Monday, November 23, 2009
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
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
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
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.
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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
--------------------------------------------------------------------------------
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 "
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
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