06-29-10
Monkey Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Monkey-Bread-I/Detail.aspx?ms=1&prop25=39488704&prop26=DailyDish&prop27=2010-06-27&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 15 Servings
Ingredients:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
NUTRITION INFORMATION: Per serving: 418 calories; 18 g fat; 1 g fiber; 60 g carbohydrates; 5 g protein
06-13-10
Truck-Stop Buttermilk Pancakes
As seen on the following webpage: http://allrecipes.com/Recipe/Truck-Stop-Buttermilk-Pancakes/Detail.aspx?ms=1&prop25=38609899&prop26=DailyDish&prop27=2010-06-13&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
2 egg
2/3 cup milk
2 1/2 tablespoons butter, melted
2 cup buttermilk
2 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/4 tsp salt (optional)
2 tablespoon sugar
Directions:
1.In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2.Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
NUTRITION INFORMATION: Per serving: 347 calories; 10 g fat; 1.5 g fiber; 50 g carbohydrates; 12.5 g protein
06-13-10
Buttermilk Syrup
As seen on the following webpage: http://allrecipes.com/Recipe/Buttermilk-Syrup/Detail.aspx?ms=1&prop25=38609899&prop26=DailyDish&prop27=2010-06-13&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 16 Servings
Ingredients:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions:
1.In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
NUTRITION INFORMATION: Per serving: 137 calories; 6 g fat; 0 g fiber; 21 g carbohydrates; 0.5 g protein
06-06-10
Currant Scones
As seen on the following webpage: http://allrecipes.com/Recipe/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US/Detail.aspx?ms=1&prop25=38422919&prop26=DailyDish&prop27=2010-06-06&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Servings
Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
Directions:
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3.With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4.Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams – or even plain.
NUTRITION INFORMATION: Per serving: 247 calories; 10 g fat; 1.5 g fiber; 34 g carbohydrates; 5 g protein
05-15-10
Maple Walnut Scones
As seen on the following webpage: http://allrecipes.com/Recipe/Maple-Walnut-Scones/Detail.aspx?ms=1&prop25=37083490&prop26=DailyDish&prop27=2010-05-15&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Scones
Ingredients:
1 cup chopped walnuts
1 3/4 cups all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
1/4 cup half-and-half
1 teaspoon maple extract
1/2 teaspoon vanilla extract
Glaze:
1/2 cup confectioners’ sugar
2 teaspoons hot water
1/8 teaspoon maple flavored extract
Directions:
1. Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 5 minutes. Cool.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
3. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
4. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
5. Stir together the confectioners’ sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
NUTRITION INFORMATION: Per serving: 371 calories; 20 g fat; 2 g fiber; 42 g carbohydrates, 6 g protein
04-27-10
Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
Makes 4 Servings
Ingredients:
Four 7-inch whole wheat tortillas
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
Salt and pepper
One 4-ounce log goat cheese
3 eggs
1/2 cup plain yogurt, preferably Greek-style
Directions:
1.Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
2.Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
3.In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
04-27-10
Crunch-Berry Pancakes
Makes 4 Servings
Ingredients:
1 1/2 cups low-fat vanilla yogurt
1 egg plus 2 egg whites
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
1 1/2 cups low-fat granola
1 1/2 cups raspberries, half chopped
1 cup blueberries
2 tablespoons vegetable oil
4 teaspoons unsalted butter, at room temperature
4 teaspoons confectioners’ sugar
Directions:
1.Heat a griddle or large nonstick pan over medium heat. Whisk together the yogurt, whole egg, egg whites and 1/2 cup water until smooth. Whisk in the baking soda and salt, then whisk in the flour until just blended. Stir in 1/2 cup granola, the chopped raspberries, the blueberries and 1 tablespoon oil.
2.Drizzle 1 teaspoon oil on the griddle. Working in batches and using more oil if necessary, drop 1/4 cupfuls of batter onto the griddle and sprinkle about 1 tablespoon granola on top of each pancake. Cook until bubbles appear on the surface, about 3 minutes. Flip and cook until springy to the touch, about 1 minute. Divide the pancakes among 4 plates. Top each stack with 1 teaspoon each butter and confectioners’ sugar and the remaining raspberries.
04-24-10
Maple Bacon Pancake
As seen on the following webpage: http://allrecipes.com/Recipe/Maple-Bacon-Pancake/Detail.aspx?ms=1&prop25=35982787&prop26=DailyDish&prop27=2010-04-24&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 5 Servings
Ingredients:
4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese, divided
1/2 cup milk
1/4 cup maple syrup
2 tablespoons white sugar
2 eggs
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.
3.In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.
4.Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.
NUTRITION INFORMATION: Per serving: 441 calories; 29 g fat; 0 g fiber; 32 g carbohydrates
04-21-10
British Flapjacks
Makes 16 Servings
Ingredients:
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
Directions:
Preheat oven to 350°F. Butter 8×8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat; 1 g fiber; 17 g carbohydrates
04-21-10
Mrs. O’Callaghan’s Soda Bread
Makes 1 Loaf
Ingredients:
Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
2 teaspoons baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk
Directions:
Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.
NUTRITION INFORMATION: Per serving: 287 calories; 4.5 g fat; 4 g fiber; 50 g carbohydrates