Friday, July 16, 2010
Tuesday, July 13, 2010
Monday, July 12, 2010
Saturday, July 10, 2010
Friday, July 9, 2010
Wednesday, July 7, 2010
Monday, July 5, 2010
Fresh Strawberry Crepes
Fresh Strawberry Crepes
desserts
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 32 min
Level of Difficulty: Easy
Crepes sound fancy, but don’t be deterred: if you can make pancakes, you can master these in no time.
Ingredients
5 large egg white(s)
1/8 tsp table salt
1 tsp vanilla extract
2 Tbsp unsalted butter, melted
1 cup(s) fat-free skim milk
1 cup(s) all-purpose flour
8 spray(s) cooking spray
1 pound(s) strawberries, hulled and sliced very thin (about 3 cups)
1/4 cup(s) powdered sugar
Instructions
In a medium bowl, whisk together egg whites, salt, vanilla extract, melted butter, milk and flour until just combined.
Coat an 8- or 9-inch skillet with cooking spray; set over medium heat. When pan is hot, add 1/4 cup of batter and tilt skillet to cover entire bottom of pan with a thin layer of batter. Cook for 2 minutes; flip over. Top with about 1/3 cup strawberries; cook for 2 minutes more. Fold crepe over and slide onto a serving plate; cover to keep warm. Repeat with remaining ingredients; sprinkle with sugar. Yields 1 crepe per serving.
Notes
To see if the pan is hot, add a few droplets of water – if they sizzle, the pan is ready.
These crepes can be filled with any berries you have on hand – or spread them with fruit preserves.
Having a party? Make the crepes ahead of time, then heat them up and top them when you’re ready to serve.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
desserts
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 32 min
Level of Difficulty: Easy
Crepes sound fancy, but don’t be deterred: if you can make pancakes, you can master these in no time.
Ingredients
5 large egg white(s)
1/8 tsp table salt
1 tsp vanilla extract
2 Tbsp unsalted butter, melted
1 cup(s) fat-free skim milk
1 cup(s) all-purpose flour
8 spray(s) cooking spray
1 pound(s) strawberries, hulled and sliced very thin (about 3 cups)
1/4 cup(s) powdered sugar
Instructions
In a medium bowl, whisk together egg whites, salt, vanilla extract, melted butter, milk and flour until just combined.
Coat an 8- or 9-inch skillet with cooking spray; set over medium heat. When pan is hot, add 1/4 cup of batter and tilt skillet to cover entire bottom of pan with a thin layer of batter. Cook for 2 minutes; flip over. Top with about 1/3 cup strawberries; cook for 2 minutes more. Fold crepe over and slide onto a serving plate; cover to keep warm. Repeat with remaining ingredients; sprinkle with sugar. Yields 1 crepe per serving.
Notes
To see if the pan is hot, add a few droplets of water – if they sizzle, the pan is ready.
These crepes can be filled with any berries you have on hand – or spread them with fruit preserves.
Having a party? Make the crepes ahead of time, then heat them up and top them when you’re ready to serve.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
Monday, June 28, 2010
Wednesday, June 9, 2010
amish cookies
Original Recipe Yield 5 dozen
Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3.Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3.Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
Tuesday, June 8, 2010
Streusel Coffee Cake
Streusel Coffee Cake
Rated:
Submitted By: Mary
Photo By: plutomom
Servings: 12
"This is great for brunches or family get-togethers, or just any ol' time. It is really good when still warm. I make this cake for Christmas and Easter breakfast when family and friends are here."
Ingredients:
1 cup butter
2 cups white sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour 2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
2. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
3. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean
Rated:
Submitted By: Mary
Photo By: plutomom
Servings: 12
"This is great for brunches or family get-togethers, or just any ol' time. It is really good when still warm. I make this cake for Christmas and Easter breakfast when family and friends are here."
Ingredients:
1 cup butter
2 cups white sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour 2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
2. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
3. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean
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