Wednesday, February 1, 2012

February Recipes


February 2012 Recipes


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Strawberry Mascarpone Crepes

Strawberry Mascarpone Crepes Recipe
These lovely crepes are a Sunday morning specialty.

  
Ingredients:

BATTER:

  • 3 eggs
  • 3/4 cup plus 2 tablespoons milk
  • 3/4 cup all-purpose flour
  • 5 teaspoons butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
 FILLING:

  •  1 cup (8 ounces) Mascarpone cheese
  •  2 tablespoons confectioners' sugar
  •  3 to 4 teaspoons minced fresh basil
  •  1 teaspoon lemon juice
  •  1-1/2 cups sliced fresh strawberries
 STRAWBERRY TOPPING:

  
  •  2 cups sliced fresh strawberries
  •  1/2 cup sugar
  •  2 tablespoons orange juice
  •  1 teaspoon strawberry or vanilla extract
  •  Dash salt
  •  4 teaspoons butter, divided

 Directions:

  
  •  In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.

  •  Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.

  •  For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.

  •  Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  •  Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.

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Dancing Deer Baking Co

  
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Chocolate Crepes with Raspberry Sauce

Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!
Chocolate Crepes with Raspberry Sauce Recipe

  
Ingredients:

  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/3 cup sugar, divided
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 4-1/2 cups fresh or frozen raspberries, thawed, divided
  • Reduced-fat whipped cream in a can
  • 1 teaspoon confectioners' sugar

 Directions:

  •  In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

  •  In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

  •  Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.

  •  Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

  •  Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

  •  Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.

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 Cornish Hens with Almond Stuffing

  

 Almonds add an unexpected crunch to this savory stuffing.
Cornish Hens with Almond Stuffing Recipe
 Ingredients:

  •  1 celery rib, chopped
  •  1/4 cup chopped onion
  •  3 tablespoons butter, divided
  •  2 cups crushed seasoned stuffing
  • 1/2 cup chicken broth
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 Cornish game hens (20 to 24 ounces each)
  • 1 garlic clove, minced
  • 1/8 teaspoon paprika
Directions:
  • In a large skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the stuffing, broth, almonds, parsley, poultry seasoning, salt and pepper. Spoon about 1 cup stuffing mixture into each hen; tie legs together with kitchen string.
  • Place hens breast side up on a rack in a shallow roasting pan; cover with foil. Bake at 375° for 40 minutes. In a small microwave-safe bowl, melt remaining butter with garlic and paprika. Uncover hens; baste with butter mixture.
  • Bake, uncovered, for 20-30 minutes longer or until juices run clear and a meat thermometer reads 180° for hens and 165° for stuffing. Yield: 4 servings.

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Dylans Candy Bar


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 Chevre-Stuffed Chicken with Apricot Glaze

Chevre-Stuffed Chicken with Apricot Glaze Recipe 
Ingredients:
  •  2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  •  2 tablespoons goat cheese
  • 2 tablespoons part-skim ricotta cheese
  • 4 tablespoons chopped shallots, divided
  •  1 teaspoon olive oil
  • 2/3 cup reduced-sodium chicken broth
  • 2 tablespoons apricot spreadable fruit
  •  1 tablespoon lemon juice
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon minced fresh parsley

Directions:
  •  Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks.

  •  In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm.

  • In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half.
  •  Return chicken to the pan; cover and cook for 6-7 minutes or until a no longer pink. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley. Yield: 2 servings.

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Smarthome, Inc.

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Banana-Berry Brownie Pizza

The fruit lightens up the rich chocolate taste
Banana-Berry Brownie Pizza Recipe 
Ingredients:

  • 1 package fudge brownie mix (13-inch x 9-inch size)
  •  1/3 cup boiling water
  • 1/4 cup canola oil
  • 1 egg






  • TOPPING:








    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup sugar
    •  1 egg
    •  1 teaspoon vanilla extract
    • 2 cups sliced fresh strawberries
    • 1 to 2 medium firm bananas, sliced
    • 1 ounce semisweet chocolate, melted 

    Directions:

    •  In a large bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350° for 25 minutes.

    • In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.

    •  Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers. Yield: 10-12 servings.


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