Posted by Trish | Under Appetizers, Dinner, Sides
Wednesday May 14, 2008
Submitted by Trish
Serves 6-8
| 5 tbsp margarine, softened |
|
¼ c. masa harina flour |
| 1/3 c. sugar |
|
2 c. corn kernels (fresh or frozen, thawed) |
| ½ c. cornmeal |
|
½ c. water |
| 1 tsp baking powder |
|
½ tsp salt |
| 2 tbsp milk |
|
1 tsp milk |
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Posted by Trish | Under Breads, Breakfast, Downlow
Saturday Mar 29, 2008
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs |
|
2/3 c. white sugar |
| 4 very ripe bananas, mashed |
|
¼ c. apple sauce |
| 1/3 c. nonfat milk |
|
1 tbsp extra virgin olive oil |
| 1 tbsp vanilla extract |
|
1 tbsp Kahlua |
| 1¾ c. all purpose flour |
|
2 tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 1/3 c. chopped walnuts |
|
1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Confections, Dessert, Downlow
Saturday Mar 29, 2008
Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter |
|
¼ c. heavy cream |
| 2 large eggs |
|
¾ Splenda |
| ½ c. full-fat soy flour |
|
1 tsp baking powder |
| ¼ c. whole wheat or oat flour |
|
½ tsp vanilla extract |
| ¾ c. coffee |
|
1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese |
|
1/3 c. Splenda |
| ½ rum extract |
|
2 c. heavy cream, whipped stiff |
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Posted by Trish | Under Confections, Dessert
Saturday Mar 29, 2008
Submitted by JamiSings
Dough Ingredients:
| 3 c. flour |
|
½ c. almonds, finely ground |
| 1½ tsp baking powder |
|
¼ tsp salt |
| ½ c. sugar |
|
Zest of one lemon |
| ½ lb. unsalted butter or margarine |
|
1 egg |
| 2 tbsp cold water |
|
1 tbsp lemon juice |
| 1 egg white, beaten |
|
|
Poppy Seed Filling Ingredients:
| 4 oz. poppy seeds |
|
½ c. milk |
| 1 tbs unsalted butter or margarine |
|
¼ c. seedless raisins, plumped |
| ¼ c. toasted walnuts, pecans, or almonds |
|
1 tbsp honey |
| ½ tsp vanilla extract |
|
|
1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
Posted by Trish | Under Cookies, Dessert
Saturday Mar 29, 2008
Submitted by Carli
Yields About 2 Dozen large Cookies
| 1 c. softened butter |
|
1 c. brown sugar |
| 1 1/3 c. white sugar |
|
2 eggs |
| 1 tbsp vanilla extract |
|
1 tsp baking soda |
| 1 tsp baking powder |
|
1 tsp salt |
| 3½ c. flour |
|
2 tbsp crushed instant coffee |
| 16 oz. chocolate chips |
|
|
1. Cream the butter & sugars until fluffy.
2. Beat in eggs & vanilla extract.
3. Combine dry ingredients & beat into butter mixture.
4. Stir in chocolate chips.
5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.
