Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
I want to try this the name bugs but I think it would be really good since I have had desserts like it before and loved them...I think I might make it for Stew's grad party. Yum!
Ingredients
1/2 cup margarine
1 cup all-purpose flour
1/4 cup white sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup confectioners' sugar
2 cups frozen whipped topping (such as Cool Whip®), thawed
Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.
* Note that fettuccine Alfredo must be served immediately it does not hold or reheat well. Ingredients • 2 cups heavy cream • 2 tablespoons unsalted butter • Salt - didn't add • 1/4 teaspoon ground black pepper - didn't add • 9 ounces fresh fettuccine • 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :) • 1/8 teaspoon freshly grated nutmeg - didn't add
Directions 1. Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.
2. While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.
3. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.
These are a fun summer/springtime cookie. They are pretty too.
2 1/2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1/2 cup sugar 1/2 firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons orange zest (for me that was the zest of 2 oranges) 2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
I used Italian style stewed tomatoes, threw in a few leaves of fresh basil and substituted the wine with chicken broth. Was a huge success at Genevieve's baby blessing family dinner I hosted. Making it a couple days in advance only improves the flavors. :)
Ingredients:
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions:
1.
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used it with devils food cake and layered it with German chocolate cake filling and it was so lovely! Big hit.
Ingredients: one 18.25 oz box moist style cake mix 1 cup fat free plain Greek yogurt 1 cup water
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 180 calories, 3.25 grams of fat, 306 mg sodium, 34.5 grams of carbs, <.5grams fiber, 20 grams sugar, and 3.5 grams protein
*best with Devil food cake mix. * texture very moist and yum...think brownie cake hybrid *Deliciousness!
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used a spice cake mix and sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.
Ingredients: 1 18.25 oz box moist style cake mix 1 15 oz. can pure pumpkin
Directions: preheat oven to 400 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly. The batter will be very thick. Then transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 183 calories, 3.5 grams of fat, 301 mg sodium, 37grams of carbs, 1.25 grams fiber, 20.5 grams sugar, and 2 grams protein
*best with spice cake mix and devil's food cake mix. - not recommended with white and yellow cake mixes * texture very moist, thick, and fudge like. *tastes rich and decadent!
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good.
Ingredients: one 18.25 oz box moist style cake mix 1 12 oz. can diet soda
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 171 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, <.5grams fiber, 21.5 grams sugar, and 1.5 grams protein
*best combos: yellow cake mix + diet cream soda, lemon cake mix + diet lemon-lime, devils food cake mix + diet cherry cola * texture moist and light *impressive but if you are sensitive to to the sweetener in diet soda you might not like this version as much
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I didn't have no sugar added applesauce and the applesauce was strawberry flavor. I sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.
Ingredients: one 18.25 oz box moist style cake mix 1 cup no sugar added applesauce 1 cup water
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 179 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, .5grams fiber, 21.5 grams sugar, and 1.5 grams protein
*best with yellow cake mix * texture very moist and fluffy. A+ *sweet and slightly apple-y, yummy!
We really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.
½ cup rice wine or dry sherry 2 tablespoons hoisin sauce 2 tablespoons ketchup 2 tablespoons sugar 1 tablespoon Sriracha Chili Sauce( I used 1 tsp) ½ tablespoon toasted sesame oil ½ tablespoon macadamia nut oil or other neutral oil ½ cup thinly sliced scallions, divided 2 tablespoons minced fresh ginger 1 tablespoon plus 1 teaspoon minced garlic 1 pound ground turkey breast or ground beef sirloin Leaves from 2 heads of Boston lettuce, washed and dried
1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend 2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet. 3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.
Makes 4 servings
Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.
This is moist carrot cake that is perfect for baby's first birthday...just frost with plenty of whipped cream and let your little one dig in with both hands! Stew liked it and he claims to hate carrot cake. :O) I served it un frosted but you could lightly dust it with powdered sugar to dress it up a little but still remain "healthy".
1 cup cooked mashed carrots (or one medium sized can of carrots mashed) 2 eggs ½ cup vegetable oil 1 cup brown sugar 1 tsp vanilla 1 cup whole wheat flour 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder
1.) Preheat oven to 350 degrees 2.0 lightly grease 8 x 8 baking pan 3.) beat carrots, eggs, oil, sugar, and vanilla with electric mixer. 4.) Add flour, cinnamon, soda, and baking powder into carrot mixture and beat until thoroughly mixed. 5.) Bake for 35 – 40 minutes. Cool and serve.
Yield: 8 x8 pan; a two inch pieces provides 150 calories
My family loved these. Really such a great snack to have on hand.
2/3 cup mashed ripe bananas (1 ½ to 2 bananas) ½ cup vegetable oil ½ cup brown sugar 2 eggs 3 TB milk 1 tsp vanilla 2 ½ cups whole wheat flour 2 tsp baking powder ¼ tsp baking soda ¼ tsp salt
1.) Preheat oven to 350 degrees 2.) Lightly spray a cookie sheet with oil cooking spray. 3.) Blend bananas, oil, sugar, eggs, milk, and vanilla in a medium bowl. 4.) Stir in flour baking powder, baking soda, and salt into the banana mixture until combined. 5.) Drop dough by spoonfuls onto cookie sheet. 6.) Bake for 8 – 10 minutes or until set
Yield: about 4 dozen cookies; one cookie is 55 calories
I loved these! They are packed full of nutrients and are so yummy! You can flavor them a million different ways: cinnamon and sugar, Cajun, Italian, mexican...
4 sweet potatoes, cut into large French fries Salt and pepper to taste 2 tablespoons olive oil
1.) Preheat the oven to 400 degrees F (200 degrees C). 2.) Place the cut sweet potatoes into a large bowl and drizzle with oil, salt, and pepper. 3.) Toss the fries until covered and spread on cookie sheets. 4.) Bake for 30 – 40 minutes, turning once, or until fries are crispy on the outside.
A Really Yummy and Healthy Option to the traditional. Enjoy!
1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 3 1/2 cups whole wheat flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2. Stir the olive oil and salt into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
We are trying to be healthier so for treats we have been drinking a lot of smoothies. Besides the classic of throwing frozen fruit and milk into a blender we have been enjoying these. Super Yum!
Peanut Butter Banana Smoothie
1 frozen banana, sliced
¾ cups milk
2 TB peanut butter
1/3 cup crushed ice or 2 ice cubes
1/8 tsp vanilla
1.) place all ingredients in blender
2.) Cover and blend until smooth.
3.) serve immediately.
Yields: Four½ cup servings, 96 caloriesper serving
Orange- Banana Milk
1 2/3 cups milk
1/3 forzen orange juice concentrate
½ medium banana
1 TB wheat germ (optional)
1.) place in blender.
2.) Cover and blend until foamy.
3.) Serve immediately.
Yields: Six ½ cup servings, 68 calories preserving
Fruity Juice
1 cup chilled pineapple juice
1 cup frozen frozen peaches
1.) place all ingredients in blender.
2.) Cover and blend until smooth.
Yields: Four ½ cup servings, 40 calories per serving
-Egg substitutes work just fine in baking and even custards. Egg Beaters Brand was ranked highest in taste by America's Test Kitchen.
-Brine-ing your beans gives your beans a better flavor and they even cook more evenly. Soak beans in water with 2 tsp. salt per quart of water.
-When you make a vinaigrette add 1/4 tsp Mayo for each 1/4 of vinaigrette. You wont notice the taste but it helps emulsify the oil and vinegar so they don't separate as much!
-To get better results with your baking make sure your eggs are at room temperature. You can accomplish this easily by putting them in a bowl with warm water for a few minutes.
- If you find yourself out of brown sugar you can make it yourself! for light brown sugar add 1 Tb of molasses to 1 cup of white sugar. For dark brown sugar add 2 TB per cup of white sugar.
- You can make your own cake flour. Add 2 TB of corn starch to 7/8 cups all purpose flour = it will equal 1 cup. ( guess take away 2 table spoons of flour and replace with corn starch is the same thing.
-Powdered sugar is simply finely ground white sugar and corn starch. So if you ever find yourself out of powdered sugar and need it right then you can just blend some corn starch and white sugar in your blender and there you have it. It wont be as good but it works.
- As a general rule when using dried herbs in place of fresh half the amount called for.
-Adding a little corn starch to your pie crust does magical things.
- When replacing canned beans for dried beans you use five 8 oz canned for 1 pound dry.
