Fried Banana Bread

Trust me, it's lovely.  And please believe me that you DO NOT want to calculate the calories, all or which are totally worth it.

• Start with a high fat content banana bread recipe.  (Leah and I use this one.)
• Spray a non-stick pan with Pam.  
• Put your banana bread in the pan and pan-"fry" it with the Pam.  (You could use butter, but Leah and I actually found that makes the banana bread soggy and doesn't give it the nice crisp.  It has nothing to do with calories.)
• When your banana bread is nicely browned and the outsides are crisp, put the slices on individual plates.  
• Place a scoop of vanilla ice cream on each hot slice of banana bread.
• Top ice cream with syrup (buttermilk of maple) and walnuts.  

This is one of my all-time favorites.  I'll upload a picture next time we make it!

Hot Fudge Sauce

1 cup butter
1/3 cup unsweetened cocoa
3 cups white sugar
1 12 oz. can evaporated milk
1 teaspoon vanilla

Smaller version:
1/3 cup butter
2 Tblsp. unsweetened cocoa
1 cup sugar
1 5 oz. can evaporated milk
1/2 tsp. vanilla

Combine cocoa & sugar in saucepan. Stir in milk & add butter. Bring to a boil over medium heat and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2-4 minutes. Serve immediately or store in refrigerator.

Full recipe makes 16 servings, 252 calories. Tastes better than store brands and is cheaper.

Strawberry Shortcake Cookies

These cookies are divine.  They're not exactly healthy (at all), so the trick here is moderation.  Hahaha.  Easier said than done...

I do think they're about 130 calories a piece though, depending on size.

Cookies


3 cups white flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup salted butter, room tempterature
1 cup granulated sugar
1 egg + 1 egg white
1/2 tsp. vanilla extract
3/4 cup sour cream

1. Sift together flour, baking soda and baking powder.  Set aside.
2. Cream butter and sugar.  Beat at medium speed for a couple minutes until light and fluffy.
3. Add egg and egg white to butter/sugar.  Beat until smooth.  Add vanilla and sour cream.  Mix until combined.
4. Add dry ingredients to batter and mix until just combined.  Refrigerate for 2 hours.
5. Preheat oven to 425.  Roll out dough to 1/4" thickness.  Cut in small (2" diameter) circles.  Put cookies on cookie sheet and bake for 8 minutes.  Cookies should be lightly golden with light brown bottoms.
6. Cool completely.

Strawberry Buttercream


1 cup strawberries
1/2 cup salted butter, room temperature
1/2 tsp. vanilla
1 1/2 cups powdered sugar

1. Slice strawberries and puree them.  Put in small saucepan on stove over medium heat.  Reduce to about 50% (about 10 minutes).  Let strawberries cool completely.
2. Beat butter on high speed until very fluffy.  Add vanilla and 1/2 cup powdered sugar.  Beat on high.  Slowly add the remaining cup of powdered sugar, carefully so that you don't make a gigantic mess.  Beat frosting until light and frothy.
3.  Add cooled strawberry puree.  Beat on high until frosting is fluffy.  (You can add milk or powdered sugar to achieve desired consistency.)
4. Frost cooled cookies.

Yum.

Salted Caramel Nut Cake

Leah and I sorta made this up as we went, combining recipes and mixing things around.  In the end, it was sort of to die for.  Just FYI, it is about 540 per sixteenth, but it's really rich, so that's all you'd want anyway!

1 recipe of your favorite chocolate cake, enough for 2 9" round pans

1 1/2 cup of your favorite homemade caramel sauce, separated
1/2 cup cocktail peanuts, coarsely chopped

1 cup salted butter, room temperature
1/2 tsp. salt
2 cups powdered sugar

Easy enough - prepare the 9" round pans and bake cake according to directions.  Remove from pans and cool thoroughly.

When the cakes are cool, mix 1 cup caramel with the peanuts.  Spread peanut mixture on top of one of the cakes.  Layer the other cake on top of the peanut layered cake.

When cake layers are assembled, beat the butter until it is light and fluffy.  Add salt and powdered sugar.  Mix until combined (still fluffy).  Beat in remaining 1/2 cup caramel.  Frosting should be light and lovely.  Spread over cake.

Put entire cake in fridge for 1 hour until it is all set.  Enjoy!

Mrs. Field's Triple Layer Lemon Bars

I love these! I had a friend over the other night who doesn't like traditional lemon bars (she doesn't like lemon)but loved these. She said they kind of taste like lemon cheesecake!


Yields: 12 servings

CRUST:
½ cup salted butter - (1 stick) softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 cup flour
CREAM CHEESE FILLING:
8 ounces cream cheese softened
1½ cups confectioners' sugar
1 large egg
1 teaspoon lemon extract
LEMON CURD:
4 large egg yolks
1 tablespoon cornstarch
¾ cup granulated sugar
¾ cup water
2 teaspoons grated lemon peel
¼ cup freshly-squeezed lemon juice
2 tablespoons salted butter softened
TOPPING:
2 tablespoons confectioners' sugar

Preheat oven to 325.

Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.

Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.

Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.

Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.

Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners’ sugar.

This recipe yields 12 bars.

Overnight Danish

4 1/2 tsp dry active yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can pie filling, any flavor (pudding also works)
Icing (see recipe below)

DIRECTIONS
Dissolve yeast in warm milk. Combine flour, sugar, and salt in a large bowl. Cut in butter. Add the yeast mixture, half and half, and egg yolks. Stir until mixture forms a soft dough (will be sticky). Cover and refrigerate overnight.
Punch dough down. Divide into quarters. Roll each portion into an 18" x 4" rectangle. Cut into 1" x 4" strips. Place two strips side by side. Twist together. Shape into a ring, and pinch ends together. Repeat with remaining strips. Place 2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2" deep indentation in the center of each roll. Fill each with about 1 Tbsp pie filling. Bake at 350 for 14-16 minutes, until lightly browned. Remove from pans and cool on wire racks. Drizzle icing over rolls.

Icing
2 Tbsp butter, softened
3 cups confectioners' sugar
1/4 tsp vanilla
dash salt
4-5 Tbsp half and half cream

Beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.

Granita al Limone (Italian lemon Ice)

Lylli's class did a banquet of foods around the world. So, we found this and made it! It's from Italy! Lots of fun and real easy! She did all of it. Although, she didn't want lemon, so we made apricot. I'll put my recipe at the end.

Ingredients:•Water -- 3 cups
•Sugar -- 1 1/2 cups
•Fresh lemon juice -- 1 cup

Directions:

1.Bring 1 cup of the water and the sugar to a boil in a saucepan, stirring to dissolve the sugar. Continue boiling for 8 to 10 minutes. Remove from heat and let to cool.
2.Stir in the remaining water and lemon juice. Pour the mixture into a glass baking dish and set in the freezer for one or two hours until it starts to get slushy.
3.Stir well with a fork, breaking up any large chunks of ice or ice crystals. Repeat this process every 20 minutes or so until the granita is frozen solid.
4.Place scoops in small glasses or dessert bowls and serve.

Variations:

Let your imagination run free. There are so many options. Here are a couple of the more common variations:

•Granita alla Arancia (Orange Granita): 1/4 cup water; 1/2 cup sugar; 2 tablespoons lemon juice; 3 cups of orange juice. Boil the water and sugar only long enough to dissolve the sugar. Stir in the orange lemon juice. Freeze as for lemon granita. Add a couple tablespoons of orange-flavored liqueur for a luxurious twist.
•Granita di Fragole (Strawberry Granita): 1 cup of water; 3/4 cup sugar; 1 pound strawberries, hulled and pureed; 2 tablespoons lemon juice. Boil the water and sugar as for the lemon granita. Stir in the strawberry puree and lemon juice. Freeze as for lemon granita.

Here's my apricot recipe. It's smooth like a sorbet but needs served immediately after you take it out of the freezer. If you want it more icy, I think you'd just have to add more water.

1/4 cup sugar

1/2 cup water

3 cups apricot nectar

1 tsp. lemon juice

1/2 - 1 tsp. almond flavoring

Heat water and sugar until the sugar is dissolved. Add apricot nectar, lemon juice, almond flavor, and freeze like above.

Carmel Dip . . .

. . . for apples.

My friend (the chef) made this for our book club tonight and I had to post it so I wouldn't lose it. :) It is SO good!!

Ingredients:
1 cup Carmels, unwrapped
10 big marshmallows
1 Tblsp. Butter
3 tblsp. cream

Directions:
Melt Carmels in a microwave safe bowl until soft. Mix until smooth. Mix in marshmallows, butter, and cream. Reheat as needed. Serve with sliced apples! HEAVENLY! :)

CHOCOLATE HAUPIA CAKE

I got this from Leah who got it from a friend. It's a must try!

I made this last night and it was SO yummy!!! I used it with whipped cream and cherries, like a Black Forest (because my friend doesn't do coconut.) But I'm eager to try the frosting! The cake tasted like those with pudding in them! SO GOOD!


CHOCOLATE CAKE

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Cocoa
• 1-1/4 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (+ 3 T for high altitude)

Directions:
1. Heat oven to 375°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.



COCONUT CREAM CHEESE FROSTING

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon coconut flavoring (I added more, but it’s up to you)
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup sweetened shredded coconut, toasted (optional)

Directions:
1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Do You Dream in Banana?

Because this pie sure does!  I've spend a few weeks perfecting this recipe for banana cream pie.  I wanted a filling that didn't use eggs.  I wanted it to be fluffy and creamy.  So, here's my new banana cream pie, and Leah says it's the best banana pie she's ever had.  I think she might be biased, but still...


2 walnut crusts (see below)
Sliced bananas to cover crusts

• 2 cups half and half (or milk, if you want to be lame)
• 2 bananas
• 1/3 (or even 1/4) cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt

1 package unflavored gelatin

1/4 cup cold water

3 egg whites

1/2 cup sugar

1/4 tsp. cream of tartar

1 cup heavy whipping cream

In the blender, blend two bananas and 1 cup half and half.  In a saucepan, mix sugar (1/3 cup), cornstarch, and salt.  Before adding heat, stir in banana/half and half mixture plus the extra cup of half and half.  Heat over medium heat, stirring occasionally.  Meanwhile, dissolve gelatin in cold water.  Set aside.  As pudding mixture heats, stir constantly.  Do not let boil, though it's not a big deal if you do.  Once hot, take off heat and stir in dissolved gelatin.  Put in fridge to set up.

While pudding is setting up, whip the cream to stiff peaks.  If you only whip to soft peaks, pie will not set up.  Set aside.

In bowl, beat eggs, remaining sugar, and cream of tartar.  Whip to very stiff peaks.  (Note, while everyone else probably knows this, the cream of tartar is not optional.  In fact, the pie will not set up without it.)  Set aside.

Once the pudding begins to congeal on edges of saucepan, remove from fridge and blend with rotary beater.  Fold in cream and meringue.  Put mixture into walnut crusts topped with sliced bananas and cool overnight.  

Walnut Crust:  There are two ways to do this.  The first is to make a regular pie crust and just sprinkle lots of chopped walnuts on the top before cooking it.  The other way is to make the crust OUT of walnuts.  Make it just like a graham cracker crust only with chopped walnuts.  Note that this way doesn't hold its shape very well.

Rice Krispie Easter Eggs

If you ever need a fun, crative, food craft for Easter, this is it!

Ingredients:

3 Tblsp. butter

40 large marshmallows

6 cups Rice Krispie's Cereal

Sugar

Food coloring (varius colors)

Directions:

Melt butter and marshmallows in a pan on low heat. Add cereal and stir until coated. With buttered hands, shape into eggs. (I poured the mixture in to a buttered pan to cool slightly and they were easier to shape.) Cool.

Put 1/4 - 1/2 cup sugar in each bowl. Add a drop of food coloring and stir until mixed. If you want a richer color, add more color. Roll treats in the sugar. Frost or decorate with candy if you want! YUM!

Sogno di Cioccolata (Chocolate Dream)

If you've ever been to Carrabba's Italian Grill, this is the scrumptious chocolate cake they serve!! It is fanaminal! This recipe makes a ton and it's rich, but very tasty!

Ingredients:

2 boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water)

1/2 cup Kahlua (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up two

(4.2-ounce package Chocolate Mousse Mix)

4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)

2 ounces semisweet chocolate shavings

(As a substitue for Kahlua, use chocolate extract - plus coffee granuals if you want. Or, I made a soft ganache that tasted great too. I used cream, semi-sweet chocolate chips and powdered sugar. If you wanted to add coffee granuels you could too. This part is to intensify the flavor of the chocolate!)

Directions:

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.

IMPORTANT - DO NOT OVERCOOK.

Remove from oven and allow to cool completely.Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan.

Peel off paper, then brush the brownie with half of the Kahlua, starting from the outer edges and working toward the center.

Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlua, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

Chocolate Fluff Pie

This is a combination of two Betty Crocker pies. I don't like her chocolate creams, because they call for eggs, which makes them way too rich. This is my own compilation of the two, and it tastes great! It's so fluffy and light, yet smooth and chocolatey. Yes, this is a crowd pleaser, if I do say so myself!

1 Pie Shell

1 cup whipping cream

3 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar

1 package unflavored gelatin
1/4 cup cold water

4 Tbsp flour
1/2 tsp. salt
1/2 cup sugar

1 1/2 cup milk
1/2 tsp. vanilla
1/2 -1 bar semi-sweet or dark baker's chocolate (depending on how chocolatey you want it)

Whip cream until stiff. Set aside in a cool place.

Make a meringue of egg whites, sugar, and cream of tartar. Beat until stiff and set aside. (Probably in the fridge.)

Soften gelatin in cold water. Set aside. (Are we noticing a trend here?)

Mix flour, salt and sugar. Add milk and vanilla. Heat on low-medium heat. Once mixture gets warm/hot, add chocolate. (Better if you break it into pieces.) Continue heating until mixture boils. Allow to boil for one minute. Remove from heat and add softened gelatin. Put chocolate mixture in fridge to set up.

Once mixture begins to cool and set up, mix with rotary beater until smooth again. Fold in cream and meringue. Spoon mixture into prepared pie crust. Let cool in fridge for several hours. The result is fully awesome!

New York Cheesecake

When I was first married, I was obsessed with finding the perfect cheesecake recipe. Well, my friends, I do believe I have found it! Sometimes to change it up a bit, I will mix part of the batter with melted chocolate and either layer it or swirl it in! But oh, it's so delicious! ENJOY!

Ingredients:
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
½ cup sugar
1 tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
1 large egg
½ cup sour cream
Garnish: cherry pie filling or chopped strawberries

Directions:
Stir together first 3 ingredients. Press crumb mixture onto bottom on 1 ½ inches up sides of a lightly greased 7 inch springform pan. Bake crust at 350 for 8 minutes. Cool on a wire rack.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add ½ cup sugar, flour, and vanilla, beating until blended. Add egg, beating until blended after each addition. Add sour cream and beat just until blended. Pour mixture into prepared crust.

Bake at 350 for 50 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; garnish, if desired.

Strawberry Smoothie Ice-Cream Pie

I did this for the girls' birthday party! It was so good!!!

Prep: 50 min.; Bake: 10 min.; Stand: 35 min.; Freeze: 4 hrs., 30 min. Makes 10 to 12 servings

Ingredients
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries

Preparation
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

Fresh Strawberry Pie

This is Dad's grandma's recipe that Grandma Lorimer always made us. This is certainly one of my favorites.

1 pie crust (already prepared)
sliced fresh strawberries (enough to fill your pie crust most of the way)

1 cup sugar
1 1/2 cups cold water
3 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon butter
red food coloring

Stir sugar and cornstarch into water until they dissolve. Add cinnamon, butter, and food coloring. Heat mixture until it becomes transparent, stirring sometimes. Once it is transparent, let the mixture cool. Once cool, add sliced strawberries. Put strawberry mixture into pie shell and refridgerate. (Do not let sit for too long. Pie crust gets soggy.) Serve with whipped cream.

Strawberry Dream Cake

Good and pink. The website calls it decadent. The only think I know is that it got eaten up pretty quickly at dinner tonight.

• 1 (18.25 ounce) package white cake mix
• 1 1/2 cups frozen sweetened strawberries, pureed
• 12 ounces cream cheese
• 8 (1 ounce) squares white chocolate
• 1 cup heavy whipping cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 pint sliced fresh strawberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
2. Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
4. To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Pavlova

This is a great recipe for dessert. It's fairly painless to make; it just takes a little preparation. It's a little rich, but I am a huge fan. The Australian members used to make this for us in Vegas.

• 4 egg whites
• 1 1/8 cups white sugar
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Whipped Cream
• Fresh fruit
  

1. Preheat oven to 350 degrees F.
2. Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.
3. Cover a baking sheet in parchment paper. Spoon or pipe mixture inside a drawn 8" circle, to within a little less than an inch from the edge.
4. Place in preheated oven, REDUCE TEMPERATURE TO 200 DEGREES F , and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve. (Trust me, if you do not decrease the oven temperature, you get a disaster.)
   

Chocolate Hazelnut Flourless Cake

160 calories, 15g. carbs

2 Tblsp. unsalted butter
3 Tblsp. unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 Tblsp. sugar, divided
3 ounces bittersweet chocolate
1/2 cup reduced-fat sour cream
2 eggs yolks
1 Tblsp. Frangelic or amaretto (opt.)
1 tsp. vanilla extract
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh sliced straw berries for serving (opt.)

Preheat the oven to 350 degrees. Generously coat an 8" or 9" springform pan with 2 tsp. of butter and dust with 1 Tblsp. of cocoa powder (d0n't tap out the excess cocoa; leave it in the pan).
In a food processor, process the nuts with 1 Tblsp. of the sugar until finely ground.
In the top of a double boiler, over barely simmering water, melt the chocolate and the remaining 4 tsp. butter, stirring occasionally, until smooth.
Remove from the heat. Place the chocolate mixture in a large bowl. Add the nut mixture, sour cream, egg yolks, Frangelico or amaretto (if using), vanilla extract, cinnamon, 5 Tblsp. of the remaining sugar, and the remaining 2 Tblsp. cocoa powder. Stir until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually add the remaining 2 Tblsp. sugar, beating, until the whites hold stiff peaks when the beaters are lifted.
Stir 1/4 of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites. Spoon into the prepared pan. Gently smooth the top.
Bake for 30 minutes, or until the cake has risen, is dry on top, and a wooden pick inserted in the center comes out with a few moist crumbs. Cool on a rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Serve with the strawberries (if using).
Makes 12 servings.

Maple Apple Crisp

INGREDIENTS

• 5 apples - peeled, cored, and sliced
• 3/4 cup maple syrup
• 1/2 cup all-purpose flour (Yes, you CAN taste the wheat)
  
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/4-1/3 cup butter, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 glass inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

This recipe is quick and easy, and it's pretty hard to mess up, too. I usually make it when I have the elders over, or I just need to cook for several people. This is sure to please.