June 26, 2008
Serves: 4
Preparation time: 10 minutes
Ingredients
2 cups mandarin orange or clementine segments
1/2 cup hot black tea
2 tablespoons honey
Pinch of ground cardamom
Preparation
1. Place orange (or clementine) segments in a small bowl.
2. Pour tea over them and drizzle with honey and sprinkle with cardamom.
June 26, 2008
Serves: 2
Preparation time: 5 minutes
Ingredients
4 whole-wheat graham crackers
4 tablespoons part-skim ricotta cheese
8 teaspoons jam
Preparation
1. Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
June 26, 2008
Serves: 2
Preparation time: 25 minutes
Ingredients
2 peaches, halved and pitted
1 teaspoon canola oil
2 scoops nonfat vanilla frozen yogurt or fruit sorbet
1 tablespoon toasted unsweetened coconut
Preparation
1. Preheat grill to high.
2. Brush peach halves with oil. Grill until tender.
3. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.
June 26, 2008
1 Serving
Preparation time: 10 minutes
Ingredients
3/4 cup frozen pitted cherries
2 tablespoons part-skim ricotta
1 tablespoon toasted slivered almonds
Preparation
1. Heat cherries in the microwave on High until warm, 1 to 2 minutes.
2. Top the cherries with ricotta and almonds.
June 26, 2008
Serves: 8
Preparation time: 20 minutes
Ingredients
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts (optional)
Preparation
1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.
3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.
June 26, 2008
Serves: 4 servings, 3/4 cup each
Preparation time: 20 minutes
Ingredients
1 pound fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon lemon juice
Preparation
1. Combine strawberries, sugar, Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.
June 25, 2008
To cut a mango, slice both ends of the fruit off, and set it upright to remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Next, turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Last, cut the fruit into the desired shape.
Serves: 2 Preparation time: 20 minutes
Ingredients
1 mango, peeled and sliced
Lime wedges
Preparation
1. Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
2. Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 8 to 10 minutes.
3. Squeeze lime wedges over the broiled mango and serve.
June 25, 2008
Serves 6.
2 cans sliced pears in light syrup (32 oz total)
1 cup skim milk
4 egg whites
3/4 cup rolled oats
2 Tbsp honey
1 tsp vanilla
1/4 tsp cinnamon
Preheat oven to 350 degrees. Grease 9-inch pie plate, arrange pear slices in the bottom. Finely chop oats in blender, gradually adding all other ingredients. Blend well, and pour over pears. Bake 35 to 40 mins, or until puffed and golden.
June 25, 2008
A New-York style cheesecake for parties and special dinners.
12-16 servings,
prepares in 10 minutes, chill for 5 hours.
2 boxes (11.1 ounces each) real cheesecake dessert mix
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson’s®
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed
Line the bottom of a 9 inch spring-form pan with parchment or wax paper. In a large bowl, mix the packages of crust with melted butter, sugar and water until well blended. Leave 1 cup of crumb mixture for the topping and press the remaining crumb mixture onto the bottom of the prepared pan (don’t put any on the sides)
Combine 2 packages of cheesecake filling and cold milk in a large bowl and beat for 3 minutes, or until smooth and thick. Fold ½ a cup of caramel sauce into the cheesecake mixture. Pour the mixture into the crust-lined spring-form pan.
Mix the remaining crumb mixture (1 cup) with ¼ cup of caramel sauce,
pecans and brown sugar. Sprinkle this on the cheesecake. Refrigerate at
least 5 hours or until set.
Before serving run a warm knife around pan sides to loosen cake and
remove pan sides. Then transfer the cake to a serving platter and drizzle with remaining ¼ cup of caramel sauce.
Serve cold!
June 16, 2008
THE PIE
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
THE TOPPING
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie:
1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or
12″ diameter and fit into a 9″ pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.
To make the topping:
4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.
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