3 Servings
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
Nutritional Information:
Per serving:
115 calories
4 g total fat (1 g sat)
143 mg cholesterol
13 g carbohydrate
7 g protein
0 g fiber
86 mg sodium
6 Servings
Traditional Shepherd's Pie is usually made with ground meat and white potatoes. I like this one because it has sweet potatoes mixed in and omits the meat filling. The curried lentil filling is sandwiched between two layers of creamy potato filling sitting on a crouton crust baked on top of sweet zucchini. I serve this as an entree with a simple chopped tomato salad.
Ingredients:
2 medium or large sweet potatoes, peeled and cubed
6 medium or large white potatoes, peeled and cubed
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons
GARNISH:
1/2 cup thinly sliced scallions or green onion
Instructions:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork. Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
3. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
4. Saute the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes. Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended in. Add to the cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
5. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread on top of the potatoes. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.
Nutritional Information:
Per serving:
503 calories
7 G total fat (1 G sat)
0 mg cholesterol
92 G carbohydrate
23 G protein
22 G fiber
350 mg sodium
1 Serving
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.
Start to finish: 10 minutes
Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa
Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten
eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.
Nutritional Information:
Per serving:
105 calories
5 g total fat (1 g sat)
187 mg cholesterol
3 g carbohydrate
10 g protein
1 g fiber
204 mg sodium
6 Muffins
This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.
Ingredients:
3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tbsp olive oil or canola oil
1 tbsp sugar
1 egg
1/2 cup buttermilk
1 tbsp grated fresh ginger
2 tbsp raisins or other chopped dried fruit
1/2 cup unbleached flour
1 tsp baking soda
Instructions:
Pour boiling water over the bran cereal in a mixing bowl. Stir
to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.
To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.
Nutritional Information:
Per serving:
136 calories
6 g total fat (1 g sat)
36 mg cholesterol
19 g carbohydrate
4 g protein
3 g fiber
258 mg sodium
6 Servings
Potato salad isn't just for picnics - this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes, or new potatoes, are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. They also have a lower glycemic index than russets. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut
them in half.
Ingredients:
1 1/2 pounds red potatoes, organic if possible
1/4 cup Dijon or Dusseldorf mustard
1/4 cup dry white vermouth
1/4 cup white wine vinegar
2 tbsp extra-virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. steamed green beans, cut in 1-inch pieces (optional)
Instructions:
1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.
4. Pour dressing over the potatoes while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill until served.
7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.
Nutritional Information:
Per serving:
154 calories
5 g total fat (1 g sat)
0 mg cholesterol
24 g carbohydrate
3 g protein
3 g fiber
250 mg sodium
4 Servings
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.
Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Nutritional Information:
Per serving:
43 calories
3 g total fat (0 g sat)
0 mg cholesterol
3 g carbohydrate
0 g protein
0 g fiber
Refrigerated chocolate chip cookie dough
1/2 c. salted peanuts
1 c. miniature marshmallows
1/2 c. chocolate chips
1/3 c. caramel topping
Heat oven to 350 degrees. Press chocolate chip cookie dough into an
ungreased 13 x 9 inch pan. Bake 25 to 30 minutes or until light golden brown.
Top with salted peanuts, miniature marshmallows and chocolate chips. Bake an
additional 3 to 5 minutes or until marshmallows are puffed and lightly
browned. Cool and drizzle with caramel topping. Makes 24 bars.
4 eggs, separated
1 cup (250 ml) sugar
1/2 cup (125 ml) melted butter
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 cup (250 ml) honey
1/2 cup (125 ml) water
1/2 cup (125 ml) toasted sliced almonds
Beat the egg yolks until thick and smooth. Beat in the sugar and butter until thoroughly incorporated. Sift the flour, baking powder, baking soda, and salt together and add to the yolk mixture. Add the yogurt and stir to combine. Beat the egg whites until stiff and
fold into the batter. Bake in a buttered square cake pan or tube pan in a preheated 375 F oven for 45 minutes. Bring the honey and water to a boil in a small pot and pour over the cake as soon as it comes out of the oven. Sprinkle with the almonds
and cool to room temperature before serving.
For no other reason than it's cold outside and we're feeling peckish (that's Brit-speak for hungry), we thought it was time to share with you an old English recipe, perfect for blasting away the gray days of winter. Grown-ups will enjoy this with a cup of tea. Kids can drink whatever they want, but why not serve it in nice teacups and make a real tea party out of it? The recipe is for a classic English treat: a Victoria sponge. (No matter what your impression of English food is, this sponge has nothing to do with what you wash the dishes with. It refers to the cake -- sponge cake.)
What you'll need:
1/2 cup (1 stick) unsalted butter
3 large eggs, room temperature
1 tablespoon milk, room temperature
1 teaspoon orange zest
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
Confectioner's sugar
2 7-inch cake pans, buttered and floured (if you only have 8-inch pans, check your cakes for doneness after 9 minutes)
1/2 cup seedless raspberry jam
1/2 pint whipping cream
4 tablespoons confectioner's sugar
What you'll do:
Preheat the oven to 350 degrees F. Using a mixer (or whisk if you have helpful, strong children), cream the butter and sugar on medium speed until lightened in texture and color. Add the eggs, one by one, waiting for each to be absorbed into the batter, then add the vanilla extract. Scrape down the sides of the mixer. On low speed, add the flour in three batches until it is just blended. Scrape down the sides of the mixer once again. Add the milk to make a looser batter, mixing until it is just incorporated. You may want to do this last step with a whisk or spoon so as not to overbeat the mixture
Divide the batter between the two pans and bake in the middle of the preheated oven for 20-25 minutes, or until a cake tester comes out clean.
Remove the cakes from the oven. Let cool on a wire rack for 10 minutes, then invert onto wire racks to cool completely.
Whip the cream and 2 tablespoons of the confectioner's sugar together until soft peaks form. Refrigerate until ready to use. You may have to rewhip if you do this step too far in advance. We recommend doing it just before serving time.
When it's time to eat, put one cake on a serving plate and smear yummy jam over the top. Then add a layer of whipped cream, leaving a one-inch border around the cake. Carefully place the second cake layer on top, pretty side up.
Dust the top of the cake with confectioner's sugar, put the kettle on and have yourself a tea party even Queen Victoria would approve of.
Low Fat Parmesan Popcorn recipe
1 teaspoon oil, or to taste
1/2 cup popcorn
1/2 cup fat-free Parmesan cheese, or to taste
1/4 tablespoon salt (optional)
Have Parmesan cheese and salt mixed in a measuring cup and ready by the
popper. Have a bowl ready for popcorn.
Put oil and popcorn into popper. Fasten the lid securely and stir constantly
over high heat. Popping should start in about 2 minutes. Remove from heat
when popping almost stops.
Quickly open lid and pour mixture over hot corn then close lid and continue
stirring (no heat) until thoroughly mixed. Pour into large bowl.
6 servings
Candy-Box Caramels
- 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
- 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
- 48 short plastic or wooden skewers (optional)
- 1 14-ounce package vanilla caramels (about 48), unwrapped
- 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
Directions
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Toffee Butter Crunch
- 1/2 cup coarsely chopped almonds or pecans, toasted
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-colored corn syrup
- 3/4 cup semisweet chocolate pieces
- 1/2 cup finely chopped almonds or pecans, toasted
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
Burnt Sugar Candy Bar Cake
- 3/4 cup granulated sugar
- 3/4 cup hot water
- 2 eggs
- 2/3 cup butter
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1 cup finely chopped assorted candy bars
- 1 recipe Browned Butter-Cream Cheese Frosting
- Coarsely chopped assorted candy bars (optional)
Directions
1. In a large skillet cook the 3/4 cup sugar over medium-high heat until the sugar just begins to melt. Do not stir. Reduce heat; cook until sugar is golden brown, 1 to 3 minutes more, stirring mixture constantly.
2. Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1-3/4 cups liquid. Set aside to cool to room temperature.
3. Separate eggs. Allow egg whites, egg yolks, and butter to stand at room temperature for 30 minutes. Meanwhile. grease and lightly flour three 8?1 1/2-inch round cake pans; set pans aside. In a medium bowl stir together flour, baking powder, salt, and baking soda; set aside.
4. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, the egg yolks, and the vanilla; beat until well combined. Alternately add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined.
5. Thoroughly wash beaters. In a clean medium mixing bowl beat egg whites on medium speed until stiff peaks form. Fold egg whites into batter. Spread batter in the prepared pans.
6. Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
7. To assemble, spread 1/2 cup of the Browned Butter-Cream Cheese Frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on cake plate, frosted sides up. Place the remaining cake layer on top, rounded side up. Spread remaining frosting on top and sides of cake. If desired, garnish with the coarsely chopped candy bar pieces.
8. Makes 16 servings
9. Browned Butter-Cream Cheese Frosting: In a small saucepan heat and stir 1/2 cup butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat. In a large bowl combine two 3-ounce packages of softened cream cheese and 3 tablespoons softened butter. Beat with an electric mixer on medium speed until smooth. Beat in 2 cups powdered sugar. Beat in the browned butter and 1/4 teaspoon vanilla. Gradually beat in 4 1/2 cups additional powdered sugar and 2 to 3 teaspoons milk until frosting is of spreading consistency.
Bittersweet Chocolate Bark with Cinnamon Candies
- 8 ounces bittersweet chocolate, broken into chunks
- 1/3 cup red cinnamon candies such as Red Hots candy
Directions
1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.
2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve. Makes 4 servings
Candy Bar Tarts
- 1 cup chopped chocolate candy bars (any flavor)
- 30 baked miniature phyllo dough shells (two 2.1-ounce packages)
- 1/2 cup semisweet chocolate pieces
- 1/2 cup sweetened condensed milk
- 3 tablespoons chopped toasted pecans, walnuts, or almonds; or toasted shredded coconut
Directions
1. Divide chopped candy among the phyllo dough shells; set aside.
2. In a small saucepan, combine chocolate pieces and condensed milk. Heat and stir over medium heat until melted and smooth. Spoon over candy in each shell. Sprinkle with nuts or coconut. Let stand for 30 minutes or until chocolate is set. Makes about 30 tarts.
To Store: Place tarts in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze
Lemon Crunch Candy
Directions
1. Line a baking sheet with foil; set aside. In a heavy 2-quart saucepan heat candy coating over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in crushed candies, reserving some to sprinkle on top. Pour mixture onto the prepared baking sheet. Spread to about 3/8-inch thickness. Sprinkle with the reserved crushed candy pieces.
2. Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature several hours or until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered for up to 2 weeks. Makes 1 pound candy.
Candied Orange Cake
- 1 1/3 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 2 tablespoon olive oil
- 2 tablespoon butter, softened
- 1 egg
- 1 teaspoon vanilla
- 5 Candied Orange Slices, chopped (about 3/4 cup) (see recipe below)
- Candied Orange Slices (see recipe)
Directions
1. Preheat oven to 350 degree F. Lightly grease and flour a 9 x 1 1/2-inch round baking pan; set aside.
2. In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add milk, oil, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Stir in chopped Candied Orange Slices. Pour batter into prepared pan.
3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.
4. Place cake on a serving plate. Arrange Candied Orange Slices on top of cake. Drizzle with 1 tablespoon of the orange syrup. Makes 8 to 10 servings.
Candied Orange Slices: Trim ends from 3 navel oranges; slice into 1/4 inch thick slices. In a large saucepan combine 2 cups sugar and 1 cup water. Bring to boiling; add orange slices. Return to boiling. Reduce heat to medium and boil gently, uncovered, for 12 minutes, gently stirring orange slices into syrup occasionally. Remove from heat. Preheat oven to 200 degree F. Line a very large baking sheet with parchment paper. Remove orange slices from syrup using tongs or a fork, reserving syrup. Arrange orange slices on prepared baking sheet. Bake for 1 hour or until oranges are translucent and candied, but still soft. Remove from oven; cool completely on baking sheet. Store in an airtight container. Transfer syrup to a small bowl and chill until needed.
Note: You may also order candied orange slices from: www.ultimatenut.com (See Australian Glace Fruit).
Cinnamon Candy
- Nonstick spray coating
- 2 cups granulated sugar
- 3/4 cup water
- 2/3 cup light-colored corn syrup
- 2 to 4 drops oil of cinnamon
- 3 drops red food coloring
- Sifted powdered sugar (optional)
Directions
1. Spray a 15x10x1-inch baking pan with nonstick spray coating; set aside. In a medium saucepan combine granulated sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boil, stirring to dissolve the sugar (about 5 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium, continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 290 degree F, soft crack stage ( 20 to 25 minutes).
2. Remove saucepan from heat; remove thermometer. Quickly stir in oil and food coloring. Immediately pour mixture into the prepared pan. Let stand until completely cooled. Break the candy into small shards by tapping the baking sheet on the counter, or tap surface with a wooden spoon. Sprinkle with powdered sugar, if desired. Makes 1-1/2 pounds.
Candy Bar Torte
- 3 2.2-ounce creamy white candy bars with almonds
- 1/2 cup water
- 2-1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup butter or margarine
- 1-1/2 cups sugar
- 4 egg yolks
- 1 cup buttermilk
- 4 egg whites
- 1/4 cup sugar
- 1 10- or 12-ounce jar seedless raspberry jam
- Whipped Cream Frosting (see below)
Directions
1. Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat until melted. Cool 20 minutes. Grease and flour three 9 x 1-1/2-inch round cake pans.
2. Combine flour, baking powder, and baking soda; set aside. Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1-1/2 cups sugar; beat until fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.
3. Beat egg whites in another bowl until soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans.
4. Bake in a 350 degree F oven for 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove cakes from pans. Cool.
5. To serve, spread jam between layers; frost top and sides of assembled cake with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake. Makes 12 servings.
Whipped Cream Frosting: Beat 1-1/2 cups whipping cream with 1/4 cup sifted powdered sugar and 1/2 teaspoon vanilla until soft peaks form (tips curl).
Candy Creme Tart
- 3/4 cup finely crushed shortbread cookies (about 12 cookies)
- 1/4 cup graham cracker crumbs
- 1 tablespoon butter, melted
- 1 8-ounce package cream cheese, softened
- 3 tablespoons butter, softened
- 1/2 cup half-and-half or light cream
- 3 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla
- 3 1.4-ounces bars chocolate-covered English toffee, coarsely chopped
- 1 1.5-ounce bar white chocolate with chocolate cookie bits, coarsely chopped
- 15 malted milk balls, coarsely chopped
Directions
1. For crust, stir together the crushed cookies, graham crackers, and the 1 tablespoon melted butter. Press crumb mixture onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake in a 350 degree F oven for 10 minutes or until lightly brown. Set crust aside to cool.
2. For filling, in a blender container or food processor bowl combine the cream cheese, the 3 tablespoons softened butter, half-and-half or light cream, eggs, sugar, and vanilla. Cover and blend or process until smooth. In a bowl stir together chopped candies. Stir into cream cheese mixture. Pour filling into crust-lined pan. Place in a shallow baking pan to catch any drips.
3. Bake about 30 minutes or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover and chill at least 4 hours before serving. Makes 12 servings.
Candy Bar Terrine
- 1 19-1/2-to 22-1/2-ounce package brownie mix
- 1/2 cup milk
- 2 cups tiny marshmallows
- 1-1/2 7-ounce bars milk chocolate (without almonds), broken (10 ounces total)
- 1 cup whipping cream
- 1 recipe Bittersweet Hot Fudge Sauce (see Recipe Center) or purchased chocolate ice cream sauce (optional)
Directions
1. For brownie, grease a 15x10x1-inch baking pan and line with waxed paper; grease and flour the waxed paper. Set pan aside. Prepare brownie mix according to package directions; pour batter into prepared pan. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack for 10 minutes; loosen edges and remove from pan. Cool completely on a wire rack.
2. Meanwhile, for filling, heat milk in a saucepan over low heat until steaming, stirring constantly. Add marshmallows; stir until melted. Add broken chocolate bars; stir until melted. Remove from heat. Cover surface of chocolate mixture with waxed paper; cool to room temperature.
3. In a chilled bowl beat the 1 cup whipping cream with chilled beaters on medium speed until soft peaks form (tips curl). Fold cooled chocolate mixture into whipped cream. Line two 7-1/2 x 3-1/2x2-inch loaf pans with plastic wrap. Cut brownie to fit the long sides and the bottom of pans. Line pans with brownie pieces, cutting to fit. (Do not line ends of pans with brownie.) Fill lined pans with cooled filling. Cover with additional brownie pieces. Cover with plastic wrap; freeze overnight.
4. To serve, uncover and invert terrine onto a serving platter. Remove plastic wrap. Use a hot knife to slice terrine. Place 2 slices on each dessert plate. If desired, serve with hot fudge sauce or chocolate sauce. Makes 12 to 14 servings.
Easy Candy Bar Fudge
- 4 cups sugar
- 2 5-ounce cans (1-1/3 cups total) evaporated milk
- 1 cup butter or margarine
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 1 7-ounce jar marshmallow creme
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1 cup coarsely chopped chocolate nougat candy bar (about 4 ounces)
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
2. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes.
3. Remove pan from heat. Add chocolate pieces, marshmallow creme, pecans and vanilla; stir until chocolate melts and mixture is combined. Beat by hand for 3 to 5 minutes or until mixture becomes very thick and starts to loose it gloss. Spread in the prepared pan. While fudge is warm, sprinkle with chopped candy bar. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 pounds (96 pieces).
Candy Bar Pie
- 6 1- to 1-1/2-ounce bars milk chocolate with almonds, chopped
- 15 large marshmallows or 1-1/2 cups tiny marshmallows
- 1/2 cup milk
- 1 cup whipping cream
- 1/2 teaspoon vanilla
- 1 recipe Walnut Crust
- Whipped cream (optional)
- Coarsely chopped milk chocolate bars with almonds (optional)
1. For filling, in a medium saucepan combine the 6 chopped chocolate bars, the marshmallows, and milk. Heat and stir over medium-low heat until chocolate is melted. Remove from heat. Let the chocolate mixture stand until cooled to room temperature. Chill a large mixing bowl and beaters.
2. In the chilled mixing bowl beat the 1 cup cream and the vanilla with an electric mixer on medium speed until soft peaks form (tips curl).
3. Fold whipped cream mixture into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or until firm.
4. To serve, remove from the freezer and let stand about 10 minutes before cutting into wedges.* If desired, garnish with additional whipped cream and chopped chocolate bars. Makes 8 servings.
*Note: For easier serving, set the pie on a warm, damp towel for a couple of minutes before cutting the first wedge.
Walnut Crust: In a medium mixing bowl combine 1-1/2 cups coarsely ground walnuts (6 ounces), 3 tablespoons melted butter or margarine, and 2 tablespoons sugar. Press onto the bottom and side of a 9-inch pie plate to form a firm, even crust. Bake in a 325 degree F oven about 10 minutes or until edge is golden brown. Cool on a wire rack.
Easy Beef Pot Pie
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
2 cups diced cooked potatoes
1 pkg. (10 oz.) frozen mixed vegetables, thawed (about 2 cups)
1 1/2 cups diced cooked beef
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1/3 cup water
1 tsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
Directions:
1. Heat the oven to 400°F. Let the pie crust stand at room temperature for 15 minutes or until it’s easy to handle.
2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
3. Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
4. Bake for 35 minutes or until hot and the crust is golden brown. Serves 4.
Easy Shrimp Creole
Serving Size : 4
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1 clove garlic -- minced
1/4 cup vegetable oil -- (2-3)
8 ounces tomato sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon chili pepper
1 pound shrimp -- cooked
4 cups rice -- cooked
Sauté onion, celery, green pepper and garlic in vegetable oil until tender.
Stir in tomato sauce, salt, pepper and chili pepper; simmer for 15 minutes.
Add shrimp and heat thoroughly. Serve over hot rice.
EASY THAI-STYLE WARM NOODLE SALAD
8 ozs. uncooked spaghetti or angel hair pasta
1/2 cup chunky peanut butter
1/4 cup soy sauce
1/4 to 1/2 tsp. red pepper flakes
2 green onions, thinly sliced
1 carrot shredded
Cook pasta according to package directions. While pasta is cooking, blend peanut butter, soy sauce and red pepper flakes in medium bowl until smooth. Drain pasta, reserving 5 Tablespoons water. Mix hot pasta water with peanut butter mixture until smooth; toss pasta with sauce. Stir in green onions and carrot. Serve warm or at room temperature. Makes 4 servings.
1 small jar cold cream 18 min 10 min prep
Change to: small jar cold cream US Metric
1 ounce jojoba oil
1 ounce Grapeseed oil
1/2-1 ounce beeswax (less for a thinner cream)
2 ounces distilled water or filter water
1 teaspoon vegetable glycerin
1 teaspoon borax
10 drops lavender oil
40 drops grapefruit seed extract (acts as a preservative)
Slowly melt first 4 ingredients in a double boiler.
Once melted, then pour into a bowl,
Store in a covered glass jar.
Will last up to 6 months.
1/4 cup dry buttermilk (or dry milk)
1/4 cup Nonfat Dry Milk
1 Tablespoon Cornstarch
1/8 teaspoons essential oil of your choice, depending on your mood
Mix together all the ingredients with a wire whisk and pour
into a airtight jar or re-sealable plastic bag.
Directions for use: Pour 1/4 of the buttermilk bath powder
in tub as you add hot water
Herbal Milk Bath ( makes cups, enough for 4 baths)
1 cup Cornstarch
1 cup Dry Milk Powder
2 teaspoons of your Favorite Herbs
Combine ingredients in food processor or blender.
Add herbs and blend.
Directions for use: Add 1/cup of mixture to hot bath water
Do It Yourself Bath Salts
1 cup Epsom salt
1 cup Sea salt
1/2 cup Baking soda
Fragrance optional, 1/4 - 1/2 teaspoon essential or
Fragrance Oils as desired
Combine all ingredients with wire wisk. If your salt is a large crystal type,
grind your salt first in a food processor until it is finely grained.
Store in a large zip-lock bag
Directions for use: Use about 1/3 cup per bath
Bubble Milk Bath
1 Cup Powdered Milk or powdered buttermilk
1/2 cup Oatmeal
1 Cup Baking Soda
4 Tablespoons Corn Starch
2 Tablespoons Cream of Tartar
1/4 cup Handcrafted Soap(cut in chunks)
Optional, fragrance with 1/4 - 1/2 teaspoon essential or
Fragrance Oil as desired
Use a food processor, add chunked handcrafted soap
and oatmeal until grainy. Add powdered milk, baking soda,
corn starch and cream of tartar .
Add fragrance and process until it's powdery. Store in glass jar.
Directions for use: Use 1/4 cup per bath, add to running hot water.
Cleansing body polish
1/2 cup fine sea salt
1/4 cup Jojoba Oil or other body oils(olive oil works fine)
1/4 cup handcrafted soap( finely grated)
1/4 - 1/2 teaspoon essential or Fragrance Oil
Combine all ingredients in a small bowl and mix thoroughly.
store in a small plastic jar that you can keep in the shower.
This scrub acts as a cleanser, scrub and moisturizer all in one.
Directions for use: Use this in the shower on
dry skin(otherwise the salt melts instead of scrubs).
Rub and scrub anywhere you need to exfoliate and moisturize.
Bath Bombs
4 Tablespoons Citric Acid
4 Tablespoons cornstarch
1/2 cup baking soda
3 Tablespoons Monoi de Tahiti Oil (or you can use
any other emollient oil like coconut or Almond Oil, )
1/4 teaspoons Fragrance Oil or essential oil
(Eucalyptus, peppermint and rosemary is an
uplifting blend, great for head colds)
Sift all of the dry ingredients (first three) into a
bowl and mix well with wire whisk.
Put bottle of oil in warm water to melt oil .
Slowly add oil to dry ingredients, then add fragrance and blend well.
Take 1T of mixture and shape into balls or press
(really hard)into molds (such as small chocolate mold)
if using molds, pop them in freezer till hard and pop out.
Let the balls rest on a sheet of waxed paper for two to three hours.
Gently reshape if needed.
Let the bombs dry and harden for 24 to 48 hours.
These are fragile so carefully package each bomb in
it's own cellophane bag or in a closed container to keep fresh.
Directions for use: To use, drop one bomb into
warm bath water to release fragrance and oils.
A little bit of heaven right in your bath tub!
Vinegar Hair Rinse
1/2 teaspoon of vinegar
1 cup of water
After shampooing apply the vinegar rinse. You may rinse it
all out if you want, or leave the rinse on your hair.
Leaving the vinegar rinse on your hair will help to
prevent tangles. Vinegar helps to restore your pH
balance and helps prevent an itchy scalp. Once your
hair dries it will not smell like vinegar. Most people like to
use the vinegar rinse 1 to 2 times a week. You can experiment
adding infused herbs, a few drops of honey or essential oils
to your vinegar rinse.
Put cooked egg yolks in a zip lock bag.
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