Archive for November, 2012

cherry mousse

Cherry Mousse

1 tablespoon cherry gelatin powder
1 can (14-1/2 ounces) tart cherries, drained
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, combine gelatin powder and cherries; fold in the whipped topping. Yield: 4 servings.

Recipe found here: Cherry Mousse

Read Full Post »

Pumpkin Chip Cream Pie

3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, optional

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.

Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. Yield: 8 servings.

Recipe found here: Pumpkin Chip Cream Pie

Read Full Post »

Cranberry Cream Cheese Stuffed French Toast

4 ounces cream cheese, softened
1/4 cup chopped dried cranberries
2 tablespoons finely chopped crystallized ginger
1 tablespoon honey
8 slices cinnamon swirl bread
4 eggs
2/3 cup fat-free half-and-half
1 teaspoon cinnamon
1/2 teaspoon ground dry ginger
Butter, as needed
Maple syrup, to serve

In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl bread, spreading to just 1/2 inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches.

In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them.

In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup.

Servings: 4

Recipe found here: Cranberry Cream Cheese Stuffed French Toast

Read Full Post »

Vanilla Bavarian Cream Pie


1 1/2 (.25 ounce) packages unflavored gelatin
8 tablespoons ice water
9 tablespoons white sugar
2 1/4 tablespoons cornstarch
2 eggs
1 1/2 cups milk
3/4 cup vanilla ice cream
1 teaspoon vanilla extract

Soften gelatin in cold water. In bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.

Cook in double boiler over hot water until custard thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.

Stir in the vanilla. Fold in 1 1/2 cups whipped cream. Pour filling into pie shell and garnish with remaining whipped cream. Optional: Serve with sliced strawberries.

Original recipe makes 1 – 9 inch pie

Recipe found here: Vanilla Bavarian Cream Pie

Read Full Post »

Pineapple Layer Cake

1/2 cup shortening
1-2/3 cups sugar
3 egg yolks
1 egg
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice

1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.

For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.

Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.

Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Yield: 12 servings.

Recipe found here: Pineapple Layer Cake

Read Full Post »

Lemon-Blackberry Parfait

1 tablespoon grated lemon rind
3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly
2 (6-ounce) containers fresh blackberries, rinsed and drained
4 amaretti cookies, crushed

1. Stir lemon rind into ice cream until well-blended. Cover ice cream, and return to freezer 20 minutes or until almost firm.

2. To assemble parfait, reserve 4 berries for garnish. Remove ice cream from freezer.

3. Distribute half of remaining ber- ries evenly into the bottoms of four parfait glasses. Distribute half of crushed cookies among the glasses.

4. Distribute half of ice cream among the glasses. Repeat layers, starting with berries and ending with ice cream. Top with reserved berries.

Recipe found here: Lemon-Blackberry Parfait

Read Full Post »

Espresso Brownies

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Recipe found here: Espresso Brownies

Read Full Post »

Rosemary Roasted Cashews

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Recipe found here: Rosemary Roasted Cashews

Read Full Post »

Citrus Cranberry Relish

1-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled, chopped and seeded
1 medium tangerine, peeled, chopped and seeded
1/2 cup raisins
1/2 cup reduced-calorie pancake syrup
1/2 cup orange marmalade
1/2 cup orange juice
2 teaspoons ground allspice

In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator. Yield: 3 cups.

Recipe found here: Citrus Cranberry Relish

Read Full Post »

Cranberry Sauce


1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Original recipe makes 12 servings

Recipe found here: Cranberry Sauce

Read Full Post »

Older Posts »

%d bloggers like this: