It's the last Friday of 2018. Where has the time gone? Here are six recipes to help you through the weekend, including Vegan Vanilla Pudding with Chocolate-Raspberry Topping and Sweet Potato Soufflé in Orange Cups. Enjoy!
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”
Makes 6 servings.
To view this online, click here.
Ingredients
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1 1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
BLUEBERRY SQUARES
This came from an old Weight Watchers' emailing list. It began, “These tasty two-ingredient squares whip up in minutes. They make a fabulous last-minute Valentine's Day treat.”
POINTS® Value: 2; Servings: 24; Preparation Time: 5 min; Cooking Time: 30 min; Level of Difficulty: Easy
Ingredients
1 package angel food cake mix, about 14 1/2 oz
22 oz light fruit pie filling, blueberry
Directions
Preheat oven to 350°F.
Combine cake mix with blueberry filling (do not add any other ingredients). Pour batter into an ungreased 9- X 13-inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces.
Friday, December 28, 2018
Thursday, December 27, 2018
Thursday Recipes
Here are six yummy recipes to help you through the day, including Vegetable Fajitas and Dark Chocolate Avocado Mousse. Enjoy!
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This is also from Ina Garten in her cookbook, ‘Cooking for Jeffrey,’ and posted on Tasting Table.
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGETABLE FAJITAS
This is from the Vegetarian Times website (posted May 10, 2017), and begins, “Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.”
Makes 4 servings.
To view this online, click here.
Ingredients
1 recipe Mojo Chili Marinade, click here for recipe (recipe also follows)
3 medium bell peppers (one red, yellow and green), quartered
1 large red onion, cut into 1/4-inch-thick slices
4 portobello mushroom caps
4 to 6 8-inch flour tortillas
Directions
Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.
Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.
Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded vegan cheese, salsa and cilantro; roll up.
Nutrition Information: Calories: 250; Carbohydrate Content: 40 g; Fat Content: 7 g; Fiber Content: 4 g; Protein Content: 7 g; Saturated Fat Content: 2 g; Sodium Content: 270 mg
MOJO CHILI MARINADE
This is from the Vegetarian Times website (June 2, 2002). Makes 1 serving.
To view this online, click here.
Ingredients
2 tsp. grated orange peel
1/2 cup orange juice
1 Tbs. fresh lime juice
1/3 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbs. chili powder
1 Tbs. minced garlic
2 Tbs. minced onion
Directions
In food processor or blender, combine all ingredients, and process until smooth and well blended.
Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.
If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.
Nutrition Information: Calories: 45; Carbohydrate Content: 2 g; Fat Content: 4 g; Sodium Content: 40 mg
TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS
This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.
“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”
Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4
To view this online, click here.
Ingredients
8 ounces whole wheat penne pasta
1 can low sodium cannellini beans
1 tablespoon olive oil
1 package baby spinach
2 cups cherry tomatoes, diced
1 cup sun-dried tomatoes in oil
1/4 cup sliced/slivered almonds
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 cloves garlic (or 1 teaspoon minced)
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
Directions
Cook pasta according to package directions.
Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.
Drain and rinse cannellini beans.
Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.
Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.
Divide into 4 bowls and serve.
Ingredient Variations and Substitutions
If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.
Cooking and Serving Tips
Leftover pesto tastes delicious as a sandwich spread. It also freezes well.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This is also from Ina Garten in her cookbook, ‘Cooking for Jeffrey,’ and posted on Tasting Table.
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGETABLE FAJITAS
This is from the Vegetarian Times website (posted May 10, 2017), and begins, “Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.”
Makes 4 servings.
To view this online, click here.
Ingredients
1 recipe Mojo Chili Marinade, click here for recipe (recipe also follows)
3 medium bell peppers (one red, yellow and green), quartered
1 large red onion, cut into 1/4-inch-thick slices
4 portobello mushroom caps
4 to 6 8-inch flour tortillas
Directions
Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.
Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.
Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded vegan cheese, salsa and cilantro; roll up.
Nutrition Information: Calories: 250; Carbohydrate Content: 40 g; Fat Content: 7 g; Fiber Content: 4 g; Protein Content: 7 g; Saturated Fat Content: 2 g; Sodium Content: 270 mg
MOJO CHILI MARINADE
This is from the Vegetarian Times website (June 2, 2002). Makes 1 serving.
To view this online, click here.
Ingredients
2 tsp. grated orange peel
1/2 cup orange juice
1 Tbs. fresh lime juice
1/3 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbs. chili powder
1 Tbs. minced garlic
2 Tbs. minced onion
Directions
In food processor or blender, combine all ingredients, and process until smooth and well blended.
Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.
If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.
Nutrition Information: Calories: 45; Carbohydrate Content: 2 g; Fat Content: 4 g; Sodium Content: 40 mg
TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS
This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.
“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”
Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4
To view this online, click here.
Ingredients
8 ounces whole wheat penne pasta
1 can low sodium cannellini beans
1 tablespoon olive oil
1 package baby spinach
2 cups cherry tomatoes, diced
1 cup sun-dried tomatoes in oil
1/4 cup sliced/slivered almonds
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 cloves garlic (or 1 teaspoon minced)
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
Directions
Cook pasta according to package directions.
Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.
Drain and rinse cannellini beans.
Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.
Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.
Divide into 4 bowls and serve.
Ingredient Variations and Substitutions
If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.
Cooking and Serving Tips
Leftover pesto tastes delicious as a sandwich spread. It also freezes well.
Wednesday, December 26, 2018
Wednesday Recipes
Hope your holidays have been good this year. Less than a week left of this year...
Today's offerings include Creamy Broccoli Soup and Sweet Pear Bread. Enjoy!
RASPBERRY CHEESECAKE BROWNIES
This yummy recipe comes from Peggy Trowbridge on The Spruce Eats. Peggy originally posted this when she was on About.com, which has since morphed into .dash. I have yet to be able to find this recipe on Peggy's Spruce thread, so if anyone is able to locate it, please let me know!
Peggy originally wrote, “Chocolate and raspberries are a brilliant pairing. The cheesecake layer is flavored with raspberry and swirled into the brownies. Frosting is optional.”
Prep Time: 15 min; Cook Time: 30 min
Yield: 24 to 36 brownies, depending on cut size
Ingredients
1 package brownie mix
2 large eggs
1/2 cup vegetable oil
3 Tbsp water
8 ounces cream cheese (1 large block), at room temperature
1 egg
1 cup confectioners' sugar
1 tsp raspberry extract
1-1/2 cups semi-sweet chocolate chips for frosting (optional)
Directions
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with non-stick foil.
Combine brownie mix, 2 eggs, vegetable oil, and water in a large bowl. Stir with a fork only until combined. Pour into prepared pan and smooth evenly.
Beat cream cheese, 1 egg, and confectioners' sugar until smooth. Mix in raspberry extract. Plop dollops of cream cheese mixture over the top of the brownie mix. Using a dull butter knife, swirl the cheesecake mixture into the brownies.
Bake 30 minutes. If frosting, sprinkle chocolate chips evenly over the top of the hot brownies immediately after removing from the oven. Tent with foil and wait about 5 minutes for chocolate chips to soften. Use a spatula to gently smooth the melted chips evenly over the brownies. Let cool to room temperature before lifting out of the pan and cutting.
SCOTTO CHEESE LASAGNA
This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
Today's offerings include Creamy Broccoli Soup and Sweet Pear Bread. Enjoy!
RASPBERRY CHEESECAKE BROWNIES
This yummy recipe comes from Peggy Trowbridge on The Spruce Eats. Peggy originally posted this when she was on About.com, which has since morphed into .dash. I have yet to be able to find this recipe on Peggy's Spruce thread, so if anyone is able to locate it, please let me know!
Peggy originally wrote, “Chocolate and raspberries are a brilliant pairing. The cheesecake layer is flavored with raspberry and swirled into the brownies. Frosting is optional.”
Prep Time: 15 min; Cook Time: 30 min
Yield: 24 to 36 brownies, depending on cut size
Ingredients
1 package brownie mix
2 large eggs
1/2 cup vegetable oil
3 Tbsp water
8 ounces cream cheese (1 large block), at room temperature
1 egg
1 cup confectioners' sugar
1 tsp raspberry extract
1-1/2 cups semi-sweet chocolate chips for frosting (optional)
Directions
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with non-stick foil.
Combine brownie mix, 2 eggs, vegetable oil, and water in a large bowl. Stir with a fork only until combined. Pour into prepared pan and smooth evenly.
Beat cream cheese, 1 egg, and confectioners' sugar until smooth. Mix in raspberry extract. Plop dollops of cream cheese mixture over the top of the brownie mix. Using a dull butter knife, swirl the cheesecake mixture into the brownies.
Bake 30 minutes. If frosting, sprinkle chocolate chips evenly over the top of the hot brownies immediately after removing from the oven. Tent with foil and wait about 5 minutes for chocolate chips to soften. Use a spatula to gently smooth the melted chips evenly over the brownies. Let cool to room temperature before lifting out of the pan and cutting.
SCOTTO CHEESE LASAGNA
This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
Monday, December 24, 2018
Last Minute Recipes
Here are six last-minute recipes to help with your holiday meal, including Ultimate Stuffed Acorn Squash and Baked Macaroni and Cheese. Enjoy!
Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return on Wednesday, December 26 with more vegetarian recipes. Merry Christmas!
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Deeserts and Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
APPLE CRISP
This comes from a long-since-forgotten-emailing-list.
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return on Wednesday, December 26 with more vegetarian recipes. Merry Christmas!
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Deeserts and Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
APPLE CRISP
This comes from a long-since-forgotten-emailing-list.
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
Sunday, December 23, 2018
Pies
I don't think too many people object to pies. I know I don't. Here are six pies to try for holiday desserts (or any time), including Four-Flavor Sheet Pan Pie and Double Apple Pie. And if you're looking for a pie crust recipe, check out my Great-Grandma's Pie Crust from this past November. Enjoy!
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. But here's the semi-tweaked, originally Betty Crocker apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
CRANBERRY PIE
This recipe can be found in my e-cookbook, titled Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made using either just a bottom crust or top and bottom crusts. Dad had it as a bottom-crust-only pie, but I've made it both ways. If going with a top crust, too, have aluminum foil over the top of the pie for the first half of the baking, removing it for the last 10-15 minutes.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
Enjoy!
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. But here's the semi-tweaked, originally Betty Crocker apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
CRANBERRY PIE
This recipe can be found in my e-cookbook, titled Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made using either just a bottom crust or top and bottom crusts. Dad had it as a bottom-crust-only pie, but I've made it both ways. If going with a top crust, too, have aluminum foil over the top of the pie for the first half of the baking, removing it for the last 10-15 minutes.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
Enjoy!
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Saturday, December 22, 2018
Cookies
Besides having a rare Saturday post (check out my sides post), I've added a second Saturday post. This one deals with one last batch of cookies, including Triple Chocolate-Cherry Cookies and Chocolate Peppermint Bars. Enjoy!
PUMPKIN CHOCOLATE CHIP COOKIES
This is from Lena Abraham in Delish, and begins, “As soon as October hits, there's no regular chocolate chip cookies in the Delish kitchen. Adding pumpkin puree and pumpkin pie spice upgrades our basic chocolate chip cookie dough into an amazing fall dessert. These will be a hit at any bake sale or dinner party.”
Yields: 35; Prep Time: 15 minutes; Total Time: 1 hour
To view this online, click here.
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
Directions
Preheat oven to 375° and line two large baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
ANISE-ALMOND BISCOTTI
This comes from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
To view this online, click here.
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
SKILLET PEANUT BUTTER CINNAMON SPICE COOKIE
This comes from Rachael Hartley, RD, LD, CDE at VeryWellFit, and begins, “This decadent yet low-carb skillet peanut butter cinnamon spice cookie is the perfect treat for someone with diabetes. It takes less than ten minutes of prep time, has only five grams of sugar per serving, and is made with blood sugar lowering cinnamon. Most importantly, it’s delicious!”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
1 large egg
1 cup natural peanut butter
1/2 cup brown sugar
1/4 cup almond meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Non-stick spray
2 tablespoons peanuts, optional, for garnish
Directions
Preheat oven to 350 F.
In a large bowl, beat egg until slightly frothy. Whisk in the peanut butter, brown sugar, almond meal, vanilla extract, baking soda, cinnamon, ginger, and salt until well combined.
Spray an ovenproof skillet lightly with nonstick spray. Pour batter into the skillet and spread evenly with a spatula. If desired, sprinkle the top with a few peanuts and press down slightly.
Place cookie on a rack set in the center of the oven and bake 10-12 minutes until puffed and golden around the edges. Let cool 10 minutes before cutting and serving.
Ingredient Variations and Substitutions
“This is one of my favorite treats to make because I always have the ingredients on hand! Whenever I’m craving something warm, gooey and sweet, I know this skillet cookie is only 20 minutes away.”
Nut Butters
Even in your pantry is looking bare, this recipe is easy to adapt based on what you have on hand. You can use any type of nut butter—cashew butter and almond butter both work well. And if you’re in the unfortunate situation of running out of nut butter, you can make your own by blending a rounded cup of nuts with a tablespoon of oil in the food processor until if forms a creamy spread.
Sweeteners
I made these with brown sugar, which has a richer flavor than white sugar, although you could certainly substitute it in a pinch. You could also use pure maple syrup or honey, but be sure to reduce the oven temperature by 25 degrees and cook it a couple minutes longer to prevent burning.
Nut-Free Variation
If anyone in your household is nut free, you can still make this cookie—just swap in sesame butter and leave out the almond meal. Made with sunflower seeds, it’s perfect for those with tree nut allergies.
Vegan Variation
For a vegan version, use a chia seed egg. Mix 1 tablespoon chia seeds with 3 tablespoons water and let it sit to gel for about 10 minutes before mixing in the other ingredients.
This trick is a perfect one to remember next time you run out of eggs.
More Add-Ins
If you’re feeling extra decadent, load this cookie up with lots of healthy add-ins. In the mood for something chocolatey? Swap the almond flour for 1/4 cup cocoa powder, or stir in 1/2 cup chopped dark chocolate, which is rich in antioxidant polyphenols and flavanols. Want something fruity? Stir in a handful of frozen berries. This recipe is especially delicious with frozen wild blueberries.
Make an extra nutty cookie with different kinds of nuts and seeds, like walnuts, sunflower seeds, and almonds. Add a handful or two of dried fruit along with those nuts to make a granola inspired cookie. My favorite way to enjoy this cookie is with a handful of shredded dried coconut and dark chocolate chips.
Cooking and Serving Tips
This cookie is best when it’s slightly undercooked. The center might not look fully done when you take it out, but it will continue cooking as it cools.
Be sure to use a nonstick or well seasoned cast iron skillet to prevent sticking.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
SUGAR COOKIES
This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!
“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.
“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.
“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”
Ingredients
2 sticks unsalted butter, softened (8 ounces)
1 cup sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons lemon juice
3 cups confectioners' sugar
Sanding sugar, sprinkles, nonpareils for decorating
Preparation
Make the dough.
In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.
Roll out and stamp the dough.
Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.
Time to bake!
Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.
Make the glaze.
In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.
Let's decorate!
Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.
How to make alternative decorations:
1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.
2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.
PUMPKIN CHOCOLATE CHIP COOKIES
This is from Lena Abraham in Delish, and begins, “As soon as October hits, there's no regular chocolate chip cookies in the Delish kitchen. Adding pumpkin puree and pumpkin pie spice upgrades our basic chocolate chip cookie dough into an amazing fall dessert. These will be a hit at any bake sale or dinner party.”
Yields: 35; Prep Time: 15 minutes; Total Time: 1 hour
To view this online, click here.
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
Directions
Preheat oven to 375° and line two large baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
ANISE-ALMOND BISCOTTI
This comes from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
To view this online, click here.
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
SKILLET PEANUT BUTTER CINNAMON SPICE COOKIE
This comes from Rachael Hartley, RD, LD, CDE at VeryWellFit, and begins, “This decadent yet low-carb skillet peanut butter cinnamon spice cookie is the perfect treat for someone with diabetes. It takes less than ten minutes of prep time, has only five grams of sugar per serving, and is made with blood sugar lowering cinnamon. Most importantly, it’s delicious!”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
1 large egg
1 cup natural peanut butter
1/2 cup brown sugar
1/4 cup almond meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Non-stick spray
2 tablespoons peanuts, optional, for garnish
Directions
Preheat oven to 350 F.
In a large bowl, beat egg until slightly frothy. Whisk in the peanut butter, brown sugar, almond meal, vanilla extract, baking soda, cinnamon, ginger, and salt until well combined.
Spray an ovenproof skillet lightly with nonstick spray. Pour batter into the skillet and spread evenly with a spatula. If desired, sprinkle the top with a few peanuts and press down slightly.
Place cookie on a rack set in the center of the oven and bake 10-12 minutes until puffed and golden around the edges. Let cool 10 minutes before cutting and serving.
Ingredient Variations and Substitutions
“This is one of my favorite treats to make because I always have the ingredients on hand! Whenever I’m craving something warm, gooey and sweet, I know this skillet cookie is only 20 minutes away.”
Nut Butters
Even in your pantry is looking bare, this recipe is easy to adapt based on what you have on hand. You can use any type of nut butter—cashew butter and almond butter both work well. And if you’re in the unfortunate situation of running out of nut butter, you can make your own by blending a rounded cup of nuts with a tablespoon of oil in the food processor until if forms a creamy spread.
Sweeteners
I made these with brown sugar, which has a richer flavor than white sugar, although you could certainly substitute it in a pinch. You could also use pure maple syrup or honey, but be sure to reduce the oven temperature by 25 degrees and cook it a couple minutes longer to prevent burning.
Nut-Free Variation
If anyone in your household is nut free, you can still make this cookie—just swap in sesame butter and leave out the almond meal. Made with sunflower seeds, it’s perfect for those with tree nut allergies.
Vegan Variation
For a vegan version, use a chia seed egg. Mix 1 tablespoon chia seeds with 3 tablespoons water and let it sit to gel for about 10 minutes before mixing in the other ingredients.
This trick is a perfect one to remember next time you run out of eggs.
More Add-Ins
If you’re feeling extra decadent, load this cookie up with lots of healthy add-ins. In the mood for something chocolatey? Swap the almond flour for 1/4 cup cocoa powder, or stir in 1/2 cup chopped dark chocolate, which is rich in antioxidant polyphenols and flavanols. Want something fruity? Stir in a handful of frozen berries. This recipe is especially delicious with frozen wild blueberries.
Make an extra nutty cookie with different kinds of nuts and seeds, like walnuts, sunflower seeds, and almonds. Add a handful or two of dried fruit along with those nuts to make a granola inspired cookie. My favorite way to enjoy this cookie is with a handful of shredded dried coconut and dark chocolate chips.
Cooking and Serving Tips
This cookie is best when it’s slightly undercooked. The center might not look fully done when you take it out, but it will continue cooking as it cools.
Be sure to use a nonstick or well seasoned cast iron skillet to prevent sticking.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
SUGAR COOKIES
This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!
“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.
“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.
“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”
Ingredients
2 sticks unsalted butter, softened (8 ounces)
1 cup sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons lemon juice
3 cups confectioners' sugar
Sanding sugar, sprinkles, nonpareils for decorating
Preparation
Make the dough.
In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.
Roll out and stamp the dough.
Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.
Time to bake!
Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.
Make the glaze.
In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.
Let's decorate!
Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.
How to make alternative decorations:
1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.
2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.
Sides
Only a few more days until Christmas. And since every holiday meal needs a couple of side-dishes, here are six to help you through the holiday meal (or any meal, for that matter), including Onion Supreme and Sweet Potato Soufflé. Enjoy!
GLAZED CARROTS WITH ORANGE AND GINGER
This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”
Yield: 4 servings; Time: 30 minutes
This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.
Ingredients
1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)
Preparation
Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted that for vegetable stock.
ONION SUPREME
Note: This, as well as the three recipes that follow, are in my e-cookbook, Off the Wall Cooking.
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
SWEET POTATO SOUFFLE
This is one of my mom’s recipes. While the marshmallows aren't vegetarian, you can check out here and here.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
GLAZED CARROTS WITH ORANGE AND GINGER
This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”
Yield: 4 servings; Time: 30 minutes
This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.
Ingredients
1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)
Preparation
Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted that for vegetable stock.
ONION SUPREME
Note: This, as well as the three recipes that follow, are in my e-cookbook, Off the Wall Cooking.
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
SWEET POTATO SOUFFLE
This is one of my mom’s recipes. While the marshmallows aren't vegetarian, you can check out here and here.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
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