OLD-FASHIONED BREAD PUDDING

3 slices day-old white bread, crust removed

3 slices day-old whole-wheat bread, crust removed

2 tbsp butter, melted

3/4 cup Splenda granular

1 tsp ground cinnamon

1/2 cup seedless raisins

vegetable oil cooking spray

4 eggs, beaten

2 cups 1% milk

1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining Splenda. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Enjoy!

For more of Linda’s diabetic recipes and information, visit her blog at http://diabeticenjoyingfood.squarespace.com

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This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.

Tip: If you don’t have buttermilk on hand, you can try this cheater tip to make your own substitute. Fill up a glass measuring cup with milk so that it’s just shy of the 1 cup line. Add in 1 tablespoon of lemon juice and let it sit for approximately 5 minutes. Measure out what you need for your recipe and discard the rest.

Blackberry Buttermilk Cake Recipe

1 cup blackberries (fresh or well-drained frozen berries)
2 cups all-purpose flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup buttermilk

Toss blackberries with 2 tablespoons all-purpose flour, set aside. In mixing bowl, cream the butter and granulated sugar together and then add in the eggs. Beat the batter well. Combine baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and the remaining flour. Add this mixture to your creamed mixture, alternately with buttermilk. Fold in the blackberries.

Pour into a greased and floured 9″ square baking pan. Bake in a preheated 350 degree oven for 45-50 minutes or until cake is done. Cool on wire rack.

Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 unbaked pastry shell (9 inch)
1 envelope of unflavored gelatin mix
1/4 cup of tap water
1/2 cup granulated sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
1 1/4 cup cold milk
3 egg yolks
1 cup of heavy whipping cream
3 egg whites
Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavored gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a nonstick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING

Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

Enjoy!

For more great dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com

This dessert has light and simple flavors and is basically a pudding. The base is made of eggs and cream. Many chefs feel this dessert requires no additions and they choose to make the traditional recipe without additions.

There is another school of thought and that is to serve it in different flavors. For example, there are recipes for adding lemon, rosemary, chocolate, fruits and flavor it differently with liqueurs. Some chefs add different spices, nuts, liqueurs or toppings to the dessert.

Additionally chefs use spices, vegetables and fruits to add a different taste to the dessert. Some other variations to the recipe call for different liqueurs for a total different flavor to this classic dessert. These additions can create a new dining experience for the guest.

Creativity is one way a chef can make an award winning dish. Adding festive or decorative touches to the dish can enhance it. Some chefs add it different touches to make the dish their own. They use herbs, sweets and other edible touches for the dish.

Creme brulee is thought to have been created back before the 1690′s when it appeared in a cookbook by Francois Massialot. Many countries take credit for creating the dessert and the real origin is still in the air. In the 1870′s, the desert was called Cambridge burnt cream or Trinity Cream. Trinity College in Cambridge had the dessert. It was delivered with the college logo imprinted on the top by using a branding iron.

Once made, this dessert is baked in individual ramekins. Sometimes the topping is prepared prior to serving the dessert. If the discs of caramel are made prior to, they are placed on the cold custard right before serving the dish to the person. The topping can be created right before serving the dish by using a butane torch or broiler. This helps caramelize the sugar. Flambe is another technique that can be used.

To create this dessert successfully at home, a home cook needs a reliable recipe. This recipe can be found by searching the internet for a simple, dependable way to recreate the creme brulee. Good ingredients must be purchased. Follow the recipe and get everything you need. A must have for the delicious dessert is to have the correct cookware. The ramekins or custard dishes are a must. There are many different types in the marketplace but they can easily be found. Ceramic dishes can be found in the local department stores or purchased online.

Creme brulee is a wonderful way to end a meal. This simple yet decadent dessert is a crowd pleaser. Any diner will love this creamy custard with the caramel topping. A cook can be creative and come up with their own additions to make the dish more desirable such as adding spices or flavorings. Use the creativity that is in us all to create a winning dessert for your friends and loved ones.

You will need a creme brulee set in order to make creme brulee. Read more at www.cremebruleeset.com

Ciò che infatti, al giorno d’oggi, rende famosa l’isola anche fuori dal territorio nazionale è la sua tradizione dolciaria. Il turista che va in vacanza in Sicilia, a quanto pare, alle spiagge di Cefalù, Taormina, Lampedusa, sembra prediligere gustare un cannolo siciliano con il suo dolcissimo ripieno di ricotta , la cassata, la frutta Martorana o dei pasticcini di mandorle, ora prodotti con le più moderne macchine impastatrici.
I siciliani hanno avuto da sempre una predilezione al consumo di dolci, tanto che in nessun’altra regione se n’è mai registrato un consumo così alto come in Sicilia tant’ è vero che quello della pasticceria sembra essere uno degli aspetti più antichi dell’ isola e come tale, alle spalle, presenta una storia ricca di segni e tradizione.
Secondo antiche fonti pare che il primo ambiente in cui nasce la tradizione dolciaria siciliana è la famiglia contadina. Toccava, infatti, alle donne, e senza i moderni sollevatori, in varie occasioni e ricorrenze preparare i dolci previsti per tali feste come, ad esempio, accadeva con la nascita del primogenito maschio che veniva festeggiata regalando trecce di zucca candita legata con un nastro rosso, un segno contro il malocchio.
Un’altra fonte di “ispirazione” dei dolci siciliani è l’ambiente monastico: molti dolci tipici siciliani, infatti, vennero per la prima volta inventati dalle monache di clausura siciliane, e si tramandavano di generazione in generazione fino ad arrivare ai giorni nostri.
Un altro segno importante nella tradizione dolciaria siciliana è stato lasciato dalla dominazione araba introducendo alcuni elementi, quali il pistacchio, la cannella e lo zucchero, di cui si fa largo uso nella preparazioni di molti dolci siciliani. Il miele, elemento fondamentale nella pasticceria araba, è stato in seguito sostituito dallo zucchero. Il dolce più classico di derivazione araba è la cassata. Furono proprio gli arabi a importare la canna da zucchero, il limone, la mandorla, l’arancia amara. Con il barocco poi si aggiunsero anche i canditi.
La fonte di ispirazione dei dolci siciliani di più recente acquisizione, infine, riguarda la pasticceria importata in Sicilia dai pasticceri svizzeri che si trasferirono nell’isola all’inizio del secolo scorso introducendone la crema e la panna dando origine ai più famosi dolci siciliani che oggi sono conosciuti e diffusi in tutta Italia.

La pasticceria siciliana, dunque, è un mix di cultura e tradizione non soltanto locale ma di diversa provenienza. Non possono mancare i classici come “cannoli” e “cassate”: i tipici prodotti dell’arte siciliana, fatti principalmente con ricotta zucchero e canditi sono un vero dono per il palato. Di queste due ricette esistono infinite varianti.
Il cannolo è un dolce costituito da un involucro a forma tubolare di pasta fritta, farcito con un impasto di ricotta, zucchero, pistacchi, cioccolato e frutta candita. La storia narra che il cannolo acquisisce il suo nome dalla parola “canna”, ovvero “rubinetto” in siciliano. Da uno scherzo carnevalesco infatti, nato in un dimenticato monastero e successivamente propagato dalla pasticceria palermitana, si faceva uscire da un rubinetto invece dell’acqua, la crema di ricotta. Impossibile dimenticare poi la pasta di mandorle, ora creata grazie alle formatrici, per produrre un delicato impasto dolce, profumato dalle mandorle di Avola e sapientemente contrastato dall’uso di mandorle amare, ottimo per ottenere una bevanda fresca oppure per decorare i dolci.

A cura di Martina Meneghetti
Prima Posizione Srl – Consulenza di web marketing

Webwriter of Prima Posizione Srl.

PEANUT BUTTER CHOCOLATE TRUFFLES

1/2 cup reduced-fat chunky peanut butter

3 tbsps Splenda granular

1 cup rice crisp cereal

1/4 cup sugar-free chocolate chips

3 tbsps unsweetened baking cocoa powder

In a small microwavable bowl, microwave the peanut butter for 10 seconds on high. Add the Splenda and using a wooden spoon mix together until smooth. Stir in the cereal and mix very well to coat all the cereal. Using your hands, which you have sprayed with nonstick cooking spray, shape the mixture into 1-inch firm balls. Place the balls on a waxed paper lined tray and put in freezer for at least 15 minutes but up to 1 hour.

When ready to remove candy balls from the freezer, spread the cocoa powder on a plate and roll the balls in the cocoa then place them back on the wax paper lined tray; set aside.

Place the chocolate chips in a small resealable freezer plastic bag. Microwave on high for 10 to 15 seconds. Knead the bag to smooth the chocolate. Return to the microwave for another 10 seconds, if necessary, until the mixture kneads totally smooth and melted.

Smooth the melted chocolate away from one of the bottom corners of the bag and snip about an eighth of an inch from that corner. Drizzle the chocolate over the candy balls. Let the chocolate set up firm before serving.

Note: May be kept in an airtight container in the refrigerator for up to 3 days.

Yield: 20 truffles

Enjoy!

For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com

What I really enjoy about this recipe is the right combination of sweet buttermilk, ripe bananas, along with the spices. If you don’t have buttermilk on hand, you can substitute with regular milk.

Banana Spice Cake Recipe

Ingredients:

2 1/2 cups sifted flour
1 2/3 cups granulated sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1 1/4 cups mashed ripe bananas
2 eggs
2/3 cup buttermilk

Preheat oven to 350 degrees.

In a large mixing bowl, sift together all of the dry ingredients. Stir in the shortening, buttermilk and mashed bananas. Mix all ingredients until the flour is wet and everything is well combined.

Lightly spray two 9″ round cake pans with nonstick cooking spray. Pour batter evenly into each pan and bake in a preheated 350 degree oven for 35 minutes or until the center of the cakes are done.

Sea-Foam Frosting Recipe

Ingredients:

2 egg whites
1 1/2 cups brown sugar, firmly packed
5 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla extract

In a double boiler, combine the egg whites, brown sugar, water and salt…beating slightly to mix the ingredients. Place over rapidly boiling water; beat with an electric mixer at medium speed, until the frosting stands in peaks (about 6 minutes). Remove from the heat and stir in the vanilla extract and beat again until mixture is thick enough to spread on your cooled cake.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

This one is really easy to make and I love the rich chocolate flavor along with the miniature marshmallow topping. You can frost the cake with your favorite frosting, although we prefer ours with chocolate. There have been times that I have forgone the frosting and just dusted it with confectioner’s sugar.

Ingredients:

2 sticks of butter or margarine, softened
1/2 cup powdered cocoa
2 cups granulated sugar
4 eggs, slightly beaten
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped nuts (optional)
1 teaspoon vanilla extract
2 cups miniature marshmallows
chocolate frosting

Preheat oven to 350 degrees.

In a large saucepan, combine the butter with the cocoa, melt over low heat, stirring constantly. Remove from heat and pour into a mixing bowl. Stir in the granulated sugar and beaten eggs, until ingredients are well combined. Slowly stir in the all-purpose flour, salt, chopped nuts and vanilla extract. Your batter should be nice and moist.

Pour batter into a well-greased 9 x 13″ baking pan. Bake your cake in a preheated 350 degree oven for 35 to 45 minutes or until the center of the cake tests done. Remove from oven and sprinkle 2 cups of miniature marshmallows across the top of the cake while it is still warm. Let cake cool for 30 minutes and then frost with your favorite chocolate frosting.

Store your completely cooled dessert cake in an airtight cake container. You can leave it out at room temperature or refrigerate it.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.