Linzer Torte

Posted on March 14, 2012 by admin

Linzer Torte

Ingredients

* 1/2 cup whole-wheat pastry flour
* 1/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup whole almonds
* 2 tablespoons low-fat milk
* 2 tablespoons canola oil
* 1/2 teaspoon almond extract
* 4 large eggs, at room temperature (see Cake-Baking Tips), separated
* 3/4 cup sugar, divided
* 2/3 cup raspberry jam
* 1 tablespoon confectioners’ sugar, for garnish
* 1/2 pint (about 1 1/4 cups) fresh raspberries, for garnish (optional)

Preparation

1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Set aside.
3. Place almonds in a food processor and process until finely ground. Add milk, oil and almond extract and pulse to combine.
4. Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat egg yolks and the remaining 1/2 cup sugar in a large bowl on medium speed until pale yellow and doubled in volume, 3 to 5 minutes.
6. Gently stir the almond mixture into the egg-yolk mixture with a rubber spatula. Add the flour mixture; gently stir until just incorporated. Stir about 1 cup of the whites into the batter until combined. Gently fold the remaining whites into the batter, using long, even strokes, until just incorporated and no white streaks remain. Divide the batter between the prepared pans; spread it to the edges and gently rap the pans against the counter once or twice to settle the batter.
7. Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 18 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes more.
8. To assemble cake: Place one layer, top-side down, on a serving plate; spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners’ sugar over the cake. Decorate with raspberries, if desired.

Tips & Notes

* Make Ahead Tip: Wrap the cake in plastic wrap and store at room temperature for up to 1 day. Garnish just before serving.

* Cake-Baking Tips:
* When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
* Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
* To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container—a common mistake—the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.
* Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.
* Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
* Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.

Nutrition

Per serving: 217 calories; 8 g fat ( 1 g sat , 5 g mono ); 71 mg cholesterol; 32 g carbohydrates; 5 g protein; 2 g fiber; 146 mg sodium; 29 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrates, 1 fat

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Key Lime Meringue Pie

Posted on March 14, 2012 by admin

Key Lime Meringue Pie

Ingredients
Cake

* 1/2 cup all-purpose flour
* 1/3 cup whole-wheat pastry flour
* 1/4 teaspoon salt
* 4 large eggs, at room temperature (see Cake-Baking Tips)
* 2/3 cup sugar
* 1 teaspoon vanilla extract
* 1 teaspoon freshly grated lime zest, preferably Key lime (see Ingredient notes)
* 3 tablespoons almond oil, or canola oil

Lime filling

* 1 14-ounce can nonfat sweetened condensed milk, (not evaporated milk)
* 1/3 cup lime juice, preferably Key lime
* 1 teaspoon freshly grated lime zest, preferably Key lime

Meringue

* 2 large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions (see Ingredient notes)
* 1/4 cup sugar

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
2. Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.
3. Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 teaspoon lime zest.
4. With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.
5. Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.
6. To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.
7. To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.
8. Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.
9. To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.

Tips & Notes

* Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Cover and refrigerate the lime filling for up to 1 day. Prepare meringue and assemble the cake just before serving.

* Cake-Baking Tips:
* When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
* Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
* To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container—a common mistake—the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.
* Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.
* Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
* Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.
* Ingredient notes: Key limes are more fragrant, acidic and juicy than the common Persian lime found in U.S. markets. Look for the small, round limes with yellow-green skin in the specialty-produce section of supermarkets or Latin food markets.
* Dried egg whites are pasteurized—a wise choice when making an uncooked meringue. They are also convenient when you have no use for leftover yolks. You’ll find them in the baking or natural-foods section of most supermarkets.

Nutrition

Per serving: 244 calories; 5 g fat ( 1 g sat , 3 g mono ); 75 mg cholesterol; 43 g carbohydrates; 6 g protein; 1 g fiber; 116 mg sodium; 359 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrates, 1 fat

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Red velvet cake with icing cream cheese

Posted on March 14, 2012 by admin

Red velvet cake with icing cream cheese

Ingredients
Cake

* 3/4 cup all-purpose flour
* 3/4 cup whole-wheat pastry flour
* 1/4 cup unsweetened cocoa powder, sifted
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup plus 2 tablespoons sugar
* 6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
* 2 large eggs, at room temperature (see Cake-Baking Tips), separated
* 2 teaspoons vanilla extract
* 1/2 ounce red food coloring, (4 teaspoons), optional (see Ingredient note)
* 1 cup nonfat buttermilk

Cream cheese frosting & garnish

* 12 ounces soft light cream cheese
* 3/4 cup confectioners’ sugar
* 1 1/2 teaspoons vanilla extract
* 1/2-1 ounce chocolate, grated, for garnish (optional)

Preparation

1. To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.
4. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
5. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
7. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Tips & Notes

* Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Assemble and frost when ready to serve.

* Cake-Baking Tips:
* When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
* Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
* To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container—a common mistake—the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.
* Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.
* Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
* Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.
* Ingredient Note: If you prefer not to use food dye, you can omit it completely: just add 4 more teaspoons of buttermilk to the batter (your cake will, however, be more brown than red). Natural food dyes, while less vibrant than conventional dyes, are chemical-, lactose- and gluten-free, but they vary widely in availability. Check for them at your local natural-foods store.

Nutrition

Per serving: 285 calories; 12 g fat ( 8 g sat , 2 g mono ); 67 mg cholesterol; 38 g carbohydrates; 7 g protein; 2 g fiber; 308 mg sodium; 127 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrates, 2 fat

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Pound Cake Cream Cheese

Posted on March 14, 2012 by admin

Pound Cake Cream Cheese

Ingredients

* 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 large eggs
* 1/2 cup nonfat buttermilk, (see Tip)
* 1/3 cup canola oil
* 2 tablespoons light corn syrup
* 1 tablespoon vanilla extract
* 6 large egg whites
* 2 cups sugar, divided
* 1/2 cup (1 stick) unsalted butter, softened
* 8 ounces reduced-fat cream cheese, (Neufchâtel)

Preparation

1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
3. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
4. Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
5. Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Tips & Notes

* Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month. | Equipment: 12-cup Bundt pan

* Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
* Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 261 calories; 12 g fat ( 5 g sat , 3 g mono ); 52 mg cholesterol; 35 g carbohydrates; 5 g protein; 1 g fiber; 167 mg sodium; 73 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 2 fat

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Carrot Cake

Posted on March 14, 2012 by admin

Carrot Cake

Ingredients
Cake

* 1 20-ounce can crushed pineapple
* 2 cups whole-wheat pastry flour, (see Ingredient Note)
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 large eggs
* 1 1/2 cups granulated sugar
* 3/4 cup nonfat buttermilk, (see Tip)
* 1/2 cup canola oil
* 1 teaspoon vanilla extract
* 2 cups grated carrots, (4-6 medium)
* 1/4 cup unsweetened flaked coconut
* 1/2 cup chopped walnuts, toasted (see Tip)

Frosting

* 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
* 1/2 cup confectioners’ sugar, sifted
* 1 1/2 teaspoons vanilla extract
* 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Tips & Notes

* Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
* Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
* Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
* To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.

Nutrition

Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat

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Cake Lemon Poppyseed

Posted on March 14, 2012 by admin

Cake Lemon Poppyseed

Ingredients
Lemon Poppy-Seed Cake

* 1 1/2 cups whole-wheat pastry flour, (see Note)
* 1 cup all-purpose flour
* 1/4 cup poppy seeds,toasted (see Tip)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup buttermilk, (see Tip)
* 1/4 cup canola oil
* 1 teaspoon vanilla extract
* 2 tablespoons freshly grated lemon zest
* 2 tablespoons lemon juice
* 2 large eggs, at room temperature (see Tip)
* 2 large egg whites, at room temperature
* 1 1/4 cups sugar

Lemon Glaze

* 3/4 cup confectioners’ sugar, plus more for dusting
* 3 tablespoons lemon juice
* 1 tablespoon water

Preparation

1. Preheat oven to 350°F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
2. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
3. Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
4. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
5. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
6. To prepare glaze: Sift 3/4 cup confectioners’ sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners’ sugar.

Tips & Notes

* Make Ahead Tip: Equipment: 10-inch (12-cup) Bundt pan, preferably nonstick

* Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Sources: Available in large supermarkets and in natural-foods stores, and from King Arthur Flour, (800) 827-6836, bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, bobsredmill.com.
* Tips: Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
* No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
* To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
* To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

Nutrition

Per serving: 215 calories; 6 g fat ( 1 g sat , 2 g mono ); 27 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 146 mg sodium; 70 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrates

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Rhubarb Upside Down Cake

Posted on March 14, 2012 by admin

Rhubarb Upside Down Cake

Ingredients
Topping

* 1 tablespoon dark corn syrup
* 2 teaspoons butter
* 1/2 cup packed light brown sugar
* 2 tablespoons chopped pecans, or walnuts
* 1 pound rhubarb, trimmed and cut into 1-inch pieces (3 cups)

Cake

* 3/4 cup whole-wheat pastry flour
* 1/3 cup pecans, or walnuts
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 2 large egg whites
* 2/3 cup packed light brown sugar, divided
* 2 large eggs
* 2 teaspoons freshly grated orange zest
* 1 teaspoon vanilla extract

Preparation

1. To prepare topping: Coat a 10-inch ovenproof skillet (such as cast-iron) with cooking spray. Add corn syrup and butter; heat over low heat until butter has melted, swirling the pan to coat the bottom evenly. Remove from the heat; spread brown sugar evenly over the bottom of the pan. Sprinkle nuts over the sugar and arrange rhubarb, rounded sides down, in a circular pattern on top. Set aside.
2. To prepare cake: Preheat oven to 375° F. Combine flour, nuts, baking powder and salt in a food processor or blender; process until finely ground.
3. Beat 2 egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters.) Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3 to 5 minutes. Blend in orange zest and vanilla.
4. Whisk one-fourth of the beaten whites into the whole-egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture. Spread the batter evenly over the rhubarb.
5. Bake the cake until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over. Let the skillet sit for a few minutes to allow any caramel clinging to it to drip onto the cake. Remove the skillet. Let the cake cool for at least 20 minutes. Serve warm or at room temperature.

Tips & Notes

* Make Ahead Tip: Equipment: 10-inch ovenproof skillet (This cake can also be baked in an 8-inch-square glass baking dish. Heat corn syrup and butter in a small pan and brush over the bottom of the baking dish. Bake the cake for 30 to 35 minutes.)

Nutrition

Per serving: 195 calories; 6 g fat ( 1 g sat , 3 g mono ); 44 mg cholesterol; 33 g carbohydrates; 4 g protein; 2 g fiber; 126 mg sodium; 154 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/3 starch, 2 other carbohydrate, 1/3 lean protein, 1/2 fat

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Flourless almond cake with honey

Posted on March 14, 2012 by admin

Flourless almond cake with honey

Ingredients
Cake

* 1 1/2 cups whole almonds, toasted (see Tip)
* 4 large eggs, at room temperature (see Tip), separated
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

Topping

* 2 tablespoons honey
* 1/4 cup sliced almonds, toasted (see Tip)

Preparation

1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips & Notes

* Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper

* Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Nutrition

Per serving: 234 calories; 14 g fat ( 1 g sat , 8 g mono ); 85 mg cholesterol; 22 g carbohydrates; 8 g protein; 3 g fiber; 208 mg sodium; 54 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 carbohydrates (other), 3 fat

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Chocolate cake and cinnamon leaf with almond cream

Posted on March 14, 2012 by admin

Chocolate cake and cinnamon leaf with almond cream

Ingredients
Cake

* 3 ounces unsweetened chocolate, chopped
* 3/4 cup cake flour, (see Ingredient note)
* 3/4 cup whole-wheat pastry flour
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 large eggs, at room temperature, separated
* 3/4 cup granulated sugar, divided
* 1/3 cup packed light brown sugar
* 5 tablespoons canola oil
* 1 teaspoon vanilla extract
* 1 cup 1% milk

Almond cream

* 1/3 cup heavy cream
* 3 tablespoons confectioners’ sugar
* 1/3 cup reduced-fat sour cream
* 1 tablespoon amaretto, or 1/4 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon

Preparation

1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners’ sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

Tips & Notes

* Make Ahead Tip: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.

* Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can’t find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.

Nutrition

Per serving: 196 calories; 10 g fat ( 4 g sat , 4 g mono ); 44 mg cholesterol; 25 g carbohydrates; 4 g protein; 2 g fiber; 151 mg sodium; 86 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrates, 1 1/2 fat

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Baja fish paste

Posted on March 14, 2012 by admin

Baja fish paste

Ingredients

* 3/4 cup beer, preferably lager or pilsner
* 1/2 cup all-purpose flour
* 1/4 cup whole-wheat pastry flour
* 1/2 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dry mustard
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon freshly ground pepper
* 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
* 3 tablespoons canola oil, divided

Preparation

1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

Tips & Notes

* Make Ahead Tip: The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

Nutrition

Per serving: 120 calories; 6 g fat ( 0 g sat , 3 g mono ); 33 mg cholesterol; 4 g carbohydrates; 11 g protein; 0 g fiber; 112 mg sodium; 180 mg potassium.

Exchanges: 2 lean meat

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