Serves 6
Ingredients:
1 cup plus 2 Tbsp sugar
1 Tbsp finely grated lime zest
6 Tbsp fresh lime juice (about 3 limes)
3 Tbsp tequila
2 Tbsp fresh orange juice
Course salt
Lime wedges, for serving
Directions:
In a medium saucepan, cook 3 ¾ cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with ¼ tsp salt.
Pour mixture into a shallow dish, cool, then cover can freeze until set, about 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve.
Garnish with lime wedges, if desired.
Ingredients:
4 eggs
2 cups milk
1 cup sugar
1 Tbsp vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semi sweet chocolate chips
Directions:
Preheat oven to 350°. Grease a 9 X 9 inch pan.
In large mixing bowl, combine eggs, sugar and vanilla until smooth.
Stir in bread, bananas, and chocolate chips.
Let rest 5 minutes for bread to soak.
Pour into prepared pan.
Bake 35 minutes or until knife inserted in the center comes out clean.
Serves 8
Ingredients:
1 bag (1 pound) frozen mixed berries, thawed
2 – 3 Tbsp sugar
1 tsp grated lemon zest
1 tsp minced fresh ginger
1 store bought angel food cake
Directions:
In a medium saucepan, combine berries, sugar, zest and ginger. Cook; stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let cool slightly.
Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve.
Garnish with whipped cream if desired.
Yield: 36 Bars
Ingredients:
Directions:
Preheat oven to 350°.
Layer graham crackers on the bottom of a sprayed 9 X 13 inch pan.
Sprinkle marshmallows onto graham crackers.
Sprinkle chocolate chips onto marshmallows.
Sprinkle cashews onto chips.
In a medium saucepan, melt butter, add brown sugar and cook until sugar dissolves
Remove from heat, add vanilla.
Bake 10-12 minutes until marshmallows are puffy and lightly browned.
Cool completely before cutting into bars.
Yield: 8 servings
Ingredients:
TOPPING
¼ cup sugar
¼ cup all-purpose flour
2 tbsp butter or margarine (softened)
Directions:
Place cookie sheet in oven on middle oven rack. Heat oven to 375 degrees F. Place pie crust in 9 -inch tart pan with removable bottom as directed on the box for One-Crust Filled Pie.
In large bowl, mix ½ cup sugar, the cornstarch and cinnamon. Add pears and cranberries; toss gently to coat. Spoon into crust lined pan.
In small bowl, mix all topping ingredients with fork until well blended. Sprinkle over filling.
Place tart on cookie sheet in oven. Bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cold.
Ingredients:
Directions:
In a small bowl combine dried cranberries and brandy or juice. Cover and chill for at least 1 hour. Drain and reserve 1 Tbsp of the brandy.
Preheat oven to 325°. Prepare pastry and line a 9 inch pie plate
In a medium bowl, whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tbsp of the reserved brandy mixture. Spoon into crust . Bake for 65 minutes, loosely covering the pie with foil for the last 30 minutes of baking.
Cool on rack.
Top with whipped cream.
Serves 6
Ingredients:
Pudding:
1 ½ c milk
½ c sugar
¼ c cornstarch
¼ c bottled Key lime juice
½ tsp finely grated lime peel
2 cups whipped toppingCrumb Mixture:
2 Tbsp graham cracker crumbs
1 tsp sugar
1 tsp butter or margarine, meltedTopping:
1 ½ c sliced fresh strawberries
Directions:
In a one quart stainless steel or non stick saucepan, stir together milk, sugar, cornstarch, Key lime juice and lime peel with whisk until all of the cornstarch is dissolved. Heat to boiling, stirring constantly. Boil one minute.
Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
Meanwhile, in a small bowl, mix crumb mixture; set aside.
Gently fold 2 cups whipped topping into pudding mixture. Spoon ¼ cup of the pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with ½ tsp crumb mixture. Arrange 2 Tbsp strawberries over crumb mixture. Repeat layers. Top each with a dollop of addition whipped topping.
Serve immediately.
Yield: 9 servings
Ingredients:
10 slices whole wheat bread
3 egg whites
1 ½ c skim milk
¼ c white sugar
2 tsp white sugar
¼ c brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground clove
pan release spray
For Sauce:
1 ¼ c apple juice
½ c apple butter
2 Tbsp molasses
½ c raisins
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp orange zest
Directions:
Directions for bread pudding:
Preheat oven to 350°. Spray and 8 X 8 inch baking dish with vegetable oil spray. Lay the slices of bread in baking dish in two rows, overlapping like shingles.
In a medium bowl, beat eggs, egg whites, milk, ¼ c white sugar, brown sugar, and vanilla. Pour egg mixture over bread.
In a small bowl, stir together cinnamon, nutmeg, clove, and 2 tsp white sugar.
Sprinkle spiced sugar mixture over the bread pudding.
Bake for 30 minutes, until it has browned on top and it firm to the touch. Serve warm or at room temperature with apple raisin sauce.
Directions for sauce:
Stir all ingredients together in medium saucepan
Bring to a simmer over low heat. Let simmer 5 minutes. Serve warm
Calories: 233
Total fat: 3g
Saturated fat: 1 g
Cholestrol 24 mg
Sodium: 252 mg
Fiber: 3 g
Protein: 7 g
Carbohydrates: 46 g
Potassium: 390 mg
Ingredients:
¾ cup granulated sugar
½ cup water
4 ounces bittersweet chocolate, chopped
2 tablespoons refrigerated or frozen egg product, thawed or 2 egg yolks, slightly beaten
1 teaspoon vanilla
1/3 cup of all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup ground flax seeds
¼ teaspoon baking powder
5 egg whites
Powdered sugar (optional)
Fresh raspberries (optional)
Fresh mint leaves (optional)
Directions:
1. Preheat oven to 350° F. Grease and flour a 9×9 inch baking pan; set aside. In a medium saucepan, stir together granulated sugar and water. Cook and stir over medium heat until the sugar dissolves and mixture almost boils. Remove from heat. Add chocolate; stir until melted (mixture may appear slightly grainy). Place egg product in a large bowl. Gradually stir the chocolate mixture into egg product; stir in vanilla (mixture may appear slightly grainy). Set aside.
2. In a small bowl, stir together the flour, cocoa powder, flax seeds, and baking powder. Add flour mixture to egg product mixture, whisking until smooth. In a medium bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Spread in the prepared pan.
3. Bake for 30 minutes. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
4. Transfer cake to a cutting board. Using a 3¼ inch heart shaped cutter, cut 6 heart-shaped pieces from cake. Sprinkle tops with powdered sugar, if desired. Top with raspberries and mint leaves, if desired.
Ingredients:
½ cup butter
½ cup sugar
1/3 cup dark corn syrup
½ teaspoon cinnamon
¼ teaspoon ginger
1 cup all-purpose flour
2 teaspoons brandy
One 6-ounce package (1 cup) semi-sweet chocolate morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts
Directions:
Preheat oven to 300°. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon, and ginger; cook over medium heat, stirring constantly, until melted and smooth.
Remove from heat; stir in flour and brandy.
Drop by teaspoonfuls onto greased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.)
Bake at 300° for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely.
Combine chocolate and shortening and melt in the microwave 2-3 minutes, stirring occasionally. Do not overheat.
Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets and chill until set. Store in airtight container in refrigerat
