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Post by goodcookin on Dec 11, 2005 15:43:24 GMT -5
Brie Crostini with Cranberry Salsa
The brie and salsa can be made ahead and set out once guests arrive.
Makes 8 to 10 servings.
Salsa: 2 cups fresh cranberries 2 scallions, finely chopped 1 small red jalapeño pepper, seeded and minced 1/3 cup sugar pinch of salt 3 tablespoons fresh cilantro, minced 1 1/2 tablespoons fresh lemon juice 1 teaspoon lemon zest, minced 1 tablespoons fresh ginger, peeled and finely minced
Brie Mixture: 3/4 pound brie cheese, room temperature 8 ounces cream cheese, room temperature black pepper, to taste
1 baguette, cut into 24 or so pieces olive oil
Process the cranberries in a food processor until very finely chopped. Place in a glass bowl and add the green onions, jalapeño, sugar, salt, cilantro, lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.
Remove most of the rind from the brie and process with the cream cheese and pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring to room temperature just before serving.
When ready to serve, place sliced baguette on a sheet pan that has been lightly coated with olive oil. Brush the tops lightly and bake at 350 until just toasty. Spread with the brie mixture and top with a bit of the salsa.
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Post by goodcookin on Dec 16, 2005 9:47:35 GMT -5
Candy Cane Cheesecake
1 1/3 cups chocolate cookie crumbs 2 tablespoons sugar 1/4 cup butter or margarine
1 1/2 cups sour cream 1/2 cup sugar 3 eggs 1 tablespoon flour 2 teaspoons vanilla 1/4 teaspoon peppermint extract 3 8 ounce packages of cream cheese 2 tablespoons butter 2/3 cup crushed peppermint candy
Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9 inch springform pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60 minutes or until firm.
Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired.
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Post by amirah on Dec 20, 2005 10:52:39 GMT -5
Holiday Eggnog
POINTS® Value | 5 Servings | 4 Preparation Time | 10 min Cooking Time | 10 min Level of Difficulty | Easy
beverages | This rich-tasting creamy beverage is a delicious way to celebrate with family and friends.
1 large egg(s) 1/4 cup fat-free egg substitute 1/4 cup sugar 2 cup fat-free evaporated milk 1 tsp vanilla extract 2 fl oz brandy, or rum, 80 proof (1/4 cup) 1 tsp ground nutmeg
1. Beat together egg, egg substitute and sugar in a medium bowl; set aside. Warm milk in a small saucepan until it steams (do not boil); very gradually beat milk into egg mixture.
2. Return egg-milk mixture to stove and cook over low heat, stirring constantly, until thickened slightly and very steamy. Do not let eggnog boil. Stir in vanilla and chill thoroughly.
3. Stir brandy into chilled eggnog. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving. Yields about 3/4 cup per serving.
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WW Festive Feta Spread
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Post by WW Festive Feta Spread on Dec 24, 2006 12:33:43 GMT -5
WW Festive Feta Spread
POINTS® Value: 3 Servings: 16 Preparation Time: 15 min Cooking Time: 0 min Level of Difficulty: Easy
This red, white and green dip will spread holiday cheer. It keeps in the fridge for up to five days so it's great for unplanned gatherings.
7 oz roasted red peppers, packed in water, drained 1 pound 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up 4 oz reduced-fat feta cheese, crumbled 1 large garlic clove(s), peeled 1/4 tsp black pepper, freshly ground 3 Tbsp dill, fresh, chopped 1/4 cup dill, fresh, whole sprigs 10 1/2 oz baked low-fat tortilla chips
Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.
Yields about 3 tablespoons of spread and 8 chips per serving.
WW Notes: This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to keep around for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables.
(The dip alone is 2 POINTS values for 3 tablespoons. )
Source: © 2006 Weight Watchers International, Inc Formatted by Chupa Babi in MC: 12.22.06
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Post by goodcookin on Dec 26, 2006 13:28:54 GMT -5
Christmas Pound Cake
1 pound butter or margarine 1 pound granulated sugar 1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour) 2 cups white raisins 1 pound pecans, coarsely chopped 1/2 to 1 cup candied cherries 1/2 to 1 cup candied pineapple 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons lemon extract (2 ounce bottle) 6 eggs
Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 F for 2 hours, or until done when tested.
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Post by goodcookin on Dec 13, 2007 12:20:56 GMT -5
GREEK CHRISTMAS BREAD
Servings : 15
1 package (or 1 tablespoon) Active Dry, Yeast 1/4 cup Warm Water (110 to 115, degrees F) 1/3 cup Sugar 1 teaspoon Ground Cardamom 1/4 teaspoon Salt 1 Egg 1/4 cup Milk 1/4 cup Vegetable Oil 1 1/2 cups Whole Wheat Flour 1 cup All-Purpose Flour 1/4 cup Golden Raisins 1/4 cup Walnuts, chopped
Dissolve the yeast in the warm water.
Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350 degree F oven 35 to 40 minutes, or until brown.
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Post by amirah on Dec 14, 2007 18:07:13 GMT -5
Christopsomo (Greek Christmas Bread) from Cooking Light, NOVEMBER 1999
Around the holiday, this rich, buttery egg bread is typically decorated with long ropes of dough shaped in the form of an early Christian cross, hence the name "Christ's Bread". Though mahleb, a spice made from ground black-cherry pits, is often used for flavoring, we've substituted the easier-to-find aniseed. Ingredients
1 package dry yeast (about 2 1/4 teaspoons) 1 tablespoon sugar 1/2 cup warm water (100° to 110°) 6 tablespoons butter or stick margarine, softened 2 large eggs 3 1/2 cups all-purpose flour, divided 1/3 cup sugar 2 tablespoons nonfat dry milk 2 teaspoons aniseed, crushed 1/2 teaspoon salt Cooking spray 1 large egg white, lightly beaten 8 candied cherries
Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add the butter and eggs; beat at medium speed of a mixer until smooth. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine 3 cups flour, 1/3 cup sugar, dry milk, aniseed, and salt; add to yeast mixture, beating well. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Pinch 2 (1 1/2-inch) balls off dough; cover and set aside. Shape remaining dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with egg white. Shape each dough ball into an 8-inch-long rope; cut a 2-inch slash into the ends of each rope. Place 1 rope across middle of dough; brush the middle of the rope with egg white. Place the other rope across the middle of the rope, forming a cross. Curl the slashed ends together to form a circle; place a cherry in the middle of each circle. Arrange 4 cherries around center of cross. Cover and let rise 1 hour.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
NOTE: If you don't have time to decorate this bread, skip step 3. Punch dough down; let rest. Shape the dough into a 8-inch round. Cover and let rise 1 hour. Bake as directed.
16 servings (serving size: 1 wedge)
Nutritional Information CALORIES 185(26% from fat); FAT 5.3g (sat 1.1g,mono 2.2g,poly 1.6g); PROTEIN 4.5g; CHOLESTEROL 28mg; CALCIUM 24mg; SODIUM 140mg; FIBER 1g; IRON 1.6mg; CARBOHYDRATE 29.8g
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Post by goodcookin on Dec 25, 2007 12:53:30 GMT -5
Eggnog Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: School of Hard Nogs
4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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Post by amirah on Dec 10, 2012 11:39:35 GMT -5
Coconut Hot Cocoa Weight Watchers Recipe
4PointsPlus Value Prep time: 4 min Cook time: 5 min Serves: 6 Coconut milk adds delicate richness to this newfangled version of hot cocoa. It's a treat on a cold evening, a great dessert without too much fuss.
1/2 cup(s) sugar 1/3 fl oz water 1/4 cup(s) unsweetened cocoa 2 cup(s) fat-free skim milk 1 1/2 cup(s) light coconut milk 1/2 tsp vanilla extract
Whisk together sugar, water and cocoa powder in a medium saucepan set over medium heat just until cocoa and sugar dissolve. Do not bring to a simmer.
Whisk in milk, coconut milk and vanilla. Continue cooking until mixture is steamy and slightly simmering around interior edges of pan, whisking occasionally, about 3 to 4 minutes. Pour into mugs to serve. Yields about 2/3 cup per serving.
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