My Best Deviled Eggs

Ingredients...

• 12 Hard Boiled Eggs (peeled)
  
• 1/2 Cup Mayonnaise
• 2 Tablespoons Milk (or cream it happens to be in the fridge)
• 1 Teaspoon Finely Minced Green Onions (Scallions)
• 1 Teaspoon Parsley Flakes
• 1/2 Teaspoon Mustard Powder
• 1/4 Teaspoon Dill
• 1/4 Teaspoon Paprika
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper

Here's How You Do It...

1. Slice each egg in half, lengthwise
2. Dump or scoop the yolks into a small bowl.
3. Using a fork, mash the yolks.

In a separate medium bowl..

1. Blend together the mayonnaise, milk, minced green onion, parsley flakes, mustard powder, dill, paprika, salt & pepper.
2. Add the mashed yolks and blend thoroughly.
3. Put the mixture into a plastic bag.
4. Snip or cut off the tip of one corner of the bag.
5. Squeezing down from the top, pipe the egg mixture into each hollow of egg white.
6. Sprinkle with a little paprika for garnish.

Cover with plastic wrap or in an airtight container and place in refrigerator until ready to serve.

Peanut Buttery Oatmeal Chip Cookies - Low Sugar

There are zillions of recipes for peanut butter, oatmeal, and chocolate chip cookies and they're all good.
Fuse all three (taking away half the sugar) and you end up with a big winner.  Be sure to have lots of cold milk on hand when you serve these to enhance your cookie experience.

Ingredients...

• 1 and 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter OR margarine softened
• 1/2 cup granulated sugar 
• 1/2 cup granulated Splenda Sugar Substitute
• 1/2 cup firmly packed Splenda Brown Sugar Blend
• 1 tablespoon pure vanilla extract
• 1 cup low fat peanut butter
• 2 large eggs
• a small bag (12 oz) semisweet chocolate chips

Here's how you do it...

1. Pulverize 1 cup  of the oats in your food processor.
2. Into a large bowl add the ground oats, remaining 1/2 cup whole oats, white and whole wheat flours, baking powder, baking soda, and salt.  Stir and combine thoroughly.
3. In a separate large bowl with an electric mixer OR using your stand mixer,  cream the butter and all sugars until fluffy and pale in color.
4. Add the vanilla and peanut butter. Mix.
5. Add the eggs, one at a time. Mix.
6. Add the flour mixture gradually. Mix.
7. Add the chips and ground chocolate.  Mix gently, only enough to combine.
8. Use a small cookie scoop (or drop by spoonfuls) and place 2 inches apart on parchment lined baking sheets. 
9. Press gently with the heel of your hand to flatten the dough Just a bit.
10. Keep the cookie dough in the refrigerator when not in use.
11. Bake at 325F for 12-14 minutes. 
12. Transfer cookies to a rack to cool.

Pumpkin Not Pie - Crustless Low Sugar Pumpkin Custard

I love pie but I'm not a huge fan of crust unless it's 'worth it'.  Pie crusts are all carbs and fat and I'm just not willing to eat that way anymore.  Necessity, as they say, is the mother of invention, not that custard is new.
Pumpkin Pie is a holiday tradition and much gentler on your figure when eaten crust-less.  I've gone a step further by using Splenda Brown Sugar Blend in place of regular dark brown sugar..

If you don't have fancy ramekins you can just use the old fashioned oven safe custard cups as I have done (see the picture).
All the flavor without all the calories. You'll love it!

Ingredients...

• 4 eggs
• 1 27 ounce can pure Pumpkin (798 ml)
• 1 cup Splenda Brown Sugar Blend, packed
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoon granulated Ginger
• 1/2 teaspoon Salt
• 1 can non-fat Evaporated Skim Milk

You will also need...

• 8 or 9 individual custard cups or ramekins and baking pans to hold them in the oven
• Tongs to lift the hot custards from the hot water in the baking pans when they come out of the oven.

Here's how you do it...

1. Preheat the oven to 350F
2. Break the 4 Eggs into a large bowl and beat slightly.
3. Add and combine well, the can of Pumpkin, Splenda Brown Sugar Blend, Cinnamon, Nutmeg, Ginger, and salt.
4. Now add the can of non-fat Evaporated Skim Milk and stir until thoroughly blended.
5. Pour into individual custard cups.
6. Place the cups in a baking pan.  You may have to use two pans as I did unless you have pan big enough to hold 8 or 9.
7. Pour water into the pan until the water comes half way up the sides of the cups.
8. Bake 50 minutes.

Using tongs, carefully remove the custard cups, one at a time, onto a cooling rack.

Serve as is or with a dollop of a fat free whipped topping.

To store, cover each custard cup with plastic wrap with the wrap touching the surface of the custard.  This will keep a skin from forming.

Pumpkin Oatmeal Pecan Chip Cookies

Happy Thanksgiving Everyone!!!  If you haven't yet decided on what put on your dessert table you might want to whip up a batch of these tender pumpkin cookies, full of fiber from 3 of the main ingredients.  Pumpkin, like Squash, is rich in vitamins and iron.   Did you know there was a time that pumpkin was used as a medicine as well as a food?
You can prepare the recipe with or without nuts.
You can add dried fruit snipped in little bits.  Apricots or dried cranberries are my favorites.  Your friends and family will be asking you to make these every year.  Enjoy.

Ingredients...

• 1/2 cup butter or margarine
• 1 1/2 cups sugar (I use 3/4 cup granulated Splenda with 3/4 cup white sugar)
• 1 egg
• 1 small can of pumpkin (NOT PIE FILLING) (1 can = 1.5 cups)
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour (you can do half whole wheat with half white)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup old fashioned Oats
• 1 1/2 cups semi sweet chocolate chips
• 1 cup chopped nuts (walnuts, pecans, or almonds)

Here's how you do it...

1. Preheat oven to 350F
2. Prepare cookie sheets with parchment or spray
3. In a medium bowl blend the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and oats. Set aside.
4. In your mixer, cream the butter and sugar together until light and fluffy.
5. Beat in the egg, pumpkin, and vanilla.
6. Gradually add the mixed dry ingredients you set aside earlier.
7. Scrape the bowl and mix another 15 seconds
8. Using a spatula fold in the chocolate chips and chopped nuts.
9. Drop by heaping teaspoons onto the cookie sheets 1/2" apart.
10. Bake for 15 minutes or until golden.
11. Remove from oven and cool on rack.

Store in airtight container and freezes well.

Apricot Oatmeal Squares

 

Apricots are the new prunes. They are small in size but big on nutrition.  They provide fiber along with Vitamins C and A, Beta-carotene, Potassium, Iron and anti-oxidants.   Apricots are sweet and delicious whether fresh, canned, or dried, and they make a smart choice for a healthy snack on their own .

Oatmeal is a healthy choice also so you can see where these Apricot Oatmeal Squares are just what the doctor ordered!

*If you prefer, you can use all white flour, real butter, and regular light brown sugar.

Ingredients...
For the filling:

• 1 (13-ounce) jar apricot jam or preserves - (approximately 1 1/4 cups)
• 8 to10 plump dried apricots, cut into small bits

For the crust (bottom and top):

• 1 cup all purpose Flour
• 3/4 cup Whole Wheat Flour
• 1/2 cup Splenda Brown Sugar Blend - packed (if you use regular light brown sugar make it 1 cup)
• 1 teaspoon ground Cinnamon
• 3/4 teaspoon Salt
• 3/4 teaspoon Baking Soda
• 1 3/4 cups Old Fashioned Rolled Oats
• 1 cup chopped Walnuts or Pecans
• 1 cup melted Margarine
• 1 Egg beaten
• 1 teaspoon Vanilla

Here's how you do it...

1. Preheat oven to 350F
2. Prepare a a 9x13x2" baking pan - grease with cooking spray, then line with parchment, and then spray again.

Prepare the Filling...

1. Blend together the apricot preserves and dried apricot bits in a small bowl and set aside.

Prepare the Crust...

1. Melt the margarine and set aside to cool.
2. Using a fork in a large bowl, blend both flours, Splenda Brown Sugar Blend, cinnamon, salt, and baking soda. 
3. Then mix in the oats and chopped walnuts.
4. Add the melted margarine, beaten egg, and vanilla and stir until evenly incorporated.
5. Using your clean hands, gently press half of the crust mixture into the prepared baking pan.
6. Spread the filling mixture over the bottom crust layer almost to the edges. (A spatula will help you do this more evenly.)
7. Top the filling with the remaining crust mixture and gently press down with clean hands.
8. Bake approximately 30 minutes until slightly golden. 
9. Cool on a rack and remove from pan before cutting into squares. 

Variations...

• Leave out the cinnamon and add 12 ounces of semi-sweet chocolate chips to the crust mix.

Blueberry Crumble Bars

     Aside from being delicious, blueberries are known for many things including healthy benefits. According to a study done in 2009, a diet that contains a rich amount of blueberries lowers blood cholesterol levels and improves insulin sensitivity thereby lowering the risk of diabetes and heart disease.
     Because they are packed with vitamin C, B complex, vitamin A, vitamin E, copper, selenium, iron, and zinc, the blueberry can boost your immune system and help prevent infection.
Blueberries also offer an anti-aging benefit.  They are chock full of anti oxidants primarily as a result of the pigment that makes them dark blue in color.
     In a University of Michigan cardiovascular study, it is suggested that eating blueberries can aid in reducing belly fat.  Berries that contain seeds, like blueberries, blackberries, strawberries, and raspberries are low on the glycemic index and will help control cravings in a healthy diet.

Ingredients...
Crust & Crumble Topping:

• 1/2 cup white sugar
• 1/2 cup Splenda (sugar substitute)
• 1 teaspoon baking powder
• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 cups whole wheat flour
• 1 cup margarine (choose a healthy type or use butter)
• 1 egg
• 1/4 teaspoon salt

Filling:

• Juice and zest of one lemon 1/4 cup white sugar
• 1/3 cup Splenda sugar substitute
• 4 teaspoons cornstarch
• 4 cups fresh or frozen blueberries

Here's how you do it...

1. Preheat the oven to 375 degrees F (190 degrees C). 
2. Grease or line with parchment, a 9×13 inch baking pan.
3. In a large bowl, blend 1 cup sugar, 1 and 1/2 cups all purpose flour, 1 and 1/2 cups whole wheat flour, 1 teaspoon baking powder, salt, and lemon zest. 
4. Blend in the margarine (or butter) and  beaten egg using a fork or pastry cutter. The dough should be crumbly.
5. Put half of the crumble mixture into the prepared pan and pat it down with your fingers.The other half of the crumble is for the topping.
6. In a separate large bowl, using a fork, mix the lemon juice, 1/4 cup sugar, 1/4 cup Splenda, and 4 teaspoons cornstarch.
7. To this, add the blueberries and using a large spoon gently toss until coated.
8. Spread the coated blueberries evenly over the crust.
9. Sprinkle the remaining crumble mixture over the blueberries.
10. Bake in preheated oven for 45-55 minutes until the top starts to get golden.
11. Cool  on a rack before cutting into squares. 

Mushroom Caramelized Onion and Goat Cheese Pastry Pizza

This is a great appetizer idea for buffets, paired with a great salad, or as a rich and savory side dish to any meal.   Of course you can replace the goat cheese for a combination of Gruyere and Grated Parmesan. Use your imagination and get creative by adding some ingredients ideas of your own.  Chopped anchovies, capers, or olives work very well with the caramelized onion and mushroom flavors.

I buy use puff pastry that is "pre-rolled".  You could also replace the puff pastry with a thinly rolled pizza dough, or a canned refrigerator pastry like Pillsbury Crescent Rolls.

Ingredients...

• 1 Defrosted sheet of Puff Pastry dough
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Large Sweet Onions sliced very thin
• 2 pounds sliced or chopped Mushrooms
• 2 Cloves of Garlic, minced
• 3 ounces soft Goat Cheese
• Salt and Pepper to taste

Here's how you do it...

For the puff pastry:

1. Place the rolled out Puff Pastry dough on parchment paper on a cookie sheet. Create an edge on the pastry by rolling it over slightly and pressing with a fork.
2. Pierce the dough with a fork every couple of inches to prevent bubbles from forming.
3. Bake at 400F for 15 minutes.
4. Remove from oven.

For the topping:

1. Heat a frying pan to medium.
2. Add Olive Oil.
3. Add thinly sliced Onion and stir every minute or so, cook until translucent.
4. Reduce the heat and continue to cook for about 25 minutes until golden.
5. Add the minced Garlic and cook for another 2 minutes.
6. Add the sliced Mushrooms and cook until they no longer look raw.
7. Season with Salt & Pepper to taste.
8. Spread the onion/garlic/mushroom mixture on the pastry but leave about 1/2 inch border.
9. Sprinkle on the crumbled Goat Cheese.
10. Bake for an additional 10 min or until the crust is golden and  the cheese has melted.
11. Cut with a pizza cutter.
12. Serve and enjoy.

Mango Avocado & Tomato Salad

   I grew up in tropical Miami, Fl and mango's are one of the bountiful indigenous fruits that South Florida enjoys.  In fact, my parents had 40 mango trees in their front yard.  Apparently the house was built in an area of Miami near Old Cutler Road which used to be thick with mango groves.  My dad would sell the crop to a local farmer and used the money to pay the real estate taxes on the property.

The farmer would come and pick all the fruit on the tree just before it ripened. But there were hundreds of mangoes that fell before he got there.  The trees in my yard had the very best fruit as the result of grafting which my father took great pride in. Every year we would collect the fallen fruit and begin the production line to  freeze sliced and pureed mango along with making all kinds of mango recipes such as my mom's Mango Bread, Mango Chutney, Mango Sorbet, and of course, scrumptious Mango Salad.

Mangoes offers many nutritional benefits and come in more varieties than you can count.  One medium sized mango contains approximately 105 calories, 27 grams of carbohydrate, 3 grams of Fiber, along with Vitamin A & C, Magnesium, Potassium, and Calcium.  

Ingredients...

For Salad...

• 1 ripe Mango
• 1 ripe Tomato
• 1/2 small Red Onion
• 1 small ripe Avocado
• Handful of freshly chopped Cilantro
• Salt & fresh ground Black Pepper to taste

 

For Dressing...

• 2 Tablespoons Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Teaspoons freshly squeezed Lemon Juice
• 1 Tablespoon Sugar (or Splenda)
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper

Here's how you do it...

1. In a small bowl prepare the Dressing (above) and set aside.

Into a salad bowl..

1. Peel and cut the Mango into thin strips.
2. Add the Red Onion cut into very thin slices.
3. Add the Tomato cut into small chunks. 
4. Add the sliced Avocado.
5. Add the chopped Cilantro
6. Whisk the dressing until emulsified and pour half of it over the cut salad and gently toss until coated.
7. Serve immediately.

***Refrigerate the unused half of the dressing for another time or double the cut ingredients of the salad and use it all.

***Be creative and make it a one plate lunch or dinner by adding some chilled cooked shrimp, scallops, or lobster.  This would also make a beautiful addition to any buffet table.

Peach Pie Crumble

There's nothing more juicy, sweet, and delicious than a ripe peach.  Besides great taste they're good for you.  Peaches are packed with some fiber, beta-carotene, and Vitamin D.

This recipe is an adaptation of one from my dear friend, Judy Singer.  Just this month, Aug 2010,  Judy's Blueberry Crumble Pie was featured in the National Post here in Toronto.  She is respected both as a talented Canadian artist and a balaboosta.

The crust is so delicious you won't be able to stop nibbling on it.  You can use this crust recipe to base just about any pie.  Use whatever is fresh and available be it blueberries, strawberries/rhubarb, plum, pluots, cherries, or peaches. 

You will need a 9" or 10" pie plate and cookie sheet, 1 large bowl to toss the fruit, one medium bowl to mix the crumble topping, a pastry blender (if you have one), and a fork.  If you are using fresh peaches they must be blanched, peeled, and sliced.  To blanch... you will need a small pot of boiling water and a bowl of ice water.  Using a slotted spoon, submerge each peach in the boiling water for 45 seconds.  Then submerge it immediately into the bowl of ice water for about 20 seconds.  Then cut the peach in half, remove the pit, and then peel the skin off easily without wasting any fruit.
*You can use this crust for other pies that call for a pre-baked crust.  To pre-bake... prick the crust with a fork and bake in a 350 oven until golden, approximately 10 minutes.

For the Crust...

 Ingredients...

• 2 cups flour
• 1 teaspoon salt
• 2 tablespoon sugar
• ¾ cup canola oil
• 1 tablespoon. vanilla
• 2 tablespoon milk OR orange juice

Here's how you do it...

1. Measure the flour, sugar and salt into pie plate.
2. Blend the oil, vanilla and milk OR juice.
3. Pour the oil mixture into the dry ingredients already in the pie plate.
4. Stir with a fork to blend and then, with your hands, work it into a ball of dough.
5. Remove a small handful of dough and set it aside.  You will add this to the crumble topping in a moment.
6. With your fingers, press the dough evenly into pie plate, making sure it isn’t too thick around the bottom edge.

 For the Fruit Filling...

Ingredients...

• 5 cups of sliced peaches
• 1/2 Freshly squeezed lemon juice
• 1/4 cup sugar
• 1 tablespoon flour
• 1 tablespoon corn starch

Here's how you do it...

1. Onto the sliced peaches sprinkle the fresh lemon juice, sugar, flour, and corn starch. 
2. Toss gently to coat.
3. Pour into the pie crust.

 For the Crumble Topping...

 Ingredients...

• ½ cup flour
• ¼ cup white sugar
• ¼ cup brown sugar
• 2 ounces butter OR margarine cut into very small pieces (this will save you time and muscle)
• 1/2 teaspoon salt
• the handful of crust dough you set aside earlier 
• 1 teaspoon pure vanilla extract

 Here's how you do it...

1. Measure the flour, white sugar,  brown sugar, and salt into a bowl.
2. With a pastry blender, blend in the cut up butter or margarine until mixture is crumbly.
3. Add the handful of pie crust dough to the crumble, blending it in with your fingers.
4. Toss with the teaspoon of vanilla.
5. Sprinkle the crumble topping on top of the fruit in the crust. 

Bake at 425 for 15 minutes.  Lower the heat to 375 for another 25-30 min. until pie is golden.


Serve warm or cooled and with or without a small scoop of vanilla ice cream.

I usually bake with the pie on a cookie sheet lined with foil that extends beyond the edge of the plate.  Fruit pies tend to bubble and this makes removing the hot pie from the oven, and clean up, easy.  Easy as pie!

Blueberry Crumble Cake

If you haven't tried any of my grandmas' recipes yet, this might be the one to inspire you.   Simple and easy this ultra moist blueberry coffee cake will be the hit of your brunch buffet.
The blueberry can be as small as a pea or as big as a grape.  They come from the same family as cranberries, azaleas, and rhododendrons.  The fruit grows in clusters and range in color from blue to a purplish black. 
According to a study done in 2009, a diet that contains a rich amount of blueberries lowers blood cholesterol levels and improves insulin sensitivity thereby lowering the risk of diabetes and heart disease. 
Blueberries offer some other great health benefits too.  Because they are packed with vitamin C, B complex, vitamin A, vitamin E, copper, selenium, iron, and zinc, the blueberry can boost your immune system and help prevent infection.
Blueberries also offer an anti-aging benefit.  They are chock full of anti oxidants primarily as a result of the pigment that makes them dark blue in color. 
In a University of Michigan cardiovascular study, it is suggested that eating blueberries can aid in reducing belly fat.  Berries that contain seeds, like blueberries, blackberries, strawberries, and raspberries are low on the glycemic index and will help control cravings in a healthy diet.
I am giving you the original recipe that uses real butter, full fat sour cream, and white sugar.
When I make it I modify some of the ingredients to make it more figure friendly.  I substitute granular sugar substitute for 1//3 of the sugar. I use a healthy choice margarine,  low fat sour cream, and fat free milk.
Okay, okay, enough information.....here's the recipe...

Ingredients...
 For the Cake:

• 1/4 cup butter OR margarine
• 3/4 cup sugar (I use 1/2 cup Splenda sugar substitute and 1/4 cup sugar)
• 1 egg
• 2 cups all purpose flour
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups floured fresh blueberries

For the Crumb Topping:

• 1/4 cup butter OR margarine
• 1/2 cup sugar ( I use half Splenda and half sugar)
• 1/3 cup flour
• 1 teaspoon cinnamon 

Here's how you do it....

1. Preheat oven to 375 degrees F.
2. Prepare an 8 x 8 baking dish (I cut a square of parchment to fit in the bottom of my baking dish...this makes the cake removal much easier.
3. Combine the ingredients for the crumb topping mixture in a small bowl using a pastry cutter if you have one.  The mixture will be crumbly.  Set aside.
4. With your mixer cream together the butter and sugar (they will seem dry)
5. Add the egg.
6. Scrape the bowl.
7. Add the dry ingredients (flour, baking powder, and salt) alternately with the milk and sour cream.
8. By hand, fold in the floured blueberries. 
9. Pour into the prepared 8 x 8 baking dish.
10. Sprinkle the crumble topping mix over the batter.
11. Bake at 375F for about 40 min.
12. Remove from oven, cool on rack.
13. Use a knife to loosen the sides of the cake from the dish.
14. Transfer to a serving platter.
15. Cut into squares.