Sweet Potato Soufflé

Sweet Potato Soufflé

2 c cooked yams
1 c sugar (or Splenda)
¾ stick butter (or margarine)
1 c milk (or ½ c if using canned yams)
½ tsp nutmeg
½ tsp cinnamon

Mix all ingredients well with mixer, then pour into a prepared casserole dish. Cover and bake at 400 degrees for 50 minutes. (The soufflé should be “set”, rather than wet looking and jiggly in the middle.)

Topping:
¾ c crushed corn flakes
½ c brown sugar
½ c chopped pecans
¾ stick butter (or margarine)

Combine topping ingredients, then spread over the potato mixture. Return the soufflé to the oven for another 10 minutes at 400 degrees.

Note: If you have lots of dishes competing for oven space, you can cook the base the day before, then bring it to room temperature shortly before the meal, cover with topping, and do the last 10 minutes of cooking. It will taste wonderful.

2013 Johnson County Fair Recipes

As a long-time baker, one of my goals was to win a baking contest. I tried, unsuccessfully, a few years ago when I entered Cranberry White Chocolate Muffins in the County Fair for a cranberry baking competition. Those muffins were delicious and looked big and fluffy, but didn't even place because "the white chocolate flavor overpowered the cranberry flavor".

A year or two later, I was ready to try again. This time, I tried three recipes to increase my odds : Light Rye Bread made in a bread machine; Birthday Cookies baked in the microwave; and Apple Muffins sweetened with honey instead of sugar. As it turned out, all three won a first place ribbon for their category! The Birthday Cookies even won the Champion ribbon for the whole Make It in the Microwave group! Best of all, though, we have a couple of great new recipes to treat my family.

Apple Muffins

½ c whole wheat flour

1 c all-purpose flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ c vegetable oil

¼ c honey

½ c milk

½ c apple sauce

1 egg, beaten

1 Granny Smith apple, peeled and chopped 

Combine dry ingredients, then stir in the remaining ingredients. Bake at 375^o until golden brown (approximately 20-25).
Servings: Makes 7 to 8 muffins

Birthday Cookies

4 Tbsp light margarine

¼ cup + 1 Tbsp sugar

1 egg

1 cup flour

½ tsp baking powder

¼ tsp salt

1 container of Betty Crocker Cookie Icing

1 Tbsp multi-colored sprinkles

Cream sugar and margarine, then beat in the egg. Add flour, salt, and baking powder to the bowl, and then beat the ingredients together. Chill for 1 hour. Drop 3 tablespoons of batter on parchment paper on plate to make 3 cookies at a time. Microwave the 3 cookies at a time for 90 seconds. Cool cookies on a wire rack, then frost the cookies. Top the cookies with sprinkles. Servings: Makes 9 cookies 

Light Rye Bread

⁷/₈ cup water

1 ²/₃ cups bread flour

¾ cup Rye flour

1 ½ Tbsp sugar

1 ½ Tbsp dry milk

1 tsp salt

1 Tbsp margarine

1 ½ tsp Rapid Rise Yeast 

Add ingredients in the order listed to the bread machine pan. Bake in the quick baking, light crust setting (total machine time: 1 hour, 53 minutes).

Whole-Wheat Pancakes

One of the pleasures of being on vacation is trying new foods. One of the unexpected treasures from a trip to Maine last summer were the Whole-Wheat Pancakes from Denny's. We nearly missed out, though.

We planned on eating breakfast at about 6:30 in the morning, before driving on, and Denny's WAS CLOSED! As if to taunt us, we saw the "Always Open" sign and heard the shuffle of employees inside. Mike convinced a sleepy worker to open the door after ten minutes of waiting.

Whole Wheat Pancakes

2/3 c whole wheat flour

1/3 c all-purpose flour

4 Splenda packets

1/2 tsp salt

1/2 tsp baking soda

2 tsp baking powder

7 oz buttermilk

1 egg white

1/4 c Egg Beaters

1 Tbsp canola oil

Mix dry ingredients and wet ingredients separately, and then mix together. Be careful not to overmix, or the pancakes will not be as fluffy. Cook at medium-low heat on a prepared griddle. Serves 2.

Banana Bread (or Muffins) a la Mike

When Mike & I first got married, I told him that I had never attended an auction. I was intrigued by the sign a few miles down US 31 that boasted a weekly auction... So, he brought me to my one and only auction that weekend. I got excited during the auction about "all the bananas you can fit in a bag" for some silly, low price. The auctioneer organizers had somehow intercepted a truckload of bananas from the South. As it turns out, you can fit A LOT of bananas in the particular bag they employed.

We had raw bananas, smoothies with banana, banana bread, banana cake with banana cream frosting, banana on cereal, banana pudding... You get the idea (think Bubba Gump Shrimp, but with bananas). We couldn't give enough bananas away! For a couple who would have banana on cereal every morning in addition to one as a snack on most days, no one is more surprised than us that we got sick of eating them. The result was a month-long banana strike... and a loss of my auction privileges.

However, one of life's simple pleasures is homemade banana bread. The delicious smell is like a promise of the sweetness to come. Probably every household that contains a baker has its own recipe; I like to add raisins instead of nuts to ours, and swap some of the whole flour for oats and whole wheat flour. The result is still tender, but delightfully more wholesome.

Banana Bread a la Mike

1/2 c oats

1/2 c whole wheat flour

1 c all-purpose flour

1/2 c Splenda for Baking

1/2 c raisins

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1/4 c Egg Beaters

1/2 c shortening (or 1/4 c each shortening and applesauce)

3 medium-sized ripe bananas, mashed

1 tsp vanilla extract

Blend the dry ingredients. Mash the shortening and bananas together, then mix in EggBeater. Mix all ingredients together. Transfer either to a prepared bread pan or prepared muffin tin. Sprinkle the top with sugar for some sparkle. The bread should be baked at 350F for one hour, while the muffins should be baked at 400F for 20 minutes. Enjoy!

Sweet & Sour Meatballs

When I was growing up, my mom would let us choose our birthday meal, not just our birthday cake. I ALWAYS chose her amazing Sweet & Sour Meatballs. She served these flavorful meatballs with peas and fettucini alfredo. Are you drooling yet?

I tend to make several batches of meatballs at once and freeze them for future Spaghetti & Meatballs or Sweet & Sour Meatballs dinners. My meatball recipe is slightly modified from Mom's since I take advantage of Egg Beaters to lower the cholesterol of the recipe (and garlic powder rather than garlic salt).

Meatballs

1 lb lean ground beef

1/3 c seasoned Italian breadcrumbs

1/4 cup Egg Beaters

1 tsp garlic powder

1/2 tsp black pepper

splash of milk

Blend the meat, but don't overmix or the meatballs will taste tough. Form 1" meatballs and place on a baking dish. Bake at 500 degrees until browned, approximately 10 minutes. Use or freeze immediately.

Sweet & Sour Meatballs

1 batch of meatballs

1 jar La Choy Sweet & Sour Sauce

1 14oz can pineapple chunks

Warm the ingredients on the stovetop or in a Crock Pot. Tastes wonderful with mashed potatoes (or fetuccini alfredo). Serves 3-4.

Smashing Super Bowl Chili

Ok... Apologies in advance for not having a picture! It's a testament to how quickly this meal was eaten.

One of the really challenging culinary days for me is Super Bowl Sunday. All those nachos, wings, pizza, etc are delicious, but clearly not Weight Watcher friendly! Therefore, I carefully planned our menu this Super Bowl Sunday to include modified family favorites that have a healthier spin. That and watching portion sizes should make the weekly weigh-in as palatable as the food!

The chili was so good, my sweet husband asked me to make chili with this recipe from now on. It had a rich, satifying meatiness and just enough spicyness to make you feel like a super hero....

Super Bowl Chili
1 15.5oz can Brooks Hot Chili Beans
1 15.5oz can Brooks Mild Chili Beans
2 15.5oz cans diced tomatoes (with juice)
1 bell pepper, diced
1lb lean ground beef, browned
1 tsp chili powder
1/4 tsp cayenne pepper
1/2 c small pasta shells, cooked al dente

Brown the beef, then "sweat" the peppers until tender. Add everythig to the Crock Pot except the pasta. Cook on Low for 8 hours. Add the pasta right before serving. Enjoy with corn bread!

Whole Grain Cranberry Cobbler

One of my favorite neighbor gifts to make at Christmastime is Cranberry Orange Bread. The red flecks are so festive and the whole house is filled with the aroma of citrus and cranberries. The bread recipe in our battered copy of the Better Home & Garden cookbook makes two very fluffy loaves. However, I overbought cranberries last Christmas.

So, I decided to make a dessert from the orphaned bag of cranberries. I didn't want to make an apple dessert with a few token cranberries, I wanted to make a cranberry dessert. Such recipes aren't very easy to find! There was one, however, on the blog My Husband Cooks. http://myhusbandcooks.wordpress.com/2006/11/22/dont-bogart-that-cranberry-cobbler/

My recipe is based on theirs, but I lowered the sugar and revamped the topping to be whole grain. The sweet/tart combination was so flavorful! We didn't have the cobbler with ice cream, but I imagine that would be over the top delicious.

By the way, I plan to buy a few extra bags of cranberries again next Christmas!

Whole Grain Cranberry Cobbler

Filling:

3 c fresh cranberries (the whole Ocean Spray Cranberries bag)

2 oranges (zest & juice)

1 c Splenda for Baking

1/2 c brown sugar

2 tbsp corn starch

1 tsp nutmeg

1/2 tsp all spice

1/2 tsp clove

1/2 tsp cinnamon

1/4 tsp salt

Topping:

1/2 c oats

1/2 c Splenda for Baking

1/2 c whole wheat flour

1/2 stick Blue Bonnet Light margarine

In a large bowl, add the cranberries and the juice and zest of the oranges. Add the remaining filling ingredients and transfer to an 8 x 8 baking dish (or four ramekins). Bake for 30 min at 375F. Meanwhile, chop together the topping ingredients to get a crumbly mixture. WHen you remove the filling from the oven, top the cranberry mixture with the crumble topping and return to the oven. Return the ramekins or baking dish to the oven and cook at 425F for 20-25 min or until the topping has turned golden brown. Serves 4.

Peaches and Cream Muffins

Lately, my husband and I have been enjoying weekend-quality breakfasts even on weekdays. Call it the blessing of a wife on summer break! This morning, I wanted to try a new recipe rather than making my typical pancakes or waffles. Without strawberries, I hesitate to make crepes.

Muffins + Eggs = perfect!

As any good mom of a toddler, I have several varieties of canned fruit to augment the fresh fruit that's in season. So, I pulled out a trusty can of peaches packed in juice to tinker with a recipe from the Dean brothers (of Paula Dean fame) that I saw on Food Network.com. Needless to say, the first ingredient to be changed was the cup of butter...

Note: The recipe calls for self-rising flour. You can make your own with all-purpose flour, baking powder, and salt.

Peaches and Cream Muffins
Nonstick cooking spray
2 cups self-rising flour
1/2 cup canola oil
1 cup fat free sour cream
1/3 cup sugar or Splenda for Baking
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces

Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.

In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

Makes 10-12 muffins.

Husband-loving Heart Healthy Apple Muffins (Bread)

One of the highlights of summertime is the county fair. We live two streets away from the festivities and walk or bike there every day to enjoy the milkshakes, animals, and carnival games. Every year, there are also two baking contests sponsored by the local 4H Homemakers group. This year, I developed a heart-healthy quick bread recipe to enter in the open class contest.

Mike was super sweet about tasting several iterations of this recipe, as a bread machine bread as well as a muffin, while I honed the quantity of apple, type of apple, and amount of spices. He is always supportive of my projects, big or small. A comment on apple variety: go traditional with Granny Smith, sweet with Gala.

Husband-loving Apple Muffins/Bread
A Heart-healthy (low cholesterol/high fiber) Recipe

½ c Egg beaters
¼ c 2% milk
1/3 c canola oil
¼ c applesauce
1/2 c whole wheat flour
1/2 c oat bran flour
1/2 c all-purpose flour
3 tsp baking powder
½ c Splenda for baking
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 ½ c apple, diced

1 Tbsp sugar

Combine all the ingredients except the 1 Tbsp sugar, and then spoon into muffin cups. Sprinkle with sugar. Bake at 400 for 15-20 minutes. Enjoy!

If you prefer a loaf of bread in the oven, bake in a prepared pan at 350 for approximately 1 hour. (Don't forget the sprinkling of sugar on top!)

Lastly, you can dust off your bread machine to use this same recipe. Add the ingredients in the order listed, but omit the last Tbsp of sugar. Bake in the quick bread setting.

Sweet Surprise

Ever have one of those days that you just crave sweets? It's a rainy day and I've wanted to eat sweets since waking up this morning. I'm proud to report that I had healthy Kashi Go Lean cereal with skim milk and raisins for breakfast and plenty of water, but the sweet tooth was still acting up.

Soooo, I made lunch (yes, at 10am). Last week, someone mentioned to me that she loves to roast red cabbage. I remembered her recommendation on grocery day and bought a beautiful cabbage. After spending the last three days in the back bottom of the fridge, the cabbage was diced and sprinkled with balsamic vinegar, olive oil, and Splenda. I roasted the cabbage at 400 degrees for ten minutes. Holy cow!! It was almost entirely tender, with a delicious sweetness that fills your senses. I never thought cabbage would fulfill a yearning for sweets, but it sure does!

Roasted Red Cabbage
1/2 a small red cabbage, diced
2 Tbsp balsamic vinegar
1 Tbsp olive oil
pepper
2 packets Splenda

Dice the red cabbage, then drizzle with oil and vinegar. Sprinkle the cabbage with pepper and Splenda, then bake at 400 degrees until tender (about ten minutes). Serve warm. Serves 2. (Ok, it should serve 2, but I ate all of it by myself.)

Irish Stew

I love planning special menus for holidays. Not just Thanksgiving & Christmas, but ANY holiday. Today is St. Patrick's Day, so it's time for the annual soda bread, Irish stew, and teasing from my husband about the one day a year it smells like beer outside at my alma mater...

My sweet husband enjoyed this meal so much, he asked if there were any other Irish holidays we could commemorate with this delicious meal. That sure is nice to hear!

Although traditional Irish Stew recipes use lamb seared in bacon fat, I took the liberty of using pork and olive oil. The results are magnificent. The pork is super tender, the broth so savory a toddler will keep you busy feeding HIM your broth, and the vegetables are tender and delicious. The stew has enough potatoes to stick to your ribs, but not so much that you feel guilty about the carbs.

I served this stew with Weight Watcher's recipe for Irish Soda Bread.


Irish Stew
2 celery stalks, diced
2 carrots, diced
1 green pepper, diced (traditionally, this would be onion)
garlic cloves, minced
3 potatoes, diced
2 c beef broth
1/2 c white wine (I used leftover Chardonnay)
1 tsp thyme
2 bay leaves
1/2 tsp black pepper
1/2 tsp salt
2 pork chops, cut into 1" cubes
2 Tbsp flour
olive oil

Saute the diced veggies in olive oil. Meanwhile, coat the pork cubes in seasoned flour. Sear the pork cubes in batches (so the pan doesn't get crowded). Place all ingredients in a crock pot on High for six hours.

Curry Chicken Salad

Coming soon...

Happy Husband Baked Ziti

Lately, I've experimented with too many chicken recipes. Consequently, my husband went on a well-justified chicken strike. So, it's time to roll up my sleeves and tap my imagination for delicious meals that feature beef and pork.

This is a delicious, hearty meal that I hestitate to post as a recipe because now people will know how simple it is! Despite spending only a few minutes in the kitchen preparing it, you're spouse will get the happy glow of Italian-restaurant-satisfaction after taking his first bite. This is also a great meal for company: the extra spices in the sauce disguise its jar-origins and, since this is a casserole, you can have a spotless kitchen when guests arrive.

Happy Husband Baked Ziti

1 lb lean ground beef, browned

1 jar spaghetti sauce

1 Tbsp Parsley

1/2 tsp Oregano

1/2 tsp basil

1/4 tsp red pepper flakes

1/2 c shredded mozzarella cheese

6 oz high fiber ziti, cooked al dente

Combine all ingredients except the cheese in a casserole dish. Top with cheese and bake for 45 minutes at 350 degrees. Serves 4 at 6 points each.

Pineapple Bread Pudding

My favorite place to camp with my husband is Clifty Falls in Indiana. The scenery is lovely and opportunities to spot wildlife are frequent. The hiking trails there are excellent, with a good range of difficulty from easy enough to walk while pregnant to challenging. In fact, there was one day we criss-crossed over several trails and were nearly done when we encountered some hikers about to start. we must have looked pretty trail-warn because the woman said, "I was going to ask you for directions, but I don't want to go where you've been!"

One of the other treasures of Clifty Falls State Park is the buffet lunch at the Inn. When you've hiked for a couple of hours, you develop quite an appetite and this spot is supremely satisfying. The food is good, home-style, country cooking. I haven't peeked into the kitchen, but I'm positive it is staffed by grandmotherly people. My husband's favorite dessert at the restaurant is their pineapple bread pudding. So, I brainstormed how I could make a healthier (but still decadent-tasting) version at home for him.

We've had this twice in the past week, if that tells you anything!

Pineapple Bread Pudding

3 slices of homemade bread, left out overnight to get stale, then cut into cubes

1/2 c Egg Beaters

1/2 c 2% milk

1/3 c Splenda

1 tsp vanilla

1/2 tsp cinnamon

8 oz pineapple tidbits, drained (but reserve the liquid)

2/3 c confectioner's sugar

3 Tbsp reserved pineapple juice

Combine Egg Beaters, milk, vanilla, Splenda, and cinnamon, then pour over the cubed bread. Allow to sit for at least 30 minutes to soak. Bake the pudding in ramekins or custard cups at 350 degrees for 30 minutes. Meanwhile, combine the confectioner's sugar and pinapple juice to create the glaze. When the bread pudding is baked, drizzle with the glaze and serve warm.

Serves 2.

Parmesan Risotto

One the the popular side dishes on cooking shows these days is risotto, a creamy rice dish made with arborio rice from Italy. Apparently, the rice releases its starch when stirred and cooked slowly. I thought it was about time to try to make some for our family, too. I like the idea of creamy food that doesn't actually contain cream. Plus, it's rice and cheese - at the top of my short list for ultimate comfort foods.

In graduate school, I had a thoughtful and hard-working roommate from Korea. Occasionally, we would both cook and share foods from home with each other. I was instantly hooked on her sticky rice and kimshee. Although it has been years since I've enjoyed kimshee, I love rice and could eat some every day (and sometimes twice a day). My husband has teased that I like rice the way some other women like chocolate. I thank Jean for that.

I'm happy to report that risotto is easy to make and well worth the stirring time. It made a fantastic accompaniment to tonight's meatloaf, but would also be delicious with a chicken or seafood meal. Just a hint, since you'll be adding chicken broth gradually, keep the chicken broth warm in a nearby pan. You don't want to keep lowering the temperature of the rice during its cooking time by adding cold chicken broth.

Parmesan Risotto

1 Tbsp margarine

1 c arborio rice

2 1/2 c chicken stock

1/2 c white cooking wine

1/3 c grated Parmesan cheese

Melt the margarine in the pan, then toast the rice for a few minutes. Add one cup of warm chicken stock. Stir the rice while it absorbs the liquid, then add another ladle of warm chicken broth. Keep stirring and repeat the liquid addition until all the chicken stock is absorbed. Then, add the white cooking wine. When that liquid is absorbed, stir in the cheese. Serves 3.

Jambalaya

There is a sense of victory when you can transform leftovers into a completely different meal, don't you think? We really enjoyed this jambalaya made from leftover Easter ham. The flavor is rich and luscious, filled with exciting spicy flavors.

Nearby, we have a fantastic Cajun restaurant that inspired me to try my hand at making a thick, spicy jambalaya. It's one of the restaurants I often think about when my husband asks me where I'd like to go out to eat. They have a wonderful option where you can get a half serving of two different dishes. Usually, their jambalaya occupies half of my plate...

Jambalaya

1/2 c ham, cubed

1/2 c cooked chicken, cubed

1 Tbsp canola oil

2 celery stalks, diced

1/4 c onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

14 oz can diced tomatoes

8 oz can tomato paste

1/2 c chicken stock

1 Tbsp all-purpose flour

1/4 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1 bay leaf

1/2 tsp thyme

dash Worcestershire sauce

dash or two Tabasco sauce

cooked rice for two people

Heat the oil in a pan at medium heat. Saute the veggies until they are tender, but not brown. Add all the ingredients except rice. Cover and simmer for twenty minutes, then stir in the rice. Serves 3 people.

Even Better Chicken Cordon Bleu

I saw a couple of great techniques on tv and decided to revisit the chicken cordon bleu recipe. This is it! So, get out the fancy plates and candlesticks to set up dinner outside (think bistro)...

This is an absolutely lucious recipe. Every bite has a delicious blending of tender chicken, salty ham, and creamy melted cheese. We paired this with tender canned peas and rice for a wonderful meal. You don't need to tell anyone it is healthy!

By the way, panko breadcrumbs are the new hot ingredient for breading things since it apparently makes a crispier crust. I still have the old-fashioned Italian seasoned breadcrumbs, so that's what I used.

Chicken Cordon Bleu

2 chicken breasts

2 slices Swiss cheese

6 thin slices deli ham

1/4 c Dijon mustard

1/4 tsp garlic powder

1/2 c seasoned bread crumbs

Place each chicken breast in between layers of plastic wrap. Pound it thin, pushing outward with each stroke, not straight down. Then, cover with three slices of thinly-sliced deli ham and a slice of low-fat swiss cheese. Using the plastic wrap pulled tight as leverage, roll the chicken with the goodies tucked inside. Use the plastic wrap to do one final big tug to make the little roll tight, then wrap it fully in plastic wrap and place it in the fridge to rest for a few minutes. Coat the outside of each roll in Dijon mustard, then roll in seasoned breadcrumbs. Bake for 40 minutes at 375. Serves 2 at 5 points each.

Ham & Pepper Calzones

I'm intrigued by the idea of making pizza at home, but I hesitate to compete with the glorious taste of Papa John's delights. Plus, I wanted to serve fewer points at dinner tonight, so here is a great idea: make a calzone.

The warm ham, melted cheese, and sauteed bell peppers are an unbeatable combination. Everyone, including the dog, was excited about the aroma of fresh bread and meat that filled the house. Those of you who are vegetarians could substitute roasted red peppers for the ham. Anyone looking for a place to inject more whole grain could use whole wheat pizza dough like I did.

Ham & Pepper Calzones

2 tsp olive oil

2 bell peppers, sliced (one red, one green)

2 garlic cloves, minced

8 oz tomato paste

1/4 lb sliced deli ham, cut into thin strips

1 lb pizza dough

1 c shredded mozzarrella cheese

Preheat the oven to 400 degrees. Meanwhile,heat the oil in a large nonstick skillet over medium high heat. Saute the bell peppers and garlic until tender (5 minutes). Add the ham and cook until lightly browned (3 minutes). Allow this mixture to cool.

Turn out the pizza dough onto a lighlty floured surface. Divide the dough in half and roll each half into a 10-inch circle. Spread half the tomato paste on a dough circle, sprinkle with half the oregano, alf the ham mixture,and cheese, leaving a one-inch border of dough clean. Fold the dough over the filling, crimping the edges to seal the calzone. Repeat with the second piece of dough.

Bake the calzones on a baking sheet prepared with nonstick cooking spray for 20 minutes. Serves 4 (7 points each).

Rainy Day Espresso Biscotti

Who doesn't love cookies? This is a great cookie for grown-ups that you should feel proud to serve all your coffee-loving friends. Biscotti is deliciously crispy and made for dunking into a good cup of your favorite coffee or tea. Don't let the fancy name foul you - these treats are simple to make with ingredients you'll likely already have in your pantry.

Today is a rainy day, so it's the perfect day to warm up the house by baking something, then curl up under an afghan with a cup of joe, a good book, and some cookies. My husband was so excited that I made cookies, I've made a mental note that they need to grace our kitchen counter more often! I usually only make cookies for Christmas, but that will change now.

Rainy Day Espresso Biscotti
1 1/8 c all-purpose flour
1 Tbsp ground coffee
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 c Splenda
1/4 c egg substitute
1 1/2 Tbsp brewed coffee
1/2 tsp vanilla

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.

Combine flour, ground coffee, baking powder, cinnamon, and salt in a large bowl. Whisk the egg substitute, Splenda, brewed coffee, and vanilla in a separate bowl until frothy, then add to the flour mixture. Stir until blended.

Gather the dough with lightly floured hands and transfer to a lightly floured surface. Work the dough into a 1 3/4 x 15-inch log with a height of about 1 inch. Transfer the log onto the baking sheet and pat down until it is 3/4 inch tall and 2 inches wide.

Bake the log until firm to the touch, which will occur in 20-25 minutes. Transfer the log o a cutting board and allow it to cool for 5 minutes before cutting it with a serrated knife into 36 3/4-inch slices. Arrange the slices in a single layer on the baking sheet.

Bake the biscotti for 10 minutes at 300 degrees, then flip them over and bake for 10 minutes more. Cool the biscotti on a rack. Serves 18 (one point for two biscotti).

Irish Soda Bread

Wow! I like to celebrate holidays by planning special foods. Not just Christmas an Easter, either. We celebrate any day that has earned special recognition: Flag Day, National Pie Day, etc. So, of course, I made Irish food last night for dinner. It doesn't matter that neither Mike nor I have any Irish heritage.

This was one of the best breads I'd ever made. It is hearty and sweet at the same time. Without restraint, I would have eaten half the loaf by myself last night!

Irish Soda Bread

1 1/2 c + 1 Tbsp all-purpose flour

1/2 c whole wheat flour

1/2 c raisins

2 tsp lemon zest

1 tsp baking soda

1/2 tsp salt

1 c buttermilk ( I used 2 Tbsp apple cider vinegar and the remaining volume of milk)

3 Tbsp honey

1 tsp sugar

In a large bowl, combine the dry ingredients, except the sugar. In a separate bowl, whisk together the buttermilk and honey, then pour over the flour mixture. Stir until the dough is mixed and not a second more. Sprinkle your work surface and hands with flour, then knead the dough seven time. Form the dough into a round loaf and mark with a cross hatch on top. Sprinkle suger over the bread. Bake in a 350 degree oven for 40-45 minutes on a baking sheet prepared with non-stick cooking spray. Serves 10 (leprechauns I presume) for 2 points each.