Traditional Kerala Cocunut Chuttney Recipe

Ingredients

cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste

Method of preparation

Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10

POTATO CURRY- Kerala style Recipe

Ingredients

Potato 1/2 Kg peeled and cut into pieces
Large Onion 1/4 Kg thinly sliced
Tomato 1/4 Kg cut into pieces
Carrot 100 gm diced
Beans 100 gm diced
Coconut 1 grated
Green chilly 5
Ginger small piece
Garlic 5 pieces
Oil 2 tbsp
Mustard seeds 1/2 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Red chilly powder 1 tsp
curry leaves 2 sprigs
Coriander leaves 2 sprigs
salt to taste
water desired

Method

Grind the grated coconut with water in a mixie and extract thick coconut milk and keep it aside. Then grind it again with water to extract thin coconut milk.

Heat oil in a pan.poppy the mustard seeds.Then add curry leaves,Onions,Ginger,Garlic,potatoes,carrots, beans, tomatoes and salt.Heat it in low flame until the liquid dries up.

Put salt,cooked vegetables,Turmeric powder, chilly powder, garam masala powder and thin coconut milk in a cooker and boil it for 2 mts. Then add thick coconut milk,Coriander leaves.Stir it and serve hot.

Serves 10

Tomato Quiche Tartlets

Here are some new year recipes for my loving readers.and iam really sorry for not posting new recipes in these days

Ingredients

• 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
• 1/2 cup finely snipped dried tomato (not oil packed)
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half, light cream, or milk
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• Dash salt
• Dash ground black pepper
• 3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

Sweet Cherry Ham

Ingredients

• 1 7- to 8-pound cooked spiral-sliced ham
• 1/2 cup packed brown sugar
• 1/4 cup light-color corn syrup
• 1 tablespoon cornstarch
• 1 tablespoon unsweetened pineapple juice
• Cherry Sauce

Directions

1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.

2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.

3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.

4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.

5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.

6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.

Crunchy Toffee Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup dairy sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 1.4-ounce bars chocolate-covered English toffee, finely chopped

Directions

1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.

3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.

4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.

5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.

6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

New Year's Almond Log Cake

Ingredients

• 5 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 5 egg yolks
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup ground toasted almonds
• 3/4 cup sifted cake flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Powdered sugar
• 1-3/4 cups whipping cream
• 1 8-ounce can almond paste
• 1/4 cup whipping cream
• 2 tablespoons amaretto or 2 teaspoons vanilla
• 1/4 cup toasted almond slices
• Purchased marzipan pigs or assorted fruits (optional)

Directions

1. Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.

3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.

5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.

Kerala Biriyani Recipe

Ingredients

Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup


Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup

Procedure:

Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Steaks in Brandy-Cream Sauce

Following three recipes are Quick Dishes for dinner

Source: Midwest Living

Ingredients

• 1 tablespoon olive oil
• 2, 1-1/2-inch-thick beef tenderloin steaks (8 ounces each)
• Salt and pepper
• 2 cups sliced fresh mushrooms
• 2 green onions, thinly sliced
• 1/3 cup brandy
• 1 cup whipping cream

Directions

1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).

2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don�t ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Roasted Pepper and Chevre Pizzas

Source: Better Homes and Gardens

Ingredients

• 1 16-ounce loaf frozen whole wheat or white bread dough
• 2 tablespoons yellow corn meal
• 3 medium red, yellow, and/or green sweet peppers, roasted*
• 3 tablespoons olive oil or cooking oil
• 1/4 teaspoon crushed red pepper or 1/8 teaspoon ground red pepper
• 1 medium red onion, cut into very thin wedges and separated into strips
• 6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled or cut up (1-1/2 cups)
• 10 ripe olives, pitted and quartered lengthwise
• 4 plum tomatoes, sliced
• 6 ounces shredded mozzarella cheese (1-1/2 cups)
• 3 to 4 tablespoons fresh oregano leaves or snipped fresh basil

Directions

1. Thaw bread dough. On a lightly floured surface, divide dough into eight pieces. Cover; let dough rest for 10 minutes. Pat or roll each piece into a 6-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from the oven; place on wire racks to cool, leaving the dough on the baking sheets.

2. Meanwhile, cut roasted peppers into 1-inch-wide strips. Stir together oil and red pepper. Brush the mixture onto the baked circles. Top with roasted peppers, onion, goat or feta cheese, olives, and tomatoes. Sprinkle with the shredded mozzarella.

3. Bake in a 450 degree F oven for 5 to 7 minutes or until mozzarella is golden brown and crusts are crisp. Before serving, sprinkle with fresh oregano or basil. Makes 8 main-dish servings.

*To roast peppers: Halve peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and brown. Wrap in the foil; seal and let stand for 20 to 30 minutes or until cool enough to handle. Using a paring knife, gently pull off skin.

Note: You can substitute 1 tablespoon dried oregano or basil, crushed, for the fresh herbs. Instead of sprinkling it on top of the pizzas, stir the dried herb into the oil mixture before brushing it onto the crust.

Nacho Cheese Chowder

Source: Better Homes and Gardens

Ingredients

• 1/2 pound ground beef
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 11-ounce can condensed nacho cheese soup
• 2 cups milk
• 1 cup frozen whole kernel corn
• 1 medium tomato, chopped
• 1/2 of an 8-ounce jar Mexican-style cheese spread

Directions

1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Drain off fat. Stir in milk, soup, corn, tomato, and cheese spread.

2. Cook about 5 minutes or until soup is hot. Makes 4 main-dish servings.

Soft Honey Nougat

Source: Better Homes and Gardens

Ingredients

• 1-1/2 cups hazelnuts
• 1-1/2 cups dried cranberries and/or cherries
• Butter
• Cornstarch
• 1-1/2 cups sugar
• 1 Tbsp. cornstarch
• 2/3 cup light-colored corn syrup
• 1/2 cup water
• 1/3 cup honey
• 2 egg whites
• 1 tsp. vanilla

Directions

1. Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so nuts don�t burn. Cool slightly. Place nuts on a clean kitchen towel, fold over towel to cover nuts. Rub vigorously to remove the skins. Coarsely chop hazelnuts. In a medium bowl combine chopped hazelnuts and cranberries. Set aside.

2. Line an 9x5x3-inch baking pan with nonstick cooking spray or heavy foil, extending foil over edges of pan. Butter the foil; sprinkle with a small amount of cornstarch. Set pan aside.

3. In a 2-quart saucepan combine the sugar and the 1 tablespoon cornstarch. Add corn syrup, water, and honey; mix well. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar, 5 to 7 minutes. Avoid splashing mixture on side of pan.* Reduce heat to medium. Carefully clip candy thermometer to saucepan.

4. Continue boiling, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface, about 25 minutes. Watch closely at the end as temperature will rise quickly. (Adjust heat as necessary to maintain a steady boil.)

5. Remove saucepan from heat; remove candy thermometer from saucepan. In a large mixing bowl, immediately beat egg whites with a sturdy, freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating constantly on high speed and scraping sides of bowl occasionally, about 3 minutes. Scrape sides of bowl again. Add vanilla. Continue beating on high speed for 3 to 4 minutes or until candy begins to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, mounding on itself, then slowly disappear in the remaining mixture. The final beating should take 5 to 6 minutes.

6. Immediately stir 2 cups of the fruit and nuts into candy. Quickly turn candy into prepared pan; spread to corners. Sprinkle top with remaining 1 cup fruit and nuts. Lightly press fruit and nuts into warm mixture. While still warm, score into pieces. Let stand about 3 hours or until completely cool. When cool, use foil to lift candy from pan. Cut into pieces using a hot knife. Wrap in plastic wrap. Store in refrigerator up to 1 week or in freezer up to 4 months. To serve, unwrap and place in waxed candy cups or bonbon cups. Makes 35 pieces

Party Meatballs

Ingredients

• Nonstick cooking spray
• 1 slightly beaten egg
• 8 slices bacon, crisp-cooked and finely crumbled (about 1/2 cup)
• 1/2 cup fine dry bread crumbs
• 1/2 cup snipped fresh basil
• 1/4 cup plain yogurt or dairy sour cream
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• 2 lb. uncooked ground turkey

Directions

1. Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.

2. In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.

3. Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.

Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and 1/4 cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about 1/2 cup). Season to taste with pepper. Sprinkle sauce with 1/2 cup snipped fresh basil.
EACH SERVING (1 meatball, 1 tsp. sauce): 40 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 94 mg sodium, 1 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% calcium, 1% iron.

Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
EACH SERVING (1 meatball, 1 tsp. sauce): 28 cal., 2 g total fat, 13 mg chol., 72 mg sodium, 2 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 1% iron.

Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1�2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. Heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley .

White Cheddar Shortbread Sandwiches

Ingredients

• 8 oz. white cheddar cheese, finely shredded
• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 1/4 tsp. sea salt or salt
• 1/4 tsp. coarsely ground black pepper
• Sea salt or salt
• 1 recipe Red Onion Marmalade

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl place cheese, butter, flour, 1/4 teaspoon salt, and pepper; let stand for 30 minutes at room temperature. Beat with an electric mixer on medium speed until combined. Using your hands, work dough until it holds together. Divide dough in half.

2. Line two 8x8x2-inch baking pans or 2-quart square baking dishes with plastic wrap. Press half the dough evenly into each prepared pan. Cover and chill about 30 minutes. Invert one pan onto a very large (17x13-inch) ungreased baking sheet. Lift pan and carefully peel off plastic wrap. Using a floured knife cut dough into eight 1-inch-wide strips. Cut strips crosswise into four 2-inch-long rectangles to make 32 (2x1-inch) rectangles (do not separate rectangles). Repeat on the same baking sheet with remaining dough. With a floured fork, prick each rectangle 2 or 3 times. Sprinkle very lightly with sea salt.

3. Bake for 20 to 25 minutes or until light brown. Cut through the rectangles again while shortbread is still warm. Transfer to a wire rack and cool. Use immediately or store in an airtight container in the refrigerator up to 2 days or in the freezer up to 3 months.

4. To serve White Cheddar Shortbread Sandwiches, top half the crackers with about 1 teaspoon of the Red Onion Marmalade. Top with remaining crackers. If desired, top with additional marmalade. Makes 32 sandwiches.

Old-Fashioned Bread Stuffing

Ingredients

• 1-1/2 cups chopped or sliced celery (3 stalks)
• 1 cup chopped onion (1 large)
• 1/2 cup butter or margarine
• 1 Tbsp. snipped fresh sage or 1 tsp. poultry seasoning or ground sage
• 1/4 tsp. black pepper
• 12 cups dry bread cubes
• 1 to 1-1/4 cups* chicken broth
• Sage leaves (optional)

Directions

1. Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.

Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.

Stuffing Additions:
- Stir 2 medium cored and chopped apples into bread cubes.
- Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above.
- Stir one 15-ounce can chestnuts, drained and coarsely chopped, into bread cubes.
- Stir 1 cup cooked wild rice into bread cubes.

Turkey Paella Salad

Ingredients

• 1 8-oz. pkg. saffron-flavored yellow rice mix
• 2 to 3 cups chopped cooked turkey
• 1 cup chopped tomato
• 1 cup broccoli florets or frozen baby sweet peas
• 1 medium red or yellow sweet pepper, chopped
• 1/3 cup dried cranberries or golden raisins
• 1/4 cup sliced green onions
• 2 oz. prosciutto, crisp-cooked,* or cooked ham, cut into thin strips
• 3/4 cup bottled vinaigrette salad dressing
• 1/3 cup sliced almonds, toasted
• 2 Tbsp. snipped fresh basil or tiny fresh basil leaves

Directions

1. Prepare rice according to package directions. Spread on baking sheet. Cover; refrigerate 20 minutes or until cooled. In extra-large bowl combine turkey, tomato, broccoli, sweet pepper, cranberries, onions, and prosciutto. Add rice and dressing; toss to coat. Cover; refrigerate 2 to 24 hours. Sprinkle with almonds and basil.
Makes 6 (1-1/2 cup) servings.

*Note: To crisp-cook prosciutto, arrange slices in a single layer on a baking sheet lined with parchment paper. Bake in a 450 degree F oven for 6 to 8 minutes or until browned and crisp. Remove from oven; cool on baking sheet.

Chocolate Harvest Cake

Ingredients

• One-Bowl Cake:
• 1 cup buttermilk
• 1 cup water
• 2/3 cup cooking oil
• 2 cups sugar
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• Pumpkin Cream Filling:
• 1 8-oz. pkg. cream cheese, softened
• 1/3 cup canned pumpkin
• 1/4 cup sugar
• 1/4 tsp. ground cinnamon
• Chocolate Glaze
• 1/2 cup whipping cream
• 4 oz. semisweet chocolate, chopped
• Cake Toppers:
• Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1�2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

Twice-Baked Sweet Potatoes

Ingredients

• 5 medium sweet potatoes (10 oz. each)
• 1/2 cup cranberry relish
• 1/2 cup dried cranberries or raisins, snipped or chopped
• 2 Tbsp. butter, softened
• 1/2 tsp. salt
• 1/2 cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Fall Fruit Soup -Low-Calorie

Fall Fruit Soup

Ingredients

• 1 cup cranberries (4 ounces)
• 1 medium pear, cored and cut into bite-size pieces
• 1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
• 3 plums, halved, pitted and cut into thin slices
• 3 cups cranberry-apple juice
• 1/4 cup packed brown sugar
• 1 tablespoon lemon juice
• 2 3-inch pieces stick cinnamon

Directions

1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.

2. Makes 6 servings (6 cups)

Buttermilk PancakesLow-Calorie

Buttermilk Pancakes

Ingredients

• 1-3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1-1/2 cups buttermilk or sour milk (see tip)
• 3 tablespoons cooking oil
• Desired fruit options (optional)*
• Desired syrup (optional)

Directions

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ

Ratatouille Pizza-Low-Calorie

Ratatouille Pizza

Ingredients

• 1 small eggplant (about 3/4 pound)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
• 1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 16-ounce package Boboli (12-inch Italian bread shell)
• 2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
• 1 small zucchini, thinly sliced (2 cups)
• 1 small yellow summer squash, thinly sliced (2 cups)
• 1/2 cup crumbled feta cheese
• 2 tablespoons sliced pitted ripe olives
• 1/2 cup shredded mozzarella cheese (2 ounces)

Directions

1. Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through.