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A to Z Recipes Newsletter
September 23, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Dessert Favorites
Good morning to all. I say that with tongue in cheek because, as I write this, it is not Friday morning. Being a Communications Specialist at a local police department,
I have just been given orders: report to work prepared to stay until the dangerous hurricane named Rita passes. Largely due to the horrific losses from Katrina, not
many city employees volunteered to stay. I am doing what I can, on a volunteer basis, to help during this emergency situation. Yes, with all my heart, I'd love to be
with my children in another city, watching news reports on the television. However, someone has to be present to handle matters, behind the scenes, to ensure the
safety of residents. As you read this, I will be working and unable to return home to post. Keep us in your prayers.
Today's issue is a belated birthday gift for Fancy who lives in
Aurora, Nebraska. Fancy has become a regular at the
A to Z Recipes Discussion Forum
QT. Each day, readers enjoy her "thought for the day" messages, as well as recipes and her interesting life experiences. She is a retired newspaper editor and
enjoys reading, the computer, and preparing desserts for the fellows at the Grange, as well as the young folks at the Senior Citizen hall. I am so happy that she is a
true a2z'er and like family to us all. For
Fancy, I have all sorts of dessert recipes that will hopefully find their way into the tummies of her special pals in
Aurora. I know you will all find something to savor here. Have a good day.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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For Your Birthday
If I could give one thing...
My friend, if I could give one thing, I would wish for you the ability to see yourself as others see you. Then you would realize what a truly special person you
are.
??” Author unknown
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Nebraska Facts and Trivia
I found these items on the internet. None of them have been checked for accuracy, but they're interesting, nonetheless!
Nebraska was once called "The Great American Desert".
In 1927, Edwin E. Perkins of Hastings invented the powered soft drink Kool-Aid.
J. Sterling Morton founded Arbor Day in Nebraska City in 1872.
The state nickname used to be the "Tree Planter's State", but was changed in 1945 to the "Cornhusker State".
State insect is the honeybee.
State motto: Equality before the law.
The goldenrod was declared the state flower on April 4, 1895.
The Naval Ammunition Depot located in Hastings was the largest U.S. ammunition plant providing 40% of WWII's ammunition.
The Lied Jungle located in Omaha is the world's largest indoor rain forest.
Nebraska is the birthplace of the Reuben sandwich.
Spam (canned meat) is produced in Fremont.
Nebraska has the U.S.'s largest aquifer (underground lake/water supply), the Ogalala aquifer.
Nebraska has more miles of river than any other state.
The Union Pacific's Bailey Yards, in North Platte, is the largest rail classification complex in the world.
Nebraska is the only state in the union with a unicameral (one house) legislature.
Nebraska was the first state to complete its segment of the nations mainline interstate system, a 455 mile stretch of four lane highway.
Nebraska is both the nation's largest producer and user of center pivot irrigation.
Nebraska's Chimney rock was the most often mentioned landmark in journal entries by travelers on the Oregon Trail.
The 911 system of emergency communications, now used nationwide, was developed and first used in Lincoln, Nebraska.
Nebraska has more underground water reserves than any other state in the continental U.S.
Marlon Brando's mother gave Henry Fonda acting lessons at the Omaha Community Playhouse.
Lincoln County is the origin of the world's largest "Wolly Mammoth" elephant fossil.
Weeping Water is the nations largest limestone deposit and producer.
Mutual of Omaha Corporate headquarters is a public building built with 7 floors underground.
The Nebraska Cornhuskers have been to a record 27 consecutive bowl games and 27 consecutive winning seasons.
The University of Nebraska Cornhusker football team has produced more Academic All-Americans than any other Division I school.
In Blue Hill, Nebraska, no female wearing a 'hat that would scare a timid person' can be seen eating onions in public.
The world's first college course about radio personality Rush Limbaugh is taught at Bellevue University in Nebraska.
Origin of Nebraska's Name: From an Oto Indian word meaning flat water.
Nebraska's Motto: Equality Before the Law.
Nebraska's State Gem is the Blue Agate.
The largest porch swing in the world is located in Hebron, Nebraska and it can sit 25 adults.
The world's largest hand-planted forest is Halsey National Forrest near Thedford, Nebraska
The world's only museum dedicated to Fur Trading is located at Fort Atkinson near Blair.
The famous architect, Edward Durrell Stone, designed the Stuhr Museum near Grand Island, Nebraska.
The University of Nebraska-Lincoln weight room is the largest in the country. It covers three-fourths of an acre
Chevyland USA near Elm Creek, Nebraska is the only museum dedicated to a single line of cars.
The largest Kolache Festival in the world is located in Prague, Nebraska
Cozad, Nebraska is located on the 100th Meridian where the humid east meets the arid west.
In Nebraska in 1986 for the first time ever two women ran against each other for governorship of a state.
The cost of the Nebraska Capitol building was 9,800,440.07 d-o-l-l-a-r-s in 1932. The construction job came in under budget and the building was paid for by the time it was completed.
Union Pacific Railroad's museum is headquartered in Nebraska.
Buffalo Bill Cody held his first rodeo in North Platte, Nebraska July 4, 1882.
In 1950, Omaha became the home of the College World Series.
There are five army forts open to the public in Nebraska: Atkinson, Kearny, Hartsuff, Sidney, and Robinson.
Sidney, Nebraska was the starting point of the Black Hills Gold Rush.
Antelope and Buffalo are counties in Nebraska named after animals.
Dr. Harold Edgerton of Aurora, Nebraska is the inventor of the strobe light.
Kearney, Nebraska is located exactly between Boston and San Francisco.
Father Edward Flanagan founded Boys Town in Omaha, Nebraska in 1917.
Facts and Figures
Area, 77,227 sq mi (200,018 sq km).
Pop. (2000) 1,711,263, an 8.4% increase since the 1990 census.
Capital, Lincoln.
Largest city, Omaha.
Statehood, Mar. 1, 1867 (37th state).
Highest pt., 5,426 ft (1,655 m), Kimball Co.; lowest pt., 840 ft (256 m), SE corner of state.
Nickname, Cornhusker State.
Motto, Equality before the Law.
State bird, Western meadowlark.
State flower, goldenrod.
State tree, cottonwood.
Abbr., Nebr.; NE
A to Z Recipes Handy Links for Diabetics
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Bed & Breakfast Inn Recipes
Here's the scoop on the current theme:
This theme topic is right up my alley. I adore breakfast and brunch food. I
own several cookbooks on the topic, and have tried many recipes from each book.
So, what's your specialty of the house when friends stay the weekend? Or when
that rare occasion presents itself and your whole family is together on a
Saturday morning? One of my favorite brunch ideas is the breakfast casserole
prepared the night before, with fresh eggs, cheese, meats, vegetables, and
croutons. Toss that baby in the oven while the coffee is brewing, and you have
the makings of a delightful meal, in the comfort of your own home. Share those
B & B Inn recipes with us this month. Everyone will be so glad you
did. Make sure to view the rules section to ensure your submissions are
acceptable.
Please use this email link to submit a recipe for theme recipes: B & B Inn
Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005.
Please use this email link to submit a recipe for theme recipes: B & B Inn
Recipes
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Family Reunion Photos!
Our first one was
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December 2004. The most recent gathering was held May
2005.
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After Tom Osborne (former head football coach at Nebraska) dies and enters the Pearly Gates, God takes him on a tour. He shows Tom a little two-bedroom house
with a faded Nebraska banner hanging from the front porch. "This is your house, coach. Most people don't get their own houses up here," God says.
Dr. Tom looks at the house, then turns around and looks at the one sitting on top of the hill. It's a huge two-story mansion with white marble columns and little patios
under all the windows. Notre Dame flags line both sides of the sidewalk and a huge Fightin' Irish banner hangs between the marble columns.
"Thanks for the house, God. But let me ask you a question. I get this little two-bedroom house with a faded banner and Holtz gets a mansion with new Irish banners
and flags flying all over the place. Why is that?"
God looks at him seriously for a moment. "That's not Holtz's house," God says. "That's mine."
You Know You're From Nebraska If...
1. During a storm, you check the cattle before the kids.
2. You are related to more than half the town.
3. Your quarterback is hurt and you are hoping it is the first thing on the six o'clock news, and it is.
4. You use your life savings to go to the Nebraska-Colorado game.
5. You can wear red and white overalls in public and not feel stupid.
6. There's a tornado warning and the whole town is outside watching for the tornado.
7. You think Abraham Lincoln was named for the capital of Nebraska.
8. You know the Woodmen Tower is not made of wood.
9. You don't buy all of your vegetables at the grocery store.
10. You go to the State Fair for your ONLY vacation.
11. You are on a first name basis with the county sheriff.
12. When little smokies are something you serve only for special occasions.
13. You go to the lake because you think it is like going to the ocean.
14. You have the number to the Co-op feed store on speed dial.
15. You know what the "sea of red & white" is.
16. You think that using the elevator involves a corn truck.
17. Your mayor is also the doctor, barber, and/or dentist.
18. You listen to the weather forecast before picking out an outfit.
19. You are walking knee deep in snow.
20. You call the wrong number by mistake and talk to the person for an hour anyway.
21. You know cow pies are not made of beef.
22. Your excuse for getting out of school is that the cows got out.
23. Your early Morning Prayer covers rain, cattle, and Frank Solich.
24. You consider a romantic evening to include driving through McDonald's and renting a hunting instruction video.
25. You want to buy manure.
26. You listen to "Paul Harvey" every day at noon.
27. Your nearest neighbor is in the next area code.
28. You know the difference between field corn and sweet corn, when they are still on the stalk.
29. You pick up all the free stuff at the State Fair.
30. Football schedules are checked before wedding dates are set.
31. You can eat an ear of corn with no utensils in less than 20 seconds.
32. You wear your irrigation boots to church.
33. You know enough to get your driving done early on Sundays (before the Sunday drivers come out.)
34. It takes 3 minutes to reach your destination and it's clear across town.
35. You can tell the smell of a skunk and the smell of a feedlot apart.
36. True love means you'll ride on a tractor with him.
37. You consider a building to be a "mall" if it's bigger than the local Alco.
38. You call lunch "dinner" and dinner "supper."
39. You complain about interstate construction.
40. You think it's normal to get a side of spaghetti at a steakhouse.
41. If you avoid Omaha because you're afraid of getting mugged.
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CARROT CRUMB CAKE
Eat your veggies, Fancy!
1 1/2 c. Bisquick
1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/4 c. milk
1 egg
2 tbsp. margarine, melted
1 tsp. vanilla
1 c. shredded carrots
1/2 c. coconut
1/2 c. chopped pecans
1/4 c. Bisquick
1/4 c. packed brown sugar
2 tbsp. margarine softened
1/2 c. powdered sugar
2 to 3 tsp. milk
Heat oven to 350 degrees. Combine first 9 ingredients in large bowl stirring well. Pour into greased and floured 8 inch square pan. Combine coconut, pecans, 1/4
cup Bisquick, brown sugar and 2 tbsp. margarine. Sprinkle over batter. Bake 30 to 35 minutes until toothpick comes out clean. Cool 5 minutes. Combine powdered
sugar and 2 to 3 teaspoons milk. Drizzle over warm cake. Cool completely before serving.
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DOUBLE DECKER CEREAL TREATS
Ingredients:
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2 tablespoons vegetable oil
2 teaspoons vanilla extract, divided
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 cups light corn syrup
1-1/3 cups packed light brown sugar
12 cups crisp rice cereal, divided
Directions:
1. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil over edges of pan.
2. Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl. In large saucepan,
stir together corn syrup and brown sugar; cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Remove from heat.
3. Immediately stir half of hot mixture into each bowl; stir each mixture until chips are melted and mixture is smooth. Immediately stir 6 cups rice cereal into each
mixture. Spread peanut butter mixture into prepared pan; spread chocolate mixture over top of peanut butter layer. Cool completely.
4. Use foil to lift treats out of pan; peel off foil. Cut treat into bars. Store in tightly covered container in cool dry place. About 6 dozen pieces.
MICROWAVE INSTRUCTIONS: Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. In second large bowl, place chocolate chips and remaining 1
teaspoon vanilla. In 4-quart microwave-safe bowl, stir together corn syrup and brown sugar. Microwave at HIGH (100%) 5 to 6 minutes, stirring each minute, until
mixture boils. Immediately stir half of mixture into each reserved bowl; proceed as directed above.
Source: Hershey's
ALMOND TOFFEE BROWNIES
1 22.5-ounce package chewy fudge brownie mix
?? cup butter or margarine, melted and cooled
1/3 cup water
2 eggs
1 10- to 12-ounce package almond toffee bits
1/3 cup slivered almonds
Heat oven to 350 degrees F. Grease or spray bottom of 13-by-9-inch pan. In large bowl, combine brownie mix, butter, water and eggs. Using a spoon, beat 50
strokes or until batter is well blended. Stir in ?? cup almond toffee bits. Spread in prepared pan.
Sprinkle remaining bits over batter. Sprinkle evenly with almonds. Bake at 350 degrees F. 30 to 35 minutes. Do not overbake.
Makes 24 brownies.
CANDY BAR PEANUT BUTTER COOKIES
Source: Better Homes and Gardens
Makes 20 to 24 cookies
Prep: 30 minutes
Bake: 12 minutes
Ingredients
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cold butter
1/2 cup creamy peanut butter
1/4 cup honey
1 tablespoon milk
1/2 of a 12-ounce package chocolate-covered peanut clusters or 1-1/3 cups (8 oz.) candy-coated peanut butter pieces
Directions
1. Preheat oven to 350 degree F. In a large mixing bowl stir together the flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut
butter until mixture resembles coarse crumbs. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.
2. For each cookie, shape a well-rounded tablespoon of dough into a ball. Flatten in the palm of your hand. Place an approximate 1-inch peanut cluster* or a slightly
rounded teaspoon of small candy-coated peanut butter pieces in the center of the dough. Shape dough up and around candy, rolling into a ball. Place 2 inches apart
on an ungreased cookie sheet.
3. Bake about 12 minutes or until the bottoms of cookies are lightly browned. Let stand for 1 minute on cookie sheet before removing. Transfer cookies to wire rack;
cool. If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving. Makes 20 to 24 cookies.
*Note: If peanut clusters are larger than 1 inch, cut them into two pieces, using one piece per cookie.
Nutrition facts per serving:
calories: 190
total fat: 11g
saturated fat: 5g
monounsaturated fat: 4g
polyunsaturated fat: 2g
cholesterol: 14mg
sodium: 114mg
carbohydrate: 21g
total sugar: 12g
fiber: 1g
protein: 4g
vitamin A: 0%
vitamin C: 0%
calcium: 2%
iron: 4%
STRAWBERRY CREAM SQUARES
2 pkgs strawberry Jell-O
2 cups boiling water
2 - 3 large ripe firm bananas, finely diced
2 10-oz pkgs frozen strawberries
1 cup sour cream
1 1/2 - 2 cups crushed pineapple
1 cup nuts (optional)
Dissolve Jell-O in boiling water. Add berries stirring till thawed. Add pineapple, bananas and optional nuts. Pour half of mixture into 8x8x2 pan. Chill until firm.
Spoon an even layer of sour cream over firm gelatin. Gently pour remaining Jell-O
over sour cream. Chill until firm. May combine nuts with sour cream instead of Jell-O
if you wish.
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CHOCOLATE NUT CLUSTERS
Ingredients:
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup HERSHEY'S Premier White Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)
2-1/4 cups (11.5-oz. pkg.) lightly salted peanuts, divided
Directions:
1. Place chocolate chips, white chips and shortening in small microwave-safe bowl.
2. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Reserve 1/4 cup peanuts for garnish; stir remaining
peanuts into chocolate mixture. Drop by teaspoons into 1-inch diameter candy papers; top each candy with a reserved peanut.
3. Refrigerate, uncovered, until chocolate is set, about 1 hour. Store in airtight container in cool, dry place. About 3 dozen candies.
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CASHEW MACADAMIA CRUNCH
Ingredients:
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Directions:
1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is
dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store
tightly covered in cool, dry place. About 1-1/2 pounds candy.
Source: Hershey's
PEANUT BUTTER CHOCOLATE CHEESECAKE
A graham cracker and Oreo crumb crust (with a layer of peanut butter spread over the bottom) holds a white-and-chocolate-swirled filling made with cream cheese
and sour cream plus chocolate syrup. Fudge topping is spooned over the top of the baked cheesecake, and it's garnished with chopped
Reese's' peanut butter cups.
Ingredients:
??? 1 cup graham cracker crumbs
??? 1/4 cup Oreo chocolate cookie crumbs (3 cookies with filling removed)
??? 1/3 cup butter, melted
??? 1/4 cup smooth peanut butter
??? 3 8-ounce packages cream cheese, softened
??? 3 eggs
??? 1 cup sour cream
??? 1 cup sugar
??? 1 1/2 teaspoons vanilla
??? 1/4 cup chocolate syrup
??? 1 cup fudge topping
??? 4 regular-size Reese's peanut butter cups, chilled
Method:
Preheat oven to 350 degrees. In a medium bowl combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter. Press the crumbs firmly on the
bottom only of an 8" spring-form pan. Bake 6 minutes. Cool. When the crust is cool, spread the peanut butter in a circle in the center of the crust. (Soften the peanut
butter for 30 seconds in the microwave to make it easier to spread. Leave about an inch margin all around the sides.) You'll need two separate bowls for the two
fillings, one larger than the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth.
Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Stir the chocolate syrup into this mixture. Pour the larger bowl of filling into the pan
evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it.
A couple of passes should be enough. Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool.
When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for a few seconds, and then spread it evenly over
the
cheesecake. Be sure to cover the entire surface of the filling. Unwrap the chilled peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup
pieces over the top of the cheesecake. Chill.
Number of Servings: 12 to 15
Source: Hershey's
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CHOCOLATE COCONUT BALLS
Ingredients:
3 bars (1 oz. each) HERSHEY'S Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar
Directions:
1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.
2. Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until
mixture reaches 250?°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when
removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and
nuts; stir until well blended.
3. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place. About 4
dozen candies.
Note: For best results, do not double this recipe.
Source: Hershey's
BLUEBERRY-LEMON BUNDT CAKE
Serves 12; Prep time: 20 minutes; Total time: 1 hour 50 minutes
For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners??™ sugar, for dusting (optional)
1. Preheat oven to 350?°. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed
to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter
in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack;
cool completely, top side up. Dust with confectioners??™ sugar before serving, if desired.
Note: Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks.
ALMOND MERINGUE SANDWICHES
Makes 2 dozen sandwiches
5 large egg whites
1/4 teaspoon cream of tartar
1 cup superfine sugar
1 1/2 cups blanched ground almonds
1/2 cup heavy cream
6 1/2 ounces semisweet chocolate, finely chopped
1. Heat oven to 200?°. Line two baking sheets with parchment paper.
2. Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a
time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
3. Fill a pastry bag fitted with Ateco
#864 star tip with meringue. Pipe out 2-inch- round cookies onto prepared baking sheets.
4. Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a
quicker method, reduce the heat after 15 minutes to 175?°, and cook for 1 1/2 hours. Remove from oven, and let cool completely.
5. Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and
melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies??”the bottom sandwich halves. Make sandwiches with remaining
cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3
65211/93833_WhiteChocSweetPotatoCake.jpg
recipes.net/WhiteChocSweetPotatoCake.jpg">
WHITE CHOCOLATE SWEET POTATO CAKE
Serves 8 to 10
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
2 pounds sweet potatoes (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream
1. Heat oven to 400?°. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove
skin, and mash flesh with a fork into coarse pur?©e.
2. Lower oven temperature to 325?°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the
paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium
speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter
from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let
pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to
40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream
into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat
frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of
cake, and serve.
Source: Martha Stewart
LOW-FAT CARROT CAKE
INGREDIENTS:
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
4 egg whites
1 1/4 cups firmly packed brown sugar
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups shredded carrots
1/2 cup raisins
1/4 cup chopped walnuts
1/4 cup light cream cheese
1/4 cup fat-free cream cheese
2 cups powdered sugar
1 tsp lemon juice
1/2 tsp vanilla extract
PREPARATION:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar
slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon
batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.
Per Serving: Calories 269, Calories from Fat 29, Total Fat 3.3g (sat 1.1g), Cholesterol 5mg, Sodium 244mg, Carbohydrate 54.9g, Fiber 2.7g, Protein 5g
MICROWAVE APPLE CRISP
(Low-Cal)
Substitute peaches or pears when they are in season.
Yield: 8 servings
Prep. Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
4 cup apples, peeled, cored, sliced
1 tablespoon lemon juice
2 tablespoons butter or margarine
3/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons nuts, chopped
4 teaspoons cinnamon
Directions:
Place apples in a microwave baking pan and sprinkle with lemon juice. In a small bowl, melt butter at High for 30 to 45 sec. Stir in rolled oats, brown sugar, nuts
and cinnamon. Combine well. Sprinkle evenly over apples.
Microwave at High for 8-10 min. Allow 5 to 7 min after cooking time.
8 Servings each 1/2 cup 1 fruit choice, 1 fat choice 10 g carbohydrate, 1 g protein, 5 g fat, 89 calories
PECAN MACAROONS
(Sugar Free)
1 egg white
1/8 tsp cream of tartar
1/4 cup to 1/2 cup Splenda (depending on your taste)
1 cup ground pecans
Preheat oven to 375F.
Beat egg whites and tartar until stiff. Gently fold in Splenda then pecans. Drop by the teaspoon onto greased parchment paper.
Bake for 8-10 minutes or until lightly browned.
Makes 24 cookies
Nutritional info:
1/2 cup Splenda recipe = fat 3gm, fiber 0, calories 39, carbohydrates 3
1/4 cup Splenda recipe= fat 2gm, fiber 0, calories 27, carbohydrates 2
TURTLE CHEESECAKE
(Reduced fat)
6 Tablespoons reduced calorie margarine
1 1/2 cups graham cracker crumbs
2 envelopes unflavored gelatin
2 containers (8 oz. each) fat-free cream cheese
2 cups 1% low-fat cottage cheese
1 cup sugar
1 1/2 teaspoon vanilla
1 container (8 oz.) reduced fat non-dairy whipped topping, thawed
1/4 cup prepared fat-free caramel ice cream topping
1/4 cup prepared fat free hot fudge ice cream topping
1/4 cup chopped pecans, toasted
Preheat oven to 350.
Melt margarine in a small sauce pan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly into side and bottom of a 10" springform pan. Bake
10 minutes. Cool.
Place 1/2 cup cold water in a small saucepan, sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely
dissolved, stirring constantly.
In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla. Process until smooth. Add gelatin mixture, process until well blended. Fold in
whipped topping. Pour into prepared crust. Chill 4 hours or until set.
Loosen cake from rim. Remove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecake. Sprinkle pecans evenly over top of cake before
serving.
Makes 16 servings.
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The Lady & Sons Just Desserts
More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula Deen
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