"Almond Chocolate Swirl Cheesecake" (Gluten Free)
by ~ gingerlemongirl.blogspot.com
I am a huge fan of cheesecake. I learned to make the baked variety last year during a Daring Baker's Challenge and I've found any excuse to make it ever since.
I've been successfully following a low carb diet since Christmas and I wanted to create a low carb, but delicious dessert for Valentine's Day this year.
I wanted the dessert to be light, yet decadent with a swirl of chocolate and a hint of almonds!
This particular recipe is for a no-bake cheesecake that relies on unflavored gelatin added to the base to help the recipe firm. It is quickly created and will be ready to serve within 2 hours of refrigeration.
This recipe does not taste like a traditional dense baked cheesecake. It is a much lighter version with an "airy" texture, much like a whipped cream cheese based dessert.
For sweetness, I combined two of my favorite all natural sugar-free substitutes: erythritol and a non-bitter stevia. These sweeteners are perfect in this light and delicious almond-hinted cheesecake.
I love regular baked cheesecake that uses eggs, but this recipe is a low carb time saver, and it makes a truly beautiful presentation!
Happy Low Carb and Gluten Free Valentine's Day!
"Almond Chocolate Swirl Cheesecake"
(A No-Bake Cheesecake)
Cheesecake Ingredients
16 ounces cream cheese or greek yogurt, softened to room temperature
2 cups sugar-free cool whip, or whipped cream (whipped until stiff peaks appear)
2 envelopes unflavored gelatin
2/3 cup boiling water
1/2 cup erythritol (or sugar substitute of your choice)
1/8 teaspoon stevia
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Sugar-Free chocolate syrup, for swirling on top
Crust Ingredients
3/4 cup almond meal
2 tablespoons erythritol
3 tablespoons butter or coconut oil, melted
Directions
In a large glass bowl, mix boiling water with both packages of unflavored gelatin, erythritol, and stevia. Mix in cream cheese or greek yogurt until mixture is very smooth. Add vanilla and almond extracts, and finally fold in whipped cream. Mix thoroughly and set aside while you make the crust.
In a small bowl mix together all crust ingredients until crumbly. Pour into an 9" pie plate, press and shape into the bottom and sides of pan to form the crust.
Pour prepared cheesecake batter into crust. Gently spread batter with a spatula so it covers the crust evenly. Stream 2-3 tablespoons of sugar free chocolate syrup back and forth over the cheesecake. Take a clean butter knife and pull it through the cheesecake batter and chocolate to form a decorative swirl pattern.
Refrigerate cheesecake for 2-4 hours until firm and set. Makes 12 delicious slices.
(6 net carbs per slice.)
Printer-friendly recipe.
Wednesday, July 8, 2009
Friday, July 3, 2009
"The Very, Very Best Homemade P'Nut Butter"
A Note From Nomi:
I found this recipe online about three years ago, and I haven't changed any of his words, except in the "title" (lol)! This recipe sounded so delicious, as well as healthy, and I keep putting off making it ~ but I really want to. I would probably add some honey, and possibly a few other things. **And make sure that you use olive oil with this for the best results! But read this, and I hope you enjoy just the way this guy wrote this. I think it was great! ~Nomi~ :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"The World's Very Best P'Nut Butter!!!" ;)
No one I know in meatspace is nearly as excited about me making peanut butter as I consistently am (although many of them fake it pretty well). Thank goodness for the Internet! At Roboco's request, here are my steps/tips for whipping up yourself a nice peanut butter OR almond or cashew butter. You can pretty much butter any nut you fancy in the same basic steps.
"yep."
First things first: here's where the magic happens. I haven't posted many (any) pictures of my new apartment at 4th and Stabbytown since it's still in progress but maybe by the end of the month it'll be ready for company. The kitchen is somewhat of a wasteland--it's not so much a kitchen as a big room that I threw some stuff in and has places to warm food. There's absolutely no counter space whatsoever other than about one square foot next to the sink that I use for drying dishes and is a big huge empty square. I bought those stainless steel tables off of a resident who was absolutely insane and although you have to clean them very carefully (and rub the crazy off) they are great work surfaces. The one in the middle also doubles as a desk (hence the office chair) since my real desk is covered in crap (again, hence no pictures).
Anyway, the appeal of making your own peanut butter is as follows:
*It tastes about a thousand times more fresh than any weird, pre-made peanut paste you might buy in the stores;
*Natural peanut butter is naturally really oily and greasy and hard to work with;
*You can manipulate flavors based on your own preferences;
*It's cheap;
*You can make huge amounts at a time;
*It's fast as hell (provided you're not shelling your own nuts);
*Buttering nuts is a pretty fulfilling hobby that your friends and family will really get behind.
Keep in mind: from start to finish it was 15 minutes until I was settled down on the couch with a delicious peanut flavored snack, and that includes this sort of tedious picture taking process. THAT IS DAMN QUICK SON.
"complicated!"
Second things second: crap you need to make peanut butter. The ingredients are pretty straightforward for basic PB-- nuts, oil, salt, food processor. I use Splenda to sweeten because I don't find sugar necessary and I like SCIENCE. My understanding is that if you didn't want to do this you could use brown sugar or molasses.
DO NOT use jarred peanuts like that. I learned this lesson the hard way after I bought a whole bunch that were on sale--they're horrendously awful. Find a place (usually they are in bins) with freshly shelled, bagged peanuts and it will make all the difference (shelling is a nightmare all of its own). These bottled ones have a real aftertaste of chemicals since they're already treated with malodextrin and other shenanigans. Seriously, don't bother.
"bowl 'o' nuts"
I'm pretty loyal to Cuisinart products. They're really heavy duty, reasonably priced and last forever. This thing could probably make bone paste if I told it to. There are two settings-- OFF and NOW YOU BE GRINDIN’ . If yours is more nuanced, just throw it on high and start the process. (( **Do this at 2 am regularly and your neighbors will be big fans of your work. ))
Peanuts like this don't really have enough of their own natural oils to become a smooth consistency without add-ins. They're just going to become smaller and smaller pebbles and the friction of the blades going through is going to turn them into a sort of awkward, miserable, lumpy spread that kind of looks like styrofoam cliffs from up here. This is pretty much worthless.
"nut dough v1"
I like to wait until the batch is at this consistency before I start to add in the oil. With the right food processor it won't matter--the oil will still get delivered to all the nooks and crannies and you'll already have something that's beginning to become warm and pliable. I tend to add any oil or ingredients while the nuts are spinning to get a more even distribution.
"oilin'"
There's no real recipe here like most of the stuff I make. I add and taste and add and taste until I get it right so every batch is a little different. If you're big on going by the book, add 2 teaspoons at a time, let it mix together, see what consistency you have, and then go from there. Or just drizzle it in from the top, whatever.
"nut dough v2"
When you do it little by little you'll see it go from being that lumpy dough to something that gradually looks more like what you're going for. I'm making smooth here because that's what Jon prefers, but it's at this intermediate stage that I'd thrown in more peanuts (about a half a cup's worth) if I were going to be making it chunky style. You've still got enough chops left in this whole procedure so it will grind them down without getting them too fine that your mouth won't have anything to work at when you eat it. If you want chunky and are out of peanuts you can manually add in corn flakes when you're done. If not, keep adding oil little by little and check the consistency often.
"peanut perfection:"
Being careful with oil really pays off. Smooth, creamy, and NOTHING rising to the top. It's basically the best thing ever. Here is where you want to start adding your flavors.
"ingredients"
I prefer a sweeter, bolder peanut butter which is another tough thing to get with these awful store-bought peanuts. I generally add about 3-4 packets of Splenda and 4-5 hefty dashes of salt. Again, I usually do this while it's spinning but there'd really be nothing to look at if I'd done that.
"it's really warm!"
You know it's done when it, well, tastes good. Taste, taste, and taste again (and again, and again), to figure out how you want it to be. Don't agonize too much over your salt or sugar ratios--the flavors will mellow over the next couple of hours and it'll become sweeter than it originally was. **Kosher salt works best because it can be broken up by the blades but even this isn't that big of a deal.
You could totally store this is in any of the expensive Tupperware you may have bought last weekend at Ikea OR you can put it in the flimsy Mu-Shu container you got when you ordered Chinese food last Tuesday. THE CHOICE IS YOURS. Also, technically 'organic' peanut butter is supposed to be stored in the fridge but I haven't found much of a difference if you leave it out (it doesn't get moldy, it doesn't get hard, etc etc). I also am not dead so this probably won't kill you either.
I don't like peanut butter on bread so much--I think it makes it sort of weird and soggy and sad and unfulfilling. I prefer a bread product that maintains integrity and has a lot of fiber and the occasional vitamin and mineral: the tortilla. It's also a lot easier to roll up a tortilla in peanut butter, wrap it in a paper towel, and throw it in your purse without leakage than you could with a piece of bread.
"wash up!"
If you're me, this will sit in the sink until the next time you're ready to make peanut butter (about 7-10 days).
I found this recipe online about three years ago, and I haven't changed any of his words, except in the "title" (lol)! This recipe sounded so delicious, as well as healthy, and I keep putting off making it ~ but I really want to. I would probably add some honey, and possibly a few other things. **And make sure that you use olive oil with this for the best results! But read this, and I hope you enjoy just the way this guy wrote this. I think it was great! ~Nomi~ :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"The World's Very Best P'Nut Butter!!!" ;)
No one I know in meatspace is nearly as excited about me making peanut butter as I consistently am (although many of them fake it pretty well). Thank goodness for the Internet! At Roboco's request, here are my steps/tips for whipping up yourself a nice peanut butter OR almond or cashew butter. You can pretty much butter any nut you fancy in the same basic steps.
"yep."
First things first: here's where the magic happens. I haven't posted many (any) pictures of my new apartment at 4th and Stabbytown since it's still in progress but maybe by the end of the month it'll be ready for company. The kitchen is somewhat of a wasteland--it's not so much a kitchen as a big room that I threw some stuff in and has places to warm food. There's absolutely no counter space whatsoever other than about one square foot next to the sink that I use for drying dishes and is a big huge empty square. I bought those stainless steel tables off of a resident who was absolutely insane and although you have to clean them very carefully (and rub the crazy off) they are great work surfaces. The one in the middle also doubles as a desk (hence the office chair) since my real desk is covered in crap (again, hence no pictures).
Anyway, the appeal of making your own peanut butter is as follows:
*It tastes about a thousand times more fresh than any weird, pre-made peanut paste you might buy in the stores;
*Natural peanut butter is naturally really oily and greasy and hard to work with;
*You can manipulate flavors based on your own preferences;
*It's cheap;
*You can make huge amounts at a time;
*It's fast as hell (provided you're not shelling your own nuts);
*Buttering nuts is a pretty fulfilling hobby that your friends and family will really get behind.
Keep in mind: from start to finish it was 15 minutes until I was settled down on the couch with a delicious peanut flavored snack, and that includes this sort of tedious picture taking process. THAT IS DAMN QUICK SON.
"complicated!"
Second things second: crap you need to make peanut butter. The ingredients are pretty straightforward for basic PB-- nuts, oil, salt, food processor. I use Splenda to sweeten because I don't find sugar necessary and I like SCIENCE. My understanding is that if you didn't want to do this you could use brown sugar or molasses.
DO NOT use jarred peanuts like that. I learned this lesson the hard way after I bought a whole bunch that were on sale--they're horrendously awful. Find a place (usually they are in bins) with freshly shelled, bagged peanuts and it will make all the difference (shelling is a nightmare all of its own). These bottled ones have a real aftertaste of chemicals since they're already treated with malodextrin and other shenanigans. Seriously, don't bother.
"bowl 'o' nuts"
I'm pretty loyal to Cuisinart products. They're really heavy duty, reasonably priced and last forever. This thing could probably make bone paste if I told it to. There are two settings-- OFF and NOW YOU BE GRINDIN’ . If yours is more nuanced, just throw it on high and start the process. (( **Do this at 2 am regularly and your neighbors will be big fans of your work. ))
Peanuts like this don't really have enough of their own natural oils to become a smooth consistency without add-ins. They're just going to become smaller and smaller pebbles and the friction of the blades going through is going to turn them into a sort of awkward, miserable, lumpy spread that kind of looks like styrofoam cliffs from up here. This is pretty much worthless.
"nut dough v1"
I like to wait until the batch is at this consistency before I start to add in the oil. With the right food processor it won't matter--the oil will still get delivered to all the nooks and crannies and you'll already have something that's beginning to become warm and pliable. I tend to add any oil or ingredients while the nuts are spinning to get a more even distribution.
"oilin'"
There's no real recipe here like most of the stuff I make. I add and taste and add and taste until I get it right so every batch is a little different. If you're big on going by the book, add 2 teaspoons at a time, let it mix together, see what consistency you have, and then go from there. Or just drizzle it in from the top, whatever.
"nut dough v2"
When you do it little by little you'll see it go from being that lumpy dough to something that gradually looks more like what you're going for. I'm making smooth here because that's what Jon prefers, but it's at this intermediate stage that I'd thrown in more peanuts (about a half a cup's worth) if I were going to be making it chunky style. You've still got enough chops left in this whole procedure so it will grind them down without getting them too fine that your mouth won't have anything to work at when you eat it. If you want chunky and are out of peanuts you can manually add in corn flakes when you're done. If not, keep adding oil little by little and check the consistency often.
"peanut perfection:"
Being careful with oil really pays off. Smooth, creamy, and NOTHING rising to the top. It's basically the best thing ever. Here is where you want to start adding your flavors.
"ingredients"
I prefer a sweeter, bolder peanut butter which is another tough thing to get with these awful store-bought peanuts. I generally add about 3-4 packets of Splenda and 4-5 hefty dashes of salt. Again, I usually do this while it's spinning but there'd really be nothing to look at if I'd done that.
"it's really warm!"
You know it's done when it, well, tastes good. Taste, taste, and taste again (and again, and again), to figure out how you want it to be. Don't agonize too much over your salt or sugar ratios--the flavors will mellow over the next couple of hours and it'll become sweeter than it originally was. **Kosher salt works best because it can be broken up by the blades but even this isn't that big of a deal.
You could totally store this is in any of the expensive Tupperware you may have bought last weekend at Ikea OR you can put it in the flimsy Mu-Shu container you got when you ordered Chinese food last Tuesday. THE CHOICE IS YOURS. Also, technically 'organic' peanut butter is supposed to be stored in the fridge but I haven't found much of a difference if you leave it out (it doesn't get moldy, it doesn't get hard, etc etc). I also am not dead so this probably won't kill you either.
I don't like peanut butter on bread so much--I think it makes it sort of weird and soggy and sad and unfulfilling. I prefer a bread product that maintains integrity and has a lot of fiber and the occasional vitamin and mineral: the tortilla. It's also a lot easier to roll up a tortilla in peanut butter, wrap it in a paper towel, and throw it in your purse without leakage than you could with a piece of bread.
"wash up!"
If you're me, this will sit in the sink until the next time you're ready to make peanut butter (about 7-10 days).
Saturday, June 6, 2009
"E-How On Antioxident-Smoothies"
1.) A great fruit smoothie full of protein:
http://www.ehow.com/how_2159162_fruit-smoothie-full-protein.html
2.) A great fruit smoothie full of antioxidents:
http://www.ehow.com/how_2073200_make-antioxidant-smoothie.html
3.) All Recipes great smoothies recipes:
http://allrecipes.com/Recipes/Drinks/Smoothies/Main.aspx
4.) "BHG ~ 16 Great Fruit Smoothies"
http://www.bhg.com/recipes/drinks/anytime-drinks/smoothie-recipes/?page=14
5.) "BHG ~ 16 Great Tropical Fruit Smoothies"
www.bhg.com/recipes/drinks/anytime-drinks/smoothie-recipes/?page=5
http://www.ehow.com/how_2159162_fruit-smoothie-full-protein.html
2.) A great fruit smoothie full of antioxidents:
http://www.ehow.com/how_2073200_make-antioxidant-smoothie.html
3.) All Recipes great smoothies recipes:
http://allrecipes.com/Recipes/Drinks/Smoothies/Main.aspx
4.) "BHG ~ 16 Great Fruit Smoothies"
http://www.bhg.com/recipes/drinks/anytime-drinks/smoothie-recipes/?page=14
5.) "BHG ~ 16 Great Tropical Fruit Smoothies"
www.bhg.com/recipes/drinks/anytime-drinks/smoothie-recipes/?page=5
"Some Delicious Yogurt Drink Recipes All 250 Calories Or Less"
Yogurt is always a great way to have delicious foods, deserts, drinks that are healthier for you, and have great flavor, texture & moisture, and reduces fat and calories. The smooth & creamy texture mixes very easily into your batters. As we try to live healthier today we often need some delicious recipes to help bring the tastebuds of our children into loving the tastes of healthy living. So here I want to share some wonderful yogurt drink recipes with you that are delicious and nutritious!
(1) "Strawberry-Mango Smoothies
In a blender, place:
1 1/2 Cups fat free creamy strawberry yogurt
1 Cup frozen strawberries or raspberries
1 medium ripe mango, cut into chunks
1 Cup crushed ice
Cover and blend on high speed for about 1 minute, or until smooth. If too think, blend in a little skim milk. Pour into 4 or 5 glasses.
**When you click onto "post" there will be more recipes there for you to enjoy! Have a great time enjoying these great drinks! ~Naomi~ ;)
(1) "Strawberry-Mango Smoothies
In a blender, place:
1 1/2 Cups fat free creamy strawberry yogurt
1 Cup frozen strawberries or raspberries
1 medium ripe mango, cut into chunks
1 Cup crushed ice
Cover and blend on high speed for about 1 minute, or until smooth. If too think, blend in a little skim milk. Pour into 4 or 5 glasses.
**When you click onto "post" there will be more recipes there for you to enjoy! Have a great time enjoying these great drinks! ~Naomi~ ;)
Tuesday, June 2, 2009
"Great Recipes For Larger Crowd Gatherings" ;) ~ NomiAnn
One thing that I absolutely love is to get together with friends, Church events, School events, neighborhood events. I enjoy looking and finding recipes for larger groups so that I don't have to take the time to multiply amounts, and when I find ones that I love, I like to have them handy. If I want to make it just for my immediate family I can simply divide it. I hope you enjoy taking looking through here, and always let me know if you have some great recipes ~ I'd love for you to share. Have a great day and thanks for stopping by! ~NomiAnn
"Serving A Big Crowd ~ Enjoyable Drinks"
I love the taste of great tasting drinks. Here are some to please a crowd! ~NomiAnn~
"Serving A Crowd ~ Brunches"
Often at our Bible Studies, Church gatherings, & social events there are those mid-morning meetings, and brunches have become an enjoyable time to visit & get to truly know one another. Here are some great brunch recipes which I have truly enjoyed. ~NomiAnn
"Serving A Crowd ~ Lunches"
I think it is so much fun to have a get together at lunch time! You often have more time to visit and enjoy the time together in more casual meetings. What helps people smiling while they visit with one another is enjoying the surroundings, the fellowship, and the foods. Here are some of my favorites! ~NomiAnn :)
"Serving A Big Crowd Deserts"
Here are some great deserts which will draw the group to want more! ;)
Monday, June 1, 2009
Sunday, May 31, 2009
"Medieval Cooking ~ A Time To Look Back To & To Learn From"
I ran upon some interesting things on Medieval Recipes which I had learned about years ago. I thought it was both unique and also fun to read, and that you all would really enjoy looking at this recipe, and the way in which it was written, as much as I did. :)
"Roast Pheasant"
Serves Six
Fesaunt rost. Lete a fesaunt blode in the mouth, and lete hym blede to deth; & pulle hym, and draw hym, & kutt a-wey the necke by the body, & the legges by the kne, and perbuille hym, and larde hym, and putt the knese in the vent: and rost hym, & reise hym upp, hys legges & hys wynges as off an henne; and no sauce butt salt. (Douce 55.)
2 young pheasants
2 tablespoons unsalted butter
2 small shallots, peeled
2 rashers streaky bacon
A little seasoned flour for dredging
Sea salt
More Modern Instructions:
We were more humane than our ancestors, where slaughtering pheasants is concerned, but the preparation of the birds is probably much the same. Preheat the oven to 400*F. Put half the butter and a shallot inside each pheasant and cover the breat with a rasher of bacon. Wrap each bird in a seperate piece of foil, (**I have no idea what they wrapped them in during the Medieval times ... most likely a cooking cloth). Then place them side by side in a roasting-tin and roast in the oven for 30 minutes. Remove them from the oven, take off the foil, and dredge with seasoned flour, baste and return to the oven for another 10 minutes, by which time they should be golden-brown. Serve with coarse sea salt in small ramekins or egg cups as a condiment or sauce.
Flavorings for Game Birds:
Other "sauces" were sometimes offered with game birds. One for pheasant consisted of white sugar with mustard powder, blended with vinegar until semi-liquid. Another, for a roasted crane, was made by combining ground black pepper, ground ginger, mustard powder, salt, and vinegar. A 'sauce' of minced parsley and onions with ground garlic and vinegar was suitable for pigeons.
All these and several others may have been ways of flavouring leftovers or meat cooked for expediency ~ for example, needing short-term preserving ~ because the flesh was almost always minced before the strong 'sauce' was mixed in.
~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~~/~~
** I decided to look up some sites on Medieval Recipes, and the one which I have listed is one that I really enjoyed looking at ... and I hope that you will, also. ~Naomi~ ;)
http://www.godecookery.com
http://www.elizabethan-era.org.uk/old-elizabethan-recipes.htm
http://www.textilegeek.com/cooking.html
http://www.bitwise.net/~ken-bill/med-p1.htm
http://www.homemade-dessert-recipes.com/renaissance-dessert-recipes-glossary.html
http://www.3owls.org/sca/cook/guide.htm
http://www.homemade-dessert-recipes.com/renaissance-dessert-recipes.html
"Roast Pheasant"
Serves Six
Fesaunt rost. Lete a fesaunt blode in the mouth, and lete hym blede to deth; & pulle hym, and draw hym, & kutt a-wey the necke by the body, & the legges by the kne, and perbuille hym, and larde hym, and putt the knese in the vent: and rost hym, & reise hym upp, hys legges & hys wynges as off an henne; and no sauce butt salt. (Douce 55.)
2 young pheasants
2 tablespoons unsalted butter
2 small shallots, peeled
2 rashers streaky bacon
A little seasoned flour for dredging
Sea salt
More Modern Instructions:
We were more humane than our ancestors, where slaughtering pheasants is concerned, but the preparation of the birds is probably much the same. Preheat the oven to 400*F. Put half the butter and a shallot inside each pheasant and cover the breat with a rasher of bacon. Wrap each bird in a seperate piece of foil, (**I have no idea what they wrapped them in during the Medieval times ... most likely a cooking cloth). Then place them side by side in a roasting-tin and roast in the oven for 30 minutes. Remove them from the oven, take off the foil, and dredge with seasoned flour, baste and return to the oven for another 10 minutes, by which time they should be golden-brown. Serve with coarse sea salt in small ramekins or egg cups as a condiment or sauce.
Flavorings for Game Birds:
Other "sauces" were sometimes offered with game birds. One for pheasant consisted of white sugar with mustard powder, blended with vinegar until semi-liquid. Another, for a roasted crane, was made by combining ground black pepper, ground ginger, mustard powder, salt, and vinegar. A 'sauce' of minced parsley and onions with ground garlic and vinegar was suitable for pigeons.
All these and several others may have been ways of flavouring leftovers or meat cooked for expediency ~ for example, needing short-term preserving ~ because the flesh was almost always minced before the strong 'sauce' was mixed in.
~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~/~~~/~~~/~~
** I decided to look up some sites on Medieval Recipes, and the one which I have listed is one that I really enjoyed looking at ... and I hope that you will, also. ~Naomi~ ;)
http://www.godecookery.com
http://www.elizabethan-era.org.uk/old-elizabethan-recipes.htm
http://www.textilegeek.com/cooking.html
http://www.bitwise.net/~ken-bill/med-p1.htm
http://www.homemade-dessert-recipes.com/renaissance-dessert-recipes-glossary.html
http://www.3owls.org/sca/cook/guide.htm
http://www.homemade-dessert-recipes.com/renaissance-dessert-recipes.html
Thursday, May 28, 2009
"NomiAnnz Favorite Cookie Recipes" ;)
"Double Chocolate Oatmeal Cookies"
I love a delicious original Oatmeal cookie, but when you add chocolate to an American favorite, you just can’t go wrong. And as long as you are going to be adding chocolate once, you might as well add it twice and make it a Double Chocolate Oatmeal Cookie! If you try this, I know that you will love it! ;)
1 Cup of Butter
1-1/2 Cups of Sugar
1 Egg
1 tsp. vanilla extract
1/4 Cup of milk
1/2 tsp. salt
1/2 tsp. baking soda
1/3 Cup of Hershey's Unsweetened Cocoa
1-3/4 Cup of flour
3 Cups quick oats
1-1/4 Semi-Sweet Chocolate Chips
1.) Preheat oven to 350F (+25* for higher altitudes). Lightly grease cookie sheets
2.) Combine sugar & butter in a large bowl. Beat with a mixer at medium speed until fluffy. Then beat in egg & vanilla.
3.) Sift together flour, cocoa, baking soda & salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. *Add up to 1/4 C. water if needed. Form tablespoon-size balls and place 2" apart on prepared cookie sheets. Flatten slightly. Bake 10-12 minutes.
Makes 4 dozen.
Tips From Test Kitchen: This batter can be refrigerated for an hour to firm it up before baking. An additional Cup of chocolate chips & 1/2 Cup of chopped walnuts are also good in this soft & chewy cookie.
Tips from Nomi: I would also add 1 Cup of peanut butter chips, instead of the additional cup of chocolate chips. :)
**Nutritional Facts Per Cookie: 100 cal., 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.
I love a delicious original Oatmeal cookie, but when you add chocolate to an American favorite, you just can’t go wrong. And as long as you are going to be adding chocolate once, you might as well add it twice and make it a Double Chocolate Oatmeal Cookie! If you try this, I know that you will love it! ;)
1 Cup of Butter
1-1/2 Cups of Sugar
1 Egg
1 tsp. vanilla extract
1/4 Cup of milk
1/2 tsp. salt
1/2 tsp. baking soda
1/3 Cup of Hershey's Unsweetened Cocoa
1-3/4 Cup of flour
3 Cups quick oats
1-1/4 Semi-Sweet Chocolate Chips
1.) Preheat oven to 350F (+25* for higher altitudes). Lightly grease cookie sheets
2.) Combine sugar & butter in a large bowl. Beat with a mixer at medium speed until fluffy. Then beat in egg & vanilla.
3.) Sift together flour, cocoa, baking soda & salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. *Add up to 1/4 C. water if needed. Form tablespoon-size balls and place 2" apart on prepared cookie sheets. Flatten slightly. Bake 10-12 minutes.
Makes 4 dozen.
Tips From Test Kitchen: This batter can be refrigerated for an hour to firm it up before baking. An additional Cup of chocolate chips & 1/2 Cup of chopped walnuts are also good in this soft & chewy cookie.
Tips from Nomi: I would also add 1 Cup of peanut butter chips, instead of the additional cup of chocolate chips. :)
**Nutritional Facts Per Cookie: 100 cal., 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.
Wednesday, May 27, 2009
"NaomiAnnz Favorite Vegetables & Side Dishes"
1.) "Classic Succotash" ~ Scott Peacock
In the South, butter beans are a popular variety of fresh shelled bean, similar to baby limas. Prep Time: 15 min., Cook: 30 min.
2 Cups freshed shelled butter or lima beans
1 tsp. Kosher salt
2 large ears fresh corn (about 2 Cups)
2 Tbsps. unsalted butter
Freshly ground black pepper
1/4 Cup heavy cream
1/4 Cup minced country ham
1.) Place butter beans in large saucepan. Cover with water; add about 1 tsp. kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.
2.) Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
3.) In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1-2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
4.) Add in cream and ham. Cook just until heated through and slightly reduced. Season to taste.
Makes 8(1/2 Cup)servings.
Each serving: 141 cal, 6g fat(4g sat.fat), 20 mg chol, 246mg sodium, 18g carbo, 3g fiber, 5g pro. Daily Values: 5%vit.A, 7%vit.C, 2%Calcium, 4%Iron.
The ideal succotash
... is as good on it's own as it is an accompaniment. Try this pure and simple version, then customize yours with tomatoes, quash, and herbs on hand.
... is flexible and quick. To save time, cook the beans ahead and refrigerate in cooking liquid until read to finish and serve. Frozen beans work well when fresh are not in season.
In the South, butter beans are a popular variety of fresh shelled bean, similar to baby limas. Prep Time: 15 min., Cook: 30 min.
2 Cups freshed shelled butter or lima beans
1 tsp. Kosher salt
2 large ears fresh corn (about 2 Cups)
2 Tbsps. unsalted butter
Freshly ground black pepper
1/4 Cup heavy cream
1/4 Cup minced country ham
1.) Place butter beans in large saucepan. Cover with water; add about 1 tsp. kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.
2.) Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
3.) In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1-2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
4.) Add in cream and ham. Cook just until heated through and slightly reduced. Season to taste.
Makes 8(1/2 Cup)servings.
Each serving: 141 cal, 6g fat(4g sat.fat), 20 mg chol, 246mg sodium, 18g carbo, 3g fiber, 5g pro. Daily Values: 5%vit.A, 7%vit.C, 2%Calcium, 4%Iron.
The ideal succotash
... is as good on it's own as it is an accompaniment. Try this pure and simple version, then customize yours with tomatoes, quash, and herbs on hand.
... is flexible and quick. To save time, cook the beans ahead and refrigerate in cooking liquid until read to finish and serve. Frozen beans work well when fresh are not in season.
Thursday, May 14, 2009
"NaomiAnn's Delicious Pie Recipes"
"Mom's Southern Pecan Pie" ~ Gladys Espey Rice
**This was a favorite at our home throughout the years! Wherever Momma went folks wanted her to bake her 'pecan pie'! It seemed that she had a special gift to make things look beautiful .... and the taste? My mouth is watering right now just thinking about her gifted baking!
1 Cup flour
1/2 tsp. salt
1/3 Cup oleo
3-4 Tbsps. 'iced water'
1 Cup sugar
3/4 Cup Karo - light
1/2 Cup margarine
3 eggs
1-3/4 Cup pecans
1 tsp. vanilla extract
1/8 tsp. salt
Combine flour & salt in a bowl. Cut in margarine with pastry blender (or 2 knives) until mixture resembles coarse meal. Stir in ice water and mix well.
On a lightly floured board, roll out dough to fit a 9" pie plate. Transfer to plate, leaving 1/2" hanging over the edge of the plate. Fold edge under and flute by placing left forefinger against the inside of the pastry rim and pinching the outside with the right thumb and forefinger. Repeat around rim.
Blend sugar, syrup, and 1/2 C. margarine in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Blend hot mixture, slowly beating in the eggs. Stir in pecans, vanilla, and salt. Pour into pie shell. Bake at 375* about 30 minutes.
Tuesday, May 12, 2009
"Enjoyable Drinks"
1.) "The Very Best Hot Chocolate"
This is a wonderful hot chocolate recipe which Mom Knox gave us back in 1970, when Coffee Mate first came out. Mom & Dad Knox lived in Amish Country on the east side of Ohio, and this is around the area it was started by the Amish. People (including myself) have played around with the recipe, but always seem to go back to the beginning. Hope you enjoy this as much as we have!!
1 - 16 oz. CoffeeMate (I use the 22 oz.)
1 - 16 oz. Nestles Quik
1 - 3 qt. box Carnation Inst. Milk
1 - C. powdered sugar
Take all of these and mix together well. Store in an air-tight container. When ready to serve, fill mug 1/3 full with chocolate mixture, add boiling water, and stir, Stir, STIR!!! Add either Redi-whip, whipped cream, or marshmellows on top and enjoy!!
**I also love to put 1+ tsp. inst. coffee in with it.
If you like you can add vanilla or butterscotch chips in.
This is a wonderful hot chocolate recipe which Mom Knox gave us back in 1970, when Coffee Mate first came out. Mom & Dad Knox lived in Amish Country on the east side of Ohio, and this is around the area it was started by the Amish. People (including myself) have played around with the recipe, but always seem to go back to the beginning. Hope you enjoy this as much as we have!!
1 - 16 oz. CoffeeMate (I use the 22 oz.)
1 - 16 oz. Nestles Quik
1 - 3 qt. box Carnation Inst. Milk
1 - C. powdered sugar
Take all of these and mix together well. Store in an air-tight container. When ready to serve, fill mug 1/3 full with chocolate mixture, add boiling water, and stir, Stir, STIR!!! Add either Redi-whip, whipped cream, or marshmellows on top and enjoy!!
**I also love to put 1+ tsp. inst. coffee in with it.
If you like you can add vanilla or butterscotch chips in.
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