Salmon Butter Spread 1 cup (2 sticks) butter, softened 8 ounces smoked salmon, coarsely chopped 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed 2 tablespoons minced green onion 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon hot pepper sauce Sesame crackers or cocktail rye bread Combine all ingredients except crackers and bread in medium bowl. Beat with electric mixer until smooth. Serve as an appetizer spread for crackers or cocktail rye bread. Store covered in refrigerator up to 3 days. Note: Allow refrigerated spread to soften at room temperature about 15 to 20 minutes before serving. Yield = 1 cup Serving Size = 1 tablespoon Nutritional Information per serving Calories 120 KCal Total Fat 12 g Saturated Fat 7 g Cholesterol 35 mg Total Carbohydrates 0 g Protein 3 g Vitamin A 460.10 IU Calcium 6 mg -------------------------------------------------------------------------- Mushroom Pate 1 cup (2 sticks) butter 1 medium-sized leek, white only, chopped 2 small cloves garlic, minced 1 1/2 pounds coarsley chopped fresh mushrooms 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme 1/2 cup dry white wine 2 tablespoons dry sherry or sauterne 1/4 teaspoon pepper 1/8 teaspoon salt Fresh herbs, if desired Carrot flowers, if desired Toasted French bread slices Melt butter in large heavy skillet. Add leek and garlic. Cook over medium heat until leek is tender, about 8 minutes. Stir in mushrooms, parsley and thyme. Continue cooking about 10 minutes. Stir in wine, sherry, salt and pepper. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in blender or food processor until smooth. Place mixture in 3-cup container. Garnish with fresh herbs and carrots. Serve with toasted French bread slices. Yield: 20 servings Serving Size: about 2 tablespoons Nutritional Information per serving Calories 100 Total Fat 9 g Total Carbohydrates 3 g Protein 1 g Vitamin A 8 %DV Calcium 10 mg -------------------------------------------------------------------------- Oriental Cheese Tarts 1 pound Ricotta cheese 3 eggs, beaten 1 package (10 ounces) frozen seasoned oriental vegetables, cooked according to package directions 1 cup (4 ounces) shredded Colby cheese 1/2 cup buttermilk baking mix 1/4 cup dairy sour cream 1/4 cup (1/2 stick) butter, melted Place all ingredients in a large mixing bowl. Mix until well combined. Fill buttered, 2 3/4-inch microwaveable muffin cups three-fourths full. Microwave at 50 percent power 7 to 8 minutes, or until a knife inserted near center comes out clean. Turn pan after half the cooking time. Cool in pan 10 minutes. Remove tarts carefully and cool completely on wire rack. Refrigerate, wrapped in plastic wrap, up to 5 days.* To reheat, microwave at 50 percent power approximately 45 seconds per tart. * Tarts may be frozen up to 1 month. Thaw, wrapped, in refrigerator overnight. NOTE: To bake conventionally, preheat oven to 375 degrees. Fill buttered 2 3/4-inch muffin cups three-fourths full. Bake 20 to 25 minutes. Cool in pan 10 minutes. Carefully remove and cool completely on wire rack. Yield: 1 1/2 dozen Serving Size = one tart Nutritional Information Per serving Calories 120 Total Fat 9 g Total Carbohydrate 5 g Protein 6 g Vitamin A 15 %DV Calcium 130 mg -------------------------------------------------------------------------- Crunchy Cranberry Buttermilk Muffins 1 1/3 cups all-purpose flour 2/3 cup quick oats, uncooked 1/3 cup firmly packed brown sugar 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon EACH: cinnamon, nutmeg 1/4 teaspoon salt 3/4 cup buttermilk 1 egg, slightly beaten 1/4 cup (1/2 stick) butter, melted 1/2 cup chopped fresh cranberries Preheat oven to 400 degrees. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4-inch muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter.* * NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave - one muffin on High (100%) for 30 to 45 seconds. Yield: 16 muffins Serving Size = 1 muffin Nutritional Information Per serving Calories 100 Total Fat 4 g Total Carbohydrate 16 g Protein 2 g Vitamin A 3 %DV Calcium 40.35 mg -------------------------------------------------------------------------- Oatmeal Raisin Biscuits 1 3/4 cups all-purpose flour 1/2 cup quick oats, uncooked 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon EACH: salt, baking soda 1/2 cup golden raisins 1/4 cup (1/2 stick) butter 3/4 cup buttermilk Preheat oven to 425 degrees F. Combine flour, oats, sugar, baking powder, salt and soda in large mixing bowl. Stir in raisins. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just nutil dough holds together. Knead dough on lightly floured surface about 10 times. Roll dough to 1/2-inch thickness. Cut with a 2-inch diameter round cutter. Place biscuits about 1-inch apart on buttered cookies sheet. Bake 12 to 15 minutes, or until golden. Cool slightly. Remove from cookies sheet. Serve warm or cold with butter. Yield: 18 Serving Size = 1 biscuit Nutritional Information Per serving Calories 100 Total Fat 3 g Total Carbohydrate 16 g Protein 2 g Vitamin A 3 %DV Calcium 30 mg -------------------------------------------------------------------------- Oven-Baked Nutmeg Praline French Toast 8 slices Italian bread, cut about 3/4-inch thick 4 eggs 1 cup milk or half-and-half 2 tablespoons granulated sugar 2 tablespoons orange-flavored liqueur or orange juice 1/2 teaspoon EACH vanilla and nutmeg 1/4 teaspoon salt 1/3 cup butter 1/2 cup chopped pecans 1/4 cup firmly packed light brown sugar 1 tablespoon butter, melted Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over bread, turning once to coat evenly. Refrigerate, covered, several hours or overnight. Preheat oven to 400 degrees F. Place 1/3 cup butter in 15 x 10-inch jelly roll pan; place in oven to melt butter. Remove from oven; tilt pan to coat evenly with butter. Arrange bread in single layer in prepared pan. Bake, uncovered, about 25 minutes or until firm and golden brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon butter in small bowl. Sprinkle over baked french toast. Broil, about 5 inches from heat, watching carefully, about 1 minute or until topping begins to bubble. Variation: Omit praline topping (made with pecans, brown sugar and the 1 tablespoon melted butter). Bake french toast as directed, but carefully turn bread halfway through baking time. Do not broil. NOTE: Other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream or butter with fruit preserves. Yield: 8 slices Serving: 2 slice Nutritional Information per serving Calories 310 Total Fat 17 g Total Carbohydrates 30 g Protein 7 g Vitamin A 10 %DV Calcium 65 mg -------------------------------------------------------------------------- Mixed Fruit Coffee Cake Cake Batter: 3/4 cup (1 1/2 sticks) butter 1 1/4 cups firmly packed light brown sugar 4 eggs 2 teaspoons grated lemon peel 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoons baking soda 1/4 teaspoon salt 1 cup dairy sour cream 1 package (6 oz.) diced mixed dried fruit (1 1/2 cups) Confectioners sugar, if desired Streusel: 1/2 cup firmly packed light brown sugar 2 tablespoons EACH: butter and flour 1/2 teaspoon EACH: cinnamon and nutmeg Preheat oven to 350 degrees F. For cake batter, cream butter in large mixer bowl until fluffy. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla. Combine dry ingredients. Blend in dry ingredients alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Gently fold in dried fruit. For streusel, place all ingredients in a small bowl. Combine ingredients using a pastry cutter until mixture is crumbly. Spoon 1/3 of the batter evenly into well-buttered and floured 10-inch tube pan. Sprinkle with 1/2 of the streusel. Repeat. Spread remaining 1/3 of cake batter over streusel. Bake 55 to 60 minutes. Yield: One 10 inch cake or 16 servings Serving size: 1 piece Nutritional Information per serving Calories 340 Total Fat 15 g Total Carbohydrates 50 g Protein 5 g Vitamin A 16 %DV Calcium 75 mg -------------------------------------------------------------------------- BRIE AND BACON OMELET 2 tablespoons butter 2 tablespoons chopped green onion 4 eggs 1/4 cup milk 1/8 teaspoon pepper 2 ounces chopped Brie, skin removed 4 slices bacon, cooked, drained and crumbled 3 tablespoons coarsely chopped toasted pecans Fresh fruit, if desired Preheat broiler . Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting pan to coat bottom and sides. Saute onion until tender, about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium to high. Pour egg mixture into skillet. Stir once and cook until the edges begin to set. Using a fork gently pull the edges of the eggs away from the sides of the pan so that the uncooked portion flows under the cooked edges. Continue until most of the egg mixture is set, but the surface of the omelet is still slightly wet. Sprinkle cheese, bacon and nuts over top of omelet. Fold in half; cut into 2 pieces. Garnish with fresh fruit. Serve immediately. Yield: 2 servings Nutritional Information per serving Calories 510 Total Fat 44 g Total Carbohydrates 6 g Protein 24 g Vitamin A 27 %DV Calcium 150 mg -------------------------------------------------------------------------- Tangy Warm Chicken Salad 1/4 cup (1/2 stick) butter, divided 2 whole chicken breasts, skinned, boned and cut into thin strips 1/3 cup chopped red peper 2 tablespoons minced shallots 1 teaspoon dried tarragon OR 1 tablespoon fresh tarragon, minced 1 cup whipping cream 1 cup cooked asparagus pieces 1 tablespoon Dijon-style prepared mustard 1/4 cup toasted almonds Melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low stirring constantly until cream is reduced and thickened, about 5 minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Serve immediately with almonds sprinkled on top. Note: May be served with hot, cooked rice. Yield: 5 servings Serving Size: about 2/3 cup Nutritional Information per serving Calories 420 Total Fat 33 g Total Carbohydrates 7 g Protein 25 g Vitamin A 45 %DV Calcium 75 mg -------------------------------------------------------------------------- CHILLED ROASTED CORN CHOWDER 1/4 cup (1/2 stick) butter 1 1/2 cups thinly sliced leeks 1 large baking potato (about 6 ounces) 1 can (about 14 ounces) chicken broth 1/2 teaspoon salt 1/4 teaspoon ground white pepper 4 medium ears fresh corn, husked 2 1/2 cups buttermilk 3/4 cup diced red bell pepper (1 small pepper) 1/3 cup chopped fresh basil leaves OR 1 tablespoon dried basil leaves 2 tablespoons chopped fresh chives OR green onion tops, if desired Melt butter in large saucepan over medium heat. Cook leeks in butter until softened, stirring occasionally, about 5 to 8 minutes. Meanwhile, peel potato and cut into 1/2-inch pieces. Add to saucepan with leeks. Stir in broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until potato is very tender. Puree (1/2 at a time) in food processor or blender. Cool; cover and chill at least 4 hours or overnight. To roast corn, place ears on grill over coals. Grill 10 to 12 minutes or until browned, tuming occasionally. (Or, place corn on rack of broiler pan and broil 2 to 3 inches from heat source for 8 to 10 minutes, turning every 2 minutes.) Cool; cut kernels off cobs. Remove potato mixture from refrigerator 30 minutes prior to serving. In large bowl, stir together potato mixture, buttermilk, corn, pepper, basil and salt; mix well. Ladle chowder into soup bowls sprinkle with chives. NOTE: 2 cups cooked frozen or canned corn kernels may be substituted for the roasted corn. Yield: 6 servings Serving Size: about 1 cup Nutritional Information per serving Calories 210 Total Fat 10 g Total Carbohydrates 26 g Protein 8 g Vitamin A 26 %DV Calcium 150 mg -------------------------------------------------------------------------- Turkey Slices with Lemon Butter Sauce 1 1/4 pounds boneless turkey breast slices, about 1/3-inch thick Salt and freshly ground pepper 1/4 cup butter 1 (10 ounce) package spinach, stems trimmed Lemon Butter Sauce 1/4 cups (1/2 stick) cold butter 3 tablespoons finely chopped shallots 2/3 cup reduced-sodium chicken broth 2 tablespoons lemon juice 1 tablespoon minced parsley Salt and freshly ground pepper Make Lemon Butter Sauce. ln medium saucepan, heat 1 tablespoon of the butter over medium heat. Add shallots and cook until tender, 2 to 3 minutes. Add chicken broth and lemon juice. Heat to boiling. Boil until liquid reduces by about half. Reduce heat to medium and add remaining butter, a tablespoon at a time with a wire whisk until smooth. Stir in parsley. Season to taste with salt and pepper. Keep sauce warm over very low heat. Season turkey slices with salt and pepper. Heat 1 tablespoon butter in large non-stick skillet over medium-high heat until hot. Saute cutlets, a few at a time until golden brown and tender, 2 to 3 minutes on each side. Remove from skillet and keep warm. Heat remaining butter in skillet until hot. Add spinach and cook over medium-high heat and cook just until wilted. To serve, arrange cooked spinach on platter. Top with turkey slices. Drizzle with Lemon Butter Sauce . Serving size: 6 Yield of sauce: about 1/2 cup Nutritional Information per serving Calories 300 Total Fat 19 g Total Carbohydrates 5 g Protein 27 g Vitamin A 73 %DV Calcium 25 mg -------------------------------------------------------------------------- Vegetable Vermicelli with Tomato Butter Sauce 6 tablespoons butter 4 ounces assorted wild mushrooms such as oyster or shitake 1 large leek, washed and trimmed to 2-inches, cut into julienned strips 1 large carrot, pared, cut into julienne strips 1 each: medium zucchini and yellow squash, cut into julienne strips 2 large cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 can (16 ounces) diced tomatoes, undrained 1 tablespoon lemon juice 12 ounces vermicelli or thin spaghetti 1/4 cup chopped fresh basil Freshly grated Parmesan cheese Heat 3 tablespoons of butter in a large non-stick skillet over medium-high heat. Add mushrooms to skillet and cook until tender. Remove from skillet and set aside. Add another 1 tablespoon butter to skillet. Add vegetables and garlic. Cook over medium heat until almost tender, about 4 minutes. Add tomatoes and lemon juice to skillet. Heat until hot. Stir in remaining butter and reserved mushrooms. In large pot of boiling salted water cook vermicelli until al dente or almost tender. Drain well. Return pasta to cooking pot. Add sauce and toss gently to coat well. Serve with Parmesan cheese and sprinkle with basil. Yield: 6 servings Serving size: 3/4 cup Nutritional Information per serving Calories 700 Total Fat 21 g Total Carbohydrates 98 g Protein 30 g Vitamin A 96 %DV Calcium 501 mg -------------------------------------------------------------------------- Herbed Breast of Chicken Wrapped in Phyllo 6 boneless chicken breasts, skinned (about 5 to 6 ounces each) 9 sheets phyllo pastry, thawed according to package directions. Herb Butter 3/4 cup (1 1/2 sticks) butter, softened 1 tablespoon each: chopped fresh basil, thyme and rosemary or teaspoon each dried herbs 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Combine all ingredients for Herb Butter in small bowl. Place chicken breasts between waxed paper. Pound to flatten slightly. Place about 1 tablespoon of the butter mixture in the center of each chicken breast half. Tuck in sides and roll up to enclose butter. Place on a plate. Cover and refrigerate 30 minutes. Heat oven to 375 degrees F. In small suacepan melt remaining Herb Butter. Place phyllo sheets in a stack on work surface. Cut sheets in half lengthwise. Keep phyllo covered with plastic wrap. For each serving, layer 3 sheets of phyllo, laying one vertically, one horizontally and one diagonally. Brush each sheet with melted Herb Butter. Place one chicken breast in center of phyllo. Gather phyllo up over top of chicken and pinch together to form a leafy, flowerlike top. Place on a baking sheet with sides. Bake until deep golden brown, 30 to 35 minutes. *Note -- Phyllo pastry is available frozen in most supermarkets or middle eastern groceries. Yield: 6 servings Serving size: 1 breast Nutritional Information per serving Calories 400 Total Fat 25 g Total Carbohydrates 8 g Protein 31 g Vitamin A 18 %DV Calcium 30 mg -------------------------------------------------------------------------- Garlic Butter Mashed Potatoes 2 1/2 pounds Russet potatoes, pared, cut into chunks (about 5 large) 6 large cloves garlic, peeled 1/2 cup butter, softened 1/3 cup half-and-half or milk, warmed 1 teaspoon salt 1/4 teaspoon freshly ground pepper Butter Snipped fresh chives, optional In large saucepan, cook potatoes and garlic in boiling salted water until tender, 10 to 15 minutes. Drain well and return to pan. Shake pan over low heat to dry potatoes of excess moisture. Add butter and cream to pan. Mash by hand or with electric mixer. Beat in salt and pepper. Transfer to serving dish. Dot with additional butter and sprinkle with chives, if desired. Yield: 6 to 8 servings Serving: 3/4 of a cup Nutritional Information per serving Calories 180 Total Fat 10 g Total Carbohydrates 19 g Protein 3 g Vitamin A 8 %DV Calcium 21 mg -------------------------------------------------------------------------- SPRINGTIME VEGETABLES WITH HERB BUTTER 1 pound small new potatoes, scrubbed (1 1/2 to 2-inch potatoes) 2 1/2 cups fresh or 1 bag (16 oz.) frozen sugar snap peas 1/4 cup (1/2 stick) butter 2 teaspoons chopped fresh basil OR 3/4 teaspoon dried basil 1 1/2 teaspoons chopped fresh thyme 1eaves 0R 1/2 teaspoon dried thyme leaves 1 teaspoon chopped fresh tarragon OR 1/4 teaspoon dried tarragon l/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Cut potatoes into halves or quarters. Place in medium saucepan with enough water to cover. Bring to boil; reduce heat and simmer, covered, until barely tender about 8 to 10 minutes. Add peas; continue cooking 3 to 5 minutes. Transfer vegetables to colander; drain well. Discard water from saucepan; add butter. Cook over medium heat until butter is melted; stir in herbs, salt and pepper. Return vegetables to pan, tossing lightly to coat. Yield: 6 servings Serving Size: about 3/4 cup Nutritional Information per serving Calories 150 Total Fat 8 g Total Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg -------------------------------------------------------------------------- BUTTERY ASPARAGUS SAUTE 1 pound asparagus, trimmed, cut into 1-inch pieces 1 medium red pepper, cut into short thin strips 1/3 cup sliced shallots (about 2 large) OR chopped onion 3 tablespooons butter 1/4 teaspoon salt 1/8 teaspoon ground nutmeg Freshly ground black pepper In large skillet over medium heat, cook asparagus, bell pepper and shallots in butter until asparagus is crisp-tender, about 5 minutes, stirring occasionally. Season with salt, nutmeg and pepper. Serve immediately. Yield: 6 servings Serving Size: 1/2 cup Nutritional Information per serving Calories 70 KCal Total Fat 6 g Total Carbohydrates 5 g Protein 2 g Vitamin A 52 %DV Calcium 20 mg -------------------------------------------------------------------------- White Chocolate Macadamia Nut Cheesecake Crust: 1 1/2 cups crushed brown edge wafers 1/2 cup finely chopped macadamia nuts 1/4 cup (1/2 stick) butter, melted 1/4 teaspoon cinnamon Filling: 4 packages (8 ounces ea.) cream cheese, softened 1/4 cup firmly packed brown sugar 4 eggs 1/2 cup (1 stick) butter, softened 3/4 pound white chocolate, melted* 1 tablespoon Praline liqueur 2 teaspoons vanilla extract 1 cup coarsely chopped toasted macadamia nuts Semi-sweet chocolate, melted White chocolate leaves Whole macadamia nuts *White chocolate melts best in a double boiler over hot, NOT boiling water. Preheat oven to 350 degrees. For crust, combine all ingredients. Press onto bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling. For filling, beat cream cheese in large mixer bowl until fluffy. Beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in butter until well combined. Mix in melted chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees. Bake 1 1/2 hours or until center of filling is just set. Cool completely on wire rack. Refrigerate, covered, several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Drizzle with semi-sweet chocolate. Garnish with white chocolate leaves and macadamia nuts. Serve cut in thin wedges. Yield: 1 9-inch cake Serving Size: 1/18 of cake Nutritional Information per serving Calories 490 Total Fat 41 g Total Carbohydrates 25 g Protein 8 g Vitamin A 25 %DV Calcium 100 mg -------------------------------------------------------------------------- Lemon Blueberry Bread Pudding 6 cups day-old Vienna bread cubes,(1-inch cubes) 1 cup fresh blueberries 1/4 cup toasted sliced almonds 4 eggs 2 containers (8 oz. each) lemon yogurt 1/3 cup of sugar 1/4 cup (1/2 stick) butter, melted and cooled 1/2 teaspoon vanilla extract 1/4 teaspoon EACH: cinnamon and nutmeg Whipped cream Preheat oven to 350 degrees F. Stir bread, blueberries and almonds in large mixing bowl. Whisk eggs in large mixing bowl. Add yogurt, sugar, butter, vanilla and spices, stirring until blended. Pour yogurt mixture over bread mixture; stir until bread is well coated. Spoon mixture into well-buttered 8-inch square baking dish. Bake 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or cold topped with a dollop of whipped cream. Yield: 9 servings Serving: 1/2 of a cup Nutritional Information per serving Calories 270 Total Fat 11 g Total Carbohydrates 35 g Protein 8 g Vitamin A 8 %DV Calcium 125 mg -------------------------------------------------------------------------- Peanut Butter Brownies Brownies 1/2 cup (1 stick) butter 1 cup plus 2 tablespoons granulated sugar 1/2 cup cocoa 2 eggs 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 cup creamy peanut butter 2 tablespoons butter, softened Glaze 1/2 cup confectioners' sugar 2 tablespoons creamy peanut butter 1 tablespoon milk 2 tablespoons chopped peanuts Preheat oven to 350 degrees F. For brownies, in medium saucepan, heat butter over medium-low heat until melted. Stir in granulated sugar, cocoa and eggs. Add flour and salt to chocolate mixture; stir until smooth. Pour into lightly buttered 8-inch square baking pan. Drop 1/4 cup peanut butter by teaspoonfuls onto batter. With a table knife, gently stir batter to create swirls. Bake 30 minutes or just until brownies begin to pull away from sides of pan and wooden pick inserted near center comes out clean. Do not overbake. Remove from oven; place pan on wire rack to cool completely. For glaze, combine confectioners' sugar and peanut butter. Stir in milk, 1 tablespoon at a time, to reach spreading consistency. Spread evenly over brownies. Sprinkle with peanuts. Cut into bars before serving. Yield: One 8-inch square pan Serving: 1 bar Nutritional Information per serving Calories 210 Total Fat 12 g Total Carbohydrates 24 g Protein 4 g Vitamin A 6 %DV Calcium 13 mg -------------------------------------------------------------------------- Mediterranean Torta 1/2 cup sun-dried tomatoes (dry packed) 1 1/2 cup pine nuts, divided 12 tablespoons (1-1/2 sticks butter), softened, divided 2 packages (3 ounces each) cream cheese, softened 1/2 cup (4 ounces) crumbled feta cheese 1 cup fresh basil or parsley leaves 1 jar (7 ounces) roasted red peppers, drained and patted dry. In a small bowl cover sun-dried tomatoes with boiling water let stand until softened, about 20 minutes. Line a 7 x 3-inch loaf pan with plastic wrap; set aside. Finely chop 1/4 cap of the pine nuts; put in a small bowl. Add remaining 1/4 cup whole pine nuts and 1 tablespoon of the butter; mix until butter is well distributed. Press in an even layer into prepared pan. In a bowl using an electric mixer beat cream cheese feta cheese and remaining 11 tablespoons butter until fluffy . Spread a third of the cheese mixture over nuts. Drain and pat dry softened tomatoes In a food processor or blender place tomatoes and basil leaves; process until finely chopped, 30 to 60 seconds Spread over cheese mixture; cover with even layers of half the remaining cheese mixture then the red peppers and finally the remaining cheese mixture. Cover and refrigerate until firm, about 3 hours. Unmold onto a serving plate; serve with assorted crakers, if desired. Yield: 22 servings Nutritional Information Per serving Calories 120 Total Fat 12 g Total Carbohydrate 2 g Protein 3 g Vitamin A 20 %DV Calcium 4 mg -------------------------------------------------------------------------- Rockefeller Sauce 3/4 cup (1 1/2 sticks) butter, divided 3/4 cup chopped celery 3 tablespoons chopped shallots 1 pound fresh spinach, washed, drained, stems removed 1 cup lightly packed watercress, NOT chopped, stems removed 1 tablespoon EACH: anchovy paste, catsup 1 teaspoon EACH: red pepper sauce, pepper 1/4 cup Cognac Melt 1/4 cup butter in large heavy skillet. Sauté celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Use to top cold cooked shrimp or toss with hot cooked pasta. Yield: 1 1/2 cups Serving Size = 1 tablespoon Nutritional Information Per serving Calories 60 Total Fat 6 g Total Carbohydrate 1 g Protein 1 g Vitamin A 35 %DV Calcium 25 mg -------------------------------------------------------------------------- SAVORY EGGPLANT-TOMATO BUTTER 2 cups peeled and finely chopped eggplant 1/2 cup fineiy chopped onion 1/4 cup peeled, seeded and finely chopped plum tomatoes 1 tablespoon balsamic vinegar 1 1/2 teaspoons brown sugar 1/2 teaspoon minced garlic 1/2 teaspoon oregano leaves, crushed 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 cup (2 sticks) butter, softened In a medium saucepan combine eggplant, onion, tomatoes, vinegar, brown sugar, garlic, oregano, salt and black pepper. Cook over very low heat, stirring frequently, until eggplant is brown and tender, 10 to 15 minutes; cool slightly. In a large bowl combine eggplant mixture with butter until blended. Divide butter in half; place each half on a large sheet of plastic wrap. Shape into logs, 1 inch in diameter; wrap securely. Refrigerate until firm, about 1 hour. Use within a week or freeze up to 3 months. Serve with grilled chicken and fish or toss with pasta, rice and vegetables. YIELD: 2 cups Serving: 1 tablespoon Nutritional Information per serving Calories 50 Total Fat 6 g Total Carbohydrates 1 g Protein 0 g Vitamin A 5 %DV Calcium 3 mg -------------------------------------------------------------------------- HAM-ASPARAGUS BRUNCH BAKE 2 tablespoons butter 3 tablespoons sliced green onion 1/2 pound fresh asparagus, cut into 1/2-inch pieces (1 1/2 cups) 6 eggs 1/3 cup milk 1 teaspoon dried mustard 1/4 teaspoon EACH: salt, pepper 2 cups chopped cooked ham 1 1/2 cups (6 oz.) shredded cheddar cheese Preheat oven to 350 degrees F. Melt butter in large heavy skillet. Cook onion and asparagus over medium heat about 3 minutes. Stir together in large mixing bowl eggs, milk, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes. Sprinkle dish with cheese and bake an additional 10 to 15 minutes. Yield: 10 servings Serving Size: 1/2 cup Nutritional Information per serving Calories 190 Total Fat 13 g Total Carbohydrates 3 g Protein 15 g Vitamin A 12 %DV Calcium 155 mg -------------------------------------------------------------------------- FLUFFY SPINACH AND POTATO BAKE 4 large red potatoes cut into 1 to 1 1/2-inch cubes 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 cup dairy sour cream 1 cup sma11 curd cottage cheese 1/4 cup sliced green onions with tops 2 eggs, slightly beaten 2 tablespoons butter, melted 1/2 teaspoon salt 1/4 teaspoon pepper Preheat over to 350 degrees F. Place potatoes in large saucepan; cover with water. Bring to boil. Simmer potatoes until tender, about 15 minutes Drain potatoes; mash in large mixing bowl. Stir in remaining ingredients. Place in well-buttered 1 1/2-quart round baking dish. Bake 1 hour. Serve immediately. Yield: 12 servings Serving Size: 1/2 cup Nutritional Information per serving Calories 150 Total Fat 7 g Total Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg -------------------------------------------------------------------------- Dijon Mustard Butter for Vegetables or Pasta 1/2 cup butter, softened 3 tablespoons chopped parsley 2 tablespoons finely chopped green onion with some of tops 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 clove garlic, crushed Salt and freshly ground pepper to taste Combine all ingredients in small bowl. Shape butter into a log about 1 1/2-inches in diameter. Wrap in plastic wrap. Keep in refrigerator up to one week or wrap in aluminum foil and freeze up to 1 month. Serve over steamed vegetables such as asparagus, broccoli, cauliflower or use as a basting sauce for broiled fish or poultry. Yield l /2 cup Serving: 1 tablespoon Nutritional Information per serving Calories 110 Total Fat 12 g Total Carbohydrates 1 g Protein 0 g Vitamin A 10 %DV Calcium 7 mg -------------------------------------------------------------------------- Honey Mustard Chicken Kabobs Honey Mustard Sauce: 3/4 cup (1 1/2 sticks butter) 3 tablespoons EACH: honey, Dijon mustard Kabobs: 1 package (16 ounces) fresh, whole mushrooms (about 24) 1 package (1 1/4 to 1 1/2 pounds) skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 large red peppers, cut into 1 1/2-inch pieces (about 24) 1 medium pineapple, cut into 1 1/2-inch chunks (about 24) 3 medium zucchini, sliced about 3/4-inch thick (about 24) For sauce, melt butter in small heavy saucepan. Whisk in honey and mustard. Reserve about 1/2 cup of sauce in a serving container. Set aside. For kabobs, thread long metal skewers with mushroom, 2-3 pieces of chicken, red pepper, pineapple and zucchini. Repeat once. Brush kabobs with remaining sauce in saucepan. Grill 6 inches above medium indirect heat for 7 to 10 minutes. Turn and baste with additional sauce from saucepan. Discard any leftover sauce from saucepan. Continue cooking until chicken is tender and no longer pink. Pass reserved sauce to spoon over hot kabobs. Yield: 12 kabobs Serving Size = 2 kabobs Nutritional Information Per serving Calories 380 Total Fat 22 g Total Carbohydrate 26 g Protein 23 g Vitamin A 50 %DV Calcium 4 mg -------------------------------------------------------------------------- Chocolate Chip Cookie Bars 1 cup (2 sticks) butter, softened 1 cup sugar 2 teaspoons vanilla extract 1 teaspoon salt 2 cups all-purpose flour 1 1/2 cups chocolate chips 1 cup chopped walnuts, divided Preheat oven to 375 degrees F. Beat butter, sugar, vanilla and salt in large mixing bowl until light and fluffy. Gradually add flour; mix well. (Dough will be stiff.) Stir in chocolate chips and 3/4 cup of walnuts. Press dough onto bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Gently press remaining 1/4 cup walnuts onto surface. Bake 20 to 25 minutes or until lightly browned. Cool completely in pan or wire rack. To serve, cut into bars. Yield: 48 bars Serving: 1 bar Nutritional Information per serving Calories 150 Total Fat 10 g Total Carbohydrates 15 g Protein 2 g Vitamin A 4 %DV Calcium 8 mg -------------------------------------------------------------------------- Lacy Batty Cakes 3/4 cup white cornmeal 1/2 teaspoon EACH: baking powder, baking soda and salt 1 egg 1 cup buttermilk 1/4 cup (1/2 stick) butter, melted Stir together in small mixing bowl cornmeal, baking powder, soda, and salt. Whisk egg in large mixing bowl. Stir in buttermilk and butter. Add cornmeal mixture, stirring until smooth. Preheat griddle to 400 degrees F. Lightly butter griddle. Use 1 tablespoon batter for each batty cake. Cook 2 to 3 minutes until cakes begin to bubble and bottoms are golden. Turn and bake 2 to 3 minutes longer. Serve hot with Kentucky Derby Turkey Hash. Yield: 32 batty cakes Serving: 4 batty cakes Nutritional Information per serving Calories 110 Total Fat 7 g Total Carbohydrates 10 g Protein 3 g Vitamin A 5 %DV Calcium 50 mg -------------------------------------------------------------------------- KENTUCKY DERBY HASH 6 tablespoons butter 1 1/2 cups chopped onion 1/3 cup chopped red pepper 1 package (8 ounces) fresh mushrooms, thinly sliced 1/4 cup all purpose flour 1 tablspoon instant chicken bouillon 2 1/2 cups 2% milk 1 tablespoon Worcestershire sauce 3 cups diced cooked turkey 1/4 cup finely chopped fresh parsley Melt butter in large heavy skillet. Cook onion and pepper over medium heat until tender about 5 minutes, stirring occasionally. Add mushrooms. Cook 5 minutes longer. Remove pan from heat. Stir in flour and bouillon. Gradually stir in milk and Worcestershire sauce. Retum to heat. Bring to boil, stirring constantly. Continue cooking over medium heat for 1 minute. Stir in turkey and parsley continuing cooking until thoroughly heated. Serve over Lacy Batty Cakes. Yield: 8 servings Serving Size: about 2/3 cups Nutritional Information per serving Calories 320 Total Fat 17 g Total Carbohydrates 15 g Protein 26 g Vitamin A 22 %DV Calcium 160 mg -------------------------------------------------------------------------- LOUISVILLE PIE Crust: 1 1/4 cups all-purpose flour 2 teaspoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 3 to 4 tablespoons cold water Fillinq: 3 eggs 3/4 cup granulated sugar 1 cup dark corn syrup 1/4 cup (1/2 stick) butter, melted and cooled 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cups chopped pecans or walnuts 2/3 cup semisweet chocolate chips or semisweet or bittersweet chocolate bar, chopped (3 ounces) 1 cup whipping cream 1 1/2 tablespoons confectioners' sugar For crust, combine flour, granulated sugar and salt in medium bowl. Cut in butter with a pastry blender or two knives until the size of small peas. Add water 1 tablespoon at a time until dough holds together when pressed. Shape dough into disc, wrap in plastic wrap. Chill 30 minutes or until almost firm. Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 13-inch circle, about 1/8-inch thick. Transter to 9-inch pie plate. Trim edges; turn edges under and flute by pinching to form a decorative edge. Beat eggs in large bowl. Beat in granulated sugar, corn syrup, butter, vanilla and salt. Stir in nuts and chocolate. Bake about 55 minutes or until filling is puffed and crust is golden brown. Let cool on wire rack. Whip cream with confectioners' sugar until soft peaks form. Serve pie with whipped cream. NOTE: A 9-inch prepared pie crust also may be used. Yield: 1 9-inch pie Servings: 8 slices Nutritional Information per serving Calories 720 Total Fat 45 g Total Carbohydrates 76 g Protein 6 g Vitamin A 16 %DV Calcium 45 mg -------------------------------------------------------------------------- Marilyn's Hot Artichoke Spread 1/4 cup (1/2 stick) butter, softened 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) Parmesan cheese 1 can (14 ounces) artichoke hearts, drained, chopped 1/3 cup chopped sun-dried tomatoes (packed in oil, drained) 2 cloves garlic, minced 1/2 teaspoon oregano Preheat oven to 350 degrees. Stir together ingredients in large mixing bowl. Spoon into 9-inch pie plate or 2-cup casserole. Bake 20 to 25 minutes or until lightly browned. Serve with toasted French bread slices or crackers. Yield: 25 servings Serving Size: about 2 tablespoons spread Nutritional Information per serving Calories 80 Total Fat 7 g Total Carbohydrates 2 g Protein 3 g Vitamin A 5 %DV Calcium 80 mg -------------------------------------------------------------------------- CREAMY HERBED POTATOES 6 tablespoons butter 6 tablespoons flour 1/4 cup freshly snipped chives OR green onions 2 teaspoons crushed rosemary 1/2 teaspoon EACH: salt and pepper 1 quart light cream 0R half-and-half 2 pounds (between 6 or 8) all-purpose potatoes, peeled and thinly sliced 1/2 large Spanish onion, peeled and thinly sliced 1/2 cup grated Parmesan cheese Preheat over to 350 degrees F. Melt buter in 3-quart heavy saucepan. Stir in flour, herbs and seasonings. Remove from heat. Gradually stir in cream. Bring to boil over medium heat, stirring frequently, Boil and stir 1 minute; set aside. Layer half the potatoes in well-buttered, 3-quart rectangular baking dish. Cover with half EACH of the onions, cheese and sauce. Repeat layers. Bake 55 to 60 minutes or until potatoes are tender. Yield: 12 servings Serving Size: 1/2 cup Nutritional Information per serving Calories 300 Total Fat 23 g Total Carbohydrates 19 g Protein 6 g Vitamin A 17 %DV Calcium 140 mg -------------------------------------------------------------------------- CREAM OF ASPARAGUS SOUP 2 large leeks 2 tablespoons butter 4 cups ready-to-serve chicken broth 2 medium potatoes, peeled and diced 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound asparagus 1/2 cup whipping cream Trim the roots and the leaves from leeks, leaving only the white and about 2 inches of the green sections. Rinse well: split lengthwise and slice crosswise about 1/2-inch thick. Sauté leeks in butter in Dutch oven over low heat about 10 minutes or until softened. Stir in chicken broth, potatoes, salt and pepper. Bring to a boil over high heat. Meanwhile trim off tips (about 1 1/2 inches) from asparagus: reserve for garnish. Trim off woody stem ends: discard. Chop remaining asparagus into 1- inch pieces. Add to boiling soup. Reduce heat and simmer, uncovered, about 10 minutes or until vegetables are tender. Transfer soup to work bowl of food processor or blender: process until pureed. Retun soup to clean saucepan. Stir in cream: heat through. Garnish each serving with asparagus tips. To prepare asparagus for garnish, bring salted water to boil in a small saucepan. Add reserved asparagus tips: cook about 3 to 5 minutes or until just tender: drain well. Yield: 6 cups Serving: 6 ounces Nutritional Information per serving Calories 200 Total Fat 12 g Total Carbohydrates 17 g Protein 7 g Vitamin A 6 %DV Calcium 65 mg -------------------------------------------------------------------------- Roast Chicken with Herbed Butter 1 roasting chicken (about 3 1/2 lbs.) salt and pepper 2 fresh rosemary sprigs (or 1/2 tsp. dried crushed rosemary) 1 carrot, cut into thirds 1 medium onion, quartered 2 1/4 cups chicken stock Rosemary Butter: 6 tablespoons unsalted butter, softened 1 teaspoon finely chopped garlic 1 1/2 tablespoons chopped shallots Rosemary sprigs, if desired 1/2 teaspoon salt Freshly ground pepper 1 teaspoon dried rosemary, crushed Combine butter, garlic, shallots. 1 teaspoon dried rosemary, 1/2 teaspoon salt and a sprinkling of pepper in small bowl: mix to blend well. (Butter can be prepared a day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using.) Preheat oven to 375 degrees. Clean chicken: rub cavity with salt and pepper. Place rosemary sprigs, carrot and onion pieces in cavity. Place chicken, breast side up, on rack in open roasting pan. Rub chicken with 1 tablespoon herbed butter. Place pan on center shelf of oven. Roast chicken, basting every 20 minutes with 1/4 cup chicken stock and rubbing with 1/2 tablespoon herbed butter. Chicken will be fully cooked when golden brown and juices run clear when flesh is pierced with knife, about 1 1/2 hours. Thermometer inserted in thigh should register 175 to 180 degrees. Remove chicken from roasting pan. Place pan with drippings over medium-high heat: add remaining chicken stock (You should have 1 to 1 1/4 cups stock left.) Cook and stir 5 minutes or until reduced slightly. Whisk in remaining butter (about 2 tablespoons). Add salt and pepper as needed (If sauce is too salty, add a little water and cook a few minutes to thicken.) To serve, arrange chicken on platter and drizzle with sauce. Garnish with fresh rosemary sprigs. Yield: 4 servings Serving Size: 1 piece Nutritional Information per serving Calories 650 Total Fat 45 g Total Carbohydrates 6 g Protein 50 g Calcium 50 mg -------------------------------------------------------------------------- Glazed Carrots 1 1/2 cups water 1/2 cup sugar 1/4 cup (1/2 stick ) butter 2 pounds peeled baby carrots Salt and peper Place water, sugar and butter in large saucepan. Cook and stir over high heat: bring to boil. Add carrots: reduce heat to medium. Cook, covered 10 to 15 minutes or until tender. Uncover and increase heat to high: cook until liquid reduces to a glaze, stirring constantly. Season with salt and pepper. Serve immediately. Yield: 8 servings Nutritional Information per serving Calories 150 Total Fat 6 g Total Carbohydrates 24 g Protein 1 g Vitamin A 64 %DV Calcium 33 mg -------------------------------------------------------------------------- Lattice-Crust Turkey Pot Pies 2 cans (13 3/4 ounces ea.) ready-to-serve chicken broth Water 1 fresh skinless and boneless turkey breast (about 1 1/3 pounds) 3 tablespoons butter, divided 1 package (10 ounces) frozen pearl onions, thawed and drained 1/2 teaspoon sugar 1/4 cup all-purpose flour 2 1/2 cups milk 1/2 teaspoon dried marjoram, crushed 1 package (10 ounces) frozen petite peas, thawed and drained 2 cups julienne-cut raw, peeled carrots Pie crust pastry for single-crust pie 1 egg beaten with 1 tablespoon water Heat chicken broth and 1 cup water in Dutch oven over high heat; bring to a boil. Add turkey and, if necessary, more water to cover. Reduce heat to low; simmer, uncovered, about 25 to 30 minutes (about 25 minutes per pound) or until turkey is cooked through. Remove turkey from broth. Let stand just until cool enough to handle. Cut into cubes; set aside. Skim and discard fat from broth. Strain broth; measure 1 cup for sauce (reserve remainder for another use). Heat 1 tablespoon butter in large saucepan over medium-high heat until butter is melted. Add onions and sugar; reduce heat to medium and sauté 3 minutes. Remove onions; stir remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2 minutes or until mixture is bubbly and slightly golden. stirring constantly. Whisk in milk and reserved 1 cup broth; cook until thickened, stirring constantly. Season with marjoram, salt and pepper. Stir in cubed turkey, onions, peas and carrots. Remove from heat. Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry into strips. Brush rim of each ramekin lightly with egg mixture. Arrange pastry strips decoratively on top of turkey mixture; press to adhere around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 25 minutes or until filling is bubbling and crusts are golden. Yield: 6 servings Serving Size: 1 piece Nutritional Information per serving Calories 500 Total Fat 20 g Total Carbohydrates 35 g Protein 35 g Calcium 180 mg -------------------------------------------------------------------------- Broccoli Parmesan 1 bag (16 ounces) Broccoli Cuts 2 tablespoons butter, melted 1 teaspoon Parmesan cheese 1 teaspoon chopped parsley Cook broccoli according to package directions. In separate bowl, combine butter, cheese and parsley; mix well. Drain broccoli; place in serving bowl. Add butter mixture; toss to coat evenly. Serve immediately. Serving Size: 4 Nutritional Information per serving Calories 80 Total Fat 6 g Total Carbohydrates 5 g Protein 3 g Vitamin A 52 %DV Calcium 70 mg -------------------------------------------------------------------------- Mary Bergin's Browned Butter Toffee Tart Browned Butter Filling: 2 eggs 3/4 cup granulated sugar 6 tablespoons all-purpose flour 1/2 cup (1 stick) butter 1 1/2 teaspoons vanilla 3/4 cup chocolate covered toffee, chopped Pate Sucree (Sweet Pastry Crust) 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 1/2 cup (1 stick) cold butter, cut into pieces 1 egg yolk 2 tablespoons water Make Pate Sucree. Place flour, sugar and butter in food processor fitted with steel blade. Process until mixture resembles fine meal. In a small bowl, whisk together egg yolk and water. Add to butter mixture. Process until dough just holds together. If dough appears dry, add a little more water. (To mix by hand, combine dry ingredients in medium bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal. Add liquid ingredients with fork and stir until dough leaves sides of bowl.) Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On lightly floured board, roll out pastry to an 11-inch circle. Transfer dough to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes. Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch skillet heat the butter over medium heat. Continue cooking until butter has turned a golden brown color, stirring occasionally. Be careful that butter does not burn. Whisk butter and vanilla into egg mixture until smooth. Place tart shell on baking sheet. Pour in filling and spread evenly. Sprinkle with chopped toffee. Bake until top is deep golden brown and firm to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room temperature. Yield: 8 to 10 9-inch tarts Serving: 1 tart Nutritional Information per serving Calories 530 Total Fat 33 g Total Carbohydrates 55 g Protein 5 g Vitamin A 20 %DV Calcium 30 mg -------------------------------------------------------------------------- Mary Bergin's Macadamia Nut Butter Cookies 1 cup (2 sticks) butter, softened 1/4 cup granulated sugar 3 tablespoons honey 1 egg yolk 1/2 teaspoon vanilla extract 1 3/4 cups all-purpose flour, sifted 1/2 cup roasted coarsely chopped macadamia nuts In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm. Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container. Yield: about 3 1/2 dozen cookies Serving Size: 1 cookie Nutritional Information per serving Calories 80 Total Fat 6 g Total Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg -------------------------------------------------------------------------- Mary Bergin's Individual Chocolate Truffle Cake Truffles: 4 ounces bittersweet chocolate, chopped 3 tablespoons whipping cream 2 tablespoons butter 2 tablespoons orange liqueur or orange juice Chocolate Cake: 5 ounces bittersweet chocolate, chopped 10 tablespoons butter, cut into small pieces 3 eggs 3 egg yolks 1/2 cup granulated sugar 5 tablespoons all-purpose flour Whipped cream and cocoa for garnish Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Remove from heat. Make sure butter is melted before refrigerating. Stir in butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4ths full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa. Yield: 6 cakes. Serving Size: 1 cake Nutritional Information per serving Calories 610 Total Fat 48 g Total Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg -------------------------------------------------------------------------- Jeff Blank's Boiled Shrimp with Spicy Herb Butter 1 cup (2 sticks) butter 1/4 cup lemon juice 2 tablespoons finely chopped garlic 1 tablespoon cracked black pepper 1 tablespoon paprika 3 tablespoons chopped fresh rosemary leaves 1 bay leaf 1 1/2 teaspoons dried oregano 3/4 teaspoon dried basil 1/2 teaspoon salt 3/4 teaspoon ground red pepper 2 to 2 1/2 pounds extra large or jumbo fresh shrimp, shelled and deveined In medium saucepan combine butter and all ingredients except shrimp and heat until butter is melted. Cook over low heat 10 minutes. Remove bay leaf and discard. To cook shrimp, heat a large saucepan of salted water to boiling. Add shrimp and cook 3 minutes. Drain well. Place shrimp in serving dish and top with butter sauce. Yield: 6 servings Serving Size: 1/6 of recipe Nutritional Information per serving Calories 410 Total Fat 33 g Total Carbohydrates 5 g Protein 24 g Vitamin A 45 %DV Calcium 100 mg -------------------------------------------------------------------------- Jeff Blank's Cherry Pecan Carrot Layer Cake 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 cups granulated sugar 3 eggs 1 cup diced fresh or canned mango* 1/4 cup mango or orange juice 2 cups shredded, pared, carrots 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup dried cherries 1 cup chopped pecans *1 large mango will give you 1 cup of diced fruit. Sliced mangos in juice are available at many supermarkets in the produce section. Cherry Frosting: 1/3 cup dried cherries, finely chopped 1/3 cup whipping cream 3/4 cup (1 1/2 sticks) butter, softened 6 ounces cream cheese, softened 1 tablespoon rum or orange juice 1 1/2 teaspoon vanilla extract 5 cups confectioners’ sugar, sifted Heat oven to 350 degrees. Butter and flour two 9-inch cake pans. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at time; beat well. Add mangoes and mango juice. Beat until light and fluffy. Add eggs, one at a time; beat well. Add mangoes and mango juice. Beat until combined. In another bowl, combine flour and dry ingredients. Add to creamed butter mixture and mix well. Stir in cherries and pecans. Divide batter between the two cake pans. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Remove cakes from oven; let cool 10 minutes. Loosen edges of cake and invert onto cooling racks. Cool completely. Make Cherry Frosting. In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes. Cool mixture 5 minutes. Stir in vanilla and rum. Cool in refrigerator about 15 minutes. In large mixer bowl, cream butter and cream cheese until light. Beat in cooled cherry mixture. Gradually beat in sugar until creamy. Place one layer of cake on serving plate. Spread with frosting. Top with second cake layer and frost tip and sides of cake. Yield: 1 (9-inch) layer cake Serving Size: 1/10 of cake Nutritional Information per serving Calories 930 Total Fat 46 g Total Carbohydrates 127 g Protein 8 g Vitamin A 170 %DV Calcium 70 mg -------------------------------------------------------------------------- Ann Cooper's Maple Glazed Pork Chops with Bourbon Buttered Apple Slices 6 bone-in pork loin chops, about 1-inch thick salt and freshly ground pepper 1 tablespoon butter 3 tablespoons maple syrup Bourbon Buttered Apple Slices 1/2 cup butter 2 large golden delicious apples, peeled, sliced 1/4-inch thick 3 tablespoons chopped shallots 3 tablespoons bourbon or apple cider 2 tablespoons maple syrup 1/2 cup apple cider 1 tablespoon chopped fresh sage or 1 teaspoon dried sage 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Heat oven to 350 degrees. Season pork chops with salt and pepper. In a large skillet heat 1 tablespoon butter over medium heat until hot but not browned. Brown pork chops on each side. Add maple syrup and coat lightly. Transfer meat to baking dish. Bake until tender, about 20 to 25 minutes. Make Bourbon Buttered Apple Slices. Heat 1/4 cup of the butter in large skillet. Add apples and shallots and cook over medium heat until apples are tender, about 8 to 10 minutes. Add Bourbon and cook 2 minutes. Add maple syrup; cook 1 minute. Add cider and cook over medium-high heat until most of liquid has evaporated. Reduce heat and stir in remaining butter, 1 tablespoon at a time. Stir in sage, nutmeg and cloves. Serve over pork chops. Yield: 6 servings Serving Size: 1 pork chop Nutritional Information per serving Calories 410 Total Fat 25 g Total Carbohydrates 20 g Protein 24 g Vitamin A 17 %DV Calcium 45 mg -------------------------------------------------------------------------- Ann Cooper's Butternut Squash Bourbon Soup with Ginger Butter 1/4 cup butter 2 pounds butternut squash, peeled, seeded, cut into 1-inch chunks 3/4 cup chopped onions 3/4 cup chopped celery 1/4 cup bourbon or apple juice 6 cups chicken broth 1 1/2 teaspoons vanilla extract Ginger Butter 1/4 cup butter, softened 1 tablespoon grated fresh ginger 1 tablespoon bourbon, optional 1 teaspoon maple syrup 1/2 teaspoon ground ginger Heat butter in large saucepan until hot. Add vegetables and cook over medium heat, stirring occasionally for 5 minutes. Add bourbon to pan; cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and simmer, covered, until squash is tender, about 25 minutes. Remove from heat. Add vanilla. Puree mixture in blender or food processor, half at a time. Serve in individual bowls with a small dollop of Ginger Butter. Make Ginger Butter. Heat 1 tablespoon of the butter in small skillet over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon, maple syrup and ground ginger. Cook and stir about 30 seconds longer. Remove from heat. Let cool several minutes. Combine remaining butter and ginger mixture in small bowl until smooth. Soup yield: 8 servings of 1 cup each Ginger Butter makes 1/4 cup or 1/2 tbl. per serving Nutritional Information per serving Calories 180 Total Fat 12 g Total Carbohydrates 7 g Protein 6 g Vitamin A 160 %DV Calcium 70 mg -------------------------------------------------------------------------- Ann Cooper's Apple Pancakes with Maple Pecan Butter Apple Pancakes: 2 eggs 2 cups buttermilk 1/4 cup (1/2 stick) butter, melted 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups chopped, peeled, tart red apples Maple Pecan Butter: 1 cup (2 sticks) butter, softened 3/4 cup chopped pecans 1/2 cup maple syrup Make Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Set aside while making pancakes. For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in apples. Heat large non-stick griddle or skillet until hot. Melt a little of the butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200 degree oven while preparing remaining batter. Serve warm with Maple Pecan Butter. Yield: 16 to 18 (4-inch) pancakes. Serving Size: 1 pancake Nutritional Information per serving Calories 280 Total Fat 19 g Total Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg -------------------------------------------------------------------------- Fresh Fruit with Passion Fruit Butter 1/4 cup fresh passion fruit juice* 3/4 cup orange juice 1 tablespoon sugar 1/2 cup (or 1 stick) softened butter 5 cups fresh fruit such as raspberries, sliced kiwi, peaches Fresh mint sprigs for garnish Combine juices and sugar in medium non-aluminum sauce pan. Heat to boiling. Reduce heat to medium high for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat. Slowly whisk butter in small amounts until all of the butter is incorporated. Set mixture aside over low heat. Arrange fruit in six stemmed dessert dishes, then drizzle with warm butter mixture. Garnish with fresh mint. Makes six servings. *Note: Six passion fruits will yield approximately 1/4 cup juice. Cut ripe passion fruit in half. Scoop out fruit and place in strainer. Press juice from fruit. If desired, non-frozen mango, cranberry or orange juice can be substituted for passion fruit juice. If using orange juice, omit sugar from recipe. Nutritional Information: Available upon request recipe by Gale Gand -------------------------------------------------------------------------- Coconut Oatmeal Cake Cake: 1 cup rolled oats* 1 1/4 cups boiling water 1/2 cup (or 1 stick) butter, softened 1 cup packed light brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Topping: 6 tablespoons butter, softened 2/3 cup packed light brown sugar 1/4 cup half-and-half 2/3 cup chopped pecans or walnuts 1 cup flaked coconut Heat oven to 350 degrees and butter a 13 x 9 x 2-inch baking pan. Place oats in medium bowl. Add boiling water; let stand for 20 minutes and drain off water. Sift together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg and reserve. Mix butter and both sugars until light and creamy, about four minutes. Add eggs and vanilla. Beat until creamy, about one minute. Beat in rolled oats and sifted dry ingredients until well mixed. Spread batter evenly in the prepared pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Remove cake from oven and cool in cake pan. For topping, mix butter and sugar until light and creamy, about four minutes. Stir in remaining ingredients. Spread on cake. Broil in oven until golden brown, about one minute. Makes 12 servings. *Note: Quick cooking oats can be substituted for regular rolled oats. Nutritional Information: Available upon request. recipe by Gale Gand --------------------------------------------------------------------------