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ROCCO'S COOKIES WITH BEANS (requested, didn't give) 4-3-10 top of page
Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons light agave syrup
3 large egg whites
1 1/2 cups granulated Splenda
1/4 cup dark chocolate-covered cacao nibs
1/4 cup mini chocolate chips
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao beans are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
Makes 20 cookies.
NOW YOU CAN EAT THIS!
Before: 10g Fat, 210 Calories
After: 1.4g Fat, 45 Calories
Protein: 2g | Carbohydrates: 9g | Cholesterol: 0mg
Fiber: 2g | Sodium: 32mg
Recipe Summary
OATMEAL COOKIES WITH BEANS 4-3-10
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup drained great Northern, cannellini or any white
beans, liquid reserved
3 tbsp butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup raisins (or chocolate chips)
Heat oven to 350°. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans. Keep 2 tbsp of bean liquid in blender and blend until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in raisins (or chocolate chips) by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
For Chocolate Chip version: 105 calories and 3 grams of fat
DEVILED EGGS 4-3-10
4 hard cooked eggs, remove shell and cut in half lengthwise
1/4 tsp salt
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 tsp vinegar
1 tbsp. melted butter
mayonnaise to taste (optional)
Remove yolks and rub them smooth, mix thoroughly with the rest of the ingredients or with mayonnaise. Fill each half white of egg with this mixture.
RHUBARB MUFFIN 4-3-10
1/2 cup salad oil
2 cup milk
1 tsp. vanilla
2 eggs
5 cups flour
1 1/3 cups sugar
2 tbsp. baking powder
1 tsp. salt
4 cups thinly sliced rhubarb
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with cinnamon-sugar mixture. Bake at 375° for 17-23 minutes.
MAGIC MUSTARD SAUCE FOR BAKED HAM (Noel Alexander's Grandma Fran) (3-28-09) 4-3-10
1/2 cup sugar
2-3 tbsps. flour
1 tbsp. dry mustard
1/2 cup white vinegar
1 beaten egg
1 cup evaporated milk
Mix sugar, flour and dry mustard. Add vinegar and stir.
Add beaten egg and stir. Bring to boil. When thick, add one cup or less
of evaporated milk. Don't make it too thin.
Serve over baked ham.
Tips, hints and helps: Put eggs in pan and cover with water, put on high and heat to boiling. Remove from heat and cover and wait 15 minutes. When time is up, cover with cold water until eggs are cold. Can put in ice bath. Remove from water, dry and put in the refrigerator. Do not overcook the eggs. Or, put water 1 inch above the eggs and boil 2 minutes, then leave set for 15 minutes. Or, put eggs in saucepan and let sit in cold water for 5-10 minutes and slow boil them. Or, put eggs in stainless steel pan and add tepid water on them with a little vinegar until warm, bring to rolling boil and then let them set for 15 minutes then put in warm water. Or, after boiling eggs put them in ice water for 10 minutes and they will peel nicely. Or, put eggs in cold water, bring to boil and let boil for 1 minute. Remove from heat and let them set until the water turns cold again. Or, add apple cider vinegar in the water when you boil them. 4-3-10
CRAB APPLE HOT PEPPER JELLY 4-10-10 top of page
2 lbs. crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color
and preferred degree of heat)
In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl. Weight down with a saucer and heavy can. Let stand until dripping stops. Discard pulp. Pour collected juice into a liquid measure. Add enough vinegar to make 3 cups. Combine in a saucepan with sugar. Bring to a boil, stirring constantly. Add peppers, then boil briskly for 8 to 10 minutes or until set. Stir for 7 minutes to prevent floating peppers. Pour jelly into hot, sterilized 8-ounce canning jars. Seal with two-piece canning lids. Let cool, then refrigerate. For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
NOTE: To test for set, remove pan from heat. Dip a cold metal spoon into the liquid and hold well above the steam. Turn spoon sideways and let liquid run off. When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
CRAB APPLE JELLY (plums, requested, found this online) 4-10-10
Quarter the apples, and allow sufficient water to cover them; cook till soft, and strain. To 1 quart of juice add the juice of 1 lemon. Take equal parts of sugar and juice and cook until it gels. Equal parts of apple and plum juice make a good jelly.
EASY CINNAMON BREAD 4-10-10
1 loaf frozen Rhodes bread dough
1/4 c. brown sugar
2 tsp. cinnamon
Icing (below)
Thaw frozen bread about 2 hours. Roll on floured surface until as thin as possible (approximately 18x9 inches). Mix brown sugar and cinnamon and sprinkle over bread dough. Form small end, roll jelly-roll style. Place in greased 9x5 loaf pan, split side up. Cover and let rise about 2-3 hours. Bake at 350 degrees until brown, 15-20 minutes. Remove from pan. Cool 15 minutes. Drizzle icing over top. Serve with butter.
ICING:
2/3 c. powdered sugar
2 tsp. water (approx.)
2 drops vanilla extract
Mix all ingredients adding water a little at a time until desired consistency.
STRAWBERRY CAKE 4-10-10
Spray a 9x13 pan. Line bottom of pan with large marshmallows. Mix a white cake mix per directions. Pour cake over marshmallows. Put Strawberry pie filling on top of cake. Bake at 350° for 50-55 minutes.
CINNAMON ROLLS 4-10-10
Pinch off a piece of frozen bread dough, the size of your middle finger. Roll in butter. Put in pan and let raise. As you make the pieces of dough, squeeze together in loaf pans so they do rise as a slice. Do not put more than 11 pieces in the pan at a time. 4-10-10
CINNAMON BREAD (mar/apr84pg5) 4-10-10
1 cup granulated sugar
¼ cup oil
1 egg
1 teaspoon vanilla
1 cup buttermilk or sour milk
Sift together:
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar
2 teaspoons ground cinnamon
Combine sugar and oil. Add egg and vanilla; mix well. Add milk alternately with sifted dry ingredients. Mix well. Pour into a well greased and floured 9 5/8 x 5½ x 2¾ inch loaf pan (no smaller). Combine sugar/cinnamon mixture and sprinkle over the batter. Swirl into the batter (not to the bottom). Preheat the oven to 350° for 10 minutes and bake for 50-60 minutes.
CINNAMON BREAD (jan/feb98pg4) 4-10-10
¼ cup oil
1 cup white sugar
1 egg
1 cup buttermilk
1 tsp. soda
2 cups flour
½ tsp. salt
1 tbsp. cinnamon
1/3 cup sugar
Combine all but the last two ingredients. Combine last two ingredients. Layer 3-4 times in a greased loaf pan, ending with cinnamon mixture. Bake 350° for 50-60 minutes.
CRAB APPLE JELLY 4-10-10
4 cups crab apple juice
5 cups sugar
Boil until it forms a sheet over the spoon when dropped. Process as you would any other jelly.
ROAST 4-17-10 top of page
1 pkg. dry onion mix
4-5 lb. roast
1 can cream of mushroom soup
16 oz. pepsi
Put roast in cooker, cover with soup. Pour pepsi over roast. Sprinkle onion mix over pepsi. Bake at 325° for 3 1/2 to 4 hours. Add potatoes and carrots if desired. When the vegetables are done, remove from oven so they don't get too soft.
ASPARAGUS ROLL UPS 4-17-10
1 slice of ham, spread with dijon mustard
1 slice swiss cheese
asparagus
Cook asparagus 3 minutes until tender crisp. Wrap the ham and cheese around a stalk of asparagus. Dip the rolls in egg and roll in bread crumbs. Fry in a pan of oil.
ASPARAGUS SALAD 4-17-10
Steam asparagus until just tender and marinate in zesty italian dressing for 24 hours.
STRAWBERRY CAKE 4-17-10
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
SPICED CRAB APPLES 4-17-10
10 cups sugar
6 cups cider vinegar
2 cups water
6 cinnamon sticks
2 tbsps. whole cloves
1 tsp. mace
3 lemons
crab apples
Boil sugar, vinegar and water for 10 minutes. Add spices and thinly sliced lemons tied in cheese cloth bag. Cool syrup and add fruit, bringing to a boil. Remove from stove and cover. Let stand over night. In morning, place in sterilized jars. Seal partially and process 5 minutes in hot water bath, then seal completely.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4 requested, didn't give) 4-17-10
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello, dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4, didn't give) 4-24-10 top of page
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello, dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
VEGETERIAN LASAGNA (requested, didn't give 2-27-10) 4-24-10
6 cups mozarella cheese
10 oz. okg. spinach, drained
10 oz. pkg. california mix, cooked until tender
8 oz. lasagna noodles, cooked and drained
WHITE SAUCE:
1/2 cup margarine
6 tbsps. flour
3 cups milk
Cook until thickened and add vegetables. Layer with noodles, sauce and cheese. Bake at 350° for 30 minutes.
CHOCOLATE CLOUD CAKE 4-24-10
9 ounces bittersweet chocolate, minimum 70 percent cocoa
solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended:
Cointreau)
1 orange, zested
Cream layer:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended:
Cointreau)
1/2 teaspoon unsweetened cocoa powder, for sprinkling
Special equipment: 9-inch springform pan
Preheat the oven to 350°. Line the bottom of the cake pan with baking parchment. Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
GROUND CHERRY PIE 4-24-10
2 1/2 cups ground cherries
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons water
1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons butter
Preheat oven to 425°. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375° and continue to bake for 25 minutes.
JULY 4th RHUBARB UPSIDE DOWN CAKE WITH BERRIES 4-24-10
1 stick butter
1 cup sugar white or light brown
2 cups thinly sliced rhubarb, strawberries and blueberries
1 box yellow cake mix, prepared for batter
Melt butter in 9x13 pan. Sprinkle sugar over butter. Arrange strawberry halves and blueberries in a reverse flag shape and cover with batter. Bake at 350° until done, and flip over to serve.
STRAWBERRY CAKE (4-17-10) 4-24-10
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
GROUND CHERRY PIE 4-24-10
9 inch pie:
2 1/2 cups ground cherries
3/4 cup sugar
3 tbsps. flour
pinch salt (optional)
1 tbsp. lemon juice
enough water to thin mixture
Pour mixture into pie shell and top with a lattice or another pie crust. Bake at 400° for 15 minutes, then reduce heat and bake 35 minutes at 350°.
RHUBARB CAKE WITH CREAM 4-24-10
1 box yellow cake mix
5 cups diced rhubarb
1 cup whipping cream, not whipped
1 1/2 cups sugar
Mix cake mix per directions. Pour into 9x13" pan. Mix rhubarb with sugar. Spoon on top of cake mix. Pour whipping cream over top. Bake at 350° for 45-60 minutes.
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