Reen's profile page
Recipes
Chocolate Nut Bars
By Reen
From Lisa Darling, NY
- 1 c. butter, softened
- 2 c. flour
- 1/2 c. sugar
- 1 can condensed milk
- 2 c. choc chips, divided
- 1 tsp vanilla
- 1/2 c. chopped walnuts
- 1/2 c. chopped pecans
- 1/2 c. milk choclate chips
Ponzu Sauce-Cooking Light
By Reen
Serving Size: 2 Tablespoon Calories: 30 Fat: 0
- 1 tablespoon chopped green onions
- 3 tablespoons fresh lemon juice
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon fish sauce
Feta and Green Onion Couscous Cakes
By Reen
From Cooking Light June 2009
- 1/3 c uncooked whole wheat couscous
- 1/2 c boiling water
- 1/4 c (1 oz) crumbled feta cheese
- 3 Tb egg substitute
- 2 Tb finely chopped green onions
- 1/8 tsp freshly ground pepper
- 2 Tb olive oil
- Cooking spray
Mocha Mix
By Reen
Perfect for Christmas gifts
- 1/2 c. instant coffee
- 1/2 c. sugar
- 2 1/4 c. nonfat dry milk
- 1/4 c. cocoa powder
Sour Cream Yeast Rolls
By Reen
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt
- 2 1/2 to 3 cups all-purpose flour
- 2 T. sugar
- 1 pkg. (1/4 oz.) active dry yeast
- 1 t. salt
- 1 cup sour cream
- 1/4 cups water
- 3 T. butter, divided
- 1 egg
Chocolate Truffle Cheesecake
By Reen
From Kraft
- 18 Oreo cookies, finely crushed
- 2 Tb butter, melted
- 3 pk cream cheese, room temp
- 2 tsp vanilla
- 1 1/2 c. choc chips, melted
- 4 eggs
- 1 can condensed milk
- 1/4 c coffee flavored liquor, optional
Wild Blueberry Pie with Almond Crumble Topping
By Reen
Roll out pie crust disk on floured surface to 12-inch round
- Filling
- 3/4 cup plus 2 tablespoons (or more) sugar
- 1/4 cup cornstarch
- 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
- 2 tablespoons fresh lemon juice
- Topping
- 2/3 cup unbleached all purpose flour
- 4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- Whipped cream or ice cream
Peach Pudding Cake
By Reen
From Hyde Park Grill in Austin TX
- 1 3/4 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 tsp coarse salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 3/4 cups sugar
- 2 tablespoons vanilla
- 2 large eggs
- 3/4 cup buttermilk
- 4 cups peaches, peeled and sliced (about 3 pounds
Warm Mocha Pudding
By Reen
1. Combine sugar and egg in a medium bowl; stir with a whisk
- 1/2 cup sugar
- 1 large egg
- 2 cups 1% low-fat milk
- 1/3 cup unsweetened cocoa
- 1 tablespoon cornstarch
- 1 tablespoon instant espresso granules
- 1/8 teaspoon salt
- 1 ounce bittersweet chocolate
- 1 teaspoon unsalted butter
- 1 teaspoon vanilla extract
Lemon-Earl Grey Squares
By Reen
June 2012 Cooking Light
- Crust:
- Cooking spray $
- 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
- 1/3 cup powdered sugar
- 2 Earl Grey tea bags, divided
- 1/8 teaspoon salt
- 8 tablespoons chilled butter, cut into pieces
- Filling:
- 1/4 cup fresh lemon juice
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons grated lemon rind
- 3 large eggs
- 1 tablespoon powdered sugar