Vegetable Pot Pie -- WeightWatchers

I picked up a WeightWatchers magazine at the grocery store a couple of weeks ago. As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me.

Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all.

How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that????

The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment.

This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.

This is in the WeightWatchers magazine on the stands until 12/3/10. It’s on page 27.

Vegetable Pot Pie Recipe-- WeightWatchers

Cooking spray
1 cup refrigerated pre-chopped onion
2 garlic cloves, minced
1 (8-ounce) package sliced fresh mushrooms
2 cups diced peeled baking potato (about 1 medium)
3 cups frozen mixed vegetables
2 cups frozen chopped broccoli (I used fresh)
1 (12 ounce) can evaporated fat-free milk
1 (10 ¾ -ounce) can reduced-sodium, reduced-fat cream of celery soup
2 tbl. dry sherry
½ tsp. salt
½ tsp. freshly ground black pepper
½ (14.1-ounce) package refrigerated pie dough

(I added red pepper flakes and Italian seasoning to taste)

1. Pre-heat oven to 425 degrees.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan; sauté 3 minutes or until tender. Add garlic and mushrooms; sauté 4 additional minutes or until mushrooms are tender.
3. Add potato, mixed vegetables, and broccoli to mushroom mixture; cook 4 minutes or until vegetables thaw, stirring occasionally. Combine milk and soup, stirring with a whisk until smooth. Pour over vegetable mixture. Stir in sherry, salt, and pepper. Cook 2 minutes or until thoroughly heated. Pour filling into a 2 ½ quart baking dish.
4. Roll out dough to fit the dish. Cut small slits in dough; place over filling, crimping edges to seal dough to edge of dish.
5. Bake at 425 degrees for 25 minutes or until crust is golden and filling is bubbly.

Mexican Chocolate Pound Cake

I made this recipe yesterday and intended to post yesterday, but I didn’t serve it until last night and boy, did I receive several different comments. All were good, but different.

I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me.

I served this dessert to Michael and Erica with the sauce and they liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to Tricia and Alexandra Hirsch without the sauce. I called them last night and told them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce.

From there, I served Michael and Erica another piece without the sauce. They thought that it was fabulous. They said that the sauce “masked” the complex flavors of the cake. After the second piece, they were "over" my tastings. I liked the sauce, but this cake is so good, that it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up.

What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.

This recipe is from the November Southern Living, which is on the newsstands now. This recipe is on page 102.

Mexican Chocolate Sauce Recipe

1 (8-oz.) package semisweet chocolate baking squares, chopped
¾ cup whipping cream
2 tsp. light brown sugar
¼ tsp. ground cinnamon
¼ tsp. almond extract
pinch of salt
1 tbl. butter

Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.

Mexican Chocolate Pound Cake Recipe

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 tsp. vanilla extract
2 ½ cups all-purpose flour
1 tsp. ground cinnamon
¼ tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 ½ hours). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.

Prize Winning Meat Loaf

This is a recipe that I have had for some time. I found it in the AJC years ago. What’s so great about this recipe is that it is so easy. If you need to make dinners in advance and freeze, this is the recipe for you.

Along with being easy, it’s so good!!! It’s hard to eat just one slice. It stays so moist throughout dinner. I just want to continue eating and eating this dish. (which isn’t good in one respect, but yes it taste very good) I have found that some meatloaf recipes are very dry. This one is mouthwatering.

One more wonderful point about this recipe---it makes fabulous meatloaf sandwiches for leftovers. This is an unbeatable meatloaf recipe. Bon Appetit (American Style).

Prize Winning Meat Loaf Recipe

1 cup tomato juice
¾ cup Quaker Oats (quick or old fashioned uncooked)
1 egg, beaten
¼ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 ½ pounds lean ground beef (or ground turkey)

• Heat oven to 350 degrees
• Combine all ingredients except ground beef/turkey; mix well.
• Add ground beef and mix lightly but thoroughly.
• Press into an 8 x 4” loaf pan.
• Bake for 1 hour
• Let stand for 5 minutes before slicing.

“The Best” Oatmeal Raisin Cookie

When I was asked to make an Oatmeal Raisin Cookie for the first time, I wasn’t too excited. I had never tasted one that I liked—NEVER! So I said, reluctantly, OK. I thought to myself there are other cookies that I like making more and probably taste better. However, I was sending them to a soldier stationed in Iraq who was Erica’s friend. This was his favorite cookie and I was going to make enough for him to share.

My gosh, to my surprise, this was one of the best cookies I ever made!!! This made an Oatmeal Cookie Lover out of me, but only “my” oatmeal cookie. I have tried other oatmeal cookies but I haven’t liked them. Often I just throw them away—it’s not worth the calories. These happen to be worth every single calorie and trust me, there are plenty.

If you’re going to a party and need to bring cookies, you want to try these. They are truly heavenly. You can also make the dough in advance and freeze it. Just take out enough dough as you need when needed to make cookies. Make a couple of batches and wrap them in saran wrap and then a festive wrap and give as gifts for the holidays. You will be someone’s “very best friend.”

This recipe comes from one of my favorite books: “Stressed is Just Desserts Spelled Backwards” by Sheryl Meddin and Bennett Frisch. This is on page 75.

“The Best” Oatmeal Raisin Cookie Recipe

6 oz. (1½ sticks) unsalted butter, room temperature
¼ cup plus 1 tbl. vegetable shortening
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
2 cups Quaker quick oats
1 ¼ cups raisins

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease the sheet well. Set aside.

Using an electric mixer on medium speed, cream butter and shortening. Add sugars and continue beating until light and fluffy, about 5 minutes. Add egg and vanilla extract, scrape down the sides of the bowl with a rubber spatula, and continue beating until the egg is well blended. In a small bowl, combine flour, baking soda, cinnamon, and salt, and add it slowly to the mixing bowl. Scrape down the bowl again, and add oats. Blend well. Stir in raisins.

Scoop rounded tablespoons of the dough onto the baking sheet, about 2 inches apart.

Bake on center rack in oven for approximately 13-14 minutes, or until very lightly browned. Cool on a wire rack.

Store the cookies in an airtight container.

Yields approximately 3 dozen cookies.

Hummus

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

I was introduced in my twenties to hummus when I used to spend a lot of my holidays with my second parents, Jackie and George Livney. George who lived in Israel part of his life, used to make hummus whenever I visited and continues to make hummus often. When asked for the recipe, he wouldn’t give me a written recipe. All he used to tell me was, “tahini, chickpeas, olive oil and a little bit of whatever.” So I had to find a recipe that would taste just like his.

After trying several recipes, this one from a Southern Living, was as close as it comes.

The “authentic” way to serve hummus is by spreading it on a plate, drizzle the hummus with olive oil, and sprinkle some paprika on top. Serve with fresh pita.

Thank you Jackie and George!! I will always love you.

Hummus Recipe

1 (15oz.) can chickpeas, drained
¼ cup tahini
2 tbl. chopped fresh parsley
1 clove garlic
1/3 cup lemon juice (I use a little less)
1 ½ tsp. ground cumin
¼ tsp. ground red pepper
2 tbl. chopped onion
1 tbl. lite soy sauce

Process all ingredients in a food processor until smooth. Yields 2 cups.

HOW EASY IS THIS?

Challah French Toast

OK, go ahead now and thank me for this fabulous breakfast recipe. Have you ever in your life made such a luscious French toast before? Just read the ingredients and you will understand why this is one of the most yummy breakfast meals you will make.

Challah bread by itself is a rich bread that is interchangeable with Brioche. It is rich because it is made with lots of eggs, but that is also the reason it is one of the most delicious breads made. Remember the amount of time you soak the bread depends on the thickness of your slices.

There are a lot of toppings you can use with this French toast depending on how decadent you want it. If you want to forego some calories (right!!), you can use fresh fruits or fruit compotes. If you want something more rich, try whipped cream with chocolate drizzles.

This is a great meal for dinner as well. Sometimes in our family, we love to do breakfast for dinner. Who wouldn’t want this for dinner? Or lunch? Or just about anytime!!!

I have no idea where I got this recipe

Challah French Toast Recipe

6 extra-large eggs
1 ½ cups half and half or milk
1 tsp. grated orange zest
½ tsp. vanilla extract
1 tbl. honey
½ tsp. kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

Preheat the oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah in ¾ inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves and or confectioners’ sugar.

Sweet Potato Soufflé

Thank you Tricia Hirsch for this delicious recipe. I have made this recipe every Thanksgiving for many, many years. It’s hard to believe that this is a side dish and not a dessert. I have been caught many times with my fingers in the leftovers straight from the refrigerator. Here is a recipe that is just as good cold or hot. I use fresh sweet potatoes that I baked and cooled. I will not use canned ones.

I believe what makes this soufflé stand out above any other Sweet Potato Soufflé is the sherry. The sherry gives this soufflé such a sophisticated flavor. I do not add any toppings because it is so amazing by itself.

I have taught my daughters how to make this dish. But first I must tell you a funny story. When we went out of town for Thanksgiving, my girls wanted to make this dish without my help. After they were finished blending the ingredients, they wanted me to taste the finish product before they put it in the oven. I tasted a spoon full. Expecting the usual delicious soufflé , I had to spit it out. It was soooo salty. I asked them how much salt was added. I was told ¼ cup like the recipe instructed. I told them to re-read the recipe. The recipe called for ¼ teaspoon, not ¼ cup. I just laughed and told them to go back to the grocery store for some more sweet potatoes. I bet they won’t do that again. Fun memories.

Sweet Potato Soufflé Recipe

4 cups mashed sweet potato (fresh, no canned)
½ cup sherry
¼ tsp. salt
½ cup sugar
2 eggs, beaten
½ cup butter

Nuts, marshmallow, and raisin (optional)

Combine sweet potatoes and all ingredients in bowl. Mix with electric mixer until light and fluffy. Pour into greased casserole dish. Bake at 350° for 20 minutes.

HOW EASY IS THIS?

French Coconut Pie

This French Coconut Pie was my father’s favorite pie. I used to make it for him whenever I went home. This will always be special because it reminds me of him. So I dedicate this blog to his memory.

Here is a “custard” French Coconut Pie that will “knock your socks off.” Be forewarned, however, this tasty pie is so creamy and rich you will only need a small slice. You will be surprised at how easy and fast this dessert is to create. As this pie is baking, you will notice that it’s fragrance will make your house smell like a bakery. How fabulous is that? I used to bake these pies for one of my favorite nurse’s I worked with around the holidays. It’s always a great time for this pie.

I have had this recipe for years and I do not know where I got this. Please enjoy this delicious dessert.

French Coconut Pie Recipe

2 Frozen Pie Crust (I like Mrs. Smith’s)
1 stick butter, melted
4 eggs, beaten
2 cups sugar
1 1/3 cup carnation evaporated milk
1 tsp. vanilla
1 pinch salt
7 oz. Angel Flake Coconut

In a bowl, mix butter eggs, sugar, and evaporated milk until combined. Add vanilla and salt and mix well. Add coconut.

Bake at 350 degrees for 45 minutes.

Amaretto Bread Pudding

Well here I go giving you one of my all time special desserts. Consider yourself very lucky that I’m sharing. This bread pudding is one of the most scrumptious desserts you will ever make. You may not want to share it and keep it for yourself. Everyone that tastes this will want this absolutely extraordinary bread pudding.

This recipe is that good that it’s hard to believe that it’s so easy to make. One of the heart surgeon’s that I used to work with loved it so much, that I made it every Christmas for him and his family. This is such a divine dessert that your guest will be asking for more. It's even good cold. I sneak leftover bites for as long as it lasts.

I know that you will love this recipe as much as I do. I found this recipe in the paper about 10 years and have been making this ever since. Since the holidays are around the corner, this will be a fabulous dessert to make for Thanksgiving. Who cares if it’s not traditional.

Amaretto Bread Pudding Recipe

1 loaf French bead
1 quart half and half
2 tbl. unsalted butter at room temperature
3 eggs 1 ½ cups granulated sugar
2 tbl. almond extract
¾ cup golden raisins
¾ cup sliced almonds

1. Break the bread into small pieces. Place the bread in medium sized bowl and cover with the half and half. Cover the bowl and let stand for 1 hour.
2. Pre-head oven to 325°.
3. Grease a 9 x 13 x 2 baking dish with the butter
4. In a small bowl, beat together eggs, sugar and almond extract. Stir in to the bread mixture.
5. Gently fold raisins and almonds into bread mixture.
6. Spread the bread mixture evenly in buttered baking dish. Set on middle rack of the oven and bake for 50 minutes, until golden. Remove and let cool


AMARETTO SAUCE

8 tbl. unsalted butter at room temperature
1 cup confectioner’s sugar
1 egg, well beaten
4 tbl. Amaretto liqueur

1. In the top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot
2. Remove from heat. Whisk the egg well into to the butter/sugar mixture. Continue whisking until sauce has come to room temperature.
3. Add the amaretto liqueur.


TO SERVE

Pre-heat broiler. Cut pudding into squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.

Bok Choy Salad

This is a salad that I don’t make often enough. I love to make this for special occasions and when I’m asked to bring a dish to a party. It has always been a big hit at any event. I haven’t met one person who doesn’t love this recipe. The salad has so many flavors and the extra “crunch” adds to the enjoyment.

I sometimes make salad dressing according to the recipe; with sugar, however, I have been known to substitute the sugar with splenda. It is just as good and keeps every bit the sweetness without loosing any of the other flavors. This is definitely a “party salad.” Everyone will truly enjoy this however you choose to prepare it.

As far as leftovers are concerned, the only thing I will say is that the Ramen Noodles get soft. So if you have any leftover, add some fresh noodles so you will keep the crunch.

I don’t know where I got this recipe.

Bok Choy Salad Recipe

SALAD MIX
2 Heads of Bok Choy
3-6 Scallion (green onions)

TOPPING:
2 Bags of Ramen Soup Mix (discard flavor packets)
1 cup sliced almonds
½ cup sesame seeds
1 stick butter

DRESSING:
1 cup oil
½ cup vinegar (I use red wine vinegar)
¾ cup sugar (I use splenda)
2 tbl. lite soy sauce
Mix dressing until thickened.

Melt butter in frying pan on low heat.
While the noodles are still in the bag, break them into small pieces.
Add the rest of the topping mix and cook until lightly browned. Cool
Chop bok choy (white and green parts).
Chop Scallions.

Keep all parts separate until ready to serve.
Mix the salad mix, topping and dressing together.

Tapioca Pudding

It was my neighbor, Chris’, birthday yesterday. I asked him what his favorite dessert was. He told me Tapioca Pudding. I thought to myself, “ I have never made Tapioca before and the only time I had ever seen it in the store was instant”. This was going to be a challenge for me. But I am always up for a food challenge.

I went to my computer for recipes and found the one I am blogging about. I have no idea why I chose this particular recipe because I didn’t know the first thing about making Tapioca Pudding. And I certainly didn’t realize how long I would have to stir it. Chris told me he remembered his mother standing at the stove a long time stirring this pudding.

This recipe is really a very easy recipe to make. This Tapioca turned out so good, however, I had doubts along the way. Since I can’t stand for any length of time, I grabbed a chair and sat stirring this pudding for about 30 minutes. If you choose this dessert to make, you won’t be sorry. But you have to understand that it is time consuming. It will take a constant standing (in my case sitting) 30 minutes whisking this mixture so you won’t burn the bottom. But it is very worthwhile after you taste your finished product.

At first, I didn’t know what to look for or how long it would take to thicken up. I thought after the first 15 minutes or so, I had ruined it. I re-read the recipe to make sure I had followed the directions, which I had. It just takes about 20 minutes to start to look like pudding. I whisked about 5 minutes longer than the recipe called for.

I took the finished product to Chris so he could be my “official” taster. When I got the “high five”, I felt that I accomplished my challenge. I saved some for my other official taster, my husband. I can’t wait for him to let me know if I received another 10.

Tapioca Pudding Recipe

3 cups milk, divided
1/3 cup small pearl tapioca
2 extra large egg yolks, lightly beaten
¼ tsp. fine-grain salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 tsp. vanilla extract)

Pour ¾ cup of milk into a medium-sized, thick-bottom pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add the bean paste along with the bean itself to the pot. If you are using vanilla extract in place of the vanilla bean, stir it in at the very end, after the pudding is completely cooked.

Over medium heat, slowly bring the mixture just barely to a boil while stirring all along—this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer. Keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer or shorter. The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of the pudding will thicken dramatically as well. Keep tasting and assessing at this stage. It is even more critical to keep stirring at this pint to avoid scorching. Remove from the heat and let it cool. This tapioca tastes best when served warm, but is still delicious cold as well.

Serves 4-6

Earl Grey Tea Cake Gluten Free and Diabetic Friendly

This is a recipe I picked out a while ago just because it sounded easy and good. The original recipe called for maple syrup, but because I didn’t want to pay the price of maple syrup and I used Xagave. So I changed the recipe a little. Xagave is a diabetic friendly way to sweeten any recipe, whether it is savory or sweet. It has the lowest glycemic index of all sweeteners. So this recipe is a combination of the “Flying Apron’s” recipe and mine.

I don’t know if I will get use to gluten free baking since I never know what consistency to look for. When I made this teacake, it appeared that I had too much liquid and not enough thickness. I had no idea what I was going to end up with. In the end, however, it turned out to be a very tasty dessert. It was very dense and heavy, but it is just perfect to have with a cup of coffee or tea. After some feedback with friends, some say it doesn't taste bad, but the consistency is "gritty". The garbanzo bean flour does have that gritty consistency. So if you make this, understand it will not be like a normal cake or teacake.

The Earl Grey Tea added a lot of flavor. I think if I had used maple syrup, it would have been too sweet. The Xagave is a complete sugar replacement.

Here are a few facts about Xagave: Xagave is a unique blend of the nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants.

Xagave is 1.4 times sweeter than sugar… so you use less. Studies show that it contains inulin, which promotes healthy function of the lower intestines and boosts the immune system, increases calcium absorption and increases bone density. Xagave is the only agave with a standardized inulin content. Xagave is natural and organic certified.

Most grocery stores carry just Agave. I order Xagave online, but I understand Kroger grocery stores now carry this.

If you ever want to try to interchange Xagave with sugar, you can. But you only need 50-60% of the amount of Xagave to sugar. If you have any questions, just blog me.

Earl Grey Tea Cake Recipe Gluten Free and Diabetic Friendly

This recipe makes two 8 ½ by 4 ½ inch loaves, or one 10-inch square cake

4 cups brown rice flour
2 cups garbanzo bean flour
1 tbl. baking soda
1 tsp. sea salt
1 1/3 cups canola oil
3 cups brewed Earl Grey tea
1 tbl. plus 1 tsp. vanilla extract
3 cups maple syrup (here’s where I use Xagave)
¾ cup currants

1. Preheat the oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Line the bottoms of the pans with parchment paper. Pour the batter and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.

Mascarpone and Orange Noodle Kugel

I made this recipe for the first time a few weeks ago. It was so unbelievably delicious, that I am making it again today. This is a recipe that you can make for breakfast, brunch, or even a side dish to an evening meal.

This is a fast and easy meal to prepare. If you need something on hand to take to someone’s home at the last minute, you will want to make this. What’s so flavorsome about this dish is the mascarpone cheese and lemon. My whole family loves when I make noodle kugel that I need to make enough to last for days. I even love this meal cold. You can make this in advance and freeze.

The only thing that I wasn’t sold on was the topping of corn flakes. I thought it was too crunchy, but my girls loved it. So I guess that’s why they have “horse-racing”.

I found this recipe online. It was on the Jewish Television Network. Once again, you don’t have to be Jewish to love this recipe. Try it; your family will want you to make it often.

Mascarpone and Orange Noodle Kugel Recipe

1-12oz. package medium egg noodles
4oz. sweet butter, cubed, room temperature
8 oz. mascarpone cheese
2 cups sour cream
5 large eggs
¾ cup sugar
½ tsp. lemon zest
1 ½ tsp. orange zest
2 tbl. orange juice
1 tsp. vanilla extract
½ cup corn flake crumbs
1 tsp. cinnamon
2 tbl. light brown sugar
¼ tsp. nutmeg
2 oz. melted butter (1/2 stick)

In a large pot of boiling salted water, cook the egg noodles until tender. Drain and return the noodles to the pot. Add in the cubes of softened butter and mix well until all noodles are well coated.

In a separate bowl using a whisk, combine the mascarpone, sour cream, eggs and sugar. Add in the zests, orange juice and vanilla. Mix well. Pour the cheese mixture into the noodles and fold together, using a rubber spatula.

In a small bowl, combine the corn flakes crumbs, cinnamon, light brown sugar and nutmeg. Mix well to evenly combine.

Pour noodles into a greased 13”x9”x2” baking dish. Evenly top the noodles with the crumb topping. Drizzle with melted butter. Place in a pre-heated 350-degree oven and bake, uncovered about 45 minutes until top is golden brown. Remove from oven and allow to cool slightly before cutting.

Hazelnut-Espresso Biscotti

This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee or dessert wine.

Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong.

You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not.

The recipe is out of a sweet little book named, “The Best of Coffee Cookbook.” This is on page 12. When I say little cookbook, I mean little.
After reading the recipe, don’t let the instructions scare you, this is a lot easier to bake than it looks.

Hazelnut-Espresso Biscotti Recipe

OK—for all you men out there, try this recipe. My husband makes this!!!

1 cup all-purpose flour
3 tbl. unsweetened nonalkalized cocoa powder (Dutch processed)
1½ tbl. instant espresso powder
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1/8 tsp. black pepper
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup hazelnuts, toasted, skinned and chopped
¼ cup finely chopped crystallized ginger (opt.)
1 large egg yolk
1 tsp water

1.Preheat the oven to 375°. Lightly grease and flour a baking sheet or line with parchment paper.
2. Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt, and pepper onto a sheet of waxed paper.
3. In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tbl. of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture. Fold in the hazelnuts and the ginger, if desired.
4. Transfer the mixture to the prepared baking sheet. For easy handling, cover the dough with plastic and, using your hands, smooth it into a 14 by 5-inch rectangle about ¾ inch thick. Remove the plastic wrap.
5. In a small bow, lightly beat the egg yolk with the water. Brush the dough with the egg yolk mixture, and then sprinkle with the remaining 2 tbl. sugar. Bake for 15 to 17 minutes, or until set and almost firm. Set the baking sheet on a wire rack and let cool to room temperature.
6. Reduce the oven temperature to 325°. Carefully transfer the baked dough to a cutting board. Using a serrated knife, cut the dough in half lengthwise, and then slice each half, on the diagonal, into 18 cookies.
7. Return the cookies to the baking sheet; placing them cut side down and about 1 inch apart. Bake for 10-15 minutes, or until crisp. Set the baking sheet on a wire rack and let cool for 2 minutes. Transfer the biscotti to the rack and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Makes 3 dozen biscotti.

Caramel Apple Cupcakes

My daughter Erica, wanted to come over and bake with me yesterday. Of course I said yes!!! I told her to pick anything she wanted to bake and just let me know so I can have all the ingredients in advance. When she called to tell me that Caramel Apple Cupcakes was her choice, I was so excited. I love baking cupcakes, and I love apples and caramel. What could be better besides spending time with her????

This recipe was so easy. There is only thing I would possibly change. Instead of spreading the caramel over the cupcakes like you would do with icing, I would drizzle the caramel on top. This is my personal preference, however. The apple cake was so unbelievably moist and delicious, that a lot of caramel wasn’t needed. But a drizzle of caramel on top would be perfect. The cake is not too sweet, which makes it that much better.

I think the trick to keeping this cupcake good, is making sure the caramel doesn’t get too hard. After keeping the cupcake wrapped up all night, thus keeping it air tight, made the caramel icing softer this morning. Also, one way to make the caramel softer is to add more heavy cream to the recipe. One thing for sure, if you keep this cupcake open to air, the caramel will really stick to your teeth, which you may love. But if you don’t want all that candy coating your teeth when you smile, wrap this delicious cake good.

This recipe was in the current addition of “ Everyday with Rachel Ray”, October 2010. This recipe is on page 126.

Caramel Apple Cupcakes Recipe

1 ¼ cups flour
2 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cp granulated sugar
½ cup vegetable oil
2 tsp. pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded
1 ½ cups chewy caramel candies
1 tbl. heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bow, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk I the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full
3. Bake until golden and toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and cream. Microwave 1 minute at medium power, the stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcake. (This is where I would drizzle the frosting instead of spreading the frosting generously. This is our personal preference, however.)

THIS RECIPE MAKES 12 CUPCAKES

Russian Tea Cakes

Whenever I go in to a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them buy thinking they couldn’t amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong.

It wasn’t until about 4 years ago when our family went to Victoria, B.C. that I was introduced to this delicate cookie. We had “High Tea” at the Empress for my birthday. This is when I became totally addicted to this cookie. I have always had a pipe dream that one day I would open up my own Tea Room so this was the prefect birthday gift. I shopped in their gift shop and bought this beautiful little cookbook named, “If Teapots Could Talk”. I love this book and every recipe in it.

I am going over to one of my best friends house this morning for “teatime” and thought I would make these little cookies this morning. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw.

These Russian tea cakes melt in your mouth. I dare you to eat just one.
This recipe is on page 65.

Russian Tea Cake Recipe

1 cup soft butter (2 sticks)
½ cup sifted confection sugar
¾ cup chopped pecans
½ tsp. salt
1 tsp. vanilla
2 ¼ cups cake flour

1. Cream butter, sugar and vanilla together.
2. Mix four and salt together and blend into creamed butter mixture.
3. Sir in nuts.
4. Cover and chill in refrigerator for 20 minutes.
5. Once chilled, roll into balls, about 1-1 ½ inches and place on greased cookie sheet. (I measure mine at 19 grams each)
6. Bake at 350° for 15- 20 minutes and watch carefully that they do not burn. (I bake for 16 minutes) They will not appear cooked when they come out, but they harden as they cool, so don’t over bake. When the bottoms are golden brown they are ready.
7. Let them cool and then roll in more confection sugar coating so they are white.

Five-Spice-Glazed Salmon with Sesame Green Beans

Whenever I see a new salmon recipe, I seemed to want to try it. Not because I love salmon, because I don’t, but because my family loves salmon. I don’t eat it. This salmon seemed interesting because of the 5-spice and honey used.

When I made this last night, I had to depend on my husband and daughter to tell me when the salmon was actually done. They loved this recipe. They thought that the salmon was mild in flavor and the sauce was nice and sweet. This was the first time that I broiled salmon and I found out fast, that it took twice as long as the recipe stated. Maybe it’s because of my “sucky” oven, but I broiled it longer than the recipe called for.

My daughter loved the green beans in this recipe. Just make sure it’s cooked enough before you serve it. I think next time I make this, I might try to par-boil my green beans first.

This recipe is in the “fine cooking” magazine dated October/November 2010. It’s on page 22. You can find this magazine now.

Five-Spice-Glazed Salmon with Sesame Green Beans Recipe

¼ cup honey
4 tsp. reduced-sodium soy sauce
1 ½ tsp. five-spice powder
2 large cloves garlic, minced
4 6-oz. salmon fillets (preferably wild), bones removed
Nonstick cooking spray
1 lb. slender green beans, trimmed
2 tsp. canola oil
1 tsp. Asian sesame oil
Kosher salt and freshly ground black pepper
2 tbl. toasted sesame seeds
1 tsp. lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.

In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.

Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2-3 minutes. Toss the green beans with the sesame seeds and lemon juice.

Lemon Chess Pie

When Michael and I were on vacation about 6 years ago, we went in a bookstore just to stroll around. Naturally, he went one way and I went another. I made a beeline to the dessert section and found this very interesting book called “Sweety Pies”. From the moment I opened this book, I knew it was for me. I am not a pie maker. For some reason, my pies don’t turn out, but after reading this book; I knew I had to try to perfect my pies. Michael and I read this whole book together on the plane back home. We loved every recipe.

This is such a lovely book with a wonderful story for every pie made. After sitting on my shelf for all this time, I decided to try my hand at a pie. Michael and I chose “Frida’s Lemon Chess Pie.” I didn’t have time to make my own piecrust so I just bought one. There are piecrusts out there made by Mrs. Smith. This frozen piecrust is beautiful and not like the ones that are just wrapped in plastic and cracked.

This is a pretty simple pie to make. The only trouble I had was, not knowing when the pie was actually done. I took it out when I thought it was done, but put it back in for another 10 minutes. The center stays softer than the edges. I decided to refrigerate the pie overnight to set. I just tried it this morning and it was delicious. It is very soft in the center, but apparently that’s the way it’s supposed to be.

This pie is just one big Lemon Square. My daughter loves lemon squares and I know she will love this. When slicing and serving this pie, sprinkle some powdered sugar on top to decorate it.

This recipe comes from a cookbook named, “Sweetie Pies” and is on page 74. This book is written by Patty Pinner. If you love lemon, you will love this pie. I can’t wait to try her other recipes.

Lemon Chess Pie Recipe

One 9-inch single Flaky Pie Crust, rolled out and fitted into a pie plate, with pinched edge rim. (I used store bought piecrust from Mrs. Smith. Thaw it first.)
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
1 ½ tbl. yellow cornmeal
3 large eggs
3 tbl. fresh lemon juice
2 tsp. grated lemon rind
1 tsp. vanilla extract
1/8 tsp. salt

Makes one 9-inch pie

Preheat the oven to 350 degrees. Prepare the piecrust and set aside. (recipe for piecrust to follow).
1. In a large bowl, cream together the butter and sugar until well blended. Stir the cornmeal. Beat in the eggs, one at a time. Add the lemon juice and rind, vanilla, and salt and blend well.
2. Retrieve your piecrust. If you are make your own piecrust, Use your thumb and index finger to pinch the edge of the crust all the way around the pie. Using a fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough.
3. Pour the filling into the piecrust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on wire rack before serving.

Flaky Pie Crust Recipe

9 or 10-inch single crust

1 1/3 cups all-purpose flour
1 tsp. sugar
¼ tsp. salt
½ cup chilled vegetable shortening
3 tbl. ice-cold heavy cream or evaporated milk, more or less as needed.

Sift the flour, sugar, and salt together in a medium-size bowl. Using a pastry blender, a big serving for, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Toss the mixture quickly and lightly with a fork, sprinkle in the cream or milk. Continue tossing until the dough holds together when pressed.

With lightly floured hands, gather up the dough into a flat ball. Cover and refrigerated until you are ready to roll it out.

When you are ready to use, lightly flour your hands and surface to prevent sticking. Starting in the center, roll straight up to the edge. Turn the dough slightly and roll to the edge again. Repeat process until the dough has formed a circle that’s slightly larger than the pan.

To place the dough in the pan, you can roll it over your rolling pin or fold it in quarters.