1-2 tablespoons (1/2-3/4 fl oz/15-30 ml) extra virgin olive oil
1 pound (454 g) cooked, unpeeled mini-potatoes, quartered
1 pound (454 g) cooked turkey, diced
1 cup (5-6 oz/142-170 g) dried cranberries
3 shallots, finely chopped
2 tablespoons (30 ml) fresh marjoram, chopped
1/2 cup (4-4 1/2oz/113-128 g) sour cream
1/4 cup (2 fl oz/59 ml) half-and-half
1/2 teaspoon (2.5 ml) salt
Freshly ground black pepper
Heat large cast-iron skillet on mediumhigh, then heat enough olive oil to amply coat bottom of pan. Add potatoes and turkey. Add cranberries, shallots, and marjoram. Reduce heat to medium and cover.
Mix sour cream and half-and-half in small bowl until smooth. Add salt and pepper and stir. Add sour cream mixture to potatoes and turkey. Mix well.
Cover skillet and let sit for 5 minutes, then stir well. Cook, covered, for another 10 minutes over medium heat, stirring occasionally. Uncover and raise heat to medium-high. Watch that mixture does not stick to pan too much or get too dry. If it does, drop a tablespoon or two of olive oil into a clear spot in pan, let heat, and toss mixture into hot oil.
Cook, uncovered, at medium-high until crisp and browned, stirring frequently to prevent burning. Add salt and pepper to taste. Serve hot.
Sunday, November 25, 2007
Friday, November 23, 2007
Pumpkin Chiffon Pie
Courtesy of my friend, Jagi. :)
1/4 cup softened butter
3/4 cups brown sugar
4 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 cups of pumpkin
1/2 cups cream
5 egg whites
Cream butter add sugar
Add egg yoke, cinnamon, nutmeg, ginger, salt, pumpkin, cream
Egg whites -- beat till firm but not dry
Stir in ¼ whites, then fold in remaining whites. Poor into pie shell.
350 45-50 minutes
1/4 cup softened butter
3/4 cups brown sugar
4 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 cups of pumpkin
1/2 cups cream
5 egg whites
Cream butter add sugar
Add egg yoke, cinnamon, nutmeg, ginger, salt, pumpkin, cream
Egg whites -- beat till firm but not dry
Stir in ¼ whites, then fold in remaining whites. Poor into pie shell.
350 45-50 minutes
Wednesday, November 21, 2007
Apple-Cranberry Dressing
6 tablespoons unsalted butter, plus more for the pan
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Upgrades or Make it your Own:
Cook pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Ease of preparation: easy
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Upgrades or Make it your Own:
Cook pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Ease of preparation: easy
Roast Turkey with Gravy
Roast Turkey with Gravy
From Food Network Kitchens How to Boil Water, Meredith, 2006
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
2 medium onions
1 head garlic
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
2 bay leaves
2 to 4 medium carrots
2 to 4 celery stalks
8 tablespoons unsalted butter
8 cups chicken broth (about 4 small cans or 2 quart boxes)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Apple Cranberry Dressing, recipe follows
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy.
After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.
Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
From Food Network Kitchens How to Boil Water, Meredith, 2006
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
2 medium onions
1 head garlic
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
2 bay leaves
2 to 4 medium carrots
2 to 4 celery stalks
8 tablespoons unsalted butter
8 cups chicken broth (about 4 small cans or 2 quart boxes)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Apple Cranberry Dressing, recipe follows
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy.
After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.
Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
Hot Cider Nog
Ingredients
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup whipping cream, whipped
Garnish: cinnamon sticks
Preparation
Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
Yield
5 1/2 cups
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup whipping cream, whipped
Garnish: cinnamon sticks
Preparation
Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
Yield
5 1/2 cups
Monday, November 19, 2007
Jen's Sour Cream Apple Pie
From one of the pre-school moms - she said this is really easy!
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3/4 C sour cream
1 egg
2/3 C sugar
1/4 t nutmeg
3 lbs sliced tart apples
1 pie shell
Topping:
1/2 C flour
1/3 brown sugar
1 t cinnamon
1/2 C cold butter in pieces
1/4 C chopped walnuts (optional)
Preheat oven to 400 degrees F. Whisk sour cream & egg then whisk sugar, flour, vanilla, cinnamon, nutmeg. Stir in apples - spread in unbaked pieshell mounding in center.
Top - mix flour, sugar, cinnamon, cut in butter. Stir in walnuts. Sprinkle over the pie.
Bake 50-60 minutes until brown and tender.
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3/4 C sour cream
1 egg
2/3 C sugar
1/4 t nutmeg
3 lbs sliced tart apples
1 pie shell
Topping:
1/2 C flour
1/3 brown sugar
1 t cinnamon
1/2 C cold butter in pieces
1/4 C chopped walnuts (optional)
Preheat oven to 400 degrees F. Whisk sour cream & egg then whisk sugar, flour, vanilla, cinnamon, nutmeg. Stir in apples - spread in unbaked pieshell mounding in center.
Top - mix flour, sugar, cinnamon, cut in butter. Stir in walnuts. Sprinkle over the pie.
Bake 50-60 minutes until brown and tender.
Green Bean Casserole
6 T unsalted butter, plus more for dish
1 med onion
1 lb mushrooms, quartered
2 t coarse salt
1/2 t freshly ground pepper
24 oz bag Trader Joe's Frozen French Green Beans
6 T all-purpose flour
2 C milk
8 oz Trader Joe's Groumet Fried Onion Pieces
1. In a large skillet over medium heat, melt 2 T butter. Add onion, and saute until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with 1 t salt and 1/4 t pepper. Set aside to cool.
2. Cook Trader Joe's Frozen French Green Beans according to cooking instructions on bag.
3. Melt the remaining 4 T butter in a medium saucepan over medium-low heat. Add 1/4 C flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining t salt and 1/4 t pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9" x 13" glass or ceramic baking pan and spread the green bean mixture.
5. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle Trader Joe's Gourmet Fried Onion Pieces over top and serve.
1 med onion
1 lb mushrooms, quartered
2 t coarse salt
1/2 t freshly ground pepper
24 oz bag Trader Joe's Frozen French Green Beans
6 T all-purpose flour
2 C milk
8 oz Trader Joe's Groumet Fried Onion Pieces
1. In a large skillet over medium heat, melt 2 T butter. Add onion, and saute until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with 1 t salt and 1/4 t pepper. Set aside to cool.
2. Cook Trader Joe's Frozen French Green Beans according to cooking instructions on bag.
3. Melt the remaining 4 T butter in a medium saucepan over medium-low heat. Add 1/4 C flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining t salt and 1/4 t pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9" x 13" glass or ceramic baking pan and spread the green bean mixture.
5. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle Trader Joe's Gourmet Fried Onion Pieces over top and serve.
Almond-Crusted Shrimp
The secret to these delectable shrimp is the almond coating, which gives them a toasted flavor and satisfying crunch.
Prep time: 20 minutes Bake time: 12-13 minutes
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4 uncooked shell-on jumbo shrimp (about 5 ounces), peeled and deveined
1/2 C toasted sliced almonds, chopped
2 t all-purpose flour
1 t snipped fresh parsley
1/4 t salt
1 T cornstarch
1 large egg white
1/4 C red plum jam
1/2 t Dijon mustard
1. Preheat oven to 450 degrees F. Peen and devein shrimp, leaving tails on. Using the point of the Utility Knife, make a lenthwise cut almost but not all the way through the center of each shrimp. Ease open with fingers. Rinse; pat dry with paper towels.
2. Chop almonds using Food Chopper. Place almonds, flour, parsley, and salt in shallow dish; mix well. Place cornstarch in separate dish. In Small Batter Bowl, beat egg white with mini whisk until light and frothy.
3. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg white then in almond mixture to coat. Place shrimp cut-side down, staggering shrimp on Small Bar Pan. Lightly spray shrimp with nonstick cooking spray. Bake 12-13 minutes or until shrimp is just cooked through.
4. Meanwhile, combine jam and mustard in a Prep Bowl. Microwave on HIGH 30-45 seconds or until warm. Serve shrimp immediately with sauce.
Yield: 2 servings.
Prep time: 20 minutes Bake time: 12-13 minutes
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4 uncooked shell-on jumbo shrimp (about 5 ounces), peeled and deveined
1/2 C toasted sliced almonds, chopped
2 t all-purpose flour
1 t snipped fresh parsley
1/4 t salt
1 T cornstarch
1 large egg white
1/4 C red plum jam
1/2 t Dijon mustard
1. Preheat oven to 450 degrees F. Peen and devein shrimp, leaving tails on. Using the point of the Utility Knife, make a lenthwise cut almost but not all the way through the center of each shrimp. Ease open with fingers. Rinse; pat dry with paper towels.
2. Chop almonds using Food Chopper. Place almonds, flour, parsley, and salt in shallow dish; mix well. Place cornstarch in separate dish. In Small Batter Bowl, beat egg white with mini whisk until light and frothy.
3. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg white then in almond mixture to coat. Place shrimp cut-side down, staggering shrimp on Small Bar Pan. Lightly spray shrimp with nonstick cooking spray. Bake 12-13 minutes or until shrimp is just cooked through.
4. Meanwhile, combine jam and mustard in a Prep Bowl. Microwave on HIGH 30-45 seconds or until warm. Serve shrimp immediately with sauce.
Yield: 2 servings.
Molten Chocolate Mini Cakes
Courtesy of Pampered Chef: Season's Best recipe collection, 2007
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
Maple Pecan Pie
From Chesapeake magazine - for local recipes in Northern Virginia & Maryland around the Chesapeake Bay.
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The crust of this pie, when made with Wade's Mill Unbleached All Purpose FLour and unsalted butter from Trickling Springs Creamery has flecks of nutty bran and a crumbly texture that is a perfect foil for the richness of the maple filling. But it can be temperamental to handle; a purchased pie crust works well too.
Crust:
2 C all-purpose flour
1/2 t coarse salt
1 t sugar
3/4 C chilled butter
3-4 T ice water
Filling:
3 eggs
3/4 C pure maple syrup
1/2 C Maple sugar
2 T melted butter
1 1/4 C chopped pecans
For the crust:
Stir together flour, salt and sugar, then cut in butter using a pastry cutter or two knives until it forms clumps the size of small peas. Sprinkle ice water over and mix swiftly until the mass comes together in a ball. Divide into two halves. Pat each out into a disk on a large square of plastic wrap. Put one in the refrigerator for 30 minutes to an hour. Put the other in the freezer for future use.
Preheat the oven to 350 degrees. After the dough has chilled, place it on a floured board and roll gently to a circumference to fit a 9" pie shell. Keep the surface well floured. When the dough is at the right size, carefully roll it up onto your rolling pin to transfer it to the pie plate. This dough will be prone to breaking, but just squeeze any little holes together with your fingers and patch large holes with pieces of broken dough. Place the pie plate on a cookie sheet.
In a large mixing bowl, beat the eggs slightly, then beat in the maple syrup, maple sugar, and melted butter. Add the pecans and stir to incorporate. Pour the filling into the crust, and move it around with a spoon a little to ensure the pecans are evenly distributed. Carefully place the cookie sheet on the middle rack of the oven. Bake for 45-50 minutes, or until the pie puffs up like a dome and does not jiggle when you gently shake the pan. Remove from the oven. The puffiness will shrink as the pie cools. Serve slightly warm or chilled.
Serves 8-10.
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The crust of this pie, when made with Wade's Mill Unbleached All Purpose FLour and unsalted butter from Trickling Springs Creamery has flecks of nutty bran and a crumbly texture that is a perfect foil for the richness of the maple filling. But it can be temperamental to handle; a purchased pie crust works well too.
Crust:
2 C all-purpose flour
1/2 t coarse salt
1 t sugar
3/4 C chilled butter
3-4 T ice water
Filling:
3 eggs
3/4 C pure maple syrup
1/2 C Maple sugar
2 T melted butter
1 1/4 C chopped pecans
For the crust:
Stir together flour, salt and sugar, then cut in butter using a pastry cutter or two knives until it forms clumps the size of small peas. Sprinkle ice water over and mix swiftly until the mass comes together in a ball. Divide into two halves. Pat each out into a disk on a large square of plastic wrap. Put one in the refrigerator for 30 minutes to an hour. Put the other in the freezer for future use.
Preheat the oven to 350 degrees. After the dough has chilled, place it on a floured board and roll gently to a circumference to fit a 9" pie shell. Keep the surface well floured. When the dough is at the right size, carefully roll it up onto your rolling pin to transfer it to the pie plate. This dough will be prone to breaking, but just squeeze any little holes together with your fingers and patch large holes with pieces of broken dough. Place the pie plate on a cookie sheet.
In a large mixing bowl, beat the eggs slightly, then beat in the maple syrup, maple sugar, and melted butter. Add the pecans and stir to incorporate. Pour the filling into the crust, and move it around with a spoon a little to ensure the pecans are evenly distributed. Carefully place the cookie sheet on the middle rack of the oven. Bake for 45-50 minutes, or until the pie puffs up like a dome and does not jiggle when you gently shake the pan. Remove from the oven. The puffiness will shrink as the pie cools. Serve slightly warm or chilled.
Serves 8-10.
Cran-Raspberry Fizz
Courtesy of Pampered Chef: Season's Best recipe collection, 2007
This simple beverage takes just minutes to make. Let the sorbet stand at room temperature as you prepare the rest of the ingredients.
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4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 C cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
1. Slice 2 of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well-mixed. Serve over ice.
Yield: 16 servings.
This simple beverage takes just minutes to make. Let the sorbet stand at room temperature as you prepare the rest of the ingredients.
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4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 C cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
1. Slice 2 of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well-mixed. Serve over ice.
Yield: 16 servings.
Powdered Sugar Icing
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
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For an orange-flavored icing, replace 1 T of the whipping cream with orange juice.
Start to finish: 10 minutes.
In a medium bowl, combine 2 C sifted powdered sugar and enough whipping cream (2-3 T) to reach a spreading consistency.
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For an orange-flavored icing, replace 1 T of the whipping cream with orange juice.
Start to finish: 10 minutes.
In a medium bowl, combine 2 C sifted powdered sugar and enough whipping cream (2-3 T) to reach a spreading consistency.
Sweetened Whipped Cream
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
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Chilling the bowl and beaters helps the cream beat to just the right consistency and reach maximum volume.
Start to finish: 10 minutes.
In a mixing bowl, combine 1 C whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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Chilling the bowl and beaters helps the cream beat to just the right consistency and reach maximum volume.
Start to finish: 10 minutes.
In a mixing bowl, combine 1 C whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Pastry for Double-Crust Pie
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
Butter-flavored shortening makes this pastry extra rich.
Start to finish: 15 minutes.
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For Nut Pastry for Double-Crust Pie: Prepare Pastry for Double-Crust Pie as directed, except stir in 1/2 C ground pecans or walnuts after cutting in shortening.
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2 1/4 C all-purpose flour
1/4 t salt
2/3 C shortening
8-10 T cold water
1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 T of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T of the cold water at a time, until all the flour mixture is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, use your hands to slightly flatten one dough ball into a disk. Roll disk from center to edges into a circle about 12" in diameter. To transfer pastry circle, wrap it around the rolling pin. Unroll it into 9" pie plate. Ease pastry circle into pie plate, being careful not to stretch pastry. Transfer the filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
3. Slightly flatten the remaining dough ball into a disk. Roll the disk into a circle about 12" in diameter. Cut slits that will allow steam to escape. Place the second pastry circle on the filling; trim pastry 1/2 inch beyond the edge of the pie plate. Fold the top pastry circle under bottom one. Flute or crimp edge as desired. Bake pie as directed in individual recipes. Makes 2 piecrusts.
Butter-flavored shortening makes this pastry extra rich.
Start to finish: 15 minutes.
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For Nut Pastry for Double-Crust Pie: Prepare Pastry for Double-Crust Pie as directed, except stir in 1/2 C ground pecans or walnuts after cutting in shortening.
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2 1/4 C all-purpose flour
1/4 t salt
2/3 C shortening
8-10 T cold water
1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 T of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T of the cold water at a time, until all the flour mixture is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, use your hands to slightly flatten one dough ball into a disk. Roll disk from center to edges into a circle about 12" in diameter. To transfer pastry circle, wrap it around the rolling pin. Unroll it into 9" pie plate. Ease pastry circle into pie plate, being careful not to stretch pastry. Transfer the filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
3. Slightly flatten the remaining dough ball into a disk. Roll the disk into a circle about 12" in diameter. Cut slits that will allow steam to escape. Place the second pastry circle on the filling; trim pastry 1/2 inch beyond the edge of the pie plate. Fold the top pastry circle under bottom one. Flute or crimp edge as desired. Bake pie as directed in individual recipes. Makes 2 piecrusts.
Pumpkin-Apple Butter Pie
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
The apple butter doesn't shout its presence, but a single bite will let you know there's somthing subtly and delightfully different about this pumpkin pie.
Prep: 30 min. Bake: 55 min + 15 min. Oven: 375 degrees F
Nut Pastry for Double-Crust Pie
(see other recipe)
1 egg
1 T water
Granulated sugar (optional)
1 15-oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/8 t ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream
1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all-purpose flour
2 T packed brown sugar
Sweetened Whipped Cream
(Optional; see other recipe)
1. Preheat oven to 375 degrees F. Line a 9-inch pie plate with a Nut Pastry for Double-Crust Pie circle. Trim pastry to edge of pie plate. Roll remaining dough circle to 1/8-inch thickness. Using tiny cookie cutters or a sharp knife, cut out 1/2 to 1-inch leaf shapes or stars. In a small bowl, beat the 1 egg and the water with a fork. Brush edge of pastry in pie plate. Arrange cutouts around pastry edge. Brush cutouts with egg mixture. If desired, sprinkle with granulated sugar. Set aside.
2. For filling: In a medium bowl, combine pumpkin, the 1/2 cup brown sugar, the apple butter, cinnamon, ginger, salt, and cloves. Add the 2 eggs and the egg yolk; beat with a fork just until combined. Gradually add whipping cream; stir until combined. Spoon into pastry-lined pie plate.
3. To prevent overbrowning, cover the pie edge with foil. Bake for 20 minutes. Remove foil; bake for 20 minutes more. Meanwhile, in a small bowl, combine nuts, butter, flour, and the 2 T brown sugar. Sprinkle over the pie. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve or cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.
Makes 8-10 servings.
The apple butter doesn't shout its presence, but a single bite will let you know there's somthing subtly and delightfully different about this pumpkin pie.
Prep: 30 min. Bake: 55 min + 15 min. Oven: 375 degrees F
Nut Pastry for Double-Crust Pie
(see other recipe)
1 egg
1 T water
Granulated sugar (optional)
1 15-oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/8 t ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream
1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all-purpose flour
2 T packed brown sugar
Sweetened Whipped Cream
(Optional; see other recipe)
1. Preheat oven to 375 degrees F. Line a 9-inch pie plate with a Nut Pastry for Double-Crust Pie circle. Trim pastry to edge of pie plate. Roll remaining dough circle to 1/8-inch thickness. Using tiny cookie cutters or a sharp knife, cut out 1/2 to 1-inch leaf shapes or stars. In a small bowl, beat the 1 egg and the water with a fork. Brush edge of pastry in pie plate. Arrange cutouts around pastry edge. Brush cutouts with egg mixture. If desired, sprinkle with granulated sugar. Set aside.
2. For filling: In a medium bowl, combine pumpkin, the 1/2 cup brown sugar, the apple butter, cinnamon, ginger, salt, and cloves. Add the 2 eggs and the egg yolk; beat with a fork just until combined. Gradually add whipping cream; stir until combined. Spoon into pastry-lined pie plate.
3. To prevent overbrowning, cover the pie edge with foil. Bake for 20 minutes. Remove foil; bake for 20 minutes more. Meanwhile, in a small bowl, combine nuts, butter, flour, and the 2 T brown sugar. Sprinkle over the pie. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve or cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.
Makes 8-10 servings.
Saturday, November 17, 2007
Sausage and Apple Herbed Stuffing
1/2 pound bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweeted dried cranberries
2 cups coarsely chopped applese
1 T (Pampered Chef) Rosemary Herb seasoning mix
2 cans (14-14 1/2 oz each) chicken broth
1. Preheat oven to 350 degrees F. Place sausage into (10 inch) skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sawage to paper towel-lined plate. (Do not drain skillet.)
2. Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In mixing bowl, combine stuffing, cranberries, applese, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweeted dried cranberries
2 cups coarsely chopped applese
1 T (Pampered Chef) Rosemary Herb seasoning mix
2 cans (14-14 1/2 oz each) chicken broth
1. Preheat oven to 350 degrees F. Place sausage into (10 inch) skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sawage to paper towel-lined plate. (Do not drain skillet.)
2. Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In mixing bowl, combine stuffing, cranberries, applese, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
Roast Goose with Pomegranate Glaze
Serves 6-8
1 goose (10-12 lbs.)
1 T coriander seeds
2 t cumin seeds
2 T sesame seeds
Coarse salt and freshly ground pepper
3 oz (4-inch piece) ginger, cut in 1/2
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 lb mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, but into large pieces
1 C water
5 T pomegranate molasses
1/2 cup cream sherry
1 C pomegranate juice
2 C homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish
1. Pat goose dry inside and out. Prick skin all over with a toothpick
2. Toast coriander, cumin and sesame seeds with 1 T salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 T mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
3. Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burnders, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
4. Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juickes from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
5. Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
6. Place goose on wire rack over vegetables, and brush goose with 3 T molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
7. Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10-12 minutes.
8. Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
1 goose (10-12 lbs.)
1 T coriander seeds
2 t cumin seeds
2 T sesame seeds
Coarse salt and freshly ground pepper
3 oz (4-inch piece) ginger, cut in 1/2
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 lb mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, but into large pieces
1 C water
5 T pomegranate molasses
1/2 cup cream sherry
1 C pomegranate juice
2 C homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish
1. Pat goose dry inside and out. Prick skin all over with a toothpick
2. Toast coriander, cumin and sesame seeds with 1 T salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 T mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
3. Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burnders, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
4. Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juickes from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
5. Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
6. Place goose on wire rack over vegetables, and brush goose with 3 T molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
7. Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10-12 minutes.
8. Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
Baked Sweet Potatoes
Preheat oven to 450 degrees.
With a fork, pierce 4 medium sweet potatoes all over, and rub with 1 T olive oil.
Bake on a rimmed baking sheet line with aluminum foil, until a paring knife inserted in center meets no resistance, about 45 minutes.
Cut a deep cross into the middle of each sweet potato; push ends together to open.
With a fork, loosen and lightly mash inside of sweet potatoes.
Top each with a 1 T butter.
Serves 4
With a fork, pierce 4 medium sweet potatoes all over, and rub with 1 T olive oil.
Bake on a rimmed baking sheet line with aluminum foil, until a paring knife inserted in center meets no resistance, about 45 minutes.
Cut a deep cross into the middle of each sweet potato; push ends together to open.
With a fork, loosen and lightly mash inside of sweet potatoes.
Top each with a 1 T butter.
Serves 4
Mashed Sweet Potatoes
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Peel 2 medium sweet potatoes, and cut into 2-inch chunks. Place in steamer basket, and cover; steam until tender, 15-25 minutes. Drain and return to saucepan.
2. Meanwhile, in a small saucepan, bring 1/2 cup half and half, 3 T butter, and 2 T light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.
2. Meanwhile, in a small saucepan, bring 1/2 cup half and half, 3 T butter, and 2 T light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.
Chicken Tenders Parmesan with Penne and Broccoli
Coarse salt and ground pepper
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil
1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 C Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.
2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil
1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 C Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.
2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
Chocolate Chip Cheese ball
1 8 oz. pkg. of cream cheese
1/2 cup butter (one stick)
1/4 tsp vanilla
3/4 cup confectioners sugar
2 tbs. brown sugar
1 cup mini chocolate chips (semi sweet) (half to include in filling, half to roll on outside of ball)
1/4 cup chopped pecans
graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add confectioners and brown sugar, beat just until combined. Stir in _ C chocolate chips and pecans. REFRIGERATE 2 hours or freeze for 30 min. Shape into ball. CHILL for another hour. Roll ball in remaining choc. chips. Serve with graham crackers (and for all of you who need more chocolate, make them chocolate graham crackers!!)
1/2 cup butter (one stick)
1/4 tsp vanilla
3/4 cup confectioners sugar
2 tbs. brown sugar
1 cup mini chocolate chips (semi sweet) (half to include in filling, half to roll on outside of ball)
1/4 cup chopped pecans
graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add confectioners and brown sugar, beat just until combined. Stir in _ C chocolate chips and pecans. REFRIGERATE 2 hours or freeze for 30 min. Shape into ball. CHILL for another hour. Roll ball in remaining choc. chips. Serve with graham crackers (and for all of you who need more chocolate, make them chocolate graham crackers!!)
Chocolate Chip Sensation
1 pkg. (16 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 pint half and half
1 pkg. (3.9 oz.) instant chocolate pudding
¼ cup nuts, chopped
Preheat oven to 375. Cook cookie dough on 15 in stone for 12 –15 mins. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding with whisk. Let set until firm, about 5 mins. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts and sprinkle over cookie. Chill until served.
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 pint half and half
1 pkg. (3.9 oz.) instant chocolate pudding
¼ cup nuts, chopped
Preheat oven to 375. Cook cookie dough on 15 in stone for 12 –15 mins. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding with whisk. Let set until firm, about 5 mins. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts and sprinkle over cookie. Chill until served.
Banana Split Brownie Pizza
1 pkg. brownie mix (plus ingr. to make)
2 pkgs. cream cheese, softened
2/3 cup sugar
1 can crushed pineapple (8 oz.), drained
2 bananas
1 pint strawberries
½ cup nuts
1 jar chocolate topping
Preheat oven to 375 F. Prepare brownie mix. Place Parchment Paper on 15” Baking Stone. Pour brownie mixture on paper and spread into a 14” circle. Bake 15-20 mins. or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie “crust”. Top with fruit and nuts. Drizzle chocolate over pizza.
2 pkgs. cream cheese, softened
2/3 cup sugar
1 can crushed pineapple (8 oz.), drained
2 bananas
1 pint strawberries
½ cup nuts
1 jar chocolate topping
Preheat oven to 375 F. Prepare brownie mix. Place Parchment Paper on 15” Baking Stone. Pour brownie mixture on paper and spread into a 14” circle. Bake 15-20 mins. or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie “crust”. Top with fruit and nuts. Drizzle chocolate over pizza.
White Chocolate Raspberry Tart
Crust
2 cups finely chopped crème-filled chocolate sandwich cookies (about 20 cookies)
¼ cup of melted butter
Filling
1 container of Cool Whip (8 ounces)
4 squares (1 ounce each) white chocolate for baking, chopped or ¾ cup white chocolate chip morsels
½ cup Sour Cream
¼ cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup of fresh raspberries
Powered Sugar
For crust, mix together cookies and butter. Press into bottom and up sides of Tart pan. Refrigerate until ready to fill.
For filling, place 1 cup of the cool whip and white chocolate in batter bowl, microwave on high 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm) Fold in remaining whipped topping and sour cream. Spread mixture over crust
Place chocolate chips and oil in small micro cooker. Microwave uncovered, on high 30-60 seconds or until melted and smooth. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at lease one hour or until set. Sprinkle with powered sugar just before serving.
2 cups finely chopped crème-filled chocolate sandwich cookies (about 20 cookies)
¼ cup of melted butter
Filling
1 container of Cool Whip (8 ounces)
4 squares (1 ounce each) white chocolate for baking, chopped or ¾ cup white chocolate chip morsels
½ cup Sour Cream
¼ cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup of fresh raspberries
Powered Sugar
For crust, mix together cookies and butter. Press into bottom and up sides of Tart pan. Refrigerate until ready to fill.
For filling, place 1 cup of the cool whip and white chocolate in batter bowl, microwave on high 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm) Fold in remaining whipped topping and sour cream. Spread mixture over crust
Place chocolate chips and oil in small micro cooker. Microwave uncovered, on high 30-60 seconds or until melted and smooth. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at lease one hour or until set. Sprinkle with powered sugar just before serving.
Double Chocolate Mocha Trifle
1 pkg. (18.25 oz.) brownie mix
4 tsp. instant coffee granules
1 ¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water
Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1 inch cubes. Chop0 toffee bars. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 mins.
4 tsp. instant coffee granules
1 ¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water
Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1 inch cubes. Chop0 toffee bars. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 mins.
Tuxedo Brownie Cups
Tuxedo Brownie Cups
1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz each) white chocolate for baking
1 tablespoons milk
1 Package (8oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and milted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325◦F. Spray cups of Deluxe Mini- Muffin Pan with nonstick cooking spray for baking (I personally love Bakers Joy). Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
2. Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
3. Microwave white chocolate and milk in Small Micro-Cooker ®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. IN Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent® Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus ®; arrange on tops of brownie cups. Garnish with orange zest and mint leave or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz each) white chocolate for baking
1 tablespoons milk
1 Package (8oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and milted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325◦F. Spray cups of Deluxe Mini- Muffin Pan with nonstick cooking spray for baking (I personally love Bakers Joy). Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
2. Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
3. Microwave white chocolate and milk in Small Micro-Cooker ®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. IN Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent® Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus ®; arrange on tops of brownie cups. Garnish with orange zest and mint leave or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
Chocolate Mint Silk Torte
Ingredients:
Nonstick cooking spray with flour (see Cook's Tip)
1 package (18-21 ounces) traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 teaspoon peppermint extract
2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.
3. Meanwhile, for filling, in Easy Read Measuring Cup, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. In Classic Batter Bowl, whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.
4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Simple Additions(R) Round Platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.
Yield: 16 servings
Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 3 g, Sodium 170 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownies. In a pinch, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder using the Flour/Sugar Shaker. Tap out excess cocoa powder.
For best results, choose a brownie mix marked "traditional" or "chewy" on the package. Do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.
Nonstick cooking spray with flour (see Cook's Tip)
1 package (18-21 ounces) traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 teaspoon peppermint extract
2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.
3. Meanwhile, for filling, in Easy Read Measuring Cup, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. In Classic Batter Bowl, whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.
4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Simple Additions(R) Round Platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.
Yield: 16 servings
Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 3 g, Sodium 170 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownies. In a pinch, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder using the Flour/Sugar Shaker. Tap out excess cocoa powder.
For best results, choose a brownie mix marked "traditional" or "chewy" on the package. Do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.
Chocolate-Raspberry Cookie Trifle
Ingredients:
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
Directions:
1. For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of the whipped topping in Measure-All(R) Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 1/4 cup in Prep Bowl for garnish.
3. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
4. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
5. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.
Yield: 16 servings
Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 2 g, Sodium 180 mg, Fiber less than 1 g
Cook's Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
Directions:
1. For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of the whipped topping in Measure-All(R) Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 1/4 cup in Prep Bowl for garnish.
3. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
4. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
5. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.
Yield: 16 servings
Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 2 g, Sodium 180 mg, Fiber less than 1 g
Cook's Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.
Truffle Brownie Cups
Ingredients:
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Directions:
1. Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix 'N Scraper(R). Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
2. Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings
Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Directions:
1. Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix 'N Scraper(R). Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
2. Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings
Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.
Double Chocolate Cinnamon Dip
Note from Jodi: this is so so so so so good!!!
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Ingredients:
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
Directions:
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker(R). Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions(R) Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions(R) Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
Nutrients per serving: (about 2 tablespoons dip, 1/2 cup fruit): Calories 190, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 2 g, Sodium 65 mg, Fiber 2 g
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Ingredients:
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
Directions:
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker(R). Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions(R) Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions(R) Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
Nutrients per serving: (about 2 tablespoons dip, 1/2 cup fruit): Calories 190, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 2 g, Sodium 65 mg, Fiber 2 g
Mocha Skillet Cake
Ingredients:
Cake
1/2 cup (1 stick) softened butter, divided (do not substitute margarine)
1 container (8 ounces) sour cream
4 eggs
2 tablespoons instant coffee granules
1 package (18.25 ounces) devil's food cake mix
1 package (3.8 ounces) instant chocolate pudding mix
Ganache
1 tablespoon instant coffee granules
1/3 cup heavy whipping cream
1 package (12 ounces) white chocolate morsels
2 toffee bars (1.4 ounces each)
1/2 cup coffee liqueur or strong brewed coffee
Directions:
1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve).
2. Microwave remaining butter in Small Micro-Cooker(R) on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.
3. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.
4. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.
Yield: 16 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g
Cook's Tip: When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.
Cake
1/2 cup (1 stick) softened butter, divided (do not substitute margarine)
1 container (8 ounces) sour cream
4 eggs
2 tablespoons instant coffee granules
1 package (18.25 ounces) devil's food cake mix
1 package (3.8 ounces) instant chocolate pudding mix
Ganache
1 tablespoon instant coffee granules
1/3 cup heavy whipping cream
1 package (12 ounces) white chocolate morsels
2 toffee bars (1.4 ounces each)
1/2 cup coffee liqueur or strong brewed coffee
Directions:
1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve).
2. Microwave remaining butter in Small Micro-Cooker(R) on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.
3. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.
4. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.
Yield: 16 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g
Cook's Tip: When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.
Molten Chocolate Mini Cakes
Ingredients:
6 ounces fine-quality bittersweet chocolate (60% cocoa)
1/2 cup (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
3/4 cup all-purpose flour
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4. Remove pan from oven using clean Striped Kitchen Towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve cakes on Simple Additions(R) Appetizer Plates with ice cream, if desired.
Yield: 12 servings
Nutrients per serving: (1 cake): Calories 250, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 28 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.
6 ounces fine-quality bittersweet chocolate (60% cocoa)
1/2 cup (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
3/4 cup all-purpose flour
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4. Remove pan from oven using clean Striped Kitchen Towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve cakes on Simple Additions(R) Appetizer Plates with ice cream, if desired.
Yield: 12 servings
Nutrients per serving: (1 cake): Calories 250, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 28 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.
Mexican Chocolate Cake
Ingredients:
1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Directions:
1. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper(R). Pour batter into pan; spread evenly using Small Spreader.
2. Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
3. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Yield: 12 servings
Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Directions:
1. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper(R). Pour batter into pan; spread evenly using Small Spreader.
2. Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
3. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Yield: 12 servings
Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
Cinnamon Crunch Chips
Ingredients:
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
Directions:
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
Nutrients per serving: Light (2 chips): Calories 25, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 4 g, Protein 1 g, Sodium 65 mg, Fiber 0 g
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
Directions:
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
Nutrients per serving: Light (2 chips): Calories 25, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 4 g, Protein 1 g, Sodium 65 mg, Fiber 0 g
Warm Nutty Caramel Brownies
Ingredients:
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
Weil's Stuffed Potatoes
6 Servings
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 tW salt
1 T olive oil
1-2 T rice milk or soy milk
2 T grated Parmesan cheese
Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 tW salt
1 T olive oil
1-2 T rice milk or soy milk
2 T grated Parmesan cheese
Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
Saturday, November 10, 2007
Pumpkin Cheesecake
Serves 12
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a
plastic bag with a rolling pin)
1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar
and a teaspoon of vanilla)
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press evenly
on the bottom of a 9" spring form pan inches. Bake 10 minutes, then
let cool.
Reduce oven temp. to 300 degrees.
In another large bowl, beat the cream cheese, sugar, the cinnamon and
ginger on medium speed until smooth. Add pumpkin puree. Now add in the
eggs, one at a time on low speed. Pour into the cookie crumb pie shell.
Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to
room temperature. Cover and refrigerate at least 3 hours. (but in your
case, you did it two days prior at least)
To loosen cheesecake from the sides of the pan, unbuckle the side and
carefully remove. Serve a dollop of whip cream on the cheesecake.
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a
plastic bag with a rolling pin)
1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar
and a teaspoon of vanilla)
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press evenly
on the bottom of a 9" spring form pan inches. Bake 10 minutes, then
let cool.
Reduce oven temp. to 300 degrees.
In another large bowl, beat the cream cheese, sugar, the cinnamon and
ginger on medium speed until smooth. Add pumpkin puree. Now add in the
eggs, one at a time on low speed. Pour into the cookie crumb pie shell.
Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to
room temperature. Cover and refrigerate at least 3 hours. (but in your
case, you did it two days prior at least)
To loosen cheesecake from the sides of the pan, unbuckle the side and
carefully remove. Serve a dollop of whip cream on the cheesecake.
Wednesday, November 07, 2007
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Sunday, November 04, 2007
Jerk Chicken Nachos
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 T Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 T snipped fresh cilantro
1/4 C sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)
1) Preheat oven to 425 degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2) In Classic Batter Bowl, combine chicken, cheese and 1 T of the jerk rub; mix gently using Small Mix 'n Scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3) Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well.
4) Snip cilantro in mincing cup of Herb Kepper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shpaed blade; cut slices in half using utility knife.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in reasealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 T Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 T snipped fresh cilantro
1/4 C sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)
1) Preheat oven to 425 degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2) In Classic Batter Bowl, combine chicken, cheese and 1 T of the jerk rub; mix gently using Small Mix 'n Scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3) Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well.
4) Snip cilantro in mincing cup of Herb Kepper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shpaed blade; cut slices in half using utility knife.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in reasealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Sausage and Apple Herbed Stuffing
1/2 lb bulk pork sausage
1/2 cup (1 stick) butter
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
2 cups coarsely chopped applese
1 T osemary Herb Seasoning Mix
2 cans (14 - 14 1/2 oz each) chicken broth
1) Preheat oven to 350 degrees. Place sausage into (10-in.) Skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
2) Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3) In Stainless (6 qt.) mixing bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4) Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
1/2 cup (1 stick) butter
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
2 cups coarsely chopped applese
1 T osemary Herb Seasoning Mix
2 cans (14 - 14 1/2 oz each) chicken broth
1) Preheat oven to 350 degrees. Place sausage into (10-in.) Skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
2) Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3) In Stainless (6 qt.) mixing bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4) Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
Friday, November 02, 2007
Glaze for - Chocolate Pumpkin Cake
Place 4 ounces of chopped bittersweet chocolate, 1 T cold unsalted butter, and 3 T corn syrum in a medium heatproof bowl.
Bring 1/2 C heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes
Gently stir, using a whisk, until smooth.
Let sit for 3-5 minutes, until the glaze thickens slightly.
Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Makes 1 cup.
Bring 1/2 C heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes
Gently stir, using a whisk, until smooth.
Let sit for 3-5 minutes, until the glaze thickens slightly.
Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Makes 1 cup.
Frosting for - Chocolate Pumpkin Cake
Beat 6 oz softened cream cheese using a mixer set on medium-high speed until fluffy.
Add:
1/2 cups confectioner's sugar
2 1/4 teasp cocoa
1/4 teasp cinnamon
3/4 teasp vanilla
Beat on low speed until well combined.
In a separate bowl beat:
1 1/2 C heavy cream with
3/4 C confect sugar
+ scant 1/4 teasp orange food coloring
On medium-high to soft peaks.
ently fold the whipped cream into the cream cheese mixture until well combined.
Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
Chill 30 minutes and proceed to Glaze.
Makes 3 cup.
Add:
1/2 cups confectioner's sugar
2 1/4 teasp cocoa
1/4 teasp cinnamon
3/4 teasp vanilla
Beat on low speed until well combined.
In a separate bowl beat:
1 1/2 C heavy cream with
3/4 C confect sugar
+ scant 1/4 teasp orange food coloring
On medium-high to soft peaks.
ently fold the whipped cream into the cream cheese mixture until well combined.
Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
Chill 30 minutes and proceed to Glaze.
Makes 3 cup.
Chocolate Pumpkin Cake
Makes 14 servings
Prep time - 20 minutes
Total time - 55 minutes
1 1/2 cups flour
2/3 cup cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 C buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 C butter ( 1 1/2 sticks), softened
1 C dark brown sugar
1 C granulated sugar
3 large eggs, plus 1 yolk
Tip: Good vanilla makes a big difference. But it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.
Heat oven to 375 degrees. Line the bottoms of 2 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.
Prep time - 20 minutes
Total time - 55 minutes
1 1/2 cups flour
2/3 cup cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 C buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 C butter ( 1 1/2 sticks), softened
1 C dark brown sugar
1 C granulated sugar
3 large eggs, plus 1 yolk
Tip: Good vanilla makes a big difference. But it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.
Heat oven to 375 degrees. Line the bottoms of 2 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.
Pumpkin Whoopie Pies
Makes 12
Prep time - 35 minutes
Bake time - 10 minutes
1 1/2 sticks (6 ox) unsalted buter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teasp baking powder
1 teasp baking soda
3/4 teasp plus 2 pinches salt
1 2/3 C flour
4 oz cream cheese, chilled
1 C confectioner's sugar
1) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teasp vanilla, baking powder, baking soda, and 3/4 teasp salt. Use a rubber spatula to fold in the flour.
3) Use an ice cream scoop or tablespoon, drop 24 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4) Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and 1/2 teasp vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5) Spread the flat side of 12 cakes with the ice cream cheese frosting. Top each with another cake.
Prep time - 35 minutes
Bake time - 10 minutes
1 1/2 sticks (6 ox) unsalted buter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teasp baking powder
1 teasp baking soda
3/4 teasp plus 2 pinches salt
1 2/3 C flour
4 oz cream cheese, chilled
1 C confectioner's sugar
1) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teasp vanilla, baking powder, baking soda, and 3/4 teasp salt. Use a rubber spatula to fold in the flour.
3) Use an ice cream scoop or tablespoon, drop 24 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4) Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and 1/2 teasp vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5) Spread the flat side of 12 cakes with the ice cream cheese frosting. Top each with another cake.
Chicken and Pear Turnovers
4 servings
prep time - 30 minutes
cook time - 25 minutes
One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt & Pepper
1 large egg
1 sheet puff pastry, thawed
1) Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
2) Unfold and flatten the puff pastry sheet; cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9-inch square. Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3) Bake the turnovers until crisp and golden, about 25 minutes.
prep time - 30 minutes
cook time - 25 minutes
One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt & Pepper
1 large egg
1 sheet puff pastry, thawed
1) Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
2) Unfold and flatten the puff pastry sheet; cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9-inch square. Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3) Bake the turnovers until crisp and golden, about 25 minutes.
Cinnamon Applesauce
Makes 1 3/4 Cups
4 Granny Smith apples: peeled, cored, and cut into 1/2 inch chunks
1/4 cup sugar
1 T fresh lemon juice
1/4 teaspoon ground cinnamon
coarse salt
1) In a 2-quart microwave-safe dish with a lid, combine apples, sugar, lemon juice, cinnamon and a pinch of salt.
2) Cover, and microwave on high until very tender, 10-15 minutes. Stir 1/2 way through. Mash apples with the back of a spoon.
3) Serve warm; or cover, refrigerate at least 1 hour, and serve chilled. Store, covered, in the fridge for up to 1 week.
4 Granny Smith apples: peeled, cored, and cut into 1/2 inch chunks
1/4 cup sugar
1 T fresh lemon juice
1/4 teaspoon ground cinnamon
coarse salt
1) In a 2-quart microwave-safe dish with a lid, combine apples, sugar, lemon juice, cinnamon and a pinch of salt.
2) Cover, and microwave on high until very tender, 10-15 minutes. Stir 1/2 way through. Mash apples with the back of a spoon.
3) Serve warm; or cover, refrigerate at least 1 hour, and serve chilled. Store, covered, in the fridge for up to 1 week.
Muenster, Turkey and Apple Quesadillas
Serves 4
Prep time - 10 minutes
Total time - 35 minutes
1 T veg oil, plus more for baking sheets
1 T honey
1 T Dijon mustard
8 flour tortillas (10-inch)
1 1/2 cups shredded Muenster (6 oz.)
8 oz sliced cooked turkey
1 Granny Smith apple, halved, cored, and thinly sliced
1) Pre-heat oven to 425 degrees, with racks in upper and lower thirds. Lightly brush two rimmed baking sheets with oil, and place in oven to warm up. In a small bowl, combine honey and mustard; set aside.
2) Place 4 tortillas on a work surface. Dividing evenly, sprinkle with half the cheese, top with turkey, honey-mustard, and apples; finish with remaining half of cheese. Cover with remaining 4 tortillas, and brush tops with oil.
3) Carefully remove hot baking sheets from oven; place 2 quesadillas on each. Bake until golden, about 20 minutes, flattening with a spatula, and rotating sheets halfway through. Let cool 5 minutes before serving.
Prep time - 10 minutes
Total time - 35 minutes
1 T veg oil, plus more for baking sheets
1 T honey
1 T Dijon mustard
8 flour tortillas (10-inch)
1 1/2 cups shredded Muenster (6 oz.)
8 oz sliced cooked turkey
1 Granny Smith apple, halved, cored, and thinly sliced
1) Pre-heat oven to 425 degrees, with racks in upper and lower thirds. Lightly brush two rimmed baking sheets with oil, and place in oven to warm up. In a small bowl, combine honey and mustard; set aside.
2) Place 4 tortillas on a work surface. Dividing evenly, sprinkle with half the cheese, top with turkey, honey-mustard, and apples; finish with remaining half of cheese. Cover with remaining 4 tortillas, and brush tops with oil.
3) Carefully remove hot baking sheets from oven; place 2 quesadillas on each. Bake until golden, about 20 minutes, flattening with a spatula, and rotating sheets halfway through. Let cool 5 minutes before serving.
Crunchy Caramel Corn
Serves 6
Prep time - 10 minutes
Total time - 1 hour
Ingredients:
4 T butter, plus more for baking sheet
10 cups plain unsalted popped popcorn (3.3 oz bag microwave popcorn)
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
coarse salt
1) Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
2) In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 T water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
3) Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in an airtight container up to 1 week.
Prep time - 10 minutes
Total time - 1 hour
Ingredients:
4 T butter, plus more for baking sheet
10 cups plain unsalted popped popcorn (3.3 oz bag microwave popcorn)
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
coarse salt
1) Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
2) In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 T water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
3) Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in an airtight container up to 1 week.
Mashed Sweet Potatoes
Makes 3 cups.
1) Set a steamer basket in a large sauce-pan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer.
Peel 2 medium sweet potatoes; and cut into 2-inch chunks.
Place in steamer basket, and cover; steam until tender, 15-20 minutes. Drain, and return to saucespan.
2) Meanwhile, in a small saucepan, bring 1/2 cup 1/2 and 1/2, 3 tablespoons butter, and 2 T brown sugar to a simmer, stirring to combine; remove from heat.
Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
1) Set a steamer basket in a large sauce-pan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer.
Peel 2 medium sweet potatoes; and cut into 2-inch chunks.
Place in steamer basket, and cover; steam until tender, 15-20 minutes. Drain, and return to saucespan.
2) Meanwhile, in a small saucepan, bring 1/2 cup 1/2 and 1/2, 3 tablespoons butter, and 2 T brown sugar to a simmer, stirring to combine; remove from heat.
Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
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