Friday Recipes
It's finally Friday. What better way to look forward to the weekend than with six yummy dessert recipes? Check out the Dark-Chocolate Pudding with Candied Ginger, the Slow-Cooker Ginger Cake, and the rest of today's yumminess. Enjoy!
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER
This is from Jean-Feorge Vongerichten at Food and Wine. The recipe begins, ""For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding."
Total Time: 15 minutes; Yield: 8 servings
To view this online, go to https://www.foodandwine.com/recipes/dark-chocolate-pudding-candied-ginger.
Ingredients
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
One 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving
Directions
In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER
This is from Jean-Feorge Vongerichten at Food and Wine. The recipe begins, ""For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding."
Total Time: 15 minutes; Yield: 8 servings
To view this online, go to https://www.foodandwine.com/recipes/dark-chocolate-pudding-candied-ginger.
Ingredients
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
One 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving
Directions
In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
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