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Mushroom Cheese Roll
Ingredients
1 lg loaf of whole wheat sliced sandwich bread
2 packages of ff cream cheese (softened to room temp)
3 lg cloves garlic (finley chopped)
2 cans mushrooms (chopped finely)
Directions
Trim crusts of the slices of bread. Flatten slices of bread with rolling
pin. Cream the cheese and add garlic and mushrooms. You can also add some
finely chopped onion if you like. Spread about 1 heaping tablespoon on each
slice and roll up. Secure with toothpick.
Heat oven to 350 and toast roll ups until golden brown and heated through. You can also make these ahead of time by freezing them on cookie sheets
(if you cover the cookie sheet with was paper it will prevent them from
sticking to pan)and then storing them frozen in an air tight
container. Thaw for about 1/2 hour before warming.
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Honey Mustard Pretzels
Ingredients
2 TB honey
1/4 cup soy sauce, tamari, or shoyu
1-2 TB Angostura Worcestershire Sauce
1/2 tsp dry mustard powder
1/2 tsp ground ginger root (powdered)
1 tsp. garlic powder (or more to taste)
dash of ground sea salt
2 TB non-fat honey mustard salad dressing
Directions
Mix the above ingredients. Spread 1 - 1 1/2 lbs. nonfat pretzel sticks or twists in 9" X 13" baking pan or a large jelly roll pan (cookie sheet with sides). Dribble mixture over pretzels. Bake for 1 hour at 275 degrees, turning every 15 minutes with a flat spatula. If you want them spicier, sprinkle on 1/4 tsp more of the mustard, ginger and/or garlic powder just before removing from the oven. Let cool, then remove right away and continue cooling on waxed paper. The honey coating will make them stick to the pan if you don't remove them
before they completely cool. When cool, store in an airtight container.
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Grilled Leek & Sweet Pepper Pasta
Ingredients
2 med. leeks cleaned
1 Tbls. olive oil
1 lrg. red bell pepper
1 lrg. yellow bell pepper
1/4 cup butter
1 clove garlic minced fine
1/3 cup dry vermouth
salt and pepper to taste
2 cups cooked fettuccini
1 Tbls. chopped fresh thyme leaves for garnish
Directions
Coat the leeks with olive oil. Place the leeks and whole peppers on a hot grill.
Grill, turning as needed, until leeks are tender and golden brown, about 1012 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips. Heat butter in a large skillet over medium heat. Add garlic to skillet and cook, stirring frequently, until pale golden. Add vermouth, and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper. Toss pasta in with contents of skillet. Garnish with thyme.
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Mocha Fudge Cake
Ingredients
1 c all-purpose flour
1.5 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
5 large eggs, separated
1 3/4c sugar
2 Tbsp. water
1/2c + 1 Tbsp. cocoa
1 Tbsp. instant coffee powder
2 sticks unsalted butter, R.T., cut into 8 pieces
2 tsp. vanilla extract
1/2 c + 2 Tbsp. plain yoghurt
Directions
Preheat oven 375F and adjust rack to middle of oven. Butter 12-cup Bundt pan with butter and dust with flour. In a 2-cup mixing bowl, combine flour, baking powder, baking soda and salt with a spoon and set the mixture aside. Assemble all the ingredients and a 1-quart mixing bowl conveniently near the food processor.
Metal Blade: Put the egg white and 4 Tbsp sugar in the work bowl and turn the machine on. After 8 seconds pour the water through the feed tube while the machine is running. Process for about 2 mins., or until the egg whites are whipped and hold their shape. With a rubber spatula, gently transfer the egg whites to the mixing bowl. It is not necessary to wash the work bowl.
Process the egg yolks, remaining sugar, cocoa and coffee for about 1 min. Add the butter and process for about 1 minute, stopping once to scrape down the sides of the work bowl. Add the vanilla and yoghurt and process for 5 seconds. Add the flour mixture and combine the batter by turning the machine on and off twice.
Spoon 1/4 of the egg white mixture onto the batter and turn the machine on and off twice. Run a spatula around the sides of the bowl to loosen the mixture. Spoon the remaining egg whites onto the mixture in a ring. Turn the machine on and off 3 times. Run a spatula around the sides of the bowl and turn the machine on and off once more.
Pour the batter into the prepared pan and cut through it with a knife to remove any air pockets. Bake for 35 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 mins. Then invert it onto a wire rack and remove the pan. Let the cake cool completely and front it with Mocha Frosting (recipe not included) or Nutella.
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Chocolate Cake Doughnuts
Ingredients
1 1/2 cups white sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
4 tablespoons butter
3 (1 ounce) squares unsweetened chocolate
1 1/2 teaspoons vanilla extract
1 cup buttermilk
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup confectioners' sugar
1 egg white
1 quart vegetable oil for frying
Directions
All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.
In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture. Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle. Roll out half the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough. To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.
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Date Pudding
Ingredients
2 eggs - beaten
2/3 cup granulated sugar
1/2 cup all-purpose flour
1 heaping tsp. baking powder
1 tsp. vanilla extract
1 cup chopped dates
1 cup chopped walnuts
Directions
Beat together all ingredients, except dates and walnuts. Gently stir in dates and walnuts.
Pour into greased 9" pie plate. Bake in a 325 degree oven for 30 minutes.
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Apple Crisp
4 cups sliced tart apples (about 4 medium)
2/3 to 3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/3 cup margarine or butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Directions
Heat oven to 375. Grease 8x8x2 square pan. Arrange apples in pan. Mix remaining ingredients. Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm and, if desired, with cream or ice cream. |
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