Spinach-and-goat Cheese French Bread Pizzas
Ingredients & Directions 2 c Torn spinach Vegetable cooking spray 1/8 ts Pepper 1 French roll, (7-inch-long) 1/4 c Tomato paste 1/4 ts Dried Italian seasoning 1/2 sm Garlic clove, minced 1 Hard-cooked egg, sliced 2 tb Crumbled chevre, (1 ounce) -(goat cheese) Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside. Slice roll in half lengthwise; place, cut sides up, on a baking sheet. Broil 2 minutes or until golden. Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of bread. Top with spinach mixture, egg, and cheese. Broil 2 minutes or until cheese softens. Yield: 2 servings. Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g Carbohydrate; 98mg Cholesterol; 220mg Sodium NOTES : Substitute blue cheese for chevre, if desired. Yields 2 Servings
Breadless Salami Sandwich
Ingredients & Directions 1/2 lb Thinly sliced hard salami Carrots, julienned Dijon mustard Celery, julienned Chopped parsley Spread each slice of salami with a thin coating of mustard, sprinkle with parsley. Place several strips of carrot and celery on, roll up, arrange on platter and serve. Yields 6 servings
Harvey Walbanger Cake
Ingredients & Directions 1 pk Orange cake mix 4 x Eggs 1 pk Inst. Vanilla Pudding Mix 1/4 c Vodka 1/2 c Sugar 1/4 c Galliano 1/2 c Cooking oil (Crisco) 3/4 c Orange juice -GLAZE- 1 c Powdered sugar 1 1/2 tb Galliano 1 1/2 tb Vodka 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. Yields 8 servings
Pimiento Cheese Bread
Ingredients & Directions *INGREDIENTS* 3 tb All-purpose flour 2 tb Butter or margarine, melted 1 tb Sugar 1 ts Salt 1/2 ts Ground marjoram 1/4 ts Ground thyme 1 c Milk 1/2 c Sharp cheddar cheese (1-1/2 -oz) 1/4 c Pimiento, finely chopped 1 pk Dry yeast 2 tb Warm water (105 to 115 -degrees) 3 3/4 c All-purpose flour (3-1/4 to -3-3/4 cups) 1 tb Butter or margarine, melted *DIRECTIONS* Combine first 6 ingredients in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees). Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack. Yields 1 loaf. Yields 6 Servings
Bell Pepper And Fresh Corn Pancakes
Ingredients & Directions 2 c Uncooked fresh corn kernels 1 sm Red bell pepper, seeded and 1 Egg yolk -chopped 1/4 c Corn meal 1 sm Green bell pepper, seeded 1/4 c Flour -and chopped 1/2 ts Salt 4 Egg whites 1/4 ts Freshly ground pepper 2 tb Oil 2 tb Chopped fresh basil Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not overmix. Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoon. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side. Repeat until all batter is used. Serve with salsa as appetizer or side dish. Yields 1 servings
Caramel Crunch Pecan Pie
Ingredients & Directions -TOFFEE- 2 c Dark brown sugar, firmly – packed 1/8 ts Salt 1/4 c Unsalted butter or margarin 2 tb Boiling water 1 tb Cider vinegar -CRUST- 2 c All-purpose flour 1 ts Salt 3/4 c Butter flavored crisco 5 tb Ice water (or more) 1 tb Whipping cream FILLING 3/4 c Granulated sugar 1/2 ts Salt 1 c Dark corn syrup 3 Eggs 2 tb Butter-flavored pancake- – waffle syrup 2 tb Butter or margarine, – melted 2 ts Vanilla 1 ts Unsulfured molasses 2 c Pecan pieces -SAUCE- 2/3 c Granulated sugar 1/3 c Water 1/2 c Whipping cream -plus- 1 tb Whipping cream 1/4 c Unsalted butter or margarin TOFFEE Grease a jellyroll pan with Butter Flavor Crisco. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan. Stir until well blended. Cook and stir over medium heat until mixture comes to a boil. Cover and boil 2 to 3 minutes. Uncover and brush brown sugar crystals with wet pastry brush. Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer. Stir gently without touching sides of saucepan. Pour into pan, spreading if necessary. Cool to room temperature. Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces. Cover and store remainder of candy for eating. CRUST Combine flour and salt in medium-size bowl. Cut in Crisco until all flour is blended to form pea-sized chunks. Sprinkle with ice water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half. Press between hands to form a couple of 5- to 6-inch “pancakes”. Roll dough for bottom crust into circle between sheets of plastic wrap. Peel off top sheet. Trim pastry 1 inch larger than upside-down 9-inch pie plate. Fit into pie plate. Press to fit. Remove other sheet of plastic wrap. Freeze. Roll second “pancake” same as for crust. Freeze 15 minutes. Heat oven to 400 degrees. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry. Arrange leaves in overlapping and slightly curved pattern on baking sheet. Brush with whipping cream. Moisten tips of small leaves with ice water. Press around edge of crust in overlapping fashion. Brush with cream. Bake leaves at 400 degrees 10 minutes, or until lightly browned. FILLING Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl. Beat with whisk until blended. Stir in nuts. Pour into unbaked pie shell. Bake at 400 degrees 10 minutes. Reduce temperature to 350 degrees. Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently. Cover edge to keep from overbrowning. SAUCE Combine granulated sugar and water in small saucepan. Cook and stir over low heat until sugar dissolves. Increase heat to medium. Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush. Remove from heat. Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth. Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly. Spoon 1/2 cup over warm pie. Cool 1 hour. Cover and refrigerate remaining sauce for ice cream topping. Sprinkle top with toffee bits. Place leaf decoration to 1 side of pie. Refrigerate 4 hours before serving. Refrigerate leftovers. Makes 9-inch pie. From Yields 1 Servings
Pumpkin Swirl Cheesecake
Ingredients & Directions 2 c Vanilla wafer crumbs 1 ts Vanilla 1/4 c Margarine, melted 3 Eggs 16 oz Neufchatel Cheese, softened 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg 3/4 c Sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. Yields 12 Servings
