1. food and drink
2. desserts and baking

Ingredients
7 large eggs, hard boiled and peeled
¼ cup mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove
yolks and place in a small bowl.
Mash yolks with a fork and stir
in mayonnaise, pickle relish, and
mustard. Add salt and pepper, to
taste.
Recipe by Paula Deen
Fill egg whites evenly with yolk
mixture. Garnish with paprika,
pickles and pimentos. Store
covered in refrigerator.
1
Appetizer
Guacamole
makes about 3 cups
start to finish: 15 minutes
3 Haas avocados, pitted and cut into ½-inch cubes
½ small red onion, minced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
1 small jalapeno chile, stemmed, seeded, and minced
1 garlic clove, minced
½ teaspoon cumin
¼ teaspoon salt
Use mashed and cubed avocados for guacamole with the best texture
1. Slice each avocado in half
and remove pit. Make ½-inchcrosshatch cuts in each side of
the avocado and remove flesh
from skin with a soup spoon.
2. Mash 2 of the avocados to a
relatively smooth puree using a
fork in a medium bowl. Fold the
remaining cubed avocado and
the reamining ingredients into
the mashed avocado.
To make ahead
The guacamole can be refrigerated,
wrapped tightly in plastic wrap, for
up to 24 hours. Make sure that
the plastic wrap is touching the
surface of the guacamole. Bring to
room temperature and season with
additional fresh lime juice and salt
before serving.
Butternut Squash
+
Pomegranate Galette
• makes two 12” galettes or one large •
• source: www.sunday-suppers.blogspot.com •
Ingredients:
Instructions:
Measure out flour, salt and pepper into food processor.
Mix well. Add butter and pulse until butter resembles
small pea size pieces. Add water while pulsing processor.
Stop once dough becomes a ball.
Lay out piece of clear wrap, lay the dough on it, flatten
to a thick disk (or two) while wrapping. Allow to rest for
at least ½ hour. Preheat oven to 400 degrees.
Slice the squash and cut the onion into equal width
wedges—about ½ inch thick. Toss with butter, sage, salt
and pepper.
Roll out dough on lightly floured surface into 12” round
and transfer to baking sheet. With each wedge beginning
at center of the dough, fan squash and onions into
pinwheel shape, overlapping and covering entire center
of the round—leaving 2” border. Gently fold remaining
dough over the edge of the filling, forming a tart crust.
Beat egg with a splash of water and brush over the crust.
Bake for 50 to 55 minutes or until crust is golden brown
and squash pierces easily with a fork. While tart cools,
sprinkle toasted walnuts and pomegranate seeds over
top.
When ready to serve drizzle generously with very
good extra virgin olive oil. Crack fresh black pepper and
sprinkle coarse sea salt.
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3 cup all-purpose flour
1 teaspoon salt
20 twists of a pepper mill
2 sticks cold butter cut in cubes
¼ cup ice-cold water
½ butternut squash – halved and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
1 egg
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil
Vietnamese
Beef Salad
Make a meal of grilled flank steak with
veggies and a touch of spices
TIME: 30 minutes plus marinating time
SERVINGS: 4
¼ c reduced-sodium soy sauce
¼ c freshly squeezed lime juice
¼ c water
2 Tbsp sugar
1 Tbsp minced garlic
2 tsp chile paste
½ lb flank steak
6 c mixed greens
1 c fresh basil leaves
1 c fresh cilantro leaves
1 lg red onion, thinly sliced (about 1-1?4 c)
2 lg seedless cucumbers, with peel, julienned (about 4 c)
4 med carrots, julienned (about 2 c)
½ c chopped dry-roasted, unsalted peanuts (MUFA)
COMBINE soy sauce, lime juice, water, sugar, garlic,
and chile paste in medium bowl. Whisk to blend. Pour
3 tablespoons into a resealable plastic bag. Cover and
refrigerate the remaining dressing. Add steak to bag,
seal, and turn to coat. Chill 30 minutes to marinate.
HEAT grill or broiler to medium-high heat. Grill steak
8 to 10 minutes, turning once, or until medium-rare. Let
rest 5 minutes and slice thinly at an angle, across the
grain.
PLACE greens, basil, and cilantro in large bowl and
toss. Evenly divide mixture among 4 plates. Sprinkle on
onion, cucumbers, and carrots. Top with sliced steak,
drizzle salad with reserved dressing, and sprinkle with
peanuts.
Nutritional Info Per Serving:
323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol,
654 mg sodium
The Salad Superstars
Onions: A good source of
quercetin, a flavonoid that may
help prevent allergy symptoms
Carrots: An excellent source of
cancer-fighting beta-carotene
Peanuts: Loaded with hearthealthy monounsaturated fats
ALL RIGHTS RESERVED © 2007 Rodale
Pan Roasted
Venison Loin Salad
Make pan roast
venison loin with
oriental salad using
this easy venison
recipe from chef
Sophie Wright. Our
venison recipes are
easy to follow: let
us show you how to
roast venison loin.
Step 1: The salad
You will need
Peel and chop a carrot, half a cucumber, a quarter of a
mouli, and 4 spring onions into matchsticks. Mix with through
200g bean sprouts.
• 14 oz venison loin
Step 2: The Meat
• ½ medium cucumber, peeled
• 2 tbsp oil
• 1 medium carrot
Before you begin, preheat the oven to 180C/ gas mark 4.
Season the venison loin with salt and pepper. Heat a
tablespoon of oil in a frying pan. Sear the meat on all sides,
then put it on a tray and transfer it to the oven. Cook for
6 - 8 minutes - it should be very rare - then take it out and
leave it to rest.
• ¼ medium mooli, peeled
Step 3: The sauce
• 1 ¾ oz pumpkin seeds
In a small saucepan, gently warm through the soy sauce,
mirin, sugar, ginger and chilli over a low heat. Add a
squeeze of lime, then strain the mixture and pour over
the salad.
• 3 1⁄3 fl oz soy sauce
Step 4: Serve
At the last minute, mix some coriander through the salad
with the red chard, then slice the rare venison and serve on
top. Garnish with pumpkin seeds which have been seasoned
with plenty of salt.
• 4 medium spring onions
• 7 oz bean sprouts
• 1 medium bunch of coriander
• 1 medium bunch of watercress
• 1 2⁄3 fl oz mirin
• 1 tsp sugar
• 3 tsp
cm fresh ginger , sliced
• 1 medium red chilli ,
finely chopped
• 1 large squeeze of lime juice
Salad
Authentic Beef Chili Recipe
Version 2.01
Beef Chili Recipe Ingredients
3 - Pounds ground beef
3 - Tablespoons vegetable oil
3 - Cups beef broth
1 - 15 oz can red pinto beans
1 - 14 oz can diced tomatoes (do not drain)
1 - 15 oz can tomato sauce
1 - 6 oz can tomato paste
1 - Tablespoon cider vinegar
2 - Large onions, diced finely
1 - Large green bell pepper, diced finely
6 - Cloves garlic, minced
3 - Tablespoons ancho chile powder
3 - Tablespoons pasilla chile powder
1 - Tablespoon sugar
3 - Tablespoons cumin, ground
1 - Teaspoon dried thyme
There is no better meal in the fall and
winter than a big bowl of chili. Most
beef chili recipes use a premixed chili
powder for seasoning but this recipe
shows you how to mix your own. A
variety of dried chili powders can be
found at local Mexican groceries or
even health food stores.
Places like Whole Foods even sell
dried whole peppers that you can
grind for your personal use. The best
way to grind whole dried peppers is to
use an electric coffee grinder. I would
recommend having separate grinders
for spices and coffee. I’m not sure how
chili flavored coffee tastes, and I don’t
think I want to find out any time soon.
1 - Teaspoon dried oregano
1 - Teaspoon black pepper, ground
1 - Teaspoon cayenne pepper
4 - Chipotle peppers, seeded and chopped in adobo sauce
Beef Chili Recipe Directions
In a large pot, heat the brown the ground beef, making sure to continuously break
up large pieces with a spoon or spatula. Once browned drain fat off of ground
beef. Return the ground beef to the pot.
Add onions and green bell pepper to the ground beef and cook over medium heat
with stirring until the onions are soft and translucent.
Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme,
cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste,
cider vinegar and chipotle peppers. Stir to mix well. Reduce heat to low and
simmer for at least 2 hours before serving or refrigerating.
ARTICHOKE
SPINACH
LASAGNA
Ingredients
Directions:
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh
rosemary (optional)
1 (14 oz) can marinated artichoke
hearts, drained and chopped
1 (10 oz) package frozen chopped
spinach, thawed, drained and
squeezed dry
1 (28 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese,
divided
1 (4 oz) package herb and garlic feta,
crumbled
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13
inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add
noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on
medium-high. Saute onion and garlic for 3 minutes, or until
onion is tender-crisp. Stir in artichoke hearts, spinach and
rosemary; reduce heat, cover and simmer 5 minutes. Stir in
pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
(with a few changes by Heather Klinger)
Stir-Fried Shiitake Mushrooms
with Tofu & Bok Choy
v eg
an
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Ingredients
rv
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4
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30
Mi
nu
te
s
1 tsp
2 Tbs 2 tsp 2 tsp 2
1 tsp 1 tsp 3 Tbs 1 lb 2 cups
14 oz Cornstarch
Tamari or low-sodium soy sauce
Ginger root, minced
Thai chile sauce,
Cloves garlic, minced
Sesame oil
Agave nectar
Canola oil, divided
Bok choy, cut into 1½ inch pieces Shiitake mushrooms, sliced
Extra firm tofu, drained and cut into bite-sized cubes
Directions
1. Whisk together cornstarch and 1 tsp. water in a bowl.
2. Whisk in soy sauce, ginger, chile sauce, garlic, sesame oil and agave.
3. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu until golden brown; transfer to plate.
4. Add 1 Tbs. canola oil to wok. Stir-fry bok choy 4 minutes; transfer to plate.
5. Add remaining 1 Tbs. oil to wok. Stir-fry mushrooms for 2 minutes or until tender.
6. Return tofu and bok choy to wok. Stir in soy sauce mixture and stir-fry 1 minute or until hot.
This recipe appeared in Vegetarian Times,
February 2010. It is delicious!!
ingenthronproject2recipe.indd 1
Nutritional Chart
PER 1 CUP SERVING
267 calories
13 g protein
17 g total fat (2g sat. fat)
18 g carb
0 mg cholesterol
396 mg sodium
5 g fiber; 5 g sugars
2/25/10 4:21:52 PM
C
No need to use stale store-bought shells to make crispy tacos. Our easy method turns fresh corn
tortillas into crunchy pockets filled with a simple, savory filling. Prep and Cook Time: about 1 hour.
Notes: A typical rotisserie chicken yields just enough meat for this recipe. Tacos can be assembled
up to 4 hours ahead, then fried just before serving. Or, you can fry them up to 6 hours ahead and
recrisp them in a 300° oven for 15 minutes before serving.
Total Time: 1 hour
Yield: Makes 16 tacos; 8 servings
3. Mix cilantro with chicken filling. Working with 1 tortilla at a
Preparation
1. Preheat oven to 200°. In a bowl, mix chicken with
cheese and season to taste with salt.
2. Pour 3 tbsp. oil into a medium frying pan over
high heat. When hot, add tortillas, 1 at a time, heating
just enough to soften but not crisp, about 10 seconds
per side. As heated, stack on paper towels, cover
with a kitchen towel, and keep warm in oven. Add
more oil to pan as needed.
time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through
top edges to seal. If assembling ahead, arrange filled tacos on
a tray, cover with plastic wrap, and chill up to 4 hours.
4. Pour at least 1/2 in. oil into same pan and set on high
heat. When hot, add 4 to 6 tacos (depending on pan size; do
not overcrowd). Tacos should sizzle when they hit oil. Turn as
needed until shells are crisp and golden brown, 1 to 2 minutes
per side. Lift tacos from pan with a slotted spoon, draining oil
back into pan. Lay tacos in a single layer on a baking sheet
Ingredients
Crispy Chicken Tacos
1. 3 cups packed shredded cooked chicken meat (see notes)
2. 2 cups (1/2 lb.) shredded jack cheese
3. Kosher Salt
4. About 2 cups vegetable oil, divided
5. 16 corn tortillas
6. 1 cup coarsely chopped fresh cilantro
7. Wooden toothpicks
Compliments of:
Thomas Schnetz, Thomas Schnetz, Doña Tomàs:
Discovering Authentic Mexican Cooking, Sunset, MAY
lined with paper towels and keep warm in oven.
Fry remaining tacos the same way, adding more
oil as needed. When all tacos are cooked, pull out
and discard toothpicks. Serve with salsa on the
side.
Chicken-Zucchini Alfredo
SERVES: 4 • TOTAL: 30 min
Kosher salt
3 tablespoons extra-virgin olive oil
“Tasty
low-fat
cream sauces
do exist.”
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken
breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole
wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk(1%)
½ cup evaporated nonfat milk
¾ cup freshly grated parmesan cheese
¼ cup chopped fresh parsley
1. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over
medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender,
stirring, about 6 minutes. Transfer to a bowl.
2. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4
teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
3. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water;
return the pasta to the pot.
4. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove
garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30
seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the
heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2
teaspoon salt and the cheese; stir to melt, 1 minute.
5. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and
parsley, adding the reserved pasta water to loosen.
PER SERVING: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg;
Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
Steamed Crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer or water
3 dozen live Maryland Blue hard
crabs or 2 dozen Dungeness
Mix seasonings, vinegar and
beer (or water) well. Put one half
crabs in a very large pot with rack
and tight fitting lid. Pour one half
of seasoning mixture over top.
Add rest of crabs and remaining
liquid. Steam covered until crabs
turn bright red color, about 20-30
minutes. Serve hot or cold. Serves
9-12 people depending on the size
of the crabs.
Crab Cakes
1 pound cooked crab meat
1/2 cup bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dried mustard
Carefully remove all cartilage
from crab meat. In a bowl mix
together eggs, mayonnaise,
seafood seasoning, white pepper,
Worcestershire sauce and mustard.
Add crab meat, mix gently and
evenly. Add bread crumbs evenly.
Shape into 6 cakes. Deep fry in
oil at 350 degrees Fahrenheit for
2-3 minutes until golden brown, or
sauté in a frying pan with a little oil
for 5 mins on each side.
CRAB
“Worlds can be found by a child and
an adult bending down and looking
together under the grass stems or at
the skittering crabs in a tidal pool.”
—Anonymous

= 30 minutes.
Stir Fry
Vegetables with
Cilantro Omelet
ou’ll love this fast one-pan meal, which
substitutes julienned egg frittata for noodles.
It’s also as healthy as it is tasty.
Ingredients
Omelet
2 eggs
2 tbsp water
3 tbsp chopped fresh cilantro
Salt and ground black pepper
1 tbsp sesame oil
Glazed Vegetables
Do It!
Omelet
Mix eggs, water cilantro and seasoning in a
small bowl. Preheat wok medium-high then add
oil. Spread oil and immediately add ingredients.
Tilt wok to spread ingredients evenly, then cook
until edges are slightly crisp. Flip and cook other
side until lightly browned, then slide onto a dry
cutting board. When cool, roll omelet and slice
into very thin strips. Set aside.
Glazed Vegetables
In a bowl, blend cornstarch, chili sauce, stock
and wine/sherry. This is your glaze.
Heat the wok to high, add oil and spread evenly.
Add ginger and scallions and stir-fry (“chop”) for
a few seconds to flavor the oil. Add snow peas,
bell pepper, mushrooms and water chestnuts.
Stir-fry for 3 minutes. Add bean sprouts and bok
choy. Stir-fry for 2 minutes.
Add glaze while continuously stirring 1 minute.
Once glaze has thickened and coated the
vegetables, transfer the mix to a heated serving
plate. Top with the omelet strips and serve.
1 tbsp cornstarch
2 tbsp rice wine/dry sherry
1 tbsp hot sweet chili sauce
½ cup stock (vegetable or chicken)
2 tbsp sesame oil
1 tbsp grated ginger
6–8 sliced scallions
4 oz snow pea pods
1 yellow bell pepper seeded & sliced
½ cup shiitake mushrooms, sliced
½ cup canned water chestnuts, drained
½ cup bean sprouts
½ cup bok choy, shredded
One-Pan Dinners
Y
71
10 Things You Should Eat: Whole Wheat Triple-Tomato Pizzas
From Anahad O'Connor and Dave Liberman's Book 'The 10 Things You Need to Eat'
Servings: 4-6
Difficulty: Moderate
Cook Time: 30-60 min
•For the Dough:
•2 1/2 cups whole wheat flour
•1 1/2 teaspoons salt
•1 tablespoon active dry yeast
•2 teaspoons sugar
•1 cup very warm water (about
110oF)
•2 tablespoons olive oil
•For the Toppings:
•About 1 cup Marinara Sauce
•About 16 sun-dried tomatoes packed
in olive oil, roughly chopped with the
oil
•2 cups grated mozzarella cheese
•4 large plum tomatoes, cored and
thinly sliced
•1 teaspoon hot red pepper flakes
•1 teaspoon dried basil leaves
•Olive oil for drizzling
•Freshly grated Parmesan cheese for
garnish
Recipe Summary
Main Ingredients: dough, flour, marinara, cheese
Course: Appetizer/Starter, Dinner,
Lunch, Main Course
Whole Wheat Triple-Tomato Pizzas(ABC News)
Cooking Directions
1.Whisk the flour and salt together in a large mixing bowl.
2.In a separate bowl, combine the yeast, sugar, and warm
water and let stand until all the yeast has dissolved and the
mixture starts foaming. Add the olive oil and pour the yeast mixture into the flour. Use a fork to combine the two until a loose
dough forms.
3.Transfer the dough to a clean work surface or the bowl of a
stand mixer fitted with the dough hook attachment and knead
the dough for about 10 minutes. Place the kneaded ball of
dough into a large, well-oiled mixing bowl, cover loosely with
plastic wrap, and set aside in a warm, draft-free place until the
dough has doubled in size, about 1 hour.
4.Preheat the oven to 400°F.
5.Place a large baking sheet in the oven (or use two to cook
two pizzas at a time) and heat the baking sheet for at least 10
more minutes.
6.Turn the dough out onto a floured work surface and divide
the dough evenly into 4 parts. Roll each part into an even disk,
about 8 inches in diameter.
7.To make a pizza, spread about 1/4 cup of the marinara sauce
onto a disk of dough, leaving about a 1/2-inch edge. Scatter a
quarter of the sun-dried tomatoes over the sauce, then 1/2 cup
of the mozzarella cheese, followed by some sliced tomatoes,
1/4 teaspoon each of the hot red pepper flakes and dried basil,
and finally a good drizzle of olive oil.
8.Use an oven mitt or kitchen towel to remove the hot baking sheet from the oven, place the assembled pizza on it, and
return it to the oven to cook for 15 minutes, until the crust is
crispy and the cheese is bubbly and golden brown. Garnish the
pizza with some freshly grated Parmesan and cut into slices to
serve. Repeat for the remaining 3 pizzas.
9.Yield: four 8-inch pizzas
Anthony R. Duenas GCOM 314
Ingredients
PIZZA
In a cookbook put together by two guys
who live in New York City, the city of
the Slice, you're bound to get a recipe
for pizza. And we aim to deliver!
The whole wheat dough works well
because it absorbs the moisture of the
sauce and the fresh tomatoes. The
crust crisps up quite easily even at
home-oven temperatures, which are
much lower than those of the coal- and
wood-fired ovens used by authentic
pizzerias.
•ABC News is not responsible for the content of external Internet sites. Copyright © 2010 ABC News Internet Ventures.
Recipe.indd1
10/30/105:37PM
Bacon
Wrapped
Duck
Breast
Ingredients:
• 1/4 cup salt
• 8 cups water
• 12 duck breast halves
• 12 slices bacon
• 1 (16 ounce) bottle Italian-style salad dressing
• Toothpicks
Directions:
• Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
• The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
Recipe.indd 1
• Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
2/21/10 4:40 PM
Banana-Oat
Servings: about 20 cookies
Prep: 20 mins
Total: 30 mins
Ingredients
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
2/3 cup dried cranberries or raisins
cookies
Directions
1. Preheat oven to 350 degrees
F. Lightly coat two cookie sheets
with cooking spray; set aside. In
a large bowl, stir together banana, peanut butter, honey, and
vanilla. In a small bowl, combine
oats, flour, milk powder, cinnamon, and baking soda. Stir
the oat mixture into the banana
mixture until combined. Stir in
dried cranberries.
2. Drop dough by a rounded
measuring tablespoon 2 inches
apart on prepared cookie sheets.
Flatten dough mounds slightly.
3. Bake, one sheet at a time, for
10 to 12 minutes or until cookies are lightly browned. Transfer
to wire racks to cool completely.
Makes about 20 cookies.
2 tsp. baking power
Bread
a
n
a
n
a
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Mom’s
2 cups sifted all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine
1 cup sugar
2 beaten eggs
1 cup mashed ripe bananas
1/4 cup chopped nuts
1/4 cup hot water
Sift together flour, baking power, soda, and , salt in a bowl.
In another bowl cream butter and add sugar, beat well. Add
eggs and beat till smooth. Add dry ingredients, alternating
with mashed bananas.
Bake 60 minutes at 350 degrees
Healthy Banana Bread
Ingredients
2
cup whole spelt flour or
whole wheat flour
½
tsp salt
½
tsp baking soda
1
tsp baking powder
3
large very ripe bananas
(about 1½cups) - mashed
2
eggs
½
cup organic brown sugar
or 1/3 cup agave syrup or honey
½
Cook Time: 50
cup milk or substitute
2
tsp organic vanilla
½
cup chopped walnuts
Prep Time: 15
In a large bowl combine flour, salt, baking soda, and
baking powder. Combine separately bananas, eggs,
sugar, milk, and vanilla. Mix wet and dry ingredients
until just incorporated. Fold in walnuts and pour into
a generously greased and dusted loaf pan.
Bake at 350 for about 50 min - a toothpick inserted
in center should come out clean. Wait 10 minutes
before removing from pan and placing on a rack to
cool.
Mango Cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons butter, melted
3 large ripe mangoes, cubed
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Garnishes: fresh mango slices, fresh berries,
fresh mint
Preparation
Stir together first 3 ingredients in a bowl;
press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for
12 minutes. Remove from oven, and set aside.
Process mangoes in food processor until pureed.
With an electric mixer, beat cream cheese, 1
1/4 cups sugar, and vanilla until fluffy. Beat in
eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.
Pour batter into prepared crust. Bake at 325º
for 1 hour and 25 minutes. Cool in pan on a wire
rack 1 hour. Cover and chill 8 hours. Garnish, if
desired.
Strawberry
Cheesecake
INGREDIENTS
1 pkg (9 oz) Stella D’oro Almond Delight cookies
3 Tbsp butter, melted
4 bricks (8 oz each) 1⁄3-less-fat softened cream cheese
11⁄4 cups sugar
1 Tbsp cornstarch
4 large eggs, at room temperature
8 oz (scant 1 cup) reduced-fat sour cream
1 tsp vanilla extract
1⁄2 tsp almond extract
1 cup seedless strawberry jam
2 pt strawberries, bottoms sliced evenly
PREPARATION
1. Heat oven to 325°F. Coat a 9 x 3-in. springform pan with nonstick cooking spray.
2. Crust: Break up cookies into a food processor. Add butter; pulse until fine crumbs form.
Press over bottom of prepared pan. Freeze until ready to fill.
3. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed
until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Add sour cream and vanilla
and almond extracts; beat just 4. Pour 1⁄3 the batter (about 2 cups) into pan; spread evenly. Dot with
1⁄4 cup jam. Spoon on 1⁄2 the remaining batter (2 cups); gently spread evenly. Dot with 1⁄4 cup jam;
spoon on rest of batter and spread.
5. Bake 45 minutes, or until cake puffs slightly around edges and center still jiggles slightly
when shaken. Turn off oven (leave door closed); leave cake in oven 45 minutes.
6. Carefully run a thin knife around the edge of the pan to release cake (leave on pan sides).
Cool completely on a wire rack. Cover and refrigerate at least 4 hours.
7. Up to 3 hours before serving: Arrange strawberries on top of cake. Heat remaining 1⁄2 cup
jam in microwave or in a small pan over low heat until melted. Stir until smooth. Pour over berries;
refrigerate to set jam.
Planning Tip: Prepare through Step 6 up to 3 days ahead, or wrap airtight and freeze up to 1 month (thaw 2
days in refrigerator before garnishing and serving).
St. Louis
Gooey Butter Cake
Ingredients:
•1 box yellow cake mix
•4 extra large eggs
•1 stick melted butter
•Pure vanilla extract
•1 (8 oz.) package cream cheese
•1 box powdered sugar (3 ½ cups)
•Crisco or pam for greasing pan
Directions:
•Get 9 x13 pan and grease with Crisco on the bottom and all sides.
•Put yellow cake mix in mixing bowl. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 extra large eggs, 1 stick of melted
butter in microwave about 35 seconds, and ½ tsp. pure vanilla
extract. Mix together in mixer. Batter will have a very moist feel to
it. Take cake batter and spread evenly through 9 x 13 pan so it evenly
covers the bottom of the pan.
•Clean off mixers and mixing bowl.
•Melt cream cheese in microwave about 45-50 seconds.
•Put ¾ of the powdered sugar in mixing bowl setting aside about ¼ of
the box for topping to sprinkle on after the cake is baked and cooled.
In mixer add ¾ powdered sugar, melted cream cheese, and 2 extra
large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture
and layer on top of the cake batter mixture in pan.
COOKING INSTRUCTIONS:
•Bake at 300 degrees for 15 minutes, then sprinkle with powdered
sugar and bake another 20 minutes. Once cooked remove from oven
and let cool, then cut like brownies and serve.
Recipe.indd 1
2/25/2010 1:13:22 PM
www.cupcakerecipes.com
Ingredients:
•
•
•
•
•
•
•
•
2 ¼ cups all purpose flour
1 ½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs
Easy Cupcake Recipe Directions
• Preheat oven to 350 degrees. Line cupcake pans with paper liners.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Add shortening, milk, and vanilla. Beat for 1 minute on medium speed.
Scrape side of bowl with a spatula.
• Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape
bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
• Spoon cupcake batter into paper liners until ½ full.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes
out clean.
• Cool 5 minutes in pans then remove and place on wire racks to
cool completely.
• Once cupcakes are completely cooled, frost with your favorite
frosting recipe or decorate as you desire.
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Yield = 12 pouches
body
booster
recipe
Juicin’
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Serving Size = 1/2 to 1 pouch daily, depending on need
Equipment
• 1 Good juicer
• 2 plastic tubs
• 1-40 oz holding containers
• 1 or 2-16 oz catching containers (under out spout on juicer)
• 2-16 oz mixing containers
• 1 bucket
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• 1 qt freexer bags
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• 2 vertical pouch storage units (try vertical document stackers)
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Basic Recipe
15 lbs carrots
always choose organic
o
1 bunch celery
4 sweet potatoes/yams
4 apples
4 squashes (zucchini or banana squash)
Bunches of greens (choose 3-5)
spinach
collard greens
chard
bok choy
kale dandelion greens
parsley
1 small head cauliflower or 2 spears broccholi
1 bunch or 2 medium-to-large-sized beets
Optionals (choose 2)
parsnip
rudabaga
turnip
daikon
Directions
• Clean carrots and place in large plastic tub.
• Divide celery, potatoes, apples, squash, greens and cauliflower/broccholi into 4 equal piles.
• Divide beets into 2 equal parts and add to two of the veggie piles.
• Place one each of the optionals on the other two veggie piles.
• Clean produce from first pile and place in tub with carrots.
• Juice all but carrots first. When catching container gets full, pour into holding container.
• Juice carrots to fill catching container and pour half into each of the mixing containers.
• Fill mixing containers with juice in holding container.
• Pour from each mixing container nto individual freezer bags, then seal each bag.
• Pour what’s left in the holding container into a mixing container, then juice enough carrots to top it off.
• Pour from mixing container into a freezer bag and seal.
• Repeat this process for each of the other produce piles.
• When juicing is done place waste in green recycle bin and move tub with filled pouches to the freezer.
drink it daily
change your life
BLOODY
MARY
You’ve found the ultimate site
for learning everything possible about the the Bloody Mary.
A Bloody Mary is the perfect drink
on a Sunday afternoon, over brunch or
while watching a game. I love Bloody
Marys so much I’ve created this website devoted entirely to them. Here
you’ll find over 20 classic and contemporary recipes of the drink.
Perhaps you’d like to try a Bullshot
with Beef Bullion, or the Bloody Mary’s
predecessor, the Red Snapper with a
splash of gin; or spice it up with jalepeno and horseradish. Another popular
version is the Michelada -- it is spiked
with Mexican beer in place of vodka.
The possibilities are endless, so take
your pick. I’ve scoured the world
and I’m now revealing the secrets for
the best Bloody Mary Recipes on the
planet.
Cheers to the New Year! There’s
no better way to ring it in than with a
Bloody Mary.
- Rachel
p.9