Carrot Cake Iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Slim Fit King Cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.

Coquilles St. Jacques

Ingredients

• Servings: 4
• 1/2 cup dry bread crumbs
• 5 tablespoons melted butter
• 6 ounces shredded gruyere cheese
• 1 cup mayonnaise
• 1/4 cup dry wine
• 1 tablespoon chopped fresh parsley
• 1 pound sea scallops, quartered
• 1/2 pound button mushrooms, sliced
• 1/2 cup chopped onion

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
• in another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
• in a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. transfer to a plate lined with paper towels. preheat broiler for medium/high heat.
• reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. add cheese mixture and return the scallops to the skillet. cook until heated through and the cheese is melted. spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. sprinkle the top with bread crumb mixture.
• broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

Slim Fit King Cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.

Brick-oven Pizza (brooklyn Style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

Chantal's New York Cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

Brick-oven Pizza (brooklyn Style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.