Whole Wheat Sweet Potato Bread

Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes

Ingredients:

• 3/4 cup all-purpose flour


• 3/4 cup white whole wheat flour or whole wheat flour


• 2 tsp baking powder


• 1 tsp pumpkin pie spic


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup light sour cream


• 2 eggs, lightly beaten


• 1/4 cup sugar


• 1/4 cup fat-free milk


• 1/4 cup canola oil


• 1 1/2 tsp vanilla


• 1 cup mashed cooked peeled sweet potatoes


• 1/4 cup chopped pitted dates


• 1/4 cup chopped pecan, toasted
  

Directions:

1. Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.


2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.


3. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.


4. Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.


5. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.

Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).

I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

Mochiko Cake

I've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake. It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is not very sweet, and is full of little bits of goodies. Enjoy!

Serve: 24 slices

Ingredients:

• 1 box (16 oz.) Mochiko - sweet rice flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup (more or less) brown sugar
• 2 1/2 cup Milk ( or more )
• 1/2 cup chopped mixed nuts (example: pumpkin seeds, walnuts, pecan...)
• 1/2 cup mixed dried fruits (example: blueberries, cranberries, grapes, dates...)
• 1 ~ 2 cups mixed cooked beans ( example: kidney beans, green peas, edamame, black beans, red beans...) or steamed & chopped vegetables (example: sweet potatoes, kabocha squash...)
• 1 ~ 2 Tbsp crown daisy powder or green tea powder (matcha powder)

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, combine Mochiko flour, baking soda, baking powder, brown sugar, salt, & crown daisy powder and mix well.
3. Add milk to flour mixture and mix well
4. Fold in mixed nuts and dried fruits, and cooked beans...
5. Pour into greased 8 x 8-inch baking pan.
6. Bake at 375 degree for 45 mins till top is golden brown.
7. Cool over a wire rack, and then slice and serve.

Veggies with Yogurt Dill Dip

Ingredients:
1/2 cup non-fat Greek yogurt
2 tsp Dijon mustard
2 tsp fresh Dill
1 shallot

Directions:
Cut/slice fresh vegetables (red bell peppers, cherry tomatoes, baby carrots and celery).
Scoop yogurt into bowl.
Finely chop shallots.
Add shallots, dill and mustard.
Mix ingredients together until blended.
Dip veggies!

Nutritional Information
80 calories 15 grams of protein
0 grams of fat
0 grams of carbohydrates [fat-free yogurt]

Frozen Fruit Tart

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

Direction:

1. Whip yogurt and pour into piecrust.
2. Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
3. Dust the top with confectioners' sugar. Serve.

Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

Shrimp Cocktail Appetizer

• 1/2 cup catsup


• 2 tablespoons hot cream style horseradish


• 1/4 teaspoon sugar


• 1/2 teaspoon Kosher salt


• 1/2 teaspoons freshly cracked black pepper


• 2 teaspoons fresh lemon juice


• 4 drops Tabasco


• 1/2 teaspoon Worcestershire


• 2 garlic cloves, minced


• 2 martini glasses


• 20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)


• 2 slices lemons


• 2 parsley sprigs

1. Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.


2. Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.


3. Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Vanilla Cupcake with fruit Topping

Serve: 12 Prep: 15 minutes Cook: 20 minutes

Ingredients:

• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup butter, unsalted, room temperature
• 2/3 cup sugar
• 3 eggs, room temperature
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• Sliced Fruits
• Light whipped topping
• Zest of 1 large lemon (optional)

Direction:

1. Preheat oven to 375f degree; line muffin cups with paper liners
2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
6. Remove from oven and place on a wire rack to cool.
7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
8. Top with fruit and whipped topping.

http://www.grouprecipes.com/89749/vanilla-cupcake.html

Apricot Yogurt Delight

Serve: 2 Prep: 5 minutes

Ingredients:

• 1 cup fat-free or low-fat Greek-style plain yogurt


• 1/4 cup chopped fresh or dried apricots.


• 2 Tbsp low-sugar apricot preserves


• 4 tsp chopped walnuts, toasted

Directions:

1. Divide yogurt between 2 bowls.


2. Top each serving with half the apricots, preserves, and walnuts.


3. Serve!

http://www.grouprecipes.com/89180/apicot-yogurt-delight.html

Madeleine

Ingredients:


• 1/2 cup unsalted butter, melted, at room temperature



• 1 cup all-purpose flour



• 1/2 teaspoon baking powder



• 1/8 teaspoon salt



• 3 large eggs, at room temperature



• 2/3 cup granulated white sugar



• 1 teaspoon pure vanilla extract



• Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.

Direction:

1. First, melt the butter and allow it to cool while you make the batter.



2. In a small bowl place the flour, baking powder and salt and whisk until well blended.



3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.



4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.



5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.



6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)



7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the Madeleine.)



8. Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.



9. Remove the pans from the oven and rap each pan sharply against a counter top to release the Madeleine. Transfer the Madeleine, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.



10. When serving dust with confectioners sugar.

http://www.grouprecipes.com/82629/madeleine.html

Russian Tea Cookies

Ingredients:

• 1 cup (2sticks) Butter
• 2/3 cup power sugar
• 2 1/2 cup flour
• 1/4 tsp salt
• 3/4 cup chopped walnuts
• 1 tsp vanilla

Direction:

1. Preheat the oven to 395 degrees.
2. Bake 10 minutes.
3. Wai till balls cool down before rolling in powder sugar.

Fruit Parfait

From Umma Yori

Serve 30 Prep 20

Ingredients:

• 4 angel cakes(from Ralph), broken up pieces


• 6 box Vanilla pudding or Banana Cream pudding (jello brand)-mix with 1% low fat milk.


• Fruits-fresh sliced strawberries, sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination.


• Whipped light cream
  

Direction:

1. Layer in clear glass, repeatly ( angel cakes, pudding, fruits )


2. Top with cool whip and decorate top with fruits

Make a couple houra before consumption or angel cake will get soggy, chill for 1 to 2 hours. It's cool and refreshing and good on a hot day. Very festive looking also.

Masago stuffed mussel

From Umma Yori

• 1 lb. mussels


• 2-1/2 cups chicken stock


• 1/2 cup Masago (Japanese fish egg)


• 1 lemon, grated zest and juice of


• 2 tbsp. mayonnaise

1. Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.


2. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.


3. Break the empty half of the shell from each mussel and discard.


4. Remove the cooked mussel from the shell and chopped, then mix together the masago, lemon and mayonnaise. Spoon onto the shell and cook under a medium-hot broiler for 3 to 4 minutes.

http://www.grouprecipes.com/80275/the-stuffed-mussel.html

Pumpkin Cup Cakes

Make 12 cupcakes. prep: 10m Cook:45m
Ingredients

For the Crust:

• 1 box Refrigerated pie shell
  

For Filling:

• 1 can(16oz.) solid pack pumpkin puree


• 2/3 cup firmly packed light brown sugar


• 1/3cup sugar


• 1 tablespoon flour


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon salt


• 1/2 teaspoon ground ginger


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground allspice


• 1 cup heavy cream


• 1/3 cup milk


• 2 lg eggs, lightly beaten


• 1 1/2 teaspoon vanilla extract

Directions

Making The Crust

1. Preheat oven to 400 degree.


2. Roll out one pie shell.


3. Using knife, cut the pie shells into squares.


4. Place each square in a muffin cup to create a pocket.

Making The Filling

1. In large bowl combine pumpkin, brown sugar, sugar, flour, cinnamon, salt, ginger, nutmeg, allspice


2. Mix well & stir in cream, milk, eggs, vanilla.


3. Pour into pockets


4. Bake until golden and filling is set about 45 minutes.


5. Transfer pie to a wire rack and cool completely.

http://www.grouprecipes.com/61715/pumpkin-cup-cakes.html