Low-fat Orange-Pecan Drop Cookies

Ingredients

2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar

Method

  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Spice Cake with Maple Buttercream Frosting

Ingredients

2-1/3 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cloves
1 tsp salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 tsp maple flavoured extract
4 cups icing sugar
2 tbsp milk

Method

  1. To make frosting: Cream butter and shortening together. Add maple flavouring. Gradually add icing sugar. Add milk slowly and continue beating until light and airy. Add more milk if necessary.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or one oblong pan.
  3. In a large bowl, sift flour, white sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes.
  4. Add eggs, one at a time, beating well after each addition.
  5. Bake at 350°F (175°C) for 30 to 35 minutes in cake pans, or oblong pan for 45 minutes, until toothpick inserted in center comes out clean. Cool.
  6. Decorate with buttercream frosting.

Makes 1 cake.

Source: Manitoba Egg Farmers

Golden Syrup Orange Steamed Pudding

Ingredients

40 g reduced-fat margarine
1/2 cup sugar
1 egg
1 egg white
1-1/4 cups self-raising flour
pinch salt
1 tbsp finely grated orange rind
1/4 cup skim milk
1 cup golden syrup

Method

  1. Beat margarine and sugar in small bowl with electric mixer until combined.
  2. Add egg and egg white, one at a time, beat until mixture is pale and fluffy.
  3. Stir in flour, salt, rind and milk.
  4. Lightly grease 6 x 3/4-cup ramekins.
  5. Line each ramekin with 2 tbsp golden syrup. Spoon batter into ramekins, cover tightly with foil.
  6. Place ramekins in large pan of boiling water (water should come halfway up sides of ramekins), cover pan with tight-fitting lid: simmer about 45 minutes.
  7. Turn puddings out onto serving plate. Top with candied orange as pictured, if desired.

Makes 6 servings.

Source: Simply Lite Food

Saffron Mussel Soup

Ingredients

1-12 oz unsalted butter
8 shallots, finely chopped
1 bouquet garni
1 tsp, black peppercorns
1-1/2 cups dry white wine
2-1/4 lb mussels, scrubbed and debearded
2 medium leeks, trimmed and finely chopped
1 fennel bulb, finely chopped
1 carrot, finely chopped
several saffron strands
4 cups fish or chicken stock
1/2 cup whipping cream
2-3 tbsp cornflour, blended with 3 tbsp cold water
1/2 cup whipping cream
1 medium tomato, peeled, seeded and finely chopped
2 tbsp Pernod (optional)
salt and freshly ground black pepper

Method

  1. In a large heavy pan, melt half the butter over a medium-high heat. Add half the shallots and cook for 1-2 minutes until softened but not coloured.
  2. Add the bouquet garni, peppercorns and white wine and bring to a boil.
  3. Add the mussels, cover tightly and cook over a high heat for 3-5 minutes, shaking the pan occasionally, until the mussels have opened.
  4. With a slotted spoon, transfer the mussels to a bowl. Strain the cooking liquid through a muslin-lined sieve and reserve.
  5. When the mussel shells are cool enough to handle, pull open and remove most of the mussels, adding any extra juices to the reserved liquid. Discard any closed mussels.
  6. Rinse the saucepan and melt the remaining butter over a medium heat. Add the remaining shallots and cook for 1-2 minutes.
  7. Add the leeks, fennel, carrot and saffron and cook for 3-5 minutes until softened.
  8. Stir in the reserved cooking liquid, bring to the boil and cook for 5 minutes until the vegetables are tender and the liquid is slightly reduced.
  9. Add the stock and bring to the boil, skimming any foam that rises to the surface. Season with salt, if needed, and black pepper and cook for a further 5 minutes.
  10. Stir the blended cornflour into the soup. Simmer for 2-3 minutes until the soup is slightly thickened, then add the cream, mussels and chopped tomato.
  11. Stir in Pernod, if using, and cook for 1-2 minutes until hot, then serve at once.

Makes 4 to 6 servings.

Source: Taste of France

Rice with Mushroom

Ingredients

1 cup long-grain rice
1 (10-1/2 oz) can beef consomme
1/2 lb fresh mushroom
1 tbsp lemon juice
1/2 cup butter
1/4 cup chopped onion
1/4 cup chopped fresh parsley

Method

  1. Cook rice with the consomme and 1-3/4 cup of water.
  2. Wash the mushrooms thoroughly under cold water and wipe them dry.
  3. Slice the mushroom thin, then toss with the lemon juice.
  4. Melt the butter in a small saucepan. Add mushrooms and onion. Saute for 5 minutes.
  5. Add the mushroom mixture and parsley to the hot rice and toss well.

Makes 4 to 6 servings.

Source: The Creative Cooking Course