Crystalksabout

French Toast Steel Cut Oatmeal

My goal is to eat healthier and cleaner this year. I want to eat more organic, whole grains, fruits and vegetable, while keeping as close to their natural form and less processed and “light” foods. So I tried steel cut oats instead of the processed prepackaged add water and eat variety.  Here is what I came up with.

 

French Toast Steel Cut Oatmeal

 

3  cups of water

¼ teaspoon salt

1  cup of steel cup oats

4  teaspoons organic unrefined coconut oil

4  tablespoons of agava syrup

2  teaspoons cinnamon

1  teaspoon ground nutmeg

1  teaspoon vanilla

 

1. Bring 3 cups of water and salt to a boil.  Stir in oats and remaining ingredients.  Reduce heat to low; cover and cook for 10-20 minutes (depending on how chewy you like your cereal).  Stir occasionally.  Remove from heat and let stand two minutes.  Serves four.

 

HINTS:

· Make ahead and store in the refrigerator in single serve containers so you can just heat and eat.

· I measured my oats, cinnamon, and nutmeg into baggies and labeled with instructions and additional ingredients needed for quicker prep next time.

Red Velvet Cupcakes

I know it is the New Year and everyone is on the health bandwagon, so here is a lightened version of Red Velvet Cupcakes.  My family didn’t even notice that they have less calories and fat; all they noticed was how tasty they are.  So when you need a little something sweet these should fit the bill nicely.

 

Red Velvet Cupcakes

 

Cupcakes:

 

Cooking Spray

10 ounces cake flour (about 2 ½ cups)

3  tablespoons unsweetened cocoa

1  teaspoon baking soda

1  teaspoon baking powder

1  teaspoon kosher salt

1 ½ cups granulated sugar

6  tablespoons unsalted butter, softened

2  large eggs

1 ¼ cups nonfat buttermilk

1 ½ teaspoons white vinegar

1 ½ teaspoons vanilla extract

2  tablespoons red food coloring (about 1 ounce)

 

Frosting:

 

5 tablespoons butter, softened

4 teaspoons nonfat buttermilk

1 (8-ounce) block cream cheese, softened

3 ½ cups powdered sugar (about 1 pound)

1 ¼ teaspoons vanilla extract

 

1. Preheat oven to 350 degrees

2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 ¼ cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 ½ teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 ¼ teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

 

YIELD: 30 cupcakes (serving size:1 cupcake)

 

CAL 205; FAT 7.3 ; PRO 2.3g; FIBER 0.3g; CHOL 34mg; FIBER 0.3g

 

HINTS:

·   Just follow the directions J

·   Make sure cupcakes are completely cool before frosting

·   Store leftovers (if any) in refrigerator

 

Source: Cooking Light Magazine

Pork with Pomegranate Pan Sauce

Made this one for New Years Day Dinner and the whole family enjoyed it, even Mikey (Cedric).  It is from Cooking Light’s December Issue so it is not only tasty and calorie conscience, but you can get the whole meal on the table in just about 30 minutes.

 

Pork with Pomegranate Pan Sauce

 with Sour Cream Mashed Potatoes & Garlic Green Beans

 

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon black pepper

4  (4-ounce) boneless center-cut pork loin chops

2  teaspoons olive oil

1/3 cup chopped shallots

3/4 cup pomegranate juice

1   tablespoon sugar

1   tablespoon balsamic vinegar

 

1. Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side.  Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar, and vinegar; bring to a boil. Cook 5 minutes or until slightly thick. Serve pork with sauce. 

 

Yeild: 4 servings (serving size; 1 pork chop and about 2 tablespoons sauce).

 

CAL 232; FAT 8.8g; PROTIEN 24g; CARB 13.1g; FIBER 0.3g; CHOL 67mg; IRON 1.3mg; SODIUM 352mg; CALC 34mg

 

 

For the Sour Cream Mashed Potatoes:

Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions. Stir in 2 tablespoons reuced-fat sour cream. Top each serving with 1 teaspoon butter and ½ teaspoon minced fresh chives. *Please note I made my own mashed potatoes from scratch (yes my family is spoiled).

 

For the Garlic Green Beans:

Cook ¾ pound trimmed green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge into ice water; drain. Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon butter in a pan. Add 3 thinly sliced garlic cloves; sauté 2 minutes or until golden brown. Add beans, ¼ teaspoon salt, and ¼ teaspoon black pepper; cook 2 minutes or until heated.

 

30 Minute Game Plan

While water for green beans comes to a boil:

· Trim green beans.

· Season pork.

· Chop shallots.

· Slice garlic.

While pork cooks:

· Warm potatoes.

· Blanch green beans.

While sauce cooks:

· Finish green beans.

 

HINTS: 

· Make sure you have all your ingredients, utensils and pans ready before you start.

· To skip the boiling and ice bath for the green beans buy microwave ready fresh green beans.

Bourbon Slushy Mix

This adult libation is super smooth and good any time of year. I am not much of a drinker but this concoction is heavenly.  It would be great as a signature drink for you Christmas Party.  It will help you keep costs down, and wow you guests.  I am stickler for, if you drink, even one  you DO NOT DRIVE.  PLEASE BE A RESPONSIBLE HOST AND CONSUMER. 

 

 

Bourbon Slushy Mix

 

2-3   cups Bourbon

1   (12-ounce) can frozen orange juice concentrate

1   (12-ounce) can frozen lemonade concentrate

9   cups of water

1 ¾  cups of sugar

2    tablespoons instant tea

Lemon-lime flavored soda

 

1.  Slightly defrost frozen concentrate mixes.  Mix with water, sugar, and instant tea.  Add Bourbon. Place in a tightly sealed container in freezer until frozen (will not freeze solid because of alcohol).

2.  Using a study spoon scrape the slushy mix and place in fancy glasses; top with a lemon-lime flavored soda.  Serve Immediately.

 

This recipe was given to me by a great woman, Debbie Cornett.

Chocolate Chip Toffee Grahams

These cookies have been paper clipped to try in one of my favorite cookie books (Christmas Cookies) for years.  I decided to make them tonight and now I am kicking myself for not making them sooner.  They are quick, easy and tasty.

 

Chocolate Chip Toffee Grahams

 

11   whole graham crackers (4 ½ X 2 ¼ inches), broken into squares

1     cup butter

1     sugar

1     teaspoon ground cinnamon

½    cup finely chopped pecans

1    (6-ounce) package of semisweet chocolate mini-morsels

 

1. Pre-heat oven to 350 degrees.

2. Arrange graham cracker squares in a single layer in a 15 X 10 X 1 inch jellyroll pan.  Set aside.

3. Combine butter and sugar in a medium saucepan.  Cook over medium heat, stirring until butter melts. Bring to a boil; boil 2 minutes.  Remove from heat; stir in cinnamon and pecans.  Pour mixture over graham crackers, spreading evenly to edges of pan. Bake at 350 degrees for 10 to 12 minutes.  Remove from oven; sprinkle with chocolate mini-morsels.  Cool 5 minutes; separate cookies, and transfer to waxed paper lined cookie sheets, using a spatula.  Refrigerate until chocolate hardens.  Store cookies between layers of waxed paper in an airtight container in refrigerator.

 

YIELD: about 2 dozen

 

HINTS:  This is NOT a recipe for the young ones.  Boiling sugar is extremely hot!!!!  Use caution.

  I would suggest using non-stick pans and washing the saucepan as soon as possible.

 

Double-Chocolate Peanut Butter Cookies

These cookies are heavenly…they are a mix between a peanut butter and chocolate chip cookie.  Huge and perfect.  They are even better the second day if you have any left. Thank you Mrs. Fields.

 

 

Double-Chocolate Peanut Butter Cookies

 

6    ounces semi-sweet chocolate, coarsely chopped

2    cups unbleached all-purpose flour

½   teaspoons baking soda

¼   teaspoon salt

3/4  cup (packed) dark brown sugar

3/4  cup granulated sugar

2    sticks (1 cup) unsalted butter

1    cup creamy peanut butter

2    large eggs

12  ounces milk chocolate chips (about 2 cups)

24 to 30 whole shelled peanuts

 

YIELD:  About 2 dozen

 

1. Pre-heat oven to 300 degrees.  In a glass bowl, melt the semisweet chocolate in the microwave by microwaving for 30 seconds.  Stir and continue to microwave in 10 second increments, stirring after each heating until smooth.  Set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In another medium bowl, whisk together the brown and granulated sugar, add the butter and beat well until well combined.  Add the peanut butter and beat until smooth.  Add the eggs and vanilla, and beat until just combined. Add the flour mixture and the milk chocolate chips, and beat until no streaks are visible.

4. Pour in the melted chocolate and mix partially with a wooden spoon until marbled.  Drop the dough in 3-tablespoon mounds 2 inches apart on ungreased baking sheets.  Top with one whole peanut.  Bake for 23 minutes or until just set but still soft.  Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.

 

 HINTS: You can sub 6 ounces of semi-sweet chips for the chocolate and you won’t have to chop.

You will need a thin metal spatula to move the cookies from the cookie sheet to the cooling rack.

See Secrets and Hints to Baking Good Cookies.

 

Source: Mrs. Fields I Love Chocolate Cookbook (please note I have changed the directions)

Mildred Zerance’s Peanut Butter Balls

These are the best peanut butter balls I have ever had.  I would love to take credit for them but I found the recipe somewhere along the line.  I always try to credit my sources but for some reason the source is not on my hand written copy which, by the way is so faded I had trouble reading it.  You will l-o-v-e this one.

 

Mildred Zerance’s Peanut Butter Balls

Prep: 1 hour   Chill: 2 hours   Cook: 5 minutes   Cost per Serving: 7 cents

2 cups confectioners’ sugar

2 tablespoons butter

1 tablespoon milk

2 teaspoons sugar

½ teaspoon vanilla extract

½ cup peanut butter

1 cup (6-ounces) semi-sweet chocolate chips

1 tablespoon solid vegetable shortening

 

1.  In a medium bowl mix confectioners’ sugar, butter, milk, granulated sugar, and vanilla with hands until blended.  Mix in peanut butter.

2. Roll heaping teaspoonfuls of filling into ¾ inch balls. (this is where a small good quality scoop comes in handy) Place on wax paper on a jelly roll pan.  Refrigerate at least 2 hours or until firm.

3. Melt chocolate chips and shortening in a small glass bowl or cup in microwave 45 seconds, stir and microwave in 10 second increments, stirring after each heating until smooth and creamy.

4. One at a time spear with a toothpick and dip into chocolate.  Lift out  letting excess drip off.  Return to lined pan. 

5. Refrigerate 10-15 minutes to firm chocolate.  Remove from waxed paper.  Store in an airtight container in refrigerator up to 2 weeks.

 

YIELD: 40

 

Per Ball:  CAL 71; PRO 1g; CARB 10g; FAT 4g;

 

HINTS: Make a double batch.

Make sure that all equiptment used to melt chocolate is completely dry before starting.

Melt chocolate in a glass bowl or cup that is tall and narrow not wide and shallow.

Make a little swirl when you remove the toothpick after applying chocolate for a professional look.

 

 

 

 

Four Biscotti Recipes

I haven’t made biscotti in a couple of years but decided this was the year.  Take note those of you trying to watch your weight;  biscotti are fairly low in calories and fat, and being super crunchy they take a long time to eat, giving you more satisfaction for fewer calories.  They also keep for a really long time and are easy to ship.

4Biscotti Recipes

Toffee Biscotti

2 ¼ cups unbleached all-purpose flour

½    cup granulated sugar

½    cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)

½    cup packed brown sugar

2    teaspoons baking powder

1    tablespoon vegetable oil

1    teaspoon vanilla extract

3    large eggs

Cooking Spray

 

1. Pre-heat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs, add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half.  Shape each portion into an 8-inch-long roll.  Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet, cool  10 minutes on a wire rack.  Cut each roll diagonally into 15 ( ½ inch) slices.  Place slices, cut sides down, on a baking sheet.  Reduce oven temperature to 325 degrees; bake 10 minutes.  Turn cookies over;  bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet, cool completely on wire rack.

 

Yield:  2 ½ dozen (serving size:  1 biscotti)

 

CAL 103; FAT 2.5; PROTIEN 1.8g; CARB 18.2g; FIBER 0.3g; CHOL 23mg

 

 

 

Chai Spice Biscotti

 

2 ½ cups unbleached all-purpose flour

1 cup sugar

1     tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)

2     teaspoons baking powder

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground allspice

1 tablespoon vegetable oil

1     tablespoon triple sec (orange-flavored liqueur) or orange juice

3 large eggs

Cooking spray

 

1. Pre-heat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, and next 6 ingredients (flour through allspice) in a large bowl. Combine vegetable oil, liqueur, and eggs, add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half.  Shape each portion into an 8-inch-long roll.  Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet, cool  10 minutes on a wire rack.  Cut each roll diagonally into 15 ( ½ inch) slices.  Place slices, cut sides down, on a baking sheet.  Reduce oven temperature to 325 degrees; bake 10 minutes.  Turn cookies over;  bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet, cool completely on wire rack.

 

Yield:  2 ½ dozen (serving size:  1 biscotti)

 

CAL 83; FAT 1.2; PROTIEN 1.9g; CARB 16.1g; FIBER 0.4g; CHOL 22mg

 

 

 

Espresso-Chocolate Chip Biscotti

 

2 ¾  unbleached all-purpose flour

1   cup sugar

½ cup semisweet chocolate chips

2   teaspoons baking powder

1   teaspoon ground cinnamon

½ teaspoon salt

¼ cup instant espresso or ½ cup instant coffee granules

2   teaspoons hot water

1   tablespoon vegetable oil

2   teaspoons vanilla extract

3   large eggs

Cooking Spray

 

1. Pre-heat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (sugar through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in vegetable oil, vanilla, and eggs, add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half.  Shape each portion into an 8-inch-long roll.  Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet, cool  10 minutes on a wire rack.  Cut each roll diagonally into 15 ( ½ inch) slices.  Place slices, cut sides down, on a baking sheet.  Reduce oven temperature to 325 degrees; bake 10 minutes.  Turn cookies over;  bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet, cool completely on wire rack.

 

Yield:  2 ½ dozen (serving size:  1 biscotti)

 

CAL 97; FAT 2.2; PROTIEN 2g; CARB 17.6g; FIBER 0.4g; CHOL 22mg

 

 

 

Cranberry-Chocolate Chip Biscotti

 

2 ¾  cups unbleached all-purpose flour

1   cup sugar

½ cup dried cranberries

1/3    cup semi-sweet chocolate chips

2   teaspoons baking powder

1/8    teaspoon salt

1   tablespoon vegetable oil

1   teaspoon almond extract

1   teaspoon vanilla extract

3   large eggs

Cooking spray

 

1. Pre-heat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (sugar through salt) in a large bowl. Combine vegetable oil, extracts, and eggs, add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half.  Shape each portion into an 8-inch-long roll.  Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet, cool  10 minutes on a wire rack.  Cut each roll diagonally into 15 ( ½ inch) slices.  Place slices, cut sides down, on a baking sheet.  Reduce oven temperature to 325 degrees; bake 10 minutes.  Turn cookies over;  bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet, cool completely on wire rack.

 

Yield:  2 ½ dozen (serving size:  1 biscotti)

 

CAL 98 CAL; FAT 1.8; PROTIEN 2g; CARB 18.6g; FIBER 0.4g; CHOL 22mg

 

 

HINTS:  If pressed for time you can stand the cookies up instead of laying them down and flipping them.

  Because these cookies have most of the moisture removed they last a really long time.

  I have been told these cookies make great gifts for those with loved ones in the hospital. 

   they are low in calories and travel extremely well.

 

Source: Cooking Light Magazine

Secrets and Hints to Baking Great Cookies.

I have baked more cookies than I care to remember, and I have learned a lot of things the hard way.  Here are some tips to make your baking experience easier.

 

Secrets and Hints to Baking Great Cookies.

Below are some purchases you will want to make as you can afford them, they are not a must but will make your baking experience much more pleasant:

· Buy the best quality pans you can afford.  Cookie sheets are flat and should not have more than two sides.  I personally do not like  ”airbake” pans for cookies.  Cookies bake best on a single layer pan.

· Invest in a good quality mixer if you are going to be making large or numerous batches.  If you can’t afford a stand mixer, try a Kitchen Aid hand held mixer.  Mine has been an excellent mixer, I have had it for about 10 years and use it often.   I do drag out the stand mixer however if I am going to be batch after batch.

· A thin spatula, mine is metal, but I use regular not non-stick pans.

· Ok, one other must is good quality scoops.  They make measuring and shaping a breeze, and all your cookies are the same size they cook evenly and look great.  I will admit I make way more cookies than most, but I have to have my scoops. 

 

Here are some things to make the whole experience easier:

· Purchase some really cheap white paper plates.  Use them when measuring dry ingredients.  Level the excess onto the plate, fold the plate and deposit the excess right back into the container.

· You can also use cheap paper plates as spoon and measuring cup rests and throw away when done.

· If you want chewy cookies take them out of the oven right before you think they are done.

· I like to add a few extra drops of vanilla.

· Make sure your dough and the baking sheets are cool.  This keeps the dough from spreading.

· Buy two different sets of measuring cups and spoons in two different colors.  Use one color for dry ingredients the other for wet. 

· Always gather all your ingredients before you start.

· Completely read the recipe and all tips before starting.  This way you can be sure you have the ingredients and utensils you will need.  

· Be careful to not put too much dough down the drain.  The last thing you want is a clogged drain.

· Be creative when giving your treats away.  Go to the dollar store and purchase cute containers.  But cellophane wrap, the kind you wrap baskets with to wrap your cookies in and tie with a bow.

· If you only have a couple of cookie sheet line them with parchment paper.  You can just remove the cookies, cool the sheets, and re-use without washing.

· If you run out of containers to store the cookies in, buy paper plates that will fit inside a gallon size zip top bag,  layer cookies between layers of wax paper, slide in bags and zip up.

· Place wax paper under your cooling racks.  Simply roll up crumbs in wax paper and throw away.

· Another great use for wax paper is to wipe counter with a clean damp rag and immediately put down the wax paper.  The moisture will hold it in place and when you are finished just roll up the paper and toss. DO NOT let the paper sit over night as it can stick and have to scraped up.  Use it and remove it.

· Organize your baking supplies in plastic bins or containers.  I keep chips and nuts in one, brown sugar, baking soda, and powdered sugar in another, and vanilla and flavorings in a third.

· When making bar cookies, brownies, and fudge.  Turn the baking pan upside down and shape aluminum foil to the bottom of the pan leaving a few inches hang over each end.  Turn the pan over and pop the foil into the pan.  Follow the instructions as to greasing or not.  When your recipe is done you can lift your goodies out, place on a cutting board, and cut into even pieces without scaring your pan.

Mama Withrow's Super Secret Chocolate Chip Cookies

Ok folks, I am going to give you Mama Withrow’s Super Secret Chocolate Chip Cookie recipe.  I have kept this one a  secret for many years.  I have just altered a standard recipe to make them crispy around the edges but chewy in the center. 

 

 

Mama Withrow’s Super Secret Chocolate Chip Cookies

 

4 ½ cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups butter, softened (4 sticks)

2 cups dark brown sugar, packed

1 cup sugar

2 tablespoons vanilla extract

4 large eggs

4 cups good quality chocolate chips (pick your favorite milk, semi, bitter or a mix)

2 cups chopped pecans or walnuts (optional)

 

Preheat oven to 375 degrees.  In a medium bowl, measure flour, soda, and salt, stir with a wire whisk to blend; set aside.  In a large mixer bowl, beat butter, brown sugar, and sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, and beat on low speed until incorporated.  Gradually blend flour mixture into butter mixture.  Stir in chocolate chips and nuts; if desired.  Drop by medium scoop onto ungreased baking sheets.  Bake for 10 to 12 minutes or until edges are light and center is golden and still has a light sheen for chewy cookies or until completely light brown for crunchy cookies.  Let cool on cookie sheets for about a minute to let chewy cookies set-up.  Remove to a wire rack to cool.  Once completely cool (if you have any left) store in an air-tight container.  See also the post Secrets and Hints to Baking Great Cookies.

 

Makes about 4 ½ dozen 3 inch cookies.