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
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.
08-04-10
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
07-23-10
Strawberry Lemon Trifle
As seen on the following webpage: http://allrecipes.com/Recipe/Strawberry-Lemon-Trifle-2/Detail.aspx?ms=1&prop25=41078573&prop26=DailyDish&prop27=2010-07-23&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 14 Servings
Ingredients:
4 ounces fat-free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 (3.4 ounce) package instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 (10 inch) prepared angel food cake
Directions:
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
NUTRITION INFORMATION: Per serving: 180 calories; 0 g fat; 0 g fiber; 39 g carbohydrates; 6 g protein
07-13-10
Georgia Peach Pound Cake
As seen on the following webpage: http://allrecipes.com/Recipe/GA-Peach-Pound-Cake/Detail.aspx?ms=1&prop25=40498413&prop26=RecipeNotes&prop27=2010-07-13&prop28=FoodTidbit&prop29=RecipeLink_5&me=1
Makes 16 Servings
Ingredients:
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
NUTRITION INFORMATION: Per serving: 307 calories; 13 g fat; 0.5 g fiber; 43.5 g carbohydrates; 4 g protein
07-13-10
Southern Peach Cobbler
As seen on the following webpage: http://allrecipes.com/Recipe/Southern-Peach-Cobbler-2/Detail.aspx?ms=1&prop25=40498413&prop26=RecipeNotes&prop27=2010-07-13&prop28=FoodTidbit&prop29=RecipeLink_3&me=1
Makes 4 Servings
Ingredients:
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
NUTRITION INFORMATION: Per serving: 512 calories; 17.5 g fat; 1.5 g fiber; 86 g carbohydrates; 3.5 g protein
07-08-10
Chocolate Trifle
As seen on the following webpage: http://allrecipes.com/Recipe/Chocolate-Trifle/Detail.aspx?ms=1&prop25=40116861&prop26=DailyDish&prop27=2010-07-08&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Directions:
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
NUTRITION INFORMATION: Per serving: 488 calories; 19 g fat; 2 g fiber; 75 g carbohydrates; 5 g protein
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
06-03-10
Pistachio Crème Brûlée
Makes 4 Servings
Ingredients:
1 cup plus 2 tablespoons roasted shelled pisatchios, toasted
5 tablespoons plus 8 teaspoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
4 egg yolks
Directions:
Position a rack in the middle of the oven and preheat to 300°. Using a food processor, pulse 1 cup pistachios and 5 tablespoons sugar until finely ground.
In a saucepan, heat the cream, ground nut mixture, vanilla and salt over medium heat, stirring, until steaming, about 5 minutes. Remove from the heat, cover and let stand for 30 minutes; strain, pressing to extract any cream. Discard the nuts.
In a large bowl, beat the egg yolks, then whisk in the pistachio cream. Divide among four 1/2- to 2/3-cup ramekins set in a baking dish. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Bake until the custards are set with a slight jiggle in the center, 45 to 50 minutes.
Remove the ramekins from the water bath. Let cool for 30 minutes, then freeze for 1 hour.
Just before serving, position an oven rack 2 inches from the broiler and preheat. Sprinkle the custards with the remaining 8 teaspoons sugar. Broil until browned, 3 to 5 minutes. (Alternately, use a kitchen torch to caramelize the sugar.) Chop the remaining 2 tablespoons pistachios and sprinkle on top.