Sunday, November 25, 2007

Red wine, dark chocolate and almond cookies - November 24. 2007

3 cups unbleached all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
1 5oz bar dark chocolate, melted
1/2 cup slivered almonds, toasted
1/2 cup vegetable oil
1/3 cup granulated sugar for decoration

Preheat oven to 375 degrees F (180 degrees C). In a large bowl combine the flour, baking powder and sugar. Add the wine, melted chocolate and oil. Mix and then knead with your hands to incorporate chocolate.
Roll small pieces of dough between hands to make balls. The balls should be no bigger than 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
Bake for 12 minutes or until slightly brown. Cool on wire racks.

Three bean soup - November 24. 2007

1/2 of a large Vidalia onion, chopped
1 large garlic clove, minced
1 tbsp olive oil
1 1/2 cups chopped carrots
1 red pepper, chopped
1 can diced tomatoes
1 can vegetable broth
1 can black beans
1 can red kidney beans
1 can garbanzo beans
1 tsp. chili
1/2 tsp. cumin powder

Sautee onion in olive oil until onion turns glassy, add minced garlic. Sautee a minute more. Add carrots and pepper, cover; saute about 5 minutes. Add remaining ingredients, bring to boil. Turn heat down to simmer, cook for about 1/2 an hour. You can substitute any beans of your choice.

Wednesday, November 21, 2007

Thanksgiving apple pie - November 21. 2007.

1 prepared double pie crust
7 cups baking apples, thinly sliced, cored, peeled
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Cut small openings in the top crust. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden.

Thanksgiving pumpkin pie - November 21. 2007

1/2 (15 ounce) package refrigerated piecrust
1 (15 ounce) can pumpkin
1/4 cup SPLENDA
1/2 sugar
1 teaspoons ground cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 12 oz can evaporated skim milk
2 large eggs, beaten
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Mix sugar, Splenda and spices in a small bowl. Add pumpkin to eggs in large bowl, mix. Add sugar/spice mix, blend in. Add evaporated milk, blend well. Pour filling into piecrust. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.

Saturday, November 17, 2007

Snickerdoodle cookies - November 17. 2007

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose unbleached flour
3/4 cup whole wheat flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Cream together butter, 1 1/2 cups sugar, eggs and vanilla. Blend in flour, cream of tartar, soda and salt. Place in fridge for at least 1/2 an hour. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Thursday, November 8, 2007

Spinach pea potato soup - November 8. 2007


1 large onion diced
2 large garlic cloves minced
1 tbsp olive oil
1 large potato diced
2 cans vegetable borth
1 cup milk
1/4 tsp grated nutmeg
1/2 tsp thyme
1 lb. chopped frozen spinach
1/2 lb. frozen peas
salt and pepper according to taste

Heat oil, add onion and garlic. Saute on low heat until onion is glassy. Add diced potato, nutmeg and thyme, saute for about a minute. Add 1 can vegetable broth, bring to boil. Simmer about 12 minutes, or until potato is soft. Add spinach, second can of broth, salt and pepper, bring to boil. Cook on low an additional 5 minutes. add peas and milk, bring to boil (careful not to let milk boil over!). Puree with hand held blender. Adjust consistency by adding more milk, if desired.