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Post by goodcookin on Apr 6, 2006 10:59:58 GMT -5
Bunny Cupcakes You're just a hop away from making deliciously sweet bunny cupcakes. Cake mix and ready-to-spread frosting make it extra easy. 1 box Betty Crocker® SuperMoist® yellow or white cake mix Water, vegetable oil and eggs called for on cake mix box Pink food color 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting 5 large marshmallows Pink sugar Candy decorations and sprinkles as desired 1. Heat oven to 350°F. Make cake as directed on box for 24 cupcakes. Cool completely. 2. Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting. 3. Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.
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Post by amirah on Apr 11, 2006 10:44:05 GMT -5
Funny Easter Bunnies
POINTS® Value | 4 Servings | 12 Preparation Time | 20 min Cooking Time | 3 min Level of Difficulty | Easy
snacks | Kids of all ages will love these festive bunnies! Wrap them up in colored plastic wrap and tuck them into your loved ones' Easter baskets.
1 spray cooking spray 40 medium marshmallow(s) 3 Tbsp margarine 7 cup Post Fruity Pebbles, or other brand 1 tsp mini chocolate chips 3 piece licorice rope, cut into 8 pieces each
Coat a 9- X 13-inch pan with cooking spray. Place marshmallows and margarine in large nonstick pot. Cook over medium heat until marshmallows melt, stirring occasionally, about 3 minutes; remove from heat. Quickly pour cereal into pot and stir until cereal is coated with marshmallow mixture.
Spoon cereal in pan and press down with greased hands (coat hands with cooking spray) to form a smooth layer; refrigerate until firm, about 1 1/2 hours.
Using a 3-inch rabbit-shaped cookie cutter, cut bunny shapes down the length of the pan to form 2 rows of 6 bunnies each; remove bunnies from pan and using a 1-inch round cookie cutter, cut 12 circles out of scraps for tails.
To decorate each bunny, use chocolate chips for eyes and press licorice strings into side of bunny’s face for whiskers. Press tail into one side of the bottom of bunny. Yields 1 bunny per serving. (Note: If not serving immediately, refrigerate or freeze.)
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Post by goodcookin on Apr 13, 2006 10:47:26 GMT -5
Bird's Nest Cookies Makes 2 dozen
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs. 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup plus 2 tablespoons sugar 1 3/4 cups all-purpose flour, plus more for rolling out dough 1/4 teaspoon salt 1/2 cup Dutch-process cocoa powder, sifted 6 ounces semisweet chocolate, chopped 1 cup heavy cream 1 teaspoon instant espresso powder Gel-paste food coloring(optional) 2 cups sweetened shredded coconut 6 dozen candy-coated chocolate eggs 1. Heat oven to 350°; line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. 2. In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes. 3. Place chocolate, heavy cream, and espresso powder in a medium heat-proof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally. 4. On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes. 5. Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely. 6. For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl. 7. When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into plain or colored coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest. Store cookies in an airtight container, refrigerated, up to 3 days.
from MarthaStewart.com
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Post by goodcookin on Apr 14, 2006 12:18:48 GMT -5
Martha Stewart's Easter Salad Serves 6.
Papaya seeds add a wonderful peppery-flavored crunch to this mixed-greens salad. 4 ounces mâche, roots trimmed 8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb 1 bunch watercress, stems removed 1 large pink grapefruit 1 small avocado, peeled, pitted, and cut into 1/2-inch cubes 1 small red papaya, peeled and cut in half Papaya Citrus Vinaigrette (recipe follows) 1 small red onion, skin removed and sliced into 1/8-inch-thick rounds 1. Place mâche, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter. 2. Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections. 3. Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.
Papaya Citrus Vinaigrette Makes about 3/4 cup.
Use this vinaigrette to dress mixed greens, sliced avocado, or our Easter Salad. 1/2 tablespoon Dijon mustard 5 tablespoons extra-virgin olive oil 5 teaspoons freshly squeezed lemon juice 5 teaspoons freshly squeezed orange juice 1 teaspoon white-wine vinegar 1/2 tablespoon honey 1/2 teaspoon salt Pinch of freshly ground pepper Seeds from 1 small red papaya 1. In a medium mixing bowl, whisk together Dijon mustard and 1 tablespoon olive oil. Whisk in lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in vinegar, honey, salt, pepper, and remaining 2 tablespoons olive oil. 2. Gently stir reserved papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.
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Post by goodcookin on Apr 16, 2006 11:43:06 GMT -5
BUNNY BISCUITS
If you don't have a rabbit cookie cutter, use any cutter you have: scalloped, plain round, diamond-shaped, even a teddy bear. Or, make your own stencil for cutting shapes of choice.
2 cups flour 1 tablespoon baking powder 2 tablespoons sugar 3/4 teaspoon salt 1/2 cup unsalted butter 3/4 cup milk Melted butter (optional)
Adjust rack to lower third of oven; preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Combine the dry ingredients in a large bowl; stir to blend. Cut in the butter with a pastry blender until mixture is crumbly (pieces are size of small peas). Using a fork, stir in the milk until the mixture comes together.
Turn out onto a lightly floured surface and gently knead about 3 or 4 times, just until the dough is cohesive. Roll or pat to 3/4-inch thickness.
Cut out bunny shapes (or rounds) with a floured cutter. Scraps may be pressed together and cut into more biscuits.
Place the biscuits 1 1/2 inches apart on the baking sheet. If you wish, brush the tops with melted butter.
Bake for about 10 to 12 minutes, or until golden.
Cool on a wire rack.
Yields about 18 biscuits.
PER BISCUIT: 105 calories, 2 g protein, 12 g carbohydrate, 6 g fat (3 g saturated), 15 mg cholesterol, 150 mg sodium, 0 g fiber.
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Post by goodcookin on Apr 16, 2006 11:44:22 GMT -5
HOT CROSS BUNS
1 cup milk 1/2 cup unsalted butter 1/4 cup water 3 3/4 to 4 cups all-purpose flour 1/2 cup sugar 1 package active dry yeast 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 large egg 1 cup raisins 1/2 cup chopped mixed candied fruits
Glaze: 1 tablespoon butter 2 tablespoons milk 1 cup powdered sugar 1 teaspoon fresh lemon juice
Combine milk and butter in a saucepan; heat just until butter melts. Stir in water; let cool for 5 minutes (to 130 degrees).
Combine 2 1/2 cups flour, the sugar, yeast, salt and cinnamon in a bowl; whisk to blend. Pour milk mixture into flour. Using an electric mixer at low speed, beat until ingredients are moistened. Beat in egg. By hand, stir in enough remaining flour to make a soft dough. Turn out onto a floured board; knead in raisins and fruit. Knead until dough is smooth and elastic, about 7 minutes. Place in an oiled bowl, cover and let rise until almost doubled in bulk, about 1 hour (or cover and refrigerate for up to 24 hours).
Punch down dough. Turn out onto a lightly floured board. Divide into 15 equal portions. Shape each into a ball. Place in a buttered 13 x 9 x 2-inch baking pan, cover and let rise in a warm place for 30 to 60 minutes, or until doubled in bulk. Adjust rack in lower third of oven; preheat oven to 350 degrees.
Just before baking, press shape of a cross into each bun, using the handle of a wooden spoon. Bake for 20 to 25 minutes, or until golden brown. Remove from oven to a wire rack. Brush each warm bun with glaze. Or let cool, then glaze just the cross.
The glaze: Combine butter and milk in a saucepan; heat until butter melts. Stir in powdered sugar and lemon juice. Yields 15 buns.
PER BUN: 285 calories, 5 g protein, 50 g carbohydrate, 8 g fat (5 g saturated), 35 mg cholesterol, 116 mg sodium, 1 g fiber.
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Post by goodcookin on Apr 16, 2006 11:47:02 GMT -5
Poppy Seed Lemon Cake
This recipe works in either a traditional bundt pan or one of the new rose- petal pans, which create a lot of sweet, crunchy crust.
3 1/4 cups cake flour, measured before sifting 1 1/2 teaspoons baking powder 1 teaspoon baking soda Big pinch of salt 4 tablespoons poppy seeds 1 cup sour cream 1/2 teaspoon pure lemon extract Grated zest of 1/2 lemon 4 eggs, at room temperature 1 1/4 cups superfine baking sugar 4 ounces unsalted butter, melted and cooled 1/2 cup vegetable oil Cooking spray for the baking pan Powdered sugar for dusting
Preheat oven to 325 degrees. Sift together the flour, baking powder, baking soda and salt; stir in the poppy seeds.
Combine the sour cream, lemon extract and lemon zest in a small bowl.
By hand or using a stand mixer, beat the eggs until light and foamy. Add the sugar and beat again until light; there should be no graininess from the sugar remaining. Beat in the melted butter and oil.
Beat in a quarter of the flour mixture, then a third of the sour cream mixture. Beat until just incorporated. Repeat until all the flour and sour cream are used, ending with flour. Do not overbeat. If there are any streaks of flour left in the batter, do a final blending with a large rubber spatula.
Evenly spray a bundt pan with baking spray. Spoon the batter into the pan; smooth the top with a rubber spatula. Sharply rap the pan on the counter several times to eliminate air bubbles. Place in the lower third of the oven and bake until a cake tester inserted near the center of the cake ring comes out clean, 50 minutes to 1 hour.
Place the pan on a rack to cool for 10 minutes before loosening the cake from the pan with a narrow plastic spatula. Invert the rack over the pan, turn upside down and shake to release the cake.
Cool completely, then wrap tightly in plastic wrap and leave overnight at room temperature. Do not refrigerate.
Before serving, dust with powdered sugar.
Serves 12.
PER SERVING (poppy seed lemon cake): 405 calories, 6 g protein, 43 g carbohydrate, 24 g fat (8 g saturated), 100 mg cholesterol, 211 mg sodium, 0 fiber.
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Post by goodcookin on Apr 16, 2006 11:48:53 GMT -5
RACK OF LAMB
From "Entertaining,'' by Martha Stewart
Unsalted butter, softened 2 garlic cloves, finely minced 4 tablespoons Dijon mustard 4 tablespoons finely chopped parsley 2 tablespoons olive oil Salt and freshly ground pepper to taste 1 rack of lamb, about 2 pounds (see note)
Preheat oven to 500 degrees. Butter a heavy baking pan.
Combine the garlic, mustard, parsley, olive oil, and salt and pepper. Stir into a paste. Coat the meaty side of the rack with the paste. Put the lamb in the baking pan, coated-side up.
Roast for 20 to 25 minutes, until golden brown outside but pink and rare inside. If the rib bones begin to brown too much, cover with aluminum foil.
To serve, carve into individual chops. Spoon the carving juices over the meat.
Serves 2.
Note: Buy the smallest, youngest rack of lamb you can find. There are usually 7 rib chops to a rack. Have your butcher trim the rack very well, leaving the bones as long as possible.
PER SERVING: 545 calories, 56 g protein, 4 g carbohydrate, 32 g fat (4 g saturated), 170 mg cholesterol, 548 mg sodium, 0 g fiber.
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Post by goodcookin on Apr 16, 2006 11:50:12 GMT -5
ROAST LEG OF LAMB WITH POTATOES & ONIONS
Many years ago, the people of Provence used the village baker's oven to cook special dishes such as this one. The potatoes, which have already been simmered in broth, are finished in the oven while the lamb roasts on top of them.
1 tablespoon butter 2 1/2 pounds baking potatoes, very thinly sliced 2 1/2 large yellow onions, very thinly sliced 1 1/2 cups beef broth 1 leg of lamb, bone in (about 5 pounds) 1 tablespoon olive oil 1 1/2 teaspoons mixed dried thyme, rosemary, winter savory and marjoram 1/2 teaspoon salt 3/4 teaspoon freshly ground pepper 3 garlic cloves, cut into fine slivers
Butter a baking dish large enough to eventually hold the lamb. Set aside.
Preheat oven to 400 degrees.
Combine potatoes, onions and broth in a saucepan; bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove potatoes and onions with a slotted spoon and spread them evenly in the baking dish. Pour broth over them. Bake for 20 minutes. While the potatoes are baking, prepare the lamb by first making 20 to 25 1-inch-deep slits in the meat with a sharp knife. Rub the lamb with the olive oil, herbs, salt and pepper. Insert the garlic slivers into the slits. Place the prepared lamb atop the bed of potatoes and onions and return to the oven.
Reduce oven temperature to 375 degrees.
Bake for approximately 1 hour, or until an instant-read thermometer registers 125 degrees to 130 degrees for medium-rare. If medium is desired, roast another 15 minutes, or to 135 degrees to 145 degrees.
Remove from the oven and let stand, loosely covered, for 15 to 20 minutes.
To serve, remove the lamb from the baking pan and carve it into thin slices. Top the potatoes with the slices, pour over any carving juices and bring to the table. Scoop up the potatoes and lamb slices with a serving spoon onto warmed plates. Serves 6 to 8.
PER SERVING: 410 calories, 40 g protein, 38 g carbohydrate, 11 g fat (4 g saturated), 112 mg cholesterol, 266 mg sodium, 3 g fiber.
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Post by amirah on Apr 2, 2007 11:09:35 GMT -5
ww Greek-Style Leg of Lamb with Yogurt Sauce POINTS® Value: 7 Servings: 8 Preparation Time: 15 min Cooking Time: 70 min Level of Difficulty: Easy An easy but elegant main dish for Easter. Leftovers make amazing sandwiches so add some pita bread to your shopping list.
2 large garlic clove(s), chopped (about 1 1/2 Tbsp) 1 1/2 Tbsp lemon zest, freshly grated, divided 4 tsp dried oregano, divided 2 tsp olive oil 1 1/2 tsp table salt, divided, or to taste 3/4 tsp black pepper, divided 3 1/2 pound lean leg of lamb, boneless, rolled and tied 1 1/2 cup low-fat plain yogurt 2 Tbsp red onion(s), finely chopped 2 Tbsp mint leaves, or fresh dill, chopped 1/2 tsp ground cumin
Preheat oven to 375ºF. In a small cup, combine garlic, 1 tablespoon of lemon zest, 2 teaspoons of oregano, oil, 1 teaspoon of salt and 1/2 tsp of pepper; rub mixture all over lamb.
Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in center reads 140ºF, about 1 hour and 10 minutes. Remove lamb to a cutting board; let rest 15 minutes.
Meanwhile, in a small bowl, combine yogurt, onion, mint or dill, cumin and remaining 1 1/2 teaspoon of lemon zest, 2 teaspoons of oregano, 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
Slice lamb into 1/4-inch thick slices and serve with sauce. Yields about 2 slices of lamb and 3 tablespoons of sauce per serving.
Notes:
* A nice accompaniment to this dish would be roasted new potatoes, or in true Greek fashion, orzo tossed with a little olive oil, fresh dill and a squeeze of lemon juice.
* Turn leftovers into great sandwiches by filling lettuce and tomato-lined pitas with some sliced lamb and yogurt sauce.
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Post by amirah on Mar 29, 2010 10:39:53 GMT -5
ww Carrot Cake
Was POINTS® Value: 10 Now POINTS® Value: 4 Servings: 24 Preparation Time: 35 min Cooking Time: 30 min Level of Difficulty: Moderate By omitting the nuts, using light cream cheese, and replacing vegetable oil with apple butter and canola oil, our remodeled cake is ready for any dessert runway. 2 cup(s) all-purpose flour 1 1/2 cup(s) sugar 2 tsp ground cinnamon 2 tsp baking soda 1 tsp table salt 1/2 cup(s) dried apricot halves 3 Tbsp hot water 2 large egg(s) 2 item(s) egg white(s) 4 large carrot(s), shredded (2 1/2 cups) 1/2 cup(s) apple butter 1/3 cup(s) canola oil 12 oz light cream cheese, Neufchâtel 7 1/2 oz store-bought marshmallow creme 1 tsp vanilla extract
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-stick spray, line the bottoms with parchment or wax paper, and spray the paper with nonstick spray.
Combine the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.
Put the apricots and hot water in a food processor and process until the apricots are finely chopped.
Put the eggs and egg whites in a large bowl; beat with a whisk to combine. Add the carrots, apple butter, oil, and apricots, stirring until blended. Add the flour mixture to the carrot mixture, stirring with a rubber spatula just until blended. Spread the batter evenly n the pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, 30-32 minutes. Let cool in the pans on racks, 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on the racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
To frost the cake, place 3 strips of wax paper on plate; don’t cover center of plate. Place 1 cake layer on top. Spread ½ cup frosting on center; spread out to edges. Top with remaining cake layer. Spread extra frosting on sides, then on top. Pull out wax paper.
Notes: With one third fewer calories than sugar and no- fat marshmallow cream—a blend of corn syrup, sugar syrup, vanilla, and egg white—is our secret to slashing the per-serving POINTS values of cream cheese frosting in half without sacrificing the fluffy texture and rich taste we all love. Look for brands with no artificial preservatives, stabilizers, emulsifiers, or coloring.
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