Monday Recipes

It's Monday, again, time to get the week started. Here are six vegetarian recipes to help you through the day, including Black Bean-Quinoa Burgers and Cinnamon-Apple French Toast. Enjoy!

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback

Ingredients

3 large eggs

1 cup vegetable oil, plus more for greasing the pans

1 cup sugar

1 teaspoon vanilla

2 cups shredded zucchini (from about 1 medium zucchini)

1 tablespoon grated lemon zest

2 cups all-purpose flour (see Cook's Note)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 teaspoon ground cinnamon

Honey Lemon Butter, recipe follows

Lemon Honey Butter:

4 ounces unsalted butter, softened

1 tablespoon honey

1 tablespoon lemon zest

Directions

Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.

In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

Special equipment: two 9- by- 5-inch loaf pans

Lemon Honey Butter:

Combine all ingredients and mix together well. Chill and serve.

APPLE CINNAMON EMPANADAS

It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled

1 (8 oz.) package cream cheese, softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions

1/4 cup milk

1/3 cup butter, melted

Directions

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

Bake for 15 minutes or until golden brown; serve warm.

ITALIAN EGGPLANT RAGOUT

This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.

To view this online, click here.

Ingredients

2 medium eggplants, halved

2 Tbs. salt

2 Tbs. olive oil

1 large onion, chopped (2 cups)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can diced tomatoes, drained

1 15-oz. can chickpeas, rinsed and drained

2 Tbs. capers

1 tsp. sugar

1/4 cup chopped fresh parsley

Instructions:

Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.

Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6

BLACK BEAN-QUINOA BURGERS

This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.

To view this online, click here.

Ingredients:

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Instructions:

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8

CINNAMON-APPLE FRENCH TOAST

This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.

To view this online, click here.

Apple Topping

4 large tart, firm apples, peeled, cored and sliced

3 Tbs. sugar

1/2 tsp. cinnamon

2 tsp. fresh lemon juice

French Toast

2 cups plain or vanilla soymilk

1/2 cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. salt

12 slices soft-crust French bread, sliced 1/2 inch thick

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegan Lentil Burgers and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

VEGAN LENTIL BURGERS

This comes from Bunny Erica on the Genius Kitchen site. Time: 1 hour 10 minutes; Yield: 8-10 burgers

To view this online, click here.

Ingredients

1 cup dry lentils, well rinsed

2 1⁄2 cups water

1⁄2 teaspoon salt

1 tablespoon olive oil

1⁄2 medium onion, diced

1 carrot, diced

1 teaspoon pepper

1 tablespoon soy sauce

3⁄4 cup rolled oats, finely ground

3⁄4 cup breadcrumbs

Directions

Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.

Fry the onions and carrot in the oil until soft, it will take about 5 minutes.

In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread crumbs.

While still warm form the mixture into patties, it will make 8-10 burgers.

Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHOCOLTE BEAN CUPCAKES

This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.

To view this online, click here.

Ingredients

Cupcakes

1/3 cup soy margarine, melted

1 1/4 cups granulated sugar

2 large eggs or 1/2 cup egg substitute

2 tsp. vanilla extract

2 Tbs. grated orange zest, optional

1 15.5-oz. can black beans, drained, rinsed and pureed

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

2 tsp. baking powder

Frosting

1/2 cup soy margarine

2 cups confectioners' sugar

4 Tbs. frozen orange juice concentrate, thawed

12 chocolate kisses

Preparation

Preheat oven to 375F. Line 12 cupcake tins with paper liners.

To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.

Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.

Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.

Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Cannellini-Bean Pasta With Beurre Blanc (say that five times fast!) and Vegetable Manicotti. Enjoy!

VEGETABLES IN THAI RED CURRY

This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.

To view this online, click here.

Ingredients

1 small head cauliflower, cut into florets (3 cups)

1 cup green beans, stems removed and cut into 2-inch pieces

1 Tbs. canola oil

1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)

1 14-oz. can light coconut milk

1-2 Tbs. Thai red curry paste

2 Tbs. brown sugar

2 Tbs. tamari or low-sodium soy sauce

1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)

20-30 fresh Thai basil leaves

Preparation

Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.

Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.

In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.

TWICE BAKED POTATOES

This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.

Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

Freshly grated nutmeg, optional

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

BLACK BEAN-BROWN RICE BURGERS

This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties

To view this online, click here.

Ingredients

1⁄2 cup uncooked brown rice

1 (15 ounce) can black beans, drained and rinsed

1 small onion, chopped (white or yellow)

1 garlic clove, minced

1 cup frozen corn

1 teaspoon salt

cayenne pepper (to taste)

1⁄3 teaspoon chili powder

1 egg

1⁄3 cup breadcrumbs (preferably seasoned)

Directions

In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.

Add the corn and spices and cook until the corn is defrosted, another 5 minutes.

In a medium bowl, mash the drained beans with a fork or your fingers.

Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.

Add the egg and mix in well.

Add the breadcrumbs.

Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).

Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

VEGETABLE MANICOTTI

This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This comes from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.”

Time: 35 minutes; Yield: 2 servings

This was featured in “How Do You Make Canned Beans Taste Luxurious? Beurre Blanc”, and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.

Note: This recipe originally called for 3 cups chicken or vegetable stock. Since this is a vegetarian blog, I've left this as 3 cups vegetable stock – without the chicken stock option.

Ingredients

1 (15-ounce) can cannellini beans, rinsed

3 cups vegetable stock

1/4 cup white wine

1/4 cup white wine vinegar

1 shallot or small white onion, finely chopped

3 tablespoons unsalted butter

1 cup small pasta, like shells

Kosher salt and black pepper

Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Preparation

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegan Lentil Burgers and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

VEGAN LENTIL BURGERS

This comes from Bunny Erica on the Genius Kitchen site. Time: 1 hour 10 minutes; Yield: 8-10 burgers

To view this online, click here.

Ingredients

1 cup dry lentils, well rinsed

2 1⁄2 cups water

1⁄2 teaspoon salt

1 tablespoon olive oil

1⁄2 medium onion, diced

1 carrot, diced

1 teaspoon pepper

1 tablespoon soy sauce

3⁄4 cup rolled oats, finely ground

3⁄4 cup breadcrumbs

Directions

Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.

Fry the onions and carrot in the oil until soft, it will take about 5 minutes.

In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread crumbs.

While still warm form the mixture into patties, it will make 8-10 burgers.

Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHOCOLTE BEAN CUPCAKES

This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.

To view this online, click here.

Ingredients

Cupcakes

1/3 cup soy margarine, melted

1 1/4 cups granulated sugar

2 large eggs or 1/2 cup egg substitute

2 tsp. vanilla extract

2 Tbs. grated orange zest, optional

1 15.5-oz. can black beans, drained, rinsed and pureed

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

2 tsp. baking powder

Frosting

1/2 cup soy margarine

2 cups confectioners' sugar

4 Tbs. frozen orange juice concentrate, thawed

12 chocolate kisses

Preparation

Preheat oven to 375F. Line 12 cupcake tins with paper liners.

To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.

Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.

Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.

Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Friday Recipes

I hope your Thanksgiving was good. Now, on to the December holidays...

But first, here are six recipes to get you through the weekend (besides all of the yummy left-overs!), including Vegetarian Chili with Tortilla Crisps and Mushroom and Robiola Cheese Lasagna. Enjoy!

LEMON BLUEBERRY SORBET

This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.

This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”

2/3 cup granulated sugar

1/3 cup whole lemon verbena leaves

1 bag frozen blueberries (14 to 16 ounces)

1/3 cup fresh lemon juice

2 Tablespoons lemon-flavored rum (optional)

Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.

With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.

Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).

SPINACH-ZUCCHINI SOUP

This was in the September 2009 issue of Vegetarian Times, page 51. It begins, “This light soup is full of sunny flavors like lemon, zucchini, and mint.” Makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 Tbs. olive oil

1 large onion, diced (2 cups)

1 medium zucchini, cut into 3/4-inch pieces (2 cups)

2 cups low-sodium vegetable broth

1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained

4 cups baby spinach (4 oz.)

2 Tbs. lemon juice

2 tsp. grated lemon zest

4 tsp. finely chopped mint leaves

Preparation

Heat oil in large saucepan over medium heat. Sauté onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add vegetable broth and 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.

VEGAN LASAGNA

This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.

To view this online, click here.

Ingredients

Tomato Sauce

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

1 6-oz. can tomato paste

3 28-oz. cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Lasagna

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 16-oz. pkg. firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Preparation

To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

MUSHROOM AND ROBIOLA CHEESE LASAGNA

This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”

Makes 6-8 servings

This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.

Ingredients

Béchamel Sauce

1 1/4 cups (2 1/2 sticks) unsalted butter

1 1/4 cups all-purpose flour

2 cups heavy cream, heated just until steaming

2 cups whole milk, heated just until steaming

1 pinch freshly grated nutmeg

1 tablespoon coarse salt

Freshly ground black pepper

Lasagna

1 pound fresh mushrooms

1/4 cup extra virgin olive oil

1 sprig fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

Salt and freshly ground black pepper

2 pounds fresh robiola cheese, diced

2 cups grated Parmigiano Reggiano cheese, divided

2 eggs

1/2 cup chopped fresh parsley

1 pound lasagna noodles

Preparation

For the béchamel sauce:

In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.

Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.

Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.

Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.

For the lasagna:

Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.

Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.

Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.

Preheat the oven to 350 F.

Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.

Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.

Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.

Desserts

Lately, I've posted on quite a few Saturdays. I hope no one minds too much! It's my way of playing catch-up, as I've run into way more yummy recipes than I anticipated.

Today's catch-up post deals with desserts. Yum! Check out the Strawberry Pie that I came up with over the summer, then maybe the Chocolate Tofu Ice Cream. Seriously, though, if you need any reason to make dessert, today's post is for you. Enjoy!

SUMMER FRUIT “CREAM” WITH LADYFINGERS

This is from the July/August 2005 issue of Vegetarian Times (page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”

Serves 6 in 30 minutes or less.

To view this online, click here.

Ingredients

12 plain ladyfingers

1 12.3-oz. pkg. silken soft tofu

1/2 12.3-oz. pkg. silken firm tofu

1 tsp. vanilla extract

1 tsp. almond extract

3/4 cup confectioners' sugar

1/2 pint fresh raspberries, rinsed

1/2 pint fresh blackberries, rinsed

1 3-oz. pkg. dried tart cherries

3/4 cup sliced almonds, toasted

Preparation

Line bottom of 3-qt. bowl with ladyfingers; set aside.

Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.

Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.

STRAWBERRY PIE



Several months ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?

Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here is what I made. It tastes even better than it looks!



Ingredients

1 quart strawberries

1 C sugar

3 Tablespoons cornstarch

3/4 cup hot water

1 pie crust

Directions

Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown. (If you have store-bought crust, bake according to directions.)

Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.

Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!

CARROT CAKE

This comes from Alton Brown of the Food Network show Good Eats.

Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy

To view this online, click here.

Ingredients

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHOCOLATE TOFU ICE CREAM

This comes from the August 2000 issue of Vegetarian Times, and begins, “You’’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.

To view this online, click here.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's six double post recipes include Black Bean-Quinoa Burgers and Apple Cinnamon Empanadas. Enjoy!

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback

Ingredients

3 large eggs

1 cup vegetable oil, plus more for greasing the pans

1 cup sugar

1 teaspoon vanilla

2 cups shredded zucchini (from about 1 medium zucchini)

1 tablespoon grated lemon zest

2 cups all-purpose flour (see Cook's Note)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 teaspoon ground cinnamon

Honey Lemon Butter, recipe follows

Lemon Honey Butter:

4 ounces unsalted butter, softened

1 tablespoon honey

1 tablespoon lemon zest

Directions

Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.

In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

Special equipment: two 9- by- 5-inch loaf pans

Lemon Honey Butter:

Combine all ingredients and mix together well. Chill and serve.

APPLE CINNAMON EMPANADAS

It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled

1 (8 oz.) package cream cheese, softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions

1/4 cup milk

1/3 cup butter, melted

Directions

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

Bake for 15 minutes or until golden brown; serve warm.

ITALIAN EGGPLANT RAGOUT

This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.

To view this online, click here.

Ingredients

2 medium eggplants, halved

2 Tbs. salt

2 Tbs. olive oil

1 large onion, chopped (2 cups)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can diced tomatoes, drained

1 15-oz. can chickpeas, rinsed and drained

2 Tbs. capers

1 tsp. sugar

1/4 cup chopped fresh parsley

Instructions:

Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.

Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6

BLACK BEAN-QUINOA BURGERS

This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.

To view this online, click here.

Ingredients:

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Instructions:

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8

CINNAMON-APPLE FRENCH TOAST

This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.

To view this online, click here.

Apple Topping

4 large tart, firm apples, peeled, cored and sliced

3 Tbs. sugar

1/2 tsp. cinnamon

2 tsp. fresh lemon juice

French Toast

2 cups plain or vanilla soymilk

1/2 cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. salt

12 slices soft-crust French bread, sliced 1/2 inch thick

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Double-Post Tuesday

Besides being Taco Tuesday, it's Double-Post Tuesday. Here are six recipes to help you through the day, including Zucchini Bread with Lemon Honey Butter and Apple Cinnamon Empanadas. Enjoy!

RUMPLEMAYER’S HOT CHOCOLATE

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”

Yield: 4 servings; Time: 2 minutes.

This was featured in “Food; Loco for Cocoa,” and can be viewed here.

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback

Ingredients

3 large eggs

1 cup vegetable oil, plus more for greasing the pans

1 cup sugar

1 teaspoon vanilla

2 cups shredded zucchini (from about 1 medium zucchini)

1 tablespoon grated lemon zest

2 cups all-purpose flour (see Cook's Note)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 teaspoon ground cinnamon

Honey Lemon Butter, recipe follows

Lemon Honey Butter:

4 ounces unsalted butter, softened

1 tablespoon honey

1 tablespoon lemon zest

Directions

Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.

In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

Special equipment: two 9- by- 5-inch loaf pans

Lemon Honey Butter:

Combine all ingredients and mix together well. Chill and serve.

APPLE CINNAMON EMPANADAS

It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled

1 (8 oz.) package cream cheese, softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions

1/4 cup milk

1/3 cup butter, melted

Directions

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

Bake for 15 minutes or until golden brown; serve warm.

CINNAMON-APPLE FRENCH TOAST

This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.

To view this online, click here.

Apple Topping

4 large tart, firm apples, peeled, cored and sliced

3 Tbs. sugar

1/2 tsp. cinnamon

2 tsp. fresh lemon juice

French Toast

2 cups plain or vanilla soymilk

1/2 cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. salt

12 slices soft-crust French bread, sliced 1/2 inch thick

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHEESECAKE-STUFFED RED VELVET COOKIES

This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”

Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy

To view this online, click here.

Ingredients

Filling:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

2 tablespoons sour cream

1 teaspoon pure vanilla extract

Cookies:

1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)

1/4 cup unsweetened cocoa powder, scooped and leveled

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 1/4 cups granulated sugar

1/2 stick (4 tablespoons) unsalted butter, melted

1 tablespoon buttermilk

1 teaspoon red food coloring

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar, for coating

Directions

Watch how to make this recipe.

Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.

Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.

Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)