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
08-31-10
Zucchini-Pecan Cake with Cream Cheese Frosting
Makes 10 Servings
Ingredients:
CAKE
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup (packed) golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini (about 8 ounces)
3/4 cup chopped pecans
FROSTING
1/2 8-ounce package Philadelphia-brand cream cheese (do not use reduced-fat or fat-free), room temperature
3 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
For cake:
Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
For frosting:
Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cut cake into wedges and serve.
NUTRITION INFORMATION: Per serving: 485 calories; 58.5 g fat; 1.5 g fiber; 45 g carbohydrates; 5.4 g protein
08-31-10
Blueberry Cobbler with Easiest-Ever Biscuits
Makes 6 Servings
Ingredients:
Filling:
5 cups fresh blueberries (from about 2 1/2 eleven-ounce containers)
1/2 cup sugar
2 tablespoons water
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch of coarse kosher salt
Biscuits:
1 1/2 cups self-rising flour
1/4 teaspoon coarse kosher salt
1 1/2 cups crème fraîche or sour cream plus additional for serving
All purpose flour
3 tablespoons sugar
Directions:
Filling:
Position rack in bottom third of oven and preheat to 450°F.
Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11×7x2-inch glass baking dish.
Biscuits:
Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.
NUTRITION INFORMATION: Per serving: 387 calories; 10.5 g fat; 4 g fiber; 64 g carbohydrates; 6 g protein
08-31-10
Caramel Coconut Shortbread
Makes 24 Servings
Ingredients:
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 14 ounces soft caramel candies
- 5 tablespoons heavy cream
- 2 cups shredded coconut, toasted
- 1 cup chocolate chips, melted
Directions:
- Preheat the oven to 350°. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
- In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
- In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
- Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.
08-31-10
Chocolate Peanut Butter Fudge Crunch
Makes 16 Servings
Ingredients:
- 6 ounces semisweet chocolate, chopped
- 2 sticks (8 ounces) plus 1 tablespoon unsalted butter
- One 16-ounce jar creamy peanut butter
- 3 cups crispy rice cereal
- 1/4 teaspoon salt
- 3 cups confectioners’ sugar
Directions:
- Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
- In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners’ sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
- In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.
08-25-10
Plum Blueberry Upside Down Cake
As seen on the following webpage: http://allrecipes.com/Recipe/Plum-Blueberry-Upside-Down-Cake/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
3/4 cup blueberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
NUTRITION INFORMATION: Per serving: 229 calories; 9 g fat; 1 g fiber; 35 g carbohydrates; 2.7 g protein
08-23-10
Coconut-Lime Cheesecake with Mango Coulis
As seen on the following webpage: http://allrecipes.com/Recipe/Coconut-Lime-Cheesecake-with-Mango-Coulis/Detail.aspx?ms=1&prop25=42818053&prop26=DailyDish&prop27=2010-08-23&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Servings
Ingredients:
3/4 cup sweetened flaked coconut
3/4 cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
4. Reduce oven heat to 300 degrees F (150 degrees C).
5. Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
6. Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
7. Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
8. Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
9. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
NUTRITION INFORMATION: Per serving: 468 calories; 31.5 g fat; 1.6 g fiber; 37 g carbohydrates; 9.4 g protein
08-11-10
Carrot Souffle
As seen on the following webpage: http://allrecipes.com/Recipe/Carrot-Souffle-2/Detail.aspx?ms=1&prop25=42180973&prop26=DailyDish&prop27=2010-08-11&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 6 Servings
Ingredients:
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.
NUTRITION INFORMATION: Per serving: 318 calories; 17.6 g fat; 2.6 g fiber; 34 g carbohydrates; 4.5 g protein
08-10-10
Lemon Coconut Squares
As seen on the following webpage: http://allrecipes.com/Recipe/Lemon-Coconut-Squares/Detail.aspx?ms=1&prop25=42162436&prop26=DailyDish&prop27=2010-08-10&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 48 Servings
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut
Directions:
1. In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
08-10-10
Sweet Potato Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Potato-Pie-I/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Servings
Ingredients:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
NUTRITION INFORMATION: Per serving: 389 calories; 21 g fat; 2.6 g fiber; 45 g carbohydrates; 4.5 g protein