Ginger Cilantro Turkey Burgers
Low Fat and Healthy 1 egg Whisk egg, soy sauce together. Stir in Scallions, garlic, ginger, cilantro, crushed crackers, and pepper.
Wheat Germ Pie Crust 1 C White Whole Flour 1 C Wheat Germ ½ C unsalted butter ¼ C Ice Water 1 – Combine dry ingredients. Cut in butter; mix in just enough water to hold together. (Handle dough as little as possible) 2- Wrap in wax paper and refrigerate 1 hour 3 – Roll out and prepare Note: You can use a 100% fruit spread instead of the butter (I have never tried it though) Whole Wheat Pizza Dough
1 C warm water 1 tsp. yeast 4 tsp Honey 2 C Whole Wheat Flour ½ C All purpose flour ½ tsp. salt Let yeast rest and rise in water about 10 minutes. Add all ingredients and blend well. Let rise in bowl, punch down, and divide into two pieces (unless you want a larger pizza) roll out and let rise another ½ hour or so. Spread with sauce and favorite toppings. Bake at 400 for about 15 minutes or until browned. Whole Wheat Bread 2 ½ tsp. yeast (or two ¼ oz packages) 1 C warm water 1 C scalded milk (I just put mine in microwave) 2/3 C Honey 1/3 C Olive Oil 1/3 C unsweetened Applesauce 2 tsp Salt 2 Eggs (or 3 Egg whites) 4-8 C White Whole Wheat Flour Optional: A handful of oats or ground flax (about ¼ C) In small bowl dissolve yeast in water, set aside. In large mixing bowl combine honey, applesauce, olive oil, salt, egg, and then yeast mixture (while mixer is running on low speed). Add oats and flax if desired. Add flour gradually, 2 C at a time. You may only need about 6 C. It should be a little sticky, pulling at the sides of bowl a little bit. Knead dough for 10 minutes, Place in well greased bowl, cover, and let rise until double in size. (About 1 ½ hours) When dough is doubled in size, punch it down. Knead a few times. Cut in half, form into loaves and set into greased bread pans. Let rise another ½ hour to 1 hour. Bake at 350 for 30 minutes. Let the bread rest and cool 15 minutes before slicing it. (If you can resistJ) Yummy Fish Tacos (Even for those people who hate fish! (Like me)) Fish 1 tsp. Cumin 1/8 tsp. Salt 1/8 tsp. Garlic Powder 1/8 tsp. Onion Powder 1 ½ lbs of fish (I use tilapia) Sauce: ¼ C thinly sliced green onion ¼ C chopped cilantro 3 T fat free mayo 3 T plain non fat yogurt 1 tsp lime rind 1 ½ tsp fresh lime juice ¼ tsp salt 1 clove garlic 6-8 Corn tortillas Shredded Cabbage Spray fish with olive oil spray. Mix cumin, salt garlic and onion powder together. Sprinkle evenly over fish. Bake at 375 until fish is flaky (about 15 minutes). Puree all ingredients for the sauce. Warm tortillas add sauce, cabbage, and fish. Coconut Banana Bites An extremely healthy (and yummy) cookie – Great for an after school snack!! 3 large ripe bananas, well mashed (about 1 ½ C) 1 tsp vanilla extract ¼ C Olive Oil 2 C rolled oats 2/3 C Almond Meal (you can pulse almonds in food processor) ¼ C wheat germ 1/3 C coconut, finely shredded and unsweetened ½ tsp. Cinnamon ½ tsp. fine grain sea salt 1 tsp baking powder 6-7 oz of dark chocolate chips or 70% dark chocolate bar shaved and broken Preheat oven to 350 In large bowl combine bananas, vanilla, and oil. Set aside. In another bowl whisk together the oats, wheat germ, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet. Stir. Fold in Chocolate. Drop dollops of dough (about 2 tsp in size) an inch apart on parchment paper or silpat lined baking sheet. Bake 12-14 minutes. Makes about 3 dozen. I make a ton of these and store them in my refrigerator for a snack! Almond Crusted Chicken 4 chicken breasts 1 C Whole Wheat Flour 2 Large eggs (or 4 Egg whites) ¾ C Sliced Almonds ¾ C Fiber one cereal (or use breadcrumbs) 2 tsp cinnamon Oven to 275. Spread flour in pan. Beat eggs in shallow dish. Process cereal and almonds until smooth, then add cinnamon. Pat chicken dry, season with Salt and pepper. Dredge in egg mixture, and finely coat in almond mixture. Heat oven safe skillet over med-high heat. Spray with Olive oil or canola oil spray. Add chicken and brown on both sides about 3 minutes a side. Place pan into oven to finish cooking chicken. (5-10 minutes) Butternut Squash, Pear, and Sweet Potato Soup (from Fiber up to Slim down cookbook) This soup is AMAZING! A great way to get great veggies! It does take a little bit of time to make, so I always double and freeze half of it! 3 slices of turkey bacon 3 leeks (white and green parts only) chopped, about 2 cups 2 lbs. Butternut Squash, peeled, seeded, and chopped 1 lb. Sweet potatoes, peeled and chopped 2 pears, peeled, cored, and chopped 2 carrots, chopped (1/2 C) 1 tsp chopped fresh thyme ½ tsp. ground nutmeg 4 C low sodium, fat free chicken broth ½ C milk ¼ tsp salt 1/8 tsp ground pepper 1. Heat large saucepan over med-high heat. Add bacon and cook until crisp. Stir in leeks and cook until they start to soften, 2-3 min. Add squash, sweet potatoes, half of pears, the carrots, and thyme. Cook, stirring occasionally, until vegetables are softened, about 9-10 min. Stir in nutmeg and cook for 30 seconds. Pour in broth, bring to boil, reduce heat to med-low, cover, and simmer until tender, about 30 min. Remove and cool about 10 min. 2. Transfer soup to a blender in batches to puree. Return the soup to saucepan over med. Heat. Stir in milk, salt and pepper and heat until hot. Garnish with some of remaining pear! YUM! Make your Own Veggie Burgers (From Hungry Girl Cookbook) These are so good make them ahead of time to set in fridge. 1/3 C regular Oats ½ C Fiber One bran cereal (original) 1 C diced onion 1 C red and green pepper diced 1 C diced mushroom 1 C diced green beans (optional) 1 egg 2 tsp light or low sodium soy sauce 1 tsp salt ¼ tsp black pepper ¼ tsp garlic powder 1. In food processor or blender, grind cereal until fine. Next place oats in a small dish, add 1/3 C boiling water and set aside. 2. In medium pot sprayed with olive oil spray, cook veggies for 5 minutes over med-high heat. Remove pot from heat and transfer veggies, with a slotted spoon into a large bowl. Allow veggies to cool for several minutes. 3. Add softened oats, ground fiber one, and soy sauce, salt, and black pepper, garlic powder, and egg to veggies. 4. Form into 5 balls and place on a large plate. Cover and allow them to cool and set up in fridge for several hours. 5. Using a spatula, flatten into patties in a pan sprayed with nonstick spray and cook for 5 minutes per side over med heat. Flip gently so they keep their shape. Load up with favorite burger condiments; ketchup, pickles, mustard, etc. Homemade Ranch Dressing (From Deceptively Delicious) Don't have to feel guilty about letting your kids load up on this! 1 C low fat buttermilk (or plain low fat yogurt) 1 C navy or great northern beans rinsed and mashed. 2 T reduced fat sour cream 1 clove garlic 1 T grated parmesan 1 T dried parsley flakes ½ tsp salt ¼ tsp pepper 1/8 tsp chili powder, or to taste. Put all ingredients into food processor and puree until smooth. Store in refrigerator up to 3 days. Mexican Vegetable Stew Don't let the title scare you – EVERYONE loves this soup ¼ C Olive Oil 4 Garlic Cloves, minced 2 large onions, diced 1 tsp ground cumin 1 28 oz can diced tomatoes 8 C Vegetable or Chicken Broth ½ tsp Salt Freshly ground black pepper to taste 2 carrots thinly sliced 3 medium Zucchini, cut into lengthwise strips and then cut into chunks 1 can kidney beans, rinsed 2 C fresh or frozen corn Optional: Broccoli, sautéed tofu in the cumin and garlic, fresh cilantro 1. In large stock pot heat olive oil over med-high heat. Sauté garlic, onions, and cumin for 10 minutes. 2. Add tomatoes, broth, salt, and pepper, and bring to boil.
3. Add carrots and cook 15 minutes, then add zucchini and cook 5- 10 minutes, or until tender. 4. Add beans and corn and cook 2 minutes. Remove 2 C of soup and puree. Return to pot to nicely thicken the soup. (I never do this step) 5. Serve with low fat cheddar cheese, cilantro, and tortilla chips! |
Tuesday, January 27, 2009
More Healthy Recipes (Laura M)
Healthy recipes! (Laura M)
Whole Wheat Dinner Rolls: (or hamburger buns) Almost Fat free and low in sugar - but so good! Mix: 3/4 C warm Water, 2 TB Yeast, let sit 10 minutes. Add: 1/2 C Unsweetened Applesauce 1/4 C Honey 1/2 TB Salt 1 egg and 2 egg whites (previously beaten), slowly add 3-5 Cups of Whole Wheat flour. (I use white whole wheat flour) The recipe says 5 Cups but I never use that much! I probably use about 3 1/2 - just play it by ear, watch the dough making sure it doesn't get too tough. Let rise for 1/2 hour to 45 minutes. Punch down. Roll out and cut into circles (larger ones for hamburger buns and smaller for rolls) Lay on greased cookie sheet. Let raise another 1/2-1 hour or so. Bake at 425 for 8 minutes. Yields 17-18 rolls Peanut Butter Protein Bites: 2 C Whole Grain Cereal (like Total) crushed 1/3 C Flour Mixture (an equal mixture of white, whole wheat, and wheat germ) 1/2 t Baking Soda 1 large egg 1/4 C Honey 1/4 C Brown Sugar 1 T unsweetened Applesauce 2 T Canola Oil 3/4 C Smooth All Natural Peanut Butter 1/4 C Sweet Potato Puree 1/4 C Carrot Puree 1 t Pure Vanilla Extract 1/4 C Dark Chocolate Chips
In large bowl mix cereal, flours mixture, baking soda, and salt. In another bowl, whisk egg, sugar, oil, applesauce, honey, peanut butter, sweet potato and carrot puree, and vanilla. Add dry to wet and mix until just combined. Add in desired amount of chocolate chips Place on cookie sheet and gently press down with fork or spoon. Bake 11-13 minutes or until golden brown. Fibered Up Chocolate Chip Cookies 2 C whole grain cereal (like total) - crushed 1/4 C white flour 1/4 C whole wheat flour 1/4 C wheat germ 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 large egg (or 1 T flaxseed and 2 T of water - mixed before hand) 1/4 C Honey 1/4 C brown sugar 1/8 C Unsweetened Applesauce 1/8 C Canola Oil 2 tsp pure vanilla extract 3/4 C low-fat ricotta cheese. 1 can of white beans (pureed) 1 C dark chocolate chips
In a bowl mix cereal, baking soda, salt and cinnamon. In another bowl whisk egg, sugar, applesauce, oil, honey, vanilla, ricotta cheese, and bean puree. Add the dry ing. to the wet. And mix just until everything is blended. Add desired amount of chocolate chips. Drop onto cookies sheet and flatten slightly with spoon (you can sprinkle tops with a light dusting of sugar if you like) Bake about 12 minutes, or until nicely browned and slightly crispy around the edges. Sweet Potato Fries: (Good for you and low in fat!) 1 - 1 1/2 lbs. of Sweet Potatoes 1 tsp Kosher Salt 1 tsp Paprika 1/2 tsp. Cinnamon 1 egg white Cut sweet potatoes into 1/2 in strips (like steak fries). Leaving skins on is optional. Soak in water overnight, or quickly Blanche in boiling water for 3 minutes. Pat dry. Preheat oven to 425. Spread egg white evenly on each fry, place in large plastic bag with the remaining ingredients. Shake to spread. Place spaced out on cookie sheet (it shouldn't be too crowded) and cook for 15 minutes. Take it out and spray with Olive Oil spray. Bake for another 15-25 minutes. Let cool and enjoy! Black Bean Pesto Pasta:
Easy and Yummy! High in protein and fiber!
2 t. Olive Oil
1½ C chopped fresh cilantro Cook and drain pasta.
|
Saturday, January 17, 2009
Banana Nut Muffins (Amber K)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 1/4 cup brown sugar
1/4 tsp. cinnamon
dash of nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 17 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Zucchini Bread (Dena)
Friday, January 16, 2009
Cresent Rolls (Melinda)
Chocolate Chip Banana Bread (Melinda)
Cinnamon Rolls (Melinda)
Thursday, January 15, 2009
Knot Rolls (Karina Andersen)
-1 1/2 cup scalding milk (combine milk and butter and microwave for 4-5 minutes)
-6 Tbsp butter
-2 eggs, beaten
-1/2 cup sugar
-1/2 cup potatoe flakes
-4 to 4 1/2 cups flour (put salt and flour together)
-1 Tbsp yeast
-1/2 Tbsp salt
Put bread maker on dough setting #8. When dough is finished, take out and roll onto floured counter into a long rectangle. Spread butter over top of rectangle. Fold dough like you would a paper in thirds, fold bottom up a third and top down a third. Cut dough short length into one inch strips. Tie strips into a knot and place on greased cookie sheet or line with parchment paper. Let rise. Bake at 350 for 11-13 minutes. Melt butter over top of rolls when done.
Wednesday, January 14, 2009
Butterhorns and/or Orange Rolls (Laura M)
Butterhorns By Laura Martin  Amazing! - never fail 1 T Active Dry Yeast ½ C Butter or Margarine ½ C Sugar 3 Eggs, Beaten ¾ C Milk, scalded ¾ tsp. Salt 3½-4½ C Flour, scooped Rolls: Soften yeast in warm water, set aside. Combine melted butter with scalded milk (I just put milk in microwave until warm). Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough (you don't want it too sticky - but not too tough either). Cover with a damp towel and allow to rise until double in size (2-3 hours). Turn onto lightly floured board. Dough is very soft and should remain so. Divide dough in half. Roll each half into 14 inch circles (like a pizza). Spread each circle with ¼ cup of melted butter. (optional) Cut pie fashion into 16 pieces. Roll from large end to small. Place on cookie sheet.Let rise at room temp 2-3 hours. Bake at 375 for 11 minutes or until golden. Makes 32 rolls Orange Rolls  Great for a crowd! Dough: 1 T Active Dry Yeast ½ C Butter or Margarine ½ C Sugar 3 Eggs, Beaten ¾ C Milk, scalded ¾ tsp. Salt 3½-4½ C Flour, scooped Filling: ½ C Butter ½ C Sugar Grated Orange rind Frosting: 1 C Powdered Sugar 1 T Hot Water ½ tsp. Orange Extract (or vanilla) Orange Rolls: Soften yeast in warm water, set aside. Combine melted butter with scalded milk (I just put milk in microwave until warm). Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough (you don't want it too sticky - but not to tough either). Cover with a damp towel and allow to rise until double in size (2-3 hours). Dough is very soft and should remain so. After rising, divide in half and roll each portion of dough into 8x14x1 in rectangles. Spread each rectangle with half of orange filling. Roll loosely, starting from long side and pinch edges closed. Slice into 12 pieces. Place each piece, cut side down, in muffin pan. Cover lightly and let rise 2-3 hours. Bake as above. Right out of oven brush with frosting. Remove from pan and cool. Yields: 32 rolls |
Tuesday, January 13, 2009
Holiday Sweet Bread (Robin B.)
Just a side note, that "scalded" milk means that you bring it just below the point of boiling. I usually get it really hot in the microwave and that seems to work just fine. I usually make a 3 stranded braid on parchment lined baking sheets.
Tuesday, January 6, 2009
Banana Bread (Kristi H)
1 1/2 c. sugar
1/2 c. brown sugar (this makes it moister)
1 c. soft butter (not melted)
4 eggs, beaten (take them out when you take out your butter)
6 ripe bananas, mashed
1 t. salt
2 t. baking soda
2 1/2 c. flour
1 c. walnuts or pecans, chopped (optional, my kids pick them out)
Cream together sugar and butter. Add bananas and eggs, beating until well mixed. Add dry ingredients sifted together (or not). Blend well, but don't over-mix. Stir in nuts.
Pour into 2 lightly greased loaf pans. Bake at 350 for 45 to 60 minutes (it usually takes about 55), until firm in center (use the toothpick test). Cool on a rack for 10 min. before removing from pans.
Friday, December 12, 2008
PARADISE MACAROONS (Amber K)
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces (1/4 C) sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces (5/8 C) granulated sugar
12 ounces semisweet chocolate chips
1 ounce (1/8 C) vegetable shortening
2 ounces (1/4 C) finely chopped dry-roasted macadamia nuts
Preheat the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Cook's Note:
Alton prefers to use weight measurements for baking, to ensure the best accuracy. Please be careful if you try converting this recipe to standard measurements, especially for liquid ingredients. Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.
Thursday, December 11, 2008
THE BEST Peanut Butter Bon-Bons (Kristi H)
As promised, here is my FAVORITE Peanut Butter Ball (Bon-Bon) recipe from my friend Julia.
Julia’s Peanut Butter Bon-Bons
1 ½ c powdered sugar
1 cup graham crackers crumbs (very fine)
½ c peanut butter
½ c butter
6 oz chocolate bark
- Mix powdered sugar and graham cracker crumbs. (The finer the graham cracker crumbs, the more these will melt in your mouth- literally. I put them in my Vitamix and grind them into a powder.)
- On medium heat, stir butter and peanut butter until melted.
- Stir into crumb mixture.
- Quickly shape into balls. (This usually requires 2 people balling while the mixture is still warm… of course I always quadruple the recipe when I make it)
- By the time you are done making the balls, they should be ready to dip.
- Heat chocolate on stovetop according to the package instructions.
- Dip balls into chocolate using a fork and knife.
- Place on waxed paper till dry.
Crab Dip (Kristi H)
8oz. cream cheese
1 cup shredded crab (I use the imitation)
cocktail sauce
1 1/2 cups shredded mozzarella (I forgot the cheese at the exchange!!!)
The order of the layers doesn't matter really, as long as the cream cheese is on bottom. I like them in the order listed. Serve with crackers.
Ginger Puffs (Kristi H)
Cream together the following:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
Then add the following sifted ingredients (I don't really sift anything):
2 cups flour
2 tsp soda
1/2 tsp cloves, ginger, and salt (1/2 tsp of each)
1 tsp cinnamon
Mix well. Form into balls and roll in sugar. Place on an ungreased cookie sheet. Bake for 8-10 minutes at 375. Cook 10 min if you like crispy edges, 8 if you like everything soft.
I didn't put any icing on these, but I think they'd be great, and prettier, with some icing drizzled over the top.
Peanut Butter Balls (Kristi H)
Peanut Butter Balls
1 cup powdered suger
1 cup powdered milk
1/2 cup peanut butter (chunky)
1/2 cup karo syrup
Mix everything together with your hands. It will be VERY stiff and dry. Form balls and place on wax paper. Dip them in your favorite dipping chocolate. I used fondue chips that I can easily melt in the microwave (because I found them on clearance for 25 cents a bag).
Wednesday, December 10, 2008
Mrs. Fields' Chocolate Chip Cookies (Karina Andersen)
-1 cup sugar
-1 cup brown sugar
-2 eggs
-1 tsp vanilla
-2 1/4 cup flour
-2 3/4 cup oatmeal
-1/3 cup peanut butter
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda
-1 12 oz. bag milk chocolate chips
Cream together butter, sugar, and brown sugar. Add eggs, vanilla and peanut butter; Mix well. Add salt, baking powder and baking soda; mix well. Add oatmeal and flour; mix well. Add chocolate chips; mix. Make into walnut-sized balls and bake 2 inches apart at 350 degrees for 8-10 minutes. May be doubled.
Cheese Ball (Karina Andersen)
-8 oz. grated longhorn cheese (I couldn't find this at the store so I used cheddar cheese)
-4 whole green onions, chopped
-1 tsp. Worcestershire sauce
-1/2 tsp. garlic salt
-Dash of pepper
Mix all ingredients together and roll in chopped pecan nuts. Serve with crackers.
Pumpkin Cookies (Karina Andersen)
-1 14oz. can pumpkin
-1 cup chocolate chips
Mix the dry cake mix and pumpkin together with hand mixer, then add the chocolate chips. Spoon onto a greased cookie sheet and bake at 350 degrees for about 15 minutes.
Healthier Option for a Holiday Cookie! (Laura Martin)
Ginger Cashew Pillows These are fun little things to make that won't kill you in the fat or sugar department! :) Don't have to feel so guilty indulging in these! 1/2 C Old Fashioned Oats 1/2 C Whole Wheat Pastry Flour 1/3 C Toasted Wheat Germ 2 tsp. ground ginger 1/2 tsp. Kosher salt 3/4 C sugar 1/2 C Cashew Butter (sold at whole foods or trader joes) 1/4 C Trans-free butter spread (such as Earth Balance or Smart Balance) 2 tsp. Vanilla Extract 1/3 C ground flax seed 1/2 C water 18 lightly salted cashew halves 18 small pieces of crystallized ginger 1. Oven to 350. Put rack in middle position. 2. Place oats, flour, wheat germ, ginger, and salt in food processor. Pulse until fine. 3. Combine sugar, cashew butter, spread, and vanilla in medium bowl. Beat with mixer until well blended. 4. Put flax seed in small bowl and stir in water. Beat into cashew butter mixture. Then beat in oatmeal mixture. 5. Use a cookie scoop or tablespoon to form a ball. Place on ungreased cookie sheet. spacing 2 inches apart. Lightly press half of cashew on half of the balls and press a small piece of crystallized ginger on the rest of the balls. Bake 16 minutes or until puffed and golden around edges. Cool on wire rack. ENJOY! |
Tuesday, December 9, 2008
Peppermint Topped Brownies! (Laura Martin)
 10 Tb butter 6 oz. Bittersweet Chocolate (either in chip form or broken into pieces) 3 eggs 1 1/2 C sugar 1 Tb vanilla 1/4 tsp salt 1 C all purpose flour 1/2 C cocoa powder 1/2 tsp. baking powder bag of peppermint swirl candies (best ones are walmart brand called starlight mints!) 1/2 lb. semisweet chocolate 1 C whipping cream 1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes. 2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined. 3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack. 4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest). 5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator. 6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled. Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY! Thanks - myrecipes.com |
Molasses Sugar Cookies (Robin)
¾ cup margarine or combination Crisco/marg.
1 cup sugar ¼ cup molasses
½ tsp. Cloves ½ tsp. Ginger
1 tsp. Cinnamon 2 tsp. Baking soda
½ tsp. Salt 1 egg
2 cups flour
Beat softened margarine, sugar, molasses, spices and egg well. Add flour. Mix. Chill in refrigerator or freezer. Roll into one inch balls, roll balls in granulated sugar. Place 2in. apart on cookie sheet. Bake at 375 for 8-10 minutes. Do not overbake—cookies will flatten and harden as they cool. (using parchment paper on cookie sheets works really well, otherwise cookies can stick some) Note: For holiday look roll in red or green sugar.
Easy Chocolate P.B. Crunch (Robin)
2 cups chocolate chips
¾ cup creamy peanut butter
1/3-cup confectioners sugar
3 cups Rice Krispies
Heat chocolate and peanut butter over low heat, stirring constantly, until smooth. Remove from heat, add sugar, and stir vigorously until smooth.
Place cereal in large bowl, add 1 cup chocolate mixture—stir until cereal is coated. Shape into 10-inch circle on ungreased baking sheet (or pour onto a plate). Leave a slightly raised border around edge. Pour on remaining chocolate mixture, spread to border. Chill for 30 min. or until firm.
Tuesday, December 2, 2008
Bread Recipes (from Shiloh)
Kathy's Rolls
4 c. warm water
1 c. sugar
1 cube margarine, melted
6 Tbsp. yeast
Mix together and let stand for 15 minutes.
Add:
2 Tbsp. Salt
4 eggs
Enough flour to make a soft dough, about 10 cups (maybe even 12 cups)
Mix and let stand for 15 minutes. Form into rolls and let raise in greased pans until double in size. Bake at 400 degrees for 10-15 minutes. Rub roll tops with butter. Enjoy! Makes 48 rolls (or more, if you make your rolls small).
Notes: This recipe makes a lot of rolls so you might want to half the recipe. Also, this recipe should not be done in a bread maker.
Dinner Rolls
(from the Magic Chef Owner's Manual for breadmaker #310, p. 35)
½ c. water
3 Tbsp. olive oil
2 eggs, beaten
3 Tbsp. sugar
1 tsp. salt
3 c. flour
2 tsp. active dry yeast
Add ingredients in the bread pan in the order they are listed. Select setting to "Dough." Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and place on a floured surface. Divide into 18-24 pieces and shape into round balls. Place balls on greased baking sheet. Cover them and let rise for 30-40 minutes or until doubled in size. Bake at 350 degree F. oven for 20 to 25 minutes. Enjoy!
Banana Bread
(This recipe is from my grandma who was a great cook.)
5 ripe bananas per loaf or 1 ½ c. mashed bananas
1 ½ c. sugar
2 or 3 eggs depending on size
1 ½ c. to 2 ½ c. flour (for moist cake use less flour)
1 tsp. soda
1 tsp. salt
Nuts, optional
Mix together in order given. Stir ingredients together until well moistened. (You don't need to get all the lumps out.) Bake at 325 degrees for 1 hour, in a greased loaf pan. Makes one loaf. Cool on a wire rack.
Notes: Check loaf while it is baking so that it does not overbrown. To test for doneness, insert a toothpick in the center of the loaf. If the toothpick comes out clean, then the loaf is done.
Wednesday, November 12, 2008
Ginger Lime Fruit Salad (Laura Martin)
Ingredients:
1 Pineapple, peeled, cored, and chopped
(Or 6 peaches, peeled and chopped)
1 lb. of Strawberries, rinsed, hulled, and sliced
½ lb. seedless green grapes
½ lb. seedless red grapes
3 bananas, peeled and sliced
½ Cup (or less!) of granulated sugar
Dressing:
Juice of one Lime
½ Cup Pineapple Juice
1 teaspoon of ground ginger
(Sold in a paste like form in the produce section)
Preparation: Combine chopped and sliced fruits in a large serving bowl, toss gently. Sprinkle with sugar. Whisk together all ingredients for dressing. Pour dressing over fruit and toss gently to combine. Cover and chill salad before serving.
This fruit salad should serve 10-12 people.
Rolled Buttercream Fondant (Tara Curtis)
1 cup shortening
1 cup karo syrup
1/2 tsp. salt
1 tsp. clear vanilla extract
(or you can use 1 tsp. creme bouquet instead for a more citrus flavor)
2 lbs. powdered sugar
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Turkey Pot Pie (Tara Curtis)
Thanks everyone who came, it was a lot of fun.
Turkey Pot Pie
1 1/2 c. mixed veggies (frozen bag is fine)
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 – 3 c. cooked chicken or turkey
Heat butter in saucepan over med. heat until melted. Stir in flour onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constant. Boil and stir 1 minute. Stir in Meat and vegetables. Heat oven to 375. Prepare Pie shell as directed below.
Roll out half and put in pan; pour meat mixture into pastry lined pan. Roll remaining pastry and put on top of meat mix. Press edges with a fork. Bake about 35 min. or until golden brown.
Pie Crust:
2 1/2 c. four
1 c. shortening
1 egg
1/4 c. cold water
1 tsp salt
1 Tbsp vinegar
Cut flour, salt, and shortening together. Mix egg, water and vinegar. Pour into flour mixture. Mix only to blend for Flaky crust. Makes 2 crusts.
Candied Yams (Karina Andersen)
-2-3 cans of yams
-brown sugar
-cinnamon
-butter
-marshmallows
Drain all liquid from yams and cut into small pieces. Place yams in 9x13 dish. Cut up pieces of butter and place throughout yams. Sprinkle LOTS of brown sugar over top of yams-be VERY generous. sprinkle cinnamon over brown sugar. Bake Yams in oven at 350 for about 45 minutes to 1 hour, or until they are bubbling. Take yams out of oven, spread marshmallows over yams, place back in oven and bake about 15-20 minutes or until marshmallows are browned and melted.
Crescent Cheesecake Bars (Karina Andersen)
-2 pkgs crescent rolls (8-count)
-2 pkgs cream cheese (8 oz each)
-1 cup sugar
-1 tsp. vanilla
-squeeze of lemon
Roll out one package of dough in 9x13 pan. Blend above ingredients and spread over dough. Top with 2nd package of dough.
For topping:
-1/2 cup sugar
-1 tsp. cinnamon
-1/4 cup butter, melted
spread melted butter over top of dough. Sprinkle cinnamon-sugar mixture on top. Bake at 350 for 30 minutes. Enjoy!
Cranberry Relish (Dena McGee)
1 bag of fresh cranberries
1 orange (peeled and sectioned)
3/4-1 cup of sugar
Rinse the cranberries and pick out any mushy ones. Put them in a blender and add the orange sections and sugar. You can make it whatever consistency you want.
Make it a few days before Thanksgiving and store in an air tight container in the refrigerator. The flavors need a few days to blend. It freezes well also.
You can use this to dip your turkey and stuffing in. It's GREAT for turkey sandwiches too!
Green Rice (Lori Oldham)
1 C. uncooked rice- prepare first
½ of medium onion chopped finely
½ to 1 C. chopped parsley
1 C. grated cheddar + a handful of mozzarella
1/3 C. oil
One egg
3/4 C. milk
Salt if desired
Cook rice, set aside. Beat egg well, add oil. Add onion, parsley, cheese, mix well. Add rice, milk and salt. Put in baking dish. Bake at 350 degrees for 20-25 minutes to heat through.
Tuesday, November 11, 2008
Raspberry Gelatin Ring (Robin B.)
1 package (6oz.) raspberry gelatin
1 1/2 cups boiling water
2 packages (10oz. each) frozen sweetened raspberries, thawed and drained
2 cans (8oz. each) crushed pineapple, undrained
¼ tsp salt
1 package (8oz.) cream cheese, softened
½ cup sour cream
In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 min. or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.
Sunday, November 9, 2008
Pumpkin Bars (Kristi H.)
Pumpkin Bars
6 Eggs
3 C Sugar
1 Large can Pumpkin (not pie filling, just pumpkin)
1 1/2 C Oil
1 1/2 tsp. Vanilla
3 C Flour
1 1/2 tsp. Salt
2 tsp. Soda
1 Tbls. Cinnamon
Mix well. Pour into ONE greased jelly roll pan (large cookie sheet with sides) and ONE 9"x13" pan. Bake at 350 for 25 to 30 minutes. Let cool and frost with cream cheese frosting. (It CAN fit into just the jelly roll pan, but they're pretty thick and need to cook longer.)
Tuesday, November 4, 2008
Peanut Butter Truffle Brownies (Robin B.)
Peanut Butter Truffle Brownies
1 box brownie mix with water, oil and eggs for cake like brownie
Bake brownie in 13X9 pan with the bottom greased at 350 for 28-30 minutes. Cool completely, about 1 hour.
Filling
2/3 cup peanut butter ½ cup butter
2 cups powdered sugar 2 tsp. milk
Beat with a mixer until smooth and spread over brownie.
Topping
1 cup semisweet chocolate chips ¼ cup butter
Microwave until smooth, cool 10 minutes before spreading over peanut butter mixture. Refrigerate before cutting and store leftovers in refrigerator.