PINEAPPLE UPSIDE DOWN CAKE
1 1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.
SOUR CREAM POUND CAKE
1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.
CHOCOLATE MOUSSE TORTE
12 oz. vanilla wafers
1 1/4 sticks butter
–FILLING:–
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
–TOPPING:–
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla
Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.
MOUNTAIN CAKE
6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream
Separate eggs and reserve whites in small bowl. Beat egg yolks, add sugar gradually and beat. Add bread crumbs, nuts, farina, and baking powder one at a time, beating after each addition. Beat egg white stiff and fold into mixture. Bake at 350 degrees for 40 minutes. When cool, crumble into several pieces. Before serving, fold cake into whipped cream. Pile into mountain form and garnish with cherries. This can also be put in a child’s sand pain and sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand shovel as serving spoon.
Turkey Or Chicken Tenders
1 1/4 pounds fresh turkey tenderloin or boneless chicken breast
1 1/4 cups oat bran cereal — divided
1 teaspoon salt
1/2 teaspoon pepper
2 large egg whites
2 tablespoons lowfat evaporated milk
1 teaspoon paprika
1/2 cup peanut oil
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. Slit around edges to keep from curling.
Blend 1/2 cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture.
Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip.
Per Serving (excluding unknown items): 2135 Calories; 149g Fat (63.2% calories from fat); 145g Protein; 50g Carbohydrate; 3g Dietary Fiber; 370mg Cholesterol; 2890mg Sodium. Exchanges: 3 Grain(Starch); 18 1/2 Lean Meat; 1/2 Non-Fat Milk; 21 1/2 Fat.
Devilish Eggs
6 hard boiled eggs
2 tablespoons mayonnaise
2 tablespoons Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimientos, mashed
3 tablespoons dill relish
salt, to taste
Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
Easy Crab Imperial
2 c Crab meat [flaked]
1 c Mayonnaise
4 Egg whites [stiffly beaten]
1/4 ts Salt
1/8 ts Pepper
1/2 Bread crumbs
1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper…
2) Pour into a greased baking dish, and sprinkle with the bread crumbs…
3) Bake in a 350o oven for for 45 min.
Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
1 cup coarsely chopped pecans or walnuts (optional)
Mix together first 4 ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248 degrees, or until small amount of mixture forms a firm ball in cold water that does not flatten on removal. Just before temperature reaches 248 degrees, beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed, slowly pour about 1/2 of hot syrup over egg whites. Then cook remaining syrup to 272 degrees or until small amount separates into threads that are hard but not brittle when dropped into cold water. Beatings constantly, pour hot syrup slowly over first mixture. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. It makes about 1 1/2 pounds or 48 pieces.
Chocolate Cookie Cups
Serving Size: 12
Preparation Time: 0:15
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons finely chopped almonds
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 tablespoons margarine melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.
Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie).
Per serving: 70 Calories; 2g Fat (30% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 81mg Sodium
Tiramisu
Serving Size: 8
Preparation Time: 0:11
2/3 cup sifted powdered sugar
8 ounces reduced-fat cream cheese (1 package)
1 1/2 cups frozen reduced-calorie whipped topping thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso coffee granules
2 tablespoons Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa
Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.
Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.
Place one toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
Notes: Try freezing Tiramisu for two hours before serving so it will cut cleanly.
Per serving: 411 Calories; 21g Fat (47% calories from fat); 8g Protein; 46g Carbohydrate; 166mg Cholesterol; 162mg Sodium
Almond Cakes
Serving Size: 28
Preparation Time: 0:15
1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water (optional)
3 egg whites
Vegetable cooking spray
Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies (serving size: 1 cookie).
Notes: The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.
Per serving: 85 Calories; 3g Fat (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Almond Meringue
6 Egg whites,at room temp.
2 1/2 T Sugar
2 1/2 c Sugar,powdered, sifted,
— plus more as needed
3/4 c Almonds,ground, blanched
Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets.
Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets.
Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on racks.
Amigthalota - Almond Pears
3 c Ground almonds
1/2 c Icing sugar; sifted
1/4 c Egg whites (1/4 c = 2 whites
1/2 ts Grated lemon rind, optional
2 dr Almond essence
Whole cloves Additional icing sugar Rose or orange flower water - (optional) Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F) Blend ground almonds with icing sugar measured after sifting. Add lightly beaten egg whites with lemon rind if used and almond essence. Mix to a firm dough with hands. Clean hands and rub with a little butter to prevent dough sticking while shaping. Break off small pieces of dough the size of a walnut and form into pear shapes. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet. Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown.
Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it. If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar. Place on a wire rack to cool. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer. Sift more sugar thickly over tops and sides, seal and store for a day or two before using.
Lemony Cheese Cake
2 pk Gelatin,unflavored
1/2 c Water,cold
3 Eggs,separated
1 c Sugar
1/2 c Milk
1 ds Salt
2 ts Lemon rind,grated
3 tb Lemon juice
4 c Cottage cheese
1 c Cream
—————————GRAHAM CRACKER CRUSTS—————————
2 c Graham cracker crumbs
1/2 c Sugar
1/2 c Melted butter
——————————-LEMON TOPPING——————————-
2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water
1. Sprinkle gelatin over cold water and allow to stand until softened.
Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently until custard thickens and coats the spoon.
2. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend until smooth. Combine with cooled custard and blend well. Chill until mixture begins to thicken.
3. Beat egg whites and cream separately until stiff; fold into cottage cheese mixture. Pour into 2 Graham Cracker Crusts and chill until firm. Spread with lemon custard topping before serving.
*** GRAHAM CRACKER CRUSTS
1. Preheat oven to 300′F.
2. Combine all ingredients in a large bowl. Press mixture evenly across bottom and sides of 2 8-9″ pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling.
*** LEMON TOPPING FOR CHEESE CAKE
***Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture. Cool before spreading on cheese cakes.
Ableskiver - Pancake Balls
Ingredients
2 cups flour, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cardamom
3/4 teaspoon salt
1 cup sour cream
2/3 cup milk
3 large egg yolks, beaten
2 tablespoons butter, melted
Directions:
Set an ableskiver pan over low heat.
Sift together and set aside:
Make a well in center of dry ingredients. Add liquid mixture all at one time, stirring until well blended.
Beat until rounded peaks are formed: 3 egg whites. Gently spread batter over egg whites and fold together.
Test ableskiver pan by dropping on it a few drops of cold water; if drops dance around in small beads, temperature is right. Grease well with butter (About 1/2 tsp. per well).
Pour batter into wells, filling about one half full. With a fork turn ableskivers frequently to brown evenly. Do not pierce.
Ableskivers are done when a wooden pick inserted in center comes out clean. Serve immediately sprinkled with powdered sugar. If desired, accompany with a tart jam.
About 4 dozen balls.
Apple Pancake Balls (Ableskiver II)
Follow above recipe. Rinse, pare and dice 2 medium-sized apples. Sprinkle about 1 teaspoon of the diced apples over batter in each well.
Aebleskivers
3 each egg
2 cups buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom
Beat yolks of eggs with buttermilk.
Mix together sugar, salt, flour, baking powder, baking soda, and cardamom.
Beat egg whites until stiff.
Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites, carefully folding them in so that they don’t break down.
Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer. Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center.
Serve aebleskive hot with powdered sugar, jam, and jelly.
Notes included with recipe: For those of you who are unfamiliar with aebleskive, it is a baked delight made with a pancake-like batter, cooked in a special pan that turns the aebleskive into a crusty ball, and is known as the “Danish Doughnut.” As you can tell, it is a little difficult to give aebleskive an easy definition other than to tell you that it is good enough to go ahead and order the pans if you are likely to serve breakfasts and brunches to family and friends.