Sautéed Mushrooms

by Kathleen Morrison, as posted on FoodGeeks,
with some tweaking by yours truly ;)

1 tsp. margarine
2 tbsp. chopped onion
1/2 tsp. chopped garlic
10 lg. mushrooms, quartered
1/3 cup white wine*
1/2 lime, juice of
1/8 tsp. dried oregano

Heat the margarine in a skillet until it bubbles. Add the onion, garlic and mushrooms; cook until the onions turn soft. Add the white wine, lime juice and oregano. Simmer over medium heat until mushrooms have softened and most of the liquid is absorbed.

Comments from Kathleen Morrison :
Nutritional information: 30 calories; less than 1 gram fat; 0 gram saturated fat; 24 mg. sodium.

*Red wine also works, but logically enough, it gives the mushrooms a heavier, stronger taste.
 

Parmesan artichoke squares

Prep and cook time: 40 minutes
Serves 8

1 (8oz) can crescent rolls
1/2 cup roasted red peppers
1 (14oz) can artichoke hearts
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup mayonnaise

Preheat oven to 375°F. Unroll the crescent roll dought; do not separate into rectangles. Roll or press into bottom of ungreased 10x15" baking pan, forming solid crust (crust will be very thing. Press al edges together well). Bake for 10 minutes. Crust may develop cracks, but will not affect the final product.

While crust bakes, cut red pepper into 1/4" strips. Cut each strip into thirds. The result should be approximately 32 individual pieces. Set peppers aside.

Drain and chop artichoke hearts, placing in medium mixing bowl. Add Parmesan cheese, mozarella cheese and mayonnaise. Mix well. Spread this mixture over crust. Bake for additional 15 minutes. Cut into 32 triangles or squares (the easiest way to cut triangles is to first cut apetizer into 16 squares, then cut each square in half diagonally.) Garnish each triangle with a red pepper strip. Serve warm.

Nutrition facts: Serving size: 1/8 recipe. Calories: 321; Fat: 23g; Chol: 22mg; Sod: 734mg; Carb: 16g; Fiber <1g; Prot: 11g.

Orange Prune Muffins

1 cup pitted prunes
1 ripe banana
3/4 cup mild
1/4 cup orange juice
1 egg, beaten
2 tsp grated orange peel
1 cup oat bran cereal
1/2 cup rolled oats
3/4 all-purpose flour
2 tbsp dark brown sugar
1 tbsp baking powder
1 tsp cinnamon

In a food processor, mix the prunes and banana until well blended. Stir in milk, orange juice, egg and orange peel, just until blended.

In a mixing bowl, combine oat bran cereal, oats, flour, brown sugar, baking powder and cinnamon until well mixed. Make a well in the center and pour in prune/banana mixture. Mix gently untl combined.

Drop batter nito 12 paper lined muffin tins to about 2/3 full. Bake at 400°F until the center springs back when lightly pressed, about 20 minutes. Allow to cool for approximately 5 minutes, then remove and serve warm or store in an airtight container.

Makes 12 muffins.

Guiness Ice Cream

as published on the Boston Globe
posted by Ellie

Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
 

Sugar cookies

by Patty Alfaro

1 cup sugar
1 cup shortening
1 egg
2 tbs vinegar
2 tsp vanilla

Mix well and add:

1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups flour

Mix and bake at 350°F.

Crispix Dessert

copied off a Crispix box

6 cups Kellogg's Cinnamon Crunch Crispix Cereal
1/2 cp dry roasted sunflower seeds
1/3 cup fat free caramel ice cream topping
1 tablespoon margarine
1/3 cup English toffee bits

1. Measure Crispix and sunflower seeds. Set aside.

2. Place ice cream topping and margarine in microwave-safe bowl. Heat in microwave on High for 30 seconds. Stir until smooth. Add cereal and sunflower seeds, stirring until evenly coated. Return to microwave and cook 4 minutes longer, stirring after each minute. Remove from microwave and mix in toffee bits. Spread evenly on waxed paper lined baking sheet. Cool completely. Store in airtight container.

Tirami Su

by Lisa (lol) LTL

serves 6

2 egg whites
4 egg yolks
1 1/4 cups confectioners sugar
1 3/4 cups mascarpone cheese
7 ounces ladyfingers
3/4 cup freshly brewed extra strong coffee, cooled
7 ounces semi sweet chocolate, grated
unsweeted cocoa powder for dusting

stiffly whisk the egg whites in grease-free bowl

beat the egg yolks with the sugar in another bowl until pale and fluffy

gently fold in mascarpone, then egg whites

make a layer of ladyfingers on the base of a deep retangular serving dish and brush them evenly with coffee

cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate

continue making layers until all ingredients used
ending with a layer of mascarpone cream

dust with cocoa and chill in refrig for about 3 hours