February 2007

Frozen Pumpkin Praline Torte
Broadcast date 2/01/07 & 9/28/06
This recipe works best if prepared over 3 days. It can, however, be prepared in one day if you plan your time well.
Crust:
1 qt praline ice cream, softened
Filling:
2 c whipping cream
1 16-oz can pumpkin
1-1/2 c sugar
2-1/2 t cinnamon
2 t ground nutmeg
1/2 t salt
Sauce:
1/4 c light brown sugar, packed
2 T butter
1 T water
1 c candied pecans
Freeze an 8-inch spring form pan for at least 30 minutes. Spoon softened ice cream into pan, press into bottom and half-way up the sides. Place plastic wrap over ice cream and gently press down to 1/2” thickness. Leave plastic wrap on as a cover and freeze for 2 hours or overnight. Whip 1-3/4 cup of cream until stiff and set aside in refrigerator. In saucepan, combine pumpkin, sugar, cinnamon, nutmeg and salt. Heat over medium heat until blended. Remove from heat and allow to cool for one hour. Combine pumpkin mixture with 1-1/2 c of whipping cream. Remove pan from freezer, remove plastic wrap and spread pumpkin mixture evenly into crust. Cover with plastic wrap and freeze overnight. Before serving, whip remaining cream. Combine brown sugar, butter and water in small saucepan and boil over medium heat until thickened and golden brown. Add candied pecans. When ready to serve, remove torte from freezer, unmold and place portions on plates. Top with pecan sauce or drizzle sauce on plate around the torte. Garnish with a dollop of whipped cream. Serves 6.

Chocolate Royale
Broadcast date 2/02/07 & 9/29/06
Pecan Mixture:
1/2 c butter
1 c powdered sugar
3 egg yolks, beaten
3 egg whiles, beaten in peaks
1-1/2 c chopped pecans
Cream the butter and sugar, add egg yolks and 1 cup of the pecans. Fold in egg whites and set aside
Cocoa Mixture:
3 egg yolks, beaten
1/2 c cocoa
1-1/2 c powdered sugar
4 T boiling water
1 T vanilla
3 egg whites, beaten in peaks
Crust:
40 vanilla wafers, crushed
Mix egg yolks, cocoa, powdered sugar and boiling water. Add vanilla and fold in egg whites. Set aside.Cover the bottom of a 9x13 baking pan with 1/3 of the vanilla wafers. Pour 1/3 of cocoa mixture on top of crust. Sprinkle 1/3 of pecan mixture on top of cocoa mixture. Repeat layers two more times. Sprinkle top with remaining chopped pecans. Refrigerate for 24 hours. Serve in squares topped with whipped cream and a mint leaf. Serves 12.

Note: Since your are not cooking the eggs, be sure they are fresh and well refrigerated.
Best-Ever Hot Cocoa Mix
Broadcast date 2/05/07
3 c nonfat dry milk
2 c confectioner’s sugar
1-1/2 c Dutch-processed cocoa powder
1-1/2 c white chocolate chips
1/4 t salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in air-tight containers for up to 3 months. To make hot cocoa, stir 1/3 cup of this mixture into 1 cup of hot milk. Top with whipped cream or mini marshmallows. Makes about 20 servings.

Seven-Layer Bars
Broadcast date 2/06/07
1 c toffee bits (such as Heath)
12 whole graham crackers
8 T (1 stick) unsalted butter, melted
8 oz milk chocolate, chopped coarse
1 c Rice Krispies
1 c pecans, toasted and chopped coarse
1 c semi-sweet chocolate chips
1 c sweetened flaked coconut, toasted
2 14-oz cans sweetened condensed milk
1 T vanilla extract
Adjust oven rack to middle position. Preheat oven to 350. Line 13x9-inch baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

Remove pan from oven, sprinkle crust with milk chocolate and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

Bake until golden brown, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in an air-tight container for up to 3 days.) Makes 45 bars.

Inside-Out BLT's
Broadcast date 2/07/07
3 slices bacon
1/3 c chopped romaine lettuce
1/3 c coarse soft bread crumbs
2 T grated Parmesan cheese
2 t olive oil
3 medium plum tomatoes
1/8 t freshly-ground black pepper
2 t mayonnaise
Cherry tomatoes, halved (optional)
Preheat oven to 400. In large skillet, cook bacon over medium heat until crisp. Drain on paper towels; chop.
In medium bowl, combine bacon, lettuce, crumbs, cheese and olive oil; mix well. Set aside. Halve plum tomatoes lengthwise. Scoop out insides, leaving 1/4 to 1/2 inch shell. Sprinkle inside each tomato half with pepper. Brush with some of the mayonnaise. Mound bacon mixture in tomatoes; transfer to baking pan.

Roast tomatoes, uncovered, 10-12 minutes or until tomatoes begin to wilt. Serve with cherry tomatoes. Serves 2.
Pasta with Shrimp and Vegetables
Broadcast date 2/08/07
2 lbs broccoli, stems trimmed, cut into small florets
1 red bell pepper, halved lengthwise, thinly sliced crosswise
1 lb spaghetti or linguine
1/4 c olive oil
2 T minced fresh garlic
2 t minced fresh rosemary (or 1 t dried, crumbled)
1 t dried crushed red pepper
1 lb uncooked medium shrimp, peeled, deveined
Cook broccoli florets and bell pepper in large pot of boiling water until vegetables are crisp-tender, about 3 minutes. Transfer to bowl of ice water using slotted spoon and cool. Drain. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

Add oil, garlic, rosemary and dried red pepper to same pot; stir 10 seconds over medium heat. Add shrimp; sauté until cooked through, about 3 minutes. Return pasta to pot. Add vegetables and reserved cooking liquid; toss to combine. Season with salt and pepper.

Cupid Cupcakes
Broadcast date 2/09/07
2-1/2 c all purpose flour
1 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c (1 stick) unsalted butter, room temperature
3/4 c sugar
3/4 c packed dark brown sugar
1 t vanilla extract
2 large eggs
2 c mashed ripe bananas (about 4 large)
1/2 c sour cream
1/4 c buttermilk
8 oz imported milk chocolate, cut into small pieces
1 c chopped walnuts, lightly toasted
Position rack in center of oven and preheat to 350. Line 12 muffin cups with muffin/cupcake papers. Sift first 4 ingredients into medium bowl. Using electric mixer and a large bowl, beat butter, sugars and vanilla until light and fluffy. Add eggs, 1 at a time, beating just until blended (mixture may look broken). Beat in sour cream. Reduce speed to very low. Add half of dry ingredients, then buttermilk, then remaining dry ingredients, beating just until blended after each addition. By hand, mix in chocolate and walnuts.

Divide batter among muffin cups. Bake muffins until toothpick inserted into center comes out clean, about 30 minutes. Transfer to racks and cool.

Frosting:
1 c (2 sticks) unsalted butter, room temperature
8 oz cream cheese, room temperature
1 c powdered sugar, sifted
1 t vanilla extract
2 drops (or more) red food coloring, optional
Candy hearts
Using electric mixer, beat butter and cream cheese in large bowl until smooth and fluffy. Using slow speed, mix in sugar and vanilla. Increase speed to high and beat until fluffy. Add enough food coloring to tint frosting to pink, if desired. Spread 2 tablespoons frosting over each cupcake. Decorate with candy hearts. Can be made a day ahead. Cover and refrigerate. Bring to room temperature before serving.

Stir-Fry Chicken with Vegetables
Broadcast date 2/12/07
(Look for Oriental broth near the canned chicken and beef broth at your grocery store.)
1/4 c ready-to-serve Oriental broth
1 T reduced-sodium soy sauce
1 T cornstarch
1 lb skinned and boned chicken (or turkey) breast meat, cut into 1/2-inch strips
1/3 c ready-to-serve Oriental broth
1/4 c reduced-sodium soy sauce
2 T dry sherry
1 T rice vinegar
1 T dark sesame oil
1 T chili puree with garlic
1 T cornstarch
2 t sugar
4 t canola oil, divided
2 large carrots, scraped and thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, cut into strips
1 T minced fresh ginger
4 green onions, chopped
Combine first 3 ingredients; add chicken, stir to coat. Cover and refrigerate 30 minutes. Combine 1/3 c broth and next 7 ingredients; set aside. Remove chicken from marinade, discard remaining marinade. Heat 2 teaspoons canola oil in a large, non-stick skillet over high heat; add chicken and stir fry 5-minutes until tender. Remove chicken from skillet and set aside. Heat remaining 2 t canola oil in skillet; add carrot and stir-fry 2-3 minutes. Add green bell pepper and next 4 ingredients; stir-fry 3 minutes. Stir in broth mixture; bring to a boil. Boil 1 minute or until thickened. Stir in chicken and garnish, if desired, with additional chopped green onions. Makes two servings.

Spicy Oriental Eggplant
Broadcast date 2/13/07
(Meant as a side dish, you can make this an entrée by tossing it with pasta.)
1/2 c ready-to-serve Oriental broth, divided
1 large eggplant, peeled, and cut into 1-inch cubes
2 T reduced-sodium soy sauce
2 t chili puree with garlic
1 t sugar
1 t red wine vinegar
1 t dark sesame oil
2 cloves garlic, minced
2 T minced fresh ginger
1 bunch green onions, chopped
Combine 1/2 c broth and eggplant; cook, covered, in large non-stick skillet over high heat 3-4 minutes or until tender. Drain and set aside. Wipe out skillet with paper towels. Combine soy sauce and next 3 ingredients; set aside. Heat oil in non-stick skillet; add garlic and ginger, and stir-fry 1 minute. Add eggplant and soy sauce mixture and stir-fry 2 minutes. Stir in green onions. Two servings.

Stir-Fry Beef Salad
Broadcast date 2/14/07
1 lb boneless round steak
2 cloves garlic, minced
3 T minced fresh ginger, divided
2 T reduced-sodium soy sauce, divided
3 cloves garlic, minced
3 T white vinegar
2 T creamy peanut butter
1 T molasses
1/2 t dark sesame oil
1 t canola oil
1/2 c fresh cilantro leaves
8 c mixed salad greens
1 red bell pepper, cut into strips
1/2 c fresh bean sprouts
4 cherry tomatoes, quartered
Trim excess fat from steak; cut steak into thin strips. Combine 2 cloves garlic, 1 tablespoon ginger and 1 tablespoon soy sauce in a zip-top plastic bag; add steak. Seal and refrigerate at least 1 hour, turning steak occasionally. Combine remaining 2 tablespoons ginger, 1 tablespoon soy sauce, 3 cloves garlic and next 4 ingredients in electric blender; process until smooth. Set aside. Remove steak from marinade, discard remaining marinade. Pour canola oil into large nonstick skillet; place over med-high heat until hot. Add steak and stir-fry 1-2 minutes or until browned. Combine cilantro and salad greens; divide evenly onto individual plates. Top with steak, bell pepper, bean sprouts, and tomatoes; drizzle with ginger mixture. Serves 4.

Stir-Fry Shrimp
Broadcast date 2/15/07
1/3 c fresh lime juice
1/3 c dry sherry
3 T hoisin sauce
1 T chili puree with garlic
2 t dark sesame oil
1 T cornstarch
2 lbs unpeeled, medium-sized fresh shrimp
2 t canola oil
4 cloves garlic, minced
2 T minced fresh ginger
3 carrots, scraped and thinly sliced
1 red bell pepper, thinly sliced
1/2 lb fresh snow pea pods
1/4 lb fresh bean sprouts
2 bunches green onions, sliced
3 c hot cooked rice
Combine first 6 ingredients in a small bowl; set aside. Peel shrimp. Devein, if desired; set aside. Pour canola oil into a large non-stick skillet; place over high heat until hot. Add garlic and next 4 ingredients; stir-fry 3 minutes. Add shrimp and bean sprouts, and stir-fry 3 minutes or until shrimp turn pink. Add green onions and lime juice mixture; bring to a boil. Boil 1 minute or until thickened. Serve immediately over rice. Serves 4.

Baked Maple and Cinnamon French Toast
Broadcast date 2/16/07
6 1-inch slices whole wheat, French bread or other whole wheat bread
4 eggs
2 c low-fat milk
1/2 c pure maple syrup (preferably dark amber)
1-1/2 t vanilla extract
1/2 t ground cinnamon
Preheat oven to 425. Generously butter large baking pan. Arrange bread slices in single layer on pan. Combine eggs, milk 1/2 c syrup, vanilla and cinnamon in medium bowl and beat to blend. Pour over bread. Let soak until all egg mixture is absorbed, turning bread after 10 minutes, about 25 minutes. Bake bread 15 minutes. Turn; bake until golden, about 10 minutes longer.

Syrup:
3/4 c pure maple syrup (preferably dark amber)
3/8 t ground cinnamon
Combine ingredients in a heavy, small saucepan. Bring syrup to simmer. Remove from heat. Spoon syrup over and serve immediately.

 

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