Sunday, September 28, 2008

Fruity Mousse

Thursday, September 11, 2008

Golden Cornbread (The BEST cornbread you'll ever eat!)

Honey Butter, below
2 c. QUICK MIX, next recipe
6 Tbsp. cornmeal
2/3 c. sugar
2 eggs
1 c. milk or water
1/4 c. melted butter or margarine

Prepare Honey butter, if desired. Preheat oven to 350*. Butter a 9 in.-square baking pan. Put QUICK MIX, cornmeal, and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35-40 min. until golden brown. Cut into 2 1/2 in. squares. Serve hot with Honey butter.

Variations: Mexican corn bread--add 1 (4oz.) can chopped roasted green chiles and 1/2 c. shredded cheddar cheese. The not-so-picky side of my family like refried beans, cheese, lettuce, salsa, and sour cream on theirs'.)

Honey Butter

1 c. butter, softened
1 1/4 c. honey
1 egg yolk

Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1 1/2 cups.

Quick Mix

This is from my "Make-a-Mix" book that Mom gave to me a few years ago for my birthday and it has been used frequently. (the book and the recipe). You can make several different things from this recipe, so I'll post some of those as well.

8 1/2 c. All-purpose flour
4 Tbsp. Baking powder
1 Tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfat dry milk
or dry buttermilk powder
2 1/4 c. vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.

Saturday, July 19, 2008

French Bread (with sourdough starter)

1 1/2 cup warm water
1 T. active dry yeast
1 cup sourdough starter
2 T. sugar
2 T. butter, melted
2 tsp. salt
5 - 6 cups all purpose flour
1 tsp. cornmeal
Water for tops of loaves

Warm a large bowl. Pour 1 1/2 cups warm water into bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Blend in sourdough starter, sugar, butter or margarine, salt and 2 cups of flour. Stir in remaining flour to make a medium stiff dough. Turn out onto a lightly floured surface. Clean and grease the bowl; set aside. Knead dough 8 - 10 minutes or until smooth. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts. Let rise 1 to 1 1/2 hours or until doubled in size.

Grease a large baking sheet. Sprinkle with cornmeal; set aside. Punch down dough. Cover and let rest 10 minutes. Shape into two 10' x 3 1/2" loaves. Pull ends out to make them narrower than center of loaf, or shape into round loaves. Place in prepared baking sheet. cover with a cloth and set in warm place free from drafts. Let rise about 1 hour or until almost doubled in size. Preheat oven to 375 degrees. Pour water 1 inch deep into a 12 " x 7 1/2" baking pan. Place in bottom or preheating oven. Use a pastry brush and brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 30 - 35 minutes or until loaves sound hollow when tapped with your fingers. Remove from baking sheet. Cool on rack. Makes 2 loaves.

Mom's Ward Relief Society

Sourdough Pancakes and Waffles

The night before mix together in a non-metal bowl:

2 cups flour
2 cups warm water
1/2 cup starter

Let stand overnight. In the morning add:

2 T. sugar
1 tsp. salt
1/2 tsp. baking powder
5 T. oil

Beat in 3 eggs. Dissolve 1/2 tsp. baking soda in 1 T. water. Fold in mixture. Do not stir after baking soda is added. Serves 4 - 6.

Friday, July 18, 2008

Basic Sourdough Starter

2 cups all purpose flour
1 T. active dry yeast
2 cups warm water
3 T. sugar
1/2 tsp. salt (if desired)

In a 4-6 cup plastic container or large bowl, combine all ingredients. Beat with a plastic or wooden spoon. Fermentation will dissolve small lumps. Cover with a lid, plastic wrap, or cloth (with vent holes to allow the starter to breath. Set in a warm place free from drafts (85 degrees). Let ferment 2-3 days. Stir mixture several times each day.

Quick overnight starter: 2 cups warm water, 1 T. active dry yeast, 2 cups of flour
Whole wheat starter: 1 cup warm water, 1 tsp. yeast, 1 cup whole wheat flour
Honey starter: 1 T. yeast, 2 1/2 cups warm water, 2 T. honey, 2 1/2 cups flour
Peasant starter: 1 T. yeast, 1T. nonfat dry milk powder, 1 cup whole wheat flour, 1 1/2 cup warm water
Rye starter: 1 cup rye flour, 1 cup warm water, 1 tsp. dry yeast

To use: Remove start needed for recipe. Refridgerate remaining start in pitcher or plastic container that has an air vent hole in it. Replenish every 7 - 10 days by stirrig in equal amounts of water or milk and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator after use. If a clear liquid forms on top, stir back into the starter. Makes 3-4 cups.

To add to starter batter: 2 cups warm water, 2 cups flour, 1 cup starter batter. Combine water flour and starter batter in large bowl. Cover and place in a warm place overnight. Using the same principles as above (allowing to sit overnight), you may make many variations of the starter.

Mom's Ward Relief Society

Sourdough Basics

Sourdough is a natural leavening. Products made from sourdough contain few or no preservatives. They are an inexpensive source of vegetable protein, carbohydrates, important minerals and B vitamins.

Sourdough Starter
The older the starter, the more tangy the flavor

  • Sourdough starter contains yeast plants and lactic acid bacteria similar to that which sours milk. As the yeast grows in the starter, it gives off carbon dioxide gas, producing bubbles. This is what leavens the bread.
  • To replenish your start, add equal amounts of flour and water (or milk) to the container of starter. Stir with a wooden or plastic spoon. Cover the container with a cloth or plastic wrap. Puncture the plastic wrap 2-3 times to give the yeast air. Let sit overnight in a warm place. In the morning, stir down the mixture, cover it with a lid overnight in a warm place. In the morning, stir down the mixture, cover it with the lid and return it to the refrigerator until it is needed. Do not add anything to the start eeast as needed to add except for flour and water (or milk) and an occasional teaspoon of active dry yeast as needed to add more life to the mixture.
  • To make a sourdough recipe, remove the amount of sourdough starter you need for the recipe. Replenish your start (as detailed above). If a clear liquid forms on top, simply stir it back into the mixture.
  • If the liquid at the top of your stored starter has turned dark, you may still use it. You may want to pour some of it off the top before you use it in your recipe depending on how 'sour' you wish your recipe to be.
  • If the starter turns pink or orange, unfavorable bacteria has invaded your starter. Discard immediately.
Cooking with Sourdough
  • Temperature is an important factor in the success of a sourdough recipe. Sourdough must ferment and rise to a temperature close to 85 degrees.
  • Mix sourdough recipes in glass, stoneware or plastic bowls. You may use a metal dough hook to mix ingredients, but be aware that prolonged contact with metal will change the flavor.
  • Store sourdough in stoneware, glass or plastic bowls. Never use metal containers - there is a reaction between metal and the acid in sourdough starter. However, you may use metal baking pans if desired.
  • When storing sourdough starter, the container should be large enough to allow for expansion of the starter to twice it's original size.
  • Many modern recipes using sourdough also use yeast. However, if sourdough is the only leavening used, it takes several hours for bread to rise. Also, adding yeast gives a lighter, more tender texture.

Whole Wheat French Bread

2 1/4 c. hot water
3 T oil
1/4 c. honey or raw sugar
1 1/2 tsp. salt
1 T. instant yeast
4 -6 cups whole wheat flour

In a mixing bowl, combine the hot water, oil, honey and salt. Add 2 cups of flour. Then add yeast and remaining flour. Let rest 15 mins. then knead for only a few seconds. Repeat this 2 more times. Put dough on floured board and knead until smooth. Divide into two parts, then roll each part into a 1/2 inch thick rectangle.
Roll dough diagonally (roll tightly). Place on baking sheet that has been sprinkled with seeds or corn meal. Brush with a beaten egg or water, sprinkle with seeds or cornmeal and slash the top of the loaves diagonally.
Let rise until double. Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and bake 35 minutes more.

Mom's Ward

Perfect Whole Wheat Bread

1T Instant Yeast
2 1/2 cups Hot Water
1/3 Oil
1/3 Honey or Raw Sugar
1 T Salt
6-7 cups Whole Wheat Flour

Combine all ingredients. Knead for 10 minutes. Form into loaves. Place in prepared bread pans and let rise until double.

Bake at 350 degrees for 40-45 mins.

Makes 2 loaves

From Mom's ward's Relief Society

Monday, June 30, 2008

Easy Pudding Cookies

Prep. time: 15 min. Total time: 27 min.
Makes: About 3 1/2 dozen or 42 servings, 1 cookie each

1 c. (2sticks) butter or margarine, softened
1 c. firmly packed brown sugar
1 pkg. (4 serving size) of your favorite pudding
2 eggs
2 c. flour
1 tsp. baking soda
1 pkg. (6oz.) white chocolate, chopped, chocolate chips or whatever you like
1 c. dried cranberries (optional)

PREHEAT oven to 350*F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating after each addition. Stir in chocolate and cranberries.

DROP tablespoons of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10-12 min. or until edges are lightly browned.

Create your flavor combinations, taking out cranberries, using your favorite pudding mix and substituting other stir ins, such as pistachio pudding and dried cherries, lemon pudding and pecans, YUM! or vanilla pudding and semi-sweet chocolate chips. The possibilities are endless!

Friday, June 27, 2008

Mediterranean Salad

This came from Callie who tweaked a recipe of Giatta's. (Is that her name? The Italian girl on food network with way too much cleavage showing all the time.) It's one of those wow recipes that is actually super simple and is so great because of the fresh herbs and the unusual orzo pasta.


3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box orzo (or any small pasta)
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup pine nuts, toasted

Prepare orzo per directions on the box.

Meanwhile, combine lemon juice, zest, garlic, salt and pepper in serving bowl.

When the orzo is done, drain it and toss the cooked orzo with the ingredients in the bowl and let cool.

Once the orzo is room temperature, add the fresh herbs, dried cranberries, and toasted pine nuts. Season to taste. Toss to combine and serve.

Coconut Cream Pie - Lowfat and YUMMY

POINTS® Value: 6
Servings: 8
Preparation Time: 15 min
Cooking Time: 7 min
Level of Difficulty: Moderate

Your friends and family will never believe that this sinful-tasting pie is light. The trick to intense coconut flavor with minimal fat? Toast the coconut first.


  • 1 1/4 cup packaged shredded coconut
  • 3 cup fat-free creamer, such as fat-free 1/2 and 1/2
  • 1/2 cup fat-free egg substitute
  • 1/2 Tbsp sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp table salt
  • 1 1/2 tsp vanilla extract
  • 6 oz pie crust


  • Preheat oven to 350°F.
  • Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, about 5 to 7 minutes.
  • In a medium saucepan, whisk together half & half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup of toasted coconut, and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.
  • Top with remaining 1/4 cup of toasted coconut before serving. Cut into 8 slices.

Chef Tips

  • We renovated Coconut Cream Pie by:
    • Using a reduced-fat graham cracker pie crust instead of one that’s butter-rich.
    • Using fat-free half & half instead of heavy cream.
    • Substituting fat-free egg substitute for whole eggs.
    • Reducing the total amount of sugar

Chili-Lime Corn on the Cob

POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Chili and lime add amazing zing to fresh corn on the cob. They're virtually calorie-free and make a wonderful substitute for butter.


  • 1 1/2 Tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 1 tsp table salt
  • 4 piece corn on the cob, husked


  • Preheat grill to medium.
  • In a cup, stir together lime juice and zest, chili powder and salt; brush over husked corn.

Keilbasa Slow Cooker Soup

POINTS® Value: 3
Servings: 8
Preparation Time: 20 min
Cooking Time: 375 min
Level of Difficulty: Easy

Toss the ingredients into a slow cooker in the morning, and you'll be eating this delicious, almost effortless homemade soup for dinner.
Ingredients 58 oz fat-free chicken broth, four 14.5 oz cans 16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced 15 oz canned pinto beans, rinsed and drained 15 oz canned black beans, rinsed and drained 4 medium carrot(s), chopped 3 medium celery, stalks, chopped 1 large onion(s), chopped 1 tsp thyme 14 1/2 oz canned diced tomatoes, undrained Instructions Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender.

Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

Weight Watchers online recipes

Pasta Poupon

Prep. time: 20 min. total time: 20 min.
Makes: 8
1lb. linguine or your favorite pasta, cooked, drained
1 3/4 c. milk
5 Tbsp. Grey Poupon Dijon mustard
1 tsp. garlic powder
1/2 tsp. italian seasoning
1/2 c. graded parmesan cheese

Cook: pasta as directed on package; drain

Meanwhile: mix milk, mustard, and italian seasoning in saucepan. Cook until thoroughly heated, stirring frequently. Do NOT boil.

Place hot pasta in serving bowl. Add milk mixture and parmesan cheese; toss to coat.

Optional: Add cut up cooked chicken or vegetables to sauce ingredients in pan; heat as directed.

Wednesday, February 27, 2008

Kid at heart cupcakes

1box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)

Water, vegetable oil and eggs called for on cake mix box
30to 36 flat-bottom ice-cream cones
1container (12 oz) Betty Crocker® Whipped frosting (any flavor)

Assorted candies and decorations, if desired
1.Heat oven to 350°F. Make cake batter as directed on box, using water, oil and eggs. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
2.Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Fill cones about half full. Makes 36 to 40 cupcake cones.

Whimsical cupcakes

1box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box
1 1/2containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2cup miniature semisweet chocolate chips
1.Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2.Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3.Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.