Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Cappucino Shake


Cappucino Shake
  • 3 oz heavy cream
  • 4 oz cold water (or seltzer water)
  • 1-2 T instant decaffeinated coffee
  • 2-3 pkts Splenda
  • ½ tsp vanilla extract
  • 1 raw egg (optional)
  • 5-6 ice cubes (optional)
Add ingredients to blender and enjoy!

Tropical Smoothies


Tropical Smoothies
  • Refrigerate fruit before preparing:
  • 1-8 ounce can of crushed pineapple, no sugar added.
  • 1 papaya, peeled, seeded and chunked
  • 1 mango, peeled
  • 10 seedless grapes
  • 1/2 cup apple juice

Whirl in a blender for about a minute or two. This'll cure your craving for sweets and keep you full for several hours.

Lemon Ginger Shrub



An alternative to diet (Nutrasweet) soda. Can be used at any time or after any meal -lemons/limes are not on the fruit list. It is refreshing and thirst quenching. (a shrub was a colonial drink made with mashed fruits.) I am thinking this might do well as a sorbet or popsicle for hot summer days.

Grate 1/8 to 1/4 teaspoon fresh ginger root ( I keep it frozen, lasts longer and grates easier) into a very large sundae glass, squeeze a half of a lemon into the glass, leave lemon in and mash it up a bit with a wooden spoon handle. Add 2 packets (one pack if you like less sweet) of Splenda, fill with ice and then club soda.

Coffee Concoction


Coffee Concoction

Coffee Concoction
  1. Make a pot of strong coffee (decaf of course). 
  2. Take one cup of crushed ice, add about 1/2 cup of coffee, about 1/4 cup of DaVinci syrup and 1/3 cup of heavy cream. 
  3. Blend in a blender and enjoy. 
  4. Save the rest of the coffee in the fridge for other coffee concontions. This is really good and you don't feel deprived for dessert

Chocolate Creme Fiz



Chocolate Creme Fiz
1 can RC or Diet Rite Cola w/ Splenda
2 Tbsp.heavy cream
2 Tbsp. Davinci Chocolate syrup w/Splenda

Pour the cream and chocolate syrup in the bottom of a tall glass and fill with crushed
ice. Pour the cola over the ice and stir. Add a straw and enjoy!
Also good with the vanilla flavored syrup.

Awesome Milkshake



Prepare a package of sugar free pudding, take 2-3 Tbsp. of heavy whipping cream,
whip 'til smooth and creamy (if you whip until stiff peaks form, it will turn out like a
mousse), add 1/4 to 1/2 cup of chocolate pudding, mix until blended, and enjoy!


Egg Salad



  • Pulse in food processor until finely diced, but not pureed
  • 1/2-1 cucumber, seeded and peeled (if the skins aren’t waxed then you can leave the
  • peel on)
  • A pinch of sea salt
  • Dump from processor bowl into strainer and allow to drain for 30 minutes. Pulse in food processor until very
  • Finely diced, but not pureed
  • 4-8 hardboiled eggs
  • Sea salt and black pepper to taste
  • 2-6 stalks celery
  • 1 tablespoon-1/4 cup onion
  • (green cabbage)
  • (jicama)
  • (water chestnuts)
  • (green beans)

  1. (choose only one: sesame seed oil, dill, or tarragon to taste)
  2. Add cucumber and pulse just until thoroughly mixed into the salad. 
  3. Serve on top of:
  4. Protein Bread, cucumber rounds, zucchini rounds, raw or cooked , thinly pounded and cooked chicken breasts or wrapped up in: · lettuce leaves slices of corned beef, ham, or any spiced ham such as prosciutto

Mojito Cocktail

Mojito Cocktail

1 serving
Ingredients
  • 2 leaves fresh mint
  • 1 tablespoon simple syrup
  • 2 cubes ice
  • 1 1/4 fluid ounces rum
  • 1 fluid ounce carbonated water
  • 1 sprig fresh mint

Directions
  1. In a cocktail glass, muddle (crush) mint leaves with simple syrup. Add ice and rum. Top with carbonated water. Garnish with a sprig of fresh mint.

Vanilla Bean Pudding

Vanilla Bean Pudding

Ingredients
  • 2 1/2 cups 2% reduced-fat milk 
  • 1 vanilla bean, split lengthwise
  • 3/4 cup sugar 
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup half-and-half
  • 2 large egg yolks 
  • 4 teaspoons butter

Preparation
  1. Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
  2. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
  3. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
  4. Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).

French Vanilla Bean Ice Cream

French Vanilla Bean Ice Cream

Ingredients
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 2 vanilla beans, halved lengthwise
  • 8 large egg yolks
  • 1 cup granulated sugar
  • pinch of kosher salt

How to make it
  1. In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer. Beat until thoroughly smooth and creamy.
  2. Put cream, milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
  3. While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
  4. Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon. You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough. Remove from heat.
  5. Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath See Photo. Let cool completely, stirring until completely chilled.
  6. Freeze custard in an ice cream maker according to manufacturer's instructions. 

Summer Recipes For Kids

A significant number of children's' sweet tooths might be fulfilled by a bit of crisp foods grown from the ground, but a large number of the amazing finale to food is a basic small treat to make their day. Since youngsters have distinctive palates, I incorporated several better sorts of treats.

Here are a few of our most preferred bar formulas that are not too sweet, altogether supporting and they transport well. For most fit outcomes, store them in impermeable holders in your icebox.

Kids In The Kitchen 

This formula is totally useful for the aforementioned who keep ready granola oat available for breakfast. And then the situation is as stated effortless the youngsters can even toss it as a single unit.


Simply Granola Bars


Ingredients:

  • 3/4 cup melted butter or margarine 
  • 1/3 cup brown sugar (omit if granola is very sweet) 
  • 1 teaspoon vanilla 
  • 1/2 teaspoon salt 
  • 3 eggs 
  • 4 cups granola cereal

Directions:

Preheat oven to 400 degrees. In a mixing bowl, mix together melted butter and sugar. Add vanilla, salt and eggs. Beat until smooth. Stir in granola and press into a greased 9x13 baking dish. Bake in oven for 15 to 20 minutes or until well set. Cool and cut into bars.

These are an absolute real treat and especially nice if you have made a strawberry or peach jam during the summer.

In this following recipe, carob powder is used. Carob is often called 'the chocolate substitute." It makes baked goods dark and moist. It is made from the pod of the carob tree, also known as St. John's bread. It is low in fat, high in protein and minerals.

Carob-Nut Brownies

Ingredients:

  • 2/3 cup softened butter or margarine 
  • 2/3 cup honey 
  • 2 eggs 
  • 1 teaspoon vanilla 
  • 1 cup carob powder 
  • 1 cup unbleached flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 1/3 cup hot water 
  • 1 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and honey. Beat in eggs and vanilla. In another bowl combine carob powder, flour, baking powder and salt. Stir into butter mixture. Add hot water and walnuts. Stir well. Spread into a lightly greased 8 inch square baking pan. Bake in oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and cut into squares.



Summer Recipes For Kids  

Fruit Salad with Fennel and Gruyere


Fruit Salad with Fennel and Gruyere

Ingredients
Serves: 4

  • 1 Gala apple, diced
  • 100g Comté or Gruyere cheese, diced
  • 50g pomegranate seeds
  • 1 bulb fennel, diced
  • Preparation method
  • Prep: 10 minutes
  • 1. Toss all ingredients together in a bowl and serve.


gourmet salad recipes

Rice Pudding

Rice Pudding recipes
  • 6 C water
  • 2 sticks cinnamon
  • 1 C rice
  • 3 C skim milk
  • 2/3 C sugar
  • 1/2 tsp salt

  1. Put water and cinnamon sticks into medium saucepan. Bring to boil.
  2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
  3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.

1-2-3 Peach Cobbler

1-2-3 Peach Cobbler
  • 1/2 tsp ground cinnamon
  • 1 Tbsp vanilla extract
  • 2 Tbsp cornstarch
  • 1 C peach nectar
  • 1/4 C pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
  • 2 can (16 oz each) peaches, packed in juice, drained, (or 13/4 lb fresh) sliced
  • 1 Tbsp tub margarine
  • 1 C dry pancake mix
  • 2/3 C all-purpose flour
  • 1/2 C sugar
  • 2/3 C evaporated skim milk as needed nonstick cooking spray
  • 1/2 tsp nutmeg
  • 1 Tbsp brown sugar

  1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
  2. Add sliced peaches to mixture.
  3. Reduce heat and simmer for 5–10 minutes.
  4. In another saucepan, melt margarine and set aside.
  5. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
  6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
  7. Combine nutmeg and brown sugar. Sprinkle on top of batter.
  8. Bake at 400 °F for 15–20 minutes or until golden brown.
  9. Cool and cut into 8 pieces.

Mock-Southern Sweet Potato Pie

FOR CRUST

  • 11/4 C flour
  • 1/4 tsp sugar
  • 1/3 C skim milk
  • 2 Tbsp vegetable oil

FOR FILLING

  • 1/4 C white sugar
  • 1/4 C brown sugar
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 3 large eggs, beaten
  • 1/4 C canned evaporated skim milk
  • 1 tsp vanilla extract
  • 3 C sweet potatoes, cooked, mashed

1. Preheat oven to 350 °F.

To prepare crust:
2. Combine flour and sugar in bowl.
3. Add milk and oil to flour mixture.
4. Stir with fork until well mixed. Then form pastry into smooth ball with your hands.
5. Roll ball between two, 12-inch squares of waxed paper, using short, brisk strokes, until pastry reaches edge of paper.
6. Peel off top paper and invert crust into 9-inch pie plate.
To prepare filling:
7. Combine sugars, salt, nutmeg, and eggs.
8. Add milk and vanilla. Stir.
9. Add sweet potatoes and mix well.Putting it together:
10. Pour mixture into pie shell.
11. Bake for 60 minutes or until crust is golden brown.Cool and cut into 16 slices.

Crunchy Pumpkin Pie

FOR CRUST
  • 1 C quick cooking oats
  • 1/4 C whole wheat flour
  • 1/4 C ground almonds
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 3 Tbsp vegetable oil
  • 1 Tbsp water

FOR FILLING
  • 1/4 C brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 egg, beaten
  • 4 tsp vanilla
  • 1 C canned pumpkin
  • 2/3 C evaporated skim milk

  1. Preheat oven to 425 °F.To prepare crust:
  2. Mix oats, flour, almonds, sugar, and salt in small mixing bowl.
  3. Blend oil and water in measuring cup with fork or small wire whisk until emulsified.
  4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
  5. Press into 9-inch pie pan, and bake for 8–10 minutes, or until light brown.
  6. Turn down oven to 350 ºF.To prepare filling:
  7.  Mix sugar, cinnamon, nutmeg, and salt in bowl.
  8. Add egg and vanilla, and mix to blend ingredients.
  9. Add pumpkin and milk, and stir to combine.Putting it together:
  10. Pour filling into prepared pie shell.
  11. Bake for 45 minutes at 350 ºF or until knife inserted near center comes out clean.


Banana Mousse

  • 2 Tbsp lowfat milk
  • 4 tsp sugar
  • 1 tsp vanilla
  • 1 medium banana, cut in quarters
  • 1 C plain lowfat yogurt
  • 8 slices (1/4 inch each) banana

  1. Place milk, sugar, vanilla, and banana in blender.Process for 15 seconds at high speed until smooth.
  2. Pour mixture into small bowl and fold in yogurt. Chill.
  3. Spoon into four dessert dishes and garnish each with two banana slices just before serving.

Tropical Fruit Compote

  • 3/4 C water
  • 1/2 C sugar
  • 2 tsp fresh lemon juice
  • 1 piece lemon peel
  • 1/2 tsp rum or vanilla extract (optional)
  • 1 pineapple, cored, peeled,cut into 8 slices
  • 2 mangos, peeled, pitted, cut into 8 pieces
  • 3 bananas, peeled, cut into 8 diagonal pieces to taste fresh mint leaves (optional)

  1. In saucepan, combine 3/4 cup of water with sugar, lemon juice, and lemon peel (and rum or vanilla extract, if desired). Bring to boil, then reduce heat and add fruit. Cook at very low heat for 5 minutes.
  2. Pour off syrup into cup.
  3. Remove lemon rind from saucepan, and cool cooked fruit for 2 hours.
  4. To serve, arrange fruit in serving dish and pour a few teaspoons of

Rainbow Fruit Salad

FOR FRUIT SALAD
  • 1 large mango, peeled, diced
  • 2 C fresh blueberries
  • 2 bananas, sliced
  • 2 C fresh strawberries, halved
  • 2 C seedless grapes
  • 2 nectarines, unpeeled, sliced
  • 1 kiwi fruit, peeled, sliced


FOR HONEY–ORANGE SAUCE
  • 1/3 C unsweetened orange juice
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp honey
  • 1/4 tsp ground ginger dash nutmeg


  1. Prepare the fruit.
  2. Combine all ingredients for sauce and mix.
  3. Just before serving, pour honey–orange sauce over fruit.
Each serving provides:
  • Calories: 96
  • Total fat: 1 g
  • Saturated fat: less than 1 g
  • Cholesterol: 0 mg
  • Sodium: 4 mg
  • Total fiber: 3 g
  • Protein: 1 g
  • Carbohydrates: 24 g
  • Potassium: 302 mg

Apple Coffee Cake

  • 5 C tart apples, cored, peeled, chopped
  • 1 C sugar
  • 1 C dark raisins
  • 1/2 C pecans, chopped
  • 1/4 C vegetable oil
  • 2 tsp vanilla
  • 1 egg, beaten
  • 2 C all-purpose flour, sifted
  • 1 tsp baking soda
  • 2 tsp ground cinnamon


  1. Preheat oven to 350 °F.
  2. Lightly oil 13- by 9- by 2-inch pan.
  3. In large mixing bowl, combine apples with sugar, raisins, and pecans. Mix well and let stand for 30 minutes.
  4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon,and stir into apple mixture about a third at a time just enough to moisten dry ingredients.
  5. Turn batter into pan. Bake for 35–40 minutes. Cool cake slightly before serving.


Each serving provides:
  • Calories: 196
  • Total fat: 8 g
  • Saturated fat: 1 g
  • Cholesterol: 11 mg
  • Sodium: 67 mg
  • Total fiber: 2 g
  • Protein: 3 g
  • Carbohydrates: 31 g
  • Potassium: 136 mg

 
seindah seindah