My Recipe Collection

Whole-Wheat Raspberry Rugelach

Makes 48 cookies
Prep time: 45 minutes (plus 1 hour for chilling)
Cook time: 20 minutes

2 1/2 cups whole-wheat flour
8 tablespoons cold butter, sliced
12 ounces lowfat cream cheese
Cooking spray
1/4 cup sugar
1 teaspoon cinnamon
9 tablespoons raspberry preserves
1/2 cup pecans, toasted and chopped
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Mix flour and butter in a food processor until mixture forms small chunks of dough. Add cream cheese and process again until dough holds together. Divide into 3 equal balls. Flatten each portion of the dough into disks; wrap them in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F. Spritz a cookie sheet with cooking spray.

Combine sugar and cinnamon in a small bowl and sprinkle half of it on the surface where you’ll roll the dough. Roll one disk into a 10-inch circle.

Next, spread 3 tablespoons of preserves on top of the dough. Sprinkle with 1/3 of the remaining cinnamon and 1/3 of the chopped pecans. Cut the circle into 16 wedges. Starting on the wider outside edge, roll up each wedge. Transfer to the cookie sheet and bake for 20 minutes.

Repeat process with other 2 disks of dough.

Pepper Jack Stuffed Potatoes

4 medium baking potatoes
1/2 cup diced green onions
1 teaspoon canola oil
1 cup low-fat (1%) cottage cheese
2 teaspoons 1% milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated pepper jack cheese
Paprika to taste
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1. Preheat oven to 375°F.

2. Scrub potatoes, pierce in several places with fork and arrange in baking dish.

3. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly.

4. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook, stirring, until tender. Transfer to bowl.

5. Cut potatoes lengthwise in half and scoop out as much softened potato as possible, leaving shells intact. Add potato to green onion in bowl. Stir in cottage cheese, milk, salt and pepper. Stir in cheese.

6. Spoon mixture back into potato skins. Arrange in 9×13-inch baking dish. Sprinkle tops with paprika.

7. Bake for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.

Angel Biscuits

These yeasted biscuits are lighter in texture than the baking powder variety. Using a heart-shaped cookie cutter instead of a round biscuit cutter adds a nice touch to a bridal shower luncheon or special meal with your sweetheart.

1 tablespoon quick-acting dry yeast
1/4 cup warm (not hot) water
1/2 teaspoon plus 1 tablespoon sugar
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons cold butter
1 tablespoon cold vegetable shortening
1/2 cup milk at room temperature
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Spray a large baking sheet with nonstick cooking spray; set aside.

In a cup, dissolve yeast in warm water with 1/2 teaspoon sugar; set aside until it bubbles, about 5 minutes.

In a large mixing bowl, sift 1 tablespoon sugar, flour, baking powder and salt. Add butter and shortening, and cut into dry mixture with fork or pastry cutter until texture resembles coarse meal. Add milk to yeast mixture, then add to dry mixture. Mix lightly with fork until dough forms. Turn out onto floured work surface; knead gently 3 or 4 times.

Using floured rolling pin, roll out dough to 1/2-inch thickness. With biscuit or cookie cutter, cut into shapes and transfer to baking sheet. Gather up dough scraps; roll out and cut more biscuits. Cover with a kitchen towel and let rise 1 hour (longer in refrigerator) until doubled in size.

Preheat oven to 450°F. Bake until golden brown, about 10 minutes. Makes 16 2-1/2-inch biscuits.

Almond Cake in a Crust
by Merrijo T. Dean

1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.

2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.

3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.

Caramel Pecan Cheesecake

Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.

Double Raisin Bread Pudding
by Sun-Maid

6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
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Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:

Spirited Sauce

1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice

Baked Spaghetti Squash with Shrimp

1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.

3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)

Lemon Roasted Potatoes

The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki.

Time: 1 hour
Servings: 6

1/4 cup water
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 pounds boiling potatoes, peeled and cut lengthwise into 1/2-inch wedges
2 tablespoons freshly squeezed lemon juice
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1. Preheat oven to 425°F. Pour water into 12″x9″ baking dish.

2. Whisk together oil, salt, oregano and pepper in large mixing vowl. Add potatoes and toss. Pour into baking dish.

3. Roast potatoes 30 minutes, turning halfway through. Drizzle lemon juice over top and roast 10 to 15 minutes longer until browned and cooked through.

Cranberry Apple Pie
by Karo

Prep time: 20 minutes
Bake time: 50 minutes
Yield: 1 pie

1 1/2 cups peeled, chopped cooking apples
1/4 cup cornstarch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter or margarine
2 9-inch unbaked pie crusts
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Preheat oven to 400°F.

Combine apples and cornstarch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.

Roasted Pork Tenderloin and Vegetables

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive or canola oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
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Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450°F for 30-40 minutes or until a meat thermometer reads 160°F, stirring vegetables occasionally. Yield: 6 servings