 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 34 g carbohydrates; 6 g protein; 3 g fiber; 336 mg sodium; 185 mg potassium.



2 Carbohydrate Serving



Exchanges: 2 starch, 1 fat

And on the 7th day, I rested

Nothing new today,well, besides this picture. But feel free to browse arounf, and even check out the archives at the bottom of the right hand column. But I will have new and exciting content available Monday morning.

Enjoy your day!
Sincerely,
Kens Kreations






Not Phil Spector!!?

The "Snug Wow"

Cranberry Pecan Cake

Ingredients


3 cups frozen cranberries 1 cup pecans 1 cup white sugar 2 eggs 1 cup white sugar 1 cup all-purpose flour 1/2 cup butter, melted 2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.

Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.

Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.

Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 327

Turnip Gratin

This comes to us todat from Simply Recipes .  I'm guessing that you are either a turnip lover or not. Turnips aren't one of those happy-go-lucky neutral vegetables, like green beans for example, that seem to get along with everyone. No, turnips have a bit more "I dare you to eat me" attitude, that unfortunately ends up keeping too many people away from them. Well, if you are a turnip lover, you should be drooling right now, just with the very concept of this turnip gratin, a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese. You will not be disappointed (at least I hope you won't). If you fall in the "uh, maybe not, no, no thank you" camp, if there is one recipe that could possibly change your mind, this is it. We have made it 4 times in the last 2 weeks and will likely find its way to our Thanksgiving table this year. So, if you're on the fence, give it a shot!

Turnip Gratin Recipe



This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish.



Ingredients

2 medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin

Olive oil

3-4 slices white bread (enough to make two single layers in the pan), crusts removed

1/4 onion, very thinly sliced

4 ounces Gruyere cheese

Salt and pepper

8x5 baking pan or casserole dish

Method

1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.









2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.



3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.



Remove from oven and let cool for 10 minutes before serving.



Serves 4.

Movie popcorn still a nutritional horror, study finds

Next time you go to the movies and get that big ol' tub of popcorn, keep this in mind;
Movie Popcorn is really bad

Apple Cranberry Pie

Ingredients

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp ice water
Filling Ingredients
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties)
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 Tbsp whipping cream

Method

1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 375°F.
3 Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in center.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
Serves 8.

Carrot Cake

Now ,who doesn't like Carrot cake?!
Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

Ingredients

Cake

• 1 20-ounce can crushed pineapple
• 2 cups whole-wheat pastry flour, (see Ingredient Note)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 1/2 cups granulated sugar
• 3/4 cup nonfat buttermilk, (see Tip)
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots, (4-6 medium)
• 1/4 cup unsweetened flaked coconut
• 1/2 cup chopped walnuts, toasted (see Tip)

Frosting

• 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
• 1/2 cup confectioners' sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Tips & Notes

• Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
• Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
• Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
• To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.

Nutrition

Per serving: 342 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).
3 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat

Yukon Gold & Sweet Potato Mash

Thought I would put a few Thanksgiving ideas up. The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.

READER'S COMMENT:

Ingredients

• 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup low-fat milk
• 2 tablespoons butter
• 1 teaspoon brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
2. Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

Nutrition

Per serving: 151 calories; 4 g fat (3 g sat, 0 g mono); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 321 mg sodium; 369 mg potassium.
Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (20% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat

Just Stockin' Up For The Holidays!

Fun with Science: Milk, Food Coloring and Dish Soap

For When You Are Stuck Inside With The Kids During A Stormy Day

Chocolate Cheesecake Recipe

 I like to post some things that I find while on the web. This one sure looks good. It comes from Joy Of Baking .com





A Chocolate Cheesecake is a real showstopper that combines three delicious layers of chocolate. The first layer is a sandy textured chocolate crust made with crushed chocolate wafers mixed with a little melted butter. The middle layer is a chocolate cheesecake made with a knock-out combination of melted chocolate, cream cheese, sugar, eggs, and sour cream. It is sinfully chocolately yet with a delightfully tangy flavor that has a texture that will remind you of a thick, silky smooth chocolate mousse. Once baked, cooled, and chilled, the final smooth and shiny chocolate layer is added. It is a mixture of cream and chocolate (a ganache) that makes you think you are eating a chocolate truffle. 

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz0XGGoVySl

Apple Turnovers

The inside of these apple turnovers include apples, of course, but also dried currants, walnuts, apple sauce, a little sugar and cinnamon, and a dash of vanilla.

Ingredients

1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
3 Tbsp dried currants
2 Tbsp chopped walnuts
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon corn starch
1/4 cup apple sauce
1/8 teaspoon vanilla
1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
2 Tbsp butter, cut into bits
1 large egg, lightly beaten
1 teaspoon milk

Method

1 Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
2 In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
3a Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
3b Roll out your pie dough on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into six 5x5-inch squares.

4 Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.) In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.

5 Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
6 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.

For When You Have The Munchies

Welcome to California

Cranberry-Walnut Quick Bread

The perennial bakery favorite gets a healthy makeover.

Ingredients

• Quick-Bread Dry Mix, (recipe follows)
• 2 large eggs
• 1 cup nonfat buttermilk, (see Tips)
• 2/3 cup brown sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated orange zest
• 2 cups chopped cranberries, (see Tips), fresh or frozen, thawed
• 1/2 cup chopped toasted walnuts, (see Tips), plus more for topping if desired

Preparation

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Tips & Notes

• Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

• Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
• To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Pan Options:
• Each of these recipes will make:
• 1 large loaf (9-by-5-inch pan)
• 3 mini loaves (6-by-3-inch pan, 2-cup capacity)
• 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
• 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Nutrition

Per serving: 218 calories; 8 g fat (2 g sat, 2 g mono); 41 mg cholesterol; 30 g carbohydrates; 6 g protein; 3 g fiber; 182 mg sodium; 84 mg potassium.
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carb, 1.5 fat

Marmalade Chicken

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Ingredients

• 1 cup reduced-sodium chicken broth
• 2 tablespoons red-wine vinegar
• 2 tablespoons orange marmalade
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch
• 1 pound chicken tenders, (see Note)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 6 teaspoons extra-virgin olive oil, divided
• 2 large shallots, minced
• 1 teaspoon freshly grated orange zest

Preparation

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips & Notes

• Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition

Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 3 1/2 very lean meat

Apple, Onion & Cranberry Stuffing

Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.

Ingredients

• 4 cups cubed whole-wheat bread, (6 slices)
• 4 cups cubed white sandwich bread, (6 slices)
• Giblets from 1 turkey, (see Tip), liver discarded
• 1 cup water
• 1 1/2 teaspoons canola oil
• 2 stalks celery, chopped
• 1 large onion, chopped
• 4 apples, peeled, cored and chopped
• 4 teaspoons chopped fresh sage, or 1 1/2 teaspoons dried, rubbed
• 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
• 1/2 cup chopped fresh or frozen cranberries, (see Tip)
• 1 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 350°F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
2. Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
4. Reduce oven temperature to 325°. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.

Tips & Notes

• Tips: If you don't have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.
• To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Nutrition

Per serving: 241 calories; 3 g fat (1 g sat, 1 g mono); 31 mg cholesterol; 43 g carbohydrates; 9 g protein; 5 g fiber; 408 mg sodium; 170 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Folate (19% dv)
2.5 Carbohydrate Serving
Exchanges: 2 starch, 1 fruit

Some History of Christmas Songs

 Here is some really interesting background about the origins of Christmas Songs
Interesting background on Ritchie Blackmore also.

Just click this link here: Blackmores Night - videos: Candice and Ritchie Holiday video and interview on Winter Carols

In a one-horse slopin’ sleigh

PEACH-LIME SORBET

This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches
before you buy them to make sure they’re sweet and ready to eat.

11⁄2 cups water
2⁄3 cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines,
halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
1⁄4 teaspoon salt
1. Stir water, sugar and corn syrup in a largesaucepan
over medium heat until the sugar
dissolves. Add peaches (or nectarines); bring to
a simmer. Reduce heat, cover and simmer for
10minutes.
2. Pour the fruit-syrup mixture into a blender.
Add lime zest, juice and salt; blend until
smooth. Pour into a large bowl and refrigerate
until cold, 4 hours or overnight.
3. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions.
(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours.

Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping
the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH (1 QUART ) .
PER S ERV ING: 109 CALORIES; 0 G FAT (0 G SAT, 0 G MONO); 0 MG CHOLESTEROL; 29 G CARBOHYDRATE;
0 G PROTEIN; 1 G FIBER; 77 MG SODIUM; 115 MG POTASSIUM.
7

CHERRY-ALMOND CRUMBLE

ACTIVE TIME : 20 minutes | TOTAL : 1 hour 10 minutes

A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a
crust. Celebrate the arrival of cherries with this rich-tasting crumble.

FILLING:

11⁄2 pounds sweet cherries (5 cups), pitted
1 cup raspberries
1⁄3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch or brandy (optional)
TOPPING
2⁄3 cup whole-wheat flour
1⁄2 cup old-fashioned rolled oats (not instant)
1⁄2 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
11⁄2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)
1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 11⁄2- to 2-quart dish)
with cooking spray.
2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and
kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking
dish. Cover with foil and bake for 20minutes.
3. To make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl
with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to
coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are
moistened.
4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the
surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender
and topping is lightly browned, 20 to 25minutesmore. Let cool for at least 10minutes before
serving. Serve warmor at roomtemperature with ice cream(or frozen yogurt), if desired.

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH.
PER S ERV ING: 248 CALORIES; 5 G FAT (1 G SAT, 2 G MONO); 4 MG CHOLESTEROL; 52 G CARBOHYDRATE;
4 G PROTEIN; 5 G FIBER; 16 MG SODIUM; 371 MG POTASSIUM.

Protective Custody

Rhubarb-Peach Shortcake

Juicy rhubarb and fragrant peaches soak deliciously into tender buttermilk biscuits.
( Sorry, no pictures)

Ingredients

Biscuits

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 tablespoons cold unsalted butter, cut into small pieces
• 2 1/2 tablespoons cold reduced-fat cream cheese, cut into small pieces
• 3/4 cup buttermilk
• 1 large egg white, lightly beaten
• 1 teaspoon sugar

Filling

• 12 ounces rhubarb, trimmed and cut into 1/2-inch pieces (3 cups)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 ripe peaches
• 1/4 cup whipping cream
• 1 cup nonfat vanilla yogurt

Preparation

1. To make biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray. Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Cut butter and cream cheese into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk; stir with a fork just until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead it very briefly. Pat into a 1/4-inch thickness and cut biscuits with a 3-inch cutter. Reroll any dough scraps and cut them too. Arrange biscuits on the prepared baking sheet, brush tops with egg white and sprinkle with 1 teaspoon sugar. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool slightly.
3. To make filling: Stir together rhubarb, 1/2 cup sugar and lemon juice in a medium saucepan. Bring to a simmer over low heat. Cook, uncovered, for 1 minute. Transfer the rhubarb to a bowl with a slotted spoon. Increase heat to medium and boil the liquid until it is syrupy, about 2 minutes. (You should have about 1/2 cup.) Add the syrup to the reserved rhubarb and set aside.
4. Blanch peaches in boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Slip off skins. Cut the peaches in half, remove pits and thinly slice. Add to the rhubarb and stir gently to mix. Whip cream in a chilled bowl until firm peaks form. Fold into yogurt.
5. To assemble shortcakes: Slice the biscuits in half with a serrated knife and place bottoms on dessert plates. Spoon the fruit filling onto and around the biscuits. Spoon a little of the yogurt-cream topping over the fruit. Replace biscuit tops and finish with a dollop of topping.

Nutrition

Per serving: 302 calories; 7 g fat (5 g sat, 1 g mono); 22 mg cholesterol; 52 g carbohydrates; 7 g protein; 2 g fiber; 501 mg sodium; 353 mg potassium.
Nutrition Bonus: Folate (26% daily value), Calcium & Iron (15% dv).
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Strawberry-Rhubarb Bread Pudding

Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Ingredients

Custard

• 4 large egg whites
• 4 large eggs
• 1 cup skim milk

Seasonings

• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon freshly grated orange zest

Bread & filling

• 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 2 cups roughly broken gingersnaps
• 2 cups quartered strawberries, fresh or frozen (thawed)
• 1 cup diced rhubarb
• 1/4 cup chopped walnuts, lightly toasted (see Tip)

Topping

• 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)

Preparation

1. Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
3. Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips & Notes

• Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

• Tips: Spread walnuts on a baking sheet, place in a preheated 350 degree F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes.
• To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Nutrition

Per serving: 320 calories; 10 g fat (2 g sat, 3 g mono); 106 mg cholesterol; 46 g carbohydrates; 11 g protein; 4 g fiber; 334 mg sodium; 374 mg potassium.
Nutrition Bonus: Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv).
3 Carbohydrate Serving
Exchanges: 1 starch, 2 other carbohydrates, 2 fat

Chocolate Tart with Hazelnut Shortbread Crust

A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.

Ingredients

Crust

• 1 cup whole-wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 cup hazelnuts
• 1/4 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons hazelnut oil, or canola oil
• 1 tablespoon ice water

Filling

• 1 1/2 teaspoons unflavored gelatin
• 1 tablespoon water
• 3/4 cup low-fat milk
• 2 large egg yolks
• 2 1/2 tablespoons plus 1/4 cup sugar, divided
• 1 tablespoon all-purpose flour
• 2 ounces unsweetened chocolate, finely chopped
• 1 tablespoon coffee liqueur, such as Kahlua (optional)
• 4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
• 1/8 teaspoon cream of tartar

Preparation

1. Preheat oven to 400ºF.
2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.
7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.

Tips & Notes

• Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)

• Ingredient Note: Dried egg whites are pasteurized—a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition

Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrates; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 carbohydrates (other), 3 fat