Searching for a favorite ingredient? Looking for a special recipe?

Tuesday, January 29, 2013

♥ Delicate Lemon Pound Cake ♥

Linda, this one's for you! ;)

 

Ingredients:


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 2-1/2 cups sugar
  • 5 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup lemon-lime soda
  • Confectioners' sugar

Directions:


  • In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.
  • Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
  • Yield: 12 servings.

~~Taste of Home, October/November 2005~~

Tuesday, January 22, 2013

♥ Chocolate Lover's Dream Cookies ♥


Ingredients

  • 6 tablespoons canola oil
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1 cup white baking chips
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

  • In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

Nutritional Facts 1 cookie equals 112 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 19 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

~~Taste of Home, August/September 2009~~

Sunday, January 20, 2013

♥ Lemon-Raspberry Muffins ♥

Ingredients:

  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8-ounce) container lemon yogurt  
  • 1/2 cup vegetable oil 
  • 2 large eggs 
  • 1 teaspoon grated lemon rind
  • 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
  • 3 tablespoons sugar
  • 1 tablespoon cold butter or margarine 

Preparation:

  1. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
  2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
  3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
  4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
  5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
  6. *Blueberries may be substituted for raspberries.
Makes 1 dozen.

 

Friday, January 18, 2013

♥ Coconut Sheet Cake ♥

Ingredients:

  • 3 large eggs 
  • 1 (8-ounce) container sour cream 
  • 1/3 cup water
  • 1 (8.5-ounce) can cream of coconut
  • 1/2 teaspoon vanilla extract
  • 1 (18.25-ounce) package white cake mix 
  • Coconut-Cream Cheese Frosting

Preparation:

  1. Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
  2. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
  3. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
  4. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

 Coconut-Cream Cheese Frosting

Ingredients:

  • 1 (8-ounce) package cream cheese, softened 
  • 1/2 cup butter or margarine, softened 
  • 3 tablespoons milk 
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) package powdered sugar, sifted
  • 1 (7-ounce) package sweetened flaked coconut

Preparation:

  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

Wednesday, January 16, 2013

♥ Lemon Sparkle Cupcakes ♥

Ingredients:


  • 2/3 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon grated lemon peel
  • TOPPING:
  • 1/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon ground nutmeg

Directions:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
  • Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  • Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
  •  Yield: about 1-1/4 dozen.

~~Country Woman, January/February 2003~~


Monday, January 14, 2013

♥ Raspberry-Lemonade Cake ♥

Reminds me of the Betty Crocker poke cake--which I have always loved! Great with many different jello flavors, just choose your favorite. :) 

Ingredients:

  • 1 cup very hot water
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1/2 cup frozen (thawed) lemonade concentrate
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
  • 1 cup frozen (thawed) whipped topping
  • 1 1/2 cups fresh raspberries, if desired
  • Lemon peel strips, if desired

Directions:

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
  2. 2In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
  3. 3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  4. 4In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Serves 12.

~~www.tablespoon.com~~

Saturday, January 12, 2013

♥ Blueberry Muffins with Lemon-Cream Cheese Glaze ♥

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs 
  • 1 1/2 cups milk  
  • 1/2 cup butter, melted  
  • 2 cups frozen blueberries*
  • 1 tablespoon all-purpose flour 
  • Lemon-Cream Cheese glaze (see below)
  • Garnish: lemon zest

Preparation:

  1. 1. Preheat oven to 450º. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss blueberries with 1 Tbsp. flour, and gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans, filling three-fourths full.
  2. 2. Bake at 450º for 14 to 15 minutes or until lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks, and let cool 10 minutes.
  3. 3. Meanwhile, prepare Lemon-Cream Cheese Glaze. Drizzle over warm muffins. Garnish, if desired.
  4. *Fresh blueberries may be substituted.

Thursday, January 10, 2013

♥ WW Herbed Spilt Pea Soup ♥

Ingredients:
 
  • 2 teaspoons olive oil
  • 1 onion chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 cup dried split peas, rinsed
  • 1 (14 1/2 ounce) can vegetable broth
  • 2 cups water
  • 1/2 cup ham, slivered (or substitute "wham" for us vegetarians if available in your area)
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
 
Directions:

1.  Heat the oil in a saucepan, saute the onion, carrot, and garlic until softened 5 minutes.
2. Add the split peas water and broth, and bring to a boil. Cover, reduce the heat and simmer until the peas are tender, approxiamtely 1 hour.
 
3. Stir in the remaining ingredients.

Serves 4.
Per serving: 240 cal, 4 g. fat, 36 carbs, 14 fiber, 16 pro.

~~from food.com~~

Tuesday, January 8, 2013

♥ S’more Brownies ♥

Ingredients:
¾ cup of whole-wheat flour
1/3 cup unsweetened cocoa powder
½ cup white sugar, or substitute
½ tsp. baking powder
3 tablespoons applesauce or baby dates
3 egg whites
1 tsp. vanilla extract
2 cups mini-marshmallows
1 dark chocolate bar, chopped
2 graham crackers, chopped

Directions:
  1. Preheat oven to 350o. Spray an 8×8 inch pan with cooking spray
  2. Combine flour, cocoa, sugar, and baking powder in a bowl.
  3. Mix butter, egg whites, and vanilla in a separate bowl.
  4. Add dry ingredients on top of the wet and combine until smooth.
  5. Spread batter into the pan and bake for 25-30 minutes, or until firm and beginning to crack on the top.
  6. Pull out pan and sprinkle marshmallows on the top. Add graham crackers and chocolate.
  7. Put back in the oven for 1 to 2 minutes or until marshmallows are lightly browned and chocolate begins to melt.
  8. Let cool and enjoy!
Makes 16 1-inch squares

~~from the website Greatist.com~~

Sunday, January 6, 2013

♥ Easy Peasy Lemon Bars ♥

I made these to go with tea and thought I'd share the recipe here! It was originally a WW recipe, but I don't remember the points per bar. Enjoy!

Ingredients:
1 box of Angel Food cake
1 15 oz. can of lemon pie filling
Powdered sugar

Directions:
Mix together by hand until moist. Be sure not to over stir!

Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes).

Cool completely before eating. As they are cooling, you can sprinkle with powder sugar.

These have more of an angel food cake texture than a traditional lemon bar texture. Yummy--enjoy! :)

Friday, January 4, 2013

♥ Fruit Salad ♥

Ingredients:
1 pt. container strawberries
1 pt. container blueberries
1 bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

Directions:
Rinse strawberries, blueberries and grapes. Gently pat dry the fruit. 

Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine all three in a large bowl or aluminum tray. Set aside.

In a small bowl, whisk together honey and lime juice. Pour over fruit. 

Wednesday, January 2, 2013

♥ WW Broccoli Cheese Soup ♥

Oh, yes, nothing quite like the first of the year when we are bombarded with weight loss products on TV and everyone's New Year resolution is to lose weight (well, atleast it lasts a week or two!) I have made this recipe forever, and thought I'd share it here with you. :) Happy New Year, no matter your resolutions! ;)

Ingredients:



  • 2 (10 1/2 ounce) cans (veggie or chicken) broth
  • 2 (10 ounce) packages frozen broccoli
  • 1 (10 ounce) can Rotel Tomatoes
  • 8 ounces Velveeta reduced fat cheese product
  •  
    Directions:
     
    1. Add 2 cans of broth
    2. Add 1 can of Rotel tomatoes
    3. Add 2  packages of frozen broccli
    4. Cook together 8-10 minutes, then stir in 8 oz. velveeta.
    5. Since it's kind of lumpy with the broccoli and tomatoes, I like to use an immersion blender and smooth it out so the pieces are all bite size and perfect.

    As I recall, this was only 2 points per cup. :)

    Serves 8.
    Per serving: 98 cal per cup, 3 fat, 8 carbs, 2 fiber, 9 pro.