August 29th, 2006 by alice
Tags: Cranberrypple, Molded, Relish
INGREDIENTS
- 1 (3 ounce)packagesugar-free black raspberry gelatin mix
- 1/4cuplight brown sugar
- 1 1/2cupsboiling water
- 1 1/2cupscranberries, stemmed and coarsely chopped(fresh or frozen)
- 1mediumapple, peeled and finely chopped
- 1/2cup finely choppedcelery
- 1/3cup choppedpecans
DIRECTIONS
- Combine the gelatin mix and brown sugar in a large heat-proof bowl.
- Add the boiling water, and stir until the mix is dissolved.
- Cover and chill for about 45 minutes, or until the mixture has thickened to the consistency of raw egg whites.
- Stir the remaining ingredients into the gelatin mixture.
- Pour the mixture into an ungreased 6 cup mold, cover and chill for 6-8 hours or until very firm.
- To unmold the relish, dip the mold in warm, but not hot, water for 5-10 seconds.
- Beware: If the water is too hot or the mold remains in the water too long, the gelatin will start to melt.
- Remove the mold from the water and loosen the edges of the mixture with a knife.
- Place a serving platter upside down over the mold, and invert it on the platter.
- Slice and serve chilled.
Posted in Recipes | No Comments »
August 29th, 2006 by alice
Tags: Minute, Mousse
INGREDIENTS
- 1 (12 ounce)bagsemi-sweet chocolate chips
- 1/4cupsugar
- 1/8teaspoonsalt
- 7tablespoonsstrong coffee(or 3 ½ Tbl. coffee and 3 1/2 Kahlua
DIRECTIONS
- Place chocolate chips, sugar, salt, coffee, Kahlua and egg yolks into a blender.
- In saucepan, bring cream to a boiling point, and then pour immediately into blender.
- At high speed, blend well for several minutes until dark brown& smooth.
- Pour into 10 dessert cups (1/3 cup each).
- Chill several hours before serving.
- When ready to serve (I do this about an hour before), beat whipping cream until stiff, place a dollop on each serving and sprinkle with chocolate shavings.
Posted in Recipes | No Comments »
August 29th, 2006 by alice
Tags: Casserole, Pineapple, Potato, Sweet
INGREDIENTS
- 3lbssweet potatoes(about 6 medium-large)
- 2 (8 ounce)canscrushed pineapple with juice, undrained
- 1/4teaspoonground cinnamon
- 4teaspoonsbutter-flavored sprinkles
- 1/3cup choppedpecansor golden raisins
- 1 3/4cupsminiature marshmallows
DIRECTIONS
- To cook the sweet potatoes in a conventional oven, bake at 400 degrees for about 45 minutes or until tender.
- To cook in a microwave oven, prick each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender.
- Set aside to cool; then peel and cut into bite-sized pieces.
- Place the potato pieces in a large bowl and toss with all the remaining ingredients except the marshmallows.
- Coat a 2-1/2 qt.
- casserole dish with Pam, and place the sweet potato mixture in the dish.
- Top with the marshmallows.
- Bake at 350 degrees for 35-40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned.
- If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking.
- Serve hot.
Posted in Recipes | No Comments »
August 29th, 2006 by alice
Tags: Pudding, Pumpkin
INGREDIENTS
- 1cup reduced-calorienonfat vanilla yogurt
- 1/2cupcanned pumpkin puree
- 1teaspoon granulatedsugar substitute, to equal 1 teaspoon sugar
- 1/8teaspoonpumpkin pie spice
- 2tablespoonsreduced-calorie whipped topping
- ground cinnamon(to garnish)
DIRECTIONS
- In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended.
- Spoon into 2 dessert dishes.
- Cover and refrigerate or serve immediately.
- To serve, place 1 tablespoon whipped topping on each pudding.
- Garnish with cinnamon.
Posted in Recipes | No Comments »
August 29th, 2006 by alice
Tags: Bread, Pumpkin
INGREDIENTS
- 1/3cupnonfat milk
- 2 1/2tablespoonsvegetable oil
- 2largeeggs
- 2largeegg whites
- 1 (15 ounce)canpumpkin
- 2cupsall-purpose flour
- 1cupquick-cooking oats
- 1cupsugar
- 2teaspoonsbaking powder
- 2teaspoonsground cinnamon
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupraisins
- 1/4cup choppedpecans
- cooking spray
DIRECTIONS
- Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture.
- Add pumpkin mixture to flour mixture, stirring just until moist.
- Fold in raisins and pecans.
- Spoon batter into 2 (8×4”) loaf pans coated with cooking spray.
- Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pans on a wire rack; remove from pans.
- Cool completely on rack.
Posted in Recipes | No Comments »
