"I went to a restaurant that serves "breakfast at any time." So I ordered French Toast during the Renaissance."
This is from my Grandma Bourgault's book. It makes chewy snaps, not the super dry ones like you find in the stores.
Cream shortening and sugar, add egg and beat well. Then add the corn syrup and molasses. Mix in sifted dry ingredients. This should create a slightly sticky dough, but not too sticky. Roll into soft balls about the size of a doughnut hole. Roll in the sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake at 350 for about 8 min. if you like them chewy, 10 min if you like them dry.
This too is from my Grandma Bourgault's book. It makes a heavy coffee cake-like treat, but it's sweet and sour in nature.
Mix as listed. Pour into greased, floured pan. On top, sprinkle 3/4 c. brown sugar mixed with 3 tsp. cinnamon. Bake at 350 for 45 to 55 min.
I came up with this out of desperation one night when I needed a dessert for the core group meeting.
Boil the water and sugar together to form a simple syrup. Then stir in the ginger and cool in the fridge. Puree the pears in a blender with the cooled ginger syrup. Add in the whipping cream if you want a smoother texture. Add in enough water to make 5 cups in the blender. Once it is smooth, pour into an ice cream maker and follow the manufacturer's directions. Eat!
This marinade is enough for one whole chicken, 4 small Cornish hens, or 6 boneless chicken breasts. Mix it all together and let the bird soak in the goop overnight in your fridge. Then BBQ or broil the bird in your oven.
I came up with this one night when I needed an Iitalian fix and had roasted chicken leftovers to use up. Also had some old brie that I was going to throw out. Serves two, but you'll want to eat it all yourself. Resist the urge to indulge in gluttony and share it with someone you REALLY love.
Melt the margarine in a pan. Saute the onions and garlic until the onions are soft. Also saute the mushrooms (optional). Add in the chicken stock and sage, then heat until simmering. Add in the chicken chunks and heat through. Then stir in the brie and let it melt into the sauce. Once it's melted in, let the sauce simmer until it begins to thicken a bit. Salt and pepper to taste. Add in crumbled gorgonzola, but just let it heat up a little, don't let it melt. Pour over pasta. It's best to use a smaller pasta, such as angel hair or capellini. Eat!
When I get sick, my cooking takes on a more pronounced spiciness and intensity of flavor, maybe because I can't taste anything less than the strongest flavors. This recipe is a variant of Avgolemono. But to get the A-thing, leave out the creamed corn and chicken chunks... It freezes very well. This amount makes enough for three meals for two people, or for about eight people at one meal.
Stir milk and cornstarch together, then wisk in the egg yolks and set aside. Bring stock to a boil and add in the rice. Let it cook until the rice is puffy. Remove soup from the heat and add in the milk and egg mixture, slowly while constantly stirring. Lower the heat to medium low, and return the stock pot to the burner. Continue cooking and stirring until it begins to slightly thicken. Add in the lemon zest, creamed corn and the cooked chicken chunks. Let it heat up again. Then remove from the stove and add in the butter, striring it in until it all melts. Add in the lemon juice and garnish with parsley or basil if you like. Serve in small bowls as this is really potent and can be overwhelming to the taste buds if you eat more than a cup.
Variant: Saute some onions and garlic in a pan. Pour the leftover sauce in the pan and let it reheat and thicken slightly more than a soup consistency. Boil up some capellini, and pour this sauce over the pasta. Capellini is best because it's thin enough that the flavor soaks in quickly, but you could use spaghetti or linguine too.
Delia is an amazing lady and if you don't know her, you should make her acquaintance. Here are the recipes for many of the low fat apetizers I made for her birthday party. She's a very well preserved young adult of 29.
Egg rolls:
Sauce:
Instructions: Preheat oven to 425. Combine celery and carrots in a food processor, and pulse 10 times or until finely chopped. Combine celery/carrot mix and cabbage in a medium bowl. Cover with plastic wrap and create a steam vent, then microwave on HIGH for 5 minutes and drain the liquid off. Heat vegetable oil in a large non-stick skillet over medium-high heat, then add the onion, ginger and garlic, and saute for 2 minutes. Add the turkey and cook for 5 minutes. Remove from heat and stir in the cabbage mix, soy sauce, and pepper. Cover and chill for 15 minutes.
Take one egg roll wrapper and place on work surface in a diamond shape. Trim 1" off the left and right corners. Put 3 tblsp of the turkey filling into the center, fold bottom, then left and right edges over the filling. Brush some egg white onto the top edge, and roll up jelly-roll fashion.
Lightly coat egg rolls with cooking spray, and place seam side down on baking sheet coated with cooking spray. Bake at 425 for 18 minutes.
Mix sauce in order of ingredients listed. Serve on the side with the egg rolls.
Sauce:
Skewers:
Instructions: Place first five ingredients in a food process or or blender, process until smooth. Put in a bowl, stir in oinions and mint, and chill.
Cut cucumber length-wise into 4 sections, cut cross-wise into 1/4" slices. Boil water in med. sauce pan, add chicken chunks and cook for 4 minutes or until done. Drain and cool. Thread one cucumber, one chicken and one mint leaf onto satay skewer, repeat to finish one skewer. Chill until you're ready to serve with the sauce.
Not the lowest of low-fat recipes, but it's much lighter than the normal dip.
Instructions: Preheat oven to 350. Combine first 6 ingredients in a bowl. Put into a 1-qt casserole. Sprinkle with remaining 1 tblsp of cheese. Bake for 30 minutes or until bubbly.
The yogurt and Feta cheese remove most of the fat from this recipe
Instructions: Drain excess liquid off of yogurt by spreading it 1/2 inch thick over several layers of heavy-duty paper towles and covering with more paper towels, then let stand for 5 minutes. Put yogurt into food processor, and in the nexr 4 ingredients and process until smooth. Place mix into a medium bowl, and stir in the spinach, dill and pepper. Cover and chill, garnish with fresh dill right before serving.
You gotta like mushrooms to eat this one. But it's only got 3.8g of fat in a 1/4 cup.
Instructions: Place half the mushrooms in a food processor and process until finely chopped. Place them in a large skillet. Process remaining mushrooms and garlic in the food processor and add to the same pan. add wine and thyme. Cook over medium-high heat for 10 minutes or until the liquid almost evaporates. Sprinkle this mixture with the flour and stir well. Stir in the cream cheese, lemon juice, salt and pepper; cook 1 minute. Spoon into a serving bowl, cover and cool. Stir in the gouda, sour cream and parsley, sprinkle top with green onion tops. Cover and chill.
Bonus recipe of half-the-fat carrot cake!
Cake:
Frosting:
Instructions: Preheat oven to 350. Spoon the apple sauce into a sieve and let stand over a bowl for 15 minutes to remove the extra liquid. Scrape apple sauce into a bowl and refrigerate. Combine carrots and granulated sugar into a collander and let it drain for 20 minutes. Beat brown sugar and butter at medium speed for 2 minutes. Add apple sauce, vailla, and coconut extracts and beat until well-blended. Add eggs and egg whites, 1 at a time. Combine flour and next five ingredients in a bowl and mix well with a whisk. Add brown sugar mix to the flour mix and stir until just moist. Add in the carrots and raisins. Spoon into a 13 x 9 greased pan. Use cooking spray for less fat. Bake at 350 for 40 minutes. Cool completely.
Frosting: Beat powdered sugar, extract, and cheeses in a mixer at low speed until well blended. Do not overmix. Spread over cake and chill for 1 hour. Makes 20 servings.