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Menu and
Recipe Suggestions
INGREDIENTS (Cookies) 2 1/4 cups
all-purpose flour (about 10 ounces) INGREDIENTS (Decorations) 1 1/4 cups
powdered sugar DIRECTIONS To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm. Preheat oven to 350 degrees. Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350 degrees for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks. To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles. Calories: 56 (14% from fat). Fat: 0.9g (sat 0.5g,mono 0.2g,poly 0.1g). Protein: 0.6g. Carbohydrate: 11.5g. Fiber: 0.2g. Cholesterol: 6mg. Iron: 0.4mg. Sodium: 27mg. Calcium: 10mg. SERVINGS: About 5 dozen (serving size: 1 cookie) For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper. Use a variety of cookie cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 1/8-inch rounds. Refrigerate the dough up to three days, or freeze up to one month. Recipe from Cooking Light, NOVEMBER 2006.
Cranberry-Orange
Trifle INGREDIENTS (Cranberries) 3/4 cup sugar INGREDIENTS (Pastry cream) 1/2 cup sugar INGREDIENTS (Remaining) 1 (10.75-ounce)
loaf pound cake (such as Sara Lee), cut into 1/2-inch cubes DIRECTIONS To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill. To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally. Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours. Calories: 265 (21% from fat). Fat: 6.2g (sat 3.2g,mono 1.9g,poly 0.4g). Protein: 4.6g. Carbohydrate: 46.5g. Fiber: 1.7g. Cholesterol: 75mg. Iron: 0.5mg. Sodium: 155mg. Calcium: 84mg. SERVINGS: 12 servings (serving size: about 3/4 cup) The cranberries and pastry cream can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it. Recipe from Cooking Light, NOVEMBER 2006.
Chocolate-Dipped
Almond Meringues INGREDIENTS (Meringues) 4 large egg
whites INGREDIENTS (Chocolate glaze) 1/2 cup semisweet
chocolate chips DIRECTIONS Preheat oven to 200 degrees. To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200 degrees for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack. To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container. Calories: 48 (40% from fat). Fat: 2.1g (sat 1.3g,mono 0.4g,poly 0.0g). Protein: 0.9g. Carbohydrate: 7.6g. Fiber: 0.4g. Cholesterol: 1mg. Iron: 0.2mg. Sodium: 34mg. Calcium: 2mg. SERVINGS: 2 dozen (serving size: 1 meringue) Recipe from Cooking Light, November 2007.
Peppermint
Brownie a la Mode INGREDIENTS 1 cup all-purpose
flour DIRECTIONS Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl; stir with a whisk. Set aside. Combine fat-free milk, instant coffee, and vanilla in a medium bowl. Add sugar and eggs, stirring with a whisk until well combined. In a small microwave-safe bowl, melt butter and chocolate chips at high in 20-second intervals, stirring between each interval, until completely melted. Add chocolate mixture to egg mixture, stirring with a whisk until well combined. Fold egg mixture into flour mixture, stirring just until moist. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 12 pieces. Place ice cream in a large bowl. Add 4 coarsely chopped candy canes to ice cream, stirring with a wooden spoon until well combined. Return to freezer until ready to serve. Place 1 brownie on a plate; sprinkle with about 1/8 teaspoon powdered sugar. Top with 1/3 cup ice cream. Garnish with additional candy cane pieces, if desired. Calories: 294 (30% from fat). Fat: 10.2g (sat 6.2g,mono 2.1g,poly 0.4g). Protein: 5.2g. Carbohydrate: 47.9g. Fiber: 1.7g. Cholesterol: 61mg. Iron: 1.3mg. Sodium: 160mg. Calcium: 20mg. SERVINGS: 12 (serving size: 1 brownie with 1/3 cup ice cream) This is a fun way to use all the candy canes that come your way this time of year. If you really like mint, substitute mint chocolate chip ice cream. Recipe from Cooking Light, December 2004.
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