|
Post by missteetheironchef on Oct 21, 2006 11:27:53 GMT -5
Strawberry Cream Tart
Crust
36 cinnamon graham crackers, crushed One quarter cup butter, melted 1 Tbsp. water
Combine all ingredients and press along the bottom and sides of a pie plate that has been sprayed with cooking spray. Place in a 350-degree oven for 10 minutes, remove and allow to cool.
Filling
1 8-oz. package cream cheese, softened One quarter cup sugar 1 tsp. vanilla One quarter tsp. almond extract
Combine all ingredients and mix well. Spread along the cooled graham cracker crust.
Topping
6 cups fresh strawberries, washed and hulled Two thirds cup sugar 1 Tbsp. cornstarch 1 Tbsp. fresh lemon juice One quarter cup sliced almonds
Place 2 cups of the strawberries in a food processor along with the sugar and puree. Place mixture in a saucepan with the cornstarch and bring to a boil. Reduce heat and simmer for several minutes stirring constantly. Combine the remaining 4 cups of strawberries with lemon juice and toss. Arrange the strawberries tossed with lemon juice over top of the cream cheese mixture. Pour glaze over strawberries and sprinkle almonds along the edge. Chill for several hours before serving.
The Skinny: Use low fat cream cheese, graham crackers and your favorite sugar substitute.
|
|
|
Post by missteetheironchef on Oct 25, 2006 11:24:15 GMT -5
Maple-Pumpkin Custards with Crystallized Ginger By EatingWell.com
Yield: 6 servings Active Time: 30 minutes Total Time: 3 hours (including cooling and chilling) Ease of preparation: Moderate
A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.
1 1/2 cups 1% milk 4 large eggs 3/4 cup maple syrup (see Ingredient note) 3/4 cup canned unseasoned pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons whipped cream 1/4 cup chopped crystallized ginger
1. Preheat oven to 325 F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don t cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.
Nutritional Information
Per serving: 212 calories; 5 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 37 g carbohydrate; 7 g protein; 1 g fiber; 135 mg sodium.
Nutrition bonus: 100% dv Vitamin A.
Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1/2 medium fat, 2 1/2 Carbohydrate Servings
Tip
Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
|
|
|
Post by allezcuisine on Oct 25, 2006 12:30:50 GMT -5
Misstee, you really get the best recipes. Mmm.
|
|
|
Post by missteetheironchef on Oct 25, 2006 15:58:34 GMT -5
I knew you'd love em.
|
|
|
Post by missteetheironchef on Oct 25, 2006 17:30:05 GMT -5
Tropical Fruit Macaroons
2 cups flaked coconut 1 cup dried cherries, chopped 1 cup dried pineapple, chopped 3 egg whites Two thirds cup sugar 1 tsp. cinnamon One quarter tsp. ground ginger One quarter cup Macadamia nuts, chopped
Combine sugar, cinnamon and ginger. Beat egg whites until stiff peaks form. Slowly add sugar mixture and continue beating. Add coconut, dried cherries, dried pineapple and nuts and mix well. Drop tablespoons of mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325 degrees.
The Skinny: Not much you can do to change these ingredients even if you wanted to. The coconut has some fat as do the nuts but just eat one or two of the macaroons and you should be fine.
|
|
|
Post by missteetheironchef on Oct 27, 2006 17:10:14 GMT -5
Pumpkin Pie
1 16-oz. can pumpkin pie filling Three quarters cup sugar 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground nutmeg One half tsp. salt 3 eggs Two thirds cup evaporated milk One half cup milk Prepared Pie crust
Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375-degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitutes. Use low fat evaporated milk and milk.
|
|
|
Post by missteetheironchef on Nov 2, 2006 15:57:48 GMT -5
Streusel Pie
Filling: 1 prepared 9-inch pie crust 2 29-oz. cans of sliced peaches, drained One third cup all-purpose flour One half cup powdered sugar 1 tsp. cinnamon
Topping: Three quarters cup all-purpose flour 1 tsp. cinnamon One half cup brown sugar One third cup butter
Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.
The Skinny: Use your favorite sugar substitute.
|
|
|
Post by allezcuisine on Nov 2, 2006 16:28:43 GMT -5
Chocolate Pecan Pie With Bourbon
INGREDIENTS:
* 1 cup granulated sugar * 4 tablespoons melted butter * 3 eggs, slightly beaten * 3/4 cup light corn syrup * 1/4 teaspoon salt * 2 tablespoons Kentucky Bourbon * 1 1/2 teaspoons vanilla * 1/2 cup chopped pecans * 1/2 cup semisweet chocolate chips * 1 unbaked 9-inch pie shell
PREPARATION: In a mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon, and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips in bottom of the prepared pie shell. Pour filling over nuts and chocolate chips. Bake in preheated 375° oven for 40 to 50 minutes, or until set.
|
|
|
Post by missteetheironchef on Nov 2, 2006 16:56:07 GMT -5
Super Yummy!
|
|
|
Post by keroppikeroppi007 on Nov 4, 2006 10:14:34 GMT -5
Hi All! Thought I would share with you a couple of Australian dessert recepies LAMINGTONSThe cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired. Ingredients: 6 eggs 2/3 cup castor sugar 1/3 cup cornflour 1/2 cup plain flour 1/3 cup self-raising flour 2 cups (180g) coconut, approximately Icing: 4 cups (500g) icing sugar 1/2 cup cocoa 15g butter, melted 2/3 cup milk Method: Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool. Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set. Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency. Makes 16 lamingtons PAVLOVA Ingredients 4 egg whites, at room temperature 5ml (1 tsp) vanilla 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice 1ml (1/4 tsp) salt 250ml (1 cup) sugar 250ml (1 cup) whipping cream (whipped) 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc) Method Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge. Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days. To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time. Enjoy!
|
|
|
Post by missteetheironchef on Nov 4, 2006 15:13:09 GMT -5
Peach Melba
1 12-oz. package frozen raspberries 1/4 cup raspberry preserves 1 Tbsp. orange flavored liqueur (optional) 2 peaches, pitted and sliced 2 cups vanilla ice cream
Combine frozen raspberries, raspberry preserves and orange liqueur in a microwave safe dish and microwave for several minutes until warm, stir. Divide peaches into bowls and scoop ice cream onto peaches, top with warm raspberry sauce.
The Skinny: Use frozen yogurt in place of the ice cream.
|
|
|
Post by allezcuisine on Nov 7, 2006 16:43:50 GMT -5
Very interesting desserts, keroppikeroppi007. I've never heard of most of those.
|
|
|
Post by missteetheironchef on Nov 9, 2006 13:14:12 GMT -5
Mini Cherry Cheesecakes 24 vanilla wafers 2 8-oz. packages cream cheese, softened 8 oz. sour cream 1/3 cup sugar 1 egg 1 tsp. almond extract 2 tsp. vanilla extract 1 can cherry pie filling 24 baking cups
Place 1 vanilla wafer at the bottom of each baking cup. Combine cream cheese, sour cream, sugar, egg, almond and vanilla extracts in a large bowl and beat until smooth. Pour mixture into baking cups 2/3 full. Bake for 20 - 25 minutes in preheated 325 degree oven. Allow to cool, and place 1 Tbsp. pie filling on each mini cheesecake.
The Skinny: Use low fat cream cheese and sour cream and your favorite sugar substitute.
|
|
|
Post by Man Alive! on Nov 9, 2006 16:41:14 GMT -5
Ooh, those sound good, Misstee!
|
|
|
Post by missteetheironchef on Nov 16, 2006 11:58:43 GMT -5
Citrus Salad 2 pink grapefruit, peeled and sectioned 4 oranges, peeled and sectioned 2 papayas, peeled and sliced 1 avocado, peeled and sliced 1 cup fresh berries, like strawberries, blueberries or raspberries One half cup poppy seed dressing (already prepared) One third cup slivered almonds
Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.
The Skinny: Again, not much room for improvement.
|
|