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Enjoy Chef
Janet's delicious Cookies, Muffins and Dessert recipes.
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Recipe Menu
Gluten
free Potato Doughnuts
1 ½ cups
sugar
2 cups well mashed potatoes
3 eggs
1 cup milk
5 tsp baking powder
3 tbsp melted shortening
1 tsp salt
Cinnamon, powdered sugar as garnish
1. Combine baking
powder, salt, shortening into the milk and eggs. Blend well.
2. Mix potatoes with the sugar, beating until blended and pour in
the liquid mixture. Chill at least 1 hour.
3. Heat oil in fryer until 350 F and drop in small balls of dough.
Turning as browned. Take out and drain on paper towels.
4. Sprinkle with cinnamon & sugar.
Oatmeal
Cookies
1 ½ cups
all purpose flour
1 tsp baking soda
1 cup unsalted butter (room temperature)
3/4 cup white sugar
3/4 brown sugar
1 egg
1 tsp vanilla
1 cup dried cherries
1 cup semi sweet chocolate chips
1 cup Skor chocolate bar pieces
1 ½ cups oatmeal
Sift together
flour and baking soda and set aside. Cream butter until light and
add sugars gradually. Add egg and mix well. Add vanilla and mix
again. Slowly add flour mixture and slow speed. Add last four ingredients
one at a time. Divide dough into two logs. Wrap each tightly in
plastic and put in fridge. Slice ½ thick once chilled. Line
cookie sheet with parchment paper and bake in oven at 350 for 8-10
minutes.
Fast
& Easy Tiramisu
Ingredients:
1 cup part-skim ricotta cheese * cottage cheese( full fat)
3/4 cup (6 ounces) -less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa (coffee-flavored liqueur)
1 tablespoon unsweetened cocoa
Preparation:
Combine the
ricotta, cream cheese, and sugar in a food processor; process until
smooth.
Split the ladyfingers
in half lengthwise. Arrange 24 halves in a single layer in an 11
x 7-inch baking dish. Drizzle with half the Kahlua, and let stand
5 minutes. Spread half of cheese mixture evenly over the ladyfingers.
Repeat procedure with the remaining ladyfingers, Kahlúa,
and cheese mixture. Sprinkle with cocoa.
Potato
Pancakes
Since
March celebrates St Patrick’s Day; here is a typical Irish
ingredient made a little modern!
Yogurt
cheese:
2 cups plain low-fat yogurt
1/3 cup chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Potato Pancakes:
6 cups shredded baking potato (about 2 pounds)
1 cup grated fresh onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 1/2 tablespoons vegetable oil, divided
2 tbsp fresh chives, chopped
To
prepare yogurt cheese, place a colander or sieve in a 2-quart glass
measure or medium bowl. Line colander with 4 layers of cheesecloth,
allowing cheesecloth to extend over the outside edge. Spoon yogurt
into the colander. Cover loosely with plastic wrap, and refrigerate
for 12 hours. Spoon yogurt cheese into a bowl, and discard liquid.
Stir in chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover
and refrigerate.
To
prepare potato pancakes, spread the potato and onion between several
layers of paper towels; let stand 15 minutes or until barely moist,
pressing occasionally. Combine flour, 1 teaspoon salt, 1/2 teaspoon
pepper, and eggs in a large bowl. Stir in potato and onion.
Heat
about 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes
onto pan. Cook 2 minutes on each side or until golden. Repeat procedure
with the remaining oil and potato mixture. Serve the pancakes with
yogurt cheese.
.
Grown
Up S'mores
1/2 cup marshmallow
cream
1/2 cup dried cherries, tart
1/4 cup semisweet chocolate morsels
12 2 1/2-inch graham cracker squares
1. In a small
bowl combine marshmallow creme, cherries and chocolate morsels;
mix well. Place 6 of the graham crackers on a microwave-safe plate.
Spoon a heaping tablespoon of marshmallow mixture on each cracker.
Top with remaining crackers.
2. Microwave,
uncovered, on HIGH(100% power) 30 to 40 seconds, or until marshmallow
mixture is soft and warm.
Pumpkin
Spiced Oatmeal
Here’s
a quick healthy breakfast that increases your vegetable intake plus
fibre. Another tip is to use whole oats and make 4 to 5 servings
at a time and portion individually so you have a quick hot breakfast
that you can microwave in minutes.
1 cup water
Pinch
of salt
1/3 cup
quick oats
1/4 cup
canned pure pumpkin
1/4 tsp cinnamon
2 packets
sugar substitute (Splenda) or 1 tbsp “Agave” nectar
1 1/2
tbsp chopped pecans or pumpkin seeds
Pinch
of ground nutmeg
Pinch
of ground cloves
Bring
water to a boil. Add salt and oatmeal. Cook and stir for 90 seconds.
Combine remaining
ingredients in a small bowl. Turn stove heat to low and stir in
pumpkin mixture. Spice to taste and serve immediately. Makes 1 serving.
Nutrition
Tidbit: Berries contain legions of antioxidants. While variations
abound, a traditional cobbler is a baked, deep-dish fruit dessert
that's topped with a biscuit sprinkled with sugar to give it a bit
of crunch and color.
Blueberry
Cobbler
Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind
Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar
Preheat oven
to 350°.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch
baking dish.
To prepare topping, lightly spoon flour into dry measuring cups;
level with a knife. Combine flour and next 4 ingredients (flour
through baking soda) in a large bowl, stirring with a whisk. Cut
in butter with a pastry blender or 2 knives until mixture resembles
coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonfuls onto blueberry filling to form 8 dumplings.
Brush dumplings with milk; sprinkle with 1-teaspoon sugar. Place
baking dish on a jelly roll pan. Bake at 350° for 50 minutes
or until filling is bubbly and dumplings are lightly browned.
Nutrition
Tidbit: Strawberries are an excellent source of potassium and
fiber, and also offer some folate, a B vitamin known for its role
in reducing the risk of birth defects. Plus 10 medium strawberries
provide more than 100 percent of the Daily Value for vitamin C.
Old-Fashioned Strawberry Shortcakes
3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small
pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)
Combine 1 cup
strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon
juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups
strawberry halves. Cover and chill.
Preheat oven
to 425°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 3 tablespoons sugar, baking powder, baking soda,
and salt in a bowl; cut in margarine with a pastry blender or 2
knives until mixture resembles coarse meal. Add buttermilk, stirring
just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly
4 times with floured hands. Pat dough into a 6 x 4-inch rectangle.
Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated
with cooking spray. Bake at 425° for 12 minutes. Cool on a wire
rack.
Split shortcakes in half horizontally using a serrated knife; place
each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture
over each shortcake and top with whipped topping.
Coffee,
Chocolate and Marshmallow Sundaes
Serves
6
1/2 cup whipping
cream
1/2 cup marshmallow creme, plus more for topping
6 ounces
bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 pints (about) coffee ice cream with almonds and chocolate
2/3 cup sliced almonds, toasted
Bring whipping cream and 1/2 cup marshmallow creme to simmer in
small saucepan. Remove from heat. Add chocolate and whisk until
melted and smooth. Cool marshmallow sauce at least 10 minutes and
up to 1 hour. Place 1 scoop of ice cream in each bowl. Pour marshmallow
sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow
creme, and serve.
Christmas
Oatmeal Pudding:
3 cups bread
cubes, day-old (preferably whole grain)
1/2-cup plain oatmeal
2 large eggs, beaten
1 1/2 cups 1% milk
1/4-cup honey or maple syrup
1-teaspoon vanilla
1 teaspoon grated orange rind or 1 tbsp. marmelade
2 teaspoons cinnamon
1/2 cup dried cranberries
Fill 9" by 14" cooking bowl 1/2 to 2/3 full with cubed day-old bread.
Add oatmeal. Separately beat eggs and mix with milk, sugar, vanilla
and nutmeg. Add dried currants. Bake until pudding has risen high
and medium brown (usually 1 hour plus). It will rise like a soufflé,
and fall as it cools. Serves 4
Chocolate Meringue Cookies - Makes 1 Dozen
Prehead Oven
350F
Line a cookie sheet with parchment paper
1/2 cup ground almonds
1 tbsp dark cocoa powder
2 tsp flour
2 tbsp icing sugar
--> sift together
1 egg white at room temperature
2 tbsp sugar
Beat egg white and sugar in clean bowl until soft peaks form. Fold
in the above dry ingredients until just combined. Form into small
mounds. Bake at 300 for 20 minutes.
Shortbread
Cookies
These "melt-in
-your-mouth Classics" are a Holiday Tradition. Oven is preheated
300 degrees makes 2 dozen
1 cup unsalted butter
1/2 icing sugar
1/2 tsp. vanilla
1/4 tsp salt
1 3/4 cup sifted all purpose flour
Cream butter in large bowl with sugar. Beat in vanilla and salt
until fluffy. Gradually blend in flour.
Pat into greased square 8 "pan. Prick with fork at interval and
lightly mark dough into square or triangles with knife.
Bake 30 minutes and remove. Recut on lines and cool. Will store
in cool place 2 weeks.
Cornmeal Mini Muffins
1 cup cornmeal
1 cup unbleached flour
½ cup sugar
2 ½ tsp. Baking powder
¼ tsp salt
1 cup buttermilk
6 tbsp corn oil or melted butter
1 egg slightly beaten
Preheat oven to 400F. Line muffin tins with paper liners. Sift dry
ingredients together into mixing bowl. Make a well in center and
pour in the
wet ingredients. Stir until just combined. Dill each cup up 2/3
with batter.
Bake 20 minutes or until golden. Makes 24 mini muffins or 12 regular.
* Add in 1 cup
frozen blueberries or 1 cup frozen cranberries
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