THE
food that
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Student Project – not for printing or sale – copyright material from cookinglight.com”
Our Mission To create easy & Simple recipes Fast and Efficient Recipes To help bring your family together around the table
TableOfContentS
Breakfast
1 Summer Vegetable Omlet 2 Rasberry Cream Muffins 3 Pecan Sticky Rolls 4 Banana Cinnamon Waffle 5 Spinach Feta Quiche
Lunch
6 Egg Salad BLTs 7 Steak Baguettes 8 Fresh Tomato Soup 9 Roasted Red Pepper Sandwiches “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~Luciano Pavarotti and William Wright, Pavarotti
TableOfContentS Dinner
10 Ranch Chicken Casserole 11 Chicken and Vegetable Pot Pie 12 Black beans, Chicken, & Rice 13 Lemon-Rosemary Roast 14 Shrimp, Broccoli, Pasta
Dessert 15 Carrot Cake 16 Butterscotch Bars 17 Cool, Creamy Chocolate 18 Mudslide Cookies 19 Oatmeal Toffee Cookies 20 Triple Chocolate Cake
Breakfast
1
Summer Vegetable Omlet
Cooking spray 2/3 cup frozen whole-kernel corn, thawed 1/2 cup chopped zucchini 3 tablespoons chopped green onions 1/4 teaspoon salt, divided 2 tablespoons water 1/4 teaspoon black pepper 3 large egg whites 1 large egg 2 tablespoons shredded smoked Gouda cheese
1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. 2. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sautĂŠ 4 minutes or until vegetables are crisp-tender. Remove from heat. 3. Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. 4. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. 5.Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts.
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
6.Carefully slide omelet onto a plate.
2
Rasberry Cream Muffins
2/3 cup 1/3-lessfat cream cheese, softened 1/3 cup butter 1 1/2 c sugar 1 1/2 tsp vanilla 2 large egg whites 1 large egg 2 c flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 c low-fat buttermilk 2 cups fresh raspberries 1/4 cup chopped walnuts
Preheat oven to 350째. 25 Min 1. Combine cream cheese and butter in a l arge bowl. Beat with a mixer at high speed until well blended. 2.Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. 3. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. 4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Place in oven.
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5. Remove from pans; cool on a wire rack.
3 Pecan Sticky Rolls
1. To prepare dough, combine the first three ingredients in a large bowl.
Dough: 3/4 c warm skim milk 1/4 c sugar 1/2 tsp salt 1 package dry yeast 1/4 c warm water 1/2 c egg substitute 3 tbsp butter, 4 c flower Cooking spray
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2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add about 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky). 4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85째), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
3 Contiuned... Sauce: 3/4 c packed dark brown sugar 3 tbsp butter 2 tbsp hot water 1/3 c finely chopped pecans, toasted Filling: 2/3 sugar 1 tbsp cinnamon 1 1/2 tbsp butter
5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–in. baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside. 6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. 7. Preheat oven to 350°. 8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.
30 The Food that Feeds
4 Banana Cinnamon Waffles 1 c flour 1/2 c whole wheat flour 1/4 c buckwheat flour 1/4 c ground flaxseed 2 tbsp sugar 1 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1 1/2 c milk 3 tbsp butter 2 large eggs lightly beaten 1 large ripe banana, mashed Cooking spray
1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. 2. Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana. 3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” —Adelle Davis LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
5
Spinach Feta Quciche
1 c flour 1/2 c whole wheat flour 1/4 c buckwheat flour 1/4 c ground flaxseed 2 tbsp sugar 1 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1 1/2 c milk 3 tbsp butter 2 large eggs lightly beaten 1 large ripe banana, mashed Cooking spray
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Preheat oven to 350째. 1. Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat. 2. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. 3. Cover and let dough rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray. 4. Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350째 for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.
Lunch
6 Egg Salad BLTs
Hard Boil the eggs, and get ingredients ready.
1/4 c mayonnaise 3 tbsp sliced green onions 3 tbsp sour cream 2 tsp Dijon mustard 1/2 tsp black pepper 1/4 tsp grated lemon rind 8 hard boiled eggs 8 slices of bread 4 center-cut bacon slices 4 large Boston lettuce leaves
1. Combine first 6 ingredients in a medium bowl, stirring well. 2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine. 3. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
“One cannot think well, love well, sleep well, if one has not dined well.” —-Virginia Woolf LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
7
Steak Baguettes
1 (12-ounce) boneless beef sirloin steak 1/4 tsp salt 1/8 tsp pepper 2 tbsp canola mayo 2 tbsp pesto sauce 1 (12-ounce) piece white or whole-grain baguette, split in half horizontally 1 c packed baby arugula 3 red onion slices
1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices. 2. Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with top half of bread. Cut sandwich diagonally into 4 equal pieces.
“Cooking is like love. It should be entered into with abandon or not at all.� --Harriet Van Horne LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
8
Fresh Tomato Soup
2 c chicken broth 1 c chopped onion 3/4 c chopped celery 1 tbsp fresh basil 1 tbsp tomato paste 2 pnds plum tomatoes 1/2 tsp salt 1/4 tsp black pepper 6 tbsp plain low-fat yogurt 3 tbsp thinly sliced fresh basil
1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. 1. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. 3. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.
“Food for the body is not enough. There must be food for the soul.� --Dorothy Day LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
9
Roasted Red Pepper Sandwiches
1/2 c finely chopped seeded cucumber 1 (7-ounce) bottle roasted red bell peppers, chopped 3/4 c fat free cream cheese 1/3 c cream cheese 3 tbsp minced red onion 1/4 tsp salt 1 garlic clove 8 slices of bread 8 romaine lettuce leaves
1. Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. 2. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. 3. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
“Food is our common ground, a universal experience.� -- James Beard
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Dinner The Food that Feeds 21
10
Ranch Chicken Casserole
1 whole chicken 2 celery ribs 2 carrots 2 1/2 tsp salt 2 tbsp butter 1 medium onion 1 medium green bell pepper 1 garlic clove, 1 cream of mushroom soup 1 cream of chicken soup 2 cans diced tomatoes chillis 1 tsp dried oregano 1 tsp ground cumin 1 tsp chili powder 3 c grated sharp Cheddar cheese 12 tortillas, 1/2-inch strips
1. Rince & Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use. 2. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 3 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes. 4. Shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining cup of cheese. 5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
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11
Chicken and Vegetable Pot Pie
1 pnd boneless, skinless chicken breasts 1 tbsp olive oil 2 onions, chopped 4 carrots, diced 3 tbsp flour 1/2 c dry white wine 2 c 1 percent milk 1 10-ounce package frozen peas 1 tbsp fresh thyme Kosher salt and pepper 1 9-inch store-bought piecrust, thawed if frozen
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Heat oven to 400째 F. 1. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred. 2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. 3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish. 4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
12
Black beans, Chicken, & Rice
1 package yellow rice mix 1 c chopped onion 1/2 c chopped green bell pepper 1/2 c chopped carrot 1 tbsp olive oil 2 c cubed cooked chicken 1 can black beans, drained 1 can diced tomatoes and green chiles, undrained 2 cups grated Monterey Jack cheese $
1. Preheat oven to 350°. Prepare rice according to package directions. 2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender. 3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese. 4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
“Cookery is not chemistry. It is an art.It requires instinct and taste rather than exact measurements.” - Marcel Boulestin
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
13
Lemon-Rosemary Roast Chicken with Potatoes Preheat oven to 375째.
Chicken Breast 2 tbsp olive oil 2 tsp chopped fresh rosemary 1 tsp grated lemon rind 3/4 tsp salt 1/2 tsp pepper 3 garlic cloves, minced Cooking spray 3 baked potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds) 4 lemon wedges
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1. Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl. Rub seasoning mixture over chicken, place rack in a roasting pan. 3. Toss potatoes with the remaining 1 tablespoon oil. Arrange potato mixture evenly around chicken. Bake at 375째 for 40 minutes. 4. Increase oven temperature to 450째, and bake an additional 20 minutes or until a thermometer inserted registers 170째. Remove chicken from pan; let stand 15 minutes. Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 5. Remove skin from chicken; discard. Carve chicken, andserve with potatoes and lemon wedges.
14
Shrimp, Broccoli, and SunDried Tomatoes with Pasta
1/2 c sun-dried tomatoes 1/2 c boiling water 3 c uncooked bow tie pasta 1 1/2 c chopped broccoli Cooking spray 1 garlic clove 1 pnd large shrimp 1/2 c chicken broth 1/2 c cream cheese 1/2 tsp dried basil 1/4 c Parmesan 2 tsp fresh lemon juice
1. Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop. 2. While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside. 3.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sautĂŠ 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. 4. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. 5. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
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Dessert The Food that Feeds 21
15
Carrot Cake
Cake:
2 1/4 c flour 2 tsp baking powder 1 1/2 tsp cinnamon 1/4 tsp salt 2 c grated carrot 1 c sugar 1/2 c brown sugar 6 tbsp butter 3 large eggs 1 tsp vanilla 1/2 c buttermilk Cooking spray Frosting: 6 oz cream cheese 1 oz fromage blanc 2 tbs butter 1/2 tsp vanilla 1/8 tsp salt 3 c powdered sugar 1/4 c chopped pecans, toasted
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
Preheat oven to 350°. 1. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine. 2. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack. 3. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don’t overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.
16
Butterscotch Bars
1 c brown sugar 5 tbs butter 1 tsp vanilla 1 large egg 9 2 c flour 2 1/2 c quick-cooking oats 1/2 tsp salt 1/2 tsp baking soda Cooking spray 3/4 c fat-free sweetened condensed milk 1 1/4 c butterscotch morsels 1/8 tsp salt 1/2 cfinely chopped walnuts, toasted
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
1. Preheat oven to 350°. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine. 3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack. 4. To prepare frosting, place softened cream cheese and next four ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don’t overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.
17
Cool & Creamy Chocolate
Crust: 1 1/4 c flour 1/4 c powdered sugar 6 tbsp chilled butter 1/4 c toasted pecans Cooking spray Filling: 1 c powdered sugar 1/2 c 1/3-less-fat cream cheese 1/2 c fat-free cream cheese 1 carton whipped topping 3 c milk 2 chocolate pudding mix Unsweetened cocoa
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
1. Preheat oven to 325°. 2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely. 3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour. 4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
18
Mudslide Cookies
1 1/2 tbs butter 2 oz bittersweet chocolate, coarsely chopped 2 oz unsweetened chocolate 1 tbsp instant coffee granules 1 tbsp hot water 1 teaspoon vanilla extract 1 1/2 c flour 1/2 c unsweetened cocoa 2 tsp baking powder 1/8 tsp salt 2 1/2 c sugar 1/2 c egg substitute 2 large eggs 1/2 c chopped walnuts 1/4 c semisweet chocolate minichips
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
Preheat oven to 350째. 1. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. 2. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. 3. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips. 4. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inchthick rounds. Bake at 350째 for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
19
Oatmeal Toffee Cookies
3/4 c flour 1 c old-fashioned rolled oats 1/2 tsp baking soda 1/4 tsp salt 3/4 c brown sugar 1/4 c butter 1 tsp vanilla extract 1 large egg 1/3 c almond toffee bits Cooking spray
1. Preheat oven to 350°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits. 3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
“Food should be fun.” LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
-- Thomas Keller
20
Triple Chocolate Cake
Cake: 1 c boiling water 1/2 c plus 1 tbsp unsweetened cocoa 2 oz bittersweet chocolate Cooking spray 1 3/4 c granulated sugar 6 tbsp butter 1 tsp vanilla 3 large egg whites 1/2 c f sour cream 2 c cake flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Filling: 1/3 c fat-free milk 1 tbsp granulated sugar 1 tbsp cornstarch Dash of salt 4 oz milk chocolate, finely chopped 3/4 c whipped topping
LOVE IT! NOT MY FAVORITE 30 The Food that Feeds
1. Preheat oven to 350째. 2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa. 3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. 4. Divide batter evenly between the prepared pans. Bake at 350째 for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper. 5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping. 6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.
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food that
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