It’s very refreshing and a great change to pies and cakes.  I highly recommend it!

Happy Cooking!

Tags Kitchen

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Created by Gale Gand

Servings: Serves 6

Ingredients

Panna cotta

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries

• 1 pint ripe strawberries , hulled and quartered
• 3 tablespoons packed light brown sugar (preferably organic)
• 2 tablespoons balsamic vinegar

Directions

To make panna cotta

1. In a medium saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat until hot.
3. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft.
4. Add gelatin to hot cream and stir until gelatin dissolves.
5. Remove pan from heat; stir in buttermilk until well blended.
6. Pour mixture into each of 6 dessert cups or bowls.
7. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries

1. Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries.
2. Cover and refrigerate at least 1 hour, or overnight.
3. To serve, spoon strawberries and juices over panna cotta.

http://www.oprah.com/food/Buttermilk-Brown-Sugar-Panna-Cotta-with-Balsamic-Strawberries

• 5 Cups Rolled Oats
• 1 Cup Bran
• 1 Cup Wheat Germ
• 3/4 Cup Brown Sugar
• 1/2 Cup Sunflower Seeds (unsalted or raw)
• 1 Cup Chopped Almonds or Pecans
• 1 1/2 t Salt

Mix all of these ingredients together in a large baking pan.

I like to use a large disposable roaster.  Spray this with Pam.

Then mix the following ingredients together and heat in the microwave.

• 1 Cup Canola Oil
• 3/4 Cup Honey
• Add 3 t Vanilla

Pour the liquid ingredients over the dry ingredients.  Mix thoroughly and bake at 275 degrees for one hour, stirring every fifteen minutes.

The last fifteen minutes add the following ingredients.

• 1/2 Cup Coconut
• 1 Cup Dried Fruit (cranberries, apricots or dates)

Let cool one hour and break into pieces.

Enjoy!

1 cup sugar

1 tsp. vanilla

3 ½ cups flour

¼ tsp. salt

¾ cup good raspberry preserves

Preheat oven to 350 degrees

Cream butter and sugar until just combined. Add vanilla.

In medium bowl, sift together the flour and the salt and then add to butter mixture. Mix on low speed until dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and refrigerate 30 minutes. (Longer than that and you’ll have to let it rest and warm up a bit.)

Roll dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With half the rounds cut a circle out of the middle with a one inch cutter. Place all cookies on an ungreased baking sheet and chill for 15 minutes.

Bake for 20-25 minutes. I say, lots less. Watch them. Mine were browning much sooner. Cool completely. Spread jam on flat side of each solid cookie. Dust top with powdered sugar and press sides together.

This recipe also works for plain shortbread cookies or add 1 ½ cups small diced pecans for Pecan Shortbread.

Enjoy!

FDA Seafood Nutrition Facts

FDA Fruit Nutrition Facts

FDA Vegetable Nutrition Facts

1 bag (12 oz) White Chocolate Chips

1/3 Cup Butter or Margarine

2 Cups Graham Cracker Crumbs

1 Cup Chopped Pecans

2 cans (12oz each) Apricot Dessert Filling

1 Can Sweetened Coconut Flakes

Additional sweetened coconut flakes, optional

Confectioners sugar, optional

1. Preheat oven to 350˚F.  Grease metal or glass 9×13x2 inch baking pan.  In medium saucepan, melt white chocolate chips and butter together over low heat until smooth.  Remove from heat and stir in graham cracker crumbs and pecans.  Let cook 5 minutes.
2. Divide warm mixture in half and press half into bottom of prepared pan to form a crust. Bake crust for 10 minutes or until golden brown.  Remove from oven and spread apricot filling evenly over crust.  Combine coconut flakes with remaining crumb mixture and sprinkle evenly over top of apricot filling.
3. Bake for 20-25 minutes until light golden brown.  Cool completely on cooling rack before cutting.  Sprinkle with additional coconut and/or confectioners sugar, if desired.
4. Cut into squares and enjoy!

½ Cup Brown Sugar, packed

¼ Cup Granulated Sugar

1 tsp Vanilla Extract

1 package English Toffee Bits

In a mixing bowl, beat the softened cream cheese, sugars & vanilla.  Fold in desired amount of toffee bits.

Serve with apple wedges.

Then layer over cream cheese in a 8×8 pan & serve.

1 bag of cranberries, washed

Juice of one orange or mandarin orange juice

1 Cup Sugar

1 1/2″ piece of Fresh Ginger, with the skin removed

3 Large Jalapeños with some seeds, or 1-2 jalapeños with no seeds

Lots of fresh cilantro

2 quarts fresh strawberries, washed and hulled;

One quart halved (4 cups); remaining quart sliced lengthwise into 4 or 5 slices (4 cups)

1 cup sugar

1 T. powdered pectin for lower sugar recipes (such as SureJell)

Pinch of salt

3 T. cornstarch

Pinch of ground cinnamon

2 T. juice from one lemon

¼ tsp. vanilla extract

1 prebaked 9-inch pie shell

1. Puree 1 pint (2 cups) halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth. (You should have 1 ¼ cups; spoon off any extra).
2. Bring puree, sugar, pectin, and a pinch of salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute.  Off heat, skim foam from surface with large spoon.
3. Meanwhile, mix cornstarch and ¼ cup cold water in a small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes.
4. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving ¼ cup for topping, into large bowl; cool to room temperature, at least 15 minutes.
5. Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula.
6. Place remaining berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward outer edge. Stir 2 T. water into reserved ¼ cup glaze to thin; brush over berry halves to finish pie.
7. Refrigerate until very cold, at least 2 hours and up to 6. Serve.

* Available at specialty foods stores, natural foods stores, and supermarkets.

Bon Appétit
November 2002