Carmen's Almond Shortcakes

My friend Carmen made these for me, and after that, I was
hooked.  Don't let all the ingredients and steps deter you; they
are well worth the effort!

INGREDIENTS:

1 large egg, separated

5 tablespoons plus 1/2 cup sugar, divided

1/2 cup slice almonds

1 7 ounce log almond paste cut into 1/2 inch cubes

2 cups all-purpose flour

1 tbsp. baking powder

1 tsp grated lemon peel

1/2 tsp salt

1/2 tsp ground ginger

6 tbsp. chilled unsalted butter cut into 1/2 inch cubes

2/3 cup chilled buttermilk

1 tsp vanilla extract

1 tsp almond extract


DIRECTIONS:

Heat oven to 375. Line rimmed baking sheet with parchment. Whisk egg white and 2 tblspoons sugar in small bowl to blend. Mix in almonds.

Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until course meal forms; transfer to large bowl. Whisk egg yolk, buttermilk and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.

Divide dough into 8 equal pieces; roll each into 2 inch ball. Place balls on prepared baking sheet, space 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg whites) among biscuits, spread to cover. Bake biscuits until golden brown and tested inserted into center comes out clean, about 26 minutes.

Asparagus-Stuffed Chicken Rolls



Here's a hint: grow sage in your garden or on your window sill.
It is a prolific herb, and not only is wonderful in a variety of dishes,
but it's so pretty, florists use it in flower designs!



This recipe came in my email box today from Taste of Home and I just had to share it with you immediately.  Why did I like it so much.  Well, first it used sage, a herb that is less commonly included than old favorites like parsley and basil ~ at least by me. 



I had to include this baby picture of my
sweetie, Molly.  Her first year with us
was a cold winter here in Florida, so she
had to wear this little hoodie sweater. 



Secondly, it included asparagus (yah); and finally, it seemed like a take on Chicken Cordon Blue, an old favorite of my husband's.  There's also the fact that right now, all I have in the freezer is chicken breasts.  This received fantastic reviews, so let's all give it a try and send thanks to Louise Ambrose of Kingston, New York who submitted the recipe. 

Ingredients:

• 8 fresh asparagus spears
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon Dijon mustard
• 4 fresh sage leaves
• 2 slices provolone cheese (1 ounce each)
• 2 slices deli ham (3/4 ounce each)
• 1/4 cup all-purpose flour
• 1 egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1-1/2 teaspoons butter
• 1-1/2 teaspoons olive oil
• 1/4 cup white wine or chicken broth

Preparation:

1. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.
3. Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.
4. In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.
5. Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.

Nutritional Facts
1 stuffed chicken breast equals 460 calories, 21 g fat (9 g saturated fat), 182 mg cholesterol, 861 mg sodium, 16 g carbohydrate, 1 g fiber, 46 g protein.

Originally published as Asparagus-Stuffed Chicken Rolls in Cooking for 2 Spring 2009, p23

Louisiana Crab Cakes with Creole Tartar Sauce

Louisiana Crab Cakes from My Recipes

Crab Cakes! Oh my, this does remind me of my home on Cape Cod. Fishing for blue claw crabs on the shores of the Bass River was a time-honored family tradition in which all my children and grandchildren  shared. We owned a boat perfect for crab fishing; The boys would catch the crabs using string tied to bait, carefully luring them into their net.  We girls liked the daintier procedure of lowering a crab trap into the water and waiting for a wary crab to try for the bait.  For my baby grandson above (now almost 12), steering the boat was enough activity for him!

 

Our favorite meal was eating the crabs right from the shell and dipping them in melted butter.  However, for a special treat, my husband would make a batch of crab cakes, and I'd whip up a bowl of tartar sauce.  Whatever the cooking method, we'd always dine on newspapers set out on the table to catch the drippings of the butter. 

 

This version comes from My Recipes, and I like the idea of the added spice! If you're a regular reader, you know I like Scorned Woman, but handle with care ~ she's pretty hot!



 

Ingredients:

 

Tartar sauce:

1/2 cup low-fat mayonnaise

3 tablespoons sweet pickle relish

2 tablespoons capers, drained and rinsed

1 teaspoon Creole mustard

1/4 teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter)

1/4 teaspoon hot pepper sauce (such as Tabasco)

 

Crab cakes:

4 (1-ounce) slices white bread

1/4 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon hot pepper sauce (such as Tabasco) |I recommend Scorned Woman, but try just a few drops at at time; a tablespoon would probably send smoke out your ears!| 

1/4 teaspoon freshly ground black pepper

1 pound lump crabmeat, shell pieces removed

1 large egg, lightly beaten

1 large egg white, lightly beaten

4 teaspoons vegetable oil, divided

Fresh parsley sprigs (optional)

Lemon wedges (optional)

 

 

Preparation:

 

To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.

 

To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

 

Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well.

 

Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch-thick patty.

 

Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs.

 

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown.

 

Repeat procedure with remaining oil and patties. Serve with tartar sauce.

 

Garnish with parsley sprigs and lemon wedges, if desired.

Tip: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results.

 

David Bonom, Cooking Light
JULY 2004

 

 

Tilapia Masala With Rice

Photograph by Antonis Achilleos

I don't know about other places, but in Florida Tilapia is a delicious white fish that is reasonably priced.  When I saw this recipe at Food Network , I had to share it with you.

Ingredients

• 1 cup basmati rice, rinsed
• Kosher salt
• 1/2 cup frozen peas
• 3/4 cup plain yogurt
• 1 small clove garlic, chopped
• 1 1-inch piece ginger, peeled and chopped
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 4 6-ounce tilapia fillets
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh cilantro or mint

 

Preparation:

Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.

Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.

Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.

Serves: 4
Calories: 423
Total Fat: 10 grams
Saturated Fat: 5 grams
Protein: 39 grams
Total carbohydrates: 44 grams
Sugar: 3 grams
Fiber: 2 grams
Cholesterol: 106 milligrams
Sodium: 614 milligrams

 

Classic Iced Sugar Cookies

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

I wanted to include this cookie because it's a perfect cookies for cut-outs!  This is fun to do with children. 

100 Healthy Cookies from My Recipes

 

Ingredients:

 

Cookies:

2 1/2 cups all-purpose flour (about 11 1/4 ounces)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

10 tablespoon butter, softened

1 1/2 teaspoons vanilla extract

2 large egg whites

Icing:

2 cups powdered sugar

1/4 cup 2% reduced-fat milk

1/2 teaspoon vanilla extract

 

 

Preparation:

 

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.

Unwrap 1 dough ball.

 

Press dough into a 4-inch circle on heavy-duty plastic wrap.

 

Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.

Preheat oven to 375°.

 

Remove one dough portion from refrigerator.

 

Remove top sheet of plastic wrap; turn dough over.

 

Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies.

 

Place cookies 2 inches apart on baking sheets lined with parchment paper.

 

Bake at 375° for 10 minutes or until lightly browned.

 

Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

 

Repeat procedure with remaining dough half.

To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.

 

Note:

For icing that's suited for piping, decrease the milk to two tablespoons.

Julianna Grimes, Cooking Light
DECEMBER 2007

 

Toasted Coconut Chocolate Chunk Cookies

Photo: Randy Mayor; Styling: Leigh Ann Ross

This list of healthy cookies is 100 recipes long, so obviously, I can't put all of them up on this blog (it would last long past the holidays!)  However, you can click on the links I'm providing and it will take you to the list so you can scroll through yourself.  Here's another version of chocolate chip cookies with coconut as an added attraction.  100 Healthy Cookies from My Recipes

Ingredients:

 

1 cup flaked sweetened coconut

4.5 ounces all-purpose flour (about 1 cup)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup packed brown sugar

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1 large egg

2 ounces dark chocolate (70% cacao), chopped

Cooking spray

 

 

Preparation:

 

Preheat oven to 350°

 

Arrange coconut in a single layer in a small baking pan.

 

Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

 

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

 

Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended.

 

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg.

 

Add flour mixture, beating at low speed just until combined.

 

Stir in toasted coconut and chocolate.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

 

Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown.

 

Remove from pan, and cool completely on wire racks.

 

Jackie Mills, MS, RD, Cooking Light
APRIL 2010

 

Chocolate-Hazelnut Thumbprints

Photo: Randy Mayor; Styling: Leigh Ann Ross

Oh my, these recipes just get better and better.  These look so yummy, and I bet they look really pretty on a cookie tray!
Another healthy cookie recipe from My Recipes.  Another favorite flavor of mine is in this cookie ~ hazelnut.  I think chocolate and hazelnut has it all over chocolate and peanut butter.

Ingredients:
 
4.5 ounces all-purpose flour (about 1 cup)

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1 teaspoon instant espresso (optional)

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts, toasted

1/3 cup hazelnut-chocolate spread (such as Nutella)

Preparation

Preheat oven to 350°.
 
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
 
Combine flour, sugar, cocoa, and salt; stir with a whisk.
 
Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).

Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well.

Add flour mixture to butter mixture; beat at low speed just until combined.

Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny.

Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently.

Arrange balls 1 inch apart on baking sheets lined with parchment paper.

Press thumb into center of each cookie, leaving an indentation.

Bake, 1 batch at a time, at 350° for 10 minutes.

Remove cookies from pans; cool completely on wire racks.

Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Cooking Light
DECEMBER 2009