SuperAwesomeEasy(HEALTHY) French Toast

I just got "Deceptively Delicious" and tried the very first receipe in the book. It was so easy and delicious so I am passing it on to you.

The basic gist is that you puree something like banana, squash, sweet potato, carrot, pumpkin, etc. and just mix it in with your eggs when you dredge the bread. I used pumpkin because I had a can laying around from Thanksgiving. I made this for myself and Caroline and halved the recipe, which yielded 3 slices total. This is a great way to sneak in something healthy with stuff you already like, which benefits everyone!

4 large eggs

2 TBSP healthy puree of your choice

1/4 tsp cinnamon

4 slices whole wheat bread

nonstick spray

2 tsp margarine

maple syrup and powdered sugar (optional)

Whisk the eggs, puree and cinnamon together in a bowl. Add the bread turn them to soak up the mix, no longer than 30 seconds.

Coat a nonstick pan or griddle with the cooking spray, once it's hot add the margarine until it's sizzling (she recommends adding flaxseed too but we did not have that on hand-i bet wheat germ would work as well). Cook until golden brown on each side, about 2-3 minutes. Serve with syrup and sugar if desired. I also cut up some fresh fruit for the topping.

Crock pot Potato Soup

I got this from a friend, who got it from a friend, who got it from a friend...well, you get the idea. If it's been passed down among that many friends, it must be good!

This would be a great 'Lenten Friday' recipe - if you sub vegetable broth for the chicken broth (and skip adding bacon).

Crock Pot Potato Soup

6-8 Potatoes - peeled and cut into bite sized pieces - if they're really big, 3 is usually enough
1 Onion - Chopped
2-3 Carrots - peeled and chopped
2 Celery Stalks - sliced/chopped (optional, tastes fine without it)
4 Chicken Bouillon Cubes(for Fridays, use veg broth or just add extra salt & spices)
1 TBS Parsley flakes
4-5 cups of water
1 TBS Salt - (if you use sea salt, you can probably half the amount)
1/3 cup of butter
2-4 tsp pepper (to taste - 2 was fine for us; 3-4 is probably almost too much)
1-1.5 cup sour Cream

Toppings (optional):
Shredded cheddar
Bacon - cooked & chopped
Chives


Place everything, except the sour cream, in the crockpot.
Cook on low for 10-12 hours (or High for 3-4).
Add the sour cream about an hour before eating it.

Serve with toppings if desired.

Black Forest "Cake"

Anyone who lives, works, or grew up around Fort Worth is probably familiar with this dessert, which has become the signature creation of Fort Worth's Swiss Pastry Shop. A true cake it is not, but rather a delicious, cloud-like confection. Billowy whipped cream is paired with surprises of crisp, almond-tinged meringue and dressed with luscious chocolate curls. Although the image of a black forest cake conjures up images of deep cocoa and cherries, you will not find any cherries in this dessert.

Last fall, I went on a virtual quest to find a recipe similar to the Swiss Pastry Shop's version. Most everything I found consisted of enough flour to make it cakey, and I knew the SPS's dessert was anything but. Finally, I stumbled upon an archived Star-Telegram article detailing the recipe. It was relatively easy to make and the results were wonderful. My mother's birthday celebration is tomorrow, so I will be making it again today. The recipe states the yield as 10 servings, but it's an incredibly rich cake. I made as written and it easily served the 12 people at a family dinner last year, with a bit leftover.

BLACK FOREST CAKE
Serves 10
10 ounces egg whites (about 10 large egg whites)
3 cups minus 2 tablespoons sugar, divided
1 tablespoon cornstarch
1/2 pound blanched almonds, finely grated
1 envelope unflavored gelatin
2 tablespoons very hot water
3 cups heavy (whipping) cream
Vanilla extract, to taste
Dark sweet chocolate, shaved
Dark sweet chocolate, finely grated
Powdered sugar, for dusting

Beat egg whites in a large bowl until foamy. Gradually add 1 cup minus 2 tablespoons sugar, beating constantly, until mixture forms a mass that will stand in stiff peaks. Combine 1 cup sugar and cornstarch; carefully fold sugar mixture and almonds into beaten egg whites.
Spread mixture onto baking sheets lined with buttered parchment paper, forming three 10-inch circles. Bake at 250 degrees for 1 1/2 hours. Remove from pans; cool on wire racks.
Dissolve gelatin in hot water; cool slightly. Combine heavy cream and vanilla; beat until stiff. Add remaining 1 cup sugar and warm gelatin mixture, mixing carefully. Assemble cake, spreading whipped cream mixture between meringue layers. Frost top and sides of cake with remaining whipped cream mixture. Sprinkle shavings over top of cake. Cover sides of with finely grated chocolate. Sift powdered sugar over top. Keep in cool place.

This was originally printed in the Star-Telegram on September 27, 2006.

Here are a few tips I learned when I made this:

• Use a 10" springform pan base as a template for you circles. I trace the circles onto the parchment paper with a Sharpie, flip the paper over, butter it, then fill in the circle. Although the ink is on the backside, it will still show through the parchment paper. You can also make a shaped cake relatively easily (a square or heart instead of a circle) using a pastry bag to pipe the shape. It's crucial to use some kind of template to keep consistency in the layers. I'd imagine you could even make mini cakes, but it might be a lot of work.
• Make sure the gelatin is dissolved well, but still a little warm when you add it to the whipped cream. I think I let mine cool too much one time and ended up with strings of gelatin in the whipped cream. Gross.
• I've made the meringue layers several days ahead of time, wrapped them well, and frozen them until I was ready to assemble. When you defrost, be sure to leave them wrapped so the condensation occurs on the outside of the wrapping material, instead of on the meringue layers.

Pumkpin Mousse Parfait

I made this for a party this weekend and it served about 12 cups. This is amazingly easy and delicious. It's somehow light and rich at the same time. I layered each cup twice but think I may only do one layer the next time I make it. I think you could omit the rum if you wanted to, but it adds a nice flavor if you like that.

¼ c dark rum
1 packet (2 tsp) unflavored gelatin powder
1 15-oz can pumpkin
½ c granulated sugar
½ c light brown sugar, lightly packed
3 large eggs
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 c cold heavy cream
1 tsp vanilla extract

Sweetened whipped cream
Chopped ginger cookies

Place the rum in a heat proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, the sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt.

Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In a medium bowl, whip the cream and vanilla until soft peaks form. Fold whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses. Add a layer of whipped cream, followed by some chopped cookies. Repeat layers, ending with a pumpkin layer. Cover with plastic wrap and chill for 4 hours or overnight. To serve, decorate with whipped cream and cookies.

Source

Roast Chicken with Two Lemons

This is a staple in our house - always moist, simple, easy and delicious. It's self-basting so no oil or butter is required - it will not stick to the pan. Great for chicken salads and anything that requires cooked chicken without extra flavors interfering. This is a shortened version of the recipe from Marcella Hazan's Essentials of Classic Italian Cooking.

Whole Chicken (3-5 lbs), giblets removed

2 Small Lemons

Salt

Pepper

1. Preheat oven to 350 degrees.

2. Pierce the lemons 5 times with a fork. Pat the chicken dry.

3. Sprinkle the chicken with salt and pepper inside and out. I sometimes put s & p inside the skin of the breasts.

4. Stuff the bird with the lemons and close the cavity up with a toothpick to prevent the lemons from falling out (don't do it too tightly or the chicken will burst). Although, honestly sometimes the lemons are just too big so I go with one and a half or I leave the cavity open and hope for the best.

5. Place bird breast side down on roasting pan and roast for 30 minutes. Turn the bird over and cook for another 30 minutes (or leave it - the turning is just for color on the skin of the breasts which is nice for presentation).

6. Increase the oven temperature to 400 degrees and roast until the bird is done, about 20 minutes more. Allow for 20-25 minutes of total cooking time for each pound.

The juices from the bird are delicious - I spoon them over pieces of the chicken when serving.

Breakfast Apple Granola Crisp

Another winner from Smitten Kitchen. I am posting this here so you don't have to go digging for it... She tones down the sugar to make this an acceptable breakfast item which I reluctantly accept...I figure Caroline will go for this since apples and applesauce are a daily demand of hers.

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

Source

Missy Chase Lapine's Peanut Butter and Jelly Muffins

Aidan loves these and I'm a fan too. The recipe is from The Sneaky Chef, a cookbook dedicated to sneaking fruits, vegetables and whole grains into your child's favorite foods. Basically, she makes purees, juices and flour blends that can be added to everyday foods like mac n cheese and muffins so that your little ones are getting the nutrients they need without the food fight. I strongly recommend her book and thought I would post one recipe (which also includes recipes for her 'Orange Puree' and 'Flour Blend') that I am particularly fond of.

1 Cup Flour Blend (see below)

2 tsp baking powder

1/2 tsp salt

2 large eggs

1/4 Cup brown sugar

1/4 Cup canola oil

3/4 Cup Orange Puree (see below)

3/4 Cup smooth peanut butter

8 heaping teaspoons favorite jam

(jelly doesn't work as well as jam - jelly disappears

into the muffins)

Preheat oven to 350 degrees and line a muffin tin with paper liners (or spray muffin pan with vegetable oil spray).

In a mixing bowl, whisk together the FLour Blend, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree, and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't overmix or muffins will be dense).

Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top.

Bake for 25-30 minutes, until the tops are golden brown.

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Flour Blend Recipe

1/3 Cup unsweetened wheat germ

1/3 Cup whole wheat flour

1/3 Cup unbleached all-purpose white flour

Mix all ingredients together. Can be stored in the refrigerator for months.

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Orange Puree

1 medium sweet potato, peeled and roughly chopped

3 medium to large carrots, peeled and sliced into thick chunks

3-4 Tbs water

Steam the carrots and potato for about 20 minutes (or boil for same amount of time) until vegetables are very tender. Puree cooked vegetables in food processor with 2 Tbs water. If necessary, add remaining amounts of water to make a smooth puree. This makes about 2 Cups of puree. N.B. I freeze the remainder in ice-cube trays and defrost one cube to mix with another cube of plain pureed fruit and applesauce. Aidan loves this!