Butternut Squash Pudding

Hand blend together the following:

Warm Roasted Butternut Squash
Dried Figs
Vanilla Extract
Pumpkin Pie Spice
Cinnamon 

Reciped!

Chocolate chocolate chip muffins

Ingredients

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• 7.9 ounces all-purpose flour (about 1 3/4 cups)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water $
• 1/4 cup canola oil
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten $
• 1/2 cup semisweet chocolate minichips, divided
• Cooking spray

Preparation

1. 1. Preheat oven to 400°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
3. 3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Maureen Callahan, Cooking Light 
MAY 2011

Macaroons

Macaroon recipe: 3 egg whites, 1/2 cup of sugar 1/4 tsp of almond extract or vanilla extract. 14 ounce bag of shredded coconut. Preheat oven 325. Mix all ingredients thoroughly together with your hands. Form into 1 inch balls place on parchment lined cookie sheet about an inch apart for approx. 22 mins. Makes approximately 24. Sometimes I melt chocolate and drizzle on top.

Homemade Granola

• 
  YIELDMakes 8 cups

INGREDIENTS

• Vegetable cooking spray
• 4 cups old-fashioned oats
• 1/2 cup coarsely chopped almonds
• 1/2 cup coarsely chopped pecans
• 1/2 cup coarsely chopped dried cherries
• 1/2 cup sweetened coconut flakes
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract

DIRECTIONS

1. STEP 1

   Preheat oven to 325 degrees. Lightly coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oats, almonds, pecans, cherries, coconut, cinnamon, and salt. Set aside.

2. STEP 2

   In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally, until golden (about 25 minutes). Let granola cool completely on a wire rack. Break it into chunks and store in an airtight container.
   
   
   from Martha Stewart

Mini Zucchini Cheese Bites

Ingredients
◾2 cups grated zucchini ( about 1 medium)
◾1 egg
◾1/2 cup grated Parmesan Cheese
◾optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.

Nutrition Info

Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g

Pink Pancakes

 3/4 cup water

1/2 cup ricotta cheese

1/4 cup beet puree

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup pancake mix

1/4 cup grated apple

Nonstick cooking spray

1 tbsp canola oil

Maple syrup or fruit for serving

 

1) In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend.  Dump the mixture into a medium bowl, add the pancake mix and apple, and stir just until combined.  Do not overmix - the batter will be a little lumpy.

 

2) Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.  When hot, add the oil.  Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake.  Cook the pancake until bubbles form on top and the batter is set, 1 to 2 minutes.  Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes.  Serve warm, with fruit or syrup.

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Accompaniment if desired: Coconut Lime Sorbet

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Gourmet
November 1997
1998-09-17 00:00:00.0