Dump Cake
2 cans fruit pie filling
1 box cake mix (yellow or white)
1 stick butter
chopped nuts (optional)
Preheat oven to 350
Dump the fruit filling in a 9×13 pan, spread the cake mix over that, chop the butter and place evenly on the cake mix (or melt and drizzle evenly). Spread nuts if desired.
Cook for 25 to 40 minutes, until golden brown.
Baklava Thumbprint Cookies
Ingredients: (makes 48 cookies – recipe can easily be halved)
- 1.5 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 4 oz Earth Balance
- 1/2 cup organic cane sugar
- 1/4 cup sucanat
- 1/3 cup almond milk
- 1 tsp vanilla
- 1/3 cup hazelnuts
- 1/3 cup walnuts
- 1/3 cup pistachios
- 1 tbsp Earth Balance
- 1 tbsp honey
- 3/4 tsp ground cinnamon
1. Whisk together the dry ingredients – all purpose flour, whole wheat flour, baking powder, sea salt
2. And then pull out the heavy duty stand mixer (or use a hand mixer) to cream the butter and sugar together. I have found that it works best to chop the Earth Balance into small cubes before adding it to the mixer.
3. Add the Earth Balance, sugar, and sucanat to the mixer and beat on medium high speed until soft and fluffy.
4. Then add the vanilla and almond milk until combined, and slowly add the flour mixture until it becomes a stiff dough. Scrape the sides down a few times to make sure everything is well combined. The final product should be stiff and a little sticky.
5. Wrap it up in plastic wrap and refrigerate for at least 30 minutes.
6. In the meantime, you can prep the “baklava” topping. Add 1/3 cup each of pistachios, hazelnuts, and walnuts to a pan and toast for about 10 minutes. Make sure to stir so that the nuts don’t burn! (You can also toast them on a sheet pan in the oven if you prefer.)
7. Once your nuts are nice and toasty they need to be finely chopped. You can do it by hand, or if you are lazy like me – add them to a food processor and give it a few pulses. Just be careful not to let it go too long and let it turn into flour! You want to have mostly tiny bits with some bigger nut chunks remaining. Add them to a small bowl.
8. And then immediately stir in 1 tbsp of Earth Balance and mix well. The warm temperature of the nuts should melt the EB quickly.
9. Next add 1 tbsp honey and stir to combine.
10. And finally a sprinkle of 3/4 tsp cinnamon to bring the delicious spice flavors of traditional baklava.
11. By this point the dough should be ready, so pull it out, prep a greased baking sheet, and preheat the oven to 325 degrees. Tear small pieces of dough off and form into small balls – about the size of a gumball.
12. Then place on the baking sheet and use your thumb to make a nice rounded imprint. You might want to make a few imprints moving around in a circle to keep them nice and round looking. These cookies don’t spread too much, so you can put them relatively close together on the baking sheet – I was able to fit 24 on each!
13. Once all the cookies are laid out, take your bottle of honey (or agave) and give a small squeeze into each cookie – you only need a drop or two.
14. Then using your fingers or a tiny spoon, press some of the nutty mixture into each thumbprint. When they are all filled, slide your baking sheets into the oven and let them bake for 12-14 minutes or until starting to turn golden brown. They will seem soft when they first come out, but they will harden as they cool.
Got this from Frontburner.
Hearty Red Scalloped Potatoes
Hearty Red Scalloped Potatoes
- olive oil cooking spray
- 6 red potatoes, in 1/2-inch slices
- 3 tablespoons whole-wheat flour
- 1 1/2 ounces each shredded Gruyere and Parmesan cheeses
- 1/2 teaspoon garlic salt
- Ground pepper to taste
- 1 small shallot, finely chopped
- 1 cup fat-free milk, warmed
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Directions
1. Spray 11″x 7″ baking dish with oil. Line with of the potato; sprinkle one tablespoon of flour, of the cheese, garlic salt, pepper, and of the shallots. Repeat layers. Pour milk on top. Sprinkle with rest of cheese. Bake covered for 25 minutes at 400°F; uncover and bake 20 more minutes, or until potatoes are tender and browned.
Apple crisp
Ingredients
3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Directions
Mix first four ingredients and place into 9-inch (square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees F until apples are soft and topping is golden brown (about 30 minutes).
Number of Servings: 9
Candied nuts
Candied Almonds
2 pounds almonds (or pecans)
1 egg white
1 cup sugar
1 teaspoon water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
Separate the egg, setting aside the yolk for a different purpose. Beat water and egg white until frothy. You can do this by hand or with a mixer. After mixture is frothy, add almonds and stir by hand until they are all well coated with the egg white mixture. In a separate small bowl mix sugar, cinnamon, nutmeg and salt. Pour sugar mixture over top of almonds and stir by hand until well coated. Spread nuts evenly on a dry baking sheet. Bake for 1 hour in a 225 degree oven, stirring half way through the time. Remove from oven and scoop onto some foil or waxed paper to cool.
Vegetable chili
Ingredients:
- 1 tbsp oil
- 2 tsp minced garlic
- 1 onion
- 2 celery stalks
- 2 carrots
- 1 green pepper
- 2 sweet potatoes
- 1 cup mushrooms
- 28-oz can tomatoes
- 28-oz can kidney beans
- 1 cup frozen corn
- 1/2 cup chili powder
- 1 tbsp vinegar
- cumin, oregano, cayenne, and hot pepper flakes
Directions:
Chop vegetables
- finely chop sweet potatoes
- saute in large saucepan for 5 min
- slice mushrooms
- add all ingredients to saucepan
- and simmer for 20 minutes
- stirring occasionally
Fresh cranberry orange relish
- 1 package (12 oz) fresh or frozen cranberries
- 1 medium orange
- 3/4 – 1 cup sugar
Directions
- Slice unpeeled orange into 1/8, remove seeds
- Place 1/2 of the cranberries and 1/2 orange slices in food process – until evenly chopped.
- Transfer to a bowl
- Repeat with remaining 1/2.
- Stir in sugar to desired sweetness.
- Store in refrigerator or freezer
Catalan Panellets
Don Quijote autumn 2009 newsletter
Ingredients:
750gr. almonds (250 crushed, 500 ground)
200gr. of potatoes
200gr. of sugar
1 egg (whites and yolks separated)
Lemon peel shavings
500gr. pine kernel nuts
Preparation:
Boil potatoes in their skin with salt. Once cooked, peel and mash them with a fork.
Place aside 250gr of crushed almonds, to be used later for decorating the panellets. The 500gr of ground almonds are mixed evenly with the mashed potatoes, the sugar and the lemon shavings. Refrigerate this mass for about 4 hours.
After 4 hours, roll mass into small chestnut-sized balls. Beat eggs whites and yolks separately. Cover each ball with egg whites, then pass each one over the ground almond and pine kernel nuts until completely covered by them.
Place covered balls on baking paper and using a basting brush, brush the ball with egg yolk (for a golden color after baking). Bake balls at 200C for 8-10 minutes. After panellets have cooled, they are ready to eat!
Veggie stuffed shells
Ingredients
12 jumbo shell pastas
4 oz fat-free cream cheese
6 oz fat-free cottage cheese
1 cup fat-free shredded mozzarella
1 cup chopped mushrooms
2 cups marinara sauce
3 tsp granulated garlic
1/2 tbsp dried oregano
1/2 tbsp dried parsley
1 tsp dried rosemary
Directions
Set oven to 350 degrees before beginning prep-work.
Cook jumbo pasta shells until they are nearly done– al dente.
Drain and rinse under cold water. Set aside.
In a mixing bowl, combine cream cheese, cottage cheese, mozzarella cheese, mushrooms and spices. Mix well.
With clean hands or spoons, pack pasta shells with cheese mixture.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
Skillet Lasagna
Ingredients:
1 lb lean ground beef
1 small onion (chopped)
3 cloves garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
1 egg
Shredded fat free mozzarella cheese for garnish
Directions:
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.