Posted in Food

Cookbook Recipe Recap

Here’s a recap of the recipes I made from last week’s cookbook choices.  The only book I didn’t use was the Smoothie recipe book.  I found that most had too many calories.  Also, for most I didn’t have all the ingredients and I didn’t want to substitute since the recipes are only a few ingredients.  I’ll be posting the next 4 cookbook selections soon!

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Strawberry Cinnamon French Toast
From Light Cooking and Baking Cookbook
Makes 4 servings
Serving size: 1 slice french toast with 1/4 c. strawberries, 125 cal., 3 g. total fat, 53 mg. cholesterol, 220 mg. sodium

1 large egg
1/4 c. fat free milk
1/2 t. vanilla
4 slices French bread, diagonally cut 1″ thick
2 t. reduced fat margarine (I used light butter)
2 packets sugar substitute (I used splenda)
1/4 t. ground cinnamon
1 cup sliced strawberries
Fresh mint leaves, for garnish (optional)

Preheat oven to 450*.  Lightly coat nonstick baking sheet with nonstick cooking spray.  Combine egg, milk and vanilla in shallow dish or pie plate.  

Lightly dip bread slices in egg mixture until completely coated.  Place on baking sheet, bake 15 minutes or until golden, turning over halfway through baking time.  

Combine margarine, sugar substitute and cinnamon in small bowl, stir until well blended.  Spread evenly over French toast.  Top with strawberries.  If desired, garnish with mint. 

*I served this to my daughters for breakfast one morning and they liked it enough to have it again.  A fun way to use up the rest of that loaf of French bread!

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Broccoli Casserole Elegant
From the Prize Winning Vegetable Dish Cookbook
Makes 10 servings

1 1/2 c. hot water
6 T. butter, divided
1 pkg. (6 oz.) stuffing mix
2 pkgs. (10 oz. each) frozen broccoli spears or 1 1/2 lbs. fresh broccoli spears
2 T. water
2 T. all purpose flour
1 t. instant chicken bouillon granules
3/4 c. milk
1 pkg. (3 oz.) cream cheese, softened
1/4 t. salt, optional
1 c. (4 oz) shredded cheddar cheese

Place hot water and 1/4 c. butter in a medium bowl, microwave on high until butter melts.  Add stuffing crumbs and stir to moisten.  Cover, set aside.  

Place frozen broccoli in a large bowl, add water.  Cover, microwave on high for 6-8 minutes.  Stir, microwave on high 2 minutes or until crisp tender.  Let stand, covered for 2 minutes.  (If using fresh broccoli, microwave on high 3-5 minutes.)  

Spoon stuffing mixture around outside of a lightly greased 2 qt. baking dish, leaving a well in center.  Place cooked broccoli in well, set aside.  

In a medium bowl, microwave remaining butter for 30 seconds on medium until melted.  Add flour bouillon, stir in milk until smooth.  Microwave on high for 1 1/2 minutes.  Stir, repeat for 30 seconds until smooth and thickened.  Blend in cream cheese and salt if desired.  

Spoon over broccoli, sprinkle with cheddar cheese.  Microwave until cheese melts, about 4 minutes.  

Conventional Method: Melt 1/4 c. butter & add hot water to saucepan, boil.  Add crumbs, cover & set aside.  Cook broccoli water until crisp-tender.  Proceed with recipe, making sauce on top of stove as for white sauce, adding cheese & salt. Spoon sauce over broccoli, sprinkle with cheese.  Broil until cheese melts.

This recipe, I thought, was really good.  A quick & easy side dish that combines your veggie and your starch.  My family didn’t care for it, because in their words, they “don’t like broccoli.” But if you do, I’d recommend giving it a shot!

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Angelic Cupcakes
From the Light Cooking and Baking Cookbook
Makes 36 servings
Serving size: 1 cupcake, 68 cal., 1 g. total fat, o mg cholesterol, 113 m. sodium

1 box (16 oz.) angel food cake mix
1 1/4 c. cold water
1/4 t. peppermint extract (optional)
4 1/2 c. thawed frozen light whipped topping

Preheat oven to 375*.  Line 36 standard muffin cups with paper liners.  Beat cake mix, water & peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds.  Increase speed to medium and beat 1 minute.  

Pour half of batter into medium bowl, carefully stir in 9 drops red food coloring.  In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.  

Bake 11 minutes or until cupcakes are golden with deep cracks on top.  Remove to wire rack.  Cool completely.  

Divide whipped topping between two small bowls.  Add 3 drops red food coloring to one bowl of whipped topping, stir gently to combine.  Frost cupcakes as desired.  Refrigerate leftovers.  

*I made these cute cupcakes simply because of their nutritional value and they’re pink!  Looks wise, I love the way they turned out…however…taste wise, I wasn’t really a fan.  I didn’t care for the peppermint flavor at all.  I think if I made them again, I would leave out the peppermint.  Also, these do not keep in the refrigerator well.  They become extremely chewy which I would suppose is the angel food cake itself.  No one but my youngest daughter really liked these at all.  The better half took one bite and did the yuck face.  So that being said, try at your own risk and unless you can eat 36 cupcakes, know that they won’t be good the second day.

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Colorburst Olive Pizza Slices recipe found HERE

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Author:

A work in progress, always trying to better myself and find my purpose.

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