Coconut Macaroons

Ingredients

1/2 cup egg whites (approx. 4 large eggs, separated)
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
2 cups shredded sweetened coconut

Method

  1. Preheat oven to 325°F (160°C). Cover three large baking sheets with foil or heavy brown paper.
  2. In a medium bowl beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
  3. Drop small spoonfuls 1-1/2 inches apart onto prepared baking sheets and bake for 20 minutes or until lightly browned.
  4. Remove from oven and allow to cool 5 minutes before transferring to cooling racks.
  5. Store in a tightly covered container.

Makes 6 dozen cookies.

Source: Manitoba Egg Farmers

Pumpkin Casserole with Fontina Cheese and Paprika

Ingredients

8 carrots
2 celery stalks
2 ounces shallots
1-1/4 pounds of pumpkin, or butternut squash
1-inch piece fresh ginger
2 tablespoons butter
1-3/4 tablespoons olive oil
salt and pepper, to taste
1 teaspoon sweet paprika
pinch of curry powder
2 tablespoons ketchup
1 bay leaf
1 cup chicken stock
1 cup light cream
1 cup milk
freshly grated nutmeg
3/4 cup shredded fontina cheese or Gruyere cheese

Method

  1. Preheat the oven to 375°F.
  2. Chop the carrots, celery, and shallots into 1/4-inch cubes, then chop the pumpkin into 3/4-inch cubes. Peel and finely grate the ginger.
  3. Add the butter and oil to a wide saucepan and heat until foaming. Add the shallots and saute until translucent, then add the celery and carrots and saute. Add the pumpkin, season with salt and pepper then add the ginger, paprika, and curry powder and brown for 5 minutes.
  4. Push the ingredients to the side of the pan and put the ketchup in the center. Lightly brown the ketchup and then mix it with the other ingredients.
  5. Add the bay leaf and the stock. Simmer for about 5 minutes, stirring continuously.
  6. Add the cream and the milk and bring to a boil. Simmer gently for an additional 5 minutes.
  7. Remove the bay leaf, season the pumpkin with nutmeg, and spread it evenly in the bottom of a casserole dish.
  8. Sprinkle the cheese over the pumpkin. Bake in the preheated oven for about 15 minutes. Cover the dish with aluminum foil if the cheese is browning too quickly.
  9. Serve straight from the casserole dish.

Makes 2 servings.

Source: Vegetables

Coffee Custard

Ingredients

butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 ounce)

Method

  1. Heat oven to 300°F.
  2. Place a roasting pan three-quarters full of hot water in the oven.
  3. Brush four 6-ounce custard cups with butter and set aside.
  4. Combine cream, milk, and espresso in a small saucepan and scald.
  5. Whisk together egg yolks, egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture and whisk well. Add the remaining milk mixture and whisk again to combine well. Strain mixture through a sieve.
  6. Pour into the custard cups and place in water bath in oven, making sure that the water comes three-quarters of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  7. Remove from oven and water bath and cool for about 20 minutes.
  8. Loosen custards with a knife and invert onto serving dishes, sprinkle with chocolate. Alternatively, refrigerate and turn out when needed.

Makes 4 servings.

Source: What to Have for Dinner

Vanilla Souffle

Ingredients

2 cups milk
1/2 cup sugar
1/2 vanilla pod or 1 tsp vanilla extract
1/4 cup butter
1/3 cup all-purpose flour
6 egg whites, stiffly beaten

Method

  1. Combine milk, sugar and the vanilla pod in a small heavy saucepan and bring to a boil.
  2. Remove from heat and let stand for 30 minutes.
  3. Remove the vanilla pod. Dry and store for future use. If using vanilla extract, add after scalding milk.
  4. Return the milk to a boil, then remove from heat.
  5. Melt the butter in a double boiler over medium heat. Stir in the flour to make a smooth paste, using a wooden spoon.
  6. Add the milk gradually, stirring constantly. Cook until thickened.
  7. Pour the thickened mixture into a large mixing bowl. Cool slightly.
  8. Fold in 1/4 of the egg whites thoroughly, using a wire whisk.
  9. Add the remaining egg whites. Fold in thoroughly.
  10. Pour into a well-buttered 6 or 7-inch souffle dish. Smooth the top, then dome the mixture slightly in the center.
  11. Bake in a preheated 425ºF oven on 1 shelf above center for about 25 minutes or a little longer for a drier souffle. Serve immediately

Makes 4 servings.

Source: The Creative Cooking Course

Apricot Amaretto Torte

Ingredients

1 tablespoon lemon juice
5 medium-size apricots (about 1 lb total)
1/4 cup slivered almonds
2 large eggs
1 cup sugar, divided
4 to 5 tablespoons almond-flavored liqueur, divided
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter or margarine, melted and cooled slightly
4 teaspoons cornstarch
1 cup apricot nectar
1/2 cup fresh orange juice
1/2 teaspoon vanilla

Method

  1. Pour lemon juice into a medium-size bowl. Quarter and pit apricots. Add to bowl and turn to coat with juice. Set aside.
  2. In a food processor, whirl almonds until finely ground. (Or finely chop almonds with a knife, then place in a large bowl.)
  3. To almonds, add eggs, 1/2 cup of the sugar, 1 tablespoon of the liqueur, and almond extract. Whirl or beat with an electric mixer until thick and well blended.
  4. Add flour, baking powder, salt, and butter. Whirl or beat until well blended.
  5. Spread batter in a greased, floured 9-inch cake pan with a removable rim. Decoratively arrange apricots in batter, overlapping as needed. Press fruit lightly into batter.
  6. Bake in a 375°F (190°C) oven until cake just begins to pull away from side of pan and a wooden pick inserted in center comes out clean (about 25 minutes; pierce cake, not fruit). Let cool slightly on a rack.
  7. While cake is cooling, stir together cornstarch and 6 tablespoons of the sugar in a small pan. Whisk in apricot nectar and orange juice. Cook over medium-high heat, whisking constantly, until mixture boils and thickens slightly (about 2 minutes). Remove from heat and stir in vanilla and remaining 3 to 4 tablespoons liqueur. Keep warm.
  8. Sprinkle cake with remaining 2 tablespoons sugar. Remove pan rim and cut cake into wedges. Serve with apricot-orange sauce.

Makes 8 servings.

Source: Low-fat Italian Cookbook