Raspberry Pancakes
Ingredients & Directions 2/3 c All-purpose flour 1 tb Sugar 1 ts Baking powder 3/4 ts Baking soda 1/3 c Nonfat plain yogurt 1 Egg 1 tb Margarine; melted and cooled 1/2 c Skim milk 1 c Fresh raspberries Confectioner’s sugar; -optional Raspberry jam; optional Seeing I haven’t posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Whisk together flour, sugar, baking powder and baking soda; set aside. In large bowl, whisk together yogurt, egg, margarine and milk. Stir flour mixture into liquid mixture until jus combined. Fold in raspberries. Heat a griddle coated with nonstick cooking spray over medium-heat. Drop batter by 1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of pancakes. Turn and cook 1 minute more. If desired, dust with confectioner’s sugar and serve with jam. Serving Size: 1/4 recipe Calories: 181, Total Fat: 5gm, Calories from Fat: 23%, Saturated Fat: 1gm, Cholesterol: 55gm, Sodium: 445mg, Carbohydrate: 28gm, Protein: 7gm NOTES : Most people have eaten blueberry pancakes before but are pleasantly surprised by this version for raspberries. It’s my favorite. Yields 4 Servings
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Ingredients & Directions -WALDINE VAN GEFFEN VGHC42A- 2 tb Margarine 2 1/2 c Chocolate cookie crumbs 2 lb Cream cheese; soft 1 c Sugar 4 Eggs 1 ts All-purpose flour 1 ts Vanilla 1 c Sour cream 1 lb Refrigerated chocolate -chip; cookie dough 2 oz Chocolate chips TOPPINGS 1 pt Heavy whipping cream; whip Chocolate chips Chopped walnuts Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10″ springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Yields 1 Servings
Macadamia Coconut Cake
Ingredients & Directions FOR CAKE 3/4 Stick unsalted butter; -softened (6 ; tablespoons) 1 c Sugar 1 1/4 c Cake flour; (not -self-rising) 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Milk 1 ts Vanilla 3 lg Egg whites -FOR FILLING- 1/3 c Plus 3 tablespoons sugar 3/4 c Macadamia nuts 3 lg Egg yolks 3/4 c Milk 2 tb Cornstarch 3/4 ts Vanilla 1/4 c Chilled heavy cream -FOR FROSTING- 1 c Sugar 1/4 c Water 2 lg Egg whites 1/4 ts Salt 1 c Sweetened shredded coconut -for coating ; cake Macadamia nuts brushed with -honey for ; garnish Make cake: Preheat oven to 350F. Line bottom of a buttered 9- by 2-inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess. In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well. In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly. Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped. Make filling: In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not puree to a paste.) In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.) In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting. Make frosting: In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly. Assemble cake: With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts. Yields 1 servings
Espresso Mini-tarts
Ingredients & Directions FF Butter Cookie Recipe Beat 1 Tbls. instant espresso coffee powder into dough; press into tiny fluted tartlet pans. Place pans on cookie sheets; bake 10 minutes. Unmold; cool. Turn cookies so wide end is down; top each with 1/2 tsp. melted white chocolate (3 oz). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Fudge Ribbon Cake #3
Ingredients & Directions 1 pk (18.25 or 18.5-oz) chocolate -cake mix 1 pk (8-oz) cream cheese; -softened 2 tb Margarine or butter; -softened 1 tb Cornstarch 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1 Egg 1 ts Vanilla extract Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour batter into well greased and floured 10-inch fluted tube pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50-55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Poppy Seed Bread (cake)
Ingredients & Directions 3 c Flour 1 1/2 ts Salt 1 1/2 ts Baking powder 2 1/4 c Sugar 1 1/2 tb Poppy seeds 3 Eggs 1 1/8 c Cooking oil 1 1/2 c Milk 1 1/2 ts Almond extract 1 1/2 ts Vanilla extract -GLAZE- 1/2 ts Vanilla extract 1/2 ts Butter flavoring 1/2 ts Almond flavoring 1/2 ts Nutmeg 1/4 c Orange juice 3/4 c Powdered sugar (sifted) Blend all cake ingredients together with a mixer. Pour into greased loaf 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Yield: 2 loaves GLAZE: Mix all glaze ingredients together. Pour over bread when it is done. NOTE: I use orange/pineapple juice instead of plain orange juice. I’ve had it made either way and like both versions equally. I just happen to buy the juice blend regularly and seldom buy plain orange juice. (Nancy) TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth. (Nancy) From Yields 2 Servings
