October 7, 2011 at 12:02 pm (7 ingredients or less, 9" unbaked pie crust, caramel topping, cream cheese, eggs, granulated sugar, oven, pecans, pie, vanilla)
Yield: 6-8 servings
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 C sugar
4 eggs
1 t vanilla extract
1 1/4 C chopped pecans
1 jar (12 1/4 oz) fat-free caramel ice cream topping
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1. Line a 9″ pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
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May 17, 2011 at 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
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Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
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May 17, 2011 at 6:51 pm (baking powder, blueberries, Breakfast, butter, eggs, flour, frozen blueberries, granulated sugar, milk, oven, Quick Dishes, salt)
Makes 12 muffins.
1 3/4 C flour
1/3 C sugar
2 1/2 t baking powder
1/2 t salt
1 C fresh or frozen, unthawed blueberries
3/4 C milk
1 egg
1/3 C melted butter
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In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just till dry ingredients are moistened. Batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2″ greased muffin cups. Bake at 400 degrees for 25 minutes or until tops spring back when lightly touched. Serve warm.
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May 17, 2011 at 6:44 pm (7 ingredients or less, Breakfast, brown sugar, cinnamon, dried apples, granulated sugar, nutmeg, Quick Dishes, quick oats, raisins, salt)
8 servings
3 C quick oats
Salt
8 sandwich bags or envelopes
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Put 1/2 C oats in blender and whirl at high speed till powdery; reserve in small bowl. Repeat procedure with an additional 1/2 C oats.
Into each bag or envelope put 1/4 C unpowdered oats, 2 T powdered oats and a pinch of salt. Fold and seal. Store in box or airtight container.
To serve: Empty into bowl, and add 3/4 C boiling water. Stir and let stand for 2 minutes.
Apple-Cinnamon Oatmeal: Add 1 T sugar, 1/4 t cinnamon and 2 T dried apples to each packet.
Cinnamon Spice Oatmeal: Add 1 T sugar, 1/4 t cinnamon and a pinch of nutmeg to each packet.
Raisins and Brown Sugar: Add 1 T brown sugar and 1 T raisins to each packet.
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May 14, 2011 at 2:32 pm (7 ingredients or less, Beverages, granulated sugar, lemon juice, lemons, no-cook, Quick Dishes, red food coloring)
5 – 6 servings
1 C sugar
1 C lemon juice
1 tray ice cubes (approximately 12)
2 1/2 C cold water
1 lemon, sliced thinly
Few drops of red food coloring
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In large glass pitcher, combine sugar and lemon juice; stir with long-handled spoon till sugar dissolves. Add ice cubes, cold water and lemon slices; stir briskly till pitcher is frosty. Stir in enough food coloring to make lemonade pink.
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May 8, 2011 at 2:00 pm (7 ingredients or less, Beverages, club soda, granulated sugar, no-cook, Quick Dishes, vanilla)
1 serving
1 rounded teaspoon sugar
1/2 t vanilla
1 C club soda, approximately
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For each serving, dissolve sugar and vanilla in a small amount of warm water in bottom of a tall glass.
Add ice. Slowly pour in club soda.
Stir gently and serve.
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April 12, 2011 at 2:01 pm (Appetizers, black pepper, brie, butter, granny smith apple, granulated sugar, nutmeg, oven, round loaf, salt, sourdough)
Prep time: 15 minutes
Cook Time: 20 minutes
Serves 10.
1/2 t ground nutmeg
1/2 t sugar
1/4 t black pepper
1/4 t salt
1 (1 lb) round loaf sourdough bread
1 T butter, softened
2 (8 oz) rounds brie cheese, cut into 1/2″ cubes
1 large granny smith apple, cored, peeled and chopped
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1. Preheat oven to 350 degrees. In a small bowl combine nutmeg, sugar, pepper and salt. Set aside.
2. Cut a thin slice from the top of the sourdough loaf. Remove bread from inside the loaf, leaving a shell 1″ thick. Cut removed bread into bite-size cubes; place in a resealable plastic bag or airtight container; set aside.
3. Spread butter inside the bread shell; sprinkle with half the nutmeg mixture. Add cheese and apple; sprinkle with remaining nutmeg mixture.
4. Place filled bread shell on a baking sheet. Bake 20 to 30 minutes or until cheese melts. Serve with bread cubes for dipping.
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April 4, 2011 at 3:01 pm (granulated sugar, lemons, parsley, pepper, Quick Dishes, salt, shallots, Side dish, snow peas, stovetop, vegetable oil)
Snow peas deserve better tan to just be greasy, “limp” tagalongs in our favorite Chinese takeout dishes, said Rachel Toomey Kelsey in Cooks Illustrated. “Bringing out their sweet, grassy flavor while preserving their crisp bite” is the ideal, but it requires some care. Instead of stirring madly when you drop them in a hot pan, let them sit long enough for their sugars to caramelize–as you would when browning meat. To “kick up the color” and augment the flavor, sprinkle on not just salt and pepper but a touch of sugar too.
Makes 4 servings.
1 T vegetable oil, divided
1 shallot, minced
1 t grated lemon zest plus 1 t lemon juice
1/4 t salt
1/8 t pepper
1/8 t sugar
3/4 lb snow peas, tips pulled off and strings removed
1 t minced fresh parsley (Chives or tarragon can be used in place of parsley.)
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Combine 1 t oil, shallot and lemon zest in small bowl. Combine salt, pepper and sugar in a second bowl.
Heat remaining oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir once, then continue to cook, without stirring, 30 seconds longer. Now stirring constantly, cook peas until crisp-tender (1 to 2 minutes).
Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with peas. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper.
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March 27, 2011 at 5:26 pm (9" unbaked deep dish pie crust, all-purpose flour, almond extract, eggs, granulated sugar, milk, oven, pie, rhubarb, strawberries)
Makes 6 to 8 servings.
1 1/4 C sugar
1/2 C all-purpose flour
2 C diced fresh rhubarb
1 C sliced fresh strawberries
1 (9″) unbaked deep-dish pie shell
4 eggs
1/4 C skim or low-fat milk
1 t almond extract
Fresh strawberries, optional
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Preheat oven to 425 degrees. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients, except fresh strawberries, until well blended. Pour over rhubarb mixture.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired..
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March 27, 2011 at 4:16 pm (7 ingredients or less, Aldi ingredients, cocoa, granulated sugar, microwave, milk, non-alcoholic, Quick Dishes, salt, stovetop, vanilla)
6 servings
1/2 C sugar
1/4 C cocoa
dash of salt
1/3 C hot water
4 C milk
3/4 t vanilla extract
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Mix sugar, cocoa and salt in saucepan; stir in water.
Cook and stir over medium heat until mixture boils; boil and stir 2 minutes.
Stir in milk and heat. DO NOT BOIL.
Remove from heat; add vanilla.
Variation: Microwave Single Serving:
2 T sugar
2 – 3 t cocoa
dash of salt
1 C milk
1/4 t vanilla extract
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Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH 1-1/2 minutes or until hot.
Gradually add milk to cocoa mixture; stir well. Stir in vanilla.
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