09-03-10
Empanadas
As seen on the following webpage: http://allrecipes.com/Recipe/Empanadas/Detail.aspx?ms=1&prop25=43582980&prop26=DailyDish&prop27=2010-09-03&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
Directions:
DAY BEFORE:
Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME:
Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.
NUTRITION INFORMATION: Per serving: 226 calories; 10 g fat; 1 g fiber; 31 g carbohydrates; 2 g protein
08-20-10
Blueberry Zucchini Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx?ms=1&prop25=42648225&prop26=HealthyBites&prop27=2010-08-18&prop28=Recipes&prop29=Recipe_1&me=1
Makes 12 Servings
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
NUTRITION INFORMATION: Per serving: 461 calories; 20 g fat; 2 g fiber; 65 g carbohydrates; 5 g protein
08-20-10
Zucchini Coconut Loaf
As seen on the following webpage: http://allrecipes.com/Recipe/Zucchini-Coconut-Loaf/Detail.aspx?ms=1&prop25=42648225&prop26=HealthyBites&prop27=2010-08-18&prop28=Recipes&prop29=Recipe_2&me=1
Makes 12 Servings
Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9×5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
NUTRITION INFORMATION: Per serving: 276 calories; 14 g fat; 1.5 g fiber; 34 g carbohydrates; 3.5 g protein
08-20-10
Naan
As seen on the following webpage: http://allrecipes.com/Recipe/Naan/Detail.aspx?ms=1&prop25=42670818&prop26=DailyDish&prop27=2010-08-20&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 14 Servings
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
NUTRITION INFORMATION: Per serving: 211 calories; 4.5 g fat; 1 g fiber; 35 g carbohydrates; 6 g protein
08-17-10
Cheese Garlic Biscuits
As seen on the following webpage: http://allrecipes.com/Recipe/Cheese-Garlic-Biscuits-II/Detail.aspx?ms=1&prop25=42609554&prop26=DailyDish&prop27=2010-08-17&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 12 Servings
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 clove garlic, minced
Directions:
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
NUTRITION INFORMATION: Per serving: 191 calories; 12 g fat; 0.5 g fiber; 15 g carbohydrates; 5 g protein
08-10-10
Sweet Potato Rolls
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Potato-Rolls/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 16-20 Servings
Ingredients:
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour
Directions:
1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
NUTRITION INFORMATION: Per serving: 133 calories; 2.7 g fat; 1 g fiber; 22 g carbohydrates; 3.5 g protein
08-04-10
Focaccia Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Fantastic-Focaccia-Bread/Detail.aspx?ms=1&prop25=41711181&prop26=DailyDish&prop27=2010-08-03&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 4 Servings
Ingredients:
1/2 teaspoon honey
1 (.25 ounce) package active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oil, divided
Directions:
In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9×13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.
NUTRITION INFORMATION: Per serving: 355 calories; 14 g fat; 2 g fiber; 47 g carbohydrates; 7 g protein
08-04-10
Zucchini Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx?ms=1&prop25=41728337&prop26=DailyDish&prop27=2010-08-04&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 24 Servings
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
NUTRITION INFORMATION: Per serving: 223 calories; 10 g fat; 1 g fiber; 30 g carbohydrates; 2.5 g protein
07-27-10
Summer Squash Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Summer-Squash-Bread/Detail.aspx?ms=1&prop25=41227301&prop26=RecipeNotes&prop27=2010-07-27&prop28=FoodTidbit&prop29=RecipeLink_5&me=1
Makes 16 Servings
Ingredients:
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
NUTRITION INFORMATION: Per serving: 324 calories; 15 g fat; 1 g fiber; 43 g carbohydrates; 4 g protein
07-26-10
Garlic Knots
As seen on the following webpage: http://allrecipes.com/Recipe/Jimmbos-Garlic-Knots/Detail.aspx?ms=1&prop25=41097523&prop26=DailyDish&prop27=2010-07-24&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 24 Servings
Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
1/3 cup olive oil
6 tablespoons finely chopped fresh garlic
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper
1 teaspoon salt
Directions:
Preheat oven to 450 degrees F (230 degrees C).
Roll out pizza dough to form a 10×16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.
NUTRITION INFORMATION: Per serving: 66 calories; 4 g fat; 0 g fiber; 6.5 g carbohydrates; 1.5 g protein