ChaChubby

Chocolate Ice Cream Roll

2009-04-10T07:52:00.000-07:00

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans, toasted
1 Recipe Raspberry Sauce (optional)
Fresh raspberries (optional)
Fresh mint sprigs (optional)
1. Grease and flour a 15x10x1-inch baking pan. In a large bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

2. In a large mixing bowl beat egg whites on high speed until soft peaks form. Add the 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool

3. Unrolll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, if desired, drizzle Raspberry Sauce over serving plates. Slice cake; place slices on plates. If desired, garnish with berries and mint.

4. Makes: 10 servings

5. Raspberry Sauce: In a small saucepan heat 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract until spreadable fruit is melted. Cool slightly.

Berry Filled Chocolate Crepe Cups

2009-04-10T07:48:00.000-07:00

1/2 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon cooking oil
Nonstick cooking spray
1/2 cup frozen fat-free whipped dessert topping, thawed
1/2 cup raspberry fat-free yogurt with no-calorie sweetener
20 fresh raspberries or small strawberries
Fresh mint leaves (optional)
1. Preheat oven to 400 degrees F. In a small bowl, stir together flour, cocoa powder, and salt; set aside. In a medium bowl, slightly beat egg with a wire whisk. Whisk in milk, oil, and flour mixture until combined.

2. Lightly coat an unheated nonstick griddle and twenty 1-3/4-inch muffin cups with nonstick cooking spray; set muffin cups aside. Preheat griddle over medium heat. For each crepe, spoon 1 tablespoon of the batter onto griddle (hold spoon close to griddle when spooning and pour slowly to make circles). Cook for 30 to 60 seconds or until bottom is golden brown and top appears dry. (You can cook multiple crepes at a time.) Use a spatula to remove crepes to paper towels, browned sides up. Repeat with remaining batter. If desired, when cool enough to handle, trim edges of crepes. Gently press crepes, browned sides down, into prepared muffin cups, pleating as necessary to fit.

3. Bake crepe cups about 12 minutes or until edges are browned and crepes appear to hold their shapes. Cool in muffin cups on wire racks. Carefully remove from muffin cups.

4. In a medium bowl, fold together whipped dessert topping and yogurt. Cover and chill until ready to use or up to 24 hours.

5. Just before serving, spoon yogurt mixture into crepe cups. Top each cup with a berry. If desired, garnish with fresh mint leaves. Makes 20 crepe cups.

6. Make-Ahead Hint: Crepe cups can be baked and stored in a tightly covered container for up to 3 days. Yogurt mixture can be stored in the refrigerator overnight.

apple crisp

2009-04-10T07:39:00.000-07:00

5 cups sliced peeled cooking apple
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar*
1 teaspoon lemon juice
1/2 teaspoon apple pie spice
1/2 cup regular rolled oats
1/4 cup sugar or sugar substitute* equal to 1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon apple pie spice
3 tablespoons butter
Frozen light whipped dessert topping, thawed (optional)
1. Preheat oven to 375 degrees F. For filling: in a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

2. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping. Makes 8 (1/2-cup) servings.

*Test Kitchen Tip: Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount that's equivalent to 2 tablespoons sugar.

popularity cookies

2009-03-24T08:09:00.000-07:00

INGREDIENTS

35 soda cracker
1 cup butter
1 cup packed light brown sugar
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup blanched slivered almonds

DIRECTIONSPreheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

Chicken In Basil Cream

2009-03-24T07:54:00.000-07:00

INGREDIENTS

1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

DIRECTIONS

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

japanese purin

2009-03-24T07:44:00.000-07:00

Ingredients:

2 cups milk
2/3 cup sugar
4 eggs
1 tsp vanilla extractbutter

*For Sauce

6 tbsps sugar
2 tbsps water

Preparation:

Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsps of sugar and simmer until the sauce is browned. Pour some sauce in the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce. Place the pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Hayashi Rice

2009-03-24T07:30:00.000-07:00

Ingredients:

3/4 lb thinly sliced beef, cut into bite-sized pieces
2 small onion, sliced into
1/4-inch-thick wedges1 carrot, sliced into thin half-rounds
1 totato, peeled and cubed
2 Tbsp butter
2/3 cup red wine
1 1/4 cup prepared demi-glace
1 Tbsp Worceter sauce
2 Tbsp ketchup
4 cups steamed rice

Preparation:

Melt 1 Tbsp butter in a large skillet and saute beef on high heat until its color changes. Remove beef on a plate. Melt 1 Tbsp of butter in the skillet and saute onion on medium heat until softened. Add carrot slices and saute together until carrots are softened. Put sauteed beef and vegetables in a deep pot. Pour red wine over the ingredients and simmer until the liquid is almost gone on medium heat. Add demi-glace and 2 cups of water and bring to a boil. Turn down the heat to low. Add tomato and simmer for about 15 minutes, removing any foam rising on the surface. Season with Worceter sauce and ketchup. Serve hot steamed rice on plates and pour hayashi sauce over the rice.

*makes 4 servings

Red Rice

2009-03-24T07:19:00.000-07:00

Ingredients:

3 cups mochigome (glutinous rice)

1/3 cup azuki red beans

1/2 tsp saltWater

*gomashio (black sesame seeds and salt) for topping

Preparation:

Wash rice and drain on colandar. Put azuki beans in medium pot and boil for a few minutes and drain. Put 2 cups of water and azuki beans in the medium pot and bring to a boil again. Simmer the beans on medium-low heat for 20-30 minutes, or until almost softened. Drain azuki beans and keep the colored liquid. Mix some water and the colored water to make 3 cups of liquid. Place washed rice in a rice cooker. Pour 3 cups of colored water over the rice. Season with salt and mix well. Place boiled azuki beans on top. Leave to soak for about one hour. Start the rice cooker. When red rice is cooked, let it steam for 10-15 minutes. Lightly stir the rice. Sprinkle mixture of salt and black sesame seeds over the rice if you would like.

*makes 4 servings