Tuesday, October 25, 2011

Royal Icing

Royal Icing
2 egg whites
1 1/2 t vanilla extract
1-1 1/2 t almond extract
2 c powdered sugar

1. Whip egg whites and extracts until foamy; slowly add powdered sugar as you continue to whip icing.
Color, if desired, and use immediately or refrigerate.

Tuesday, October 18, 2011

Pumpkin (Chocolate Chip) Bread

Pumpkin (Chocolate Chip) Bread
2 c [whole wheat] flour
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c canola oil
3 eggs
1 t vanilla
1- 29 oz can pure pumpkin
1 1/2-2 c chocolate chips (opt)

1. Preheat oven to 325*; butter and sugar two loaf pans.
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
3. In a large bowl, mix sugar, oil, eggs, and vanilla; add pumpkin.
4. Fold dry ingredients, including chocolate chips, in to wet ingredients and blend until just incorporated.
5. Bake for 1 hour and 15 minutes, until knife inserted comes out clean.
6. Cool for 15 minutes and then turn out on to cooling rack to cool completely.

Tuesday, October 11, 2011

Butternut Squash Soup

Butternut Squash Soup
1- 3-4 lb butternut squash
1 T olive oil
1/4 t salt
4 c (32 oz box) chicken broth
2 c water
1 t nutmeg
1 t cinnamon
2 t brown sugar
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut squash in half lengthwise; scoop out and throw away seeds and membrane. Brush oil over cut sides and sprinkle with salt.
3. Place squash, cut sides down, on a cookie sheet; bake for 1 hour and 20 minutes, or until squash is tender.
4. Cool slightly until you're able to pick up squash with your bare hand, scoop out the meat, and discard the skins.
5. Place squash and broth in food processor (mine could only hold half of the broth with the squash, so I just added the rest in the pot); leave the feed hole open to allow steam to escape and cover it with a towel to avoid splattering.  (An immersion blender in the pot would also work well.)
6. Blend until smooth, pour into a large pot, and stir in water and spices*.
7. Cook over medium-high heat for about 5 minutes, or until heated through. Serve warm.
Makes around 9 to 10 cups.
*You can change the spice amounts to your own liking - have fun and make it your own!
**Every 2 cups contain less than 110 calories!

Tuesday, October 4, 2011

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

Green smoothie with spinach: