Apple-Ginger Egg Rolls

INGREDIENTS

1 1-in. (2.5-cm) piece peeled fresh gingerroot

2 large Granny Smith apples, peeled

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) cornstarch

1/4 tsp (1 mL) ground cinnamon

2 oz (60 g) reduced-fat cream cheese (Neufchâtel), softened

10 sheets (9 x 14 in./23 x 35 cm) thawed frozen phyllo dough

1 tbsp (15 mL) butter, melted

   Powdered sugar (optional)

DIRECTIONS

1

Preheat oven to 400°F (200°C). Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp (10 mL). Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine ginger, apples, granulated sugar, cornstarch and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 3-–4 minutes or until thickened and bubbly; stir. Cool 5 minutes. Add cream cheese; mix well.

2

Lay one sheet of the phyllo on Cutting Board; spray with nonstick cooking spray. Fold phyllo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp (15 mL) of the filling to within 1 in. (2.5 cm) of folded edge of phyllo using Adjustable Measuring Spoon, leaving a 1-in. (2.5-cm) border on each side. Lift folded edge of phyllo up over filling, tucking phyllo tightly around filling. Fold sides of phyllo in toward center; gently roll up. Repeat with remaining phyllo and filling.

3

Place egg rolls, seam sides down, onto Large Bar Pan; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake 12–-14 minutes or until egg rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with powdered sugar, if desired.

Yield:

  ,
10 servings of 2 egg rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in refrigerator for up to 2 weeks or freeze for up to 2 months.

33 calorie cheesecake!

33 calorie cheesecake!

INGREDIENTS:
*3/4 Cup nonfat cottage cheese
*2/3 cup nonfat plain yogurt
* 1 TBS flour
* 2 TBS sugar
* 1/4 tsp salt
*4 egg whites
*Juice from 1/2 a lemon
*1/2 cup assorted fresh berries

DIRECTIONS:
1. Place all ingredients except for eggs in the blender or food processor and whip until the batter is smooth.
2. Now add the eggs and give it a few pulses.
3. Finally, add the fruits and gently mix them in with a spoon. Do NOT blend!
4. Spray the bottom of your pan with some cooking spray or lightly cover with oil.
5. Pour the batter in.
6. Place the pan into your oven which should be set at 350 degrees. The suggested time for cooking is around 30 minutes but check frequently to make sure the cheesecake does not brown or dry out.
7. When done, serve either super-hot straight out of the oven or chilled in the fridge. Enjoy!

LEMON ALMOND TART

LEMON ALMOND TART

Lemon makes me so incredibly happy. I cannot say no to anything lemon. It is tart and refreshing, and so light. Even the smell of lemon instantly changes my mood. Add a little almond and I am a goner. My tart has a shortbread crust with a hint of almond, filled with a sweet tart lemon vanilla bean filling. Elegant and simple.

In the summer, I top this tart with fresh blueberries and raspberries and a dusting of powdered sugar. In the winter, I sugar a few cranberries to add a gorgeous shimmer to the top of the tart. Both instances require a touch of freshly whipped cream for good measure.

Lemon Almond Tart
By Bree

Ingredients:

Crust:
¾ cup (1 ½ sticks) butter, room temperature
3/4 cup powdered sugar
1/2 cup almond meal
1 1/4 cups flour
1 teaspoon salt
1 egg yolk

Filling:
5 eggs
1 1/4 cups sugar
1/2 teaspoons salt
3/4 cup fresh lemon juice
2 teaspoons lemon zest
1 vanilla bean, seeded
2 tablespoons heavy cream

Directions:

Preheat oven to 350°F. Butter a 10-inch or 11-inch tart or quiche pan with a removable bottom. Cream butter and powdered sugar in a food processor. Add almond meal, flour, salt, and egg yolk. Pulse until combined. Press the dough into the bottom and up the sides of the pan. Pierce all over with a fork. Freeze for 20 minutes. Bake the crust for 20 to 25 minutes or until just golden. Check halfway during the cooking time and press down the bottom and sides if needed. Remove from oven and let cool for 15 minutes, pressing the sides again as needed.

Make the filling by beating eggs and sugar with an electric mixer until pale in color. Add salt, juice, zest, vanilla bean and cream, beat until incorporated. Pour into crust and bake for 25 minutes or until set. Cool completely. Garnish with whipped cream and berries.

Mini Morsel Meringue Cookies

Ingredients

• 4 large egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 300° F. Grease baking sheets.

BEAT egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels 1/3 cup at a time. Drop by level tablespoon onto prepared baking sheet.

BAKE for 20 to 25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers. 

Nutritional Information

• Serving Size
  1/60 cookies (5 dozen) of recipe
• Calories 40
• Calories from Fat 15

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

• Total Fat 1.5g2%
• Saturated Fat 1g5%
• Cholesterol 0mg0%
• Sodium 25mg1%
• Carbohydrates 7g2%
• Dietary Fiber 0g0%
• Sugars 6g
• Protein 0g

• Vitamin A0%
• Vitamin C0%
• Calcium0%
• Iron0%

Garlic Parmesan Roasted Brussel Sprouts

Ingredients:
1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper


Directions:
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't char too much.

PEAR BRUNCH CAKE

PEAR BRUNCH CAKE

One of the easiest holiday gatherings to throw is a festive brunch. And it’s even easier when you have a great brunch cake recipe in your repertoire.

This tender coffee cake brings together the delicious fruitiness of fresh pears with the warmth of cinnamon, the sweetness of almond, and the delicious crunch of a buttery streusel topping. This is a treat that will have your guests begging for seconds, and asking you for the recipe.

Pear Brunch Cake
By Lori & Paul
Makes 2 8-inch cakes

Ingredients:

Streusel:
¾ cup flour
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon salt
4 tablespoons cold butter, diced
½ cup sliced almonds

Cake:
Butter, for preparing your pans
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 1/4 cups whole milk
1 teaspoon almond extract
1 large egg
2 ripe pears, cored and diced

Directions:

Preheat oven to 350°F.

Butter two 8-inch round baking pans and set aside.

First, make the streusel. Mix together flour, brown sugar, cinnamon and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in sliced almonds. Refrigerate until ready to use.

To make the cake batter, mix together the flour, sugar, baking powder and salt in a medium bowl. Add milk, extract and egg, stirring until just combined. Do not over mix.

Pour batter into prepared baking pans. Sprinkle half of the pears over the top of each cake, pressing them into the cake slightly. Top each cake with half of the streusel mixture.
Bake for approximately 30 minutes, or until a tester inserted into the centers of the cakes comes out clean.

Peppered Bacon Breadtwirls

Oops I did it again, I’ve created yet another Bacon goodie!  Oh, I know it’s easy, I know it’s a cheap thrill, but hey..I’ve paid my share of long recipe dues!  My intentions were totally pure and good, I simply wanted to jazz up some ordinary Breadsticks.  You know, those average, everyday, run of the mill, long and skinny Breadsticks?!  Now they’re extraordinary since theyr’e stuffed with Salty, Smoky, Peppered  Bacon..YUMM!  

This Bacon is the best kind, because it has its very own bread ‘handle’.  That’s right, you can pick up these Bacon strips and still look like you have manners.  Feel free to jazz up these Breadtwirls anyway you can think of, a sprinkling of cheese, an assortment of dips, if you’re daring, you can even brush the dough with some Jam or Jelly before you twist them.  The possibilities are endless!

Perfect for any holiday event, or while mingling with family & friends!  Put that pinky up, Bacon just got classy!  

What you’ll need:

1lb Thick Cut Bacon

1 Container of Pillsbury Crescent Seamless Dough Sheet

1/4 Cup Course Ground Black Pepper (to taste)

1/4 Cup Mustard & 2 tbsp. Maple Syrup..for dipping.  (not shown)

Directions:

Sprinkle the Pepper evenly over the raw Bacon and crisp it up as you normally do, set aside.

Unroll the dough and slice it into approx. 1″ strips…

Wrap each strip around one or two pieces of the Bacon and bake on a sheet pan at 350 for 20 minutes, or until they’re golden.

Let them cool..

While they’re cooling make up the Mustard Dipping Sauce by mixing the Mustard and the Maple Syrup together!

Serve them up with some of that Sweet & Spicy Mustard for dipping…

And dip away!  ~Enjoy!  

Grilled Asian Pork Tenderloin Salad

INGREDIENTS

Dressing

3 tbsp (45 mL) rice vinegar

1 1/2 tbsp (22 mL) soy sauce

2 tsp (10 mL) Asian Seasoning Mix

1 tsp (5 mL) sugar

1/3 cup (75 mL) vegetable oil

Salad and Pork

5 cups (1.25 L) mixed salad greens

1 medium red bell pepper, cut into 2-in. (5 cm) strips

1 cup (250 mL) snow peas

1/2  red onion, sliced into thin wedges

1/3 cup (75 mL) snipped fresh cilantro

2 tbsp (30 mL) Asian Seasoning Mix

1 tbsp (15 mL) vegetable oil

1  pork tenderloin, about 1 lb (500 g)

1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)

DIRECTIONS

1

For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.

2

For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.

3

Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.

4

To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g
 

U.S. Diabetic exchanges per serving:

1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips:

To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.

Three-Cheese Mac & Cheese

INGREDIENTS

8 oz (250 g) uncooked orecchiette pasta

1/4 cup (50 mL) butter (1/2 stick), melted

1/4 cup (50 mL) all-purpose flour

2   garlic cloves, pressed

2 1/2 cups (625 mL) 2% milk

1 tsp (5 mL) dry mustard

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) coarsely ground black pepper

4 oz (125 g) sharp white cheddar cheese, shredded

4 oz (125 g) Gruyère cheese, shredded

2 oz (60 g) fontina cheese, shredded

1 tbsp (15 mL) chopped fresh chives

1 cup (250 mL) cheese and garlic croutons

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed withGarlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.

2

Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta toRound Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

The cheeses in this recipe give it a special spin. Fontina is a semifirm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties.

Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired.

BUFFALO CHICKEN MEATBALLS

Spicy, cheesy, and perfectly poppable, Stuffed Buffalo Chicken Meatballs are the ultimate appetizer to serve for the big game. I mix 99% fat-free ground chicken with a blend of homemade Ranch seasoning, stuffed with salty Feta cheese, then coated in spicy, buttery, buffalo wing sauce. Serve with toothpicks to enjoy all the flavor of a buffalo wing without the muss & fuss.

Buffalo Chicken Meatballs
By Kristin
Makes 16 meatballs

Ingredients:

1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

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BACON BRIE POTATO SKINS

Need an appetizer for your team’s bowl game of NFL playoffs? Try these potato skins! They can be baked up the morning of the game, or made a head of time and reheated. The crisp potato skin is season perfectly wit a thyme butter, making a delicious and easy to serve vehicle for a bacon and brie filling. Don’t waste the potato filling, use it to make mash potatoes.

Bacon Brie Potato Skins
By Taylor
Makes 24 potato skins

Ingredients:

5 pounds russet potatoes, about 12 potatoes
8 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon coarse ground black pepper
1 pound thick cut bacon, cooked, drained on paper towels, chopped into bite sized pieces
1 pound Brie cheese, rind removed, torn into bite-sized pieces
1/2 cup chopped scallions (white and green part)

Directions:

Preheat oven to 400°F. Scrub and dry potatoes. Pierce with fork. Bake potatoes for about 45 minutes or until soft when pierced with a fork. Set aside and cool 15 minutes.

Slice each potato in half length wise. With a spoon, scoop out the cooked potato from each half, leaving about 1/4 inch of flesh on each potato skin. Place potato halves on cookie sheet cut side up (you may want to line baking sheet with a silicone liner or parchment paper)

Melt butter. Add salt, thyme and pepper to butter. Stir mixture. Brush each potato half with melted butter mixture. Bake potato skins at 400°F, for 5 to 7 minutes, or until butter bubbles. Remove pan from oven Flip potatoes over and brush the skins with melted butter.. Return potato skins to the 400 degree oven and bake for 5 to 7 minutes until butter bubbles. Remove skins from oven.

Turn potatoes over. Fill each potato skin with bacon. Add bits of Brie to each skin. Top the potato skins with chopped scallion. Bake filled skins in 400 degree oven for about 3 minutes or until cheese melts. Remove potato skins from oven and serve warm or at room temperature.

S'mores Cheesecake Recipe

Cook Time: 6 hours 20 min

Prep Time: 40 min

Ingredients

( Serves 16 )

For Crust:

1 1/4 cup graham cracker crumbs

3 tablespoon granulated sugar

1/4 cup (plus 2 tablespoons) butter (melted)

For Cheesecake:

3 package (8 oz each) cream cheese (softened)

1 cup packed light brown sugar

1/3 cup marshmallow creme

1 tablespoon vanilla

4 whole eggs

1/4 teaspoon ground cinnamon

1 cup (6 oz) milk chocolate chips

For Topping:

1 cup (6 oz) milk chocolate chips

1/4 cup heavy whipping cream

Directions

1. Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2. In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside.
3. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
4. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth.
5. Add brown sugar, marshmallow creme and vanilla, and beat until smooth.
6. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon.
7. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
8. Bake cheesecake 15 minutes; reduce oven temperature to 225°F.
9. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.)
10. Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature.
11. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
12. 5 In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
13. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours.
14. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving.
15. Store any leftovers covered in refrigerator.

Nutrition Information

Calories: 430.00	Fat: 29.00 g
Saturatedfat: 17.00 g	Cholesterol: 120.00 mg
Sodium: 230.00 g	Protein: 7.00 g
Carbohydrates: 36.00 g	Fiber: 0.00 g

Chicken with Fresh Herb Chimichurri

INGREDIENTS

Chimichurri

1  lime

3 cups (750 mL) loosely packed fresh cilantro

1 1/2 cups (375 mL) loosely packed fresh basil leaves

2  green onions with tops, cut into thirds

3 tbsp (45 mL) water

1  garlic clove, peeled

1/2 tsp (2 mL) grated fresh gingerroot

1/2 tsp (2 mL) crushed red pepper flakes

1/4 tsp (1 mL) salt

Chicken & Rice

18   low-sodium butter-flavored crackers, crushed

4   boneless, skinless chicken breasts (3 oz/90 g each)

2 tbsp (30 mL) light mayonnaise

1/4 tsp (1 mL) each salt and coarsely ground black pepper

1 tbsp (15 mL) canola oil

1 1/2 cups (375 mL) hot cooked sushi rice (see Cook'’s Tip)

DIRECTIONS

1

For chimichurri, using Citrus Press, juice lime to measure 1 tbsp (15 mL). Place juice, cilantro, basil, green onions, water, garlic and ginger in Manual Food Processor. Cover and pump handle until coarsely pureed. Pour chimichuri intoSmall Batter Bowl. Stir in red pepper flakes and salt. Set chimichurri aside.

2

For chicken, place cracker crumbs into Coating Tray; microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 30 seconds. Flatten chicken to a 1/2-in. (1-cm) thickness with Meat Tenderizer. Brush chicken with mayonnaise using Chef's Silicone Basting Brush; season with salt and black pepper. Dredge chicken in cracker crumbs, firmly pressing to coat.

3

Heat oil in Executive (12-in./30-cm) Skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering. Cook chicken 3-4 minutes on each side or until centers are no longer pink. Place rice and 3 tbsp (45 mL) of the chimichurri into Classic Batter Bowl; mix well. Serve chicken with rice and remaining chimichurri.

Yield:

  ,
4 servings of 1 chicken breast

  ,
4 servings of 1/3 cup rice

  ,
4 servings of 1/4 cup chimichurri

Nutrients per serving:

Calories 360, Calories from Fat 100, Total Fat 11 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 1 g, Protein 21 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 1 vegetable, 2 low-fat meat (2 1/2 carb)

Cook's Tips:

Chimichurri is a thick herb sauce that is popular in Argentina.

Sushi rice is a short grain rice widely used in Asian cooking and can be found in the ethnic section of most grocery stores.

Vanilla Snack Cakes (Twinkies)

Vanilla Snack Cakes (Twinkies)
Adapted from King Arthur Flour
Yield: 24 cakes

Snack Cakes:
1 1/2 cups all-purpose flour
4 tablespoons corn starch
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
3/4 cup cold water
1 teaspoon Princess flavoring (or 1 teaspoon vanilla extract)
7 eggs, separated

Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.

Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Using the STAINLESS WHISK, Whisk together or beat on low speed for a minute, until combined. Add oil, water, Princess flavoring, and egg yolks. Beat on medium speed until smooth.

Using THE SMALL MIX AND SCRAPPER, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the CLASSIC BATTER BOWL, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

With the LARGE SCOOP, scoop the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a CLASSIC SCRAPPER. Allow them to cool, flat side down, directly on the STACKABLE COOLING RACK.

Filling:
2 tablespoons all-purpose flour
1/2 cup milk (I used soy milk)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar

In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Use the EASY ACCENT DECORATOR to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling!

Mini Cherry Cordial Cups

INGREDIENTS

1 pkg (1.9 oz/54 g) frozen mini phyllo shells (15 shells)

3/4 cup (175 mL) mini semi-sweet chocolate morsels, divided

1 tsp (5 mL) canola oil

1 jar (10 oz) maraschino cherries with stems (about 30 cherries), rinsed, drained and patted dry, divided

2 oz (60 g) cream cheese, softened

1/4 cup (50 mL) powdered sugar

1/8 tsp (0.5 mL) almond extract

1/2 cup (125 mL) thawed frozen whipped topping

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Bake phyllo shells on Medium Sheet Pan 3-5 minutes or until crisp. Remove shells from oven and cool slightly.

2

Set aside 2 tbsp (30 mL) of the chocolate morsels. Microwave remaining chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 30-60 seconds or until almost melted, stirring every 20 seconds.

3

Line Small Sheet Pan with a piece of Parchment Paper. Leaving stems intact, dip 15 cherries into melted chocolate and place onto parchment. Refrigerate 10 minutes or until chocolate is set.

4

Pour remaining melted chocolate into a small resealable plastic bag and trim the corner. Squeeze chocolate evenly into shells.

5

Remove stems and finely chop remaining cherries using Food Chopper. Firmly pat cherries dry with paper towels.

6

To make the filling, mix cream cheese, powdered sugar and almond extract inSmall Batter Bowl until smooth.

7

Stir in chopped cherries and whipped topping; mix until stiff. Stir in reserved chocolate morsels.

8

Scrape filling into small resealable plastic bag; trim corner and squeeze filling evenly into shells. Top with one chocolate-dipped cherry.

Yield:

15 cordial cups,
15 servings of 1 cordial cup

Nutrients per serving:

Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 14 g, Fiber 1 g, Protein 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

To quickly soften cream cheese, place it into the Classic Batter Bowl and microwave it for 10-15 seconds or until soft.

To easily fill plastic bags for piping, stand the Measure-All® Cup upright. Place the corner of the bag into the cup and fold over the edges. Spoon the mixture into the bag; remove the bag from the cup and secure with a Twixit! Clip.