03-04-10
Deconstructed Sweet Potato Hash with Fried Eggs
Makes 4 Servings
Ingredients:
1 stick unsalted butter, divided
12 fresh sage leaves, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup water
2 Vidalia or sweet onions, chopped
8 large eggs
Directions:
Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook’s Note: I like mine over easy.
Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
03-04-10
Granola Bars
As seen on the following webpage: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?ms=1&prop25=33062195&prop26=HealthyBites&prop27=2010-03-03&prop28=Main&prop29=Recipe&me=1
Makes 24 Bars
Ingredients:
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
NUTRITION INFORMATION: Per serving: 161 calories; 5.5 g fat; 1.5 g fiber; 25 g carbohydrates
02-18-10
Morning Glory Muffins I
As seen on the following webpage: http://allrecipes.com/Recipe/Morning-Glory-Muffins-I/Detail.aspx
Makes 18 Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple – peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
NUTRITION INFORMATION: Per serving: 194 calories; 4 g fat; 2 g fiber; 35 g carbohydrates
02-18-10
Pecan-Oatmeal Pancakes
As seen on the following website: http://allrecipes.com/Recipe/Pecan-Oatmeal-Pancakes/Detail.aspx?ms=1&prop25=32191866&prop26=HealthyBites&prop27=2010-02-17&prop28=Reviews&prop29=Review_1&me=1
Makes 5 Servings
Ingredients:
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
2 eggs, lightly beaten
2 tablespoons butter or margarine, melted
1/2 cup chopped pecans
Directions:
In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
02-15-10
Cinnamon Bread I
As seen on the following website: http://allrecipes.com/Recipe/Cinnamon-Bread-I/Detail.aspx
Makes 12 Servings
Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
NUTRITION INFORMATION: Per serving: 218 calories; 6 g fat; 1 g fiber; 36 g carbohydrates
02-15-10
Giant Apricot-Walnut Scones
Makes 6 Scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 T baking powder
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 1/3 cups heavy whipping cream
Powdered Sugar
Directions:
Preheat oven to 400 degrees F. Whisk first 3 ingredients in large bowl. Stir in walnuts, apricots, and raisins. Add cream; stir with fork just to blend. Transfer dough to work surface sprinkled with powdered sugar. Knead dough until smooth, about 10 turns. Form dough into 1-ink thick round. Cut into 60 wedbes. Sift powdered sugar over. Transfer to baking sheet.
Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Cool completely, cover, and let stand at room temperature.
NUTRITION INFORMATION: Per serving: 492 calories; 25 g fat; 3 g fiber; 57 g carbohydrates
02-14-10
Mini Coffee Cake Muffins
Makes 2 Dozen
Ingredients:
FOR THE TOPPING
1/4 cup light-brown sugar
1/4 cup all-purpose flour
Pinch of salt
Pinch of ground cinnamon
2 tablespoons unsalted butter, softened
FOR THE BATTER
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
2 tablespoons buttermilk
Nonstick cooking spray, for pans
Directions:
Preheat the oven to 375 degrees. To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon. Add butter, and work in, using your fingers or a pastry cutter, until well combined; set aside
To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and beat to combine. Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary.
Spray eighteen cups of a mini-muffin tin with nonstick cooking spray. Divide batter evenly between cups. Sprinkle topping over batter. Bake until a cake tester inserted in the center comes out clean, about 15 minutes. Let stand in pans for 5 minutes. Remove to wire racks to cool. Use immediately.
02-14-10
Blueberry Coffee Cake I
As seen on the following website: http://allrecipes.com/Recipe/Blueberry-Coffee-Cake-I/Detail.aspx
Makes 12 Servings
Ingredients:
Directions:
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.
NUTRITION INFORMATION: Per serving: 400 calories; 16 g fat; 1 g fiber; 60 g carbohydrates
02-14-10
Best Buttermilk Waffles
Makes 4-6 Servings
Ingredients:
2 1/2 c. flour
1/2 tsp. salt
2 c. buttermilk
8 tbsp. melted butter or shortening
1 tsp. baking soda
2 tsp. baking powder
4 eggs, separated
1 tsp. vanilla extract
Directions:
02-13-10
Crescent Lemon Honey Buns
Makes 12 Rolls
Ingredients:
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1/4 cup coconut, if desired
1 tablespoon honey
1 teaspoon lemon juice
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Glaze
1/2 cup powdered sugar
1 teaspoon butter or margarine, softened
1 tablespoon lemon juice
Directions:
1. Heat oven to 350°F. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon until smooth. Grease cookie sheet.
2. Unroll dough unto work surface and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edge to seal. With serrated knife, cut into 12 slices. Place cut side down on cookie sheet.
3. Bake 15 to 20 minutes or until golden brown. In small bowl, mix glaze ingredients; spread on warm rolls. Cover and refrigerate any remaining rolls.
NUTRITION INFORMATION: Per serving: 140 calories; 7 g fat; 0 g fiber; 18 g carbohydrates