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Post by missteetheironchef on Nov 18, 2006 11:38:59 GMT -5
Raspberry Trifle
1 angelfood cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake) 1 8-oz. jar raspberry preserves One quarter cup cream sherry 2 cups custard or vanilla pudding 1 8-oz. carton whipped topping or you can make your own by whipping heavy cream One quarter cup sliced almonds
Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle one third of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.
The Skinny: We made this with low fat pudding and fat free whipped topping and it was just great.
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Post by missteetheironchef on Nov 21, 2006 14:07:24 GMT -5
Tangerine-Chocolate Tart By EatingWell.com
Yield: 8 servings Active Time: 45 minutes Total Time: 2 1/2 hours (including cooling time) Ease of preparation: Challenging
Featuring the first citrus of the season, almonds and deep chocolate, this tart is the stuff celebrations are made of. Garnish each serving with tangerine slices and a citrus leaf or mint.
Crust 1/2 cup whole-wheat pastry flour 1/2 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons butter 2 tablespoons canola oil 2 tablespoons ice water, plus more as needed 1 large egg yolk (save egg white for the filling) 1 teaspoon lemon juice
Filling 1/2 cup slivered almonds (2 ounces) 1/3 cup sugar 2 large eggs 1 large egg white 1/2 cup tangerine juice (about 3 tangerines) or orange juice 2 tablespoons lemon juice 4 teaspoons freshly grated orange zest (2 oranges) 3 ounces bittersweet chocolate, coarsely chopped, divided
1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 2 tablespoons ice water, egg yolk and lemon juice in a measuring cup. Make a well in the center of the dry ingredients. Add just enough of the liquid, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Coat a 9 1/2-inch removable-bottom tart pan with cooking spray. On a lightly floured surface, roll the dough into a rough 12-inch circle, slightly less than 1/4 inch thick. Drape the dough over the rolling pin and transfer to the prepared pan. Press to fit. Run the rolling pin over the top of the pan to trim the edges; discard trimmings. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for up to 2 days.
3. Preheat oven to 375 F. Cut a circle of parchment paper or foil, coat one side with cooking spray and cover the chilled crust with it. Weight with pie weights (or dry beans or rice). Place the pan on a baking sheet. Bake the crust for 8 minutes. Remove the paper and pie weights and continue baking until set but not browned, about 4 minutes more. Set aside on the baking sheet.
4. To prepare filling: While the crust is baking, spread almonds in a small baking pan and toast in the oven until fragrant and light golden, 3 to 5 minutes. Transfer to a plate to cool.
5. Place the almonds and sugar in a food processor; process until the almonds are ground. Add eggs, egg white, tangerine juice (or orange juice), lemon juice and orange zest; process until blended. Scatter about 2 ounces of the chocolate over the crust. Pour the tangerine filling into the baked crust.
6. Bake the tart at 375 until the filling is set, 25 to 35 minutes. Loosen edges and remove pan sides. Let cool completely on a wire rack. Place the remaining 1 ounce chocolate in a small bowl and set it in a small skillet of barely simmering water to melt. (Alternatively, melt chocolate in the microwave.) Drizzle the chocolate decoratively over the tart (see Tip).
Variation: Lemon-Almond Tart Substitute lemon juice for tangerine juice and lemon zest for orange zest. Omit chocolate. Garnish with raspberries or blackberries.
Nutritional Information
Per serving: 243 calories; 14 g fat (5 g sat, 5 g mono); 30 mg cholesterol; 30 g carbohydrate; 4 g protein; 3 g fiber; 67 mg sodium; 103 mg potassium. 2 Carbohydrate Servings
Tip
For decorative drizzling, spoon melted chocolate into a small plastic bag, snip off a corner and squeeze.
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Post by missteetheironchef on Nov 22, 2006 11:31:25 GMT -5
Pumpkin Pie
1 16-oz. can pumpkin 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
For those of you that may not know, canned pumpkin is pumpkin puree, usually with some extra flavorings added. 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 substitute and low fat evaporated and regular milk.
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Post by missteetheironchef on Nov 24, 2006 14:45:18 GMT -5
Fruit Tart
1 roll prepared sugar cookie dough 8 oz. cream cheese 1 tsp. vanilla 1 cup orange marmalade 1 Tbsp. lemon juice 2 Tbsp. water Sliced fruit: kiwi, strawberries, grapes, apples, and bananas
Roll out sugar cookie dough and place on a cookie sheet or a pizza pan depending on desired shape. Cook dough according to package directions. Mix together cream cheese and vanilla and spread onto cooked, cooled cookie dough. Arrange sliced fruit on top of cream cheese. Combine orange marmalade, lemon juice and water in a small saucepan and heat until marmalade is melted. Pour over tart and chill. Slice and serve.
The Skinny: Use low fat cream cheese.
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Post by missteetheironchef on Nov 25, 2006 13:21:13 GMT -5
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Post by mickster on Nov 25, 2006 14:37:27 GMT -5
COOL! comics.
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Post by allezcuisine on Nov 27, 2006 18:07:00 GMT -5
Sounds like what I made in the RPG last time!
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Post by missteetheironchef on Nov 28, 2006 14:13:17 GMT -5
Spiced Apple Cider Muffins By EatingWell.com
Yield: 1 dozen muffins Active Time: 30 minutes Total Time: 1 hour Ease of preparation: Easy
Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.
Streusel 2 tablespoons packed light brown sugar 4 teaspoons whole-wheat flour 1/2 teaspoon ground cinnamon 1 tablespoon butter, cut into small pieces 2 tablespoons finely chopped walnuts (optional)
Muffins 1 cup whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg 1/3 cup packed light brown sugar 1/2 cup apple butter, such as Smuckers 1/3 cup maple syrup 1/3 cup apple cider 1/3 cup low-fat plain yogurt 1/4 cup canola oil
1. Preheat oven to 400 F. Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel. 5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges an d turn muffins out onto a wire rack to cool slightly before serving.
Nutritional Information
Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrate; 4 g protein; 2 g fiber; 162 mg sodium.
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