- Position a rack in the center of the oven and preheat the oven to 350. Coat one Bundt pan or two loaf pans or round cake pans with cooking spray and then dust with flour.
- Whisk together flour, baking powder, baking soda, and salt, set aside.
- In a large grease-free bowl, whip the egg whites on medium speed until foamy. Gradually add ¼ cup of the sugar, whipping until the whites are stiff but not dry. Remove the bowl from the mixer, shake the beaters into the bowl, then return the beaters to the mixer. Set the whites aside.
- Using the same beaters with another bowl, combine and beat together the oil, remaining 1 cup of sugar, the whole egg, sour cream, applesauce, vanilla and orange extracts, grated orange zest, and orange juice. Gradually beat in the flour mixture in several additions. Scrape down the bowl and beaters. Fold in the whipped whites.
- Turn the batter into the prepared pans. Bake the Bundt for 40-45 minutes, the loaf pans or rounds for 30-35 minutes, until the cake is golden brown and springy to the touch. Cool the cake in the pans on a wire rack for about 10 minutes, then remove cake from pan and cool completely on the rack.
Tuesday, May 5, 2009
Pirate Ship Cake
Monday, April 13, 2009
Chickpea and Chard
Monday, March 30, 2009
Low Fat Pumpkin Cake with Cinnamon Glaze
Wednesday, March 25, 2009
Turkey & Veggie Lasagna
This was a pretty tasty lasagna that I made the other night. I had some ground turkey that I wanted to use so I added it to my usual vegetarian lasagna. It was delicious, but I think next time I will try shredded chicken instead of the turkey.
2 Tbs. olive oil
1 large onion
3 cloves of garlic, minced
1 lb ground turkey
2 bell peppers, diced
1 ½ lb zucchini, sliced (green and yellow)
3 cups fresh spinach, chopped
1.5 tsp salt and pepper
1 tsp Italian seasoning
15oz low fat ricotta
1 egg and 1 egg white, beaten
3 fresh tomatoes, sliced
½ cup grated parmesan
2 jars marinara sauce
1.5 cup part skim mozzarella, grated
16 oz no-boil lasagna noodles
Prepare:
- Sauté the peppers with a little olive oil and salt/pepper until just tender. Set aside in a bowl.
- Sauté the zucchini with a little olive oil and salt/pepper until just tender. Set aside in a bowl.
- In a large skillet, sauté onion and garlic in olive oil until onions are soft; add ground turkey and brown. Add the marinara sauce and stir well.
- In a bowl, mix the ricotta with eggs, spices, and salt and pepper. Mix in the chopped spinach.
Assemble:
Coat the bottom of a 13x9” and a pan with spaghetti sauce
- Put a layer of lasagna noodles in pan..In turns layer the meat sauce, noodles, veggies, noodles, ricotta, noodles and so on until you use up all the ingredients., ending with lasagna noodles on top.
- Top with a layer of marinara sauce, then mozzarella cheese and parmesan cheese.
- Garnish with sliced tomatoes.
- Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover, and then bake 10 more minutes. Let it cool and set up for about 10 minutes before serving.
Thursday, February 26, 2009
Double Chocolate Layer Cake
Cake:
1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Directions:
Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
2 sticks butter
4-5 cups powdered sugar
2 tsp vanilla
¼ cup kahlua
3 Tbs really strong coffee, or dissolve instant espresso in Kahlua
Beat the butter and vanilla on medium speed until smooth. Slowly add sugar, Kahlua and coffee, and beat on low. Add sugar and Kahlua until consistency and taste are what you want.
Chocolate Ganache (whipped for frosting)
1 cup heavy whipping cream
1 pound (16 ounces) semisweet or bittersweet chocolate, coarsely chopped
1/4 cup light corn syrup (sweeter, shinier)
4 tablespoons (1/2 stick) unsalted butter, softened (richer, more flavorful)
Let the butter stand at room temperature until softened but still cool. Add the butter in chunks to combine during mixing.
To make ganache:
Place chopped chocolate in a medium-sized, heat proof bowl. Note that hot cream will eventually be poured over it and must cover it entirely. If whipping later, use a stand mixer bowl, which is perfect.
Pour cream into a medium saucepan over medium heat, and bring to a boil. Remove from heat and immediately pour over chocolate. Shake bowl, and allow to stand for about 2 minutes.
Stir with a whisk until smooth. If using ganache for a frosting, whisk in the optional room temperature butter chunks and corn syrup until smooth.
* To whip, place ganache in a mixing bowl and whip with an electric mixer on medium-high, until mixture is fluffy and has lightened in color. Do not overwhip or mixture will become grainy. Use whipped ganache immediately.
Monday, December 1, 2008
Leftover Turkey Chili
I had a lot of leftover turkey this year, which I am not complaining about because I love leftover turkey. We had some friends coming over for dinner the Sunday after Thanksgiving so I was looking for something a little different to do with the turkey, not just soup or sandwiches. This turkey chili turned out delicious, so I served it with a salad and some bread.
1. Heat the oil in a large pan and add the onion,garlic, celery and green peppers. Stir over medium heat for 5 minutes, until soft.
2. Add the turkey, spices and chipotle pepper. Stir well and cook for 5 minutes. Add the chopped tomatoes in juice, 2 cups stock, and the tomato paste and stir well. Mix in the beans, brown sugar and vinegar and season with salt and pepper.
(Or at step three, you can put it in a crock pot on high for 30 minutes, then leave it on low or warm as long as needed.)
You can find the canned chiles in the Mexican foods section at most grocery stores.
Anadama Bread
This is a traditional bread from New England, sometimes called Colonial Bread. It is made with molasses and cornmeal which makes it a little sweet. This is a great bread to serve with soup. This recipe makes two loaves.
5 cups flour
½ cup cornmeal
¼ oz yeast (1 pack)
2 ½ cups water
1 tsp salt
2 Tbs butter
½ cup molasses
Stir 1 cup of cold water into the cornmeal. Bring another cup of water to a boil in a saucepan and add the cornmeal mixture. Cook to thick, about 10 minutes. Add salt, butter, molasses and then cool to tepid.
Add ¼ cup warm water to the yeast and then mix that into the cornmeal mixture.
Add 4.5 cups flour and knead to stiff, about 10 minutes. If sticky, add more flour. Shape the dough into a ball and put in a buttered bowl, cover and let rise 1 ½ hour until doubled.
Punch down and divide in two pieces. Shape in loaves and put in buttered loaf pans. Cover and let rise to double.
Bake for 1 hour at 350 degrees.
Saturday, November 8, 2008
Butternut Squash Soup with Ginger
Preheat oven to 375 degrees. Cut the squash in half lengthwise and clean out the seeds. Rub squash with olive oil and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet. (It is best to use a baking sheet with sides on it to keep the oven clean.) Bake until the squash is very soft, about 45 minutes.
Monday, September 22, 2008
Shrimp Purses
- 12 ounces cooked shrimp
- 8 ounces cream cheese (low fat works fine)
- 2 shallots, chopped fine
- 1 teaspoon ginger root, minced
- 1 tablespoon chives, chopped
- 1 teaspoon sesame oil
- Wonton wrappers
- Sesame seeds
- Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cold water
Bake 10-12 minutes until golden brown.
Serve with dipping sauce made by combining soy sauce, rice wine and cold water.