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Recipes
Cherry Soup
By dashy_65
In large saucepan, place the cherries, water, sugar and cinnamon
- SOUP:
- 4 cups fresh, frozen or canned red tart pitted cherries
- 2 cups water
- 1/4 to 1 -1/4 cups sugar
- 1/4 teaspoon ground cinnamon
- DUMPLINGS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1 cup milk
Pumpkin Date Bread
By dashy_65
In a large bowl, combine the first seven ingredients; mix well
- TOPPING:
- 1 cup applesauce
- 1 cup canned pumpkin
- 2/3 cup vegetable oil
- 3 eggs
- 1/2 cup milk
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 3-2/3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 cup chopped dates
- 1 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Mock Lemon Meringue Bars
By dashy_65
1.Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 cup lemon curd (from 11 1/4- to 12-oz jar)
- 1 package (3 oz) cream cheese, softened
- 1/2 cup marshmallow creme
- 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
- 1 cup frozen whipped topping, thawed
Pumpkin Angel Food Cake
By dashy_65
In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 package (16 ounces) angel food cake mix
- 14 tablespoons reduced-fat whipped topping
- Additional ground cinnamon, optional
Double Chocolate Ice Cream
By dashy_65
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat
- 1 1/3 cups sugar
- 1/3 cup unsweetened cocoa
- 2 1/2 cups 2% reduced-fat milk, divided
- 3 large egg yolks
- 1/2 cup half-and-half
- 2 1/2 ounces bittersweet chocolate, chopped
Basil Pesto
By dashy_65
Drop pine nuts and garlic through food chute with food processor on, and process until minced
- 2 T. pine nuts, toasted
- 2 large garlic cloves
- 2 1/4 c. fresh basil leabes (about 6 ozs)
- 2 T. grated Parmesan cheese
- 2 t. lemon juice
- 3 T. extra virgin olice oil
Cinnamon Swirl Quick Bread
By dashy_65
In a large bowl, combine the flour, 1 cup sugar, baking soda and salt
- GLAZE:
- 2 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup canola oil
- 3 teaspoons ground cinnamon
- 1/4 cup confectioners' sugar
- 1-1/2 to 2 teaspoons milk
Roasted Vegetable Sandwiches with Spicy Green Chile Dressing
By dashy_65
In large bowl, combine vinaigrette ingds; mix well
- Vinaigrette:
- 1 (4.5 oz) chopped green chiles (reserve 1 T for dressing)
- 3 T. red wine vinegar
- 2 T. oil
- 1 T. dried basil
- 1/2 t. black pepper
- Vegetables:
- 1 sm red bell pepper, cut into 1" pcs
- 1 sm zucchini, cut into 1/4" slices
- 1 sm sweet potato, peeled cut into 1/8" slices
- 1 sm red onion cut into wedges
- Dressing:
- 8 oz. tub nonfat cream cheese
- 2 T. buttermilk
- 1 T. reserved chiles
Coconut Cake
By dashy_65
Bake cake according to directions on box
- White cake mix
- Bag coconut
- Container of cream of coconut
- 2 small or one large container of Cool Whip
Maple Sweet Potatoes
By dashy_65
Cooking Light NOVEMBER 2000
- 5 cups (1/2-inch-thick) slices peeled sweet potato (about 2 pounds)
- Cooking spray
- 1/2 teaspoon salt, divided
- 1/4 cup maple syrup