New Years Day

I will not be putting any new posts up on New Years Day. It's going to be an extra day off for mee. But  "I'll Be Back" on Saturday with new and updated content.

Hope you all have a safe and fun New Years Eve and Day!!

Kent -Kens Kreations

Chocolate Mousse a l'Orange

6 servings ;Active Time: 40 minutes ;Total Time: 4 hours 20 minutes



Ingredients


3/4 cup low-fat milk

6 2-inch-long strips of orange zest

1 teaspoon unflavored gelatin

2 tablespoons Grand Marnier, or other orange-flavored liqueur

1 large egg

1 cup packed light brown sugar, divided

2/3 cup unsweetened cocoa powder, preferably Dutch-process

2 ounces bittersweet (not unsweetened) chocolate, chopped

2 teaspoons vanilla extract

4 large egg whites

1/2 teaspoon cream of tartar

3 tablespoons water

1 2-ounce block bittersweet (not unsweetened) chocolate, for chocolate shavings (optional) (see Tip)
 
Preparation


1.Heat milk and orange zest in a small saucepan until steaming. Remove from the heat and let steep for 10 minutes. Discard the orange zest. Sprinkle gelatin over Grand Marnier in a small bowl; let stand until softened, about 1 minute.

2.Whisk together whole egg, 1/4 cup brown sugar, cocoa and the infused milk in another saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Set aside to cool to room temperature, about 30 minutes.

3.Bring about 1 inch of water to a simmer in a wide saucepan. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.) Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.

4.Whisk one-fourth of the meringue into the chocolate mixture until smooth. With a rubber spatula, fold the chocolate mixture back into the remaining meringue until completely incorporated. Spoon the mousse into 6 dessert glasses and chill until set, about 3 hours.

5.If making chocolate shavings, place chocolate on wax paper and microwave, uncovered, at medium-low (30 percent) power for 15 seconds. Turn chocolate block over and microwave for 10 to 15 seconds longer, or just until the chocolate has softened slightly but has not started to melt. Use a vegetable peeler to shave off curls. (If the chocolate is too hard to shave easily, warm it again.) Garnish each mousse with chocolate shavings, if using, and serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

Nutrition

Per serving: 289 calories; 9 g fat (4 g sat, 1 g mono); 38 mg cholesterol; 53 g carbohydrates; 8 g protein; 5 g fiber; 68 mg sodium; 237 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate

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

Get Your Ice Cold Coke Here!

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe

Oreo Cookie Crust:

•13 Oreo cookies or similar chocolate sandwich cookie, crushed fine

•1/4 cup melted butter

Cheesecake Filling:

•1 1/2 pounds cream cheese, room temperature (3 - 8 ounce pkgs)

•1 cup white sugar

•3 large eggs

•2 Tbsp unbleached white flour

•1 tsp almond extract

•2 tsp vanilla

•1/4 tsp salt

•3/4 cup white gourmet chocolate like Ghirardelli chocolate or Callebaut chocolate, melted with 2 Tbsp half-&-half

•3/4 cup raspberry preserves, seedless

Directions:

1.Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.

2.Prepare 9 inch springform pan with foil and spray as directed above.

3.Mix crust ingredients and pat on the bottom of prepared pan.

4.Using a high-speed mixer, beat cream cheese and sugar until creamy.

5.Add eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.

6.Add flour, almond extract, vanilla and salt, beat again and scrape down sides.

7.With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.

8.Pour half the batter into pan on top of crust.

9.Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan.

10.Gently pour the remaining batter on top, being careful not to disturb preserves.

11.Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.

12.Bake at 325 degrees F for 60-70 minutes.

13.See above for further baking, cooling, serving and freezing instructions.

14.Serves 14

Banana Cream Cheesecake

Banana Cream Cheesecake Ingredients:




1 1/2 cups vanilla wafer cookies, finely crushed

1/2 cup melted butter

2 lbs. cream cheese, softened

2/3 cup sugar

2 Tablespoons cornstarch

3 eggs

3/4 cup mashed ripe bananas

3/4 cup heavy whipping cream

2 teaspoons vanilla extract





Banana Cream Cheesecake Directions:



1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.



2. Beat cream cheese with an electric mixer until light and fluffy.



3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.



4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.



5. Bake in a 350 degree oven for 15 minutes.



6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.



7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

Best Ever Cinnamon Buns

Ingredients:


2 (.25 ounce) packages active dry yeast

2 1/2 cups warm water (110 degrees F)

1 (18.25 ounce) package yellow cake mix

6 cups all-purpose flour, divided

3 eggs

1/3 cup vegetable oil

1 1/2 teaspoons salt

1/2 cup butter, softened

4 tablespoons white sugar

2 tablespoons ground cinnamon

1/4 cup butter, melted

3 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

2/3 cup milk

Directions:



1. In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.



2. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.



3. Preheat oven to 350 degrees F.



4. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.



5. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.



6. Bake at 350 degrees F for 25 to 35 minutes or until golden brown.



7. To make the frosting combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Cooling Off!

Fudgy Brownie Trifle

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix


Water, vegetable oil and eggs called for on brownie mix box

1 tablespoon instant coffee granules or crystals

1 box (4-serving size) chocolate fudge instant pudding and pie filling mix

2 cups cold milk

1 bag (8 oz) toffee bits

1 container (8 oz) frozen whipped topping, thawed


1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2. Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.

3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.





Do-Ahead Tip

This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered up to 2 months.

Special Touch

This fabulous crowd-pleasing dessert is extra-special when garnished with chocolate curls or chocolate leaves.



Nutrition Information:

1 Serving: Calories 300 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie

Apple Crumb Squares with Apple Cider Sauce

These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own.
8 servings ;Active Time: 1 hour ;Total Time: 1 1/2 hours

Ingredients


1 cup old-fashioned rolled oats

3/4 cup whole-wheat flour

3/4 cup unbleached all-purpose flour

3/4 cup packed light brown sugar

1 teaspoon freshly grated lemon zest

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons canola oil

1/4 cup apple-juice concentrate, thawed

3 medium tart apples, such as Granny Smith, peeled and thinly sliced

1/4 cup coarsely chopped walnuts, toasted

Apple Cider Sauce, (recipe follows)

2 cups low-fat vanilla ice cream, or nonfat frozen yogurt

Preparation


1.Preheat oven to 350°F. Coat a 9-inch square or 7-by-11-inch baking pan with cooking spray.

2.Whisk oats, whole-wheat flour, all-purpose flour, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in the oil and apple-juice concentrate with a fork or your fingers until the mixture resembles coarse crumbs.

3.Press 2 cups of the oat mixture firmly into the bottom of the prepared pan. Arrange apple slices over the crust in three overlapping rows. Mix the walnuts into the remaining oat mixture. Sprinkle over the apples and pat into an even layer.

4.Bake until the top is golden and the apples are tender when pierced, 30 to 35 minutes. Cool completely on a wire rack.

5.Meanwhile, make Apple Cider Sauce.

6.To serve, cut into 8 pieces and place on dessert plates. Top with ice cream (or frozen yogurt) and drizzle with cider sauce.

Tips & Notes

Make Ahead Tip: The squares are best served the day they are made.

Nutrition

Per serving: 403 calories; 11 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 75 g carbohydrates; 7 g protein; 6 g fiber; 206 mg sodium; 221 mg potassium.



4 Carbohydrate Serving



Exchanges: 2 1/2 starch, 1 fruit, 2 fat

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.


Ingredients


Almond-Crusted Pork with Honey-Mustard Dipping Sauce

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)

1/2 cup sliced almonds

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 large egg white, beaten

1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices

Dipping Sauce

1/4 cup honey

2 tablespoons reduced-sodium soy sauce

2 tablespoons Dijon mustard

Preparation


1.Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.

2.Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.

3.Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.

4.Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.

5.Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

Tips & Notes

Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.

Nutrition

Per serving: 299 calories; 7 g fat (1 g sat, 4 g mono); 74 mg cholesterol; 30 g carbohydrates; 29 g protein; 3 g fiber; 561 mg sodium; 562 mg potassium.



Nutrition Bonus: Potassium & Zinc (16% daily value).



2 Carbohydrate Serving



Exchanges: 1 starch, 1 other carbohydrate, 3 lean meat

Marmalade Chicken

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


READER'S COMMENT:
"I made this for dinner tonight and loved it! I did however change the recipe just a bit. Instead of orange marmalade I used apricot preserves and the juice of an orange. (all the jars of orange marmalade at my local grocer had high...

4 servings

Active Time: 20 minutes
Total Time: 20 minutes


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

Chocolate Orange Dessert Sauce Recipe

Makes 1&1/2 cups (12 oz.)

Ingredients:


1 cup granulated sugar

1 can (5 1/2 oz) evaporated milk (not sweetened)

1 tablespoon light corn syrup

2 squares (1 oz ea) unsweetened or semi-sweet chocolate (for sweeter sauce)

3 tablespoons butter flavor Crisco or other vegetable shortening

1 teaspoon orange peel, finely grated

2 teaspoons orange-flavored liqueur

OR

1/2 teaspoon orange extract

1/4 teaspoon salt

Directions:




Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart saucepan. Heat to a full boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly. Reduce heat to low; add chocolate and stir until smooth. Remove from heat. Blend in butter-flavored Crisco, orange peel, liqueur and salt. Serve warm over ice cream or cake.

Have it your way if you want…

Date & Walnut Cake

Like many Greek and Middle Eastern sweets, this date-walnut cake is infused with a honey syrup. Semolina flour makes it moist and dense.


Ingredients


Cake

3/4 cup sugar

3/4 cup nonfat plain yogurt

1 1/2 cups semolina flour

3/4 cup chopped dates

1/2 cup chopped walnuts

2 teaspoons freshly grated orange zest

1 teaspoon baking soda

Honey Syrup

1/3 cup sugar

1/3 cup orange juice, juice

1/3 cup honey

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon
 
Preparation


1.To make cake: Preheat oven to 325°F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.

2.Stir together sugar and yogurt in a mixing bowl. Add semolina, dates, walnuts, orange zest and baking soda; stir until well combined. Spread the batter evenly in the prepared pan. Bake until the top is golden and the cake is set in the center, 30 to 40 minutes.

3.To make honey syrup and finish cake: While the cake is baking, combine sugar, orange juice, honey, lemon juice and cinnamon in a saucepan; bring to a simmer and cook over low heat for 4 minutes. When the cake comes out of the oven, cut it into 15 pieces. Spoon the hot syrup evenly over the top, getting some around the edges and into the cuts. Let the cake cool in the pan on a wire rack. Serve warm or at room temperature.

Nutrition

Per serving: 198 calories; 3 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 42 g carbohydrates; 4 g protein; 2 g fiber; 91 mg sodium; 124 mg potassium.

Nutrition Bonus: Selenium (23% daily value).

3 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat

Frangelico & Toasted Hazelnut Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

About 80 (1 1/2-inch) cookies ; Active Time: 15 minutes ; Total Time: 2 hours
 
Ingredients


3 large egg whites, at room temperature (see Tip)

1/4 teaspoon cream of tartar

3/4 cup sugar

1/2 teaspoon vanilla extract

3 tablespoons Frangelico liqueur

1/2 cup toasted finely chopped hazelnuts, (see Tip)
 
Preparation


1.Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.

2.Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Using a rubber spatula, gently fold Frangelico and hazelnuts into the meringue until combined; do not overmix.

3.Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.

4.Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.

Tips & Notes

Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.

Tips: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per cookie: 14 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 2 mg sodium; 9 mg potassium.



Exchanges: Free food

Italian Hazelnut Cookies

These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.

About 2 1/2 dozen cookies

Active Time: 15 minutes
Total Time: 2 hours



Ingredients


2 cups hazelnuts, toasted and skinned (see Tip)

1 1/4 cups sugar

4 large egg whites

1/2 teaspoon salt

1 teaspoon vanilla extract


Preparation


1.Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2.Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3.Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

4.Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

5.Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 1 week.
Equipment: Parchment paper or nonstick baking mats

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Nutrition

Per cookie: 88 calories; 5 g fat (0 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 1 g fiber; 46 mg sodium; 61 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Taking Sunday Off

Hope everyone had a very Safe and Merry Christmas. I have no new posts today, as with every Sunday. But please feel free to check out the archives at the bottom of the right hand column, or check out some of my links also. I'll have fressh new content bright and early on Monday morning. And every Monday thru Saturday.
Than you for you continued interest!
Sincerely,
Kent Davis&
Kens kreations

Happy Holidays from Kens Kreations

Plum & Apple Compote with Vanilla Custard

Ingredients


Compote

12 prune plums, or 8 red or black plums, pitted and chopped

1/3 cup apple cider

1/4 cup sugar, or

1/4 teaspoon ground cinnamon

4 large apples, such as Mutsu (Crispin), Fuji or Gala

Custard

1 1/2 cups 1% milk, divided

1/4 cup sugar, or

1 tablespoon cornstarch

Pinch of salt

2 large eggs, lightly beaten

1 teaspoon vanilla extract
 
Preparation


1.To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator.

2.To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled.

3.To serve, spoon custard into dessert dishes and top each with compote.

Tips & Notes

Make Ahead Tip: Refrigerate compote and custard in separate containers for up to 2 days.

Ingredient Note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition

Per serving: 119 calories; 1 g fat (0 g sat, 0 g mono); 37 mg cholesterol; 18 g carbohydrates; 3 g protein; 2 g fiber; 37 mg sodium; 210 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 11/2 other carbohydrate

Blueberry Tart with Walnut Crust

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.



READER'S COMMENT:
"this is the only dessert my family wants me to make anymore! and I say no problem, because it is so super easy. I definitely suggest this if you find baking somewhat challenging like i do... it is always a hit! "

Ingredients


Crust

1/2 cup walnuts, lightly toasted (see Tip)

1 cup graham cracker crumbs, preferably whole-wheat (see Note)

1 large egg white

1 tablespoon butter, melted

1 tablespoon peanut or canola oil

Pinch of salt

Filling

8 ounces reduced-fat cream cheese (Neufchâtel), softened

1/4 cup reduced-fat sour cream

1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided

2 cups fresh blueberries
 
Preparation


1.To prepare crust: Preheat oven to 325°F.

2.Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

3.Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

4.To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Tips & Notes

Make Ahead Tip: Refrigerate for up to 1 day.
Equipment: 9-inch removable-bottom tart pan

Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Nutrition

Per serving: 177 calories; 11 g fat (4 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium.


1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 2 fat

Green Pizza

Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.



READER'S COMMENT:

"I loved this recipe! I agree that the fresh dough makes the house smell fantastic! I made this recipe as written, and wow! I agree! One of the best pizzas I've ever had! And I made it!!! My husband who's a die-hard traditional pizza..

. Ingredients


1 pound prepared pizza dough, preferably whole-wheat

2 cups chopped broccoli florets

1/4 cup water

5 ounces arugula ,any tough stems removed, chopped (about 6 cups)

Pinch of salt

Freshly ground pepper to taste

1/2 cup prepared pesto

1 cup shredded part-skim mozzarella cheese


Preparation


1.Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2.Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3.Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.

4.Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Nutrition

Per serving: 323 calories; 13 g fat (4 g sat, 7 g mono); 19 mg cholesterol; 33 g carbohydrates; 15 g protein; 3 g fiber; 511 mg sodium; 241 mg potassium.



Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv), Vitamin A (31% dv).



2 Carbohydrate Serving



Exchanges: 2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat

Merry Christmas!

No posts today other thanChristmas in Sarejevo-T.S.O my favorite Christmas band and Video!

Merry ,Merry Christmas to all!

Beethoven's Last Night - Requiem (Fifth

Transiberian Orchestra

Top 10 uses for fruitcake

10. Use slices to balance that wobbly kitchen table.

9. Use instead of sand bags during El Nino.

8. Send to U.S. Air Force, let troops drop them.

7. Use as railroad ties.

6. Use as speed bumps to foil the neighborhood drag racers.

5. Collect ten and use them as bowling pins.

4. Use instead of cement shoes.

3. Save for next summer’s garage sale.

2. Use slices in next skeet-shooting competition.

1. Two words: pin cushion.

Christmas Has Gone To The Dogs

Golden State Dates

Servings: 5 dozen cookies




Ingredients:1/2 cup (1 stick) plus 2 tablespoons butter, softened

3/4 cup light brown sugar, packed

1 1/2 cups sugar, divided

1 egg

1 teaspoon almond extract

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick or old fashioned oats (uncooked)

3/4 cup dates, chopped

3/4 cup salted pistachios

1 cup semi-sweet chocolate chunks or morsels

Cooking Directions:Preheat oven to 375°F. Beat together butter, brown sugar and 1/2 cup sugar in large bowl with electric mixer until light and fluffy. Add egg and almond extract; mix to combine.


In separate bowl, combine flour, baking soda and salt; add to butter mixture, mixing well. Stir in oats until combined. Add dates, pistachios and chocolate; mix well.

Shape dough into 1-inch balls; roll balls in a shallow bowl containing 1 cup sugar. Place on parchment-lined baking sheets. Bake 8 to 10 minutes. Cool cookies on pan for one minute or until set; transfer to wire rack to cool completely.

Store cookies in airtight container at room temperature for up to 1 week.

Benne Wafer Sandwich Cookies

Servings: Makes 3 dozen sandwich cookies




Ingredients:Cookies:

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup sesame seeds, lightly toasted*

1 1/2 cups light brown sugar, packed

3/4 cup (1 1/2 sticks) butter, melted

1 egg

1 teaspoon pure vanilla extract



Filling:

1 cup dark, semisweet or milk chocolate, chopped



Cooking Directions:Cookies:

Preheat oven to 375°F. In a large mixing bowl, whisk together flour, salt and baking powder. Add sesame seeds, brown sugar, melted butter, egg and vanilla extract; mix until blended.

Shape dough into dime-sized balls, place 2 inches apart on parchment-lined baking sheets (cookies will spread).

Bake 4 to 6 minutes, or until lightly browned. Cool cookies directly on baking sheet until set (about 3 minutes). Transfer to rack to cool completely.

Filling:

Place chocolate in medium 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. Spread 1 teaspoon chocolate between two cookies; allow chocolate to set. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 5 days.

*To toast sesame seeds: Place the sesame seeds on an ungreased baking sheet and toast for about 10 minutes, watching closely, until lightly browned.

Wizards of Christmas lights

During these economy time, the street of Bainbridge Cir, Murrieta Ca thought we would do something to put a smile on peoples faces. So the block decided to do something different this year for Christmas, we synchronized all 12 houses to music. It came out very impressive and it is a must see as the video does not do it justice. This was a team effort with the entire neighborhood getting involved. It started back in May with a simple discussion on what it would take. Next thing we know it was done. It has really brought the entire neighborhood together. You have to see it to believe it.

Maple Walnut Cake

Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.


Ingredients


Cake

1 cup chopped pitted dates, (6 ounces)

1/2 cup boiling water

1 cup whole-wheat pastry flour

3/4 cup all-purpose flour

1 cup chopped toasted walnuts, (see Tip), divided

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

3/4 cup pure maple syrup, preferably dark amber (Grade B)

1/4 cup canola oil

4 tablespoons unsalted butter, melted

2 teaspoons cider vinegar

1 tablespoon vanilla extract

Glaze

2 tablespoons pure maple syrup

1 teaspoon cider vinegar

3/4 cup gently packed confectioners' sugar

1-2 teaspoons water, if needed
 
 
Preparation


1.Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray.

2.Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.

3.Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.

4.Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.

5.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.

6.To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.

Tips & Notes

Make Ahead Tip: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve.
Equipment: 10-inch springform pan

Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 342 calories; 16 g fat (4 g sat, 4 g mono); 28 mg cholesterol; 48 g carbohydrates; 4 g protein; 3 g fiber; 136 mg sodium; 201 mg potassium.



Nutrition Bonus: High omega-3s.



3 Carbohydrate Serving



Exchanges: 3 other carbohydrate, 2 fat

Penuche Pumpkin Bars

Servings: 5 dozen cookies




Ingredients:Bars:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

2 eggs

1 teaspoon pure vanilla extract

1 cup pumpkin purée

1 cup flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup toasted nuts, chopped (optional)



Fudge Frosting:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

1/4 cup whole milk or light cream

2 cups confectioners’ sugar



Cooking Directions:Bars:

Preheat oven to 350°F. Lightly butter and flour a 13x9x2-inch pan.

In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.

Pour batter into prepared pan; spread evenly. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.

Fudge Frosting:

Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl; cool to lukewarm.

Gradually add confectioners’ sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners’ sugar if needed. If fudge is too thick, add a little hot water.

Frost cooled bars with warm fudge; let fudge set completely before cutting into squares. Store finished bars covered in the refrigerator for up to 3 days.

Bread Machine Turtle Bread

Caramel, chocolate chips and pecans are together once again in this delectable dessert bread.


Prep Time: 10 min

Total Time: 3 hours 40 min

Makes: 1 loaf (1 1/2 lb), 12 slices
 
1 cup plus 1 tablespoon water


10 caramels

2 2/3 cups Gold Medal® Better for Bread™ flour

2 tablespoons dry milk

1 tablespoon sugar

3/4 teaspoon salt

1 1/2 teaspoons bread machine or quick active dry yeast

1/4 cup semisweet chocolate chips

1/2 cup coarsely chopped pecans

1. Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.





Did You Know...

Salt adds flavor to baked goods, and it has yet another role in bread baking. Salt helps control yeast growth, preventing the bread from rising too high. This is especially important in sweet breads, such as this one, that contain plenty of sugar for the yeast to feed on.

Substitution

You won’t have a turtle anymore, but sliced almonds make a yummy stand-in for the chopped pecans.

Brie and Cherry Pastry Cups

Top bite-size puff pastry with creamy Brie, sweet cherry preserves and crunchy pecans for an easy, elegant appetizer.


Prep Time: 30 min

Total Time: 55 min

Makes: 36 appetizers
 
1 sheet frozen puff pastry (from 17.3-ounce package), thawed


1/3 to 1/2 cup red cherry preserves

4 ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)

1/4 cup chopped pecans

2 tablespoons chopped fresh chives

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1. Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.

2. Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.

3. Bake 3 to 5 minutes or until cheese is melted. Serve warm.

High Altitude (3500-6500 ft): No changes.





Substitution

If you like spicy foods, try substituting red or green jalapeño jelly for the cherry preserves. It's a delicious touch of sweet and spice!

Do-Ahead

Go ahead and assemble the cups and bake up to 4 hours in advance, omitting the final bake time for melting the cheese. Cover with plastic wrap and refrigerate until ready to bake. Right before serving, heat at 375° just until warm and cheese is melted.

Special Touch

Arrange these pretty appetizer cups on tiered serving plates with fresh rosemary and cherries.

The Proper and Fun way to Move a Piano

Thai Coconut-Ginger Sticky Rice Jumbles

Servings: 5 dozen

Ingredients:1 cup (2 sticks) butter, softened
1 1/4 cups firmly packed light brown sugar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup shredded unsweetened coconut
1 cup candied ginger pieces, diced*
4 cups crispy rice cereal
Optional: 2 tablepoons sesame seeds

*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.

Cooking Directions:Preheat oven to 350°F.


In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time and beat until smooth.

In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart. Sprinkle the top of each cookie with sesame seeds, if desired.

Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes. Remove to a cooling rack to cool completely.

Store in an airtight container for up to one week.

Cranberry Streusel Coffee Cake

Pureed canned pears keep this healthful coffee cake moist.


Ingredients


Streusel

1/2 cup packed brown sugar

2/3 cup all-purpose flour, or cake flour

1/2 teaspoon ground cinnamon

2 tablespoons frozen apple juice concentrate, thawed

1 tablespoon canola oil

Cake

1 16-ounce can pears packed in light syrup, drained

1 tablespoon butter

1 cup sugar

1 large egg

1 large egg white

1 tablespoon canola oil

1 tablespoon vanilla extract

2 1/4 cups unsifted cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain nonfat yogurt, or nonfat sour cream

1 12-ounce package fresh cranberries, (3 cups)
 
Preparation


1.To make streusel: Stir together brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Sprinkle in apple juice concentrate and oil and blend with a fork or your fingers until crumbly.

2.To make cake: Puree pears in a food processor or blender. Transfer to a wide saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1/2 cup, 8 to 10 minutes. Transfer to a large bowl and let cool completely.

3.Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

4.Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light nutty brown, about 1 minute. Whisk into the pear puree. Add sugar, egg, egg white, oil and vanilla, whisking until smooth.

5.Sift together 2 1/4 cups flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt (or sour cream).

6.Spread half of the batter in the bottom of the prepared pan. Top with cranberries, then the remaining batter. Sprinkle the streusel over the top. Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Serve warm.

Nutrition

Per serving: 302 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 62 g carbohydrates; 5 g protein; 2 g fiber; 274 mg sodium; 84 mg potassium.



4 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat

Minestrone with Endive & Pepperoni

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn’t traditionally part of minestrone soup, you’ll find it’s a great shortcut to add spicy, complex flavor.

READER'S COMMENT:

"I used fresh vegetables instead of frozen--I just can bring myself to eat frozen veggies this early in the fall--edamame instead of lima beans, and fresh herbs and this was seriously one of the best soups I've ever made!


Ingredients


1 tablespoon extra-virgin olive oil

1/2 cup chopped fresh or frozen (thawed) bell peppers, any color

5 cups reduced-sodium beef broth

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

2/3 cup whole-wheat elbow noodles or other small pasta

1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped

1 cup frozen baby lima beans, thawed

1 15-ounce can diced tomatoes with garlic and onion

1/2 cup diced pepperoni

3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed

Freshly ground pepper to taste

Freshly grated Parmesan cheese for garnish


Preparation


1.Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano and thyme; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.

2.Add mixed soup (or stew) vegetables and lima beans. Bring to a boil over medium-high heat; boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni and endive (or chard); return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired.

Nutrition

Per serving: 213 calories; 7 g fat (2 g sat, 3 g mono); 14 mg cholesterol; 28 g carbohydrates; 9 g protein; 5 g fiber; 721 mg sodium; 352 mg potassium.



Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv).



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

Cornbread & Sausage Stuffing

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. This delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

Ingredients


1 pound sweet Italian turkey sausage, (about 4 links), casings removed

2 cups finely chopped onion

1 1/2 cups finely chopped celery

1/4 teaspoon salt

Freshly ground pepper, to taste

2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh sage

1 1/2-3 cups reduced-sodium chicken broth

Preparation


1.Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.

2.Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

3.Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

4.Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.

Nutrition

Per serving: 242 calories; 8 g fat (3 g sat, 0 g mono); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.



2 Carbohydrate Serving



Exchanges: 2 starch, 1 medium-fat meat

Vanilla-Chai Icebox Shortbread Cookies

Servings: 3-4 dozen




Ingredients:2 1/3 cups all-purpose flour

2 teaspoons pumpkin pie spice

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3 tablespoons honey

1/4 teaspoon salt

2 large egg yolks

1 medium vanilla bean



Icing:

1 cup confectioner's sugar, sifted

2 teaspoon pure vanilla extract

More vanilla bean seed scraping, if desired

1 tablespoon water



Cooking Directions:In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.

Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.

Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.

Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12-inch log, rectangle or square. Chill logs at least 2 hours or overnight.

Preheat oven to 350ºF with an oven rack in the middle. Line two baking sheets with parchment paper.

With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2 inch apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.



In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 1/8-inch opening in one corner of bag. Arrange cookies as close together as possible on sheets of wax paper and drizzle icing decoratively across the tops.

How To Lick a Bowl!

How to Lick a Bowl




"Be who you are and say what you feel... Because those that matter... Don't mind... And those that mind... don't matter."

 It's Sunday, so feel free to  browse through the archive. I take Sundays off! But please check back on Monday -Saturday for new recipes and other exciting things!!!!

This is pretty funny!

How Does This Christmas Tree grab Ya?!

Decadent Chocolate Brownies

Servings: 1.5 dozen




Ingredients:2 ounces unsweetened chocolate

1/2 cup unsalted butter

1 cup sugar

2 eggs

1/2 cup all-purpose flour

Pinch of salt

1/2 teaspoon vanilla

White chocolate for decoration



Cooking Directions:Heat oven to 350ºF. Melt the chocolate and butter together in a small saucepan over low heat; stirring occasionally. When the chocolate is melted, remove from heat and stir until smooth.

Transfer the mixture to a bowl. Add sugar and stir. Beat in eggs one at a time. Stir in flour, salt and vanilla.

Pour into a buttered 9x9-inch pan and bake 20 to 25 minutes. (Brownies are best if just underbaked). Cool before cutting.

Drizzle with melted white chocolate to decorate.

Cool. Cut into 1 1/2-inch squares.

Pumpkin Spice Latte Cookies

Servings: 4 dozen cookies




Ingredients:2 1/2 cups sifted white whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 tablespoon instant espresso or dark coffee powder

1/2 teaspoon salt

2 tablespoons pumpkin pie spice

1/2 cup (1 stick) butter, softened

1 1/2 cups natural or raw sugar

2 large eggs

1 3/4 cup canned pumpkin (unflavored)



Buttercream Frosting:

1 cup (2 sticks) butter, softened

8 cups confectioners’ sugar

6 tablespoons milk

2 teaspoons vanilla

Additional pumpkin pie spice or ground cinnamon for decorating



Cooking Directions:Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, baking powder, coffee, salt and pumpkin pie spice.

In a separate mixing bowl, beat together butter and sugar together until light and fluffy. Add eggs, one at a time, beating between each to incorporate. Add one-third of the dry ingredients alternating with half the pumpkin, scraping the sides of bowl. Continue alternating the dry and the pumpkin until all ingredients are thoroughly combined.

Drop by rounded tablespoons 1 1/2 inches apart onto buttered or parchment-lined baking sheets. Depress centers with a lightly floured measuring spoon to prevent mounding. Bake on top or center oven racks until edges are lightly browned and centers spring back when lightly touched, 14 to 16 minutes. Immediately transfer to a cooling rack.

While cookies bake; mix up frosting. Combine butter, confectioners’ sugar, milk and vanilla in a large bowl; beat until smooth. Add additional milk to desired frosting consistency.

When cookies are completely cooled, frost each with about 1 tablespoon frosting. If desired, sprinkle with additional pumpkin pie spice or ground cinnamon.

Store frosted cookies in a single layer in an airtight container for up to 1 week; refrigerate for best results.

No Comment!

Chocolate Pancakes

Ingredients


1/4 cup all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

Pinch of salt

1 large egg white

1/4 cup skim milk

1 teaspoon canola oil

1/4 teaspoon vanilla extract

1/2 pint nonfat vanilla frozen yogurt

1/3 cup Chocolate-Raspberry Sauce, (recipe follows)

1/2 cup fresh raspberries
 
Preparation


1.Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

2.Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

3.Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries.

Tips & Notes

Make Ahead Tip: Pancake batter can be refrigerated for up to 1 hour.

Nutrition

Per serving: 302 calories; 3 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 66 g carbohydrates; 7 g protein; 3 g fiber; 226 mg sodium; 308 mg potassium.



4 1/2 Carbohydrate Serving



Exchanges: 4 1/2 other carbohydrate

Hamantashen

The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets." They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.


About 4 dozen cookies


Active Time: 1 hour

Total Time: 3 1/2 hours (including chilling time)

Ingredients


Filling

3/4 cup pitted prunes

1/3 cup raisins

1/2 cup water

1/3 cup coarsely chopped apple

1/4 cup walnut pieces

2 tablespoons sugar

2 tablespoons lemon juice

1 teaspoon freshly grated lemon zest

Cookie Dough

1/2 cup sugar

1/4 cup canola oil

2 tablespoons butter, at room temperature

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

Preparation


1.To make filling: Combine prunes, raisins and water in a small saucepan. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.

2.Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside.

3.To make cookies: Beat sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. Sift together flour, baking powder and salt in another medium bowl. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap and flatten slightly. Refrigerate for 2 to 3 hours or overnight.

4.Preheat oven to 350° F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.

5.Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/8 inch. Cut the dough into circles using a 2 1/2-inch-diameter cookie cutter. Place 1/2 teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.

6.Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.

Tips & Notes

Make Ahead Tip: The filling (Steps 1 & 2) can be made up to 2 days ahead and kept, covered, in the refrigerator. The dough (Step 3) can be made up to 1 day ahead. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition

Per cookie: 59 calories; 2 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 37 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 fat

Fig ’n’ Flax Thumbprint Cookies

We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.

2 1/2 dozen cookies

Active Time: 45 minutes
Total Time: 1 1/4 hours



Ingredients


1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar, divided

1 large egg, separated

1 teaspoon vanilla extract

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided

1/4 teaspoon cream of tartar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup fig preserves

Preparation


1.Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.

2.Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.

3.Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.

4.Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.

5.Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.

Ingredient Notes: Look for ground flaxseeds (or flax meal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.

Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per cookie: 80 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 14 mg sodium; 35 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 1 fat

World’s Largest Pumpkin Pie

Nearly a ton of pumpkin was required to make South Africa’s record-breaking, 28-foot pumpkin pie.




The massive dessert was three feet deep and took two days to create, and beat out the previous title holder in Circleville, Ohio, which took 360 pounds of sugar, 795 pounds of pumpkin, 60 lbs. of powered milk, 60 dozen eggs, 75 gallons of water and 400 lbs. of flour to make.

Citrus Ginger Cake with Spiced Orange Compote

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

Ingredients


1/2 cup honey

1/4 cup mild-flavored extra-virgin olive oil

2 large eggs, at room temperature, separated (see Tip)

2 tablespoons freshly grated orange or Meyer lemon zest

1/3 cup fresh orange or Meyer lemon juice

5 tablespoons chopped crystallized ginger, divided

1 cup whole-wheat pastry flour

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons confectioners' sugar

Spiced Orange Compote, (recipe follows)
 
Preparation


1.Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

2.Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

3.Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

4.Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

5.Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day.
Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat (1 g sat, 5 g mono); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)
3.5 Carbohydrate Serving
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat


 

Razzle-Dazzle Berry Cheesecake

This is a Betty Crocker recipe, so it is not entirely fron scratch. But I am O.K. with that if you are!?

1 cup graham cracker crumbs


1/4 cup sugar

2 tablespoons butter or margarine, melted

3 packages (8 oz each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla

4 eggs

1 container (8 oz) sour cream

1 can (21 oz) strawberry pie filling


1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.

2. Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.

3. Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)

4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.

5. To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below rack cheesecake will be baked on. This will help prevent cheesecake from cracking.





Special Touch

Garnish each slice with a fresh strawberry--a welcome treat during the winter!



Nutrition Information:

1 Serving: Calories 440 (Calories from Fat 250); Total Fat 28g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 150mg; Sodium 250mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 36g); Protein 7g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.